Betty Crocker Apple Streusel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons Gold Medal® all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Makes 24 bars

Apple Slice Sugar Cookies - Pillsbury

2 tablespoons red decorator sugar

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

2 tablespoons miniature semisweet chocolate chips

Black string licorice, cut into 1-inch pieces

Heat oven to 350°F. Cut 17x12-inch piece of plastic wrap; place on work surface. Sprinkle red sugar evenly over plastic wrap. Roll cookie dough in sugar to coat. Wrap in plastic wrap; freeze 30 minutes.

Remove half of dough from wrapper; freeze remaining dough until needed. Cut dough into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Place 3 chocolate chips in center of each slice to resemble seeds. To form slice shape, make 2 indentations on 2 opposite sides with fingers. Repeat with remaining half of dough.

Bake 8 to 9 minutes or until unsugared edges are light golden brown. Insert 1 licorice piece on top of each cookie to resemble stem. Cool 2 minutes; remove from cookie sheets to cooling racks.

Spiced Hot Tea Mix

1 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
1 (3 ounce) package powdered lemonade mix
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves


In a large bowl, combine instant tea powder, orange drink mix, lemonade powder, sugar, cinnamon and cloves. Mix thoroughly. Store in a sealed jar.

To use, mix 3 to 4 tablespoons of mix with 1 cup hot or cold water. Adjust to taste.

Yield 5 cups dry mix

Low Carb Almond Biscotti

Low Carb Almond Biscotti


About 2 grams of carbs per cookie.
Makes about 48

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract


Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, xanthan gum and cinnamon. Mix the dry ingredients together and set aside. In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make an oily soft dough. Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into

about a dozen pieces, about 1/2 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

These can be stored in an airtight container or in the freezer for several weeks.

Note: * Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.

Hazelnut-Crusted Turkey Breast

1 3- to 3-1/2-pound turkey breast half with bone

1 tablespoon olive oil or cooking oil
1 clove garlic, minced
1/4 teaspoon salt
1/2 cup hazelnuts (filberts)
1/2 teaspoon ground coriander
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground cinnamon
1/4 cup orange marmalade

Oranges, halved (optional)

Kumquats (optional)

Fresh bay leaves (optional)

Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.

Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.

Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.

Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.



recipe source

BHG.com

5 Spices That Can Help You Lose Weight

Although we’re inclined to scour the Web in search of the best diets and meal plans, the truth is, some of the tools to weight-loss success are already on your spice rack! Here are five ingredients that not only add flavor to your favorite dishes but can help in your battle against the bulge.

1. Cinnamon
A 2003 study published in Diabetes Care showed that as little as one teaspoon of cinnamon per day can boost the body’s weight-loss ability by reducing blood sugar and promoting healthier processing of carbohydrates. It also lowers LDL cholesterol (bad cholesterol) by seven to 27% and total cholesterol by 12 to 26%. Plus, cinnamon has been shown to prevent the metabolic syndrome commonly seen in pre-diabetics. But before you go on piling the spice by spoonful, note that cinnamon contains a chemical called coumarin, which can lead to liver damage if consumed in very large amounts.

2. Cayenne
The main ingredient in spicy cayenne—capsaicin, which is also found in other hot peppers—has long been studied for its fat-burning abilities and thermogenic properties (the stimulating of the central nervous system to produce heat in the body, leading to an increase in calorie burning). In fact, Nicholas Perricone, M.D., cites several of these studies in his wildly popular The Perricone Weight-Loss Diet and concludes that capsaicin acts as an appetite suppressant. Many think that cayenne pepper promotes weight loss because it’s simply difficult to overindulge in spicy food. However, later studies performed by the Journal of Obesity also found that the spice increases fat oxidation, “ramps up energy expenditure, and stimulates activity by the sympathetic nervous system”—all which help the body to shed excess weight. Not a fan of fiery cuisine? Not to worry! Research has found that cayenne’s ability to reduce appetite is equally effective whether ingested as food or in capsule form.

3. Black Pepper
Among the dozens of health benefits of this common household ingredient is its ability to improve digestion and promote the absorption of nutrients in tissues all over the body. Plus, its main component—piperine (which gives pepper its pungent taste)—boosts fat metabolism by as much as 8% for several hours after ingesting it. If you want your pepper to pack the most punch, use freshly ground pepper, which has the most concentrated amounts of piperine.

4. Mustard Seed
Like the other hot ingredients on this list, spicy mustard helps boost metabolism and allows you to burn fat more quickly, thanks in part to its thermogenic properties. Scientists at England’s Oxford Polytechnic Institute recently found that eating just one teaspoon of hot mustard can “boost metabolism 20 to 25% for several hours after eating, resulting in an additional burn of about 45 calories if a 700-calorie meal is consumed.”

5. Ginger
Long used for its medicinal properties, ginger is also an effective diuretic (a substance that increases the elimination of urine). It improves gastric mobility (i.e. it pushes food and waste through the digestive system) and hinders the absorption of cholesterol. Although according to the Mayo Clinic, more study is needed, preliminary evidence suggests that this versatile spice helps to increase metabolism.

