Dill and Beet-Cured Salmon with Cucumber Salad

Dill and salmon are a classic pair. Use the freshest fish you can find--wild Pacific Northwest salmon is in season now--for this hors d'oeuvre based on the Swedish dish gravlax. The salt draws moisture from the fish as a way to preserve it; much of the sodium drains off with the liquid. It takes three days to cure, but the results are well worth the effort. Here, the cured fish is served with cucumber salad, but you can also serve it with crackers or baguette slices.

Yield
12 servings (serving size: about 2 ounces salmon and about 1/4 cup salad)
Ingredients
Salmon:
* 2/3 cup chopped fresh dill
* 1/3 cup kosher salt
* 1/4 cup sugar
* 2 teaspoons coarsely ground black pepper
* 1 teaspoon crushed coriander seeds
* 1 (3-pound) salmon fillet, cut in half crosswise
* 1 1/2 cups shredded peeled beets (about 2 medium)

Salad:
* 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced
* 1 tablespoon kosher salt
* 1/4 cup rice vinegar
* 2 tablespoons chopped fresh dill
* 2 teaspoons sugar
* 1/2 teaspoon crushed coriander seeds
* 1/4 teaspoon freshly ground black pepper
* Fresh dill sprigs


Preparation
To prepare salmon, combine first 5 ingredients in a small bowl. Sprinkle one-third of dill mixture in bottom of a 13 x 9-inch baking dish. Arrange 1 salmon half, skin-side down, on dill mixture. Combine one-third of dill mixture and beets in a small bowl; spread over salmon. Top with remaining salmon half, skin-side up. Spread remaining dill mixture evenly over salmon. Cover loosely with plastic wrap. Place a cast-iron skillet or other heavy object on top of salmon to weigh it down; refrigerate 24 hours.

Remove skillet; set aside. Uncover salmon; carefully turn salmon stack over. Cover loosely with plastic wrap. Place skillet on top of salmon, and refrigerate 24 hours. Repeat procedure one more time.

To prepare salad, place cucumbers in a colander; sprinkle with 1 tablespoon salt. Toss well. Drain in sink 1 hour. Place cucumbers on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumbers, vinegar, and remaining ingredients except dill sprigs. Cover and chill 1 hour or up to 4 hours, stirring occasionally; drain well.

Scrape off and discard beet and salt mixtures from salmon. Discard liquid. Cut salmon into (1/8-inch-thick) slices; discard skin. Serve with salad. Garnish with dill sprigs, if desired.

Nutritional Information
Calories: 172 (36% from fat)
Fat: 6.8g (sat 1.4g,mono 2.4g,poly 2.3g)
Protein: 24.6g
Carbohydrate: 1.6g
Fiber: 0.1g
Cholesterol: 51mg
Iron: 0.7mg
Sodium: 523mg
Calcium: 43mg

source by:myrecipes.com
recipes by:Brian Glover, Cooking Light
photo:Becky Luigart-Stayner

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Wild Mushroom-Chèvre Crostini

Notes: You can toast the baguette slices (step 1) and make the mushroom topping (steps 2 and 3) up to 1 day ahead. Allow both to cool before storing. Keep toast airtight at room temperature. Cover and chill mushrooms; reheat in a microwave oven at full power (100%), stirring occasionally, 4 to 5 minutes.

Yield
Makes 24 crostini; 8 to 12 servings
Ingredients
* 2 dozen baguette slices (cut diagonally 1/4 in. thick and 3 in. long; about 8 oz. total)
* 1 tablespoon olive oil
* 12 ounces fresh mushrooms (chanterelle, crimini, morel, oyster, porcini, shiitake, or common; choose about three kinds)
* 1 tablespoon butter or margarine
* 1 tablespoon minced garlic
* 1/4 cup minced shallots
* 1 teaspoon dried thyme
* 1/4 cup dry white wine
* 1/4 cup fat-skimmed chicken broth or vegetable broth
* 1 tablespoon balsamic vinegar
* Salt and pepper
* 4 ounces fresh chèvre (goat) cheese
* 1 tablespoon chopped parsley


Preparation
1. Arrange baguette slices in a single layer on a 12- by 15-inch baking sheet. Brush tops lightly with oil. Bake on the middle rack in a 350° regular or convection oven until golden, 15 to 20 minutes.

2. Meanwhile, trim and discard discolored stem ends, bits of debris, and bruised spots from mushrooms (for shiitakes, remove entire stem). Rinse mushrooms well and drain. Cut mushrooms larger than 1/2 inch into 1/4-inch-thick slices; leave smaller ones whole.

3. In a 10- to 12-inch frying pan over medium-high heat, melt butter; add garlic and stir often until fragrant, about 1 minute. Add mushrooms, shallots, and thyme; stir often until liquid is evaporated and mushrooms are well browned, about 10 minutes. Add wine, broth, and vinegar and stir to release browned bits; boil until liquid is evaporated, 4 to 6 minutes. Add salt and pepper to taste. Keep warm over low heat, stirring occasionally.

4. Spread chèvre equally on toasted baguette slices. Spoon warm mushroom mixture equally over cheese. Sprinkle evenly with parsley. Serve warm.

Nutritional Information
Calories: 111 (37% from fat)
Protein: 4.4g
Fat: 4.6g (sat 2.2)
Carbohydrate: 12g
Fiber: 0.8g
Sodium: 165mg
Cholesterol: 6.9mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

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Hot Roast Beef Party Sandwiches

WINNING RECIPE
Prep: 20 min., Cook: 6 min., Bake: 30 min. Get ahead of holiday parties. Plan to stash a few batches of these casual, three-bite sandwiches in your freezer.

Yield
Makes 12 to 16 servings
Ingredients
* 1/2 cup finely chopped walnuts
* 2 (9.25-oz.) packages dinner rolls
* 2/3 cup peach preserves
* 1/2 cup mustard-mayonnaise blend
* 3/4 pound thinly sliced deli roast beef, chopped
* 1/2 pound thinly sliced Havarti cheese
* Salt and pepper (optional)


Preparation
1. Preheat oven to 325°.

2. Heat walnuts in a small nonstick skillet over medium-low heat, stirring often, 5 to 6 minutes or until lightly toasted and fragrant.

3. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast beef and cheese. Sprinkle with salt and pepper, if desired. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

4. Bake at 325° for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Note: To make ahead, prepare recipe as directed through Step 3, and freeze up to 1 month. Thaw overnight in refrigerator, and bake as directed in Step 4. For testing purposes only, we used Rainbo Dinner Time Rolls, Hellmann's Dijonnaise Creamy Dijon Mustard, and Boar's Head Londonport Roast Beef.

source by:myrecipes.com
recipes by:Southern Living
Photo: Jennifer Davick; Styling: Melanie Clarke

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Broccoli and Sausage Focaccia

Yield
6 Servings
Ingredients
* 2 tablespoons olive oil
* 8 ounces sweet Italian turkey or pork sausage, casings removed
* 1 onion, thinly sliced
* 1 (13.2 oz.) tube Italian bread dough
* 2 tablespoons finely grated Parmesan
* 1 cup chopped broccoli, thawed or cooked, patted dry


Preparation
In a large skillet, heat 1 Tbsp. oil on medium-high heat. Cook sausage, stirring and breaking apart, until crumbled, about 5 minutes. Drain and transfer to a plate. Put 1 Tbsp. oil and onion in skillet; cook on medium heat, stirring often, until softened, about 4 minutes. Add to sausage and let cool.

Lower oven rack to bottom; preheat oven to 350°F. Line a baking sheet with parchment paper or foil; sprinkle with a little cornmeal or flour. Unroll dough onto pan without stretching. Sprinkle on 1 Tbsp. Parmesan. Spread sausage, onion and broccoli on top, pressing down slightly. Sprinkle remaining 1 Tbsp. Parmesan on top.

Bake until nicely browned on edges and cooked through, about 30 minutes. Cut into rectangles and serve warm or at room temperature.

Nutritional Information
Calories: 335
Fat: 19g (sat 5g)
Protein: 12g
Carbohydrate: 30g
Fiber: 1g
Cholesterol: 30mg
Sodium: 669mg

source by:myrecipes.com
recipes by:All You

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Spring Onion and Morel Galette

Morels, the wild mushrooms that are a member of the truffle family, have a distinctive smoky, nutty essence. If you can't find fresh wild morels, substitute other seasonal wild mushrooms, such as oyster mushrooms. Slice the spring onions and cook the filling mixture while the pastry chills.

Yield
8 servings (serving size: 1 wedge)
Ingredients
Pastry:
* 1 cup all-purpose flour (about 4 1/2 ounces)
* 2/3 cup cake flour (about 2 2/3 ounces)
* 1/2 teaspoon salt
* 3 tablespoons chilled butter, cut into small pieces
* 1/2 cup fat-free sour cream
* 1 tablespoon fresh lemon juice
* 3 tablespoons ice water

Filling:
* 1 1/4 pounds spring onions
* Cooking spray
* 2 cups fresh morel mushrooms, halved lengthwise (about 4 ounces)
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 cup (2 ounces) grated Gruyère cheese


Preparation
To prepare pastry, lightly spoon flours into dry measuring cups; level with a knife. Combine flours and 1/2 teaspoon salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sour cream and juice in a bowl, stirring well. Stir sour cream mixture into the flour mixture. Sprinkle surface with 3 tablespoons ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Gently press mixture into a 4-inch circle on plastic wrap; cover. Chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll the dough, still covered, into a 12-inch circle (about 1/4-inch thick). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; place dough, plastic wrap side up, onto a baking sheet lined with parchment paper. Remove remaining plastic wrap.

Preheat oven to 400°.

To prepare filling, thinly slice white parts of onions, reserving green tops. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onions to pan; sauté 15 minutes or until golden. Add mushrooms to pan; cook 5 minutes or until moisture evaporates. Remove from heat. Slice green tops of onions. Add sliced tops, 1/4 teaspoon salt, and pepper to pan; stir to combine. Spread onion mixture evenly over dough, leaving a 2-inch border; sprinkle cheese evenly over onion mixture. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover onion mixture). Place pan on bottom rack in oven; bake at 400° for 25 minutes or until browned.

Nutritional Information
Calories: 195 (32% from fat)
Fat: 6.9g (sat 4.1g,mono 1.9g,poly 0.4g)
Protein: 6.6g
Carbohydrate: 27.3g
Fiber: 2.5g
Cholesterol: 20mg
Iron: 2.5mg
Sodium: 308mg
Calcium: 148mg

source by:myrecipes.com
recipes by:Joanne Weir, Cooking Light
Photo: Randy Mayor; Styling: Melanie J. Clarke

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Springtime Dip

Yield
2 cups (serving size: 1/4 cup)
Ingredients
* 6 cups fresh parsley leaves
* 2 cups fresh mint leaves
* 6 canned anchovy fillets, drained
* 1 tablespoon sherry vinegar
* 1/4 teaspoon salt
* Dash of ground nutmeg
* Dash of ground red pepper
* Dash of black pepper
* 1/2 cup part-skim ricotta cheese
* 1/2 cup plain fat-free yogurt
* 1/4 cup low-fat sour cream
* 1 tablespoon minced fresh onion
* 1 teaspoon unflavored gelatin
* 2 tablespoons water
* Fresh parsley sprigs (optional)
* Pita Chips


Preparation
Place parsley and mint leaves in a food processor, and pulse 2 to 3 times or until combined. Add anchovy and next 5 ingredients (anchovy through black pepper); process until well-blended, scraping sides of processor bowl occasionally. Add ricotta; process until smooth. Spoon parsley mixture into a mixing bowl; stir in yogurt, sour cream, and onion.

Sprinkle gelatin over water in a sauce-pan; let stand 1 minute. Cook over low heat; stir until gelatin dissolves. Remove from heat; cool slightly. Stir into parsley mixture. Cover and chill. Garnish with parsley sprigs, if desired. Serve with Pita Chips.

Nutritional Information
Calories: 66 (38% from fat)
Fat: 2.8g (sat 1.4g,mono 0.8g,poly 0.2g)
Protein: 5.4g
Carbohydrate: 5.4g
Fiber: 2g
Cholesterol: 8mg
Iron: 3.1mg
Sodium: 253mg
Calcium: 151mg

source by:myrecipes.com
recipes by:Marge Perry, Cooking Light,
Photo: Howard L. Puckett; Styling: Cathy Muir

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Summer Squash Pizza

You can use all zucchini or yellow squash for this grilled pie. Serve one slice as an appetizer or two with a salad for a simple supper.

Yield
8 servings (serving size: 1 slice)
Ingredients
* 1 teaspoon olive oil
* 1 teaspoon balsamic vinegar
* 1/8 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
* 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
* Cooking spray
* 1 (12-inch) packaged pizza crust (such as Mama Mary's)
* 2 plum tomatoes, cut into (1/8-inch-thick) slices
* 1/4 cup (1 ounce) finely grated pecorino Romano cheese
* 2 tablespoons thinly sliced fresh basil
* 1/2 teaspoon finely chopped fresh oregano


Preparation
1. Prepare grill.

2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

3. Reduce grill temperature to medium.

4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.

