Eggplant Pizza Chips

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 eggs
1 Tbsp. water
1/4 tsp. black pepper
1 1/4 c. Italian-flavored bread crumbs
1 large eggplant, peeled and cut into 1/4 inch rounds
Nonstick cooking spray
2 c. light spaghetti sauce
1/2 c. (2 oz.) shredded reduced-fat mozzarella cheese

Directions:
Preheat oven to 350 degrees.  In a shallow bowl, beat the egg with water and pepper.  Place the bread crumbs in another shallow dish.  Line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.

Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely.  Place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray.  Bake for 15 minutes, then turn the slices over and spray the other side with nonstick cooking spray; bake for 15 more minutes.

Remove from the oven and place about 1 Tbsp. spaghetti sauce on each.  Sprinkle evenly with mozzarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.

Mexican Beef Stuffed Peppers

(Courtesy of Taste of Home)

Ingredients:
4 medium green or sweet red peppers
1 lb. ground beef
1 pkg. (8.8 oz.) ready-to-serve Spanish rice mix
2 c. (8 oz.) shredded Colby-Monterey Jack cheese, divided
1 1/2 c. salsa
1 Tbsp. hot pepper sauce
1 c. water
2 Tbsp. minced fresh cilantro

Directions:
Cut tops off peppers and remove seeds; set aside.  In a large skillet, cook beef over medium heat until no longer pink; drain.

Stir in the rice, 1 1/2 c. cheese, salsa and pepper sauce.  Spoon into peppers.  Transfer to a 5 qt. slow cooker.  Pour water around peppers. 

Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Frozen Dog Treats

(Courtesy of sharonmcconnell.hubpages.com)

Ingredients:
32 oz. plain nonfat yogurt
1 ripe banana
1 Tbsp. peanut butter
15 Pupperoni dog treats or other brand
15 (3 oz.) disposable cups such as Dixie

Directions:
Process the first 3 ingredients in a food processor or blender until smooth.  Distribute evenly into cups.  Cut off 1/3 of each Pupperoni treat and reserve for a small treat for your dog later.  Carefully place the large piece of the treat into the center of the yogurt mixture.  Place all cups on a cookie sheet and freeze for several hours.

Once frozen, put them all in a gallon size resealable container.  When ready to serve, remove cup and watch your dog enjoy.

Note~ You can substitute duck or chicken jerky treats for the Pupperoni.  You can omit the dog treat if you want.  Also you may use Greek yogurt for extra protein.  You may want to feed these to the dogs outside as they can be a bit messy.

M&M Cream Cheese Cupcakes

(Courtesy of Carla Hall)

Ingredients:
2 1/4 c. all-purpose flour, plus more for dusting
1 Tbsp. baking powder
1 tsp. salt
1 3/4 c. granulated sugar
6 Tbsp. butter, room temperature, plus more for greasing
2 c. buttermilk
3 eggs
2 tsp. vanilla extract
1 c. milk chocolate M&Ms, plus more for topping
FROSTING:
16 oz. cream cheese, softened
12 Tbsp. butter, softened
4 c. confectioner's sugar
1/4 c. maple syrup

Directions:
Preheat oven to 350 degrees.  Prepare 2 (12 count each) muffin tins with cupcake liners.

In a large mixing bowl, whisk together the first 4 ingredients.  Beat in butter until fully incorporated.

In another bowl or large liquid measuring cup, whisk together the buttermilk, eggs and vanilla.  Pour the liquid into the dry mix and stir to combine, making sure not to overwork the batter.  Fold in 1 c. M&Ms.  Divide the mixture between the muffin tins and bake for 12-15 minutes, until the cake is golden brown.  Cool in the pan for 10 minutes then remove from pan and transfer to a rack to cool completely.  Decorate top of cupcake with frosting and garnish with M&Ms.

To make the frosting: in a large bowl, beat together the cream cheese and butter until lightly and fluffy.  Add the confectioner's sugar and mix until fully incorporated.  Stir in the maple syrup and salt until combined.

Tip: For a more tender cake, mix the butter into the flour prior to adding the wet ingredients.

