Category: Other

from: Matt & Jess original

Ingredients
1/2 C refried beans or black beans
1/4 C cooked ground beef (seasoned as you or your baby likes it)
2 T cheddar cheese

Directions
If using black beans, mash them with a fork. Then combine beans, beef and cheese together.

from: 171

Ingredients
2 C ricotta cheese
3 T greated parmesan cheese
1 scant cup all purpose flour
salt
pesto, butter and more parmesan to serve

Directions
Bring a large pot of salted water to a boil. Mix the ricotta, flour, parmesan and a pinch of salt in a large bowl. With lightly floured hands, roll the dough into thin sausages (5/8 inch thick is recommended). Cut into little dumplings about 3/4 inch long.

Drop them into the boiling water and cook for about 45 seconds (they will rise to the surface). Remove with a slotted spoon and serve immediately with pesto (sun dried tomato is very good), butter and parmesan.

from:

Ingredients
buffalo mozzarella
good tomatoes
romaine lettuce
balsalmic vinegarette dressing

Directions
Cut up the mozarella, tomatoes and romaine into good bite-sized pieces. Toss together with the balsalmic vinegarette dressing.

from: Everyday Food

Ingredients
8 tablespoons (1 stick) unsalted butter, plus extra for the cups
10 ounces semisweet chocolate, roughly chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup granulated sugar, plus extra for the cups
3 tablespoons all-purpose flour, plus extra for the cups 1/2 cup miniature marshmallows
2 tablespoons unsweetened cocoa powder

Directions
Heat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce ovenproof coffee cups, mugs, or ramekins. Wipe the rims clean.

Place the butter and chocolate in a large heatproof bowl. Set it over a pan of simmering water, and heat, stirring once or twice, until melted and smooth. Remove from heat. Let cool for 5 minutes.

With an electric mixer on medium-high, beat the eggs, egg yolk, vanilla, salt, and 1/2 cup of the sugar until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the flour into the chocolate mixture, mixing until incorporated. Reduce speed to low and slowly add the chocolate mixture to the egg mixture, mixing until incorporated. FIll each cup about 1/2 inch from the rim. Bake until the cakes puff and begin to crack on the surface but are still a bit runny in the center, 13 to 17 minutes, depending on the size of the cups. Remove from oven. Sprinkle with the marshmallows and return to oven until the marshmallow begins to crisp, 2 to 4 minutes. Remove from oven. Let cool for about 5 minutes. Sift the cocoa over the top.

from: Parenting

Ingredients
Cooking spray
1 cup whole-grain cereal flakes (like Wheaties or Total)
1/4 cup wheat germ, unsweetened
2 Tbs grated parmesan
6-oz package macaroni and cheese
1/4 to 1/2 cup White Puree
1/2 to 1/2 cup Orange Puree
2 Tbs butter

Directions
Preheat oven to 375 degrees. Coat casserole dish with cooking spray. Put cereal in zip-close bag and crush to coarse crumbs. Pour crumbs in a bowl and mix in wheat germ and parmesan.

2. Prepare macaroni and cheese according to package directions, adding White Puree, Orange Puree, or both (use no more than 1/2 cup puree total per 6-oz box of macaroni and cheese). Transfer to casserole dish, sprinkle with crunchy topping, and dot with butter. Bake 10 to 15 minutes, or until topping is golden.

Nutritional Info (1/4 recipe(
313 calories, 18 g fat (10 g saturated), 418 mg sodium, 45 mg cholesterol

from: Parenting

Ingredients
1 yam, peeled and cut in chunks
3 carrots, peeled and cut in chunks
2 Tbs water

Directions
In a pot, cover yam and carrots with cold water. Boil 25 minutes, or until very tender.

