Double Chocolate Pumpkin Cheesecake

CRUST
1 ½ c purchased chocolate cookie crumbs
½ stick (4 Tbsp) butter, melted

FILLING
3 bricks (8 oz each) 1/3-less fat cream cheese, softened
1 c sugar
2 Tbsp cornstarch
3 large eggs
½ c reduced-fat sour cream
2 tsp vanilla extract
1 c (6 oz) milk-chocolate chips, melted and cooled
1 c canned 100% pure pumpkin
1 tsp pumpkin pie spice
1 c (6 oz) semisweet chocolate chips, melted and cooled

CHOCOLATE GLAZE
3 oz bittersweet chocolate
2 Tbsp stick butter
1 Tbsp light corn syrup

Heat oven to 350ºF. Coat an 8-in. springform pan with nonstick spray. Have ready a roasting pan larger than the springform pan.
CRUST: Put crumbs in a small bowl; stir in butter until evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Wrap outside of pan with heavy-duty foil. Reduce oven temperature to 300ºF.
FILLING: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth, scraping sides of bowl several times with a rubber spatula. Beat in eggs, 1 at a time, just until blended. Beat in sour cream and vanilla to combine. Divide batter evenly between 3 medium bowls. Stir in melted milk chocolate into 1 bowl; pour into crust in an even layer. Whisk pumpkin and pumpkin pie spice 2nd bowl. Carefully spoon over chocolate layer to cover, then gently smooth into an even layer with an offset spatula (take care batters don’t run together). Stir semisweet chocolate into remaining batter. Carefully spoon over pumpkin layer; spread carefully as above.
Set springform pan in center of roasting pan. Place roasting pan in oven rack and add boiling water to come halfway up sides of springform pan.
Bake 1 ½ hours to 1 ¾ hours until set, but center still jiggles slightly when shaken.
Turn oven off (leave door closed); let cake cool for 1 hour (if cake hasn’t pulled away from sides of pan, carefully run a thin knife around edge of pan to release cake). Remove foil. Cool cake in pan on a wire rack. Cover refrigerate at least 4 hours or overnight.

CHOCOLATE GLAZE: Stir ingredients in a small saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat; cool slightly.
Remove pan sides; place cake on serving plate. Spread glaze over top to edge (some may drip down side of cake). Refrigerate until glaze sets.

Serves 12
Per serving: 580 cal, 11g pro, 57g carb, 2g fiber, 35g fat (20g sat fat), 112mg chol, 425mg sod

Fiesta Dip

I have made this yummy dip before and made it again tonight for games... It's super delicious!

This recipe comes from The Essential Mormon Cookbook by Julie Badger Jensen.

Fiesta Dip

2 large, ripe avocados

1 Tbsp lemon juice

16 oz can refried beans

1 1/2 c sour cream

1.25 oz package taco seasoning mix

1 cup shredded Monterey Jack or cheddar cheese

3.8 oz can sliced black olives, well drained

2 medium tomatoes, chopped

6 green onions, chopped

Tortilla chips

Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans on a large plate. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.

Hot Spinach Spread with Pita Chips

I made this last weekend for our game night, and it was super yummy!

Hot Spinach Spread with Pita Chips

2 cups (8 oz) shredded Monterey Jack cheese

10 oz frozen chopped spinach, thawed and squeezed dry

8 oz cream cheese, cubed

2 plum tomatoes, seeded and chopped

3/4 cup chopped onion

1/3 cup half-and-half cream

1 Tbs finely chopped, seeded jalapeno pepper

6 pita breads (6 inch)

1/2 cup butter, melted

2 tsp lemon-pepper seasoning

2 tsp ground cumin

1/4 tsp garlic salt

1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 for 20-25 minutes or until bubbly.

2. Meanwhile, cut each pita bread into eight wedges. Place on two cookie sheets. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Yield: 16 servings (4 cups spread)

One serving = 1/4 cup spread with 3 pita wedges

Nutriton Information: 231 calories, 16g fat, 10g saturated fat, 46mg cholesterol, 381 mg sodium, 15g carbohydrate, 1g fiber, 8g protein.

Bruschetta Chicken

I made this recipe for the first time this week, and it was a big hit with John, Braxton and me! We ate it right up, and were wishing for more!

This recipe comes out of my Taste of Home cookbook, 2006 edition.