Nutritional Information
Calories: 165 (33% from fat)
Fat: 6.1g (sat 1.5g,mono 0.7g,poly 0.1g)
Protein: 5.6g
Carbohydrate: 23.5g
Fiber: 1.5g
Cholesterol: 4mg
Iron: 1.6mg
Sodium: 225mg
Calcium: 92mg

source by:myrecipes.com
recipes by:Katherine Cobbs, Cooking Light
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

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Herbed Bay Shrimp with Rye Crackers

Yield
Makes 8 servings
Ingredients
* 1 pound cooked small bay shrimp
* 1/4 cup mayonnaise
* 2 thinly sliced scallions
* 1 tablespoon chopped tarragon
* Salt and pepper


Preparation
In a large bowl, combine shrimp, mayonnaise, scallions, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Serve chilled with rye crackers.

Nutritional Information
Calories: 367 (42% from fat)
Fat: 17g (sat 3g)
Protein: 18g
Carbohydrate: 39g
Fiber: 2g
Cholesterol: 117mg
Sodium: 912mg

source by:myrecipes.com
recipes by:Yolanda Wikiel, Real Simple
Photo: Rob Howard; Styling: Marcus Hay

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Disco Stew Doesn't Advertise

I get asked often how to cook shellfish. There is a certain amount of trepidation that swims around the cooking of shellfish. Truth is, it could be easier to cook shellfish than some other meats you may cook frequently.

Take mussels for example. It takes minutes to cook mussels and it is as easy as it gets. Heat up some wine, add garlic and tomatoes. Add mussels and cover for five minutes. And for less than five bucks, you got mussels for two. What can be simpler than that?

Fish stew comes in many varieties: Cioppino from California, Acqua Pazza from Italy, Caldeirada from Portugal, Bouillabaisse from France to name a few. You have fishermen (sorry, fishers) who have some leftovers from today's catch, put it in a pot with some veg and you have cheap meal. Peasant food for lack of a better word. Thing is, these stews are now considered to be high end where for the longest time some seafood was never touched by the bourgeois. Lobster for example, was considered so plentiful and common that only peasants would eat it. Ironic. Anybody who buys lobster knows that it is a rare treat since it usually costs ten to fifteen bucks a pound these days.

So fish stews have a great amount of respect now. Bouillabaisse is now a classic because it offers great taste when made properly and with fresh ingredients, high amounts of polyunsaturated fatty acids and it usually takes little time to prepare.

This isn't new stuff. There are references of the soup that date back to the Ancient Greeks and is even referenced in Roman Mythology! Apparently, Vulcan was making a candlelit dinner for Venus with fish stew long before any mortal got their greedy hands on it.

What must be stressed is that you can do what you want with fish stews. Add what you got, stir it up and have fun with it.

A Humble Chef's Stew with the Fishes

1 lb. Bag of Mussels
1 lb. 16-20 Shrimp (P & V'd [peeled and deviened])
1 lb Baby Scallops
1 Filet of Tilapia or Catfish, cut into 3 oz. portions
4 Garlic Cloves, crushed
1 Green Pepper, diced
1 Red Pepper, diced
250 ml white wine
12 - 15 Capers
500 ml Fish or Vegetable Stock
8 or so Sundried Tomatoes (SDTs), julienne
15 - 20 (about a pint) Cherry Tomatoes, quartered
10 Kalamata Olives, halved
Small Bunches of Parsley, Basil and Tarragon, chiffonade or chopped
Juice of a Lemon
Drizzles of Oil of Choice
100 g A.P. Flour
Salt and Pepper to Taste

In a large saute pan, heat drizzle of oil on medium-high heat. Sweat onions and peppers until soft. Add garlic and continue to cook for two minutes. Add capers and wine and reduce by half. Add olives, SDTs and tomatoes and stock. Bring to a slight boil then simmer. Add tarragon and basil.

Meanwhile, dredge fish and sear in hot frying pan with drizzle of oil. Add a ladle fish stew broth to fish and reduce heat to simmer. Cook for 5 - 7 minutes.

Bring stew to a boil and add shrimp, scallops and mussels. Cover with a lid and cook for 4 or 5 minutes. Season to taste with salt, pepper and lemon juice.

In a large bowl, scoop stew first then top with cooked fish. Garnish with lemon wedges and parsley.

Serves 8ish.

A Humble Chef's tip: more of a necessity than a tip; remove any unopened mussels and discard. Do not eat any mussels that you have to open up ever.

Variation: turn this right up Decadence Alley by adding some crab, lobster and maybe even some oysters. Then take a left to Carbohydrate Lane with some Orzo pasta. Just don't get lost getting there!

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Layered Sun dried Tomato and Basil Spread

Prep: 25 min., Chill: 8 hrs. Make this recipe up to 3 days before the party.

Yield
Makes 20 servings
Ingredients
* 2 (8-ounce) packages cream cheese, softened
* 3/4 cup butter, softened
* 1 teaspoon salt, divided
* 1/4 teaspoon pepper
* 1 1/3 cups sun-dried tomatoes in oil, drained
* 2 (3-ounce) packages cream cheese, softened and divided
* 1/3 cup tomato paste
* 4 garlic cloves, chopped
* 1 1/2 cups firmly packed fresh basil
* 1/4 cup pine nuts
* 2 tablespoons olive oil
* 2 tablespoons fresh lemon juice
* 1/4 cup grated Parmesan cheese
* Vegetable cooking spray
* Garnishes: fresh rosemary sprigs, sun-dried tomatoes
* Crackers or baguette slices


Preparation
Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.

Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.

Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.

Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.

Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

source by:myrecipes.com
recipes by:Brenda Dills, Charlotte, North Carolina, Southern Living

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Pinecone Cheese Ball

Prep: 10 min., Chill: 2 hrs.

Yield
Makes 8 to 10 appetizer servings
Ingredients
* 1 package cream cheese, softened
* 1 (3-ounce) package cream cheese, softened
* 2 (3-ounce) cans deviled ham
* 1 (0.7-ounce) envelope Italian dressing mix
* 1 (6-ounce) can whole smoked or unsalted almonds
* Assorted crackers and fresh vegetables
* Garnish: fresh rosemary sprigs


Preparation
Combine cream cheese, deviled ham, and dressing mix until well blended. Cover and chill 1 hour.

Form mixture into a pinecone shape, using hands and plastic wrap. Starting at the bottom, press almonds into cheese mixture at slight angles, forming overlapping rows to resemble a pinecone. Cover loosely, and chill 1 hour. Serve with crackers and vegetables. Garnish, if desired.

Note: For testing purposes only, we used Hormel Cure 81 Deviled Ham.

source by:myrecipes.com
recipes by:Barret Burger, Camden, Arkansas, Southern Living

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Smoky Green Chile-Cheddar Cheese with Avocado-Mango Salsa

Yield
2 cheese rounds (18 appetizer servings)
Ingredients
* 2 (8-ounce) packages cream cheese, softened
* 2 (8-ounce) blocks Monterey Jack cheese with peppers, shredded
* 16 ounces smoked Cheddar cheese, shredded
* 6 green onions, minced
* 2 (4.5-ounce) cans chopped green chiles, drained
* 1 (1 1/4-ounce) envelope taco seasoning mix
* Avocado-Mango Salsa


Preparation
Combine first 6 ingredients in a large bowl. Divide mixture into 2 equal portions; shape each into a 6-inch round. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours.

