Creamy Feta and Chive Dip

Creamy Feta and Chive Dip

(I talked about this recipe here)

8 ounces mascarpone cheese
1/3 cup sour cream
1/3 cup fresh chives, chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
4 ounces feta cheese, finely crumbled
additional fresh chives for garnish
items for dipping (crackers, fruit, chips, vegetables, etc.)

Combine mascarpone and sour cream in a medium bowl, stirring until smooth.
Stir in chives, salt, and pepper.
Gently stir in feta.
Garnish with additional chopped chives.
Serve with fruit, crackers, vegetables, and chips. I love pear slices and sea-salted pita chips with this!

makes 2 cups (16 servings)
adapted from: Southern Living

HUs: 2

Tofu and Soy

Broccoli Tofu Stir Fry
Golden Tofu Triangles with Rich Peanut Sauce
Spicy Asian Tofu and Noodle Salad

Broccoli Tofu Stir Fry

Broccoli Tofu Stir Fry

(I talked about this recipe here)

2 tablespoons soy sauce
2 tablespoons oyster sauce (if you want this recipe to be totally vegetarian, don't leave this out. You can buy vegan "oyster" sauce at many grocery stores that's made from Shitake mushrooms)
2 1/2 teaspoons cornstarch
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons vegetable oil
18 ounces extra-firm tofu, drained and cut into small cubes
1/4 teaspoon salt
2 cups broccoli florets
3/4 cup water
4 garlic cloves, minced
4 cups cooked rice

Combine soy sauce, oyster sauce, cornstarch, rice vinegar, and sesame oil in a small bowl, stirring with a whisk. Set aside.
Heat vegetable oil in a large skillet over medium-high heat. Add the tofu and sprinkle with salt. Cook until golden brown, about 8 minutes, tossing frequently. Remove tofu from pan and keep warm.
Add broccoli, water, and garlic to pan. Cover and cook 4 minutes or until crisp-tender, stirring occasionally.
Uncover; add soy sauce mixture and tofu, stirring gently to coat. Cook 2 minutes, until sauce thickens, stirring occasionally.
Serve the broccoli-tofu mixture over rice.

makes 4 servings
source: Cooking Light

HUs: 8

Chocolate Deli Cake

Chocolate Deli Cake

(I talked about this recipe here)

2 cups all-purpose flour
1 3/4 cup granulated sugar
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 teaspoon baking soda
2 eggs
1/3 cup canola oil
1/3 cup unsweetened applesauce
1 cup buttermilk
1 cup brewed coffee
whipped topping or other frosting
chocolate bar, optional

Preheat oven to 350.
Combine all ingredients in a large bowl.
Beat with a mixer until batter is smooth.
Pour batter into a 9x13 pan coated with cooking spray.
Bake at 350 for 40 minutes, or until a toothpick inserted in the center comes out clean.
Frost with whipping cream, whipped topping, or any frosting your heart desires.
Using a sharp knife, thinly shave a chocolate bar over the frosting.

makes 16 servings
source: my mom

HUs: 3

Creamy Shrimp and Gruyere Pasta

Creamy Shrimp and Gruyere Pasta

(I talked about this recipe here)

8 ounces penne (or other tubular pasta)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
5 ounces Gruyere cheese, grated (Swiss cheese also works well), divided (about 1 1/4 cup)
1 tablespoon butter
1 1/2 pounds raw shrimp, peeled and deveined
4 cloves garlic, minced
2 tablespoons white wine
1/4 teaspoon cayenne pepper
fresh parsley (optional)

Preheat oven to 375.
Cook pasta according to package directions; drain and rinse.
Combine the flour and salt in a large pan over medium heat.
Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, continuing to stir with a whisk.
Remove from heat. Stir in 3/4 cup cheese, stirring until melted.
Heat butter in a separate skillet over medium-high heat. Add shrimp and garlic; sauté 3 minutes. Stir in wine and pepper, and cook 1 minute or until shrimp is done.
Add pasta and shrimp mixture to cheese mixture, tossing well to combine.
Spoon the pasta mixture into a 13 x 9-inch baking dish lightly coated with cooking spray; sprinkle evenly with remaining 1/2 cup cheese.
Bake at 375 for 20 minutes or until cheese melts and begins to brown.
Garnish with parsley, if desired.

makes 6 servings
adapted from: Cooking Light

HUs: 9

Spinach Balls

Spinach Balls

(I talked about this recipe here)

2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
2 cups herb stuffing mix, crushed
1 cup grated Parmesan cheese
1/2 cup butter, melted
4 scallions, chopped
3 eggs
dash nutmeg

Combine all ingredients in a large bowl.
Shape into 1-inch balls.
Cover and refrigerate or freeze if not baking right away (this works well if you're doing them for a party - you can make them ahead of time and bake right before the party).
Preheat oven to 350.
Arrange spinach balls on a cookie sheet (no need to thaw, if frozen) and bake 10-15 minutes at 350 until lightly browned.
Serve with mustard for dipping, if desired.

