Baked Acorn Squash

Cherry Macadamia Oatmeal Cookies Saucy Foil Packet
Barbecue Ribs
Maple Nut Rolls Ginger Cookies

Basque Chicken

Heart-Smart Cooking for the Holidays

(NAPSI)-The indulgent holiday season doesn't have to be challenging for people with  diabetes, who are at increased risk for heart disease. While traditional recipes are often high in calories, saturated fat, cholesterol and sodium, there are tasty culinary alternatives.

Rather than preparing special portions of food for people with dietary restrictions, you can revise the entire menu with festive, nutritious dishes. A heart-smart diet is important year-round, not just for people with diabetes, but for everyone to maintain wellness and prevent heart disease.

With "The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo, decadence doesn't have to mean sacrificing health. All 151 recipes in the cookbook are diabetes-friendly and made with heart-healthy canola oil. This year, give a gift for the heart.

For example, harvest the colors and flavors of the holiday season with this pretty side dish. It is a great replacement for heavier dishes such as green bean or sweet potato casseroles.

Baked Acorn Squash With Cranberry-Orange Sauce


  • Canola oil cooking spray
  • ¼ cup dried cranberries
  • 1 teaspoon orange zest
  • ¼ cup orange juice
  • 1 tablespoon canola oil
  • 1 large acorn squash (about 1½ lbs), quartered lengthwise, seeded and skin pierced with a fork in several places
  • 1-2 tablespoons brown sugar substitute
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla


Preheat oven to 375°F. Lightly coat a 9-inch, deep-dish pie pan or baking dish with canola oil cooking spray. In the pan, stir together cranberries, zest, juice and canola oil. Place squash cut side down on top of cranberry mixture. Cover with foil and bake 45 minutes or until tender crisp when pierced with a fork. Turn each piece to other cut side down; bake uncovered 15 minutes or until squash is tender. Remove squash and place on a serving plate. Add brown sugar substitute, salt and vanilla to cranberry mixture; spoon equal amounts of mixture on each piece of squash.

Yield: 4 servings. Serving size: 1 squash quarter.

Exchanges: 1 starch; ½ fruit; ½ fat. Calories, 130; Calories from fat, 35; Total fat, 4.0g; Saturated fat, 0.3g; Trans fat, 0.0g. Cholesterol, 0 mg; Sodium, 80mg; Total carbohydrate, 25g; Dietary fiber, 5g; Sugars, 14g; Protein, 1g

To order "The Heart-Smart Diabetes Kitchen," go to or call (800) 232-6733. All proceeds from the purchase of this cookbook go to further ADA's mission to improve the lives of people with diabetes. For more information, visit

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Tips For Throwing A Cookie Swap 

(NAPSI)-Hosting a cookie swap is a fun and fast way to enjoy a variety of cookies during the busy holiday season. The sweet get-togethers are a great way to spend time with family and friends, too. Here are three different parties to consider:
  • Bake and Bring Party-A traditional cookie swap, where everyone bakes cookies at home and brings them to a central location to trade.
  • Make and Take Party-Gather ingredients and friends to help each other bake up enough cookies for everyone to take home.
  • Cookie Decorating Party-Bake batches of sugar or gingerbread cookies and invite friends to have fun decorating together.

Another time-saving tip is to line your cookie sheets with Reynolds Parchment Paper. It has a non-stick coating so cookies slide right off. There's no need to add extra grease or spray, and because you bake right on the paper, cleanup is a breeze.

For details on hosting each party, visit

Cherry Macadamia Oatmeal Cookies


  • Reynolds Parchment Paper
  • 13/4 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 11/4 cups packed brown sugar
  • 1 cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 21/2 cups quick oats, uncooked
  • 1 pkg. (12 oz.) chocolate chunks
  • 1 cup chopped macadamia nuts
  • ½ cup maraschino cherries, well drained and quartered
  • 1 cup powdered sugar
  • 2 - 3 tablespoons water


Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper. Combine dry ingredients on another sheet of parchment paper.

Beat butter and sugars until light and fluffy. Beat in eggs, milk and vanilla.

Gradually add flour mixture, mixing on low until blended. Stir in oats, nuts, chocolate and cherries. Drop by tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes. Slide parchment paper with cookies onto wire rack to cool. Mix powdered sugar and water; drizzle cooled cookies on parchment paper. Makes 3-4 dozen.

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Tips On Tailgating At Home And Away 

(NAPSI)-You can easily throw a terrific tailgating party at the game or at home if you follow a game plan that includes these tips:

• Keep it simple. Go for foods with quick and easy preparation and simple cleanup.

• For quick and easy veggie side dishes, center the ingredients on a sheet of foil. Fold and seal the foil into a packet, place it on grill.

• To keep foods from sticking and for easy cleanup, line your grill grates with Reynolds Wrap® Aluminum Foil. Make holes for drainage and heat circulation in a sheet of foil with a large grilling fork. Place the foil on the hot grill grates and the food on the foil.

• Flame-cooked foods are favorites at tailgate parties. Burgers and hot dogs are great, but ribs and bratwurst are easy, too, when you make them in foil packets.

