Green Beans Amandine

From: Taste of Home

• 6 Servings
• Prep/Total Time: 20 min.

Ingredients

• 1 pound fresh or frozen green beans, cut into 2-inch pieces
• 1/2 cup water
• 1/4 cup slivered almonds
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1/4 teaspoon seasoned salt, optional

Directions

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 10-15 minutes or until crisp-tender; drain and set aside.
• In a large skillet, cook almonds in butter over low heat. Stir in lemon juice and seasoned salt if desired. Add beans and heat through. Yield: 6 servings.

Nutritional Analysis: One 1/2-cup serving (prepared with margarine and without seasoned salt) equals 92 calories, 7 g fat (0 saturated fat), 0 cholesterol, 50 mg sodium, 7 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Green Beans Amandine published in Taste of Home August/September 1998, p35

Buttery Cornbread

From: Taste of Home

• 12-15 Servings
• Prep: 15 min. Bake: 25 min.

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1-2/3 cups milk
• 2-1/3 cups all-purpose flour
• 1 cup cornmeal
• 4-1/2 teaspoons baking powder
• 1 teaspoon salt

Directions

• In a bowl, cream butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 12-15 servings.

Nutrition Facts: 1 serving (1 slice) equals 259 calories, 10 g fat (6 g saturated fat), 68 mg cholesterol, 386 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Buttery Corn Bread published in Taste of Home April/May 2001, p39

Slow-Cooked Chili

From: Taste of Home 10 Servings

• Prep: 15 min. Cook: 4 hours

Ingredients

• 2 pounds lean ground beef ((90% lean)
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 2 medium onions, chopped
• 1 green pepper, chopped
• 2 garlic clove, minced
• 2 tablespoons chili powder
• 2 teaspoons salt, optional
• 1 teaspoon pepper
• Shredded cheddar cheese, optional

Directions

• In a large skillet, cook beef over medium heat until no longer pink; drain.
• Transfer to a 5-qt. slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired. Yield: 10 servings.

Lighter version: Slow-Cooked Chili

Nutritional Analysis: One 1-cup serving (prepared without salt or cheese) equals 330 calories, 13 g fat (0 saturated fat), 60 mg cholesterol, 337 mg sodium, 29 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 meat, 1-1/2 starch, 1 vegetable.

Slow-Cooked Chili published in Taste of Home October/November 1996, p45

Chicken Pasta Primavera

From: Taste of Home

• 4 Servings
• Prep/Total Time: 30 min.

Ingredients

• 2 cups uncooked spiral pasta
• 1 pound boneless skinless chicken breasts, cubed
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 package (16 ounces) frozen broccoli-cauliflower blend, thawed
• 3/4 cup heavy whipping cream
• 3/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stir until heated through. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 580 calories, 30 g fat (18 g saturated fat), 151 mg cholesterol, 1,027 mg sodium, 39 g carbohydrate, 4 g fiber, 38 g protein.

Chicken Pasta Primavera published in Quick Cooking March/April 2002, p61

Baked Vegetable Medley

From: Taste of Home

• 12 Servings
• Prep: 35 min. + chilling Bake: 40 min.

Ingredients

• 1 medium head cauliflower, broken into florets
• 1 bunch broccoli, cut into florets
• 6 medium carrots, sliced
• 1 pound sliced fresh mushrooms
• 1 bunch green onions, sliced
• 1/4 cup butter, cubed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup milk
• 1/2 cup process cheese sauce

Directions

• Place the cauliflower, broccoli and carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. Meanwhile, in a large skillet, saute mushrooms and onions in butter until tender.
• Drain vegetables. In a large bowl, combine the soup, milk and cheese sauce. Add vegetables and mushroom mixture; toss to coat. Transfer to a greased 2-qt. baking dish. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Yield: 12 servings.