Flavored Coffee Creamer - Fireside Mocha

2 c Nestlé’s quick powder
2 c powdered coffee creamer
1/2 c Powdered sugar
3/4 tsp Cinnamon
3/4 tsp Nutmeg

Mix all ingredients & Store in air tight jar.

Jar Recipe - Apple Cider Spice Mix

2 c sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp ground allspice
1/4 tsp ground nutmeg

Combine and store in airtight jar.








On the tag or lable you can put:

Spiced Apple Cider Mix
8 oz dry red wine or apple cider
2 tsp Apple Cider Mix
1 cinnamon stick
1 twist of orange or lemon peel

Heat wine or cider until very hot, but not boiling. Stir mix into wine / cider until dissolved. Pour into serving mug and garnish with peel.

Apple Pancakes with Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 t baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour.

Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon.

Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used.

For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4-
to 5-inch) pancakes with filling.

Apple Cranberry Cider

1 quart apple cider or apple juice

2 cups cranberry juice

1/3 cup packed brown sugar

4 whole cloves

2 cinnamon sticks (3 inches)

In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.

Apple Chutney

4 tablespoons butter
2 cups chopped tart apple
3 tablespoons light
brown sugar
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/4 cup pecan pieces
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1/3 cup apple cider or juice

Heat butter in a medium saucepan; add apple, brown sugar, raisins, cranberries, pecans, spices, and juices. Cook over medium heat until apple is tender, dried fruits are softened, and cider has boiled away. If necessary, add a little more apple
cider to keep the mixture from scorching. Serve warm or chilled with ham or pork. Makes about 2 cups.

Apple Brown Betty

4 slices white sandwich bread, torn into large pieces
4 tablespoons unsalted butter, melted
2 1/2 pounds Gala apples, peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)


Preheat oven to 375 degrees F.

In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.

Place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.

Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.
6 servings

RAISIN APPLE CRISP

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon
Salt

Wash, pare, core and slice apples thinly. Mix with raisins. Place in a greased casserole Add cinnamon, salt, lemon juice and water. Work sugar, flour and margarine together to form crumb like consistency Spread over apple and raisin mixture Bake in 380 degree oven for at least 30 minutes.

Copycat Recipe: Cracker Barrel Old Country Store's Carrot Cake

3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CREAM CHEESE FROSTING
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and
blend well.

Gradually add flour mixture a half at a time until blended through. Pour
batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for
about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little powdered sugar at a time until all has been
blended well. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.

English Wassail Spiced Hot Cider

3/4 cup sugar
2 quarts apple juice
1 pint cranberry juice
1 teaspoon aromatic bitters
1 cup rum
2 sticks cinnamon
1 teaspoon whole allspice
1 small orange, washed well and studded with cloves

Dissolve sugar in juices in crockpot. Add remaining ingredients, allowing orange with cloves to float while simmering. Cook on high for 1 hour. Simmer on low for 4 to 8 hours.

White Chocolate Latte

2 cups milk
1 cup cream or half-n-half
2/3 cup white chocolate morsels
2 tablespoons instant coffee granules
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped cream (optional)
Garnish: cinnamon sticks

Stir first 4 ingredients together in a small saucepan over low heat until white chocolate is melted. Stir in vanilla and almond extracts; pour evenly into 4 mugs. Top with whipped cream, and garnish with chocolate or cinnamon sticks, if desired, and serve immediately.
Makes 4 cups

Apple Pancakes With Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan.

Apple Crisp

4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine

Put Sliced Apples in a baking pan and sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.

Serve warm with vanilla ice cream or whipped cream.

Frosted Pumpkin-Pecan Cookies

1 1/2 cups packed brown sugar
1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup canned pumpkin
1 egg
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped pecans

Heat oven to 350º. Beat brown sugar, butter and shortening in large bowl with electric mixer on medium speed, or mix with spoon. Stir in pumpkin and egg. Stir in flour, baking powder, salt and cinnamon. Stir in pecans.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet; flatten slightly. Bake 12 to 15 minutes or until no indentation remains when touched lightly in center. Remove from cookie sheet to wire rack. Cool completely.
Frost with Spiced Frosting.

SPICED FROSTING
3 cups powdered sugar
1/4 cup butter or margarine -- softened
1/4 teaspoon ground cinnamon
3 tablespoons milk (3 to 4 tablespoons)

Mix all ingredients until smooth and spreadable. Set aside or make while cookies are baking.

Instant Russian Tea - Hot or Iced

2 cups orange-flavored drink mix (e.g. Tang)
2 cups white sugar
1/4 cup instant tea powder
3/4 cup lemon-flavored instant tea powder (unsweetened)
1 teaspoon ground cinnamon
1 teaspoon ground cloves

1. In a large bowl, combine orange drink mix, sugar, tea powder,
cinnamon and cloves. Mix well and store in an airtight container.

2. To serve, put 3 teaspoons of mix in a mug. Stir in 1 cup boiling water. Adjust to taste.







If you want it iced, make it hot first with 4 tsp per cup hot water, stir
till dissolved and let cool a few min, then pour over 16 oz of ice.