Cinnamon Toffee Bars

Dough:

1 cup unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2 tablespoons cinnamon
1/2 teaspoon salt
2 cups all-purpose flour
1 egg white, beaten

Streusel:

6 tablespoons cold butter
1/4 cup all-purpose flour
1/4 cup sugar

Heat oven to 375 degrees.  Grease a 15x10 inch jelly roll pan. Cream butter, brown sugar, egg and vanilla in a mixing bowl. Stir in cinnamon and salt.  Add flour, a little at a time.  Blend well.  Press into pan to a 1/4-inch thickness. Use wax paper to press dough into pan.

Brush beaten egg white over dough.  Combine streusel ingredients in a food processor.  Process until butter is evenly blended.  Sprinkle struesel over dough. Bake for 20 minutes. Cool on white rack for 15 minutes.  Cut into diamond shape while it is still warm.

 

Caesar Pasta Salad

Ingredients

1/3 cup olive oil
1 garlic clove minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Juice of one lemon

1/2 cup shredded parmesan
8 ounces of rotini pasta, cooked, chilled and tossed with 1 teaspoon of olive oil
3 - 4 cups of romaine, thinly sliced

10 - 12 croutons

Whisk the first six ingredients together to make a dressing.  Pour dressing over pasta and add the parmesan cheese.  If not serving immediately store in the refrigerator.  Right before serving the salad toss in the romaine and croutons.

Pumpkin Bars

 Bars

4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

 

Cream Cheese Frosting

1/2 cup butter, softened

8 ounces cream cheese

1 teaspoon Vanilla extract

4 cups powdered sugar 

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Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.

 

In large bowl, beat eggs, granulated sugar, oil and pumpkin with wire whisk until smooth. Stir in flour, baking powder, baking soda, salt, cinnamon, and cloves. Spread in pan.

 

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean and bars spring back when touched lightly in center. Cool completely, about 2 hours.

 

In medium bowl, beat cream cheese, butter, and vanilla with electric mixer on low speed 

until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spreading frosting over bars. Store covered in refrigerator.

Chicken Pot Pie

         Broth:

3-4 cooked chicken breasts cut into small pieces
4 cups chicken broth
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion

Put everything in a large pot and simmer until the vegetables are
tender.  Add salt and pepper to taste.

Pot Pie:
3 cups flour
½ cup shortening
1 teaspoon salt
1 teaspoon baking powder
1 egg
1 cup milk

Combine flour, salt and baking powder and add shortening.  Slowly add
egg and milk.  Roll out dough to about a 1/4 inch thickness and cut into diamond shapes.  Cook in broth at medium heat for a 1/2 hour.

Low Carb Blender Pancakes

1/2 cup old fashioned oats
1/2 cup cottage cheese
1/2 cup egg whites (3 eggs)
1 teaspoon baking powder
scant 1 teaspoon honey
1/4 teaspoon vanilla
dash of salt

Place oats in a blender and blend into fine powder.  Turn blender off and add cottage cheese and egg whites. Add baking powder, honey, salt, and vanilla - blend well. Heat nonstick griddle pan over medium heat.  Cook until browned on all sides.  Makes 8 pancakes

Make Ahead Cinnamon Coffee Cake

Cake:

 ¾ cup (1½ sticks) unsalted butter, softened
½ cup granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
¼ tsp ground cinnamon
1 cup sour cream
⅓ cup heavy cream
1 tsp vanilla extract

Nut Crumble:

¾ cup coarsely chopped pecans
¾ cup sliced almonds
½ cup firmly packed light brown sugar
6 Tbsp all-purpose flour
½ tsp ground cinnamon
¼ cup (½ stick) melted butter

Icing:

1 cup powdered sugar
2 Tbsp milk

In a large bowl, beat ¾ cup butter on medium speed until creamy. Gradually add granulated sugar and ½ cup brown sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.

In a medium bowl, combine 2 cups flour and the next 4 ingredients (through ¼ tsp cinnamon). In a small bowl, combine sour cream, heavy cream, and vanilla. With mixer speed on low, add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour. Allow each addition to fully incorporate before adding next. Scrape batter into a greased and floured 13-by-9-inch pan. Cover tightly; chill for 8–24 hours.

Preheat oven to 350°F. Let batter stand at room temperature for 30 minutes.

Nut Crumble:

Combine all ingredients for Nut Crumble. Sprinkle over batter. Bake 32–35 minutes or until a wooden pick inserted in the center comes out clean.

Icing:

Stir together ingredients for icing until glossy and looks like ribbons when a spoon is lifted from the bowl. Drizzle over warm cake. Serves 8–10.

 

Lemon Couscous

1 1/4 cup water
3/4 cup uncooked couscous
1/4 cup sliced green onions
2 tablespoons finely chopped parsley
2 tablespoons orange juice
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Bring water to boil in saucepan, gradually add couscous.  Remove from heat, cover and let stand 5 minutes. Fluff with a fork.  Stir in onions and remaining ingredients.

4 servings