Marmacello Pasta

(Courtesy of Rachel Ray)

Ingredients:
1 lb. spaghetti or linguine
Salt
3 Tbsp. extra-virgin olive oil
4 garlic cloves, finely chopped
2 pinches crushed red pepper flakes
1/2 c. dry white wine
Zest of 2 lemons
1 lemon, juiced
1/2 c. heavy cream 
Handful of flat-leaf parsley, chopped
1 c. fresh basil (20 leaves), shredded
Freshly grated Parmigiano-Regianno or Prcorino Romano cheese, for topping the pasta

Directions:
Bring a large pot of water to a boil.  Add the pasta and salt the water liberally.  Cook the pasta until al dente, 6-7 minutes.

When the pasta cooks, heat a deep skillet over low heat and add the oil.  When the olive oil is warm, add the garlic and red pepper flakes.  Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.  When the cream is warmed through, whisk the lemon juice into the sauce and season with salt, drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.  Toss with the parsley, basil and a couple handfuls of the grated cheese, then serve immediately.  Pass around the extra cheese at the table.

Pizza Dough

(Courtesy of Rachel Ray)

Ingredients:
1 c. warm water (105-115 degrees)
1 tsp. honey
2 1/4 tsp. active dry yeast
3 c. (or more) all-purpose or bread flour
1 3/4 tsp. coarse salt
2 Tbsp. extra-virgin olive oil, plus more for oiling bowl

Directions:
Mix the warm water and honey in a liquid measuring cup until the honey dissolves.  Sprinkle with the yeast and let the mixture stand until foamy, about 5 minutes.  Meanwhile, using a food processor, pulse the flour and salt to mix.

Pour the yeast mixture and 2 Tbsp. extra-virgin olive oil over the flour mixture.  Process until the dough comes together in a sticky ball, about 20-30 seconds.

Turn out the dough onto a floured work surface and knead, using the heel of your hand, until smooth and elastic, about 5 minutes.

Lightly oil a large bowl; add the dough, turning to coat.  Cover the bowl tightly with plastic wrap.  Let the dough stand in a warm, draft-free area until doubled in size, about 1 hour.

Punch the dough down, then turn onto a cutting board.  Using a knife, quarter the dough.

Shape 1 dough wedge roughly into a ball.  Place the dough ball on the work surface and cup your hand lightly over it.  Rotate your hand counterclockwise, letting the dough roll on the work surface.  Continue until the surface of the dough is smooth.  Repeat with the remaining dough wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid.  Refrigerate for 10-48 hours (the dough will continue to rise).  Let the dough sit at room temperature for 1 hour before shaping, or freeze for up to 2 weeks.  Let the frozen dough sit at room temperature for 2 hours before shaping.

Turn out 1 ball of dough onto a lightly floured work surface.  Press it out on the work surface into a 9 inch rough, a long rectangle or an oval.  Repeat with the remaining dough balls.  To make 3-4 inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

Apple Pie Jam

(Courtesy of colombusfoodie.com)

Ingredients:
4 c. tart apples, chopped
1 1/2 Tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 box (1 3/4 oz.) dry pectin
1 tsp. butter

Directions:
Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 c. line (with the apples in it).  Put into a heavy saucepan.  Add pectin, butter, spices and lemon juice.  Bring to a boil.

Add sugars and bring back to a full rolling boil and boil for 1 minutes, stirring constantly.  Remove from heat and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4 inch headspace.  Put on lids and process in water bath for 10 minutes.

Ravioli with Snap Peas and Mushrooms

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese ravioli
1 lb. fresh sugar snap peas, trimmed
1 Tbsp. butter
1/2 lb. sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 c. fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage
1 tsp. grated lemon peel
1 tsp. lemon-pepper seasoning
1/4 tsp. white pepper
1/4 c. shredded Parmesan cheese
1/4 c. hazelnuts, coarsely chopped and toasted

Directions:
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.

Note~ 
To toast nuts, spread in a 15x10 baking pan.  Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Apple Cider Margarita

(Courtesy of howsweettreats.com)

Ingredients:
1 oz. Grand Marnier
1 oz. gold tequila
5-6 oz. sweet apple cider
Orange segments and apple slices
Cinnamon
Cane sugar
Coarse sugar
Cinnamon sticks

Directions:
Add a few spoon fulls of cane sugar, coarse sugar and cinnamon to a plate.  Run an orange segment around the edge of the glass, then press into the cinnamon sugar mixture to coat the rim.  Add a few orange slices to the bottom of the glass, fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix.  Garnish with apple slices and cinnamon sticks.  Enjoy.

