Banana Oat Smoothie

In a blender combine 1/4 cup rolled oats, 1/2 cup plain low fat yogurt, 1 banana, cut into thirds, 1/2 cup fat free milk, 2 tsp honey and 1/4 tsp cinnamon. Puree until smooth. Serve immediately.

Artichoke-Basil Spread

Ingredients

1 can (14 oz) artichoke hearts in water, drained and quartered
1/4 cup fresh basil, chopped
2 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
salt and pepper

Directions

In a food processor, combine artichokes, basil, mayo, lemon juice and red pepper flakes, pulse until smooth. Season with salt and pepper. Pulse briefly to combine. Serve on a sandwich or with crackers. Store in refrigerator up to 3 days.

Baked Sweet Potatoes with Maple Sour Cream

Ingredients
4 medium sweet potatoes, scrubbed
1/2 cup sour cream
1 Tbsp pure maple syrup

Directions
Preheat oven to 450; line a baking sheet with aluminum foil. With a for, pierce sweet potatoes all over; arrange on sheet. Bake until tender, 45- 50 minutes.


Cut a deep slit in each sweet potato; push ends together to open. In a small bowl, stir together sour cream and maple syrup; dollop on top of sweet potatoes.

Potato & Broccoli Supreme

This recipe is great if you have left over mashed potatoes!

Ingredients
3 cups mashed potatoes
3oz cream cheese
1/4 cup milk
1 egg
2 Tbsp butter
1 can french fried onions
10 oz broccoli spears
1 cup american cheese

Directions
Whip together first five ingredients until smooth. season with salt and pepper. Fold in 1/2 can onions. Place in a 9x13 baking dish. Bake at 350 for 30 minutes. Spread broccoli on the top of the potato mixture. Top with cheese and bake for another 5 minutes or until cheese is melted.

Note: You can also do this by putting the potato back into the skins making twice baked potatoes.

Caramelized Pears

Halve 4 red bartlett pears lengthwise; remove cores. place 1/3 cup granulated sugar on a plate.

Heat a large skillet over medium heat. Press cut side of each halved pear in sugar; place cut side down in skillet Cook until beginning to brown, 7-8 minutes.

Add 1/2 cup water. Cove; simmer until pears are tender, 5 - 10 minutes (depending on ripeness) adding more water if sugar begins to burn. Remove pears from skillet.

If liquid in pan is thin, simmer until thickened to a saucelike consistency; if it is thick, add more water. Serve sauce over pears.

Corn Bread Pudding

Ingredients
1/2 cup pure maple syrup, plus more for serving
4 large eggs
3 cups half and half
1 1/2 lbs homemade or store-bought cornbread, cut into 1 inch cubes
1/4 tsp salt

Directions
Preheat oven to 300, with rack in center. In a large bowl, whisk together eggs, half and half, maple syrup and salt. Stir in cornbread; let sit, tossing occasionally, until bread has absorbed liquid. About 5 minutes. (Bread will break down into small pieces)

Pour mixture into an 8 inch square (2-quart) baking dish; flatten and smooth top with a spoon or flexible spatula. Bake until a toothpick inserted in center of pudding comes out clean, 1 hour to 1 hour and 15 minutes. Let cool 10 minutes.

Serve with more maple syrup (And ice cream or whipped cream, if desired)