Starbucks Copycat Vanilla Creme Frappucino

3/4 cup milk
6 tablespoons heavy cream, frozen in an ice cube tray (3 cubes)
6 ice cubes
2 tablespoons agave nectar or maple syrup
2 teaspoons vanilla extract
1/2 teaspoon chia seeds (optional, looks like vanilla bean)

Blend all ingredients in a high-power blender.* Serve immediately.

*I use the Smoothie setting on my Blendtec blender.

Chicken Cheese Chowder

1 cup shredded carrot1/4 cup chopped onion
2 Tablespoons butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup cooked, chopped chicken
4 ounces of sliced mushrooms (I pulverize mine into unrecognizable bits)
3 Tablespoons dry white wine
1 teaspoon celery salt*
1/2 teaspon Worcestershire sauce
2 cups shredded cheddar cheese
2 cups milk
salt and pepper, to taste

*If you don't have celery salt, grind 2 parts coarse salt and 2 parts celery seed in a coffee grinder.

1. Saute the carrots and onion in butter until tender.
2. Blend in the flour and then add the broth. Cook and stir until thickened.
3. Stir in the chicken, mushrooms, wine, celery salt, and Worcestershire sauce, and milk. Heat through.
4. Add the cheese and cook until melted. Do not boil. 
5. Add salt and pepper to taste.

This recipe is from the Once-A-Month Cooking-Family Favorites cookbook, by Mimi Wilson and Mary Beth Lagerborg. There are lots of great recipes in this book, all of which can be cooked ahead and frozen. (If you choose to freeze this soup, do not add the milk or cheese until ready to heat and serve.)

Black Bean Burgers

1 Tablespoon olive oil
1 small onion, coarsely chopped
1 medium red bell pepper, chopped
4 medium cloves of garlic, minced or pressed
1/2 teaspoon cumin
1/4 teaspoon turmeric
1-1/2 cups cooked or canned black beans, drained
1 cup cooked brown rice*
2 cups fresh whole wheat bread crumbs**
hot pepper sauce to taste (such as Tabasco)
1 Tablespoon ketchup
1-1/2 teaspoons sea salt

*Original recipe called for basmati rice, but use whatever you have on hand. I made mine with short-grain brown rice, and they were very tasty.
**Use gluten-free bread crumbs if desired.

1. Heat the olive oil over medium heat. Add onion, red pepper, and garlic. Cook, stirring frequently, until onion is soft and translucent.
2. Stir in cumin and turmeric and cook for one more minute.
3. In a food processor fitted with the chopping blade, combine beans, rice, and vegetable mixture until smooth.
4. Transfer to a large bowl and stir in bread crumbs. Season with salt, pepper, and hot pepper sauce and mix well.
5. Flatten 1/4-cup portions into patties and then grill or pan fry for 3-5 minutes per side.

Makes 8 burgers.

Butternut Squash Soup With Beans and Bacon

3 slices bacon1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced or pressed
1/4 cup dry white wine

4 cups cubed and peeled butternut squash*
4 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon cinnamon

1/4 cup half and half
1 Tablespoon chopped fresh oregano or 1 teaspoon dried
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 15-ounce cans Northern beans, rinsed and drained
3 Tablespoons toasted pumpkin seeds (optional)

*To make it easy to peel and cut the squash, boil a pan of water and remove from heat. Put whole squash in water and cover for 10 minutes. Carefully remove and dry off, and then use a vegetable peeler to remove the skin.

1. Cook the bacon until very crisp and then set the bacon aside, reserving 2 Tablespoons of drippings.
2. Saute onion and celery in bacon drippings on medium heat until tender, and then add minced garlic. Sautee one minute more.
3. Add squash and cook another 3 minutes. Add wine and cook until liquid almost evaporates.
4. Stir in chicken broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil, reduce heat, and simmer until squash is tender (about 10 minutes or more).
5. Using an immersion blender, puree the soup until smooth.
6. Stir in half and half, oregano, salt, pepper, and beans. Bring to a boil again.
7. Allow soup to stand for as long as possible. Serve each bowl with pumpkin seeds and crumbled bacon on top.

