Eggnog Cake with Rum Glaze

I don't think the Holidays would be the same without Eggnog, and it's a tradition that most of us treasure. This is a cake that tastes like Eggnog. Get rid of your excess Eggnog with dignity. Happy Holidays!

Eggnog Cake with Rum Glaze

• 3 cups all purpose flour
• 1 1/2 cups sugar
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup Eggnog
• 1 cup unsalted butter, softened
• 2 tsp. rum extract
• 4 eggs, beaten

Preheat oven to 325 degrees. With a electric mixer cream together sugar and butter on high speed until well blended. Then add remaining ingredients and blend until mixed well on low speed, then raise to medium speed once dry ingredients have blended in well and mix for 2 minutes.

Spray a tube pan (or you may use two 9x5x3 inch pans) with Pam baking spray and evenly place batter into pan. Bake for 55 to 70 minutes or until tester inserted in center comes out clean.

Meanwhile about 15 minute before cake comes out of oven prepare Rum Glaze.

Rum Glaze

• 3/4 cup sugar
• 3 Tbsp. water
• 1/3 cup butter
• 1 - 2 tsp. rum extract

In a small saucepan melt butter over low heat. Then combine sugar and water and raise heat to med/low whisking occasionally until sugar is dissolved. Turn off when all sugar crystals are dissolved. As soon as cake is removed fro m oven add rum extract and whisk well then pour immediately over hot cake.

Cool upright on wire rack for 30 minutes before removing from pan.

Optional garnishes: vanilla ice cream and whipped cream with a light sprinkle of nutmeg.

Stuffed Cubanelle Peppers

You are only three ingredients away, well, four if you count the olive oil spray from these delicious stuffed peppers. The first part that blew me away was that it only took me about 5 minutes to prepare these. Then we ate them and I realized that I nailed it on ease of preparation with limited ingredients, and the scrumptious level went through the roof. I served mine with risotto and kale but I could see these going well with mashed potatoes and a veggie. My goodness it would be so good served with spaghetti too. Let your mind wander about your possibilities as you savor the aroma of these babies baking on a cold day. 

I always try to cut back on fat without compromising flavor, and hence the use of turkey sausage. I have tried many brands and Shady Brooks Farms is by far my favorite. Parmesan cheese is a high calcium low fat cheese. So enjoy low fat, Italian style.

Of course if you may substitute an Italian Sausage of your choice.

Stuffed Cubanelle Peppers

• About 5 Cubanelle peppers
• 1 can Pizza sauce, 15oz.
• 1 pkg Shady Brook Farms Sweet or Hot Italian turkey Sausage, 1.25 lbs

Pick through peppers at store to find ones that will have a easier shape to stuff. Some are curly and others are more straight.

Preheat oven to 350 degrees. Cut off the tops of peppers and remove seeds leaving a hollow pepper tube. Open package of sausage and slice through casing, then remove the meat. Gently stuff meat into hollowed out peppers, some will need a little more then one link and some will only take one link to fill up pepper. I found that the six links filled the five peppers generously. Just eye this because peppers will vary in shape and size.

Place in a rectangular glass pyrex dish sprayed with Pam Olive Oil spray, then spray tops of peppers too then cover peppers with pizza sauce. Cover peppers with foil and bake for 60 minutes. Optional garnish: Parmesan cheese.

Blackened Fish Tacos

Chilly weather does not stop us from using the grill, it's a year round event for us. Talk about a quick and easy meal that is delicious, it does not get any better than this. I like my fish tacos seared, not fried. Also you may replace the Tilapia loins with another mild white fish filet if you want to. The best fish taco recipe is right here in front of you so please enjoy it.

Blackened Fish Tacos

• 3 tilapia loins
• 3 tortillas, about 10 inch size
• Smart balance margarine
• Sargento's reduced fat grated cheddar cheese
• fat free sour cream
• romaine lettuce, chopped
• jalapeno slices, pickled in jar
• Cholula hot sauce, original
• blackened seasoning

You will need a gas grill with a side burner and a 12 inch cast iron skillet with a lid for this recipe. Preheat skillet on high for 5 minutes. Meanwhile generously sprinkle the Tilapia with the blackened seasoning and wash and chop romaine.

