White Chocolate, Caramel & Pumpkin Mini Loaves

white chocolate caramel & pumpkin loaves

white chocolate caramel & pumpkin loaves

White Chocolate, Caramel & Pumpkin Mini Loaves

1  3/4 cups flour

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. baking powder

1 tsp. baking soda

2 tsp. pumpkin pie spice

1 can (15 oz.) pumpkin

1 cup sugar

1/2 cup sour cream

1/2 cup butter, melted

2 eggs

1/3 cup chopped walnuts

1/3 Kraft Caramel Bits

2 oz. Baker’s white chocolate

Heat oven to 350 degrees F.

Combine flour, dry pudding mix, baking powder, baking soda and spice.  Beat pumpkin, sugar and sour cream in large bowl with mixer until blended.  Add butt and eggs; mix well.  Gradually add flour mixture, mixing well after each addition.  Stir in nuts and caramel bits.

Pour into 4 (5 x 2 1/2 inch) mini loaf pans or 1 (8 x 4 inch) loaf pan sprayed with cooking spray.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.  Cool bread in pans or pan for 10 minutes.  Remove from pans or pan to wire racks; cool completely.

Melt chocolate as directed on package; drizzle over bread.



Butternut Squash-Coconut Soup

Butternut Squash-Coconut Soup

Butternut Squash-Coconut Soup

This recipe, Butternut Squash-Coconut Soup, came from Stop & Shop Supermarket on Long Island (Savory Magazine).   This soup has all the comfort of fall in just a few minutes.  Thai red chili paste adds a touch of spice and toasty flavor.


Butternut Squash-Coconut Soup Recipe


Butternut Squash- Coconut Soup

1 (14 oz.) pkg. cubed fresh butternut squash

2 Tbsp. olive oil

½ cup chopped red onion

1 clove garlic, roughly chopped

1 Tbsp. Thai red chili paste

2 ½ cups low-sodium Kitchen Basic vegetable stock

1 (15 oz.) can coconut milk

¼ cup unsalted, roasted cashews, chopped

¼ cup chopped cilantro


Roughly chop squash into smaller pieces.  In a large saucepan, heat oil over medium heat.  Sauté onion and garlic 2 minutes.  Add chili paste and stir fry 1 minute.  Add butternut squash, sauté 3 minutes, stirring.   Raise heat, add stock and bring to a boil.  Cook for 6 minutes, or until squash is soft.

Add coconut milk to the soup, lower heat, and cook 1 minute.  Season to taste with salt (in moderation) and pepper.  Using a hand blender, puree soup until smooth.  Thin with more vegetable stock, if necessary.  Divide among 4 bowls, top each bowl with 1 tablespoon sour cream, chopped nuts and cilantro.            4 servings


(Recipe for Butternut Squash-Coconut Soup, was in Savory Magazine, 2002, 2015)  


Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

Low-Carb Beef Stroganoff

This recipe, Low-Carb Beef Stroganoff, is from Best of Diabetic Connect Low-Carb Recipes.  This is one of my favorite meals.


Low-Carb Beef Stroganoff Recipe


Low-Carb Beef Stroganoff

1 ½ lb. beef tenderloin – cut thin strips

2 Tbsp. flour

2 Tbsp. butter

2 Tbsp. olive oil

1 ½ cups beef bouillon

¼ cup sour cream

2 Tbsp. tomato paste

½ tsp. paprika

Salt to taste


Dredge beef in flour.  In a heavy skillet, melt butter with oil.  Brown the beef (about 5 minutes).  Slowly add bouillon to beef, stirring well.  Bring to a boil.  Combine sour cream, tomato paste, paprika and salt.  Slowly stir sour cream mixture into beef mixture.  Turn heat to low and bring to a bare simmer.  Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.            4 servings


(Recipe for Low-Carb Beef Stroganoff came from Best of Diabetic Connect Low-Carb Recipes, 2014)


Sugar Free Cheesecake

Sugar Free Cheesecake

Sugar Free Cheesecake

This recipe, Sugar Free Cheesecake, is from Diabetic Connect.  Cheesecake is one of the best dessert options if you’re looking to keep your carb-count low.  This classic recipe delivers sweet satisfaction with only 8g of carbs.

