Cranberry- Avocado Salsa

Here is a fun way to use cranberries, in a delicious salsa.
I love cranberries and finding savory ways to enjoy them is really great.
I took this salsa to a Christmas get-together and it was gone by the end of the night.
There is a little bit of honey and lime juice, which evens out the tartness of the fresh cranberries.
If you need a fun appetizer for a party or just want to try something a little different, give this a try!
Recipe for Cranberry-Avocado Salsa

Cooking Light Virtual Supper Club- Holiday Dinner

Happy December Everyone!

For this month's Cooking Light Virtual Supper Club, Helene chose the theme Holiday Dinner. There were so many choices of great dishes to bring to this month's Holiday Dinner.
Here is how the menu turned out-

Helene - Creamy Artichoke Dip

Mary Ann - Cauliflower Caviar with Frizzled Proscuitto

Sandi - Turkey Scallopine with Apricots and Ginger

Val - Wild Rice Dressing with Roasted Chestnuts and Cranberries

Jamie - Vanilla-Bourbon Pumpkin Tart

I chose to make Cauliflower "Caviar" as an appetizer for this month. I actually made this for Thanksgiving Dinner last week and it was a huge hit.
It came together easily and was a really nice combination of flavors- the endive has a slightly bitter flavor, but in a good way, that tastes really delicious when combined with the roasted cauliflower, vinegar, fresh parsley, and bacon (I subbed bacon for the prosciutto).

It was a stress free process preparing this appetizer and because of that, I was able to make it in parts, while making other dishes and desserts for Thanksgiving. The ease of this dish is perfect for a holiday dinner. It can also be served at room temperature, which makes it easy to make and carry with you somewhere.

Everyone that tried this little appetizer really enjoyed it. It can be eaten with your fingers and is easy to eat in just a few bites, making it the perfect appetizer. I would definitely make it again!

Make sure you go and check out the other components to this fabulous Cooking Light Holiday Dinner and feel free to add your own dish to the fun, by using the link below.

Recipe for Cauliflower "Caviar" with Frizzled Prosciutto
* I subbed bacon for the prosciutto
* I used red wine vinegar

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Baked Egg Rolls

I should've posted about these sooner because I can't remember why exactly we made them!
I do remember that they were delicious and fairly easy, so my family really enjoyed them.

I always like it when you can make something at home that is usually considered unhealthy and it can be healthy and light. These have the wonderful crisp outside that you want from an egg roll and also a delicious filling. I preferred them without any dipping sauce.



Recipe for Baked Egg Rolls
* I used lean (94% lean) ground turkey instead of ground turkey breast

Beet Carpaccio

I absolutely love going to the Farmer's Market.
A couple of weeks ago I was lucky enough to get one of the participants' last bunch of chioggia beets. I was so excited, I could hardly stand it.
It was the day before father's day, so I knew that I would be working these beets into the menu somehow.

I love beets cold or warm, raw or cooked, so I was looking for a interesting, new way to serve them.
I don't remember exactly how I found this recipe for Beet Carpaccio, but it looked delicious and I knew it would be a fun way to enjoy our beautiful beets.
This dish has you boil the beets until slightly tender, then the beets are thinly sliced and layered on toasted baguette slices. Cheese, herbs and olive oil are sprinkled/drizzled on top to finish them off.

I used feta cheese instead of blue cheese since that is what I had in my fridge and I knew that beets taste really good with feta.
I also used fresh thyme as the herb for seasoning.

This turned out to be a beautiful and very yummy appetizer. A perfect choice.

(Carpaccio refers to the slicing the beets thinly in this dish. Traditionally carpaccio is a dish of raw meat or fish, thinly sliced, but it is sometimes seen now to mean thinly sliced, and can be used to describe fruits, vegetables, etc.)



Recipe for Beet Carpaccio
* I used fresh thyme to top my beets
* I used feta cheese instead of blue cheese

Gonzo Garbanzos

I have seen roasted garbanzo beans popping up all over the place in the blogging world. I thought this particular recipe looked really good with the combination of spices and pistachios. And it was.

