Upside-Down Caramel Pear Pie

Ingredients
For the double crust
2 cups PILLSBURY BEST® All-Purpose Flour, sifted
2 teaspoons sugar
Pinches of salt
3/4 cup CRISCO® All-Vegetable Shortening
3 to 4 tablespoons ice water


For the filling
2 tablespoons butter or margarine, softened
Pecan halves to cover bottom of pie plate(approximately 1 cup)
1/2 cup firmly packed light brown sugar
CRISCO® Original No-Stick Cooking Spray
3/4 to 1 cup sugar, depending on pear sweetness
2 tablespoons PILLSBURY BEST® All-Purpose Flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon allspice (optional)
5 cups peeled, sliced fresh pears
1 tablespoon butter


Directions
For the garnish
1/2 cup SMUCKER'S® Caramel Spoonable Ice Cream Topping
Freshly whipped, sweetened cream (optional)


Directions
Preheat oven to 450 degrees F. In a large mixing bowl, stir together flour, sugar and salt. Using a pastry blender or two knives, blend in Crisco until mixture resembles very coarse crumbs. Sprinkle with water and stir until dough forms a ball. Wrap ball in plastic wrap and refrigerate at least 30 minutes.

When chilled, cut dough in half. On a lightly floured cutting board or counter, roll each dough half out into an 11-inch circle. Let crusts sit until ready to assemble pie.

Make the filling
Line a 9-inch pie plate with a 14-inch circle of heavy-duty foil. Spread the 2 tablespoons butter over bottom of lined pie plate, using all the butter.

Press pecan halves (outsides facing down) into butter in a decorative circular pattern around bottom of pie plate. Sprinkle nuts with brown sugar.

Spray edges of foil-lined pie plate with cooking spray; set aside.

In a large mixing bowl, using a wooden spoon, stir together sugar, flour, spices and salt; add pears and toss gently to coat; set aside.

Assemble the pie
Transfer one of the prepared pie crusts to the pie plate, placing it over pecans; press down evenly. Top with pear mixture and dot with butter.

Cover pears with second pie crust, roll edges under and crimp as desired. Cut several slits in the crust to allow steam to escape.

Bake 10 minutes, then reduce heat to 375 degrees F and bake an additional 35 to 40 minutes, or until crust is nicely browned.

Let pie cool 5 minutes, then invert onto a serving plate. To garnish, drizzle pie with Smucker's Caramel Topping and serve warm, with whipped cream, if desired.

Tangy Coleslaw

Serving: 8


Ingredients
1 large head green cabbage, sliced into thin strips or shredded
3/4 cup cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon fennel seeds
1/2 teaspoon celery seeds


Directions
1. Place sliced or shredded cabbage in large bowl.
2. In a small bowl, mix other ingredients together with a whisk until well blended and smooth.
3. Pour vinegar mixture over cabbage, and gently toss until all cabbage is thoroughly coated. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours or as long as overnight.

*NOTE: To avoid a sweet slaw, use mayonnaise instead of salad dressing.

Buttermilk Biscuits

Serving: Serves: 10
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients
5 cups flour
1 teaspoon baking soda
3 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 package yeast
1 teaspoon warm water
2 cups buttermilk


Directions
Sift dry ingredients together. Cut in the shortening until crumbly.

Dissolve yeast in warm water. Then add buttermilk and mix well. Combine the buttermilk mixture with the dry ingredients to form a dough. Wrap the dough in plastic wrap or waxed paper and chill.

Remove dough from refrigerator. Place dough on a floured surface and roll out. Cut rounds with a 2-inch biscuit cutter. Place cutout biscuits on a lightly greased cookie sheet and bake for 20 minutes at 450 degrees F.

Fried Chicken

Serving: Serves: 4
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients
4 boneless, skinless chicken breasts
Garlic powder
Paprika
Pepper
1/2 cup lowfat milk
1 egg white or 1/4 cup egg substitute
Flour, as needed
Low-calorie vegetable oil spray


Directions
Cover chicken breasts with plastic wrap. Pound each piece until flattened. Unwrap plastic and sprinkle each breast on both sides with garlic powder, paprika and pepper. Dip in milk mixed with egg white or egg substitute, lightly flour and fry over medium to medium-high heat in a pan coated with low-calorie vegetable spray. Pan fry until golden brown, about 8 minutes per side.

