Christmas stuff

Cookie Dough Truffles
Makes 5 1/2 dozen
Ingedients:
1/2 cup butter or margarine, softened
3/4 cup brown sugar
2 cup all purpose flour
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract
1/2 cup mini chocolate chips
1/2 cup chopped walnuts
1 1/2 lb chocolate candy coating, chopped
Directions:
In a medium bowl, cream butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1 inch balls; place on waxed paper lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in refrigerator.

Hint-of-Berry Bonbons
Makes about 4 1/2 dozen
Ingredients:
1 pkg cream cheese (8 oz), softened
1 cup milk chocolate chips, melted and cooled
3/4 cup crushed vanilla wafers (about 40)
1/4 cup strawberry preserves
15 oz milk chocolate candy coating, chopped
2 squares (1 oz each) white baking chocolate
Directions:
In a large mixing bowl, beat the cream cheese until fluffy. Beat in melted chocolate chips. Stir in wafer crumbs and preserves. Cover and refrigerate for 2 hours or until easy to handle.
Divide mixture in half. Return one portion to refrigerator. Shape remaining mixture into 1 inch balls. Refrigerate. Repeat with remaining mixture. In a microwave safe bowl, melt candy coating.
Dip balls in coating; place on waxed paper lined baking sheets. Refrigerate until set.
In a microwave safe bowl, melt white chocolate; stir until smooth. Transfer to a heavy duty resealable bag; cut a small hole in a corner of bag. Drizzle white chocolate over candies. Store in the refrigerator.

Holiday cookies on a stick
Makes 12 large cookies
Ingredients:
2 1/4 cup all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups (10 oz pkg) Nestle Toll House holiday shapes & morsels, divided
12 wooden craft sticks
1 container (16 oz) prepared cream cheese frosting
Directions:
Preheat oven to 350 f.
Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar andvanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 3/4 cup shapes & morsels (set aside remaining shapes & morsels). Drop dough by level 1/3 cup measure 3 inches apart on ungreasedbaking sheets. Shape into mounds with floured fingers; press down slightly. Insert wooden stick into side of each mound.
Bake fore 14 to 18 minutes or unntil golden brown. Cool on baking sheets on wire racks for 3 minutes, remove to wire racks to cool completely.
Spread frosting on tops of cookies. Sprinkle with remaining shapes and morsels.

Holiday vanilla sugar cookies
Makes 6 dozen
Beat 1 cup (2 sticks) butter, softened, and 1 1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in 1 egg and 2 tsp pure vanilla extract. Gradually stir in 2 1/3 cups flour, 1 tsp baking soda and 1/4 tsp salt until well mixed.
Refrigerate dough 2 hours or until firm. Roll out on lightly floured surface to 1/8 inch thickness. Cut into shapes with holiday cookie cutters. Place 1 inch apart on greased baking sheets. Decorate with colored sugar or sprinkles.
Bake in preheated 375`F. oven 8 minutes or until lightly browned. Cool 1 mintue. Remove to wire racks; cool completely.

Sweet Santa cookie pops
Makes 10 pops
Ingredients:
2/3 cup flour
1 roll (18 oz) refrigerated cookie dough from supermarket
1 can (16 oz) vanilla frosting
red food coloring
1 bag mini marshmallows
1 bag (14 oz) holiday colored milk chocolate candies (M&M's)
Directions:
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or grease with nonstick cooking spray.
Knead flour into refrigerated cookie dough until smooth. Roll dough until scant 1/4 inch thick. Cut out 10 triangles and 10 circles, re-rolling scraps if necessary.
Line up circles on prepared pans and press 1 lollipop stick halfway into each circle. Arrange 1 triangle on top of each circle, overlapping by 1/2 inch, then curve tip to resemble hat.
Bake in preheated oven 12 to 17 minutes until golden brown. Remove from oven, transfer to wire rack and let cool completely.
Tint 3/4 cup frosting light pink. Tint remaining frosting red and spoon into resealable plastic bag.
For best results, work with one cookie at a time. Snip one corner from bag and pipe red frosting to cover hat. Decorate with chocolate candies. Place mini marshmallows at very top.
Spread pink frosting onto circle part. Arrange more candies on face for eyes, nose and mouth. Use marshmallows cut in half for beard, whole mini marshmallows for hat brim.
Serving ideas:
Present cookie pops in 10 large cupcakes iced with red frosting.
As a gift, wrap individually in piece of cellophane (about 12 inches square). Tie closed with curling ribbon.

Holiday mini cherry pound cakes
Ingredients:
2 cups quartered maraschino cherries (well drained)
1 (14 oz) can sweetened condensed milk (not evaporated milk)
1 tsp baking powder
1 tsp vanilla extract
1 1/4 cup butter, sofened
3 cups all purpose flour
1/4 tsp salt
2 3/4 cup sugar
5 eggs
Directions:
1. In a large bowl, beat butter, sugar, eggs and vanilla with electric mixer (low speed) until blended. Then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
3. Fold in cherries; turn batter into greased mini loaf pans (6).
4. Bake at 350`F. for 55 minutes or until toothpick inserted near center comes out clean. Let cool.
5. Dust with powdered sugar.

Hot cocoa sticky bundt
Ingredients:
24 Rhodes dinner rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup milk chocolate hot cocoa mix
1/2 cup packed brown sugar
1/2 cup butter, melted
2/3 cup toffee bits
1/4 cup pecans
Directions:
Cut rolls in half. Wrap each half around 1 tsp of chocolate chips and completely enclose. Dip each bundle in cocoa mix until coated. Place in large bundt pan sprayed with nonstick cooking spray. Sprinkle pecans and toffee bits over each new layer of rolls. Sprinkle any remaining cocoa mix over the rolls. Combine butter and brown sugar in a bowl and microwave for 30 seconds. Stir until combined and pour over rolls. Cover pan with plastic wrap and let rise almost to the top of the pan. Bake at 350`F for 35 minutes. Cover with foil last 10 minuts. Invert onto a serving plate.

Jewish apple cake

Servings: 12
Ingredients:
5 apples, peeled and cored
3 teaspoons sugar and 3 teaspoons cinnamon, blended
3 cups flour
2 cups sugar
1/2 teaspoon salt
4 eggs
1 cup vegetable oil
2 teaspoons vanilla
5 tablespoons orange juice
1/2 teaspoon baking soda
1 tablespoon baking powder
Directions:
Preheat the oven to 350 degrees F.
Slice the apples 1/4 inch thick. In a medium bowl, gently toss the apples with the sugar and cinnamon mixture. Set aside.
In a large bowl, mix the flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda and baking powder.
In the bottom of a greased Bundt pan, spoon in 1/3 of the dough. Cover with 1/2 of the apples. Add another 1/3 of the dough, the rest of the apples and the remaining dough.
Bake the cake for 30 minutes. Let cool. Unmold carefully.

Peppermint chocolate cake
Makes 16 servings
Ingredients:
CAKE
3/4 cup unsalted butter
5 oz semisweet chocolate, chopped
1 1/2 cup sugar
3 eggs
1 1/2 tsp peppermint extract
1 tsp vanilla extract
2 1/4 cup cake flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 1/2 cup sour cream
ICING
1/2 cup unsalted butter, softened
1 (8 oz) pkg cream cheese, softened
3 1/2 to 3 3/4 cup powdered sugar
GLAZE
1 oz semisweet chocolate, chopped
1 Tbsp unsalted butter
1/2 tsp vanilla extract
Directions:
1. Heat oven to 325 degrees F. Grease bottom of 9 inch springform pan. Line bottom with parchment paper; grease and flour paper.
2. Microwave 3/4 cup butter and 5 oz chocolate in medium microwave safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into large bowl; cool 10 to 15 minutes.
3. Beat sugar into chocolate mixture at low speed. Beat in eggs, peppermint extract and 1 tsp vanilla. Whisk flour, baking soda, baking powder and salt in medium bowl. Alternately beat sour cream and flour mixture into chocolate mixture, begining with sour cream. Pour into pan.
4. Bake 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool completely on wire rack.
5. Meanwhile, beat 1/2 cup butter and cream cheese in large bowl at medium speed 1 to 2 minutes or until smooth and creamy. Slowly beat in powdered sugar at low speed until well blended.
6. Remove sides from springform pan; invert cake onto cardboard round or platter. Remove parchment paper. Frost cake with icing.
7. Microwave 1 oz chocolate and 1 Tbsp butter in small microwave bowl on medium 1 minute or until melted; whisk until smooth. Whisk in 1/2 tsp vanilla; cool until slightly thickened. With small fork or whisk, drizzle glaze over cake. Cover and store in refrigerator.