After skillet is preheated melt 2 heaping Tbsp. of margarine into skillet and add fish after it is melted. Sear fish on both sides over high heat for 2 1/2 minutes per side. Remove from skillet to platter.

I like one fish filet per tortilla but my Stud Muffin is a heartier eater then I and likes to eat two filets per tortilla. Flatten fish filet out off to one side with a spatula to spread over half of tortilla, then sprinkle with some cheese on top. Fold over in half and microwave it for 30-50 seconds to warm up the tortilla and melt the cheese.

Serve immediately and my preferred toppings are sour cream, lettuce, jalapenos and hot sauce. Also I like to serve this with my red beans and rice recipe. If you want to cook for a crowd just heat up the grill on medium/ low and place a large pyrex dish inside of grill. This will keep fish warm while you are blackening the rest of the filets. Repeat directions for remaining fish, never cooking more the three per skillet at a time.

I buy my Tilapia loins at Costco in the frozen fish section. Place them in refrigerator the night before to thaw or soak in sink in cold water for about 30 minutes or until thawed. These are great because you can have plenty of fresh tasting filets for a quick and easy dinner.

I find the La Tortilla Factory Tortillas at my local Giant or Weis stores in front of the deli section. I like the traditional flavor the best that is made with extra virgin olive oil. I love the fact that they are only 90 calories, 3 g of fat and 13 g of fiber.

Pumpkin Cookies with Cream Cheese Icing

 Oh, how I love it when I nail a new recipe on the first try. Yes, these babies are sure to be a favorite. I love a soft cookie and the spices of the cookie are perfectly complimented by the cream cheese icing. Simple to make, and delicious to eat. It does not get any better then that.

Pumpkin Cookies with Cream Cheese Icing

• 1 box Duncan Hines Spice cake mix
• 1 cup of canned pumpkin 
• 1/2 cup unsalted butter, softened
• 1/4 cup packed brown sugar
• 1 egg, beaten
• 1 tsp cinnamon
• parchment paper
• cookie dough dropper

Preheat oven to 350 degrees. Meanwhile with a electric mixer, cream together butter, brown sugar, cinnamon and pumpkin, then add the egg. Slowly add the cake mix blending on low and mix well for 2-3 minutes or until well blended.

Line cookie sheets with parchment paper and drop cookie dough onto paper evenly spacing a dozen cookies per sheet. Bake at 350 degrees for 14 minutes. Remove from oven and let sit on cookie sheet for 3 minutes before moving to a wire rack to cool.

Once cookies have completely cooled it is time to prepare icing.

Cream Cheese Icing

• 4 oz cream cheese 1/3 less fat, softened
• 8 Tbsp. unsalted butter, softened
• 1/2 tsp vanilla extract
• 2 1/2 cups powdered sugar

With a electric mixer cream together butter and cream cheese, add vanilla. Slowly add powered sugar over low speed and raise once it is blended. Whip for about 3 minutes over med/high speed. Spread a generous amount of icing onto cookies and refrigerate single layer to harden the icing. Once it is hard enough place in a air tight container with wax paper separating the layers. Makes 3 dozen.

Blane's Chili

This is a one pot meal perfect for the cold chilly fall days. My goodness there are so many variations in chili recipes, but this is one of my favorites. I love to serve it with Corn Muffins. Also, optional garnishes are shredded cheese, sour cream and freshly chopped onions. So warm up those chilly bones from the inside out. It's a perfect feasty while watching the football games or a casual dinner. Don't forget to make a chili dog or two. Enjoy!

