A Tasteful Way To Show Affection

(NAPSI)-You can please that special someone with a true gift from the heart--homemade Stained Glass Hearts. To get this great stained glass look, the Sugar Association used simple sugar cookie dough shaped into a heart with another heart cut out of the middle and filled with crushed red candy. Once baked, the cookies will reflect the love you have for that special someone.

Stained Glass Hearts

½ cup butter or margarine, softened

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

2⅓ cups all-purpose flour

1 teaspoon baking powder

⅓ cup red hard candies, crushed

Frosting (optional)

Dough needs to chill from 3 hours to overnight.

Cream butter and sugar in a mixing bowl. Beat in eggs and vanilla. Sift flour and baking powder together. Gradually stir in flour mixture until dough is very stiff. Cover and chill.

Preheat oven to 375° F.

Roll out dough to ⅛-inch thickness on a lightly floured surface. To prevent cookies from becoming tough and brittle, try not to incorporate a lot of flour. Cut out cookies using a heart-shaped cookie cutter or by using a sharp knife and cutting around a heart pattern. Transfer cookies to a foil-lined baking sheet. Using a small heart-shaped cookie cutter, cut out and remove heart design from the center of each cookie. Fill the cut-out section with crushed candy.

Bake 7-9 minutes or until cookies are lightly browned and the candy has melted. Do not overcook. When done, slide foil off baking sheet. Carefully loosen cookies from foil when cooled. If desired, pipe decorative borders with frosting around edges.

Makes about 2½ dozen medium cookies.

Nutrient Information per Serving/Percentage of Calories

87 calories per cookie
13 grams carbohydrate/57%
1 gram protein/7%
3 grams fat/36%
51 milligrams sodium
14 milligrams cholesterol
2 grams dietary fiber

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Girl Scout Cookies are Safe for Consumers

Girl Scout Cookie season is here! For those of you who are anxiously awaiting the arrival of your favorite variety, Girl Scouts of Greater Atlanta is happy to announce that the peanut butter used in Tagalongs® and Do-Si-Dos®, is not sourced from Peanut Corporation of America, the supplier recently implicated by the FDA in their ongoing investigation of a recent Salmonella outbreak.

All Girl Scout Cookies are baked under stringent guidelines and food safety and quality is of the utmost importance. The Girl Scout Cookie Program is the premier business and economic literacy program for girls. It teaches girls financial responsibility, business proficiency and valuable life skills such as money management, teamwork, decision-making and goal setting. All of the proceeds from the program not only support collective troop activities, but they also help subsidize the cost of providing the Girl Scout Program to approximately 40,000 girls in the metropolitan Atlanta and northwest Georgia area.

Girl Scouts of Greater Atlanta and our partner Little Brownie Bakers are thankful for the public’s response to the importance of the continued support of Girl Scouts and especially the Girl Scout Cookie Program.

The purchase of a box of Girl Scout Cookies is and investment in the leaders of tomorrow! Girl Scouts are currently taking orders. Visit our Web site, www.girlscoutsofgreateratlanta.org, on Monday, Feb.16 to find a Girl Scout Cookie Booth Sale location near you.

About the Girl Scouts of Greater Atlanta, Inc.
Girl Scouts of Greater Atlanta, Inc. serves approximately 40,000 girls and over 16,000 adult members in 34 counties in the Greater Metropolitan Atlanta area, northwest Georgia and Polk County, TN. Girl Scouting’s mission is to build girls of courage, confidence and character, who make the world a better place. For more information on how to join, volunteer or donate to the Girl Scouts of Greater Atlanta, Inc. call 1-800-771-4046, or visit www.girlscoutsofgreateratlanta.org.

Little Brownie Bakers
Little Brownie Bakers has been baking Girl Scout Cookies® since 1973. The bakery is licensed by Girl Scouts of the USA to provide eight varieties of cookies for the annual Cookie Sale activities, including Thin Mints, Samoas®, Tagalongs®, Do-si-dos®, and Trefoils. Little Brownie Bakers’ mission is to provide cookies and support services of the highest quality to Girl Scout councils so that the annual Girl Scout Cookie Program activities will help build a wide range of life skills for girls and generate income for Girl Scout troops and councils.
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Your Recipe Creation Could Be Worth $1 Million

(NAPSI)-The 44th Pillsbury Bake-Off® Contest is now open for entries. One hundred finalists will compete for the $1 million grand prize. The entry deadline is April 20, 2009. For contest details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Entertaining Appetizers category. The simple step of spraying the pan with no-stick cooking spray helps create a crispy, nicely browned crust.

Mango, Prosciutto And

Goat Cheese Appetizer Pizza

1 tablespoon CRISCO® pure olive oil

1 medium onion, chopped (1/2 cup)

1 firm ripe mango, seed removed, peeled and cut into ¼-inch pieces (1 cup)

1/3 cup SMUCKER'S® sweet orange marmalade

1 tablespoon Dijon mustard

2 tablespoons balsamic vinegar

1 to 2 teaspoons soy sauce

1 can (13.8 oz) Pillsbury refrigerated classic pizza crust

4 oz thinly sliced prosciutto

1 cup shredded mozzarella cheese (4 oz)

1 cup crumbled goat (chèvre) cheese (4 oz)

Heat oven to 400°F. Heat 10-inch skillet over medium heat. Add oil and onion; cook about 5 minutes, stirring occasionally, until onion is softened and starting to brown. Reserve ½ cup mango. Stir remaining mango into onion. Cook 3 minutes, stirring frequently.

Stir in marmalade, mustard, vinegar and soy sauce. Cook 2 to 3 minutes, stirring frequently, until mixture thickens and most of liquid is absorbed. Remove from heat; cool while preparing crust.

Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Unroll pizza crust dough on cookie sheet; press dough into 15x10-inch rectangle. Bake 8 to 10 minutes or until edges just begin to brown.

Spread mango-onion mixture over crust. Top with prosciutto; sprinkle with mozzarella cheese and goat cheese.

Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Sprinkle with reserved ½ cup mango.

Makes 24 appetizers.

• Bake-Off is a registered trademark of General Mills

• Smucker's and Crisco are registered trademarks of The J.M. Smucker Company

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Super Healthy Recipes For The Big Game

(NAPSI)-Ever since you made a New Year's resolution to eat more nutritiously, you've followed your playbook without fumbling. You've taken a time-out from overindulging in higher-fat foods, scrambled to make smart choices when dining out, and avoided interference from colleagues who brought treats into the office.

Keep your offense strong during the big game by filling up on low-calorie-density vegetables, fruits, high-fiber starches and lean protein. The Volumetrics® approach developed by Dr. Barbara Rolls--and incorporated into the Jenny Craig Program--allows you to feel full on fewer calories. So you'll still be able to enjoy snacking with your fellow football fans-without sacking your hard-earned weight loss efforts.

"Socializing with friends doesn't have to mean abandoning your healthy eating behaviors," explains Lisa Talamini, RD--vice president, Research and Program Innovation for Jenny Craig, Inc. "All it takes is a little preplanning and a positive weight loss mindset.

