Soft Oatmeal Cookies

INGREDIENTS
1 cup butter, softened (or Maragrine)
1 cup white sugar
1 cup packed brown sugar
2 eggs 1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
raisins or nuts (optional - 1-2 Cups)

DIRECTIONS
1. In a medium bowl, cream together white sugar, butter, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
2. Combine flour, cinnamon, baking soda, and salt. Stir into the creamed mixture. Mix in oats. If you are using nuts or raisins, mix into dough, combining well. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into 1 inch balls, and place 2 inches apart on cookie sheets.
4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.Makes approx. 36-60 cookies, depending on how large or small you make them.

NOTES
Words of warning--Larger balls of dough result in cookies that spread LARGE amounts. They have a tendency of spreading so much that they meet each other.

Oil the baking sheet once every 4th batch, unless you have a non-stick cookie sheet (don‘t know about that). Even an air-bake cookie sheet needs that extra oil. 1/14/09--We've made these cookies once again and tried something different. We used parchment paper on the cookie sheet instead of oiling. It worked like a charm. The cookies did not stick and we did not need to oil the baking pan.

Spicy Black Bean Soup

For a Tex Mex Taste that is not overwhelming, quick and hearty, this soup is wonderful. It is Tastee!

1 Tablespoon Vegetable oil (canola or olive are my choices)
1 medium onion, chopped
2 garlic cloves, finely chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper
2 cans black beans, rinsed and drained
2 Cups water
1 Can (14.5 ounces) chicken brothe or 1 and 3/4 Cups Chicken Broth
1/4 Cup Coarsely choped fresh cilantro
lime wedges

In a 3-quart saucepan, heat oil over medium heat. Add onion and cook, stirring occassionally, until tender, 5 to 8 minues. Stir in garlic, chili powder, cumin, and crushed red pepper; cook 30 seconds. Stir in beans, water, and broth; heat to boiling over high heat. Reduce heat and simmer 15 minutes.

Spoon one-fourth of mixture into blender; cover, with the center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with wedges of lime. Makes about 6 and 2/3 Cups or 6 first course servings. Cooking and prep time APPROXIMATELY 30 to 45 minutes.

NOTES: Thank you Good Housekeeping for this great recipe. There are a couple other items that I did to change up the recipe. I cut up some sausage and sautee'd it until lightly brown, which was added to the soup after it was puree'd (approximately 1 Cup of sausage). This added texture to the soup. I also served the soup with a dollop of sour cream in the center, garnished it with the cilantro and a wedge of lime. Surprisingly enough this soup is not spicy hot. I thought it might be with the cumin as one of the ingredients. Squeeze the lime wedge into the soup and enjoy!

STRETCH--Your dollar!
You can purchase bulk cumin seed at a lot of grocery stores in the "Mexican" isle (they usually come in packets of about 1/3 a cup). If a recipe calls for ground cumin here's what you do. Turn on the back burner and place a non-stick small fry pan on the heat, add the desired amount of whole cumin. Toast the seeds until you can smell the pungent odor of the seeds heating up. Turn off the burner and remove the pan. Pour the seeds in a mortar and pestle or small spice grinder; render the seeds into powder. The result is a ground cumin for a fraction of the cost and a more 'fresh' taste to your ground cumin.

Don't have a blender or food processor? Check out the local Salvation Army or Good Will. With careful shopping you can find a great item like this for a small amount of money. 3 years ago, I found an unused blender for $5.99. I don't do anything fancy with my blenders so a basic blender covers my needs perfectly. Why go for the spendy, gadgetty, top of the market item when all you do is make a smoothy? It's a waste of money.

Finally, generic or store brand canned black beans work fine. You don't have to buy the name brand item to make this soup. DO look for salt free black beans or reduced salt. A little salt goes a long ways and if you are adding the sausage, you already have plenty of salt in that. The majority of the canned items on the market are all canned in the same plant. They just slap a different logo on the label.