makes 35 balls
source: The Savory Notebook

HUs: 2

Breads

Basil Beer Bread
Custardy Popovers
Onion and Fontina Beer Bread
Rosemary Focaccia Bread
Soft Honey-Yogurt Rolls
Soft Pretzels
Swedish Corn Bread

Barbecue Meatloaf

Barbecue Meatloaf

(I talked about this recipe here)

1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1/2 cup onion, chopped
1/3 cup barbecue sauce, divided
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites

Preheat oven to 350.
Combine beef, bread crumbs, onions, 1 tablespoon of barbecue sauce, mustard, chili powder, garlic powder, salt, pepper, and egg whites in a large bowl.
Shape meat mixture into a 9x5 loaf on a broiler pan coated with cooking spray.
Spread remaining barbecue sauce over the top of the loaf.
Bake at 350 for one hour, or until a meat thermometer registers 160.
Let stand 10 minutes before cutting.

makes 8 servings
source: Cooking Light

HUs: 4

Raspberry Cream Muffins

Raspberry Cream Muffins

(I talked about this recipe here)

2/3 cup (5 ounces) cream cheese
1/3 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
2 egg whites
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups raspberries (if using frozen, no need to thaw first)

Preheat oven to 350.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and eggs and beat well.
Combine flour, baking powder, baking soda, and salt in a separate bowl.
With the mixer on low speed, add the flour mixture and buttermilk to the cream cheese mixture, beginning and ending with the flour mixture.
Gently fold in raspberries.
Place liners in muffin tin, or spray muffin cups with cooking spray.
Spoon batter evenly into muffin tin.
Bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pans and cool on a wire rack.

makes 22 muffins
source: Cooking Light

HUs: 3

Wild Rice Soup

Wild Rice Soup

(I talked about this recipe here)

1 cup wild rice
4 cups vegetable broth
1/2 medium onion, chopped
1/2 cup butter
3 stalks celery, chopped
2/3 cup all-purpose flour
1 cup heavy cream
8 cups 2% milk
2 tablespoons cooking sherry
4 cups corn
salt and pepper, to taste
1/4 cup slivered almonds

Cook rice in broth for 30 minutes.
Saute onion, celery, and butter until onion is clear.
Stir in flour to make roux.
Slowly stir in creamer and then milk, whisking constantly.
Add rice and broth, sherry, corn, and salt and pepper, continuing to stir.
Add almonds just before serving.

makes 18 1-cup servings
adapted from: Kate's Uncle Art :)

Custardy Popovers

Custardy Popovers

(I talked about this recipe here)

4 eggs
1 1/4 cups milk
1 1/4 cups all-purpose flour
1/2 teaspoons salt

Preheat oven to 375.
Spray the insides of a muffin tin with cooking spray, or brush with melted butter.
Beat together the eggs and milk in a medium-sized bowl.
Add the flour and salt, beating with a whisk until reasonably well blended (it's okay if there are still a few lumps).
Divide batter evenly among muffin cups.
Bake at 375 for 35 minutes - try not to open the oven during baking!
Remove the popovers from the pan immediately.
Serve plain, or with butter or jam.

makes 12 popovers
source: The New Moosewood Cookbook by Mollie Katzen

HUs: 2

Cider Roasted Pork Loin

Cider Roasted Pork Loin

(I talked about this recipe here)

3 cups water
5 cups apple cider, divided
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 1/2 pound boneless pork loin, trimmed
1 1/2 teaspoons fresh rosemary, chopped
1 1/2 teaspoons fresh sage, chopped
pinch black pepper

Combine water, 3 cups cider, salt, peppercorns, coriander seeds, and bay leaf in a small saucepan. Bring to a boil and stir until salt dissolves. Remove from heat and cool to room temperature.
Pour brine into a 2-gallon zip-top bag. Add pork and seal the bag. Refrigerate overnight or 8 hours, turning bag occasionally.
Preheat oven to 350.
Bring 2 cups of cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup - about 15 minutes. Set aside.
Remove pork from bag and discard brine. Place pork on the rack of a broiler pan coated with cooking spray.
Combine rosemary, sage, and pepper; sprinkle evenly over pork.
Bake at 350 for 1 hour or until a thermometer registers 155, basting twice with cider reduction during the last 20 minutes of baking.
Remove from oven and baste with remaining cider reduction.
Let stand 10 minutes before slicing.

makes 4 large servings
source: Cooking Light

HUs: 5

Pumpkin Cheese Ball

Pumpkin Cheese Ball

(I talked about this recipe here)

12 ounces extra-sharp Cheddar cheese, shredded
6 ounces cream cheese, softened
6 ounces chive and onion cream cheese, softened
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 broccoli stalk
apple wedges, crackers, etc. for serving

Combine Cheddar, both cream cheeses, paprika, and cayenne pepper in a large bowl until well mixed.
Cover and chill 4 hours, or until mixture is firm enough to be shaped.
Shape mixture into a ball to resemble a pumpkin.
Smooth outer surface with a spatula or table knife. Make vertical grooves in the ball, if desired, using fingers or a knife.
Cut florets from broccoli stalk (reserve florets for another use). Cut stalk to resemble a pumpkin stem and press into the top of the cheese ball.
Serve with apple slices and crackers.

