Candy-Filled Witches' Hats

Candy-Filled Witches' Hats

 Ingredients


Self-sealing plastic bag
1 16 ounce canchocolate frosting
20 chocolate ice cream cones
Candy corn or assorted small candies
Large green and yellow gumdrops (optional)
20 2 - 3 inches chocolate cookies

Directions


1. Fill plastic bag with some chocolate frosting. Seal bag and cut a very small end off one corner of the bag and set aside. For each hat, invert one ice cream cone and fill with about 2 tablespoons candy corn or small candies. Pipe some frosting from bag along bottom edge of cone. Press a cookie against frosting. Carefully invert right side up onto waxed paper-lined cookie sheet.



2. Decorate outside of cone with small candies, using additional frosting as necessary. Refill frosting bag as needed. If desired, roll out large green and yellow gumdrops on a sugared surface until 1/8 inch thick. Cut into 1/4-inch strips. Press green strips around brim of hat and cut smaller pieces from yellow strips to make a buckle; press onto hat. Makes 20 hats.

Cheesy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

2 cups frozen mixed vegetables
1 1/4 pounds skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese (about 2 ounces)


Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 7 x 2-inch baking dish.
Top the rice mixture with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Spooky Cheesecake

What you need:

 18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)

 2 Tbsp. butter or margarine, melted
 3 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
 3/4 c. granulated sugar
 1 can (15 oz.) pumpkin
 1 Tbsp. pumpkin pie spice
 3 eggs
 1 c. BREAKSTONE'S or KNUDSEN Sour Cream
 1 square BAKER'S Semi-Sweet Baking Chocolate
 1 tsp. butter or margarine

What to do:

1. PREHEAT oven to 350°F if using a silver 9-inch springform pan (or 325°F if using a dark 9-inch nonstick springform pan). Mix cookie crumbs and 2 Tbsp. butter; press firmly onto bottom of pan. Set aside.
2. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin and pumpkin pie spice; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
3. BAKE 50 to 55 min. or until center is almost set; cool slightly. Carefully spread sour cream over top of cheesecake. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
4. PLACE chocolate and 1 tsp. butter in small microwaveable bowl. Microwave on MEDIUM (50%) 30 sec.; stir until chocolate is completely melted. Drizzle over cheesecake in spiral pattern. Starting at center of cheesecake, pull a toothpick through lines from center of cheesecake to outside edge of cheesecake to resemble a spider's web. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Country Fried Steak

Ingredients:

3 pounds sirloin tip roast
1 teaspoon salt, to taste
1 tablespoon white vinegar
3 cups unbleached flour
2 tablespoons pepper
vegetable oil, for deep frying
2 tablespoons unbleached flour
1 cup milk
1/4 teaspoon salt
parsley, for garnish

Preparation:

Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours.

Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or a large deep skillet, over medium heat, to 350°. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter and cover lightly with foil to keep warm.

To make the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving.

Serves 8.

Maple-Brined Turkey Breast with Mushroom Pan Gravy

Ingredients


3 quarts water
1 1/2 cups maple syrup
1 cup packed brown sugar
3/4 cup low-sodium soy sauce
1/4 cup kosher salt
1 teaspoon whole black peppercorns
6 garlic cloves, crushed
3 bay leaves
2 (2-pound) boneless turkey breast halves
1 teaspoon freshly ground black pepper, divided
Cooking spray
1 tablespoon olive oil
1/4 cup chopped shallots
2 cups finely chopped cremini mushrooms
4 cups fat-free, less-sodium chicken broth
1 tablespoon all-purpose flour
2 tablespoons water
1/4 cup chilled butter
1 tablespoon chopped fresh flat-leaf parsley

Preparation

1. Combine first 8 ingredients in a large Dutch oven. Bring to a boil, stirring to dissolve sugar and salt. Cool completely. Add turkey to brine; cover and chill 4 hours.

2. Remove turkey from brine; discard brine. Rinse turkey; pat dry. Loosen skin from breast by inserting fingers, gently pushing between skin and meat. Rub 1/2 teaspoon ground pepper under loosened skin. Place on a roasting pan coated with cooking spray.

3. Preheat oven to 400°.

4. Bake turkey at 400° for 45 minutes or until a thermometer registers 160°. Remove from oven; cover loosely with foil. Let stand 15 minutes. Remove skin, and discard.

5. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 6 minutes or until lightly browned. Add broth; bring to a boil, and cook until reduced to 2 cups (about 20 minutes). Combine flour and 2 tablespoons water in a small bowl; stir with a whisk. Stir flour mixture into mushroom mixture; simmer 3 minutes or until slightly thickened, stirring frequently with a whisk. Remove from heat; stir in butter, 1 tablespoon at a time. Stir in parsley and remaining 1/2 teaspoon ground pepper. Serve gravy with sliced turkey breast.

Cooking Light

NOVEMBER 2009

Blue Cheese Polenta with Vegetables

. Ingredients

2 tablespoons extra-virgin olive oil, divided
2 (4-ounce) packages presliced exotic mushroom blend
1 teaspoon chopped fresh thyme
1 1/2 cups thinly sliced sweet onion
1 red bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
3 cups 1% low-fat milk
1/2 cup water
2/3 cup quick-cooking polenta
3/4 cup (3 ounces) crumbled Gorgonzola cheese, or blue cheese
1/4 cup chopped fresh parsley

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan, and swirl to coat. Add mushrooms and thyme; sauté for 4 minutes or until the mushrooms are tender. Add remaining 1 tablespoon olive oil, onion, bell pepper, garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; sauté for 8 minutes or until vegetables are tender.

2. Combine milk, 1/2 cup water, the remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a medium saucepan; bring to a boil. Stir in polenta; cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese. Serve with vegetables. Sprinkle with parsley.

David Bonom, Cooking Light

SEPTEMBER 2011

Zatarains Paella

1. Servings: Makes 8 servings.
2. Prep Time: 15 minutes
3. Cook Time: 15 minutes

Ingredients

2 Tbs olive oil
1 cup diced onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 Tbs minced garlic
1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
4 oz fresh chorizo or smoked sausage, cut into 1/2-inch slices
2 1/2 cups water
1 cup chopped tomatoes
1 package ZATARAIN'S. Jambalaya Mix, Original
1/2 lb large shrimp, peeled and deveined
1 cup frozen peas

Directions

Heat oil in large skillet or Dutch oven on medium heat. Add onion, bell peppers and garlic; cook and stir 5 minutes or until softened. Add chicken and chorizo; cook and stir 5 minutes or until browned. Add water; bring to boil. Stir in tomatoes and Jambalaya Mix; return to boil. Reduce heat to low; cover and simmer 15 minutes. Place shrimp and peas on top of rice; cover. Cook 5 minutes longer or until shrimp turn pink and rice is tender. Remove from heat. Let stand 5 minutes before serving.

Green Bean Casserole

Baked Ham and Green Bean Recipe

Casseroles are an easy way to put a delicious meal on the table without spending half the night in the kitchen.

This ham and green bean casserole is a filling, tasty dinner that uses easy to find ingredients. Great for leftovers or any time you want a home cooked meal on the table in no time.

Ingredients:
10 oz. frozen cut green beans, thawed and drained
1 cup smoked ham, fully cooked, cut up
1 cup shredded mild cheddar cheese
1/2 cup buttermilk baking mix
1-1/2 cups milk
2 large eggs
Seasonings to taste (optional)

Directions:
1. Preheat oven to 350°F.
2. Spread beans in an ungreased 8 inch square baking dish.
3. Layer with ham and cheese.
4. Beat remaining ingredients and your choice of optional seasonings with hand beater until smooth.
5. Pour over cheese. Bake about 45 minutes, uncovered, until golden brown. Serves 4.

Grown Up Mac and Cheese

Grown up Mac and Cheese by Ina Garten.


Ingredients


4 ounces thick-sliced bacon
Vegetable oil
Kosher salt
2 cups elbow macaroni or cavatappi
1 1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
4 ounces Gruyere cheese, grated
3 ounces extra-sharp Cheddar, grated
2 ounces blue cheese, such as Roquefort, crumbled
1/4 teaspoon freshly ground black pepper
Pinch nutmeg
2 slices white sandwich bread, crusts removed
2 tablespoons freshly chopped basil leaves

Directions

Preheat the oven to 400 degrees F.

Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.

Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top

Crockpot Turkey for Two.

Ingredients:


turkey Breast; (boneless) 1 and 1/2 pounds
1 pk Dry gravy mix.Mushroom/Chicken
1 c Dry White Wine
1 onion; (Cut into four slices)
2 sm potatoes
2 sm Turnips
Baby carrots

Preparation:

Cut off any fat, season with pepper and brown whole piece of turkey in skillet sprayed with pam. Also add onion and brown. Make sure that turkey is browned on all sides and ends. Turn with spoons, so the breast is not pricked with a fork. Spray crock pot with pam and put carrots on the bottom, next add potatoes, turnips and onions. (I like turnips and hubby likes potatoes, so I do both)

Place turkey on top of vegetables. Mix gravy with the wine and a 1/4 to 1/2 cup of water. Pour on top of the turkey and vegetables.

