Blueberry Pie

8 servings
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust (see

My Optimum Health Plan for recipe)
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Flourless Chocolate Torte

Serves 8; 261 calories per serving, 6 g of fat

Ingredients:
1/2 cup(s) matzah meal
1/3 cup(s) nuts, walnuts
2 large egg(s)
1 1/4 cup(s) sugar
2 teaspoon vanilla extract
1 cup(s) apple(s)
2 tablespoon cocoa powder, unsweetened
2 ounce(s) chocolate, semisweet
8 large egg white(s)
1/2 teaspoon salt

Instructions:

Preheat oven to 350°.

Combine matzo meal and walnuts in a food processor; process until nuts are finely chopped. Spread on a baking sheet and toast until fragrant, 5 to 10 minutes. Let cool.

Whisk eggs, 3/4 cup sugar, and vanilla in a large bowl until blended. Stir in the matzo mixture, apple, cocoa, and chocolate.

In a large, clean bowl, beat egg whites and salt with an electric mixer on medium speed until frothy. Increase speed to high and beat until soft peaks form. Add remaining 1/2 cup sugar 1 tablespoon at a time, beating until glossy, stiff peaks form.

Stir one-quarter of the beaten whites into the batter. Then gently fold in remaining whites with a rubber spatula. Scrape the batter into an ungreased 9-inch springform pan, spreading evenly. Tap pan lightly on counter to release air bubbles.

Bake torte until top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. With a knife, loosen edges of torte. Let cool in the pan on a wire rack. (Torte will sink in center.)

Remove torte from pan and place on a serving plate. Dust with confectioners' sugar and serve.

Ultimate Chocolate Chip Cookies

3/4 C (3/4 stick) Crisco Shortening
1 1/4 C fimly packed brown sugar
2 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
1 t salt
3/4 t baking soda
1 C semi-sweet chocolate chips
1 C coarsely chopped pecans (optional)

1. Heat oven to 375 degrees F.

2. Combine Crisco, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture.

3. Combine Pillsbury Best All-Purpose FLour, salt, and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.

4. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake one baking sheet at a time for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies. Do not overbake.

Cool 2 minutes on baking sheet. Remove cookies to cooling rack.

Makes about 3 doz cookies.

*If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Irresistible Peanut Butter Cookies

3/4 C Jif Creamy Peanut Butter
1/2 C (1/2) stick Crisco Shortening
1 1/4 C firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1 3/4 C Pillsbury BEST All-Purpose Flour
3/4 t salt
3/4 t baking soda

1. Heat oven to 375 degrees F.

2. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg. Beat until just blended.

3. Combine Pillsbury BEST All-Purpose Flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heapint teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork.

4. Bake at 375 for 7-8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Removed cookies to cooling rack.

Makes about 3 doz. cookies.

Chewy Brownie Cookies

2/3 cup (2/3 stick) Crisco Shortening
1 1/2 cups firmly packed light brown sugar
1 T water
1 t vanilla
2 eggs
1 1/2 C unsweetened baking cocoa
1/4 t baking soda
1/2 t salt
2 C semi-sweet chocolate chips (12 oz. pkg.)

1. Heat oven to 375 degrees F.

2. Combine Crisco, brown sugar, water and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat eggs into creamed mixture.

3. Combine Pillsbury BEST All-Purpose Flour, cocoa, baking soda, and salt. Mix into creamed mixture at low speed just until blended. Stir in chocolate chips.

4. Drop by rounded measuring tablespoons 2 inches apart onto ungreased baking sheet.

5. Bake one baking sheet at a time at 375 degrees for 7-9 minutes, or until cookies are set. Do not overbake! COokies will appear soft and moist. Cool 2 minutes on baking sheet. Remove cookies to cooking rack.

Makes about 3 doz. cookies.

Mushroom and Spinach Side Dish

4 Servings

This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.

Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves

Instructions:

If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.

Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.

Southwestern Breakfast Burritos

Ingredients
1/2 package Jennie-O Turkey Store (*R) Turkey Breakfast Sausage Links
5 eggs (or egg substitute)
2 tablespoons water
1/4 teaspoon chili powder
1 (7-ounce) can sweet corn niblets, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped green chiles
4 (8-inch) whole wheat tortillas, warmed
1 cup (4 ounces) low-fat pepper jack cheese, shredded
2 tablespoons chopped fresh cilantro

Instructions
In 10-inch nonstick skillet cook sausage over medium heat for 12 to 15 minutes, turning occasionally, until lightly browned. Remove sausage from pan; drain. Cool sausages slightly; slice into 1/4-inch pieces. In small bowl whisk together eggs, water and chili powder until well beaten. Add egg mixture to skillet; cook over low heat. Once egg begins to set, top with sliced sausage, corn, black beans and green chiles. Using spatula, lift edges of eggs as they cook, letting uncooked part run underneath until egg is set. Top with cheese and cilantro. To serve, spoon egg mixture into warmed tortillas. Roll up tortilla to enclose filling.

Makes 4 servings.
Serve-with Suggestion: Fresh cut fruit.

