Pumpkin bread spread

1. cheesecake spread 

 Just soften some cream cheese, and then mix together with a bit of sour cream and powdered sugar and cinnamon, and then stick it in the fridge until it’s time to eat.

2. Honey Walnut Cream Cheese Spread

• 8 ounces reduced-fat cream cheese, softened
• 2 -3 tablespoons honey
• 2 -3 tablespoons brown sugar
• 1 -2 teaspoon vanilla
• 1 -2 dash cinnamon
• 1 ounce crushed walnuts

Directions

1. Put all ingredients in a bowl.
2. Mix with a blender.
3. Eat until gone.

Sesame-Crusted Tofu over Vegetables

http://www.eatingwell.com/recipes/sesame_crusted_tofu.html

From EatingWell:  May/June 2011, EatingWell Fast & Flavorful Meatless Meals (2011) Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.
4 servings, about 1 1/2 cups each | Active Time: 45 minutes | Total Time: 1 3/4 hours

Ingredients

Tofu & Marinade

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 cloves garlic, minced
• 1/2 tablespoon grated or minced fresh ginger
• 1 teaspoon reduced-sodium soy sauce
• 1 teaspoon mirin (see Notes) or dry sherry
• 1 teaspoon chile-garlic sauce (see Notes)
• 1/2 teaspoon toasted sesame oil

Sauce

• 1/2 cup water or vegetable broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons mirin or sherry
• 2 teaspoons chile-garlic sauce
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil

Vegetables

• 2 tablespoons sesame seeds
• 1 tablespoon peanut oil, divided
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 1/2 pounds bok choy, trimmed and very coarsely chopped
• 1 red bell pepper, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 1/2 cups snow peas, trimmed

Preparation

1. To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.
2. Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.
3. To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.
4. To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.
5. Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.
6. Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.

Nutrition

Per serving : 232 Calories; 12 g Fat; 2 g Sat; 4 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 14 g Protein; 5 g Fiber; 483 mg Sodium; 1006 mg Potassium
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 1/2 fat

Tips & Notes

• Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.
• A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Cranberry Chutney

From Allrecipes

Ingredients

• 1 cup water
• 3/4 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 cup apples - peeled, cored and diced
• 1/2 cup cider vinegar
• 1/2 cup raisins
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves

Directions

1. In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
2. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Turkey and Cranberry Chutney Wraps

Serves 4

4 Mission® Life Balance Whole Wheat Tortillas

8 tablespoons nonfat cream cheese

4 tablespoons cranberry chutney

4 tablespoons tart dried cherries

8 slices or ounces turkey breast

8 thin slices red onion

1 cup chopped lettuce

Lay each tortilla flat and coat each with 2 tablespoons cream cheese, 1 tablespoon chutney, 1 tablespoon dried tart cherries, 2 slices turkey, 2 slices onion, and 1/4 cup lettuce.

Roll into a tight wrap and serve.

Chocolate Chip Tea Cookies

from brownedyedbaker:sweet savory sinful

Ingredients:
2 cups all-purpose flour
½ lb. (2 sticks) butter
½ cup powdered sugar, sifted
1 teaspoon vanilla extract
1-1/2 cups miniature chocolate chips, divided

Directions:
Preheat oven to 350.
Beat butter and sugar with an electric mixer until fluffy. Add vanilla and mix well. Gradually add flour. Stir in 1 cup miniature chocolate chips.
Shape into 1” balls and place 2 inches apart on an ungreased cookie sheet. Bake 10-12 minutes.

Remove to wire rack to cool.

Place ½ cup miniature chocolate chips in a sealed plastic bag and microwave until melted; about 30 seconds. Snip off a small corner of the bag and drizzle chocolate on top of cold cookies. Chill for 5 minutes or until chocolate is set. Store at room temperature.
Makes 2 - 3 dozen.

Tuna Loaf

2  - 7 oz cans tuna fish, drained
1   can cream of celery soup
2 slightly beaten eggs
2 tablespoons minced onion
1 1/2 cups breadcrumbs
1 tsp lemon juice

Sauce:
2/3 - 1 cup milk
1 can cream of celery soup

Preheat oven to 350. Spray loaf pan with Pam. Combine tuna, soup, eggs, onion, breadcrumbs and lemon juice. Bake @350 degrees for 3/4 - 1 hour. Combine milk and soup to make sauce.  Pour over sliced loaf.

Baked Sweet Potato "Fries"

Barefoot Contessa creation!

2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper


Preheat the oven to 450 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
Serves 4