Sunday, November 16, 2008

Cranberry-Oatmeal Bars

If you haven't been able to tell yet, I'm completely in love with Cooking Light magazine! I know that the majority of my post have originated from there...this is no exception. Today I made the MOST DELICIOUS Cranberry-Oatmeal bars and I couldn't wait to share the recipe with you! :) Here it goes.

Makes ~24 servings.
You will need:

  • 1 cup all-purpose flour
  • 1 cup oats (quick-cooking or old fashion)
  • 1 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • 3 tablespoons orange juice
  • Cooking spray

  • 1 1/3 cups dried cranberries (~ 6 oz)
  • 3/4 cup sour cream (I used fat free)
  • 1/2 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange zest
  • 1 large egg white, lightly beaten
Step one:

Preheat oven to 325 degrees. Zest orange. To prepare crust, combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.

Step two:

To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
(For Cherry-Oatmeal Bars: Substitute dried cherries for the cranberries and lemon rind for the orange rind in filling.)

Friday, November 14, 2008

Curried Chicken Salad with Fruit

I just love this chicken salad recipe. What's not to love: chicken, dried cranberries, curry, apples...what else could you ask for?
Makes 4-6 servings
You will need:
  • 2 cups diced cooked chicken (Or 2 cans of cooked chicken)
  • 1/4 cup chopped toasted walnuts, almonds or cashews
  • 1/4 cup dried cranberries or golden raisins
  • 3/4 cup grapes (optional)
  • 3 scallions, chopped
  • 1 apple, cored, peeled, and coarsely chopped
  • 2 celery ribs, thinly sliced
  • ~1 cup Curry Mayonnaise (see directions below for Mayo)
Steam chicken to cook and dice. Combine with remaining ingredients.
For the Curry Mayo you will need:
  • 2 tablespoon curry powder
  • 2 tablespoon mild vegetable oil
  • 1 cup fat free mayonnaise
  • 1 teaspoon fresh lime juice
  • 1 teaspoon honey
  • 1/2 teaspoon salt
To prepare curry mayo, in a small skillet over low heat, stir together the curry powder and vegetable oil for 30 - 60 seconds, until fragrant. Let cool and whisk into the mayo then add lime juice, honey, and salt.
You can serve this rolled up in lettuce leaves or on buns or bread.

Monday, November 10, 2008

Pumpkin Cookie Dip

This Pumpkin Cookie Dip was a huge hit at our Halloween party. And since I know at least one person will be asked to make this for their husband, I thought I would share this tasty treat.

Pumpkin Cookie Dip
Makes 4 cups
You will need:
  • 1 package (8 oz) cream cheese, softened
  • 2 jars (7 oz each) of marshmallow creme
  • 1 can (15 oz) of solid pack pumpkin
  • 1 tsp cinnamon
  • 1 tsp grated orange peel
  • Nilla Wafers
*Note* make sure you buy canned pumpkin, not pumpkin pie mix. The ingredients will only say pumpkin if you have the right can.
In a large mixing bowl, beat cream cheese and marshmallow creme until smooth. Mix in the pumpkin, cinnamon, and orange peel. Transfer to serving dish. Serve with Nilla Wafers. Store in the refrigerator.