Casket (Cakes)---Halloween---w/ Skeletons

OPEN CASKET MINIS (These casket mini cakes are so cute, they have marshmallow skeletons in the caskets and you can write phrases on the casket tops like:Good Mourning, I'm Rotten, etc. You can also serve these on a plate with a little plastic spider). ENJOY! 1 tbs each instant coffee and orange colored sugar crystals 1/4 cup melted white chocolate 12 mini marshmallows 1 box devil's food cake mix 3/4 cup heavy cream 2 bars 4 oz each bittersweet chocolate, chopped 6 large marshmallows, halved lengthwise Heat oven to 350 degrees. Grease and flour two 6 cavity mini loaf pans. Prepare cake mix according to package directions, adding coffee. Divide cake batter among cavities in each pan. Bake 20 min. or until done. Let cakes cool in pans 5 min. Invert cakes, cool completely. Halve each cake horizontally. (2.) Arrange cake bottom halves cut side up, top halves cut side down on rack set over pan. In saucepan, bring cream to a boil. Remove from heat. Stir in chopped chocolate, let sit 1 min. Stir until smooth. Reserve 1/4 cup chocolate sauce. Transfer remaining sauce to a cup, pour over cakes. Sprinkle bottom cake halves with orange sugar. Let sit 5 min. or until set. (3.) Spoon reserved chocolate sauce into pastry bag fitted with small tip. Pipe faces onto mini marshmallows and bones onto marshmallow halves to create heads and skeletons. Using chocolate sauce, affix heads and bodies to cut sides of bottom halves of cakes. Spoon melted white chocolate into resealable plastic bag, snip corner. Pipe phrases onto top of cakes and arrange over marshmallow skeletons, then serve. MAKES 12 SERVINGS OF OPEN CASKET MINI CAKES...

Fruit (Salsa)---w/ Spices---Low Fat

SPICED TROPICAL FRUIT SALSA Pinch each of cinnamon and cayenne pepper 2 tbs each cider vinegar and apricot jam (sugar free) 1/2 cup apple juice 1/8 tsp cumin 7 oz pkg Sun Maid Tropical Medley 1/4 tsp coriander Combine Tropical Medley, juice, vinegar, coriander, cumin, cinnamon and pepper in a saucepan or microwave dish. Bring to a boil. Remove from heat. Stir in jam. Let stand 5 min. Serve with pork chops, shrimp, or chicken, use as a dip with chips, spoon over cheese, serve with crackers, stir into rice pilaf. Store in refrigerator. MAKES 1 CUP FRUIT SALSA...

Pumpkin (Cake)---w/ Glaze---& Lemon

PUMPKIN BUNDT CAKE CAKE: 1 cup each unsalted butter and milk (fat free) 3 cups cake flour 1 3/4 cups solid pack pumpkin puree 1 tsp vanilla 3 tsp baking powder 2 1/2 tsp pumpkin pie spice 1 1/2 cups sugar (Splenda) 3 eggs GLAZE: 1/4 tsp each lemon juice and vanilla 4 oz reduced fat cream cheese 4 tbs milk (fat free) 1/2 cup sifted confectioners sugar 1 tsp lemon zest CAKE---Heat oven to 350 degrees. Coat bundt pan with cooking spray. In a bowl, stir together flour, baking powder and pie spice. Beat together butter and sugar in a bowl until light and fluffy. Beat in pumpkin, eggs and vanilla. Into pumpkin mixture, alternately beat in flour mixture and milk. Pour into pan. Bake 57 min. or until done. Cool the cake in pan 10 min. Remove cake from pan to cool completely. (2.) GLAZE---Beat together cream cheese, confectioners sugar, milk, zest, juice and vanilla in a bowl until blended and a good glazing consistency. Pour the glaze over top of the cake, letting it drip down the sides, then serve. MAKES 16 SERVINGS OF CAKE...

Spinach (Snacks)---w/ Cheese---Triangles

CHEESY SPINACH SNACKS 1 cup each flour and milk (fat free) 1 tsp baking powder 10 oz pkg frozen chopped spinach, thawed, squeezed dry 1/2 tsp salt 2 eggs 2 cups Monterey Jack cheese, shredded Heat oven to 350 degrees. Coat a 8x8x2" baking pan with cooking spray, set aside. In a bowl, whisk together flour, baking powder and salt. Stir in milk, eggs, spinach and cheese until combined. (2.) Pour batter into pan and bake 45 min. or until lightly browned. Remove from oven and let cool 15 min. Cut into squares, then cut squares into triangles and serve immediately. MAKES 18 SERVINGS OF SPINACH SNACKS...