Elegant Dipped Cherries
Makes 1 1/2 dozen
Ingredients:
1 (10 oz) jar marachino cherries with stems, well drained
3 Tbsp butter, melted
2 Tbsp light corn syrup
1 square (1 oz) unsweetened chocolate, melted
2 tsp half and half
2 cups powdered sugar
1 cup vanilla or white chips
2 1/2 tsp shortening, divided
1/2 cup chocolate chips
Directions:
Pat cherries dry with paper towels and set aside. In a bowl, combine the butter, corn syrup, unsweetened chocolate and cream. Stir in powdered sugar.
Knead until smooth. Roll into 18 balls; flatten each into a 2 inch circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries, stem side up, in a shallow paper lined container. Cover and freeze for at least 2 hours.
The day before serving, remove the cherries from freezer. In a microwave safe bowl, melt vanilla chips and 1 1/2 tsp of shortening; stir until smooth.
Holding on to the stem, dip each sherry into vanilla mixture; set on waxed paper to dry. Melt chocolate chips and remaining shortening; stir until smooth. Drizzle over candies. Refrigerate until firm. Store candies in an air tight container.

Walnut Baklava
Makes about 3 dozen
Ingredients:
4 cups finely chopped walnuts
1/4 cup sugar
1 Tbsp ground cinnamon
1 cup butter, melted
1 pkg (16 oz) frozen phyllo dough, thawed
SYRUP:
1 cup sugar
1/2 cup water
1/4 cup honey
1 tsp lemon juice
1 tsp vanilla extract
Directions:
In a bowl, combine the walnuts, sugar and cinnamon; set aside. Grease a 13x9x2 inch baking dish with some of the melted butter. Unroll phyllo dough sheets (keep dough covered with plasitc wrap while assembling).
Place one sheet of phyllo dough in baking dish; brush with butter. Top with a second sheet; brush with butter. Fold short ends under to fit dish. Sprinkle with about 1/4 cup nut mixture. Repeat 18 times, layering 2 sheets, brushing with butter and sprinkling with nut mixture. Top with remaining dough; brush with butter. Cut into 2 inch diamonds with a sharp knife.
Bake at 350 degrees for 45-55 minutes or until golden brown. Meanwhile in a saucepan, combine the syrup ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Pour over warm baklava. Cool on a wire rack.

Holiday sugar plums
Makes 30 sugar plums
Ingredients:
30 maraschino cherries
1 cup butter
1/2 cup powdered sugar, plus additional for garnish
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup ground pecans
1/4 cup quick rolled oats
Directions:
1. Heat oven to 350`F. Thoroughly drain maraschino cherries on paper towels. Set aside.
2. Mix butter and 1/2 cup powdered sugar in large bowl with an electric mixer on medium speed 3 to 4 minutes or until well mixed. Stir in vanilla.
3. In a separate bowl, stir together flour, baking powder and salt. Stir into butter mixture until well mixed. Stir in pecans and rolled oats.
4. Shape about 2 tsp of dough around each cherry. Place on an ungreased cookie sheet about 1 inch apart. Bake 12 to 15 minutes or until set but not brown.
5. Roll in powdered sugar while still warm and then let cool.

Monkey bread
Makes 32 rolls
Ingredients:
1 cup 2% reduced fat milk
1 1/2 cup, plus 1/3 cup, sugar
3/4 cup, plus 1/3 cup, butter
1/2 tsp salt
1 (1/4 oz) package active dry yeast
1/4 cup warm water (105 to 115`F)
3 eggs, well beaten
4 to 4 1/2 cup all purpose flour
2 to 3 Tbsp ground cinnamon
1 1/4 cups pecans, ground
Directions:
1. Heat milk in a small saucepan. Add 1/3 cup sugar, 1/3 cup butter and salt. Heat until butter melts and sugar dissolves. Remove from heat and cool to lukewarm.
2. Dissolve yeast in warm water and a spinkling of sugar in a large bowl; let stand 5 minutes until yeast bubbles. Stir in eggs and milk mixture. Stir in 2 cups flour; beat until smooth. Add 2 cups flour; mix well. If dough seems too wet, add another 1/2 cup flour. Cover and let rise until doubled in size. About 1 1/2 hours.
3. Combine remaining 1 1/2 cups sugar and cinnamon in a small bowl. Melt remaining 3/4 cup butter. Roll dough into walnut sized balls. (If dough is too wet to handle easily, scoop up portion of dough with a soup spoon.) Dop into melted butter, then in sugar mixture, then in pecans. Pile loosely in an ungreased bundt pan. Let rise 40 minutes.
4. Preheat oven to 400`F. Bake 10 minutes; reduce heat to 325`F. Bake 25 minutes. Remove from oven and invert immediately onto a large serving plate. Serve hot. Do not cut; let diners "pluck" a serving.

Pasta

Zucchini Lasagna
Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
INGREDIENTS:"
2 tbsp oil
4 large zucchinis, thinly sliced lengthwise
4 large tomatoes, thinly sliced
2 Vidalia onions, very thinly sliced
2 tbsp chopped fresh basil
1 tbsp chopped fresh thyme salt and freshly ground pepper
1 cup grated cheese

DIRECTIONS:"
1. Preheat the oven to 400 degrees.
2. Spread 1 tablespoon of the oil on the bottom of a large flameproof gratin dish or shallow casserole. Arrange half the zucchini over the bottom, then add a layer of half the tomatoes and then half the onions.
3. Add half the basil and thyme and sprinkle with salt and pepper. Add half the cheese.
4. Repeat the layers with the remaining ingredients, topping the remaining cheese. (The dish can be made an hour or two ahead up to this point.)
5. Bake the lasagna for about 30 minutes, or until the zucchini is tender and the cheese is melted. Place under the broiler for the last 3 minutes of cooking.

NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 264
Total Fat: 17 g
Carbohydrates: 18 g
Protein: 11 g

Acorn Squash and Pasta Soup
Servings: 6
Ingredients:
1 (8-ounce box) ditalini or small shell pasta
2 medium acorn squash, split, peeled, seeded and quartered
2 tablespoons margarine
1 large onion, chopped
3/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 cup grated carrot
1 1/2 teaspoons brown sugar
3 (13 1/4-ounce) cans low-sodium chicken broth
1 cup fat-free sour cream
1 tablespoon sugar
Directions:
Cook the squash in 1 inch of water in a covered saucepan for 15 minutes, or until tender. Cool, then scrape out the pulp and put the squash back in the pot.
Add the margarine, onion, carrot, brown sugar, nutmeg, ginger and cinnamon. Cover and simmer gently for 10 minutes, stirring occasionally. Cook until the vegetables are tender.
Add 3 cups of the broth and puree it all in a blender or food processor. Return to the pot and add the remaining 3 cups of broth, then bring to a boil and add the pasta.
Cook, stirring occasionally, for 10 minutes, or until the pasta is done.
Before serving, blend the sour cream and sugar in a separate bowl. Put a dollop on top of each bowl of soup. Serve soup hot.

Baked Ziti With Four Cheeses
Servings: 10
Ingredients:
1 pound ziti, uncooked
1 (32-ounce) jar pasta sauce
1 cup low-fat cottage cheese
3/4 cup parsley, chopped
4 ounces Parmesan cheese, grated
8 ounces part-skim mozzarella cheese
4 ounces provolone cheese, cut in quarters
Directions:
Cook the pasta according to the package directions; drain.
Coat a 13-by-9-by-2-inch baking dish with cooking spray; set aside.
Place a thin layer of sauce in the bottom of the prepared dish. Continue making layers of pasta, cottage cheese, parsley, sauce, pasta, Parmesan cheese, pasta, mozzarella, parsley, pasta, sauce and parsley. Sprinkle provolone on top. Cover and bake in a 375-degree-F oven for about 30 minutes, or until the cheese melts.

