RECIPE OF THE DAY! ARTICHOKE CHEESE DIP

Quick and easy, hot artichoke dip with artichoke hearts.
Cheesy artichoke dip has become one of the most popular side dish around the world. It is a food regarded suitable for people following the vegetarian diet. Baking is the preferred method of preparing cheesy artichoke dip. It is popular dish of American cuisine. The cheesy texture of the cheesy artichoke dip sets it apart from others of its kind. A wonderful, rich appetizer, that is extremely delicious. ENJOY!!


Prep Time: 15 Minutes

Total Time: 40 Minutes

Makes: 2 1/2 cups

Makes: 40 servings


Ingredients:

1 (14-oz.) can artichoke hearts in water, drained, coarsely chopped

1 cup light sour cream

1/2 cup light mayonnaise

1/2 cup grated Parmesan cheese

2 tablespoons sliced green onions

1/2 teaspoon garlic powder

Dash hot pepper sauce


Direction:

1. Heat oven to 350°F. In medium bowl, combine all ingredients; mix well. Spread in ungreased 9-inch quiche dish, glass pie pan or shallow 1-quart casserole.

2. Bake at 350°F. for 18 to 24 minutes or until thoroughly heated. Serve warm with fresh vegetable dippers or crackers. Store in refrigerator.


Make-Ahead: TIPS:

1. Assemble the dip the night before; cover and refrigerate it. Just before serving, uncover the dip and bake it as directed in the recipe.

Microwave Option:

2. Combine the ingredients and transfer the mixture to a 1-quart microwave-safe casserole. Microwave on MEDIUM for 4 to 6 minutes, or until thoroughly heated, stirring once halfway through cooking time.


30 Calories 1 Serving (1 Tablespoon)

RECIPE OF THE DAY! GRANDMA'S HOMEMADE APPLE PIE

Grandma's all American Homemade Apple Pie!!

What a yummy pie, and so very easy! I remember going to grandma's house and smelling the aroma of a apple pie baking, I could not wait until it was done. I would eat myself sick by wanting more and more. I've made this many times and it all ways come out perfect. What a yummy pie, and so very easy! If I could give this pie 10 stars I would.. It's by far the best apple pie you will have ever make! Usually the first piece is a mess and then the juices run all over the pie pan. Not with this pie! And everyone will loved it!!

Thanksgiving apple pie is a tradition in my house. The smell of baking apples with cinnamon and nutmeg fills the house, making every one's mouth water. Try this for your holiday table, your friends and family will love you even more. I have been using grandma's recipe for the past 25 years.

Grandma's Homemade Apple Pie strikes again. So Yummy!! ENJOY!!!!!


Prep Time: 20 Min

Cook Time:50 Min

Ready In:1 Hr 10 Min

Recipe Yield 8 servings


Ingredients:

1/2 cup sugar

1/2 cup packed brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

8 cups thinly sliced pared apples

1 tablespoon lemon juice

1 Pastry for double-crust pie (9 inches)

1 tablespoon butter or margarine

1 egg white

Additional sugar


Directions:

1.In a small bowl, combine sugar, flour and spices; set aside.

2. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss well to coat.

3. Line a 9-in. pie pan with half the pastry.

4. Place apple filling into crust; dot with butter.

5. Roll out remaining pastry to fit top of pie. Cut a few slits in top to vent.

6. Beat egg white until foamy; brush over pastry.

7. Sprinkle sugar on top.

8. Bake at 375 degrees F for 35 minutes.

9. Increase temperature to 400 degrees F and bake 10-15 minutes more or until golden.


Tips:

Just a note to those who have had problems with pie's being to runny...make sure you start your pie with room temperature apples. Also, you must let the pie cool before cutting to allow the juices to thicken.

Be sure to use Granny Smith apples since they work the best for baking."


385 calories per serving-slice

RECIPE OF THE DAY! GRANDMA'S HOMEMADE PUMPKIN PIE

RECIPE OF THE DAY!GRANMAS HOMEMADE PUMPKIN PIE

This recipe I will show you how it's the best pumpkin pie I have ever had in my life. This pie is based on my Grandma's recipe that she has passed down to me, and now am sharing it with you. Grandma's pumpkin pie recipes make delicious pies that are perfect to serve on any occasion. Learn how to make pumpkin pie the old-fashioned way, from scratch.

Preparing the pumpkin filling from scratch does require a little extra effort, but compared to the taste of canned pumpkin,( which is ok to) the traditional homemade taste of these pies is worth it. They taste so good! You'll have to bake and judge for yourself.

