Light Coconut Cream Cake

This is relatively low in fat and calories considering it's a CAKE! But the flavor and texture does not taste or appear "low fat". Goes great with a cup of coffee!


1/4 cup light butter, softened

1/3 cup sugar

1/3 cup Splenda*

1/2 cup lowfat milk

3 tbsp. half and half cream

1 egg

2 tsp. coconut extract

1 tsp. vanilla extract

1-1/3 cups flour

2 tsp. baking powder

1/4 tsp. salt

2 tbsp. light butter

3 tbsp. packed brown sugar

1 tbsp. water

2/3 cup shredded sweetened coconut, divided

1/2 carton fat free or light Cool Whip

1. Preheat oven to 350º. Spread 1/3 cup coconut on a baking sheet and lightly toast in the preheated oven for a few minutes, until lightly browned.

2. In a mixing bowl, beat together 1/4 cup light butter, 1/3 cup sugar and Splenda until light and fluffy. Beat in milk, cream, egg, coconut extract and vanilla extract.

3. In another bowl sift together flour, baking powder and salt. Add to butter mixture and mix until well blended, about one minute. Stir in remaining coconut.

4. Melt butter in a nonstick 9-inch round cake pan. Stir in brown sugar and 1 tablespoon water. Sprinkle toasted coconut over top of sugar mixture. Pour cake batter into pan.

5. Bake at 350º for 30 minutes or until cake tests done. Cool in pan for 5 minutes. Loosen sides; invert onto a plate. Let cool completely. Carefully slice cake in half horizontally to make two thin halves. Spread Cool Whip over bottom half; replace top half and lightly press onto whipped topping. Yield: 8 servings.

*Useful Tip: If you choose to not use the Splenda use sugar instead.

Oatmeal Cranberry White Chocolate Cookies

This spin off from Quaker is absolutely delicious! For an equally delicious and special treat, use dried cherries instead of cranberries.

1 cup butter, softened

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 tsp. vanilla

1-1/2 cups flour

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/2 tsp. salt

3 cups oats

1 cup white chocolate chips

1 cup sweetened dried cranberries

1. Heat oven to 350º.

2. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Stir in flour, baking soda, cinnamon, nutmeg and salt. Add oats, chocolate and cranberries; stir well.

3. Drop dough by rounded tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute on cookie sheet; remove to counter top to cool completely. Store tightly covered. Yield: about 4 dozen.

Frozen Lime Mint Dessert

This recipe brings back wonderful memories of my childhood. My Grandma made these every Christmas, and though the ingredients list doesn't do the recipe the justice it truly deserves, they really are fabulous. I'm going to make them this Christmas, will post a picture after I make them.

1 can (8-1/4 ounces) crushed pineapple

1 can (20 ounces) crushed pineapple

1 box (3 ounces) lime jello

3-1/2 cups miniature marshmallows

1 cup butter mints, crushed

1 carton (8ounces) whipped topping

1. In large bowl, combine both cans of pineapple, undrained, dry lime jello, marshmallows and mints. Cover and refrigerate several hours or until marshmallows begin to dissolve. Fold in whipped topping.

2. Spoon into paper-lined muffin cups. Cover and freeze 6 hours. Yield: about 2 dozen.

Browned Butter Smashed Potatoes

These are heavenly! And such a pretty color. =)

1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks
1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks
4 tbsp. butter, divided
1 tbsp. dried rosemary, slightly crushed
2 large garlic cloves, minced
1/2 cup warm milk
Salt and pepper to taste

1. In a 3-quart saucepan, cover potatoes and squash with cold water. Bring to a boil over high heat; reduce heat, cover and cook until tender, about 20 minutes. Meanwhile, put 2 tbsp. of butter, rosemary and garlic in a small skillet over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.

2. Thoroughly drain potatoes and squash, return to pan and shake about a minute over low heat. Mash with a hand masher leaving mixture slightly chunky. Over low heat, gently mix in browned butter, remaining 2 tbsp. of butter, milk and salt and pepper to taste. Serve immediately. Yield: 4 servings.