Cover and cook on high for a couple of hours and then turn to low for three hours. You could put it on longer on the low setting. Just depends what your schedule is.

check every so often to make sure turkey is moist. Thicken gravy if necessary.

To Serve: Slice turkey and put gravy on top and serve with the veggies.

Pumpkin Ravioli with Gorgonzola Sauce

.

Ingredients

1 1/4 cups canned pumpkin
2 tablespoons dry breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
30 round wonton wrappers
1 tablespoon cornstarch
Cooking spray
1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.

Laura Martin, Cooking Light

NOVEMBER 2007

Carmel Chocolate Cream Puffs

Ingredients


16 cream puffs (such as Belgian Mini Cream Puffs) from a 13.2-ounce box of frozen cream puffs 1 12.25-ounce jar caramel sauce 1 16-ounce jar hot fudge or dark-chocolate sauce Preparation

Defrost the cream puffs according to the label directions. In a small saucepan, over medium-high heat, bring 3/4 of the caramel sauce to a boil. Boil for 1 minute or until the sauce thickens into a chewy glaze. Holding a cream puff with tongs or speared on a fork, dip one side of the puff into the caramel, then place on a dessert plate. Repeat with the remaining puffs, arranging 4 on each plate. A few minutes before serving, warm the hot fudge sauce over low heat. Spoon it around the plated cream puffs. For a Valentine's Day touch, drop 3 small dollops of the remaining unboiled caramel sauce into the hot fudge sauce on each plate. With a toothpick, draw a line through the drops to form hearts (see photo).

Fake It, Don't Make It, Real Simple

FEBRUARY 2003

Slow Cooker Char Sui

Ingredients


1/4 cup low-sodium soy sauce 1/4 cup hoisin sauce 3 tablespoons ketchup 3 tablespoons honey 2 teaspoons bottled minced garlic 2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil 1/2 teaspoon five-spice powder 2 pounds boneless Boston butt pork roast, trimmed 1/2 cup fat-free, less-sodium chicken broth Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Holly Rudin-Braschi, Grill Power, Cooking Light

MARCH 2006

Popovers with Rasberry Butter

This is a treat. reminds me of lunch at Neiman Marcus.


Popovers

2 c. flour

1 tsp. salt
4 large eggs, room temperature
2 c. milk, room temperature



Raspberry butter:


1 stick unsalted butter
1/4 c. raspberry preserves
2 T. powdered sugar

Mix dry ingredients. In a separate bowl, mix wet ingredients. Combine, being sure not to over mix. Heat oven to 450. Once the oven is heated, place EMPTY popover pan (or muffin tin) into the oven to heat for 5-10 minutes. Remove and grease cups with butter. Fill 1/2 - 2/3 full with batter. Bake for 30 minutes.

Butter:

Place ingredients in mixer and beat until well combined. Return to refrigerator to help set.

Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Directions

1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Corned Beef Hash and Eggs.

Ingredients

• 6 large potatoes, peeled and diced
• 1 (12 ounce) can corned beef, cut into chunks
• 1 medium onion, chopped
• 1 cup beef broth
• salt to taste
• 6 large whole eggs
• hot sauce (optional)

Directions

1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, 
2. Divide Mixture into 6 ramekins or custard dishes. crack an egg on the top of each. Bake 5 minutes at 350 or until egg is set.
3. Carefully take them out of the oven. they will be hot.
4. Try serving with a dash of hot sauce.

Poached Egg and Canadian Bacon

Frisée Salad with Poached Egg and Canadian Bacon

Makes 4 servings

From WeightWatchers.com

Ingredients

• 6 cups torn frisée leaves, cleaned and dried
• Cooking spray
• 4 oz Canadian bacon, chopped
• 4 tsp olive oil
• 2 medium shallots, thinly sliced into rings
• 1 Tbsp Dijon mustard
• 1 Tbsp Worcestershire sauce
• 1/4 cup white wine vinegar
• 4 large eggs
• Cracked black pepper, to taste

Instructions

• Place the frisée in a large bowl; set aside.
  
• Spray a large nonstick skillet with cooking spray and set over medium heat. Add the Canadian bacon and cook until crisp, stirring often, about 4 minutes. Transfer to the bowl with the frisée.
  
• Place the skillet back over medium heat and swirl in the olive oil. Add the shallots; cook, stirring often, until softened, about 2 minutes. Stir in the mustard and Worcestershire sauce; scrape up any browned bits in the skillet for a few seconds. Pour in the vinegar; bring to a full simmer.
  
