Pizza Loaf

6 servings, 6 points plus each
Preheat oven to 350

1 can Refrigerated Classic Pizza Dough
2/3 cup Part Skim Shredded Mozzarella Cheese
34 slices Hormel Turkey Pepperoni
1 Egg White
1 tsp Dry Mustard
1 tsp Garlic Salt
1 tsp Pepper
4 tsp Italian Seasonings
1 1/2 cup Pizza Sauce

On sprayed baking sheet, spread dough into a large rectangle. Sprinkle with seasonings, cheese, and turkey pepperoni. Roll loaf length wise; pinch ends. Place seam side down and brush with egg white. Bake 30 minutes at 350. Use 1/4 cup pizza sauce per serving for dipping.

*Taken from e-mealz
**We all enjoyed this quick and easy substitute for when you're in the mood for pizza.

Honey Mustard Chicken

6 servings, 5 points plus each

2 lbs Boneless/Skinless Chicken Breasts
1 Tbsp Olive Oil
1/3 cup Dijon Mustard
3 Tbsp Honey
1/2 tsp Curry Powder
1/2 tsp Dried Tarragon

Cut chicken into tenders and place in large skillet. Combine remaining ingredients and pour over chicken. Cook over medium - medium/high heat until chicken is cooked through.

*This was an easy, quick chicken dish that was supposed to be baked in the oven. The first time I made it, I just assumed I was supposed to cook in on the stove-top. The second time I followed the directions and used the oven. We felt that when cooked on the stove-top the chicken had a fuller flavor.

Peppermint Fudge Cupcake Jars

Makes approximately 8 jars, or 12 cupcakes

Cupcakes

2/3 cup all-purpose flour

2 1/2 Tbsp unsweetened cocoa powder

3/4 tsp baking powder

1/4 tsp salt

3 oz chocolate, chopped (or about 1/2 cup chips)...bittersweet, dark, or semi-sweet

1/2 cup + 3 Tbsp butter, but into pieces

3/4 cup plus 2 Tbsp sugar

3 large eggs, at room temperature

1 tsp vanilla extract

8 8oz Wide-Mouth Mason Jars (The Short Squatty Kind)

Preheat oven to 350 degrees. Place chocolate and butter in a large, heatproof bowl and microwave in 30 second intervals, stirring after each, until melted and smooth. Set mixture aside and let cool 10-15 minutes. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating with your spoon until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not over mix.

Place the mason jars on a cookie sheet. Divide the mixture evenly among the 8 jars (or 12 cupcake liners). The jars should be about half full, or a little less. Bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 22-25 minutes. Remove from the oven and carefully (with a pot-holder!) transfer jars to a cooling rack. Let jars cool until at least close to room temperature before topping with Ganache.

Peppermint Ganache

4 oz semi-sweet chocolate (chocolate chips are fine)

1/2 cup heavy cream

1/4 tsp peppermint extract

Place chocolate chips in a bowl. Heat cream in microwave until bubbles form around the edge. Pour in bowl over chocolate chips and immediately cover bowl with plastic wrap. Let sit for 5 minutes, add peppermint extract and then whisk until smooth. Let cool uncovered until thickened slightly, almost like a thin pudding.

To assemble, pour 1 1/2-2 Tbsp ganache over the top of each cupcake jar. If desired, use a paring knife to first hollow out a well in the middle of the cake. Tilt jars to distribute ganache evenly over the top of the cake and then let cool for the ganache to set. If storing overnight, place lids and rings on jars and leave at room temperature.

Cupcake Frosting and Filling

3 Tbsp flour

1/2 cup milk

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 tsp vanilla

1/2 tsp peppermint extract

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. (It is critical to cook this long enough...it should look like pudding - or where you can see the bottom of the pan when you stir it). Use a whisk to push the mixture through a mesh strainer and then let it cool completely to room temp. or chill it in the fridge.

In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer. Then, while beating, add in the thickened milk mixture and the extracts. Beat on the highest speed you can for 7 minutes, maybe even 8 or 9. It will go from a weird goopy mess to something thick, velvety smooth, and perfectly fluffy.

Pipe on each jar, leaving room for the lid. If desired, sprinkle on some crushed candy canes and then screw on the jar lids.

*I know this looks like a lot of work. While it is a little tedious, it wasn't really complicated. And the results are amazing. If you need a little "pick-me-up" for a friend around the holidays...this is perfect!

**My icing didn't ever get to the perfect "velvety smooth, perfectly fluffy" stage. However, after over 10 minutes of mixing, I decided it was close enough. It is a great, not too sweet, icing.

