Pumpkin Bars

A classic crowd-pleaser. Happy Thanksgiving!

Pumpkin Bars with Cream Cheese Icing

Bars:

4 eggs

1 2/3 c. sugar

1 c. oil (vegetable or canola)

15-oz. can of pure pumpkin

2 c. sifted flour

2 t. baking powder

2 t. cinnamon

1/2 t. salt

1 t. baking soda

Icing:

8-oz. pkg. cream cheese, softened

1/2 c. butter, softened

3 c. powdered sugar
1 t. vanilla

1 T. half & half or milk

Preheat oven to 350.

With mixer, beat eggs, sugar, oil, and pumpkin until well blended. Sift together flour, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to wet and combine until batter is smooth. Spread into a large greased cookie sheet (with sides). Bake for 25 minutes, until done.

Icing: Combine cream cheese and butter until smooth. Add powdered sugar and mix on low until well combined. Add vanilla and cream and mix until creamy. Frost cooled bars.

*I usually cut into bars, THEN frost so all you have to do is lift them out with a spatula. You could also use a small cookie cutter in the shape of a circle, pumpkin or turkey!

Elephant Ear Cheesecake

Whoever came up with this concept of combining the taste of elephant ears and cheesecake deserves a big KISS! Enjoy this one! (Thank you for the recipe, Melissa)

Elephant Ear Cheesecake

2 canisters of crescent rolls
2 8oz. cream cheese, softened

1 c. sugar + 1/3 c. (divided)

1 t. vanilla

1 egg

6 T. butter, melted

1 1/2 t. cinnamon

Preheat oven to 350 degrees. Spray 9x13 baking pan. Unroll one can of crescent rolls (some stores carry crescent rolls "for recipes" that aren't perforated and is one big sheet...it's easier), and press into bottom of pan to cover.

In bowl, mix cream cheese, 1 c. sugar, egg, and vanilla until smooth. Spread over crust. Unroll 2nd crescent rolls on top carefully. Pour butter on top and spread it evenly. Mix 1/3 c. sugar with cinnamon and sprinkle on top. Bake for 30 minutes until brown and a bit crisp on top.

*Good warm, or cold out of the refrigerator!

Creamy Chicken 'n Veggies

I've been trying some swap-outs for healthier meals that even Kevin likes! Here's a GREAT recipe I got from "Hungry Girl", with a few adjustments. Feel free to play with this recipe and add whatever veggies you like - mushrooms, broccoli, green beans, etc. The original recipe calls for cauliflower florets (I served that on the side, but will try it next time mixed in). Serve this with mashed potatoes and a salad, or a fresh vegetable and warm bread. Enjoy!

Mom-Style Creamy Chicken 'n Veggies

1 can Healthy Request cream of chicken soup

1/2 c. low fat sour cream

1 large carrot, chopped

2 stalks celery, chopped

1/2 onion, chopped

3-4 boneless skinless chicken breasts, cut in large chunks
Salt & pepper to taste

Preheat oven to 375 degrees.

In large bowl, mix soup, sour cream, and veggies. Stir to coat; set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Spray with non-stick cooking spray. Lay chicken on foil and sprinkle with salt & pepper. Top with the creamy veggie mixture. Place another piece of foil over top and seal the edges all around.

Bake for about 1 hour and 15 minutes, or until chicken is done. Be careful when opening foil packet!

Serves: 4

Smart Cookie

If you're like me, you're always trying to sneak some extra nutrition in your family, your kid's lunchbox, or in my case - my husband! I was skeptical of this recipe tasting like cardboard, but was pleasantly surprised. Warm chocolate chip cookies and milk is something I crave, and if you're looking for an alternative recipe you can feel good about I highly recommend it. Give them a try, and don't tell your family they're good for them!

Note: You could also try 3/4 c. regular flour + 3/4 c. whole wheat flour for less of a difference in taste.

Smart Chocolate Chip Cookies

1 1/2 c. whole wheat flour

1 t. baking soda

1/2 t. cinnamon

1/2 t. salt

1/2 c. canola oil

2/3 c. sugar

2/3 c. brown sugar

2 egg whites

1 1/2 t. vanilla

1/2 c. oatmeal

3/4 c. semi-sweet chocolate chips

NO mixer needed! Combine flour, baking soda, cinnamon, and salt in small bowl. Whisk together oil and sugars in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and chocolate chips. Cover and chill dough at least 15 min.

Heat oven to 375. Roll dough into 16 balls using a little pressure to shape. Place on parchment-lined cookie sheets. Press dough down with fingers slightly to flatten. Bake 7-10 minutes.

Makes: 16 large cookies

218 calories, 3 g. protien, 2 g. fiber, 10 g. fat, 2 g. sat. fat, 0 mg cholesterol

Peanut Blossom Cookies

I usually make these around the holidays...I don't know why! They're so easy and delicious. Try making them with different flavored kisses - I use caramel filled. Also, if you are transporting them, stick the kiss in upside-down so the tops don't get smashed.

