1 refrigerated pie crust
1 egg, lightly beaten – for glazing
4oz. mushrooms, coarsely chopped
4oz streaky bacon, chopped
1 onion, grated
Preheat oven to 400 degrees F.
Roll out pie crust on a lightly floured surface to an oblong shape, about 12×9 give or take.
In a second bowl mix the ingredients for the filling and spread over the dough within about an inch of the edges. Perfection is not expected, nor needed here.
Dampen edges and roll up. Seal ends. Place on a baking tray lined with parchment. Brush with the egg.
Bake the roly poly for 30 minutes, until golden.
CHEF’S NOTE: You can glaze the roly poly with any type of glaze that suits you. As an example; The picture shows a grainy mustard glaze on the roly poly but you can omit a glaze altogether with this recipe.
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup packed brown sugar
1/4 cup butter, softened
1 1/2 teaspoons salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped pecans, divided
2 cups miniature marshmallows (optional)
Preheat oven to 375 degrees F.
Place the sweet potatoes in a large pot, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.
Put the potatoes into a large pot and add the sugar, and then add the next 3 ingredients includes the vanilla. Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Place the potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows (optional). Bake at 375° for 25 minutes or until golden. Eat and enjoy!
6 tbsp. softened butter
2 tsp. ground nutmeg
6 large baking apples
1/4 c. plus 2 tbsp. water, divided
1 (10 oz.) pkg. caramels
1/4 cup toasted chopped walnuts or pecans (optional)
1/4 c. whipping cream
Cut small portion of the top from apple, leaving the top in tact so you can replace it after the apples are stuffed.
Preheat oven to 350 degrees F.
In a small skillet, quickly toast the nuts if using them in the recipe.
In a small bowl, combine butter, nutmeg and the nuts (if using)
Fill each apple with 1 tablespoon of the mixture.
Place apples in a baking pan, replace the apple tops back on top of each apple. Add 1/4 cup water to bottom of pan. You can also use apple juice or apple cider in place of the water for extra zing.
Bake 30-35 minutes.
If the apple tops have shriveled, discard.
In heavy saucepan over low heat, melt caramels with 2 tablespoons water,stir constantly. Remove from heat and stir in cream. Pour caramel mixture over baked apples. Serve with a scoop of ice cream if desired.
1 cup milk
1 cup flour
In a mixing bowl beat the eggs and the milk, then gradually add in the flour.
Gently stir until slightly thickened. (Batter will still be very runny).
Fry 1/3 cup at at time on oiled skilled (small frying pan works well), tilting pan to spread batter into a thin circle.
Cook on both sides and serve as they come from the pan.
Options are to spread the pancakes with butter, jam or dust with powdered sugar and roll. Enjoy!
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup light brown sugar
12 tablespoons unsalted butter, softened
1 large egg
1/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup dark raisins (or raisins of choice)
Preheat oven to 375 degrees F
Position the oven rack in the center of the oven and line two baking sheets with parchment paper.
Beat together the flour, baking powder, salt, and ground cinnamon in an electric mixer. Add in the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until completely mixed.
Drop the cookie batter by heaping teaspoonfuls onto the prepared baking sheet, (I use a small ice cream like scoop for this) spacing the cookies a couple of inches apart. Bake the cookies for about 8 – 10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown.
Remove from oven and transfer the cookies to a wire rack to cool.
Yield 4 dozen cookies
2 cups canned pumpkin
1 egg whites
1 1/2 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1 t baking soda
2 t pumpkin pie spice
Cream Cheese filling
8 oz reduced fat cream cheese (room temperature or softened slightly)
4 tbsp sugar
2 tsp flour
1 tsp vanilla
Preheat oven to 350
Prepare one mini loaf pan (it should hold 8 loaves) or 2 9×5 loaf pans with nonstick spray.
For Bread Layers
In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
Slowly add the dry ingredients into the wet mixing until just smooth, set aside
For Cream Cheese Layer
In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Let cool for about 10-15 minutes and then remove from the pans
Yields 8 mini loaves or 2 regular
Each mini loaf is 9 WW+ points, so divide as needed based on how many slices you get from the loaf
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup