Spaghetti with Brooklyn Clam Sauce

http://www.marthastewart.com/330129/marks-spaghetti-with-brooklyn-clam-sauce

INGREDIENTS

• 1 tablespoon salt, plus more for seasoning
• 1 pound dried spaghetti, or linguine
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, smashed and peeled
• 2 cans (6 ounces each) chopped clams, with their juice
• 1/4 cup dry white wine
• 1 cup milled or crushed canned Italian plum tomatoes
• 1/4 teaspoon hot red-pepper flakes
• Freshly ground black pepper

DIRECTIONS

1. In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
2. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
3. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

Tres Leches Cake

Cake

• Shortening or cooking spray, for pan
• 1/2 cup unbleached all-purpose flour (2.5 oz)
• 3/4 tsp baking powder
• 1 large egg, separated
• 1/8 tsp cream of tartar
• 1/2 cup granulated sugar (100 grams)
• 1/4 cup half-and-half (60 mL)

Topping

• 1/2 cup half-and-half (120 mL)
• 2/3 cup sweetened condensed milk (160 mL)

Whipped Cream Frosting

• 1/2 cup heavy whipping cream (120 mL)
• 2 Tbsp powdered sugar (13 grams)

Follow the instructions in the book.

Page 100

Shan Butter Chicken Mix

• 1/2 box Shan Butter Chicken mix
• 1 lb boneless skinless chicken thigh, cut into small cubes
• 4 Tbsp canola oil
• 2 cups tomato puree
• 2 Tbsp lemon juice
• 1/4 cup milk
• 1/4 cup heavy whipping cream
• 4 Tbsp butter, melted
• 1 cup basmati rice, uncooked.

Mix butter mix and lemon juice in half a cup of water and apply to the meat cubes. Marinate 30 minutes.

Heat the oil and add the marinated chicken. Stir fry for about 5 minutes.

Add the tomato puree and milk. Cover and cook on low heat for about 15 minutes.

Meanwhile, cook the basmati rice.

Stir in cream. Add the melted butter and remove from heat and serve.

Makes 6 servings, 393 calories each

*** Homemade Cheeze-Its

• 1 stick (8 Tbsp) cold unsalted butter, cut into small chunks
• 4 oz extra-sharp orange cheddar, grated (about 1 cup)
• 1/2 tsp kosher salt
• 1/8 tsp freshly ground white pepper
• Pinch of cayenne pepper
• 1 cup plus 2 Tbsp all-purpose flour
• 1 tsp Worcestershire sauce

Put the butter, cheese, salt, white pepper, and cayenne in a food processor and pulse until the butter is broken up into bits and the mixture forms small curds, like cottage cheese. Add the flour and pulse until well combined. It will now look more like wet couscous. Add the Worcestershire sauce and pulse again. The dough should be moist and come together in your hands.

Turn the dough onto a work surface and knead it once or twice until ti forms a ball. Pat it into a disk, wrap in plastic, and chill for at least an hour.

Preheat the oven to 350 F.

Roll the dough out a scant 1/4 inch thick. (If the dough seems sticky, flour the work surface, though you probably won't need to.) Using a fluted wheel cutter and a ruler, cut the dough into long 1-inch-wide strips, and then cut the strips into 1-inch squares. Gather and reroll the scraps and continue cutting.

Place on an ungreased cookie sheet. The crackers won't expand, so you can fit them fairly tightly. Make a small hole in the center of each cracker with a skewer or the stem on an instant-read thermometer. A toothpick isn't quite big enough.

Bake for about 15 minutes, until the crackers darken just a bit. Cool completely on a rack and store in a cookie tin for up to a week. Makes 70-80 crackers.

Makes 8 servings, 220 calories each.

Cajun Lasagna

http://creolecontessa.com/2014/10/cajun-lasagna/

Rustic French Toast

• 4 large eggs
• 1/2 cup of milk
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon 
• pinch of nutmeg
• pinch of salt
• 8 slices of day old rustic bread cut into ~1 inch slices
• Drippings from two slices of bacon OR 2 Tbsp butter

Whisk together first 7 ingredients in a shallow baking dishes that can hold the bread in a single layer (may have to be done in batches).

Lay the bread in the mixture and then flip. Allow to soak for 10 minutes. Flip again, and soak for an additional 10 minutes.

At the start of the second 10 minute soak, begin cooking the bacon in a pan until crispy and the fat is rendered. Eat the delicious bacon, leaving the fat in the pan to cook the french toast.

Fry the bread slices in the bacon fat until golden brown, 2-3 minutes on each side.

*If making a large batch, preheat oven to 250 and keep finished slices warm on a wire wrack.

*** Polenta Cornbread

• 1 cup stone ground cornmeal (OR polenta!!)
• 1 cup flour
• 1/2 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/2 cup olive oil
• 2/3 cup buttermilk
• 2 eggs
• spray oil or butter

Preheat oven to 400 degrees. Grease or spray an 8 x 8 baking pan with butter or spray. Line the bottom with parchment.