Granola

My sister and I made this a lot when we were teenagers. When I went to Oregon to visit our family I made some of this and formed granola bars as snacks on the train.
Ingredients
5 Cups oatmeal (no quick cook)
1 Cup sunflower seeds
1 Cup dates
1 Cup raisins
2/3 Cups butter
1 Cup brown sugar
1/2 Cup wheat germ
1/4 Cup light corn syrup
1 egg
2 teaspoons vanilla
1 teaspoon cinnamon
1 Cup honey

Directions
Step 1. Mix all dry ingredients
Step 2. Mix all wet ingredients in a separate bowl
Step 3. Mix everything together in one large bowl or roasting pan.
Step 4. Place everything in a covered roasting pan in a 350 degree oven for 1 hour. Stir every 15 minutes. Remove the cover for the last 15 minutes.
Step 5. Turn out on wax paper to cool. Break up into small pieces as it cools.

Beef Barley Soup

Cooking spray
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
2 teaspoons canola oil
2 cups chopped leek (about 4 medium)
2 cups chopped carrot 4
garlic cloves, minced
6 cups water
1 1/2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 bay leaves
2 (14-ounce) cans less-sodium beef broth
1 cup uncooked pearl barley

Directions
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; saute 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

Corn Fritters

1 and 1/4 Cup unsifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 teaspoon sugar
2 large eggs lightly beaten
1/3 cup milk
1 and 1/2 Cups whole kernel corn
2 Tablespoons vegetable oil or bacon fat

Combine flour, baking powder, salt and sugar in medium sized bowl.
Combine eggs, milk, corn and fat in second medium sized bowl.
Form well in center of dry ingredients and add the liquid ingredients all at once, stir until everything is moistened, batter will be lumpy.
Using either a deep fat fryer or medium sized pan filled half way full of oil bring to Medium High heat, approximately 300-350 degrees farenheit. Drop batter by small spoon fulls into hot oil. Cook for 1 minute, flip and continue cooking, flip again until your fritter is an even brown color all the way around. Serve with syrup or honey.

Manicotti

12 Uncooked manicotti shells
Vegetable cooking spray (or a Tablespoon Olive Oil)
1/2 Cup finely chopped onion
3 Garlic cloves, minced
1 Cup shredded, part skim Mozarella cheese, divided
1/2 Cup Grated fresh Parmesan cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon ground pepper (freshly ground would be the best)
1 (15 ounce) carton of Ricotta cheese
1 (6 ounce) package of vegetable herb cream cheese, softened
4 ounces softened non-fat cream cheese
1/2 of a 10 ounce package frozen spinach, thawed, drained and squeezed dry
1 (27.5 ounce) tomato and herb pasta sauce
Oregano sprigs

Preparation:
Coat a nonstick pan with vegetable spray (or oil olive), bring to medium-hot, sautee garlic and onions for approximately 3 minutes, remove from heat and set aside.

Combine 1/2 Cup Mozarella cheese, 1/4 Cup Parmesan cheese and next 5 ingrediants (mozarella through non-fat cream cheese) in a bowl. Mix at medium speed until smooth. Stir in sauteed onion, garlic and spinach.

Prepare your casserole pan by coating it with cooking spray (or brush on olive oil). Two options are available; #1 use a 9"x13" pan or #2 use 6 individual casserole pans.
Spoon 1 Cup of sauce evenly between the 6 individual pans or 1 Cup spread smoothly across the bottom of your 9"x13" pan (I am a little generous with my cup).

Cook manicotti shells according to package directions, drain, cool immediately in ice water.

When ready to fill the shells, drain the pasta and place them seperately on a lightly oiled platter to prevent them from sticking to each other. Spoon cheese mixture into shells (or use a cookie press to squeeze cheese mixture into shells).

Place 2 filled Manicotti shells in the individual casserole pans (or arrange all twelve in large 9"x13" pan), spoon the remaining pasta sauce across the top of shells. Cover pans with foil and place in 350 degree oven on a baking sheet, bake for 35 minutes.