Place cheese rounds on serving plates; top evenly with Avocado-Mango Salsa; serve with tortilla chips.

Note: Smoked Cheddar cheese may be found in the deli seciton of your grocery store.

source by:myrecipes.com
recipes by:Southern Living

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Beer-Cheese Spread

Prep: 15 min., Chill: 2 hr. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.

This recipe goes with Grilled Beer-Cheese Sandwich

Yield
Makes 5 cups
Ingredients
* 1 (2-lb.) block sharp Cheddar cheese, shredded
* 1 small onion, minced
* 2 garlic cloves, minced
* 1/2 teaspoon hot sauce
* 1/4 teaspoon ground red pepper
* 1 (12-oz.) bottle amber beer, at room temperature
* Salt and pepper to taste
* Garnish: thyme sprig


Preparation
1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.

Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

source by:myrecipes.com
recipes by:Therese Halaska, Portage, Wisconsin, Southern Living
photo:William Dickey

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Cherry Chutney Cheese Torte

Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.

Yield
12 servings (serving size: 1 torte wedge and 5 bread slices)

Ingredients
* 2 cups plain low-fat yogurt
* 2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened
* 1/4 cup packed brown sugar
* 1/4 cup egg substitute
* 1 tablespoon fresh lemon juice
* 1/4 teaspoon salt
* Cooking spray
* 1/2 cup Cherry Chutney
* 12 pecan halves
* 1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices


Preparation
Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.

Preheat oven to 325°.

Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.

Note: Nutritional analysis includes Cherry Chutney.

Nutritional Information
Calories: 182 (28% from fat)
Fat: 5.8g (sat 2.1g,mono 1.9g,poly 1.4g)
Protein: 5.3g
Carbohydrate: 28g
Fiber: 1.8g
Cholesterol: 9mg
Iron: 0.7mg
Sodium: 189mg
Calcium: 62mg

source by:myrecipes.com
recipes by:Lorrie Hulston Corvin, Cooking Light
photo:Howard L. Puckett

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Buttery Blue Cheese Spread with Walnuts

Yield
about 5 cups (24 appetizer servings)
Ingredients
* 3 (8-ounce) packages cream cheese, softened
* 1/2 cup butter, softened
* 1 (4-ounce) package crumbled blue cheese
* 1/2 cup diced walnuts, toasted
* 1/2 cup chopped fresh chives
* 1/4 cup cream sherry (optional)
* 1 (16-ounce) round bread loaf
* Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs


Preparation
Stir together first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture 8 hours. Let stand at room temperature to soften; or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.

Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

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Rosemary Cheese with Fig Preserves

Yield
Makes 2 cups
Ingredients
* 1 (8-ounce) package cream cheese, softened
* 1 (3-ounce) log goat cheese, softened
* 1 tablespoon chopped fresh rosemary
* 2 teaspoons honey
* 1 teaspoon coarsely ground pepper
* 3/4 cup fig preserves
* Garnish: fresh rosemary sprigs
* Crackers, toasted French bread slices, or bagel chips


Preparation
Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.

Spoon cheese mixture into a lightly greased 1 1/2-cup mold lined with plastic wrap. Cover and chill 2 hours.

Invert chilled cheese mixture onto a serving dish; discard plastic wrap. Spoon fig preserves over cheese. Garnish, if desired. Serve with crackers, toasted French bread slices, or bagel chips.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

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Spicy Roasted Red Bell Pepper Pimiento Cheese

Prep: 25 min. Use the largest holes on a box grater to shred cheese in a snap.

Yield
Makes 4 cups
Ingredients
* 1 1/4 cups mayonnaise
* 1/2 (12-oz.) jar roasted red bell peppers, drained and chopped
* 2 teaspoons finely grated onion
* 2 teaspoons coarse-ground mustard
* 1/2 teaspoon ground red pepper
* 2 (10-oz.) blocks sharp white Cheddar cheese, shredded
* Freshly ground black pepper to taste
* Assorted crackers


Preparation
1. Stir together mayonnaise and next 4 ingredients until well blended; stir in cheese and black pepper to taste. Serve with assorted crackers. Store in the refrigerator in an airtight container up to 4 days.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

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Red Pepper-Cheese Dip

Make this the day before for entertaining ease. It's great with crisp breadsticks and does double duty as a sandwich spread.

Yield
16 servings (serving size: 2 tablespoons)
Ingredients
* 1 large red bell pepper
* 1 small onion, peeled and halved
* Cooking spray
* 1 whole garlic head
* 1 cup plain fat-free yogurt
* 1/2 cup (4 ounces) block-style fat-free cream cheese
* 1/4 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1/4 cup chopped fresh flat-leaf parsley


Preparation
Preheat broiler.

Cut bell pepper in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Remove peel and discard. Set roasted pepper aside.

Reduce oven temperature to 400°.

Place onion halves, cut sides down, on a baking sheet coated with cooking spray. Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Place garlic on baking sheet with onion. Bake at 400° for 15 minutes; turn over onion halves. Bake an additional 15 minutes or until onions are soft and begin to brown. Place onion halves on a plate. Return garlic to oven, and bake an additional 15 minutes. Cool 10 minutes. Separate the cloves; squeeze to extract garlic pulp. Discard skins.

Place roasted pepper, onion, and garlic pulp in a food processor; process until fairly smooth. Add yogurt, cheese, cumin seed, and ground red pepper; process until smooth. Spoon dip into a bowl, and stir in parsley. Cover and chill.

Nutritional Information
Calories: 20 (9% from fat)
Fat: 0.2g (sat 0.1g,mono 0.0g,poly 0.0g)
Protein: 1.9g
Carbohydrate: 3.1g
Fiber: 0.3g
Cholesterol: 1mg
Iron: 0.2mg
Sodium: 85mg
Calcium: 37mg

source by:myrecipes.com
recipes by:Kathryn Conrad, Cooking Light
photo:Becky Luigart-Stayner; Jan Gautro

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Vietnamese Rolls with Peanut Dipping Sauce

Crunchy vegetables pair with hoisin-seasoned chicken in this refreshing appetizer. You can make the sauce and chicken mixture a few hours ahead, but assemble the rolls just before serving so they don't dry out.

