(Leftover) Cranberry Sauce Upside Down Cake

Preheat: 350F Prep: 20 min Bake: ab 35 min Serves: 10-12

Topping Ingredients:

• 1/3 c butter
• 2/3 c brown sugar
• 1/2-3/4 c chopped pecans (optional)
• 1 1/2 - 2 c cranberry sauce (do not use jellied)
  

Cake Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 3/4 cup water
• 3/4 cup buttermilk
• 1/2 cup shortening
• 2 lg eggs
  
• 1 teaspoon vanilla
• 4 ounces melted unsweetened chocolate

Directions for cake batter:

1. Measure all dry cake ingredients into large mixing bowl, stirring until well mixed.
   
2. Add all wet ingredients to mixing bowl & blend until cake mixture is thoroughly wet; set aside.

Directions for topping & assembly:

1. Place butter in two 9" round cake pans (personally I use one med sized pizza pan) & melt in the oven.
2. Remove pans from oven & evenly sprinkle: brown sugar, then pecans, then cranberry sauce; over butter.
3. Gently pour cake batter into pans over topping.
4. Bake until wooden pick inserted in center comes out clean.
5. Serve warm with one scoop of french vanilla ice cream.

Tip: Can be made with one can of whole cranberry sauce and a box of chocolate cake mix.

Banana Breakfast Split

Prep: 5 min Serves: 4-8 Cost per serving: $1.50

Ingredients:

• 4 sm bananas
• 2 c low-fat yogurt
• 1 c granola or flake cereal
• 2 c washed & sliced/chopped fresh fruit or berries, such as: apple, kiwi, orange, or strawberries

Optional Toppings:

• spices: cinnamon or nutmeg
• chopped nuts
  

Directions:

1. Cut bananas in half lengthwise & place in a shallow bowl.
2. Top with yogurt, cereal, fruit, & any optional toppings.
3. Serve.
   

Chicken Salad Sandwhiches

Prep: 15 min Serves: 6

Ingredients:

• 1/4 c mayonnaise
  
• 1/4 c plain yogurt
• 1 Tbs Dijon mustard
• 1 Tbs lemon juice
• 2 c cooked chicken breast, cubed
• 1/2 c red seedless grapes, halved
• 1/4 c celery, diced
• 1/4 c almond slivers
• 6 romaine leaves
• 6-12 tomato slices
• Salt & pepper to taste
• 6 pita pockets or bread for sandwiches
  

Directions:

1. In a med bowl combine mayo, yogurt, mustard & lemon juice; salt & pepper to taste.
2. Add in chicken, grapes, celery & almonds; toss to coat.
3. Place lettuce & tomato slices on bread & fill with chicken salad.
   

Chocolate Pomegranate Seeds

Ingredients:

• 2 large pomegranates
• 1, 12oz bag semi-sweet chocolate chips

Directions:

1. Refrigerate the pomegranates (not required, but it helps).
2. Remove all the seeds by slicing off the top & bottom edges then cut through the skin on either side. Pull the pomegranate in half & submerge the pieces in water, using your fingers to pick the seeds clean placing them in a colander.
3. Gently rinse the seeds, then lay them out on paper towels to dry.
4. Lay out a large sheet of wax paper on a a cookie sheet which will fit inside your refrigerator.
5. Melt the chocolate in a double boiler (if you don't have a double boiler a metal or oven-safe glass dish over boiling water works well); stir constantly while melting so the chocolate won't scorch.
6. Add fully dried seeds to melted chocolate (if they are wet the chocolate can seize) & fold gently with rubber spatula until seeds are thoroughly covered, then spoon out globs of the mixture onto the wax paper.
7. Place the wax papered cookie sheet in the refrigerator and let the chocolate-covered seeds cool overnight (or for as long as you can stand before tasting them).
8. Refrigerate up to 3-4 days.
   