Apple Crisp Pizza

This Taste of Home recipe reminds me of the perfect fall dessert with its bounty of apples and beautiful fall-brown color. This is a terrific hand-held crisp, or good warmed with vanilla bean ice cream.

PASTRY

2 cups flour

3/4 tsp. salt

1/2 cup (1 stick) unsalted butter, cut into pieces and chilled

1/4 cup shortening, cut into pieces and chilled

4 to 5 tbsp. cold water

FILLING

2/3 cup sugar

3 tbsp. flour

1 tbsp. ground cinnamon

4 medium baking apples, peeled and cut into 1/2-inch slices

TOPPING

1/2 cup flour

1/3 cup packed brown sugar

1/3 cup rolled oats

1 tsp. ground cinnamon

1/4 cup butter, softened

1/2 cup caramel ice cream topping

1. For pastry, mix flour and salt in bowl. With pastry blender or fingertips, combine butter and shortening into flour mixture until texture of coarse meal. Gradually add water, tossing with fork, until mixture begins to mass together. Shape dough into a ball, then flatten slightly to a disk. Wrap in plastic wrap and refrigerate until well chilled, about 45 minutes.

2. Roll pastry to fit a 12-inch pizza pan, between 1/8 and 1/2-inch thick; trim and flute edges.

3. Combine sugar, 3 tbsp. flour and 1 tsp. cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry.

4. Combine the first 5 topping ingredients with the leftover cinnamon-sugar mixture from the apples. Sprinkle over apples.

5. Bake at 350º for 40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping. Yield: 12 servings.

Crockpot Pot Roast

Good old fashioned pot roast with all of the trimmings really signifies down home cooking. Because this has meat and vegetables all in one, I usually serve this with a hearty salad and some warm crusty bread with butter. Perfect with a glass of red wine or apple cider.

1 3 to 4 pound beef roast

4 large potatoes, peeled and quartered

6 large carrots, peeled and cut into chunks

1 small onion, sliced

5 cloves of garlic, minced

1/2 cup beef broth

1/4 cup red wine (stout like Merlot)

1 tbsp. dried parsley

1/2 tsp. dried thyme

1/8 tsp. paprika

Salt and pepper to taste

1. Trim most of fat off roast. Season lightly with salt and pepper.

2. Place potatoes, carrots and onion in crockpot. Stir in garlic. Place roast on top.

3. Stir together broth, wine, parsley, thyme, paprika and salt and pepper. Pour over and around roast. Cover and cook on low heat for 8 hours until roast and veggies are tender. Remove meat and vegetables and thicken liquid with cornstarch if desired. Yield: 6 servings.

Pumpkin Maple Swirl Muffins

I start dreaming of pumpkin this and pumpkin that come September when fall is just around the corner. These muffins are definitely a delicious fall treat.

FILLING

1 package (3 ounces) cream cheese, softened

2 tbsp. packed brown sugar

2 tbsp. maple syrup

MUFFINS

2 cups flour

3/4 cup packed brown sugar

1/2 cup chopped walnuts

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

2 eggs

1 cup canned pumpkin

3/4 cup evaporated milk

1/4 cup vegetable oil

1 tbsp. maple syrup

TOPPING

1 tbsp. packed brown sugar

1/4 cup chopped walnuts

1. For filling: combine cream cheese, sugar and maple syrup in small bowl until blended.

2. For muffins: combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold filling in just until batter is swirled.

3. For topping: mix together sugar and nuts in small bowl.

4. Spoon batter into 12 greased or paper-lined muffin cups. Sprinkle nut topping over muffins.

5. Bake in preheated 400º oven for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm. Yield: 1 dozen.

Apple Stuffed Pork Chops

Apple stuffed pork chops scream fall to me. This savory pork 'n stuffing main dish is perfect on a crisp fall evening with a side salad and mug of warm apple cider.