Blane’s Chili                    

• 3  Tbsp. extra virgin olive oil 
• 3   garlic cloves peeled & chopped
• 3   jalapeno’s  diced  & deseeded
• 2   medium sweet onions
• 2   medium green bell pepper diced & deseeded
• 3  Tbsp. chili powder
• ½tsp. ground chipolte chile
• ½tsp. cayenne pepper
• ½tsp. ground cumin
• ½tsp. freshly ground black pepper
• 1 tsp. Emeril’s original spice 
• 1 tsp. tabasco
• 1 tsp. crushed red pepper
• 1 tsp. garlic powder
• 2 (20.8oz) pkg. Shady Brook ground turkey 99% lean
• 1 (40.5oz) can red kidney beans, undrained
• 1 (28oz) can crushed tomatoes
• 1 (28oz) can chopped tomatoes

In a large soup pot over medium heat saute the first 14 ingredients until onion is translucent, then add the turkey stirring and breaking up into crumbles. Cook until meat is no longer pink. Then add kidney beans and tomatoes to soup pot and simmer for 2-3 hours. This is an original recipe from our good friend and cycling buddy Blane. He says this is a one pot meal. Thank you Blane!

Chicken & Cheese Enchilada

Fall is here and so is the damp chilly weather and this is the best time to make food to warm you up. What I love about this recipe is that it is high in fiber and low in fat, but you would never know it when you taste it. So trick those fat cells into singing. May your fat cells sing.

Chicken & Cheese Enchilada

• 2 Tbsp. extra virgin olive oil
• 1 med. sweet onion, diced
• 2-3 jalapeno peppers, diced
• 1 Tbsp. chopped garlic, from jar
• 1/2 cup fresh cilantro, chopped
• 3 (10 oz.) cans Campbell's 98% fat free cream of chicken soup
• 1 (4 oz.) can chopped mild green chiles
• 1 (16 oz.) container fat free sour cream
• 2 (12.5 oz.) cans of chicken breast packed in water or 3 cups cooked chopped chicken
• 6 (10 inch) flour tortillas
• 1 (8 oz.) bag grated reduced fat Sargento's Mexican style cheese
• cooking spray

Preheat oven to 350 degrees. In a large 12 inch nonstick skillet over medium heat add olive oil. Then sauté onion, jalapenos, garlic and cilantro for about 5 minutes.

Meanwhile mix together soup, green chiles, and sour cream, mix well. Add to above mixture and cover and heat over med/low heat to simmer for 10 minutes. Open and drain canned chicken if using this and crumble with fingers to break up large chunks. 

Add 3 cups of the  soup mixture to chicken and add the cheese as well. Reserving the rest of the soup mixture for the next step. Spread out tortillas on counter and evenly divide chicken mixture between the tortillas, about 2/3 cups each plus a little more.

Spray a 10 x 13 inch pyrex dish with cooking spray and roll up tortillas and place into baking dish. Spread the remaining soup mixture on top of enchiladas and bake at 350 degrees for 35 minutes. Enjoy!

Creamed Corn Muffins

I love corn muffins, but I do not like a dry corn muffin. These babies are nice and moist. I love to serve them with my Gumbo, or with Chili. These are so tasty that you will find many ways to serve them. So let's get out the muffin tin and make these oh so easy to make muffins. Enjoy!

Creamed Corn Muffins

• 1 ¼ cups flour, all purpose sifted
• 1 cup yellow corn meal
• 1 Tbsp. baking powder
• 1 tsp. salt
• ½ cup sugar
• 1 cup milk
• ¼ cup canola oil*
• 2 eggs, beaten
• 1 (14 ¾ oz.) can of creamed corn

Preheat oven to 450 degrees. In a large bowl mix together the flour, cornmeal, baking powder, salt, and sugar. Stir in the oil, milk and eggs, incorporating until just wet then stir in the creamed corn until just mixed.

Pour the batter into 12 greased muffin cups, filling to the brim. Bake the muffins for 25 minutes or until puffed and a tester comes out clean. Let the muffins cool in a pan for 10 minutes before turning out. Makes 12 muffins. I always serve these with my Gumbo or Chili recipes.

* My friend Joe shared a cooking tip with me. He accidentally left out the oil and found out that they were still scrumptious without it. I don't know about you but I'm always trying to find a way to cut back on fat, but not on the flavor. Thanks for the tip Joe!

Sweet Variation: Use 1 (8oz) can drained crushed pineapple instead of creamed corn

Dan Pelz, the former owner of The Inn at Buckeystown, was kind enough to let me use his recipe.  Thank You Dan!