Maple Baked Apples

• Pure Maple Syrup
• Apples
• Freshly Ground Cinnamon
• Fresh Butter

Then PREHEAT oven to 375 F. degrees.
Prepare 1 apple for each serving by washing and removing the core, leaving a plug at the bottom. This can be done by cutting in with a knife "V" fashion. Slit skin horizontally around the center with a sharp knife. Fill the cavity with maple syrup or granulated maple sugar. A half teaspoon of butter, nuts and raisins may be added. Sprinkle with cinnamon. Bake for 45 minutes or until tender when pierced with a fork. Or, prepare in a microwave oven according to microwave directions.

Jamaican Chicken

Ingredients

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 teaspoons extra-virgin EVOO
• 2 1/4 teaspoons salt-free Jamaican jerk seasoning divided
• Salt to Taste
• 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
• 1 tablespoon brown sugar or maple syrup

Directions

Preheat grill or cast iron grill pan to medium-high heat.

Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.

Maple-Nut Granola

Directions

To Make Ahead: Store in an airtight container for up to 2 weeks.

We love the maple-nut flavor combination of this heart-healthy granola, but feel free to substitute your favorite nuts or dried fruit for your own custom blend.

Ingredients

• 5 cups old-fashioned rolled oats
• 1 cup unsweetened coconut chips (see Ingredient Note) or flakes
• 1/2 cup sliced almonds
• 1/2 cup coarsely chopped pecans
• 1/2 cup light brown sugar
• 1/3 cup unsalted pumpkin seeds
• 1/3 cup unsalted sunflower seeds
• 1/2 cup pure maple syrup
• 1/2 cup water
• 1/4 cup canola oil
• 1/2 cup dried cranberries
• 1/2 cup raisins

Preheat oven to 275degreesF.

Combine oats, coconut, almonds, pecans, brown sugar, pumpkin seeds and sunflower seeds in a large bowl. Combine syrup, water and oil in a medium bowl or large measuring cup and pour over the oat mixture; stir until well combined. Spread the mixture into a large (12-by-15-inch) roasting pan or large rimmed baking sheet.

Bake for 45 minutes. Remove from the oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.

Maple Sweet & Sour Chicken

• 1/4 cup Medium or Dark Amber syrup
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3/4 cups juice drained from canned pineapple
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 3 cups cooked, sliced chicken
• 1/4 cup thinly sliced onion
• 1 cup drained canned pineapple chunks
• 1/2 cup thinly sliced celery strips, 1 inch long
• 2 tablespoons diced pimento
• 2 cups cooked rice
• 1 can or package of chow mein noodles
• 1/4 cup slivered toasted almonds (optional)

Combine maple syrup, cornstarch and salt. Stir into pineapple liquid. Add vinegar and soy sauce. Bring liquids to boil over high heat and reduce heat, cooking until thick. Stir occasionally.

Remove from heat and add chicken, onion, pineapple, celery and green pepper. Cook over medium heat for about 8 to 10 minutes, stirring occasionally. Add pimento and cook one minute longer. Serve over rice, sprinkle with almonds and top with noodles. Yield: 4 to 6 servings.

Peanut Butter Cup Cheesecake Recipe

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 6 tablespoons butter, melted
• 3/4 cup creamy peanut butter
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) sour cream
• 3 eggs, lightly beaten
• 1-1/2 teaspoons vanilla extract
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

• In a bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
• Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
• In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
• In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
• Place pan on a baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12-14 servings.

BUTTERNUT SQUASH AND COCONUT SOUP WITH SHRIMP

Serves 4 to 6

Ingredients

2 teaspoons canola oil 1 small yellow onion, chopped 1 clove garlic, finely chopped 2 teaspoons finely chopped fresh ginger 1 teaspoon red curry paste, more to taste 2 teaspoons light brown sugar 1/2 teaspoon sea salt 1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups 2 cups low-sodium gluten-free chicken broth 1 (14-ounce) can coconut milk 1 pound medium shrimp, peeled and deveined 1/4 cup chopped fresh cilantro 1/4 cup shredded coconut, toasted (optional) Lime wedges

Method

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes. Stir in curry paste, sugar and salt and cook 1 minute longer. Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes. Stir in shrimp and simmer just until cooked through, about 2 minutes. Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Nutrition

Per serving (About 17oz/476g-wt.): 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 23g protein, 26g total carbohydrate (6g dietary fiber, 7g sugar), 175mg cholesterol, 480mg sodium