Remove pans from oven, remove foil and sprinkle with the remaining mozarella and parmesan cheese. Replace pans in oven and bake for an additional 10 minutes or until cheese is melty and brown.

Notes: My vegetarian daughter loves this dish!!! This recipe is courtesy of Cooking Light, one of my favorite cooking sites. I did have to substitute regular cream cheese instead of non-fat and the preparation had to be different. The shells have a tendency to rip if cooked too long and if they are not in water prior to being filled, they also seem to stick together. If you can find a cookie press at a garage sale, pick it up, it is much easier pressing the cheese mixture into the shells versus "spooning" it in.

I usually boil extra manicotti shells because I always have extra cheese mixture (and my shells seem to break apart). The last time I made this I cooked up 14 shells and still had enough for at least 2 more filled shells. You can freeze these individual cheese filled manicotti shells to use at a latter date (like the next time you make home-made spaghetti sauce--recipe coming soon). The box of manicotti shells says to boil for 6 minutes, which I follow religously. The shells will seem undercooked. Don't worry! Baking them in the oven with the marinara sauce (or meat sauce) will finish the cooking process.

This is NOT a simple meal but it is rewarding!

Caramel Corn

Dee, this is for you. One of our traditional, Halloween snacks that still shows up now and again.

2 Cups Brown Sugar
1/2 Cup White corn syrup
1 Cup butter
1/2 teaspoon salt
1/2 teaspoon soda
16 Cups Popcorn

Pop 16 cups of popcorn, place in a large roasting pan.
Combine the Brown Sugar, Corn Syrup, Butter and Salt in a medium pan and bring to a boil.
Boil vigorously for 5 minutes.
Remove from heat and add the 1/2 teaspoon of soda to the caramel sauce, stir vigorously, don't be surprised when the caramel sauce expands to twice its original size.
Once the soda has been stirred in, pour the caramel sauce over the popcorn, stirring to coat.
Bake the popcorn in a 200 degree oven for 1 hour, stirring popcorn every 15 minutes.
Place the popcorn on wax paper to cool, breaking up large pieces as needed.
Serve at your kids party.

Pasta Fagioli Soup

This is a quick, easy homemade soup, that will fill your belly full of great Italian flavors. It's really not Fagioli soup, which is made with white Canneloni beans, but it is great tasting. I have to give credit to Cooking Light which originally printed this recipe. I did have to make a few adjustments for available items and personal preference. I hope you enjoy it as much as we do.

12 ounces Sante Fe Chicken Sausage, this can be substituted with Italian Brats that have been pre-boiled, cooled (in running water to wash off extra fat), peeled (the casing), cut and lightly sautee'd. This can take an extra 15 minutes for the total cooking time.

3-5 Cups Fat Free Chicken Broth, You can use canned chicken broth, chicken boullion, or home made chicken broth that has been made in advance, frozen or canned. We like extra broth so we add extra.

1/2 Cup small Seashell pasta, DO NOT USE ANYTHING OTHER THAN SMALL! I also do not recommend using more pasta than stated. It expands a large amount and absorbs your broth.

1 Can (14.5 oz.) stewed tomatoes, undrained, I also recommend diced tomatoes.

1 teaspoon dried basil

1 teaspoon dried oregano

1 Can (15 oz.) kidney beans

2 Cups Coarsely chopped Zuchinni

1/3 Cup Shredded Asiago Cheese, I don't recommend substituting any other cheese.

Preparation:
Heat a large saucepan over high heat. Add sausage; cook 2 minutes (or until done), stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta is tender. Add Zuchini and cook for 2 more minutes or until tender crisp. Keep in mind that the heat of the soup will continue cooking the Zuchinni so stopping the cooking early could be a good idea. Sprinkle with cheese.

Notes: We like to sprinkle the cheese individually into our bowls. This way we control what we want. The Nutritional Value is approximate since there are such variables as home made chicken broth, Italian brats, and the amount of cheese added to your bowl. Finally, I like to serve soup with bread, which should be eaten in moderation.

