Food & Drink

COOKIE RECIPES, CINNAMON RECIPES

COOKIE RECIPES

CHOCOLATE STRAWBERRY CHEESECAKE COOKIES

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 1/2 teaspoons vanilla

cup chocolate chips

cup dried strawberries

FOR THE TOPPING:

1/2 cup powdered sugar

8-ounce package cream cheese, softened to room temperature

1 teaspoon vanilla extract

12-ounce container of whipped topping, such as Cool Whip

10-ounce jar strawberry jam

Makes 30 cookies.

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce mixer speed to low, then add egg and vanilla, mixing well. With mixer running, gradually add sifted dry ingredients, mixing until incorporated. Mix in chocolate chips and strawberries.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cookies cool, make the cheesecake filling. In a large bowl, combine the powdered sugar, cream cheese and vanilla extract. Use an electric mixer to beat them together until very smooth, about 3 to 4 minutes.

Use a rubber spatula to fold in the whipped topping. Transfer the filling to a piping bag fitted with a large tip or a large zip-close bag. Refrigerate until slightly firm, about 30 minutes.

If the cheesecake filling is in a zip-close bag, snip a small hole in one corner. Pipe the cheesecake filling in a circle over each cookie to mostly cover it. Fill the center of the circle with a dollop of strawberry jam.

TRIPLE CHOCOLATE CHERRY DROP COOKIES

1 1/4 cups plus 2 tablespoons all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 teaspoon vanilla

1 cup finely chopped chocolate chunks or miniature chocolate chipscup dried cherries, plus another 36 reserved

11-ounce bag white chocolate bits

Makes 30 cookies.

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the speed to low and add the egg and vanilla, mixing to fully incorporate. Gradually add the dry ingredients, then mix in the chocolate chips and cup of cherries.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and set, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Set out sheets of parchment or waxed paper.

Once cookies are cool, in a microwave-safe bowl, heat white chocolate on high in 15-second bursts, stirring between each, until melted and smooth.

One at a time, dunk half of each cookie into the melted white chocolate, then set on the parchment paper. Place 1 of the reserved cherries on top of the white chocolate on each cookie. Refrigerate to set.

GLAZED CRANBERRY ALMOND DROP COOKIES

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 1/2 teaspoons vanilla

cup dried cranberries

cup Marcona almonds

FOR THE GLAZE:

cup powdered sugar

Zest of 1 orange

2 tablespoons orange juice

Makes 30 cookies.

Heat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, cardamom and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce mixer speed to low, then add egg and vanilla, mixing well. With mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Mix in the cranberries and almonds.

Arrange 1 tablespoon balls of dough on the prepared baking sheets, leaving 1 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 8 to 10 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the glaze, in a small bowl whisk together the powdered sugar, orange zest and juice. Use a pastry brush to gently coat the tops of the cookies with the glaze, then let dry for 15 minutes.

Cookies can be stored in a single layer in an airtight container at room temperature up to 1 week.

GINGER DROP COOKIES

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened to room temperature

1/2 cup granulated sugar

2/3 cup packed light brown sugar

1 large egg

1 1/2 teaspoons vanilla

FOR THE COATING:

5 ounces crystallized ginger (sometimes call candied ginger)

1/2 cup powdered sugar

2 tablespoons granulated sugar

Makes 30 cookies.

Heat the oven to 375 degrees. Line 2 baking sheet with parchment paper.

In a bowl, sift together the flour, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.

In a large bowl, combine the butter and both sugars. Use an electric mixer to beat until light and fluffy, scraping the sides of the bowl as needed, about 5 minutes.

Reduce the mixer speed to low, then add the egg and vanilla, mixing well. With the mixer running, gradually add the sifted dry ingredients, mixing until fully incorporated. Set aside.

To make the coating, in a food processor combine the ginger, powdered sugar and granulated sugar

Pulse until finely chopped and about the consistency of coarse sand. Transfer the ginger mixture to a wide, shallow bowl.

A tablespoon at a time, roll the dough into balls, then roll each ball in the ginger mixture. Arrange the balls on the prepared baking sheets, leaving 2 1/2 inches of space between each cookie.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until spread and light golden brown, about 10 to 12 minutes. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

LEMON PINENUT STARS

FOR THE COOKIES:

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 large egg

1 egg yolk

1 teaspoon lemon extract

1 tablespoon milk

cup finely chopped pinenuts

FOR THE GLAZE:

1 1/2 cups powdered sugar

2 tablespoons butter, softened to room temperature

1/4 cup heavy cream

Zest and juice of 1 lemon

Yellow decorating sugar

SPECIAL EQUIPMENT:

3-inch star cookie cutter

Makes about 30 cookies.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes.