Drain and puree in food processor with water until completely smooth (no telltale chunks!), 1 minute. If necessary, add up to 1 tablespoon water to make puree smoother.

from: Parenting

Ingredients
One 15-oz can cannellini beans, rinsed and drained
1 Tbs water

Directions
Pulse cannellini beans and water in a food processor until smooth, about 1 minute. Puree should be the consistency of peanut butter. If necessary, add additional water, 1 teaspoon at a time, until there are no bean flecks visible.

from: Parenting

Ingredients
Two 10-oz packages frozen spinach
1 1/2 cups blueberries (if frozen, puree)
1/2 tsp lemon juice
2 Tbs water

Directions
Put spinach in a saucepan and cover with water. Bring to a boil, cover, and simmer 6 to 7 minutes. Drain.

Puree spinach, blueberries, lemon juice, and water in a food processor until smooth, 1 minute. If necessary, add 1 tablespoon water to make puree smoother.

from: Martha Stewart's Handmade Holiday

Ingredients
11 lemons, preferably organic
1 liter 160-proof vodka or grain alcohol
3 C sugar
3 C boiling water

Directions
Peel strips of zest from lemons using vegetable peeler; reserve remainder of lemons for another use. Put the zest and vodka into an airtight container and let stand at room temperature at least 2 days and up to 1 week.

Stir together sugar and hot water until completely dissolved; let cool completely. Stir sugar mixture into vodka mixture; refrigerate in an airtight container overnight.

Pour liquid through a large sieve and funnel into airtight bottles. Discard zest. Limoncello can be kept in the freezer for up to 3 months.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
starlight mints or candy canes

Directions
Stick the candycanes or mints in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. don't get them too fine. You want some color!

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the candy pieces all over the top and push them gently in with the back of a spatual or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Jess

Ingredients
2 packages vanilla flavored almond bark
rice krispies
oreos (like 12 or s)

Directions
Stick half the oreos in a plastic bag and use a hammer or a shoe or your meat tenderizer to mash 'em up. Don't get them too fine. The chunks look pretty on top.

Take the other half and pulverize them in a blender or food processor.

Smush up or chop the almond bark. Put it in a sauce pan and melt it over low heat. It isn't like normal chocolate … no need to use a double broiler. But do watch it.

Once it's all melted, stir in the pulverized oreos and then some rice krispies. Not so many that the almond bark doesn't cover it, but enough so that they permeate.

Pour this mixture onto a rimmed cookie sheet and spread it around until you have an evenish layer. Sprinkle the smashed oreos all over the top and push them gently in with the back of a spatula or something else flat.

Then cover the whole thing up with foil and set it somewhere cold (like your patio in the winter, say) and let it sit for a while. It will get all waxy when it is properly set. Make sure it is really set and then break it apart.

from: Recipe Zaar

Ingredients
1 lb dried red beans (after extensive research I have discovered that kidney beans are the same thing)
1 medium onion, chopped
1 small green pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
2 (14.5 oz) cans beef broth
2 C water
1 lb smoked ham or smoked turkey ham or sausage (cooked) cut into 1-inch pieces
1 t salt
1/2 t hot pepper sauce
3-4 C cooked rice

Directions
Soak beans in your crockpot over night; drain, rinse. Combine all ingredients except rice in crockpot and cook on low for 10-12 hours or on high for 5-6 hours. Serve over hot rice.

Nutritional Info (1/6 recpe(
Calories 336; Fat 10.8 g; sat fat 3.1 g; cholesterol 53 mg; sodium 2785 mg; postassium 579 mg; carbs 34.1g

from: Jesser

Ingredients
2 packages creamed spinach (Green Giant is my preferred brand)
4-8 oz feta cheese (depending on how much you like it)
16 sheets Filo/phyllo dough
3-4 T butter

Directions
Cook the creamed spinach according to the directions on the package.

Heat oven to 350. Grease the a cookie sheet with your choice of cooking spray or butter. Lay two sheets of Filo on the sheet (on top of one another) and brush the top one with butter. Repeat three more times so you have a total of eight sheets laid down.

Spread the spinach evenly over the sheets and sprinkle the desired amount of feta on top.

