Sweet Potato Fries

2 sweet potatoes (about 1 lb each)
1 tablespoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon salt, plus more for sprinkling
Juice of 1/2 lime


1. For the sweet potato fries, preheat the oven to 425 degrees.

2. Wash and dry the potatoes and, with the skin on, slice into 1/2-inch-thick rounds; cut the rounds into 1/2-inch-thick finger-shaped pieces. Toss the potatoes in a bowl with the oil, chili powder, garlic powder and salt.

3. On a baking sheet, spread the sweet potato fries in a single layer and roast, stirring every 10 minutes, until brown and tender, 30 to 35 minutes. Remove from the oven, transfer to a platter or bowl and sprinkle with a little more salt (sometimes they don't need more salt so taste before adding more salt) Then spinkle with the juice of 1/2 a lime.

Uptown Banana Pudding Cheesecake

Uptown Banana Pudding Cheesecake
Prep: 15 min., Bake: 1 hr., Cook: 1 min., Chill 8 hrs.

Yield
Makes 10 to 12 servings

Ingredients
1 1/2 cups finely crushed vanilla wafers
1/4 cup chopped walnuts, toasted
1/4 cup butter, melted
2 large ripe bananas, diced
1 tablespoon lemon juice
2 tablespoons light brown sugar
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon coffee liqueur
2 teaspoons vanilla extract
Meringue
Preparation
Combine first 3 ingredients in a small bowl. Press evenly into bottom of a lightly greased 9-inch springform pan.

Bake at 350° for 10 minutes. Cool on a wire rack.

Combine diced bananas and 1 tablespoon lemon juice in a small saucepan. Stir in 2 tablespoons brown sugar. Place over medium-high heat, and cook, stirring constantly, about 1 minute or just until sugar has melted. Set aside.

Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add 1 cup granulated sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Beat in coffee liqueur and vanilla. Pour into prepared vanilla wafer crust. Spoon tablespoonfuls of banana mixture evenly over top, and swirl gently into cream cheese mixture.

Bake at 350° for 35 to 40 minutes or until center is almost set.

Drop spoonfuls of Meringue gently and evenly over hot filling.

Bake at 400° for 10 minutes or until Meringue is golden brown. Remove from oven, and gently run a knife around edge of cheesecake in springform pan to loosen. Cool cheesecake completely on a wire rack. Cover loosely, and chill 8 hours. Release and remove sides of pan.

Mint Chocolate Cupcakes & Iced Cappuccino Delight

Mint Chocolate Cupcakes

Makes 12 cupcakes
Calories per serving: 336

For the cupcakes
2 large eggs
3/4 cup sugar
1 heaping cup peeled and finely grated sweet potato
1/2 cup finely ground almonds
3/4 cup plain flour
1 teaspoon peppermint extract
1/4 teaspoon salt
1 tablespoon Dutch process cocoa powder
2 teaspoon baking powder
3/4 cup dark chocolate chips or mint chocolate bar cut into chunks
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For the icing
2 cups confectioners' sugar
2 ounces unsalted butter, room temperature
1/2 teaspoon green food coloring
1 teaspoon peppermint extract
2 tablespoons cold water

For the top
Shavings of dark chocolate

1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan with paper liners.

2. Using a handheld or standing mixer, whisk the eggs and sugar for 5 minutes, until pale and quadrupled in size. Add the grated sweet potato and whisk again. Whisk in the ground almonds, flour, peppermint extract, salt, cocoa powder and baking powder until they are well combined. Add the chocolate chunks or chips, and using a spatula, mix so that they are evenly distributed.

3. Divide the batter evenly among the cupcake liners so that each liner is half-filled. This will give them enough space to puff up and rise to the top while baking.

4. Bake for 20 minutes. They will be somewhat flat on top rather than dome-shaped.

5. Once cooked, remove from the oven and cool for 15 minutes. Transfer to the refrigerator until the cupcakes are cold. The cupcakes will need to be cold to keep the icing from sliding off.

6. While the cupcakes are baking, make the icing: With a wooden spoon or mixer, beat the butter with one heaping tablespoon of the sugar, the peppermint extract and coloring for a minute until they are all incorporated and the butter has softened slightly. Add the confectioners' sugar one heaping tablespoon at a time, with half a teaspoon of water each time you add the sugar, and beat between each addition. Once all the sugar is added, you should have a soft green paste.

7. Ice each cold cupcake, using just over a tablespoon of frosting per cupcake. Finish by sprinkling dark chocolate shavings over the top of each one.