Bruschetta Chicken

1/2 cup all-purpose flour
1/2 cup egg substitute, or 2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish.
2. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
3. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
4. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings

Nutrition Facts: one serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13g fat, 5g saturated fat, 86mg cholesterol, 623 mg sodium, 22g carbohydrate, 2g fiber, 36g protein.

Frosted Pumpkin Softies

I can hardly wait for FALL to officially be here! I love the colors, the smells... I especially love smells from the kitchen....


Yesterday I made these cookies for the families that John home-teaches. This recipe comes from the cookbook Old Fashioned Cookies. It's illustrated by Debbie Mumm. I thought they were divine (John and Braxton really liked them too)! They are not too sweet, but still have just enough to satisfy that sweet-tooth of mine.

Frosted Pumpkin Softies

1 c (2 sticks) margarine or butter, softened

3/4 c granulated sugar

3/4 c firmly packed brown sugar

1 c canned pumpkin

1 egg

1 tsp vanilla

2-1/2 c quick cooking oats, uncooked

1-3/4 c all-purpose flour

1 tsp baking soda

1 tsp pumpkin pie spice

1/4 tsp salt

1. Heat oven to 350. Beat together margarine and sugars until creamy. Add pumpkin, egg and vanilla; beat well. Add combined oats, flour, baking soda, pumpkin pie spice and salt; mix well.

2. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

Yield: 4 dozen

Frosting:

3 oz cream cheese, softened

1 Tbsp milk

1/2 tsp vanilla

2-1/2 c powdered sugar

1. Beat together cream cheese, milk and vanilla until smooth. Gradually beat in powdered sugar until smooth. Frost top of each cookie. Store in tightly covered container in refrigerator.

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I ran out of frosting for the last dozen... but I think the cookies are just as good without the frosting!

Summer Corn Chowder

I got this yummy recipe from my good friends, the Keller's (who are phenomenal cooks!). I absolutely love the flavors of it. This time when I made it I added some sweet red pepper into the soup and as a garnish. I thought it made it even yummier! It also made it even healthier...

Sweet red peppers are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Vitamin K, Thiamin, Riboflavin, Niacin, Potassium and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin B6 and Folate.

Does it get any better than that?

Summer Corn Chowder

6 slices bacon, chopped

6 cups fresh corn kernels (cut from 6 to 8 ears)

1 cup yellow zucchini or crookneck squash (about 2), diced

1 cup peeled russet potatoes, cut into 1/2-inch cubes

1/4 cup sweet red pepper, diced

3 cups (or more) chicken broth

1/2 cup whipping cream

1/4 tsp cayenne pepper

2 Tbs fresh chives, chopped

Sweet red pepper, diced

Saute bacon in large pot over medium-high heat until crisp and brown. Using a slotted spoon, transfer bacon to paper towels to drain. Add corn, zucchini, and potatoes to drippings in pot; saute for 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups of the soup to a blender or food processor. Puree until smooth. Return puree to the pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

Macaroni & Cheese

Lately Braxton and I have been having food battles. He doesn't want to eat what is being served. He eats one bite and then throws the rest on the floor or gives it back to me. I have refused to be a short-order cook, but it's getting harder each day for me not to be! Our last appointment with his Dr., we found out that Braxton is in the 15-20% range for his weight (although he is in the 90% range for his height). The Dr. said he wasn't concerned since Braxton was following his own curve on the chart (meaning he didn't have any dips or spikes). I guess he could also tell that Braxton is a very active, healthy boy!

So, keeping that in mind, I try to to stress to much. He will eat when he is hungry.. and I don't want to raise a picky eater. So far, he usually eats everything and likes it. I almost feel like he is just trying me - to see if I will give in, or if I'll stick to my guns. Good thing I'm a stubborn girl!

Anyway, today I finally had some success in finding something that he would eat - I tried another recipe out of my Deceptively Delicious cookbook.


Macaroni and Cheese (with beans)


1 1/2 cups whole-wheat elbow macaroni
1 cup nonfat (skim) milk
1/2 cup canned navy beans, chickpeas or white beans; drained, rinsed and pureed
Nonstick cooking spray
1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 oz)
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp paprika
1/8 tsp pepper


1. Bring a large pot of salted water to a boil, add the macaroni, and cook according to package directions until al dente. Drain in a colander.
2. While the macaroni is cooking, combine the milk and beans in a food processor and process until pureed.
3. Coat a large saucepan with cooking spray and set it over medium heat. Add the bean mixture to the pan and cook, stirring until smooth, 1 to 2 minutes. Add the cheese and cook until melted and creamy, 1 to 2 minutes longer. Stir in the salt, garlic powder, paprika, and pepper. Stir in the macaroni and serve warm.