Baked Vegetable Medley published in Taste of Home October/November 2007, p8

Moist Carrot Cake

From: Taste of Home

• 12-16 Servings
• Prep: 15 min. Bake: 45 min. + cooling

Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 can (10-3/4 ounces) condensed tomato soup, undiluted
• 1 egg
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• Dash salt
• 1 cup shredded carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins or dried currants, optional
• 
  FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• Chopped walnuts, optional

Directions

• In a large bowl, cream shortening and sugar. Add soup and egg; mix well. Combine flour, baking soda, cinnamon and salt; beat into creamed mixture. Stir in the carrots, walnuts and raisins or currants if desired. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.
• In another bowl, combine the first four frosting ingredients; beat until smooth. Frost cake; top with walnuts if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 342 calories, 14 g fat (5 g saturated fat), 29 mg cholesterol, 289 mg sodium, 51 g carbohydrate, 1 g fiber, 4 g protein.

Moist Carrot Cake published in Taste of Home April/May 1995, p33

Almond-Orange Tossed Salad

From: Taste of Home

• 8 Servings
• Prep: 20 min. Cook: 15 min. + cooling

Ingredients

• 2 tablespoons sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 1 can (11 ounces) mandarin oranges, drained
• 1 large ripe avocado, peeled and cubed
• 1/2 cup diced celery
• 2 green onions, sliced
• 
  DRESSING:
• 1/4 cup canola oil
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 teaspoons minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• In a small skillet over medium-low heat, cook sugar, without stirring for 12-14 minutes or until melted. Add almonds; stir quickly to coat. Remove from the heat; pour onto waxed paper to cool.
• In a large serving bowl, combine the lettuce, romaine, oranges, avocado, celery, onions and almonds. In a small bowl, whisk the dressing ingredients. Pour over salad; toss gently to coat. Yield: 8 servings.

Almond-Orange Tossed Salad published in Taste of Home February/March 2005, p34

Brisket with Cranberry Gravy

From: Taste of Home

• 12 Servings
• Prep: 15 min. Cook: 5-1/2 hours

Ingredients

• 1 medium onion, sliced
• 1 fresh beef brisket (3 pounds), halved
• 1 can (14 ounces) jellied cranberry sauce
• 1/2 cup thawed cranberry juice concentrate
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

• Place onion in a 5-qt. slow cooker; top with brisket. Combine the cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
• Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat.
• In a small saucepan, combine cornstarch and water until smooth; stir in the cooking juices. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy. Yield: 12 servings.

Nutrition Facts: 1 serving equals 225 calories, 5 g fat (2 g saturated fat), 48 mg cholesterol, 46 mg sodium, 21 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.

Brisket with Cranberry Gravy published in Light & Tasty October/November 2006, p21

Peanut Butter and Jelly Cookies

From: Taste of Home

• 60 Servings
• Ready In Time 1 hour, 30 minutes

Ingredients

• 1 cup sugar, plus extra for rolling dough
• 1 cup firmly packed brown sugar
• 1 cup Crisco® Butter Shortening
• 1 cup Jif® Creamy Peanut Butter
• 2 large eggs
• 1/4 cup milk
• 2 tsps. vanilla extract
• 3 1/2 cups Pillsbury BEST® All Purpose Flour
• 2 tsps. baking soda
• 1 tsp. salt
• 3/4 cup Smucker's ® Strawberry Jelly, or any Smucker's® Jam, Jelly or preserves of your choice

Directions

• Heat oven to 375°F.
• Beat together sugar, brown sugar, shortening and peanut butter. until blended. Add eggs, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to peanut butter mixture. Beat well. Shape into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet.
• Bake 10 to 12 minutes. Remove from oven. Cool 2 minutes. Make a depression in the center of each warm cookie with your finger or the back of a teaspoon. Fill each depression with about 1/2 teaspoon jelly. Cool completely. Yield: 5 dozen.