Nutritional Information
CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); IRON 4.4mg; CHOLESTEROL 56mg; CALCIUM 56mg; CARBOHYDRATE 39.7g; SODIUM 858mg; PROTEIN 21.9g; FIBER 9.6g

Dill-Onion Bread in the Round

The first time I ever made this bread it was served with home made potato soup. I told Mom what I was planning to serve for supper that evening. While at work that day Mom was speaking with one of her co-workers about the meal she was going to have that evening. Mom was working in a cafe at the time and one of the customers heard her and said "That sounds good I'll have some of that." Mom had to stand there and explain to her guest that it was not available. Well that evening’s meal WAS good and I smile every time I make this bread because of the memory.

Ingredients
1 pkg. of active yeast
1/2 Cup warm water (temp. 110 degree to 115 degree)
1 beaten egg
1/2 Cup cottage cheese
1/3 Cup finely chopped onion
1 Tablespoon butter
2 Cups unbleached flour
1/3 Cup Bran cereal
1/2 Cup wheat germ
1 Tablespoon sugar
1 Tablespoon dill seed
1 Teaspoon salt
1/2 Teaspoon spike
1/4 teaspoon baking soda

Instructions
I. Soften yeast in warm water
II. Add the beaten egg, cottage cheese, onion and butter to the softened yeast
III. In another large bowl combine the rest of the ingredients
IV. Add the yeast/cottage cheese mixture to the flour mixture and stir well, cover and let rise until double (approx. 1 hour)
V. Stir dough down and then knead for 1 minute with greased hands. Pat into a well greased 9 inch round baking pan. Cover and let rise until double (approx. 1 hour)
VI. Score top with a knife in a diamond pattern. Bake at 350 degrees for 40 minutes. Remove from dish, cool for a few minutes but serve warm.

Pancake A.K.A. Griddle Cakes

1 and ¼ cup of Flour, spoon flour into measuring cups and level
1 Tablespoon Sugar
3 Teaspoons baking powder
1/8 teaspoon salt
1 Cup Milk
1 Egg
1 Tablespoon oil
1 Teaspoon vanilla

Mix and blend dry ingredients
Mix and blend wet ingredients
Shape a well in the dry ingredients and then pour wet ingredients into well, stirring until blended. Batter will be slightly lumpy (don't overbeat or your pancakes will be tough). Pour about a ¼ cup of batter (more batter will make bigger pancakes while less batter will obviously make smaller pancakes) onto non-stick surface and cook on medium heat until bubbly and steaming. Flip pancake and cook other side until brown.
To keep warm, store in oven or microwave until ready to serve.
Serve with your favorite syrup and butter.

Notes:
This is super easy to increase in order to feed a large family, just double or triple the ingredients. This is the recipe that my mother used, increased 4 times in order to feed a growing family of 5 kids and 2 adults. For those that have money concerns, powdered milk works just as well. No matter how many restaurants I visit, these pancakes are as good or WAY better than most.

Tater Tot Hot Dish

It has been resurrected from all those high school lunch lines. We were talking about it recently and we admitted that it was one of our favorite school lunches. I looked for a recipe but could not find one, so I winged it. It turned out pretty awesome.

1 pound hamburger
1 large onion, chopped
1 can French style green beans, drained
2 cans low salt cream of mushroom soup
½ Cup Milk
Salt and Pepper to taste
Enough tater tots to cover the casserole
Brown the hamburger on medium heat, drain excess fat. Return pan to heat and add onions, sauté for about 3 minutes or until onions are tender-crisp. Turn the heat down and add the green beans, mushroom soup, and milk. Stir well, add pepper and salt to taste, heat until warm. Place mixture in a 9” X 13” pan and cover neatly with tater tots, line them up next to each other in rows. Heat for 30-45 minutes in 425 degree oven. Remove from oven when the tater tots are nicely brown and the sauce is bubbly. Let sit for 10 minutes and serve.

Note: D. this is for you! I've fallen in love with it all over again.

