Fiesta Egg Casserole

Aunt Sue Knight's recipe

10 eggs
2 c (8 oz) shredded Monterrey Jack cheese
2 c (8 oz) shredded Cheddar cheese
2 c small curd cottage cheese

Preheat oven to 350. Butter 13x9 dish. Beat eggs in large bowl. Stir in cheese, and remaining ingredients & mix well. Pour into dish. Bake until edges are golden brown & center is set, 35-40 minutes. Serve with salsa.

White Chocolate Fondue

3 c whipping cream
1/2 c sugar
1/4 c white creme de cacao
1 1/2 t vanilla extract
12 oz white chocolate, chopped

1. In a heavy saucepan (lg) combine w. cream & sugar over med heat. Stirring frequently, bring mixture to a boil.
2. Reduce heat to med-low & simmer about 25 minutes or until liquid has been reduced to 2 c.
3. Remove from heat. Stir in creme de cacao & vanilla. Add white chocolate; stir until melted. Serve warm or store in a microwavable safe container in fridge.

Peppermint Fondue

2 1/2 c light cream (half & half)
1 c powdered sugar
6 t all-purpose flour
    Peppermint extract to taste
1-2 drops red food coloring

1. Put cream & sugar into a saucepan & heat gently until almost boiling
2. Blend flour smoothly with 1 T water, add to cream & continue to heat, stirring all the time until thickened.
3. Add extract & food coloring, then pour into a fondue pot & serve hot with mini chocolate cakes.

Dulce de Leche Caramel Fondue

14 oz sweetend condensed milk
1 c wrapped caramels
1 t vanilla extract

1. Heat condensed milk in fondue pot. Set at simmer or medium temperature.
2. Unwrap caramels; add caramels and vanilla to condensed milk.Stir constantly until melted.
3. To serve, set fondue pot at warm or lowest temperature; stir occasionally.

Makes 1 1/2 c.

Creamy Marshmallow Fondue

1 c sugar, divided
1/3 c water
20 regular marshmallows
3 egg whites
3 T water
2 T light corn syrup
1/4 t cream of tartar
1 t clear vanilla extract

In a heavy lg saucepan, combine 2/3 c sugar & 1/3 c water. Stirring frequently, bring to a boil over high heat. Remove from heat. Add marshmallows; stir until melted. Cover & set aside.
in top of a double boiler combine remaining 1/3 c sugar, egg whites, 3 T water, corn syrup, & add cream; stir until mixture is smooth. Stir in vanilla.
Serve warm or transfer to microwavable safe container. Store in airtight container in fridge.

3 c

Kahlua Chocolate Fondue

1 t butter
2 sq semi sweet chocolate
1 pt marshmallow creme
1/2 c Kahlua

Melt butter & chocolate in fondue pot. Add marshmallow creme & Kahlua; heat, stirring until blended & smooth.
Serve with apple chunks, pear, banana, pineapple, sponge/pound cake cubes.

recipegoldmine.com

Aunt Joanie's Fiesta Dip

8 oz fat free cream cheese
8 oz fat free sour cream
1 packet Fiesta Ranch dip
1 T Horseradish
1 T Worcestershire sauce
1 T cumin
1 T minced garlic
1 small can green chiles

Combine cream cheese, sour cream, horseradish, Worcestershire, and Ranch seasoning until blended. Add the rest of the ingredients and mix. Chill in fridge for an hour.

Raspberry Lemon Fruit Dip

1/2 c raspberry reduced-fat cream cheese spread from 8 oz container, softened
1/2 c marshmallow creme
1 container (6 oz) lemon yogurt
fruit

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

S'mores Fondue

14 oz sweetened condensed milk
11.5 oz package milk chocolate chips
1 t vanilla extract
7 oz jar marshmallow creme
1 package graham crackers

1. Heat condensed milk in heavy saucepan over medium heat. Add chocolate chips and vanilla; reduce heat to low and stir until melted.
2. In fondue pet set at simmer, heat marshmallow creme, stirring frequently.
3. When marshmallow creme creme is melted, tilt pot so it flows to one side. Carefully pour in chocolate sauce on other side. Set fondue pot at warm or lowest temperature; stir occasionally.
4. To make s'mores, draw graham crackers through both the chocolate and marshmallow creme.

