Caramelized Brussels Sprouts with Cranberries and Bacon

I credit my husband for introducing me to Brussels sprouts, because I don't recall eating them before we got married. I think they are delicious and that they needlessly get a bad rep! How many movies have you seen where a kid refuses to eat his Brussels sprouts? Brussels sprouts are cruciferous vegetables and are closely related to cabbage, broccoli and cauliflower... Vegetables which might not scare you at all. 

This recipe is simple to make and seems elegant. Besides, when you add bacon and cranberries, even your kids will like them:) Recipe from my friend, Paige Smedley.

salt

about 16-20 Brussels sprouts, washed and trimmed

2 slices bacon

1/2 red onion, diced

2 Tablespoons butter, divided (I omitted)

1/2 cup dried cranberries (such as Craisins)

3 Tablespoons red wine vinegar

1 teaspoon brown sugar

Freshly ground black pepper

Fill a large pot with water and bring to a boil over high heat.* Generously salt the water and add the Brussels Sprouts. Simmer until just tender, about 5 minutes. (*I actually steamed them in the microwave since they came in a steamer pack.) Do NOT overcook. Drain well, then slice in half.

Meanwhile, heat a large skillet over medium heat and sauté the bacon until browned and crisp. Remove the bacon to a plate lined with a paper towel. Crumble the bacon and set aside.

Leave the bacon fat in the pan and add the red onions and 1 Tbs. butter, if necessary (I omitted the butter). Sauté until onions are translucent, 2-3 minutes. Add the cranberries and cook for 1 minute. Stir in the red wine vinegar and brown sugar and cook until the liquid is slightly reduced, about 3 minutes. 

Add the halved sprouts to the skillet and stir to coat with the vinegar mixture. Add the remaining Tablespoon of butter (I omitted). Stir in the crumbled bacon. Season with salt and freshly ground black pepper. Transfer to a bowl to serve. Serves 4-6 (3 to 5 full sprouts each).

30-Day Bran Muffins

My Mom made these for us over the holidays and I've been craving them ever since! These high-fiber muffins make a great breakfast or snack, the muffins freeze well and the batter stores in the fridge for up to 30 days! My Mom often makes a few at a time so they are fresh and hot out of the oven. What's not to love about that? I love them with raisins, but I have one child who prefers them without. We love them with butter and honey. Either way, they are delish! 

There are SO many very similar recipes online.  My Mom uses one from the Favorites cookbook. 

This recipe (below) makes about 8 dozen muffins (use the biggest bowl you have to mix!), so if you'd like to make a half batch, here's the recipe for 4 dozen: Spark People

4 cups Kellogg's All-Bran cereal (looks like little sticks)
2 cup boiling water
1 cup margarine
2 1/2 cups sugar
2 eggs, beaten
5 cups flour
5 teaspoons baking soda
1 teaspoons salt
4 cups (1 quart) buttermilk
2 cups Bran Flakes cereal (such as Post Bran Flakes)

1 (15 oz. box) seedless raisins, optional (or dried cranberries. Fresh blueberries would be great too!)

Combine All-Bran and boiling water in a large bowl. Cream margarine and sugar, and add to bran. Add eggs. Mix dry ingredients, and add alternately with buttermilk, then add Bran Flakes. Stir in raisins (or dried cranberries or fresh blueberries) if desired just before baking.

Keeps up to 4 weeks in the refrigerator. I use a large cookie scoop to get just the right amount of batter.

Bake in muffin cups at 350 degrees for 25-30 minutes.

Nutritional information per muffin (without raisins): 134 calories, 2.5 grams fat, 3.5 grams protein, 27 grams carbohydrate, 2.8 grams dietary fiber, 18.5 mg. cholesterol, 251 mg. sodium

Coconut Banana Bread with Lime Glaze

My family loves banana bread, so when I found this recipe for yummy banana bread, with a twist, I was really happy. This recipe comes from Cooking Light and the only change I made is suggesting some substitutions for the rum. I hope you'll love this banana bread with a hint of lime & coconut as much as we do!