Double Cheese Pasta Primavera
Makes 4 servings
Ingredients:
1 pkg (12 oz) Velvetta Shells & Cheese dinner made with 2% milk cheese
2 Tbsp Light Zesty Italian reduced fat dressing
1 cup broccoli florets
1 cup red or greed pepper strips (about 1 medium)
1 cup frozen baby peas
1/4 tsp dried basil leaves (or 1 Tbsp fresh basil)
2 Tbsp 100% grated Parmesan cheese
Directions:
Prepare dinner as directed on package.
Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 minutes or until crisp tender. Stir in peas; cook until heated through.
Add prepared dinner and basil; mix lightly. Top with Parmesan cheese.

Mediterranean Seafood Pasta
Servings: 4
Ingredients:
12 clams or mussels
1 pound pasta, such as angel hair, linguine or penne
4 tablespoons chopped garlic
1/4 cup olive oil
1 teaspoon dried herbs, such as basil, dill or fennel
1 teaspoon salt
1/2 teaspoon pepper
Pinch crushed red pepper
2 celery ribs, diced
1 small onion, diced
2 small tomatoes, diced, or 1 (16-ounce) can diced tomatoes
1/2 cup white wine
4 tablespoons butter
1 pound medium fine fish, such as grouper, snapper or salmon, cut into 1 1/2-inch pieces
1/2 pound shrimp, peeled, with tails left on
1/4 cup parsley, chopped
Directions:
Wash the clams or mussels carefully, scrubbing and rinsing them repeatedly in cold water until the water is free of any fine sand or other particles.
Cook the pasta until al dente according to the package directions. Drain just before serving.
In a heavy saucepan or large deep skillet, saute the garlic in the olive oil until golden brown. Add the herbs, salt, pepper, crushed red pepper and vegetables, stirring well. Add the wine and cook down until the celery is crisp-tender.
Add the butter, fish and clams or mussels. Cook for about 3 minutes, then add the shrimp and cook until the shrimp are firm and pink in color and the shellfish are all opened.
Portion the sauce evenly over the drained pasta in large serving bowls and top with chopped parsley.
Note: Mussels open easily, but clams can take a little longer. When the cooking time is finished, however, unopened clams should be discarded.

Pasta With Zucchini And Roasted Garlic
Serving: 4
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
INGREDIENTS:"
1 lb. rotini pasta, uncooked
8 cloves garlic, unpeeled
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
2 tbsp vegetable oil
3 medium zucchini, coarsely grated

DIRECTIONS:"
1. Preheat oven or toaster oven to 450º.
2. Lay a 12-inch square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.
3. While the garlic is baking, cook pasta according to package directions.
4. Two minutes before pasta is done, add the zucchini (about 5-6 cups) to the pasta cooking water. Cook two minutes. Drain zucchini and pasta. Set aside.
5. Remove the garlic packet from the oven. Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 477
Total Fat: 8 g
Carbohydrates: 84 g
Protein: 15 g

Penne Alfredo
Servings: 2
Ingredients:
3 tablespoons I Can't Believe It's Not Butter! Spread
1 clove garlic, finely chopped
1 cup (1/2 pint) whipping or heavy cream
8 ounces penne or bow tie pasta, cooked and drained
1/3 cup grated Parmesan cheese
Directions:
In a 12-inch nonstick skillet, melt I Can't Believe It's Not Butter! Spread over medium-high heat and cook garlic 30 seconds. Add cream and bring just to a boil. Stir in hot penne, cheese and, if desired, salt and pepper to taste; heat through. Serve, if desired, with additional grated Parmesan cheese and garnish with chopped fresh parsley.

Penne With Zucchini And Parmesan
Servings: 4
Ingredients:
1 pound penne pasta, uncooked
1 pound medium zucchini
2 tablespoons butter
1 tablespoon oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes
2/3 cup freshly grated Parmesan cheese, plus more for serving
Directions:
Cook the pasta according to the package directions.
While the pasta is cooking, grate the zucchini.
Heat the butter and oil together in a large skillet, until the mixture begins to bubble. Add the grated zucchini and cook for about 3 minutes. Add the garlic and cook for 1 more minute, stirring constantly. Stir in the hot pepper flakes and the grated Parmesan cheese. Heat for 1 minute more.
When the pasta is done, drain well. Toss the skillet mixture with the pasta. Top with additional Parmesan, if desired.

Ricotta Basil Linguine
Makes 4 (1 cup) servings
Ingredients:8 oz whole wheat linguine or fettuccine
1 cup part skim ricotta cheese
1/4 cup (1 oz) freshly grated Parmesan cheese
1/4 cup chopped fresh basil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
2 large tomatoes, chopped
Directions:
1. Cook linguine in large pot of boiling salted water according to package directions. Drain, reserving 1/3 cup of the cooking water.
2. Meanwhile, in large bowl, stir together all remaining ingredients except tomatoes and cooking water. Add linguine; toss to combine. Add reserved cooking water 1 Tbsp at a time until mixture reaches saucy consistency. Serve topped with tomatoes.

Rosemary Pasta in Butter Roasted Garlic Sauce
Servings: 6 as a first course or 4 as a main course
Ingredients:
1 pound spaghetti
6 tablespoons unsalted butter
1/2 cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
3 quarts water
3 tablespoons sea salt or kosher salt, plus more kosher salt to taste
1/4 cup grated Parmesan cheese, plus more for the table
Cracked black pepper to taste
Directions:
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will cook slowly, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.
Add the chicken stock and chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes. Meanwhile, in a large pot add 3 quarts of water and about 3 tablespoons of sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons of butter and the cheese and mix well until the butter is incorporated. Adjust the seasoning with kosher salt and pepper to taste.
Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.

Spaghetti With Bacon And Oil
Servings: 4 to 5
Ingredients:
1 (16-ounce) package spaghetti
8-10 slices bacon
1/2 tablespoon minced garlic
2 tablespoons Parmesan cheese
2 tablespoons oil
Salt to taste
Directions:
Cook the spaghetti according to the package directions. Drain and set aside.
In a large skillet over medium heat, cook the bacon and drain on paper towels. Drain most of the fat out of the pan, but leave any remaining bacon bits. Crumble the bacon slices.
Add the garlic to the pan and cook for about 30 seconds. Pour the spaghetti in the pan and add the crumbled bacon, oil and Parmesan cheese.
Toss well to coat the spaghetti. Add salt to taste.

Spaghetti With Roasted Tomato Sauce
Makes 4 (1 1/4 cup) servings
Ingredients:
1 (28 oz) can diced tomatoes, drained, of 4 cups chopped tomatoes
1 cup sliced mushrooms
2 garlic cloves, minced
1 Tbsp capers, rinsed
1 Tbsp chopped fresh parsley
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 cup (2 oz) grated Romano or Parmesan cheese, divided
2 Tbsp oil
8 oz spaghetti
Directions:
1. Heat oven to 350 degrees. Spread tomatoes, mushrooms, garlic and capers in 13x9 inch baking pan. Sprinkle with parsley, salt and pepper. Sprinkle with 1/4 cup of the cheese; drizzle with oil. Bake 35 to 45 minutes or until mixture is bubbly and liquid is reduced, stirring occasionally.
2. Meanwhile, cook spaghetti according to package directions. Drain; toss with most of the tomato mixture. Place on platter; top with remaining tomato mixture and 1/4 cup cheese.