Maple Roasted Sweet Potatoes

Prep: 10 min Bake: 60 min Servings: 12, 1/2c

Per serving: 96 calories; 2 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 19 g carbohydrates; 1 g protein; 2 g fiber; 118 mg sodium; 189 mg potassium
Ingredients:

• 2 1/2 lbs sweet potatoes, peeled & cut into 1 1/2-in pieces (ab 8 c)
• 1/3 c pure maple syrup
• 2 Tbs butter, melted
• 1 Tbs lemon juice
• 1/2 tsp salt
• Freshly ground pepper, to taste

Preparation:

1. Preheat oven to 400°F.
2. Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the sweet potatoes; toss to coat.
3. Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.

Make Ahead Tip: Cover and refrigerate for up to 1 day. Just before serving, reheat at 350°F until hot, about 15 minutes.
Courtesy: Eating Well 2007

Harvest Stew

Serves: 6-8

Ingredients:

• 1 lb fully cooked turkey kielbasa sausage, thinly sliced at an angle
• 2 tsp vegetable oil
  
• 8 cloves garlic, finely chopped
• 64 oz low sodium chicken broth
• 1 lb red potatoes, washed and cubed into 1/2" chunks
• 1 lb kidney beans, washed and soaked at least 4 hours
• 6 oz kale, tough stems discarded & torn int 1" pieces
• 1/4c red wine vinegar
• 1/2 tsp fresh ground black pepper

Directions:

1. In a heavy sauce pan cook kielbasa over med heat about 15 min until browned on both sides, transfer to a plate and set aside.
2. Add vegetable oil and garlic to pan; stirring constantly cook aprox 2 min until garlic turns golden brown.
3. Add broth and beans to pan and heat until boiling over med-high to high heat.
4. Reduce heat to med, cover and simmer 45 min.
5. Add potatoes; cover and cook 15 min, stirring occasionally.
6. Stir in kale; cover and cook 10 min or until kale is just tender.
7. Stir in vinegar & pepper.
8. Add kielbasa to pan & cook until heated through.
   

Julia Child's Ratatouille

From: "Mastering The Art Of French Cooking"
Serves: 6-8
Per serving (based on 6): 116 cal., 2 gm protein, 13 gm carbs., 7 gm fat, 0 mg cholesterol, 1 gm saturated fat, 135 mg sodium, 4 gm fiber
Ratatouille perfumes the kitchen with the essence of Provence & is certainly one of the great Mediterranean dishes. As it is strongly flavored it is best when it accompanies plain roast, pot-au-feu (boiled beef), broiled lamb, broiled or sauteed chicken. Equally good hot or cold, it also makes a fine accompaniment to cold meats, or may be served as a cold hors d'oeuvre.
A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer. This recipe is the only one we know of that produces a ratatouille in which each vegetable retains its own shape and character. Happily a ratatouille may be cooked completely the day before it is to be served, and it seems to gain in flavor when reheated.
Hardware Needed:

1. A 3-qt, porcelain or stainless-steel mixing bowl
2. A 10-12" enameled skillet
3. A 2 1/2 qt fireproof casserole ab 2 1/2 inches deep

Ingredients:

• 1/2 lb eggplant
• 1/2 lb zucchini
• 1/2 lb, ab 1 1/2 c, thinly sliced yellow onions
• 1 lb red tomatoes; peeled, seeded & juiced (makes ab 1 1/2 c pulp)
• 2, ab 1 c, sliced green bell peppers
• 7 Tbs olive oil, divided; more if necessary
• 2 cloves garlic; mashed
• 3 Tbs parsley, minced
• 1 tsp salt, plus more salt & pepper to taste

Directions:

1. Peel eggplant & slice lengthwise 3/8' thick x 3" long x 1" wide.
2. Scrub zucchini, slice off ends, & cut into slices ab the same size as the eggplant.
3. Place eggplant & zucchini into a bowl & toss with salt. Let stand 30 min, drain & dry ea slice in a towel.
4. One at a time, saute eggplant then zucchini in hot oil, ab 1 min on ea side to brown very lightly. Set aside.
5. Saute onions & peppers in oil ab 10 min, until tender but not browned.
6. Stir in garlic, salt & pepper to taste.
7. Slice tomato into 3/8" strips, lay over onions & peppers; salt & pepper to taste.
8. Cover skillet & cook over low ab 5 min, until tomatoes begun to render their juice.
9. Baste tomatoes with juices, raise heat & boil several min, until juice has almost entirely evaporated.
10. Layer 1/3 tomato mixture sprinkled with 1 Tbs parsley, half of eggplant & zucchini mix, repeat until gone.
11. Cover casserole & simmer over low heat 10 min.
12. Baste with rendered juices. Correct seasoning, if necessary.
13. Raise heat slightly & cook uncovered ab 5 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
14. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
15. Set aside uncovered. Reheat slowly at serving time or serve cold.

