Raisin Pie

from Martha Stewart

Ingredients:

• 1 1/2 cups golden raisins
• 1 1/2 cups dark raisins
• 1 cup sugar
• 1/4 cup all-purpose flour, plus more for dusting
• Grated zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 recipe for Pie Dough or frozen shell
• 1 egg yolk
• 1 tablespoon heavy cream
• 
  

Directions:

1. Combine dark and golden raisins in a large bowl, cover with boiling water, and let soak for 15 minutes. Drain in a colander, discarding water, and return raisins to bowl. Add sugar, flour, lemon zest, and lemon juice to the raisins. Mix thoroughly, and set the pie aside to thicken for about 10 minutes.
2. On a lightly floured work surface, roll out half of the pate brisee to a 1/8-inch thickness, and drape over a 9-inch pie pan. The dough should just fit to the lip of the pan, with no overhang. Roll out remaining half pate brisee to a 1/8-inch thickness. Using a ruler, measure a 9-inch circle in center, marking lightly without cutting through dough. With a round 1/4-inch pastry tip (number 4 tip) or a straw, punch holes in dough making 10 to 12 rows. Work quickly, so dough remains cold and holes punch through easily.
3. Fill the prepared pie pan with the raisin mixture. With a pastry brush, gently brush the dough edges with cool water, and top with perforated dough, making sure it is centered. With scissors, trim excess dough so that it creates an overhang of 1/2 inch. Tuck the dough overhang under itself to sit just on top of rim. Refrigerate for 30 minutes.
4. Heat the oven to 425 degrees. In a small bowl, combine egg yolk and cream to make a glaze. Brush pie sparingly with the glaze.
5. Place pie on a baking sheet and transfer to oven. Bake for 20 minutes, reduce oven temperature to 375 degrees. and bake 35 to 40 minutes more. If pie starts to get too brown, drape a piece of aluminum foil over top. Remove from oven to wire rack, and let cool.

Cinnamon Raisin Breakfast Rolls

from Southern Living

Ingredients:

• 1 (18.25-oz) pk French vanilla cake mix
• 5 1/4 cups all-purpose flour
• 2 (1/4-oz) envelopes active dry yeast
• 1 teaspoon salt
• 2 1/2 cups warm water (105° to 115°)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter or margarine, divided and melted 
• 1/2 cup raisins, divided
• 3/4 cup chopped pecans, divided
• 1 cup powdered sugar
• 3 tablespoons milk 
• 1/2 teaspoon vanilla extract
• 
  
• Directions:
• 1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
  2. Combine 1/2 cup sugar and cinnamon.
  3. Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
  4. Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
  5. Remove from refrigerator, and let stand 30 minutes.
  6. Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
  7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.

Carrot Cake Pancakes

from Fat Girl Trapped in a Skinny Body

Ingredients: (Makes 12 - 4" cakes)

1 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 eggs
1 cup yogurt (I used low fat plain)
2 tbsp applesauce (plain or cinnamon)
1 cup grated carrots (I shred them on the thinnest side of a box grater.
1/2 cup raisins, plumped

Topping
1 stick butter (1/2 cup)
1/2 cup chopped pecans

Directions:

Add the raisins to a small pan and cover with water. Bring to a boil and boil for about 5 minutes, until the raisins have plumped and almost doubled in size. Drain from the water and add the raisins to a blender. Let them sit and cool while you make the rest of the pancakes.

Sift the dry ingredients in a bowl.

Add the yogurt, eggs, and applesauce to the cooled (they might still be a bit warm) raisins and blend until the raisins are in small pieces.

Pour the wet ingredients into the dry ingredients, add the carrots. Mix only until incorporated, don’t over mix.

Heat a skillet to low/medium heat. You can grease the skillet with butter, oil or non stick spray (I use a bit of both). With a spoon or cookie scoop, drop a dollop of batter into the preheated skillet. Cook the pancakes on the first side for about 3-4 minutes, until the top starts to bubble a tiny bit and the edges start to cook. Flip the pancakes and cook for another 3-4 minutes.