Makes 3 1/2 cups.

Artichoke & Roasted Pepper Fondue

14 oz Can Artichoke Hearts
6 oz Jar Roasted Red Peppers
1 c grated Parmesan Cheese
1 c mayonnaise
1/2 c milk
dash red pepper flakes

1. Drain & coarsely chop artichoke hearts and red peppers.
2. Set fondue pot on simmer. Add all ingredients; heat, stirring frequently.
3. To serve, set fondue pot on warm or lowest temp. Stir occasionally.
Makes 3 1/2 cups

Tangy Pepper-Pecan Bris

1 jalapeno pepper, stemmed, seeded and chopped
1/4 c apricot preserves
1 4" round (8 oz) Brie with rind. room temp
1/2 c pecan halves, coarsely chopped
1 loaf (16 oz) French baguette, cut into 24 1/4" thick slices
Vegetable oil

1. Preheat oven to 425. In small bowl combine jalapeno and preserves; mix well.
2. Cut Brie in half horizontally. Place one half of the Brie, cut side up, onto center of large round baking stone. SPread half of the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of the Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
3. Arrange baguette slices around Brie; spray with oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Orange Fruit Dip

Aunt Ellen's
7 oz Marshmallow Cream
8 oz cream cheese
juice of one orange
small bit of orange zest

Mix & chill. Serve with fruit.

Festive Cranberry Cheese Spread

16 oz whole berry cranberry sauce
4 oz diced green chiles
2 T sliced green onions
1 T lime juice
1/2 t garlic salt
1/2 t cayenne pepper
1/2 t chili powder
8 oz red fat cream cheese
crachers

In a medium bowl, combine cranberry sauce, chiles, green onion, lime juice, garlic, salt, cayenne pepper, and chili powder; mix until well-blended.

To serve, place cream cheese on serving dish. Spoon 1 c cranberry mixture over cheese. Serve with crackers. Cover & reserve remaining muixture.

Swiss Cheese Cherry Spread

3 c shredded Swiss (12 oz)
1/4 c butter
1/2 c dried tart cherries
1/2 c mayonnaise
2 t Dijon mustard
1/2 c finely chopped green onions
assorted crackers

Bring cheese and butter to room temp. Meanwhile, cover cherries with boiling water and let stand 10 minutes. Drain well. Pat dry. Set aside. In a food processor bowl place cheese, butter, mayo, & mustard. Cover and process until combined. Stir in cheese and green onions. Cover & refrigerate up to 3 days. Serve with crackers. Makes 2 1/4 c.

Fiesta Dip

16 oz sour cream
16 oz refried beans
4 oz chopped green chiles or jalapenos
1 pky fiesta ranch dip mix
2 c shredded Mexican cheese blend (8 oz)
sliced black olives
tomatoes, chopped
green onions, chopped
shredded lettuce, optional
tortilla chips

In a shallow 1 1/2 qt microwavable dish, combine sour cream, beans, chiles, & dip mix. Stir in 1 c cheese. Cover & microwave on high for 3 minutes. Stir, rotate dish. Cover & microwave 2 minutes longer or until heated through. Sprinkle with remaining cheese, and all veggies.

Hot Asiago Spread

1 c nonfat cottage cheese
1/4 c +2T nonfat cream cheese
1 1/2 t Dijon mustard
1/4 c grated Asiago cheese
2 scallions, sliced
1 jalapeno, seeded, deveined, & minced

In blender/processor, puree cottage cheese & cream cheeses; add mustard. Add Asiago, scallions, & jalapeno; pulse to combine. Transfer to 2 c microwavable dish; microwave on high until heated through, 3 minutes. Serve immediately.
8 servings
Serve with sliced applies & toasted English Muffins

Old WW-1

Fresh Fruit Dip

8 oz sour cream
1 T sugar
1/2 t pumpkin pie spice
1/4 t vanilla extract

Combine all ingredients; cover and chill. Serve with fruit.

Pina Colada Fruit Dip

• 1 package (8 ounces) cream cheese, softened
• 1 jar (7 ounces) marshmallow creme
• 1 can (8 ounces) crushed pineapple, drained
• 1/2 cup sweetened shredded coconut
• Assorted fresh fruit or cubed pound cake

Directions

• In a small bowl, beat cream cheese and marshmallow creme until fluffy. Fold in pineapple and coconut. Cover and chill until serving. Serve with fruit, pound cake or both.

