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Ingredients 4 ounces gingersnap cookies (18-20 1 3/4-inch cookies) 1 cup walnut halves, divided 4 teaspoons walnut oil or canola oil 12 ounces reduced-fat cream cheese (Neufchâtel) 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 2 teaspoons pumpkin pie spice 3 large eggs 1 tablespoon vanilla extract 1 16-ounce container nonfat cottage cheese 1 15-ounce can unseasoned pumpkin puree Preparation Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray....

Ingredients 3/4 cup all-purpose flour 1-1/2 tsp. pumpkin pie spice 1 tsp. baking powder 1/4 tsp. salt 3 eggs 1 cup granulated sugar 3/4 cup canned pumpkin 1/2 cup whipping cream 1/2 of an 8-oz. pkg. cream cheese, softened 1/2 cup powdered sugar 1 Recipe Chocolate Cream Icing, below Pumpkin pie spice Preparation Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans....

Ingredients 1 (16-oz.) prebaked thick Italian pizza crust 3/4 cup spaghetti sauce 1/2 cup purchased pesto 4 oz. feta cheese, crumbled (1 cup) 1 (14-oz.) can artichoke hearts, well drained, chopped Preparation Heat oven to 450°F. Place pizza crust on ungreased large cookie sheet. Spread spaghetti sauce over crust. Top with spoonfuls of pesto. Sprinkle with cheese. Top with artichoke hearts. Bake at 450°F. for 8 to 10 minutes or until thoroughly heated....

Ingredients 1/3 C Olive Oil 1/4 C Parmesan Cheese 1/4 C Parsley 1 Garlic Clove 1/2 C Basil 1/3 tsp Salt 1/4 C Pine Nuts Preparation Place all ingredients in food processor and blend.

Ingredients 4 T butter 2 T lard or fat 1/2 t salt 2 c flour 1/2 c fresh milk 1/2 t sugar Preparation Stir lard and butter in a bowl until creamy. Sift flour, salt and sugar together and add. Mix with milk. If the dough is too thick, add cold water. Spread flour on board and roll out dough 1/4 inch thick. Place in greased pie pans and indent edges with fork....

Ingredients 14 Frozen Pinapple Chunks 8 Frozen Stawberries 2 Scoops of French Vannila Ice Cream Handful of Ice 2/3 Cup of Orange Juice 1 Cup of Milk 2 Teaspoons of Sugar 2 Teaspoons of Organic Blue Agave Sweetener Preparation Add Pinapple Chunks 2.Add Strawberries 3. Add French Vannila Ice Cream 4. Add Ice 5. Add Orange Juice 6. Add Milk 7. Add Sugar 8. Add Organic Blue Agave Sweetener

Ingredients I medium onion (chopped) I carrot (chopped) 2 sticks of celery (chopped) 6 cloves of garlic 3 tbps ev olive oil 1/2 cup of dry white wine 1 400g can of crushed tomatoes I 415g can of pink salmon (flaked) 400g angel hair pasta fresh herbs (oregano, rosemary, thyme or basil). salt and pepper parmesan or romano cheese hot chilli (pepper) flakes (optional) Preparation Fry chopped onion, carrot, celery and garlic in extra virgin olive oil until soft but not coloured....

Ingredients 4 firm, ripe Bosc pears 2 tablespoons light-brown sugar 1 tablespoon unsalted butter 1/4 cup vanilla ice cream Preparation Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears)....

Ingredients Juice from 1 large POM Wonderful Pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice or 1/2 cup arils from 1 large POM Wonderful Pomegranate 1/2 cup dry breadcrumbs 1/2 cup red wine 1 lb. ground lamb 1 large egg 3 cloves garlic, minced 1/4 cup fresh parsley, chopped 1/2 teaspoon salt 1 teaspoon course ground black pepper 1 1/2 tablespoon olive oil 1/2 cup onion, chopped 3 tablespoons bottled ketchup...

Ingredients 3 TABLESPOONS BUTTER, DIVIDED 1 TABLESPOONS MINCED SHALLOT 1 LB. MIXED MUSHROOMS, SUCH AS CHANTERELLE, SHIITAKE, OYSTER, CRIMINI, OR BUTTON, COARSELY CHOPPED9 REMOVE AND DISCARD STEMS FROM SHIITAKES BEFORE CHOPPING) 2 1/2 TEASPOONS COARSE SALT, DIVIDED 1 TEASPOON PEPPER, DIVIDED 1 CUP CUBED STALE ARTISAN COUNTRY BREAD(1/2 INCH) (CRUSTS REMOVED) 1 CUP LOWER SODIUM CHICKEN BROTH, DIVIDED 2 TABLESPOONS CHOPPED FRESH ITALIAN PARSLEY 2 ( 1 TO 1 1/2 LB....