4 pork chops, 1 to 1-1/2-inches thick

1 box (6 ounces) cornbread stuffing mix

1-1/2 cups hot chicken broth

1 cup chopped apple

1/4 cup chopped onion

2 tbsp. chopped parsley

1. Heat oven to 350º. Season each pork chop with salt and pepper to taste. Make a pocket in each chop by cutting between rib bones.

2. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.

3. Stuff each chop with 1/2 cup stuffing. Place in 11x7-inch baking dish. Spoon remaining stuffing around chops.

4. Bake, uncovered, for 1 hour and 15 minutes, turning once halfway through baking. Yield: 4 servings.

Hazelnut Mushroom Pilaf

I personally don't like mushrooms, but most people do so I pick 'em out. Sometimes I just leave 'em out all together. This is good either way. (This recipe is posted on one of my favorite websites allrecipes as well).

1/2 cup uncooked long grain rice

1/4 cup uncooked orzo

1/2 cup sliced mushrooms

1/2 cup diced onion

1/4 cup finely chopped celery

2 tbsp. butter

2 cups fat free chicken broth

2 tbsp. chopped fresh parsley

1/4 tsp. dried marjoram

1/4 tsp. pepper

3 tbsp. coarsely chopped hazelnuts, toasted

1. In a large skillet, over medium-low heat, saute the rice, orzo, mushrooms, onion and celery in butter, stirring constantly, until rice is lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Yield: 4 servings.

Hazelnut Espresso Shortbread

Also delicious without the espresso, and/or with mini chocolate chips added to the dough. Think of these in a pretty box or neatly wrapped in decorative cellophane for a delightful food gift, and not just for Christmas. =)


2 cups flour

1/3 cup packed light brown sugar

1/3 cup powdered sugar

1 tbsp. plus 1 tsp. instant coffee or espresso powder

1/2 tsp. salt

1 cup (2 sticks) chilled salted butter, cut into 1/2-inch pieces (allow to sit at room temperature for 15 minutes)

1 tsp. vanilla extract

1 cup hazelnuts, toasted and coarsely chopped

2 ounces semisweet chocolate, chopped

1. Preheat oven to 350º.

2. Blend flour, sugars, 1 tbsp. espresso powder and salt in food processor. Add butter, vanilla and 2/3 cup hazelnuts. Using pulse button, process until mixture resembles coarse meal. Transfer dough to lightly floured work surface. Knead just until dough comes together. Divide dough in half.

3. Press each half into 9-inch tart (or cake) pans that have been coated with nonstick cooking spray. Prick dough with fork several times. Bake until deep golden brown, 25 to 30 minutes. Transfer shortbread to rack; cool 5 minutes. Remove shortbread from pan by inverting shortbread onto plates slightly smaller than pan and re-inverting onto cutting board. Cut into 24 wedges; cool completely.

4. Mix 2 tbsp. hot water and remaining 1 tsp. espresso powder in small saucepan. Add chocolate. Stir over low heat until chocolate is smooth. Remove from heat. Drizzle melted chocolate over shortbread wedges; sprinkle with remaining hazelnuts. Let stand until chocolate sets. Store in airtight container. Freezes well. Yield: 2 dozen.

Hearty Split Pea Soup

In my quest for a hearty homemade split pea soup, I came up with this delicious recipe. This has excellent flavor and consistency, and is easily adaptable to personal tastes. When I have leftover ham or Canadian bacon I throw some of that in the pot, too. (Tonight I used chopped Canadian bacon and bacon bits).

1 package (16 ounces) dry, green split peas

4 cups water

2 cups chicken broth

1/4 cup real smoked bacon bits

1 large potato, peeled and diced

2 medium carrots, peeled and sliced

1 large celery stalk, sliced (leafy top included)

1 small onion, chopped

2 tsp. chicken bouillon

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. dry thyme leaves

1/4 tsp. dry marjoram

1. Rinse split peas in cold water. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil. Reduce heat and cover. Simmer, stirring occasionally, 1-1/2 hours. Reseason to taste if necessary. Yield: 6 servings.