Vegetables Primavera
Makes 5 servings
Ingredients:
4 cups vegetables: any combination of the following
chopped broccoli, cauliflower, celery, cabbage, eggplant, onions, mushrooms, green peppers, carrots, green beans, sliced zucchini or peas
1 jar (26 oz) spaghetti sauce (less than 4 g of fat per 4 oz)
2 1/2 cup cooked spaghetti noodles
Directions:
Microwave oven: Mix vegetables and spaghetti sauce in a microwave safe dish. Cover and cook on high for 15 minutes, stirring at 5 minute intervals. Cook longer if you prefer vegetables to be less crisp.
Stovetop: Mix vegetables and spaghetti sauce in a saucepan. Cover and simmer until vegetables are cooked to preferred tenderness. Serve cooked vegetables and sauce with noodles.

Vegetarian Penne
Makes 8 servings
Nutrition facts: 1 cup = 125 calories, 2g fat (trace sat fat), 0 cholesterol, 237mg sodium, 24g carbs, 3g fiber, 3g protein. Diabetic exchange: 2 vegie, 1 starch
Ingredients:
2 cup uncooked penne or medium tube pasta
1 cup baby carrots, halved lengthwise
garlic
1 Tbsp oil
2 cans (14 1/2 oz each) stewed tomatoes
2 cups frozen cut green beans
2 tsp dried basil
1/2 tsp dried oregano
3 Tbsp cornstarch
1/4 cup water
1 Tbsp minced fresh parsley
Directions:
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute carrots and garlic in oil until tender. Add tomatoes, beans, basil and oregano; bring to a boil. Reduce the heat; simmer, uncovered, until all the vegetables are tender.
Combine cornstarch and water until smooth; stir into the vegetables. Bring to a boil; cook for 2 min or until thickened. Drain pasta; stir into vegetables. Sprinkle with parsley.

Lamb

Lamb Chops In A Flash
Serving: 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
INGREDIENTS:"
1/4 cup soy sauce
2 tablespoons dry white wine
1 large clove garlic, pressed
6 rib, shoulder or round bone lamb chops, about 1/2 inch thick
DIRECTIONS:"
1. Combine the soy sauce, wine and garlic; set aside.
2. Preheat the broiler. Place the lamb chops on the rack in the broiler pan. Brush both sides of chops with soy sauce mixture.
3. Broil 3 to 4 inches from heat source 8 to 10 minutes, or to desired doneness, turning chops over and brushing generously with soy sauce mixture.
NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 391
Total Fat: 35 g
Carbohydrates: 3 g
Protein: 19 g

Lamb Cutlets With Berries
Serving: Serves: 4
Total Time: 1 hour 40 minutes
INGREDIENTS:"
Thinly sliced lamb cutlets 12
Lemon juice 1/3 cup
2 tablespoons Heavy cream
oil 1/3 cup
Fresh sage 1 sprig
Celery 2
Salt and freshly ground pepper to taste
Cognac 1/3 cup
Dry white wine 1/2 cup
7 ounces Fresh small cleaned mixed berries such as raspberries or blackberries

DIRECTIONS:"
Trim the fat from the cutlets. Place the meat in a non-reactive dish and sprinkle sage, salt, and pepper over it. Pour a splash of lemon juice and oil over and cover and let sit for 1 hour. Remove the meat from the dish and pat it completely dry.Heat some oil in a skillet and fry the cutlets over medium-high heat until they are cooked medium-rare. Pour the cognac over and ignite it, being sure to remove it from the heat.Transfer the meat to a plate and tent it with foil to keep it warm. Pour the wine into the skillet and scrape the pan. Cook over high heat until the liquid is reduced by half. Add the berries and season with salt, pepper, lemon juice and cream. Heat through and then spoon over the cutlets. Serve hot..

Lamb Loin Chops With Mint Sauce
Servings: 4
Ingredients:
Lamb Loin Chops
1 tablespoon dried mint
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 1/2 pounds lamb loin chops
Mint Sauce
1 tablespoon oil
1/4 teaspoon minced garlic
1 tablespoon lemon juice
1 teaspoon dried mint
1/4 cup fat-free canned chicken broth
Directions:
For lamb: In a large zipper-lock bag, combine the mint, cumin, garlic powder, cinnamon, salt and pepper. Add the lamb chops, and shake the bag. Refrigerate until ready to cook.
Heat a large nonstick skillet coated with nonstick cooking spray over medium-high heat. Place the lamb chops in the skillet, and cook until crusty and browned, about 5 minutes on each side. Serve with the Mint Sauce.
For sauce: In a microwave-safe dish or in a small pot on the stove, heat the oil, garlic, lemon juice, mint and chicken broth until bubbly hot.

Roasted Lamb Chops With Orange, Garlic and Rosemary
Servings: 3 to 4
Ingredients:
1 large clove garlic, minced
2 oranges, zest only
2 tablespoons rosemary, finely chopped, plus sprigs for garnish
1 tablespoon kosher salt
1 teaspoon cracked black pepper
3 tablespoons oil
1 rack of lamb, chine bone removed (8 to 9 chops); French trimmed for a more formal presentation
Directions:
Preheat the oven to 375 degrees F. Combine the garlic, orange zest, rosemary, salt, pepper and olive oil in a small bowl and stir until combined. Rub the lamb with the garlic mixture, gently pressing it into the meat. Place the lamb, meat side up, on a rimmed baking sheet. Allow to sit at room temperature for 30 to 45 minutes. Roast the lamb in the center of the oven, 15 to 20 minutes for rare (the internal temperature on a meat thermometer will read 125 degrees F), 20 to 30 minutes for medium rare (135 degrees F) or 25 to 35 minutes for medium (145 degrees F).
Cover the surface of a serving platter with rosemary. Slice the rack into chops at the table and serve.

Rosemary Thyme Lamb Chops
Serving: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
INGREDIENTS:"
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
4 lamb rib chops
DIRECTIONS:"
1. On a clean surface crush the rosemary and thyme leaves until coarsely powdered.
2. Mix the salt with the rosemary and thyme.
3. Lightly grease the rack part of a broiling pan and place the rack in the pan.
4. Thoroughly rub the spices into the lamb chops and place the chops on the prepared rack.
5. Place the pan below or in the broiler on the closest shelf to the heat source.
6. Broil the chops for four minutes and flip over.
7. Broil for an additional 4 to 6 minutes or until the lamb is done to taste.
NUTRITIONAL INFORMATION:"Based on individual serving.
Calories: 370
Total Fat: 8 g
Carbohydrates: 17 g
Protein: 56 g

Sweet And Spicy Australian Lamb Leg
Ingredients:
1 1/2 to 2 lbs bonless Australian lamb leg
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
1 tsp ground ginger
2 Tbsp oil, divided
1 leek, white part only, sliced
2 medium carrots, chopped
1 1/2 cup chicken stock or broth
1/2 cup raisins or sliced dates
2 large tomtatoes, coarsely chopped
1 pear, sliced
cooked couscous, warm
1/4 cup toasted almonds or pine nuts
salt and freshly ground pepper, to taste
Directions:
1. Trim and dice lamb into bite sized pieces. Combine the next 4 ingredients and divide in half. In a heavy based skillet, heat 1 Tbsp oil over high heat, add the lamb and half of the spices. Cook, stirring until browned. Transfer lamb to a plate and drain fat from pan.
2. Heat remaining oil and spices in same pan over medium heat for 20 to 30 seconds. Add leek and carrots. Cook about 5 minutes. Return meat to the pan with the stock, raisins and tomatoes and stir well. Cover, reduce heat to low, simmer for 1 hour.
3. Add pear and simmer, uncovered for 20 to 30 minutes or until lamb is tender and sauce is thick. Spoon tagine over the warm couscous, sprinkle with the almonds and serve.

Love Pumpkin!

Famous Pumpkin Pie
Ingredients:
1 unbaked 9 inch (4 cup volume) deep dish pie shell
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
Directions:
Combine sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar/spice mix. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees bake for another 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or chill. Do not freeze.

Frosted Pumpkin Gems
Makes 7 dozen
Ingredients:
1 can (15 oz) solid pack pumpkin
3 eggs
1/2 cup vegetable oil
2 tsp ground cinnamon
1 tsp baking soda
1 pkg (18 1/4 oz) yellow cake mix
1 to 2 cans (12 oz each) whipped cream cheese frosting
Directions:
In a mixing bowl, combine the pumkin, eggs, oil, cinnamon and baking soda. Add cake mix; beat on low speed for 1 minute or until combined. Beat on high for 2 minutes.
Fill paper lined miniature muffin cups two thirds full. Bake at 350` for 12 to 16 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Spread with frosting.

