Mouth-Watering Stuffed Mushrooms

SUBMITTED BY: Angie Zayac PHOTO BY: Grvqn

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	45 Min

SERVINGS & SCALING

Original recipe yield: 12 large mushrooms

INGREDIENTS

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Peanut Butter Cup Cookies

SUBMITTED BY: Nancy PHOTO BY: chibi chef

"These cookies have a sweet peanut butter cup center."
SERVINGS & SCALING Original recipe yield: 40 cookies

INGREDIENTS

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup peanut butter
• 1/2 cup packed brown sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 40 miniature chocolate covered peanut butter cups, unwrapped

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Sift together the flour, salt and baking soda; set aside.
3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
4. Shape into 40 balls and place each into an ungreased mini muffin pan.
5. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

The Ultimate Brownie

SUBMITTED BY: Carol PHOTO BY: Allrecipes

"Fudgy Brownies that are the best you have ever tried. Fattening but worth it!"

SERVINGS & SCALING Original recipe yield: 2 dozen brownies

INGREDIENTS

• 1 1/2 cups unsalted butter
• 3 cups white sugar
• 2 teaspoons vanilla extract
• 7 eggs
• 1 1/4 cups all-purpose flour
• 1 1/4 cups unsweetened cocoa powder
• 1 teaspoon salt
• 1 pound chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Line one 9x9 inch baking pan with foil and spray with cooking spray.
2. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in the vanilla.
3. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Do not overbake! These brownies freeze well so that you can enjoy them later.

Crackle Top Molasses Cookies

SUBMITTED BY: Laurie

"These cookies taste like gingersnaps."
SERVINGS & SCALING Original recipe yield: 4 dozen

INGREDIENTS

• 2/3 cup vegetable oil
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (180 degrees C).
2. In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
3. Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Italian Grilled Cheese Sandwiches

SUBMITTED BY: NYCDAVE PHOTO BY: bhague

"I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results."

PREP TIME	8 Min
COOK TIME	7 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

INGREDIENTS

• 1/4 cup unsalted butter
• 1/8 teaspoon garlic powder (optional)
• 12 slices white bread
• 1 teaspoon dried oregano
• 1 (8 ounce) package shredded mozzarella cheese
• 1 (24 ounce) jar vodka marinara sauce

DIRECTIONS

1. Preheat your oven's broiler.
2. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
3. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
4. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Spider Cupcakes

"These are a huge hit with kids!"

PREP TIME	1 Hr
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 24 cupcakes

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 1 pound black shoestring licorice
• 1 (16 ounce) can white frosting
• 48 pieces candy corn
• 48 cinnamon red hot candies
• 1/4 cup orange decorator sugar

DIRECTIONS

1. Prepare cupcakes according to package directions. Let cool completely.
2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes

Chickpea Curry

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

PREP TIME	10 Min
COOK TIME	30 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

INGREDIENTS

• 2 tablespoons vegetable oil
• 2 onions, minced
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger root, finely chopped
• 6 whole cloves
• 2 (2 inch) sticks cinnamon, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• salt
• 1 teaspoon cayenne pepper
• 1 teaspoon ground turmeric
• 2 (15 ounce) cans garbanzo beans
• 1 cup chopped fresh cilantro

DIRECTIONS

1. Heat oil in a large frying pan over medium heat, and fry onions until tender.
2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Outrageous Chocolate Chip Cookies

SUBMITTED BY: Joan

"A great combination of chocolate chips, oatmeal, and peanut butter."

PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 3 dozen

INGREDIENTS

• 1/2 cup butter
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.

Easy Quiche

SUBMITTED BY: Michele Dodge
"This is an easy mix it up in one bowl and cook recipe. I make it for every brunch I attend. You may substitute chopped spinach for the broccoli if you wish."

Original recipe yield:
1 - 10 inch quiche

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

INGREDIENTS

• 2 cups milk
• 4 eggs
• 3/4 cup biscuit baking mix
• 1/4 cup butter, softened
• 1 cup grated Parmesan cheese
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 1 cup cubed cooked ham
• 8 ounces shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish.
2. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish.
3. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.

NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 391

• Total Fat: 27.4g
• Cholesterol: 182mg
• Sodium: 690mg
• Total Carbs: 12.7g
• Dietary Fiber: 1.3g
• Protein: 23.8g

INGREDIENTS

• 2 cups semisweet chocolate chips
• 2 tablespoons instant coffee powder
• 2 teaspoons boiling water
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 cup chopped nuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
3. In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
4. In small bowl, combine flour, baking soda, and salt. Set aside.
5. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
6. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 225

• Total Fat: 11.5g
• Cholesterol: 20mg
• Sodium: 132mg
• Total Carbs: 28.3g
• Dietary Fiber: 0.7g
• Protein: 2.5g

Mocha Walnut Cookies

SUBMITTED BY: Carmela Sagendorf
"A mocha version of the classic chocolate chip cookie. Originally submitted to ThanksgivingRecipe.com. "
Original recipe yield:
24 - 3 inch cookies

Chocolate Dipped Mocha Rounds

SUBMITTED BY: Laria Tabul
"Chocolate cookies dipped in chocolate!?! m-m-m-m-m-m-m"
Original recipe yield:
5 dozen

INGREDIENTS

• 2 (1 ounce) squares unsweetened chocolate
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tablespoon instant coffee powder
• 1 teaspoon water
• 1 egg
• 1 1/2 cups semisweet chocolate chips
• 3 tablespoons shortening

DIRECTIONS

1. Melt unsweetened chocolate squares in a heavy saucepan. Cool slightly.
2. In a large bowl beat 1/2 cup shortening and butter or margarine with an electric mixer on medium speed until butter is softened. Add the sugar and brown sugar and beat until fluffy.
3. Dissolve the instant coffee crystals in the water. Add the melted chocolate, egg and coffee to the butter mixture and beat well.
4. Stir flour, cinnamon and salt together and add to the butter mixture. Cover and chill about 1 hour or until easy to handle.
5. Shape into two 7-inch long rolls. Wrap in plastic wrap and chill for at least 6 hours or overnight.
6. Preheat oven to 350 degrees F.
7. Cut into 1/4-inch slices and place on an ungreased cookie sheet. Bake for 10-12 minutes. Remove to a wire rack and cool.
8. Melt the semisweet chocolate pieces and 3 tablespoons of shortening over low heat. Dip on half of each cookie into the chocolate mixture. Place on waxed paper until the chocolate is set.

NUTRITION INFORMATION

Servings Per Recipe: 30

Amount Per Serving

Calories: 179

• Total Fat: 11.6g
• Cholesterol: 15mg
• Sodium: 56mg
• Total Carbs: 19.2g
• Dietary Fiber: 1g
• Protein: 1.7g

Easy Decadent Truffles

SUBMITTED BY: Jenny MacKinnell
"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties."
Original recipe yield:
5 dozen

PREP TIME	1 Hr
READY IN	1 Hr

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 3 cups confectioners' sugar, sifted
• 3 cups semisweet chocolate chips, melted
• 1 1/2 teaspoons vanilla

DIRECTIONS

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

Notes

Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.

To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

NUTRITION INFORMATION

Servings Per Recipe: 60

Amount Per Serving

Calories: 78

• Total Fat: 3.8g
• Cholesterol: 4mg
• Sodium: 12mg
• Total Carbs: 11.7g
• Dietary Fiber: 0.5g
• Protein: 0.6g

Gypsy Soup

SUBMITTED BY: BINGADING
"This is a savory vegetable soup that permeates a wonderful aroma. Perfect for those brisk fall days. Serve with crusty bread. For a vegetarian soup, substitute vegetable broth for the chicken broth."