Top this with 8 more sheets of Filo done in the same manner as the ones on bottom.

Bake at 350 for 45-50 minutes or until the filo dough is puffy and slightly browned.

from: Paula Kafer

Ingredients
1 C raisins
1 C water
1 C sugar
1 egg 1 C oleo
2 C flour
1 t cinnamon
1 t cloves
1/2 t nutmeg
1/2 t ginger
1 t baking soda
1/6 C butter
1 C powdered sugar
1t vanilla
1-2 T water

Directions
Bring water, raisins, sugar to a boil. Add oleo, let boil5 min. Let cool. Add flour through baking soda. Stir well. Spread onto a greased cookie sheet and bake at 350 for 10-12 min.

While it's baking, melt the butter and combine it with the powered sugar and vanilla. Add just enough water so it's the proper consistency for a glaze. Drizzle the warm bars with the frosting and allow to cool. Cut into squares to serve.

from: 101 Cookbooks

Ingredients
2 cups organic milk
2 cups water
1 1/2 cups polenta (see above)
1 teaspoon fine grain sea salt
1/2 cup grated Parmesan cheese
1/4 cup melted clarified butter or olive oil

Directions
Bring the milk and water just to a boil in a large saucepan. Slowly stream in the polenta while stirring constantly. Stir in the salt and turn down the heat a bit if needed (you don't want the polenta to scorch). Continue stirring until the polenta thickens up (see picture), this can take anywhere from just a few minutes to much longer depending on your polenta. Stir in the cheese.

Remove from heat and spread out 1/2-inch thick onto a baking sheet using a spatula (although I feel like I get a better shape by letting it cool a minute or two and then using my hands). Chill in a refrigerator for at least an hour, or overnight. Cut into wide-cut “fry” shapes using a straight-edge for guidance and uniformity (or opt for a more rustic cut). Rub each fry with a bit of clarified butter or olive oil and sprinkle with some salt.

Bake in a 450 degree oven, middle rack, for 20 minutes or until golden and crispy. Flip the fries once after ten minutes.

Makes 2 dozen wide-cut fries.

from: 101 Cookbooks

Ingredients
1 pound fresh gnocchi
1/2 pound chanterelle mushrooms (optional – if you can't get
chanterelles, skip the mushrooms)
a few sprigs of fresh thyme, leaves only
3 medium shallots, thinly sliced
a big handful of small cherry tomatoes, halved
clarified butter or extra virgin olive oil
splash of cream (optional)
freshly grated parmesan (optional)

Directions
Take the shelled beans and cook each type of bean in its own pot of water. They will take between 10 and 20 minutes to cook (taste to tell when they are done). Drain and salt to taste. Set aside. See header notes re: fava beans.Heat a couple tablespoons of clarified butter (or olive oil) in a large well-seasoned (or non-stick) skillet over medium-high heat. Add the gnocchi in a single layer and toss to coat with the butter. Let them cook until they are golden brown on the bottoms and then use a metal spatula to flip the gnocchi. Cook until they are golden all over. Salt, transfer to a platter and set aside.

Clean out that same big skillet, add a bit more butter or oil, and over medium-high heat saute the mushrooms, shallots and thyme along with a few pinches of salt and pepper. The mushrooms will release a bit of moisture, keep cooking, and let them get a bit of color (another minute or two). Toss the cooked shell beans into the skillet with the mushrooms, add the tomatoes and cook for another few seconds. Remove from heat and stir in a splash of cream if you like. Pour the beans and mushrooms over the gnocchi and sprinkle with grated parmesan.

Serve family style on a big plate or platter.

Serves 4-6.

from: 101 Cookbooks

Ingredients
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting

Directions
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.

Transfer the dough to a floured countertop. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.

When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.

At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking tone, you can use the back of a sheet pan, but do not reheat the pan. Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out – you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).

Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate parmesan and a small drizzle of good quality extra-virgin olive oil.

from: 101 Cookbooks

Ingredients
4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

Directions
In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the pieces are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

from: 101 Cookbooks

Ingredients
1 lb. 2 ounces (500 g) frozen or fresh lingonberries or cranberries
A scant cup (7 oz/200g) of caster (superfine) sugar (hs note: I just gave my regular granulated sugar a whirl in the food processor for 15-20 seconds)
Finely grated rind and juice of 1 lemon
1 small apple, peeled and cored

Directions
Rinse the berries, if necessary, then drain well and put them in a non-metallic bowl with the sugar and lemon juice. Leave overnight, turning once or twice.
Coarsely grate the apple and put it into a jam-making pan or other heavy based saucepan with the grated lemon rind. Strain in all the juice from the berries (hs note: I didn't end up with a ton of juice, but scraped all the thick, sugary juice in) and add two wooden spoonfuls of berries, leaving the rest of the berries in the bowl for now. Add 1/2 cup (125 ml) water and simmer for 20-30 minutes, or until the apple is very soft and the whole lot has thickened (hs note: I ended up ~10 minutes). Add the rest of the berries and heat through for 5-8 minutes. Pour into sterilized jars. Seal tightly and turn upside down. Cover with a cloth and leave to cool completely before turning upright and storing in a cool place. The jam will keep for a couple months but, once open, keep it in the fridge and use fairly quickly.

from: Jesser Original

Ingredients
1 (10 or 12 oz.) pkg. frozen broccoli, cooked according to package directions
1 can Campbell's (Healthy Request) cream of mushroom soup
2 cans (I use the big ones) chicken
1 c. grated mild cheese
1 tube low salt or low fat Ritz crackers, crushed
a splash of milk

Directions
Mix up broccoli, soup, milk and chicken (drain the cans of course). Top with the ritz crackers and then the cheese. Bake at 300 degrees for 20 minutes.

from: Martha

Ingredients
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese for grating

Directions
Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

Cook pasta until al dente. Drain, and run under cold water to stop cooking.

Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

from: Kraft

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 cups sliced peeled pears (about 4 medium pears)
1/4 cup PLANTERS Sliced Almonds

Directions
PREHEAT oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min. Reduce temperature to 375°F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.

from: Everyday Food October 2006

Ingredients
3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound (about 6) small white or red new potatoes, well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Directions
Preheat oven to 350°. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

To cook slowly, place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

from: All Recipes

Ingredients
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter

Directions
Preheat the oven to 325 degrees F (165 degrees C).

In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.

Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

from: Everyday with Rachael Ray October 2006

Ingredients
2.5 to 3 lbs beef chuck, trimmed and cut into 1-inch cubes
salt and freshly ground pepper
1/2 cup all purpose flour
5 T extra-virgin olive oil
5 T unslated butter
1 yellow onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 t dried thyme
2 T Worcestershire sauce
2 T balsamic vinegar
1 T unsweetened cocoa powder
1/2 t paprika
1/4 t grond cinnamon
1 fresh or dried bay leaf
2 C beef broth
8 oz egg noodles

Directions
Place meat in a large bowl and season wth salt and pper. Add the flour and tos to coat. In a large pan, heat 2 T olive oil and 1 T butter ove r med-high heat until the butter stops foaming. Add the meat and brown, about 6 minutes, working in batches if need-be. Add the browned beef and remaining ingredients, with the exception of the noodles to a slow cooker and cook on low for 8-10 hours. When the stew is getting close to done, cook the egg noodles as directed. Toss them with butter and/or salt if desired. Serve the stew over the noodles.

from: Everyday Food October 2006

Ingredients
3 T olive oil
2 lbs tilapia fillets (about 6)
corase salt and ground pepper
2 large eggs
/2 C light mayonnaise
1/2 C chopped fresh parsley plus sprigs for garnish
1/4 C frseh lemon juice (from about 2 lemons)
3 T bottled white horseradish
1 1/2 C coarse saltine cracker crumbs
tartar sauce for serving

Directions
Heat oven to 400. rush each of two rimmed baking sheets with 1/2 T oil. Place fillets on sheets; season with salt and pepper. Roast until cooke dthrough, 10 – 15 minutes. let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.