Iced Cappuccino Delight

Serves 4
Calories per serving: 110

For the cappuccino
1 cup coffee, cooled, or 2 shots espresso
1 cup skim milk
3 tablespoons fat-free plain Greek yogurt
5 tablespoons fat-free chocolate syrup
1 cup ice

For the whipped cream
1/2 cup heavy cream
1 teaspoon confectioners' sugar

1. For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.

2. For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.

3. For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.

Carrot Cake

Serves 9
Calories per serving: 310

For the cake
1 orange
3/4 cup golden raisins
3 large eggs
1 1/4 cups light brown sugar
1 lemon
2 1/2 cups carrots, finely grated
1 cup self-rising flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1 cup ground almonds
1/4 cup walnuts, roughly chopped

For the icing
3 cups confectioners’ sugar
1/4 cup full-fat cream cheese
1 teaspoon fresh lemon juice
Finely grated zest of 1/2 lemon

1. Preheat the oven to 350 degrees.

2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.

3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.

4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.

5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.

6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.

7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.

8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.

9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve.

Sesame Peanut Noodles

Serves 6
Calories per serving: 308

For the noodles
8 ounces whole-wheat spaghetti

For the dressing
2 tablespoons rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup peanut butter
2 tablespoons grated ginger
1 tablespoon dark sesame oil
1 teaspoon brown sugar
1 lime
1/2 cup hot water

For assembling
1/2 bag store-bought coleslaw mix
1/2 cup red pepper
1/2 cup cilantro, chopped
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1/2 lime, squeezed
1/2 cup apple
1/2 cup jicama
1 teaspoon toasted sesame seeds
2 scallions, julienne
1/2 cup dry-roasted peanuts, for garnish
Cilantro, chopped, for garnish
Lime wedges, for garnish

1. Bring a pot of water to a boil for the pasta, and cook the pasta according to package instructions. Drain and run under cold water.

2. To make the dressing, combine all the ingredients into a small mixing bowl and stir together with a whisk. Add the dressing to the pasta and toss. Stir in the coleslaw mix, red pepper and cilantro. Squeeze a half of a lime over the mixture, and toss.

3. Add the remaining ingredients, toss and refrigerate for one hour. Garnish with peanuts, cilantro and lime wedges. Serve.

Low Cal Mac N Cheese

Serves 4
Calories per serving: 517

2 cups multigrain elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup skim milk, warmed for 1 minute in the microwave, or heated on stove
8 ounces low-fat sharp cheddar cheese, shredded (about 2 1/4 cups)
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
Pinch of pepper
Pinch of freshly grated nutmeg
1/4 cup Panko crumbs or whole-wheat bread crumbs
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1. Preheat the broiler.

2. Bring a large saucepan of salted water to a boil and cook pasta according to package directions.

3. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking constantly until golden, about 2 minutes. Continue whisking and add the milk in a slow, steady stream. Bring the mixture to a steady simmer, whisking constantly, and whisk until thickened, about 2 minutes.

4. Drain the pasta in a colander. Remove the sauce from the heat, add the cheese, and stir until the cheese melts. Immediately add the hot, drained pasta and stir until well-coated. Stir in Worcestershire sauce, salt, pepper and nutmeg.

5. Divide the mac and cheese among four 6-ounce ovenproof ramekins and sprinkle 1 tablespoon bread crumbs over each. Broil until crumbs are golden and crisp, 1 to 2 minutes, taking care not to let the top burn. Serve immediately.

Red Velvet Cupcakes

Makes 12 cupcakes
Calories per serving: 212

For the cupcakes
3 large eggs
3/4 cup sugar
1/2 cup raw beets, peeled and finely grated
1 cup white flour
1/2 cup ground almonds
2 teaspoon baking powder
1 teaspoon red food coloring
2 teaspoon cocoa powder
1/3 cup buttermilk
1/4 teaspoon salt




For the icing
1 1/2 cups confectioners’ sugar
4 teaspoons water
2 teaspoons vanilla extract
1/4 teaspoon cream of tartar

1 medium egg white
Small pinch salt

1. Preheat the oven to 350 degrees. Line a 12-hole muffin tray with cupcake liners.

2. In a large mixing bowl, add the eggs, sugar and salt, and using a handheld or standing mixer, beat on medium-high for about 5 minutes, until pale and doubled in size.

3. Add the grated beets, flour, ground almonds, cocoa powder and baking powder. Stir to combine.

4. Add the buttermilk and food coloring, and beat again to make sure that all the ingredients are well-incorporated.

5. Spoon batter into the cupcake liners, taking care not to fill more than two-thirds of the way up or it will overflow when cooking.