Hope you enjoy it as much as my family does. This is a holiday favorite with a delicious taste. Bring Grandma's pie to your table, your friends and family will not believe that you made this pie your self wow them. Happy Holidays Everyone. ENJOY!!


Yield: 8 servings or 10 to 12 slices

Times:Prep time 40 min

Cook time 1 hr 0 min

Total:1 hr 40 min

Ingredients:

Crust:

3/4 cup all-purpose flour

1/2 cup cake flour

1 1/2 tablespoons granulated sugar

1/4 teaspoon baking powder

1/4 teaspoon fine salt

1/4 cup cold unsalted butter (1/2 stick), diced

1 large egg white

1/4 teaspoon apple cider vinegar

2 tablespoons ice water, plus more as needed

Vegetable cooking spray

Filling:

1 (15-ounce) can pumpkin puree

1 (12-ounce) can evaporated skim milk

3/4 cup dark brown sugar

2 large eggs, lightly beaten

1/4 teaspoon finely grated orange zest

2 tablespoons dark rum

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon fine salt

Serving suggestion: Wedges of apples, oranges, and pears, and a few cranberries


Directions:

To make the crust:

1. In a food processor, pulse the flours, sugar, baking powder, and salt until combined. Add the butter and pulse the mixture until it resembles cornmeal mixed with pea-sized bits of butter, about 10 times. Add the egg white, vinegar, and water, and pulse 1 or 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add a couple of teaspoons of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.

2. Lightly spray a 9-inch pie pan with oil. On a lightly floured surface, roll the dough into a thin disk, about 13 inches in diameter. Transfer the dough to the prepared pie pan and trim the edges, leaving about one inch hanging over the edge. Tuck the overhanging dough underneath itself to form an edge even with the rim. Flute the edge as desired. Freeze the crust for 30 minutes.

3. Preheat the oven to 400 degrees F. Line the crust with foil and fill with pie weights. Bake on the center rack until firm and just cooked, about 20 minutes. Reduce the oven temperature to 350 degrees F. Lift the foil to remove the beans, return to the oven, and bake until golden, about 10 minutes.

4. Meanwhile, make the filling. In a large bowl, whisk the pumpkin, evaporated milk, brown sugar, eggs, orange zest, and rum. In a small bowl, combine the cornstarch, cinnamon, ginger, nutmeg, and salt. Sift the dry ingredients over the pumpkin mixture and whisk until thoroughly blended.

5. Pour the filling into the prepared crust and bake until the filling is just set but not cracked, about 1 hour. Cool on a rack, serve warm or at room temperature.

6. This is a large serving (for comparison sake) - cut pie into 10 or 12 pieces instead of 8

275 Calories per serving

RECIPE OF THE DAY! CHERRY-APPLE CRISP

The ultimate gooey companion to vanilla ice cream, this easy-to-make crisp is loaded with tart dried cherries and apple slices, as well as apple cider, cinnamon and brown sugar. So delicious perfect for the hoilday... YUMMMY!!! ENJOY!


Makes 8 servings

Active Time: 20 minutes
Total Time: 1 hour 10 minutes


Ingredients

3 each large Granny Smith and Cortland or McIntosh apples (3 lb total), peeled, cored and sliced

3/4 cup each packed brown sugar and all-purpose flour

3/4 cup tart dried cherries

1/2 cup apple cider or juice

3/4 stick (6 Tbsp) butter, cut up

1/2 tsp ground cinnamon


Preparation

1. Heat oven to 350°F. Have ready a shallow 2-qt baking dish.

2. Mix apples, 2 Tbsp brown sugar, 1 Tbsp flour and the cherries in a large bowl. Transfer to baking dish; pour cider over apple mixture.

3. In same bowl combine remaining brown sugar, remaining flour, the butter and cinnamon until well blended. With pastry blender or fingers, mix until crumbly. Sprinkle evenly over the apples.

4. Bake 50 to 55 minutes or until top is browned and apples are tender when pierced. Place on a wire rack to cool. Serve warm or at room temperature.

Planning Tip: The apples and streusel can be prepared 1 day ahead. Refrigerate apples and streusel separately.


318 Calories Per Serving

RECIPE OF THE DAY! CHUNKY SAUCE WITH SPAGHETTI SQUASH

This recipe is deliciously deceiving: Instead of starchy strands of pasta, it’s made with piles of healthy spaghetti squash, which is easily made in the microwave while you sauté turkey sausage, zucchini and onion, and chiffonade basil to layer on top. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 30 minutes

Ingredients

1 spaghetti squash (4 1/2 lb)

1 pkg (1 1/4 lb) Italian turkey sausages, removed from casings

2 medium zucchini, quartered lengthwise, cut crosswise in 3/4-in.-thick slices

1 small onion, chopped

1 tsp chopped garlic

1 can (28 oz) diced tomatoes

1/4 cup basil leaves, thinly sliced

1/2 cup shredded Parmesan cheese

Preparation

1. Prick squash in a few places. Microwave on high 10 minutes; turn over; microwave 5 to 10 minutes more until tender when pierced.

