Fresh Lemonade Cake

Serves 16

Cake:
Baking spray with flour
- 11 oz. Cake Flour (about 2 3/4 cup)
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 3/4 cup Nonfat Buttermilk
- 1/2 cup 1% Low-Fat Milk
- 1 cup Granulated Sugar
- 5 tbsp. Butter, softened
- 3 tbsp. Canola Oil
- 2 large Egg Yolks
- 1 tbsp. Grated Lemon Rind
- 3 large Egg Whites
- 1/8 tsp. Cream of Tartar
Lemonade Syrup:
- 1/4 cup Granulated Sugar
- 2 tbsp. Fresh Lemon Juice
- 2 tbsp. Finely Chopped Lemon Sections
- 1 tbsp. Water
Frosting:
- 8 oz. 1/3-less-Fat Cream Cheese, chilled
- 2 tsp. Grated Lemon Rind
- 1 tsp. Fresh Lemon Juice
- 2 1/2 cups Powdered Sugar

Instructions:
1. One-year oven to 350°.
2. To prepare cake, lightly coat 2 (8 in.) Round metal cake pans with baking spray; line bottoms of pans with wax paper. Coat wax paper with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups; level with baking powder, baking soda, and salt in a medium bowl, stirring well with a whisk. Combine buttermilk and Low-Fat milk. Combine 1 cup Granulated sugar, butter, and oil in a large bowl; beat with mixer at medium speed for 3 min. or until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in 1 tbsp. find. Add flour mixture and milk mixture alternately to butter mixture, beginning and ending with flour mixture and beating just until combined.
4. Place 3 egg whites and cream of tartar in a medium bowl; beat with a mixer at high speed until medium peaks from, using clean, dry beaters. Gently fold egg white mixture into batter. Divide batter evenly between prepared pans. Bake at 350° for 25 min. Or until a wooden pick inserted in the center comes out clean. Cool in pans 10 min. on wire racks. Loosen edges with a knife, and invert cake layers onto racks. Carefully remove wax paper, and discard.
5. To prepare lemonade syrup, while cake layers bake, combine 1/4 cup granulated sugar and next 3 ingredients (through 1 tbsp. Water) in a 1-cup glass measure. Microwave at HIGH 45 sec. or until mixture boils; stir until sugar dissolves. Cool slightly. Pierce warm cake layers liberally with a wooden pick. Brush syrup over warm cake layers until all of syrup is absorbed. Cool completely.
6. To prepare frosting, place chilled cream cheese, 2 tsp. rind and 1 tsp. juice in a large bowl; beat with a mixer at medium speed until well combined. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread half of frosting over top. Top with remaining cake layer. Spread remaining frosting over top of cake. Store cake, loosely covered, in refrigerator.

Sugar Pumpkin Custards with Graham Crumble

Serves 8

- 1 small Sugar Pumpkin (about 2 1/2 lb.)
- 1/3 cup Sugar
- 1 tbsp. Butter, melted
- 1 1/2 tsp. Vanilla Extract
- 4 large Egg Yolks
- 1 large Egg
- 1 cup Half-&-Half
- 1/2 tsp. Salt
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Nutmeg
- 1 (12 oz.) can Fat-Free Evaporated Milk
- 6 tbsp. Graham Cracker Crumbs
- 1 tbsp. Egg Whites, lightly beaten
- 2 tsp. Butter, melted
- 2 tsp. Sugar
- 1/4 tsp. Ground Cinnamon
Cooking Spray
- 1/2 cup Frozen Reduced-Fat Whipped topping, thawed

Instructions:
1. Preheat oven to 325.
2. Pierce pumpkin 5 times with a knife; place on a baking sheet. Bake at 325 for 1 hr. and 15 min. or until tender when pierced. Let stand 10 min. Discard stem, skin, and seeds. Place 1 cup chopped pumpkin (8 1/2oz.) in a large bowl. (save remaining pumpkin for another use) Beat with a mixer at medium speed until smooth. Add 1/3 cup sugar and next 4 ingredients (through whole egg); beat until well blended.
3. Place half-&-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180 or until tiny bubbles form around the edge. Add milk mixture to pumpkin mixture. Beat at low speed 1 min. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 8 (4oz.) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 in; bake at 325 for 50 min. or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hrs.
4. Combine cracker crumbs and next 4 ingredients. Spread mixture in a single layer on a baking sheet coated with cooking spray. Bake at 325 for 25 min. Let stand 5 min. Place crumb mixture in a zip-top plastic bag, and coarsely crush using a meat mallet or small heavy skillet. Top each custard with 1 tbsp. whipped topping and about 2 tsp. graham crumble.