Ham and Penne Milano

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) penne pasta
2 2/3 c. frozen broccoli florets
2 garlic cloves, minced
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 can (14 1/2 oz.) reduced-sodium chicken broth
1/4 c. 2% milk
1 1/2 lb. boneless fully cooked ham, julienned
1 jar (7 1/2 oz.) roasted sweet red peppers, drained, julienned
2/3 c. grated Parmesan cheese
1/2 c. chopped walnuts
1 tsp. pepper

Directions:
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

Meanwhile, in a large skillet, saute garlic in butter for 1 minute.  Stir in flour until blended; gradually add chicken broth and milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in the ham, red peppers, cheese, walnuts and pepper.

Drain pasta and broccoli.  Add ham mixture; toss to coat.

Bunny Pops

(Courtesy of Ladies Home Journal)

Ingredients:
Vegetable cooking spray
10 c. crisp rice cereal
2 pkgs. (10 oz. each) marshmallows
6 Tbsp. butter
1 lb. semisweet chocolate, melted
1 1/4 lb. white chocolate, melted
Red food coloring
30 popsicle sticks

Directions:

Place cereal in a large bowl coated with cooking spray; set aside. Melt butter in a medium saucepan over medium heat and add marshmallows. Stir until smooth. Pour over cereal and stir to combine. Spread out in prepared pan and press firmly to flatten. Let stand until cool, about 1 hour. Trim edges and cut into 30 3-by-1-1/4-inch bars. Push a popsicle stick through one narrow end of each bar.

Using an offset spatula, spread a thin layer of white chocolate over tops of 15 bars. Repeat, using semisweet chocolate for remaining 15 bars. Transfer to a baking sheet and refrigerate until set, about 20 minutes. Place a wire rack over another baking sheet. Dip the white bars in white chocolate and the semisweet bars in semisweet chocolate; place on rack, allowing excess chocolate to drip off bars. Refrigerate until firm, about 20 minutes. Makes 30 pops.

To paint faces on bars:

Add 1 or 2 drops of food coloring into remaining white chocolate and stir to combine. Using the tip of a wooden skewer or a paintbrush, dip in pink chocolate, then paint ears and nose on bars. Use semisweet chocolate and white chocolate to make eyes. Refrigerate until firm, about 30 minutes. (Can be made ahead. Store in an airtight container, in a single layer, in the refrigerator up to 2 days. Serve cold or at room temperature.)

Drunken Peeps Cupcakes

(Courtesy of ohbiteit.com)

Ingredients:
1 box. strawberry cake mix
1 peep per cupcake
1 c. rum (vanilla or cran-cherry rum work well)
1 container white frosting
Malted robin eggs- 1 for each cupcake and a handful of crushed crumbs for the topping

Directions:
Prepare the cake batter according to package instructions but substitute the water with the rum.  Fill each cupcake liner 3/4 full and drop in 1 whole robin egg.

Bake at 350 degrees for 12 minutes or until they are firm.  When they are baking, crush up some robin eggs in a ziploc bag for the topping.

Once the cupcakes have cooled, frost them and sprinkle with robin egg crumbs.  Place the peeps on top of the frosting in a drunken and shameful position.  

Herbed Chicken and Tomatoes

(Courtesy of McCormick)

Ingredients:
8 oz. pasta, such as spaghetti or linguine
1 1/2 tsp. basil leaves
1 1/2 tsp. garlic powder
1 tsp. crushed rosemary
3 Tbsp. flour, divided
1 1/2 lbs. thin-sliced boneless, skinless chicken breasts
2-3 Tbsp. vegetable oil, divided
1 small onion, finely chopped
1 can (14 1/2 oz.) petite diced tomatoes, drained
1 1/2 c. unsalted chicken stock
2 Tbsp. fat-free half-and-half

Directions:
Cook pasta according to package directions.  Drain well.  Meanwhile, mix seasonings in shallow dish.  Reserve 2 teaspoons.  Stir 2 Tbsp. flour into remaining seasoning mixture in dish.  Coat chicken in seasoned flour.  Discard any remaining seasoned flour.

Heat 1 Tbsp. oil in a large skillet on medium heat.  Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through.  Add additional 1 Tbsp. oil as needed.  Remove chicken from skillet; keep warm.

