Claudia Green's Big Ma Ma Sweet Potato Pie

Makes: Two 9-inch pies, 8 generous servings each

Ingredients

■ 2 pounds sweet potatoes, cooked and mashed (about 2²⁄₃ cups)
■ 1¾ cups sugar
■ ½ cup brown sugar
■ ¼ cup melted butter, cooled
■ 1 teaspoon ground cinnamon
■ 1 teaspoon nutmeg
■ ¾ teaspoon mace, divided
■ 4 large eggs
■ ¾ cup evaporated milk
■ 2 teaspoons vanilla
■ Two unbaked deep-dish 9-inch pie shells

Directions

Preheat the oven to 350 degrees.

In a large bowl, combine all of the filling ingredients; mix well. Evenly divide the mixture between the pie shells.

Bake 55 to 60 minutes or until a wooden pick inserted in the centers comes out clean. Remove and cool.

Variations: Place 1 cup of apple pie filling on the bottom of the pie crust, then top with the sweet potato filling.

■ Make a meringue and place it on top of the pie the last 10 minutes of baking.

■ Add ½ cup crushed and well-drained pineapple to the filling.

■ Add ½ cup coconut to the filling.

■ Place a layer of marshmallows on the bottom of the crust, then top with the filling.

From Claudia Green of Detroit. Tested by Cassandra Spratling for the Free Press Test Kitchen

362 calories (34% from fat), 14 grams fat (5 grams sat. fat), 55 grams carbohydrate, 6 grams protein, 197 mg sodium, 91 mg cholesterol, 63 mg calcium, 2 grams fiber

Penne with Vodka Sauce

Serves: 6 / Preparation time: 15 minutes / Total time: 40 minutes

Using crushed tomatoes will yield more sauce.

Ingredients

■ 1 tablespoon olive oil
■ 1 tablespoon butter
■ 2 cloves garlic, peeled, minced
■ 2 shallots, minced
■ ¼ to ½ teaspoon crushed red pepper flakes, or to taste
■ ½ cup vodka
■ 1 can (28 ounces) diced or crushed tomatoes
■ Sea salt and freshly ground black pepper
■ 16 ounces penne pasta
■ 1 cup heavy whipping cream or half-and-half, warmed
■ ½ cup shredded Parmesan cheese, divided
■ 2 tablespoons fresh chopped flat-leaf parsley or fresh basil

Directions

In a large skillet, heat the oil and butter over medium heat. Add the garlic and sauté about 1 minute or until it takes on just a smidge of color. Add the shallots and crushed red pepper and sauté for 3 to 5 minutes. Add the vodka to the skillet and continue to cook a few minutes or until the vodka is reduced by about half. Add the tomatoes, and bring the sauce just to a boil, reduce the heat and simmer for 10 minutes. Season the sauce with salt and pepper.

Meanwhile, cook the 1pasta according to package directions. Drain the pasta and reserve about ½ cup pasta cooking water in case you need to thin out the sauce.

Stir the cream into the sauce and increase heat slightly. When sauce returns to a bubble, remove it from the heat and stir in ¼cup of the cheese and the drained pasta, stirring to coat the pasta. If the sauce seems too thick, add some of the cooking water.

Serve in individual bowls, sprinkle with more cheese and garnish with parsley.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

494 calories (30% from fat), 16 grams fat (8 grams sat. fat), 70 grams carbohydrates, 11 grams protein, 530 mg sodium, 40 mgcholesterol, 6 grams fiber.

Rigatoni Pasta Pie:

From Karen Barnes......

Rigatoni Pasta Pie:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

DIRECTIONS:
Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)

Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.

ROASTED CAULIFLOWER SOUP WITH BACON AND THYME

Start to finish: 1 1/2 hours (30 minutes active)

Servings: 8

2 heads cauliflower (about 4 1/2 pounds total)

1/4 cup olive oil

View gallery."

This Aug. 26, 2013 photo shows roasted cauliflower soup with bacon and thyme in Concord, N.H. (AP Ph …

Kosher salt

1 quart chicken broth (or more for a thinner soup), divided

1 pint half-and-half

2 teaspoons chopped fresh thyme, plus 8 sprigs to garnish

Pinch of white pepper

10 slices apple wood smoked bacon (or 3 slices country ham), minced and cooked

View gallery."