Does anyone else think it is funny how some cans/brands of garbanzo beans contain really small beans and other cans/brands of them contain huge beans? I think it is a little wierd, but obviously you can see that these were on the smaller side. They also get smaller as they are roasting.

I reduced the amount of olive oil that the chickpeas were tossed with, just because I think you can often reduce the fat content in recipes and still get a great result.

This is a healthy snack, that is really great to grab a handful of as you are busy doing whatever throughout your day. I am going to make this again!

Gonzo Garbanzos Nick Mautone From Every Day with Rachael RayDecember-January 2007

MAKES 2 3/4 CUPS

Prep Time: 10 min Cook Time: 35 min
Two 15.5-ounce cans chickpeas (garbanzo beans)--drained, rinsed and patted dry
1/4 cup olive oil ( I only used 1-2 Tbls)
1 teaspoon coarse salt
1 teaspoon black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons dried thyme
1 cup shelled pistachios (optional)

Preheat the oven to 400°. Place the chickpeas in a medium bowl and discard any loose skins. Toss with the olive oil, salt, black pepper, cumin and cayenne until evenly coated. Spread the chickpeas on a large rimmed baking sheet and bake, stirring occasionally, until golden and crisp, about 25 minutes. Remove from the oven and quickly stir in the thyme and pistachios, if using. Bake until crunchy, about 10 minutes more. Let cool and serve at room temperature.

Coming Tomorrow- Cooking Light Night- Chinese New Year!

Bacon and Cheese Brussel Sprouts

This is one of the appetizers that we had on New Years. I actually used real bacon (GASP!), instead of turkey bacon, but got rid of all the fatty pieces. The recipe said to cook the brussel sprouts in the bacon grease, but everyone knows I love oven-roasting my vegetables and that is what I did instead. I roasted my brussel sprouts for about 20 minutes, after I drizzled them with a tad of olive oil and seasoned them with salt and pepper.
I also specifically bought aged cheddar for this appetizer and the final result was a very yummy bite that included sweet, savory, salty, spicey,- basically a little bit of everything. This was really good.

Bacon and Cheese Brussels Sprouts Olyia Mimkho From Every Day with Rachael Ray November 2006 SIX SERVINGSPrep Time: 15 min Cook Time: 20 min
6 thick-cut strips bacon, stacked and quartered crosswise (24 pieces)
24 brussels sprouts, trimmed
Salt and pepper
2 teaspoons pure maple syrup
1/4 pound sharp cheddar cheese, cut into 24 small cubes

1. In a medium skillet, cook the bacon over medium heat until cooked through but not crisp, about 6 minutes; drain on paper towels.

2. Cook the brussels sprouts in the bacon fat until golden brown and tender, about 10 minutes; discard the fat. Season with salt and pepper and drizzle with the maple syrup. Serve each brussels sprout on a toothpick with a piece of bacon and a cheddar cube.


Up Next- Barley Risotto with Kale and Red Peppers

Butternut Squash & Pumpkin Seed Rice Paper Rolls with Cranberry-Chile Dipping Sauce

I know it is getting old. You come to my blog. I profess my love for butternut squash in any form. Well, sorry- the story is not changing. Today, I added another of my favorites- cranberries.

I saw this very interesting recipe on The Recipe Girl and thought it would be the perfect way to use up some of the rice paper wrappers I had in my pantry. Plus, the combination of ingredients just sounded so interesting and well, delicious.

I mean, who doesn't love pumpkin seeds? I was afraid that there wouldn't be any of them left to put in the wrappers because they taste so good roasted.

Don't worry, I made sure some of them made it in.

These rolls required a little bit of extra work, but the final product was oh-so-tasty and worth it. Everyone was pleased.

Cranberries were going for $1 a bag, so I stocked up on them and put a bunch in the freezer. The dipping sauce is reminiscent of cranberry salsa or another fruit salsa, just a little bit tarter. Delish!


