Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).

Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings:

Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Ingredients:

1 large cucumber
1 tsp coarse sea salt
1 Tbsp light sour cream
1 tsp finely chopped onion
1 tsp fresh dill, chopped
1 tsp vinegar
1 tsp sugar

Directions:

Peel your cucumber – or you can leave the peel on if you want – slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside.

Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge.Let cucumbers drain and dressing chill for at least an hour, up to 2 hours.

Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel.Toss dressing with cucumbers and serve.

Chicken Gyros

2 chicken breasts, cut into strips
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons garlic, chopped
1/2 teaspoon oregano {dried}
1/2 teaspoon cumin
1/2 teaspoon onion {powder}
1 teaspoon salt

In a bowl or bag, place all of the ingredients together and mix well. Marinate for up to 2 hours.  Once ready, place the chicken on a grill {I use a George Foreman} or in a pan and cook for about 3-4 minutes per side.

Tzatziki Sauce

1 cup cucumber, finely chopped
1/2 cup greek yogurt
1/4 cup sour cream
1 teaspoon mint
1 teaspoon cilantro
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon salt

Mix all of the ingredients together and let sit for at least 1 hour before using.

Condiments:

pita bread  lettuce tomatoes, sliced red onion, thinly sliced tzatziki sauce {recipe above} Take a piece of pita bread and layer with the lettuce, chicken, tomato, red onion and tzatziki sauce.

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3 packages semi-sweet chocolate chips (36 oz total)
1 large Hershey bar (4.4 oz ready to eat – NOT the kind for baking)
1 stick butter (½ cup)
8 oz marshmallow whip (or Fluff or melted marshmallows)
2 teaspoons vanilla
2 cups chopped walnuts
4 ½ cups sugar
1 large can Pet milk (12 oz can evaporated milk – NOT condensed)

Combine milk & sugar in a saucepan and bring to a boil. Boil at least 3 minutes or so, making sure all the sugar is dissolved. Place remaining ingredients in a large glass bowl. Pour hot milk & sugar over the remaining ingredients and mix well. Cool about 45 minutes to an hour, then pour into a jelly roll pan (15 ½” x 10 ½” x 1”). Cool completely. Recipe makes 5 lbs and will fill this size pan to the top. Cut into 1” squares.

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown

1 1/2 teaspoon kosher salt
1/2 teaspoon + 1/8 teaspoon pepper
1 turkey, 12-14 lbs, thawed if frozen
1 onion, quartered
1 head of garlic, halved crosswise
Several sprigs of fresh herbs, such as thyme, parsley, rosemary, and sage
2 bay leaves
1/2 cup unsalted butter, melted
1 can (14 1/2 oz) chicken broth
2 teaspoons chopped fresh thyme
1/4 cup cornstarch

Directions

Preheat oven to 325 F. Sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper inside turkey cavity. Place onion, garlic, herb sprigs, and bay leaves insides cavity. Place turkey breast-side up on rack in large roasting pan. brush with half of butter; sprinkle with 1/4 teaspoon pepper and remaining salt. Truss, if desired.

Tent turkey with foil, roast 2 hours, 30 minutes. Remove foil, brush with remaining butter. Increase oven temperature to 425 F. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone registers 180 F about 45 minutes, tenting with foil during last 15 minutes of cooking time, if browning too quickly. Let stand 15 minutes before carving.

Meanwhile, skim and discard fat from pan juices. Place roasting pan with 1 1/2 cups juices over medium heat. Add broth, chopped thyme, and remaining pepper, stirring up browned bits from bottom of the pan. Simmer 3 minutes.

Stir together cornstarch and 1/3 cup water. Strain gravy into small pot over low heat, gradually whisk in cornstarch mixture. 

1 1/2 cups flour

1 cup finely chopped pecans

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 teaspoons ground cinnamon, divided

3/4 cup butter or margarine

1 (15 ounce) can pumpkin

1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

2 eggs, beaten

1/2 teaspoon ground allspice

1/4 teaspoon salt

1 tablespoon Flour

Directions

Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13×9-inch baking pan.

Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.

Bake 30 to 35 minutes or until set. Cool 10 minutes. Serve warm. Store leftovers in refrigerator.

Phyllis Theroux

Cover of The Help

http://www.bookclubcookbook.com/RecipeKathrynStockett.htm

If you’ve read the book,The Help, by Kathryn Stockett, or have seen the movie by the same title, you’ll understand my desire to include the recipe link on my site.  I just finished reading the book and need to see the movie!

Excerpt from the link above, as quoted….