"Have a filling snack of fresh fruits or a bowl of soup before you leave home, so you don't arrive at the party hungry. Or bring a vegetable party platter with you and dip crunchy veggies into one of the tasty dips below to score your own weight loss touchdown."

Tex-Mex Salsa

1¾ cups canned black beans, rinsed and drained

2 cups canned whole-kernel corn, drained

1 cup seeded, chopped red or green bell peppers

½ cup chopped fresh cilantro or fresh flat-leaf parsley

1 cup chopped scallions

3 Tbsp. lime juice

2 Tbsp. red-wine vinegar

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. hot pepper sauce

Combine all ingredients in a large bowl. Salsa can be refrigerated for up to three days.

8 servings (½ cup each). Per serving: 95 calories, 18g carbohydrate, 1g fat, 5g protein

Mel's Fresh Lemon Hummus

¼-⅓ cup freshly squeezed lemon juice

2 cups canned chickpeas, rinsed and drained

¼ cup tahini

2 tsp. chopped garlic

1 tsp. grated lemon zest

½ tsp. salt

Puree ¼ cup lemon juice with the rest of the ingredients in a blender or food processor until the texture is slightly chunky. If desired, stir in more lemon juice.

10 servings (2 Tbsp each). Per serving: 90 calories, 13g carbohydrate, 3g fat, 3g protein

Recipes from The Volumetrics Cookbook for Jenny Craig by Barbara Rolls, published by Harper Collins, 2007. For more recipes and information on Volumetrics, see The Volumetrics Eating Plan by Barbara Rolls, also published by HarperCollins, 2007.

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Score Big on Super Bowl Sunday with Turkey Chili on How2heroes.com and Eatturkey.com

/PRNewswire-USNewswire/ -- While some say Super Bowl Sunday is about the big game or the creative TV commercials, let's face it, it's really all about the food. Everyone looks forward to the delicious spread of snacks and hearty fare. This year, how2heroes and the National Turkey Federation (NTF) have teamed up with Chef Steven Brand from Upstairs on the Square in Cambridge, Mass., to create the ultimate Turkey Chili recipe that's easier on your wallet and your waistline than the traditional meat sources.

Chef Brand demonstrates online how he puts together a big steaming pot of Turkey Chili goodness. Ground turkey is elevated to new levels with the combination of fresh ingredients including tomatoes, kidney beans, butternut squash and carrots. Then he spices it up with cinnamon sticks, cumin, fennel and chipotle chilies. Chef Brand's piece de resistance is the tangy fresh Lime Sour Cream. Just put a dollop on top of a bowlful along with some scallions and grated Cheddar cheese.

To gear up for making a pot of this Super Bowl Turkey Chili, watch the how-to video and get the recipe on www.Eatturkey.com or www.how2heroes.com. Your guests will high-five you.

For more Super Bowl cooking videos and recipes, visit www.how2heroes.com. For more information about cooking turkey, nutritional information and recipes, visit www.Eatturkey.com.

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Dinnertime Pizzazz for Less than $10

(ARA) - With food costs rising and budgets tightening, it’s time to get creative at mealtime. The trick is to do more with less, and there are many great options -- from smart recipes to great food products -- to help stretch the dollar and delight the appetite.

The experts at Target and SuperTarget offer tips to keep meal costs down:

* Buy on sale. Check weekly ads in-store and online for deals.

* Try the store brands. Brands like Archer Farms and Market Pantry at Target and SuperTarget taste great and cost less than national brands.

* Plan a weekly menu. Use that as a basis for your shopping list. You’ll stretch your dollars and your leftovers. Last night’s roast chicken is a perfect filling for taco night. Sautee the remaining shredded chicken with onion, warm up corn tortillas and add salsa, guacamole and a squeeze of lime juice.

* Buy larger portions on sale to split up into smaller packages or freeze.

* Make it a challenge. Bring the family to the grocery store and challenge everyone to come up with a meal for $10 or less.

Don’t think a family meal for less than $10 is possible? It’s not only possible; it’s a piece of cake to make. Try the following delicious recipes using Market Pantry ingredients from Target:

Enchilada Lasagna Pie

Ingredients:
8 ounces. lean ground beef
1 small onion, chopped
1 (15.5-ounce) can pinto beans, drained and rinsed
1 (10-ounce) can red or green enchilada sauce
4 corn tortillas, quartered
1 cup shredded Mexican blend cheese

Directions:
1. Heat oven to 350 F.
2. Cook beef and onion six to eight minutes or until beef is browned; drain. Season to taste. Stir in beans.

3. Spread a few spoonfuls of sauce in 8-inch deep dish pie plate. Layer half tortillas, beef mixture, half remaining sauce and half of cheese over sauce in dish. Repeat with remaining tortillas and sauce.

4. Cover with foil and bake 30 minutes. Remove foil, top with remaining cheese. Bake five more minutes or until cheese melts. Enjoy topped with sour cream and chopped cilantro (optional).

Makes four servings. Prep time: 15 minutes, Total time: 50 minutes

Salad with Mexican Vinaigrette

Stir two tablespoons chopped cilantro into 1/2 cup Italian salad dressing. Serve over mixed greens, tomatoes and green onions.

A Twist on Flan

Spoon caramel ice cream topping over a dish of vanilla pudding. Sprinkle with toasted coconut.

Date night doesn’t have to mean dinner and a movie out on the town. When you throw in a babysitter your simple night out could cost more than $100. Stay in, rent a movie and make the following recipe for a delicious homemade dinner. Prepare frozen spinach and artichoke purses as an appetizer, an artisan French petite loaf and a mixed salad for course number two and warm some prepared molten lava cakes topped with whipped cream for dessert. You’ve got a restaurant-quality experience on your home turf. Candles optional.

This menu of Archer Farms items makes a great dinner for two for less than $15.

Archer Farms Seared Patagonian Scallops with Herbed Linguini Alfredo

Ingredients:

8 ounces linguini (from a 16-ouncepackage)
8 ounces Archer Farms wild-caught Patagonian scallops, thawed (from a 16-ounce package)
2 teaspoons butter
1/2 cup prepared Alfredo sauce (from a 12.3-ounce jar)
2 tablespoons dry white wine
2 tablespoons garlic and herb cheese spread
1 tablespoon chopped Italian flat leaf parsley

Directions:
1. Cook and drain linguini as directed on package.

2. Meanwhile, blot scallops with paper towels. Heat butter in large skillet over medium-high heat until foamy. Add scallops to skillet, not touching, in single layer.

3. Cook one minute or until well browned; gently toss to turn. Cook an additional minute or until just opaque. Stir in remaining ingredients except parsley. Heat just until hot.

4. Spoon scallops and sauce over pasta in serving dishes. Sprinkle with parsley.

Serves two. Prep time: 15 minutes, Total time: 15 minutes

Courtesy of ARAcontent

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A Delicious Food That May Help Save Lives

(NAPSI)-Many people will be happy to hear the latest news about the health-giving properties of a favorite food.

