Pumpkin Trifle

• 1 package spice cake mix (I use Duncan Hines)
• 5 cups cold milk
  
• 4 small boxes instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 2 small cartons  Cool Whip, thawed (I used light)
• 1/3 cup Heath toffee bits
  

Directions

• Bake cake according to package directions in a 13 x 9 pan.  Allow to cool completely.
• Cut cake into small squares or pieces.
  
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one fourth of the cake cubes, half of the pumpkin mixture, one fourth of the cake cubes and half of the whipped topping, one fourth of the cake cubes, the other half of the pumpkin mixture, one fourth of the cake cubes, finish with whipped topping. Garnish with Heath toffee bits (found in the baking isle with chocolate chips) 

This can be made diet friendly by using fat-free, sugar-free butterscotch instant pudding, 1%  milk and light cool whip.  It tastes pretty much the same and cuts a lot of calories.

Popcorn Balls

2 cups sugar
1 1/2 cups water
1 tsp. white vinegar
1/2 tsp. salt
1/2 cup light Karo syrup
1 tsp. vanilla extract
5-6 quarts plain popped corn

Butter sides of a heavy saucepan.  Add sugar, water, vinegar, salt and Karo syrup.  Stir.  Insert candy thermometer.  Cook on high heat until mixture reaches hard ball stage or 250 degrees on candy thermometer.  Remove from heat and immediately stir in vanilla.  Pour over popcorn and stir to mix.  With buttered hands, form into balls making sure not to pack it too tightly.  Makes about 16 balls. Store cooled balls in individual ziploc bags.

I spray a large roasting pan with Pam and put my popped corn in that to mix.  

Breaded Asparagus

1 lb. asparagus, ends trimmed
1/3 cup flour
1/2 cup egg beaters
1 box /2 cups Progresso Italian Panko bread crumbs
1/2 tsp. garlic powder
Pam-butter flavor

Trim and rinse asparagus. Make sure it is still damp. Line up three pie plates or breading trays. Put flour in first one, egg beaters in second and panko bread crumbs in third one. Mix garlic powder into bread crumbs.

Line a cookie sheet with non-stick aluminum foil or parchment paper.

Rinse asparagus. While still wet, roll asparagus spear in flour, then in egg, then in bread crumbs. Place on cookie sheet. Repeat process until all spears are coated. You can put them close together. Lightly spray all over with butter flavored Pam.
Bake at 425 for 10-15 min. or until lightly browned and tender.

Burton's White Pie

1 baked pie crust

3/4 cup sugar
1/2 cup cake flour
1 TBS cornstarch
pinch of salt
2 cups whole milk
1 tsp. vanilla
1/4 tsp. almond extract
1 TBS butter

2 egg whites
1/4 cup sugar

1 small carton whipping cream, whipped with 2 TBS sugar/or use a small container of Cool Whip
1/2 cup finely chopped pecans

Combine sugar, cake flour, corn starch and pinch of salt in saucepan. Add milk and cook over medium heat stirring constantly until thickened. Remove from heat and stir in vanilla and butter and almond extract. Set aside. Beat egg whites until soft peaks form then add sugar and beat to stiff peaks. Fold filling mixture into egg whites. It is ok if filling is still very warm. Pour into baked pie shell and chill. Top with whipped cream or Cool Whip, then sprinkle with nuts. Keep in refrigerator until ready to serve.

Ginger Bursts (Star Telegram Winner)

Makes 2 to 3 dozen

3/4 cup sugar
1/4 cup brown sugar
3/4 cup unsalted butter, softened
1 egg
1/4 cup molasses (recommended: organic)
2 1/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
3/4 cup chopped crystallized ginger
1/2 teaspoon salt
1/2 cup coarse sugar crystals, for rolling

1. Preheat oven to 350 degrees. In large bowl, combine sugars, butter, egg and molasses. Beat until light and fluffy.

2. Add flour, baking soda, spices, crystallized ginger and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.

3. Shape dough into 1-inch (or smaller) balls; roll in sugar crystals. Place on parchment-lined cookie sheet. Bake 9-12 minutes.

Nutritional information per cookie, based on 2 dozen: 205 calories, 9 grams fat, 29 grams carbohydrates, 2 grams protein, 35 milligrams cholesterol, 186 milligrams sodium, trace dietary fiber, 41 percent of calories from fat.

Santa Fe Salad

1 cup Citrus Balsamic Vinaigrette (recipe follows)
1 cup Chipotle Ranch Dressing (recipe follows)

Tortilla Strips (package found in produce or salad topping section)
1 large bag salad greens or red tipped lettuce (8 cups mixed lettuce)
2 Tablespoons minced fresh cilantro leaves
1 large tomato, diced
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can Green Giant Mexicorn, drained
1/2 cups shredded cheese use half Cheddar and half Monterey Jack cheese
Salt and pepper (optional, to taste)

Earlier in the day make both Citrus Balsamic Vinaigrette and Chipotle Ranch Dressing and refrigerate.

Place greens in large salad bowl. Add fresh cilantro and toss together. Top with tomato, beans, corn. Dress with orange vinaigrette to taste (about half or more of the recipe). Toss together. Top with cheese and packaged tortilla strips (found in salad or produce section)

Drizzle with Chipotle Ranch dressing. (Can also add guacamole and sour cream on top if preferred)

CITRUS BALSAMIC VINAIGRETTE

1 cup fresh orange juice
4 tablespoons balsamic vinegar
3 tablespoons sugar
1/2 teaspoon orange zest
pinch of ground nutmeg

Whisk ingredients in a pan over medium-high heat just until the sugar has melted. Refrigerate until ready to use.

Chipotle Ranch Dressing

1 pkg. Hidden Valley Ranch dressing/dip mix
1 cup light mayonnase
1 cup milk
1/2 to 1 tsp. McCormick Chipotle Chili Pepper spice (found in spice section)

Make ranch dressing according to package directions. Add 1/2 tsp. chipotle pepper or more to taste depending on the amount of spice (heat) you like.

Stuffed Pasta Shells (Tufoli)

1 box jumbo pasta shells
1 1/2 lbs. lean ground beef
2 cloves garlic crushed
1 onion chopped
2 tsp. Italian Seasoning or dried oregano or basil
1/4 cup chopped parsley
3 cups shredded mozzarella cheese
3 slices bread moistened with 1/3 cup milk
1 egg
Salt and pepper to taste
1/2 cup parmesan cheese

1.Boil shells according to package directions. Add 1 TBS. oil to water to prevent sticking. When done, drain, rinse with cold water then place on a cookie sheet.

2.Meanwhile, brown beef, garlic, onion, seasoning. Drain off excess grease if meat is not lean. A little grease (1-2 tbs. is ok).

3. Remove from heat and let cool (20-30 min) Add parsley, 2 cups mozzarella, moistened bread (should be mushy and easy to tear apart), egg, salt and pepper. Mix all together and stuff in shells. If you think the mixture needs more mozzarella, add another cup. I have made it so much that I guess. I always put in 2 cups, but sometimes add more.

4. Spray a 13x9 pan with Pam. Cover bottom of baking dish with tomato sauce. Place filled Tufoli in pan, one layer only. Cover with sauce. Sprinkle with remaining 1 cup mozzarella and 1/2 cup parmesan.

5. Bake in 350 degree oven for 30-45 min. until bubbly and warm.

6. This can be made ahead and frozen with the sauce, or made ahead 1 to 2 days and kept in the refrigerator.

7. Allow to thaw for several hours before baking. If baking from cold state, may need to allow more time. Check after 30 minutes in center of pan to see if filling is warm. If not, allow to bake 45 min. to an hour.