While the pancakes are cooking, heat the butter in a skillet over medium heat. Watch it closely. Don’t stir it, just swirl it in the pan occasionally. It will start to form little flakes and chunks and darken in color. Once it’s reached the brownness you like, remove from the heat and set it aside until your pancakes are done.

Stack the pancakes on your plate. Drench the stack in brown butter, sprinkle with pecans. 

Blueberry Cheesecake Ice Cream

Recipe from Our Best Bites

Found this yumminess on Our Best Bites, but she mentioned in her terrific step by step instructions that she found the recipe on Cooking Light so I did nab some notes from their website for you as well.  Enjoy 




Ingredients:
3 cups fresh blueberries, coarsely chopped 
1/4 cup powdered sugar
1/4 cup water
2 cups granulated sugar
6 oz of 1/3-less-fat cream cheese, softened 
4 large egg yolks 
3 cups 2% reduced-fat milk
1 cup half-and-half
1 Pre graham cracker 


Directions:

1. Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally.
2. Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.
3. Stir blueberry mixture into milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.
4. Note from Our Best Bites: If you’re adding the graham cracker crust: While the ice cream maker is working its magic, go ahead and break up the graham cracker crust. Leave some bigger chunks–the ice cream maker will break them down and the texture in the frozen ice cream is awesome!
   When the ice cream is very thick, add the pieces of graham cracker crust and then stop the motor as soon as the crust pieces have been mixed in. Transfer to a freezer-safe container
   Note from Cooking Light: This recipe yields two quarts of ice cream, so if you make the entire recipe, use a traditional bucket-style freezer. Halve the recipe if you use a countertop model; they typically have a smaller capacity.

Tips & Tricks:
If you aren't calorie conscious feel free to substitute real cream cheese for the light, heavy cream for the half & half, and whole milk for the 2%.  It will taste much richer if you do.

Nutrition: (Serving size: 2/3 cup)

• Calories: 268
• Calories from fat: 26%
• Fat: 7.8g
• Saturated fat: 4.4g
• Monounsaturated fat: 2.3g
• Polyunsaturated fat: 0.5g
• Protein: 5.4g
• Carbohydrate: 45.8g
• Fiber: 0.9g
• Cholesterol: 90mg
• Iron: 0.3mg
• Sodium: 100mg
• Calcium: 49mg

Creamy Blueberry Icecream

Recipe found at both TasteofHome and BakersatHeart;
Kudos to both fabulous sites.

Ingredients: (14 Servings)
4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream
Fresh Blueberries for Garnish (Optional)






Directions:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Strain mixture; discard seeds and skins. Stir in cream. Cover and refrigerate overnight.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: about 1-3/4 quarts.

Nutrition:
1 serving (1/2 cup) equals 226 calories, 7 g fat (5 g saturated fat), 34 mg cholesterol, 35 mg sodium, 37 g carbohydrate, 1 g fiber, 3 g protein.

Ham & Brie Sandwich

from Martha Stewart

Ingredients:

• 1 (18-inch-long) baguette
• 1/4 cup mustard
• 8 ounces good-quality ham, such as black forest
• 4 ounces brie cheese, sliced 1/4 inch thick

Directions:
Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

Mediterranean Chicken Wrap

from WholeLiving.com

These wraps are super health, super delicious, and oh so quick.  I couldn't think of a better wrap for my next picnic.  Perhaps you'd like to try it at yours.


Ingredients:

• 1 chicken cutlet (3 oz)
• Coarse salt and ground pepper
• 1 whole-wheat wrap, 10"
• 1 tablespoon olive tapenade
• 2 cans artichoke hearts, squeezed dry and thinly sliced
• 1/2 small tomato, thinly sliced
• 1/4 cup mixed baby greens

Directions:

1. Heat broiler with rack 4 inches from heat. Season chicken with salt and pepper and broil until opaque throughout, 4 to 5 minutes; let cool.
2. Spread bottom of wrap with the olive tapenade. Layer with chicken, artichoke hearts, tomato, and baby greens; season with salt and pepper. Fold tortilla to seal.