In a large bowl, combine eggs, mayo, parsley, lemon juice, and horseradish. Fold in fish and 1/2 C cracker crumbs; season with S&P. Place remaining crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere.

To freeze, place un-cooked cakes on baking sheet, and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator.

To cook heat 1 T oil in skillet over med-high heat. Place 8 cakes in skillet; cook until golden brown, 4-6 min per side. Repeat with remainign T oil and cakes.

from: Everyday Food October 2006

Ingredients
1 med butternut squash (1.5 lbs), peeled, de-seeded and cut into 2-inch chunks
1 T olive oil
1/2 t dried rubbed sage
corase salt and ground pper
5 garlic cloves, peel on
1 C half and half
pasta for serving

Directions
Heat oven to 375. Toss squash with oil and sage. Season genrously with S&P. Transfer to rimmed baking sheet and scatter garlic amongst squash. Roast until squash is tender, about 40 minutes, tossing once half-way through.

Remove and discard skin from garlic. Transfer squash and garlic to a food processor and process until smooth. While running, add half and half through the tube and continue to process until smooth, adding water (or milk) to thin if necessary. Season again with salt.

To freeze, cool completely and transfer to airtight containers, leaving 1 inch space. Freeze up to 3 months.

from: Martha Stewart Kids Summer 2002

Ingredients
4 medium peaches (about 1 lb)
6 oz soft tofu
1/3 cup orange juice
1 T honey

Directions
Score an X in the bottom of each peach. Prepare an ice bath. Heat a saucepan with water to a boil. Place each peach in the boiling water for 30 seconds and then transfer to the ice bath. Drain the peaches and then peel them, starting at your X. Cut the peaches away from the pit in chunks.

Place the chunks of peaches and the other ingredients in your blender and blend until smooth. Serve immediately.

from: Martha Stewart Kids Summer 2002

Ingredients
8 medium peaches (~ 2 lbs.)
1/2 C sugar
1/2 C water

Directions
Wash peaches and cut into 1-inch chunks. Discard pits. Place peaches in a medium saucepan; add the sugar and the water and bring to a biol. Reduce heat, and simer, stirring occasionally, until peaches are soft, about 7 minutes. Remove from heat, let cool slightly.

Working in batches, if needed, transfer to the bowl of a food processor fitted with the metal blade, and puree until mixture is smooth. Pas through a fine mesh sieve back into the saucepan, discarding pulp. Cook over medium-low heat, stirring frequently with a wooden spoon until mixture is thick enough to leave a trail behind the spoon, 40 to 60 minutes. Remove from eheat; let cool completely before using.

from:

Ingredients
4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Directions
Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Nutritional Info (2 cups(
CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g, mono 0.6g, poly 1.1g); PROTEIN 30.5g; CARB 64.5g; FIBER 2.8g; CHOL 134mg; IRON 3.2mg; SODIUM 525mg; CALC 359mg;

from: MarthaStweart.com

Ingredients
2 envelopes unflavored gelatin (each 1 scant tablespoon)
1 1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Vegetable-oil cooking spray

Directions
1. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray parchment; set aside. Pour 1/3 cup cold water into the bowl of an electric mixer. Sprinkle with gelatin; let mixture soften, about 5 minutes.

2. Place sugar, corn syrup, salt, and 1/3 cup water in a medium saucepan. Cover; bring to a boil. Remove lid; cook, swirling pan occasionally, until syrup reaches 238° (soft-ball stage) on a candy thermometer, about 5 minutes.

3. With mixer on low speed, whisk gelatin mixture, and slowly pour the syrup in a steady stream down the side of the bowl (to avoid splattering). Gradually raise speed to high; beat until mixture is thick, white, and has almost tripled in volume, about 12 minutes. Add vanilla, and beat 30 seconds to combine.

