MEATLESS MONDAY

Today just happens to be the last day of 2012. I have been very lax in posting since I began working in a Pre-K class 2 days a week. You would think I'm working full time by the way I've managed my time. Somehow the blog just seems to take a back seat to other things. Since we are on break and I'm spending New Year's Eve watching football with the Hubby this seems like a perfect time to catch up. Today's recipe comes from THE COOKING LIGHT COOKBOOK that I received last Christmas. I have used it all through the year and have discovered some delicious dishes. Making homemade Lasagna involves a lot of work and ingredients and, most of the time, lots of calories and fat. These LASAGNA ROLL-UPS do take some prep work but are a nice change of pace from the layered Lasagna.

LASAGNA ROLLS WITH ROASTED RED PEPPER SAUCE
LASAGNA
8 uncooked lasagna noodles
4 tsp. olive oil
1/2 c. finely chopped onion
1(8oz.) pkg. sliced mushrooms
1(6oz.) pkg. fresh baby spinach
3 garlic cloves, minced
1/2 c.(2oz.) shredded mozzarella cheese
1/2 c. part-skim ricotta cheese
2 tbsp. minced fresh basil
1/2 tsp. salt
1/4 tsp. crushed red pepper

ROASTED RED PEPPER SAUCE
1 tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
1(14.5 oz.) can diced tomatoes, undrained
1(7 oz.) bottle roasted red bell peppers, undrained
1/8 tsp. crushed red pepper
REMAINING INGREDIENT
2 tbsp. minced fresh basil

1. To prepare lasagna cook noodles according to package directions omitting salt and fat. Drain and rinse with cold water. Drain.
2. Heat oil in a large non-stick skillet over medium-high heat Add onion, mushrooms, spinach, and 3 garlic cloves; saute 5 minutes. Remove from eat and stir in cheeses and next 3 ingredients.
3. To prepare sauce; place vinegar and next 6 ingredients in a blender; process until smooth.
4. Place cooked noodles on a flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly roll fashion, starting with short side. Place rolls, seam sides down, in a shallow 2 quart microwave-safe dish. Pour 1/4 c. sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until thoroughly heated. Sprinkle with 2 tbsp. basil.

YIELD: 4 servings ( serving size 2 rolls)  

THIRSTY THURSDAY

I love to give homemade gifts at Christmas. This recipe would be easy to prepare and could be packaged in holiday tins or given as part of a goodie basket with mugs and home baked cookies.

HOT CHOCOLATE MIX
1 (9.6 oz.) package nonfat dry milk
4 c. miniature marshmallows
1 1/2 c. powdered sugar
1 c. unsweetened cocoa

Stir together all ingredients in a large bowl. Store chocolate mixture in an airtight container at room temperature until ready to serve.

HOT CHOCOLATE: Stir 1/2 c. Hot Chocolate Mix into 1 c. hot milk.

CROCKPOT WEDNESDAY

I like to make some sort of beans at least once a week. This recipe is from THE CROCKIN' GIRLS SLOW COOKIN' COMPANION. It would be delicious served with hot cornbread, finely chopped red onion, and/or fresh salsa.

GOOD BEANS
2 cups dried red beans (washed, picked over, and soaked in cold water overnight)
1 lb. smoked sausage, thinly sliced (turkey is good), 1 lb. browned beef (I'll use very lean beef or maybe even turkey), or 1 lb. finely chopped, smoked bacon (NOOOO!-too much fat)
1 medium onion, finely chopped
4 c. broth (beef or chicken) I'll use low sodium
1 can diced tomatoes
garlic salt and pepper,to taste(I will use garlic powder)
1 poblano pepper,chopped or 1 small jalepeno pepper, chopped

DIRECTIONS:
Drain and rinse beans. Place beans and all other ingredients in the slow-cooker and cook on LOW for 8-10 hours.

MEATLESS MONDAY

Whew! After a long weekend of eating turkey, ham and all the trimmings this old bird is STUFFED! I'm looking for light and healthy things to fix this week along with the leftovers . These salads from SOUTHERN LIVING sound just right.

BLUEBERRY FIELDS SALAD
1 c. chopped walnuts
1/2 c. balsamic vinegar
1/3 c. blueberry preserves
1/3 c. olive oil
2(5.5 oz.) pkgs. spring greens and baby spinach mix
2 c. fresh blueberries
1 small red onion, halved and sliced
1 c. crumbled blue cheese
Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, next two ingredients, salt and freshly ground pepper (I omit salt) to taste in a bowl. Combine walnuts, spinach mix, and next 3 ingredients in a large bowl. Drizzle with desired amount of vinaigrette, and toss to combine. Serve immediately with remaining vinaigrette.

SPINACH-GRAPE CHOPPED SALAD
1/4 c. chopped walnuts
1(6oz.) pkg. fresh baby spinach
1 c. seedless red grapes
1/4 c. crumbled reduced-fat Feta cheese
1/4 c. bottled light raspberry-walnut vinaigrette
Heat chopped walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Coarsely chop spinach and grapes; toss with feta cheese and vinaigrette. Sprinkle with walnuts. Serve immediately.

SOUPER SATURDAY

Minestrone soup is one of my favorites and today's recipe is an even healthier version since it includes barley. It comes from the current issue of DIABETIC COOKING. 

30 MINUTE MINESTRONE WITH BARLEY
1 tsp.olive oil
1 red onion. chopped
1 carrot, diced
1 zucchini, diced
1 stalk celery, diced
1 clove garlic, minced
2 c. low-sodium chicken or vegetable broth
1 can(about 14 oz.) no-salt-added fire-roasted diced tomatoes
1 c. cooked pearl barley
1/4 c. chopped, fresh Italian parsley
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper
6 tbsp. grated Parmesan cheese

1.Heat oil in large saucepan over medium-high heat. Add onion, carrot,zucchini, celery, and garlic; cook and stir 7 minutes.
2.Add broth, tomatoes, barley, parsley, oregano, salt, and pepper to saucepan. Bring to a boil over high heat. Reduce heat to medium; cover and cook 15-20 minutes or until vegetables are tender and soup is thickened.
3.Ladle soup into bowls; top each serving with 1 tbsp. cheese.