Quick Tiramisu

This easy variation on the classic Italian dessert is a great make ahead dessert.

Serving: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients
1 pkg. (18 oz.) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1 pkg. (8 oz.) 1/3 less fat cream cheese
1/2 cup granulated sugar
3/4 teaspoon Taster's Choice 100% Pure Instant Coffee dissolved in 3/4 cup cold water, divided
1 container (8 oz.) frozen non-dairy whipped topping, thawed
1 tablespoon Nestlé Toll House Baking Cocoa

Directions
1. Preheat oven to 325° F.
2. Divide cookie dough into 20 pieces. Shape into 2 1/2 x 1-inch oblong shapes. Place on ungreased baking sheets.
3. Bake for 10 to 12 minutes or until light golden brown around edges. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
4. Beat cream cheese and sugar in large mixer bowl until smooth. Beat in 1/4 cup coffee. Fold in whipped topping. Layer 6 cookies in 8-inch-square baking dish. Sprinkle each cookie with 1 teaspoon coffee. Spread one-third cream cheese mixture over cookies. Repeat layers 2 more times with 12 cookies, remaining coffee and remaining cream cheese mixture. Cover; refrigerate for 2 to 3 hours. Crumble remaining cookies over top. Sift cocoa over cookies. Cut into squares.

White Beans with Escarole and Tomatoes

A huge surprise to those who think they don't like sauteed greens. If you can't find escarole, subsititute another fresh slightly bitter and substantial green.

Serving: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients
2 tbsp olive oil
3 small cloves (or 1 large) garlic, minced
1 bunch escarole
1 15 oz can white beans
2 cups chopped tomatoes


Directions
1. Heat olive oil in a sauté pan over high heat; once hot, add garlic and escarole and stir.
2. Once escarole has wilted, add beans and tomatoes.
3. Continue stirring while reducing heat to medium-low heat, and simmer for approximately 8 minutes, or until tomatoes have formed a sauce.
4. Serve either as a side dish or as a main course over rice or cooked pasta. Serves 4 as a side dish, and 2 as a main course.


Nutritional Information
Based on individual serving.
Calories: 259
Total Fat: 7 g
Carbohydrates: 36 g
Protein: 13 g

Garlic Almond & Peasant Bread Dip

Try this as an appetizer for a large group, or package it a salad for a great lunch side dish.

Serving: 10
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients
2 1/2 ounces peasant bread, crusts removed
1/2 cup blanched, slivered almonds
8 tbsp. extra-virgin Greek olive oil
2 tbsp. red wine vinegar
1 large lemon, juice only
2 ounces potato, peeled, cooked and cooled
3/4 cup water
6 garlic cloves, peeled and passed through a garlic press
salt and ground black pepper


Directions
1. Soak bread in water for 15 minutes.
2. Squeeze lightly to remove about 1/2 of the water and reserve.
3. In a food processor, process almonds until finely ground.
4. Add bread, oil, vinegar, lemon, potato and 1/2 cup water and process until smooth.
5. Transfer to a serving bowl; add garlic and season with salt and pepper to taste.
6. If the dip is too thick, whisk in enough of the remaining water until smooth and creamy.
7. Serve at room temperature with olives and warm pita bread.
8. This dip can be made several hours or a day ahead of time, but should be kept at room temperature.
9. As the dip stands, it becomes much thicker and you may need to add a little more water to achieve "dipping" consistency.


Nutritional Information
Based on individual serving.
Calories: 160
Total Fat: 14 g
Carbohydrates: 7 g
Protein: 2 g

Mediterranean Bow Ties with Turkey Sausage

A great tasting and simple pasta dish.