Whole Wheat Pie Crust

If you have a food processor, you might find that making your own pie crust is a lot easier than you expected....
2 cups whole wheat pastry flour
1 teaspoon salt
3/4 cup unsalted butter, cut into thin slices and then chilled in freezer for at least an hour
5-8 Tablespoons icewater

1. Put the flour and salt in the bowl of the food processor, fitted with the chopping blade, and process briefly to mix.
2. Put in the butter pieces and pulse 6 or 8 times until the butter pieces are pea sized.
3. Add icewater in a steady stream with machine running, just until the dough holds together--no more than 30 seconds. (Check dough by pinching it between your fingers. If it sticks together, it's ready. If it crumbles apart, add a bit more water and pulse again.)
4. Turn dough out onto a lightly floured surface and cut in half. Put each dough half onto a piece of plastic wrap and press into a flat circle. Wrap with the plastic wrap and refrigerate for at least an hour. (If you are only using one crust now, put the extra crust into a Ziplock bag and freeze until ready to use. To use, thaw in refrigerator and then follow rest of steps.)
5. Turn chilled dough out onto a lightly floured surface. Roll into a 12-inch diameter circle, dusting with flour as needed to prevent sticking. Dough should be about 1/8 inch thick when finished rolling.
6. Carefully wrap dough around rolling pin and gently transfer into deep dish pie pan. Press into contours of pan. Trim around the edges so about 1/4 inch of dough overhangs the edge of the pan. Then fold dough under and crimp with a fork.

If recipe calls for a prebaked crust (such as pumpkin pie or other custard style pies)...

1. Freeze prepared crust 15 minutes in pie pan.
2. Line crust with foil and add pie weights, dried beans, or rice to hold foil down.*
3. Bake about 10 minutes at 350, until sides are set. Then remove foil and bake uncovered about 10 more minutes, until lightly browned.
4. Fill crust and bake as directed in pie recipe. For best results, cover crust edges with foil to prevent over browning.

*I would not recommend substituting parchment paper for the foil.... Sarah

White Chicken Chili

1 pound boneless skinless chicken thighs, cut into bite-sized strips *
1 cup dried Great Northern beans, sorted and rinsed
1 medium onion, chopped (1/2 cup)
1 garlic clove, minced
2 teaspoons dried oregano leaves
1/2 teaspoon salt
1 10.75-ounce can cream of chicken soup
5 cups water

Just Before Serving:
1 teaspoon cumin
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 4.5-ounce can chopped green chiles

Toppings:
grated Monterey Jack cheese
sour cream
chopped avocado
additional hot pepper sauce

*Do not substitute chicken breast. The long cooking time will dry it out.

1. In a 3.5- or 4-quart slow cooker, combine all ingredients up to the water. Mix well.
2. Cover and cook on low for 9-10 hours.
3. Just before serving, stir in cumin, hot pepper sauce, and chiles.
4. Serve with desired toppings.

Tip: You can assemble this the night before, minus the water. In the morning, put in the slow cooker, add 5 cups warm water, and stir well. Note that it's usually not safe to refrigerate before slow cooking because it slows the cooking time too much, but in this case the warm water brings the temperature up.

Turkey Pumpkin Chili

This mild chili has a unique flavor. It's fun letting people guess the secret ingredients. Some people can pick out the beer, but no one I've served this to has suspected the pumpkin!


2 pounds ground turkey (or 1 pound turkey, 1 pound ground beef)
1 15.25-ounce can sweet whole kernel corn
1 4-ounce can green chiles
1 14.5-ounce can whole or diced tomatoes
1 29-ounce can tomato sauce
1 15-ounce can pureed pumpkin (or about 2 cups fresh)
1 15-ounce can hominy
1 cup chopped onion
1 12-ounce can beer
1 12-ounce can water
3 Tablespooons minced garlic (about 5 medium cloves, pressed)
2 Tablespoons cumin
1 Tablespoon chili powder
1-1/2 Tablespoons brown sugar
1 teaspoon Worcestershire sauce

1. Brown the meat with the onions and garlic.
2. Mix all ingredients in a slow cooker.
3. Cook 4-6 hours on low. Serve with cheddar cheese.

Pumpkin Nut Bread Machine Bread

This is not a dessert bread. It's very moist and faintly sweet and spicy. You may like it even if you don't like pumpkin.

Choose the loaf that best fits your bread machine size. (Look at the recipes in your machine's instruction manual and see which of the two recipes below has about the same amount of flour.)