FRIDAY'S FAMILY FAVORITE

Macaroni and cheese is the ultimate comfort food. I know very few people who dislike it and very few people who make it from scratch. I have tried lots of recipes but have yet to find one that really pleases me. I only make it for special occasions since we try to watch carbs and calories. I believe Thanksgiving would be special enough! I just may add this recipe to the menu. It comes from the newest addition to my cookbook library(courtesy of my sister) SOUTHERN LIVING'S COOKING FOR CHRISTMAS.

CLASSIC BAKED MACARONI AND CHEESE
2 c. milk
2 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1(10oz.) block extra-sharp cheddar cheese, shredded and divided(it is recommended to shred your own cheese for a creamier texture)
1/4 tsp. ground red pepper(optional)
1/2(16oz.) package elbow macaroni, cooked
Preheat oven to 400. Microwave milk at high for 1 1/2 minutes. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute.
Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
Whisk in salt, black pepper, 1 c. shredded cheese,and, if desired, red pepper until smooth; stir in pasta.
Spoon pasta mixture into a lightly greased 2 qt. baking dish; top with remaining cheese. Bake at 400 for 20 minutes or until golden and bubbly.

MEATLESS MONDAY

At the heart of every Thanksgiving meal are the side dishes. I like the traditional turkey, dressing, mashed potatoes etc., but I've also been known to try a little something new once in awhile. I'm making plans now and all my current magazines are chocked full of suggestions,traditional and not so traditional. I thought today's recipe sounded promising. It comes from CUISINE AT HOME.

SCALLOPED CORN DRESSING
MELT:
1 stick unsalted butter(8tbsp)
2 c. diced celery
2 c. diced onion
1 c. frozen corn kernels
WHISK:
2 c. low-sodium chicken broth
1 c. whole milk
2 eggs
COMBINE:
4 cups cubed cornbread, staled
4 cups cubed French bread, staled
1 1/2c. crushed butter crackers (such as Ritz), divided
1/2 c. chopped fresh parsley
3 tbsp. chopped fresh sage
1 tsp. kosher salt
1 tsp. black papper
1 tbsp. unsalted butter, melted

Preheat the oven to 375. Coat a 3 qt. baking dish with nonstick spray.
Melt 1 stick butter in a saute pan over medium heat. Add onion and celery and sweat until softened, 10 minutes. Add corn and cook to heat through, 2-3 minutes.
Whisk together broth, milk, and eggs
Combine cornbread cubes, French bread cubes, 1 cup crackers,parsley and sage in a large bowl.
Stir in butter-onion mixture, broth mixture, salt and pepper. Transfer dressing to prepared baking dish and bake 30 minutes.
Combine remaining 1/2 c. crackers with 1 tbsp. melted butter and sprinkle over dressing. Bake dressing until browned, 30 minutes more. Let dressing rest 20 minutes before serving.

SEAFOOD SUNDAY

We love seafood and I try to fix it at least once a week and most of the time twice. I'm always looking for new ways to prepare fish and today's recipe sounds like a winner. It comes from the current issue of FOOD NETWORK MAGAZINE.

CATFISH BAKED IN FOIL
1 c. couscous (preferably whole wheat)
2 tbsp. extra-virgin olive oil
3/4 tsp. smoked paprika
Kosher salt and freshly ground pepper
4 (6 oz.) skinless catfish fillets
1/3 c. roughly chopped fresh parsley or mint
1 medium red onion
1 c. cherry tomatoes, halved
2 cloves garlic, finely chopped

1.Preheat the oven to 425. Lay a 2 1/2 foot-long sheet of aluminum foil on a baking sheet, letting the ends hang off. Lay another sheet of foil perpendicular on top. Rinse the couscous in a fine mesh sieve under cold water. Mix the olive oil, paprika, and 1/4 tsp. each salt and pepper in a small bowl. Pile the couscous in the center of the foil; toss with 1/2 tbsp. of the seasoned oil and spread in a 8 inch square layer.

2.Brush the fish fillets on both sides with 1 tbsp. seasoned oil and arrange side by side on top of the couscous. Toss the lemon slices, parsley, red onion, tomatoes,garlic and the remaining seasoned oil in a bowl, then scatter evenly over the fish and the couscous. Drizzle with 2/3 c. water, then bring the opposite ends of the foil together, fold over and crimp closed to make a sealed packet. Transfer the foil packet(on the baking sheet) to the oven and bake for 25 minutes.

3.Open the foil packet; divide among the plates. Toss the couscous and vegetables; serve with the fish. Sprinkle with lemon juice.

MEATLESS MONDAY

I have a wonderful recipe for stuffed shells that includes meat. However, I found this one in the current issue of CUISINE AT HOME that sounds promising. it only makes 2 servings so if you're feeding a crowd you'll need to adjust the ingredients. Cook some extra shells either way since some of them always seem to split while cooking or tear while stuffing.

PESTO AND CHEESE STUFFED SHELLS
COOK:
14 dry jumbo pasta shells
FOR THE SAUCE, SWEAT:
1/4 c. grated onion
1 tbsp. olive oil
1 tbsp. tomato paste
2 tsp. minced garlic
1/2 tsp. dried Italian seasoning
STIR IN:
1 can diced tomatoes in juice (14.5 oz.) I use no-salt-added
salt and black pepper to taste
FOR THE FILLING, COMBINE:
3/4 c. purchased refrigerated pesto (7oz.)
1/2 c. shredded part-skim mozzarella
1/4 c. whole-milk ricotta cheese
1/4 c. shredded Parmesan
2 tsp. minced lemon zest
1/4 tsp. red pepper flakes
SPRINKLE:
2 tbsp. shredded part-skim mozzarella
2 tbsp. shredded Parmesan
GARNISH:
2 tbsp. thinly sliced fresh basil

Preheat oven to 400. Coat an 8x8 inch ovenproof baking dish with nonstick spray.
Cook shells in a pot of boiling, salted water, just until pliable, 8-9 minutes. Rinse shells with cold water; drain.
For the sauce, sweat onion in oil in a saute pan over medium heat until softened, 3-5 minutes. Add tomato paste, garlic, and Italian seasoning; cook until fragrant, 1 minute.
Stir in tomatoes; cook until heated through, 2-3 minutes. Season sauce with salt and pepper. Cover bottom of prepared dish with a third of the sauce.
For the filling, combine pesto, 1/2 c. mozzarella, ricotta, 1/4 c. Parmesan, zest, and pepper flakes; season with salt.
Stuff each shell with a heaping tbsp. filling and arrange in prepared dish, cheese side up. Pour remaining sauce over shells.
Sprinkle 2 tbsp. mozzarella and 2 tbsp. Parmesan over top of shells. Bake shells until beginning to brown, 25-30 minutes.
Garnish each serving with basil.

