Minestrone Soup

A hearty meal in itself! Read more

Peach Cobbler

Peaches are in season in August…perfect for this recipe! Read more

Raspberry Lemonade

Ingredients

2 (12 fluid ounce) can frozen raspberry lemonade concentrate
6 cups water
1 teaspoon of fresh lime juice
2 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
4 cups crushed ice
1 ½ cup fresh raspberries, garnish
36 Mint leaves, for garnish (optional)

Directions

In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.

Light Fettuccine Alfredo

Great taste with half the calories!

Ingredients:

1 cup low-fat cottage cheese
2 small cloves garlic, minced (or more if you like)
1 cup low-fat (1%) milk
1 egg yolk
1/2 teaspoon fresh ground pepper
2 tablespoons butter
1/2 cup grated Parmesan cheese, divided
8 ounces fettuccine noodles
2 teaspoons chopped fresh parsley

Directions:

In blender, combine cottage cheese, milk, egg yolk and pepper. Puree until smooth.

In small saucepan, melt butter over medium heat. Add minced garlic and sauté 1 minute. Add puree and bring to a simmer, stirring occasionally. Stir in all but 4 teaspoons Parmesan cheese. Meanwhile, cook fettuccine according to package directions; drain. Toss with sauce. Top fettuccine with remaining Parmesan cheese and chopped parsley.

Spicy Shrimp with Mango Chutney

Ingredients

3 tablespoons vegetable or peanut oil
1 cup chopped onion
3 teaspoons minced garlic
1 teaspoon red chile flakes
1/2 cup chopped fresh basil leaves
3 tablespoons soy sauce
1 tablespoon fresh lime juice
About 12 oz. peeled and deveined shrimp (30 to 35 per lb.)
2 cups cubed fresh or frozen mango (unripe)
1/4 cup toasted shredded unsweetened coconut Read more

Chocolate Kiss Cupcakes

Ingredients:

• 3 1/3 cups all-purpose flour
• 2 cups sugar
• 1 cup baking cocoa Read more

Apple Pecan Stuffing

Ingredients:

1/2 cup butter

1 large onion, chopped

1large Granny Smith apple, peeled, diced

2-1/2 cups chicken broth

1 package (16 ounces) cornbread stuffing mix

1/2 cup chopped pecans, toasted

1/2 cup chopped celery

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon dried sage leaves, crumbled

Preparation:

1. Preheat oven to 325°F. Melt butter in large saucepan. Add onion and celery; cook 5 minutes, stirring occasionally. Add apple; cook 1 minute. Add broth, sage leaves, salt and pepper; bring to a simmer. Remove from heat; stir in stuffing mix and pecans.

2. If desired, loosely fill cavity of turkey with stuffing just before roasting. Place remaining stuffing in an ovenproof casserole dish. Cover and bake 45 minutes or until hot. (Or, stuffing may be baked at 375°F 30 minutes while turkey is standing.)

Note: Stuffing may be prepared up to 1 day before serving (store covered and refrigerated). Let stand at room temperature 30 minutes before baking or stuffing turkey.

Cranberry Pumpkin Bread

1 cup pumpkin
1 cup packed brown sugar
1/2 cup milk
2 eggs
1/4 cup butter, melted
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup chopped walnuts
1 cup fresh or frozen cranberries

In a mixing bowl, beat pumpkin, sugar, milk, eggs, orange zest and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries. Pour into a greased loaf pan. Bake at 350 degrees for 70 minutes. Cool in pan for 10 minutes; remove to wire rack to cool.

Southern Meatloaf Recipe

Mmmmm! Some comfort food to start off the fall! Read more

Heirloom Tomato Basil Mozzarella Salad Recipe

Ingredients

Heirloom tomatoes, sliced
Fresh basil, leaves carefully chopped as not to bruise
Fresh mozzarella cheese, sliced
Extra virgin olive oil
Balsamic wine vinegar
Chopped onions
Salt and pepper Read more

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