Whisk together dry ingredients: cornmeal (or polenta!), flour, sugar, baking powder, salt.

Add the wet ingredients: olive oil, buttermilk, eggs. Whisk it together until it all comes together. (NOTE: Mine was really wet)

Either scrape (if it’s dry?) or pour (if it’s wet like mine) into pan. Bake at 400 for 20 minutes.  It’s done if it springs back when you press on it, or when a toothpick comes out clean. Cool completely before cutting.

Makes 8 servings, 315 calories (9 WW PointsPlus each).

https://muffintop.wordpress.com/2010/10/29/polenta-cornbread-a-happy-mistake/

*** Cold-Proofed Pizza Dough

Pulse:

• 1 1/2 cups all-purpose flour (6 3/8 oz)
• 1/2 cup bread flour (2 1/8 oz)
• 1 tsp kosher salt
• 1/2 tsp instant yeast

Whisk:

• 3/4 cup lukewarm water (6 1/4 oz)
• 1 Tbsp olive oil
• 1 tsp honey

Pulse flours, salt, and yeast in a food processor until combined.

Whisk together water, oil, and honey. With processor running, pour water mixture into the flour mixture; process just until dough forms a ball around the blade, 10-15 seconds.

Remove dough from processor (it might be sticky) and knead once or twice, on a lightly floured surface with lightly floured hands, adding a little more flour as necessary, just until smooth and pillowy.

Transfer dough to a lightly oiled bowl; turn to coat. Tightly cover bowl with plastic wrap coated with nonstick spray; chill dough at least 24 hours, or up to 3 days.

Remove dough from refrigerator; if desired, divide into two or three even portions. Shape dough into a ball, by pulling down sides, tucking under, and pinching dough closed on bottom. Roll ball under your palm until smooth, about 30 seconds.

Coat a baking sheet with nonstick spray; arrange dough ball on baking sheet, loosely cover with plastic wrap coated with nonstick spray, and let dough rest in a warm place until room temperature and pliable, 1-3 hours.

Press dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll into 10-12 inch round.

1,008 calories total.

Black-Top Peanut Butter Pie

• 90 gm of graham crackers (3-6 sheets)
• 1.375 oz unsalted, roasted peanut halves, DIVIDED
• 1/4 cup + 2 tsp granulated sugar, DIVIDED
• Pinch of salt
• 2 1/2 Tbsp unsalted butter, melted
• 1/2 cup mini chocolate chips (the really tiny ones)
• 2 Tbsp cornstarch
• 1/2 cup heavy whipping cream, DIVIDED
• 3/4 cup whole milk
• 1/2 tsp vanilla extract
• 1/4 cup creamy peanut butter
• 2 tsp powdered sugar
• Extra peanut, for garnish

Preheat the oven to 350 F, and have ready a 6-inch pie pan.

In a food processor, combine the graham crackers, 2 Tbsp of the peanuts, 2 teaspoons of the granulated sugar, and salt. Pulse until finely ground. Alternatively, you could crush everything in plastic bag. Next, add the melted butter. Pulse the good processor to combine.

Press the crumbs into the bottom of the pie pan and halfway up the sides, and bake on a small sheet pan for 12 minutes.

Meanwhile, combine the remaining 1/4 cup of granulated sugar and cornstarch in a small bowl. Slowly stream in 1/4 cup of the cream while constantly whisking. Once everything is fully dissolved, slowly add the milk while whisking. Pour the mixture into a small saucepan.

Cook over medium heat until the mixture comes to a simmer and thickens. It should have a consistency like runny pudding.

Remove from the heat, and stir in the vanilla and peanut butter. Pour this mixture over the pie curst.

Let set in the fridge for at least 4 hours. If you don't want a skin to form on the top of the pie, place plastic wrap directly onto the surface of the pie. When serving, whip the remaining 1/4 cup of cream until soft peaks form, then mix in the powdered sugar. Spread over the pie.

Sprinkle the chocolate chips and remaining peanuts over the top of the pie.

Makes 8 servings, 324 calories each.

JELL-O Pudding Pops

• 1 package (3.9 oz) JELL-O Chocolate Instant Pudding or (3.4 oz) JELL-O Vanilla Instant Pudding
• 2 cups cold milk

Beat ingredients with whisk 2 minutes.

Pour into molds. There will be some excess.

Freeze for 5 hours, or until firm.

To remove the pops, place bottoms of molds under warm running water for 15 seconds. Pull gently to release the pops. Store frozen.

Makes 6 pops.

Chocolate: 120/110/100/90 

Vanilla: 110 / 100 / 90 / 80 

For whole / 2% / 1% / fat free milk, respectively

*** No-Cook Pizza Sauce

• 1 can tomato puree (10.75 oz)
• 1 Tbsp olive oil
• 1 Tbsp thinly sliced fresh basil
• 1 tsp kosher salt
• 1 tsp sugar
• 1/2 tsp grated garlic
• 1/2 tsp dried oregano
• 1/8 tsp red pepper flakes

Makes 1 1/4 cup. 252 calories total.