Cheese Bacon Dip recipe from Cousin Cyndi

8 oz cream cheese
16 oz sour cream
1 jar bacon bits (not imitation-Hormel is good)
2 c shredded cheddar
1 c finely chopped green onions

Mix together and bake at 350 for 20-30 minutes (or until it looks like everything is melted together).
Serve with crackers.

Veggie and Black Bean Quesadillas

Year Round Fresh pg 244 7 points   4 servings

1 small red bell pepper, chopped
1 small zucchini, cut into thin strips
1/2 c frozen corn kernels
1 c canned black beans, rinsed and drained
1 1/2 t chili powder
1/4 t salt
1/4 c chopped fresh cilantro
1 c shredded reduced fat Mexican cheese blend
4 (8") whole wheat flour tortillas
1/2 c plain fat-free Greek yogurt
1/2 c salsa

1. Place bell pepper, zucchini, and corn in medium microwavable bowl. Cover with wax paper and microwave on high until vegetables are crisp tender, about 1 1/2 minutes. Drain vegetables and stir in black beans, chili powder, salt, and cilantro.
2. Sprinkle 2 T cheese over half of each tortilla. Spoon one-fourth of vegetable mixture evenly over cheese. Sprinkle vegetables evenly with remaining cheese. Fold unfilled half of each tortilla over filling and press down lightly.
3. Heat large nonstick skillet over medium heat. Lightly spray quesadillas on both sides with nonstick spray. Cook two at a time, turning once, until crisp and heated through, about 4 minutes. Cut each quesadilla into 2 wedges and serve with yogurt and salsa.
1 serving-1 quesadilla, 2 T yogurt, and 2 T salsa

Grilled Flank Steak and Peppers with Baby Kale Salad

Year Round Fresh pg 233 6 points 4 servings

1 (1 lb) lean flank steak, trimmed
4 t steak seasoning blend
1 lb mini bell peppers, left whole
1 T olive oil
2 t white balsamic vinegar
1/4 t salt
1/8 t black pepper
5 c loosely packed baby kale and spinach blend
1/4 c shaved Parmesan cheese

1. Spray grill rack with nonstick spray and preheat grill to medium-high or prepare med-high fire.
2. Sprinkle steak with seasoning blend. Place steak and bell peppers on grill rack. Grill, turning occasionally and turning steak once, until peppers are tender and instant-read thermometers inserted into center of steak registers 145, about 10 minutes. Transfer steak to cutting board and cut into 16 slices.
3. Whisk together oil, vinegar, salt, and pepper in large bowl. Add kale and Parmesan and toss to coat. Divide salad among 4 plates, top with steak and peppers.
4 slices steak, 3/4 c peppers, and 1 c salad

Pork Chops with Apples and Ginger

Year Round Fresh pg 203 4 servings
1 t ground coriander
3/4 t salt
1/2 t ground cumin
1/4 t black pepper
2 t olive oil
4 (5 oz) lean center-cut boneless pork loin chops, trimmed
1 large shallot, finely chopped
1 T grated peeled fresh ginger
2 apples, cored and cut into 1/2" pieces
1/3 c chicken broth
2 T whole-grain mustard
2 T chopped fresh flat-leaf parsley

1. Stir together 1/4 t of coriander, 1/2 t salt, 1/4 t cumin, and pepper in cup. Rub spice mixture onto both sides of pork.
2. Heat oil in large heavy skillet over medium-high heat. Add pork and cook, turning once, until instant-read thermometer inserted into sides of chops registers 145, 5-6 minutes. transfer to plate.
3. Spray same skillet with olive oil nonstick spray. Add shallot and ginger; reduce heat and cook, stirring occasionally, until shallot softens, 1-2 minutes. Add apples and remaining 3/4 t coriander, remaining 1/4 t of salt, and remaining 1/4 t of cumin. Cook, stirring occasionally, until apples begin to soften, about 2 minutes. Stir in broth and scrape up bits from bottom of pan. Cover and cook until apples are tender, about 3 minutes. Return pork and any accumulated juices to skillet and cook until heated through, 1-2 minutes. Stir in mustard. Sprinkle with parsley and serve.
1 pork chop with 1/2 c apple mixture=1 serving