4. Pour mixture onto prepared baking sheet; smooth with an offset spatula. Let stand at room temperature, uncovered, until firm, at least 3 hours or overnight.

5. Coat a 1- or 2-inch snowflake-shaped cookie cutter with cooking spray to prevent it from sticking. Cut out as many individual marshmallows as possible; coat cutter with more spray as needed. Use marshmallows immediately or store in an airtight container at room temperature up to 1 week.

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

from: MarthaStewart.com

Ingredients
1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Directions
1. In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.

2. Transfer cranberry mixture to a food processor, and purée until smooth. Pass purée through a fine sieve into a small saucepan.

3. Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

from: 96

Ingredients
22 1/2 sheets (about 1 [14-ounce] box) low-fat honey graham crackers, divided
Cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free vanilla instant pudding mix
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced-calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cups sifted powdered sugar

Directions
Arrange 7 1/2 graham cracker sheets in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Combine 3 cups milk, pudding mix, and cream cheese in a large bowl, and beat at low speed of a mixer 1 minute or until thick. Fold in whipped topping. Spread half of the pudding mixture over graham crackers, and top with 7 1/2 graham cracker sheets. Repeat the procedure with the remaining half of pudding mixture and 7 1/2 graham cracker sheets.
Combine 1/4 cup milk, softened margarine, honey, and unsweetened chocolate in a medium bowl, and beat well with a mixer. Gradually add powdered sugar to milk mixture, and beat well. Spread chocolate glaze over graham crackers. Cover dessert and tent with foil; chill 4 hours.

Nutritional Info (1/18th of a recipe, or 3(
CALORIES 234 (22% from fat); FAT 5.8g (sat 2.7g, mono 1.5g, poly 1.3g); PROTEIN 5.4g; CARB 41.5g; FIBER 0.8g; CHOL 3mg; IRON 1mg; SODIUM 352mg; CALC 105mg;

from: CookingLight.Com

Ingredients
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Cooking spray

Directions
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Info (1 slice, 1/18 th recipe(
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72mg;

from: MarthaStewart.com

Ingredients
1 1/2 cups (3 sticks) unsalted butter, plus 4 tablespoons, room temperature
1 bottle dry white wine
1 fresh whole turkey (14 to 16 pounds), rinsed and patted dry
Coarse salt and freshly ground pepper
7- 8 Cups Cranberry-Cornbread Stuffing
5 red onions (about 2 pounds), peeled and quartered
Cranberry Glaze
Pan Juice Gravy
1 Cheese Cloth

Directions
1. Preheat oven to 450°, with rack on lowest level. In a large saucepan, melt 1 1/2 cups butter; add white wine. Turn off heat, leaving mixture on top of stove to keep warm. Fold a large piece of cheesecloth into quarters; cut it into a 17-inch, four-layer square. Immerse cheesecloth in wine mixture, and set aside to soak.

2. Place turkey, breast side up, on a clean work surface. Fold wing tips under turkey. Season cavity with salt and pepper.

3. Fill large cavity loosely with 7 to 8 cups stuffing. Tie legs together loosely with kitchen twine. Stuff the turkey neck cavity, fold neck flap under, and secure with a bamboo skewer. Rub turkey with the remaining 4 tablespoons butter, and season with salt and pepper.

4. Remove cheesecloth from liquid; squeeze lightly, leaving it very damp. Spread it evenly over breast and leg area.

5. Arrange onions in a large, heavy roasting pan. Place turkey on top of onions; transfer to oven, and roast 30 minutes. Reduce oven temperature to 350°. Pour a quarter of the wine mixture over cheesecloth and exposed parts of turkey; continue roasting 2 hours more, basting every 30 minutes.

6. When all the wine mixture has been used, remove the cheesecloth and discard; continue cooking until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 155°, about 40 minutes more.