Mini bread puddings

http://www.dessertfortwo.com/2014/12/mini-bread-puddings/

Garlic Mashed Potatoes

• 1 head of garlic
• 1 Tbsp olive oil
• 1 3/4 lb russet potatoes, peeled and cut into 1-inch cubes
• 3 1/2 Tbsp butter, DIVIDED
• 1 Tbsp flour
• 1/2 cup boiling milk
• salt
• pepper
• 2 Tbsp heavy cream
• 1 1/2 Tbsp minced parsley

Preheat the oven to 325 F.

Slice off the top portion of the head of garlic and place on a square of foil. Drizzle with oil and roast for 25 to 30 minutes or until well caramelized.

Meanwhile, boil potatoes in salted water until soft, 15 to 20 minutes.

Squeeze the roasted garlic cloves into a sauce pan. Add 2 Tbsp of butter and the flour, and cook until flour is cooked and no longer tastes raw. Whisk in hot milk and cook until thick sauce forms - thin it with more milk if too thick - it should be the consistency of a cream soup. Add salt and pepper to taste.

Drain and rice the potatoes. Over low heat, add sauce to potatoes and mix well. Add 1 1/2 Tbsp of butter and mix well. Stir in cream and parsley and season to taste.

Makes 4 servings, 342 calories each.

***Angel Food Cupcakes with Cloud Frosting

Cupcakes

• 1/4 cup all-purpose flour
• 1 1/2 tsp cornstarch
• 1/8 tsp salt
• 3 large egg whites
• 1/4 tsp cream of tartar
• 5 Tbsp granulated sugar
• 1/4 tsp vanilla extract

Frosting

• 1/3 cup cold heavy whipping cream
• 1 Tbsp powdered sugar
• 1/4 tsp vanilla extract

Cupcakes:

Preheat the oven to 350 F and place cupcake liners in six cups of a muffin pan.

In a medium-size bowl, sift together the flour, cornstarch, and salt. Sift it back into another bowl, and repeat the process three more times to ensure it's well aerated and mixed.

In another medium-size bowl, using an electric mixer on high speed, beat the egg whites just until foamy. Add the cream of tartar and continue to beat until soft peaks form.

Slowly stream in the sugar 1 Tbsp at a time, while beating continuously. Beat in the vanilla extract.

Finally, add the flour mixture in three parts, folding it in gently with a spatula. (To fold, sweep the spatula around the edge of the bowl, and then through the center of the batter.) Repeat until well combined.

Divide the mixture among the prepared muffin cups. Bake for 16 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Let cool near the oven (drastic temperature change causes them to shrink too quickly).

Frosting:

When the cupcakes are cool, beat the cream until soft peaks form. Add the powdered sugar and vanilla and beat until incorporated.

Frost the cupcakes and serve.

Makes 6 cupcakes, 121 calories.

***Turkey Breast Roast With Vegetables

Makes 6 servings

Veggies + honey/rub:  151 calories
Turkey: 43 calories/oz

http://www.foodnetwork.com/recipes/jeff-mauro/roast-your-own-honey-roasted-turkey-breast-and-vegetables.html

***Gravlax Breakfast Appetizer

http://www.tassal.com.au/recipes/salmon-gravlax-breakfast/

***Gravlax (Swedish Dill Brined Salmon)

• Skin-on salmon filet
• Kosher salt
• Granulated sugar
• Freshly ground black pepper
• Dill

For every lb of salmon, use 2 Tbsp kosher salt, 2 Tbsp sugar, 2 tsp ground black pepper, and a handful of dill.

Cut the salmon into two equal pieces.

Place the first piece, skin side down, on a large piece of plastic wrap. Encrust it with half the spice mixture. Put the dill on top. Encrust the other piece of salmon (meat side) and place it on top. It should be like a dill/spice sandwich with salmon skin on the outside.

Tightly wrap in a couple layers of plastic wrap. Place in a container to catch any drips, and refrigerate for at least 48 hours, turning it over every 12 or so.

To serve, remove from the plastic wrap, discard the dill, and rinse well. Slice at an angle like cured lox. Keep refrigerated, and only cut slices as you need them. Vacuum seal leftovers if possible.

Makes 2 oz servings, roughly 125 calories each.

 http://www.cookingforengineers.com/recipe/132/Gravlax

Pasta primavera with bets, radishes, and radicchio

Pasta Primavera with Carrots, Bell Peppers, and Squash

Slow-Cooker Beef Curry

 

 

Beef and Vegetable Handpies

*** Brownies for Two

• 4 Tbsp unsalted butter, diced
• 1/2 cup + 1 Tbsp granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp dark chocolate pieces
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 tsp vanilla extract
• 1 large egg
• 1/4 cup all-purpose flour

PREHEAT THE OVEN TO 325 F and position a rack in the lower third of the oven. Line a 9 x 5 x 3-inch loaf pan with parchment paper.