Roasted Whole Chicken with Apples and Sausage

Year Round Fresh pg 194 8 servings
2 (5 oz) links Italian turkey sausage
1/4 c chopped fresh flat-leaf parsley
1 T fresh thyme leaves, chopped
2 garlic cloves, minced
1 t salt
3/4 t black pepper
1 (3 1/2 lb) whole chicken
4 apples, quartered
1 lg red onion, cut through root end into 8 wedges
1 1/2 c apple cider

1. Preheat oven to 425. Spray large roasting pan with nonstick spray.
2. Prick sausage all over with fork and transfer to medium skillet. Add enough cold water to cover and bring to boil. Reduce heat and simmer until sausage is firm, about 5 minutes. Drain, cool slightly, and cut into 1/2" slices.
3. Combine parsley, thyme, garlic, garlic, 3/4 t salt, and 1/2 t pepper in small bowl. Place chicken breast side down on cutting board. Using kitchen shears or knife, cut through ribs on each side of backbone and discard. Turn chicken over and use your hands to flatten chicken. Gently lift skin from chicken and spread herb mixture evenly under skin. Place chicken in center of prepared pan. Tuck wing tips under chicken.
4. Scatter apples, onion, ad sausage around chicken. Sprinkle apple mixture with remaining 1/4 salt and 1/4 t pepper. Lightly spray with nonstick spray. Roast until instant-read thermometer inserted into thigh reads 165, 50-55 minutes, stirring apple mixture once halfway through roasting time.
5. Transfer chicken and apple mixture to platter and cover to keep warm, Strain pan juices into measuring cup. Add cider to roasting pan and set over 2 burners. Bring to boil over high hear, scraping browned bits from bottom of pan. Cook, stirring occasionally, until cider is reduced by half, about 6 minutes. Strain cider mixture into measuring cup and skim off visible fat. Carve chicken into 8 pieces and serve with apple mixture and sauce. Remove skin before eating chicken. 1 piece chicken with 1/2 c apple mixture and about 2 T sauce.

Carrot-Apple Bundt Cake with Cream Cheese Glaze

pg. 160 Year Round Fresh  8 points  24 servings

Cake:
2 1/2 c all-purpose flour
2 1/2 t baking powder
2 t cinnamon
1/2 t baking soda
1/2 t salt
1 c granulated sugar
3/4 c packed brown sugar
3 large eggs
1/3 c canola oil
1 T vanilla extract
3/4 lb shredded carrots
1 apple, peeled, cored, and diced
1/2 c dried cranberries

Glaze:
1 1/4 c powdered sugar
2 T light cream cheese, softened
1 T plus 1 t low-fat milk
1/8 t vanilla extract

1. Preheat oven to 350. Spray 10" Bundt pan with nonstick spray.
2. To make cake, whisk together flour, baking powder, cinnamon, baking soda, and salt in medium bowl.
3. With electric mixer on medium speed, beat granulated sugar, brown sugar, and eggs in large bowl until thickened, about 2 minutes. Add oil and vanilla and beat until blended. With mixer on low speed, beat in flour mixture just until blended (batter will be thick). Add carrots, apple, and cranberries and stir just until blended.
4. Spoon batter into prepared pan and smooth top. Bake until toothpick inserted into center of cake comes out clean, 45-50 minutes. LEt cake cool in pan on rack for 10 minutes. Remove cake from pan and let cool completely on rack.
5. To make glaze, with electric mixer on low speed, beat powdered sugar, cream cheese, 1 T milk, and vanilla until blended. Increase speed to medium and beat until smooth. Beat in additional 1 t milk if needed. Drizzle glaze over cool cake.