Serves 8

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For my recipe today I used the navy beans - but you can use any light-colored canned beans you have on hand. I didn't have it ready today, but if you wanted an extra boost of nutrition you could add 1/2 cup of cauliflower puree along with the cheese.

After cooking and dividing into portions, I sprinkled more cheese on top - it gave it an extra cheesy flavor and texture! Yum!

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So why add beans?

According to NutritionData.com -

Navy beans are very low in saturated fat and cholesterol. They are also a good source of dietary fiber, protein, folate, magnesium, phosphorus and manganese.

Chickpeas are also very low in saturated fat and cholesterol. They are a good source of dietary fiber, vitamin B6 and folate, and a very good source of manganese.

White beans are very low in saturated fat, cholesterol and sodium. They are also a good source of dietary fiber, protein, folate, iron, magnesium and potassium, and a very good source of manganese.

Why cauliflower?

According to NutritionData.com -

Cauliflower is very low in saturated fat and cholesterol. It is also a good source of protein, thiamin, riboflavin, niacin, magnesium and phosphorus, and a very good source of dietary fiber, vitamin C, vitamin K, vitamin B6, folate, pantothenic acid, potassium and manganese.

Blueberry Oatmeal Bars (revised)

So this last weekend I made the blueberry oatmeal bars (with spinach) with some revisions to the original recipe. Nothing too major, but enough that I thought they were even better!

I changed the pan size to a 9x13, which allowed the oatmeal layers to be crunchier! I also sprinkled cinnamon on the top after baking, giving it a little extra flavor!

Here is a link to the original recipe: Blueberry Oatmeal Bars

Spinach in Spaghetti Sauce

Just wanted to share a quick success:
Tonight for dinner I put 1/2 cup of pureed spinach in the spaghetti sauce and made meatballs with 1/4 c pureed carrots. It turned out to be very yummy! The sauce was thick and the meatballs were moist.... Best of all, John and Braxton ate it up!

Meatloaf

I have had good success with this recipe - it always turns out moist and flavorful. John and Braxton really enjoy this "loaf of meat."

Homestyle Meatloaf

1 pound lean ground beef

2 eggs

1 cup plain bread crumbs

1/4 c grated Parmesan cheese

1/4 c finely chopped onion

1 Tbs Italian seasoning

1 (14 oz) jar marinara sauce**

1. In large bowl, mix all ingredients together except marinara sauce. Add 1 cup marinara sauce; mix well.

2. Press mixture into ungreased 8 x 4-inch loaf pan.

3. Bake at 350 F for 40 minutes. Pour remaining marinara sauce over meatloaf. Bake an additional 15 - 20 minutes or until meat is well browned and firm. Let stand 10 minutes before serving.

Yield: 6 servings

**I just use any jar of spaghetti sauce that I have on hand. It has turned out yummy every time! My favorite brand is Classico.

Lately, I've been adding 1/4 c to 1/2 c pureed carrots to the meatloaf with the mixed in marinara sauce. I usually fix this with mashed potatoes (with pureed cauliflower in them) and a green vegetable. It makes quite a good meal!

Pizza Pasta Salad

I made this salad for the get-together with my family over Memorial Day. Everyone said they loved it! My brother-in-law, Travis said it tasted just like a supreme pizza. I have to agree!

Pizza Pasta Salad

12 ounces tricolor spiral pasta
2 cups cubed part-skim mozzarella cheese
1 large green pepper, chopped
1 large sweet red pepper, chopped
1 cup sliced fresh mushrooms
2 cans (2-1/4 ounces each) sliced ripe olives, drained
6 green onions, sliced
3-1/2 ounces sliced pepperoni, halved
1/2 cup canola oil
1/3 cup red wine vinegar
1 tsp Italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper


Cook pasta according to package directions; rinse with cold water and drain well. In a large serving bowl, combine the cheese, peppers, mushrooms, olives, green onions, pepperoni and pasta.

In a small bowl, whisk together the remaining ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Toss before serving.

Yield: 14 servings

Nutrition Information for Blueberry Oatmeal Bars

I love to put the reasons why I am interested in adding veggies to perfectly normal good food. However, I didn't get it done with my last post because my sweet little boy was needing some attention... so, here it is.