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 Tablespoons dark rum (or substitute rum extract or milk)
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Combine flour, baking soda, and salt. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum (or rum extract or milk), and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. 

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.  Check at about 35 to 40 minutes and cover with a tin foil tent to prevent over-browning, if necessary. Cool in pan 10 minutes on a wire rack; remove from pan. 

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.1 loaf makes 16 slices.

Nutritional Info: Each slice provides: 193 calories, 4.6 grams fat, 2.9 grams protein, 35 grams carbohydrate, 1.1 grams fiber, 35 mg. cholesterol and 179 mg. sodium.

Pumpkin Protein Muffins

 I make these at least once a week. They are my go-to post workout snack and my kids gobble them up. I actually have to hide them or they are gone in a day. 

1 cup	Canned pumpkin
1/2 cup	Applesauce
1/2 cup	Plain lowfat Greek yogurt (I like Chobani)
3	Egg whites
1 3/4 cup	Old Fashioned Oats
1/4 cup	Protein powder (vanilla)
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar
1 tsp	Baking soda
2 tsp	Baking powder
1/4 tsp	Salt
1 1/2 tsp	Cinnamon
1/2 tsp	Pumpkin pie OR Apple pie spice (If you don't have this just add a couple dashes nutmeg instead)
Optional	Add-Ins: 1/4 cup of chopped walnuts, pecans, or almonds, mini chocolate chips, raisins or dried cranberries.

Preheat oven to 350 degrees F. Combine all ingredients in blender or food processor. Blend until oats are ground and mixture is smooth. Pour batter into paper-lined muffin tin and bake for 15-20 minutes. Makes 12 muffins. 

*Note: This batter is very moist and a toothpick may not come out clean. They are done when the tops are golden brown. 

Biggest Loser Oatmeal Pancakes

These pancakes are a new favorite at our house. I know you may be skeptical when you first read the ingredients (I was a little) but give them a try and you will be hooked! They almost taste like a mix between a pancake and french toast. My whole family loves them. My three year old calls them "the most delicious pancakes ever in the world."

Ingredients:6 egg whites1 cup rolled oats, dry1 cup cottage cheese2 teaspoons sugar1 teaspoon cinnamon1 teaspoon vanilla 

Instructions:  In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1/4 cup of batter onto griddle. Flip when they start to bubble. Cook until golden brown. Repeat with remaining batches, spraying the griddle as needed. Makes about 10 pancakes.

Lemon-Basil Lasagna Rolls

My oldest daughter is pasta-obsessed at the moment and every time I ask her what she'd like for dinner this week, it's always "PASTA!" I found this recipe in People magazine (recipe author: Candice Kumai) and just added a bit more marinara sauce so the noodles wouldn't be so dry . It was both delicious and healthy, so we were all happy with it. Pictured with Favorite French Bread. Serves 6-7 (2 rolls each).

1 (16 ounce) box lasagna noodles (not the pre-cooked ones)
3 cups marinara sauce, divided 

1 (15 oz.) container  part-skim milk ricotta cheese
Finely grated zest of 2 lemons (save 1-2 Tablespoons for garnish)
1 Tablespoon dried oregano

1 Tablespoon dried basil (OR substitute 1 cup julienned fresh basil, plus more for garnish)

sea salt, to taste

1. Place oven rack in the middle of the oven and preheat to 350 degrees F.
2. Cook lasagna noodles according to package directions until al dente (still a little bit of crunch; Noodles will continue to bake & soften in the oven). Separate and lay flat on cookie sheet lightly sprayed with cooking spray to prevent them from sticking together.
3. Cover bottom of a 9x13-inch baking dish with 1 1/2 cups marinara sauce.
4. Blend ricotta, lemon zest, oregano, basil, and sea salt in a medium bowl.
5. Spread about 2 Tablespoons ricotta mixture evenly over each noodle; roll each tightly to form a compact spiral. 
6. Arrange rolled noodles neatly in baking dish and cover with the remaining 1 1/2 cups marinara sauce. Bake, uncovered, for 30 minutes.
7. Garnish with additional lemon zest and julienned basil, if desired. 

