Turkey Pot Pie With Phyllo

Ingredients:
* 8 ounces boneless skinless turkey breasts, cut into bite sized pieces
* 4 sheets phyllo dough
* 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, beans)
* 1 medium onion, chopped (6 oz)
* 4 stalks celery
* 1 1/2 cups turkey broth
* 1/4 cup white whole wheat flour
* 1/2 cup fat-free half-and-half
* 1 teaspoon olive oil, divided
* 3 garlic cloves, minced
* 2 tablespoons chopped parsley
* 1 1/2 teaspoons rubbed sage
* 2 teaspoons parmesan cheese (14g)
* nonstick cooking spray
* salt and pepper, to taste


Directions:
1. NOTE: If you have never worked with phyllo before, don’t be afraid! Read the box directions carefully and have everything prepared to assemble before you open the phyllo.
2. Pre-heat oven to 350 degrees F. Coat a round casserole dish with non-stick cooking spray.
3. In a large non-stick skillet, add ½ tsp olive oil and heat over medium heat. Add the turkey pieces, seasoning with salt and pepper. Cook through until no longer pink. Remove to a plate.
4. Add remaining oil, onion, garlic, and celery to skillet; cook 3 minutes. Stir in flour and cook 1 minute, stirring constantly. Gradually stir in broth and half-and-half. Cook, stirring until mixture comes to a slight boil.
5. Add frozen vegetables, salt and pepper to taste. Cover and cook on medium/low, simmering and stirring occasionally, about 10 minutes.
6. Stir in turkey, parsley, and sage. Remove from heat and keep warm.
7. Unroll phyllo. Remove 2 sheets to the counter and spray them lightly with cooking spray. Place them in the bottom of the casserole dish so they cross each other, and run up the sides.
8. Spoon the turkey mixture into the casserole dish. Sprinkle with parmesan cheese. Fold phyllo over the top. Remove 2 more sheets, coat with spray, and place them on top of the pie so they cross each other. Tuck the edges down the sides as best you can.
9. Cook at 350 degrees for 35-40 minutes, until hot and bubbly inside. Let stand 5-8 minutes before serving.

Adapted from recipezaar.com

Fudge Brownie Bites

Ingredients:
* 1 cup butter
* 4 ounces bakers unsweetened chocolate squares
* 11/4 cups sugar
* 4 eggs
* 1 cup flour
* 1 cup semi-sweet chocolate chips

Direction:
1. Preheat oven to 375.
2. Melt butter and baker's chocolate until smooth.
3. Mix in sugar and eggs.
4. Fold in flour and chocolate chips and mix only until combined (the less mixing, the more moist).
5. For bites, fill each tartlet to top.
6. Cook for 15 minutes.
7. Cool 5-10 minutes and pop out to finish cooling on wire racks.
8. Repeat until all the batter is cooked.
9. For pan brownies, grease 9X13 pan and pour in mixture.
10. Bake 20-25 minutes.

Source: recipezaar.com

Gingerbread Man

Ingredients
For the cookies:

* 3/4 cup packed dark brown sugar
* 1 stick salted butter, softened
* 2 large eggs
* 1/4 cup molasses
* 3 3/4 cups all-purpose flour, plus more for dusting work surface
* 2 teaspoons ground ginger
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon freshly grated nutmeg
* 1/2 teaspoon salt

For the icing:

* 1 cup confectioners' sugar, sifted
* 1 to 2 tablespoons milk
* Red and green food coloring, as desired
* Assorted sprinkles, as desired

Directions

Using a mixer on low speed, cream the brown sugar and butter in a large bowl until thoroughly combined. Mix in the eggs and molasses.

Sift together the flour, ginger, baking soda, cinnamon, nutmeg and salt in another bowl. Add the dry ingredients to the butter mixture and mix with a spoon. Wrap the dough in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350. Let the dough sit at room temperature for about 15 minutes, until pliable. Line 1 or more cookie sheets with parchment paper. Take about 1/2 cup dough at a time and roll on a floured surface until - to 1/4-inch thick. Cut out shapes with 5-by-3-inch gingerbread boy and girl cookie cutters. (Re-roll the scraps.) Using a spatula, transfer the cookies to the prepared cookie sheets, leaving space between them. Refrigerate the cookies for 20 minutes, then bake until they just begin to brown at the edges, 18 to 20 minutes. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, make the icing: Combine the confectioners' sugar and milk in a bowl. Leave white or divide among bowls and add food coloring. Decorate cookies with icing; use a pastry bag to pipe eyes, mouths, buttons and bow ties. Top with sprinkles.

Source: Foodnetwork.com

Pecan Tassies

Ingredients:
2 cups margarine
4 (3 ounce) packages cream
cheese
4 cups all-purpose flour
3 eggs

2 1/2 cups packed brown sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
1 pinch salt
1 1/2 cups chopped pecans

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the margarine and cream cheese until well blended. Beat in flour, 1 cup at a time, until the mixture forms a smooth dough. Roll into small balls, and press into the bottoms and sides of tart pans or mini muffin pans.
3. In another bowl, mix together the eggs, brown sugar, butter, vanilla, and salt. Stir in the pecans. Use a spoon to fill each of the crusts 2/3 full with the filling mixture.
4. Bake for 15 to 18 minutes in the preheated oven, until shell is light brown, and the filling has puffed up. Cool, and carefully remove from pans.