makes 20 servings
source: Southern Living

HUs: 3

Cinnamon Scones

Cinnamon Scones

(I talked about this recipe here)

1 1/2 cups all-purpose flour (1 cup if making lighter version)
1/2 cup whole-wheat flour (1 cup if making lighter version)
1/2 cup oatmeal
3/4 teaspoon cinnamon
1/2 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons butter - cold, cut into small pieces (6 tablespoons if making lighter version)
3/4 cup buttermilk
1 tablespoon turbinado sugar
1/2 cup cinnamon chips

Preheat oven to 375.
In a bowl, combine all the dry ingredients (both kinds of flour, oatmeal, cinnamon, sugar, baking powder and soda, and salt).
Using a pastry blender or two sharp knives, cut the cold butter into the dry ingredients until the dough is crumbly.
Fold in the cinnamon chips.
Add the buttermilk and stir lightly until the dough comes together to form a ball. Don't overwork the dough.
On a lightly floured surface, pat the dough into a large circle about 2 inches thick.
Cut the dough into wedges with a knife; do not separate the wedges.
Sprinkle with turbinado sugar.
Transfer dough to a baking sheet lined with parchment paper.
Bake for 22 minutes, or until the edges are lightly browned.
After cooling, separate wedges with a serrated knife.

makes 8 scones
adapted from: Recipe Review Board

HUs: 6

Crockpot Beef Carnitas

Crockpot Beef Carnitas

(I talked about this recipe here)

1 pound flank steak
1/4 cup orange juice
1/4 cup lemon juice
1/2 teaspoon salt
1 cup beer
1/4 teaspoon pepper

Combine all ingredients in a crock pot.
Cook on low for 8-10 hours (I always do 8).
Remove meat from juice and shred with a fork.
Discard all but 2 tablespoons of liquid, combine with beef.
Serve on corn or flour tortillas with toppings (we like pico de gallo, sour cream, corn, and guacamole).

makes 8 small tacos
source: Recipe Review Board

HUs: 2

Elevator Lady (Molasses) Cookies

Elevator Lady (Molasses) Cookies

(I talked about this recipe here)

3/4 cup shortening
1 cup granulated sugar
1/4 cup molasses
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
extra sugar, for rolling

Melt shortening and let cool slightly.
Blend shortening, sugar, molasses, and egg in a large bowl.
Mix in baking soda, flour, cloves, ginger, cinnamon, and salt.
Roll dough into 1-inch balls.
Spread extra sugar onto a flat plate. Roll each cookie ball through sugar to coat.
Arrange dough balls in groups of 12 on cookie sheets.
Use a flat-bottomed drinking glass to press down gently on each ball and flatten into circles.
Bake cookies at 375 for 7 minutes. Cookies will still look wet when they are done.
Carefully place cookies onto a wire rack to set and cool.

makes 28 cookies
source: family recipe

HUs: 3

Rosemary Focaccia Bread

Rosemary Focaccia Bread

(I talked about this recipe here)

1 cup wrist-temperature water
1 1/2 teaspoon (half of a four-ounce packet) active dry yeast
1 teaspoon sugar
1 teaspoon salt
approximately 3 cups flour (up to 1/2 cup more if your dough seems too sticky)
2 tablespoons fresh rosemary
olive oil, for the bowl and dough

Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes - it will become foamy.
Add sugar and salt. Stir until everything dissolves.
Add rosemary and 3 cups of flour, one cup at a time, mixing enthusiastically with a whisk.
As the dough thickens, switch to a wooden spoon and, eventually, your hands.
Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour as needed to combat stickiness.
When the dough is smooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
Punch down the dough, and transfer to a clean floured surface.
Adding small amounts of extra flour as needed, to avoid stickiness, knead the dough for about 5 minutes - until it is smooth and elastic.
Form the dough into a ball, and roll it into a 10-inch diameter circle. Let it rest for about 10 minutes.
Meanwhile, preheat the oven to 400. Coat a baking sheet with cooking spray or olive oil.
Transfer the circle of dough to the baking sheet and brush the top surface of the dough with a little more olive oil.
Bake for 20 to 30 minutes, or until lightly browned. (Take it out sooner if you like it softer, later if you like it crispier).

makes 6 servings
source: The New Moosewood Cookbook by Mollie Katzen

HUs: 5

Quick Moroccan Chicken

Moroccan Chicken

(I talked about this recipe here)

10 ounce box couscous
1/2 tablespoon olive oil
1 large clove garlic, minced
1 1/2 tablespoons brown sugar
pinch ground nutmeg
1 1/2 tablespoons red wine vinegar
1/2 cup orange juice
15 ounces peaches (fresh, frozen, or canned - thawed and drained, if necessary ), cut into small pieces
8 ounces cooked chicken breast, chopped or shredded (I usually use a rotisserie chicken to save time)
1/4 cup parsley, chopped

