Caprese
submitted by Tara Turner
Tomatoes - Sliced
Fresh Mozzarella Cheese - Sliced
Cucumbers - Sliced
Arrange on a platter in a single layer and sprinkle with olive oil and balsamic vinaigrette, salt and pepper
Pumpkin Muffins
submitted by Risa Bakker
¾ cup raisins (or chocolate chips)
1 cup all purpose flour*
1 cup whole wheat flour*
½ cup ground flax seed*
1 cup Splenda brown sugar blend**
¾ tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
3 eggs
1 (15 oz) can pumpkin
½ cup unsweetened applesauce
½ cup chopped walnuts
*can use 2 ½ cups all purpose flour
**can use 2 cups white sugar
Preheat oven to 350 degrees. Grease muffin pans (makes 18 muffins). Soak raisins in hot water for ten minutes to plump, then drain.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, nutmeg, and cinnamon. In a separate bowl, mix the eggs, pumpkin, and applesauce, until smooth. Add this mixture to the dry ingredients and stir thoroughly to make a smooth batter. Stir the raisins (or chocolate chips) and walnuts into the batter. Spoon batter into the prepared muffin cups.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Deviled Eggs
submitted by Laura Duvalois
Hard boiled eggs
Miracle whip (I used light)
Dab of mustard
Pepper and Salt to taste
Paprika (sprinkled on top)
After you scoop out the yolk mix with Miracle Whip Light, mustard, salt and pepper. Scoop back into the egg.
Easy Pleasing Salad
submitted by Stephanie Partridge
Baby Spinach
Chopped apple
cranberries
caramelized walnuts
feta cheese
light raspberry vinaigrette dressing
Mango Salsa & Cream cheese
submitted by Trisha Atkinson
8oz cream cheese(1/3 less fat or fat free)
Mango Salsa from Costco
Pour mango salsa over cream cheese block. Serve with flatbread crackers.
Chocolate-Zucchini Cakes with Walnuts
submitted by Wendy Loveland
1 stick unsalted butter, melted and cooled
1 cup sugar
1/2 tsp coarse salt
1 large egg
1/2 tsp. vanilla extract
1 cup finely grated zucchini
3 TBSP. sour cream
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 cup(3oz) bittersweet chocolate, chopped, or chocolate chips
nonstick cooking spray
24 walnut halves
Preheat oven to 350. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate. Spray two mini muffin pans with cooking spray. Fill each cup with 2 TBSP. batter and top with a walnut. Bake until a toothpick comes out clean, 15-17 minutes. Cool.
Cinnamon Roasted Almonds
submitted by Linda Atwood
1 cup white sugar
½ tsp. salt
2 tsp. cinnamon
1 egg white
1 tsp. vanilla
4 cups almonds
Preheat oven to 250. Cover a 13x17” baking sheet with parchment paper, or grease well. In small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on the prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.