Original recipe yield:
10 servings

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

INGREDIENTS

• 4 tablespoons olive oil
• 2 cups chopped onion
• 1/2 cup chopped celery
• 2 cloves garlic, crushed
• 2 cups diced peeled sweet potatoes
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 pinch ground cinnamon
• 1 pinch cayenne pepper
• 1 bay leaf
• 3 cups chicken stock
• 1 tablespoon tamari
• 1 cup chopped fresh tomato
• 1 1/2 cups cooked garbanzo beans
• 3/4 cup chopped green bell pepper

DIRECTIONS

1. Heat olive oil in a stock pot over medium-high heat. Saute onion, garlic, celery and sweet potatoes for about 5 minutes, or until onion is soft. Season with paprika, turmeric, basil, salt, cinnamon, cayenne, and bay leaf. Stir to blend, then stir in chicken stock and tamari. Cover, and simmer over low heat for 15 minutes.
2. Add tomatoes, garbanzo beans and green pepper to the soup, and simmer for another 10 minutes, or until all of the vegetables are tender. Adjust salt and pepper to taste.

NUTRITION INFORMATION

Servings Per Recipe: 10

Amount Per Serving

Calories: 143

• Total Fat: 6.3g
• Cholesterol: <>
• Sodium: 658mg
• Total Carbs: 19.5g
• Dietary Fiber: 3.6g
• Protein: 3.3g

Quick Onion Kuchen

SUBMITTED BY: Phyllis Drewes
"This is a great accompaniment to a dinner entree, or may be served as the entree, with a salad. Delicious!"
Original recipe yield:
1 (10 inch) quiche pan

PREP TIME	20 Min
COOK TIME	25 Min
READY IN	45 Min

INGREDIENTS

• 2 tablespoons butter
• 4 large onions, sliced
• 4 slices rye bread
• 2 eggs
• 1 cup sour cream
• 1/4 teaspoon salt
• ground white pepper, to taste
• 1/2 teaspoon caraway seeds
• 4 slices bacon

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C.) Heat butter in a large skillet. Saute the sliced onions until soft and translucent; set aside.
2. Line a 10 inch quiche pan with bread. Place cooked onions in an even layer over the bread. In a small bowl, combine eggs, sour cream, salt, white pepper and caraway seeds. Pour egg mixture over bread and onions, then lay bacon strips over top.
3. Bake in the preheated oven 25 to 30 for minutes, or until filling is set

1. NUTRITION INFORMATION

2. Servings Per Recipe: 6

   Amount Per Serving

   Calories: 330

3. Total Fat: 25.1g
4. Cholesterol: 111mg
5. Sodium: 439mg
6. Total Carbs: 19.3g
7. Dietary Fiber: 2.4g
8. Protein: 7.9g

Butternut Kisses - for Christmas

Butternut Kisses
SUBMITTED BY: Cindy Carnes
"This cookie recipe is made every year for the holidays; my family can't have Christmas without them."
Original recipe yield:
2 1/2 dozen

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 2 tablespoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ground walnuts
• 60 milk chocolate candy kisses, unwrapped

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, sugar, eggs and vanilla.
3. Add the flour, baking soda and salt; mix well. Shape into 1 inch balls and roll in ground nuts.
4. Place on ungreased baking sheet and bake for 10 minutes or until set. Press kiss in center of each cookie. Cool on wire rack.

   NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 191

5. Total Fat: 11.2g
6. Cholesterol: 33mg
7. Sodium: 115mg
8. Total Carbs: 20.7g
9. Dietary Fiber: 0.8g
10. Protein: 2.6g

Mashed Potato, Rutabaga, And Parsnip Casserole With Caramelized Onions

SUBMITTED BY: Christine L.
"This is great with Apricot Glazed Turkey and Green Beans With Walnuts And Walnut Oil. This dish can be made one day ahead. The broth made in this recipe can be used as stock for turkey soup. Originally submitted to ThanksgivingRecipe.com."
Original recipe yield:
8 to 10 servings

INGREDIENTS

• 7 cups low-sodium chicken broth
• 3 pounds baking potatoes, peeled and cubed
• 1 1/2 pounds rutabagas, peeled and cubed
• 1 1/4 pounds parsnips, peeled and cubed
• 8 cloves garlic
• 1 bay leaf
• 1 teaspoon dried thyme
• 3/4 cup butter, softened
• 3 onions, thinly sliced
• salt and ground black pepper to taste