The Louisiana oyster has been credited for centuries for improving people's love life, but recent medical findings have shown that these mollusks that lie beneath Louisiana's waters are more valuable than one could ever have imagined.

At the annual meeting for the Institute of Food Technologists, Dr. Jack Losso, a researcher from Louisiana State University's Department of Food Science, presented exciting news on the correlation between oysters and breast cancer cells.

In clinical trials, Losso combined oyster ceramides, which are lipids or fat compounds, with breast cancer cells in test tubes and laboratory rats.

No toxicity to the animals was reported and the ceramides were shown to significantly impact the cells.

"This is incredibly exciting," said Losso. "When we looked at cancer cells treated with oyster ceramides, their growth had been inhibited and they were dying."

And even better news for those who like their oysters fried in a po' boy or sautéed with pasta, the benefits of the ceramides are not lost in cooking. Because ceramides are a fat compound and a part of the oyster's natural oils, consumers should avoid putting the oysters on tilted countertop grills, which discard fat.

For more information, visit www.LouisianaSeafood.com.

Try this crispy salad that offers a tasty way to enjoy the health-giving properties of oysters:

Crispy Oyster Salad With

Creole Mustard Dressing

3 eggs

1 Tbsp. Creole or spicy mustard

4 Tbsp. olive oil

1 tsp. red wine vinegar

Salt and pepper

1 pint Louisiana oysters

2 cups Italian breadcrumbs

2 cups vegetable oil

2 heads Bibb lettuce

Romano cheese

Separate egg yolks and save egg whites. To make dressing, mix egg yolks, mustard, olive oil, vinegar; salt and pepper to taste. Dip oysters in beaten egg whites. Roll in breadcrumbs. Fry oysters in hot vegetable oil for 3-4 minutes or until breading is golden brown. Remove; drain on paper towel. Place lettuce leaves on plates; sprinkle with cheese. Place 4 oysters on each salad; top with dressing. Serves 6-8.

Recipe courtesy of P&J Oyster Company, New Orleans.

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Creativity In The Kitchen Could Pay Off

(NAPSI)-A simple recipe idea could be your ticket to fame and fortune. The 44th Pillsbury Bake-Off® Contest is accepting entries now through April 20, 2009. One hundred creative home cooks will compete for a $1 million grand prize at the contest finals April 11-13, 2010, in Orlando. For more details, visit www.bakeoff.com. This recipe example from the 43rd contest fits the Sweet Treats category. The caramel ice cream topping in the filling and drizzled on top makes this creamy cheesecake irresistible.

Spiced Creamy Caramel-Peanut Torte

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

2 packages (8 oz each) cream cheese, softened

1 jar (12.25 oz) Smucker's® caramel ice cream topping

½ cup Jif® creamy peanut butter

⅓ cup powdered sugar

1 teaspoon vanilla

¼ teaspoon ground cinnamon

⅛ teaspoon freshly grated nutmeg or regular ground nutmeg

1 container (8 oz) frozen whipped topping, thawed

1¼ cups Fisher® honey roasted peanuts

Heat oven to 350°F. Spray 10- or 9-inch springform pan with Crisco® Original No-Stick Cooking Spray. Press cookie dough on bottom and ¼ inch up side of pan. Bake 16 to 23 minutes or until golden brown. Cool completely, about 45 minutes.

Meanwhile, in large bowl, beat cream cheese, ⅔ cup of the caramel topping, the peanut butter and powdered sugar with electric mixer on medium speed until smooth. Beat in vanilla, cinnamon and nutmeg. Fold in whipped topping until well mixed. Fold in 1 cup of the peanuts. Cover; refrigerate until crust is completely cooled.

Spoon cream cheese mixture over cookie crust. Freeze at least 30 minutes until set.

Just before serving, top cheesecake with remaining ¼ cup peanuts and drizzle with remaining ⅓ cup caramel topping. For easier cutting, wipe knife after each cut. Cover and refrigerate any remaining cheesecake.

16 servings

Bake-Off is a registered trademark of General Mills, Smucker's, Crisco and Jif are trademarks of The J.M. Smucker Company, Fisher is a registered trademark of John B. Sanfilippo & Son, Inc.

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Blueberry French Toast For Cozy Mornings

(NAPSI)-On days when the sky is gray and cold winds blow, brighten the morning with the comforting flavors of "Blueberry French Toast Sandwich." The recipe is super fast and easy to make with a few convenient ingredients that go together to create a warm breakfast or brunch entrée.

You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.

Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.

BLUEBERRY FRENCH TOAST SANDWICH

1 package (3 ounces) cream cheese, softened

1½ tablespoons confectioners' sugar

1 package (about 12 ounces) frozen French toast (6 slices)

¾ cup fresh blueberries

In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.

YIELD: 3 servings

Visit www.blueberrycouncil.org for more recipes.

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Elegantly Easy, Wickedly Delicious Dark Chocolate Bark With Figs And Nuts

(NAPSI)-Impress that special person in your life with a healthy taste of decadent Dark Chocolate Bark with Figs and Nuts. If you're new to bark, this chocolate candy ranks as one of the easiest and tastiest confectionary treats.

Simply melt chocolate in the microwave, stir in some chopped golden Calimyrna or dark purple Mission Figs and some chopped nuts, and spread the mixture on a foil-lined sheet. Chill and break into pieces. So easy, it's hard to believe. Variations abound--drizzling white chocolate over the top, sprinkling with toasted almonds or, for fig lovers, sprinkling additional chopped figs on top--all the variations are delicious. Wrap in festive cellophane with a decorative ribbon for a celebration or keep in an airtight container for everyday enjoyment.

The news keeps getting better. Dark chocolate is loaded with health-promoting antioxidants. Add to this the fact that California dried figs and nuts are great sources of dietary fiber and other essential nutrients and you have a treat that shows you care about healthy eating and know how to make it taste good. Indulge your sweet tooth, but remember that a little piece goes a long way. Share the recipe with friends and family and let everyone in on the treats that treat you well.

Valley Growers' Store is a great place to order figs throughout the year, and the Web site is a wealth of kitchen-tested recipes. Visit www.valleyfig.com.

Dark Chocolate Bark with Figs and Nuts

8 ounces bittersweet (not unsweetened) chocolate baking bar, broken into small pieces

½ cup stemmed and chopped (⅓ inch) Blue Ribbon Orchard Choice or Sun-Maid Figs

½ cup chopped (⅓ inch) salted or lightly salted mixed nuts*

2 ounces white chocolate, broken into small pieces

Melt bittersweet chocolate as package directs. Stir figs and nuts into melted chocolate. Spread on foil-lined baking sheet to thickness of about ¼-inch. Chill until firm, about 30 minutes. For white chocolate drizzle, melt white chocolate as package directs. Scrape into small plastic bag; seal bag. Snip tiny hole in corner of bag. Squeeze bag to drizzle chocolate over bark. (Or dip teaspoon in chocolate and drizzle over bark.) Chill 30 minutes or until firm. Peel bark off foil and break into irregular 1½- to 2-inch pieces. Store in airtight container at room temperature. Makes 24 to 28 pieces.