SEAFOOD SUNDAY

Shrimp is one of my favorite foods. The article that accompanied this recipe in CUISINE AT HOME stated that rock shrimp are a shrimp family cousin. They are sweet-tasting, like lobster and cook more quickly than other shrimp. The rock-hard shell is extremely tough to take off by hand, so the shrimp are sold most often with the shells already removed. Although I have heard of rock shrimp I can't say that I have seen them in the grocery so I will probably substitute regular shrimp in this recipe.

CREOLE ROCK SHRIMP with bacon
COOK:
8 oz. thick sliced bacon
ADD:
1/2 cup diced yellow bell pepper
1 tbsp. minced garlic
DEGLAZE:
1/4 dry sherry
STIR IN:
1 can diced tomatoes in sauce (14.5 oz.)
1 lb. rock shrimp
1/2 cup thinly sliced scallions
salt and black pepper to taste
Cook bacon in a saute pan over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; discard all but 1 tbsp. of drippings. Increase heat to medium high.
Add bell pepper and garlic to drippings in the pan and saute until fragrant, 1-2 minutes.
 Deglaze pan with sherry and reduce until evaporated.
Stir in tomatoes and bring to a simmer over medium-high heat. Add shrimp and cook until firm, 2-3 minutes. Stir in scallions and season with salt and pepper. Serve shrimp with cheesy grits.

SOUPER SATURDAY

Today's recipe only takes about 20 minutes to prepare and another 30 minutes to cook. This makes it a great weeknight dish. Each person can add his or her own toppings for the soup.

CHICKEN TACO SOUP
2 tsp. vegetable oil
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1 (1oz.) packet taco seasoning mix
2 medium green bell peppers, diced
2 (32 oz.) containers chicken broth
3 (10 oz.) cans mild tomatoes and green chiles
2 (16 oz.) cans pinto beans, rinsed and drained
1 (7 oz.) can corn with green and red bell peppers
2 cups shredded sharp Cheddar cheese
Toppings: shredded Cheddar cheese, sour cream, chopped green onions, tortilla strips

In a stockpot, heat vegetable oil over medium-high heat. Add chicken and taco seasoning, tossing to coat. Cook, stirring frequently, for 5 minutes or until browned on all sides. Stir in bell peppers, cook, stirring often, for 5 minutes or until peppers begin to soften.
Stir in broth and next 3 ingredients. Bring soup to a boil; reduce heat , and simmer for 30 minutes or until chicken is done. Remove from heat, and stir in cheese. Serve with desired toppings.

FAMILY FAVORITE FRIDAY

Mexican cuisine is always a family favorite. This recipe has some real advantages over traditional enchiladas. There is no need for a side dish because it includes food groups that comprise a wholesome meal standing alone; and it is hearty and delicious. It comes from COOKING WITH PAULA DEEN.

VEGGIE ENCHILADAS
2 c. finely chopped zucchini(about 1 large)
1 (8 oz.) package sliced baby portobello mushrooms
1 c. chopped onions
2 tsp. minced garlic
1 (6 oz.) package fresh baby spinach, stems removed
1 (15 oz.) can black beans, drained and rinsed
1 (15.25 oz.) can corn, drained
1 (10 oz.) can diced tomatoes and green chilies, drained
1 (8 oz.) package 1/3 less fat sour cream cheese, softened
1 (7oz.) package shredded reduced-fat Mexican 4-cheese blend, divided
1 1/2 tbsp. taco seasoning mix
1 (17.5 oz.) package soft taco flour tortillas
1 (10 oz.) can green chile enchilada sauce
Garnish chopped fresh cilantro
Preheat oven to 350. Spray a 13x9 inch baking dish with nonstick cooking spray.
Spray a large nonstick skillet with cooking spray; heat over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently for 8-10 minutes or until vegetables are tender. Add spinach and cook 3-4 minutes until spinach is wilted and most of the liquid has evaporated. Add beans and next 3 ingredients, stirring until cream cheese melts.
Stir in 1 c. shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down the center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over the tortillas. Bake for 30 minutes or until hot and bubbly. Garnish with chopped fresh cilantro.

TUESDAY'S TREAT

It's pumpkin time! Jack-o-lanterns, pumpkin pies, pumpkin cookies, toasted pumpkin seeds and the list goes on and on. Today's recipe comes from COOKING WITH PAULA DEEN. It would be a delicious gift to give to a friend or a warm bread to serve for breakfast,dessert, or just to accompany a cup of coffee.

PUMPKIN STREUSEL LOAVES
1 c. butter, softened
1 c. granulated sugar
1 c. firmly packed brown sugar
1 tsp. vanilla
4 large eggs
1(15oz.) can pumpkin
2 c. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
3/4 c. buttermilk
Oatmeal Streusel(see recipe)

Preheat oven to 350. Spray 5(5x3 inch) loaf pans with non-stick cooking spray with flour.
In a large bowl, beat butter and next three ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well with each addition. Stir in pumpkin.
In a medium bowl, combine flour and next 4 ingredients. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pans. Sprinkle with Oatmeal Streusel.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove loaves from pans, and cool completely on wire racks.
OATMEAL STREUSEL
Makes about 1 cup
1/4 c. quick-cooking oats
1/4 c. all-purpose flour
1/4 c. firmly packed brown sugar
1 tsp. ground cinnamon
1/4 c. butter, cut into pats
In a small bowl, combine first 4 ingredients. Using a pastry blender, cut in butter until mixture is crumbly.

MEATLESS MONDAY

Tacos are always fun to eat and usually involve some kind of meat. However, today's recipe doesn't involve meat and is still fun to assemble and eat. It comes from the September issue of HEALTHY COOKING.