Serving: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients
8 ounces uncooked bowtie pasta
1 lb Italian turkey sausage
1 chopped medium onion
1 minced clove garlic
1 tbsp vegetable oil
1/2 tsp salt
1/2 cinnamon stick
1 tbsp lemon juice
1 (6-oz) can tomato paste
1 tbsp dry mustard
1/4 tsp freshly ground pepper
1 tsp oregano
1/2 cup crumbled feta cheese


Directions
1. Prepare pasta according to package directions; drain well.
2. In a large skillet, saute turkey sausage, onion and garlic in oil for approximately 4 minutes, stirring constantly.
3. Add remaining ingredients, except the pasta and feta cheese.
4. Cover and simmer 10 minutes.
5. Add pasta and mix well.
6. Spoon into serving bowl and sprinkle with feta cheese.


Nutritional Information
Based on individual serving.
Calories: 438
Total Fat: 20 g
Carbohydrates: 40 g
Protein: 22 g

Banana Ginger Brulées

Everyone loves gravy, but most people don't realize how easy it is to make a low-fat, yet still immensely tasty, version of it.It does include the option of heavy cream, though, in case you want a somewhat richer gravy.

Serving: 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes


Ingredients
1. 0.5 cup half and half cream
2. 1.0 egg yolk
3. 1.0 plus 2 teaspoons tbsp sugar
4. 1.0 thinly sliced small banana
5. 0.5 tsp ground ginger


Directions
1. Preheat oven to 3000F.
2. Warm half-and-half until it steams.
3. Beat egg yolk and 1 tablespoon sugar until it becomes a lemon color.
4. Gradually beat half-and-half into egg mixture.
5. Place 2 small ramekins in baking dish, and fill baking dish with 1/2 inch water.
6. Place some banana slices in the bottom of each ramekin, and dust with ginger. Pour custard over ginger.
7. Bake 1 hour or until golden on top. Do not open the oven while baking. Cool, then refrigerate.
8. Sprinkle remaining sugar over desserts, and place under a medium broil until the sugar melts and turns brown.
9. Cool, and refrigerate before serving.


Nutritional Information
Based on individual serving.
Calories: 50
Total Fat: 2 g
Carbohydrates: 6 g
Protein: 3 g

Tofu Rolls

You may place a sheet of toasted nori on a sushi mat and continue according to the recipe. You may also add fried onions and miso to the sauce, instead of tamari.

Serving: Serves: 6
Total Time: 50 minutes

Ingredients
CARROTS 3
SCALLIONS 4 1/2
Dried shiitake mushrooms 6
2 pounds TOFU cubes, soft
3 ounces Tofu cubes, smoked

LEMON 3/4
NORI 1 1/2 sheet
1 1/2 tablespoons Kuzu
Fresh dill 6 stems
Water 1 1/2 cup/ 350 ml
3/4 teaspoon Ginger juice
1 1/2 tablespoons Tamari sauce


Directions
Wash and finely dice the carrot. Finely slice the scallions. Bring a saucepan of water to a boil. Blanch and refresh the diced carrots.

Boil the shitake mushrooms for 10 minutes, or until soft.

Remove the mushrooms using a slotted spoon. Remove the stem and dice the mushrooms into small cubes. Dice the smoked tofu into small cubes. Mash the soft tofu in the suribachi or a food processor until it is creamy. In a bowl, combine the diced carrots, diced shiitake mushrooms, sliced scallions and the smoked tofu and mix into the soft tofu. Place the sushi mats on a working surface. Spread half of the mixture on one mat, and half on the other. Roll one mat over the mixture 1 1/2 times to create a roll the width of the mat, and approximately 3-4 cm/ 1 1/2 inch diameter. Repeat the process with the second mat. Place the wrapped rolls in a steamer or bamboo steamer, seam-side down. Steam over boiling water for 20-25 minutes. Remove and allow to cool at room temperature. Unroll the mat and carefully remove it. Slice the roll into medallions.

Prepare the sauce: Squeeze the lemon. Cut the nori into small pieces. Chop the dill.

Fill a saucepan with water and bring the water to a boil. Add the lemon juice, ginger juice, tamari sauce and the cut nori. When the water begins to boil, remove the saucepan from the heat. Dilute the kuzu in a little water and whisk it into the norimixture. Replace the saucepan on medium heat and cook for 3 minutes, stirring constantly.