Cook couscous according to package directions.
Heat oil in large skillet over medium heat. Add the garlic and cook for 1 minute.
Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer.
Add the peaches and continue to simmer until the liquid has reduced slightly - about 5 minutes.
Toss chicken and couscous with peach sauce in a large bowl.
Sprinkle with chopped parsley.

makes 6 servings
source: Real Simple

HUs: 5

Creamy Swiss Quiche

Creamy Swiss Quiche

(I talked about this recipe here)

1 tablespoon olive oil
1 medium onion, diced
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1 cup fresh parsley, chopped
3 eggs
4 egg whites
3/4 cup half-and-half
8 ounces Swiss cheese, grated (Gruyere also works well)
1/4 teaspoon ground nutmeg
3/4 cup baking mix (such as Bisquick)

Preheat oven to 375.
In a large skillet, over medium-low heat, heat the oil. Add the onions, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and cook until the onions are softened, about 5 minutes.
Add the parsley to the skillet and cook, covered, an additional 2 minutes.
Meanwhile, whisk together eggs, egg whites, and half-and-half in a large bowl.
Stir in cheese, nutmeg, baking mix, and remaining salt and pepper. Add onion mixture and stir well to combine.
Transfer mixture to a pie plate sprayed with cooking spray.
Bake at 375 for 35 minutes, or until a knife inserted in the center comes out clean.

makes 6 servings
adapted from: Real Simple

HUs: 7

Cran-Apple Muffins

Cran-Apple Muffins

(I talked about this recipe here)

1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
3 tablespoons butter, melted then slightly cooled
1 egg, beaten
1/2 cup apple juice
1/2 cup buttermilk
1 cup fresh cranberries, chopped (frozen cranberries work too)
1 1/2 cups apples, peeled and diced
2 tablespoons turbinado sugar

Preheat oven to 400.
In a large bowl, whisk flours, baking powder, sugar, cinnamon and salt. Make a well in the center.
In another bowl, whisk butter, egg, buttermilk and apple juice.
Add the liquid mixture into the dry well and stir only until the flour is moistened.
Carefully fold in cranberries and apples.
Lightly spray a muffin pan with cooking spray. Divide batter between each cup.
Scatter turbinado sugar over each muffin. Bake for 18-25 minutes or until a toothpick in the center comes out clean.
Leave in pan 5 minutes and turn out muffins onto a wire rack to cool.

makes 12 muffins
source: Culinary in the Country

HUs: 3

Classic Corn Chowder

Classic Corn Chowder

(I talked about this recipe here)

4 ounces sliced bacon, cut into 1-inch pieces (omit if making vegetarian)
2 tablespoons butter
2 cups onion, chopped
2 tablespoons flour
4 cups chicken or vegetable broth
2 medium potatoes, peeled and diced into 1/4 inch pieces
1 cup half-and-half
4 cups cooked corn kernels
3/4 teaspoon black pepper
salt, to taste
1 large red bell pepper, cut into 1/4 inch pieces
3 scallions, chopped

Wilt the bacon in a large pot over low heat, about 5 minutes (omit this step if making a vegetarian soup).
Add the butter and allow it to melt.
Add the onions and wilt over low heat for 10 minutes.
Add the flour and cook, stirring, another 5 minutes.
Add the broth and potatoes. Continue cooking over medium-low heat until the potatoes are just tender, 12-15 minutes.
Add the half-and-half, corn, pepper, and salt. Cook 7 minutes, stirring occasionally.
Add the bell pepper and scallions, adjust the seasonings, and cook an additional 5 minutes.

makes 9 1-cup servings
source: The New Basics by Julee Rosso and Sheila Lukins

HUs: 5

Soups and Stews

Baked Potato Soup
Classic Corn Chowder
Corn and Red Pepper Soup with Black Beans
Cream of Pumpkin Soup
Creamy Tomato-Balsamic Soup
Creamy Vegetable Chowder
Crab and Corn Bisque
Jerk Turkey Slow Cooker Soup
Lime Soup with Tortilla Strips and Chicken
Moroccan Chickpea and Spinach Stew
Oven Beef Stew
Turkey and Wild Rice Chowder
White Chicken Chili
Wild Rice Soup

Salads

Black Bean Taco Salad with Lime Vinaigrette
Chicken and Farfalle Pasta Salad
Chinese Chicken Salad with Red Chile Peanut Dressing
Spring Salad with Caramelized Almonds
Taco Pasta Salad