Blackberry Cheesecake Tarts

2 (1.9 oz) packages frozen mini-phyllo tart shells
4 oz reduced fat cream cheese
4 oz fresh blackberries plus additional 30 blackberries for garnish
3 T plain low-fat Greek yogurt
2 T plus 1 t powdered sugar
1/2 t grated lemon zest

1. Preheat oven to 350.
2. Place tart shells on large baking sheet and bake until crisp, 3-5 minutes. Transfer to wire rack and cool completely.
3. Meanwhile, combine cream cheese, 4 oz blackberries, yogurt, 2 T powdered sugar, lemon zest, and salt in food processor and puree.
4. Spoon cream cheese mixture evenly into phyllo shells. Top each tart with a blackberry (half a blackberry if large) and sprinkle with remaining 1 t powdered sugar. Serve at once.

Greek Yogurt with Cherry Compote and Pistachios

Year Round Fresh pg 62 2 points
1 1/3 c fresh sweet cherries, pitted cherries, halved
1/2 c orange juice
2 t honey
1 (3")Cinnamon Stick
1/4 t salt
2 c plain fat-free Greek yogurt
2 T finely chopped toasted pistachios

1. To make compote, combine cherries, OJ, honey, cinnamon stick, and salt in small saucepan and bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until cherries soften and liquid begins to thicken slightly, about 12 minutes.
2. Transfer to medium bowl; remove and discard cinnammon stick. Let stand to cool to room temp. Serve at room temp. or transfer to airtight container and refrigerate until chilled, at least 2 hours, or up to 4 days.
3. To serve, divide yogurt evenly among 4 bowls. Top evenly with compote and sprinkle evenly with pistachios.

Grilled Chicekn with Mint Chimichurri

Year Round Fresh pg 25 1 point GRILL
1 c packed fresh mint leaves
2/3 c loosely packed fresh flat-leaf parsley leaves
3 T white wine vinegar
1 T olive oil
1 T water
2 garlic cloves, chopped
3/4 t salt
1/8 t red pepper flakes
4 (5 oz) skinless boneless chicken breasts
1/2 t ground cumin
1/4 t black pepper

1. Spray grill rack with nonstick spray. Preheat grill to med-high heat or prepare med-high fire
2. Meanwhile, to make chimichurri, combine mint, parsley, vinegar, oil, water, garlic, 1/4 t salt, and the red pepper flakes in a mini food processor and puree.
3. Sprinkle chicken with cumin, remaining 1/2 t salt, and the black pepper. Place chicken on grill rack and grill, turning once, until chicken is cooked through, 8-10 minutes. Serve with Chimichurri.

Roasted Chicken with Artichokes and Potatoes

Year Round Fresh pg. 22   OVEN 5 points
1 (3 1/2 lb) whole chicken
2 garlic cloves, minced
2 t minced fresh thyme
3t grated lemon zest
1 t olive oil
3/4 t salt
1/2 t black pepper
1 1/2 lbs fingerling potatoes or baby potatoes, halved/quartered
1 c water
4 T lemon juice
1 lb baby artichokes

1. Preheat oven to 400.
2. Remove and discard giblets and any large pieces of fat from chicken, if desired, fold wing tips under first joint and tie legs together with kitchen string. Loosen skin from breast and drumsticks by easing fingers under skin and gently separating skin from meat.
3. Combine garlic, thyme, 1 tsp of lemon zest, oil, 1/2 t salt, and the pepper in a small bowl. Rub half the mixture under loosened skin and over breast and legs of chicken. Place chicken in large roasting pan.
4. Combine potatoes and remaining garlic mixture in medium bowl and toss to coat. Arrange potatoes around chicken.
5. Combine half c of water and 2 Tbsp of lemon juice in large bowl. Pull tough other leaves from artichokes and trim stem. Cut off about 1/2" of top of each artichoke. Cut each artichoke in half lengthwise and dip in lemon-water to prevent browning. Place artichoke halves around chicken and drizzle with remaining lemon water. Spray vegetables lightly with olive oil nonstick spray.
6. Roast chicken and vegetables, stirring vegetables twice and adding 1/4 c of water each time, until instant-read thermometer registers about 165, about 1 hour and 20 minutes. Remove vegetables from pan when tender, after 1 hour. Transfer vegetables to large bowl. Add remaining 2 T lemon juice, remaining 2 t lemon zest, and remaining 1/4 t salt and toss to coat. Cover to keep warm.
7. Place chicken on platter, cover loosely with foil, and let stand 10 minutes before carving. Carve chicken and divide chicken and vegetables evenly between 6 plates. Remove skin before eating chicken.