In a medium-size microwave-safe bowl, combine the butter, sugar, and cocoa powder. 

Microwave on HIGH for 30 seconds. Stir, and microwave for another 30 seconds.Stir the mixture very well, then add the salt and vanilla. Stir for 1 minute to let the mixture cool down.

Add the egg and stir until it’s incorporated. Sprinkle in the flour, and then give the batter about fifty brisk strokes, using a wooden spoon. Normally, we wouldn’t mix batter this long for fear of overworking the flour, but the sugar makes up for it in this recipe. This helps achieve the cracked topping and chewiness.

Spread the batter evenly in the prepared loaf pan. Bake for 18 minutes. A toothpick inserted into the center should have moist crumbs. The surface of the brownies is shiny and dry when done, and will crack as it cools. Let cool completely in the pan, then use the parchment paper to remove the brownies from the pan. 

Slice in half and serve.

Makes 8 servings, 154 calories each.

Vegan Strawberry Frosting

http://www.myvegancookbook.com/recipes/recipe.php?id=137

Vegan Strawberry Cake

http://www.myvegancookbook.com/recipes/recipe.php?id=136

*** 1 Dozen Bakery-Style Chocolate Chip Cookies

• 4 Tbsp unsalted butter, at room temperature
• 2 Tbsp solid vegetable shortening
• 1/4 cup light brown sugar
• 3 Tbsp granulated sugar
• 1 large egg yolk
• 3/4 tsp vanilla extract
• 1/2 cup + 2 Tbsp all-purpose flour
• 1/8 tsp fine salt
• 1/8 tsp instant espresso powder
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/3 cup semisweet chocolate chips

NOTE: Alternate to test next time: all butter (6 Tbsp), no shortening. Doesn't change calories.

Preheat the oven to 375 F and line a cookie sheet with parchment paper or a silicone mat.

In a medium-size bowl, using an electric mixer on medium speed, cream the butte,r shortening, brown sugar, and granulated sugar together. Beat very well, about 45 second. Add the egg yolk and vanilla and beat until combined.

In a small bowl, whisk together all the remaining ingredients, except the chocolate chips, and add this mixture in two batches to the butter mixture, beating until just combined. Stir in the chocolate chips.

Scoop twelve equal-size dough balls and space them evenly apart on the prepared cookie sheet. If you end up with too much dough or too little to make 12, steal from the other cookies or distribute evenly until you have 12. Smoosh the dough balls down a bit to help them cook more evenly.

Bake the cookies for 8 to 10 minutes.

Makes 12: 148 cal / 4 WW PointsPlus each.

148 calories

18g carbs

8g fat

2g protein

90mg sodium

8g sugar

Chocolate Walnut Flour-Free Cake

https://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=%20145451

Salmon with puff pastry

http://www.foodnetwork.com/recipes/marcela-valladolid/puff-pastry-wrapped-salmon.html

Chakhokhbili (Georgian Eagle - Stewed chicken in herbs with veggies)

http://www.therussiahouse.co.uk/chakhokhbili/

Herbs should all be fresh and should include dill, tarragon, parsley, and basil at a minimum

Acharuli Khachapuri (Georgian Cheese and Egg Bread Pie)

http://www.saveur.com/article/Recipes/Acharuli-Khachapuri-Cheese-and-Egg-Bread

Cajun Baked Shrimp with Grits

http://www.foodnetwork.com/recipes/sunny-anderson/sunnys-cajun-baked-shrimp-and-grits.html

As written, makes 4 servings @ 20 WW PointsPlus each. Test the shrimp cooking method to adapt for other recipes.

*** Meatless "Lent-sagna" Homemade Lasagna

Sauce

• 24 oz Boca crumbles, original flavor (2 12oz packages)
• 8 oz mushrooms, finely diced
• Italian spices
• dried parsley
• black pepper
• Italian seasoning
• garlic powder
• crushed red pepper flakes
• crushed star anise or fennel seeds
• paprika
• dried minced onion
• salt (if needed)
• 2 whole garlic cloves, smashed, peeled, and minced
• 1 tsp kosher salt
• 1 Tbsp dried basil
• 1 Tbsp dried oregano
• 1 Tbsp dried parsley flakes
• 1 28oz can whole San Marzano tomatoes
• 12 oz tomato paste (2 cans)
• 1/4 cup water
• sugar, to taste
• crushed red pepper flakes

Ricotta filling

• 3 cups whole milk ricotta
• 2 whole eggs
• 1/2 tsp fresh ground black pepper
• 2 Tbsp fresh parsley, chopped
• 1/2 cup freshly grated Parmesan cheese
• 1 lb Mozzarella cheese, grated, DIVIDED

Pasta

• 1 batch of KitchenAid pasta dough

Pasta:

Get the pasta dough ready and in the fridge. You'll roll it out just before assembling.

