Ham and brie melts

Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
8 oz. sliced deli ham
1 round (8oz) Brie cheese, rind removed and cut into 4 slices
3 tbsp butter softened

Directions
1. Spead 4 slices of bread with half of preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place on top. Butter outsides of sandwiches.
2. In a large skillet over medium heat, toast sandwiches for 2-3 mintues on each side or until breas is lightly browned and cheese is melted.

makes 4 sandwiches
from taste of home cooking

Barbecued chicken pizza

Ingredients
2 boneless skinless chicken breast halves (6 oz each)
1/4 tsp salt
1/4 tsp pepper
1 cup barbecue sauce, divided
1 tube (13.8 oz) refrigerated pizza crust
2 tsp olive oil
1 medium red onion, thinly sliced
2 cups (8 oz) shredded gouda cheese
1/4 cup minced fresh cliantro

Directions
1. Coat grill rack with cooking spray before starting the grill.
2. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with 1/2 cup of barbecue sauce. Set aside and keep warm.
3. Divide dough in half. On a lightly floured surface, roll each portion into a 12 in. x 10in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 102 minutes or until the bottom is lightly browned.
4. Remove from grill. Cut the chicken into 1/2 in cubes. Spread the grilled side of each pizza with 1/4 cup of barbecue sauce; layer with chicken, onion, cheese, and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted.

makes 2 pizzas.
from taste of home cooking

Banana Walnut Oatmeal

Ingredients
1 ripe medium sized banana, mashed
1/2 cup rolled oats
1cup nonfat milk
1 tbsp wheat germ
1 tbsp ground flaxseed
1 tbsp crushed walnut pieces

Directions
1. Combine banana, oats, and milk in a large microwaveable bowel.
2. Microwave on high for 3 minutes, stopping to stir after each minute.
3. After cooking, stir in the wheat germ, flaxseed, and walnuts

makes 2 servings
from oxygen magazine

Zippy Calzones

Ingredients
1 tube refrigerated pizza crust
1 cup shredded part-skim mozzarella cheese
32 slices of pepperoni
3/4 cup of 1% cottage cheese
3/4 cup julienned green, sweet red and/or yellow pepper
1/4 cup finely chopped onion

Directions
1. Unroll pizza crust; roll into a 12 inch square. Cute into four 6 inch squares. Sprinkle 2 tablespoons mozzarella cheese over half of each square to within 1/2 inch of edges. Top with 8 slices of pepperoni and 3 tablespoons of cottage cheese. Combine pepper and onion; place 1/3 cup of mixture on each square; top with 2 tablespoons cottage cheese. Fold dough over filling; press edgew tih a fork to seal.
2. Transfer to a lightly greased baking sheet. Bakte at 400 for 13-18 minutes or until golden brown.
(4 servings)
From taste of home

Chicken Veggie Soup

Here's a yummy and healthy chicken soup.

Ingredients
2 tbsp olive oil
1 lb mushrooms (porcini, shiitake, or portobello) rinsed and chopped
3 stalks of celery, chopped
1 large clove of garlic minced (we added 2 since we like garlic)
1 bunch of green onions, chopped
2/3 brown rice, cooked
4 cups low sodium chicken stock, divided
2 5oz of chicken breasts, cooked and cubed
Sea salt and pepper to taste
4 tbsp plan low fat yogurt as garnish (we left it out and it was still yummy!)

Directions
1. In a nonstick skillet, heat oil over medium high heat. Add mushrooms, garlic, celery and onions and saute for 4 minutes. Remove from heat and set aside.
2. Place 2/3 of cooked vegetable mixture and cooked rice in a food processor. Add 2 cups of broth and process until smooth.
3. Combine blended rice and vegetable mixture with remaining broth into a Dutch oven or soup pot. Transfer remaining cooked vegetable mixture from skillet to pot.
4. Add chicken cubers to pot and mix gently. Add salt and pepper to taste. Heat through. Serve hot with a dollop of yogurt for garnish.
(by Tosca Reno)

Yummy Punmpkin Bread

This bread is amazingly easy and yummy!
(makes 2 loaves)
Ingredients

16 oz of canned pumpkin
3 1/2 cups flour
2tsp baking soda
3 cups of sugar
4 eggs beaten
1 cup vegetable oil
1 1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
1/2 tsp allspice
2/3 cup of water

1. preheat oven to 350 f.
2.In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.
3. Add eggs, water, oil and pumpkin.
4. Stir until blended.
5. Pour into two lightly greased and floured 9x5 loaf pans.
6. Bake approximately 1 hour at 350 f. Test for doneness.
7. Remove from the oven and cool slightly (10 minutes.)
8. Then take out of pans to cool on a rack.

Carrot Cake Cookies

I made these for my sister's cookie party and LOVE THEM!



Carrot Cake Cookies
• 1 cup packed light-brown sugar
• 1 cup granulated sugar
• 1/2 pound (2 sticks) unsalted butter, room temperature
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups old-fashioned rolled oats
• 1 1/2 cups finely grated carrots, (about 3 large carrots)
• • 1 cup raisins

Directions

1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Cream Cheese Frosting


• 8 ounces cream cheese, room temperature
• 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
• 1 cup confectioners' sugar
• 1 teaspoon pure vanilla extract


Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.