This is according to NutritionData.com:

Blueberries - This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Manganese.

Oatmeal - This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Phosphorus and Selenium, and a very good source of Manganese.

Spinach - This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.


So, now that you can see the facts.. how can you deny the advantages of adding a little extra veggies to your diet? Especially when you can't even taste them!

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While in the waiting room at the doctor's office, I read an article written by some lady that is ticked off about parents "hiding" veggies in their meals. She thinks that it will not help them aquire a taste for veggies, and will end up backfiring.
I agree with some of what she said, but I don't think she looked at all of the reasons people would add pureed vegetables to their meals. I am adding the veggies to get some extra nutrition for myself and my family! I eat veggies but it's hard to get in the all of the servings that I need. So, I add them in for the EXTRA benefits, not to "hide" them from Braxton. Braxton eats his plain veggies just fine, but I guess it is much more of "hiding" thing for John - he knows they are in there, but likes to think they are not. He refuses to take a big bite of squash by itself... so if it's mixed in, he'll still get the nutrtion!
I think if you still expose your children to plain vegetables, they will "aquire" the taste for them. As a child, I complained about eating veggies just because they were veggies. It was a fight almost every night with my parents. But now that I am grown, I love most vegetables and will eat them in most forms (raw, cooked... etc). If my parents had "hid" vegetables in my food, I would have probably never known the difference, but still would have gotten the nutrients I needed, and perhaps without so much fighting!

Thanks dad and mom for being so great and sticking to your guns! I eat my vegetables now! :)

Blueberry Oatmeal Bars

These things are absolutely divine! I could eat them every morning... and for every snack.... And the best part is, they are full of spinach and you can't even taste it! The key to success for these bars is to let them cool completely before serving so that any taste of spinach has a chance to disappear completely.

John and Braxton also enjoy these, although I don't think quite as much as I do! :)

Blueberry Oatmeal Bars
(with spinach)

Nonstick cooking spray
2 cups old-fashioned oats
1 1/4 cups all-purpose flour
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
3/4 c butter or margarine, chilled
1 cup sugar-free blueberry preserves
1/2 cup spinach puree


1. Preheat oven to 375. Coat an 8 x 8 inch baking pan with cooking spray.
2. In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, and vanilla. Mix well.
3. Add the margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix - bits of margarine should still be visible.
4. Press about half of the mixture firmly into the bottom of the baking pan. Set aside the rest for the topping. Bake about 13 to 15 minutes, or until lightly browned at the edges - but not fully baked.
5. In a small bowl, mix the preserves with the spinach puree. Spread the blueberry mixture over the partially baked oat layer, then sprinkle the remaining oat mixture on top.
6. Bake 20 to 25 minutes, or until the topping is slightly browned. Set the pan on a rack to cool completely before cutting.

Yield: 12 bars

This recipe comes from the cookbook, Deceptively Delicious by Jessica Seinfeld.

Spinach Salad

One of my favorite Pampered Chef recipes:

Summer Spinach Salad

2 firm, ripe medium nectarines* or peaches
6 ounces baby spinach
1 cup raspberries
1/3 cup sliced almonds, toasted
Raspberry Vinaigrette (recipe below)

1. Slice nectarines or peaches into thin wedges.
2. Place baby spinach in a bowl. Add nectarine or peach slices, raspberries and almonds; toss gently. Serve with Raspberry Vinaigrette.

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This recipe can also be altered for those of us who sometimes don't have access to summer produce -

Winter Spinach Salad

1 firm red apple (such as Braeburn)*
6 ounces baby spinach
1/4 cup sweetened dried cranberries
1/4 cup toasted pecan halves
Raspberry Vinaigrette (recipe below)

1. Slice apples into thin wedges.
2. Put baby spinach in a bowl. Add apple slices, cranberries and pecans; toss gently. Serve with Raspberry Vinaigrette.

*Tip: Dip nectarine or apple slices into lemon jice to prevent them from turning brown.

Makes 6 servings

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Raspberry Vinaigrette

2/3 cup raspberry vinegar
2 Tbs seedless raspberry jam
2 Tbs sugar
1/2 tsp salt
1/4 tsp coarsely ground black pepper
1 cup canola oil

1. Combine ingredients. Mix until blended.
2. Refrigerate until ready to use.

Makes 2 cups

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The original recipe says to drizzle 3/4 cup of the dressing onto the salad. However, I do not like other people deciding how much dressing I get! It seems that I like less dressing than everyone else, so I just leave the dressing in my handy Measure, Mix & Pour container to serve. It's not very pretty, but it works well for mixing and pouring!