• Pour this shallot-laced dressing over the frisée and Canadian bacon, scraping everything out of the skillet and into the bowl. Toss well and divide among 4 plates.
  
• Fill a large high-sided skillet or sauteuse pan halfway with water; bring to a boil over high heat. Reduce the heat to low so the water barely simmers. Crack an egg into a small ramekin or custard cup, then slip the egg into the water. Repeat that with the other 3 eggs in separate spots in the water. Cook for 5 minutes undisturbed. Pick up 1 poached egg at a time with a slotted spoon, draining off any excess water and set it on top of a salad. Sprinkle the salads with cracked black pepper to taste.
  
• Serving size: 1 1/2 cups salad and 1 poached egg

Classic Pean Pie

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.


Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Chicken Satay with Rice

Ingredients


2 cup quick-cooking brown rice, cooked according to package directions
1 pound boneless, skinless chicken breasts, cut into thin strips
Salt and ground black pepper
1 tablespoon peanut or olive oil
1 cup peanut sauce
2 tablespoons hoisin sauce
1 teaspoon hot sauce or to taste

Directions

Prepare rice according to manufacturers instructions.

Skewer strips of chicken on bamboo or metal skewers. Season with salt and pepper. Heat oil in a large skillet or grill pan over medium heat. Add chicken skewers and cook 5 to 7 minutes, until golden brown and cooked through, turning frequently.

Meanwhile, in a small saucepan, combine peanut sauce, hoisin sauce, and hot sauce. Set pan over medium-high heat and bring to a simmer. Simmer 5 to 7 minutes, until sauce reduces slightly.

Serve chicken with peanut sauce on the side for dipping and brown rice.

Dream Coffees

GINGERBREAD LATTE
Ingredients


2 fluid ounces espresso coffee
2 tablespoons gingerbread flavored syrup
1/2 cup milk, steamed
1/8 cup whipped cream
1 pinch ground nutmeg
1 pinch ground cinnamon
1/2 teaspoon vanilla powder

Directions

1.In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.



MOCHA COFFEE
 
Ingredients

1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon white sugar
2 tablespoons milk

Directions

1.Pour hot coffee into a mug. Stir in cocoa, sugar and milk.


COFFEE EGGNOG PUNCH


Ingredients
1/4 cup and 2 tablespoons coffee ice cream
1/4 cup and 2 tablespoons eggnog
1/4 cup hot strongly brewed coffee
1 tablespoon frozen whipped topping, thawed
1 pinch ground nutmeg

Directions

1.Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into glass or ceramic mug. Top with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.

Pumpkin Cookies

Ingredients


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)

Directions


PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.

FOR GLAZE:

COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

.

Swiss steak

ngredients


1/3 cup flour
1 pound round steak
1/2 cup chopped onion
1/4 cup oil
1 1/2 cups hot water
1 bay leaf
2 teaspoons salt
1 1/2 cups Sour Cream

Directions

Pound flour into meat, tenderizing the steak. Sauté onion in oil until yellow, remove and reserve. Brown meat on both sides in same pan. Add water, bay leaf and salt. Cover and simmer over low heat for 2- 2 1/2 hours or until tender. Remove cover last half hour of cooking to evaporate some of the moisture. Remove steak to casserole dish or platter. Drain liquid through strainer into saucepan. Remove 1/2 cup of liquid. Add sour cream to remaining liquid and blend thoroughly with onions. Serve steak with gravy poured on top.
 
 
Serve with Mashed Potatoes.

Roasted Pears with Blue Cheese by Ina Garten

Ingredients

• 3 ripe but firm Anjou pears
• Freshly squeezed lemon juice (3 lemons)
• 3 ounces coarsely crumbled sharp blue cheese such as Stilton
• 1/4 cup dried cranberries
• 1/4 cup walnut halves, toasted and chopped
• 1/2 cup apple cider
• 3 tablespoons port
• 1/3 cup light brown sugar, lightly packed
• 1/4 cup good olive oil
• 6 ounces baby arugula
• Kosher salt

Directions

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.

Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.

In the same small bowl, combine the apple cider, port, and brown sugar, stirring to dissolve the sugar. Pour the mixture over and around the pears. Bake the pears, basting occasionally with the cider mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.

Just before serving, whisk together the olive oil, 1/4 cup of lemon juice, and 1/4 cup of the basting liquid in a large bowl. Divide the arugula among 6 plates and top each with a pear half. Drizzle each pear with some of the basting liquid, sprinkle with salt, and serve warm.