Sugar Free Cheesecake Recipe


Sugar Free Cheesecake

1 grapeseed oil cooking spray

4 eggs, separated

2 egg whites

½ cup SPLENDA No Calorie Sweetener, granulated

1 tsp. fresh lemon juice

1 pinch salt

3 cups Cream Cheese, light, classic (or RICOTTA CHEESE, Drained)

½ tsp. fresh lemon peel, grated

1/3 cup sour cream

2 Tbsp. SPLENDA No Calorie Sweetener, granulated

2 tsp. vanilla


Preheat oven to 400 F.  Line the bottom of a 9 inch springform pan with baking paper or grease with butter.  Spray just a bit with grapeseed oil cooking spray.

Separate eggs and beat egg whites with salt until stiff.

Beat together Splenda for Baking and the egg yolks until thick.  Add lemon juice.  Next, with the mixer on low-medium setting, beat cream cheese, a little at a time, until incorporated and fluffy.

Add a small amount of the egg whites, plus grated lemon peel, and mix in gently.  Next, gently fold the cream cheese mixture into the remaining egg whites.   Pour mixture into pan.  Give a little shake to make level.

Bake for 10 minutes at 400 F; reduce temperature to 300 F. and bake for another 40 minutesWhen the top of the cake is set, turn off the oven and keep the door closed.  Allow to cool for another hour in the oven.

Whisk together topping ingredients (sour cream, SPLENDA No Calorie and vanilla).  Spread on top of the cheesecake.


(Recipe for Sugar Free Cheesecake, Diabetic Connect, 2015)


Super-Stuffed Mexican Potatoes

SSuper-Stuffed Mexican Potatoes

Super-Stuffed Mexican Potatoes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



These taters are packed!  Your whole family will enjoy this hearty stuffed potato.

         Steve Westphal                                                                                Wind Lake, Wisconsin


Super-Stuffed Mexican Potatoes Recipe



Super-Stuffed Mexican Potatoes

4 large baking potatoes

1 jar (16 oz.) black bean and corn salsa

1 package (6 oz.) ready-to-use grilled chicken breast strips

1 cup cubed process cheese (Velveeta)

1 medium tomato, chopped

Optional toppings:   chopped green onions, sliced ripe olives and sour cream


Scrub and pierce potatoes; place on microwave-safe plate.  Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

Meanwhile, in a large saucepan, combine the salsa, chicken and cheese.  Cook and stir over medium heat until cheese is melted.

Cut an “X” in top of each potato; fluff pulp with a fork.  Spoon salsa mixture over potatoes and sprinkle  with tomato.  Serve with topping of your choice.        4 servings


(Recipe for Super-Stuffed Mexican Potatoes was in www.tasteofhome.com, 2015)


Creamy Chicken Enchiladas


Creamy Chicken Enchiladas

Creamy Chicken Enchiladas

This recipe, Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section “Redplum”, 1/4/15.


Creamy Chicken Enchiladas Recipe


Creamy Chicken Enchiladas

1 ½ cups shredded cheese

¼ cup chopped cilantro

12 (6 inch) flour tortillas

1 ½ cups salsa

2 ½ cups chopped cooked chicken

1 can (10 ¾ oz.) Cream of Chicken Soup

1 cup sour cream, divided


Preheat oven to 350 F.  Line a large baking pan with Reynolds Wrap 18 inch wide Heavy Duty Aluminum Foil.  Grease or spray foil to prevent sticking.  Combine chicken and soup with half of sour cream, cheese and cilantro.

Spoon ¼ cup down center of each tortilla; roll up.  Place, seam-sides down, in foil-lined pan.  Top with salsa and remaining cheese.  Cover with foil.

Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted .  Top with the rest of cilantro and sour cream.


(Recipe for the Creamy Chicken Enchiladas, was in the Long Island Sunday coupon section, 1/4/15)


Gingerbread Cheesecake


Gingerbread Cheesecake

Gingerbread Cheesecake

This recipe for Gingerbread Cheesecake came from the “cooking club” magazine.  It’s the perfect cheesecake for this time of year.  Anytime in the month of December, I think, would be fine.


Gingerbread Cheesecake Recipe


Gingerbread Cheesecake

Crust:          2 cups finely ground gingersnaps

6 Tbsp. unsalted butter, melted

2 Tbsp. sugar

Filling:        4 (8 oz. each) pkg. cream cheese, softened

½ cup packed light brown sugar

½ cup sugar

4 eggs

½ cup sour cream

½ cup molasses

2 tsp. ground ginger

1 tsp. ground cinnamon

½ tsp. ground cloves

Topping:         1 cup whipping cream

½ cup powdered sugar

1 Tbsp. rum, if desired


Heat oven to 300 F.  Line outside of 9 inch springform pan with heavy-duty foil.  Combine crust ingredients in medium bowl.  Press onto bottom and halfway up sides of pan.  Refrigerate 30 minutes or until chilled.