Layered Pumpkin Dessert
Makes 9 to 12 servings
Ingredients:
1 pkg (15 oz) Hostess Twinkies (10)
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (8 oz) frozen nondairy whipped topping, thawed, divided
2 pkgs (3.4 oz each) instant vanilla pudding
1 can pumpkin (15 oz)
1 1/2 tsp pumpkin pie spice
1 cup milk
additional pumpkin pie spice
Directions:
Slice twinkies in half lengthwise and place cream side up, in single layer in 9x3 inch baking dish. Using mixer, blend together cream cheese, powdered sugar and 1/2 of whipped topping until smooth. Spread evenly over twinkies.
Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.

Maple Pumpkin Muffins
Makes 1 dozen
Ingredients:2 cup all purpose flour
3/4 cup plus 2 Tbsp packed brown sugar, divided
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2 eggs
1 cup canned pumpkin
3/4 cup evaporated milk
1/4 cup vegetable oil
3 Tbsp maple syrup, divided
1/2 cup chopped pecans or walnuts
1 (3 oz) pkg cream cheese, softened
TOPPING:
1/4 cup chopped pecans or walnuts
2 tsp brown sugar
Directions:
In a large bowl, combine the flour, 3/4 cup brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 Tbsp maple syrup; stir into dry ingredients just until moistened. Fold in nuts.
In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled.
Fill greased or paper lined muffin cups about 3/4 of the way full. Combine topping ingredients; sprinkle over the batter. Bake at 400 degrees for 20 to 25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Orange Scented Pumpkin Pie
Makes 8 servings
Ingredients:
5 to 6 lb fresh pumpkin, cut up
2/3 cup packed brown sugar
1 Tbsp grated fresh orange peel
2 tsp pumpkin pie spice
3 eggs, lightly beaten
2 (5 oz) cans evaporated milk
1 (9 inch) piecrust, unbaked
Directions:
1. In a Dutch oven combine pumpkin and enough water to cover. Bring to a boil; reduce heat. Cover and simmer until tender. Drain well. Peel and mash. Use immediately or cover and refrigerate for up to 3 days.
2. Preheat oven to 375 degrees.
3. In a large mixing bowl stir together 2 cups mashed pumpkin, brown sugar, orange peel and pumpkin pie spice. Add eggs, stir just until combined. Gradually stir in evaporated milk.
4. Place piecrust on oven rack. Carefully pour pumpkin mixture into pie crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until a knife inserted near center comes out clean. Cool on a rack for 2 hours. Store, covered, in the refrigerator.

Pumpkin Apple Muffins With Streusel Topping
Makes about 1 1/2 dozen
Ingredients:
2 1/2 cups all purpose flour
2 cups sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
TOPPING:
1/4 cup sugar
2 Tbsp all purpose flour
1/2 tsp ground cinnamon
1 Tbsp butter
Directions:
In a large bowl, combine the first five ingredients. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper lined muffin cups three fourths full. For topping, combine sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 tsp over each muffin. Bake at 350`F for 30 to 35 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Pumpkin Cake Roll
Makes 10 servings
Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup biscuit/baking mix
2 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 tsp ground nutmeg
1 cup chopped nuts
powdered sugar
FILLING:
6 oz cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
1 tsp vanilla extract
Directions:
In a mixing bowl, beat eggs. Gradually add sugar. Stir in pumpkin; mix well. Combine the biscuit mix, cinnamon, pie spice and nutmeg; add to egg mixture and mix well. Line a 15x10x1 inch pan with waxed paper; grease and flour the paper. Spread batter evenly in pan. Sprinkle with nuts. Bake at 375`F for 13 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Turn cake onto a linen towel dusted with powdered sugar. Remove paper; roll up cake in towel, starting with short side. Cool on wire rack. For filling, in mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up; place seam side down on platter. Refrigerate until serving.

Pumpkin Caramel Pound Cake
Ingredients:
CAKE
nonstick cooking spray
2/3 cup shortening or 2/3 cup Crisco stick
1 stick butter, softened
3 cup sugar
3/4 cup Smuckers hot caramel ice cream topping
1 cup canned pumpkin
5 eggs
3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each: ginger, cloves, allspice
1/8 tsp nutmeg
1/2 tsp pumpkin pie spice
GLAZE
2 cups powdered sugar
3 Tbsp Smuckers hot caramel ice cream topping
4 tsp water (more as needed to thin)
1/4 cup finely chopped walnuts
Whipped cream (optional)
Directions:
Preheat oven to 350 f. Thoroughly spray 10 inch tube pan or 12 inch bundt pan with cooking spray. In bowl of eletric mixer, beat shortening, butter and sugar on medium speed until well blended. Beat in caramel topping and pumpkin. Beat in eggs, one at a time. In a separate medium bowl, combine flour, baking powder, salt, and spices; stir to combine. Add dry ingredients to pumpkin mixture and beat on medium speed for 2 minutes. Scrape batter into prepared pan and smooth top (note: pan will be full). Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; then remove and cool completely.
Glaze: In a medium mixing bowl, whisk together powdered sugar, Smuckers topping and water. Drizzle over top of cooled cake; sprinkle with finely chopped walnuts. Serve with whipped cream if desired.
Note: cake is best when made a day ahead.

Pumpkin Cheesecake Tarts
Makes 12 servings
Ingredients:
2/3 cup (about 15) crushed ginersnap cookies
2 Tbsp butter or margarine, melted
1 pkg (8 oz) cream cheese, softened
1 cup Libby's 100% pure pumpkin
1/2 cup granulated sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
2 large eggs
2 Tbsp sour cream (optional)
2 Tbsp Nestle Toll House semi sweet chocolate morsels (optional)
Directions:
Preheat oven to 325 degrees. Paper line 12 muffin cups.
Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffins cups, filling 3/4 full.
Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in small, heavy duty plastic bag. Microwave on high (100%) power for 20 seconds; knead. Microwave at additional 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.

Pumpkin Cheesecake With Sour Cream Topping
Makes 12 to 14 servingsIngredients:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 pkg (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 can (15 oz) solid pack pumpkin
2 Tbsp cornstarch
1/2 tsp ground nutmeg
1 1/4 tsp ground cinnamon
1 can (5 oz) evaporated milk
2 eggs
TOPPING:
2 cups (16 oz) sour cream
1/3 cup sugar
1 tsp vanilla extract
additional ground cinnamon
Directions:
In a bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 inch up the sides of a greased 9 inch springform pan. Bake at 350`F for 5 to 7 minutes or until set. Cool for 10 minutes. In a mixing bowl, beat cream cheese and brown sugar until smooth. Add the pumpkin, cornstarch, nutmeg and cinnamon; mix well. Gradually beat in milk and eggs just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350`F for 55 to 60 minutes or until center is almost set. Combine the sour cream, sugar, and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon. Refrigerate leftovers.

Pumpkin Chip Cookies
Makes 10 dozen
Ingredients:
1 1/2 cups butter, softened
2 cups packed brown sugar
1 cup sugar
1 can (15 oz) solid pack pumpkin
1 egg
1 tsp vanilla extract
4 cups all purpose flour
2 cups quick cooking oats
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
2 cups (12 oz) semisweet chocolate chips
Directions:
In a large mixing bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350`F for 10 to 12 minutes or until lightly browned. Remove to wire racks to cool.

