Autumn Spice Cookies

Recipe By :Delish! Dinners ~ Personal Chef Service
Serving Size : 16
Preparation Time :0:00
Categories : Desserts & Sweet Treats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
COOKIE DOUGH:
1 cup Unsalted Butter
1 cup Granulated Sugar
1 Egg
1 cup Canned Pumpkin
1 teaspoon Pure Vanilla Extract
2 cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1 cup Pecans -- chopped
BROWN SUGAR GLAZE:
3 tablespoons Unsalted Butter
3 tablespoons Brown Sugar -- packed
1/2 teaspoon Pure Vanilla Extract
1 cup Powdered Sugar
1/8 teaspoon Cinnamon
2 drops Apple Juice -- or Milk/Cream/Water/Orange Juice, etc..

Preheat oven to 350 degrees.
Line baking sheets with parchment paper.

PREPARE COOKIE DOUGH:
In large bowl using electric mixer:
Cream butter and granulated sugar for 5 minutes - or until light and fluffy.
Add egg and pumpkin.
Mix until very well blended - scraping sides and bottom of bowl frequently.

In another bowl:
Combine flour, baking powder, baking soda, cinnamon, allspice and pecans.
With mixer running, slowly add dry ingredients to the pumpkin mixture.
Mix until very well blended - scraping sides and bottom of bowl as needed.

Use a scoop to portion cookie dough onto baking sheets.
(the shape makes these cookies cute)

Convection Oven:
Bake for 7 minutes. Rotate pans. Bake for 7 more minutes.
Conventional oven will take a little longer.
Cool slightly.

PREPARE GLAZE:
In bowl, combine butter and brown sugar.
Microwave for 1-2 minutes, or until butter is melted.
Stir in vanilla, powdered sugar and cinnamon.
Add 2-3 drops of apple juice/liquid to reach desired consistency (slightly thickened but easily spreadable)

Spread a little glaze on top of the slightly cooled cookies.
Allow glaze to set up.
Enjoy!

Cuisine: "American"
Source: "Chef Jodi's Recipe Collection"
Yield: "16 Cookies"

Per Serving (excluding unknown items): 318 Calories; 19g Fat (51.8% calories from fat); 3g Protein; 36g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 73mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : This cookie dough freezes great!
Scoop dough as directed. Flash Freeze. Package into freezer containers/bags. Thaw for 15-20 minutes at room temperature. Bake as directed, then apply glaze.

Nutr. Assoc. : 0 0 0 0 0 5403 3313 0 0 0 0 0 0 0 0 5403 0 0 25

Fig & Bleu Stuffed Scallops with Bacon

Recipe By :What's Cooking
Serving Size : 12
Preparation Time :0:20
Categories : Appetizer, Seafood, Pork, Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 strips Nitrate Free Bacon (Thick Sliced)
12 large Sea Scallops
4 ounces Adriatic Fig Spread -- (AFA Organic) i.e. Fig Preserves
4 ounces Bleu Cheese (Firm)
1 dash Black Pepper -- freshly ground
Toothpicks

Cook bacon until each strip is slightly cooked but still very pliable.
Set aside to drain.

Place each scallop flat on work surface.
Place your hand on top and butterfly scallop - cutting nearly in half - hinging it for stuffing.

Place a small amount of bleu cheese inside each scallop.
Top with a dab of fig spread.
Close scallops.
Wrap a piece of bacon around the edge of scallops.
Secure each one with toothpick.

Season scallops with fresh ground black pepper.
Place on sheet pan.
When ready to serve: Preheat broiler

Broil scallops for 4 minutes.
Turn carefully.
Broil 4 more minutes - or until bacon is crisp and scallops are cooked through.

Remove toothpicks.
Garnish with additional Fig Spread.

Cuisine: "American"
Source: "Whole Foods Market"
S(Delish! Dinners PCS): "Chef Jodi's Recipe Collection"
Copyright: "December 2004"
Yield: "12 Scallops"
Start to Finish Time: "0:30"
T(Cooking Time): "0:10"

Per Serving (excluding Fig Spread): 254 Calories; 25g Fat (88.1% calories from fat); 7g Protein; trace Carbohydrate; trace Dietary Fiber; 36mg Cholesterol; 425mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Fat.

Nutr. Assoc. : 926320 0 0 2280 0 0

Organic Mixed Greens Salad with Pecan Crusted Goat Cheese Medallions & Maple Fig Vinaigrette

Recipe By :Delish! Dinners ~ Personal Chef Service
Serving Size : 4
Preparation Time :0:10
Categories : Salad

Amount Measure Ingredient -- Preparation Method
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SALAD:
1 bag Mixed Organic Salad Greens -- such as Spring Mix or Mesclun Mix
1 Green Pear -- sliced into thin wedges
1 Red Delicious Apple -- sliced into thin wedges
1/4 cup Lemon Juice -- fresh squeezed
8 ounces Goat Cheese -- (2 - 4 ounce "logs")
1/2 cup Pecans -- chopped fine (I use "pecan chips")
1/4 Red Onion -- thinly sliced
1 cup Dried Cherries
MAPLE FIG VINAIGRETTE:
1/4 cup Maple Syrup
1/4 cup Fig Preserves
3 tablespoons White Balsamic Vinegar -- or White Wine Vinegar/Aged Balsamic/Apple Cider, etc...
1/2 cup Canola Oil -- OR Grapeseed Oil
1 dash Black Pepper -- to taste

Arrange Salad Greens on serving plates.
Toss apple and pear slices in lemon juice.
Arrange apple and pear slices in an alternating pattern down the center of the salad.
Sprinkle with red onion slices.

Place chopped pecans on a small plate.
Roll goat cheese logs in pecans until well coated.
Slice the goat cheese into medallions.
Arrange medallions on salad.
Sprinkle with Dried Cherries.

In small bowl or food processor:
Combine maple syrup, fig preserves and vinegar.
Whisk until well blended.
Slowly whisk in canola oil.
Season with pepper.
Dressing will keep in the refrigerator for 7 days.
Serve with salad.

Description: "Chef Jodi's Signature Salad"
Cuisine: "American"
Source: "www.delishdinners.com"