Baked Goods

Banana Coconut Muffins
Banana Orange Oat Muffins
Black and White Cookies
Blueberry Pound Cake
Carrot Cake with Cream Cheese Frosting
Chocolate Peanut Butter Cupcakes
Cinnamon Jam Muffins
Cinnamon Scones
Classic Angel Food Cake
Cran-Apple Muffins
Double Chocolate Cherry Cookies
Elevator Lady (Molasses) Cookies
Five-Grain Rolled Cereal Daybreak Cookies
Fudgy, Chewy, Cakey Brownies
Fresh Apple Cake with Caramel Frosting
Honey Peanut Butter Banana Muffins
Maple Snickerdoodles
Morning Glory Muffins
Nutella Cheesecake Brownies
Oatmeal Cookies
Orange Cupcakes with Orange Cream Cheese Frosting
Outrageous Oreo Crunch Brownies
Quick Banana Bread
Rhubarb Custard Bars
Rich Butterscotch Bars
Root Beer Chocolate Bundt Cake
Severed Finger Cookies (Almond Shortbread)
Soft Honey-Yogurt Rolls
Soft Pretzels
Swedish Corn Bread
Tres Leches Cake
White Chocolate Raspberry Bars
Whole Wheat Chocolate Chip Cookies
Whole Wheat Cranberry Scones
Zucchini Spice Cake

Maple Snickerdoodles

Maple Snickerdoodles

(I talked about this recipe here)

2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 cup butter, softened
3/4 cup white sugar
5 tablespoons pure maple syrup
1 egg
cinnamon, sugar, and a few drops of maple syrup for rolling (approximately 2T sugar, 1T cinnamon, 1 1/2 teaspoons syrup)

Preheat oven to 350.
Stir together the flour, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg and maple syrup.
Gradually blend in the dry ingredients until just mixed.
In a small dish, mix together the remaining 2 tablespoons white sugar, 1 tablespoon cinnamon, and maple syrup.
Roll dough into 1 inch balls, and roll the balls in the sugar mixture. Place cookies 2 inches apart on cookie sheets.
Bake at 350 for 12-14 minutes - cookies will be crackly on top and look wet in the middle. Remove from cookie sheets to cool on wire racks.

makes 24 cookies
adapted from: Linda Carroll, All Recipes (allrecipes.com)

HUs: 2

New England Turkey Burgers with the Works

New England Turkey Burgers with the Works

(I talked about this recipe here)

1/2 tablespoon light butter
1 medium apple, finely chopped
1 small onion, finely chopped
2 celery small stalks (from the heart), finely chopped
1 1/2 teaspoons poultry seasoning
salt and pepper
1 1/4 pounds ground turkey breast
1/4 cup parsley, finely chopped
1 tablespoon olive oil
1 cup whole-berry cranberry sauce (homemade or prepared)
1 tablespoon orange zest
2 scallions, chopped
8 sourdough English muffins

In a nonstick skillet, melt butter over medium heat.
Add the apple, onion and celery; season with the poultry seasoning, and salt and pepper to taste. Cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Transfer to a bowl and let cool for 5 minutes. Wipe the skillet clean and return it to the stove.
Add the turkey and parsley to the apple mixture, season with salt and pepper and combine with a fork; form into 6 patties.
In the skillet, heat the olive oil over medium-high heat. Cook the patties for about 6 minutes on each side, lowering the heat for the last 2 or 3 minutes.
While the burgers cook, mix the cranberry sauce, orange zest and scallions.
Toast the English muffins and spread lightly with butter, if desired.
Place the burgers on the English muffins, and top with cranberry relish.

makes 6 burgers, 8 HUs per burger (including cranberry relish).
adapted from: Rachael Ray

Basil Beer Bread

Basil Beer Bread

(I talked about this recipe here)

3 1/4 cups flour
1 1/4 ounce-package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
3/4 cup (3 ounces) grated Parmesan
12 ounces beer, preferably an ale
1 cup chopped or torn fresh basil

Preheat oven to 400° F.
In a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
Add the beer and mix just until the dough comes together.
Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated.
Shape the dough into a round loaf and transfer to a baking sheet that has been coated with cooking spray and lightly dusted with flour.
Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, about 40 to 45 minutes.
Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.

makes 10 slices, 4 HUs per slice.
source: Real Simple

Creamy Tomato-Balsamic Soup

Creamy Tomato-Balsamic Soup

(I talked about this recipe here)

1 cup vegetable broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon soy sauce
1 large onion, chopped
5 cloves garlic, minced
1 28-ounce can whole peeled tomatoes, drained
1 28-ounce can diced tomatoes, drained (I like to use "fire-roasted" ones)
3/4 cup half-and-half

Preheat oven to 500.
Line a 13x9 baking dish with heavy-duty aluminum foil. (IMPORTANT - DO NOT SKIP THIS STEP - the tomatoes roasting at such a high temperature will make your pan very difficult to clean if you do not line it with foil!)
Place onions, garlic, and both cans of tomatoes in a baking dish, stirring to combine.
In a small bowl, combine 1/2 cup vegetable broth, brown sugar, vinegar, and soy sauce. Pour this mixture over tomato mixture in the baking dish.
Bake at 500 for 35 minutes.
Remove from oven and pour into a blender (or pour into a big bowl and use an immersion blender, if you have one). Add remaining 1/2 cup broth and half-and-half. Blend everything to together.
If soup is too chunky for you (I like mine kind of chunky), push blended mixture through a sieve using a rubber spatula to make it smoother.
Garnish with cracked black pepper, if desired.

makes 4 1-cup servings, 3 HUs per serving.
source: Cooking Light

Severed Finger Cookies (Almond Shortbread)