Butternut Squash & Pumpkin Seed Rice Paper Rolls w/ Cranberry- Chile Dipping Sauce from The Recipe Girl

who adapted it from Veganomicon
A delicious twist on this Asian favorite...
ROLLS:
1 lb butternut squash, peeled, seeded, and cut into ¼-inch cubes
2 to 3 tsp olive oil
Twelve 8-inch round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks (the kind you boil in water)

1 cup fresh cilantro, torn into bite-sized pieces (or use Thai basil)
1/3 cup roasted, salted pepitas (pumpkin seeds)
DIPPING SAUCE: (about 2 cups)
1 cup whole, fresh cranberries
1½ cups cold water
½ cup granulated sugar
1 to 2 large serrano chiles, seeded and finely minced (use 1 or 2 based on spice preference)
2 Tbs fresh lime juice


1. Prepare Sauce: Combine cranberries, water and sugar in a medium-sized saucepan. Cover and bring to a boil. When the cranberries start to pop, reduce the heat to medium and simmer, partially covered, for about 5 minutes. Add the minced chiles and lime juice, bring to a boil again, and then lower the heat to medium-low. Stir the sauce occasionally, using the back of a wooden spoon to mash some of the cranberries against the sides of the pot. Simmer the sauce, uncovered, for an additional 10 to 12 minutes, until the sauce has reduced by about less than one-fourth and looks syrupy. Remove from heat. The sauce will thicken up more as it cools. Store in an airtight container in the refrigerator.

2. Prepare the squash: Preheat oven to 400°F. Place the butternut squash cubes in a bowl and toss with 2 tsp. olive oil. Add another tsp. if you need to- the squash should all have a light coat of olive oil. Arrange cubes in a single layer and roast for 15 minutes. Remove form the oven, toss, and cook for 10 more minutes or until tender and slightly caramelized. (See Tip below for roasting the pumpkin seeds at the same time). Transfer the squash to a plate to cool.

3. While the squash is cooking, prepare the noodles (use the directions on the package). Drain in a colander and run cold water over them to prevent further cooking. Set aside until ready to use.

4. To assemble: Fill a large pie plate or bowl with very warm water; tap water works just fine. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, just until they have softened.

5. Handle each wrapper gently as you place it on your work surface (remove both when softened- don't leave in the water). Place about ¼ cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you'll be folding those in). Place a layer of butternut squash on top of the noodles. Sprinkle with the cilantro and pumpkin seeds. To roll, snugly fold the left and right sides of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam-side-down on a plate and cut in half when ready to serve. Mix the dipping sauce ingredients together and stir rigorously to dissolve the sugar. Serve with the rolls.

Yield: 12 rolls

Cooking Tips
*To roast pumpkin seeds, spread raw pepitas on a baking sheet and place in the oven at the same time that you're roasting your butternut squash. I gave pumpkin seeds a quick spray of Pam and sprinkled them with salt. Watch closely and stir often. They should begin to brown in about 7 to 10 minutes.
**When you get ready to assemble, it's helpful to set up a little assembly line of the fillings- placed into little bowls makes assembling more efficient

Coming Tomorrow- Cranberry Scones and Cranberry-Orange Muffins

Craving Ellie- MY PICK!!! Curried Butternut Squash Soup and Barefoot Bloggers Bonus- Savory Palmiers, heck why not some Cardamom ones too?

This week's Craving Ellie in Your Belly recipe was chosen by yours truly, Me. I wanted to try her version of Butternut Squash Soup, which is Curried. So, since butternut squash season is upon us, I chose it. I really like this soup, but keep in mind I love butternut squash and I also love curry powder. Some people reported that the honey made this a little too sweet, so I experimented and left the honey out of half of my soup. I liked it both ways, but better without the honey. I used greek yogurt on top, which really helped to calm down a little of the curry. This is a spicy soup and was just what this house of sore throats needed.