6. Bake for 30 minutes.

7. While the cupcakes are cooking, make the icing: Prepare a double boiler.

8. Place all the ingredients in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4 minutes; the mixture should be warm.

9. Remove the bowl from the heat, and beat with a hand or standing mixer on high speed, until cool and the mixture has turned into a meringue, no more than 5 minutes.

10. The mixture is ready to use when it has formed stiff peaks.

11. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.

Buffalo Chicken Salad

Ingredients:

Serves 4
Calories per serving: 480

2 tablespoons hot sauce
1 teaspoon apple cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1 pound chicken tenders
1/2 cup whole-wheat bread crumbs or Panko bread crumbs
1 teaspoon vegetable oil
1 ounce crumbled blue cheese (about 1/4 cup)
1/4 cup plain nonfat yogurt
2 tablespoons nonfat or low-fat buttermilk
1/4 teaspoon black pepper.
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1 head romaine lettuce, chopped
6 celery stalks, thinly sliced

1. Preheat the oven to 400 degrees. Whisk together the hot sauce, vinegar, sugar and salt in a shallow dish until well blended. Add the chicken and turn to coat. Marinate for 10 minutes at room temperature.

2. Put the bread crumbs and oil in a shallow dish and toss to combine. Dredge each chicken tender in the bread crumbs, completely coating both sides. Transfer to the rack of a broiler pan or to a metal rack fitted over a rimmed baking sheet. Bake, turning once, until chicken is cooked through and crust is golden brown, about 12 minutes.

3. While the chicken is baking, stir together the cheese, yogurt, buttermilk and pepper. Toss with the lettuce and celery until well coated. Divide the dressed greens and chicken tenders among 4 serving plates and serve immediately.

Roasted Peach Crisp

Ingredients:

2 ripe peaches, halved and pitted
2 tablespoons honey
1 large egg white
2 tablespoons sugar
2 teaspoons vegetable oil
1/4 teaspoon salt
Pinch of ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats

1. Preheat oven to 425 degrees.

2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.
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3. Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)

4. Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.




Serves 4
Calories 179

Oven baked chicken parmesan

Ingredients:

6 small boneless skinless chicken breast halves (1 1/2 pounds)

1-2 packets shake n bake Parmesan crusted seasoned coating mix

2 cups spaghetti sauce (any flavor you like)

1 1/2 cups shredded mozzarella cheese

1 tsp. dried oregano leaves

3 cups hot cooked spaghetti

4 1/2 cups hot steamed broccoli

Preheat oven to 400. Coat chicken with coating mix as directed on package.

Place in single layer in 13 x 9 inch baking pan.

Bake 20 minutes or until chicken is cooked through (170 degrees). Top evenly with the spaghetti sauce and cheese; sprinkle with oregano. Bake an additional 5 min. or until cheese is melted. Serve over spaghetti along with broccoli.

Makes 6 servings

Nutrition facts per serving:

11g total fat, 4.5g sat. fat, 1000mg sodium, 40g Carbs, 39g protein
420 calories.

Root Beer

Ingredients:
5 gallons water
3 oz root beer extract
9 cups sugar
5lbs dry ice


combine water, then extract, then sugar, and last ice. Makes 5 gallons of root beer. Stir until bubbling stops

Orange Slush

Ingredients:
1 cup milk
1 cup water
1/2 large can orange juice (about 6oz.)
1/2 cup sugar
1 teaspoon vanilla
12-14 ice cubes

Blend all in a blender until ice is chopped

Ruby Christmas Slush

Ingretients:
2 (6oz) cans frozen Orange Juice concentrate, thawed and undiluted
4 1/2 cups water
2 (46oz) cans red fruit punch
1 (46oz) can unsweetened pineapple juice
1 (48oz) bottle cranapple juice
2 (33.8oz) bottles ginger ale, chilled

combine thawed orange juice concentrate and water, mixing well. Stir in fruit punch, pineapple juice and cranapple juice. Freeze in a large container, stirring occasionally. Remove from freezer 3 1/2 hours before serving, stirring occasionally as mixture thaws. Stir in ginger ale just before serving

Yields: about 2 1/4 gallons

Apple Dip

Ingredients:
1 (8oz) cream cheese
1/2 cup confectioner's sugar
1/2 cup dark brown sugar
1/2 cup chopped walnuts
1 tsp. Vanilla
Granny smith apples, cut up

mix cream cheese, sugars, walnuts and vanilla; chill. serve with cut up apples