Pumpkin Bread

Ingredients

• 1 cup brown sugar
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup water
• 1 (15 ounce) pumpkin puree
• 1 3/4 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice

Topping

• 1 tablespoon butter
• 1/4 cup brown sugar
• 3 tablespoons milk
• 1/4 cup pecans, chopped

Directions

1. In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.
2. In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.
3. Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.
4. For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.
5. Wrap and store until next day for serving. This will keep moisture inside. It is ok if bread "sweats" while wrapped.

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Butternut Squash Soup

Ingredients

• 1 medium butternut squash (about 2 1/4 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped (about 1 cup)
• 1-2 tablespoons freshly grated gingerroot; to taste
• 4 cups water
• 3 teaspoons cumin
• salt and pepper
• nonstick vegetable oil cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Cut squash in half, lengthwise. Place upside down on greased cookie sheet.
3. Bake squash for 45 minutes to 1 hour until tender. Scrape squash into bowl.
   
4. Meanwhile, in skillet sautee onions in olive oil until tender.
5. Puree squash, 1 T ginger, and onion in food processor or blender until smooth; adding a portion of the 4 cups of water as necessary.
6. Over medium heat, mix together remaining ingredients and cook until a slow boil around the edges. Add up to 1 additional tablespoon of ginger, to taste. Slow boil for 10 minutes, stirring frequently.
   
7. Salt and pepper to taste while cooking.

Serve immediately. Great with grilled Swiss cheese sandwiches.

Va Voom Veggie Burgers

Ingredients

• 1 cup cooked pureed white beans, including some liquid or 1 cup beans, of your choice (try Bush's baked vegetarian beans!)
• 1 cup cooked brown rice (try yellow rice!)
• 1/2 cup uncooked quaker multigrain cereal (or oats)
• 1 cup cornbread stuffing mix (Pepperidge Farm is good)
• 1 tablespoon parsley
• 1/2 cup chopped onion
• 1 tablespoon soy sauce

Directions

1. Mix ingredients together and shape into patties.
2. Fry on low heat in olive oil, till each side is browned.
3. Serve with lettuce and tomato and grilled onions on a bun, with your favorite toppings.
   

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Southwest Spaghetti Squash

Ingredients

• 1 spaghetti squash (3 pounds)
• 1 (14 ounce) can Mexican-style tomatoes, undrained
• 1 (14 ounce) can black beans, drained and rinsed
• 1 (14 ounce) can corn, drained and rinsed
• 1 (2-4 ounce) can green chilis
  
• 3/4 cup monterey jack cheese, divided
• 1/4 cup cilantro, finely chopped
• 1 teaspoon ground cumin
• 3-5 cloves garlic, minced
• 1/4 teaspoon sea salt
  
• 1/4 teaspoon black pepper

Directions

1. Preheat oven to 350°F.
2. Cut squash in half lengthwise. Remove and discard seeds.
3. Place squash, cut side down, in greased baking pan.
4. Bake 45 minutes to 1 hour or until just tender.
5. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
6. Add remaining ingredients and 1/2 cup cheese; toss well.
7. Spray 1 1/2 quart casserole with nonstick cooking spray.
8. Spoon mixture into casserole.
9. Sprinkle with remaining 1/4 cup cheese.
10. Bake uncovered, 30 to 35 minutes or until heated through. Serve immediately.

Serve with fresh salsa, sour cream, and cornbread.

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Biscotti

Ingredients

• 1/4 cup butter
• 3/4 cup white sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces white chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts

Directions

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Banana Bread

Ingredients

• 1 1/4cups sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup margarine, softened
• 1/2 cup fat-free cholesterol-free egg product
• 1 1/2 cups mashed very ripe bananas (3 to 4 medium)
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Directions

Sift flour, baking powder and salt, then set aside. In another bowl, beat sugar, butter, egg and bananas until creamy. Add dry ingredients, slowly blending well. Using a greased loaf pan, bake in a 350 degree oven for 50 minutes. When done, spread butter on top of bread and cool 30 minutes before slicing.

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Slowcooker Indian Chik'n Stew

Ingredients

• 2 pkgs Morningstar Farms Chik'n strips
  
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 5 tsp. curry powder
• 2 tsp. ground ginger
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper and/or cayenne pepper
• 2 15-oz. cans garbanzo beans (chickpeas), rinsed and drained
• 2 14.5-oz. cans diced tomatoes, undrained
• 1 cup veggie broth
• 1 bay leaf
• 2 Tbsp. lime juice
• 1 9-oz. pkg. fresh spinach (optional)
• Hot cooked rice (optional)

Directions

1. Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chik'n, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.

2. Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.