Heat remaining 1 Tbsp. oil in skillet.  Add onion; cook and stir 3 minutes or until softened.  Stir in 1 Tbsp. flour.  Add tomatoes, stock and reserved seasoning mixture; bring to a boil, stirring occasionally.  Reduce heat to medium-low; simmer 5 minutes.  Stir in half-and-half.  Return chicken to skillet; cook until heated through.  Serve with pasta.

Ginger and Mustard Hibachi Sauces

(Courtesy of topsecretrecipes.com)

Mustard Sauce (for chicken and beef)
Ingredients:
1/4 c. soy sauce
1/4 c. water
2 tsp. Oriental mustard (found in the international/Asian food section of the supermarket- I used Chinese mustard)
2 tsp. heavy cream (or heavy whipping cream)
1/2 tsp. garlic powder

Directions:
Combine all ingredients in a small bowl and mix until well combined.  Chill before serving.

Ginger Sauce (for vegetables and seafood)
Ingredients:
1/4 c. chopped onion
1/4 c. soy sauce
1 clove garlic, minced
1/2 c. gingerroot (a slice about the thickness of a nickel or two), peeled and chopped
Juice of 1/2 lemon (2 Tbsp.)
1/2 tsp. sugar
1/4 tsp. white vinegar

Directions:
Combine all ingredients in a blender and blend on low speed for 30 seconds or until the gingerroot and garlic have been pureed (I strained it into a bowl so it would be smooth).  Chill before serving.

Garlic-Citrus Grilled Corn

(Courtesy of First for Women)

Ingredients:
1/2 c. light butter with canola
2 Tbsp. fresh flat-leaf parsley, chopped
2 tsp. finely grated lemon zest
2 tsp. finely grated lime zest
2 tsp. finely grated orange zest
2 cloves garlic, finely chopped
8 ears corn, husked and cut in half

Directions:
Heat grill to medium.  In a small bowl, combine butter, chopped parsley, citrus zest and chopped garlic.

Grill corn 8 minutes or until tender, brushing with 1/2 butter mixture and turning occasionally.  Serve with remaining butter mixture.

Never-Fail Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1 1/2 c. fat-free milk
1/2 c. fat-free milk
1/2 c. shredded reduced-fat cheddar cheese
1 3/4 lb. potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions:
In a small nonstick skillet, melt butter.  Stir in the flour, salt and pepper until smooth; gradually add milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce.  Repeat layers.

Cover and bake at 350 degrees for 50 minutes.  Uncover, bake 10-15 minutes longer or until bubbly and potatoes are tender.

Basic Green Monster Smoothie

(Courtesy of theluckypennyblog.com)

Ingredients:
1 frozen banana
1- 1 1/4 c. unsweetened vanilla almond milk
Couple large handfuls of baby spinach
Optional add ins:
1/4 tsp. vanilla extract
1 Tbsp. peanut butter
1/2 c. frozen berries

Directions:
Add banana and almond milk and any optional add in's to blender.  Add spinach to fill the blender loosely packed.  Blend until creamy and flakes of green are completely blended 3-5 minutes.  

Chicken Marsala

(Courtesy of Better Homes and Gardens)

Ingredients:
4 small (12 oz. total) boneless, skinless chicken breast halves
Nonstick spray coating
1 1/2 c. sliced fresh mushrooms
2 Tbsp. sliced green onion
2 Tbsp. water
1/4 tsp. salt
1/4 c. dry Marsala or dry sherry

Directions:
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap.  Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness.  Remove plastic wrap.  Repeat with remaining chicken breast halves.

Spray a large skillet with nonstick cooking spray.  Preheat skillet over medium heat.  Add 2 chicken breast halves.  Cook over medium heat for 2-3 minutes or until tender and no pink remains.  Transfer to a platter, keep warm.  Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water and salt to skillet.  Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minute).  Add Marsala or dry sherry to skillet.  Heat through.  Spoon vegetables and sauce over chicken.  

Peanut Butter Gooey Easter Bars

(Courtesy of two-in-the-kitchen.com)

Ingredients:
1 c. (2 sticks) butter, softened
1 c. brown sugar
1 c. peanut butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 1/4 c. flour
1 bag (10 oz.) springtime chocolate chips or regular chocolate chips, divided
3/4 c. sweetened condensed milk
1 c. Easter peanut butter M&Ms

Directions:
Preheat oven to 350 degrees.  Foil and spray a 9x13 pan with baking spray.