Banana Bread

Ingredients:
2 and ½ Cups all purpose flour, unsifted
2 teaspoons baking powder
¾ teaspoons salt
½ teaspoon baking soda
1 and ½ cups mashed very ripe bananas (about 3 medium or 4 small)
¼ Cup milk
2 teaspoons vanilla
½ cup butter or margarine, softened
1 Cup sugar
2 large eggs

Preheat oven to 350 degrees F. Evenly grease a 9” by 5” metal loaf pan. In medium bowl, combine flour, baking powder, baking soda and salt. In a small bowl, combine bananas, milk, and vanilla.

In a large bowl, with a mixer at medium speed, beat butter and sugar until light and fluffy (creaming). Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with the flour mixture, occasionally scraping bowl with rubber spatula. Beat until just blended.

Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, about 1 hour and 10 minutes. Cool in pan on wire rack 10 minutes; remove fro pan and cool completely on wire rack. Makes 1 loaf.

Notes: Do not use a glass loaf pan. A glass pan heats faster than the metal pan causing the crust to be darker and causes a ½ inch of brown crust.

Optional: Add one Cup chopped nuts (walnuts or pecans) before baking.

Make-Ahead Tip: Up to 1 month ahead, make and bake banana bread. Cool completely. Place loaf in a freezer bag and freeze for up to 1 month. Thaw for 1 hour at room temperature before using.

Oatmeal Cookies

1/2 pound margarine
1 Cup brown sugar
1/2 Cup granulated sugar
2 eggs
1 teaspoon vanilla
1 and 1/2 Cups unsifted flour
1 teapspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 Cups oatmeal
1 Cup raisins (optional)

In a medium bowl combine floour, baking soda, cinnamon, and salt.
Cream together the margarine and the sugars until well blended.
Add eggs and vanilla, blend again.
Add the flour mixture; beat again.
Add the oatmeal and raisins.
Bake at 350 degrees for 10 minutes or until done.

Notes: Still the best oatmeal cookie recipe can be found on the back of the Quacker oatmeal box.

Grilled Salmon

I discovered that I'm not crazy about salmon but with this recipe I've found a new respect and appreciation for this fish.

Ingredients:
One fillet/side of salmon with the skin left on, 1-inch thick (or 4 salmon steaks)
1 teaspoon whole cumin seed
1 teaspoon whole coriander seed
1/2 teaspoon whole fennel seed
1 teaspoon dry green peppercorns
Sea salt or kosher salt
3 limes thinly sliced
Canola or olive oil to coat grill

Instructions:
Combine the cumin, fennel, peppercorns & coriander in a small skillet and toast until lightly brown & fragrant.
Pour the toasted seeds in a grinder or a mortar & pestle, grind until fine.
Sprinkle the salmon with kosher salt and then coat the top of the salmon with the ground spices.
Layer the sliced limes on top of the spices.
Spray your grill with Pam or oil it.
Place the salmon on the grill over Med heat for approximately 20 minutes or until fish flakes easily.
Serve with your choice of sides.

Notes: This is a quick and easy grilling recipe, with prep and grill time 30-40 minutes. Getting the coals hot will make it longer. Tack on another 20-30 minutes if you are using actual charcoal and not a gas grill.

Roasted Rosemary-Lemon Chicken

Rosemary-Lemon Roast Chicken
Prep: 15 minutes
Roast: 1 hour 15 minutes

All you need is four ingredients for this simply delicious garlic-rosemary roasted chicken.

Ingredients:
1 3-pound broiler-fryer chicken
2 cloves garlic, minced
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium lemon
Salt
Instructions
1. Rinse chicken; pat dry with paper towels. Combine garlic and rosemary. Rub chicken inside and out with garlic mixture. Halve and juice lemon. Sprinkle 2 tablespoons lemon juice over prepared chicken. Sprinkle chicken with salt. Place the squeezed lemon halves in body cavity.
2. Skewer neck skin to back. Tie legs to tail; twist wing tips under back. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer in center of inside thigh muscle, making sure bulb does not touch bone. Bake, uncovered, in a 375 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 185 degree F and drumsticks move easily in their sockets, brushing occasionally with drippings.
Makes 6 servings.

