Maple-Apple Pecan Crunch Pumpkin Pie

Ingredients

  • 1 (15 ounce) can pumpkin
  • ⅓ cup sugar (see Tips)
  • 2 tablespoons honey or pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • 2 medium Gala or Jonathan apples or 2 ripe pears
  • ¼ cup water
  • ¼ cup coarsely chopped pecans or walnuts, toasted
  • 1 tablespoon pure maple syrup

Directions

Prep Time: 25 m Ready In: 3 h 10 m

  1. Preheat oven to 350°F. Lightly grease a 1- ½-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
  2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
  3. Meanwhile, core, quarter and thinly slice apples (or pears) and place in a large skillet with the water. Cook, covered, over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid.
  4. To serve the pie, arrange the cooked apple (or pear) slices atop the pumpkin. Sprinkle with pecans (or walnuts) and drizzle with maple syrup. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge; cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Recipe from eatingwell.com

Healthy Green Bean Casserole

Ingredients

  • 2½ pounds green beans, trimmed and cut into 1- to 2-inch pieces (about 8 cups)
  • 2-3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, thinly sliced
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¼ teaspoon white or black pepper
  • 2½ cups low-fat milk
  • 1½ cups fresh whole-wheat breadcrumbs (see Tips) or ½ cup shredded or crumbled cheese

Directions

Prep Time: 50m Ready In: 1 h

  1. Position racks in upper and lower third of oven; preheat to 425°F.
  2. Toss green beans in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
  3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
  4. When the green beans are done, remove from the oven. Preheat the broiler.
  5. Transfer half the green beans to a 2-quart, broiler-safe baking dish. Spread half the sauce over the green beans. Add the remaining green beans and top with the remaining sauce.
  6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
  7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.

Recipe from eatingwell.com

Caramelized Onion & Apple Stuffing

Ingredients

Caramelized Onions

  • 3 tablespoons extra-virgin olive oil
  • 8 cups halved and thinly sliced yellow onions (2-3 large)
  • 2 teaspoons chopped fresh thyme
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • ¼ cup red wine
  • 2 tablespoons cider vinegar

Stuffing

  • 8 cups cubed rustic multigrain bread ( ½ inch; about 1 pound)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon ground black pepper
  • 2 tablespoons butter
  • 2 cups diced celery
  • 1 cup diced onion
  • 2 medium red apples, chopped
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon kosher salt
  • 1½ cups low-sodium chicken broth

Directions

Prep Time: 50m Ready In 1 h 45 m

  1. To prepare onions: Heat oil in a large skillet over medium heat. Add sliced onions, 2 teaspoons thyme and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until golden, 20 to 25 minutes. Add wine and cook, stirring occasionally and reducing heat if necessary, until the onions are deep golden brown, 20 to 25 minutes more. Add vinegar, increase heat to high and cook, scraping up the browned bits, until the vinegar evaporates, about 1 minute. Transfer to a large bowl.
  2. To prepare stuffing: Meanwhile, preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
  3. Toss bread with oil and pepper on a large rimmed baking sheet. Bake, stirring once, until crispy, about 15 minutes. Add to the bowl with the onions.
  4. Reduce oven temperature to 400 degrees .
  5. Heat butter in the skillet over medium-high heat. Add celery and diced onion; cook, stirring, until the onion starts to brown, 6 to 8 minutes. Add apples, sage, thyme and salt. Reduce heat to medium and cook, stirring occasionally, until the apples start to soften, about 5 minutes. Transfer to the bowl with the onions and bread. Add broth and gently stir until well combined. Transfer to the prepared baking dish. Cover with foil.
  6. Bake for 20 minutes. Uncover and continue baking until the top is crispy, about 15 minutes more.

Recipe from eatingwell.com

Chocolate Avocado-Chia Pudding

Ingredients

  • 2 medium ripe avocados
  • 1/2 cup unsweetened almond milk
  • 1/4 cup unsweetened dutch-process cocoa powder
  • 1/4 cup fat-free, plain greek yogurt
  • 3 Medjool dates (pitted)
  • 1 teaspoon vanilla extract
  • 2 tbsp chia seeds
  • 1/4 cup plus 2 tablespoons unsalted chopped almonds or walnuts

Directions

  1. In a food processor or blender, process all the ingredients except the almonds until smooth.
  2. transfer the puddling to serving dishes. Cover and refrigerate for at least 1 hour to allow the chia seeds to thicken.
  3. Just before serving, sprinkle with the almonds if desired.