*NUTRITIONAL INFO: Per 2 lasagna rolls: 350.9 calories, 9 grams fat, 16.5 grams cholesterol, 424 mg. sodium, 51.2 grams carbohydrate, 4.3 grams fiber, 14.6 grams protein.

Pumpkin Chocolate Chip Cookies

I've probably made a dozen different variations of pumpkin chocolate chip cookies, because I love them, but these are, without any hesitation, my very favorite! They are not overly "pumpkin-y" but they are soft and flavorful. I made them with half semi-sweet and half white chocolate chips (because I was out of milk chocolate chips....GASP!) and really liked the variation, but milk chocolate chips are always delicious. The cookie dough tastes a lot like pumpkin pie, though I wouldn't just be eating it by the spoonful... (wink, wink!) Recipe from George Duran on The Food Network. Makes 5 dozen cookies. 

• 
  1 cup (2 sticks) unsalted butter, softened
  1 cup white sugar
  1 cup light brown sugar
  2 large eggs
  1 teaspoon vanilla extract
  1 cup canned pumpkin puree
  3 cups all-purpose flour
  2 teaspoons baking soda
  1/2 teaspoon salt
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cloves
  2 cups (12-ounce bag) milk chocolate chips (I used 1/2 white and 1/2 semi-sweet chocolate chips)

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons (or cookie scoop) onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are slightly browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams

Crockpot Bolognese Sauce

One of my husbands favorite foods is Spaghetti with meat sauce, therefore over the years I have experimented with various recipes to find our favorite one. Here it is. Great flavor and what I like to call "hidden" veggies for the kids.  I love it even more that it's in the crockpot. Throw it in in the morning and by dinner time you have a fabulous meal ready. 

Ingredients:
1 Tbs. virgin olive oil
1 white onion, diced
1 lb. lean ground beef
2 tsp. salt
2 Tbs. tomato paste
1 c. water
1 (28 oz) can diced tomato
1 (15 oz) can tomato puree
1 c. carrots, grated
1 medium red bell pepper, diced
1 tsp. garlic powder
1 tsp. onion powder
2 Tbs dried italian herbs
1 bay leaf

Directions:
Heat olive oil in saute pan. Add onions and saute for about 4 minutes. Add meat and 1 tsp salt and cook for 5 more minutes, breaking up meat as it cooks. Put meat mixture in crockpot. Whisk 2 Tbs tomato paste into 1 c water. Add to pot along with remaining ingredients. Cook on low for 6-8 hours. Serve over your favorite pasta (I use low carb spaghetti).

recipe found at weelicious 

Apple Cider Crisp

Here's another Weight Watchers recipe that's lightened up, but doesn't skimp on flavor. It's sure to satisfy your sweet tooth. Funny thing is, the second time I made it, I left out the apple cider and I liked it better. Either way, it's delicious!

1/2 cup(s) all-purpose flour 
1/4 cup(s) sugar 
1/4 cup(s) packed light brown sugar 
1/4 cup(s) salted butter, chilled and cut into small pieces 
7 medium Granny Smith, apple, peeled and sliced 
1/3 cup(s) apple cider (optional)
2 Tbsp sugar 
1 Tbsp fresh lemon juice 
1 Tbsp all-purpose flour 
1 tsp ground cinnamon 
1 spray(s) cooking spray 

Preheat oven to 375°F. Combine first four ingredients in a blender or food processor; pulse four times or until crumbly. Set aside.

Combine apple and next five ingredients in a large bowl; toss gently to combine. Spoon apple mixture into an 8-inch square baking dish coated with cooking spray; sprinkle with crumb mixture. Bake at 375°F for 40 minutes or until lightly browned. Serve warm. 