Holiday Stuffing

Prep:

Ingredients:
1 1/2 c unfiltered apple juice
2 tsp ground nutmeg
1 pinch cayenne pepper
1 tsp ground cinnamon
1 tsp chopped fresh sage
1 Tbs salt
1 1/2 c butter, melted
1/4 c whiskey
1 lb sausage links, removed from casings & cooked
8 c cornbread stuffing
4 c diced apples
1/2 c cranberries
1 1/2 c chopped pecans, toasted

Directions:

1. In a bowl, combine apples, raisins, apple juice, nutmeg, cayenne pepper, cinnamon, sage, salt, butter, and whiskey. Mix to combine and set aside.
2. In a separate bowl, add cooked chunked sausage, cornbread stuffing, and pecans; mix together.
3. Ladle apple-raisin mixture over bread and sausage mixture. Mix to combine.
4. Transfer mixture to a non-stick or greased loaf pan or deep cast-iron skillet. Bake uncovered at 400°F for 35-45 minutes or until set and top crusted.

Traditional Eggnog

Note: This dish should not be prepared for pregnant women, the elderly, young children, or anyone whose health is compromised because the eggs in this recipe are not cooked.

Ingredients:

1. 6 eggs
2. 1 c (super fine) granulated sugar
3. grated nutmeg
4. 3 c (or 1 c ea) Irish whiskey, brandy or rum, divided
5. 1-1/4 tsp. salt, divided
6. 3 c heavy whipping cream or half-and-half
   
7. 2 c whole milk, divided

Directions:

1. Beat yolks in a very large bowl until thick & pale.
2. Slowly beat in sugar.
3. Whisk in milk & 2 c cream.
4. Mix in liquor.
5. Cover & refrigerate for up to 1 day.
6. Just before serving, beat egg whites until stiff peaks form.
7. Fold whites into eggnog.
8. Whisk remaining 1 c cream until stiff peaks form & fold into eggnog.
9. (Alternatively, you can fold half the whipped cream into eggnog & top with remaining half.)
10. Sprinkle with nutmeg.

Baked Apples

Preheat: 350F Prep: 15 min Bake: 40-45 min

Ingredients:

1. 6 apples
2. 1/2 c raisins
3. 1/4 c chopped walnuts
4. 1 tsp ground cinnamon
5. 1 1/2 c apple juice
   

Directions:

1. Wash & core apples; remove peel from around the top
2. Place apples in a 9" square baking dish.
3. Combine raisins, nuts & cinnamon in a small bowl
4. Fill the center of each apple with raisin mixture.
5. Pour juice around apples.
6. Cover loosely with foil.
7. Bake 30-35 min.
8. Uncover & bake for an additional 10 minutes or until tender.

Dirt Cake

Preheat: 350F Prep: Bake: 35-40 min

Chocolate Cake Ingredients:

1. 1 3/4 c flour
2. 1/3 c unsweetened cocoa powder
3. 2 tsp baking powder
4. 3/4 tsp baking soda
5. 1/2 tsp salt
6. 3/4 c unsalted butter, softened
7. 1 1/4 c granulated sugar
8. 2 large eggs
9. 2 tsp vanilla extract
10. 3/4 c semi-sweet chocolate chips, melted
11. 1 3/4 c milk

Chocolate Whipper Cream Frosting Ingredients:

1. 1 c heavy whipping cream
2. 1/2 tsp pure vanilla extract
3. 1 1/2 Tbs cocoa powder
4. 2 1/2 Tbs granulated white sugar
5. 1 1/3 cups ground Oreo cookies
   

Gummy-worms

Frosting Directions:

1. In a large mixing bowl combine all ingredients.
2. Cover & chill in the refrigerator for at least 1 hour so the cocoa powder has time to dissolve.
3. When chilled, beat the mixture until stiff peaks form.
   