The Barefoot Bonus recipe for this week was Savory Palmiers, from Ina's new book, Back to Basics. It was chosen by Becky of Random Musings of a deco lady. This recipe looked really easy and pretty, so I threw it into the cookie plates that I took to a few people in the neighborhood. I also saw these yummy Cardamom-Brown Sugar Palmiers in Sunset magazine and they reminded me of my favorite pastry that I ate when I spent 18 months in Estonia. I decided to do a half batch of each, so I had some savory and some sweet. Super simple, elegant and delicious!

Curried Butternut Squash Soup from The Food You Crave by Ellie Krieger

1 Tbls canola oil

1 large onion, chopped (about 2 cups) ( I used half shallots)

2 cloves garlic, minced (about 2 tsps)

one- 2 1/2 pd. butternut squash, peeled, seeded and cut into 1-inch cubes

6 cups low-sodium chicken or vegetable broth ( I used chicken stock)

1 Tbls +2 tsps curry powder

1/2 tsp salt, + more to taste

2 Tbls honey (I only added honey to half of the soup)

4 tsp plain nonfat yogurt, for garnish (I used greek yogurt)

Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to medium-low and simmer, until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regula blender. Taste and season with salt, if necessary.

To serve, ladle the soup into serving bowls and drizzle with the yogurt.

Savory Palmiers from Ina Garten, Back to Basics
1 package frozen Pepperidge Farm puff pastry, defrosted
1/4 cup prepared pesto, store-bought or homemade (recipe follows)
1/2 cup crumbled goat cheese, such as Montrachet
1/4 cup finely chopped sun-dried tomatoes in oil, drained
1/4 cup toasted pine nuts
Kosher salt

Lightly flour a board and carefully unfold one sheet of puff pastry. Roll the pastry lightly with a rolling pin until it’s 9 1/2 x 11 1/2 inches. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees.
Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them faceup 2 inches apart on sheet pans lined with parchment paper. Bake for 14 minutes, until golden brown. Serve warm.

Homemade Pesto from Ina Garten, Back to Basics
makes 4 cups
1/4 cup walnuts
1/4 pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the food processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely puréed. Add the Parmesan cheese and purée for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Cardamom Brown-Sugar Palmiers from Sunset Magazine

Time: 30 minutes, plus chilling time.
Bakers' Tip: As with any super-buttery dough, chilling it makes it much easier to slice.

1/2 cup packed light brown sugar

2 teaspoons ground cardamom

1 sheet (8.6 oz.) frozen puff pastry dough, thawed according to package instructions
1. Combine brown sugar and cardamom in a small bowl. Unfold dough flat on a work surface and sprinkle evenly with half the sugar mixture.
2. Using a rolling pin, lightly roll sugar into dough so that most of sugar sticks, being careful not to change the shape of the dough. Turn pastry over and sprinkle evenly with remaining sugar.
3. Beginning with the side closest to you, fold in dough, 1 in. at a time, to the center of the rectangle. Repeat with the opposite side. Fold one half on top of other as if closing a book. Wrap dough airtight and chill at least 1 hour.
4. Preheat oven to 400°. Using a sharp knife, cut dough into 1/2-in. slices. Line 2 baking sheets with parchment paper and lay slices on flat sides about 2 in. apart. Bake slices until doubled in size and golden, about 10 minutes. Let cookies cool completely on trays.
Make ahead: Unbaked palmiers can be frozen up to 2 weeks; baked palmiers may be made up to 2 days ahead and kept airtight at room temperature.

Coming Tomorrow- Butter Cookie Dough- 1 dough turned into 3 Christmas Cookies

Cowboy Cavier in Cumin-Chili Spiced WonTon Cups

I remember a few years ago tasting Cowboy Cavier for the first time. I was pregnant and I couldn't get enough of it. I got the recipe, but misplaced it somewhere and kinda forgot about it, until the other day when I was fixing an appetizer for a holiday get-together. I wanted to make a dip, but something a little more hearty and healthy. I remembered Cowboy Cavier and recreated it in a very delicious way. I wanted something cute to serve it in and decided to use some WonTon Cups. I came up with this idea during the summer and used them for 2 Bean WonTon Cups and also as a cup when I made fresh peach ice cream, but used a sweet Cinnamon-Sugar WonTon Cup. I decided these Cumin-Chili spiced WonTon cups would be the perfect little way to serve this delicious dip. I just made a quick spice mix of cumin, chili powder and garlic powder and used that to spice up the wontons. If you have a party and need an appetizer, this one will disappear!