This Aug. 26, 2013 photo shows roasted cauliflower soup with bacon and thyme in Concord, N.H. (AP Ph …

Heat the oven to 400 F. Line a rimmed baking sheet with cooking parchment, or with foil lightly misted with cooking spray.

Use a paring knife to carefully cut out and discard the core of each head of cauliflower, then cut the heads into large florets. Place the florets in a large bowl and drizzle with the olive oil. Toss to coat evenly. Sprinkle with about 2 teaspoons of salt, tossing to coat.

Arrange the florets in a single layer on the prepared baking sheet. Roast for 30 minutes, then use tongs to flip the florets, then roast for another 30 minutes, or until the florets are deeply caramelized and golden.

Transfer the florets to a blender and add 2 cups of the broth. Puree, then add the half-and-half and puree for another 3 minutes, or until completely smooth. The puree should be very thick. With the blender running, add the remaining broth, the thyme and white pepper. Taste and adjust seasonings.

The soup can be transferred to a saucepan and gently heated, or refrigerated overnight before reheating and serving. The flavor is best when it is allowed to rest overnight.

When ready to serve, garnish each bowl with a bit of cooked bacon and a sprig of fresh thyme.

Nutrition information per serving: 340 calories; 240 calories from fat (71 percent of total calories); 26 g fat (9 g saturated; 0 g trans fats); 40 mg cholesterol; 16 g carbohydrate; 5 g fiber; 6 g sugar; 11 g protein; 1100 mg sodium.

Eggplant "Meatballs" in Tomato Sauce

It's best to have a thermometer on hand for the frying oil.

MAKE AHEAD: The sauce and the roasted eggplant can be refrigerated for up to a week. The formed meatballs can be refrigerated for up to 5 days.


4 to 5 servings

Ingredients:

• • 1 large (about 1 pound) shiny purple eggplant
• • 3 cloves garlic
• • 2 tablespoons extra-virgin olive oil
• • 28 ounces canned, no-salt-added diced tomatoes, with their juices
• • 1 teaspoon fine sea salt
• • 3 large fresh basil leaves, shredded or torn, plus 1 tablespoon minced fresh basil
• • 3 rounded cups fresh bread crumbs
• • 2 large eggs, lightly beaten
• • 2 ounces pecorino Romano cheese, freshly grated
• • 1 tablespoon minced fresh flat-leaf parsley
• • 1 cup flour, for coating, or more as needed
• • Vegetable oil, for frying
• • Water (optional)
• • Grated Parmigiano-Reggiano cheese, for serving (optional)

Directions:

Preheat the oven to 350 degrees. Prick the eggplant a few times all over with a fork. Place it on a small rimmed baking sheet and roast for about 1 hour, or until the skin is crinkled and collapsed and the interior is completely tender. Cool for a few minutes.

Meanwhile, make the tomato sauce: Crush one of the garlic cloves, then warm it in the olive oil in a saucepan large enough to eventually hold the eggplant meatballs over medium heat. Use a wooden spoon to press down on the garlic to release its flavor. Cook for about 2 minutes, or until the garlic begins to sizzle; do not let it brown. Carefully pour in the tomatoes and their juices (the oil will spatter) and stir to coat with the oil. Season with 1/2 teaspoon of the salt; increase the heat to medium-high. Once the mixture is bubbling, reduce the heat to medium-low, and cook, stirring occasionally, for 30 to 35 minutes, to form a sauce that has thickened, with oil that is pooling on the surface. Remove from the heat and stir in the 3 basil leaves. Cover to keep warm.

Slice open the eggplant, then scoop the flesh onto a cutting board, discarding the skin. Mash the eggplant flesh with a potato masher or chop it coarsely with a chef’s knife. Scoop into a large bowl, along with the bread crumbs, eggs, remaining 1/2 teaspoon of salt, the pecorino Romano, minced basil and parsley. Use a garlic press to add the remaining 2 garlic cloves, then use a wooden spoon or flexible spatula to gently yet thoroughly incorporate the ingredients.

Spread the flour in a shallow bowl. Line a platter with waxed or parchment paper.