BLACK BEAN AND CORN TACOS
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can(15 oz.) black beans, rinsed and drained
2 large tomatoes, seeded and chopped
2 cups shredded cabbage
1 cup fresh or frozen corn
2 tbsp. reduced-sodium taco sauce
2 tbsp. lime juice
2 garlic cloves, minced
1 cup ready-to-serve brown rice
8 taco shells, warmed
1/2 c. reduced fat shredded reduced-fat Mexican cheese blend 
1/2 c. reduced-fat sour cream
In a large nonstick skillet coated with cooking spray, saute onion and peppers until crisp tender. Add beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat for 8-10 minutes or until vegetables are tender. Stir in rice, heat through.
Spoon bean mixture into shells. Top with cheese and sour cream.

SEAFOOD SUNDAY

Fish sticks have been a family mainstay for many years. Today's recipe is a healthier and tastier alternative to the frozen, tasteless, traditional fish sticks. It comes from this month's edition of COOKING LIGHT.

PANKO-CRUSTED FISH STICKS
1 tbsp. 2% reduced-fat milk
2 large eggs, lightly beaten
1 lb. halibut filets, cut into 20 1 inch strips
1 cup Panko(Japanese breadcrumbs)
3/8 tsp. kosher salt, divided
3/8 tsp. freshly ground black pepper, divided
2 tbsp, canola oil, divided
1/4 cup light sour cream
3 tbsp. canola mayonnaise
2 tbsp. finely chopped bread-and-butter pickles
2 tsp. minced capers
Combine milk and eggs in a large bowl; stir with a whisk. Add fish and toss gently to coat. Place panko, 1/4 tsp. salt, and 1/4 tsp. pepper in a large zip-top bag. Add fish to panko mixture; seal bag. Shake bag gently to coat fish.
Heat a large non-stick skillet over medium-high heat. Add 1 tbsp. oil to pan; swirl to coat. add half of fish; cook 4 minutes or until done, turning occasionally to brown all sides. Repeat procedure with remaining 1 tbsp. oil and remaining fish.
Combine sour cream, mayonnaise, pickles,capers, remaining 1/8 tsp. salt and 1/8 tsp. pepper in a small bowl. Serve sauce with fish.

SOUPER SATURDAY

Autumn is here and it's time for soup! I love a warm, comforting bowl of soup on a cool Autumn evening. Today's recipe comes from FOOD NETWORK MAGAZINE October issue. Ina Garten's recipe for tomato soup sounds delicious with a special twist of grilled cheese croutons.

EASY TOMATO SOUP & GRILLED CHEESE CROUTONS
3 tbsp. olive oil
3 cups yellow onions, chopped (2 onions)
1 tbsp. minced garlic (3 cloves)
4 cups chicken stock
1 (28 oz.) can crushed tomatoes
Large pinch of saffron threads
Kosher salt and freshly ground black pepper
1/2 cup orzo
1/2 c. heavy cream
Grilled cheese croutons
In a large pot or Dutch oven heat the olive oil over medium heat. Add onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tbsp. salt and 1 tsp. pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile fill a medium pot with water, add 2 tsp. salt and bring to a boil. Add the orzo and cook for 7 minutes.(It will finish cooking in the soup.) Drain  the orzo and add it to the soup. Stir in the cream, return soup to a simmer and cook for 10 minutes, stirring frequently. Serve hot with grilled cheese croutons on top.

GRILLED CHEESE CROUTONS
4 (1/2 inch thick) slices country white bread
2 tbsp. unsalted butter, melted
4 oz. Gruyere cheese, grated
Heat a panini grill. Place the slices of bread on a cutting board and brush lightly with melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on top of the two slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up.
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute and cut into 1 inch cubes.

FRIDAY'S FAMILY FAVORITES

I made this dish a couple of weeks ago for dinner. It is so easy and delicious and the ramen noodles add an interesting texture. Don't cook them too long, however  or they will turn to starch(I speak from experience). The recipe comes from TASTE OF HOME'S SIMPLE AND DELICIOUS.

SIRLOIN STIR-FRY WITH RAMEN NOODLES
2 pkg.(3 oz. each) beef ramen noodles
2 tbsp. cornstarch
1 lb. beef sirloin steak, cut into thin strips
2 tbsp. canola oil
2 tbsp. reduced-sodium soy sauce
2 cans(14. oz. each) whole baby corn, rinsed and drained
2 c. fresh broccoli florets
1 c. diced sweet red pepper
1 c. shredded carrots
4 green onions, cut into 1 inch pieces

Set aside seasoning packets from noodles. Cook noodles according to the package directions.

Combine cornstarch and 1/2 c. broth until smooth in a small bowl; set aside. Stir-fry beef in oil until no longer pink in a large skillet or wok, Add soy sauce; cook for 3-4 minutes or until the liquid has evaporated. Remove beef and keep warm.

Add the corn, broccoli, red pepper, carrots. onions, and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.

Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles  to pan; heat through.

THIRSTY THURSDAY

Hot chocolate season is right around the corner. I really prefer a thick, creamy hot chocolate as opposed to the instant kind that mixes with water. This recipe is from FOOD NETWORK MAGAZINE and it sounds delicious. Guess I'll just have to give it a try. 

ANN BURRELL'S SUPER THICK HOT CHOCOLATE
3 cups whole milk
1 cup evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon
In a saucepan, combine the whole milk, evaporated milk, and vanilla and warm up over low heat.
Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil; whisking frequently to prevent it from scorching.
 Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick!

MEATLESS MONDAY

Broccoli, not the most appetizing veggie in the vegetable drawer, can be prepared in a variety of ways. I'm always looking for ways to disguise it so that "The Hubby" will eat it. I actually like the taste, but prefer it cooked rather than raw. Today's recipe comes from TASTE OF HOME SIMPLE AND DELICIOUS and makes a very tasty side dish.

ITALIAN DRESSED BROCCOLI
4 c. fresh broccoli florets
1 medium onion, halved and sliced
2/3 c. water
1/3 c. Italian salad dressing
1 tbsp. butter
1/2 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. dried parsley flakes
1/4 tsp. salt

Bring broccoli, onion, and water to a boil in a large skillet. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.