In a large mixing bowl, cream together the butter and sugar.  Mix in the peanut butter until blended.  Add the eggs, mixing one at a time.  Mix in the vanilla.

In a medium bowl, sift together the salt, baking powder, cinnamon and flour.  Add the flour mixture to the peanut butter mixture in 3 additions, mixing each time until blended.

Stir in the chocolate chips, reserving 1/2 c. for later.

Using half of the batter, drop several spoonfuls of the batter in the pan and spread and flatten evenly.  Evenly pour the condensed milk on top and sprinkle the remaining half cup of chocolate chips over that.  Using hands, flatten the remaining batter evenly over the top until the top is covered with dough.  Press the peanut butter M&M eggs all over the top of the dough.

Bake in the oven for 30-35 minutes or until the edges have slightly browned, the center no longer jiggles and a toothpick inserted comes out fairly clean.

Remove from the oven and allow to cool for at least a half hour before slicing into it.  Slice and serve.

Tator Tot Sausage Egg Bake

(Courtesy of themeltedspatula.com)

Ingredients:
1 lb. cooked sausage
4 eggs, beaten
2 1/2 c. frozen tator tots
2 1/2 c. shredded cheddar cheese

Directions:
Preheat the oven to 350 degrees.  Spray a 8x8 or 9x9 baking dish with nonstick cooking spray.  

Add tator tots to the dish (don't crowd them together, try leaving some space between the tator tots).

Beat the eggs in a bowl and pour them over the top of the tator tots.  Add cooked sausage.  Add cheese on top of the sausage.  Cover with aluminum foil and bake for 35 minutes.  Serve warm.  Refrigerate leftovers.

Country Club Chicken

(Courtesy of www.kayotic.nl)

Ingredients:
1 lb. spaghetti
4 chicken breasts
1 large onion
7 oz. mushrooms
2 cans concentrated cream of mushroom soup
4-5 slices bacon
1/4 c. dry white wine
2/3 c. sharp cheddar
1 apple
Butter or oil
Salt and pepper
Bacon and parsley for garnish, if desired

Directions:
Mince the onion.  Clean and slice the mushrooms.  Set aside.  Peel (or wash it really well) and mince the apple (recommend using golden delicious).

Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon in a skillet and don't clean out the fat afterwards.  Remove the bacon to a sheet of paper towel to drain and set aside.  

Add a bit of butter and quickly brown the chicken breasts on both sides.  Transfer them to a casserole dish.

Cook the onion in the bacon fat for 1-3 minutes until softened.  Add the mushrooms and cook for 1-3 minutes.  Add the apple and cook for 3-4 minutes more.

Season with a pinch of salt and pepper then crumble the bacon and add to the mushroom mixture.  Pour in the white wine.  Add the soup and stir together.  Add the shredded cheese.  Pout it over the chicken breasts.

Place the casserole in a 350 degree oven for 25-30 minutes or until the chicken is tender and the sauce is hot and bubbly.  

While the casserole is baking, cook the spaghetti according to package directions.  

Cheddar Ale Soup

(Courtesy of Carr Valley)

Ingredients:
1 Tbsp. butter
1/2 c. chopped onion
1 tsp. minced garlic
1 tsp. Worcestershire sauce
1 1/4 c. 1 year cheddar cheese, shredded
3/4 c. garlic cheddar cheese, shredded
1 can (14.5 oz.) chicken broth
3 Tbsp. cornstarch
2 c. half and half
12 oz. light beer

Directions:
Melt the butter in a 4 1/2 qt. soup pot over medium heat.  Add the onion, garlic and Worcestershire sauce and stir well.  Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol.  Add the chicken broth and bring the soup back to a boil.  Lower the heat to medium-low and simmer for 15 minutes.

Combine the cornstarch with 3 Tbsp. water and stir until smooth.  Set aside.

Add the half and half and shredded cheeses to the soup.  Stir constantly until the cheese melts.  Stir in the cornstarch mixture.  Stir constantly until the soup is thick, about 2 minutes.  Serve garnished with bacon bits or croutons if desired.

If desired, process soup in food processor to make the texture smooth.