Nutritional facts per servingcalories: 209 , total fat: 8g , saturated fat: 2g , cholesterol: 96mg , sodium: 93mg , carbohydrate: 1g , fiber: 0g , protein: 31g

Notes: I used 3 small lemons instead of 1 med. sized lemon. I also increased the garlic and rosemary by 1 teaspoon. All it did was provide a stronger lemon flavor.

Chicken and Fruit Salad with Mango Viniagrette

This is a delicious heart healthy recipe that is perfect for a hot summer day.

Ingredients:
2 to 3 mangoes
1/2 teaspoon curry powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground pepper
12 ounces skinless, boneless chicken breast halves
6 cups torn mixed greens
1/2 of a medium cantaloupe, seeded, peeled, and cut into 1-inch chunks
1 cup halved or sliced strawberries
1 recipe Mango Vinaigrette (recipe follows)
2 green onions, thinly bias-sliced

Instructions:
Pit, peel, and slice the mangoes.
Measure 1-1/2 cups for use in the vinaigrette; set remaining slices aside for salad.
Stir together the curry, salt, and pepper.
Rub chicken with curry mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals about 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 10 to 12 minutes, turning once.)
Cool chicken slightly; slice into 1/4-inch strips.
Arrange greens on individual dinner plates.
Top with chicken strips, melon, strawberries, and reserved mango slices.
Drizzle each salad with some of the Mango Vinaigrette.
Sprinkle green onion over all.
Makes 4 servings.

Mango Vinaigrette:
In a blender container or food processor bowl, combine the 1-1/2 cups peeled mango pieces, 1/4 cup orange juice, 3 tablespoons rice vinegar or white wine vinegar, 2 teaspoons honey, and 1 teaspoon Dijon-style mustard.
Cover and blend or process until smooth.
Cover and chill until serving time.
Makes about 1-1/4 cups.
Make-Ahead Tip: Up to 2 hours ahead, prepare the Mango Vinaigrette. Cover and chill.

Notes:
I cheated and bought a package of spring mix salad greens. It worked just fine and it cut some of the prep time down.

This was a great recipe.

Pumpkin Spice Muffins

Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/2 ounces)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons pumpkin-pie spice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt 1 cup canned pumpkin
1/2 cup fat-free buttermilk
1/2 cup egg substitute
1/4 cup canola oil
1/4 cup applesauce
Cooking spray

Preparation:

Preheat oven to 375°.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours, granulated sugar, and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
Combine pumpkin and the next 4 ingredients (through applesauce) in a medium bowl, stirring with a whisk.
Add pumpkin mixture to flour mixture, stirring just until moist.
Spoon batter into 16 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Cool muffins in pans 5 minutes on a wire rack; remove from pans.
Cool completely on a wire rack.
Yield: 16 servings (serving size: 1 muffin)

Additional Notes:
We love this recipe! We always make a double batch because we go through them so quickly. One can of pumpkin is just slightly less than 2 cups, we make up the difference with applesauce. You can also use regular eggs, just measure them with a cup. Finally, if you do not have buttermilk, you can use sour milk as a substitute. Don't have sour milk? 1 cup milk + 1 Tablespoon white vinegar, leave on counter for 15+ minutes until milk begins to curdle.

Nutritional Information
CALORIES 145(28% from fat); FAT 4.6g (sat 0.5g,mono 2.3g,poly 1.6g); PROTEIN 2.6g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 149mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 24.1g

Cindy Kahn, Londonderry, New Hampshire , Cooking Light, NOVEMBER 2005

Gingersnaps

I love gingersnaps! Pop one in your mouth and slowly suck on the cookie until it dissolves leaving the spicy flavor of molasses, ginger and sugar lingering in your mouth.

