Apple & Cabbage Slaw with Creamy Poppy Seed Dressing

Yields 8-10 servings

Ingredients:

Poppy Seed Dressing
1 cup plain greek yogurt
1/4 cup apple cider vinegar
1/4 cup honey
3 Tbsp poppy seeds
1 1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

Slaw:
1 medium head of cabbage (I use a bag of shredded cabbage)
3 medium carrots, peeled and julienned
2 Fuji apples, cored and julienned
5 green onions, trimmed and sliced thin
2 Tbsp chopped fresh parsley
juice of half a lemon

Preparation:
Place all of the dressing ingredients into a small bowl, whisk until combined.  Taste and adjust seasonings if needed, then chill until ready to use.

For the slaw; quarter and core one medium head of cabbage.  Slice thinly and add to a large bowl.  Add prepared apples (squeezed with lemon juice to keep apples from turning brown), carrots, green onions and chopped parsley to the bowl as well.  Pour poppy seed dressing over it and toss to coat.  Refrigerate for 45 minutes to one hour before servings.

*  For more of a tangy dressing, reduce the honey to 1/3 of a cup

Avocado Ranch Dip

2 avocados
1 cup plain Greek yogurt
2 Tbs lemon juice
1 Tbs fresh chives; finely chopped
1 Tbs fresh flat-leaf parsley; minced
1 tsp dried dill
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
chips and veggies for dipping

Mustard Pretzel Dip

1/4 medium onion; minced
8 oz sour cream
8 oz mustard
8 oz mayo
1 package ranch mix
1/2 cup sugar
3 heaping tsp horseradish

Mix and Chill

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies
2 egg yolks
2 cups brown sugar
1 cup vegetable oil
2 cups cooked pumpkin (can use canned – not pumpkin pie)
1 teaspoon vanilla extract
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
For filling:
6-8 ounces cream cheese
1/2 cup of butter
1 teaspoon vanilla extract
1 lb powdered sugar
milk as needed

Beat egg yolks, brown sugar and oil together until smooth. Add pumpkin. Sift together dry ingredients; add gradually to wet mixture. Mix well.
Drop by heaping tablespoon onto a greased cookie sheet, 3 inches apart. Spread slightly with back of spoon. Bake at 350 degrees for 12 to 15 minutes. Cool.
While cookies are baking, mix together filling ingredients in medium bowl. Add milk as needed by the tablespoon for correct spreading consistency — mixture should be thick.
When cookies are cooled, spread the filling between two cookies and form a sandwich.
Depending on the size, you’ll get from 10 to 18 sandwiches.

Tip: These freeze well and could be used for ice cream sandwiches; replace the filling with slightly softened ice cream (dulce de leche is our favorite; butter pecan or vanilla works well, too).

Recipe from http://www.jannorris.com/

Coconut Cupcakes

 from Society Bakery, Dallas

Makes: 18 cupcakes
Hands-on time:  45 minutes
Total time  1 hour 45 minutes

1 ¾ cup all-purpose flour
2 tsp baking powder
½ tsp salt
½ cup sweetened, shredded coconut
¾ cup (1 ½ sticks) unsalted butter, softened
1 1/3 cups sugar
2 large eggs
2 large egg whites
1 ½ tsp vanilla extract
1 ½ tsp coconut extract
¾ cup milk
Easy Seven-Minute Frosting *
Sweetened, shredded coconut

1.  Preheat oven to 350 degrees.  Combine next three ingredients; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 minutes;  Add eggs, egg whites, vanilla and coconut extract, beating until blended.

3.  Add coconut mixture to butter mixture alternately with milk, beginning and ending with coconut mixture.  Beat at low speed just until blended after each addition.

4.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18 to 20 minutes or until a wooden pick inserted into the center comes out clean.  Cool completely on wire racks.  Top with Easy Seven-Minute Frosting.  Sprinkle with Coconut.

*  Easy Seven-Minute Frosting
Combine ¾ cup sugar, ¼ tsp cream of tartar, 1 tsp vanilla extract and 1/3 cup pasteurized egg whites in large bowl; add ¼ cup boiling water.  Beat at low speed with an electric mixer until blended.  Beat at high speed until stiff peaks form.

Peanut Butter Cup Cupcakes

 from Dreamcakes in Birmingham, Alabama
Makes:  16 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

½ cup cocoa
1 cup boiling water
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
1 cup, plus 6 Tbsp all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ tsp vanilla extract
Chocolate Ganache*
Peanut Butter Buttercream Frosting**

1  1. Preheat oven to 350 degrees.
2. Whisk together cocoa and boiling water until blended and smooth; cool.
3.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well, about 2 minutes.  Add eggs, 1 at a time, beating until blended after each addition.
4.  Combine flour, baking soda, baking powder and salt; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in vanilla.
5.   Spoon batter into paper-lined muffin pans, filling each cup two-thirds full.  Bake 12 to 15 minutes.  Cool completely on wire racks.
6.  Insert a round metal tip into a large decorating bag; fill with 2 cup cooled Chocolate Ganache.  Insert metal tip 1 inch into top of cupcake; squeeze about 1 Tbsp filling into cupcake.  Repeat process with remaining cupcakes.  Place remaining ganache in squeeze bottle; set aside.
7.  Spread Peanut Butter Buttercream Frosting onto cupcakes. Drizzle each cupcake with reserved ganache.