7. Brush the turkey with the cranberry glaze, coating completely. Roast turkey 10 to 15 minutes more. Brush turkey again to coat, and continue cooking 10 minutes more to set the glaze (the turkey should register 165°).

8. Transfer turkey to a carving board; let rest about 30 minutes before carving. Reserve pan juices for preparing gravy.

from: MarthaStewart.com

Ingredients
8 ounces (2 cups) pecans
3/4 cup (1 1/2 sticks) unsalted butter
3 large onions, cut into 1/4-inch dice
6 stalks celery, cut into 1/4-inch dice
1/4 cup fresh oregano leaves, chopped Skillet Cornbread, crumbled
1 loaf day-old white bread, crust on, cut into 1-inch cubes (10 heaping cups)
3 large eggs, lightly beaten
2 cups dried cranberries
1 cup coarsely chopped fresh flat-leaf parsley (1 large bunch)
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoon Bell’s Seasoning
1 quart chicken stock, preferably homemade, or low-sodium canned chicken broth

Directions
1. Preheat the oven to 350°. Spread pecans in a single layer on a rimmed baking sheet; toast in oven until golden and fragrant, 8 to 12 minutes, tossing occasionally. Let cool, then roughly chop; set aside.

2. Melt butter in a large skillet. Add onions and celery; cook over medium heat, stirring occasionally, until onions are translucent, about 10 minutes. Add oregano; stir to combine.ne.

3. Transfer onion mixture to a large bowl. Add pecans, cornbread, bread cubes, eggs, cranberries, parsley, salt, black pepper, cayenne, Seasoning, and stock, mix to combine. Cook stuffing in a turkey or baking dish. If using a baking dish, generously coat dish with butter, fill with stuffing, and dot stuffing with additional butter. Cover with parchment paper-lined aluminum foil, and bake at 375° for 35 minutes. Remove foil, and bake an additional 20 minutes.

from: MarthaStewart.com

Ingredients
1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Directions
1. In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.

2. Transfer cranberry mixture to a food processor, and purée until smooth. Pass purée through a fine sieve into a small saucepan.

3. Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

from: MarthaStewart.com

Ingredients
Reserved pan juices from Cranberry-Glazed Turkey
2 cups chicken stock, preferably homemade, or low-sodium canned chicken broth
1/3 cup all-purpose flour
Coarse salt, freshly ground pepper to taste

Directions
1. Pour pan juices from roasting pan, discarding any solids, into a fat separator. You should have 4 cups of pan juices, including 2 cups of fat. Pour pan juices into a medium saucepan and bring to a boil over medium heat, leaving fat in the fat separator. (If you do not have a fat separator, pour liquids into a tall quart-sized container and remove fat from liquid with a ladle.)

2. In a quart-sized mason jar, combine chicken stock and flour. Shake well to combine.

3. When pan drippings have come to a boil, slowly whisk in chicken stock mixture. Bring to a simmer. Continue to whisk until gravy thickens. Season with salt and freshly ground pepper. Keep warm until serving.

from: Cooking with Jaz

Ingredients
1 dozen flour tortillas
1 large can whole green chiles
1 large can tomato sauce
1 lb. monterey jack cheese, cut in 1/4″ thick slices
1 pound ground beef
1 tsp. chili powder
1 tsp. crushed red pepper

Directions
Heat oven to 400. Brown ground beef and drain. Add tomato sauce and simmer for a few minutes. Add the pepper and chili powder. Simmer for a few more minutes.

