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Wednesday, March 30, 2011

♥ Gingered Strawberry Tart ♥

Ingredients:
* 24 gingersnap cookies (about 1 cup)
* 2 tablespoons plus 1/3 cup sugar, divided
* 1/4 cup butter, melted
* 2 tablespoons cornstarch
* 1 teaspoon finely chopped crystallized ginger, optional
* 3 cups chopped fresh strawberries
* 1/4 cup water

TOPPING:
* 2 cups sliced fresh strawberries
* 5 tablespoons seedless strawberry jam

Directions:
* In a food processor, combine the gingersnaps, 2 tablespoons sugar and butter. Cover and process until blended. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom; set aside.
* In a large saucepan, combine the cornstarch, ginger if desired and remaining sugar. Stir in the chopped strawberries and water. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 4-6 minutes or until thickened. Cool for 30 minutes. Pour into crust. Cover and refrigerate 2 hours or until set.
* Arrange sliced berries over filling. In a small microwave-safe bowl, heat jam on high for 15-20 seconds or until pourable; brush over berries.

Yield: 8 servings.

Nutrition Facts: 1 serving (1 piece) equals 252 calories, 8 g fat (4 g saturated fat), 15 mg cholesterol, 196 mg sodium, 45 g carbohydrate, 3 g fiber, 2 g protein.

~~Taste of Home April/May 2007~~

Monday, March 28, 2011

♥ Creamy Spring Soup ♥

Ingredients:
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 4 fresh asparagus spears, trimmed and cut into 2-inch pieces
* 4 baby carrots, julienned
* 1/2 celery rib, chopped
* 1 green onion, chopped
* Dash garlic powder
* Dash pepper
* 3/4 cup cooked elbow macaroni
* 1 can (5-1/2 ounces) evaporated milk
* 3/4 cup fresh baby spinach

Directions:
* In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through.

Yield: 2 servings.

Nutrition Facts: 1-1/3 cups equals 207 calories, 6 g fat (4 g saturated fat), 28 mg cholesterol, 677 mg sodium, 26 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 whole milk.

~~Cooking for 2 Spring 2006~~

Saturday, March 26, 2011

♥ Lemon Crumb Cake ♥

Ingredients:
* 2 cups buttermilk
* 1 cup sugar
* 2 eggs
* 2 tablespoons butter, melted
* 2 teaspoons vanilla extract
* 3 cups all-purpose flour
* 1-1/4 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon baking soda
* 1 can (15-3/4 ounces) lemon pie filling

TOPPING:
* 1 cup all-purpose flour
* 2/3 cup sugar
* 1/3 cup cold butter, cubed
* 1/4 cup sliced almonds, toasted
* Reduced-fat vanilla ice cream, optional

Directions:
* In a large bowl, beat the first five ingredients until well blended. In a small bowl, combine the flour, baking powder, salt and baking soda; gradually beat into buttermilk mixture until blended. Pour into a 13-in. x 9-in baking pan coated with cooking spray. Drop pie filling by teaspoonfuls over batter.
* In a small bowl, combine flour and sugar. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
* Cool for 10 minutes on a wire rack. Serve warm with ice cream if desired.

Yield: 20 servings.

Nutrition Facts: 1 piece (calculated without ice cream) equals 295 calories, 7 g fat (3 g saturated fat), 62 mg cholesterol, 255 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.

~~Healthy Cooking April/May 2010~~

Thursday, March 24, 2011

♥ Baked Salmon Cakes ♥

Ingredients:
* 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
* 1-1/2 cups soft whole wheat bread crumbs
* 1/2 cup finely chopped sweet red pepper
* 1/2 cup egg substitute
* 3 green onions, thinly sliced
* 1/4 cup finely chopped celery
* 1/4 cup minced fresh cilantro
* 3 tablespoons fat-free mayonnaise
* 1 tablespoon lemon juice
* 1 garlic clove, minced
* 1/8 to 1/4 teaspoon hot pepper sauce

SAUCE:
* 2 tablespoons fat-free mayonnaise
* 1/4 teaspoon capers, drained
* 1/4 teaspoon dill weed
* Dash lemon juice

Directions:
* In a large bowl, combine the first 11 ingredients. Place 1/3 cup salmon mixture into eight muffin cups coated with cooking spray. Bake at 425° for 10-15 minutes or until a meat thermometer reads 160°.
* Meanwhile, combine the sauce ingredients. Serve with salmon.