Peanut Blossoms

1 bag Hershey kisses w/caramel, unwrapped

1/2 c. shortening

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. brown sugar

1 egg + 2 T. milk

1 t. vanilla

1 1/2 c. flour

1 t. baking soda

1/2 t. salt

sugar, for rolling

Beat shortening and peanut butter in large bowl until smooth. Add sugars and beat until fluffy. Add egg + milk and vanilla. Stir flour, baking soda, and salt in small bowl and gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheets. Bake at 375 for 8-10 minutes. Take out of the oven and immediately press caramel kiss in center of each cookie. Cool on wire rack. (Makes about 36 cookies)

Stuffed Pork Chops

I have to give props to my girl, Giada, for this recipe. The flavors of this pork chop with the filling is amazing, and it's healthy! I'm sure you could use chicken breasts too, but I highly recommend the pork...it's the "other white meat" ;-)

Pork Chops Stuffed with Sun-Dried Tomatoes, Cheese and Spinach

1 T. olive oil, plus 1 T.

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-oz.) frozen spinach, thawed and drained well

salt & pepper

1/4 t. dried thyme

1/4 c. (2 oz.) goat cheese

1/3 c. reduced-fat cream cheese

4 center-cut boneless pork chops

1 1/2 c. chicken broth

1/2 lemon, zested

2 T. lemon juice

2 t. dijon mustard

Warm 1 T. olive oil in saute pan over medium heat. Add garlic and cook about 1 min. Add sun-dried tomatoes, spinach, salt & pepper, and thyme. Cook until combined, about 2 more minutes. Transfer mixture to a bowl, and add the goat cheese and cream cheese. Stir to combine and set aside.

Using a sharp knive, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach mixture. Season the outside of the chop with salt & pepper.

Warm other 1 T. olive oil in saute pan over medium-high heat. When hot, add pork chops and cook until golden, 4-5 minutes per side (depending on how thick they are). Transfer to a plate and cover with foil. Add chicken broth to pan to pick up the drippings, lemon zest, lemon juice, and mustard. Whisk until combined and reduce to make a light sauce. Pour over stuffed chops before serving.

Chicken 'N Dumplings

I got this recipe from one of my nurses...it's fantastic comfort food! Feel free to substitute low sodium chicken stock and "healthy request" Campbell's cream of chicken soup for a very healthy meal. This makes a crockpot full for those that love to freeze meals, or for leftovers the next day .

Chicken & Dumplings

6 boneless skinless chicken breasts, cut into chunks

4 large carrots, peeled and chopped

2 stalks of celery, chopped

1 onion, chopped

2 cans cream of chicken soup

1 48oz. box of chicken stock

1 tube Grands biscuits, cut into chunks

Put chopped carrots, celery, and onions in the bottom of your crockpot. Put chicken chunks on top of the veggies. Pour soup and chicken stock over everything, and cook for 8 hours on low or 4 hours on high. For the last 30-45 minutes, set the crockpot to high and add the biscuit chunks. Stir dumplings around and serve in bowls.

Pepper Steak

This is a great, fast & easy recipe! I like to eat this over brown rice, but Kevin likes it over noodles...equally delicious. Use whatever steak you have, or leftover roast cut in chunks is great too. Use whatever color peppers you want as well.

Pepper Steak

Extra virgin olive oil

2 lb. steak, sliced very thin

1 green pepper, sliced

1 red pepper, sliced

1 yellow or orange pepper, sliced

1 small onion, sliced thin

1 clove garlic, minced

2 c. beef stock (mix 1/4 c. of this stock with the cornstarch)

2 T. soy sauce

2 T. cornstarch

Prepared rice or noodles

Green onions, chopped (if desired for garnish)

Heat extra virgin olive oil on high in a large skillet. Add steak strips and cook for a couple minutes until just brown; put in a bowl and set aside. Add a little more olive oil to the pan and saute peppers and onions until they start to soften. Add garlic and saute 1 minute longer (so garlic doesn't burn). Add beef stock, cornstarch mixed with 1/4 c. of the beef stock, and soy sauce. Bring to a boil and the sauce will start to thicken. If you want a thicker sauce, mix another tablespoon of cornstarch with COLD water and add to the pan. Add beef back to the pan and simmer on low 10-15 minutes until thick and veggies are soft, but yet still crisp. Garnish with chopped green onions (optional).

Lemon Blossoms

These are my favorite Paula Dean recipe ever - you can't just eat one! These are great to bring to a party because they can just sit out...don't plan on bringing any home because they always disappear. I've given the recipe to many people, so here are a couple tips to these turning out: spray your mini muffin tin VERY well so they come out easy, and don't fill too full or the tops will spread out and they will be difficult to get out of the pan.

Lemon Blossoms

1 yellow cake mix

1 small box lemon instant pudding

4 eggs

3/4 c. oil

Glaze:

4 c. powdered sugar

1 lemon, juice and zest (no substitutes!)

3 T. oil

4 T. water

Preheat oven to 350. Spray mini muffin tin with cooking spray well. Combine cake mix, pudding mix, eggs, and oil and blend with mixer on medium speed for about 2 minutes. Fill mini muffin tins about half full of batter - you should get 48 per batch. Bake 12 minutes. Transfer to a cooling rack with wax paper underneath. Dip in glaze while warm and let set on cooling rack.

To make glaze, whisk together powdered sugar, lemon juice, zest, oil, and water. Add a little water if necessary to make a thinner glaze consistancy.

Sausage with Bacon, Apples and 'Kraut

This is a great Fall recipe...the flavors are delicious together and very mild. I promise your family will love it - try it!

Sausage with Bacon, Apples and 'Kraut

1/2 beer

1/2 c. chicken stock

4 cooked sausage or bratwurst

3 slices bacon, chopped and cooked until crispy

1 onion, sliced

8 oz. sauerkraut, drained

1 carrot, shredded
1 granny smith apple, sliced thin

In saucepan, simmer beer and chicken stock. Add sausage for 10 minutes. Reserve on a plate and pour liquid in a bowl for later. In same pan, add bacon and cook until crisp; drain on a paper towel. In same pan, saute the onions, carrots and apples until they start to soften. Add reserved liquid and bring to a boil until it reduces a bit. Add sauerkraut, bacon, and sausage and cook, covered, until heated through.