Meanwhile, grease a 9×13″ pan. In each tortilla, roll up a slice of cheese and a chile. Line burritos up in the baking pan. Add the juice from the chiles to the sauce. Pour sauce over the burritos and bake for 25 minutes or until the cheese is melted.

from: 98

Ingredients
1 pound bacon
2 white onions, thinly sliced
1-2 freshly caught, pan-sied trout, cleaned
1/2 cup yellow corn meal
1/2 cup flour
1 tablespoon salt
1 teaspoon pepper

Directions
Fry, drain and nibble on bacon while doing next step! Saute onions in bacon grease, drain and salt, and nibble while preparing the fish. Coat fish well with mixture of corn meal, flour, salt and pepper. Fry fish inhot grease until done and very crisp. Garnish with onion and baking.

from: 96

Ingredients
1 tablsepoon butter
1 cup chopped onion
1 cup fresh corn kernels
1 garlic clove, minced
2/3 cup chopped tomatoes
1 1/2 teaspoons minced seeded jalepeno
1/2 pound shrimp, peeled, deveined and chopped
2 tablespoons fresh lemon juice
2 tablespoons minced fresh cilantro
1/4 teaspoon salt
8 8-inch tortillas
1 cup part-skim mozzarella cheese

Directions
Heat butter in a medium non-stick skillet over medium heat. Add onion, corn, and garlic, and saute 30 seconds. Add tomato and jalepeno; saute 4 minutes. Stir in shrimp, lemon juice, cilantro and salt; saute 3 minutes. Remove corn mixture from skillet; keep warm.

Place one tortilla in a skillet over medium heat, and top with 1/4 cup mozzarella cheese. Spoon 1/2 cup corn mixture over cheese; top with a tortilla. Cook 3 minutes, pressing down with a spatula until the cheese melts. Turn carefully and cook until thoroughly heated (about 1 minute). Repeat with remaining ingredients. Serve with salsa or sour cream or guacamole.

from: Martha Stewart.Com

Ingredients
20 apples such as empire, golden delicious (about 6.5 lbs) peeled, cored, and quartered
1 cup apple cider
2 tablespoons calvados, a french apple brandy (regular brandy can be substituted)
1 large cinnamon stick
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/2 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 small pinch of ground cloves
1 cup sugar
2 tablespoons fresh lemon juice

Directions
Ccombine apples, cider, calvados, cinnamon, ginger, cardamom, nutmeg, mace, cloves, sugar, and lemon juice ina large heavy-bottomed saucepan. Place mixture over medium-high heat, and cook, stirring often e wooden spoon to prevent scorching, until apples are broken down and saucy, about 1 hour. Mash any large pieces of apple with a large wooden spoon to help thembreak down.

Reduce heat to medium. Using a rubber spatula, scrape out apple mixture from pan, and transfer to a small saucepan. Continue cooking, stirring occasionally, until apples are completely broken down and butter is very thick and dark, about 2 1/2 hours. Remove from the heat, and let stand to cooll. Store in an airtight container for up to 1 month in the fridge, or 6 in the freezer.

from: marthastewart.com

Ingredients
1 large butternut squash, halved and seeded
coarse salt and freshly ground pepper
8 sprigs fresh thyme
1 whole head garlic, unpeeled
1 tablespoon olive oil
2 to 3 cups warm homemade chicken stock or low-sodium canned

Directions
Preheat oven to 425. Line a baking sheet with a silpat baking mat; set aside.
Season squash with salt and pepper and tuck 4 sprigs of thyme into each cavity. Place squash, cut side down, and garlic on the baking sheet. Drizzle garlic with olive oil, and season with salt. Roast until fork-tender about 40 minutes. Remove from oven and let stand until cool enough to handle.

Discard thyme, and scoop the flesh of the squash into a food processor fitted with the steel blade. Peel 4 cloves of garlic, and add to the food processor. Reserve the remaining garlic for another use. Add about 1 cup stock and process until smooth. With machine running, add remaining stock until the soup reaches desired consistency. Transfer to a medium saucepan and heat through. Taste and adjust for seasoning. Serve immediately.

from:

Ingredients
¼ cup olive oil
2 tablespoons tarragon vinegar
1 tablespoons sugar
1 teaspoon Tabasco sauce
½ teaspoon salt

Directions
Whisk all ingredients together or shake them up in a jar.