* Chocolate Ganache
Place 1 cup heavy cream in a saucepan over medium heat and bring just to a boil; remove from heat.  Place 8 oz semisweet chocolate, chopped, in a bowl.  Gradually add hot cream to the chocolate, whisking until melted and smooth.  Mixture will thicken as it cools.

** Peanut Butter Buttercream Frosting
Beat ½ cup (1 stick) butter, softened and 1 cup creamy peanut butter at medium speed with an electric mixer until creamy.  Gradually add 2 cups powdered sugar; beat at low speed until blended.  Add 1/3 to ½ cup heavy cream and 2 additional cups powdered sugar;  beat at low speed until blended.  Add more cream, beating until frosting is easy to spread.

Lemonade Sunshine Cupcakes

 from Evelyn’s Kitchen in New York City
Makes:  18 cupcakes
Hands-on time:  1 hour
Total time:  2 hours

6 oz white chocolate, chopped
1 ½ cups all-purpose flour
½ cup (1 stick) unslated butter, softened
1 cup sugar
2 large eggs
½ tsp Kosher salt
¼ tsp baking soda
½ cup milk
2 Tbsp lemon zest
1 Tbsp fresh lemon juice
Lemonade Frosting*

1.  Preheat oven to 350 degrees.  Process chocolate in food processor until finely chopped.  Toss chocolate with 1 Tbsp flour; set aside.

2.  Beat butter and sugar at medium speed with an electric mixer until fluffy, about 5 to 6 minutes.  Add eggs, one at a time, beating well after each addition. 

3.  Whisk together 1 ½ cups flour, salt and baking soda; add to butter mixture alternately with milk.  Begin and end with flour mixture.  Beat at low speed until blended after each addition.  Add lemon zest and juice; beat for 1 minute.  Stir in chocolate.  Spoon batter into lined muffin pans, filling two-thirds full.  Bake 18-20 minutes or until cupcakes are firm but not dry.  Remove and cool completely on wire racks.  Top with Lemonade Frosting.

* Lemonade Frosting

½ cup (1 stick) unsalted butter, softened
2 tsp sea salt
5 cups powdered sugar, sifted and divided
1 Tbsp milk
1 Tbsp half-and-half
1 tsp vanilla extract
2 Tbsp fresh lemon juice
2 Tbsp lemon zest

1.  Beat butter and salt at medium speed with an electric mixer for 30 seconds or until smooth and creamy.
2.  Add half of powdered sugar, milk and half-and-half, beating until blended; scrape down sides of bowl.  Add remaining powdered sugar, vanilla, lemon juice and zest, beating until blended and stopping to scrape bowl as needed.  Beat mixture on high speed 5 to 6 minutes or until light and fluffy.

Strawberry Cupcakes

 from Sprinkles Cupcakes in Beverly Hills
Makes:  12 cupcakes
Hands-on time:  1 hour 20 minutes
Total time:  2 hours 20 minutes

2/3 cup halved fresh strawberries
¼ cup milk
1 tsp vanilla extract
½ cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
2 egg whites
1 ½ cups all-purpose flour, sifted
1 tsp baking powder
¼ tsp Kosher salt
Strawberry Frosting*

1.  Preheat Oven to 350 degrees.  Puree strawberries in food processor.  Combine with milk and vanilla; set aside.

2.  Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg and egg whites, one at a time, at medium speed.

3.  Whisk flour with baking powder and salt; add to butter mixture alternately with milk mixture.  Begin and end with flour mixture.  Beat at low speed after each addition.

4.  Spoon batter into lined muffin pans.  Bake 20 minutes or until tops are dry to the touch.  Remove and cool on wire racks.  Top with Strawberry Frosting.

* Strawberry Frosting                                                                                                                      
Puree ½ cup halved fresh strawberries in food processor.  Reserve 3 Tbsp puree; save extra for other uses.  Beat 1 cup (2 sticks) unsalted butter and 1/8 tsp Kosher salt at medium speed with an electric mixer until creamy.  Gradually add 3 ½ cups sifted powdered sugar at low speed until blended.  Add 1 ½ tsp vanilla extract and 3 Tbsp strawberry puree; beat just until blended, thick and creamy.