Yield: 8 servings (serving size: 3⁄4 cup).
WW Points Plus: 6 points
Each serving provides: 273 calories, 6.8 grams fat, 15.3 mg cholesterol, 44.6 mg sodium, 77 mg potassium, 58.1 grams carbohydrate, 4 grams fiber, 1.9 grams protein

Lightened Up Broccoli and Cheddar Quiche

This version of quiche is healthier than most, but tastes naughty:) My family had no idea it was a Weight Watchers recipe!

6 oz. pie crust, 9-inch, refrigerated 
2 teaspoon olive oil
1/2 cup red onion, chopped
1 1/4 cups part-skim ricotta cheese
1 cup low-fat, shredded Cheddar cheese
1 large egg
2 large egg whites
1 Tablespoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper
10 oz. frozen chopped broccoli, thawed and well-drained
1 Tablespoon grated Parmesan cheese

Preheat oven to 375ºF. Press pie crust into bottom and up sides of a 9-inch, removable-bottom tart pan or a 9-inch pie pan; refrigerate until ready to use.

To make filling, heat oil in a small skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Transfer onion to a large bowl and add ricotta cheese, cheddar cheese, egg, egg whites, mustard, oregano, salt and pepper; mix well and fold in broccoli. Spoon mixture into prepared crust and level surface with a wooden spoon; sprinkle with Parmesan cheese.

Bake until a knife inserted near center comes out clean, about 35 to 40 minutes. Let stand 10 minutes before slicing into 8 pieces. Yields 1 piece per serving.

Weight Watchers Points Plus: 6 points per serving

"Twix"Cookie Bars

Ok, this recipe is a decided SPLURGE, but my sister-in-law Kari made these for our Christmas Eve family dinner and all 18 of us were raving about them (and having seconds!) It makes a huge batch, so it's easy to keep some in the fridge or freezer and just take them out when you need a chocolate fix. Recipe from www.ourcookingcafe.com

SHORTBREAD LAYER:
1 1/2 cups butter, softened
1 1/2 cups powdered sugar
3 teaspoons vanilla
3 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 325. Beat together butter and sugar til smooth, add vanilla. Stir in flour and salt until smooth. Press into a sheet cake pan, about 12x16 (or close to those measurements.) Poke with a fork several times. (See photo below) Bake for about 22-25 minutes, or until just starting to brown. Remove and cool completely.

CARAMEL LAYER:
1 1/2 cups butter
1 1/2 cups sweetened condensed milk
1 1/2 cups brown sugar
6 Tablespoons corn syrup
1 1/2 teaspoons vanilla

Place butter in a saucepan and melt over low heat. Stir in remaining ingredients except for vanilla. Bring to a boil, stirring constantly, then reduce heat to medium-low and cook and stir over a low rolling boil for about 7 minutes. Remove from heat and stir in vanilla. Pour caramel over shortbread layer. Place in the fridge or freezer to set.

CHOCOLATE LAYER:
3-4 cups milk chocolate chips
2 Tablespoons shortening

In a sauce pan over low heat, melt chocolate, stirring frequently. Stir in shortening until smooth then spread over caramel layer. Return to refrigerator to set, then cut into bars. Makes about 50 bars.

TIPS:

* When you cut into bars, set a clean, slightly wet cloth nearby and clean your knife each time you cut. This prevents the shortbread layer from sticking to the chocolate and your bars will look pretty!
* Stack in an airtight container, separating the rows with layers of waxed paper. (See photo below)
* These are best kept in the fridge and set out a few minutes before you eat them.

Baked Ziti with Turkey Sausage

HAPPY 2013!!!!!!!!