*Or chopped, toasted almonds, hazelnuts, pecans, pistachios, cashews, walnuts or a combination.

Fig Almond Bark Variation:

Omit mixed nuts and white chocolate. Increase chopped figs to 1 cup. Melt bittersweet chocolate as directed above and stir in figs. Spread on foil as directed. Immediately sprinkle ½ cup toasted sliced almonds over chocolate. Press almonds into warm chocolate with back of spoon to secure. Chill and break into pieces as directed.

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Kellogg Company Announces Precautionary Hold on Austin and Keebler Branded Peanut Butter Sandwich Crackers

Kellogg Company yesterday announced it has taken the precautionary measure of putting a hold on Austin® and Keebler® branded Toasted Peanut Butter Sandwich Crackers, Peanut Butter and Jelly Sandwich Crackers, Cheese and Peanut Butter Sandwich Crackers, and Peanut Butter-Chocolate Sandwich Crackers.

FDA and other regulatory agencies have indicated that Peanut Corporation of America (PCA) is the focus of their investigation concerning a recent Salmonella outbreak thought to be caused by tainted peanut butter. PCA is one of several peanut paste suppliers that the company uses in its Austin® and Keebler® branded peanut butter sandwich crackers.

Kellogg Company's investigation has not indicated any concerns, nor has the Company received any consumer illness complaints about these products.

Nonetheless, Kellogg Company is taking precautionary measures including putting a hold on any inventory in its control, removing product from retail store shelves, and encouraging customers and consumers to hold and not eat these products until regulatory officials complete their investigation of PCA and Kellogg provides further information as to the resolution of this issue.

"Consumer health and safety is our top priority," said David Mackay, president and CEO, Kellogg Company. "We are taking these voluntary actions out of an abundance of caution."

While no additional consumer action is necessary at this time, consumers with questions or who would like a product refund can call the Kellogg Consumer Response Center at 888-314-2060.

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Take an Oath to Lighten Up With Delicious Inauguration-Day Party Recipes

/PRNewswire/ -- Change, change, change: it's coming next Tuesday, and if you're planning your own Presidential Inauguration Party - rather than shelling out thousands of dollars to attend one of the official balls in Washington - we have some party-changing (and healthy) ideas about what to cook and serve.

Cabot Creamery Cooperative, makers of "the World's Best Cheddar Cheese," has a full menu of delicious and healthy low-fat recipes that are sure to make your Inauguration Day Party the healthiest and tastiest event in town.

"2009 offers the chance of a new start for everyone," says Sara Wing, Registered Dietitian and Cabot's Health and Education Programs Manager. "One of the most important changes you can make is to eat healthier and get more exercise. But eating healthy doesn't mean you have to eat foods that are bland or tasteless - lots of healthy foods taste great, too."

"First, reduce the amount of fats in your diet," Wing advises, "like low or no-fat dairy products. Choose fish, poultry, and the leanest cuts of meat you can find, and be sure to increase the amount of fresh fruit and vegetables in your diet. Everyone advises this, but few truly appreciate the life enhancing benefits available with these changes."

Cabot's website (www.cabotcheese.coop/recipes) offers dozens of delicious and healthy ideas for your January 20 Inauguration Party menu so you too can celebrate this historic occasion in style with your own swank affair that reduces fat, increases taste, and helps your change to a healthier lifestyle.

And that's fundamental personal change we can believe in.

Here are just a few easy-to-make, healthy and affordable recipes featuring Cabot's 50% or 75% Reduced Fat Sharp Cheddar Cheese. They're perfect for celebrating the inauguration of America's 44th President from the farm family owners of Cabot Creamery, the Vermont-based dairy cooperative best know as makers of "The World's Best Cheddar."

Reduced Fat Cheddar Fondue
Makes 6 appetizers or 4 main-course servings
2/3 cup low-fat (1%) milk
1 tablespoon cornstarch
2 cloves garlic, crushed and peeled
1 dried bay leaf
1/4 teaspoon Dijon mustard
Pinch grated nutmeg
4 ounces Cabot 50% Reduced Fat Cheddar, grated
2 cups raw broccoli florets
4 large carrots, peeled and cut into spears
1/2 pint cherry tomatoes
1 pound small new potatoes, cooked



1. In medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved (tilt pan to check for any remaining lumps). Add garlic, bay leaf, mustard and nutmeg.

2. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.

3. Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Serve surrounded with vegetables for dunking.

Nutrition Analysis

Calories 112, Total Fat 4g, Saturated Fat 2g, Sodium 320mg, Carbohydrates 13g, Dietary Fiber 2g, Protein 8g, Calcium 190mg

Black Bean Chili Dip
Makes 2 cups for about 8 servings

1 (15-ounce) can black beans, rinsed, drained and partially mashed
1/2 cup drained canned whole kernel corn
1/3 cup salsa
1/4 cup water
2 teaspoons chili powder
Cooking spray

1 1/4 cups shredded 75% or 50% Reduced Fat Cabot Sharp Cheddar Cheese (5 ounces)

2 tablespoons drained canned green chilies

1. Preheat oven to 375 degrees.

2. Combine beans and next 4 ingredients; pour into a small casserole dish coated with cooking spray.

3. Sprinkle with cheese and green chiles.

4. Cover and bake at 375 degrees for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes. Serve with tortilla chips.

Note: For a quick afternoon snack any day of the week, this dip can also be mixed together ahead of time and portioned into individual serving dishes. Microwave each dish, as needed, on HIGH for 1 minute at a time until filling is bubbly and cheese is melted.

Nutrition Analysis

Calories 69, total Fat 2g, Saturated Fat 1g, Sodium, 259mg, Carbohydrates 8g, Dietary Fiber 26, Calcium 140mg

Cheddar, Zucchini & Garlic Bruschetta
Makes 8 servings

8 (1/2-inch thick) slices crusty Italian bread
1 tablespoon minced garlic
1/4 teaspoon olive oil
1/4 teaspoon salt
1 medium zucchini (10 ounces), chopped
2 small tomatoes, chopped

Ground black pepper to taste
1 cup grated Cabot 50% Reduced Fat Cheddar (4 ounces)


1. Preheat broiler. Arrange bread in single layer on baking sheet. Broil about 4 inches from heat until golden on both sides, 1 to 1 1/2 minutes per side; set aside.

2. In large skillet, combine garlic, oil and salt; stir over medium-high heat until garlic is fragrant. Add zucchini and tomatoes and cook, stirring, until just tender (don't overcook). Season with pepper.

3. Transfer mixture to bowl and stir in cheese until just melted. Mound about 1 heaping tablespoon of mixture on each toast. Serve immediately.