Roasted Red Pepper Soup

1 red pepper (roasted or pan fried until tender)
2-3 carrots
2 small zucchini
2 cans of diced tomatoes (w/oregano seasoning)
4 cups of chicken broth
1 cup of red wine
1 cup of cooked rice (brown or white)
1 lb of italian sausage (browned)
Italian Seasonings
Garlic powder
oregano
salt & pepper

Combine the roasted red pepper with the cans of tomatoes and red wine in a food processor and puree.  Meanwhile sautee the carrots for a few minutes in olive oil and add the chicken broth and zucchini. Add the pureed mixture and spices (to your taste) and simmer for 20-30 minutes. Add the sausage during the last 5 minutes. Fill each individual bowl with a 1/4 cup of rice and pour soup over top. Serves 4-6

Best Oatmeal Chocolate Chip Cookies EVER

If you've ever had these cookies from my house,  you know EXACTLY the ones I'm talking about.

Ingredients
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup butter, softened (salted or unsalted both work)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cups oats
1 1/2 cups chocolate chips (I've used 60% cacao and semi-sweet and they both taste great - I have to admit that butterscotch and white chocolate probably need much fewer chips, as they turn out pretty darn strong!)

Mix butter, sugars, eggs and vanilla until creamy.
Add flour, baking soda, baking powder, and salt until blended.
Fold in oats.
Stir in chocolate.

I do all of this with a stand mixer, but by hand would work too.

Drop 2 inches apart on baking sheet and bake at 350 for 11-13 minutes.

These might just change your life. 

you're welcome.

Tahini

(to use in Hummus)

1 cup sesame seeds

1/3-1/2 cup vegetable oil

1/4 tsp sesame seed oil

pinch kosher salt

Oven at 350 degrees, bake seeds for 5-10 minutes, tossing occasionally

After seeds are cooled, add the oils and seeds to the food processor and pulse to achieve desired consistency.

Hummus

Ingredients:

2 cups garbanzo beans - drained - reserve liquid

1/3 c tahini

1/4 c lemon juice

1 tsp salt

2 cloves garlic

1 Tbsp olive oil

Dress with:

a pinch of paprika

1 tsp fresh parsley

Directions:

Put all ingredients in food processor, pulse and add lemon juice or oil to achieve desired consistency.

Serve with homemade baked pita chips

Spicy Salsa

Ingredients

2 (14.5 oz) cans stewed tomatoes (or I used tomatoes from my garden and stewed those)

-side note: make sure to get rid of all the juice and seeds, or the consistency might be too thin

1/2 onion, finely diced

2 cloves of garlic

1/2 lime, juiced

1 teaspoon salt

fresh cracked pepper to taste

3/4 teaspoon crushed red pepper flakes

3/4 teaspoon cumin

1/2 teaspoon cayenne pepper

3/4 teaspoon chili powder

1 Tbsp Sriracha (or other hot chili sauce)

2 fresh jalepenos, chopped and seeded

3 Tbsp chopped fresh cilantro (I omitted this and it was delish!)

Directions
Place all ingredients into the food processor and pulse until you reach desired consistency.

Broccoli Salad

1 head broccoli (cut into bite-sized pieces)

6-8 slices bacon - turkey bacon works too (cooked and crumbled)

1/2 cup chopped red onion

1/2 cup golden raisins

8 oz sharp cheddar chunks (your preferred size)

1 cup mayo (not Miracle Whip)

1/2 c halved cherry tomatoes

2 Tbsp. white vinegar

1/4 cup sugar

salt and pepper to taste

Make dressing with vinegar, sugar, salt and pepper and toss over all ingredients. When well-coated, refrigerate or serve immediately.

Italian Market Meat Loaf

1 package (3 ounces) sun-dried tomatoes (dry-pack)
2 1/2 pounds 99 % lean ground turkey breast
1 cup chopped onion
1 cup fine bread crumbs made from Italian bread
1/2 cup grated fresh parmesan cheese
1/4 cup snipped fresh Italian parsley
1 can (8 ounces) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 Tbsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red currant jelly, melted

1. Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop.

2. Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 cup of the tomato sauce, egg, garlic, seasoning, salt and black pepper to turkey. Mix lightly but thoroughly. Shap meat mixture into loaf pan. Bake 1 hour.

3. Place jelly in microwave, uncovered, on high, 30-45 seconds or until jelly is melted and smooth, stirring after each 15-second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 minutes or until meat is no longer pink in center of loaf and internal temperature reaches 160 degrees.

Remove meat loaf form pan to serving platter; let stand 10 minutes before slicing.

Yields: 10 servings

...page 71 of The Pampered Chef "It's Good For You" cookbook.

Hummus

2 cups garbanzo beans; drained, reserve liquid
1/3 cup tahini (recipe for homemade tahini below)
1/4 cup lemon juice
1 tsp salt
2 cloves garlic
1 Tbsp olive oil (not EVOO) or vegetable oil

Combine all ingredients together in a food processor and mix to desired consistency.