Ingredients Thyme Sage Marjoram Rosemary Black pepper Nutmeg Preparation Combine all ingredients in equal amounts. However, a little less nutmeg.

Ingredients 3 pears, such as Bartlett or Comice, halved and cored 1 tablespoon unsalted butter, melted 1 teaspoon sugar 1 teaspoon finely chopped fresh rosemary Coarse salt and freshly ground pepper 1 small shallot, finely chopped 3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat) 1/4 cup sherry vinegar 1/2 cup extra-virgin olive oil 1 Asian pear 2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick 1 bunch watercress, tough stems removed 1 head frisee, torn into bite-size pieces Aged manchego cheese, shaved, for serving Preparation Preheat oven to 350°F....

Ingredients 17 oz white chocolate, finely chopped 6 oz. crushed candy canes or peppermints 7 oz. semisweet chocolate 6 Tbs. whipping cream 3/4 tsp peppermint extract Preparation Turn cookie sheet upside down, cover with foil. Mark a 12x9 rectangle on foil. Gently melt white chocolate in microwave (slow, stirring frequently). Pour 2/3 cup melted white chocolate onto foil, spread evenly. Sprinkle w 1/4 cup candy canes. Chill for 15 mins, until set....

Ingredients 2 1/4 cup(s) boiling water 1 cup(s) low-fat (1%) milk 3/4 cup(s) yellow cornmeal 1 1/2 teaspoon(s) salt Preparation In deep 2 1/2-quart microwave-safe bowl or casserole, stir boiling water, milk, cornmeal, and salt. Cover with waxed paper and cook in microwave on High 5 minutes. Remove bowl from microwave and whisk mixture vigorously until smooth (mixture will be lumpy at first). Microwave, covered, on High 2 to 3 minutes longer or until thickened, whisking once after cooking is over....

Ingredients Salt and freshly ground pepper 24 large asparagus stalks, peeled 1/4 cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest 1/4 cup extra-virgin olive oil 1 medium shallot, minced 1 tablespoon minced tarragon 1 teaspoon Dijon mustard Four 6-ounce center-cut skinless salmon fillets 1/2 pound Boston lettuce or miner’s lettuce, torn into bite-size pieces Preparation Bring a large, deep skillet of salted water to a boil....

Ingredients 3 frozen Boneless Pork Chops 1 container Tikka Masala sauce 1 Can Romano Tomatoes 1/2 Fennel bulb, sliced 1 Cup Pearl Onions 2 Cups Small Potatoes, left whole 3 Cloves Garlic 1 tbs Curry 1/2 tbs Tumeric 1/2 tbs Cumin 1 tsp Ground Ginger 1/4 tsp Cinnamon Grating of Nutmeg Salt 1 cupish water or Vegetable Stock (enough to just cover ingredients) Frozen Peas Parsley Preparation Rice, cooked via package directions I cut each frozen pork chop into 6ish cubes and loaded into the slow cooker along with all the ingredients except for the frozen peas & parsley....

Ingredients 2 leeks - white and green parts 5-6 Idaho or Russet medium size potatoes 1/4 cup white chocolate chips Preparation Wash and peel potatoes, cut into 4 pieces each. Cut leeks in half on the long side - do not remove base yet! - wash the inside to remove any dirt, then cut the base and cut each half into four shorter pieces. Put leeks and potatoes in cold water, bring to boil and cook until potatoes are tender....

Ingredients 2 lbs small red-skinned potatoes, quartered 1 red onion, sliced 1 Belgian endive, chopped 2 Tablespoons capers 1 tsp mustard 2 Tablespoons yogurt 2 tsp lemon juice S&P to taste 2 Belgian endive, separate leaves Preparation Add potatoes to lightly salted water and bring to boil. Cover, reduce heat to medium, and cook until the potatoes are tender. Drain and leave them to cool. When potatoes are cool, add to bowl....

Ingredients Ingredients 1 large onion, coarsely chopped 1 tablespoon chopped garlic 1 tablespoon chopped peeled fresh ginger 3 tablespoons vegetable oil 1 (3-lb) sugar or cheese pumpkin, peeled, seeded, and cut into 1-inch cubes (6 cups) 1 cup dry white wine 2 qt chicken stock, or 1 qt canned chicken broth and 1 qt water 6 lemongrass stalks (bottom 5 inches only), coarsely chopped 1 (1-inch) piece galangal (thawed if frozen), peeled and coarsely chopped...

Ingredients 2 lbs chicken leg 1 small onion 2 medium carrots 3 tbsp olive oil 1 pint water 1 oz butter 1 oz flour Salt, pepper Hot sauce (optional) 3/4 pint milk Preparation Fry the chicken legs in (olive) oil until brown on both sides; reduce the heat and let simmer for 20 minutes. Take the chicken legs out and let cool down for a while. Separate the white flesh from the bones and lesser parts....