Cowboy Cavier by Mary Ann

1 15-oz can black-eyed peas, drained and rinsed

1 15-oz can black beans, drained and rinsed

1 orange bell pepper, diced

1 1/2 cups frozen corn kernels

2 Tbls red wine vinegar

1 tsp canola oil

juice of 1 lime

1 garlic clove, minced

2/3 cup chopped fresh cilantro

2/3 cup thinly sliced green onions

salt and pepper to taste

In a large bowl combine black-eyed peas, black beans, and bell pepper. Run corn kernels under hot water and drain. Repeat and let sit for a few minutes. Add vinegar, oil, lime juice, minced garlic, cilantro, and green onions to bean mixture. Stir to combine. Mix in corn and season to taste with salt and pepper. Serve in Cumin-Chili Spiced WonTon Cups or with tortilla chips.

Cumin-Chili Spiced WonTon Cups by Mary Ann

24 wonton wrappers

cooking spray

equal amounts of ground cumin and garlic powder (1-2 tsps)

1/4-1/2 tsp chili powder

Preheat the oven to 400 degrees F. Combine spices in a small bowl and mix with fingers. Spray a muffin tin generously with cooking spray. Lay out 12 wonton wrapper, each one over a muffin cavity. Sprinkle with spice mixture, using fingers to spread evenly over top of wonton. Press each wonton wrapper down into the muffin cavity. Bake in the oven, until tips are brown and entire wonton is crisp and cooked, about 5-7 minutes. Remove to a wire rack and let cool. Fill with Cowboy Cavier, just prior to serving.

Coming Tomorrow- My pick for Craving Ellie- Curried Butternut Squash Soup and Barefoot Bloggers- Savory Palmiers (why not some sweet ones too?)

Fresh Mozzarella, Cherry Tomato and Basil Appetizer

It doesn't get any better than this or easier. I found some fresh mozzarella on sale, there were cherry tomatoes and basil from the garden, so, I threw them together, drizzled with olive oil and seasoned with salt and pepper!

2 Bean WonTon Taco Cups and Beef Fajitas

I had some leftover wonton wrappers and we were going to have tacos, so I combined the two in these cute little appetizer cups. These kept the kids busy while I finished everything else for the adults. I love beans, so I doubled up with refried and black. I also love the new lean ground turkey I found in the grocery store that already has the taco seasoning mixed in. It is super moist, which makes it taste wonderful. The brand is Jenny-O, click HERE to see the packaging. You could also just use lean ground turkey or ground beef and use a pkg of taco seasoning. I also had to share the best fajita marinade I have ever tasted. Whenever I serve it, everyone just eats the meat plain, out of the pan because it is so yummy. I added matchstick carrots and thin slices of zucchini to up the veggie intake there. No one even noticed. If you are craving tacos or fajitas, give these a try!

2 Bean WonTon Taco Cups by Mary Ann

18 wonton wrappers

1 pkg. Lean Ground Turkey with Taco Seasoning

1 green pepper, diced

1 can of corn, drained

1 can black beans, drained

1 can fat free refried beans

2 tomatoes, diced

shredded cheese

greek yogurt or sour cream

cilantro leaves

Preheat oven to 425 degrees F. Spray a muffin tin with cooking spray. Push one wonton wrapper into each cavity of the muffin tin, gently. Spray wontons with cooking spray. Bake in oven until corners are golden brown and toasty, about 4-6 minutes.

Set aside to cool.