Creamy Three Cheese Macaroni

I never thought I would find a better Macaroni and Cheese than my original favorite, but this healthier version compares in taste and texture but not in calories and fat! It's simply fabulous!!

3 cups uncooked elbow macaroni

1/3 cup flour

2-2/3 cups lowfat 1% milk

1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese

3 ounces process light American cheese (Velveeta)

2 tbsp. grated reduced fat Parmesan cheese

1/4 tsp. salt

1/4 tsp. dry mustard

1/8 tsp. pepper

1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes.

2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni.

3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings.

Macaroni and Cheese

I have two homemade macaroni and cheese recipes I use, this one and a healthier version (which is also phenomenal). This is my old faithful, though, and for good reason. One rich and creamy bite and you'll see why.

2 cups uncooked elbow macaroni

1/2 cup butter

1/2 cup flour

1-3/4 cups milk

1 cup sour cream

1/4 cup grated Parmesan cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dry mustard

3 cups (12 ounces) grated Sharp Cheddar cheese, divided

1. Preheat oven to 350º.

2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish.

3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted.

4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly.

5. Bake, uncovered, for 1 hour, or until bubbly and browning. Yield: 6 servings.

Bow Tie Pasta Puttanesca

This is one of my personal favorite dishes. The hot Italian turkey sausage makes this dish! A hearty salad and glass of red wine compliment this filling pasta entree nicely.

8 oz. hot Italian turkey sausage, casings removed

1/2 cup onion, chopped

2 cloves garlic, minced

1 can (14 oz.) tomato puree

1 can (14 oz.) petite diced tomatoes

1 tsp. Italian seasoning

Pinch each sugar, salt and pepper

1/2 cup sliced black olives

1/4 cup reduced fat Parmesan cheese

12 oz. farfalle (bow tie pasta)

1. In a medium skillet, crumble and cook sausage with onion and garlic over medium-high heat until turkey is browned. Stir in tomato puree, tomatoes, seasonings and olives. Cook, covered, over medium-low heat for 40 minutes.

2. Cook pasta according to package directions. Drain. Serve sauce over pasta; sprinkle with Parmesan cheese. Yield: 6 servings.

Grilled Italian Sandwich

This really is so simple and casual, but oh so tasty and filling. Pairs nicely with a light pasta salad and fresh fruit. (Often I use all turkey as it's my favorite).

2 loaves (8 ounces each) French or sourdough bread
4 tbsp. mustard
4 tbsp. mayonnaise
8 ounces pastrami, thinly sliced
8 ounces smoked turkey or ham, thinly sliced
2 roma tomatoes, thinly sliced
Red onion rings
4 large slices Provolone cheese
4 tbsp. Italian salad dressing
Shredded lettuce

1. Slice bread in half lengthwise. Scoop out bread in bottom halves, leaving a 1/2 inch thick shell. Evenly layer ingredients in order listed in both bottom halves; replace bread tops. Wrap sandwiches in foil.

2. Grill over medium coals for 15 minutes, or until warmed and cheese is melted. Or, bake in oven at 350º. Unwrap sandwiches, fill lettuce and slice into serving size pieces. Yield: 4 to 6 servings.

Almond Cream Cheese French Toast

The toasted almonds and almond extract really make this French toast stand out!

8 ounce loaf French bread, cut into 1-inch slices

1/4 cup cream cheese, softened

2 tbsp. toasted chopped almonds

1 tsp. powdered sugar

3 eggs

1/4 cup milk

1/4 tsp. almond extract

1/4 tsp. ground cinnamon

1. Cut a pocket into each bread slice. Combine cream cheese, almonds and powdered sugar; evenly stuff into bread pockets.

2. Beat together eggs, milk, almond extract and cinnamon. Dip bread slices into egg mixture to coat. Brown both sides on greased hot griddle. Yield: 4 servings.

Honey Mustard Pork Scallopine

This recipe humbly earned me a 4th place win in a 1998 Taste of Home Quick Cooking magazine contest.