Pink Pancakes!

This morning I tried another recipe from Deceptively Delicious - the Pink Pancakes (with Beet). I will admit that I was skeptical because I am not a big fan of beets, but I figured it was worth a try. And it was! They did leave a weird after-taste in my mouth, but it was easily washed down with a cold glass of milk. Braxton also enjoyed them... so here is the recipe!

Pink Pancakes
(with Beet)

3/4 cup water
1/2 cup ricotta cheese
1/4 cup beet puree
1 tsp cinnamon
1 cup pancake mix
1/4 cup grated apples
Nonstick cooking spray
1 Tbs canola oil

Maple syrup or fruit, for serving

1. In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla and cinnamon and blend. Dump the mixture into a medium bowl, add the pancake mix and apple, and stir until just combined. Do not overmix- the batter will be a little lumpy.

2. Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When hot, add the oil. Spoon the batter onto the griddle or skillet, using about 1/4 cup batter for each pancake. Cook the pancakes until bubbles form on top and the batter is set, 1 to 2 minutes. Then flip the pancakes with a spatula and cook until golden brown on the other side, 2 to 3 mintues. Serve warm, with syrup or fruit.

Serves 4

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So, why beets?
According to Nutrition Data: Beets are very low in saturated fat and cholesterol. They are also a good source of magnesium and potassium, and a very good source of dietary fiber, vitamin C, folate, iron and manganese. However, canned beets (which is what I used for my puree) are very high in sodium, and a large portion of the calories come from sugars.

And why ricotta cheese?
Nutrition Data says that ricotta cheese is low in sodium. It is a good source of protein, calcium and selenium. However, it is very high in saturated fat.

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And here is my little taste tester, enjoying his pink pancakes!

Veggies Everywhere!

In the past few weeks, I have discovered that I can put a vegetable puree in almost anything! Since my last post, I have added carrots into red pasta sauce, sweet potatoes to white pasta sauce, yellow squash and butternut squash to meatballs, and cauliflower to mashed potatoes. I only add between 1/4 and 1/2 cup to the mixtures, otherwise it might overpower the other flavors. John did say that he feels like it makes things taste a little bit more bland - so perhaps I need to try adding more seasoning.
Anyway, Braxton has eaten everything, and then when he gets full, throws the rest on the floor for the dogs. Surprisingly, they eat it too! John has even eaten everything as well, and commented that he can't taste it, so he doesn't mind and is happy about the extra nutrients he's getting. John is preparing to run a 1/2 marathon in May, and so I think I've lucked out with him being so open to my experiments!
My sister, Jenny, was less than excited about the veggies being mixed in, but her husband, Travis, isn't picky at all, so he ate everything. My dad commented that he thought he could taste the squash in my Italian Meatball Sandwich Casserole... but I'm not so sure that he wasn't teasing me.

I have also tried out a few more recipes from my new cookbook: Deceptively Delicious. I have to admit that the Scrambled Eggs (with cauliflower) wasn't very good. The cauliflower flavor was completely overpowering, and the final product didn't hold together very well so it was difficult to eat. Braxton ate them, and seemed to enjoy them, but I probably won't make this recipe again for myself. I am going to have to play around with the recipe to make it more like scrambled eggs and less like cauliflower, but still as nutritious as the original recipe!

Quesadillas

This recipe comes from the cookbook Deceptively Delicious by Jessica Seinfeld. My friend Megan got it for me for my birthday... I've been trying out a few things, and the quesadillas were a big hit with Braxton and John!

Although, I will admit that Braxton and John aren't the best food critics! Braxton will eat anything and everything - including dog food. The only thing he doesn't really like is cooked carrots. John will usually avoid anything that has the 'v word' (also known as vegetables). And so, since I'm concerned about my sweeties getting all of the nutrients they need to live long and healthy lives....I'm willing to sacrifice a little trust. :)

Anyway, during the meal, John kept asking me what kind of cheese I had used... 'cause he really liked it! I told him there was cheddar cheese mixed with sour cream, and waited. He ate them and gave me the two thumbs up to make them again. Later that night, I spilled the beans about it having butternut squash in it....(I couldn't hold it in any longer!) - it went over better than expected! :)

Quesadillas
(with butternut squash)

1 Tablespoon olive oil
1/2 pound chicken cutlets or boneless chicken breast, rinsed and dried
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon chili powder, or to taste
*I also used some fajita seasoning to give it some flavor**
1/2 cup canned navy beans, drained and rinsed
1/2 cup reduced-fat sour cream
1/2 cup butternut squash
1/2 cup shredded Cheddar cheese
4 (8-inch) whole-wheat tortillas
1/2 cup bottled salsa

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
2. Heat the olive oil in a skillet over medium-high heat.
3. Sprinkle the chicken with salt, pepper and chili powder (and fajita seasoning) and add to the pan. Cook chicken until no longer pink in the center.