Pulse cream cheese, brown sugar and ½ cup sugar in food processor 30 seconds or until smooth and creamy.  Add eggs, one at a time, pulsing after each addition.  Add all remaining filling ingredients; pulse to combine.  Pour into crust.

Place pan in large baking pan.  Add enough hot water to baking pan to come halfway up sides of springform pan.  Bake 1 hour 15 minutes to 1 hour 25 minutes or until edges are puffed and top is dry to the touch.  Center should move slightly when pan is tapped but should not ripple as if liquid.  Remove cake from water bath; remove foil.  Cool on wire rack 1 hour.  Refrigerate, uncovered, overnight.

Beat whipping cream and powdered sugar in large bowl at medium-high speed until soft peaks form.  Beat in rum until firm but not stiff peaks form.  Spread over top of cake.  Sprinkle with finely ground gingersnaps or ground cinnamon or nutmeg, if desired.


(Recipe for Gingerbread Cheesecake was in cooking club magazine, winter 2014)


Buffalo Wing Dip


Buffalo Wing Dip

Buffalo Wing Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips


In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups


(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)


Spicy Sweet Potato Chips & Cilantro Dip


Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois


Spicy Sweet Potato Chips & Cilantro Dip Recipe


Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper


Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)


(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)


Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie

Fresh Strawberries & Amaretto Cream Pie


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



Strawberry pie is even more luscious when you cover it with a generous layer of amaretto cream.  Keep this recipe in mind whenever you have a bounty of fresh berries.

         Chris O’Connell                                                                              Mohnton, Pennsylvania


Fresh Strawberries & Amaretto Cream Pie Recipe


Fresh Strawberries & Amaretto Cream Pie

¾ cup sliced almonds, toasted

1 cup flour

¼ cup confectioners’ sugar

1/8 tsp. salt

¼ cup cold butter, cubed

2 Tbsp. shortening

3 to 4 Tbsp. ice water

Filling:    4 cups sliced fresh strawberries, divided

1 Tbsp. lemon juice

½ cup water

½ cup sugar

¼ cup cornstarch

4 to 6 drops red food coloring, optional

Amaretto Cream:    1 cup heavy whipping cream

2 Tbsp. sour cream

1 Tbsp. confectioners’ sugar

2 Tbsp. Amaretto or ½ tsp. almond extract


Place almonds in a food processor; cover and pulse until almonds are finely ground.  Add flour, confectioners’ sugar and salt; pulse until blended.  Add butter and shortening; pulse until butter and shortening are the size of peas.  While pulsing, add just enough ice water to form moist crumbs.  Shape dough into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll dough to a 1/8 inch thick circle; transfer to a 9 inch deep-dish plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line UNPRICKED PASTRY SHELL with a double thickness of HEAVY-DUTY FOIL.  Fill with dried beans, uncooked rice or pie weights.

Bake at 425 F. for 8 minutes.  Remove foil and weights; bake 5-7 minutes longer or until golden brown.  Cool on a wire rack.

In a large bowl, mash 1 cup strawberries with the lemon juice.  Add water.  In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture.  Bring to a boil over medium heat, stirring CONSTANTLY.  Cook and stir for 2 minutes or until thickened.  Transfer to a large bowl; stir in food coloring if desired.  Refrigerate for 20 minutes or until cooled slightly, stirring occasionally.

Fold in remaining sliced berries; transfer to crust.  Refrigerate for at least 3 hours or until set.

In a small bowl, beat whipping cream until it begins to thicken.  Add the sour cream, confectioners’ sugar and amaretto; beat until stiff peaks form.  Spread over filling.  Top with additional strawberries and almonds if desired.           8 servings

To toast nuts, spread into a 15 x 10 inch baking pan.  Bake 350 F. for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.  When using pie weights, cool before storing.  Beans and rice may be reused for pie weights, but not for cooking.


(Recipe for Fresh Strawberries & Amaretto Cream Pie was on www.tasteofhome.com, 2014)