Chicken Barley Chili (or Turkey Barley Chili)

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar salsa or tomato sauce (I used leftover pizza sauce)
1 (14 1/2 ounce) can fat free chicken broth
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional) (pictured with crumbled queso fresco because it's what we had)
reduced-fat sour cream (optional)

In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

Add beans, corn and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.

If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

Tuscan Pasta With Tomato-Basil Cream

1 (20 oz) package refrigerated or frozen four-cheese ravioli
1 (16 oz) jar sun-dried tomato Alfredo sauce
2 tbsp white wine
2 medium-size fresh tomatoes, chopped [or 1 (14.5-oz.) can petite diced tomatoes, fully drained, may be substituted]
½ cup chopped fresh basil
1/3 cup grated Parmesan cheese
Garnish: fresh basil strips

Prepare pasta according to package directions

Pour Alfredo sauce into saucepan (medium). Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and ½ cup chopped basil and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish, if desired.

Makes 4-6 servings

Pumpkin Fudge

3 cup sugar
3/4 cup butter
1 - 5 1/3 ounce can evaporated milk (2/3 cup)
1/2 cap canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1- 12 ounce package butterscotch flavored pieces (2 cups)
1 7 ounce jar marshmallow crème
1 cup chopped pecans
1 teaspoon vanilla

Butter a 13 by 9 by 2 inch baking pan. In a heavy 2 quart saucepan,
combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger and
nutmeg.
Bring mixture to a boil, stirring constantly. Reduce heat. Boil over
medium low heat until mixture
registers 234°F. (soft ball stage) on a candy thermometer, stirring
constantly (about 25 minutes.
Remove from heat and stir in butterscotch pieces until melted. Add
marshmallow crème, nuts, and vanilla. Mix until well combined. Pour
mixture into prepared pan, spreading evenly. Cool at room
temperature. Cut into squares. Wrap tightly and store in
refrigerator.
Yields: 3 1/4 pounds

Slow Cooker Dressing

Happy Thanksgiving!

* 8 ounces sliced fresh mushrooms
* 1 cup sliced celery
* 1 cup chopped onion
* 6 tablespoons butter
* 1/2 teaspoon ground black pepper
* 1 tablespoon dried basil, crumbled
* 12 cups toasted bread cubes
* 1 1/2 cups chicken broth
* 1/2 cup toasted chopped pecans*

PREPARATION:
Melt butter over medium-low heat in a heavy skillet. Add mushrooms, celery, and onion; sauté for 5 minutes, until vegetables are just tender. Remove from heat; stir in the pepper and basil. In a large mixing bowl, combine vegetable mixture with the bread cubes.

Sprinkle with the chicken broth and toss gently. Pour mixture into crockpot. Cover and cook on LOW setting for 3 1/2 to 4 hours. Stir in toasted pecans just before serving.
Serves 10 to 12.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Hot Buttered Rum Quick Bread

Cooking spray
1 1/2 teaspoons all-purpose flour
1 cup all-purpose flour (4 1/2 ounces)
1/4 cup whole wheat flour (1 1/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
3/4 cup packed light brown sugar
1/4 cup chilled butter, cut into pieces
1/3 cup egg substitute
1/2 cup ripe mashed banana (about 1 banana)
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1 tablespoon butter, melted
Preparation
Lightly coat an 8 x 4-inch loaf pan with cooking spray; dust with 1 1/2 teaspoons all-purpose flour. Set aside.

Preheat oven to 350°.

Lightly spoon 1 cup all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, cinnamon, salt, and nutmeg; stir with a whisk to combine.

Combine sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 3 minutes). Add egg substitute; beat until combined. Beat in banana, rum, and vanilla. Add flour mixture to banana mixture; beat on low speed just until combined. Scrape batter into prepared pan with a spatula; smooth top. Bake at 350° for 30 minutes; gently remove from oven, and drizzle top with 1 tablespoon melted butter. Bake an additional 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes before turning out onto a wire rack to cool completely.
Yield

12 servings (serving size: 1 slice)

Candy Corn Parfaits

1 small box butterscotch pudding
1 small box banana pudding
4 cups milk
20 drops red food coloring
45 drops yellow food coloring, divided
1 cup heavy whipping cream
1/4 cup sugar, if desired
Candy corns (as many as you like)

Prepare butterscotch pudding as directed, with 2 cups milk. Add 25 drops yellow food coloring and 20 drops red food coloring. Mix well and refrigerate.

Prepare banana pudding as directed, with 2 cups milk. Add remaining 20 drops yellow food coloring. Mix well and refrigerate.

At serving time:
Whip cream and add sugar to it, if desired. Use parfait glasses, wine glasses, or (recommended by Pillsbury), martini glasses. Layer bright yellow pudding on bottom of glasses. Layer bright orange pudding next. Then top with whipped cream. Garnish with candy corns. I like to put a few on top and then keep a lot of extras on hand so I can eat them with the whole parfait.

Makes 6 servings.

Dead Man's Dip

1 unsliced loaf whole-wheat or brioche bread (about 1 lb)
1 regular breadstick (I was unable to find hard breadsticks, so my little coffin is missing this decoration.)
3 cans (14 oz each) artichoke hearts, drained
2/3 cup grated Parmesan
1/2 block (4 oz) fat-free or 1/3-less-fat cream cheese (Neufchâtel), softened
1/2 cup reduced-fat mayonnaise
1 clove garlic, crushed
1/2 tsp hot red pepper sauce
Decoration: paprika and a clean plastic toy skeleton
Dippers: baby carrots; red and yellow bell pepper strips; celery sticks; cucumber slices
You'll need: two 6-in. bamboo skewers and some toothpicks
PREPARATION:
1. To make the bread coffin: Using a serrated knife, horizontally slice through top third of bread loaf, keeping top of bread attached along the long side opposite you; this will be the coffin lid. Carefully raise lid three-quarters open. Insert a skewer through bread top at each back corner of the lid, carefully threading each skewer through the bottom part of the loaf. This will keep lid open. Using kitchen shears, snip top of skewers flush with bread lid.
2. Following the contours of the loaf, and starting 1/2 in. in from loaf edges, score a rectangle in cut surface of bread bottom with a small knife. Carefully discard bread from inside the rectangle, leaving a 1/2-in. bread wall on all sides and a hollow into which to put the dip. Hollow out bread from coffin lid. Insert 3 or 4 toothpicks into breadstick along one length. Attach breadstick handle to front of coffin.
3. Pulse artichoke hearts, Parmesan, cream cheese, mayonnaise, garlic and pepper sauce in food processor until finely chopped. (If serving hot, place dip in a microwave-safe bowl; microwave on high 3 minutes or until hot.) Carefully spoon dip into prepared bread coffin. Decorate with toy skeleton, if desired. Sprinkle top of dip with paprika. Serve with assorted dippers.
Plan Ahead: You can make the dip up to 3 days ahead and refrigerate, then heat in the microwave and serve hot or at room temperature. Make bread coffin up to 1 day ahead; store airtight at room temperature.