Severed Finger Cookies (Almond Shortbread)

(I talked about this recipe here)

1 cup light butter, softened
1 cup powdered sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 2/3 cups flour
1 teaspoon salt
3/4 cup whole almonds, blanched
1 tube red decorator gel

Preheat oven to 325.
In bowl, beat together butter, powdered sugar, egg, almond extract, and vanilla.
Beat in flour and salt.
Cover and refrigerate 30 minutes.
Working with small amounts of dough at a time and keeping the rest refrigerated, roll heaping teaspoons of dough into finger shapes (if you make them bigger than a heaping teaspoon, they will be too bug and puffy after baking).
Press one almond firmly into 1 end of each finger for fingernail. Squeeze in the center to make a finger shape.
Using a paring knife, make slashes to form knuckles.
Bake on cookie sheets coated with cooking spray at 325 for 20 minutes.
Lift up almonds, squeeze decorator gel onto nail bed and press almond back into place, so gel oozes out from underneath.

makes 36 fingers, 2 HUs per cookie.
source: Britta Boulevard - Halloween recipes - www.britta.com

Fresh Apple Cake with Caramel Frosting

Fresh Apple Cake with Caramel Frosting

(I talked about this recipe here)

Cake:
4 cups apples, finely chopped and peeled
1 1/2 cups sugar
1/2 cup unsweetened applesauce
2 beaten eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon baking soda

Frosting:
3 ounces light cream cheese, softened
3 tablespoons light butter
1/4 cup caramel ice cream topping
1 1/2 cups powdered sugar

Preheat oven to 350.
Combine apples and sugar in a large bowl. Let sit for 10-20 minutes to dissolve some of the sugar.
Add applesauce, eggs, and vanilla.
Combine flour, baking powder, cinnamon, salt, and baking soda in a separate bowl. Add to apple mixture; stir just until combined.
Pour into a 9x13 baking pan coated with cooking spray.
Bake at 350 for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before frosting.
Beat cream cheese and butter until light and fluffy.
Beat in caramel ice cream topping.
Gradually beat in powdered sugar.
Frost cake.

makes 16 servings, 5 HUs per serving.
adapted from: Hometown Cooking (originally posted by Linda in MO on CLBB)

Kate's Guacamole

Kate's Guacamole

(I talked about this recipe here)

4 ripe avocados
juice from 1-2 limes, to taste (I usually use 2)
1/2 red onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
garlic, minced, to taste (I usually use 3-4 cloves)
salt and pepper, to taste
2 small Roma tomatoes, chopped

Peel and mash avocados.
Squeeze lime juice over avocados and stir.
Add onion and jalapeno to mixture and stir.
Add garlic, salt, and pepper.
Taste guacamole - add ingredients as necessary (I usually add 1 more lime, and a little more garlic and salt).
Carefully fold in tomatoes.
Serve on tacos, burritos, with chips - anything you can think of!

makes 10 servings, 3 HUs per serving.
source: my friend Kate :)

Spaghetti Pie

Spaghetti Pie

(I talked about this recipe here)

8 ounces spaghetti (or other long pasta)
1 1/2 cups cottage cheese
1 cup mozzarella cheese
1/4 cup grated Parmesan cheese
2 eggs
8 ounces tomato sauce (see below)
1 tablespoon light butter

Preheat oven to 375.
Cook spaghetti according to package directions; drain.
Combine spaghetti, eggs, butter, and parmesan in a large mixing bowl.
Press mixture into a pie plate, forming a crust.
Spread cottage cheese over spaghetti mixture.
Layer sauce over cottage cheese.
Sprinkle mozzarella over sauce.
Bake for 20-25 minutes at 375. Let stand 10 minutes before slicing.

**Notes on sauce: If you have your own homemade tomato sauce lying around, use it! Otherwise, we typically just doctor some jarred sauce for this recipe: I saute 1/2 cup chopped onion and 2 cloves of garlic with a cup of tomato sauce and a little Italian seasoning in a skillet. If you want something even simpler, you could always just use tomato sauce straight from a jar - I like Newman's Own, myself. :)

makes 6 servings, 5 HUs per serving.
source: my sister Christine

Vegetables

Balsamic Zucchini
Basic Marinara Sauce
Barbecue Fries
Broccoli with Red Pepper Flakes and Toasted Garlic
Broccoli Tofu Stir Fry
Cantonese Chicken with Vegetables
Classic Corn Chowder
Corn and Red Pepper Soup with Black Beans
Corn and Smoked Mozzarella Mashed Potatoes
Crab and Corn Bisque
Creamy Corn with Chives
Creamy Tomato-Balsamic Soup
Creamy Vegetable Chowder
Crustless Spinach and Turkey Quiche
Farmer's Market Pesto Pasta
Garlicky Green Beans
Golden-Crusted Brussels Sprouts
Mexican Corn Pudding
Miniature Vegetable Quiche Cups
Moroccan Chickpea and Spinach Stew
Onion Bread Pudding
Pommes Anna (Potatoes Anna)
Roasted Asparagus with Balsamic Browned Butter
Roasted Green Beans
Sautéed Kale
Spinach Artichoke Dip
Spinach Balls
Spring Salad with Caramelized Almonds
Summer Tomato Pasta
Triple Sesame Asparagus
Tzatziki (Greek Yogurt and Cucumber Dip)
Vegetables and Rice with Peanut Sauce
Zucchini Pie
Zucchini Spice Cake