Recipe from recipes.heart.org

Burger Soup

Ingredients

  • 1 lb extra-lean, ground sirloin
  • 1 chopped onion (about 1 cup)
  • 2 clove garlic (minced) or 1 tsp garlic (minced, from jar)
  • 1 15-medium canned, no-salt-added or low-sodium tomato sauce
  • 1 14 1/2 - oz canned, chopped, no-salt-added or low-sodium tomatoes
  • 4 cups low-sodium chicken broth
  • 1 16-oz packed, frozen mixed vegetables
  • 1/3 cup brown rice (uncooked)

Directions

  1. In a large pot, cook the meat, onion, and garlic over medium heat until the meat is done. Drain excess liquid. Add the tomato sauce, tomatoes, broth, mixed vegetables, and rice. Cover the pot, allow the mixture to come to boil, reduce heat, and cook 35 minutes or until rice is done.

Recipe from recipes.heart.org

Apple Bread Pudding

Ingredients

  • 1 Whole egg
  • 1 Egg White
  • 1 Cup Skim Milk
  • 2 Tbsp brown sugar blend
  • 1 Tsp vanilla extract
  • 1 Tsp cinnamon
  • 1/2 Tsp cloves or allspice
  • 6 Slices light, whole-grain cubed
  • 3 Medium Apples cubed
  • 1/2 cup of any one of the following: raisins, dried cranberries, fresh or dried blueberries, chopped walnuts, pecans or almonds

Directions

  1. Pre-Heat oven to 350
  2. Spray 9x9 baking dish with cooking spray
  3. In large bowl, whisk together egg, egg white, milk, sugar blend, vanilla, cinnamon and cloves.
  4. Add bread and apple cubes. Add fruit or nuts if desired. Mix well.
  5. Pour mixture in to prepared baking dish and bake in preheated oven for 40-45 minutes.

Recipe from recipes.heart.org

Tailgating Spicy Taco Cheese Ball

Prep: 15 min Cook: 2 h 15 min

Ingredients

  • 3/4 cup dried parsley
  • 4 cups shredded Mexican cheese blend
  • 1 (8 ounce) package cream cheese, softened 
  • 1/4 cup mayonnaise
  • 1 (1.25 ounce) package hot taco seasoning mix (such as McCormick(R))
  • 1/4 cup pickled jalapeno peppers, chopped

Directions

  1. Sprinkle parsley in a shallow baking dish. Set aside.
  2. Mix Mexican cheese blend, cream cheese, mayonnaise, taco seasoning, and jalapeno peppers in a large bowl until well blended. Divide the mixture into 3 portions, and roll each portion into a ball. Roll each ball in the parsley until completely covered. Wrap individually with plastic wrap, and refrigerate for at least 2 hours, or overnight.

Recipe from Allrecipes.com

Autumn Cheesecake

Prep: 30 min Cook: 1 h 10 min

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped pecans
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  •  2 eggs
  • 1/2 teaspoon vanilla extract
  • 4 cups apples - peeled, cored and thinly sliced
  • 1/3 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped pecans

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the graham cracker crumbs, 1/2 cup finely chopped pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes.
  2. In a large bowl, combine cream cheese and 1/2 cup sugar. Mix at medium speed until smooth. Beat in eggs one at a time, mixing well after each addition. Blend in vanilla; pour filling into the baked crust.
  3. In a small bowl, stir together 1/3 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples to coat. Spoon apple mixture over cream cheese layer and sprinkle with 1/4 cup chopped pecans.
  4. Bake in preheated oven for 60 to 70 minutes. With a knife, loosen cake from rim of pan. Let cool, then remove the rim of pan. Chill cake before serving.

 

Recipe from Allrecipes.com

Beef Stew VI

"Thick beef stew good eaten from a bowl or poured over biscuits. Substitute lamb and voila!...Irish stew!! If thicker stew is desired, add more cornstarch and/or take cover off for last 15-20 minutes. The longer this simmers, the better! Vary the herbs to your taste."