Add egg, egg yolk, lemon extract and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated. Add the pinenuts and mix until incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it’s fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough.

Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until light golden brown on the sides, about 12 to 15 minutes.

While the cookies bake, make the glaze. In a medium bowl, combine the sugar, butter, cream and lemon zest and juice. Use an electric mixer to beat until just blended.

When the cookies come out of the oven, use a spatula to transfer them to a cooling rack. Let the cookies cool for 5 minutes, then spread each with the glaze. Immediately sprinkle with decorating sugar. Set aside to cool.

Press plastic wrap onto the surface of the remaining glaze and set aside until needed.Repeat this process with second piece of dough.

CHOCOLATE ORNAMENT COOKIES

2 cups all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 1/2 ounces unsweetened chocolate, melted and cooled

1 large egg

1 egg yolk

1 tablespoon milk

2 1/2 teaspoons vanilla extract

2 1/4 cups powdered sugar

7 1/2 teaspoons meringue powder

1/4 cup water

Decorating candy sprinkles or decorating sugar

SPECIAL EQUIPMENT:

3-inch ornament-shaped cookie cutter

Piping bag with narrow tip

Makes about 30 cookies.

In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes. Reduce mixer to medium and add chocolate.

Add the egg, egg yolk, milk and vanilla, then mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it’s fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the cutter to cut cookies from the dough, gathering and rerolling scraps as needed to use up all the dough.

Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Bake the cookies, rotating the sheets front to back and top to bottom halfway through, until set at the center, about 10 minutes. Use a spatula to transfer the cookies to a cooling rack to cool completely.Repeat process with the second piece of dough.

Once all of the cookies have been baked and cooled, make the icing. In a medium bowl, combine the powdered sugar, meringue powder and water. Use an electric mixer with the whisk attachment to whip for 10 minutes.

Transfer the icing to the piping bag. Pipe decorative designs on each cookie. As you finish each cookie, sprinkle it with candy sprinkles or decorating sugar. Let the cookies set for at least 5 minutes, then gently tip to remove excess sprinkles.

STAINED GLASS GINGERBREAD COOKIES

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground ginger

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 large egg

1 egg yolk

2 1/2 teaspoons vanilla extract

1 tablespoon milk

7 to 10 hard candies (all one color)

Special equipment:

3-inch man or woman cookie cutter

1/2- to 1-inch star or heart cookie cutter

Makes about 30 cookies.

In a medium bowl, sift together the flour, baking powder, salt, ginger, cinnamon, nutmeg and cloves.

Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes.

Add the egg, egg yolk, vanilla and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated.

Divide the dough in half. Place each half between 2 sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the dough discs (it’s fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. User the larger cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough.Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Use the smaller cookie cutter to cut out the center of each cookie. The centers can be rerolled to make additional cookies.

Refrigerate the cookies on the baking sheet for 15 minutes, or until the dough is firm.

While the cookies chill, place the candies in a zip-close plastic bag. Close the bag and use a rolling pin or meat mallet to smash the candies.

Bake the cookies for 6 minutes, then remove them from the oven. Fill the cutout in each cookie with crushed candy, then return the cookies to the oven. Bake for another 5 to 6 minutes, or until the candy has melted and the edges of the cookies are light golden brown.

Place the baking sheets on a rack and let the cookies cool completely. Repeat this process with remaining dough. Cookies can be stored in an airtight container at room temperature up to 1 week.

DECKED OUT CHRISTMAS TREE CUTOUT COOKIES

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup sugar

1 large egg

1 egg yolk

2 1/2 teaspoons vanilla extract

1 tablespoon milk

Candy decorations

SPECIAL EQUIPMENT:

3-inch Christmas tree cookie cutter

Drinking straw

Makes about 30 cookies.

In a medium bowl, sift together the flour, baking powder and salt. Set aside.

In a large bowl, combine the butter and sugar. Use an electric mixer to beat on medium-high speed, scraping the bowl as needed, until pale and fluffy, about 5 minutes.

Add the egg, egg yolk, vanilla and milk and mix on medium speed until fully incorporated. Reduce mixer speed to low and add the dry ingredients 1/4 cup at a time, mixing until fully incorporated.

Divide the dough in half. Place each half between two sheets of waxed or parchment paper. Roll out each dough to about 1/4-inch thickness. Refrigerate the discs (it’s fine to stack them) until cold and slightly firm, about 30 minutes.

Meanwhile, heat the oven to 375 degrees. Line 2 baking sheets with parchment paper or coat them with cooking spray.