Use your hands to form the eggplant mixture into about fifteen 2-inch balls (golfball size). Coat them all over with the flour, then and transfer the lined platter, gently pressing down on them gently to flatten them slightly.
Pour enough vegetable oil into a saute pan or cast-iron skillet to reach a depth of at least 1 inch. Heat to about 375 degrees, over medium-high heat and heat the oil to about 375 degrees. If you do not have a thermometer, drop a small pinch of an eggplant meatball into the oil; if it sizzles immediately, the oil is hot enough.
Carefully add half the eggplant meatballs to the hot oil; fry until golden brown on the bottom, 2 to 3 minutes. Use a spatula to turn them over and fry for 2 minutes until golden brown. Use a slotted spoon to transfer them into the sauce in the saucepan, allowing them to drain any excess oil. Turn them over to coat with the sauce. Repeat with the remaining eggplant meatballs, adding vegetable oil as needed and letting it heat to 375 degrees.

Return the saucepan with the eggplant meatballs to medium-low heat. Cook, turning them once or twice, about 10 minutes. If the sauce seems too thick -- the balls will absorb some of it -- add a tablespoon or two of water, or as needed, and gently stir it into the sauce.

Serve the eggplant meatballs hot, with the sauce spooned over them and a sprinkle of Parmigiano-Reggiano on top, if desired.

Domino's Thin-Crust Pizza Recipe

INGREDIENTS 

For the sauce: 

1/2 cup canned, crushed tomatoes 
1 cup tomato purée 
2 tablespoons Parmesan cheese 
2 teaspoons granulated sugar 
1/2 teaspoon vegetable oil 
1/4 teaspoon plus 1/8 teaspoon salt 
1/8 teaspoon ground black pepper 
1/8 tablespoon garlic powder 
1/8 teaspoon ground oregano 
1/8 teaspoon dried basil 
1/8 teaspoon dried marjoram 
Pinch of ground cayenne 

Classic Italian Recipes Under 350 Calories 

For the pizza dough: 

2 cups high-gluten bread flour 
3/4 cup warm water 
1 tablespoon vegetable oil 
1 1/2 teaspoons active dry yeast 
1 1/2 teaspoons sugar 
1 teaspoon salt 
1 1/2 cups shredded mozzarella cheese, plus more if needed 
1 tablespoon dried oregano 
1 tablespoon dried marjoram 

7 Spectacular Pizza Recipes 

DIRECTIONS 

For the sauce: 

Make the sauce by combining the crushed tomatoes with tomato purée in a blender. Blend on medium speed for 30 seconds. Combine tomato sauce with other sauce ingredients in a small saucepan over medium heat. When the mixture begins to bubble, reduce heat to low and simmer, covered, for 30 minutes, stirring occasionally. Remove from heat and cool, then chill in a covered container until you make your pizza. 

For the pizza dough: 

Mix the dough together and let it retard in the refrigerator overnight. 

Preheat the oven to 500 degrees an hour before you begin assembling the pizza. 

Bring the dough to room temperature and roll it out into a very thin, round crust. Dock the dough but using a dough docker or poking it with holes using a fork. Bake the crust for 4 minutes before topping with the rest of the ingredients. 

Mix together the cheese and dried herbs. Place on top of sauce and bake the pizza for 10-15 minutes, until the cheese is bubbling and the crust is golden brown. 

Cinnabon Shortcut No-Rise Cinnamon Rolls

• 1 tube Pillsbury Simply french bread
• 1 1/2 stick butter, softened
• 1 tablespoon cinnamon
• 3/4 cup sugar
• 4 ounces cream cheese 
• 3 cups powdered sugar 

Preheat oven to 400 degrees. Open Pillsbury bread and unroll it gently until it's flat. In a small bowl, mix together 1 stick of butter, cinnamon, and sugar until a thick paste forms. Spread this cinnamon paste across the bread dough, leaving 1/2″ at the top without the cinnamon-butter mixture. Starting from the cinnamon-slathered bottom end of your bread, roll firmly and pinch the top dough tightly to keep it from opening. Slice into 1 1/2″ pieces. Place in a 9″ round cake pan. Bake for 13-18 minutes, or just until the exterior of the bread dough turns light golden brown. Remove and frost immediately. 

To prepare frosting, while the cinnamon rolls are baking, place 3/4 stick butter, 5 ounces of cream cheese, and powdered sugar into a stand mixer. Beat until smooth. Slather over hot cinnamon rolls the moment they emerge from the oven. Serve with giant forks, glasses of cold milk, and enjoy!