With each New Year so many people focus their efforts on eating healthy and getting or staying in shape and our family is doing the same! I made some delicious and HEALTHY recipes over the holidays that I can't wait to share with you this week! This is a Weight Watcher's recipe, but you'd never know it. My daughter asked me when she took her first bite, "Mom, did this food fall from heaven?" 

Recipe adapted from Weight Watchers.com

3/4 pound(s) uncooked turkey sausage, casings removed (I used Jimmy Dean reduced-fat pork sausage)
1 medium uncooked onion, chopped
1 medium green pepper, chopped
1 (28 oz.) can diced tomatoes, undrained
10 oz. frozen green peas, thawed
2 Tablespoon canned tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fennel seed
1/2 tsp. table salt, or to taste
1/2 tsp. black pepper, freshly ground
12 oz. uncooked whole-wheat pasta, ziti, cooked according to package directions (I used Dreamfield's low-carb penne pasta)
6 oz. shredded part-skim mozzarella cheese

Position the rack in the center of the oven and preheat the oven to 350°F.

Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.

Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.

Stir in the cooked pasta and half the cheese. Spread evenly into a 9- X 13-inch baking pan. Top evenly with the remaining cheese.

Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving. Serves 8.

Weight Watcher's Points Plus value: 8 points per serving

Favorite French Bread

 Even if you don't make yeast bread often, this recipe is so easy! The dough is easier to work with than any I've tried and the bread bakes up fluffy and soft. I've included directions for using a stand mixer (such as a Kitchen Aid or Bosch) and for hand mixing. My Mom made this bread often when we were younger and it's still a favorite! I made several batches for Christmas gifts this year for neighbors. Recipe from our relative, Winnifred Jardine.

2 1/4 cups warm water (115 degrees F.)
2 Tablespoons sugar
2 packages (1 Tablespoon each) active dry yeast
1 Tablespoon salt
2 Tablespoons soft shortening or oil
6 cups flour, stirred & measured

In a large mixing bowl, combine warm water and sugar (I used my stand mixer). Sprinkle yeast over top; allow to soften. Add salt, shortening (or oil) and 3 cups flour; beat well. Add remaining flour, stirring well with a heavy spoon (or the dough hook attachment on a stand mixer). Allow dough to rest for 10 minutes; stir down with spoon (or mix on low speed for a couple seconds with a stand mixer). Repeat this process until dough has been stirred down 5 times.

Spray a large baking sheet with non-stick cooking spray and sprinkle baking sheet lightly with cornmeal. Set aside.

Turn dough out onto floured board; knead 2-3 times to coat dough with flour so it can be handled. Divide dough into 2 parts. Roll each part of the dough into a  9 x 12 inch rectangle. Roll dough up, starting from the long side and pinch the end of the loaf to seal. Arrange seam side down on the prepared baking sheet, allowing room for both loaves. Repeat with the second part of the dough. Cover loaves lightly and allow to rise for 30 minutes.

Preheat oven to 400 degrees. With a very sharp knife, cut several gashes at an angle in the top of each loaf. Carefully brush both loaves with an egg wash (1 egg, beaten slightly with 1 Tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake for 30 minutes or until lightly browned. Cool on racks.

NOTE: For a crustier loaf, a pan of hot water may be set on bottom of the pan while bread is baking.

Deanne's Sausage Apple Stuffing

My sister-in-law Deanne makes this amazing stuffing for Thanksgiving every year. It is relatively easy, absolutely delicious, and will change the way that you feel about stuffing forever. It would also be a great accompaniment to your Christmas turkey!

2 boxes Mrs. Cubbison's Herb Seasoned Stuffing Mix (in the green box!)
1 cup butter
2 cups onion-chopped
2 cups celery-chopped
2 tart apples (Granny Smith)- peeled and diced
1 lb. mild italian sausage- browned and drained
about 2 cups chicken broth
about 2 cups apple juice
1-2 cups chopped pecans

Brown sausage and set aside to drain. In the same pan, saute onion and celery in butter. Add apples toward the end of your saute and cook just until slightly tender. Combine with stuffing mix in a large crock pot that has been lightly sprayed with Pam and moisten with chicken broth and apple juice. You want it to be moist, but not too wet.  Gently stir in pecans and cook on low for 2 hours, stirring occasionally.