2. Meanwhile, coat a nonstick skillet with nonstick spray. Heat over medium-high heat. Add sausage and cook, breaking up clumps, 5 minutes or until no longer pink.

3. Add zucchini, onion and garlic; sauté 4 minutes. Add tomatoes, reduce heat and simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in basil.

4. Cut squash in half. Discard seeds and loosen strands with a fork. Scrape strands into a large bowl; top with the sauce. Top servings with cheese.

161 Calories Per Serving

RECIPE OF THE DAY! POTATO AND FISH STEW

My mother has been making this soup for several years now. Stews for me are comfort foods and every time I makes this dish it reminds of my childhood. It is incredibly easy to make, given how tasty and how low in calories it is. Works well with white fish, I've used cod, tilapia, sole with good results. I also use clam juice some times, mmmmm... tasty. ENJOY!


Makes 6 servings

Active Time: 15 minutes
Total Time: 45 minutes

Ingredients

2 tsp olive oil

1 1/2 cups each chopped onions and thinly sliced carrots

3 large cloves garlic, minced

1 tsp fennel seeds (optional)

1/2 tsp each dried thyme, salt and pepper

2 1/4 cups water

1 can (14 1/2 oz) reduced-sodium chicken broth

2 lb (about 5 medium) all-purpose potatoes, peeled and cut into 1-in. chunks

1 can (14 oz) diced tomatoes

1 can (8 oz) tomato sauce

1 lb thawed frozen or fresh cod or scrod fillets, cut in 1-in. chunks

Preparation

1. Heat oil in a 4- to 5-qt pot over medium heat. Add onions and carrots; cook, stirring often, 5 minutes or until onions are translucent. Stir in garlic, fennel seeds, thyme, salt and pepper; cook, stirring, 1 minute or until fragrant.

2. Stir in water, broth and potatoes; bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.

3. Stir in tomatoes and tomato sauce; bring to a simmer. Stir in fish. Cover and simmer 5 minutes, or until fish is opaque at center.

253 Calories Per Serving

RECIPE OF THE DAY! ROAST PORK WITH CUMIN AND DRIED FRUIT

This moist flavorful roast, with its fruit filling and tangy glaze, has become a tradition at our family events. It's not tricky to prepare and is so impressive on the table. ENJOY!


Makes 8 Servings

Active Time: 15 minutes
Total Time: 1 hour 15 minutes

Ingredients

1 pkg (6 oz) mixed dried fruit, coarsely chopped (1 cup)

21/2 lb boneless pork loin

11/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

Preparation

1. Heat oven to 375ºF. Soak fruit in 1 cup boiling water for 15 minutes. You’ll need a small roasting pan and kitchen string.

2. Make a long cut down center of pork, not all the way through. Open like a book. Mix cumin, salt and pepper; sprinkle 1/2 tsp over cut surface.

3. Drain fruit; save liquid. Arrange fruit over one side of pork. Fold over other side to enclose filling. Tie in several places with kitchen string. Rub meat with rest of cumin mixture; place in pan.

4. Roast 50 minutes, or until a meat thermometer inserted in center registers 160ºF. Remove to cutting board; let rest 10 minutes.

5. Meanwhile, add fruit liquid to pan and stir over high heat to dissolve browned bits on bottom. Simmer 4 minutes to reduce slightly. Serve with pork.

316 Calories Per Serving

RECIPE OF THE DAY! SOUTHWESTERN SHRIMP DISH

Looking for something to make your taste buds crave for more? This southwest shrimp dish is what you want. If it is an impressive side dish that you require, then this dish is the answer. Stock up on plenty of bags of shrimp as you will want to make this southwest shrimp time and again. What is more sinful than not trying out this sinfully delicious southwest shrimp dish. Start right away! ENJOY!

Makes 4 Servings

Active Time: 15 minutes
Total Time: 15 minutes


Ingredients

1 lb large peeled cooked shrimp

1 cup diced jicama

1/2 cup mild salsa (preferably refrigerated fresh)

1 Tbsp olive oil

1/3 cup chopped cilantro

1/4 tsp ground cumin

1 ripe avocado, sliced

Serve with: warm corn or flour tortillas, lime wedges

Preparation

1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.