Chicken Parmesan with Oven-Roasted Tomato Sauce

Serves 4

- 1 lb. Cherry Tomatoes, halved
- 2 tbsp. Olive Oil, divided
- 1 Shallot, sliced
- 4 Garlic Cloves, thinly sliced
- 1/4 cup Unsalted Chicken Stock
- 1/4 cup Dry White Wine
- 1 tsp. Fresh Thyme
- 3/8 tsp. Kosher Salt
- 1/4 tsp. Freshly Ground Black Pepper
- 1/2 cup Whole-Wheat Panko
- 2 (8-oz.) Skinless, Boneless Chicken Breast Halves
- 3 tbsp. Canola Mayonnaise (such as Hellmann's)
- 1.5 oz. Parmesan Cheese, grated and divided (about 6 tbsp.)
- 2 tbsp. fat-free milk
- 1 tsp. Garlic Powder
Cooking spray
- 2 oz. Fresh Mozzarella Cheese, very thinly sliced
- 1/4 cup Basil Leaves

Instructions:
1. Preheat oven to 375.
2. Combine tomatoes and 1 tbsp. oil; toss. Arrange tomato mixture on a jelly-roll pan. Bake at 375 for 35 min. or until browned.
3. Increase oven temperature to 425.
4. Heat 1 tbsp. oil in a medium skillet over medium heat. Add shallot; cook for 5 min. Add garlic; cook 1 min. Add tomatoes, stock, wine, thyme, salt, and pepper; cook 4 min. or until liquid almost evaporates.
5. Place panko in a large skillet; cook over medium heat 3 min. or until toasted, stirring frequently.
6. Cut each chicken breast in half horizontally to form 4 cutlets. Combine mayonnaise, half of parmesan cheese, and milk in a bowl. Spread mayonnaise mixture evenly over both sides of cutlets. Combine panko, garlic powder, and remaining half of parmesan cheese in another dish. Dredge cutlets in panko mixture.
7. Place cutlets on a wire rack coated with cooking spray. Place rack on baking sheet. Bake at 425 for 15 min. or until chicken is done.
8. Preheat broiler to high.
9. Top each cutlet with 2 tbsp. tomato mixture; top tomato mixture evenly with mozzarella cheese. Broil 3 min. or until cheese is bubbly. Sprinkle with basil, and serve with remaining tomato mixture.

Steak Pizzaiola

Serves 4

-1 pound Boneless Sirloin Steak, Trimmed and Cut Into 1/4-in. Slices
- 4 tsp. Olive Oil, divided
- 1/2 tsp. Salt, divided
- 1/2 tsp. Freshly Ground Black Pepper, divided
- 1/2 tsp. Minced Fresh Garlic
- 1 tbsp. Fresh Orageno
- 1 (28-oz) can Unsalted Whole Tomatoes, undrained
- 4 (1-in.-thick) slices Ciabatta Bread (about 5 oz.)
- 2 oz. Shredded Part-Skim Mozzarella Cheese (about 1/2 cup)
- 1/2 cup Torn Basil Leaves

Instructions:

1. Preheat broiler to high
2. Heat a large skillet over high heat. Combine steak and 1 tsp. oil in a large bowl; toss to coat. Sprinkle steak with 1/4 tsp. salt and 1/4 tsp. pepper. Add steak to pan; cook for 2 min. or until browned, stirring occasionally. Remove steak from pan.
3. Reduce heat to medium-high. Add remaining 1 tsp. oil to pan, and swirl to coat. Add garlic, and sauté for 30 sec. Add oregano, remaining 1/4 tsp. salt, remaining 1/4 tsp. pepper, and tomatoes. Reduce heat, and simmer 6 min., mashing tomato mixture with a potato masher. Return steak to pan, and toss to coat.
4. Place bread on a baking sheet; broil 1 min. or until lightly toasted. Spoon tomato mixture evenly over bread slices; sprinkle evenly with cheese. Broil 2 min. or until cheese begins to brown. Sprinkle with basil.

Homemade Caramel Frappuccino

1 1/2 cup Crushed Ice

1/2 cup Unsweetened Almond Milk

1/4 cup Heavy Whipping Cream

1 packet Starbucks VIA Ready to Brew Coffee or 1 tsp. Instant Espresso Powder

10 drops Liquid Stevia Extract (I use stevia vanilla)

1/4 tsp Caramel Flavour (unless you used caramel flavored coffee)

Lightly Sweetened Whipped Cream for topping

Instructions:

In a high powered blender, blend it all together until smoothed, then top with whipped cream.

Serves 1-2

*may need less ice.