Pumpkin Pecan Pound Cake With Creamy Vanilla Sauce
Makes 12 servings
Ingredients:
CAKE:
1 cup butter
2 cups sugar
4 eggs
1 (15 oz) can pure pumpkin
2 tsp vanilla extract
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1/2 cup chopped pecans
SAUCE:
1 cup sugar
3 Tbsp butter
3/4 cup evaporated milk
1/8 tsp salt
1 egg, beaten
1 1/2 tsp vanilla extract
Directions:
1. Heat oven to 350`F. Grease and flour 12 cup bundt pan. In large bowl, beat 1 cup butter at medium speed until creamy. Beat in 2 cups sugar 4 to 5 minutes or until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Beat in pumpkin and 2 tsp vanilla until combined. Mixture will look curdled.
2. In another large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and 1/4 tsp salt. At low speed, slowly beat into pumpkin mixture. Fold in pecans.
3. Spoon into pan. Bake 60 minutes or until cake pulls away slightly from sides of pan and wooden skewer inserted in center comes out clean.
4. Place 1 cup sugar, 3 Tbsp butter, evaporated milk and salt in heavy medium saucepan; heat over low heat until sugar is dissolved and butter is melted, stirring occasionally.
5. In medium bowl, whisk together 1 egg and 1 1/2 tsp vanilla. Slowly whisk in sugar mixture. Return to saucepan. Increase heat to medium; cook 8 minutes or until mixture coats back of spoon, whisking constantly. Serve with cake.

Pumpkin Pie Squares
Makes 16 to 20 servings
Ingredients:
1 cup all purpose flour
1/2 cup quick cooking oats
1/2 cup packed brown sugar
1/2 cup butter
FILLING:
2 cans (15 oz each) pumpkin
2 cans (12 oz each) evaporated milk
4 eggs
1 1/2 cups sugar
2 tsp ground cinnnamon
1 tsp ground ginger
1/2 tsp ground cloves
1 tsp salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 Tbsp butter, softened
Directions:
Combine the first four ingredients until crumbly; press into a greased 13x9 x2 inch baking pan. Bake at 350`F for 20 minutes or until golden brown. Meanwhile, beat filling ingredients in a mixing bowl until smooth; pour over crust. Bake for 45 minutes. For topping, combine brown sugar, pecans and butter; sprinkle over top. Bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in the refrigerator.

Pumpkin Roll With Cream Cheese Filling
Makes 10 servings
Ingredients:
powdereed sugar
3/4 cup flour
1/2 tsp each: ground cinnamon, ground cloves, baking powder, and baking soda
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
FILLING
1 (8 oz) pkg cream cheese, softened
1 cup sifted powdered sugar
6 Tbsp butter or margarine, softened
1 tsp vanilla extract
Directions:
1. Preheat ovento 375 f. Grease 15x10 inch jelly roll pan; line with waxed paper. Grease and flour paper. Sprinkle linen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully pell off paper. Roll up cake and towel together, starting with narrow end. Sool on wire rack.
4. Beat cheese, powdered sugar, butter, and vanilla in mixer bowl until smooth. Unroll cake; remove towel. Spread cheese mixture over cake. Reroll cake. Wrap in plastic wrap; refrigerate at least 1 hour. Sprinkle with powdered sugar, if desired.

Pumpkin Spice Cake
Makes 12 to 16 servings
Ingredients:
2 pkg (18 1/4 oz each) spice cake mix
6 eggs
1 can (16 oz) solid pack pumpkin
2/3 cup evaporated milk
2/3 cup vegetable oil
2 cups (12 oz) vanilla baking chips
2 cans (16 oz each) vanilla frosting
red, yellow and green food paste or liquid food coloring
textured paper towel
2 pastry bags or small heavy duty resealable plastic bags
Pastry tips #5 round and #352 leaf
1 cup flaked coconut
Directions:
In a mixing bowl, combine cake mixs, eggs, pumpkin, milk and oil. Beat on low speed for 30 seconds; beat on medium speed for 2 minutes. Stir in chips. Fill two greased muffin cups two thirds full. Pour remaining batter into two greased and floured 12 cup fluted tube pans.
Bake at 350`F for 20 minutes for cupcakes and 40 to 45 minutes for cakes or until a toothpick inserted near the center comes out clean. Cool in pans for 25 minutes; remove to wire racks to cool completely.
Level the bottom of each cake. Spread one cake bottom with frosting; put cake bottoms together to form a pumpkin. Set aside. Combine red and yellow food coloring to make orange; tint about three fourths of the frosting. Tint remaining frosting green.
Place one cupcake right side up in the center of the cake to support the stem. Put a dollop of green frosting on the cupcake and top with an upside down cupcake; frost with green frosting. Frost the cake with orange frosting. Let stand, uncovered, until frosting is slightly firm, about 30 minutes. To create texture, place paper towel over frosting and press lightly, then remove.
Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill bag with green frosting. Pipe curly vines from pumpkin stem and base. Prepare another bag with green frosting; insert leaf tip. Holding bag at a 45` angle, pipe leaves randomly along the vines. Combine coconut with green food coloring; sprinkle around base of cake.
EDITOR'S NOTE:
Cakes must be baked in identical cake pans or baked in two batches.

Pumpkin Spice Frosted Snack Cake
Makes 2 dozen or 24 servings
Ingredients:
1 pkg. (2 layer size) spice cake mix
1 can (15 oz) pumpkin
1 cup mayo
3 eggs
1 pkg (8 oz) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp milk
1 tsp vanilla
1 pkg (16 oz) powdered sugar (about 4 cups)
Directions:
Preheat oven to 350`F. Grease 13x9 inch baking pan; set aside. Beat cake mix, pumpkin, mayo and eggs in large bowl with electric mixer on medium speed until blended. Pour into prepared pan.
Bake 32 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in the refrigerator.

Pumpkin Streusel Muffins
Makes 1 dozen
Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1 egg
1/2 cup milk
1/2 cup canned pumpkin
1/3 cup vegetable oil
1 pkg (3 oz) cream cheese, cut into 12 cubes
STREUSEL:
1/4 cup packed brown sugar
1/4 cup chopped pecans
1 tsp ground cinnamon
1 Tbsp cold butter
Directions:
In a bowl, combine the first six ingredients. In another bowl, beat the egg; add milk, pumpkin and oil. Stir into dry ingredients just until moistened. Fill 12 greased or paper lined muffin cups half full. Place cream cheese cube in center of each. Top with remaining batter. For streusel, combine brown sugar, pecans and cinnamon in a small bowl. Cut in butter until crumbly. Sprinkle over batter. Bake at 400`F for 18 to 22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Streusel Pumpkin Pie
Makes 2 pies (6 to 8 servings each)
Ingredients:
2 cups all purpose flour
1/4 cup finely chopped pecans
1 tsp salt
2/3 cup plus 1 Tbsp shortening
4 to 5 Tbps water
FILLING:1 can (30 oz) pumpkin pie mix
1 can (14 oz) sweetened condensed milk
1 egg, lightly beaten
STREUSEL:
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/4 cup chopped pecans
1/2 tsp ground cinnamon
3 Tbsp cold butter
Directions:
In a bowl, combine flour, pecans and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Divide dough in half. Roll out each portion to fit a 9 inch pie plate; place pastry in pie plates. Flute edges and set aside. Combine pie mix, milk and egg; pour into pastry shells. For topping, combine brown sugar, flour, pecans and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Cover edges of pastry loosely with foil. Bake at 375`F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Refrigerate until serving.

Streusel Topped Creamy Pumpkin Pie
Makes 8 servings
Ingredients:
1 (6 oz) graham cracker pie crust
FILLING:
1 1/4 cup cold milk
1 cup canned pumpkin
2 pkg (4 serving size) cheesecake flavor instant pudding
1 tsp pumpkin pie spice
1 tub (8 oz) frozen nondairy whipped topping, thawed & divided
STREUSEL TOPPING:
1/2 cup chopped walnuts
2 Tbsp brown sugar
1 Tbsp butter
Directions:1. Stir milk and pumpkin in large bowl until smooth. Add pudding mixes and spice. Beat with wire whisk until well blended. Gently stir in 1/2 of the whipped topping.
2. Spoon into crust. Refrigerate 4 hours until set.
3. Prepare streusel topping. Mix chopped walnuts, brown sugar and butter in small microwaveable bowl. Microwave on high for 2 1/2 minutes or until bubbly, stirring just once. Cool. Sprinkle over refrigerated pie just before serving.
Helpful hints:
Cover streusel topping when in microwave to avoid splatter while cooking.

