Chocolate Harvest Cake

Ingredients

• One-Bowl Cake:
• 1 cup buttermilk
• 1 cup water
• 2/3 cup cooking oil
• 2 cups sugar
• 2 eggs
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• Pumpkin Cream Filling:
• 1 8-oz. pkg. cream cheese, softened
• 1/3 cup canned pumpkin
• 1/4 cup sugar
• 1/4 tsp. ground cinnamon
• Chocolate Glaze
• 1/2 cup whipping cream
• 4 oz. semisweet chocolate, chopped
• Cake Toppers:
• Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1�2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers.

Twice-Baked Sweet Potatoes

Ingredients

• 5 medium sweet potatoes (10 oz. each)
• 1/2 cup cranberry relish
• 1/2 cup dried cranberries or raisins, snipped or chopped
• 2 Tbsp. butter, softened
• 1/2 tsp. salt
• 1/2 cup walnut pieces, toasted

Directions

1. Preheat oven to 325 degrees F. Scrub sweet potatoes and pierce all over with fork. Place on oven rack. Bake for 1-1/4 to 1-1/2 hours or until tender. Set aside to cool slightly.

2. Cut each potato in half lengthwise. Using a spoon, scoop pulp from each potato half, leaving a 1/4- to 1/2-inch shell. Place pulp in medium bowl. Set aside shells.

3. Using a potato masher or fork, mash potato pulp until smooth. Stir in relish, cranberries, butter, and salt. Spoon potato mixture into each potato shell. Place, filled sides up, in a 15x10x1-inch baking pan. Sprinkle with walnuts.

4. Bake for 25 to 35 minutes or until heated through. Makes 10 servings.

Fall Fruit Soup -Low-Calorie

Fall Fruit Soup

Ingredients

• 1 cup cranberries (4 ounces)
• 1 medium pear, cored and cut into bite-size pieces
• 1 medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
• 3 plums, halved, pitted and cut into thin slices
• 3 cups cranberry-apple juice
• 1/4 cup packed brown sugar
• 1 tablespoon lemon juice
• 2 3-inch pieces stick cinnamon

Directions

1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.

2. Makes 6 servings (6 cups)

Buttermilk PancakesLow-Calorie

Buttermilk Pancakes

Ingredients

• 1-3/4 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1-1/2 cups buttermilk or sour milk (see tip)
• 3 tablespoons cooking oil
• Desired fruit options (optional)*
• Desired syrup (optional)

Directions

1. In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.

3. *Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apple, apricot, peach, nectarine, or pear; 1/2 cup fresh or frozen blueberries; or 1/4 cup chopped dried apple, pear, apricot, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

4. Pancakes: Prepare Buttermilk Pancakes as above, except substitute milk for buttermilk, increase baking powder to 1 tablespoon, and omit the baking soda.

5. Whole Wheat Pancakes: Prepare Buttermilk Pancakes as above, except substitute whole wheat flour for the all-purpose flour and packed brown sugar for the granulated sugar.

6. Buckwheat Pancakes: Prepare Buttermilk Pancakes as above, except use 3/4 cup all-purpose flour and add 1 cup buckwheat flour.

7. Cornmeal Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/4 cups all-purpose flour and add 1/2 cup cornmeal.

8. Bran Pancakes: Prepare Buttermilk Pancakes as above, except use 1-1/2 cups all-purpose flour and add 1/4 cup oat bran, wheat bran, or toasted wheat germ

Ratatouille Pizza-Low-Calorie

Ratatouille Pizza

Ingredients

• 1 small eggplant (about 3/4 pound)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons olive oil or cooking oil
• 4 medium red tomatoes, peeled, seeded, and chopped (about 2-2/3 cups)
• 1 tablespoon snipped fresh oregano or thyme or 1 teaspoon dried oregano or thyme, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 16-ounce package Boboli (12-inch Italian bread shell)
• 2 medium red and/or yellow tomatoes, halved lengthwise and thinly sliced
• 1 small zucchini, thinly sliced (2 cups)
• 1 small yellow summer squash, thinly sliced (2 cups)
• 1/2 cup crumbled feta cheese
• 2 tablespoons sliced pitted ripe olives
• 1/2 cup shredded mozzarella cheese (2 ounces)