Yield: 4 servings.

Nutrition Facts: 2 salmon cakes with 1-1/2 teaspoons sauce equals 266 calories, 9 g fat (2 g saturated fat), 48 mg cholesterol, 914 mg sodium, 17 g carbohydrate, 3 g fiber, 28 g protein.

~~Healthy Cooking February/March 2010~~

Tuesday, March 22, 2011

♥ Pineapple Casserole ♥

Ingredients:
* 1 can (20 ounces) unsweetened crushed pineapple
* 1/3 cup butter, softened
* 1/2 cup sugar
* 2 eggs
* 2 egg whites
* 2 tablespoons all-purpose flour
* 5 slices white bread, cubed

Directions:
* Drain pineapple, reserving 1 cup juice; set pineapple and juice aside. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in egg whites. Stir in flour, then reserved pineapple and juice. Gently fold in bread cubes.
* Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until top is lightly golden. Serve warm.

Yield: 8 servings.

Nutrition Facts: 1/2 cup equals 229 calories, 9 g fat (5 g saturated fat), 74 mg cholesterol, 191 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

~~Light & Tasty April/May 2006~~

Sunday, March 20, 2011

♥ Chocolate Mint Layer Cake ♥

Ingredients:
* 1/4 cup butter, softened
* 1-1/4 cups sugar
* 2 eggs
* 1 container (2-1/4 ounces) prune baby food
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 3/4 cup cake flour
* 1/2 cup baking cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1-1/4 cups buttermilk

FILLING:
* 1 cup heavy whipping cream
* 3 tablespoons confectioners' sugar
* 1/8 teaspoon mint extract
* 3 to 4 drops green food coloring, optional

ICING:
* 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
* 2/3 cup fat-free sour cream
* 1 teaspoon vanilla extract
Directions:
* Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside.
* In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in baby food and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk.
* Pour into prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
* For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. Top with second cake layer.
* For icing, in a small bowl, combine the cooled chocolate, sour cream and vanilla. Spread over top and sides of cake. Refrigerate for at least 2 hours before serving.

Yield: 16 servings.

Nutrition Facts: 1 slice equals 283 calories, 13 g fat (7 g saturated fat), 57 mg cholesterol, 217 mg sodium, 40 g carbohydrate, 2 g fiber, 5 g protein.

~~Chocolate Mint Layer Cake published in Healthy Cooking February/March 2009~~

Friday, March 18, 2011

♥ Pineapple Poke Cake ♥

Ingredients:
* 1 package (18-1/4 ounces) yellow cake mix
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 1/2 cup water
* 2 eggs, lightly beaten
* 1/2 cup egg substitute
* 1/2 cup fat-free milk
* 1/4 cup unsweetened applesauce
* 1 can (8 ounces) unsweetened crushed pineapple, undrained
* 1/4 cup packed brown sugar

FROSTING:
* 1-1/2 cups cold fat-free milk
* 1 package (1 ounce) sugar-free instant vanilla pudding mix
* 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Directions:
* In a large bowl, combine the first seven ingredients. Beat on medium speed for 2 minutes. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
* Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
* Meanwhile, in a small saucepan, combine pineapple and brown sugar. Cook and stir until mixture comes to a boil. Boil for 4-5 minutes or until most of the liquid is evaporated; cool slightly. Remove cake from the oven; place on a wire rack. Poke holes in warm cake with a fork. Spoon pineapple mixture evenly over cake; cool completely.
* For frosting, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cake. Spread whipped topping over pudding. Store in the refrigerator.

Yield: 20 servings.


Nutrition Facts: 1 piece equals 180 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 313 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

~~Light & Tasty October/November 2006~~

Wednesday, March 16, 2011

♥ Chocolate Guinness Cake ♥

Ingredients:
* 1 cup Guinness (dark beer)
* 1/2 cup butter, cubed
* 2 cups sugar
* 3/4 cup baking cocoa
* 2 eggs, beaten
* 2/3 cup sour cream
* 3 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking soda

TOPPING:
* 1 package (8 ounces) cream cheese, softened
* 1-1/2 cups confectioners' sugar
* 1/2 cup heavy whipping cream

Directions:
* Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
* In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
* Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
* In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not overbeat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.

