chunky blue cheese dip with herbs

courtesy of: lizzy
makes: 2 cups

- 2 c danish blue cheese cut into 1/2" cubes
- good quality olive oil to cover
- 1 tsp fresh rosemary leaves
- 1 tsp fresh thyme leaves
- pinch of freshly ground black pepper
- pinch of red pepper flakes
- kosher salt to taste

1. place all the ingredients in a medium-sized mixing bowl, toss together gently, cover, and refridgerate at least over night and up to 5 days to let the flavors develop.

2. to serve, fish out the cheese chunks with a fork, reserving the herbed oil, and place them in a bowl. to make more dip, continue to add more cheese to the marinating oil until it gets cloudy.

image: cafe liz

lemon raspberry cupcakes

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 cupcakes or a 9" cake

- non stick cooking spray

filling

- 1/4 c frozen raspberries, thawed
- 2 tbsp beet puree, recipe follows
- 2 tbsp confectioner's sugar
- 1 tbsp margarine

batter

- 1 c granulated sugar
- 1/2 c milk
- 1/2 c yellow squash puree, recipe follows
- 1/3 c canola oil
- 2 large egg whites
- 2 tbsp lemon juice
- 1 tsp pur lemon extract
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt

frosting (optional)

- 8oz pkg cream cheese
- 1/2 c confectioner's sugar
- 1 tsp pure lemon extract

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. for the filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor, set aside.

3. for the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. add the flour, baking powder, and salt, then mix until incorporated.

4. using about half the batter, fill each muffin cup one-third full. dot each with the raspberry filling, then cover with the rest of the batter.

5. bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 min. turn the cupcakes out onto a rack to cool.
* to make as a cake, bake 40-45 min in a 9-inch cake pan. let cool 5 min in the pan before turning out onto a rack to cool completely.

6. for the frosting, beat together the cream cheese, sugar, and lemon extract. spread the frosting over the cooled cupcakes.

beet puree

1. leave beets whole and unpeeled. wrap in aluminum foil and roast at 400 for 1 hour.

2. after peeling, place in a food processor or blender, 2 min.

butternut squash puree

1. cut off the stem, cut the squast in half lengthwise and scrape out the seeds.

2. roast the halves on a cookie sheet, flesh side down at 400 for 45-50 min

3. scoop out the flesh and puree in a food processor or blender, 2 min.

image: cut out and keep

peanut butter banana muffins

courtesy of: jessica seinfeld, deceptively delicious
submitted by: julie
makes: 12 muffins

- non stick cooking spray
- 1 c firmly packed light or dark brown sugar
- 1/2 c natural peanut butter
- 1/2 c carrot puree, recipe follows
- 1/2 c banana puree, recipe follows
-1 large egg white
- 1 c whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt

1. preheat the oven to 350. coat a 12-cup muffin tin with cooking spray or line with paper baking cups.

2. in a large bowl, mix 1/2 c of the brown sugar with the peanut butter, vegetable and banana purees, and the egg white using a wooden spoon.

3. put the flour, baking soda, baking powder, and salt in a bowl or zipper lock bag and stir or shake to mix. add to the bowl with the banana/peanut butter mix and stir just to combine (the batter will be lumpy - do not overmix). add the remaining 1/2 c of the brown sugar and stir once or twice.

4. divide the batter among the muffin cups and bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 15-20 min. turn the muffins out onto a rack an dcool.

5. store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.

carrot puree

1. peel, trim, and cut 3-4 large carrots into 3-inch chunks

2. steam for 10-12 min

3. puree in a food processor or blender, about 2 min with a few tsps of water if needed for a smooth texture.

banana puree

1. using ripe bananas, peel.

2. mash with a fork on a flat surface, then puree in a food processor or blender, about 2 min.

image: baking bites

chili

courtesy of: colleen
makes: 6-8

- 1 lb ground beef, browned and drained
- 28 oz can petite diced tomatoes, with juice
- 8 oz tomato sauce
- 1 packet mccormick chili seasoning
- 14 oz kidney beans, with juice
- 14 oz pinto beans, with juice

1. combine all in crock pot, set on low for 6-8 hours or simmer on stove top for 45 minutes.

image: what's cooking america

fish tacos

courtesy of: bobby flay, food network
submitted by: missi
serves: 4-6

tacos:
- 1lb white flaky fish
- 1/4c canola oil
- 1 lime, juiced
- 1 tbsp chili powder
- 1 jalapeno, coarsely chopped
- 1/4 c chopped fresh cilantro leaves
- 8 flour tortillas

garnish:
- shredded white cabbage
- hot sauce
- sour cream
- thinly sliced green onion
- thinly sliced red onion
- chopped cilantro leaves
- tomato salsa

1. preheat grill to medium high.

2. place fish in a medium sized dish. whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. let marinate for 15-20 min.

3. remove fish from the marinade and place onto a hot grill, flesh side down. grill the fish for 4 min on the first side and an additional 30 seconds on the second side. remove and let rest for 5 min then flake the fish with a fork.

4. place the torillas on the grill for 20 seconds then divide the fish among the torillas and garnish as desired.

image: food network