Add the dill and serve. Garnish with sliced green cabbage or toasted sunflower seeds. Serve with the tofu.

Brown Rice

Ingredients
2 1/2 cups lightly salted water
1 cup long-grain brown rice
2 tablespoons butter, or to taste

Directions
Bring salted water to a boil; stir in the rice. Cover and cook slowly for about 30 to 35 minutes or until all the water has been absorbed. Stir a couple tablespoons of butter into the rice.

Scallop and Veggie Stir-Fry

A wonderful vegetarian recipe served with rice.

Serving: 4

Ingredients
Nonfat cooking spray
1/4 cup water
2 cups sliced carrot
1 (8-ounce) can sliced water chestnuts
2 cups cherry tomatoes
2 cups broccoli florets
2 cups cauliflower florets
2 cooked and cubed medium baking potatoes
2 cups mushrooms
3 cups shredded cabbage
8 ounces scallops
1 cup low-sodium teriyaki sauce


Directions
Lightly spray a wok or large nonstick skillet with nonfat cooking spray. Add the water and heat over medium-high heat. Add all ingredients except teriyaki sauce to wok and cook, stirring frequently, until vegetables are tender and scallops are cooked through. Pour in teriyaki sauce and cook until heated through.


Nutritional Information
Based on individual serving.
Calories: 284
Total Fat: 2 g
Carbohydrates: 56 g
Protein: 17 g

Sweet Chocolate Cake

Serving: Serves: 12
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes


Ingredients

CAKE
1 (4-oz.) package Baker's Sweet Chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
2 1/4 cups sifted all-purpose flour or 2 1/2 cups sifted cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
4 egg whites, stiffly beaten

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups coconut flakes
1 cup pecans


Directions

Preheat oven to 350 degrees F.. Grease 3 (9-inch) cake pans and line the bottoms with greased waxed paper.

CAKE
Melt chocolate in boiling water and set aside to cool. In a large bowl, cream butter and sugar until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate.

Beat the egg whites in a clean, dry bowl until stiff peaks form; set aside. Sift flour with baking soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites.

Pour into prepared cake pans and bake for 30 to 35 minutes. Cool.

Prepare coconut-pecan frosting as directed below. Frost the tops only of the cake layers and assemble.


COCONUT-PECAN FROSTING
Combine milk, sugar, egg yolks, butter or margarine and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut flakes and pecans. Cool until thick enough to spread, beating occasionally.

Glazed Brussels Sprouts

Serving: 6

Ingredients
Brussels sprouts
Butter
White wine
Worcestershire sauce
Sugar
Salt


Directions
Heat oven to 450 degrees F. Cut 4 cups (2 containers, 10 each) cooked fresh Brussels sprouts (or 2 packages, 10 ounces each, frozen sprouts, thawed) in half. Toss with 3 tablespoons melted butter, 3 tablespoons white wine Worcestershire sauce, 2 teaspoons sugar, and 1/4 teaspoon salt in 13" x 9" baking pan. Roast 20 minutes, shaking pan occasionally.

Vegetarian Crusty Potato Peasant Casserole

Vegetarians can happily serve this with a fresh hearty bread for a full meal - even non-vegetarians will love it! Bring it to share at a potluck.

Serving: 8
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes


Igredients
6 medium potatoes (2 pounds), peeled or unpeeled, very thinly sliced
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28-ounce can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 tablespoons water
2 teaspoons oregano
salt and pepper to taste


Directions
1. Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes; set aside.
2. Beat together remaining ingredients. Pour over vegetables and toss well to coat.
3. Spread in large, shallow baking dish (I use my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more minutes, or until potatoes are tender.

* Cook's Notes: Excellent with cheese melted on top, too, if you aren't vegan, of course.

Rosemary Thyme Lamb Chops

A delicious lamb recipe, perfect for spring.