FRIDAY'S FAMILY FAVORITE

Fall is apple time. Apples are so versatile and healthy. In this month's FOOD NETWORK MAGAZINE is an insert entitled 50 Things to Make With Apples. Candy apples are always a favorite and two recipes caught my eye.

WITCH'S CANDY APPLES
Melt 1 1/4 c. cherry hard candies and 1 tbsp. light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.

CARAMEL APPLES
Cook 1 1/2 c. sugar and 1/2 c. water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 c. cream and 1/4 tsp. each vanilla and salt. Transfer to a 4 cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.

THIRSTY THURSDAY

Autumn is cider time. The best thing about this recipe is that you can make it hours before your party so you can spend more time with your guests. It stays warm on the stovetop or in a crockpot the entire time. The recipe comes from the current issue of TASTE OF HOME HEALTHY COOKING.

SWEET PINEAPPLE CIDER
2 small apples, divided
10 whole cloves
1 bottle(48 oz.) unsweetened apple juice
4 cans(6oz. each) unsweetened pineapple juice
2 cinnamon sticks

• Core and cut one apple into 10 slices. Insert one clove into 10 slices. Insert one clove into each slice. In a Dutch oven, combine juices. Add apple slices and cinnamon sticks. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until flavors are blended.
• Discard apple slices and cinnamon sticks. Core and cut remaining apple into 12 slices. Ladle cider into mugs; garnish with apple slices.

 

CROCKPOT WEDNESDAY

Today's recipe is from the October issue of SOUTHERN LIVING. It won't be long until chili weather arrives. I can't seem to get enough chili recipes, especially if they are a little to the left of traditional. Keeps things interesting!

SPICY SLOW-COOKER BEEF CHILI
Microwave 1 (10 1/2 oz.) can condensed broth in a microwave-safe bowl at HIGH 2-3 minutes or until simmering. Place 4 ancho chile peppers, stemmed and seeded, in a blender. Pour hot broth over peppers; let stand 10 minutes. Holding lid down with a towel, process peppers and broth until smooth. Sprinkle 2 tbsp. all-purpose flour. 1 1/2 tsp. ground cumin, and 1 tsp. salt over 1(2lb.) London broil, cut into 1/2 inch cubes. Place beef in a 4 qt. slow cooker. Add 2 chopped onions, 4 minced garlic cloves, 1 1/2 tsp. dried oregano, 1(16 oz.) bottle dark beer, 1 cup water, and pepper mixture. Cover and cook on HIGH 3-4 hours (or on LOW 5-6 hours) or until beef is tender. Top with halved jalapeno peppers, sour cream, and refrigerated salsa Serve with saltine crackers. Makes about 8 cups.

TUESDAY'S TREAT

A few weeks ago I discovered a yummy treat quite by accident. I was searching for an easy treat to take to a bake sale and decided to try chocolate dipped pretzels. Pretzels have never been my favorite snack, in fact, I think they are rather boring. But anything dipped in chocolate will get my vote. The recipe calls for honey-wheat pretzel twists which were easy to find in the grocery. Snyder's of Hanover makes a honey-wheat pretzel twist and surprise; they are very tasty!

PEANUT BUTTER AND CHOCOLATE DIPPED PRETZELS
4 ounces semisweet chocolate, chopped
1/4 c. creamy peanut butter
30 braided honey-wheat pretzel twists

Line a jelly-roll pan with parchment paper.
Place chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Stir in peanut butter until smooth. Working with 1 pretzel at a time, dip and roll 1 end of pretzel in chocolate mixture to coat. Place pretzel on prepared pan. Repeat procedure with remaining pretzels and chocolate mixture. Place in freezer for 30 minutes or until set.

NOTE: make-ahead tip: Dip the pretzels and store in the fridge on a parchment-lined tray up to 5 days ahead. Set out shortly before serving.

MEATLESS MONDAY

I love asparagus. Growing up, the only way it was served was from a can,limp and colorless. As I began to branch out and try new things I discovered that, indeed, asparagus can be found in the fresh produce section and prepared in many interesting ways, rendering a crisp and tasty result. In the September issue of COOKING LIGHT magazine I found this recipe which is quick(30 minutes or less) and healthy(includes healthy veggies and plenty of fiber).

TOMATO AND ASPARAGUS "CARBONARA"
3 qts. water
1 tbsp. extra-virgin olive oil
1 lb.(1 inch) diagonally cut trimmed asparagus
3 garlic cloves,minced
1 pint cherry tomatoes, halved
2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large egg
 8 oz. uncooked penne pasta (use whole wheat for an even healthier dish)
1/4 cup fresh basil leaves

• Bring water to a boil in a dutch oven
• Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add garlic; saute for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
• Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
• Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tbsp. basil. Serve immediately

SEAFOOD SUNDAY

Salmon is one of the healthiest fish one can eat. Today's recipe from TASTE OF HOME HEALTHY COOKING combines a number of healthy ingredients, spinach, oranges, walnuts, as well as salmon. Fall can be one of the best seasons to fire up the grill. So get out there and try a new seafood recipe!

SALMON SPINACH SALAD
4 salmon filets(4 oz. each)
6 tbsp. thawed orange juice concentrate divided
1/2 tsp. salt, divided
1/2 tsp. paprika
5 cups fresh baby spinach
1 medium naval orange, peeled and cut into 1/2 inch pieces
2 green onions, thinly sliced
1/4 c. chopped walnuts, toasted
4 1/2 tsp. balsamic vinegar
1 tbsp. olive oil
1 garlic clove, minced
1/4 c. crumbled goat cheese

1. Brush salmon with 4 tbsp. orange juice concentrate. Sprinkle with 1/4 tsp. salt, paprika, and pepper. Moisten a paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill salmon, covered over medium heat or broil 4 inches from the heat for 8-10 minutes or until fish flakes easily with a fork.
2. Meanwhile, in a large bowl, combine spinach, orange, green onions, and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
3. Divide among plates; sprinkle with cheese. Top with salmon.

SOUPER SATURDAY

The first day of Fall brings out the soup pot. I have made many different types of soup but had not tried Chicken Noodle until yesterday. We hosted a soup and salad get-together last evening and one of the soups I made was from COOKING WITH PAULA DEEN. It is chock full of vegetables and chicken and is very flavorful. I think it will be on my favorites list for a long time to come.

