Roasted Carrot and Herb Spread

2 lb carrots, peeled and chopped
1 large yam, peeled, cubed in 1" pieces
1 medium onion, cut into wedges, separated
1/4 c olive oil
1 tsp dried thyme (2 Tbsp chopped fresh)
2 cloves garlic, finely chopped
3/4 tsp salt
1/4 tsp freshly ground pepper

Spray a 15"x10"x1" pan with cooking spray. Place carrots, yam and onion in pan; drizzle with oil; sprinkle with thyme, garlic, salt and pepper, Stir to coat. Roast uncovered at 350 degrees for 35-45 minutes, stirring occasionally, until vegetables are tender. Process vegetables in a food processor until blended. Spoon into serving bowl; serve warm with French bread slices.

NOTES
I don't remember where I first got this; it can be found in a few different places online.
I love this, although it was not terribly popular with my kids the last time I made it.
I'd probably up the garlic, but then, I can never get enough garlic.

Cranberry-Hazelnut Coffeecake

Streusel:

1/4 c sifted cake flour
1/4 c packed brown sugar
1/4 c chopped hazelnuts
1/2 tsp ground cinnamon
1 Tbsp butter, melted

Cake:

1 2/3 c sifted cake flour
1 c granulated sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1 (8 oz) carton sour cream, divided
1 egg
1 egg white
5 Tbsp butter, softened
2 c fresh cranberries, chopped

Streusel: Combine streusel ingredients; toss well; set aside.

Cake: Combine first 5 ingredients; whisk well. Combine vanilla, 1/4 c sour cream, egg and egg white in a small bowl; whisk well. Place remaining sour cream with butter in a large bowl and beat with a mixer on medium speed until well-blended. Add flour mixture to butter mixture alternately with egg mixture; being and end with flour.

Spread half of batter into a greased 9" springform pan. Sprinkle cranberries over batter. Spread remaining batter over berries. Sprinkle streusel on top.

Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

NOTES
From Cooking Light.
Untried.

Artichoke-Rosemary Bruschetta

1 (1 lb) loaf French bread, halved horizontally
1 c (4 oz) shredded mozzarella cheese
1/2 c grated Parmesan cheese
1 tsp dried crushed rosemary (1 Tbsp fresh)
2/3 c mayonnaise
1 (6-7 oz) jar marinated artichoke hearts, drained, chopped

On ungreased cookie sheet, place bread, but sides up. Bake 10 minutes at 75 degrees.

In medium bowl, mix 1/2 c mozzarella with remaining ingredients. Spread mixture on bread; sprinkle with remaining mozzarella. Bake 15-20 minutes or until cheese is melted.

NOTES
I think this is from Cooking Light.
Untried, but I would probably try subbing yogurt or sour cream for some of the mayo.

Pumpkin-Orange Spice Loaf

1 1/2 c all-purpose flour
1/2 c whole-wheat flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground cloves
1 c sugar
1 c pumpkin puree
1/2 c milk
1/4 butter, softened
1 Tbsp grated orange rind
1/4 c orange juice
1 egg

Combine first 8 ingredients in a large bowl; make a well in the center. Combine remaining ingredients; whisk well. Add to flour mixture; stir until just moistened. Pour batter into a greased 8"x4" loaf pan. Bake at 350 degrees for 1 hour 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan and cool completely on wire rack.

NOTES
From Cooking Light.
Untried.

Raspberry Strippers

1/3 c granulated sugar
5 Tbsp butter, softened
1 1/2 tsp vanilla extract
1 egg white
1 c all-purpose flour
2 Tbsp cornstarch
1/4 tsp baking powder
1/4 tsp salt
1/3 c raspberry or apricot preserves
1/2 c powdered sugar
2 tsp fresh lemon juice
1/4 tsp almond or vanilla extract

Beat butter and sugar with mixer on medium speed until well-blended. Add vanilla and egg white; beat well. Combine flour, cornstarch, baking powder and salt; add to sugar mixture, stirring until well-blended (dough will be stiff).

Turn dough out onto a lightly floured surface. Divide dough in half. Roll each portion into a 12" log. Place logs 3" apart on greased baking sheet. Form a 1/2"-deep indentation down the length of each log using index finger or the end of a wooden spoon. Spoon preserves into indentations. Bake at 375 degrees for 20 minutes or until lightly browned. Remove to a cutting board.

Combine powdered sugar, lemon juice and extract; whisk well. Drizzle icing over warm logs. Immediately cut each log diagonally into 12 slices. Do not separate slice. Cool 10 minutes; separate slices. Cool completely on a wire rack.

NOTES
From Cooking Light.
Untried.

Chickpea Corn Patties

2 tsp olive oil, divided
1 1/2 c corn kernels
1 c chopped onion
1/4 tsp dried thyme (1 tsp minced fresh)
1 (19 oz) can chickpeas, rinsed and drained
1/2 c fresh breadcrumbs
3 Tbsp cornmeal, divided
1/2 tsp salt
1/4 tsp red pepper

Heat 1 tsp oil in a large nonstick skillet over medium high heat. Add corn, onion and thyme; saute 2 minutes. Place corn mixture into a food processor with chickpeas, bread crumbs, 2 Tbsp cornmeal, salt and red pepper. Pulse until combined and chunky. Divide mixture into equal potions and shape each into a 1/2" thick patty. Dredge patties in 1 Tbsp cornmeal. Heat 1 tsp oil in a large greased nonstick skillet over medium heat. Cook patties 5 minutes on each side, flipping carefully, or until golden. Serve on a bun, or with salsa or marinara sauce.

NOTES
From Cooking Light.
These are so much better than they sound and look.
We always eat them topped with salsa, and they are delicious. A favorite of the whole family.

Fresh Cranberry Muffins

2 c all-purpose flour
2/3 c sugar
2 tsp baking powder
1/4 tsp salt
1 c chopped fresh cranberries
2/3 c milk
1/4 c butter, melted
1 tsp grated orange rind
1/2 tsp vanilla extract
1 egg, lightly beaten

Combine flour, sugar, baking powder and salt in a large bowl; whisk well. Stir in cranberries; make a well in the center of mixture. Combine milk, butter, orange rind, vanilla and egg; add to flour mixture and stir until just moist. Spoon batter into 12 greased muffin cups. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in the center. Remove muffins from pan immediately and cool on a wire rack.

VARIATIONS
Replace cranberries and orange rind with blueberries and lemon rind; chopped appe, pear or pineapple and cinnamon; or mashed banana and allspice.

NOTES
From Cooking Light.
Untried.