Christmas & holiday recipe roundup!

Christmas season is in full swing and we wanted to highlight a few of our favorite holiday recipes. Christmas for me is about Christ, family and friends, giving and generosity and... food! Food always seems to play a part in creating memories, traditions and comfort. So, enjoy baking and giving away yummy treats, making memories over delicious meals, celebrating with friends at a party or giving your children something to get nostalgic about when they think back about Christmases of their childhood.

Happy holidays from all of us at Boy Cheese Sandwich!!!

• For Christmas morning:

Sausage Breakfast Casserole
German Pancakes
Apple Puff Pancakes
Amish Breakfast Casserole
Chile Casserole
Kathy's Coffee Cake
French Toast Casserole

• Christmas cookies and home-baked gifts:

Nana's Caramels
Chocolate-Dipped Pretzel Rods
Hot Fudge Sauce
Mom's Sugar Cookies
Waffle Brownies
Earthquake Cookies
Mint Brownies
Meltaways
Sand Art Brownies
Peanut Butter Bars
Easy Pretzel Turtles
Thin Mint Crackers

• Non-food gift:

Christmas Potpourri

• Christmas appetizers:

Cranberry Salsa
Wassail
Artichoke Dip

• Christmas salads:

Christmas Salad
Winter Fruit Salad with Lemon Poppyseed Dressing
Pear Salad

• Christmas desserts:

Gingerbread White Chocolate Blondies
Mom's French Pear Pie
Eggnog Cupcakes
Cranberry Bundt Cake with Warm Butter Sauce
Apple Torte with Lemon Sauce

• Meals for Christmas day, after presents -or- for Christmas Eve:)  Most are make-ahead, so you can just warm it up or bake it when family is around and hungry!

Three-Bean Christmas Chili
Classic Cheese Fondue
Chocolate Fondue (pictured below)
Homemade Chicken Noodle Soup
Ski Country Pasta
Mom's Minestrone Soup
Cranberry Chicken
Mimi's Cafe Corn Chowder with Ham
Mom's Lasagna

Christmas Potpourri

Some sweet ladies at church today handed me a beautiful cellophane bag, tied with a festive ribbon. Inside was this fragrant concoction. When I returned home, I immediately added it to water and simmered it on my stove and within minutes, my whole house smelled like Christmas. Delicious!!! I really wish I would've taken a photo of the potpourri before I simmered it, but I was too impatient, I guess!

My Mom would often simmer some cinnamon sticks, cloves and allspice in a little water on the stove at Christmas and the spicy scent just makes me think of home. Usually, she was preparing her yummy Wassail for a party, but this potpourri would make a unique, (calorie and fat-free!) gift for friends, neighbors or kids' teachers for the holidays.

It does require 3-4 days preparation for the orange peel to dry, so plan accordingly:)

Fresh orange peel (a hand full)

3 cinnamon sticks

12 allspice berries

3 whole star anise

8 whole cloves

1/4 teaspoon ground cloves

2 bay leaves

1. Tear orange peel into small pieces. Cover with a paper towel and dry completely for 3-4 days. 
2. Add all other ingredients to dried orange peel in a cellophane bag and it's ready to use yourself or to give as a gift!

TO USE: Add potpourri to 2 cups water and simmer in a saucepan. May be refrigerated and re-used.

Marshmallow Krispie Brownies

This is the other fun recipe given to me by my neighbor, Sharon. These brownies are rich and chocolatey, with the unique crunch of Rice Krispies. What's not to like?