Ingredients:
3/4 cup shortening
1 cup brown sugar
1/4 cup dark molasses (light molasses would work)
1 egg
2 and 1/4 cup sifted all-purpose flour
2 teaspoons soda
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves

Instructions:

Cream together first 4 ingredients until fluffy.
Sift together dry ingredients and then stir into molasses mixture.
Form into small balls.
Dip balls into granulated sugar, top portion only. Experience has taught me that rolling the entire ball of dough in sugar will result in burnt cookies. The sugar will burn on the bottom of the cookie Place 2 inches apart on greased cookie sheet.
Bake for approximately 10 minutes in a 350 degree oven.
Cool slightly (about 2 minutes) ; remove from pan. Makes about 4 dozen.

Notes:
Make a double batch. Kids like them so much that they are gone before you know it! This recipe is a long time family favorite. My mother would bake these when I was a child. The actual recipe is courtesy of Better Homes and Garden cookbook from the 1950’s (approximately). The spices can be increased or decrease as you like.

Beth's Beef Vegetable Soup

Ingredients:
4 pounds boneless stew meat
3-1/3 Cups Roma Tomatoes
1 onion quartered
3 onions chopped
6 stalks of celery chopped
1 bay leaf salt and pepper to taste
3 turnips, peeled & diced
3 potatoes, peeled & diced
1 small head of cabbage, shredded
1/2 cup diced carrots, peeled & cut
1 Cup frozen green peas

Instructions:
In a large stock pot add the stew meat, 1 onion quartered, 2 stalks celery, salt and pepper to taste, bay leaf and enough water to cover everything.
Bring stock pot to a simmer and cook until beef is tender (approx. 2 hours).
Spoon out the beef and place in a bowl.
Using cheesecloth strain the broth of all onions, celery and gunk.
Replace the broth into the stock pot with the beef and bay leaf.
Add the rest of the chopped onions, celery, Roma tomatoes, turnips, carrots, potatoes, cabbage, and barely enough water to cover everything to the stock pot.
Bring to a boil and then turn down to a simmer and cook for an additional 5 minutes.
Check the tenderness of the potatoes and etc.
If the potatoes are not tender cook an additional 5-10 minutes.
Add the frozen peas and any additional salt or pepper to taste.
Serve with French bread and if you like a green salad.

Notes:
Stew meat is not absolutely necessary. If you can find a sirloin steak or other beef on sale go ahead and use it. Just trim any extra fat off the cut of beef you are using and cut into bite size pieces.

Pasta Fagioli

Traditional Fagioli Soup is made with white beans but this is a quick, easy, and absolutely fabulous soup. If you make your own salt free chicken broth you will lower the salt/sodium content of the soup. And, DO NOT, substitute the Asiago cheese. This cheese absolutely MAKES this soup. I do not recommend anything else.

Ingredients
12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth (this can be increased for more broth)
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini (about 2 small zucchini)
1 (14.5-ounce) can stewed tomatoes, un-drained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese

Instructions:
Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly.
Add broth and pasta; bring to a boil.
Cover, reduce heat, and simmer 4 minutes.
Add tomatoes; bring to a boil.
Cover, reduce heat, and simmer 2 minutes.
Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta is tender.
Add the zucchini; simmer for 3 more minutes or until zucchini is barely tender.
Sprinkle with cheese.
Yield: 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese)

NUTRITION PER SERVING CALORIES 319(26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); PROTEIN 21.9g; CHOLESTEROL 56mg; CALCIUM 56mg; SODIUM 858mg; FIBER 9.6g; IRON 4.4mg; CARBOHYDRATE 39.7g

Notes:
When I initially made this soup I could not find the Santa Fe Chicken Sausage. Don't panic, because you can use a mild or spicy Italian Bratwurst instead. Here's what you do. First of all place the Bratwurst in a pan with enough water to cover it. Bring the pan to a boil and cook approximately 15 minutes, until the Brats are thoroughly cooked. Place the pan under cold running water. This will cool it and run off excess fat. Peel the "skin" off the Bratwurst. Slice in half, then in quarters, slice into little pieces and place in a non-stick fry pan and pan fry the cut Bratwurst until lightly brown. This will also cook off any additional oil/fat. Follow the recipe from above and you have a EASY quick homemade soup that your family will enjoy.