Tips & Tricks:
To make this even faster Cook the chicken the night before or use a rotisserie chicken from the store. The next morning, combine all the ingredients in this sandwich and wrap tightly in wax paper or a cloth napkin for easy transport.

Southwestern Chicken Wraps

from Martha Stewart

Ingredients:

• 3/4 cup reduced-fat sour cream
• 2 to 3 tablespoons chopped pickled jalapenos
• 2 tablespoons fresh lime juice
• Coarse salt and ground pepper
• 4 sandwich wraps (10" each)
• 3 cups baby spinach
• 3 cups shredded cooked chicken or turkey
• 1 can (15 oz) drained and rinsed black beans
• 1 large tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1 avocado, thinly sliced

If you want something a little different for your next picnic or summer outing, this little wrap packs a delicious punch and it couldn't be easier.

Directions:

1. In a bowl, whisk together sour cream, jalapenos, and lime juice; season with salt and pepper.
2. Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border. In center of wraps, layer equal amounts of baby spinach, shredded chicken, black beans, tomato, onion, and avocado. For each wrap, fold two sides of wrap over filling, then roll tightly, ending seam side down.

Turkey Caprese Sandwich

from Martha Stewart

Perfect for a Summer's Day, this picnic perfect sandwich should be added to your favorites list.  It is at the top of mine.


Ingredients: (Makes 1 Sandwich)

• Ciabatta roll, split
• Olive oil
• 1 thin turkey cutlet
• Coarse salt and ground pepper
• Mozzarella, thickly sliced
• Tomato, sliced
• Fresh basil leaves
• 
  

Directions:
Heat a grill or grill pan to medium-high. Brush split roll with oil and toast on grill. Season turkey with salt and pepper, brush with oil, and grill until cooked through. Layer mozzarella, tomato, and turkey on bottom half of roll; add basil. Sandwich with top half of roll.

Chicken & Gruyere Turnovers

from RealSimple.com

Puff Pastry is a great way to dress up simple ingredients.  This recipe gets some bonus points, because these beautiful turnovers can be made ahead of time and frozen for up to 3 months.  What a delicious time-saver!


Ingredients:
1 1/2 cups shredded rotisserie chicken
1 1/2 cups grated Gruyère
1 cup frozen peas
2 sheets (one 17.25-oz pk) frozen puff pastry, thawed
1 large egg, beaten
1/4 cup Dijon mustard


Directions:

1. Heat oven to 400° F. In a medium bowl, combine the chicken, Gruyère, and peas.
2. Cut the 2 sheets of puff pastry in half to form 4 rectangles and place on a baking sheet. Dividing evenly, top half of each rectangle with the chicken mixture. Fold over and seal the turnovers; brush the tops with the egg. Bake until golden, 20 to 25 minutes. Serve with the mustard.

Tips & Tricks:
To make ahead, prepare the turnovers (but don’t bake them). Tightly wrap and freeze for up to 3 months. Let the turnovers thaw 20 minutes at room temperature before baking.

Southwest Pasta Salad

from Goodhousekeeping

Ingredients: (8 servings)
1 box of pasta
1 cup cherry tomatoes, halved
1  red bell pepper, cut in strips
1 lg sweet onion, halved & sliced
1  avocado, diced
1/4 cup chopped cilantro
1  to 2 jalapeno chiles, seeded & diced
1 cup reduced-fat mayonnaise
1 cup tomato salsa
1 tablespoon fresh lime juice
1/2 teaspoon salt


Directions:
Cook pasta according to package directions; drain. Rinse with cold water; drain again. In large serving bowl combine pasta, tomatoes, bell pepper, onion, avocado, cilantro and jalapeno.

For dressing, in small bowl whisk together mayonnaise, salsa, lime juice and salt. Add to pasta mixture; toss gently. Serve immediately or cover and refrigerate to chill.