Yield
12 servings (serving size: 1 roll and about 1 1/2 tablespoons sauce)
Ingredients
Sauce:
* 1/2 cup seasoned rice vinegar
* 1/4 cup honey
* 1/4 teaspoon salt
* 1/3 cup finely chopped roasted peanuts

Rolls:
* 1 tablespoon peanut oil
* 4 teaspoons minced peeled fresh ginger
* 4 garlic cloves, minced
* 1 pound skinless, boneless chicken breast, cut into 1/4-inch-wide strips
* 1/3 cup hoisin sauce
* 1 teaspoon hot chile sauce (such as Sriracha)
* 12 (8-inch) round sheets rice paper
* 3 cups thinly sliced romaine lettuce
* 36 (2-inch) julienne-cut seeded peeled cucumber
* 36 (2-inch) julienne-cut red bell pepper
* 36 mint leaves


Preparation
To prepare sauce, combine first 3 ingredients in a small bowl, stirring until honey dissolves. Stir in peanuts.

To prepare rolls, heat oil in a large nonstick skillet over medium-high heat. Add ginger, garlic, and chicken; sauté 5 minutes. Combine chicken mixture, hoisin sauce, and chile sauce; chill.

Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1-inch border. Top lettuce with 1/4 cup chicken mixture, 3 cucumber strips, 3 bell pepper strips, and 3 mint leaves. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying).

Repeat procedure with remaining sheets, lettuce, chicken mixture, cucumber strips, bell pepper strips, and mint leaves. Slice each roll in half diagonally. Serve rolls with sauce.

Nutritional Information
Calories: 176 (23% from fat)
Fat: 4.5g (sat 0.7g,mono 1.8g,poly 1.3g)
Protein: 11.9g
Carbohydrate: 22.9g
Fiber: 2g
Cholesterol: 22mg
Iron: 1.4mg
Sodium: 422mg
Calcium: 39mg

source by:myrecipes.com
recipes by:Cooking Light
photo:Becky Luigart-Stayner; Melanie J. Clarke

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Panko-crusted Crab Cake Bites with Roasted Pepper-Chive Aioli

Notes: The Japanese-style coarse bread crumbs called panko are available in many well-stocked supermarkets and in Asian grocery stores. You can make the aioli up to 2 days ahead and the crab cakes through step 3 up to 4 hours ahead; in both cases, cover and chill.

Yield
Makes 24 crab cakes; 8 servings
Ingredients
* 12 ounces shelled cooked crab
* 1/4 cup finely diced celery
* 1/4 cup minced fresh chives
* 1/4 cup mayonnaise
* 1 large egg
* 2 teaspoons Dijon mustard
* 1/4 teaspoon hot sauce
* 1 1/4 cups panko (see notes) or fine dried bread crumbs
* Roasted Pepper-Chive Aioli (recipe follows)
* Fresh chives, rinsed and cut into 1-inch lengths


Preparation
1. Sort through crab and discard any bits of shell.

2. In a large bowl, combine celery, minced chives, mayonnaise, egg, mustard, and hot sauce; mix well with a fork. Add crab and 1/4 cup panko; stir gently just to mix.

3. Put remaining 1 cup panko in a shallow bowl. Shape crab mixture into 24 cakes, each about 2 inches wide and 1/2 inch thick. Turn each cake in panko to coat on all sides, pressing gently to make crumbs adhere. Place cakes slightly apart in an oiled 12- by 17-inch baking pan.

4. Bake in a 475° regular or convection oven until golden brown, 15 to 18 minutes. With a spatula, transfer crab cakes to a platter. Spoon a dollop of Roasted Pepper-Chive Aioli onto each cake. Garnish platter with fresh chives. Serve hot.

Roasted Pepper-Chive Aioli. In a small bowl, mix 1/3 cup mayonnaise, 1/4 cup chopped drained canned roasted red peppers, 1 tablespoon minced fresh chives, 2 teaspoons lemon juice, and 1 teaspoon minced garlic. Makes about 1/2 cup.

Nutritional Information
Calories: 206 (61% from fat)
Protein: 11g
Fat: 14g (sat 2.2)
Carbohydrate: 7.6g
Fiber: 0.5g
Sodium: 290mg
Cholesterol: 79mg

source by:myrecipes.com
recipes by:Sunset
photo:James Carrier

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Shanghai Spring Rolls with Sweet Chili Sauce

Yield
15 spring rolls
Ingredients
* 1/2 pound unpeeled fresh shrimp
* 2 large eggs, lightly beaten
* 1/2 pound ground pork
* 1 (8-ounce) can water chestnuts, drained and minced
* 1 (8-ounce) can bamboo shoots, drained and minced
* 3 garlic cloves, minced
* 2 green onions, diced
* 2 tablespoons minced fresh ginger
* 1 tablespoon soy sauce
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 (12-ounce) package spring roll wrappers
* Vegetable oil
* Sweet Chili Sauce
* Lettuce leaves (optional)


Preparation
Peel shrimp, and devein, if desired; finely chop.

Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.

Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.

source by:myrecipes.com
recipes by:Southern Living
photo:Southern Living

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Ceviche Perlita

Ojai resident Claud Mann, chef and cohost of the TBS show Dinner and a Movie and a regular contributor to Edible Ojai, makes this dish constantly during the summer. His wife's father, who grew up in Acapulco, invented it and called it Perlita, or "little pearl," for daughter Perla. The title also refers to the bright bits of fish in the ceviche. Prep Time: about 1 hour, plus at least 3 hours marinating time. Notes: The citric acid in lime juice firms fish and makes it opaque, so ceviche looks and tastes cooked but isn't. As with sushi, if you want to be extra careful, shop at a trusted market, tell the fishmonger that you plan to eat the fish raw, and always use safe kitchen practices.

Yield
Makes 8 to 10 appetizer servings
Ingredients
* 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
* 3 tablespoons fresh lime juice
* 3 tablespoons fresh lemon juice
* 2 tablespoons extra-virgin olive oil
* 1 teaspoon dried oregano, preferably Mexican
* 2 tablespoons juice from a jar of sliced pickled jalapeños (sometimes labeled "nacho jalapeños"), plus 1/4 cup pickled jalapeños, minced
* 1/2 medium sweet white onion, finely chopped
* 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
* 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
* 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
* 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
* 1 serrano chile, minced
* 2 tablespoons chopped fresh cilantro leaves
* 1 firm-ripe avocado
* Coarse kosher salt to taste
* Thick tortilla chips
* Mexican hot chile sauce, such as Cholula


Preparation
1. In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.

2. Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeño juice in a large bowl.

3. Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.

4. Add pickled jalapeños, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories: 164 (66% from fat)
Protein: 11g
Fat: 12g (sat 2.9)
Carbohydrate: 4.8g
Fiber: 1.2g
Sodium: 576mg
Cholesterol: 20mg

source by:myrecipes.com
recipes by:Claud Mann, Claud Mann, Sunset
Photo: Victoria Pearson; Styling: Rori Trovato

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Shrimp Mojo de Ajo

Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.

Yield
Makes 8 servings
Ingredients
* 24 unpeeled, large raw shrimp
* 1/2 cup Mojo de Ajo
* 24 (6-inch) wooden skewers
* Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt


Preparation
1. Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

2. Meanwhile, soak wooden skewers in water 30 minutes.

3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.