DIRECTIONS

1. Combine chicken broth, potatoes, rutabagas, parsnips, garlic, bay leaf, and thyme in a large pot. Bring to a boil. Reduce heat, and cover partially. Simmer until vegetables are very tender, about 30 minutes. Drain.
2. Transfer vegetables to large bowl. Add 1/2 cup butter or margarine . Use an electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to a buttered 13 x 9 x 2 inch baking dish.
3. Melt remaining 1/4 cup butter or margarine in a heavy large skillet over medium-high heat. Add sliced onions. Saute until beginning to brown, about 5 minutes. Reduce heat to medium-low. Saute until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. Casserole can be prepared up to 1 day ahead. Cover and refrigerate.
4. Preheat oven to 375 degrees F (190 degrees C). Bake, uncovered, for 25 minutes, or until heated through and top begins to crisp.

   NUTRITION INFORMATION

   Servings Per Recipe: 9

   Amount Per Serving

   Calories: 372

5. Total Fat: 17g
6. Cholesterol: 44mg
7. Sodium: 274mg
8. Total Carbs: 50.1g
9. Dietary Fiber: 9.4g
10. Protein: 7.9g

Rum Truffles perfect for Christmas

Rum Truffles

SUBMITTED BY: Michelle Chen
"These truffles will be soft inside despite that it feels firm on the outside. You only need to store them in a cool place, but not necessarily the fridge. Make sure you always use an airtight container! Be sure to use good quality chocolate!"

Original recipe yield:
24 truffles

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	1 Hr 50 Min

INGREDIENTS

• 8 (1 ounce) squares bittersweet chocolate, chopped
• 1/4 cup cream
• 2 tablespoons unsalted butter
• 1/2 cup chocolate cake crumbs
• 2 teaspoons dark rum
• 1/2 cup chocolate sprinkles

DIRECTIONS

1. Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl.
2. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard.
3. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.

Note

I save up chocolate cake crumbs whenever I have a chance. They can be stored in the freezer. Pack the crumbs in the amount needed. A good chocolate cake makes all the difference!

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 98

• Total Fat: 6.2g
• Cholesterol: 8mg
• Sodium: 9mg
• Total Carbs: 9.6g
• Dietary Fiber: 0.8g
• Protein: 0.9g

Mexican Turkey

SUBMITTED BY: VALERIA97
"What a great and easy way to use leftover holiday turkey! You can make tacos, burritos, Mexican sandwiches (tortas), etc."
Original recipe yield:
4 servings

PREP TIME	10 Min
COOK TIME	15 Min
READY IN	25 Min

INGREDIENTS

• 1 teaspoon vegetable oil
• 1 onion, chopped
• 1 pound shredded cooked turkey
• 1 teaspoon garlic powder
• 1 large fresh tomato, chopped
• 1/2 cup water
• 1 tablespoon chopped fresh cilantro
• salt and pepper to taste

DIRECTIONS

1. Heat the oil in a skillet over medium heat, and cook the onion until tender. Mix in turkey, and season with garlic powder. Stir in the tomato. Pour in water, sprinkle with cilantro, and season with salt and pepper. Cover skillet, and simmer 5 minutes, or until heated through.

   NUTRITION INFORMATION

   Servings Per Recipe: 4

   Amount Per Serving

   Calories: 225

2. Total Fat: 7g
3. Cholesterol: 86mg
4. Sodium: 183mg
5. Total Carbs: 5g
6. Dietary Fiber: 1.1g
7. Protein: 34.1g

Eileen's Spicy Gingerbread Men

Eileen's Spicy Gingerbread MenSUBMITTED BY: STEPH67
"Spicy gingerbread men. This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses."
Original recipe yield:
2 1/2 dozen

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

INGREDIENTS

• 1/2 cup margarine
• 1/2 cup sugar
• 1/2 cup molasses
• 1 egg yolk
• 2 cups sifted all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg

DIRECTIONS

1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

4. NUTRITION INFORMATION

   Servings Per Recipe: 30

   Amount Per Serving

   Calories: 87

5. Total Fat: 3.3g
6. Cholesterol: 7mg
7. Sodium: 102mg
8. Total Carbs: 13.6g
9. Dietary Fiber: 0.3g
10. Protein: 1g