Medium Loaf
5 ounces (1/2 cup + 2 Tablespoons) evaporated milk
1/3 cup pureed pumpkin (canned or fresh)
2 cups bread flour
2-1/2 Tablespoons whole wheat flour
1/3 cup finely chopped walnuts (check your manual to see when to add)
1-1/2 Tablespoons brown sugar, packed
1-2 teaspoons pumpkin pie spice
1 teaspoon salt
1-1/2 Tablespoons room-temperature butter, cut in 4 pieces
1-1/2 teaspoons yeast


Large Loaf

8 ounces (1 cup) evaporated milk
1/2 cup pureed pumpkin (canned or fresh)
3 cups bread flour
1/4 cup whole wheat flour
1/2 cup finely chopped walnuts (check your manual to see when to add)
2 Tablespoons brown sugar, packed
2-3 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
2 Tablespoons room-temperature butter, cut in 4 pieces
2 teaspoons yeast

1. Bring all ingredients to room temperature. 
2. Add all ingredients except nuts, in the order listed in your bread machine's manual. If you can't find the manual, add them in the order listed here.The pumpkin should go in at the same time you normally add oil or butter.
3. Add the chopped nuts at the point recommended for your machine, probably after the second kneading cycle. 
4. Bake on the basic bread cycle, on light or medium color setting. 
5. Remove bread from machine and allow to cool for 15 minutes or so before slicing. 

Tips: 

• Never use cold or hot ingredients, or the bread won't rise well. 
• Measure ingredients very precisely. Scoop the flour into a separate measuring cup and sprinkle it into the one you're measuring with. Mound it up high and then level it off with a knife. 
• Do not substitute whole wheat pastry flour for whole wheat flour (in this or any yeast bread recipe). It does not rise well at all. 
• To keep the bread fresh longer, do not preslice it. Just cut off the pieces as you eat them.
• Cool the bread COMPLETELY before storing it. Drape a clean towel over it as it cools, and wrap it in the towel before you put it inside a large Ziploc bag. 
• If the bread is around long enough to go stale, slice the rest of it and freeze it in sandwich bags. It makes great toast.

Pumpkin Milkshake

Warning: This is incredibly tasty and quite possibly addictive. It's like drinking pumpkin pie a la mode.

1/3 cup pumpkin puree (canned or fresh)*
1/4 cup milk
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 Tablespoons brown sugar
2 cups ice cream
2 graham cracker squares (cinnamon is nice)

1. Blend all ingredients except the graham crackers. 
2. Pour into two cups. Crumble the graham cracker squares and sprinkle on top of the milkshakes.

 *A shortcut method is to take a small piece of pumpkin pie (minus the crust) and blend with the milk and ice cream. It's super easy and just as delicious!

How To Roast A Pumpkin Whole

If you're like me, cutting into a rolling pumpkin with a giant knife might make you nervous. Did you know you can roast a pumpkin whole? Afterward, the knife goes through it like it's cutting through butter. Here's how you do it...

Start with a small pumpkin. It might be called a sugar pumpkin or a pie pumpkin. Do NOT use the large pumpkins that you use for jack-o-lanterns; that kind is not as tender or sweet.

1. Lower the top rack to the middle of the oven and preheat to 275 degrees. 
2. Rinse the pumpkin thoroughly in warm water and then dry it with a towel.
3. With a knife, poke several slits around the pumpkin so that the steam can escape. The cuts should be about an inch deep, far enough to pierce the pumpkin flesh. 
4. Rub the bottom of the pumpkin with a bit of olive oil or vegetable oil and set it in a foil-lined cookie sheet.
5. Put the pan in the oven for about 75 to 90 minutes. It may take more or less time based on the size of the pumpkin. Start checking it around 60 minutes. When it's ready, a knife will go through with no resistance. 
6. Let the pumpkin cool for about 10 minutes and then cut it in half. 
7. Carefully scoop out the seeds and set aside for roasting (if desired). Twist the stringy pulp around a fork and remove as much as possible, but try not to cut into the good flesh underneath.
8. Using a large serving spoon, scoop all the flesh out of the skin. Don't worry if some of it feels a little firm or dry or stringy.
9. Using a food processor (chopping blade) or a stick blender, puree the pumpkin until very smooth. 
10. Double over a piece of cheesecloth and put it inside a sieve. Set the sieve over a large bowl. Scoop the puree into the cheesecloth lined sieve and let it sit for 1-2 hours, until no more liquid is dripping out. *
11. Store the drained puree in a covered bowl in the refrigerator. It will keep for about a week. You can freeze it also. 

*Don't skip the draining if you plan to bake with the puree, especially if you're making a pie. A watery puree makes the crust get soggy. Note: You can save the pumpkin water and use it to cook oatmeal, rice, etc. It doesn't add much flavor, but it's very nutritious.