4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.

source by:myrecipes.com
recipes by:Lanny Lancarte, II, Lanny Lancarte, II, Southern Living
Photo: Ralph Anderson; Styling: Mindi Shapiro Levine

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Sweet Potato Ravioli with Lemon-Sage Brown Butter

Serve with ham, roast pork loin, Cornish hen, or venison.

Yield
8 servings (serving size: 3 ravioli)
Ingredients
* 1 (1-pound) sweet potato
* 2 tablespoons grated fresh Parmesan cheese
* 1/2 teaspoon salt, divided
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 24 wonton wrappers
* 1 large egg white, lightly beaten
* 6 quarts water
* Cooking spray
* 3 tablespoons butter
* 1 tablespoon chopped fresh sage
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon freshly ground black pepper
* Sage sprigs (optional)


Preparation
Preheat oven to 400°.

Pierce potato several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 40 minutes or until tender. Cool. Peel potato; mash. Combine potato, cheese, 1/4 teaspoon salt, cinnamon, and nutmeg in a small bowl.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon 1 tablespoon potato mixture into center of each wrapper. Brush edges of dough with egg white; bring 2 opposite corners to center. Press edges together to seal, forming a triangle. Repeat procedure with remaining wonton wrappers, potato filling, and egg white.

Bring 6 quarts water to a boil. Add 8 ravioli; cook 2 minutes or until done. Remove ravioli from pan with a slotted spoon. Lightly coat cooked wontons with cooking spray; keep warm. Repeat procedure with remaining ravioli.

Melt butter in a small skillet over high heat. Add chopped sage to pan; cook 1 minute or until butter is lightly browned. Stir in remaining 1/4 teaspoon salt, juice, and pepper. Drizzle butter mixture over ravioli. Garnish with sage sprigs, if desired.

Nutritional Information
Calories: 159 (17% from fat)
Fat: 5.1g (sat 3g,mono 1.3g,poly 0.4g)
Protein: 4.1g
Carbohydrate: 24.3g
Fiber: 1.9g
Cholesterol: 15mg
Iron: 1.3mg
Sodium: 356mg
Calcium: 45mg

source by:myrecipes.com
recipes by:David Bonom, Cooking Light
photo:Randy Mayor; Melanie J. Clarke

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Banana-Apricot Bread

Yield
1 loaf
Ingredients
* 3 cups all-purpose flour
* 1 cup granulated sugar
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 4 tablespoons chilled butter, cut into small pieces
* 1/2 cup chopped pecans
* 1/2 cup chopped dried apricots
* 2 large, very ripe bananas, peeled and mashed
* 1 cup buttermilk
* 2 eggs, beaten


Preparation
Heat oven to 350º F. Lightly coat a 5-by-9-inch loaf pan with vegetable cooking spray. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a large bowl. Using your fingertips or a pastry blender, work the butter into the dry ingredients until it looks like coarse crumbs. Mix in the pecans and apricots. Stir in the bananas, buttermilk, and eggs until well blended. Pour into pan. Bake 60 minutes or until a toothpick inserted in the center of the loaf comes out clean. Turn onto a wire rack.

VARIATIONS: Substitute 1/2 cup flaked coconut or any dried fruit (such as golden or brown raisins or dates) for the dried apricots.

Nutritional Information
Calories: 451 (0% from fat)
Fat: 13g (sat 5g)
Protein: 9mg
Carbohydrate: 77g
Fiber: 4g
Cholesterol: 69mg
Iron: 3mg
Sodium: 332mg
Calcium: 134mg

source by:myrecipes.com
recipes by:Jane Kirby, Real Simple
Photo: Maura McEvoy

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Coconut Banana Bread with Lime Glaze

Best Quick Bread. This recipe originally appeared on the cover of our September 2003 issue and remains one of our best banana breads. --Recipe by Jean Patterson (September 2003)

Yield
1 loaf, 16 servings (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour (about 9 ounces)
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/4 cup plain low-fat yogurt
* 3 tablespoons dark rum
* 1/2 teaspoon vanilla extract
* 1/2 cup flaked sweetened coconut
* Cooking spray
* 1 tablespoon flaked sweetened coconut
* 1/2 cup powdered sugar
* 1 1/2 tablespoons fresh lime or lemon juice


Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Nutritional Information
Calories: 193 (21% from fat)
Fat: 4.6g (sat 2.8g,mono 1.1g,poly 0.3g)
Protein: 2.9g
Carbohydrate: 35g
Fiber: 1.1g
Cholesterol: 35mg
Iron: 1mg
Sodium: 179mg
Calcium: 15mg

source by:myrecipes.com
recipes by:Jean Patterson, Cooking Light

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Banana Bread Bruschetta

Prep: 10 min., Broil: 3 min.
Yield
Makes 10 servings
Ingredients
* 1 (4- x 5 1/2-inch) loaf bakery banana bread
* 20 tablespoons goat cheese
* 5 teaspoons apricot or pear preserves


Preparation
Slice 1 (4- x 5 1/2-inch) loaf bakery banana bread into (1/2-inch-thick) slices (about 10 slices). Cut each slice in half, and arrange on a baking sheet. Broil 6 inches from heat 2 to 3 minutes. Spread each slice evenly with 2 tsp. goat cheese and 1/2 tsp. apricot or pear preserves. Top with freshly ground black pepper.

source by:myrecipes.com
recipes by:Southern Living
Photo: Beth Dreiling; Styling: Cari South

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Classic Banana Bread

We love this bread's moist texture and simple flavor. Banana bread should form a crack down the center as it bakes--a sign the baking soda is doing its job.

Yield
1 loaf, 14 servings (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup butter, softened
* 2 large eggs
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/3 cup plain low-fat yogurt
* 1 teaspoon vanilla extract
* Cooking spray


Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 187 (21% from fat)
Fat: 4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein: 3.3g
Carbohydrate: 34.4g
Fiber: 1.1g
Cholesterol: 40mg
Iron: 1mg
Sodium: 198mg
Calcium: 20mg

source by:myrecipes.com
recipes by:Cooking Light
Photography: Randy Mayor; Styling: Jan Gautro

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Blueberry-Banana Bread

Linda Tebben combined elements of several quick-bread recipes, then added banana chips. This version is excellent spread with cream cheese. Prep and cook time: about 1 1/4 hours, plus 45 minutes to cool.