Nutrition Analysis

Calories 126, Total Fat 4g, Saturated Fat 2g, sodium 306mg, Carbohydrates 17g, Dietary Fiber 7g, Calcium 130 mg

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High School Chefs Turn up the Heat

/PRNewswire/ -- The International Culinary Schools at The Art Institutes are summoning the best teen chefs across the U.S. and Canada to strut their culinary chops in The Art Institutes Best Teen Chef Competition 2009.

The top prize winner will receive a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate program or diploma program to study culinary arts at one of the more than 30 participating Art Institutes locations.

Now in its tenth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.

Local cook-off competitions will take place at participating locations of The International Culinary Schools at The Art Institutes on March 14, 2009.

First place local winners will progress to the National Best Teen Chef Final Round Competition, which will be held on Saturday, May 9, 2009 at The Art Institute of Charlotte.

In addition to a full-tuition scholarship and the title of Best Teen Chef 2009, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

For Brent Lewis, the first-ever Best Teen Chef winner from Loveland, Colorado, the competition "was an amazing opportunity to meet kids from all over the country with the same ambition as you."

To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release form by February 6, 2009 to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition or fill out an online entry form at www.artinstitutes.edu/pr.aspx?ID=btc093. Deadline for complete entries into the competition is February 20, 2009.

For more information on The Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc093.

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Marble Slab Creamery Kicks Off the Year With 'Delicious Duets'

CC Note: Yummy, yummy, yummy. We just love the slab!

/PRNewswire/ -- Marble Slab Creamery is kicking off the New Year with a brand new line of ice cream cakes inspired by new flavor combinations. Known for its freshly made ice cream and the innovation of the "granite slab" technique, the brand will introduce four new ice cream cakes and Tasty Creation ice cream combinations to its line of gourmet products. The brand is managed by NexCen Franchise Management, Inc., a subsidiary of NexCen Brands, Inc. (NASDAQ:NEXC) .

The new ice cream cakes and Tasty Creation ice cream combinations will be offered in four flavors - Caramel Peanut Butter Crisp (Sweet Cream ice cream, crushed Butterfinger(R) and chocolate chips), Cookie Dough Drizzle (Birthday Cake ice cream, crumbled cookie dough and crushed Oreo(R) Cookies), Smooth Mint Masterpiece (Cool Mint ice cream, chocolate sprinkles and Andes(R) Creme de Menthe candies) and Swiss Cocoa Buttercup (Chocolate Swiss ice cream, Reese's(R) Peanut Butter Cups(R) and crushed Nestle(R) Crunch(R) bar).

"We encourage the customer to try our new Tasty Creation ice cream combinations in a cone, and then take the cake home," said Jenn Johnston, senior vice president of brand marketing for NexCen Franchise Management. "We plan to continue to expand the brand's gourmet product line throughout 2009."

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Budget-friendly Tips for Feeding a Family

(ARA) - Think it’s tough managing your grocery budget and making the most of family mealtime? Meet Kathryn Sansone, a St. Louis mother of 10 who, along with her husband, puts dinner on the table six nights a week. If anyone knows the value of stretching the dinner table dollar, it’s the woman who sets a table for 12 almost every night of the week.

"Cooking for my family is not just about feeding them -- it’s another way my husband and I express love to our kids," says Sansone. "We’ve always used our dinners as a special time for being together each day. The same is true even in today’s economy; we just have to get a little more creative."

While most families don’t have a table full of 10 Sansone children, ages 3 to 20, they are still faced with the same challenge at dinnertime: finding something that everyone likes while not breaking the bank. Sansone says that her recipe for success isn’t really all that complicated.

"Everywhere you look, Americans are seeking value," says Sansone. "As we dine out less and watch our pennies more, we’re becoming bargain shoppers who want our dollars to go as far as possible. But even in this new 'food economy,' it’s important that people understand they do not need to compromise on taste, quality or convenience when living on a budget."

Sansone’s tips include:

* Plan Ahead -- Between the soccer practices and piano lessons, dinner is often an afterthought. Instead, schedule your family’s dinners just as you would your kids’ after school activities. You’ll save money by making just one trip to the grocery or club store, and when you go, try buying in bulk and take advantage of the many coupons available. Even at the regular supermarket, buy in larger quantities, like when there is a 10 for $10 sale on Rice-A-Roni or Pasta-Roni.

* Turn Sides Upside Down -- Typical side dishes, such as rice and pasta, are ideal for stretching your grocery budget because you can quickly turn them into main courses. Use holiday leftovers such as chicken or turkey and combine with a pre-packaged dish and add leftover veggies. You’ll end up with a nice, well-rounded meal for a family of five that costs about an additional 64 cents per serving.

Here’s one of the Sansone family’s favorites using leftover turkey to make a delicious Wild Rice Risotto:

Turkey and Wild Rice Risotto

Ingredients:

1 package (4.3 ounces) Rice-A-Roni Long Grain & Wild Rice
3/4 pound ground turkey
1 2/3 cup water
1 tablespoon margarine, butter or spread with no trans fat
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups fresh mushroom slices
1 cup thinly sliced celery
1/2 cup chopped red bell pepper

Preparation Steps:

1. In large skillet, brown ground turkey until thoroughly cooked; drain. In same skillet, combine 1 2/3 cups water, 1 Tbsp. margarine, rice mix, seasonings and turkey. Bring to a boil; reduce heat to low.

2. Cover; simmer 20 minutes. Stir in soup, mushrooms, celery and bell pepper; return to a simmer. Cover; simmer 5 to 10 minutes or until vegetables are crisp-tender. Let stand 3 minutes. Stir before serving.

Preparation Time: 10 Minutes
Cook Time: 30 Minutes
Time to Table: 40 Minutes
Recipe Yield: 6 people

Rely on a good source -- Finding fun and unique dishes to prepare doesn’t mean starting from scratch. Sansone notes that a favorite Chipotle Rice and Chicken Chili recipe actually came from the Rice-A-Roni Web site. She often visits sites such as www.ricearoni.com to see what other meats and veggies can be combined to create a variety of dishes as well as find exclusive coupons.

Courtesy of ARAcontent

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Winning Almond Snacks

(NAPSI)-This year, you can make game day better than ever.

How? By voting for your favorite almond snack recipe online at www.SnackAlmonds.com to get a chance to win a College Basketball Package valued at $8,500.

Leading chefs from around the country have developed fun and delicious snack recipes to satisfy your game-day hunger and impress your friends. After you vote, if you're eager for more chances to win the Basketball Package, simply forward the site on to friends and earn additional entries in the sweepstakes.

Meanwhile, you can snack on these delicious almond treats while watching the game. The four snacks in play are:

Beer and Bacon Glazed Almonds

Created by Cory Barrett, pastry chef of Michael Symon restaurants in Cleveland, Ohio, and a competitor on "Iron Chef America" on the Food Network, this almond trifecta of favorites is sweet, salty and laminated with flecks of savory bacon and pepper.