***I tried to make these as a regular brownie recipe, and they were a little dry. The next day they were better, but for some reason, they were best baked in the cute little mason jar.

****Recipe compliments of ourbestbites. Find the original recipe HERE.

Cranberry Sauce

Makes about 5 1/2 cups

Hands-on Time: 20 minutes

Total Time: 12 hours 50 minutes

2 (12 oz) packages fresh cranberries

1 cup granulated sugar

1 cup firmly packed light brown sugar

1 cup fresh orange juice

2 Tbsp. grated fresh ginger (I only used 2 tsp. ground ginger)

1 cup sweetened dried cranberries

1 Tbsp. orange zest

1. Stir together first 5 ingredients and 1/2 cup water in a lightly greased 3 1/2-to-4 qt slow cooker.

2. Cover and cook on HIGH 3 to 3 1/2 hours or until cranberries begin to pop.

3. Uncover and cook 30 minutes. Stir in dried cranberries and orange zest. Cool completely, stirring often (about 1 hour; mixture will thicken as it cools). Cover and chill 8 hours. Store in refrigerator up to 2 weeks.

*I have tried many Cranberry Sauce recipes over the years, and this is by far my favorite. Even my husband, who isn't a Cranberry Sauce fan, enjoyed it. He said you can even eat this without any turkey! And not only does it taste good, but I love that it is cooked in the slow cooker...it makes it so easy! :)

**Taken from the November 2010 Southern Living magazine.

Balsamic Root Vegetables

Makes 6 to 8 servings
Hands-on Time: 25 minutes
Total Time: 4 hours 25 minutes

For a delicious twist, top with a sprinkling of cooked and crumbled bacon just before serving.

1 1/2 lbs sweet potatoes
1 lb. parsnips
1 lb. carrots
2 large red onions, coarsely chopped
3/4 cup sweetened dried cranberries
1 Tbsp. light brown sugar
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. salt
1/2 tsp. freshly ground pepper
1/3 cup chopped fresh flat-leaf parsley

1. Peel first 3 ingredients, and cut into 1 1/2-inch pieces. Combine parsnips, carrots, onions, and cranberries in a lightly greased 6-qt. slow cooker; layer sweet potatoes over top.
2. Whisk together sugar and next 4 ingredients in a small bowl; pour over vegetable mixture. (Do not stir.)
3. Cover and cook on HIGH 4 to 5 hours or until vegetables are tender. Toss with parsley just before serving.

*I made this for our family Thanksgiving and my husband and I both loved it! Relatively healthy and easy to make!
**Taken from the November 2010 Southern Living magazine

Potato Salad

Serves: 6 @ 2 pts each serving

2 lbs Potatoes, peeled and quartered
1/2 cup Mayo
2 Tbsp Yellow Mustard
1/4 cup Sweet Pickle Relish
Salt & Pepper to taste

Boil potatoes until just tender. Drain; let cool and combine with all remaining ingredients.

*From e-mealz: mealtimemakeover.com
**I love potato salad, but haven't ever been able to make one that I liked. Maybe it was just a good "potato salad making day", but this turned out wonderfully!

Black Beans and Coconut-Lime Rice

I have decided that I am an absolute fan of black beans...and this is the best black beans & rice recipe I've ever had! My husband said that you can eat the rice all by itself...even if it is cold. SO GOOD!

Makes 6 servings
1 serving (including 1 Tbsp light sour cream) = 6 points

1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 tsp salt
1/4 tsp pepper
3 Tbsp. butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced (I used banana peppers)
2 (15 oz) cans black beans, drained and rinsed
2 tsp chili powder
1 tsp ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalapeno peppers, sour cream

1. Preheat oven to 350. Bake coconut in a single layer on a baking sheet 8 to 10 minutes or until toasted.
2. Bring broth, salt, pepper, 2 Tbsp butter, and 1 cup water to a boil in a 2-qt saucepan. Stir in rice. Cover, reduce heat to low, and cook 15-20 minutes or until rice is tender and water absorbed.
3. Meanwhile, melt remaining 1 Tbsp butter in a medium saucepan over medium-high heat; add onion and poblano pepper, and saute 5 minutes or until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water. Cook over medium-low heat, stirring occasionally, 15 minutes.
4. Grate zest from lime into bowl; squeeze juice from lime into bowl.
5. Fluff rice with fork. Fold lime zest and juice, coconut, green onions, and cilantro into hot cooked rice. Serve bean mixture over rice with desired toppings.

*Found in the May 2010 Southern Living Magazine