For the Sauce:

In a large Dutch oven or pot over medium heat; sauté chopped onion in a tablespoon of olive oil until they start to soften. Add in minced garlic, boca crumbles, spices, and mushrooms. Stir occasionally until the meat browned.

Measure and add in the teaspoon of kosher salt and a tablespoon of each basil, parsley flakes and oregano. 

Add in the 12 ounces of tomato paste.

Crush each San Marzano tomato by hand into small pieces over the pot (to catch any juices). Add any remaining sauce from the can. Add a quarter cup of water to the can, swirl to remove any excess sauce and pour that in as well. Stir to combine.

Reduce the heat to low, replace the lid on your Dutch oven and let the sauce simmer for 45 minutes. Taste and add in a bit of sugar and red pepper flakes to taste.

While the sauce is simmering make the ricotta mixture. 

In a large bowl combine the 3 cups of ricotta, two eggs, parsley, black pepper and a half cup of both Parmesan and Mozzarella cheese. Stir and keep in the fridge until ready to assemble the lasagna.

Once the fillings are ready, get a large pot of salted water boiling, and prepare an ice bath. 

Roll the pasta dough out into sheets of thickness setting 7 (setting 8 was almost too thin). Cut them to fit into the lasagna pan you have available. You need enough for 5 layers of noodles. The rest of the dough can be rolled out to whatever thickness/shape you want.

When ready to assemble, as the sheets are needed, one sheet at a time, cook the pasta for TEN SECONDS then immediately place into the ice bath. Pull the sheet out of the ice bath and use it to assemble.

Preheat your oven to 350 degrees.

Layers:

1. 1/3 meat sauce + noodles
2. 1/2 ricotta + noodles
3. 1/2 mozzarella + noodles
4. 1/3 meat sauce + noodles
5. 1/2 ricotta mixture + noodles
6. 1/3 meat sauce & 1/2 mozzarella

NOTE: You will end up with leftover pasta, but 1/2 recipe is not quite enough.

Bake the lasagna for 45 minutes, rotating the pan halfway through, or until cheese is thoroughly melted and golden. After baking let the lasagna sit for 10 minutes before cutting and serving.

Makes 12 servings, 12 WW PointsPlus each.

Adapted from:

http://www.simplyscratch.com/2012/11/classic-homemade-lasagna.html

http://www.bonappetit.com/recipe/lasagna-bolognese

*** Pressure Cooker Corned Beef Cabbage Rolls

• 2 pounds corned beef brisket*
• 1 onion, quartered
• 2 pounds Russet potatoes, peeled and quartered
• 8 large outer leaves from a savoy cabbage
• 1 large egg, beaten
• 1/4 teaspoon salt
• freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, DIVIDED
• Mustard, for serving

Put the potatoes and onion into the pressure. Add the brisket and cover with water. Bring to high pressure and cook for 40 minutes. Use the quick release method to depressurize.

Reserve the cooking liquid in the pressure cooker. You will be using it to boil the cabbage leaves, then for the sauce. Discard the onions. Set the potatoes aside. Trim the fat from the brisket as much as possible, and cut into 1/4" dice. Remove as much of the fat as possible.

Boil the cabbage leaves in the reserved cooking liquid, three at a time, about 2 minutes per batch until they are soft.

Preheat oven to 350°F. Mash potatoes with egg, salt and half the parsley. Add pepper to taste. Using a paring knife, cut a triangle at the bottom of each cabbage leaf to remove the thick, stiff part of the stem. Top each leaf with some potatoes and beef, tuck in the sides and roll up. Place seam-side down in a roasting pan. Ladle 1 cup reserved cooking liquid over rolls, cover pan tightly with foil and bake 45 minutes.

Sprinkle with remaining 1 tablespoon parsley and serve with mustard. 

Makes 4 servings, 10 WW PointsPlus each.

*** Muffulettas

http://www.foodnetwork.com/recipes/giada-de-laurentiis/muffulettas-recipe.html

use half the meat
leave out arugala
add giardiniera

Roasted Beet Salad

http://www.foodnetwork.com/recipes/guy-fieri/roasted-beet-salad-with-chickpeas-and-red-onion.html

*** Apple Rose Tart

• 1 apples thinly slices (use a mandolin slicer)
• pie crust (pre-made or using my favorite recipe here)
• 2 tsp cup brown sugar
• 2 tsp granulated sugar
• 2 tsp melted butter
• 1/4 tsp lemon juice
• 1/4 tsp cinnamon

NOTE: can be made vegan by using fake butter and fake butter in homemade pie crust

Place the pie crust in each of the tart forms.

Melt half butter and mix with brown sugar and divide it among the tart forms, spreading it evenly on the bottom.