Grilled Skirt Steak Sliders with Smoked Almond Romesco, Maytag Blue Cheese and Smoked Almond Butter

The sandwiches may be scaled down in size but not in flavor. Jennifer Wayland, executive sous-chef and pastry chef at Roxiticus Golf Club in Mendham, N.J., crafted five layers of harmonious ingredients: smoked almond butter, grilled steak, pungent blue cheese and voluptuous almond romesco, all on a buttery almond-studded roll.

Three-Chili Honey-Almond Fried Chicken

Randal Shircel, corporate R&D chef at Ventura Foods, created crispy chicken wings with hearty texture from a jalapeño-spiked almond and Japanese bread crumb coating. Made with a tangy-sweet fiery glaze, these wings are well suited for serious snacking.

Almond Beer-Battered Catfish

Created by Elyse Buckley, Erin Harbacek and Kathryn Goddard of Kansas State University's Kansas Value-Added Foods Laboratory, these big pieces of meaty whitefish get a power-packed Cajun coating made with almonds, and traditional garlic-and-herb-infused beer battering adds serious flavor.

If you try one of these recipes, you can e-mail a photo of the completed dish to be entered to win one of 50 Almond Inspiration cookbooks.

Visit www.SnackAlmonds.com to download the recipes and vote before March 13.

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28th National Beef Cook-Off(R) Seeks 'Sonoma-Style' Recipe Entries

/PRNewswire/ -- Sonoma is known for delicious food, great wine and beautiful scenery. In 2009, Sonoma will also be known for inventive beef recipes. The 28th National Beef Cook-Off will come to California in late September, during the peak of the area's beautiful harvest season to host both a Home Cook competition and a Chef/Media Challenge. Home cooks nationwide, and local professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are encouraged to showcase their "Sonoma-Style" by entering their original, newly developed best beef recipes by March 31, 2009.

"Sonoma is the perfect location for this year's Cook-Off, as it sets the stage for home cooks and professional restaurant chefs to tap into their culinary inspiration and create their best beef dishes," said Sherry Hill, Cook-Off Program Manager for the American National CattleWomen, Inc., the beef industry organization which presents the National Beef Cook-Off on behalf of the Cattlemen's Beef Board and the Federation of State Beef Councils. The Beef Checkoff Program along with contest sponsors Raley's Bel Air and Nob Hill Foods, the official grocer of the 2009 National Beef Cook-Off, Korbel-Kenwood Vineyards, and Kunde Vineyards are bringing the best competition yet to Sonoma.

Home cooks from across the country can submit their original beef recipes that have a simple approach reflecting the Sonoma-Style diet, using few ingredients that compliment the beef while adding color, texture and flavor to the dish.

Recipe entries should shine with great taste, health and convenience and should yield four to six servings. Fifteen home cook finalists will be selected to compete in the Mediterranean-like climate that is Sonoma, California, for prizes totaling $70,000 on September 23, 2009. One grand prize winner will receive $25,000, three category winners will each receive $10,000 and three runner-up winners will each receive $5,000 in cash prizes.

Professional restaurant chefs working in the San Francisco Bay Area and Sacramento metropolitan area counties are asked to submit their original, newly developed beef dish that best portrays "Sonoma-Style" cooking. Recipes should yield 24 servings. Six professional restaurant chef finalists will be selected from the San Francisco Bay Area and Sacramento counties to compete on September 21, 2009, when they will prepare and present their original "Best of Beef" dish in a private Chef/Media Team Challenge, for prizes totaling approximately $5,000. One grand prize winner will receive one paid registration and trip to the December 2009 Texas A&M University "Beef 101 Seminar"; one People's Choice Award winner will receive one paid registration to the 2009 Culinary Institute of America's Worlds of Flavor International Conference & Festival; and four first place winners will each receive $500 in cash prizes.

Four new recipe categories focus on the "Sonoma-Style" theme:

-- Live Well with Fast & Convenient Grilled Beef Recipes -- Home cooks
will demonstrate beef's role as a healthy and easy option for busy
families.
-- Teens Cooking with Beef -- Teens submit their favorite family beef
recipe that they enjoy preparing themselves at home.
-- Lean Beef in Nutrient -- Rich One-Dish Meals -- Home cooks will pair
lean beef cuts with other nutrient-rich ingredients to promote
enjoyable, healthful meals.
-- San Francisco Bay Area and Sacramento Counties "Best of Beef"
Chefs -- This category gives local professional restaurant chefs an
opportunity to display their eclectic Sonoma flair for beef.



The National Beef Cook-Off requires entrants to enter recipes online at http://www.beefcookoff.org/, or by postal mail to: National Beef Cook-Off Entries, ANCW, P.O. Box 3881, Englewood, CO 80155 by March 31, 2009. Mailed entries must be postmarked no later than March 31, 2009, and received on or before midnight April 7, 2009.

Submit recipe entries online, view the complete contest rules and explore winning recipes from past contests at http://www.beefcookoff.org/. The contest is open to legal United States residents, residing in one of the 50 United States or the District of Columbia, who are 18 years of age or older as of January 1, 2009, to enter the Live Well, Lean Beef or "Best of Beef" Chef categories, or are between the ages of 13-19 as of January 1, 2009 for the Teens Cooking category.

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Idaho Potato Broccoli And Mushroom Soup

(NAPSI)-There are few better ways to warm up than with a hearty helping of healthful homemade soup. At under 75 cents per serving, Idaho Potato Broccoli and Mushroom Soup is sure to please your wallet and your palate. This simple recipe serves up nicely as a light snack or wholesome main course. With less than 100 calories per serving, you can enjoy every bite of this classic comforting dish.

Idaho Potato Broccoli And Mushroom Soup

Serves 6

Active Time: 25 Minutes

Total Time: 40 Minutes

Ingredients:

Potato Soup Base

1 Idaho Potato, peeled, diced small

½ cup water

1 Tbsp. Butterbud Sprinkles (no-fat butter powder, butter sprinkles)

1 Tbsp. onion powder

1 tsp. chicken bouillon granules

½ cup low-fat evaporated milk

⅛ tsp. white pepper

Idaho Potato Broccoli And Mushroom Soup

1 pint Idaho Potato Soup base

1 small yellow onion, diced

8 oz. frozen cut broccoli, thawed

8 medium mushrooms, sliced

½ cup low-fat evaporated milk

1 tsp. chicken bouillon granules

1 tsp. garlic powder

¼ tsp. ground fennel

¼ tsp. thyme

Directions:

To Prepare Potato Soup Base

1. In a saucepan, bring Idaho Potatoes and water to a boil. Reduce heat. Simmer until potatoes are tender, about 10-15 minutes.

