12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.

2 large sweet potatoes, peeled and cut into 1″ chunks
1 1/2 cups apple cider or juice
1/4 cup packed golden brown sugar
2 tbs butter
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries

Boil sweet potatoes in large pot of salted water until halfway cooked
(when knife weill encounter resistance), about 5min.  Drain and
cool.  Combine cider, sugar, butter, nutmeg and allspice in large
nonstick skillet over medium high heat.  Bring to a boil, stirring
often.  Add potatoes and reduce heat so liquid is simmering.  Cook
5min, stirring occasionally.  Add cranberries and continue cooking
until all liquid is reduced to a syrup glaze and potatoes are
tender, about 10min.  When potatoes are tender, transfer to serving
bowl with slotted spoon.  Season to taste with salt and pepper.
Pour remaainig glaze over sweet potatoes and serve.

Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6 large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese, crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with
cooking spray.  Add onion; cook over medium-high heat until golden.
Add peppers and next 4 ingredients; cook, stirring frequently, until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover
and simmer 10 minutes, or until tender.

Remove from heat; stir in 3 tablespoons basil.  In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4 cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to
set.
Remove from heat.

With slotted spoon, spoon vegetable mixture over egg mixture;
sprinkle with remaining feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to
brown top of frittata. Serve hot or at room temperature.

Serves 4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium

1 box of Spice cake mix
1 (15 oz.) can of Libby’s 100% pure pumpkin
1 t. Cinnamon
1/2 t Ginger
1 t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray Using a hand mixer mix all the ingredients until all lumps are removed. Batter will be very thick. Pour into baking dish and spread evenly.
Bake according to directions on cake mix package.  Servings 12
WWPoints: 1 per serving

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

Ingredients
1 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk or sour milk (see tip, page 000)
1/4 cup sliced green onions (2)
Shortening or cooking oil for deep-fat frying

Directions
1. In a medium bowl stir together cornmeal, flour, sugar, baking powder,
baking soda, and salt. Make a well in center of flour mixture; set
aside.

2. In another bowl combine egg, buttermilk, and green onions. Add egg
mixture all at once to flour mixture. Stir just until moistened (batter
should be lumpy).

3. Drop batter by tablespoons into deep, hot fat (375 degrees F). Fry
about 3 minutes or until golden, turning once. Drain on paper towels.
Serve warm. Makes 14 to 18 hush puppies

1 1/2 tablespoons roughly chopped walnuts
8 oz baby spinach leaves
1 ripe avocado, peeled, stone removed , sliced
juice of 1 lemon

Place walnuts in small frying pan. Cook over medium heat,shaking frying
pan often, for 3 to 4 minutes or until walnuts are golden and roasted.
Remove from heat.  Arrange spinach and avocado on serving plates.
Sprinkle over walnuts.  Drizzle with lemon juice.  Season with salt and pepper.

Serve immediately.

Ingredients
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
Topping:
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Libby’s Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

*Note: Apple juice may be substituted for coffee liqueur if desired.

In medium bowl, combine vanilla wafer crumbs, ground almonds, the 1/2 cup powdered sugar, and cinnamon. Blend in chocolate, pumpkin, and coffee liqueur. Form into 1-inch balls. Chill. Dust with remaining powdered sugar just before serving.

Thanksgiving Recipe – Baked Cranberries

1 Quart Fresh (or frozen) Cranberries, washed, culled & drained (2 pkgs @ 12 oz. each)

1 to 1 ½ Cups Sugar

½ Cup Water

1. While culling berries, pierce each one with a needle to curtail bursting while baking

2. Place berries in a 3 quart round, shallow pyrex casserole dish & sprinkle with 1 cup sugar.  Toss to coat berries.

3. Make a hole in the center of the berries & pour water into hole.  DO NOT STIR.  Cover Casserole.

4. Bake @ 300º approx. 25 – 45 minutes or until tender.  DO NOT BAKE LONG ENOUGH FOR BERRIES TO BURST.  They should remain whole.

5. Drain off berries & reserve liquid.  Taste and if additional sugar is needed, add it to the  liquid.

6. Microwave liquid until THIN syrup forms.  I use a Qt. Pyrex measuring cup for this step.  WATCH CAREFULLY SO IT DOES NOT CARMALIZE.

7. Pour light syrup over berries.  If additional liquid is desired, cook 2 parts water to 1 part sugar to a thin syrup and pour over berries.

8. Chill well before serving so flavors marry.