Mix the lemon juice, granulated sugar, a little melted butter, and cinnamon.

Core the apples and slice in half. Using a mandolin on its thinnest setting, slice the apples.

Baste the slices with the lemon juice mixture (in addition to adding flavor this helps keep the apples from browning).

 Roll the thinnest slice you have as tightly as possible to make the center of the rose. If the slices won’t bend easily, try microwaving the slices for about 12 seconds to make them more flexible.

Continue wrapping until you’ve reached the diameter of the tart pan. Fan the slices out evenly so they resemble flower petals.

Preheat the oven to 375 degrees and bake for 30 minutes.

Enjoy just as they are, or hot with a scoop of vanilla ice cream or home made whipped cream.

11 points per tart

 original recipe:
Makes 5 mini pies

http://www.bewhatwelove.com/?p=3076

*** Campbell's Kitchen Gumbo Casserole

• 2 cans (10 3/4 ounces each ) Campbell’s® Condensed Chicken Gumbo Soup 
• 1 can diced tomatoes, drained (reserve water)
• 1 1/3 cups water/tomato juice (just add water to reserved liquid from tomatoes)
• 1 teaspoon dried minced onion
• 1 teaspoon Cajun seasoning 
• 1/2 teaspoon garlic powder
• 2 cups frozen okra, thawed 
• 3/4 cup uncooked instant white rice 
• 1/2 pound cooked ham, diced (about 1 1/2 cups) 
• 1/2 pound peeled and deveined cooked shrimp 

Heat the oven to 375°F.

Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.

Bake for 35 minutes or until the rice is tender. Stir the soup mixture before serving.

 Makes 4 servings, 9 WW PointsPlus each.

Modified from: http://www.campbellskitchen.com/recipes/gumbo-casserole-50134

Mickey Mouse Beignets

http://www.chef-in-training.com/2012/12/disneylands-mickey-mouse-beignets/

*** Fried Rice with Chinese Sausage

see yangzhou recipe in Chinese takeout cookbook
add some soy sauce or oyster sauce
use Chinese sausage

*** Perfect Grilled Cheese and Soup

• 4 Tbsp Rosemary butter (room temperature, very soft)
  • 4 Tbsp butter
  • 1 Tbsp rosemary, chopped
  • 1/2 tsp minced garlic (use sparingly, it stays raw)
  • pepper, to taste
• 8 small, thin slices of bread (about 3/4 the size of a slice of cheese and very thin, about 1/4" thick)
• 4 slices of pre-sliced Velveeta "cheese", also at room temperature
• 1 (10.75 oz) can Progresso Creamy Tomato Bisque

Set out the butter and cheese to allow them to reach room temperature.

Heat a pan to medium heat. Butter the bread. Place two slices butter-side-down in the pan, lay the cheese over them, cover the the other pieces of bread, butter-side-up, and cover the pan. Reduce the heat to a notch below medium.

Once the bottom is golden brown, turn the sandwiches over, and cook until golden brown.

Meanwhile, heat up the can of soup per instructions on can.

6 butter +4 bread + 3 cheese =  13 WW points per sandwich + 4 for soup

*** Carrot Pasta

• 6 ounces carrots (3 to 4 medium), peeled and cut into 1-inch pieces
• 2 large eggs
• 1 large egg yolk
• 2 1/2 cups all-purpose flour, plus more for dusting
• Coarse salt
• Semolina flour, for storage

Add 2 inches of water to a medium saucepan, and fit with a steamer insert. Bring to a simmer. Add carrots; cover, and steam until softened, about 10 minutes. Puree carrots in a food processor (you should have about 1/2 cup puree).

Add eggs and yolk to puree in food processor, and process until combined. Add flour and 1 heaping teaspoon salt, and process until dough just comes together, about 20 seconds.

Transfer dough to a well-floured surface. Knead until smooth and elastic, 5 to 10 minutes, adding up to 2 tablespoons flour if dough is too sticky. Place on a piece of parchment, and cover with an inverted bowl, or wrap tightly in plastic; let rest for 1 to 2 hours.

Cut dough into 8 pieces. Working with 1 piece at a time (keep the remaining pieces covered with the inverted bowl), flatten dough into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold lengthwise into thirds and rotate 90 degrees. Repeat twice on same setting to smooth dough and increase its elasticity.

Turn the dial to next narrower setting. Pass dough through twice, gently supporting it with your palm. Continue to press dough, passing it through ever-finer settings, two passes on each setting, until sheet is almost translucent and very thin but still intact (number 5 of 8 on a KitchenAid pasta roller). The dough will stretch to about 16 inches long. If dough bubbles or tears, pass it through again, and dust with flour if the dough is sticking.