2. Add remaining ingredients. Stir to blend. Reduce heat to low.

3. Using an electric hand mixer on medium speed, blend until smooth.

To Prepare Potato Broccoli And Mushroom Soup

4. Prepare Idaho Potato Soup Base.

5. In a nonstick skillet, sauté diced onion over medium heat until tender.

6. Add broccoli and mushrooms. Sauté until mushroom slices are tender.

7. Add mixture and remaining ingredients to soup base. Stir and simmer for 7 to 10 minutes.

Approximate nutritional analysis per serving: Calories, 78; Cholesterol, 3 mg; Sodium, 88 mg. Percent calories from: Protein, 5 g; Carbohydrates, 13 g; Fat, 1 g.

Hot and hearty soup can warm you up without giving your budget the cold shoulder.

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Keeping New Year's Resolutions Simple, Delicious And Heart Friendly

(NAPSI)-You've resolved to make this a healthier year. Now it's time to take those New Year's resolutions to heart. The American Heart Association reports cardiovascular diseases are the No. 1 killer in the United States. The AHA is working to change that statistic by raising awareness and encouraging healthy lifestyles during American Heart Month in February.

Start reducing your heart disease risk today by adopting a more nutritious diet and maintaining healthy cholesterol levels. You don't have to make monumental changes to improve health and nutrition; just begin with small steps, including:

Focus on making simple substitutions. Cutting a little fat here, a few calories there can really add up. Take a fresh look at the ingredients in some of your favorite recipes to see where you can cut the fat without cutting the flavor. There are healthier, affordable and tasty alternatives out there to replace pure butter, whole milk and cooking oil. For example, replace regular butter with Smart Balance® Butter Blend Stick, which is half butter and half Smart Balance® Buttery Spread. The Butter Blend Stick offers the same creamy taste and cooking qualities of butter but with less saturated fat and cholesterol. Just use it as you would butter in any recipe.

Remember, what is in the foods you eat is just as important as what is not. It's not just about what you're removing from your meals (saturated fat, calories, cholesterol), but also what you're adding in terms of nutrition. Make all your meals work better for you by ensuring the ingredients are fortified and bring added nutritional value. For example, Smart Balance® Omega Cooking and Salad Oil and Smart Balance® Omega Buttery Spread contain nutritious omega-3s.

The following salmon recipe is delicious and offers heart-friendly omega-3s. For more new recipes throughout the year, visit www.smartbalance.com.

Roasted Salmon with Dijon-Tarragon Dipping Sauce

Four 4-ounce salmon fillets, skin removed, rinsed and patted dry

1 medium garlic clove, halved crosswise

1 tablespoon Smart Balance® Omega Cooking and Salad Oil

Salt and pepper

Dipping Sauce:

¼ cup Smart Balance® Omega Plus Light Mayonnaise

3 tablespoons fat-free sour cream

1 tablespoon plain or coarse Dijon mustard

1 teaspoon prepared horseradish

1 medium garlic clove, minced

¾ teaspoon dried tarragon leaves, crumbled

1. Preheat oven to 350 degrees F.

2. Rub the garlic halves evenly over both sides of the fillets. Brush both sides with the Smart Balance® Omega Cooking and Salad Oil, place on a foil-lined baking sheet and sprinkle lightly with salt and pepper. Bake 20 minutes or until the fillets are opaque in center.

3. Meanwhile, combine the dipping sauce ingredients in a small bowl and stir until well blended. Serve alongside the salmon.

Makes 12 ounces cooked salmon plus ½ cup sauce total.

Serves 4; 3 ounces cooked salmon plus 2 tablespoons sauce per serving.

Serve with four 6-ounce baked potatoes and ¼ cup Smart Balance® Butter Blend Stick.

Per serving: 245 calories, 26 grams protein, 5 grams carbohydrate, 12 grams fat, 1.1 grams saturated fat, 4.9 grams monounsaturated fat, 4.4 grams poly- unsaturated fat, 0 grams trans fat, 2,100 mg omega-3 fatty acids, 2,500 mg omega-6 fatty acids, 72 mg cholesterol, 331 mg sodium, 0 grams fiber

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Domino's Says: Try the Sandwich That Beat Subway's 2-to-1 for Free!

CC Note: We're game to try this out. How about you?

Domino's Pizza (NYSE:DPZ) , the recognized world leader in pizza delivery, recently beat sandwich industry leader, Subway, by an incredible 2-to-1 margin, in a national taste test. In honor of the victory, Domino's will be giving away free Oven Baked Sandwiches to the first 1,000 consumers to contact us, to encourage consumers throughout the country to take the challenge themselves. The first 1,000 consumers to send their name and address to pr@dominos.com will receive a gift card good for any one of the four Oven Baked Sandwiches: Philly Cheese Steak, Chicken Bacon Ranch, Italian or Chicken Parm.

"Our Oven Baked Sandwiches are tasty, hot sandwiches, not cold subs. They are made with high-quality ingredients and baked in a 450 degree oven, not heated up in a toaster or microwave oven," said Jenny Fouracre, spokesperson for Domino's Pizza. "Last year we challenged folks named Jared to try our sandwiches and had a great response. Now, we want everyone in America to take the challenge themselves so that they can experience our winning taste. We're so confident we'll win the sandwich is on us."

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National Brands Inc. Issues a Nationwide Recall of Topaz brand Wafer Rolls Because of Possible Health Risks

National Brands Inc., Spring Valley NY is initiating a nationwide recall of all their 4.76oz (135gm) cans and 12.3oz (350gm) cans of Topaz brand Wafer Rolls because it may be contaminated with Melamine.

Product was distributed nationwide through retail stores.

The product comes in 4.76oz (135gm) metal cans and 12.3oz (350gm) metal cans in the following four flavors:

* Topaz Wafer Rolls with Chocolate Flavored Cream Filling Lot numbers L8085A, L8219A, L8245A
* Topaz Wafer Rolls with Hazelnut Chocolate Flavored Cream Filling Lot numbers L8085D, L8219D, L8245D
* Topaz Wafer Rolls with Vanilla Flavored Cream Filling Lot numbers L8085B, L8219B, L8245B
* Topaz Wafer Rolls with Mocha Cappuccino Flavored Cream Filling Lot numbers L8085C, L8219C, L8245C

Consumers who have the product which is being recalled should stop using it immediately. No illnesses associated with this product have been reported to date.

The recall was initiated after FDA testing discovered that product was found to contain Melamine.

Consumers who have purchased Topaz brand Wafer Rolls are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-866-238-5201, Monday to Friday 9:00 to 5:00, Eastern Standard Time.

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Pineapple Cake with a New Topping

CC Note: This delicious recipe came to us via Tamara, the Angel Chef, on Yahoo Groups. Sounds delightful.

Pineapple Cake with Macadamia-Apricot Topper
SERVINGS: 16 servings
CARB GRAMS PER SERVING: 28

6 egg whites
3 egg yolks
1-2/3 cups cake flour
2/3 cup sugar or sugar substitute blend* equivalent to 2/3 cup
sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
1 recipe Macadamia-Apricot Topper (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30
minutes.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine
cake flour, sugar, baking powder, and salt. Make a well in the center
of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat
with an electric mixer on low speed until combined. Beat on high
speed about 5 minutes more or until batter is satin smooth.
Thoroughly wash and dry the beaters. In a very large bowl, combine
egg whites and cream of tartar; beat with an electric mixer on medium
speed until stiff peaks form (tips stand straight). Pour batter in a
thin stream over beaten egg whites, folding gently as you pour. Pour
into an ungreased 10-inch tube pan.