Vegetable (Chips)---w/ Dip & Tried and True

VEGETABLE CHIPS WITH BLUE CHEESE DIP DIP: 2 tbs lemon juice 1/2 tsp garlic powder 1/2 cup heavy cream 8 oz container sour cream 4 oz blue cheese, crumbled 2 green onions, finely chopped Salt and Pepper CHIPS: 1 sweet potato, peeled, sliced (I just used all sweet potato, no beets) 2 beets, peeled, sliced Vegetable oil Flour Salt DIP---Blend the cream in a blender until slightly thickened. Add the sour cream, lemon juice, blue cheese, green onions and garlic powder and pulse to combine. Season with salt and pepper. Cover and chill 2 hours. (2.) CHIPS---Heat 2" oil in a pot until a thermometer registers 350 degrees. Rest a cooling rack on a baking sheet lined with paper towels. Spread some flour in a baking dish, add the beet slices and toss. Tap off excess flour, then fry the beets 5 min. or until the fizzling around the chips slows down. (3.) Transfer the chips to the rack and season with salt. Let cool 5 min. Dredge the sweet potato slices in flour and fry 3 min. Transfer to rack, season with salt and let cool. (Serve the chips with the blue cheese dip). MAKES 8 SERVINGS OF CHIPS AND DIP...

Pasta - Caprese --- w/ Cheese & Veggies

PASTA CAPRESE 1 pound pasta 1/4 cup lemon juice 1/2 cup chopped basil 1 shallot, minced (onion) 1 clove garlic, minced Salt and Pepper 1 tsp sugar (optional) 2 pounds tomatoes, cored, seeded, cut into pieces 12 oz mozzarella cheese, cut into pieces 1/2 tsp lemon zest 1/3 cup oil Whisk the oil, lemon juice, shallot and garlic in a bowl. Season with salt and pepper. Add sugar, if desired. Add the tomatoes and toss. Marinate at room temp 15 min. (2.) Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water. Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and zest and season with salt and pepper. (Refrigerate, tossing occasionally, until serving). MAKES 8 SERVINGS OF PASTA...

Grilled (Fish)---w/ Slaw & Dressing

SEA BASS WITH FENNEL SLAW 4 fresh or frozen and thawed sea bass or other fish fillets 3 fennel bulbs, thinly sliced and cut into strips 1/8 tsp + 1/4 tsp each salt and pepper 1 tsp Dijon mustard 3 tbs white wine vinegar 1 tbs oil 2 tbs chopped tarragon 1 cup shredded carrot 1 tsp fennel seeds, crushed Fennel tops Combine the vinegar, oil, tarragon, mustard and 1/8 tsp each salt and pepper in a screw top jar. Cover and shake well. Set aside 1 tbs of the dressing, cover and chill until ready to serve. Toss the remaining dressing with sliced fennel and carrot in a bowl. Cover and chill 2 hours. Combine the fennel seeds, salt and pepper, sprinkle over both sides of each fish fillet. (2.) Place fish in an oiled grill basket or grill wok. Grill turning basket once or turning fish once halfway through grilling, until the fish flakes easily, 10 min. (Drizzle the reserved dressing over the fish), garnish with fennel tops and serve with the slaw. MAKES 4 SERVINGS OF FISH & SLAW...

(Pasta)---w/ Farro (Wheat) & Butter

PASTA WITH FARRO Toast 1 cup farro (wheat food product) in a saucepan with oil. Add 2 cups water and 1/2 tsp salt. Bring to a boil, then cover and simmer until the water is absorbed 25 min. Cook 1 pound orecchiette (ear shaped pasta) as directed, drain. Brown 3 tbs butter, toss with the pasta and farro or toss with walnut oil. Season with salt, then serve. MAKES 4 SERVINGS OF PASTA AND FARRO...

S'Mores (Bars)---w/ Marshmallow Topping---(TNT)

S'MORES BARS (Brownie bars covered with gooey marshmallow and mini Kisses and broken up graham crackers, so yummy and easy to make). ENJOY! CRUST: 14 whole graham crackers boards, crushed 3 tbs sugar 6 tbs unsalted butter, melted 1/4 tsp salt BROWNIE: 6 oz bittersweet chocolate, chopped 3 eggs 3/4 cup unsalted butter 1 cup flour 1 1/4 cups sugar 1 tsp salt 2 tsp vanilla TOPPING: 7.5 oz jar marshmallow cream 1 cup mini chocolate Kisses 2 tbs milk 3 whole graham cracker boards, broken up Heat oven to 350 degrees. CRUST---In a bowl, combine cracker crumbs, sugar, salt and butter until moistened. Transfer the crumb mixture to a 13x9x2" baking pan, press crumb mixture over the bottom and up sides of pan. Refrigerate until set. BROWNIE---Combine chocolate and butter in a microwave bowl. Microwave chocolate mixture 1 min. Stir until smooth. In a bowl, beat together eggs and sugar until blended. Add the chocolate mixture, beat until smooth. Stir the flour and salt into the egg mixture, stir in the vanilla until smooth. Scrape brownie mixture into the baking pan. Bake 30 min. or until done. TOPPING---Whisk together the marshmallow cream and the milk until smooth. Pour the marshmallow mixture over the brownie, covering the brownie layer completely. Sprinkle the Kisses over marshmallow, then scatter the broken crackers over the top. Bake 3 min. or until the Kisses are glossy and the marshmallow is set. Let cool completely in the pan. Cut into 24 bars, then serve. MAKES 24 S'MORES BARS...