Ultimate Hot Chocolate

Ingredients

Serves 4

* 4 cups milk
* 1 cinnamon stick 6 sprigs fresh mint, or 2 split vanilla bean (optional)
* 10 ounces semisweet or milk chocolate cut into small pieces
* Whipped cream for serving (optional)
* Chocolate shavings (optional)

Directions

* Heat milk to scalding in a medium saucepan. Add cinnamon, mint, or vanilla, if desired. Let steep 10 minutes. Remove saucepan from heat; strain, and return to saucepan. Reheat milk; using a whisk, stir in chocolate until melted and milk is frothy. Serve immediately with a dollop of whipped cream garnished with chocolate shavings, if desired.

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I got this website from Macy's (dot) com believe it or not! From their Martha Stewart collection. Sounded yummy so I copied it over here.

Pumpkin tips...

Pumpkins are 90 percent water
The largest pumpkin grown weighed 1,140 lbs
The largest pumpkin pie was more than five feet in diameter and weighed more than 350 lbs. It used 80 lbs of cooked pumpkin, 36 lbs of sugar, 12 dozen eggs and took six hours to bake!
Pumpkin flowers are edible
Pumpkins were once recommended for removing freckles and curing snake bites
The Connecticut field variety is the traditional American pumpkin
Colonists sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

Spiced Whipped Cream

1 cup whipping cream
3 tbsp sifted powdered sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger

Beat whipping cream until foamy. Gradually add powdered sugar and spices. Beat until stiff peaks form.

Pumpkin Cake

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/4 tsp baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
2/3 cup chopped pecans
Spiced whipped Cream
1 whole nutmeg, grated (optional)

Combine butter and sugar, beating well. Add egg and pumpkin. Beat well. Dissolve soda in buttermilk, stir well. Combine 1 3/4 cups flour, baking powder, salt and cinnamon. Add to creamed mixture, alternating with buttermilk mixture. Begin and end with flour mixture.

Dredge pecans in remaining 1/4 cup flour and fold into batter. Pour batter into 2 well-greased 8-inch round cake pans.

Bake at 350 for 30-35 minutes. Cool in pans for 10 minutes.

Remove and cool completely. Spread spiced whipped cream between layers and on top of cake. Sprinkle nutmeg on top of cake, if desired.

Cream Cheese Frosting

1 pkg cream cheese
1/4 cup plus 2 tbsp margarine or butter
1 tsp vanilla
2 cups powdered sugar
Mix cream cheese, softened, margarine or butter (softened), and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.

Pumpkin Spice Bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 oz) pumpkin
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins
1/2 cup chopped nuts
Heat oven to 350. Grease 15 1/2 by 10 by 1-inch pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, about 25-30 minutes. Cool Frost with cream cheese frosting. Sprinkle with nuts. Cut into bars, about 2 by 1 1/2 inches. Refrigerate to store

Hyacinth's Everything Cookies

1 1/2 cups butter
1 1/2 cups sugar
2 cups brown sugar
4 eggs
2 teaspoons vanilla
4 1/4 cups flour
4 teaspoons baking soda
1 1/3 cups quick oats
1 teaspoon salt
3 cups Quaker Granola (oats & honey, yellow box)
1 1/2 cups chopped pecans
1 1/2 cups Cran-raisins
1 1/2 cups apricots

Cream butter and sugars. Add egg and vanilla. Next add flour, baking soda, and salt. Add in oatmeal and granola. Fold in pecans and other ingredients. With cookie scoop or two spoons, drop onto cookie sheet and bake at 375 for 10 minutes. Eat. Feel unguilty because there's no chocolate in cookie.

Salmon in Parchment

A Dr. Weil recipe - commentary is from him too.

4 servings

Regular readers know that I'm a big fan of salmon. In fact, I gave up being a vegetarian because I didn't want to miss out on this fish, with its great flavor and health benefits. Salmon, like other oily fish (herring, sardines, mackerel), is rich in omega-3 fatty acids which reduce inflammation, protect against heart attacks, and possibly reduce your chances of developing cancer. I recommend eating two to three servings a week of salmon or other oily fish rich in omega-3's. When you want something out of the ordinary, this is an easy and elegant recipe to try. It requires cooking parchment, which you will find in rolls or sheets at kitchen-supply stores and even many supermarkets. Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please.

Ingredients:
8 oz. thin spaghetti
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 tablespoons Dijon mustard
4 large sheets

of parchment paper
Instructions:
1. Heat oven to 400 degrees.

2. Cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.

3. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.

4. Prepare the parchment: fold each piece of parchment in half. With scissors, cut the shape of half a heart from the folded side. (Remember Valentine's you made in grade school?) Open the heart shape and place 1/4 of the pasta on the center of the paper, top with a salmon fillet, and add the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.

5. Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening them just before eating.

Easy Cobbler

1-cup flour 1⁄2 cup butter or margarine
1-cup sugar 1 tsp. baking powder
1⁄2 cup milk 29 oz. can sliced peaches with juice
Note: Any desired fruit or berry will work.

Preheat oven to 375 degrees. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice.

Pour the warm fruit and juice over the batter. DO NOT STIR.

Bake at 375 degrees for 30-40 min. The butter will creep through the fruit and make a crust on top.

Salsa "Fried" Potatoes

In a medium bowl, mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1⁄4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.

Italian Potatoes

Place peeled and sliced potatoes in baker. Melt 1⁄2 stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Baked Potato Curls

Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1⁄2 cup sour cream, & 1⁄2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400F for 20 minutes.

Round Steak & Mushroom Gravy

Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 oven for about 1 hour.