Ingredients

  • 2 pounds cubed beef stew meat
  • 3 tablespoons vegetable oil
  • 4 cubes beef bouillon, crumbled
  • 4 cups water
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground black pepper 
  • 3 large potatoes, peeled and cubed
  • 4 carrots, cut into 1 inch pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 large onion, chopped
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water

Directions

  1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

 

Recipe from Allrecipes.com

Grape Salad

9 x 13 pan - recipe can be halved but really – why would anyone do that??

Ingredients

  • 1 - 8 oz brick of cream cheese
  • ½ cup of sugar
  • Soften and mix together
  • Beat in 8 oz of sour cream,
  • Add ½ tsp vanilla

Directions

Fold in 4 lbs of washed red seedless grapes & place all in 9 x 13 pan and leave grapes whole. Green grapes will work too – I just think red grapes are sweeter.

  • 1 cup brown sugar
  • 1 cup chopped pecans
  • Mix the two together and sprinkle over grape mixture.

Refrigerate 2 – 3 hours.

TIP - toast a few extra pecan halves to place on top.

Ramen Noodle Broccoli Slaw

Ingredients

  • 1 pound Broccoli Slaw (it’s in the produce section next to cole slaw)
  • 2 bunches green onions
  • 2 packages ramen noodles (any flavor, I prefer chicken)
  • 1 cup sugar
  • ½ cup cider vinegar
  • 2/3 up oil
  • Packets of chicken flavor ( from the noodle package)
  • 1 cup sunflower seeds
  • 2/3 cup slivered almonds

 

Directions

Crumble noodles, place in strainer and run under hot water for 3 minutes.

In a large bowl, put slaw, onions, noodles, seeds & nuts.

Mix sugar, oil & flavoring packets. Heat just enough to melt sugar. You can then pour over slaw and mix.  TIP - I put into a salad mixing bottle and pour over slaw at each serving)

Grilled Pork Tenderloin

Ingredients

  • ½ cup Teriyaki Sauce
  • 3 Tblsp brown sugar
  • 1 clove garlic pressed
  • ½ tsp ground ginger
  • 1 Tblsp veg oil
  • ½ cup Soy sauce
  • 2 green onions chopped
  • 1 Tblsp sesame seeds
  • ½ tsp pepper
  • (3) 1 ½ package of Pork Tenderloin (I buy the dual package at Sam’s)

Directions

Combine 1st 9 ingredients in shallow dish, add pork, turn & coat and refrigerate 2 to 4 hours. Cook tenderloin covered with grill lid over Medium hot coals for 20 min, turn once. 
OR oven bake at 325 degrees for 45 min.

Summer Vegetable Pasta with Crispy Goat Cheese Medallions

Cook: 40 min.
Ready in: 40 min.

Ingredients

  • 8 ounces whole-wheat bow-tie pasta
  • 1 ½ tablespoons chopped fresh dill
  • 1½ tablespoons panko-style breadcrumbs
  • 4 ounces goat cheese
  • Olive oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 3 spring onion bulbs, halved and thinly sliced, or 2 cups thinly sliced small onions
  • 1½ pints cherry tomatoes, halved (3 cups)
  • 2 cloves garlic, sliced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cups baby spinach

Directions

  1. Position rack in upper third of oven; preheat broiler. Line a small baking sheet with foil.
  2. Cook pasta according to package directions. Drain, reserving ½ cup of the cooking water.
  3. Meanwhile combine dill and panko in a small bowl. Divide goat cheese into 4 portions; shape each into a 1-inch-wide disk. Coat the disks in the panko, lightly patting the mixture onto the cheese to help it stick. Place on the prepared baking sheet and lightly coat the tops with cooking spray. Set aside.
  4. Heat oil in a large skillet over medium heat. Add onions and cook, stirring, until lightly browned, 5 to 6 minutes. Add tomatoes, garlic, salt and pepper; cook until the tomatoes release their juice, 1 to 2 minutes. Stir in the reserved ½ cup water, scraping up any browned bits. Stir in spinach and the pasta; remove from heat.
  5. Broil the goat cheese rounds, watching closely, until light brown and crispy on top, 1 to 2 minutes. Serve each portion of pasta topped with a goat cheese medallion.