Peanut Butter and Jelly Cookies Provided by Jif®

Marshmallow Witches

From: Taste of Home

• 12 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1/2 cup vanilla frosting, divided
• 36 miniature semisweet chocolate chips
• 12 large marshmallows
• 1 drop each green, red and yellow food coloring, optional
• 1/4 cup flaked coconut
• 12 chocolate wafers
• 12 miniature peanut butter cups
• 12 milk chocolate kisses

Directions

• For the face of each witch, place a dab of frosting on the bottom of three chocolate chips; press two for eyes and one for nose onto each marshmallow.
• For hair, combine green food coloring and a drop of water in a small resealable plastic bag; add coconut and shake well. Spread a small amount of frosting on sides of marshmallows; press coconut hair into frosting. Place 3 tablespoons of frosting in a small heavy-duty resealable plastic bag; tint orange with red and yellow food coloring. Set aside.
• For hats, spread some of the remaining frosting in the center of chocolate wafers; press peanut butter cups upside down into frosting. Lightly spread bottoms of chocolate kisses with frosting; place on peanut butter cups. Cut a small hole in the corner of pastry or plastic bag; insert a small star tip. Fill the bag with frosting and pipe stars around the base of each peanut butter cup. Secure a hat to each witch with a dab of frosting. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 121 calories, 5 g fat (3 g saturated fat), 2 mg cholesterol, 69 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Marshmallow Witches published in Quick Cooking September/October 2005, p16

Tangy Cucumber Salad

From: Taste of Home

• 8 Servings
• Prep: 40 min. + chilling

Ingredients

• 2 small cucumbers, thinly sliced
• 1 teaspoon salt, divided
• 2 medium tomatoes, chopped
• 1 medium onion, chopped
• 1/4 cup cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1/2 teaspoon celery salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon ground mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Dash cayenne pepper

Directions

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 61 calories, 4 g fat (trace saturated fat), 0 cholesterol, 393 mg sodium, 7 g carbohydrate, 1 g fiber, 1 g protein.

Tangy Cucumber Salad published in Taste of Home August/September 1999, p39

Banana Chocolate Chip Cookies

From: Taste of Home

• 36 Servings
• Prep: 20 min. Bake: 10 min./batch

Ingredients

• 1/3 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/2 cup mashed ripe banana
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda
• 1 cup (6 ounces) semisweet chocolate chips

Directions

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
• Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

Nutrition Facts: 1 cookie equals 66 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 51 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Banana Chocolate Chip Cookies published in Light & Tasty February/March 2007, p21

Carmel Popcorn

From: Aunt Hope Lovell

Ingredients:
2 cups brown sugar
1 cup Karo syrup
1 cup butter
1 tsp salt

Boil till softball (234 degrees). Remove from heat and add 1 can sweetened condensed milk.

Buffalo Chicken Dip

From: Taste of Home

• 16 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• Tortilla chips

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.

Buffalo Chicken Dip published in Taste of Home December/January 2007, p17

Mini Hot Dogs 'n' Meatballs

From: Taste of Home

• 12 Servings
• Prep: 5 min. Cook: 3 hours

Ingredients

• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 package (16 ounces) miniature hot dogs or smoked sausages
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 bottle (18 ounces) barbecue sauce
• 1 bottle (12 ounces) chili sauce

Directions

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 3 hours or until heated through. Yield: 8 cups.

Nutrition Facts: 1 serving (1 each) equals 272 calories, 17 g fat (6 g saturated fat), 33 mg cholesterol, 1,697 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

Mini Hot Dogs 'n' Meatballs published in Quick Cooking January/February 2006, p56

Broccoli Salad Supreme

From: Taste of Home

• 20 Servings
• Prep/Total Time: 10 min.

Ingredients

• 10 cups broccoli florets (about 3-1/2 pounds)
• 6 cups seedless red grapes (about 3 pounds)
• 1 cup sliced celery
• 6 green onions, sliced
• 2 cups mayonnaise
• 2/3 cup sugar
• 2 tablespoons cider vinegar
• 1 pound sliced bacon, cooked and crumbled
• 1-1/3 cups slivered almonds, toasted

Directions

• In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat.
• Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds. Yield: about 20 servings.

