Author: Carol Dorr

Beef Tri-Tip Roast with Rosemary-Garlic Vegetables 1 beef tri-tip roast (1-1/2 to 2 pounds)1 Tbs. olive oil12 small red-skinned potatoes (halved)2 medium red (yellow or green bell peppers, cut into eighths)2 medium sweet onions (cut into 1-inch wedges)Seasoning2 tsp. minced garlic1 tsp. dried rosemary leaves1/2 tsp. salt1/4 tsp. black pepper Heat oven to 425 F. Combine seasoning ingredients; press 1/2 onto beef tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss. Place roast on rack in shallow roasting pan. Place vegetables around roast. Do not add water or cover. Roast in 425 F oven 30-40…

Whole Wheat Chocolate Peppermint Drop Cookies ½ cup butter (melted)1 cup brown sugar¾ tsp. baking powder½ tsp. salt2 large eggs2 tsp. vanilla extract2/3 cup Dutch-process cocoa1 ¾ cups white whole wheat flour1 cup dark chocolate chips½ cup white chocolate chips½ cup crushed peppermint candy36 whole peppermint candy melts (optional) Preheat oven to 350 F. Lightly grease or line with parchment paper two cookie sheets.In medium bowl, mix together melted butter, brown sugar, baking powder and salt. Add the eggs and vanilla, beating until smooth. Stir in the cocoa and flour; the dough will be sticky. Mix in the chocolate…

Savory Leek, Raisin and Ricotta Tart pastry (9 inches, not in pie shell)1 Tbs. olive oil3 large leeks (chopped)1 cup golden raisins3 ounces diced smoked ham15 ounces low-fat ricotta cheese3 eggs3 cups Parmigiano-Reggiano cheese (grated)1 cup chopped fresh basil or arugula Preheat oven to 375 F. Roll out pastry dough and press into 9-inch springform or tart pan. Bake 10 minutes.In large nonstick skillet, heat olive oil. Add leeks and saute until browned, about 10 minutes. Add raisins and ham; cook 5 minutes.In bowl, combine ricotta cheese, eggs and Parmigiano-Reggiano cheese; whisk well. Add leek mixture and basil; stir…

Grape and Spinach Salad with Raspberry Balsamic Dressing 8 cups fresh baby spinach (washed)4 1/2 cups California grapes1 1/4 cups mandarin orange segments (drained if using canned)1/3 cup thinly sliced red onion3/4 cup bottled light balsamic vinegar and oil dressing1/4 cup orange juice3 Tbs. raspberry jam3/4 cup crunchy chow mein noodles In large salad bowl, combine spinach with grapes, oranges and onion.Whisk together dressing, orange juice and jam. Pour over salad and toss until greens are coated with dressing. Divide among eight plates and top with crunchy noodles. SaladAmericansalad, Spinach

Sweet-Savory Toasted Rosemary Nut Mix Did you know that some nuts — like pecans, walnuts and almonds — are technically called “drupes” and fall in the stone fruit family? Whatever you call them, nuts are loaded with flavor and packed with nutrition (protein, fiber and good fat). Whether you shell your own nuts or buy them already shelled, you can use any of your favorites in this recipe, which I first adapted a number of years ago and have made time and again during the holidays. A little sweet, a little salty and a little spicy, the fresh rosemary…

Mustard and Sage Roasted Turkey Breast 1 3 lb. bone-in turkey breast, thawed4 garlic cloves (minced)1 Tbs. melted butter1 Tbs. whole grain mustard1 Tbs. minced fresh sage2 tsp. minced fresh rosemary2 tsp. minced fresh thyme2 tsp. kosher salt Place oven rack in the bottom third of the oven. Heat oven to 450 F.Pat the skin of the turkey breast dry with paper towels and place on roasting rack. Set aside. In a small bowl, combine garlic, butter, mustard, herbs and salt. Mix until well combined, forming a paste.Carefully loosen the skin from the turkey breast and rub the herb…

Pumpkin Pie Cake 2 15 oz. cans pumpkin or 1 (29 oz.) can pumpkin1 12 oz. can fat-free evaporated milk4 large eggs (beaten)1 ½ cups granulated sugar2 ¼ tsp. ground cinnamon1 tsp. ground ginger½ tsp. nutmeg1 box yellow or white cake mix (dry)½ cup margarine (1 stick, melted)½ cup chopped pecans (optional)Whipped cream or fat free whipped topping Preheat oven to 350 F.In mixer bowl beat pumpkin, milk, eggs, sugar, and spices until combined.Pour into ungreased 9 x 13-inch pan. Sprinkle cake mix on top.Dribble melted margarine over cake mix. If desired, sprinkle on pecans.Bake one hour or until…

Shortcut Garlic Cheddar Biscuits Biscuits2 ¼ cup baking mix2/3 cup low-fat milk½ cup shredded sharp cheddar cheese¼ tsp. garlic powder¼ tsp. onion powderGarlic Butter Mixture2 Tbs. butter¼ tsp. garlic powderFresh parsley (for garnish) Preheat oven to 450 F.Combine baking mix, shredded cheese, garlic powder, onion powder and milk until just combined.Drop by rounded spoonful onto lightly greased baking sheet.Bake for 8-10 minutes or until lightly brown.While biscuits are baking, melt 2 tablespoons butter and mix in garlic powder.After removing from oven, brush biscuits with butter garlic mixture. Garnish with fresh parsley, if desired. Serve warm. Side DishAmerican

Warm Cheesy Corn Casserole 1 stick (8 Tbs. butter, melted)1 box (8.5 oz. corn muffin mix)1 can (15 oz. cream style corn)1 can (15 oz. whole kernel corn, drained)8 ounces sour cream8 ounces shredded cheddar cheese Preheat oven to 350 F. Spray 13×9 baking dish with nonstick cooking spray.In a large bowl, carefully melt the butter in the microwave. Add the dry corn muffin mix, cream style corn, drained whole kernel corn, sour cream, and half the shredded cheddar.Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheese on the top.Bake for 50 minutes, or until the…

Half-Butter Never-Fail Pie Crust One great pie crust tip — follow a good recipe: Basic pie crust consists of flour, salt, fat (butter, lard, shortening, oil) and water, with some recipes using a little sugar, egg or even vinegar (which can combat toughness and prevent oxidation). An all-butter pie pastry will give you better flavor, and the steam from large bits of butter creates a flaky texture, but it’s slightly more challenging to work with (it needs to be cold, but still be warm enough to roll out). All-shortening crusts are a little easier to roll and hold their…