Source:

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1/4 cups wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup olive oil
1/2 cup plain yogurt (vanilla will do)
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup dark chocolate chips

Directions:
1. Preheat oven to 350F.
2. In a large bowl, combine the flour, sugar, wheat germ, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Creamy Potato Leek Soup

Ingredients:
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg

1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Source: allrecipes.com

Greek Lamb Chops

Ingredients:
* 8 lamb chops
* 1/3 cup olive oil
* 2 lemons, juice of
* 1/2 cup fresh oregano (chopped) or 1/4 cup dried oregano
* 6 garlic cloves (chopped)
* 1 teaspoon salt
* 1/2 teaspoon black pepper

Method:
1. Mix all ingredients together including the lamb chops.
2. Cover and refrigerate for 4hours or overnight, turning occasionally.
3. Arrange the chops on a rack in a pan, drizzle with any remaining marinade and grill/broil in oven for about 3 minutes each side at medium high heat for medium-rare, or until cooked to your liking.
4. These can also be cooked on an outdoor grill/barbeque.

Chinese Egg Tart

Ingredients for crust:
* 225 gr plain flour
* 125 gr butter
* 55 gr icing sugar
* 1 egg, whisked
* a dash of vanilla extract

Ingredients for custard:
* 3 eggs
* 110 gr caster sugar
* 225 gr hot water
* 85 gr evaporated milk
* 1/2 tsp vanilla extract

Method:

Making the crust:
1. Place butter at room temperature until softened. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.
2. Add in whisked egg, half at a time, beat over low speed. Add vanilla extract, mix well.
3. Sift in flour in two batches, scraping down the sides of the bowl between additions with a spatula, and make sure all ingredients combine well. Knead into dough. (see picture)
4. Roll out the dough to a 1/2 cm thickness. Cut dough with a cookie cutter that is just a bit smaller than your tart tin in size. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise/anti-clockwise in order to make an even tart shell. Trim away any excess dough.

Making custard:
1. Add sugar into hot water, mix until completely dissolved.
2. Whisk egg with evaporated milk. Pour in sugar water. Mix well.
3. Sift egg mixture to get rid of any foam. Carefully pour egg mixture into each tart shell.

Baking:
1. Preheat oven to 200C. Position rack in lower third of oven. Bake tarts for 10 to 15 minutes until the edges are lightly brown.
2. Lower the heat to 180C. Keep an eye on them. Once you see the custard being puffed up a bit, pull the oven door open about 2 to 3 inches. Bake for another 10 to 15 minutes until the custard is cooked through. Just insert a toothpick into the custard. If it stands on its own, it’s done.



Note:

1. Placing tarts at the lower rack in oven could cook crusts easily before the egg custard being heated up too quickly.
2. At the very last stage, pull the oven door open a few inches. This method is to avoid custard from being puffed up too high. The custard would collapse once they are cooled down otherwise.

Source: Christine's Recipes

Pumpkin Bars

Ingredients

Bars:
* 4 eggs
* 1 2/3 cups granulated sugar
* 1 cup vegetable oil
* 15-ounce can pumpkin
* 2 cups sifted all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons ground cinnamon
* 1 teaspoon salt
* 1 teaspoon baking soda

Icing:

* 8-ounce package cream cheese, softened
* 1/2 cup butter or margarine, softened
* 2 cups sifted confectioners' sugar
* 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

Grandma Ople's Apple Pie

Ingredients:
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/2 cup white sugar

1/2 cup packed brown sugar
1/4 cup water
6-8 Granny Smith apples,peeled, cored and thinly sliced


Directions:
1. Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
2. Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes

Very Moist Banana Nut Bread

* 2 cups sugar
* 1/2 teaspoon salt
* 2 1/4 cups flour
* 3/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla
* 1 1/3 teaspoons baking soda
* 1/4 cup buttermilk
* 1 cup chopped pecans
* 4-5 bananas (use completely black bananas, this is very important)

1. Heat oven to 350°. Grease or spray 2 loaf pans.
2. In a large bowl, mash bananas with a masher or by well washed hands.
3. Dissolve soda in buttermilk-- use a larger container as it will foam up quite a bit.
4. Mix all ingredients by hand and add in 1 cup chopped nuts. Bake at 350° for 1 hour, or until toothpick comes out ALMOST clean.
5. Totally clean will mean a dryer loaf.
6. Let cool 15 minutes after removing from oven and remove from pans.
7. Or, let cool, cover with foil, slide into freezer bags and freeze.
8. Great when using tin foil pans.

