Recipes

RECIPE INGREDIENTS
Peanut butter
12 oatmeal raisin cookies
1 pint vanilla ice cream or flavor of your choice
Miniature chocolate chips
DIRECTIONS
Spread peanut butter over the bottom of six cookies. Top with a scoop of ice cream. Top with another cookie; press down gently. Roll sides of ice cream sandwich in chocolate chips. Wrap in plastic wrap. Freeze until serving.

RECIPE INGREDIENTS
9 low-fat graham crackers (4 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.

Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

Ingredients
325g conchiglie pasta (shells)
300g frozen spinach, thawed
2 eggs
4 tbsp olive oil
8 tbsp breadcrumbs
1 1/2 (660g) jars tomato basil pasta sauce
1 (250g) packet grated Cheddar cheese
1 (250g) packet grated mozzarella cheese
Preparation method
1. Preheat oven to 180 C / Gas 4.
2. Bring a large pot of lightly salted water to the boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 125ml water to the boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
3. Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture and breadcrumbs.
4. Cover the bottom of a 22x33cm baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with 1/2 of the Cheddar and 1/2 of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
5. Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

Ingredients
40g butter
40g plain flour
250ml semi-skimmed milk
100g mature Cheddar, grated
pinch of chilli powder
2 tsp chopped fresh thyme or 1 tsp dried
4 eggs, separated
salt and freshly ground pepper
small sprigs of fresh thyme to garnish
Preparation method
1. Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
2. Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
3. Blend the egg yolks into the cheese sauce, two at a time.
4. Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.
5. Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.

Ingredients
1 cos or romaine lettuce
2 crisp, green-skinned dessert apples
juice of 1/2 lemon
100g Stilton
2 tbsp crème fraîche
salt and freshly ground black pepper
Preparation method
1. Tear lettuce leaves into large pieces and place in a large salad bowl.
2. Quarter and core the apples, cut them into thinner wedges, then into chunks. Sprinkle with 1 tbsp of the lemon juice.
3. Roughly chop the cheese into small dice. Mix the crème fraîche with the remaining lemon juice, then season to taste.
4. Add the apples and cheese to the lettuce, drizzle with the dressing, toss well, then serve the salad in individual bowls.

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