4. Bake for 45 to 50 minutes or until top springs back when lightly
touched and top is golden brown. Immediately invert cake (in the
pan); cool completely. Loosen side of the cake from the pan; remove
cake from pan. Place on a serving plate. Top with Macadamia-Apricot
Topper. Sprinkle with coconut. Makes 16 servings.

Macadamia-Apricot Topper: Rinse and drain one 15-ounce can unpeeled
apricot halves in light syrup. Cut apricot halves into strips; set
aside. In a small saucepan, combine 2/3 cup unsweetened pineapple
juice and 2 teaspoons cornstarch. Cook and stir until thickened and
bubbly; cook and stir for 2 minutes more. Stir in 1/2 cup toasted and
coarsely chopped macadamia nuts or toasted and coarsely chopped
hazelnuts.** Stir in apricot strips. Makes 1-3/4 cups.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or
Equal® Sugar Lite. Follow package directions to use product amount
equivalent to 2/3 cup sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 179 cal., 23 g
carbo. Exchanges: 1.5 Other Carbohydrates. Carb choices: 1.5.

**Test Kitchen Tip: To toast nuts, preheat oven to 350°F. Place nuts
in a shallow baking pan. Bake about 10 minutes or until toasted. Cool
nuts slightly. If using hazelnuts, place the warm nuts on a clean
kitchen towel. Rub the nuts with the towel to remove the loose skins.

http://groups.yahoo.com/group/tamaras_sweet_treats/
Looking for something decadent and sweet?

Click here to see the link.

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Tips to Keep Your Appetite in Check with a High-protein Breakfast

(ARA) – With the holiday food-fest soon over, you may be looking for ways to get back on track with your weight. You might be tempted to skip breakfast as a way to save calories, but this plan usually backfires. Bypass breakfast and you’ll end up being ravenous and unable to make smart eating decisions at lunch.

“Skipping breakfast only delays hunger, and often leads to overeating later in the day,” explains Bob Greene, an exercise physiologist, personal trainer to Oprah Winfrey and author of ‘The Best Life Diet Cookbook.” “But not just any breakfast will do. Some standard options like Danishes or doughnuts are simply empty calories. Instead, choose a balanced, nutritious dish.”

That means your breakfast should include all three “macronutrients”: carbohydrates, such as whole-grain toast; healthy fats like nuts or nut butters; and lean protein (such as egg whites and nonfat or 1 percent dairy). This combination offers a wealth of nutritious ingredients, but is also the most satisfying for the calories and will keep your hunger in check until lunch, Greene explains.

Protein -- especially high-quality protein, such as eggs -- helps quell appetite. Greene recommends Crystal Farms AllWhites and Better’n Eggs as a convenient way to add lean, high-quality protein to your morning meal. Made from real eggs -- but with no fat, no cholesterol and half the calories -- AllWhites and Better’n Eggs are optimal sources of protein. Both products come in easy-to-pour cartons and can be found in the dairy case of your local grocery store.

“We all have busy lives, but it couldn’t be easier to add lean protein to your breakfast,” Greene says. “From traditional scrambled eggs to increasing the protein in a smoothie recipe, egg alternatives bring healthy convenience right into your fridge.”

For an on-the-go breakfast option packed with protein, Greene recommends this makeover of the traditional greasy breakfast sandwich. Prepared in just 10 minutes, the Spicy Bacon and Cheese Eggwich combines high-protein egg substitutes with cheddar cheese and lean turkey bacon in a whole-wheat English muffin. With 17 grams of protein, this sandwich also includes good sources of fiber and calcium -- two other essential nutrients that are often lacking from morning meals.

Spicy Bacon and Cheese Eggwich
Time to Table: 10 minutes

Ingredients:
1 cup (8 ounces) Better'n Eggs
1/4 teaspoon cayenne hot pepper sauce
1/8 cup (1/2 ounce) shredded Cheddar cheese
2 slices turkey bacon, cut in half crosswise
2 whole-wheat English muffins, split

Directions:
Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Add Better’n Eggs and stir in hot pepper sauce. As egg substitute starts to set use spatula to lift edge of eggs, letting uncooked eggs flow to bottom of skillet. Cook until egg substitute is set but still moist. Sprinkle shredded cheese on top and then fold over the egg substitute so the cheese melts in the middle.

Place turkey bacon on microwave safe plate. Cover with paper towel. Microwave on high for 30 to 40 seconds or until warmed.

Toast each half English muffin in toaster. Spoon about 1/2 cup mixture on top of two toasted muffins. Top each with one piece cooked bacon. Top with remaining toasted muffins.

Makes two servings. Nutrition per serving: 226 calories, 54 from fat; 6 grams total fat; 2.5 grams saturated fat; 15 mg cholesterol; 534 mg sodium; 27 grams total carbohydrates; 5 grams dietary fiber; 17 grams protein.

For more healthy on-the-go recipes, visit www.betterneggs.com and Bob Greene’s Web site, www.TheBestLife.com.

Courtesy of ARAcontent

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Add Salad To Your Diet Every Day

(NAPSI)-Eating five servings of fruits and vegetables every day can be a "berry" good idea, especially when you find a way to combine fruits such as berries and flavorful vegetables into one delicious and nutritious salad.

Enjoying a salad a day can help increase your energy level, fill you up and provide essential vitamins and minerals found in a variety of produce. Including a variety of foods helps to keep you on track to eating better and avoids the boredom that comes with some diets. And, when tossing together, the ingredients are limited only by your imagination. Think of flavors you like and try them together; the results could be surprisingly tasty.

For recipes that showcase the many imaginative ways to toss a salad, visit 30salads30days.com. The site offers a salad for every day of the month.

One of the featured recipes is a mouthwatering Berry, Walnut and Avocado Salad. Sweet berries and smooth avocados are the heroes in this fresh salad, while the berry flavors of the Litehouse salad dressings flavorfully echo the fruit found in this crunchy-sweet salad.

Berry, Walnut and Avocado Salad

Serves 4-6

1 pkg (6 oz.) spring mix salad

¾ cup fresh strawberries, quartered

⅓ cup glazed walnuts

⅓ cup golden raisins

1 large avocado, sliced

⅓ cup Litehouse Idaho Bleu cheese crumbles

¼ -½ cup Litehouse Raspberry Walnut Vinaigrette, Litehouse Organic Raspberry Lime Vinaigrette or Litehouse Pomegranate Blueberry Vinaigrette

In a medium bowl, toss together the spring mix, strawberries, walnuts and golden raisins. Top with avocado and bleu cheese crumbles. Drizzle lightly with Litehouse dressing just prior to serving and pass dressing with salad.

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