Rice and Grains

Banana Orange Oat Muffins
Breakfast Couscous
Bread Stuffing with Wild Rice
Cantonese Chicken with Vegetables
Coconut Rice
Mexican Rice
Nornie's Rice Pudding
Rice Omelette
Turkey and Wild Rice Chowder
Vegetables and Rice with Peanut Sauce

Pasta

Basic Marinara Sauce
Basil Shrimp with Feta and Orzo
Bow Ties with Sausage, Tomatoes, and Cream
Chicken and Farfalle Pasta Salad
Chicken Noodle Casserole
Chipotle Macaroni and Cheese
Creamy Cajun Shrimp Linguine
Farmer's Market Pesto Pasta
Garlic, Basil, and Lemon Linguine
Macaroni and Cheese
Peanut Butter Noodles
Spaghetti Pie
Spaghetti with Turkey Meatballs
Summer Tomato Pasta
Taco Pasta Salad

Pork

Bacon-Wrapped Dates
Bow Ties with Sausage, Tomatoes, and Cream
Cider Roasted Pork Loin
Cranberry-Glazed Pork
Drunken Cheesy Bread
Ham and Swiss Mini Quiche Cups
Ham and Swiss-Stuffed Burgers
Mexican Meatballs
Spiced Pork with Bourbon Reduction Sauce

Turkey

Crustless Spinach and Turkey Quiche
Jerk Turkey Slow Cooker Soup
New England Turkey Burgers with the Works
Spanakopita Burgers
Spaghetti with Turkey Meatballs
Taco Pasta Salad
Turkey Tetrazzini
Turkey and Wild Rice Chowder

Shellfish

Basil Shrimp with Feta and Orzo
Coconut Shrimp
Crab and Corn Bisque
Creamy Cajun Shrimp Linguine
Creamy Shrimp and Gruyere Pasta
New Orleans Style Barbecue Shrimp

Nuts and Nut Butters

Breakfast Couscous
Chewy Granola Bars
Chocolate-Peanut Butter Cupcakes
Golden Tofu Triangles with Rich Peanut Sauce
Honey Peanut Butter Banana Muffins
Orange-Pecan French Toast Casserole
Peanut Butter Noodles
Power Sticks
Red Lentil Chickpea Burgers with Peanut Sauce
Rosemary Roasted Cashews
Severed Finger Cookies (Almond Shortbread)
Slow Cooker Thai Chicken
Spicy Asian Tofu and Noodle Salad
Spring Salad with Caramelized Almonds
Vegetables and Rice with Peanut Sauce

Eggs

Creamy Swiss Quiche
Crustless Spinach and Turkey Quiche
Custardy Popovers
Ham and Swiss Mini Quiche Cups
Miniature Vegetable Quiche Cups
Rice Omelette

Fruits

Apple Crumble with Golden Raisins
Bacon-Wrapped Dates
Banana Cream Pie
Banana Orange Oat Muffins
Berry Yogurt Cheese
Blueberry Pound Cake
Breakfast Couscous
Cran-Apple Muffins
Cranberry Chocolate Tart
Cranberry Feta Pinwheels
Cranberry-Glazed Pork
Fresh Apple Cake with Caramel Frosting
Honey Peanut Butter Banana Muffins
Kate's Guacamole
Lemon Buttermilk Bread Pudding with Blackberry Sauce
Lemon Buttermilk Pudding Cake with Fresh Berries
Mediterranean Muesli
Orange Cupcakes with Orange Cream Cheese Frosting
Orange-Pecan French Toast Casserole
Quick Banana Bread
Raspberry Chicken
Raspberry Cream Muffins
Raspberry White Chocolate Cheesecake
Rhubarb-Custard Bars
Strawberry Rhubarb Crisp
Sugared Cranberries
Swedish Tårta
Swiss Muesli
Thai Fruit Salsa
Two Layer Key Lime Pie
White Chocolate Raspberry Bars
Whole Wheat Cranberry Scones

Chicken

Black Bean Taco Salad with Lime Vinaigrette
Cantonese Chicken with Vegetables
Chicken and Farfalle Pasta Salad
Chicken Noodle Casserole
Chicken Tetrazzini
Chinese Chicken Salad with Red Chile Peanut Dressing
Lime Soup with Tortilla Strips and Chicken
Quick Moroccan Chicken
Raspberry Chicken
Slow Cooker Tex Mex Chicken and Beans
Slow Cooker Thai Chicken
Spicy Honey-Brushed Chicken
White Chicken Chili

Rich Butterscotch Bars

Rich Butterscotch Bars

(I talked about this recipe here)