Recipe By: EatingWell Test Kitchen

Hasselback Tomato Caprese Salad

Prep: 20 mins
Ready in: 20 mins

Ingredients

  • 4 medium tomatoes, cored
  • 3 ounces fresh mozzarella, thinly sliced into 16 pieces
  • 16 fresh basil leaves
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic glaze (see Tip)

Directions

Place tomatoes cored-side down on a cutting board. Make 8 cuts down each tomato, slicing almost to the bottom (or core) but not all the way through. Carefully transfer the tomatoes to a serving platter. Fill each cut alternately with mozzarella and basil. Sprinkle with salt and pepper. Drizzle with oil and balsamic glaze.

Tip: Balsamic glaze is balsamic vinegar that's cooked until it's very thick. Look for it with other vinegars in well-stocked supermarkets.

Recipe by: Carolyn Casner

Fruit Sparklers

Ingredients

  • 1 watermelon
  • 10 ounces fresh blueberries
  • Wooden skewers

Instructions

  1. Cut watermelon into 1 inch thick slices. Place a small star cookie cutter into the red flesh of the watermelon and lift the star fruit up. Repeat with remaining slices.
  2. Thread a few blueberries onto your wooden skewers--about 6-8 on each. Place the watermelon star on top and set on a serving tray. Enjoy!

Strawberry Dessert Salad

Ingredients

  • 8 oz or 1 package of cream cheese, softened
  • ½ cup sugar
  • 1 tsp. vanilla
  • 8 oz. whipped topping
  • 1 cup pretzels, chopped
  • ½ cup pecans, chopped
  • ¾ cup brown sugar
  • ¾ cup melted butter
  • 2-3 cups strawberries, diced

Instructions

Preheat oven to 400. Wash and dice strawberries. Set aside. Chop pretzels and pecans and combine with melted butter and brown sugar. Spread on parchment paper on a cookie sheet with edges (otherwise you'll have melted butter dripping off your pan...no Bueno!) Bake for 7-9 minutes. Watch it carefully so it doesn't turn dark and burn. Pull out of oven and allow to cool while you mix up the cream cheese mixture. Whip cream cheese, vanilla and sugar together until fluffy. Gently fold in whipped topping. Right before you are ready to serve, fold in strawberries and pretzel, pecan crunch. (Make sure it has had plenty of time to cool) Enjoy!

Curried Chicken Wraps

Total: 4 hr 5 min
Active: 20 min
Yield: 6 servings

Ingredients

  • 3 split (1 1/2 whole) chicken breasts, bone in, skin on
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups good mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray's)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins
  • 1 cup whole roasted, salted cashews, chopped
  • 6 tortillas

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, combine the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

2005, Ina Garten, All Rights Reserved

Cheesecake Tart with Berries

Total: 3 hr 30 min
Active: 2 hr 50 min
Yield:  8 servings

Ingredients

For the crust:

  • 1 cup all-purpose flour
  • 1/2 cup pecans
  • 3 tablespoons sugar
  • 1/2 teaspoon fine salt
  • 1 stick cold unsalted butter, cut into 1/2-inch pieces

For the filling:

  • 1 2/3 cups whole milk
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 8 ounces cream cheese, at room temperature, cut into 1-inch pieces
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract

For the topping:

  • 5 cups mixed fresh berries, such as raspberries and blackberries
  • 2 tablespoons sugar
  • 1 tablespoon dry sherry

Directions

Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.

Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.

Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.

Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.

Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

Recipe courtesy Food Network Magazine

Antipasto Salad

Total: 35 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

Red Wine Vinaigrette:

  • 1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup extra-virgin olive oil

Antipasto Salad:

  • 1 pound fusilli pasta
  • 1/2 cup hard salami, cut into strips (about 3 ounces)
  • 1/2 cup smoked turkey, cut into strips (about 3 ounces)
  • 1/4 cup provolone cheese, cut into strips
  • 1/4 cup grated Asiago cheese
  • 2 tablespoons green olives, halved and pitted
  • 2 tablespoons roasted red peppers, cut into strips
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Vinaigrette: In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. Serve.

Recipe courtesy of Giada De Laurentiis