For farfalle, lasagna squares, or ravioli: Place rolled sheet on a lightly floured surface, and cut out as directed in corresponding recipe, using a dry brush to dust flour off if needed. For ribbon pastas: Place dough on a drying rack until slightly tacky, 10 to 15 minutes, and then use a pasta machine or cutting attachment to cut into strands. Drape over rack until strands are semidry and won't stick together, about 20 minutes. Cook immediately, or lay flat on a baking sheet dusted with semolina, cover tightly with plastic wrap, and refrigerate overnight.

http://www.marthastewart.com/313194/fresh-carrot-pasta-dough

*** Grandma's "Secret Recipe" Chocolate Pudding Pie

• 1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
• 1-1/2 cups  cold milk
• 1  OREO Pie Crust (6 oz.)
• 2 cups  thawed COOL WHIP Whipped Topping, divided

BEAT pudding mix and milk with whisk 2 min.; spoon half into crust.

STIR 1 cup COOL WHIP into remaining pudding; spoon over pudding layer in crust.

TOP with remaining COOL WHIP. Refrigerate 3 hours.

Makes 8 servings, 6 WW PointsPlus each.

http://www.kraftrecipes.com/recipes/chocolate-pudding-pie-107286.aspx

*** The Four Tastes Spiced Radicchio Melon Salad

• 1 head of radicchio, core removed and sliced crosswise into thin strips
• 1 honeydew melon, chopped into bite-sized pieces
• juice of 4 limes (or 1/2 cup bottled)
• 1/4 tsp table salt
• 1 tsp sugar
• (optional) 1/4 tsp cayenne pepper

When cutting up the melon, be sure to save any liquid and put it in the mixing bowl you will use.

Mix the ingredients together in a very large mixing bowl (big enough to hold a whole chopped honeydew), or mix in batches.

Makes 4 servings, 1 WW PointsPlus (~140 calories, but melon and radicchio are "free").

*** Boston Creme Pie Cupcakes

8 CUPCAKE BATCH - If making a full 24, use measurements at the bottom in blue

Cupcakes

• 1/3 box (18.5oz box size) butter recipe yellow cake mix
• 1/3 cup water
• 1 3/4 Tbsp Butter, softened
• 1 egg

Cream Filling

• 1 oz by weight of French Vanilla instant pudding mix
• 1/3 cup half-and-half
• 1/3 cup heavy whipping cream
• 3/4 tsp vanilla extract
• 1 Tbsp + 1 tsp cup powdered sugar

Chocolate Ganache

• 1/3 cup heavy cream
• 1 Tbsp + 1 tsp cup light corn syrup
• 2.7 oz by weight semisweet chocolate, finely chopped
• 1/4 tsp vanilla extract
  

Cupcakes
Follow directions to make the boxed cake mix (remember to use the amounts of water, butter, and egg above if only making 1/3 of the box)

Cream Filling
Meanwhile, mix the pudding mix with the half-and-half in a medium bowl. In a stand mixer with the whisk attachment, combine the heavy cream, vanilla extract, and powdered sugar and whip at medium speed until soft peaks form. Gently fold in the pudding mixture to the whipped cream until it is fully incorporated and smooth. Place into a pastry bag with a large tip.

When the cupcakes are cool, use a finger to smush out a cavity in the center of each to hold the creme filling. Pipe the filling into each of the cupcakes.

Chocolate Ganache
Once the cupcakes have cooled and been filled (not before, as this part is time-sensitive) combine the heavy cream and corn syrup in a medium saucepan over medium heat and bring to a simmer. Remove from the heat and add the chocolate. Cover and let stand for 8 minutes. (If the chocolate hasn't completely melted, stir constantly over low heat until it has). Stir in the vanilla extract very gently until smooth. Cool the glaze until it is tepid and a spoonful drizzled back into the pan mounds slightly (so it doesn't run all over when you top the cupcakes. Check it every few minutes as it cools. You can do this in the fridge as long as you stir it every few minutes.

Lay down some wax paper or a silpat on the surface where you will cool the cupcake. The ganache will drip. Dip the tops of the cupcakes in the ganache, or spoon it over them, then leave them to cool.

Makes 8 cupcakes (see directions below for 24), 7 WW PointsPlus each.

NOTE: Using light margarine and fat-free half-and-half has no appreciable difference in point value.

The breakdown:

• Cupcakes: 67 points (58 with light margarine @ 40cal/Tbsp)
• Cream filling: 47 (42 with fat-free half-and-half)
• Ganache: 64

24 CUPCAKE BATCH
Cupcakes

• 1 (18.5oz) butter recipe yellow cake mix
• 1 cup water
• 1/3 cup Butter, softened
• 3 eggs

Cream Filling

• 1 (3oz) box French Vanilla instant pudding
• 1 cup half-and-half
• 1 cup heavy whipping cream
• 2 tsp vanilla extract
• 1/4 cup powdered sugar

Chocolate Ganache

• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 oz by weight semisweet chocolate, finely chopped
• 1/2 tsp vanilla extract

*** Basic Popover

• 3 eggs
• 1 1/4 cups milk (whole milk for "regular", fat free for "light")
• 1 1/4 cups flour, sifted
• 1/4 tsp salt
• 3 Tbsp butter or margarine (regular butter for "regular", 40 cal/Tbsp light margarine - ICBINB light)

Preheat oven to 400 F.