Turtle Pumpkin Pie
Makes 10 servings
Ingredients:
1/4 cup plus 2 Tbsp caramel topping, divided
1 graham cracker pie crust (6 oz)
1/2 cup plus 2 Tbsp pecan pieces, divided
1 cup cold milk
2 pkg (4 servings size each) vanilla flavor instant pudding & pie filling
1 cup canned pumpkin
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tub (8 oz) whipped topping, thawed, divided
Directions:
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping.
Refrigerate 1 hour. Top with pecans and drizzle remaining caramel with fork. Store leftovers in refrigerator.

Walnut Pumpkin Pie
This quick and easy recipe has been a holiday favorite of Diamond customers for many years. Pecans can be used instead of walnuts for a pecan pie with a new twist.
1 ready-made 9-inch graham cracker piecrust
1 can (15 ounces) solid-pack unsweetened pumpkin
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 egg
1-1/4 teaspoons ground cinnamon
1/2 - teaspoon each ground ginger, nutmeg, and salt
1/4 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons cold margarine
1 cups Diamond Chopped Walnuts

Heat oven to 425. Combine pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg, and salt; mix well. Pour into crust. Bake 15 minutes; remove from oven. Reduce heat to 350.Combine sugar, flour, and remaining 1/2 teaspoon cinnamon; cut in margarine until crumbly. Stir in walnuts. Sprinkle walnut mixture over pie. Bake 40 minutes at 350 or until knife inserted comes out clean.

Wiggly Pumpkins
Makes 14 to 16 servings
Ingredients:
2 pkg (6 oz each) orange gelatin
2 1/2 cups boiling water
1 cup cold milk
1 pkg (3.4 oz) instant vanilla pudding mix
candy corn
black licorice and/or gumdrops
Directions:
Dissolve gelatin in water; set aside for 30 minutes. Whisk milk and pudding mix until smooth, about 1 minute. Pour into gelatin; whisk until blended.
Pour into 13x9x2 inch pan coated with nonstick cooking spray. Chill until set. Cut into circles or use a pumpkin shaped cookie cutter. Just before serving, add the candy eyes and mouths.

Cocoa

I thought with it getting into fall (then soon after winter) these would come handy. I hope you enjoy them, let me know if you do.

Marvelous Mocha Mix
Makes 3 cups total mix
Ingredients:
1 cup instant chocolate drink mix
1 cup powdered nondairy creamer
2/3 cup instant coffee granules
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Directions:
Combine all ingredients; mix well. Store in an air tight container. (24 to 36 servings)
To make one serving:
Add 4-6 teaspoonfuls mix to 3/4 cup boiling water; stir until dissolved.

Chocoberry Hot Cocoa
Serves 2
Ingredients:
6 Tbsp (2 envelopes) cocoa mix
2 cups hot milk
4 tsp strawberry flavor syrup
Directions:
Place cocoa mix in small, heat proof container; stir in milk and syrup until combined. Serve immediately.

Cocoa Cola Floats
Serves 4
Ingredients:
3 Tbsp (1 envelope) cocoa mix
1 cup hot milk
2 cups cola, chilled
8 large scoops vanilla ice cream
Directions:
Place cocoa mix in medium heat proof cup. Stir in milk until cocoa is dissolved. Let cool slightly. Stir in cola. Place 2 scoops of ice cream in each of 4 tall glasses, top with cola mixture.

Frozen Strawberry Hot Chocolate
Serves 4
Ingredients:
1 cup hot milk
1 cup hot half and half
6 Tbsp (2 envelopes) cocoa mix
2 Tbsp Strawberry flavor syrup
Directions:
Combine milk, half and half and syrup in a medium bowl; divide mixture between two ice cube trays cover with foil and freeze for at least 4 hours or up to one week . Place cocoa cubes in food processor; cover. Using on and off turns, process mixture until smooth, scraping sides often. If mixture is too thick to process, add a small amount of whole milk or half and half. Serve immediately.

Peanut Butter S'mores Cocoa
Serves 2
Ingredients:
6 Tbsp ( 2 envelopes) cocoa mix
2 Tbsp creamy peanut butter
2 cup hot milk
6 Tbsp marshmallow cream or fluff, Divided
4 chocolate graham crackers, optional
Directions:
Place cocoa mix and peanut butter in small, heat proof container. Stir in milk until peanut butter is dissolved. Divide between two mugs; top each with 3 Tbsp marshmallow cream. Serve immediately with chocolate graham crakers.

Baby Shower Options 2

Parmesan Cheese Twists
Makes 28 appetizers
Ingredients:
1/2 pkg Pepperidge Farm frozen puff pastry sheets (1 sheet)
1 egg
1 Tbsp water
1/4 cup Parmesan cheese
1 Tbsp chopped fresh parsley
1/2 tsp dried oregano leaves, crushed
Directions:
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400`F. Mix egg and water. Mix cheese, parsley and oregano.
Unfold pastry on lightly floured surface. Roll into 14x10 inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese topped rectangle, egg side down. Roll gently with rolling pin to seal.
Cut crosswise into 28 (1/2 inch) strips. Twist strips and place 2 inch apart on greased baking sheet, pressing down ends. Brush with egg mixture.
Bake 10 minutes or until golden. Serve warm or at room temperature.

TIP: Crisps can be stored in airtight container up to 1 week.
TIP: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400`F. Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.

Savory Potato Skins
Makes 32 appetizers
Ingredients:
4 large baking potatoes, baked
3 Tbsp butter, melted
1 to 2 tsp salt
1 tsp garlic powder
1 tsp paprika
sour cream and chives, optional
Directions:
Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch thick shell. (Save pulp for another use.) Cut shells lengthwise into quarters and place on greased baking sheet. Brush insides with butter.
Combine salt, garlic powder and paprika; sprinkle over the skins. Broil until golden brown, 5 to 8 minutes. If desired, combine sour cream and chives and serve with potato skins.

Seasoned Fish Crackers
Makes about 2 1/2 quarts
Ingredients:
3 pkg (6 oz each) bite sized cheddar cheese fish crackers
1 envelope ranch salad dressing mix
3 tsp dill weed
1/2 tsp garlic powder
1/2 tsp lemon pepper seasoning
1/4 tsp cayenne pepper
2/3 cup vegetable oil
Directions:
Place the crakers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to two ungreased 15x10x1 inch baking pans. Bake at 250 f. for 15 to 20 min, stirring occasionally. Cool completely. Store in an air tight contaner.

Cheese Stuffed Mushrooms
Serving: 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
INGREDIENTS:"
button mushrooms
low fat soft cheese (your choice and flavour)
DIRECTIONS:"
1. Take as many button mushrooms as you need. Wash them and remove the stalks.
2. Place some low fat soft cheese in the gaps where the stalks were, and them cook in the oven at a moderate temperature for about 20 minutes.

Herbed Breadsticks
Makes 96 bread sticks
Ingredients:
3 Tbsp sesame seeds
24 slices very thin white or whole wheat bread
1 cup (2 sticks) butter, softened
2 Tbsp chopped fresh parsley or 2 tsp dried parsley
1 tsp dried tarragon
1/2 tsp garlic salt
1/2 tsp dried marjoram
Directions:
1. Place sesame seeds in a small skillet. Toast the seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes.
2. Preheat the oven to 250 f. Spray 2 baking sheets with nonstick cooking spray.
3. Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, tarragon, garlic salt and marjoram in a small bowl and mix well.
4. Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arange the strips butter side up on the prepared baking sheets.
5. Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks.
Grandma's secrets
These breadsticks stay fresh a long time. But if they lost their crispness, Grandma arranged them on a baking sheet and heated them in the oven at 250 f. for 10 to 15 minutes. When they cooled they were as crunchy as if they were freshly baked.

Pancakes

Banana Oat Pancakes
Makes 6 pancakes
Ingredients:
1 1/3 cup all purpose flour
3/4 cup old fashioned oats
1 Tbsp sugar
2 tsp baking powder
1/2 tsp ground cinnamon
1 egg
1 1/3 cup milk
1 cup mashed ripe banana
2 Tbsp vegetable oil
Maple syrup
Directions:
In a large bowl, combine the flour, oats, sugar, baking powder and cinnamon. Combine the egg, milk, banana and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with syrup.