4 thin cut boneless pork chops

2 tbsp. honey

2 tbsp. spicy mustard

1/4 cup fine dry bread crumbs

1/4 cup finely crushed buttery crackers

2 tbsp. butter

1. Pound pork chops to about 1/8-inch thickness between waxed paper.

2. In a small bowl, combine honey and mustard; mix well. In a shallow dish, combine bread crumbs and cracker crumbs.

3. With a pastry brush, generously coat both sides of pork slices with the honey-mustard sauce. Coat in crumbs.

4. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned. Yield: 4 servings.

The School Lunch Bag

It's back to school time, and to avoid brown bag boredom, here are some tasty sandwich combos to keep lunch exciting:

Avocado with Monterey Jack cheese, roasted red pepper slices, sliced tomatoes, cucumber slices, sprouts and mayonnaise

Bacon, lettuce, tomato and avocado with mayonnaise

Balogna with American cheese, green pepper rings, mayonnaise, mustard and lettuce

Chicken with Brie, apple chutney, deli mustard and sprouts

Chicken with smoked Gouda, deli mustard and tomato slices

Club sandwich with turkey, ham, bacon, mayonnaise, mustard, Cheddar cheese and lettuce

Corned beef with Swiss cheese, Thousand Island dressing and cole slaw mix

Egg salad with sunflower seeds

Ham with Cheddar cheese, sliced apples or pears and Dijonnaise

Ham with Swiss cheese, mayonnaise, honey-mustard, sliced tomatoes and sprouts

Pastrami with mayonnaise, mustard, sliced sweet onion, sliced tomatoes and lettuce

Peanut butter with honey and sliced bananas

Peanut butter with marshmallow fluff

Roast beef with cream cheese, dill, sliced tomatoes and sprouts

Roast beef with Monterey Jack cheese, mayonnaise or horseradish, roasted red pepper strips and lettuce

Tuna fish salad with sweet pickles and cucumber slices

Tuna fish salad with crushed pineapple, cashews and lettuce

Turkey with sliced apples and finely chopped celery with raisins and mayonnaise

Turkey with Cheddar, mayonnaise, deli mustard, tomato slices, lettuce and sprout

Turkey with Havarti, Chipotle mayonnaise, pepperoncini and baby spinach

BBQ Strip Steak

This marinade ROCKS, oh yeah! This would be great on any favorite tender cut of steak or pork. Earmark this as a must try!

1/3 cup olive oil
1/3 cup Worcestershire sauce
3 tbsp. minced garlic
2 tbsp. steak seasoning
1 tbsp. sweet and smoky chipotle seasoning
1 tbsp. red wine vinegar
1 tsp. Italian seasoning
1/2 tsp. cracked black pepper
4 strip steaks, 1 1/2 to 2 pounds total

1. Whisk together olive oil, Worcestershire sauce, garlic, seasonings, vinegar and pepper in a gallon size Ziplock bag. Add steak and turn to coat. Refrigerate and marinate at least 6 hours, turning bag often to evenly distribute marinade.

2. Discard marinade and grill steaks over medium hot coals until desired doneness. Yield: 4 servings.

Grilled Potato Skins

I could make a meal out of these potato skins! Gimme an ice cold beer or glass of wine and I'm gooood. (In fact, I think I'll grill these up this weekend).

4 medium baking potatoes

1/4 cup picante sauce

1/2 cup shredded Cheddar cheese

2 tbsp. real bacon bits

1/2 cup chopped tomato

1/4 cup sliced green onions, green tops included

TOPPING:

1/4 cup mayonnaise

2 tbsp. sour cream

1-1/2 tbsp. Ranch salad dressing

1 tbsp. real bacon bits

1/4 tsp. garlic powder

1. Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 to 14 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle.

2. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Spoon 1/2 tbsp. picante sauce into each potato shell. Sprinkle each with cheese and bacon.

3. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Top with sour cream mixture. Yield: 4 servings.