1 package Fudge Brownie mix (13 x 9" pan size)

1 (10.5 ounce) pkg. mini marshmallows

1 (12 ounce) bag semi-sweet chocolate chips

1 cup peanut butter

1 Tablespoon butter

1 1/2 cups Rice Krispies cereal

Preheat oven to 350 degrees F. Make brownie according to package directions. Pour into greased 9 x 13" pan. Bake in preheated oven for 28 minutes. Remove pan from oven and spread marshmallows over the top. Return to the oven and bake for 3 minutes more- Marshmallows will NOT be completely melted. Cool brownies completely. 

Melt the chocolate chips, peanut butter and butter together in the microwave for 60-90 seconds, or until chocolate is melted. Stir in the cereal and spread over cooled brownies. Cool completely before cutting. Serves about 16-20.

Hearty Spaghetti Sauce

We moved this summer and the second night in our new home, our neighbor brought this Turkey Spaghetti sauce for dinner and a fabulous dessert (Marshmallow Krispie Brownies) to introduce herself. Now THAT's the way to make friends, people! We still had boxes to the ceiling and I hadn't made a home-cooked meal in days. Needless to say, I called her to ask for the recipes because we all loved them. This can be made with ground turkey or beef. 

Also, she brought me Dreamfields Pasta, which is my new favorite pasta. It has a low glycemic index, which for those non-diabetics, it means that it doesn't cause such a speedy rise in your blood sugar when you eat it. In fact, out of the 41 grams of carbohydrate in each serving, only 5 grams "count." As a Diabetic, I am always looking for ways to cut carbs, so I am a big fan! I can find it at 2 of my local grocery stores and I seriously can't taste any difference between Dreamfields and regular pasta.  The Turkey Spaghetti Sauce itself is low-carb, but with this new pasta, it's a legitimate "low-carb pasta meal." Hooray for that!

Anyway, I digress... Here's the recipe, from my neighbor Sharon:)  Serves about 8.

1 pound lean ground turkey or beef

1 green pepper, diced

1 onion, diced

1 (28 ounce) can tomato sauce or crushed tomatoes

1 (15 ounce) can petite diced tomatoes, undrained

1 (6 ounce) can tomato paste

1/8 cup Worcestershire sauce

1 1/2 teaspoons chili powder

1/4 teaspoon (or less) cayenne pepper

1/2 teaspoon dried oregano

1/4 teaspoon sage

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 to 1/2 teaspoon salt

Brown meat with onion and green pepper and set aside.

Mix tomatoes, tomato paste, Worcestershire sauce and spices in a large pot. Add browned meat and vegetables and stir well. Cover and let simmer over low heat for about 1 hour, stirring occasionally. Serve sauce over cooked pasta. 

Pumpkin Dip

I made this yummy Pumpkin Dip on Halloween night, but I think it would be perfect all Fall and Winter... or any time for that matter! I cut the recipe in half, since I was only serving 10 and the original recipe serves 32! Recipe adapted from Carolina Charm and allrecipes.

This adaption serves about 12-16.

1 small pumpkin (I used a pie pumpkin and it was perfect!)

1/2 of a (15 ounce) can of pumpkin
1/2 of a 5 ounce box of instant vanilla pudding mix {just the powder, don't make the pudding}
1 (8 ounce) container of low-fat whipped topping, such as Cool Whip, thawed

1/2 teaspoon Pumpkin Pie Spice
Cinnamon to sprinkle on top, if desired

Make sure your Cool Whip is thawed in the refrigerator a few hours before you begin.

Mix pumpkin, pudding mix, Cool Whip, and pumpkin pie spice together in a large bowl. Chill for at least an hour before serving. 

Meanwhile, carve your pumpkin! Hollow out the inside and the lid and spoon the pumpkin mix inside. Sprinkle with cinnamon, and serve with fresh apples slices, vanilla wafers, ginger snaps or graham crackers. 

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from Kraft.com.

Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped

1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

Roasted Pumpkin Seeds

I LOVE Halloween! I love the chill in the air, pumpkins, spooky decorations and the idea of Fall (I say that because we don't really have Fall here in California!) I also everything pumpkin, including the seeds. My 5 year old came home from Kindergarten last week to tell me that she tried pumpkin seeds at school and that she loves them. It was the perfect excuse to pull out a recipe my sister gave me over 10 years ago. If you carve some pumpkins this Halloween, give these yummy seeds a try. Recipe from Andrea Fredrick...

HaPpY HalLoWeEn!!!

2 cups fresh, raw pumpkin seeds

1 teaspoon Worcestershire sauce

2 Tablespoons butter, melted

1 teaspoon salt

Line a cookie sheet with tin foil and set aside. Preheat oven to 225 degrees F. Clean seeds of all pumpkin pulp. (I put mine in a large colander and rinse until all the pulp is gone) Boil  seeds in salty water (water + 1 teaspoon salt) for 10 minutes, then drain. In a bowl, mix melted butter, 1 teaspoon salt and Worcestershire. Spread seeds on prepared cookie sheet and bake for 2 hours, or until slightly browned, stirring occasionally during baking. Cool completely. Store seeds in an airtight container. 

No-Bake Peanut Butter Cookies

These are my husband's absolutely favorite cookie and he calls them "Peanut Butter Things." His Mom made them for him when he was little and making them for him now wins me major brownie points! The recipe makes a lot and I just place them in the refrigerator and pull them out for kids' lunches or a snack. Recipe from my cute Mother-in-law:)

3 cups white sugar

3/4 cup butter

3/4 cup milk

1/2 teaspoon vanilla

1 1/2 cups peanut butter

4 1/2 cups quick-cooking oats

Line 2 cookie sheets with waxed paper and set aside. Combine sugar, butter and milk in a saucepan and bring to a rapid boil over medium heat. Boil, stirring constantly for 1 minute. Remove from heat and stir in the vanilla and peanut butter. Mix in the oats, stirring until the mixture begins to cool. (Transfer to a large bowl first if it doesn't fit into the saucepan.) Drop batter with a cookie scoop onto prepared cookie sheets. Let cool or refrigerate until set. Store in refrigerator until serving. Makes about 4 dozen cookies.

Crockpot Salsa Chicken

It's been HOT here lately and I'm looking forward to cooler Fall weather to show up. I dread turing on my oven lately, so my crockpot has been busy! This recipe is so easy and only has 5 ingredients. 

4-5 boneless, skinless chicken breasts
1 (16 ounce) jar salsa
Juice from 1 lime (about 2 Tablespoons lime juice)
4 Tablespoons taco seasoning
1/2 cup cilantro, chopped

Add all ingredients to a slow cooker and cook for 4 hours on high or 6-7 hours on low. Serve over quinoa, rice, noodles or potatoes. Optional toppings: additional cilantro, sour cream, cheese, crushed Fritos or tortilla chips. Could also roll up in a tortilla. Serves 5-6.

Apple Puff Pancakes

German pancakes were always an anticipated breakfast treat when we were growing up. This is a new spin on the original, with the addition of apples, brown sugar, vanilla and cinnamon. I make this occasionally for dinner or for a weekend breakfast. These taste and smell amazing right out of the oven!

3 Tablespoons butter

2 apples, peeled & thinly sliced

3 Tablespoons brown sugar

2 cups milk

1 teaspoon vanilla

1 cup all-purpose flour

1/2 cup sugar

4 eggs

1/4 teaspoon salt

1/4 teaspoon cinnamon

Preheat oven to 425 degrees F. Mix the milk, vanilla, flour, sugar, eggs, salt & cinnamon in a blender until smooth and set aside. Place butter in a 9 x 13" pan and bake for 3-5 minutes, or until butter melts. Remove pan from oven and arrange apple slices in the bottom of the pan. Sprinkle brown sugar on the apples and pour batter over the top. Bake for 20 minutes in the preheated oven, or until puffed and lightly browned. Top with syrup, if desired.

Serves 6.