*** 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/