Sprinkle a pinch of paprika and fresh parsley on top, if desired.

Homemade Tahini
1 cup sesame seeds
1/3-1/2 cup vegetable oil
1/4 tsp sesame seed oil
pinch kosher salt

Toast sesame seeds in the oven for 5-10 minutes on 350 degrees. Toss regularly.

Combine all ingredients in food processor until creamy and pourable.

California Wraps

1 large tomato, seeded and diced
6 tablespoons thinly sliced green onions with tops
1 medium ripe avocado, seeded
1 tablespoon reduced-fat sour cream
1/2 teaspoon lemon juice
1/8 teaspoon salt
6 (8 in) fat-free flour tortillas
6-12 large lettuce leaves
8 ounces thinly sliced reduced-fat deli smoked turkey
1 package (4 ounces) salad sprouts
6 tablespoons shredded reduced-fat cheddar cheese

1. Dice tomato and slice green onions. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Place avocado in bowl, mash. Stir in sour cream, lemon juice and salt.

2. Top each tortilla with a level scoop of avocado mixture; spread to within 1/4 inch of edge . Cover with one or two lettuce leaves, pressing lightly. Place one slice turkey over lettuce. Top evenly with 1/2 cup salad sprouts; sprinkle with 2 tablespoons tomato and 1 tablespoon each green onion and cheese.

3. Roll up each tortilla lightly. Cut each wrap diagonally in half.

Yield: 6 sandwiches

...from page 42 of "The Pampered Chef's It's Good For You cookbook.

Inside Out Chocolate Bundt Cake

1 (4oz) pkg chocolate instant sugar free pudding/pie filling mix
1pkg devil's food or chocolate cake mix
1 3/4 milk
1 (12oz) pkg semi-sweet chocolate chips
2 eggs
1c chopped pecans (optional)

combine pudding mix, cake mix, chocolate chips, milk and eggs in a very large bowl. (I just dump it all in kitchenaid mixer)
mix by hand until blended - about 2min fold in pecans
bake in greased bundt pan in preheated 350 degree oven for 50-55min, or until cake springs back when lightly pressed with finger.
cool for 30 min in pan, then remove
this cake doesn't need frosting, I justsprinkle powdered sugar and cocoa on top.
it would be fun to drizzle chocolate on plate.

submitted by Katie Krynicki

Thanks, Katie - can't wait to try it!!!

Featherlite Scones

3 c flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c cold butter
1 egg
1 c vanilla yogurt
1/2 tsp vanilla extract
2 tsp milk
sugar

1. In a bowl; combine flour, baking powder, baking soda, and salt. Cut in butter until it makes course crumbs.

2. Stir in egg, yogurt and vanilla until just combined.

3. Turn onto floured surface; knead 6-8x

4. Roll into 9" circle, cut into 8 wedges.

Place on ungreased baking sheet. Brush tops with milk, sprinkle with sugar.

425 degrees
12-15 minutes or until golden brown

Teriyaki Pork Stir-Fry

2/3 cup reduced-sodium soy sauce
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 teaspoons peeled, finely chopped fresh gingerroot
2 garlic cloves, pressed
1/4 teaspoon crushed red pepper flakes
1 pound boneless pork loin chops, cut into 1/8" strips
2 cups uncooked instant whole grain brown rice
1 medium red bell pepper, cut into 1/4" strips
6 ounces fresh snow peas, trimmed
1 bunch green onions with tops, cut into 1" pieces (about 6-8)
1 teaspoon sesame oil, divided
1 can (8 ounces) bamboo shoots, drained

1. In small bowl, combine soy sauce, brown sugar and cornstarch; whisk until blended. Finely chop gingerroot. Add gingerroot, garlic and red pepper flakes to soy sauce mixture.

2. Cut pork into 1/8" thick strips. Add pork to soy sauce mixture; toss to coat. Cover; refrigerate 15 minutes to marinate.

3. Meanwhile, cook rice in small saucepan according to package directions. Cut bell pepper into 1/4" strips; trim snow peas and cut green onions into 1" pieces.

4. Heat 1/2 teaspoon of the oil in a skillet over high heat until hot. Remove pork from marinade; add to skillet, reserving marinade. Stir-fry 1-2 minutes or until pork is no longer pink. Remove from skillet; keep warm.

5. Heat remaining 1/2 teaspoon oil in same skillet. Add bell pepper, snow peas and green onions. Stir-fry 2-3 minutes or until vegetables are crisp-tender. Return pork to skillet. Stir in reserved marinade and bamboo shoots. Bring to a boil. Cook and stir 1 minute or until sauce is thickened. Serve over rice.

Yields: 6 servings

Page 68 of the Pampered Chef, It's Good For You cookbook.