Our maid, Demetrie, didn’t write recipes down. She put in a pinch of this and a drop of that, adjusting her ingredients with the humidity or her mood. Her cakes and pies were exquisite. Finally, my grandmother asked her to please, put her recipes on paper, and that was probably the first time any of us admitted that one day Demetrie wouldn’t be there to cook for us.

Demetrie was best known in Jackson, Mississippi for her caramel cake and her recipe was printed in the Junior League of Memphis cookbook. Since caramel cake is both labor intensive and hard to get just right, I thought I’d submit Demetrie’s chocolate pie recipe instead.

I ought to tell you, you might get some suspicious looks if you serve it at book club. If you’ve read The Help, you’ll understand why.

Demetrie’s Chocolate Pie

1-2/3 cups water
5 tablespoons sweetened cocoa powder, such as Ghiradelli
3 tablespoons cornstarch
1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon pure vanilla extract
1 9-inch pie shell, prebaked plain or graham cracker
Whipped cream (or if it’s not too humid, you can top with meringue)
Shaved chocolate to sprinkle on top, for looks

1. In a medium sized, cool saucepan, mix water, cocoa, and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it’s thick.
2. Reduce heat to low and stir in butter. Add in your good vanilla, and keep stirring well. Turn off the heat and let it cool some. Pour into a prebaked pie shell, storebought if that’s how you do things.
3. Let the pie set-up in a cool spot, like a plug-in refrigerator, covering with wax paper so you don’t get a skin. Dollop cream on top or top with meringue.

Yield: 1 9 inch pie, 6-8 servings

List of vegetables in Assam (Photo credit: Wikipedia)

36 dime-thin slices of hothouse or small Kirby cucumbers, or as needed
Salt
3 Tablespoons unsalted butter, at room temperature
1 Tablespoon finely chopped fresh dill
8 Slices of bread, such as a good high-quality thin sliced bread, Pepperidge Farm makes both a wheat and a white version, these are very thin loaves and are perfect for finger sandwiches

Spread the cucumber slices out in a single layer on a sheet of paper towel.  Sprinkle lightly with salt and let stand.

Beat the butter and dill together in a small bowl.  Spread the butter onto one side of 8 slices of bread.  There will be enough butter to coat each one lightly.

Arrange the cucumber slices overlapping very slightly over 4 of the bread slices.  Top with the remaining bread, pressing each gently.  Cut off the crusts and cut each sandwich into 4 squares or triangles.

Ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground paprika
1/2 teaspoon garlic powder
2 eggs
1/2 cup milk
1/2 (16 ounce) package saltine crackers, crushed
1/2 cup dry potato flakes
1/2 cup all-purpose flour
4 (3/4 inch) thick pork chops
salt and pepper to taste
1 1/2 cups vegetable oil for frying

Directions
In a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder.

In a second shallow bowl, whisk together the eggs and milk until thoroughly blended. In a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.

With a fork, prick the pork chops thoroughly to tenderize the meat. Season the chops with salt and pepper.

Gently press the pork chops into the flour to coat, and shake off the excess flour. Dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. Gently toss between your hands so any crumbs that haven’t stuck can fall away

Heat the oil in a large, deep skillet over medium heat, and gently place the pork chops into the hot oil. Fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. Remove the chops from the pan, and drain the excess oil on paper towels.

Ingredients
2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 cups half-and-half cream
4 eggs, lightly beaten
4 cups milk
3 teaspoons vanilla extract

Directions
In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Yield: 3 quarts.

4 cups (16 ounces) shredded cheddar cheese
1 tablespoon all-purpose flour
1 cup beer or nonalcoholic beer
3 garlic cloves, minced
1-1/2 teaspoons ground mustard
1/4 teaspoon coarsely ground pepper
Pretzel dipping sticks and sliced smoked sausage, veggies, etc

Directions

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage. Yield: 2 cups.

In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.

Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.

(if you want to add a bit of kick, add some finely chopped jalapenos and a sprinkle or two of cayenne)

Spray your casserole pan with nonstick spray.  Rinse frozen corn in colander to thaw slightly. Saute the onion and peppers in butter for about 5 minutes or until tender.

Mix remainder ingredients until smooth, add sauteed veggies and corn.

Cover with foil and bake at 350 for about  45 minutes. 

PEANUT SAUCE:
2 tablespoons chicken broth
2 tablespoons orange juice
1 tablespoon reduced-fat creamy peanut butter
1/2 teaspoon ground ginger

Directions
In a large resealable plastic bag, combine the first seven ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 4 hours.
Drain and discard marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink. Yield: 6 servings.