In an electric skillet, heat 2 tsp olive oil. Add green pepper and onion flakes. Saute for a few minutes and add ground turkey. Cook, breaking up the turkey, for a few minutes. Add corn and black beans. Continue to cook, until turkey is cooked through.

Meanwhile, heat up the refried beans. Scoop a teaspoon or so of refried beans in each wonton cup. Spoon a Tbls of meat mixture over top. Sprinkle some shredded cheese on top. Add tomatoes, a small dollop of greek yogurt, and top with a cilantro leaf.

Serve- There will be enough meat mixture to have regular tacos as well, or serve on top lettuce for a salad the next day

Fajitas by Sussy Jones with vegetable adaptations by Mary Ann

*Fajita marinade

1- 1 1/2 pds beef, cut for stir fry (you could also use chicken or pork)

Flour tortillas

2 Tbls olive oil

1 each, green, red, yellow, and orange bell pepper, thinly sliced

2 small zucchini, sliced horizontally and cut into thin strips

2 cups matchstick carrots

greek yogurt or sour cream

black beans

salsa and other toppings, if desired

1. make fajita marinade and add beef strips. Cover with plastic wrap. Refrigerate for at least 8 hours, but not longer than 24 hours.

2. Preheat Broiler
3. Remove plastic wrap from pan and place in oven about 3-6 inches from the heat. Broil for 8 minutes. Stir and turn meat; broil for 3 more minute or until cooked through to your liking

4. While beef is broiling, heat oil in 10-inch skillet or electric skillet over medium-high heat. Cook bell peppers, zucchini sticks, and matchstick carrots for 3 to 4 minutes, stirring frequently. Sprinkle with onion flakes, reduce heat and cover. Cook until veggies are tender.

*Fajita marinade

¼ cup canola oil

¼ cup red wine vinegar

1 teaspoon sugar

1 teaspoon dried oregano leaves

1 teaspoon chili powder

½ teaspoon garlic powder

1 teaspoon salt

¼ teaspoon pepper

1. Mix all ingredients in a oven-safe 9 by 13-inch pan.

Cinco de Mayo Edible Flag

I saw this idea for Cinco de Mayo and thought it was a great way to get in some healthy snacking. Luckily we had to take something to a cook out anyway, and this was our pick.
Jicama- sweet, crunchy and delicious!
Cinco de Mayo Edible Flag (adapted from Family Fun magazine)
Edamame in the shell
Green pepper strips
Jicama, peeled and cut into strips
Red pepper strips
the bottom of a orange pepper
1 pkg. dry ranch dip seasoning
1- 16 oz carton fat free sour cream
pico de gallo
gaucamole (I used what I had leftover from the other day)

Step 1 Arrange edamame, green pepper strips, jicama sticks, and red pepper strips on a platter as shown, then center a green pepper ring and the bottom of an orange pepper on top.
Step 2 Mix together ranch dip and sour cream.
Step 3 Set out your snack with dips in the same festive colors: green guacamole, white ranch dressing, and red salsa or pico de gallo

Chefs in Training-Guacamole

This month's Chefs in Training meeting was so delicious! All of these recipes come from a woman in my neighborhood. She is an awesome cook. I knew I had to make all the recipes as soon as possible and treat my family. This is the guacamole and the cream cheese/jalapeno mixture for the quesadillas. Delicious!

Guacamole

Ingredients:
2 jalapeño chilies
2 ripe large avocados
2 tablespoons lime or lemon juice
2 tablespoons finely chopped cilantro
salt to taste
dash of pepper
1 clove garlic, finely chopped
2 medium tomatoes, finely chopped
1 medium onion, chopped or 1/2 cup chopped green onions

Chop chilies. Cut avocados lengthwise in half; remove pit and peel. Mash avocados.
Mix chilies, avocados and remaining ingredients in a bowl.
Serve.

Chefs In Training Cooking Class

At our house we have renamed this "French Toast Pie" because some members of my family think that it sounds gross otherwise. It is fun to make and a great dessert!