Yield
Makes 1 loaf; 10 servings
Ingredients
* 1 cup fresh blueberries, rinsed and drained, or frozen blueberries
* 2 cups plus one tablespoon all-purpose flour
* 3/4 cup granulated sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1 cup mashed ripe bananas (2 to 3)
* 1/2 cup low-fat buttermilk
* 6 tablespoons butter, melted and cooled
* 1 large egg
* Oatmeal Streusel


Preparation
1. Preheat oven to 350°.
2. In a small bowl, gently mix blueberries with 1 tablespoon of the flour.
3. In another bowl, blend remaining 2 cups flour, the sugar, baking powder, baking soda, salt, and cinnamon.
4. In a third, large bowl, whisk bananas, buttermilk, butter, and egg to blend. Stir flour mixture into banana mixture just until evenly moistened; the batter will be stiff. Gently stir in blueberry mixture.
5. Spread batter level in a buttered 5- by 9-inch loaf pan. Sprinkle with oatmeal streusel and press in lightly.
6. Bake bread in preheated oven until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
7. Let bread cool in pan on a rack for 10 minutes, then run a knife around edges to loosen. Invert bread onto a plate, remove pan, and turn over onto rack to cool completely, about 45 minutes.

Nutritional Information
Calories: 319 (31% from fat)
Protein: 4.8g
Fat: 11g (sat 6.8)
Carbohydrate: 51g
Fiber: 1.8g
Sodium: 347mg
Cholesterol: 48mg

source by:myrecipes.com
recipes by:Linda Tebben, Menlo Park, CA, Sunset
photo:Tina Rupp

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Banana Nut Muffins with Oatmeal Streusel

Whole wheat flour and oatmeal offer whole grains. The prudent amount of walnuts adds fiber, vitamin E, and unsaturated fats. The English walnuts (the most common variety in supermarkets) provide nearly 20 percent of an adequate daily intake of heart-healthy omega-3 fats per serving.

Yield
12 muffins (serving size: 1 muffin)

Ingredients
Muffins:
* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 1/2 cup whole wheat flour (about 2 1/2 ounces)
* 2/3 cup packed brown sugar
* 2 teaspoons baking powder
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1 cup mashed ripe banana (about 2 bananas)
* 3/4 cup 1% low-fat milk
* 3 tablespoons canola oil
* 1/2 teaspoon vanilla extract
* 1 large egg
* 1/4 cup chopped walnuts, toasted

Streusel:
* 6 tablespoons regular oats
* 5 tablespoons all-purpose flour (about 1 1/2 ounces)
* 2 tablespoons brown sugar
* 2 tablespoons butter, softened
* 1/4 teaspoon ground cinnamon


Preparation
Preheat oven to 375°.

To prepare the muffins, lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a large bowl; make a well in center of mixture. Combine banana and next 4 ingredients (through egg) in a bowl; stir well. Add to flour mixture. Stir just until moistened; fold in walnuts. Place 12 muffin cup liners in muffin cups. Spoon batter into 12 muffin cups.

To prepare streusel, combine oats and remaining ingredients in a small bowl. Blend with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel over batter. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean.

Nutritional Information
Calories: 241 (30% from fat)
Fat: 8.1g (sat 1.9g,mono 3.1g,poly 2.5g)
Protein: 4.6g
Carbohydrate: 38.9g
Fiber: 2.1g
Cholesterol: 23mg
Iron: 1.8mg
Sodium: 164mg
Calcium: 89mg

source by:myrecipes.com
recipes by:Laura Zapalowski, Cooking Light
Photo: Randy Mayor; Styling: Jan Gautro

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Marbled Chocolate Banana Bread

Chocolate and bananas are a natural pair. Toast and top with a spoonful of peanut butter for breakfast.

Yield
1 loaf, 16 slices (serving size: 1 slice)
Ingredients
* 2 cups all-purpose flour
* 3/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup sugar
* 1/4 cup butter, softened
* 1 1/2 cups mashed ripe banana (about 3 bananas)
* 1/2 cup egg substitute
* 1/3 cup plain low-fat yogurt
* 1/2 cup semisweet chocolate chips
* Cooking spray


Preparation
Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg

source by:myrecipes.com
recipes by:Cooking Light
Photography: Randy Mayor; Styling: Jan Gautro

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Cream Cheese-Banana-Nut Bread

Prep: 15 min.; Bake: 1 hr., 15 min.; Cool: 40 min. The original recipe was sent to us by Willie Monroe from Homewood, Alabama. To get perfect slices, let the bread cool 30 minutes and then cut with a serrated or electric knife.

Yield
Makes 2 loaves
Ingredients
* 1 1/4 cups chopped pecans, divided
* 1/4 cup butter, softened
* 1 (8-oz.) package 1/3-less-fat cream cheese, softened
* 1 cup sugar
* 2 large eggs
* 1 1/2 cups whole wheat flour
* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup buttermilk
* 1 1/2 cups mashed very ripe bananas (1 1/4 lb. unpeeled bananas, about 4 medium)
* 1/2 teaspoon vanilla extract


Preparation
If you've never worked with whole wheat flour, accurate measuring is everything. Be sure to spoon the flour into a dry measuring cup (do not pack) rather than scooping the cup into the flour, and level it off with a straight edge. Expect a denser bread with this recipe. It won't rise as much as traditional breads, and the texture will be very moist. (If you use frozen, thawed bananas, you might experience more wet patches throughout the bread.) We liked this version at the taste-testing table, but if you prefer a less dense bread with a little more rise and slightly lighter texture, then double the baking powder but leave the baking soda the same.

1. Preheat oven to 350°. Place 3/4 cup pecans in a single layer on a baking sheet, and bake 12 to 15 minutes or until toasted and fragrant, stirring after 6 minutes.

2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Combine whole wheat flour and next 4 ingredients; gradually add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in bananas, 3/4 cup toasted pecans, and vanilla. Spoon batter into 2 greased and floured 8- x 4-inch loaf pans. Sprinkle with remaining 1/2 cup pecans.

4. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean and sides of bread pull away from pan, shielding with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 minutes.

Note: To make ahead, proceed with recipe as directed through Step 4. Cool loaves completely, and tightly wrap with plastic wrap. Wrap again with aluminum foil. Freeze up to 1 month.

Toasted Coconut-Cream Cheese-Banana-Nut Bread: Reduce pecans to 1 cup. Prepare recipe as directed through Step 1, toasting all pecans. Remove and reserve 1/4 cup toasted pecans. Proceed as directed through Step 3, omitting pecans sprinkled over batter. Bake as directed. Meanwhile, cook 1/4 cup fat-free evaporated milk, 2 Tbsp. granulated sugar, 2 Tbsp. brown sugar, and 1 Tbsp. butter in a small saucepan over medium heat, stirring constantly, 3 to 4 minutes or until bubbly. Remove from heat. Stir in 1/4 cup sweetened flaked coconut, reserved toasted pecans, and 1/2 tsp. vanilla extract. Remove bread from oven; immediately spread tops lightly with coconut mixture. Broil 5 1/2 inches from heat 2 to 3 minutes or until topping starts to lightly brown. Cool in pans on wire racks 20 minutes. Remove from pans to wire racks; cool 30 minutes before slicing.