Sweet and Spicy (Nuts)---w/ Cinnamon---(TNT)

SWEET AND SPICY PECANS (These nuts are easy to make and good, you can adjust the sweet and spicy to your liking and any type of nuts works). ENJOY! 1 large egg white 2 cups unsalted roasted cashews 2 cups unsalted pecan halves 1/2 cup sugar (Splenda) 1 tsp cumin 3/4 tsp cayenne pepper 1 tsp cinnamon Salt Heat oven to 250 degrees. Beat the egg white with 1 tbs water in a bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 tsp salt and mix well. Spread the mixture on a parchment lined baking sheet. Bake 40 min. or until the nuts are mostly dry but still slightly sticky. (2.) Remove the nuts from the oven and stir. Reduce the temp to 200 degrees. Return the nuts to the oven and bake 30 more min. or until crisp. Stir to loosen the nuts from the baking sheet, cool completely on the sheet, then serve. MAKES 4 CUPS OF NUTS...

ulled Pork (Sandwiches)---w/ Sauce & Slaw

PULLED PORK SANDWICHES PORK SANDWICHES: 1/2 cup spicy brown mustard Salt and Pepper 1/4 cup honey (Splenda) 1 tbs paprika 3 cloves garlic, minced 9 pound bone in pork shoulder, skin removed 10 crusty rolls, split (wheat or white rolls) Coleslaw BARBECUE SAUCE: 2 tsp apple cider vinegar 1 cup ketchup 2 tsp hot chili sauce 1/2 cup light brown sugar (Splenda brown sugar) 1 cup apricot preserves (sugar free preserves) 8 cloves garlic, minced 1 tsp paprika Salt and Pepper 2 tbs oil 4 onions, chopped 2 tbs unsalted butter PORK---Combine mustard, honey, 1 tsp salt, 1 tbs pepper, paprika and garlic in a bowl. Prick the pork on all sides. Brush all over with mustard mixture. Tightly wrap with plastic wrap and refrigerate 6 hours. Unwrap the pork, place in a roasting pan and bring to room temp. Heat oven to 250 degrees. (2.) Transfer the pork to the oven and pour 1" hot water into the pan. Cook 3 hours, adding water as needed. Remove the pan from the oven, add water if needed and cover tightly with foil. Return to the oven and cook 6 more hours. Turn off the oven and let the pork rest inside, 1 hour. SAUCE---Melt butter with the oil in a skillet. Add the onions, season with salt and pepper and cook until tender, 8 min. Add the garlic and paprika and cook 3 more min. Reduce the heat if the garlic starts to brown. Stir in the preserves, brown sugar, ketchup and chili sauce, stirring after each addition. Bring to a simmer, then stir in the vinegar. Add salt to taste. (3.) Remove the pork from the oven and take the meat off the bone. Coarsely shred the meat. Toss with some of the barbecue sauce and pan juices and season with salt and pepper. Serve on rolls with coleslaw. MAKES 10 SANDWICHES...

Horseradish Crusted (Brisket) Beef---w/ Carrots

BRISKET: 6 pounds beef brisket Salt and Pepper 4 tbs flour 2 tbs oil 5 onions, cut into thin wedges 8 cloves garlic, smashed 3/4 cup tomato paste 3 cups red wine (you could use beef broth instead of the wine) 1 tsp sugar (Splenda) 4 leafy stalks celery 2 sprigs rosemary 2 bay leaves 1 pound carrots, halved crosswise CRUST: 1 clove garlic, smashed Salt 6 oz piece horseradish, peeled 1/2 cup roughly chopped parsley 3 tbs Dijon mustard BRISKET---Heat oven to 350 degrees. Season the brisket with salt and pepper, then coat with flour in a bowl. Heat the oil in a pot or Dutch oven. Brown the brisket on all sides. Transfer the meat to a plate. Add the onions and 2 tsp salt to the pot and cook until soft. Add the garlic and cook until the onions are caramelized. Add the tomato paste and cook 5 more min. Add the wine and 1 cup water, scraping up the browned bits. Stir in sugar. Reduce the heat, simmer. (2.) Tie the celery, rosemary and bay leaves together with twine and add to the pot along with the brisket and carrots. Cover with a lid. Transfer to the oven and cook 3 hours 30 min. CRUST---Mash the garlic with 1 tsp salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist. (3.) Remove the pot from the oven, transfer the meat to a rimmed baking sheet. Increase oven temp to 375 degrees. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, 35 min. or until the crust is golden. (4.) Transfer the brisket to a cutting board. Discard the celery herb bundle and skim the fat from the braising liquid. Slice the meat against the grain. Serve with the carrots, onions and braising liquid. MAKES 6 SERVINGS OF BRISKET...