CHICKEN NOODLE SOUP
3 lbs. bone-in chicken breasts
6 quarts low-sodium chicken broth
4 bay leaves
3 cups diced carrot
3 cups diced celery
2 cups diced onion
1 1/2 tsp. garlic powder
1 1/4 tsp. salt (I omit)
1 tsp. ground black pepper
8 oz. egg noodles (I used NO YOLKS)

1. Place chicken in a large stock pot or Dutch oven. Add chicken broth and bay leaves. Bring to a boil over high heat. Reduce heat to medium, and simmer for 40 minutes.
2. Add carrot, celery,onion, garlic powder,salt, and pepper. Return to a simmer, and cook for 20 minutes.
3. Remove chicken from soup. Remove and discard bones. Coarsley chop chicken, and set aside.
4. Bring soup to a boil over medium-high heat. Add noodles. Cook for 10 minutes or until noodles are tender. Add chopped chicken; cook for 2 minutes or until heated through. Remove and discard bay leaves before serving.

CROCKPOT WEDNESDAY

The slow cooker takes what usually is a tough cut of meat and makes it fall-off-the-fork tender. The Crockin' Girls' Slow Cooker Companion is the source for this delicious weekday dinner treat. Just add rice or mashed potatoes and a green salad and you have a complete meal.

SWISS STEAK
2 lbs. ground steak
salt and pepper to taste
1 egg beaten
Italian bread crumbs, for coating
oil for browning
1 large can petite chopped tomatoes
1 c. mozzarella cheese

Cut round steak into serving size pieces, salt and pepper to taste. Dredge meat in egg and coat with Italian bread crumbs. Place in skillet with 1/4 inch preheated oil. Brown on both sides. Place meat into slow cooker. Pour tomatoes over meat and cook on HIGH 4-5 hours or on LOW 7-8 hours. Thirty minutes before serving sprinkle cheese over the meat mixture. Serve with rice or mashed potatoes.

TUESDAY'S TREAT

I found this recipe in COOKING LIGHT and made it recently for a bake sale. The cookies are delicious, chewy, and the toffee bits really make them unique.

OATMEAL TOFFEE COOKIES
3/4 c. all-purpose flour
1 c. old-fashioned rolled oats
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. packed brown sugar
1/4 c. butter, softened
1 tsp. vanilla extract
1 large egg
1/3 c. almond toffee bits
cooking spray

Preheat oven to 350.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, baking soda, and salt in a medium bowl; stir with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add flour mixture; beat until just combined. Stir in toffee bits.
Drop dough by tablespoonfuls 2 inches apart on 2 baking sheets coated with cooking spray. Bake at 350 for 11 minutes or until lightly browned. Cool on pans 1 minute. Remove cookies from pans; cool completely on wire racks.

MEATLESS MONDAY

Coleslaw has never been one of my favorite dishes. Through the years I've tried many versions but still remained lukewarm. The "hubby",on the other hand, is a huge coleslaw fan, prompting me to continue to search for the elusive "best coleslaw recipe". Today's recipe comes really close. I ran upon it in an issue of SIMPLE AND DELICIOUS as I went through my summer magazines tearing out recipes to get ready for recycling. Using the shredded coleslaw already bagged from the grocery store is a real time saver. As with most coleslaws, it tastes better the next day after the flavors have had time to mesh together.

HONEY MUSTARD COLESLAW

1 pkg.(14 oz.) coleslaw mix

1/2 c. mayonnaise (I used Hellman's Light)

2 tbsp. honey

1 tbsp. cider vinegar

1 tbsp. spicy brown mustard

1/2 tsp. lemon-pepper seasoning

1/8 tsp. celery seed

Place coleslaw mix in a large bowl. Combine the remaining ingredients.

Pour over coleslaw mix and toss to coat. Chill until serving.

FRIDAY'S FAMILY FAVORITES

Beef stew is one of my favorite "go to" meals. I've been making it for years but this recipe from SIMPLE AND DELICIOUS caught my eye. I think it dresses up the stew a little. See what you think!

CHILLY NIGHT BEEF STEW

6 tbsp. all-purpose flour

1 1/2 tsp. salt, divided (I omit)

1 tsp. pepper

2 lbs. beef stew meat

1/4 c. olive oil

4 medium potatoes, peeled and cubed

6 medium carrots, sliced

2 medium onions, halved and sliced

4 celery ribs, sliced

2 cans(14 1/2 oz. each) beef broth (low sodium)

2 cans (11 1/2 oz. each) V8 juice (low sodium)

2 tsp. Worcestershire sauce

6 garlic cloves, minced

2 bay leaves

1 tsp. dried thyme

1/2 tsp. dried basil

1/2 tsp. paprika

6 tbsp. cornstarch

1/2 c. cold water

Combine flour, 1 tsp. salt and 1/2 tsp. pepper in a large resealable plastic bag. Add beef, a few pieces at a time, and shake to coat.

Brown beef in oil in batches in a large skillet. Transfer meat and drippings to a 6 qt. slow cooker. Add potatoes, carrots, onions, and celery. Combine broth, juice, Worcestershire sauce, garlic, bay leaves, thyme, basil, paprika and remaining salt and pepper; pour over top.

Cover and cook on low 8-10 hours or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into stew. Cover and cook 30 minutes longer or until thickened. Discard bay leaves.

I made coleslaw and cornbread to go with the stew. Yum!

CROCKPOT WEDNESDAY

It's definitely FOOTBALL TIME IN TENNESSEE! This Saturday is the first home game and whether you'll be watching at home on Pay- Per-View or tailgating at Neyland today's recipe will fit the bill.

FRITO PIE

1 lb. ground beef or turkey

1/2 sweet onion

1 can stewed tomatoes

2 cans pork and beans

1 pkg. mild chili seasoning

Fritos

Toppings: Colby Jack shredded cheese

sour cream

black olives

DIRECTIONS:

Brown the ground beef or turkey with the onion. Place meat and onion mixture in the slow cooker. Add the tomatoes, pork and beans, and the chili seasoning. Cook on LOW for 4-6 hours. After finished cooking, place the Fritos in the bottom of the bowl, cover with chili, and add toppings.