Here are some things to do with the puree. I'll try to post the recipes in the next few days:
pumpkin pie (of course!)
pumpkin chocolate chip cookies
pumpkin milkshake (our favorite!)
pumpkin walnut bread
pumpkin oatmeal
pumpkin pancakes
pumpkin brownies (kind of low fat/low cal)
pumpkin turkey chili

Healthy Chocolate Chip Blueberry Pancakes

This recipe is from the Sneaky Chef cookbook. These taste so fabulous that it's hard to believe they are 100% healthy. Our whole family loves them.

1/2 cup whole wheat pastry flour *
1/4 cup wheat germ
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup blanched, slivered almonds, finely ground in food processor (optional, adds protein)
1/2 cup unsweetened applesauce or grated fresh apple
1/4 cup plain yogurt **
1 teaspoon vanilla extract
2 Tablespoons milk
1 large egg
2 Tablespoons honey or pure maple syrup
1/4 cup chocolate chips and/or 1/4 cup blueberries (fresh or frozen)

* If you don't have whole wheat pastry flour, use plain whole wheat flour, but substitute half of it with all-purpose flour.
** I use fat-free yogurt.

1. Mix together flour, wheat germ, baking powder, salt, and ground almonds. Set aside.
   
2. In another bowl, whisk together applesauce, yogurt, vanilla, milk, egg, and honey or maple syrup.
   
3. Add the wet ingredients to the dry ones and stir just till blended. If batter seems too thick, add a bit more milk.
   
4. Add the chocolate chips and/or blueberries and mix lightly. If using frozen berries, don't thaw them.
5. Butter or spray a large skillet over medium heat. Drop small ladles of batter onto the hot skillet and cook until bottom of pancakes are golden, then flip and cook another 2-3 minutes. (You'll have to peek underneath. This batter is really thick, and it doesn't make bubbles on top to let you know it's ready to flip.)

These freeze very well, and I always make a double batch so we can have pancakes for breakfast all week. Let them cool completely and then freeze them in sandwich bags. To serve, thaw 30 seconds in microwave on defrost setting (30% power), and then toast for one cycle.
--Sarah

Balsamic Vinaigrette Dressing

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon chopped or pressed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra virgin olive oil

Combine the first five ingredients well, then drizzle in the oil gradually. Store in the refrigerator.

I keep our dressing in a Pampered Chef dressing container which has a built-in plunger to mix the oil back into the vinegar.  A shaker bottle also works, but that's pretty messy. The olive oil solidifies in the refrigerator, so you either need to set the bottle on the table about 30 minutes before dinner time, or put it in a big cup of warm water to help it liquefy more quickly.


It's so easy to make my own dressings, and so much tastier, that I no longer buy any salad dressings at all. Try this recipe for Ranch dressing, also.

Ranch Dressing/Dip

Here is a delicious, easy recipe for Ranch dressing. It's probably no less fattening than the kind in the bottle, but it's free of preservatives and artificial flavorings, and it tastes really wonderful. I've stopped buying salad dressings altogether. (I also have a recipe for balsamic vinaigrette.)

1/2 cup sour cream*
1 cup mayonnaise (not Miracle Whip)
1/2 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
2 tablespoons minced fresh parsley
1 tablespoon dried minced onion

*I use light sour cream.

Mix all ingredients and store in a squeeze bottle (the kind you use for ketchup or mustard). Store in the refrigerator. Keeps about two weeks.

Breaded Tilapia With Dijon Cream Sauce

1 pound tilapia fillets or other white fish
1-1/2 cups seasoned breadcrumbs *
1/2 cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
2 Tablespoons olive oil
1 egg
2 Tablespoons milk
salt and pepper to taste
4 grape tomatoes
8 ounces whole wheat spaghetti
1 Tablespoon butter

Sauce
1/6 cup white wine, such as Chardonnay (about 1.5 ounces)
half of a shallot, finely chopped **
1/2 cup half-and-half cream
1 teaspoon cornstarch
1/2 Tablespoon Dijon mustard
capers to taste (optional)

*If you use plain breadcrumbs instead, add 1 Tablespoon dried Italian seasonings.
**Substitute green onions or chives if desired, to taste.

1. Combine breadcrumbs (and Italian seasonings, if needed), cheese, parsley, salt, and pepper in a shallow dish.
2. Mix milk and egg in another shallow dish.
3. Dip fish in milk mixture, and then coat both sides with crumb mixture. Set aside on a sheet of waxed paper.
4. Heat the oil in a large pan over medium heat.
   