My oldest daughter introduced me to a wonderful, little Greek restaurant. This recipe is a close match to their signature dessert! Do not be intimidated. Enjoy!

1 package of phylo dough
1 lb chopped walnuts or pistachios
2 tsp cinnamon
1 c butter melted
1 c water
1 c sugar
1/2 c honey
1 tsp fresh lemon juice

Preheat oven to 350 degrees. Butter the bottoms and sides of a 9×13 inch pan.

Mix chopped nuts with cinnamon. Set aside. Unroll phyllo dough. Cover phyllo with a dampened cloth to keep from drying out as you work. Place one sheet of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep. Don’t forget to butter the top layer!

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and
water until sugar is melted. Add honey and lemon juice. Simmer for about 20 minutes.

Remove baklava from oven and pour syrup over as evenly as possible. Let cool.

**  In Middle Eastern bakeries they will serve each individual piece of baklava in a cupcake liner.

1   Cook macaroni according to package directions, drain, pour into casserole dish and add milk, cheese, salt-pepper, mix thoroughly.
2   Dot with butter, top with bread crumbs.
3   Bake 30 minutes at 325-350 degrees.

Ingredients

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1 egg white
• 1/2 teaspoon vanilla extract
• 1 cup plus 2 tablespoons all-purpose flour
• 4-1/2 teaspoons baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup 2% milk
• 1/2 cup boiling water
• FROSTING:
• 3/4 cup sugar
• 1/4 cup half-and-half cream
• 2 tablespoons butter
• 1/3 cup miniature marshmallows
• 1/4 cup semi-sweet chocolate chips

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add egg, then egg white, beating well after each addition. Stir in vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in water until smooth. Pour into a greased and floured 6-in. round baking pan.
• Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small saucepan over low heat, combine the sugar, cream and butter. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in marshmallows and chocolate chips until smooth. Spread frosting over top and sides of cake. 

Ingredients

• 3/4 cup butter, softened
• 1/3 cup confectioners’ sugar
• 1-1/2 cups all-purpose flour
• 1/2 cup crisp rice cereal
• FILLING:
• 4 eggs
• 1-1/2 cups sugar
• 1 cup flaked coconut
• 1/3 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons lime juice
• 2 tablespoons all-purpose flour
• 3 teaspoons grated orange peel
• 2 teaspoons grated lemon peel
• 1-1/2 teaspoons grated lime peel
• Confectioners’ sugar

Directions

• In a small bowl, cream butter and confectioners’ sugar until light and fluffy; gradually beat in flour until crumbly. Stir in cereal. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
• Meanwhile, in a large bowl, beat the eggs, sugar, coconut, juices, flour and peels until frothy. Pour over the hot crust. Bake for 18-22 minutes or until lightly browned. Cool on a wire rack. Dust with confectioners’ sugar; cut into bars. Store in the refrigerator. Yield: 2 dozen.

In a bowl, mix flour, yeast, salt, water and oil until stiff dough is formed.  Turn out dough onto a floured surface and knead until smooth. Place in lightly oiled bowl, cover with plastic wrap and let rise until double, approximately 1 hour.

Turn dough onto lightly floured surface and punch down.  Add remaining ingredients and knead until well mixed.  May require more flour.  Roll into ball and place into a lightly oiled bread baker.  Cover with plastic wrap and let rise til size doubles.

Place bread baker into cold oven, set temp to 350 and bake for approximately 45 minutes.

• 3/4 pound sea scallops
• 1/8 teaspoon salt
• Dash pepper
• 2 tablespoons olive oil, divided
• 1/4 cup chopped shallot
• 1/3 cup heavy whipping cream
• 3 fresh sage, thinly sliced
• Hot cooked pasta, optional

Directions

• Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
• In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.
• Return scallops to the pan; heat through. Stir in sage. Serve with pasta if desired. 

• Yield: 2 servings.  Doubles or triples easily to serve more peeps!

• 1 cup sugar
• 2 cans (5 ounces each) evaporated milk, divided
• 1/2 cup baking cocoa
• 4 ounces unsweetened chocolate, chopped
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• Cubed pound cake and assorted fresh fruit

Directions

• In a small saucepan, combine sugar and 1 can milk. Cook over low heat, stirring occasionally, until sugar is dissolved.
• In a small bowl, whisk cocoa and remaining milk until smooth. Add to sugar mixture; bring to a boil, whisking constantly.
• Remove from the heat; stir in chocolate and butter until melted. Stir in vanilla. Keep warm. Serve with cake and fruit. Yield: 1-1/3 cups.