Whole Wheat Bread Pudding
1 1/2-pound loaf sliced whole wheat bread
4 eggs plus 2 egg yolks
2 cups half-and-half or milk
1 cup maple syrup
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup raisins
1/3 cup packed light brown sugar
1 teaspoon cinnamon
2 tablespoons butter, melted

Step 1 Heat the oven to 350 F. Butter a 9-inch square baking dish or 9 1/2-inch round deep-dish pie pan, preferably ceramic or glass. You'll also need a shallow casserole that's large enough for the buttered baking dish to fit into.

Step 2 Trim the crusts from the bread, then cut it into 3/4-inch cubes (you should have about 7 cups of cubes) and spread them on large baking sheets. Place the sheets in the oven for 10 minutes to dry the bread slightly.

Step 3 Pour about 1/2 inch of hot water in the larger casserole, then place the casserole on the middle oven shelf.

Step 4 Whisk the eggs and yolks into a large mixing bowl. Whisk in the half-and-half or milk, maple syrup, vanilla extract, and salt.

Step 5 Spread half of the bread cubes in the buttered baking dish and scatter the raisins over them. Pour just enough of the egg mixture over the bread to cover it. Let the bread soak for 10 minutes, occasionally pushing it down so it all gets saturated.

Step 6 Mix the brown sugar and cinnamon in a small bowl and sprinkle half of it over the bread. Drizzle on half of the butter.

Step 7 Add the remaining bread to the pan and pour the rest of the egg mixture over it. Wait another 10 minutes, then add the remaining sugar mixture and butter. The dish may be quite full.

Step 8 Place the baking dish in the larger casserole and bake the bread pudding for about 1 hour. When it's done, the top will be well crusted and the entire surface will be puffed up. Transfer the pan to a wire rack to cool for 30 to 35 minutes before serving.

Serve with Cool Whip or Vanilla Ice Cream
Makes 8 servings.

This is a family favorite. You can use any vegetables that you want, even though the recipe only calls for zucchini and carrot. Last night I used red pepper, mushrooms, zucchini, carrot, and broccoli. The sauce is mild enough for kids and picky adults.

ZUCCHINI AND CHICKEN STIR FRY

Marinate: 1 pound sliced chicken meat
1 Tbls oil
1 tsp sugar
2 Tbls soy sauce
Halve and slice ½ inch thick: 1 ½ pds zucchini
Thinly slice 1 round onion and 1 large carrot
Finely mince: 1 tsp gingerroot and 1 clove garlic
Sauce: Mix and set aside until needed- 1 Tbls cornstarch, ½ tsp salt, ¼ cup oyster sauce, ¼ cup water

Heat 1 Tbls oil in wok until hot. Stir in half of the chicken and cook until done.Remove chicken and repeat with other half.
Heat 1 Tbls oil in wok and stir in vegetables and flavorings. Stir fry veggies until tender and then add cooked chicken. Stir in sauce mix, stir and cook until thickened.
Serve with hot rice and 1 large wedge of tomato, if desired.

This is one of my husband's absolute favorite dishes. It is supposed to be an appetizer, but if I make these, he will eat 10 or more. He also requests that I don't make them when people come over, because he wants to eat them all himself!

Chicken Pot Stickers
2 teaspoons vegetable oil
2 cups finely chopped green cabbage
1/2 cup water
1/2 pound ground chicken or turkey breast
1/3 cup minced green onions
1 tablespoon minced peeled gingerroot
1/2 teaspoon salt
1/2 teaspoon dark sesame oil
1 egg white
1 garlic clove, crushed
30 won ton wrappers
2 teaspoons cornstarch
4 teaspoons vegetable oil, divided
1 cup water, divided

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 minutes or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 cup water, 1 tablespoon at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely.

Add chicken and next 6 ingredients (chicken through garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 tablespoon chicken mixture into the center of each wrapper.

Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal.
Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out.

Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water.
Yield - 24-30 appetizers (serving size: 1 pot sticker)