1 package (10-11 ounces) butterscotch chips
1/2 cup light butter
2 cups graham cracker crumbs (about 1 package graham crackers)
4 ounces light cream cheese, softened
4 ounces fat-free cream cheese, softened
14 ounces sweetened condensed milk
1 egg
1 teaspoon vanilla

In a large microwave-safe bowl, heat the chips and butter on high for 1-1/2 to 2 minutes or until chips are melted, stirring every 30 seconds until smooth.
Add the cracker crumbs; set aside 2/3 cup. Press the remaining crumb mixture into a 9x13 pan coated with cooking spray.
In a small mixing bowl, beat both cream cheeses until smooth. Add the milk, egg and vanilla; mix well. Pour over the crust.
Sprinkle with reserved crumb mixture.
Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
Store in the refrigerator.

makes 16 medium-sized bars, 7 HUs per bar.
adapted from: Taste of Home

Dairy

Berry Yogurt Cheese
Chocolate Ice Cream Cake
Classic Cheesecake
Classic Corn Chowder
Coconut Cream Tart
Cream of Pumpkin Soup
Creamy Vegetable Chowder
Dark Chocolate Pudding
New York Style Cheesecake
Nornie's Rice Pudding
Raspberry White Chocolate Cheesecake
Rhubarb-Custard Bars
Rich Butterscotch Bars
Soft Honey-Yogurt Rolls
Toffee Crunch Caramel Cheesecake
Tres Leches Cake
Tzatziki (Greek Yogurt and Cucumber Dip)
Vanilla Pudding
Wild Rice Soup

Chocolate

Black Bottom Cupcakes
Chocolate Deli Cake
Chocolate Ice Cream Cake
Chocolate-Peanut Butter Cupcakes
Cranberry Chocolate Tart
Dark Chocolate Pudding
Double Chocolate Cherry Cookies
Inside-Out German Chocolate Cake
Fudgy, Chewy, Cakey Brownies
Nutella Cheesecake Brownies
Outrageous Oreo Crunch Brownies
Root Beer Chocolate Bundt Cake
White Chocolate Raspberry Bars
Whole Wheat Chocolate Chip Cookies

Cheese

Basil Shrimp with Feta and Orzo
Cheeseburger Pie
Chipotle Macaroni and Cheese
Corn and Smoked Mozzarella Mashed Potatoes
Cranberry Feta Pinwheels
Creamy Feta and Chive Dip
Creamy Shrimp and Gruyere Pasta
Creamy Swiss Quiche
Drunken Cheesy Bread
Ham and Swiss Mini Quiche Cups
Ham and Swiss-Stuffed Burgers
Macaroni and Cheese
Mashed Potatoes with Sage and White Cheddar
Onion Bread Pudding
Onion and Fontina Beer Bread
Pumpkin Cheese Ball
Slow Cooker Macaroni and Cheese
Spinach Artichoke Dip

Bread

Bread Stuffing with Wild Rice
Drunken Cheesy Bread
Irish Bread Pudding with Caramel Whiskey Sauce
Lemon Buttermilk Bread Pudding with Blackberry Sauce
Onion Bread Pudding
Orange-Pecan French Toast Casserole

Beef

Barbecue Meatloaf
Black Pepper-Crusted Standing Rib Roast
Cheeseburger Pie
Cranberry Barbecue Beef
Crockpot Beef Carnitas
Ham and Swiss-Stuffed Burgers
Oven Beef Stew
Rosemary-Merlot Flank Steak
Sloppy Joes
Thai Ground Beef

Beans and Lentils

Baked Falafel
Black Bean Taco Salad with Lime Vinaigrette
Corn and Red Pepper Soup with Black Beans
Indian Spiced Roasted Chickpeas
Jerk Turkey Slow Cooker Soup
Moroccan Chickpea and Spinach Stew
Red Lentil Chickpea Burgers with Peanut Sauce
Slow Cooker Tex Mex Chicken and Beans
Stovetop "Baked Beans"
Taco Pasta Salad
White Chicken Chili

Recipes by Ingredient

Beans
Beef
Bread
Cheese
Chicken
Chocolate
Dairy
Eggs
Fruits
Nuts and Nut Butters
Pasta
Pork
Rice and Grains
Shellfish
Turkey
Vegetables

Black Bean Taco Salad with Lime Vinaigrette

Black Bean Taco Salad with Lime Vinaigrette

(I talked about this recipe here)

vinaigrette:
1/4 cup tomato, seeded and chopped
1/4 cup cilantro, chopped
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon lime zest
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 garlic clove, minced

salad:
8 cups salad greens
1 cup tomato, chopped
1 cup green pepper, chopped
1 cup red onion, finely chopped
1 cup corn, cooked
4 cups baked tortilla chips
15 ounces black beans, drained and rinsed
1 1/2 cups cooked chicken breast, chopped (optional; use a rotisserie chicken to save time)
cheese, sour cream, salsa, guacamole to taste (optional)

To prepare vinaigrette, combine all vinaigrette ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

makes 4 large servings, 7 HUs per serving (not including optional ingredients)
adapted from: Cooking Light