 

THIRSTY THURSDAY

I've recently discovered frozen fruit at my local grocer. I know it's been around awhile but it takes me awhile to catch on! The hubby and I have recently been making some delicious smoothies with the Visalus program. It's a healthy way to supplement your diet or substitute it for a meal and lose a few pounds. The frozen fruit provides lots of added vitamins and fiber. Today's recipe,however, is from this month's edition of HEALTHY COOKING.

FRUITY SMOOTHIES

2 tbsp. orange juice

2 tbsp. cherry juice blend

1 c. fresh strawberries, hulled

1 c. seedless red grapes

3/4 c. (6oz.) raspberry yogurt (blueberry and strawberry would also work) I'll use Greek yogurt

1/2 fresh or frozen blueberries

In a blender combine all ingredients; cover and process for 20-30 seconds or until blended. Pour into chilled glasses and serve immediately.

CROCKPOT WEDNESDAY

Pasta night just got easier and yummier thanks to this recipe from THE CROCKIN' GIRLS SLOW COOKER COMPANION.  Just add some crusty garlic bread and a green salad and you've got a meal that can feed a large family or be reheated in small portions later on.

CHEESY CHICKEN SPAGHETTI

INGREDIENTS:

1 lb. Velveeta

2 cans chicken, drained and flaked

1 can cream of mushroom soup

1 can diced tomatoes with green chiles

1 (4oz.) can mushroom stems and pieces, drained

1/2 c. water

1 small onion, diced

1 medium green pepper, diced

salt and pepper to taste

1 can cream of chicken soup

1 (12oz.) package of spaghetti, cooked and drained

 

DIRECTIONS:

Spray the slow cooker with non-stick cooking spray. Combine all ingredients except noodles and noodles and stir well. Cook on LOW for 2-3 hours, adding noodles the last 30 minutes. Stir again just before serving.

TUESDAY'S TREAT

Sometimes you just need a little bite of something sweet. I don't usually make dessert unless something special is afoot. I do believe today's recipe could be on hand for a "guilt-free" bite that could turn a regular meal into a special occasion! It comes from the current issue of DIABETIC COOKING. I think it would also make a really fun kid's cooking project.

BANANA SPLIT BITES

1 medium ripe banana, cut into 16 slices

16 frozen mini phyllo tart shells, thawed

3 tbsp. sugar-free whipped topping, thawed

1 ounce unsalted peanuts or slivered almonds, toasted and chopped

8 maraschino cherries, halved

Place 1 banana slice in each tart shell. Spoon equal amount of syrup on top of each (about 3/4 tsp.)

Top each with a tbsp. whipped topping, sprinkle evenly with nuts and place half a cherry on top of each. Serve immediately or may refrigerate up to 1 hour for peak flavors.

TIP: You may chill the unpeeled banana before slicing or you may chill the bites after assembling for more of an "ice cream" taste. You may also bake the phyllo tart shells for a few minutes before filling them.

MEATLESS MONDAY

Today's recipe would be great to take to a potluck supper or include in a family dinner or breakfast. It comes from SUNDAY IN THE SOUTH and is a traditional casserole in the south. We love our potatoes and our comfort food. This casserole fits the bill for both.

CHEESY HASH BROWN CASSEROLE

2 lbs. frozen hash browns or 2 pkg. refrigerated hash browns

1 large onion, diced

1(16oz.) carton sour cream

1 can cream of chicken soup

1/2 c. (1 stick) butter, melted

8 oz. sharp cheddar cheese, grated

1 tsp. salt

1/2 tsp. pepper

TOPPING:

4 c. corn flakes

1/2 c.(1 stick) butter, melted

Preheat oven to 350

Spray a 9x13 baking pan with cooking spray. In a large mixing bowl, combine sour cream, soup, and melted butter. Add hash brown potatoes, onion, cheddar cheese, salt and pepper. Mix thoroughly and spread in baking pan. Place the corn flakes in a bowl and crush them.(I would probably buy them already crushed at the grocery). Add the melted butter and toss to coat. Spread cornflakes evenly over the top of the casserole. Bake for 1 hour.

Makes 12 servings

SOUTH OF THE BORDER VARIATION:

PURCHASE SOUTHWESTERN FLAVORED REFRIGERATED HASH BROWN POTATOES. SUBSTITUTE MEXICAN BLEND CHEESE FOR THE CHEDDAR CHEESE.

ADD ONE SMALL CAN GREEN CHILES

FRIDAY'S FAMILY FAVORITES

Fresh corn is at it's peak now and I recently added a lot of it to my freezer. While looking through MISS MARY BOBO'S BOARDING HOUSE COOKBOOK I found a recipe that uses fresh corn and sounds delicious.

SUMMER CORN PIE

5 slices bacon

1 1/2 c. cornbread, crumbled

2 medium tomatoes, sliced

1 bell pepper, chopped

1 tsp. salt

1 tsp. sugar

2 tbsp. butter

4 ears fresh corn, husked, silked, kernels cut, and cob scraped

2 c. sharp cheddar cheese

In a 8 inch square baking dish arrange the bacon slices on the bottom and curving up the sides. Sprinkle over the bacon one cup of cornbread crumbs. Next layer half of each of the ingredients as follows: tomato slices, bell pepper, salt, sugar, butter, and corn. Repeat with another cup of cornbread crumbs and layers. Top with the grated cheese and remaining cornbread crumbs. Bake at 350 for 25 minutes. The pie will be hot, bubbly, and lightly browned.

CROCKPOT WEDNESDAY

Only 23 more days until it's officially FOOTBALL TIME IN TENNESSEE! Visions of orange and white poms poms, flying footballs, and tail gate snacks are on our minds. How convenient to make part of our football goodies in the slow cooker. Today's recipe comes from the CROCKIN' GIRLS SLOW COOKIN' COMPANION and includes one of the healthiest foods one can put in the mouth-spinach. We won't mention the cheeses; after all it is for a good cause! GO VOLS!

