Chai Spice Girls

Prep: 25 minutes
Chill: 3 hours
Bake: 12 minutes

ingredients

• 2 spiced chai-flavored tea bags
• 3 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1-1/2 cups butter, softened
• 1 cup sugar
• 2 egg yolks
• 2 Tbsp. molasses
• 1 recipe Powdered Sugar Icing

directions

1. Remove tea bag contents (3 teaspoons); discard bags. In medium bowl combine tea, flour, and pumpkin pie spice; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Add sugar; beat until light and fluffy. Beat in egg yolks and molasses. Beat in as much of the flour mixture as you can; stir in remaining flour. Divide dough in half. Cover and refrigerate about 3 hours or until easy to handle.

3. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. On lightly floured surface, roll half of the dough at a time until 1/4-inch thickness. Cut dough with 4-inch gingerbread girl cutters.

4. Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cool completely. Decorate with Powdered Sugar Icing. Makes 18 to 20 cookies.

5. Powdered Sugar Icing: In medium bowl combine 1-1/2 cups powdered sugar, 1/2 teaspoon vanilla, and 4 teaspoons milk. Stir in additional milk, 1 teaspoon at a time, until piping consistency.

6. To Store: Layer cookies between waxed paper is covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.

nutrition facts

• Calories308,
• Total Fat (g)16,
• Saturated Fat (g)10,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)64,
• Sodium (mg)112,
• Carbohydrate (g)39,
• Total Sugar (g)22,
• Fiber (g)1,
• Protein (g)3,
• Calcium (DV%)2,
• Iron (DV%)7,
• Percent Daily Values are based on a 2,000 calorie diet

Sweet and Spicy Edamame-Beef Stir-Fry

Prep: 20 minutes
Cook: 10 minutes

ingredients

• 4 tsp. canola oil
• 2 tsp. finely chopped fresh ginger
• 3 cups packaged fresh cut-up stir-fry vegetables
• 8 oz. beef sirloin steak trimmed of fat and cut in very thin bite-size strips
• 1 cup frozen shelled sweet soybeans (edamame)
• 3 Tbsp. hoisin sauce
• 2 Tbsp. rice vinegar
• 1 tsp. red chili paste
• 1 8.8-oz. pouch cooked whole grain brown rice

directions

1. In nonstick wok or skillet heat half of oil over medium-high heat. Cook and stir ginger 15 seconds. Add vegetables. Cook and stir 4 minutes or until crisp-tender. Remove vegetables.

2. Add remaining oil to wok. Cook and stir beef and edamame 2 minutes or until beef is browned. Return vegetables to wok. In bowl combine hoisin, vinegar, and chili paste. Add to beef mixture, tossing to coat. Heat through.

3. Meanwhile, heat rice according to package directions. Serve beef over rice. Makes 4 servings.

nutrition facts

• Calories330,
• Total Fat (g)12,
• Saturated Fat (g)2,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)2,
• Cholesterol (mg)24,
• Sodium (mg)272,
• Carbohydrate (g)34,
• Total Sugar (g)7,
• Fiber (g)5,
• Protein (g)22,
• Vitamin C (DV%)57,
• Calcium (DV%)10,
• Iron (DV%)18,
• Percent Daily Values are based on a 2,000 calorie diet

Chunky Dried Fruit Cake

Prep: 30 minutes
Bake: 1-1/4 hours
Cool: 15 minutes

ingredients

• 1/2 cup butter, softened
• 1/3 cup butter-flavored shortening
• 1 cup sugar
• 3/4 tsp. baking powder
• 4 eggs
• 1-1/2 tsp. almond extract
• 1-1/2 cups all-purpose flour
• 1/3 cup orange juice
• 1-1/4 cups Brazil nuts, coarsely chopped
• 3/4 cup blanched whole almonds
• 1 cup pecan halves
• 1 cup dried apricots, halved (7 oz.)
• 1 cup dried cherries (6 oz.)
• 3/4 cup dried blueberries
• 3/4 cup dried cranberries
• 3/4 cup pitted whole dates, halved (4 oz.)
• Brandy or orange juice

directions

1. Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan; set aside. In extra-large bowl beat butter and shortening with electric mixer on medium speed for 30 seconds. Add sugar, baking powder, and 1/2 teaspoon salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs, one at a time, beating well after each addition. Beat in almond extract. Alternately beat in flour and orange juice, beating on low speed after each addition until just combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading evenly.

2. Bake for 1-1/4 hours, or until a wooden skewer inserted in cake comes out clean. To prevent over-browning, cover cake with foil during last 1 5o 20 minutes of baking. Cool in pan on wire rack 15 minutes. Remove from pan; cool completely on rack.

3. Wrap cake in cheesecloth soaked in brandy or orange juice. Wrap cloth-wrapped cake in foil; refrigerate overnight. Store in refrigerator up to month, moistening cheesecloth with additional brandy or juice once a week. Makes 20 servings.

nutrition facts

• Calories396,
• Total Fat (g)21,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)9,
• Polyunsaturated Fat (g)5,
• Cholesterol (mg)55,
• Sodium (mg)124,
• Carbohydrate (g)45,
• Total Sugar (g)27,
• Fiber (g)5,
• Protein (g)6,
• Vitamin C (DV%)4,
• Calcium (DV%)7,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Mexi-Chicken Soup

ingredients

• 1 32-oz. box reduced-sodium chicken broth
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
• 1 4-oz. can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 2-1/2 cups chopped cooked chicken
• Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

nutrition facts

• Calories240,
• Total Fat (g)6,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)52,
• Sodium (mg)1060,
• Carbohydrate (g)25,
• Total Sugar (g)3,
• Fiber (g)7,
• Protein (g)25,
• Vitamin C (DV%)12,
• Calcium (DV%)10,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Campfire S'mores Bread Pudding

ingredients

• 4 hot dog buns, cut in 1-inch pieces
• 4 eggs
• 1 14-oz. can sweetened condensed milk
• 3/4 cup milk
• 1 tsp. vanilla
• 1/4 tsp. ground nutmeg
• 1 cup tiny marshmallows
• 3/4 cup semisweet chocolate pieces
• 5 graham cracker squares, coarsely crushed (about 1/2 cup)
• 2 Tbsp. milk

directions

1. Preheat oven to 325 degrees F. Grease a 2-quart square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7 to 8 minutes or until dry and crisp; cool.

2. In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.

3. Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of the marshmallows and chocolate pieces. Evenly pour milk mixture over all. Let stand 5 minutes. Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes. Sprinkle with 1/4 cup of the remaining marshmallows. Bake about 5 minutes more or until a knife inserted near center comes out clean.

4. For drizzle, in small saucepan heat and whisk remaining marshmallows, remaining chocolate pieces, and 2 tablespoons milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm. Makes 9 servings.

nutrition facts

• Calories348,
• Total Fat (g)12,
• Saturated Fat (g)6,
• Monounsaturated Fat (g)4,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)111,
• Sodium (mg)221,
• Carbohydrate (g)52,
• Total Sugar (g)39,
• Fiber (g)1,
• Protein (g)10,
• Vitamin C (DV%)2,
• Calcium (DV%)20,
• Iron (DV%)10,
• Percent Daily Values are based on a 2,000 calorie diet