Nutrition Facts: 1 serving (1 cup) equals 344 calories, 26 g fat (4 g saturated fat), 14 mg cholesterol, 268 mg sodium, 25 g carbohydrate, 4 g fiber, 7 g protein.

Broccoli Salad Supreme published in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p180

Country-Style Pork Loin

From: Taste of Home

• 8 Servings
• Prep: 20 min. Cook: 5 hours

Ingredients

• 1 boneless whole pork loin roast (3 pounds)
• 1/2 cup all-purpose flour
• 1 teaspoon onion powder
• 1 teaspoon ground mustard
• 2 tablespoons canola oil
• 2 cups chicken broth
• 1/4 cup cornstarch
• 1/4 cup cold water
• Hot mashed potatoes, optional

Directions

• Cut pork roast in half. In a large resealable plastic bag, combine the flour, onion powder and mustard. Add pork, one portion at a time, and shake to coat.
• In a large skillet, brown pork in oil over medium-high heat on all sides. Transfer to a 5-qt. slow cooker. Pour broth over pork. Cover and cook on low for 5-6 hours or until tender. Remove pork and keep warm.
• For gravy, strain cooking juices and skim fat; pour 2-1/2 cups cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork; serve with gravy and mashed potatoes if desired. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked pork with 1/4 cup gravy (prepared with reduced-sodium broth; calculated without potatoes) equals 291 calories, 11 g fat (3 g saturated fat), 85 mg cholesterol, 204 mg sodium, 10 g carbohydrate, trace fiber, 34 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

Country-Style Pork Loin published in Simple & Delicious March/April 2007, p47

Sweet-and-Sour Pot Roast

From: Taste of Home

• 6-8 Servings
• Prep: 30 min. Cook: 4 hours

Ingredients

• 12 small white potatoes, peeled
• 1 boneless beef chuck roast (about 3 pounds)
• 1 tablespoon canola oil
• 1 cup chopped onion
• 1 can (15 ounces) tomato sauce
• 1/4 cup packed brown sugar
• 2 to 3 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 1 teaspoon salt

Directions

• Place potatoes in a 5-qt. slow cooker. Trim fat from roast; cut in half. Brown in oil on all sides in a large skillet. Transfer meat to the slow cooker. Reserve 1 tablespoon drippings; saute onion in reserved drippings until tender. Stir in the tomato sauce, brown sugar, Worcestershire sauce, vinegar and salt. Pour over meat and potatoes.
• Cover and cook on high for 4-5 hours or until the meat is tender. Before serving, pour sauce into a skillet. Cook and stir over medium-high heat until reduced and thickened; serve with potatoes and meat. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 each) equals 518 calories, 18 g fat (7 g saturated fat), 111 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 4 g fiber, 38 g protein.

Sweet-and-Sour Pot Roast published in Taste of Home October/November 1996, p39

Spicy Pumpkin Seeds

From: Taste of Home

• 8 Servings
• Prep: 10 min. Bake: 45 min. + cooling

Ingredients

• 2 cups fresh pumpkin seeds
• 2 tablespoons canola oil
• 1 teaspoon Worcestershire sauce
• 1/8 to 1/4 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper

Directions

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
• Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container. Yield: 2 cups.

Nutrition Facts: 1 serving (1/4 cup) equals 103 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 158 mg sodium, 9 g carbohydrate, 1 g fiber, 3 g protein.

Spicy Pumpkin Seeds published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p243

Lion House Buttermilk Scones

From: Lion House

2 c buttermilk
1 tbsp dry yeast
1/8 c sugar
1 egg beaten
1 tbsp oil
3/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
4 c flour

Ham with Peach Glaze

From: Taste of Home

• 8-10 Servings
• Prep: 5 min. Bake: 2 hours 20 min.