Generously butter 6 cups in a popover pan or 6 six ounce custard cups.

In a large bowl, beat eggs well with mixer.

At low speed add the milk.

Add flour and salt and beat until smooth.

Stir in melted butter or margarine.

Divide the batter evenly among the 6 popover cups. NOTE: if adding cheese, etc, fill halfway, put in cheese, then pour the rest of the batter over it.

Bake 45-50 minutes or until puffed and deep golden brown.

Let pans cool 1 minute, then loosen with a knife.

Serve hot with butter and fresh fruit.

Makes 6 popovers, 213 calories each (6 WW PointsPlus).

*** Acme Oyster House Grilled Oysters

• 6 oysters, freshly shucked (on the half shell)
• 1/2 (modified down from 2) sticks salted butter
• 1/4 bunches green onions, chopped fine
• 3 cloves fresh garlic, pureed
• 1/4 tsp crushed red pepper
• 1 tsp fresh thyme, chopped fine
• 1 tsp fresh oregano, chopped fine
• 1/4 tbsp fresh lemon juice
• 1/2 tsp Worchestershire sauce
• 3/4 tsp Creole seasoning
• 1/2 Tbsp white wine
• 1 oz Romano cheese, grated
• French bread (points not included below)

Sauce

Butter garlic sauce should be prepared just prior to grilling the oysters. In a large sauté pan, add 1/2 stick of butter and place over medium heat. Melt the butter and bring to a simmer. Add green onions, garlic, red pepper, thyme, oregano, lemon juice, Worchestershire sauce and Creole seasoning. Cook for 2 minutes and add white wine. Stir ingredients continuously and cook until green onions are soft. Remove from heat and allow to cool for 3 minutes.

In a large mixing bowl (before mixture is completely cool) combine the remaining butter with the sauce. Blend until butter is melted and folded into the sauce. Final product should have a creamy consistency.

Grilling Oysters

Pre-heat grill to 350°. Once at 350°, place freshly shucked oyster on the half shell on the center of the grill. Once the water around the oyster begins to bubble and the oyster begins to rise, ladle a bit of the butter garlic sauce on top of each oyster (reserving a bit less for topping them just before serving). Top with a dusting of cheese, and allow the cheese to melt. Serve immediately with warm French bread for dipping.

Note: Make sure that the sauce is well blended. This insures the proper blend of butter and seasoning. Oysters should brown slightly around the edges. Remove oysters and place on a heat-resistant plate or platter. While still hot, add a little of butter sauce to the top of each oyster. 

Makes 2 servings, 10 WW PointsPlus (not including bread)

Modified from:
https://louisiana.kitchenandculture.com/recipes/acme-chargrilled-oysters

creole spice blend

omit salt
http://allrecipes.com/recipe/creole-seasoning-blend/

cajun spice blend

omit the salt

http://allrecipes.com/recipe/cajun-spice-mix-2/

*** Lobster Popover

• Basic popovers: http://kreutzlandryrecipes.blogspot.com/2015/02/basic-popover.html
• 2 cups chopped lobster meat (instructions for using raw lobster below)
• 1/4 cup (4 Tbsp) light margarine - ICBINB light (40 cal/Tbsp)
• 3 Tbsp all purpose flour 
• 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 2 Tbsp dry sherry or apple juice
• 2 cups fat free milk

If using raw lobster, cook the lobster in salted, boiling water for at least 3 minutes, until the the shell turns bright red.

Melt the margarine in a saucepan over medium heat. Stir in the flour, mustard, salt, and pepper. Continue stirring until the mixture is smooth and well incorporated.

Remove from the heat and stir in the milk. Put back on the heat and bring to a boil, stirring constantly. Once boiling, continue to cook, stirring, for 1 minute more. The sauce can be remove from the heat and warmed up to serve whenever the popovers are ready.

Makes 6 servings, 9 (regular) or 7 (light) WW PointsPlus each.

Adapted from: http://www.bigoven.com/recipe/lobster-newburg-in-popovers/107131

*** Melissa d'Arabian's Indoor S'mores Sundae

• 3/4 cup graham cracker crumbs (about 5 whole graham crackers)
• 3 Tbsp butter, melted
• 2 Tbsp sugar
• 1/2 tsp cinnamon
• Salt
• 1 1/2 cups vanilla ice cream
• 1 1/2 cups mini marshmallows

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/indoor-smore-sundae-recipe.html?oc=linkback

For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into 6 muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 6 s'more "domes". Freeze at least 1 hour.

For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

Makes 6 servings, 8 WW PointsPlus each.

Adjusted slightly from:
http://www.foodnetwork.com/recipes/melissa-darabian/indoor-smore-sundae-recipe.html