Raspberry Salad Dressing

http://allrecipes.com/Recipe/Raspberry-Salad-Dressing-II/Detail.aspx


Ingredients

1 cup plain yogurt
1/2 cup raspberries
1 tablespoon red wine vinegar
2 teaspoons white sugar
Directions

In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

Personal Notes: Better for an apple dip, not so much for lettuce salad. Added a tad bit more sugar.

Pillsbury's Bacon-Cheddar Pinwheels

http://www.pillsbury.com/recipes/bacon-cheddar-pinwheels/075a1c9c-b343-431f-a12b-d5d98c2a4001/?WT.dcsvid=NTE4MjkyMzQ3NQS2&rvrin=23EFD112-23E1-42B5-BDED-D200D4B0E0C5&WT.mc_id=Newsletter_PB_PB_2011_1_26_Re


INGREDIENTS
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2tablespoons ranch dressing
1/4cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2cup finely shredded Cheddar cheese (2 oz)
1/4cup chopped green onions (4 medium)


DIRECTIONS
1Heat oven to 350°F.
2If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.
3Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
4Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
5Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving (1 Appetizer)Calories 80(Calories from Fat 50),Total Fat 6g(Saturated Fat 2g,Trans Fat 1g),Cholesterol 5mg;Sodium 180mg;Total Carbohydrate 6g(Dietary Fiber 0g,Sugars 1g),Protein 2g;Percent Daily Value*:Calcium ;Exchanges:1/2 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1 Fat;Carbohydrate Choices:1/2;*Percent Daily Values are based on a 2,000 calorie diet.



Personal Notes-Yum Yum Yum!

Smoky Roasted Eggplant Marinara with Spaghetti Squash or Whole Wheat Spaghetti

If you go to the website listed below, there is also a video of how she makes it!

http://www.rachaelrayshow.com/food/recipes/smoky-roasted-eggplant-marinara-spaghetti-squash-or-whole-wheat-spaghetti/

Ingredients
1 medium firm eggplant, halved lengthwise
Salt
Pepper
EVOO - Extra Virgin Olive Oil
1 head garlic
2 red bell pepper
1 28-ounce can fire-roasted tomatoes, whole
2 large spaghetti squash or 1 pound whole wheat spaghetti


Preparation
Preheat oven to 450°F.

Split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Drizzle eggplant halves with EVOO, salt and pepper and roast face down on a baking sheet. Cut heads of garlic to expose cloves at ends, then drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside eggplant. Roast 40-45 minutes.

Char peppers over open gas burner flame. Transfer to a bowl and cover, until cool enough to handle. Peel and seed the peppers, then roughly chop.

Scoop eggplants and add to a food processor with garlic and peppers.

For pasta, bring a pot of water to a boil and salt the water. Cook spaghetti 10-12 minutes or until al dente. Reserve 1 cup of starchy cooking water.

Heat fire-roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and starchy cooking water and heat through.
For squash, split squash lengthwise and roast cut-side down on baking sheet 45 minutes to 1 hour, until the squash flesh is very tender. Flip squash over and shred the squash into spaghetti like strands with tines of a fork, leaving squash in shells. Dress the squash evenly with marinara

Heat fire roasted tomatoes in a sauce pan on medium-high heat and crush up with a potato masher. Stir vegetable puree in with tomatoes and heat through.


Personal Notes: While the Spaghetti Squash was a new experience, I'm not convinced it replaces actual spaghetti. As you can see from my photo, I added hamburger-there had to be some meat somewhere!

Sweet Potato Fries with Marshmallow Dip

On her show, The Rachael Ray Show, Rachel featured a cooking contest from Seventeen Magazine. The winner, Elizabeth Hazelton, made her recipe, Sweet Potato Fries with Marshmallow Dip. It's a recipe worth trying! Yummy!

http://www.seventeen.com/health/tips/food-contest-finalists#fbIndex4

Ingredients: 2 sweet potatoes 1/4 cup olive oil salt pepper ground cinnamon for dip: 2 cups marshmallow fluff 2 Tbsp maple syrup ground cinnamon (for garnish)

Instructions: cut the sweet potatoes into strips. Toss with olive oil in a mixing bowl. Add salt, pepper, and cinnamon to taste. Place the strips in one layer on a cookie sheet and place in the oven for 30 min on 425 degrees. After the first 15 minutes, turn the fries over. While the fries are cooking, heat the marshmallow fluff and maple syrup in the microwave for 15 seconds and stir to combine. Sprinkle cinnamon on top.

Personal Notes: One large sweet potato is more than enough for two people.

"Too Much Chocolate" Cupcakes with Fluffy Peanut Butter Frosting

Too Much Chocolate Cake (or cupcakes)

http://allrecipes.com/Recipe/Too-Much-Chocolate-Cake/Detail.aspx

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Personal Notes-I used a milk chocolate cake mix and make sure box of pudding mix you use is the family size.


Fluffy Peanut Butter Frosting

http://allrecipes.com/Recipe/Fluffy-Peanut-Butter-Frosting/Detail.aspx?washelp=1&rid=1416114#1416114

Ingredients

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Directions

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.


Put the two together and they are yummy!!