Chicken Pox Pancakes
This recipe is great for kids. They will have so much fun preparing the pancakes and eating them. It serves as many little polka dotted people as your heart desires. Serving: 2Prep Time: 40 minutesCook Time: 20 minutesTotal Time: 60 minutes
INGREDIENTS:"
strawberries pancake mix banana powdered sugar
DIRECTIONS:"
1. With an adult's help, chop the berries into small chunks, allowing one or two per pancake face. Set aside.
2. With an adult's help, prepare the pancake mix according to package directions. When the pancakes are done, place each serving in a stack on a separate plate.
3. For every two stacks of pancakes, you need to peel one banana. Carefully slice off the two ends and put one on top of each stack for a nose. Then cut two thin slices from each end for eyes. Then cut banana in half for a long curved mouth.
4. Arrange the strawberry chunk chicken pox all around each face. Use clean fingers to drop a pinch of powdered sugar on each pox to make it realistic!

Caramel Apple Pancakes
Makes 9 pancakes
Ingredients:
1/2 cup packed brown sugar
1/4 cup butter (1/2 stick)
3/4 tsp ground cinnamon
2 small (2 1/2 to 3 inch diameter) apples, cored, thinly cut crosswise into rings
1 cup pancake/waffle mix
1 tsp ground cinnamon
3/4 cup milk
1 egg, beaten
1 Tbsp butter, melted
1/2 cup syrup, warmed
Directions:
Melt 1/4 cup butter in large skillet.
Add brown sugar and 3/4 tsp cinnamon; cook and stir until sugar is melted.
Add apples. Cook and stir over medium heat until apples are tender, about 5 to 7 minutes. Keep warm.
Combine pancake mix and 1 tsp ground cinnamon in medium bowl.
Add combined milk, egg, and 1 Tbsp melted butter; stir with wire whisk until large lumps disappear. Ler stand 1 to 2 minutes.
Cook on hot griddle according to package directions.
Serve with apple mixture and syrup.

Chocolate Chunk Pancakes
Makes 15 pancakes (5 servings)
Ingredients:
MAPLE CREAM:
1 cup heavy whipping cream, chilled
1/3 cup syrup
PANCAKES:
2 cups complete pancake and waffle mix (store bought).
1 1/2 cup water
1 cup semisweet chocolate chunks
2 tsp powdered sugar
1/2 cup syrup
Directions:
1. Beat cream in small chilled bowl until soft peaks form. Gradually beat in 1/3 cup syrup until stiff peaks form.
2. Combine pancake mix and water in medium bowl; stir with wire whisk until large lumps disappear. For each pancake, pour 1/4 cup batter onto hot lightly greased griddle; sprinkle with 1 Tbsp chocolate chunks. Turn when bottoms are golden brown.
3. Serve topped with sugar, maple cream, syrup and, if desired, berries and chocolate chunks.

Double Fruit Whole Wheat Pancakes
Servings: 2 to 4
Ingredients:
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 cup buttermilk
2 tablespoons vegetable oil
1 egg
1 cup blueberries
3/4 cup sliced strawberries
1/2 cup sliced banana
2 tablespoons sugar or maple syrup
Directions:
In a medium bowl, combine the flours, 1 tablespoon of the sugar and the baking powder. In a measuring cup, combine the buttermilk, oil and egg. Mix well. Pour the liquid ingredients over the dry and mix until just combined. In a separate bowl, combine the fruit. Add 1 cup of the fruit to the batter.
Heat a large nonstick skillet or griddle over medium-high heat. Spray with nonstick cooking spray. Use 1/4 cup batter for each pancake. Spread to flatten. Cook for 3 to 4 minutes, until bubbles appear on the surface and the bottom is brown. Turn the pancakes and cook for 1 to 2 minutes longer, until golden. Serve immediately, or transfer to a 200-degree-F oven to keep warm.
Combine the remaining fruit and sugar or syrup in a blender or mini processor. Puree until smooth. Serve with the pancakes.

Eggnog Pancakes
Makes 1 dozen pancakes
Ingredients:
2 cups all purpose flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg, optional
2 eggs, lightly beaten
1 1/2 cups eggnog
2 Tbsp butter, melted
Directions:
In a large bowl, combine the flour, baking powder, salt and nutmeg if desired. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

German Pancake
Makes about 8 servings (about 2 cups syrup)
Ingredients:
6 eggs
1 cup milk 1 cup all purpose flour
1/2 tsp salt
2 Tbsp butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cup sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla extract
Powdered sugar
Directions:
Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13x9x2 inch baking dish; add the batter. Bake, uncovered, at 400 degrees for 20 minutes. Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from heat; stir in vanilla. Dust pancake with powdered sugar; serve immediately with syrup.

Light and fluffy Pancake Mix
Ingredients:
10 cup all purpose flour
2 2/3 cup instant dry milk
3/4 cup sugar
1/4 cup baking powder
2 Tbsp salt
Directions:
Combine and mix thoroughly all ingredients in a large bowl; place in a large air tight container. Use within 6 months. Store in a cool dry place.

Light and fluffy pancakes
Makes 6 to 8 large pancakes
Ingredients:
1 1/2 cup light and fluffy pancake mix
1 large egg
1 cup water or milk
3 Tbsp vegetable oil
Directions:
Blend all ingredients well. Let stand 5 to 10 min.
*Apple pancakes- use apple juice instead of water, add 1 tsp cinnamon and 1 peeled, cored and chopped apple to batter.
*Berry pancakes- To the batter add one cup of rinsed, drained well frozen berries: Strawberries, black berries, blue berries or 1 cup of fresh berries.
*Banana pancakes- Add slices of banana to the top of pancakes immediately after you pour the batter into the pan.

Multigrain Pancakes
INGREDIENTS:"
Master Mix (enough for 24 four-inch pancakes)
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 cup buckwheat flour
1/2 cup cornmeal
1/4 cup quinoa flakes (or instant oats)
3 tablespoons sugar
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
Pancakes
3/4 cup low-fat buttermilk
1 egg
2 teaspoons vegetable oil
DIRECTIONS:"
1. To Make Master Mix: In a large bowl, combine all of the dry ingredients; with whisk, stir mixture well to evenly distribute leavening. Transfer to an airtight container for storage. (Mix keeps well at room temperature for a month.)
2. To Make One Batch of Pancakes (6 four-inch ones): Whisk together 3/4 cup low-fat buttermilk, 1 egg, and 2 teaspoons vegetable oil until blended. Stir in 3/4 cup Master Mix just until combined (do not overmix; batter is thick). Heat nonstick skillet or griddle over medium-high heat. Pour about 1/4 cup batter into skillet for each pancake and cook 1 1/2 to 2 minutes per side or until golden. Serve with warm maple syrup and, if desired, berries.

Oatmeal Pancakes
A delicious brunch dish, these sweet grain cakes use egg whites to create the "body" of the pancake, resulting in a NO-fat breakfast!
Serving: 1
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
INGREDIENTS:"
3 tablespoons multigrain oatmeal
3 tablespoons Cream of Wheat
1 tablespoon brown sugar
1 teaspoon pure vanilla extract
6 egg whites Water
DIRECTIONS:"
1. Combine oatmeal, cream of wheat, brown sugar, vanilla and egg whites in a small bowl. Mix until all ingredients are well blended. Add enough water to thin the consistency.
2. Lightly spray a nonstick skillet and heat over medium-high heat.
3. Pour mixture into hot skillet and cook until pancake is brown on both sides.
TIP: Serve pancake with Butter Buds and Equal or low-calorie syrup.

Orange Ricotta Pancakes
Makes 4 servings
Ingredients
1 ¾ cups part-skim ricotta cheese (15 ounces)
1/3 cup granulated sugar
2 large eggs
2 teaspoons grated orange zest (1 orange)
2/3 cup all-purpose flour
3 tablespoons canola oil
Confectioners’ sugar or maple syrup
Directions
In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.