5. Mix the wine and shallot in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes or so, until liquid is reduced to about 2 Tablespoons.
6. Cook noodles according to package directions. When ready, drain and toss with butter, and then cover to keep warm.
   
7. While the sauce and noodles are cooking, fry the fillets for about 3-4 minutes per side.
8. In a small bowl, thoroughly mix the half-and-half and cornstarch. Stir into the wine mixture and return to a boil, stirring constantly. Reduce heat and continue to cook and stir until thickened. Remove sauce from heat and stir in Dijon mustard and capers.
   
9. Quarter or dice tomatoes according to your preference.
   
10. Serve tilapia over noodles. Top with tomatoes and drizzle sauce over all.

This was sooo good! I had a similar dish at a restaurant this past weekend, and I tried to duplicate it by combining several recipes I found on the Internet. Even my husband, who barely tolerates fish, thought it was pretty good. If this sounds like too much work, just make the tilapia and don't bother with the sauce. It would be tasty on its own.
--Sarah

Slow Cooker Ribs

4 pounds pork baby back ribs*
1/4 cup barbecue sauce (try this recipe)
1/3 cup dark brown sugar
1 Tablespoon paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper **
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

*This works well with any kind of pork or beef ribs, even the (cheap) boneless country style.
**If you don't have white pepper, just use all black pepper.

1. Trim excess fat from ribs.
   
2. Combine dry ingredients and rub over all surfaces of ribs.
   
3. Place ribs in slow cooker, standing on their edge with the meaty side out.
   Cook on low for about 8 hours.
   
4. Remove ribs from slow cooker and brush with barbecue sauce.
   

Oven French Toast With Orange Apple Syrup

French Toast
2 eggs
1/2 cup orange juice
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
8 French bread slices, cut in 1-inch slices
1/4 cup melted butter, plus additional butter for greasing pan

Orange Apple Syrup
3/4 cup orange juice
1/4 cup brown sugar
1 medium peeled apple, cored and thinly sliced
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 orange, peeled and cut into sections

1. Grease a 9x13 pan with butter.
   
2. Whisk together all French toast ingredients except bread and butter. Dip both sides of bread in mixture and place in greased pan. Pour any remaining mixture over bread.
3. Cover and refrigerate overnight.
   
4. Drizzle melted butter over bread. Bake uncovered at 400 degrees for about 20 minutes, or until golden brown.
5. While French toast is baking, prepare syrup. Combine 3/4 cup orange juice with brown sugar. Cook over medium heat, stirring occasionally, until bubbly.
6. Add apples, cinnamon, and ginger and cook until apples are tender.
7. Add orange sections just before serving.

This French toast recipe is very easy and delicious, with or without the special syrup. The syrup adds a little prep time in the morning, but it's a nice touch if you have time for it. I didn't have oranges on hand, and I thought the syrup was great without them. --Sarah

Meatballs in Pineapple Glaze

8-ounce can crushed pineapple
1 egg
1/4 cup dry bread crumbs
1/8 teaspoon pepper
1/2 pound bulk pork sausage
1/2 pound ground beef

Glaze:
1/4 cup packed brown sugar
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 Tablespoons Dijon-mayonnaise blend*

*If you can't find Dijon-mayonnaise blend, mix 2 Tablespoons mayonnaise with 2 teaspoons Dijon mustard.

1. Drain pineapple, reserving juice. Place pineapple and 2 Tablespoons of juice in a large bowl. Set aside the remaining juice for the glaze.
2. Add the egg, bread crumbs, and pepper to the pineapple and stir to combine.
3. Stir in the sausage and beef; mix thoroughly. Shape into 1-inch meatballs.
   
4. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450 degrees for 12-15 minutes until no longer pink. Drain.
5. Meanwhile, in a large skillet, combine the glaze ingredients and reserved pineapple juice. Add meatballs and bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through.

Makes about 3 dozen meat balls. If you're taking this to a party, consider doubling the recipe.

Slow Cooker Yogurt

Can you believe it? You can make yogurt in the slow cooker! If, like my husband, you're wondering why you'd want to, I can give you two good reasons. 1) It's really cheap. 2) You know exactly what's in it, and what's not (sugar, artificial coloring, and preservatives).