2. Add avocado; gently toss to mix. Roll up in warm tortillas if desired. Serve with lime wedges.

218 Calories Per Serving

RECIPE OF THE DAY! SWORDFISH WITH TABBOULEH & CUCUMBER DILL SAUCE

This easy healthy recipe is full of bold flavors and taste. The Tabbouleh I has lots of rich flavors in it self added with the dill sauce is a added bonus to your taste bubs. ENJOY!


Makes 4 steaks

Active Time: 20 minutes
Total Time: 1 hour
379 Calories Per Serving


Ingredients

TABBOULEH

1 box (5.25 oz) tabbouleh (taboule) mix

1 tsp grated lemon peel

1/4 cup lemon juice

1 medium tomato, seeded, chopped

1/2 large cucumber, seeded, diced

CUCUMBER-DILL SAUCE

1 cup plain lowfat yogurt

1/2 large cucumber, peeled, seeded and chopped

1/4 cup lightly packed dill sprigs, chopped

2 tsp minced garlic

1/4 tsp salt Four 3/4-in.-thick swordfish steaks (6 to 8 oz each)

Olive oil cooking spray

1/2 tsp salt

1/4 tsp pepper

Preparation

1. Tabbouleh: Cook mix as package directs. When cool, add remaining ingredients and stir to mix. Let stand at least 30 minutes to blend flavors.

2. Sauce: Mix ingredients in a bowl.

3. Heat outdoor grill, grill pan or broiler.

4. Coat fish with cooking spray; season with salt and pepper.

5. Grill fish, turning over once, about 8 minutes until barely opaque when pierced in thickest part. Serve fish with the sauce and tabbouleh alongside.

379 Calories Per Serving

RECIPE OF THE DAY! POTATOES TWICE-BAKED

After finding out that my Potassium levels where very low, I will be doing a few Potassium rich Foods this week. And I have been doing a lot of reading on this, and potatoes are one of the high potassium rich foods. This recipe is delicious and so full of flavors. ENJOY!

Makes 6 servings

Twice-Baked Potatoes
Active Time: 20 minutes
Total Time: 1 hour 40 minutes

Ingredients

6 medium (5 oz each) Yukon Gold potatoes

6 large shallots, sliced 1/8 in. thick

Nonstick spray

1/2 cup milk

1 tsp salt

1/2 cup reduced-fat garlic and herb cheese spread

1 cup shredded Colby or Cheddar cheese

Garnish: finely chopped parsley and red bell pepper

Preparation

1. Heat oven to 400°F. You’ll need a rimmed baking sheet coated with nonstick spray. Prick each potato a few times with a fork. Place on 1 side of baking sheet. Scatter shallots in an even layer on other side. Coat shallots with spray.

2. Bake 25 minutes, tossing shallots once, or until golden; remove. Continue baking potatoes 35 minutes or until soft.

3. When cool enough to handle, cut potatoes in half. Scoop insides into a medium bowl. Mash until smooth, adding milk a little at a time. Beat in salt and cheese spread, then Colby cheese. Stir in half the shallots. Spoon into skins.

4. Decrease oven temperature to 375°F; return potatoes
to rimmed baking sheet. Bake 15 minutes or until hot. Sprinkle with remaining shallots. Transfer to serving platter; garnish.

255 Calories Per Serving

RECIPE OF THE DAY! SOUTHWESTERN SHRIMP

This dish will wow your friends and family, with it's bold and tasty flavors. And impress them with this low calorie meal. Great for a summer meal. ENJOY!


Makes 4 Servings

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients

1 lb large peeled cooked shrimp

1 cup diced jicama

1/2 cup mild salsa (preferably refrigerated fresh)

1 Tbsp olive oil

1/3 cup chopped cilantro

1/4 tsp ground cumin

1 ripe avocado, sliced

Serve with: warm chick peas or tortillas chips, lime wedges

Preparation

1. Put shrimp, jicama, salsa, oil, cilantro and cumin in a medium bowl; toss to mix.

2. Add avocado; gently toss to mix. Serve with warm chick peas or tortillas chips garnish with lime wedges.

218 Calories Per Serving

RECIPE OF THE DAY! LOW CALORIE ICE CREAM SANDWICHES

This is a favorite with both Adults & Kids. Your kids will enjoy helping you make this ice cream sandwich.

Makes 1 Ice Cream Sandwich

1/3 cup slightly softened strawberry ice cream or any ice of your choice ( I use low fat ice cream)

Chocolate or vanilla pizzelles or chocolate or butter wafer cookies

PREPARATION;

Sandwich 1/3 cup slightly softened strawberry ice cream between chocolate or vanilla pizzelles or chocolate or butter wafer cookies. Freeze 1 hour or until firm.

1 sandwich 132 Calories