Ingredients

• 1 fully cooked bone-in ham (5 to 7 pounds)
• Whole cloves
• 2 cans (8 ounces each) sliced pineapple, drained
• Maraschino cherries with stems
• 1-1/2 cups packed brown sugar
• 1/3 cup peach or apricot nectar
• 3 tablespoons cider vinegar
• 1/8 teaspoon ground cloves

Directions

• Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep; insert a clove in each diamond. Secure pineapple slices and cherries on ham with toothpicks.
• In a small bowl, combine the brown sugar, peach nectar, vinegar and ground cloves. Spoon half of glaze over ham.
• Cover and bake at 350° for 2 hours. Uncover; bake 20-30 minutes longer or until a meat thermometer reads 140°, basting twice with remaining glaze. Yield: 8-10 servings.

Ham with Peach Glaze published in Taste of Home December/January 2004, p33

Peach Pound Cake

From: Taste of Home

• 12-16 Servings
• Prep: 10 min. Bake: 1 hour + cooling

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 6 eggs
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 2 cups diced fresh or frozen peaches
• Confectioners' sugar

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream, beating well after each addition. Fold in the peaches.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 337 calories, 15 g fat (9 g saturated fat), 115 mg cholesterol, 200 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Peach Pound Cake published in Taste of Home June/July 2003, p41

Black Bean 'n' Pumpkin Chili

From: Taste of Home

• 10 Servings
• Prep: 20 min. Cook: 4 hours

Ingredients

• 1 medium onion, chopped
• 1 medium sweet yellow pepper, chopped
• 3 garlic cloves, minced
• 2 tablespoons Crisco® Pure Olive Oil
• 3 cups chicken broth
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2-1/2 cups cubed cooked turkey
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon salt

Directions

• In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients.
• Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Nutrition Facts: 1 cup equals 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1/2 fat.

Black Bean 'n' Pumpkin Chili published in Taste of Home October/November 2008, p39

Festive Pumpkin Dip

• 24 Servings
• Prep: 20 min. + chilling

Ingredients

• 12 ounces cream cheese, softened
• 3/4 cup canned pumpkin
• 2 tablespoons taco seasoning
• 1/8 teaspoon garlic powder
• 1/3 cup chopped dried beef
• 1/3 cup chopped green pepper
• 1/3 cup chopped sweet red pepper
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 round loaf (1 pound) Italian or pumpernickel bread
• Fresh vegetables, crackers or corn chips

Directions

• In a bowl, beat cream cheese, pumpkin, taco seasoning and garlic powder until smooth. Stir in beef, peppers and olives. Cover and refrigerate until serving.
• Just before serving, cut top off bread; scoop out bread from inside, leaving a 1/2-in. shell (save the bread from inside to make croutons or bread crumbs or save for another use). Fill shell with cream cheese mixture. Serve with vegetables, crackers or corn chips. Yield: 3 cups.

Festive Pumpkin Dip published in Taste of Home October/November 1997, p44

Caribbean Chicken Wings

From: Food Network

Prep Time: 15 min
Inactive Prep Time: 4 hours
Cook Time: 40 minutes
Serves: 4 to 6 servings

Ingredients:
1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tbsp sugar
2 tsp fennel seed
2 tsp cayenne pepper
2 tsp allspice
2 tsp dried thyme
1 tsp ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 c apple cider vinegar
1/4 c lime juice
1/4 c orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Snickerdoodle Pie

Prep: 40 min
Bake: 45 min
Cool: 30 min
Stand: 30 min

Ingredients:
1 rolled refrigerated unbaked piecrust (1/2 of a 15 oz pkg)
1 tbsp raw sugar or coarse sugar
1/2 plus 1/4 tsp ground cinnamon, divided
2 tsp butter, melted
1/2 cup packed brown sugar
1/4 cup butter
3 tbsp water
2 tbsp light-colored corn syrup
1/2 plus 1 tsp vanilla, divided
1/4 cup butter, softened
1/2 cup granulated sugar
1/4 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp cream of tartar
1 egg
1/2 cup milk
1-1/4 cups all-purpose flour