Remove 1 dough from the refrigerator and lift off the top sheet of parchment paper. Use the tree cookie cutter to cut out cookies, gathering and rerolling scraps as needed to use up all the dough.Carefully transfer the cookies to the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. If the cookies are too soft to move, place them (still on the bottom sheet of parchment) in the freezer for 5 minutes.

Use the straw to remove and discard 4 or 5 rounds of dough from each tree. Decorate each tree with candy decorations, pressing them gently into the surface of the cookies.

Bake cookies, rotating sheets front to back and top to bottom halfway through, until light golden brown on sides, about 10 minutes. Use a spatula to transfer cookies to a cooling rack to cool.Repeat this process with the second piece of dough.

SALTY CARAMEL PISTACHIO BARS

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled1/2 cup milk

2 teaspoons vanilla extract

14-ounce bag soft caramel candies

1/3 cup heavy cream

1 1/2 cups lightly salted pistachio meats

Coarse salt

Makes about 15 cookies.

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set.

Meanwhile, in a saucepan over medium heat, combine caramels and heavy cream. Stir until melted, smooth and just starting to bubble at edges. Remove pan from heat and stir in the pistachios.Pour caramel mixture over cookie slab, spreading it evenly. Sprinkle the top with salt, then let cool until the caramel begins to set, about 10 minutes.

Using the foil, lift slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares.

COCOA LEMON CURD BARS

2 1/2 cups all-purpose flour

1/2 cup cocoa powder

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon lemon extract

Two 11-ounce jars lemon curd

2 ounces bittersweet chocolate, finely chopped

1/4 cup heavy cream

1 teaspoon Grand Marnier or other orange liqueur

Makes about 15 cookies.

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides. This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and lemon extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake for 20 minutes.

Remove the pan from the oven and lower the heat to 325 degrees. Spread the lemon curd in an even layer over the cookie slab. Return the pan to the oven for another 10 minutes.

Place the pan on a wire rack to cool completely.

Meanwhile, prepare the chocolate drizzle. Place the chocolate in a small bowl, then set aside. Place the cream in a microwave-safe cup and heat on high until nearly boiling.

Pour cream over chocolate and whisk until chocolate is melted and mixture is smooth. Whisk in the Grand Marnier, then transfer the mixture to a zip-close bag or piping bag fitting with a fine tip.

Once the lemon curd has cooled, use the foil to lift the slab of cookie from the baking dish. Use a long knife, wiping it clean between cuts, to slice the cookie into rectangular bars.

If using a zip-close bag, snip a very small hole in one corner. Pipe decorative squiggles of chocolate over the lemon curd. Store the cookies in the refrigerator.

GOLDEN FRUIT BARS

3 cups all-purpose flour

1 cup sugar

Zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

1 teaspoon orange extract

2 tablespoons cornstarch

2 tablespoons sugar

1 cup orange juice

2/3 cup diced dried apricots

2/3 cup diced dates

2/3 cup golden raisins

1/4 cup diced candied gingerMakes about 15 cookies

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides.

This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, orange zest, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and orange extract over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake for 15 minutes.

While the cookies bake, in a medium saucepan whisk together the cornstarch, sugar and orange juice. Add the apricots, dates, raisins and candied ginger. Mix well, then bring to a simmer over medium heat.Cook the fruit mixture, stirring constantly, until quite thick, about 5 minutes.

Remove the cookies from the oven and spread the fruit mixture over the top. Bake for another 15 minutes, or until the topping is set. Place the pan on a wire rack to cool.

Using the foil, lift the slab of cookie from the baking dish. Wet a knife with warm water, then cut the slab, wiping the knife clean between cuts, into 15 squares. Cookies can be stored in an airtight container at room temperature up to 4 days.

VANILLA-CHOCOLATE NUT BARS

3 cups all-purpose flour

1 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, cut into small cubes, chilled

1/2 cup milk

2 teaspoons vanilla extract

FOR THE DECORATION:

12-ounce bag semisweet chocolate chips

1 tablespoon unsalted butter

1 cup sliced almonds

Makes about 48 cookies

Line a 13-by-9-inch baking dish with foil, leaving several inches of foil overhanging on the 9-inch sides.

This overhang is used to lift the cookies from the baking dish once they have cooled. Lightly coat the foil with baking spray.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the chilled butter and use your hands, 2 knives, or a pastry cutter to rub it into the flour until the mixture resembles cornmeal.

Drizzle the milk and vanilla over the dry ingredients, then toss lightly to mix. The dough will be dry and very crumbly.

Firmly press the crumbly dough into the prepared baking dish in an even layer. Refrigerate the dough in the dish for 20 minutes. Meanwhile, heat the oven to 375 degrees.