Yield: 12 servings.

~~Country Woman February/March 2011~~

Tuesday, March 15, 2011

♥ Shamrock Sandwiches ♥

Ingredients:
* 1 package (8 ounces) cream cheese, softened
* 1/4 cup mayonnaise
* 2 tablespoons Dijon mustard
* 1 package (2 ounces) thinly sliced deli corned beef, chopped
* 2 tablespoons grated red onion
* 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
* 1/4 teaspoon salt
* 1 pound thinly sliced seedless rye bread
* Fresh dill springs, optional

Directions:
* In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
* Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.

Yield: about 16 sandwiches.

~~Quick Cooking March/April 1999~~

Monday, March 14, 2011

♥ Emerald Isle Dip ♥

Ingredients:
* 2 cups mayonnaise
* 2 cups (16 ounces) sour cream
* 1 package (2 ounces) thinly sliced deli corned beef, finely chopped
* 2 tablespoons dried minced onion
* 2 tablespoons dried parsley flakes
* 2 tablespoons dill weed, divided
* 1/2 to 1 teaspoon seasoned salt
* 1 round unsliced loaf (1 pound) sourdough or rye bread
* Assorted vegetables and crackers

Directions:
* In a bowl, combine mayonnaise, sour cream, corned beef, onion, parsley, 1 tablespoon dill and seasoned salt. Cover and refrigerate overnight. Trace the large shamrock pattern (see download below) onto a piece of waxed paper; cut out. Place on loaf. Carefully cut out and removed shamrock; set aside. Hollow out loaf, leaving a 1/2-in. shell. Cut removed bread and cutout shamrock into cubes. Fill shell with dip; sprinkle with remaining dill. Serve with bread cubes, vegetables and crackers.

Yield: 4 cups.

Download Shamrock-shape HERE

~~Country Woman March/April 1999~~

Sunday, March 13, 2011

♥ Reuben Quiche ♥

Ingredients:
* 1 cup plus 3 tablespoons finely crushed Rye Triscuits or other crackers
* 1 tablespoon rye or all-purpose flour
* 2 tablespoons plus 1-1/2 teaspoons butter, melted

FILLING:
* 5 green onions, chopped
* 1 tablespoon butter
* 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
* 1 package (2-1/2 ounces) deli corned beef, cut into 2-inch strips
* 1/2 cup sauerkraut, well drained
* 4 eggs
* 1 cup half-and-half cream
* 1 tablespoon all-purpose flour
* 1/2 teaspoon ground mustard
* 1/4 teaspoon salt

Directions:

* In a small bowl, combine the cracker crumbs, flour and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until edges are lightly browned.
* Meanwhile, in a small skillet, saute onions in butter until tender; set aside. Sprinkle 1/2 cup cheese over crust. Top with corned beef, sauerkraut and remaining cheese. Beat the eggs, cream, flour, mustard, salt and reserve onion mixture; pour over cheese.
* Bake, uncovered, at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Yield: 6 servings.

~~Simple & Delicious March/April 2010~~

Saturday, March 12, 2011

♥ Butter Mint Cookies ♥

Ingredients:
* 1 cup butter, softened
* 1/2 cup confectioners' sugar
* 1-1/2 teaspoons peppermint extract
* 1-3/4 cups all-purpose flour
* Green colored sugar

Directions:

* In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well.
* Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.

Yield: 3 dozen.

~~Best of Country Cookies~~

Friday, March 11, 2011

♥ Pistachio Puffs ♥

Ingredients:
* 1 cup water
* 1/2 cup butter, softened
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
* 1 package (3.4 ounces) instant pistachio pudding mix
* 1-3/4 cups whipped topping

Directions:
* In a large saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes.
* Add eggs one at a time, beating well after each addition. Beat until mixture is smooth and shiny. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets.
* Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool. Split puffs; remove soft dough from inside with a fork. Prepare pudding according to package directions for pie; fold in whipped topping. Spoon into cream puffs.

Yield: about 2 dozen.