Cinnamon-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Stir together 1/4 cup firmly packed brown sugar, 1/4 cup chopped pecans (not toasted), 1 1/2 tsp. all-purpose flour, 1 1/2 tsp. melted butter, and 1/4 to 1/2 tsp. ground cinnamon. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

Peanut Butter-Cream Cheese-Banana-Nut Bread: Prepare recipe as directed through Step 3, omitting pecans sprinkled over batter. Combine 1/4 cup all-purpose flour and 1/4 cup firmly packed brown sugar in a small bowl. Cut in 2 Tbsp. creamy peanut butter and 1 1/2 tsp. butter with a pastry blender or fork until mixture resembles small peas. Lightly sprinkle mixture over batter in pans. Bake and cool as directed.

source by:myrecipes.com
recipes by:Southern Living
photo:Beth Dreiling Hontzas; Buffy Hargett

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Swag Bars

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
These no-bake bars come together quickly with common pantry ingredients. Make sure the cereal is well crushed (try packing it in a sealed zip-top plastic bag and using a rolling pin) so it incorporates into the peanut butter mixture.

Yield
36 servings (serving size: 1 bar)

Ingredients
* 1 3/4 cups creamy peanut butter
* 3/4 cup sugar
* 3/4 cup light-colored corn syrup
* 1 1/2 cups (6 ounces) chopped lightly salted, dry-roasted peanuts
* 3 1/2 cups (4 ounces) whole-grain flaked cereal (such as Total), finely crushed
Cooking spray
* 1/3 cup (2 ounces) chopped dark chocolate


Preparation
1. Combine first 3 ingredients in a heavy saucepan over medium-high heat. Cook 4 minutes or just until mixture begins to boil, stirring constantly. Remove from heat; stir in peanuts and cereal. Spread mixture evenly into a 13 x 9–inch baking pan coated with cooking spray.

2. Place the dark chocolate in a small microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring every 20 seconds. Drizzle chocolate evenly over peanut mixture. Score into 36 bars while warm.

Nutritional Information
Calories: 155
Fat: 9.2g (sat 1.9g,mono 4.2g,poly 2.5g)
Protein: 4.5g
Carbohydrate: 16.2g
Fiber: 1.5g
Cholesterol: 0.0mg
Iron: 2.3mg
Sodium: 121mg
Calcium: 113mg

source by:myrecipes.com
recipes by:Kathy Kitchens Downie, Cooking Light

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Satsuma Cloud Tart

Yield
10 servings (serving size: 1 wedge)

Ingredients
Crust:
* 6.75 ounces all-purpose flour (about 1 1/2 cups)
* 1 1/2 tablespoons sugar
* 1/8 teaspoon salt
* 6 tablespoons chilled butter, cut into small pieces
* 5 tablespoons ice water

Filling:
* 1/2 cup sugar
* 3 large egg yolks
* 1.1 ounces all-purpose flour (about 1/4 cup)
* 2 tablespoons grated satsuma orange rind
* 6 tablespoons satsuma orange juice
* 2 tablespoons lemon juice
* 1 tablespoon butter, melted

Meringue:
* 3 large egg whites
* 1/2 cup sugar
* 1/2 teaspoon vanilla extract


Preparation
1. To prepare crust, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour, 1 1/2 tablespoons sugar, and salt in a food processor; process until blended. Add 6 tablespoons butter, and pulse until the mixture resembles coarse meal. With processor on, slowly pour 5 tablespoons ice water through food chute; process until dough forms a ball. Shape dough into a 6-inch circle. Wrap in plastic wrap; chill 30 minutes.

2. Preheat oven to 400°.

3. Roll dough out to a 10-inch circle on a lightly floured surface. Place dough into a 9-inch round removable-bottom tart pan. Fold edges under; press dough against sides of pan. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 10 minutes or until edge is lightly browned. Remove pie weights and foil; reduce oven temperature to 375°. Bake an additional 15 minutes or until crust is golden. Cool 10 minutes.

4. To prepare filling, combine 1/2 cup sugar and egg yolks in a large bowl; beat with a mixer at medium-high speed 3 minutes or until thick. Weigh or lightly spoon 1.1 ounces (about 1/4 cup) flour into a dry measuring cup; level with a knife. Add flour, satsuma orange rind, and the next 3 ingredients (through melted butter); stir just until combined. Pour mixture into cooled crust. Bake at 375° for 20 minutes or until filling is set. Remove from oven; cool completely. Reduce oven temperature to 325°.

5. To prepare meringue, beat egg whites with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold in vanilla. Spread meringue evenly over filling, sealing to edge of crust. Bake at 325° for 25 minutes; cool 1 hour on a wire rack.

Nutritional Information
Calories: 262 (33% from fat)
Fat: 9.5g (sat 5.6g,mono 2.7g,poly 0.6g)
Protein: 4.3g
Carbohydrate: 40.4g
Fiber: 0.8g
Cholesterol: 83mg
Iron: 1.2mg
Sodium: 106mg
Calcium: 17mg

source by:myrecipes.com
recipes by: Joanne Weir, Cooking Light
Photo: Randy Mayor; Styling: Leigh Ann Ross

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Deep-Dish Apple Pie

Yield
8 Servings
Ingredients
* 3 cups all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon salt
* 2 sticks (16 Tbsp.) unsalted butter, chilled, cut into pieces
* 2 tablespoons vegetable shortening, chilled
* 3 1/2 pounds Granny Smith apples, peeled, cored, sliced
* 3/4 cup light brown sugar
* 5 tablespoons all-purpose flour
* 1 tablespoon cornstarch
* zest of 1 lemon
* 2 tablespoons lemon juice
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* pinch ground nutmeg
* pinch ground cloves
* 2 tablespoons unsalted butter, chilled, cut into small pieces
* 1 large egg
* 1 tablespoon milk
* 1 tablespoon sugar


Preparation
Make crust: Mix flour, sugar and salt. Cut in butter and shortening. Add 1/3 cup ice water; mix until dough holds together. Divide and form into 2 disks. Wrap; chill for 45 minutes.

Preheat oven to 400°F. Roll out one disk to an 11-inch round; place in 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second disk.

Make filling: Toss apples, sugar, flour, cornstarch, lemon zest and juice, salt and spices. Spoon into pie plate. Dot with butter. Whisk egg with milk. Brush overhang with glaze, place pastry on top. Trim to 1/2 inch. Crimp pastry to seal.

Brush pie with glaze; sprinkle with sugar. Cut slashes in top crust to vent. Place pie on rimmed cookie sheet lined with foil; bake 15 minutes. Lower temperature to 350°F; bake 55 minutes, until crust is golden and filling.

Nutritional Information
Calories: 675
Fat: 31g (sat 18g)
Protein: 7g
Carbohydrate: 96g
Fiber: 7g
Cholesterol: 97mg
Sodium: 457mg

source by:myrecipes.com
recipes by:All You

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