Directions

1. Chop enough of the eggplant to make 1 cup. Halve remaining eggplant lengthwise and cut into thin slices; set aside.

2. In a medium skillet cook onion and garlic in 1 tablespoon of the oil until tender but not brown. Add chopped eggplant, chopped tomatoes, oregano or thyme, sugar, salt, and pepper. Cook, uncovered, over medium-low heat about 15 minutes or until liquid has evaporated and mixture is of spreading consistency, stirring occasionally.

3. Place the bread shell on a lightly greased baking sheet. Spread the warm tomato mixture over bread shell. Arrange the tomato slices and eggplant slices on the tomato mixture. Arrange zucchini slices and summer squash slices on top. Brush sliced vegetables with the remaining oil. Sprinkle with feta cheese and olives. Sprinkle with mozzarella cheese.

4. Bake in a 400 degree F oven for 12 to 15 minutes or until cheese melts and vegetables are heated through.

Teriyaki Beef and Lettuce Wraps-Low-Calorie

Teriyaki Beef and Lettuce Wraps

Ingredients

• 1 large head iceberg lettuce
• 4 large carrots, shredded
• 2 green sweet peppers, cut into thin strips
• 6 tablespoons rice wine vinegar
• 1/2 teaspoon salt
• 2 pounds lean ground beef
• 6 tablespoons roasted-garlic teriyaki liquid meat marinade
• 2 fresh jalapeno chile peppers, seeded and finely chopped*
• 2 tablespoons water
• 2 tablespoons rice wine vinegar
• 2 tablespoons roasted-garlic teriyaki liquid meat marinade
• Green onions

Directions

1. Remove and discard core from lettuce. Carefully remove at least 16 whole lettuce leaves; set aside. In a medium bowl, combine carrot, sweet pepper, 6 tablespoons vinegar, and salt; toss to combine.

2. In a large bowl, combine ground beef and 6 tablespoons teriyaki marinade. Shape beef mixture into 1/2-inch meatballs.

3. Heat a 12-inch nonstick skillet over medium-high heat. Add one-fourth of the meatballs to hot skillet. Cook for 3 minutes, turning meatballs to brown on all sides. Transfer meatballs to a bowl. Repeat with remaining meatballs.

4. Return all meatballs to the skillet. Stir in chile pepper, water, 2 tablespoons vinegar, and 2 tablespoons teriyaki marinade. Bring to simmering. Cover and cook for 3 minutes.

5. To serve, fill lettuce leaves with vegetable mixture and meatballs; roll up. Garnish the platter with green onions. Makes 16 servings.

6. Make-Ahead Tip: Prepare the lettuce, vegetable mixture, and meatballs as directed. Cover and chill separately for up to 24 hours. Fill and roll up as directed (you don't need to reheat the meatballs).

7. *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Prosciutto with Asparagus and New Potatoes

Ingredients

• 1-1/2 pounds fresh asparagus spears
• 1 20-ounce package refrigerated new potato wedges
• 1/4 cup bottled Italian salad dressing
• 1 teaspoon finely shredded lemon peel
• 6 ounces thinly sliced prosciutto slices
• Parmesan cheese ribbons

Directions

1. Snap off and discard woody bases from the asparagus spears. If desired, scrape off scales. Cut into 2-inch pieces. Set aside.

2. In a large saucepan, cook the potatoes, covered, in a small amount of lightly salted boiling water for 11 minutes. Add asparagus. Cook, covered, about 4 minutes more or until asparagus is crisp-tender and potatoes are tender; drain. Transfer to a serving platter.

3. Meanwhile, in a small bowl combine salad dressing and lemon peel. Drizzle salad dressing mixture over potatoes and asparagus. Arrange prosciutto rolls beside vegetables. If desired, top with Parmesan cheese ribbons. Serve warm.