Directions:
Preheat oven to 250 degrees F. Prepare pastry and line 9-inch pie plate. In bowl combine raw sugar and 1/2 tsp cinnamon. Brush melted butter over crust. Sprinkle with 1 tsp of cinnamon-sugar mixture. Set aside.

For syrup, in a saucepan combine brown sugar, 1/4 cup butter, the water, corn syrup, and 1/4 tsp cinnamon. Heat to boiling over medium heat, stirring to dissolve sugar. Boil gently for 2 minutes. Remove from heat. Stir in 1/2 tsp vanilla. Set aside.

In a mixing bowl, beat 1/4 cup softened butter with electric mixer on medium speed for 30 seconds. Beat in granulated sugar, powdered sugar, baking powder, salt, and cream of tartar until well combined. Beat in egg and 1 tsp vanilla. Gradually beat in milk until combined. Beat in flour. Spread evenly in crust-lined pie plate.

Slow pour syrup over the filling in pie plate. Sprinkle with remaining cinnamon-sugar mixture. Cover edges of pie with foil.

Bake pie 25 minutes; carefully remove foil. Bake about 20 minutes more or until tip is puffed and golden brown, and toothpick inserted near center comes out clean. Cool 30 minutes on wire rack. Serve warm. Makes 10 servings.

Avocado Egg Rolls with Dipping Sauce

From: The Cheesecake Factory

Ingredients:

• 2 large avocados, peeled, pitted, & diced
• 4 tablespoons sun-dried tomatoes packed in oil, chopped
• 2 tablespoon minced red onion
• 1 teaspoon fresh cilantro, chopped
• ¼ t. salt
• 6 egg roll wraps

Method:

Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Honey Cilantro Dipping Sauce

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Method:

To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.

Curry Chicken and Mushroom Stoup

From Rachael Ray

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 fresh bay leaf
• 3 onions, 1 quartered, 2 quartered and thinly sliced
• 1/4 cup EVOO – Extra Virgin Olive Oil
• 4 portabella mushrooms, gills scraped, halved then thinly sliced
• 2 carrots, peeled and sliced into 2-inch matchsticks
• 2 to 3 ribs celery, thinly sliced on an angle
• 1 2-inch piece ginger, peeled then grated or minced
• 3 to 4 cloves garlic, finely chopped
• Salt and pepper

• 3 tablespoons mild or medium curry powder
• 1 quart chicken stock
• 1 cup mango chutney
• 3 tablespoons butter
• 2 tablespoons flour
• 4 scallions, whites and greens thinly sliced
• 2 cups cooked white rice or 4 pieces naan bread, warmed

Yields: Serves 4

Preparation

Place chicken in small pan and add enough water to come to top of chicken without completely submerging it. Add bay leaf and quartered onion to the pan. Bring to a boil and simmer chicken 10-12 minutes, until cooked through. Shred chicken with 2 forks and reserve. Strain liquid and reserve 1 1/2 to 2 cups.

Place EVOO in a large soup pot over medium-high heat. Add mushrooms and brown 10-12 minutes. Add carrots, celery, sliced onion, ginger and garlic to mushrooms and cook 5 minutes more, to soften. Season with salt, pepper and curry powder. Add stock and reserved poaching liquid to pan. Add in reserved chicken and stir in the chutney. Adjust salt and pepper to taste.

Melt butter in the skillet you cooked chicken in. Whisk in flour and cook 1 minute. Whisk roux into soup pot, let simmer and thicken, 5 minutes.

Serve stoup topped with scallions with the cooked rice stirred into each portion or with naan for dipping alongside.