Cake Directions:

1. Butter & flour 2-9" round cake pans, or grease using your preferred method.
2. In a medium mixing bowl, sift together flour, cocoa powder, salt, baking powder & soda.
   
3. In a large mixing bowl, using a mixer on medium speed, beat together butter & sugar until creamy, about 1-2 minutes.
4. Beat in eggs & vanilla until combined.
5. Beat in melted chocolate until combined.
6. Reduce mixer speed to low & beat in flour mixture, alternating with milk, until batter is well combined & smooth, ab 2-3 min.
7. Divide batter evenly into prepared cake pans.
8. Bake until well risen cake pulls away from edges & a toothpick inserted into the center comes out with moist crumbs attached.
9. Cool for 12 min before running a knife around outside edges & inverting onto wire racks to cool completely.

Assemblage Directions:

1. Spread a layer of frosting over one side of cake and top with 1/3 cup Oreo cookie crumbs.
2. Top with second cake layer.
3. Spread remaining frosting over cake.
4. Pack remaining cookie crumbs into sides & top of cake.
5. Decorate with gummy-worms.

Pumpkin Milkshake

Prep: 5 min

Ingredients:

1. 1/2 cup pumpkin puree
2. 1 cup vanilla ice cream
3. 1/2 cup milk

Directions:

1. Add all ingredients to blender.
2. Mix.
3. Serve.
   

Pumpkin Roll

Preheat: 375F Prep: 45 min Bake: 12-15 min

Cake Ingredients:

1. 3 eggs, beaten
2. 1 c white sugar
3. 2/3 c pumpkin puree
4. 1 Tbs lemon juice
5. 3/4 c flour
6. 1 tsp baking powder
7. 1/2 tsp salt
8. 2 tsp ground cinnamon
9. 1 tsp ground nutmeg
10. 1 tsp ground ginger
11. 1/4 c powdered sugar (to sprinkle on towel)

Cream Cheese Filling Ingredients:

1. 1 c confectioners' sugar
2. 1/4 cup butter, softened
3. 1- 8 oz pkg cream cheese
4. 1 tsp vanilla extract

Topping Options:

1. Powdered sugar sifted over rolled cake
2. 1 cup walnuts or pecans, chopped
   

Directions:

1. In a large bowl, mix (cake ingredients): eggs, sugar, pumpkin, & lemon juice.
2. In a separate bowl mix (cake ingredients): flour, salt, baking powder, cinnamon, ginger, & nutmeg.
3. Add the egg mixture to the flour mixture & stir until well blended.
4. Spray a 10 1/2" by 15" non-stick cookie sheet with cooking spray. Pour the batter onto the cookie sheet, spreading evenly.
5. If using walnuts or pecans sprinkle evenly over batter.
   
6. Bake until a toothpick inserted into the center comes out clean.
7. Prepare a clean kitchen towel by sprinkling heavily with powdered sugar.
8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel. Starting at one end, roll up the cake into the towel. Cool 30-40 minutes.
9. For the filling, stir together: cream cheese, powdered sugar, vanilla & butter. Mix well.
10. After the roll has cooled, unroll it & spread the filling evenly. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
11. If not using walnuts or pecans sift on powdered sugar before serving.

Pumpkin Pie-sickles

Preheat: 350F Prep: 15 min Bake: 15-25 min Freeze: 6 hrs Makes: ab 10
Courtesy: Family Fun Magazine

Ingredients:

1. 2 1/2 lbs. butternut squash
2. 1/2 c pure maple syrup
3. 2/3 c light cream
4. 3/4 tsp pumpkin pie spice

Directions:

1. Cut a butternut squash into quarters & scoop out the seeds.
2. Bake the squash until it's soft.
3. Let the squash cool a bit before scooping its flesh into a medium sized bowl.
4. Add all other ingredients to the bowl.
5. Use a potato masher to mush the squash & blend all of the ingredients.
6. Spoon the mixture into ice pop molds, add sticks, & freeze.