~~Country Woman March/April 1999~~

Thursday, March 10, 2011

♥ Stuffed Baby Red Potatoes ♥

Ingredients:
* 24 small red potatoes (about 2-1/2 pounds)
* 1/4 cup butter, cubed
* 1/2 cup shredded Parmesan cheese, divided
* 1/2 cup crumbled cooked bacon, divided
* 2/3 cup sour cream
* 1 egg, lightly beaten
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/8 teaspoon paprika

Directions:
* Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
* When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.)
* In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
* Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through.

Yield: 2 dozen.

Nutrition Facts: 1 stuffed potato equals 82 calories, 4 g fat (3 g saturated fat), 21 mg cholesterol, 135 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

~~Taste of Home December/January 2009~~

Tuesday, March 8, 2011

♥ Rye Party Puffs ♥

Ingredients:
* 1 cup water
* 1/2 cup butter, cubed
* 1/2 cup all-purpose flour
* 1/2 cup rye flour
* 2 teaspoons dried parsley flakes
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 4 eggs
* Caraway seeds

CORNED BEEF FILLING:
* 2 packages (8 ounces each) cream cheese, softened
* 2 packages (2 ounces each) thinly sliced deli corned beef, chopped
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 2 tablespoons minced chives
* 2 tablespoons diced onion
* 1 teaspoon spicy brown or horseradish mustard
* 1/8 teaspoon garlic powder
* 10 small pimiento-stuffed olives, chopped

Directions:
* In a large saucepan over medium heat, bring water and butter to a boil. Add flours, parsley, garlic powder and salt all at once; stir until a smooth balls forms. Remove from the heat; let stand for 5 minutes. Beat in eggs, one at a time. Beat until smooth.
* Drop batter by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with caraway. Bake at 400° for 18-20 minutes or until golden. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool.
* In a large bowl, combine the first eight filling ingredients. Stir in olives. Split puffs; add filling. Refrigerate.

Yield: 4-1/2 dozen.

~~Taste of Home October/November 1997~~

Sunday, March 6, 2011

♥ Smoked Salmon New Potatoes ♥

Ingredients:
* 36 small red potatoes (about 1-1/2 pounds)
* 1 package (8 ounces) reduced-fat cream cheese, cubed
* 2 packages (3 ounces each) smoked salmon or lox
* 2 tablespoons chopped green onion
* 2 teaspoons dill weed
* 2 teaspoons lemon juice
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* Fresh dill sprigs

Directions:
* Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 20-22 minutes or until tender.
* Meanwhile, in a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
* Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat. With a melon baller, scoop out a small amount of potato (discard or save for another use).
* Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs.

Yield: 3 dozen.

Nutritional Analysis: 2 stuffed potatoes equals 70 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 261 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

~~Country Woman November/December 2005~~

Wednesday, March 2, 2011

♥ Chocolate-Filled Meringue Shells ♥

Ingredients:
* 2 egg whites
* 1/2 cup sugar
* 1/4 teaspoon ground cinnamon
* 1/2 teaspoon cider vinegar
* 1/4 teaspoon salt

FILLING:
* 1 cup (6 ounces) semisweet chocolate chips
* 1-1/2 cups heavy whipping cream, divided
* 1/4 cup sugar
* 1/4 teaspoon ground cinnamon
* Toasted chopped pecans

Directions:
* Place egg whites in a small bowl; let stand at room temperature for 30 minutes. In a small bowl, combine sugar and cinnamon. Add vinegar and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in cinnamon-sugar, 1 tablespoon at a time, on high until glossy peaks form and sugar is dissolved.
* Line two baking sheets with parchment paper. Spoon meringue into eight mounds on paper. Using the back of a spoon, shape into 3-in. cups. Bake at 250° for 30 minutes. Turn oven off and do not open door; let meringues dry in oven for 1 hour. Cool on baking sheets on wire racks.
* In a microwave-safe bowl, melt chocolate chips; stir until smooth. Spread 2 teaspoonfuls over the bottom of each meringue shell. Whisk 1/2 cup cream into remaining melted chocolate; cover and chill until slightly thickened, about 20 minutes.
* In a small bowl, beat remaining cream until soft peaks form. Gradually add sugar and cinnamon, beating until stiff peaks form; set aside half of cream mixture. Fold remaining cream mixture into chilled chocolate mixture; pipe into meringue shells. Dollop with reserved cream mixture; sprinkle with pecans.

Yield: 8 servings.

~~Taste of Home April/May 2006~~