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Slowcooker Hot and Spicy Peanut Chik'n

Ingredients

• 2 medium onions, cut into thin wedges
• 1-1/2 cups sliced carrot (3 medium)
• 1 small red sweet pepper, cut into bite-size strips
• 2 pkgs. Morningstar Farms Chik'n strips
  
• 3/4 cup veggie broth
• 3 Tbsp. creamy peanut butter
• 1/2 tsp. finely shredded lime peel
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 Tbsp. grated fresh ginger
• 2 to 3 tsp. red curry paste
• 4 cloves garlic, minced
• 1/2 cup unsweetened coconut milk
• 1 cup frozen peas
• Hot cooked rice
• Chopped peanuts (optional)
• Snipped fresh cilantro (optional)

Directions

1. In a 3-1/2- or 4-quart slow cooker, place onions, carrot, and sweet pepper. Top with chik'n. In a medium bowl, whisk together broth, peanut butter, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over all in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Stir in coconut milk and peas. Let stand, covered, for 5 minutes.

3. Serve mixture over hot cooked rice. If desired, sprinkle each serving with chopped peanuts and cilantro. Makes 6 servings.

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Slowcooker Vegetable Curry

Ingredients

• 4 medium carrots, sliced
• 2 medium potatoes, cut into 1/2-inch cubes
• 1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
• 8 ounces fresh green beans, cut into 1-inch pieces
• 1 cup coarsely chopped onion
• 3 cloves garlic, minced
• 2 tablespoons quick-cooking tapioca
• 2 teaspoons curry powder
• 1 teaspoon ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 14-ounce can vegetable broth or chicken broth
• 1 14-1/2-ounce can diced tomatoes, undrained
• Hot cooked rice

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.

2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.

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Slowcooker Chik'n Curry

Ingredients

• 3 tablespoons all-purpose flour
• 3 tablespoons curry powder
• 1-1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1 pkg. Morningstar Farms Chik'n strips
• 2 cups peeled and chopped potatoes
• 1-1/2 cups bias-sliced carrots
• 1 cup coarsely chopped cooking apple
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and finely chopped
• 1 teaspoon veggie bouillon granules
• 1/2 cup water
• 1 13-1/2-ounce can unsweetened coconut milk
• Hot cooked rice
• Raisins
• Chopped peanuts

Directions

1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chik'n, a few pieces at a time; seal and shake to coat.

2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalapeño peppers, and bouillon. Top with chik'n. Pour water over mixture.

3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

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Black Bean Tortilla Bake

Ingredients

• 1 garlic cloves, minced

• 1/2 cup chopped onions

• 1 cup chopped tomatoes

• 1/2 cup chopped green onions

• 1/2 teaspoon chili powder

• 2 teaspoons cumin powder

• 1 (8 ounce) cans tomato sauce

• 1 (16 ounce) cans black beans, rinsed and drained

• 1 tablespoon chopped cilantro

• salt and pepper

• 12 soft corn tortillas

• 8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons ( I used fat free)

Directions

1. Preheat oven to 350* F.
2. Spray a large skillet with cooking spray.
3. Add garlic, onions, tomato, green onion, cumin, and chili powder.
4. Cook on medium heat until onion is tender.
5. Add tomato sauce and cook 5 minutes more.
6. Stir in beans, cilantro, salt and pepper.
7. Spray a 9 inch square baking dish with cooking spray.
8. Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.
9. Top with reserved 2 tablespoons of cheese.

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Chik'n Enchilada Casserole

1 pkg. Morningstar Farms Chik’n strips

½ medium red bell pepper, finely chopped

¼ teaspoon ground cumin

1 can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

¼ cup uncooked instant brown rice

1 oz fat-free cream cheese, cut into cubes

3 tablespoons refried beans (from 16-oz can)

4 corn tortillas (6 inch)

1/3 cup shredded reduced-fat mild Cheddar cheese

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until bell pepper is crisp-tender. Sprinkle with cumin.

2. Stir in soup and chik'n. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.

3. Stir cream cheese into mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.

4. Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

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Turtle Tart

Cookie Base

1

pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2cup butter or margarine, softened

1

tablespoon water

1

egg

1

cup chopped pecans

Filling

40

caramels, unwrapped

1/3

cup whipping cream

3/4

cup chopped pecans

Topping

1

bag (11.5 oz) milk chocolate chips (2 cups)

1/3

cup whipping cream

1/4

cup chopped pecans

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, water and egg until soft dough forms. Stir in 1 cup pecans. Press dough in bottom and up sides of ungreased 9-inch tart pan with removable bottom.
2. Bake 19 to 21 minutes or until light golden brown. Cool 10 minutes.
3. Meanwhile, in medium microwavable bowl, microwave caramels and 1/3 cup cream on High 2 to 4 minutes, stirring twice, until caramels are melted. Stir in 3/4 cup pecans. Spread over cooled crust. Refrigerate 15 minutes.
4. In another medium microwavable bowl, microwave chocolate chips and 1/3 cup cream on High 1 to 2 minutes, stirring every 30 seconds, until chocolate is smooth. Pour over filling. Sprinkle with 1/4 cup pecans. Refrigerate 2 hours or until set. To serve, let stand at room temperature 10 minutes before cutting. Store covered in refrigerator.

Makes 16 servings
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