Recipes?

Hi- Does anyone have the recipes from the last issue OH magazine? I left my issue on the plane (IDIOT) and liked the recipes in that issue. Andrea

Andrea: Email me off line I would glady copy and mail or copy and fax to you this week! Take Care, Jamie Ellis Lap RNY 10/9/02 Dr. Singh 320/163 5'9'' (lost 45# before surgery) Plastics 6/9/04 & 11/11/2005 Dr. King "Being happy doesn't mean everything's perfect, it just means you've decided to see beyond the imperfections!"

We are talking about OH Mag 2005 Issue 5 correct? Susan Maria has many FREE recipes on her site here: (these 4 were from Mag so I cut/pasted for you) classic blue cheese dip sugar free peanut brittle lemon sqaures rum balls These 3 were not on the website Rolled boneless turkey breast w/ apples apricot dijon glazed ham spanakopita, greek spinach pies http://store.bariatriceating.com/featuredrecipe.html Classic Blue Cheese Dip Makes about 3 cups This is the best blue cheese dressing I have ever tasted! It is Emeril's version; I love his books and inspiration. I am so excited to say that we have the same cookbook editor! This is a great recipe to take to a party because it's fabulous yet so easy to make; plus it serves a lot of people and really looks beautiful if you serve it in a pretty dish nestled in the center of the cut vegetables. If you like blue cheese dressing, this one will blow your mind! 1 ½ cups sour cream 4 ounces cream cheese, at room temperature ¼ cup finely chopped onions 1 tablespoon minced garlic 1 teaspoon hot sauce 1 teaspoon salt 1/8 teaspoon cayenne pepper ¼ cup finely chopped fresh parsley 8 ounces blue cheese, crumbled Fresh vegetables, such as celery sticks, carrots, cucumbers cut into sticks, and cherry tomatoes Combine all the ingredients except the blue cheese and the fresh vegetables in the bowl of a food processor and process until smooth. Transfer to a large bowl and stir in the crumbled blue cheese. Transfer the mixture to a serving bowl, cover, and chill for at least 1 hour or for up to 3 days before serving. Serve with a platter of fresh vegetables. Sugar Free Peanut Brittle Nature Sweet is an amazing sugar replacer with the properties of sugar that allow for this delicious sugar free buttery golden mouthwatering Peanut Brittle. If you have tasted any of the new sugar free hard candy now on the market, this is the product responsible for the amazing taste and texture. ½ cup butter 1 cup Nature Sweet Crystals, available on this website(see NOTE) ½ teaspoon vanilla extract 1 1/2 cups roasted salted peanuts Lightly coat a cookie sheet with nonstick cooking spray and set aside. Melt butter in a large nonstick skillet. Stir in Nature Sweet Crystals and cook over medium heat, stirring constantly. Mixture will first stay separate and appear grainy, then blend together smoothly. Coo****il syrup darkens to a golden caramel color, about the same color as the peanuts, 15-18 minutes (hard crack stage in a cup of icewater), then remove from heat. Working quickly, first stir in vanilla extract,then fold in nuts. Transfer onto prepared baking sheet, and using the cooking spoon, pat nuts and candy into single layer. Allow mixture to harden at room temperature. When brittle has cooled completely break into bite sized pieces and store in an airtight container. NOTE: Do NOT substitute Splenda or Nutrasweet for the Nature Sweet Crystal in this recipe as the properties of these sweeteners are completely different. Copyright © 2005 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved. Lemon Squares This is an excellent recipe for everyone to enjoy; tart, sweet, and buttery. I have made this recipe using both Nature Sweet Crystals and Splenda, and although I think it turns out better using Nature Sweet, this version is very good. Yes... yes... I use a teaspoon of 'real' powdered sugar at the end, but we are using so little that the real thing adds less than 1/2 a gram of sugar to each bar. Cooking Spray ¼ cup butter, softened 1 cup Splenda Granular 1 teaspoon grated lemon rind 1/4 teaspoon salt ¼ teaspoon lemon extract 1 cup California blanched almond flour, available on this website ¼ cup plus 3 tablespoons all purpose flour ¾ teaspoon baking powder ½ cup fresh lemon juice 3 eggs 1 teaspoon powdered sugar Preheat oven to 350˚ and lightly coat an 8 inch square pan with cooking spray. Place butter, 1/3 cup Splenda, lemon rind, 1/8 teaspoon salt, and lemon extract in a medium bowl; beat with a mixer at medium speed until well blended. Combine almond flour and ¼ cup all purpose flour in a small bowl and gradually add to butter mixture, beating at low speed until mixture resembles coarse meal. Gently press about 2/3 of the mixture into the prepared pan; set aside remaining crumb mixture. Bake until just beginning to brown, 10-12 minutes. Combine remaining 2/3 cup Splenda, 3 tablespoons flour, baking powder, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add lemon juice and eggs, whisking until smooth. Pour mixture over crust. Bake for 8 minutes. Remove pan from oven, sprinkle remaining crumbs over lemon filling. Bake an additional 5-6 minutes or until set. Remove from oven; cool in pan on a wire rack. Place the powdered sugar in a fine mesh wire sieve and sprinkle evenly over bars. Cut into 16 squares. Copyright © 2005 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved. Rum Balls Makes 2 dozen cookies I remember my mother making Bourbon Balls for her holiday parties in the 60's. This sugar free version is really delicious and simple as there is no baking involved! You can make several flavors by using different kinds of sugar free cookies. I made a delicious version using Joseph's Pecan Shortbread, Coconut Rum, and omitting the cocoa; more of a Coconut Pecan Rum Ball. NOTE: I carry the Steel's brand sugar free syrups on my website because they are very thick and do not have an aftertaste. These properties makes them the perfect substitute for corn syrup. (The sugar free Pecan Pie recipe on my website is amazing) You can't use the watery supermarket brands of sugar free syrup; the recipes will not work. The Steel's syrups are worth the trouble it takes to order online. 2 ½ cups Joseph's sugar free cookies, Chocolate Walnut or Pecan Shortbread, available on our website 1 ½ cups chopped pecans 1 cup Splenda granular 2 tablespoons Dutch processed cocoa powder 2 tablespoons Steel's SF Honey Sweet or Steel's Sugar Free Maple Syrup, available on this website ¼ cup dark rum Process the cookies in the food processor until finely ground (you should have 1½ cups of fine crumbs) add the pecans and 3/4 cup Splenda; pulse a few times to mix. Add the syrup and rum and blend until well combined. Shape into 1-inch balls. (I use a one tablespoon mini 'ice cream' scoop). Place the remaining ¼ cup Splenda into a small bowl and roll the rum balls until lightly coated. Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle. Serve at room temperature. Copyright © 2005 by Susan Maria Leach www.BariatricEating.com, HarperCollins Pub. Inc. all rights reserved. Take Care, Jamie Lap RNY 10/9/02 Dr. Singh 320/163 5'9'' (lost 45# before surgery) Plastics 6/9/04 & 11/11/2005 Dr. King "Being happy doesn't mean everything's perfect, it just means you've decided to see beyond the imperfections!"