1 quart milk*
1/4 to 1/2 cup dry instant nonfat milk (optional, for thickening)
1/4 cup natural plain yogurt, preferably fresh (from store or homemade)

*If you use low-fat milk, you'll need to add the dry milk unless you like it runny. I added 1/2 cup, and it was nice and solid.

1. Put the milk and dry milk into a slow cooker and stir well. If the milk doesn't come at least halfway up the crock, you should put a smaller, oven-safe bowl (such as a Pyrex glass dish) inside the crock; this will add some time to the cooking.
   
2. Cook on high for 1.5 to 2 hours, until the milk is starting to bubble, but not quite boiling. (If you have a candy thermometer, you can test it; the milk should be 180 degrees to kill all undesirable bacteria.)
3. Remove the crock from the slow cooker and leave it on the counter, with the lid on, for about an hour. The milk should be cooled to about 110 degrees. If you don't have a thermometer, test with your finger; it should be a little warmer than a baby's bath water. (If you add the starter with the milk hotter than 110, it can kill the bacteria in the starter.)
   
4. Turn the oven on its lowest setting.
   
5. If the milk has formed a skin on top, run it through a sieve if desired.
   
6. Ladle a small amount of warm milk into a cup and mix the yogurt into it until well combined. Then pour the yogurt mixture into the milk and whisk well.
7. Turn off the oven, but leave the oven light on.
   
8. Put the lid on the slow cooker crock and put it in the oven to culture. Close the door and do not disturb for 5 to 12 hours. The longer you leave it, the tangier the taste.
9. Remove from the oven and refrigerate for several hours. Reserve 1/4 cup of yogurt for your next batch.
   

Serve with one or more of the following:

• Fruit of your choice (bananas and blueberries are nice)
• Strawberry jam (about a tablespoon per cup)
• Cereal or granola
• Vanilla and maple syrup to taste

When you add fruit, the yogurt may get runnier, so it's best to add it just before serving.

If you prefer Greek style yogurt (thicker), line a colander with a coffee filter or cheesecloth and allow it to drain overnight. You can use the drained whey to add protein to smoothies, or you can feed it to your dog.

Turkey Pesto Club Sandwiches

My niece Mindy found this recipe on FoodNetwork.com. It's easy to make, and fun to eat at parties.

3 large eggs
2 Tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 Tablespoon unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread*
1 cup pesto (try this recipe)
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

*Substitute square focaccia or ciabatta bread if you can't find round focaccia.

1. Whisk the eggs, cream, salt, and pepper until well blended.
   
2. Heat a small (6-inch) skillet over medium-low heat. Brush the skillet with some butter. Pour just under 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan.
   
3. Cover the pan and cook until the egg is just set, about 1-1/2 minutes. Invert the skillet over a plate and allow the egg crepe to drop onto the plate. Repeat to make four crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
4. Cook the bacon until crisp. Drain on paper towels.
5. Preheat a griddle or grill pan over medium-high heat. Brush the skillet with butter.
   
6. Cut the focaccia horizontally in half. Place it cut side down on the griddle and cook until it's golden brown on the bottom, about two minutes.
7. Spread the pesto over the toasted sides of each halved focaccia.
8. On the bottom halves of the focaccia, layer egg crepes, turkey, provolone, and bacon. Cover with top halves of focaccia, pesto side down. Cut into bite-sized wedges and serve.
   

Sweet and Spicy Pumpkin Seeds

These pumpkin seeds are well worth the effort. They have just the right combination of sweet and spicy flavors, and they're quite addictive.

Seeds from 1 large pumpkin or 2 medium pumpkins (unwashed)
salt, to taste
5 tablespoons sugar, divided
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch cayenne pepper
1-1/4 tablespoons peanut oil*

*Can substitute walnut oil, canola oil, or vegetable oil. Peanut oil adds a nutty flavor.

1. After cleaning your pumpkin, put the seeds in a bowl and remove the stringy pulp, but do not wash. (Unwashed seeds are more flavorful.)
2. Place seeds in a single layer on a cookie sheet and salt to taste.
3. Bake seeds at 250 degrees until dry and very light gold, stirring occasionally (about 15 to 30 minutes).
   
4. In a medium bowl, combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne. Set aside.
5. Heat peanut oil in a large nonstick skillet over high heat. Add the baked pumpkin seeds and the remaining 2 tablespoons sugar. Cook, stirring constantly, until the sugar melts and the pumpkin seeds begin to caramelize, about 45-60 seconds.
6. Transfer seeds to the bowl with prepared spices and stir well. Let cool and then serve.