Place the baking dish in the oven and bake until firm and the edges are golden brown, 25 to 28 minutes. Let the cookie slab cool in the pan until set. Using the foil, lift the slab of cookie from the baking dish and set on a wire rack to cool completely.

Cut the slab into 24 squares, then cut each square into 2 triangles and set on waxed or parchment paper.

In a microwave-safe bowl, combine the chocolate and butter. Heat on high in 20-second bursts, stirring between each, until fully melted and smooth. Place the almonds in a second bowl.

One at a time, dunk each side of each triangle in the melted chocolate to create a frame of chocolate around the cookie, then dunk each side in the almonds, pressing gently so they stick to the chocolate.

Return the cookies to the waxed paper to allow the chocolate to cool and harden. Cookies can be stored in an airtight container at room temperature up to 4 days.

CINNAMON RECIPES

SPICE-RUBBED LAMB CHOPS

1 teaspoon shredded orange peel

1 teaspoon ground cinnamon

1/4 teaspoon ground cumin

1/8 teaspoon salt

8 lamb rib chops, cut 1 inch thick (1 3/4 lb. total), frenched, if desired2 teaspoon olive oil

1 medium carrot, halved lengthwise and sliced1/2 cup chopped onion

1/2 cup water

1 14.5-oz. can diced tomatoes

3/4 cup canned chickpeas (garbanzo beans), rinsed and drained

1/2 cup whole-wheat couscous

1/4 cup snipped fresh Italian (flat-leaf) parsley

Orange wedges

Makes 4 servings.

In bowl combine orange peel, cinnamon, cumin and salt. Trim fat from lamb chops. Rub orange peel mixture over both sides of chops. In skillet heat oil over medium-high heat. Add lamb chops. Reduce heat to medium.

Cook 9 to 11 minutes for medium (160 F), turning halfway through. Remove from skillet. Add carrot and onion to skillet; cook and stir 3 minutes. Add water, tomatoes and chickpeas. Bring to boiling. Stir in couscous. Top with chops. Remove from heat. Let stand 5 minutes.

Transfer lamb chops to platter. Fluff couscous with fork. Serve with lamb chops. Sprinkle couscous with parsley. Serve with orange wedges.

Each serving 434 calories, 11 g fat (4 g sat. fat), 105 mg cholesterol, 531 mg sodium, 42 g carbohydrates, 8 g fiber, 41 g protein. Daily Values: 66 percent vitamin A, 29 percent vitamin C, 8 percent calcium. PORK SKEWERS AND PEANUT SAUCE

1 pound boneless pork (such as loin or tenderloin), cut in1 1/2-inch pieces

1 small red sweet pepper, seeded and cut in 1 1/2-inch piece

1 cup 1 1/2-inch pieces fresh pineapple

5 tablespoons water

2 tablespoons creamy peanut butter

2 tablespoons finely chopped fresh pineapple

1 to 2 teaspoons finely chopped serrano pepper

1 small clove garlic, minced

1/2 teaspoon ground cinnamon

1/2 teaspoon reduced-sodium soy sauce

Makes 6 appetizer servings.

Preheat broiler. Alternately thread pork, sweet pepper, and pineapple on 6- to 8-inch skewers. Broil 4 to 5 inches from heat for 10 to 12 minutes or until pork is just slightly pink in center, turning once halfway through.

Meanwhile, for sauce in small saucepan combine remaining ingredients. Heat over very low heat until melted and nearly smooth, whisking constantly. Serve with pork skewers.

Each serving 134 calories, 4 g total fat (1 g sat. fat), 49 mg cholesterol, 82 mg sodium, 6 g carbohydrates, 1 g fiber, 18 g protein. Daily Values: 9 percent vitamin A, 52 percent vitamin C, 1 percent calcium, 6 percent iron. APPLE- CINNAMON OATMEAL

4 cups water

1 1/2 cups apple juice

1 cup steel-cut oats

1/2 cup regular barley (not quick-cooking)

1 teaspoon ground cinnamon

1/2 teaspoon grated fresh ginger or1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup packed brown sugar

1/3 cup coarsely chopped pecans, toasted

2 medium apples, coarsely chopped

Makes 8 servings.

Line a slow cooker with disposable slow-cooker liner. In slow cooker, combine water, apple juice, oats, barley, cinnamon, ginger and salt.

Cover and cook on low-heat setting for 6 to 7 hours. Before serving, stir in brown sugar. Top with pecans and apples. Serve with honey and milk.

Each serving 218 calories, 5 g fat (no g sat. fat), no mg cholesterol, 81 mg sodium, 40 g carbohydrates, 5 g fiber, 5 g protein. Daily Values: 3 percent vitamin C, 2 percent calcium, 4 percent iron.

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