Monday, November 30, 2009

Chewy Rocky Road Bars

These bars were chewy,sweet and easy! I had everything I needed in my cupboards already!! These make a great after dinner treat!


1 1/2 cup finely crushed pretzels
1/2 cup butter or margarine, melted
1 can sweetened condensed milk
2 cups mini marshmallows
1 cup butterscotch chips
1 cup chocolate chips
1 cup coconut flakes
3/4 cup chopped nuts

1. Heat oven to 350.
2. Combine pretzels and butter in small bowl. Lightly press into bottom of sprayed 9x13 pan. Pour sweetened condensed milk evenly over crumb mixture. Top with marshmallows, butterscotch chips, chocolate chips, coconut, and nuts. Press toppings firmly into sweetened condensed milk.
3. Bake 25 minutes or until lightly browned. Cool completely and cut into bars!

Sunday, November 22, 2009

Pasta with Pumpkin and Sausage

This is such a great fall dinner, perfect for a hungry family. It may sound weird but it was really good and creamy. Everyone loved it and was perfect for a pre-thanksgiving meal! Enjoy

1 lb. pasta noodles, any shape you like, cooked until al dente
2 drizzled olive oil
1/2 lb. sweet italian turkey sausage
1 medium onion, finely chopped

4 cloves garlic, minced

1/2 teaspoon ground sage

2 cups chicken stock
1 cup canned pumpkin
1/2 cup fat free half and half
2 pinches cinnamon
3 pinches ground nutmeg
salt and pepper

1. Cook pasta in a large pot of boiling water. Cook until al dente. Drain.
2. Meanwhile, in a deep pot over medium heat drizzle 1 tablespoon oil and brown the sausage in it. Remove to a paper towel to drain. Add another drizzle of oil and saute the onion and garlic 5 minutes, till soft and sweet. Add sage, and 1 cup chicken stock to pot. Reduce liquid 2 minutes. Add the other cup of stock and pumpkin and combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season with cinnamon, nutmeg, slat and pepper. Simmer 5 minutes.
3. To serve, return the drained, cooked pasta to pot you cooked it in. Pour sauce over noodles. Toss pasta and sauce over low heat for so pasta can absorb flavors. Serve with french bread and steamed broccoli to have a yummy meal.

Monday, November 16, 2009

Bake Apples

These are so good and a great fruit idea for when you have breakfast for dinner! All the spices and the warm soft apple are perfect for any fall meal!


4 big apples

1/4 cup raisins

1/4 cup chopped apricots

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons orange juice

1/4 cup maple syrup or honey

1/2 teaspoon grated orange peel

1 cup hot apple juice

1. Cut the middle out of each apple leaving the bottom of apple 1/2 inch thick using an apple corer or a knife and spoon. Set aside.

2. Combine all ingredients except the apple juice in a bowl and mix together. Spoon mixture evenly into apples and place in a pan. Pour apple juice in bottom of dish around apples. Like this:

3. Place in a 425 degree oven for about 30 minutes,check on them after 15 and cover with foil if the top starts to brown. That's it ! So fast and easy!

* This recipe only has 1 gram of fat and 274 calories per apple!

* Add chopped walnuts to mixture for a little crunch.

* We have these with egg sausage sammies on English muffins and roasted potatoes! SO good and hearty!

Tuesday, November 10, 2009

Pumpkin Muffins

So good with any meal!! Fast, healthily and great for snacks too!! I love love love pumpkin and this is a great no fail recipe!

(I put some chopped walnuts on a few, because they are so yummy!)


1/2 teaspoon cloves

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 1/2 cups sugar

3/4 teaspoon salt

1 teaspoon baking soda

1 1/2 cup flour

1/2 cup applesauce

1 tablespoon oil

4 egg whites, lightly beaten

1 cup canned pumpkin

1/3 cup water

walnuts optional

1. Heat oven to 350.

2. In a large bowl, mix together cloves, nutmeg, cinnamon, sugar, salt, baking soda, and flour. Add applesauce, oil, pumpkin and eggs. Stir until JUST moist. Over stirring will cause the muffins to have pointy tops :( No one likes a pointy muffins. Add nuts if you want (I added mine on top).

3. Spray or grease muffin tins or use paper liners for easy clean up. Fill muffin cups 2/3 full with batter. Bake 20 minutes or until center is set.

* These were so moist! My husband couldn't believe they were low fat! That is a good sign:)

* Add raisins,craisens or chocolate chips for fun!

Wednesday, November 4, 2009

Pot Stickers and Fried Rice

This was soooo good! It was fun to try something new too!! It didn't take me 30 minutes, more like 45, but totally worth it! My hubby loved these pot stickers and it is a perfect fake out take out! Try it!


Pot Stickers:

1/2 lb. ground turkey

1 cup shredded blanched cabbage ( I used green) To blanch: boil some water and add your shredded cabbage to water for 1 minute. Take out with tongs and lay on paper towels to cool.

1/4 cup grated carrots

1 tablespoon soy sauce

1/4 teaspoon ginger powder

salt and pepper

won ton wrappers

Fried Rice:

1 cup instant brown rice

2 scrambled egg whites or eggs

1/4 peas

1/4 cup diced steamed carrots

1. Mix your ground turkey, blanched cabbage, carrots, ginger, soy sauce and salt and pepper. Boil about 3 inches of water in a big pot. Assemble your pot stickers by putting about 1 teaspoon of mixture into the center of won ton wrapper. Wet the edges and fold and press.

2 After your pot stickers are ready place a colander into pot with water. Lay a few large cabbage leaves onto colander. This keeps the pot stickers from sticking to the colander. Lay as many as you can with out over lapping or touching. These babies will stick together and you don't want that :) Place lid on pot and steam for about 10 minutes. Repeat until all you pot stickers are cooked.

3. While your pot stickers are cooking prepare fried rice. Boil 1 cup of water and add 1 chicken bouillon cube to it. When boiling add rice and cook for 10 minutes on med/low. In last couple of minutes add peas and carrots. Right before serving gently fold in scrabbled eggs. Season with salt and pepper. Serve this yummy meal with steamed broccoli or steamed snap peas and this quick dipping sauce!

Sauce: Mix 3 tablespoons soy sauce, 1 teaspoon spicy mustard and 2 teaspoons rice or white vinegar together and dip!