SPINACH DIP

1 (9oz.) pkg. frozen creamed spinach (heated in microwave, according to package directions)

3 oz. regular cream cheese

1/2 c. grated Parmesan (plus an additional 1 tbsp. on top)

1/4 c. light mayonnaise

2 tbsp. finely chopped green onions

3/4 c. Monterey Jack cheese, shredded

DIRECTIONS

Combine the hot spinach, cream cheese, 1/2c. Parmesan cheese, mayonnaise, and green onions in the slow cooker; stir well. Sprinkle Monterey Jack cheese and the remaining  1 tbsp. Parmesan cheese on top. Cook on LOW for about 2 hours, or until hot and cheese is melted. Serve with Hawaiian bread, tortilla chips, or crackers.(and your favorite libation)

TUESDAY'S TREAT

This week I experienced a "first". My favorite niece and I decided to try making a pie from scratch,crust and all. We have always enjoyed some of the same things; shopping for shoes, manicures and pedicures, and cooking among them. Now that she's all grown up and working and I have moved 4 hours away we don't get together very often. It was a real treat to make our first "made from scratch" pie. We compliment each other in the kitchen. She's not afraid to try new things and tweak the recipe and I love to collect and try new recipes. She has lots of energy and ideas and I have plenty of time and a kitchen. We chose to make an apple pie from a recipe in THE COOKING LIGHT COOKBOOK. She wanted to try a lattice crust so we chose a recipe for pastry from another pie in the same book. It actually turned out very well. It was definitely an adventure for us and from now on we are officially "The PIE-O-Neer Girls"! The lattice crust looked good but we decided that the full crust would have probably made the filling juicier. I am including the recipe for the full crust.

APPLE PIE

8 cups thinly sliced peeled Braeburn apples- about 8 medium (we used Granny Smiths)

1 tbsp. fresh lemon juice

2/3 c. sugar

3 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/8 tsp. salt

Remaining ingredients:

cooking spray

1 large egg white, lightly beaten

1 tbsp. sugar

Preheat oven to 450

Prepare double- crust pastry

To prepare filling, combine apple and lemon juice in a large bowl. Combine sugar and next 4 ingredients in a small bowl. Sprinkle sugar mixture over apple; toss well to coat.

Fit large piece of dough into a 9 inch deep-dish pie plate with cooking spray, allowing dough to extend over the edge. Spoon filling into crust, brush edges of dough lightly with water.

Place 11 inch piece of dough on top and press edges of dough together. Fold edges under and flute. Cut 4 slits in top of pastry using a sharp knife. Brush top and edges of pie with egg white; sprinkle with 1 tbsp. sugar.

Place pie on a baking sheet and bake at 450 for 15 minutes. Reduce oven temperature to 350(do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on a wire rack.

DOUBLE-CRUST PIE CRUST

2 c. all-purpose flour

6 tbsp. ice water

1 tsp. cider vinegar

2 tbsp. powdered sugar

1/2 tsp. salt

7 tbsp. vegetable shortening

Lightly spoon 2 c. flour into dry measuring cups, level with a knife. Combine 1/2 c. flour, ice water, and vinegar, stirring with a whisk until well blended to form a slurry. Combine 1 1/2 c. flour, powdered sugar, and 1/2 tsp. salt in a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist. Divide dough in half. Press each half into a 4 inch circle on 2 sheets of overlapping plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll one dough half, till covered, into a 12 inch circle and the other into an 11 inch circle. Chill dough 10 minutes or until plastic wrap can be easily removed.

FRIDAY'S FAMILY FAVORITES

This recipe for Chicken Enchiladas may be prepared ahead and and chilled overnight. Let stand at room temperature before baking for 30 minutes if you do. It was published in the current issue of SOUTHERN LIVING.

CHICKEN ENCHILADAS

1 c. diced sweet onion

3 garlic cloves, minced

1 tbsp. canola oil

2 c. chopped baby spinach

2(4.5oz.) cans chopped green chiles, drained

3 c.  cooked shredded chicken (I will probably use the canned chicken from the grocery for convenience.

1 (8 oz) pkg. 1/3 less fat cream cheese, cubed and softened

2 c.(8 oz.) shredded pepper Jack cheese

1/3 c. chopped fresh cilantro

8 (8 inch) soft taco-size flour tortillas

Vegetable cooking spray

Tomatillo Salsa

• Preheat oven to 350. Saute onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; saute 1-2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, cook, stirring constantly, 5 minutes, or until cheeses melt. Add salt and papper to taste. Spoon about 3/4 c. chicken mixture down the center of each tortilla; roll up tortilla.
• Place rolled tortillas, seam side down, in a lightly greased 13x9 inch baking dish. Lightly coat tortillas with cooking spray.
• Bake at 350 for 30-35 minutes or until golden brown. Top with Tomatillo Salsa.

TOMATILLO SALSA

Stir together 2 c. diced tomatillo; 1/3 c. sliced green onions; 1/3 c. lightly packed fresh cilantro leaves; 1 jalapeno pepper, seeded and minced; 1 tbsp. fresh lime juice; and 1/2 tsp. salt. Cover and chill 1-4 hours. Let stand at room temperature 30 minutes. Stir in 1 c. diced avocado just before serving. Makes 3 cups

THIRSTY THURSDAY

Nothing says "southern and refreshing" like sweet tea. I have found very few people(including myself) who can really make a delicious sweet tea. I do believe there's a knack to it. I recently found two recipes to add to my "tea folder" neither of which is traditional but I'm always willing to try something new and refreshing.

ICED LEMON TEA

In a 3 qt. pitcher combine 3 1/2 tsp. Crystal Light Lemonade Mix and 4 c. cold water. Refrigerate until chilled. Bring 8 c. water to a boil. Remove from the heat; add 8 individual decaffeinated tea bags and 1 mint-flavored tea bag. Cover and steep for 3-5 minutes. Discard tea bags. Cool; stir into lemonade mixture. Serve over ice. Garnish with lemon and mint sprig if desired.

ICED HIBISCUS SWEET TEA

8 regular-size hibiscus tea bags  *Celestial Seasonings Red Zinger Herbal Tea

3/4 c. sugar

1 navel orange, sliced

1 lime, sliced

3 c. ginger ale chilled

Bring 4 c. water to a boil in a 2 qt. saucepan. Remove from heat and add tea bags. Cover and steep 10 minutes. Discard tea bags. Stir in sugar until dissolved; add orange and lime slices. Cover and chill 2-6 hours. Stir in ginger ale, and serve over ice.