Source: recipezaar.com

Whisky Grilled Baby Back Ribs

Ingredients:
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black
pepper
1 1/4 teaspoons liquid smoke
flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile
pepper

Directions:
1. Preheat oven to 300 degree F (150 degrees C).
2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
4. Preheat an outdoor grill for high heat.
5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).




Source: allrecipes.com

Groovy Green Smoothie

Ingredients:
1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

Directions:
Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Source: allrecipes.com

Mini Ham 'n' Cheese Frittatas

Ingredients:

* 1/4 pound cubed fully cooked lean ham
* 1 cup (4 ounces) shredded fat-free cheddar cheese
* 6 eggs
* 4 egg whites
* 3 tablespoons minced chives
* 2 tablespoons fat-free milk
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Directions:
Divide ham evenly among eight muffin cups coated with cooking spray; top with cheese. In a large bowl, beat eggs and whites. Beat in the chives, milk, salt and pepper. Pour over cheese, filling each muffin cup three-fourths full.
Bake at 375° for 22-25 minutes or until a knife inserted near the center comes out clean. Carefully run a knife around edges to loosen; remove from pan. Serve warm. Yield 8 frittatas.

Source: Taste of Home

KFC COLESLAW

Coleslaw can be traced back to Ancient Rome.

Creamy coleslaw became popular after the invention of mayonnaise in the 18th century.

The term "coleslaw" probably came from the Dutch word koolsla or koolsalade, which means cabbage salad.

Until the 1860's, it was known as "cold slaw." The Latin word cole, meaning cabbage, replaced the cold.

* 8 cups finely diced cabbage (about 1 head)
* 1/4 cup diced carrot
* 2 tablespoons minced onions
* 1/3 cup granulated sugar
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup mayonnaise
* 1/4 cup buttermilk
* 1 1/2 tablespoons white vinegar
* 2 1/2 tablespoons lemon juice

Directions

Finely dice cabbage and carrots.
Place cabbage and carrot mixture into large bowl and add minced onions.

Using regular blade on food processor, process remaining ingredients until smooth.

Pour over vegetable mixture and mix thoroughly.

Cover bowl and refrigerate several hours or overnight before serving.

Source: squidoo

Soft Chocolate Oatmeal Cookies

Ingredients:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa
powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: allrecipes

Savory Garlic Marinated Steaks

INGREDIENTS

* 1/2 cup balsamic vinegar
* 1/4 cup soy sauce
* 3 tablespoons minced garlic
* 2 tablespoons honey
* 2 tablespoons olive oil
* 2 teaspoons ground black pepper
* 1 teaspoon Worcestershire sauce
* 1 teaspoon onion powder
* 1/2 teaspoon salt
* 1/2 teaspoon liquid smoke flavoring
* 1 pinch cayenne pepper
* 2 (1/2 pound) rib-eye steaks



DIRECTIONS

1. In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
2. Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 1 to 2 days.
3. Preheat grill for medium-high to high heat.
4. Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade.

Fruit Pizza

INGREDIENTS

* 115 g butter, softened
* 150 g white sugar
* 1 egg
* 155 g all-purpose flour
* 3 g cream of tartar
* 2 g baking soda
* 2 g salt
* 224 g cream cheese
* 224 g froze whipped topping, thawed
* 100 g white sugar
* 10 ml vanilla extract

* 1/2 cup white sugar
* 1 pinch salt
* 1 tablespoon cornstarch
* 1/2 cup orange juice
* 2 tablespoons lemon juice
* 1/4 cup water
* 1/2 teaspoon orange zest

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an un greased pizza pan.
3. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool.
4. In a large bowl, beat cream cheese with 75 g sugar and vanilla until light. Then fold in the whipped topping.Spread on cooled crust. Top with fruits.
5. In a saucepan, combine sugar, salt, corn starch, orange juice, lemon juice and water. Cook and stir over medium heat. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and add grated orange rind. Allow to cool, but not set up. Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Skillet Lasagna

Here's a shortcut of a traditional lasagna without the lengthy prep time.



Ingredients

1 lb lean ground beef
1 small onion (chopped)
3 Cloves Garlic (minced)
1 can diced tomatoes (undrained)
1-1/4 cup water
8 oz tomato sauce
1 tbsp dried parsley flakes
1 tsp dried basil leaves
1 tsp dried oregano leaves
1 tsp salt
2-1/2 cup broken up whole wheat lasagna noodles
1 cup fat free cottage cheese
1/4 cup fat free grated Parmesan cheese
Dash Basil and Pepper (optional)
1 egg
Shredded fat free mozzarella cheese for garnish



Directions
In a large skillet, brown beef with onions and garlic. Drain.
Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.
Stir in uncooked pasta.
Bring to a boil, stirring occasionally.
Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
Combine cottage and Parmesan cheese and egg.
Sprinkle in basil and pepper to taste.
Drop cheese mixture by rounded tablespoons onto pasta mixture.
Cover and cook for 5 minutes more.
Sprinkle with shredded mozzarella and serve.

Source: SparkRecipes.com