Blueberry Cupcakes

Ingredients

Cupcakes

1 large Yukon Gold potato, peeled and cut into small chunks
3/4 cup(s) whole-wheat pastry flour (see Note)
3/4 cup(s) cake flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
3/4 cup(s) granulated sugar
1/4 cup(s) canola oil
1 large egg
1/2 teaspoon(s) coconut extract or vanilla extract
1/2 cup(s) nonfat buttermilk (see Tip)
1 cup(s) blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

Frosting

3/4 cup(s) granulated sugar
3 tablespoon(s) water
4 teaspoon(s) dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)
1/4 teaspoon(s) cream of tartar
1 pinch(s) salt
2 tablespoon(s) blueberry preserves or jam
1/4 teaspoon(s) coconut extract or vanilla extract


Directions

1.To prepare cupcakes: Preheat oven to 350 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.

2.Place potato in a saucepan, add water to cover, and bring to a boil. Cook until tender, 8 to 10 minutes. Drain and mash until very smooth. Measure out 3/4 cup and let cool slightly. (You may have some potato left over.)

3.Whisk whole-wheat flour, cake flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl.

4.Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Beat in egg, 1/2 teaspoon extract, and the 3/4 cup mashed potatoes until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Fold in 1 cup blueberries. Divide the batter among the prepared cups (they will be full).

5.Bake the cupcakes until a toothpick inserted into the center comes out clean, 22 to 24 minutes. Transfer to a wire rack and let cool completely.

6.To prepare frosting: Once the cupcakes are cool, bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip). Combine 3/4 cup granulated sugar and 3 tablespoons water in the top of the double boiler. Place over the simmering water and heat, stirring, until the sugar is melted, 2 to 3 minutes. Start beating the mixture with an electric mixer on high speed; add reconstituted egg whites, cream of tartar, and a pinch of salt. Continue beating until the mixture looks like a glossy, thick frosting, 5 to 7 minutes. Off the heat, beat for 1 minute more to cool. Add 2 tablespoons (or more, depending on desired color) blueberry preserves (or jam) and 1/4 teaspoon extract and beat on low just to combine. Spread or pipe the frosting on the cooled cupcakes and decorate with fresh blueberries on top, if desired.

http://www.delish.com/recipefinder/blueberry-cupcakes-recipe-ew0510

Enchilada Meatloaf

Ingredients

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

Directions

Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.

Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings

Fettuccine with Cherry Tomatoes

Ingredients

1 9-ounce package refrigerated fettuccine, cut into thirds
1/2 cup shredded Parmesan cheese
2 tablespoons olive oil
1 6- to 9-ounce package refrigerated or frozen Italian-flavor or grilled-cooked chicken breast strips, thawed if frozen
1 pint cherry tomatoes, halved
1/2 cup pitted ripe olives, halved
Salt and freshly ground black pepper

Directions

In a Dutch oven, cook pasta according to package directions. Drain and return to pan.
Add cheese, oil, and chicken. Return to low heat; toss to coat and heat through. Remove from heat. Add tomatoes and olives. Season with salt and pepper to taste and toss again. Serve immediately. Makes 4 servings.

Adobo Chicken Wrap

Ingredients:
1 tablespoon(s) mayonnaise
1 teaspoon(s) finely chopped chipotle peppers in adobo sauce
1 (8-inch) whole-wheat tortilla
1 slice(s) reduced-fat sharp Cheddar cheese slice, cut in half
1 lettuce leaf
2 tablespoon(s) pico de gallo
6 slice(s) Oscar Mayer® Deli Fresh Shaved Rotisserie Seasoned Chicken


Directions

1.Mix dressing with peppers; spread onto tortilla.

2.Top with remaining ingredients; roll up.

http://www.delish.com/recipefinder/adobo-chicken-wrap-recipe

Caesar Pleaser

Ingredients:
1/2 cup(s) torn romaine lettuce
1 slice(s) (thin) red onion, separated into rings
1 tablespoon(s) shredded Parmesan cheese
1 tablespoon(s) light classic Caesar dressing
1 ciabatta roll, partially split
2 ounce(s) (1/3 of 6-ounce package) Oscar Mayer® Deli Fresh Oven Roasted Chicken Breast Cuts
2 slice(s) tomato
Roasted red pepper strips, optional, for filling


Directions

1.Toss lettuce with onions, cheese, and dressing.

2.Fill roll with lettuce mixture, chicken, and tomatoes.

3.Optional: Add roasted red pepper strips to the sandwich filling

http://www.delish.com/recipefinder/caesar-pleaser-recipe

Spiced Apple Pancake

Ingredients:
2 tablespoon(s) butter or margarine
2 tablespoon(s) water
1/2 cup(s) sugar
2 tablespoon(s) sugar
1 1/2 pound(s) (3 to 4 medium) Granny Smith apples, peeled, cored, and cut into 8 wedges
3 large eggs
3/4 cup(s) milk
3/4 cup(s) all-purpose flour
1 teaspoon(s) pumpkin pie spice or 1⁄2 tsp. ground cinnamon
1/4 teaspoon(s) salt


Directions

1.Preheat oven to 450 degrees F. In 12-inch cast-iron skillet, heat butter, water, and 1/2 cup sugar over medium-high heat to boiling. Add apple wedges; cook 12 to 15 minutes or until apples are golden and sugar mixture begins to caramelize, stirring occasionally.

2.Meanwhile, in blender or food processor with knife blade attached, place eggs, milk, flour, pumpkin pie spice, salt, and remaining 2 tablespoons sugar, adding liquid ingredients to blender first. Blend until batter is smooth.

3.When apple mixture in skillet is deep golden, pour batter over apples. Place skillet in oven; bake 15 to 17 minutes or until puffed and lightly browned. Serve immediately.

http://www.delish.com/recipefinder/spiced-apple-pancake-ghk1007

Syrupy Banana-Nut Overnight French Toast

Ingredients:
6 tablespoon(s) butter or margarine
1 1/2 cup(s) packed brown sugar
5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
6 large eggs
2 cup(s) milk
2 teaspoon(s) vanilla extract
1 teaspoon(s) ground cinnamon
1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans


Directions

1.In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.

2.In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.

3.Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

http://www.delish.com/recipefinder/syrupy-banana-nut-overnight-french-toast-1006