Serving: 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


Ingredients
1 tsp dried rosemary
1 tsp dried thyme
1/2 tsp salt
4 lamb rib chops


Directions
1. On a clean surface crush the rosemary and thyme leaves until coarsely powdered.
2. Mix the salt with the rosemary and thyme.
3. Lightly grease the rack part of a broiling pan and place the rack in the pan.
4. Thoroughly rub the spices into the lamb chops and place the chops on the prepared rack.
5. Place the pan below or in the broiler on the closest shelf to the heat source.
6. Broil the chops for four minutes and flip over.
7. Broil for an additional 4 to 6 minutes or until the lamb is done to taste.

Spiced Fig Compote

This compote is high in fiber and low in sodium.

Serving: 6
Prep Time: 300 minutes
Cook Time: 60 minutes
Total Time: 110 minutes


Ingredients
1 or Mission figs lb fresh California Calimyrna fig
2 cup sweet red wine
1/4 packed cup light brown sugar
4-inch cinnamon stick
4 whole clove
zest of 1 shredded lemon
zest of 1 shredded, plus some for garnish orange


Directions
1. In medium saucepan, combine figs with wine.
2. Add brown sugar, cinnamon, cloves and shredded lemon and orange zest.
3. Bring to a boil, partially cover, reduce heat and simmer 45 minutes to one hour, until figs are plump and soft.
4. Remove from heat and let stand, partially covered, several hours or until cool.
5. Transfer to a bowl and refrigerate, covered, 2 hours or longer.
6. To serve, divide figs among dessert bowls and garnish with additional shredded orange zest. Makes 6 servings.

Green Bean & Feta Salad with Olive Oil Vinaigrette

Bright with the flavors of lemon, black pepper, and feta, this crunchy green bean salad is the perfect summer dish.

Serving: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


Ingredients
1/2 lb. green beans, trimmed
1/3 cup Wish-Bone® Olive Oil Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro or mint (optional)
1 Tbsp. chopped shallot or onion
1/8 tsp. grated lemon peel
1/4 tsp. salt
1/8 tsp. ground black pepper
1 large head Boston lettuce (about 8 oz.), rinsed, patted dry and torn into bite-sized pieces
4 ounces feta cheese, crumbled


Directions
1. In medium saucepan, cook green beans in boiling water 6 minutes or until crisp-tender. Drain and rinse with cold water until completely cool.
2. In medium bowl, toss green beans with 2 tablespoons Wish-Bone® Olive Oil Vinaigrette Dressing, cilantro, shallot, lemon peel, salt and pepper.
3. Just before serving, toss lettuce with remaining Dressing. On serving platter, arrange lettuce, then top with green bean mixture and sprinkle with feta.

Herb Rice

Use a combination of oregano, basil, and thyme herbs or try your own favorites.

Serving: 6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes


Ingredients
1/2 cup brown rice
1/2 cup white rice
2 tablespoons dried herbs
salt and pepper to taste


Directions
1. Cook rice according to package directions.
2. You can cook both types of rice at the same time in the same pot.
3. Adding brown rice increases the fiber and nutritional content of the dish.
4. Add dried herbs and pepper to the rice as it begins to simmer.
5. NOTE: For the dried herbs, use a combination of oregano, basil, and thyme or try your own favorites!

Lemon Chicken Burrito

This hearty chicken burrito combines the flavors of lemon, olives and cilantro to create a hearty dish with a fresh, tangy taste!

Serving: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 60 minutes


Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 lemons, thinly sliced
3 cloves garlic, crushed
1 1/2 tablespoons olive oil
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro
1 teaspoon butter
1/2 cup black olives, chopped
8 flour tortillas


Directions
1. In a bowl, combine chicken, lemons, garlic, oil and spices. Toss well to combine. Allow to marinate for at least 30 minutes.
2. Remove lemon slices from marinade, place chicken in saucepan, top with onions, parsley, cilantro, butter and 1 cup water. Heat to boiling and reduce heat to low.
3. Cover pan and cook until chicken is tender, about 15 minutes.
4. Add olives to pan, stir and continue cooking for another 2 minutes. Divide mixture evenly among 8 flour tortillas, wrap burrito-style, and serve immediately.