**Jessica says to cut the chicken into small slices, or puree it now - but I like to cut it up before I cook it, so the flavors get distributed all over. I also like to cut the chicken when it is still a little bit frozen, as it makes for easier cutting!**

4. In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.

**I forgot to purchase some navy beans, so I just mixed the sour cream with the puree and cheese - and it worked out great! Next time I want to make it with the beans though for some extra fiber and protein!**

5. Spread the bean mixture over two of the tortillas, then arrange the chicken on top. Spread the cheese mixture on the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake for 5 to 6 minutes, or unti lthe tortillas are crisp. Cut into wedges and serve with salsa.

Serves 4

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For the puree of butternut squash:

Prep: Cut off the stem, cut squash in half lengthwise and scrape out the seeds.

Cook: Roast the halves on a cookie sheet, flesh-side down at 400 degrees for 45 to 50 minutes.

Puree: Scoop out the flesh and puree in a food processor or blender for about 2 minutes.

Store: Measure out portions into ziploc freezer bags and store in the refrigerator for a few days, or the freezer for longer storage.

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And just in case you are wondering why in the world you would put butternut squash into a perfectly good recipe....

According to Nutrition Data.com-

"This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Calcium and Magnesium, and a very good source of Vitamin A, Vitamin C, Potassium and Manganese."

And maybe you were even wondering about the navy beans...

"This food is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Protein, Folate, Magnesium, Phosphorus and Manganese."

However, canned navy beans are also fairly high in sodium, so if you are watching your intake... purchase uncooked ones, and then cook them yourself! :)

Homemade Rolls

I got this recipe from my friend Alanna, who got it from her grandmother. This recipe is super easy in the bread machine - and I've never had them not turn out. I get requests from my family almost every holiday to make them - they are even yummier when served with honey butter!

Alanna’s Homemade Rolls
(in the bread machine)

2 c water
2 tsp salt
2 Tbs butter
1 egg
5 c all-purpose flour
6 Tbs sugar
2 Tbs powdered milk
2 tsp yeast

Put ingredients in bread machine. Dough cycle. When done, punch down and roll out into balls on a floured surface. Place in a greased pan. Cover and let rise for 1 hour. Bake at 350° for 30 minutes.

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I have never actually made these without my bread machine... but just in case you don't have one, here is the altered recipe for those extra hard workers!

Alanna’s Homemade Rolls

3 c milk, scalded
1/2 c shortening
1/3 c sugar
2 tsp salt
2 1/4 tsp yeast
1/2 c water
1 tsp sugar
2 to 3 eggs, well beaten
4 c flour

Dissolve yeast and 1 tsp sugar in 1/2 c water. Meanwhile, mix together the milk and shortening and allow to cool. Add yeast mixture, 1/3 c sugar and eggs. Mix well. Add flour and knead. Allow dough to rise to double. Punch down and roll out on a floured surface, placing in a greased pan. Cover and let rise for 1 hour. Bake at 350° for 30 minutes.

Super-Duper Chili

I probably get the most requests for this recipe. It's got a little kick to it, but not so much that you can't feel your mouth after eating it! The men probably enjoy this recipe the most - but I also enjoy eating it with some warm homemade rolls.

In all fairness, I do need to warn you... it does have a lot of beans... the "magical fruit"!

Super-Duper Chili

1 lb ground beef
2 cans (15 ½ oz each) hot chili beans
1 jar (16 oz) salsa
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 ½ oz) diced tomatoes, undrained
1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz Velveeta, cubed
1 ½ tsp chili powder
½ tsp cayenne pepper

Brown ground beef over medium heat until no longer pink. Drain.
Place beef in crock-pot, stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for at least 30 minutes.

Serving Size: 1 cup
Yield: 3 1/2 quarts (about 14 Servings)

**I found this recipe in the Taste-of-Home magazine (I have altered the recipe slightly).