Italian Soup

(Courtesy of Midwest Living)

Ingredients:
12 oz. mild Italian sausage links
1 large onion, chopped (1 cup)
1 can (28 oz.) diced tomatoes, undrained
1 can (15-16 oz.) kidney beans, rinsed and drained
3 c. water
1 can (14.5 oz.) reduced-sodium chicken broth
3 stalks celery, sliced
3 medium carrots, peeled and chopped
1 c. chopped broccoli
1 Tbsp. dried parsley
2 tsp. instant beef bouillon granules or 2 beef bouillon cubes
1 tsp. chopped garlic
1/2-1 tsp. dried Italian seasoning
1/4-1/2 tsp. ground black pepper
1/4-1/2 tsp. crushed red pepper 
Shredded Asiago or Parmesan cheese
Toasted garlic bread, optional

Directions:
Remove sausage from casings and crumble into a 4-5 quart Dutch oven.  Cook sausage and onion until meat is browned and onion is tender.  Drain off fat.

Add undrained tomatoes, beans, the water, broth, celery, carrots, broccoli, dried parsley, bouillon, garlic, Italian seasoning and peppers to Dutch oven.  Bring to boiling.  Reduce heat and simmer, covered 25-30 minutes or until carrots are tender.

Serve in bowls topped with cheese.  Serve with garlic bread, if desired.

Fortune Cookies

(Courtesy of Krystina Castella)

Ingredients:
1 c. plus 2 Tbsp. all-purpose flour
1 c. confectioners' sugar
1/8 tsp. salt
4 large egg whites
5 Tbsp. butter, melted and cooled
3 Tbsp. heavy cream
1 tsp. vanilla extract
12 fortunes printed with a printer or hand written on assorted paper
Royal icing (optional)- see below for recipe
1/4 c. assorted colored sugars (optional)

Directions:
Preheat oven to 225 degrees.  Draw 5 inch circles on parchment paper and use it to line a cookie sheet.  Ready a wide bowl.

Combine the flour, confectioners' sugar and salt in a small bowl; set aside.

Beat the egg whites for about 30 seconds, until blended.  Stir in the butter, cream and vanilla.

Gradually add the flour mixture, stirring until well mixed.

Spoon 1/2 to 1 Tbsp. of the batter into the center of each circle.  With the back of a spoon, spread the batter to fill the circles.  Bake for 17-20 minutes, until the cookies begin to color but are not golden.  Remove from the oven.

Working quickly, with a spatula lift a cookie from the cookie sheet.  Place a fortune in the center and fold the circle in half, pinching the edge together to form a semicircle.  Bend the semicircle in the center over the edge of the prepared wide bowl.  Set on a plate to harden.  Repeat with the remaining cookies.  Dip the closed ends of the cookies into the icing and sprinkle with the colored sugars (optional).

Royal icing:
3 large egg whites
4 c. confectioners' sugar
1 Tbsp. vanilla extract
1 Tbsp. water

Directions:
Beat the egg whites, confectioners' sugar, vanilla and water with an electric mixer on low speed until blended.  Increase the speed to high and beat until stiff, glossy peaks form.  Add more confectioners' sugar or water to achieve the desired consistency.

Cookie Cups with Cream and Raspberries

(Courtesy of Krystina Castella)

Ingredients:
1 1/4 c. all-purpose flour
1/3 c. almonds
2 Tbsp. sugar
1/2 c. (1 stick) butter, cubed
2 large egg yolks
1 tsp. almond extract
1 Tbsp. cold water
FILLING:
1 1/2 c. heavy cream
1 tsp. vanilla extract
1 c. granulated sugar
1 c. raspberries

Directions:
Put the flour, almonds and 2 Tbsp. sugar in a food processor or blender and pulse until finely ground.

Add the butter and pulse 4-6 times, until the butter is incorporated.

Combine the egg yolks, almond extract and water in a small bowl, then add to the flour mixture and pulse until the mixture forms a ball.  Form the dough into 2 disks, wrap in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 400 degrees.  Butter and flour the back side of a cupcake pan.

Remove the dough from the refrigerator.  If it is too hard to roll out, let it sit for a few minutes.  Roll the dough out on a floured surface to 1/8 inch thick.  Using a 5 inch round cookie cutter (or a drinking glass), cut out into circles.

Drape the circles over the cups of the inverted muffin pan.  Bake 6-8 minutes or until golden.  Let cool on the pan.

Combine the heavy cream, vanilla extract and 1 c. granulated sugar in a large bowl.  Beat with an electric mixer until thick.  Dollop it into the cookie cups.  Top with berries.  Serve on a plate with a spoon.