Bourbon Balls

No-bake (from Ladies' Home Journal) orginally from the 1970's.  They suggest making a few days ahead and letting the bourbon "mellow out".  You be the judge.

• 12oz. (1 package) vanilla wafers, finely crushed (get out that holiday stress)
• 1 cup confectioners' sugar
• 1.5 cups finely chopped pecans
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa
• 1/2 cup bourbon (and a half cup for yourself - you're doing all the work, right!?)
• 1/2 cup granulated sugar

1. In a large bowl mix: vanilla wafers (did you crush them enough? need another round? have at it), confectioners' sugar, pecans,corn syrup, cocoa & bourbon until combined.
2. Shape into 1 inch balls (think one-bite size)
3. Pour granulated onto a shallow dish (LHJ suggests a pie plate, but really anything with sides will work)
4. Roll balls in sugar - covering outside of each one
5. Store in airtight container - DO NO FREEZE 

Makes roughly 5 dozen.

Enjoy! 

Creamy Basil Pesto wth Avocado

Creamy Basil Pesto with Avocado

Whether you keep it vegan or make it vegetarian or just good old pesto I think this is a winner. Chef Chloe Coscarelli who won the Cupcake Wars on the Food Network, shared this easy recipe on KLG and Hoda or as I call it Hoda and Kathi Lee. Basil Pesto is one of my favorites and I have made my own this year. With this recipe there is no cheese but healthy avocado is added to keep it creamy. I will probably heap on more basil and garlic! Can't wail to try this! If you aren't into vegan or vegetarian you could add chicken or shrimp or whatever you choose and toss some cheese back in. Added later: I might toss in a little Cayenne too. (Lovely puppy name I thought!)

Ingredients:
1 pound linguine or pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions:
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
Serving SizeServes four to six

"Skinny" Eggplant Parmesan 70 calories

Only 70 Calories!

I "borrowed" this from Joy Bauer from the Today Show. She shared this on her segment of KLG and Hoda this morning. The regular Eggplant Parmesan is a weakness of Kathy Lee and she did not want to put her fork down after sampling this version. I cannot wait to try it myself. Jerilyn had Eggplant Parmesan at Olive Garden this weekend and I had to have a couple bites- we both love it. With only 70 calories, it is almost too good to believe. Cross your fingers!
I have made this about 5 times already and it is wonderful!

Ingredients:
Eggplant
Olive oil
Kosher Salt
Marinara Sauce
Shredded Part-Skim Mozzarella Cheese
Grated Parmesan
Oregano
Crushed Red Pepper

Directions:
Slice an eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt.
Roast in oven at 400 degrees for 20 minutes.
Top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated Parmesan cheese, oregano, and crushed red pepper.
Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly.

Chicken Cornbread Pot Pie

Chicken Cornbreak Pot Pie

Very simple!

Use frozen corn and reduced sodium/fat soup for healthful options.

Cook time: 30 minutes

Preheat oven to 400

• 1 can 98% fat free cream of chicken soup
• 1 can/cup whole kernel corn
• 2 cups cubed cooked chicken or turkey ( I usually use 4 or so tenderloins and if I have a whole package of tenders then I use the rest for salad toppings the next day)
• 1 package (8.5 oz) corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

1. Square glass dish or pie plate mix soup, corn, chicken and half of the cheese
2. Separately combine muffin mix, milk and egg. Pour over chicken/soup/corn
3. Bake for 30 minutes or until golden brown
4. Top with remaining cheese