Feel free to add the cheese into your individual bowls. This will allow each person to add their own amount to their own preference and make it personal. Serve with a nice loaf of Italian or French bread. Finally, just double the recipe to make enough for more than 4 people. Another GREAT recipe from "Cooking Light".

Whole Wheat, Oatmeal and Raisin Muffins

Ingredients
1 cup whole wheat flour (about 4 3/4 ounces)
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons un-toasted wheat germ
2 tablespoons wheat bran
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/3 cup chopped pitted dates
1/3 cup raisins
1/3 cup dried cranberries
1 cup low-fat buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup boiling water
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk.
Stir in oats, dates, raisins, and cranberries.
Make a well in center of mixture.
Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring just until moist.
Stir in boiling water.
Let batter stand 15 minutes.
Preheat oven to 375°.
Spoon batter into 12 muffin cups coated with cooking spray.
Bake at 375° for 20 minutes or until muffins spring back when touched lightly in center.
Remove muffins from pans immediately; place on a wire rack.
Yield
12 servings (serving size: 1 muffin)
Nutritional Information
CALORIES 204(28% from fat); FAT 6.4g (sat 0.8g,mono 3.2g,poly 1.8g); PROTEIN 4.6g; CHOLESTEROL 19mg; CALCIUM 43mg; SODIUM 288mg; FIBER 3.4g; IRON 1.4mg; CARBOHYDRATE 34.7g

Notes:
To make a double batch simply increase the ingredients by two. The cooking time will increase as well (not necessaryily to 40 minutes). These make a dense, moist whole wheat muffin that are great for a quick protein burst or hungry after school kids.

Chocolate Chip Pudding Cookies

Chocolate Chip Pudding Cookies

I love this recipe. The cookies stay soft for an extended period and taste great.

Ingredients
1 Cup butter or margarine (for even softer cookies use shortening)
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 pkg. instant pudding (use your favorite flavor, I love French Vanilla)
1 Teaspoon vanilla
2 eggs
2 and 1/4 Cup un-sifted flour
1 Teaspoon baking soda
1 12oz pkg. chocolate chips
1 Cup chopped nuts (optional)

Instructions
In a medium sized bowl mix flour with baking soda.
In a separate large bowl combine margarine, both sugars, pudding mix and vanilla in a large bowl.
Beat until smooth and creamy.
Beat in eggs.
Gradually add the flour mixture beating at slow to medium speed until thoroughly combined.
Stir in the chips and nuts.
Drop from a teaspoon onto un-greased baking sheet about 2 inches apart.
Bake at 375 degree Fahrenheit for 8 to 10 minutes until lightly brown/tan.
Go with undercooking opposed to overcooking.

Notes:
This is one of my children's family favorites. Children love cookies and chocolate chip cookies are statistically the favorite for many different people. I know that my kids love this recipe. I hope you enjoy it as well. I always make a double batch when baking these cookies. Everyone goes through them too fast.

Peanut Butter Criss-Cross Cookies

Peanut Butter Cookies From The Michael Family Kitchen:
This is the peanut butter cookie recipe we used as kids in my Mom's kitchen. We still use it because it is so good.

Ingredients
1 Cup shortening
1 Cup granulated sugar
1 Cup brown sugar
2 eggs
1 teaspoon vanilla
1 Cup peanut butter
3 Cups sifted all-purpose flour
2 teaspoon soda
1/2 teaspoon salt

Instructions
Thoroughly cream shortening, sugars, eggs, and vanilla.
Stir in peanut butter.
Sift dry ingredients into a separate bowl
Stir flour mixture into creamed mixture.
Drop by rounded teaspoons on un-greased cookie sheet.
Press with back of fork to make a crisscross.
Bake in moderate oven (350 degrees) about 10 minutes.
Makes about 5 dozen cookies.

Notes: For richer cookies, use 2 cups flour.