Try this recipe to get your fans cheering:

Saucy Foil Packet Barbecue Ribs


  • 2 sheets (18x24 inches each) Reynolds Wrap Heavy Duty Aluminum Foil
  • ¾ cup barbecue sauce
  • 2 tablespoons orange marmalade
  • 2 teaspoons hot pepper sauce
  • 4 pounds pork baby back ribs


Preheat grill to medium heat. Combine barbecue sauce, marmalade and hot sauce; set aside. Cut ribs into 2- or 4-rib sections. Place half of ribs on each sheet of Reynolds Wrap Heavy Duty Foil. Bring up long sides of foil. Double fold top and one end to seal. Add 3 to 4 ice cubes to foil packet. Double fold remaining end, leaving room for heat circulation inside packet. Repeat to make 2 packets. Grill covered 45 minutes or until ribs are cooked through. Remove from foil. Make drainage holes in a sheet of foil with a grilling fork. Place foil on grill grate. Immediately place ribs on foil. Brush ribs with barbecue sauce mixture. Continue grilling uncovered an additional 10 to 15 minutes, turning every 5 minutes and brushing with the remaining sauce. Makes 10 servings.

Look for specially marked cartons of Reynolds Wrap Foil, now 5 feet longer so you'll be able to cover, line and wrap more.

For more recipes and cooking tips, visit

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Spice Up Your Holiday Baking

(NAPSI)-The heart-warming, mouth-watering sights and scents of holiday goodies can not only evoke delightful memories, they can be easy to achieve with these flavorful recipes.

Maple Nut Rolls, for example, are a holiday tradition in many families and deliciously rich with a full-bodied maple flavor studded with walnuts. When they're made with Fleischmann's RapidRise Yeast, rising time can be reduced because you eliminate the first rise. The instant yeast is designed to mix directly with other dry ingredients and can be used in any yeast recipe. Refer to back of package for directions.

Ginger Cookies are chewy and satisfying, made with the same spices used in traditional gingerbread. These are made with Karo Dark Corn Syrup, which helps hold moisture in and maintains freshness longer in baked goods.

Maple Nut Rolls

  • 6-7 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 envelopes Fleischmann's® RapidRise Yeast
  • 1 cup sour cream
  • ½ cup water
  • 1 cup butter or margarine
  • 3 eggs, at room temperature
  • ¾ cup butter or margarine
  • ½ cup sugar
  • 3 tablespoons maple flavoring
  • 5 cups ground walnuts
  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 2 teaspoons vanilla extract


Prep time: 1 hour
Rise time: 1 hour
Bake time: 35 minutes
Makes 4 rolls, 12 servings each


Mix 2 cups flour, sugar, salt and undissolved yeast in a large mixing bowl. Combine sour cream, water and butter; heat to between 120° and 130°F. (Note: Butter may not melt completely). Gradually add to dry ingredients and beat for 2 minutes at medium speed of electric mixer. Add eggs and 1 cup flour. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface; knead 8 to 10 minutes to form a ball. Cover and let dough rest 10 minutes. For filling, melt butter over low heat. Stir in sugar and maple flavoring. Add walnuts; blend well. Set aside. Divide dough into 4 equal pieces. Roll out each piece into a 14 x 12-inch rectangle. Spread each with an equal amount of nut filling. Roll each up from the long side; seal edges. Place on greased baking sheets; sealed edges down. Cover. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Bake rolls at 350°F for 35 minutes, or until done. Remove from baking sheets and cool on wire racks. For frosting, combine sugar, milk and vanilla until mixture reaches desired consistency. Drizzle over each roll.

Variation: To make Pecan Nut Rolls, use the following filling: Melt 1 cup butter over low heat. Stir in ½ cup sugar and 3 tablespoons vanilla extract. Add 7 cups ground pecans; blend well.

Ginger Cookies

  • 2 cups King Arthur® all-purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground ginger
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • ½ cup Land O' Lakes® Butter, softened
  • 1 cup Sugar In The Raw®
  • 1 egg
  • ¼ cup Karo® Dark Corn Syrup
  • 1/3-1/2 cup Sugar In The Raw®

Prep time: 20 minutes
Chill time: 1 hour
Bake time: 9 to 11 minutes
Makes 4 dozen cookies


Combine flour, baking soda, salt, ginger, cinnamon and cloves in a medium bowl; set aside.

Beat butter and 1 cup sugar in a large bowl with mixer at medium-high speed until well mixed. Beat in egg and corn syrup until smooth. Stir in flour mixture.

Chill dough 1 hour, or until easy to handle.

Shape dough into 1-inch balls; roll in 1/3 to ½ cup sugar. Place balls 2 inches apart on greased baking sheets.

Bake in preheated 350ºF oven for 9 to 11 minutes or just until golden around edges. Cool on wire racks.

Recipe tips: To speed chilling, place dough in freezer for 15 to 30 minutes. Double this recipe to feed a crowd!

Learn More

At and you can find more recipes, tips and information.

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Making Cooking Easy, Efficient And Elegant

(NAPSI)-If you're looking for a way to feed the family a delicious homemade meal that doesn't require too much work or break the bank, one-pot recipes provide a timeless solution.

Famed chefs from around the world point to enameled cast-iron cookware as the right tool for creating these delicious family dinners. Cast iron is well known as an excellent heat conductor that keeps food warm long after it arrives on the table. Enamel leads to no-mess cooking and cleaning, preventing food from sticking and burning, staving off rust and making cleanup a snap.

The French-made Fontignac line includes the traditional cocottes (classic French oven pans) and grill pans. Famed French chef Paul Bocuse of Michelin 3-starred L'Auberge du Pont de Collonges in Lyon says the "cocotte is suitable for all family dishes and can also make delectable yet healthy meals with little or no oil."

You can use it to make Chef Bocuse's simple, economical and savory Basque Chicken.

Basque Chicken

  • 3½ lbs. whole chicken (cut into 8 pieces)
  • Salt and ground black pepper to taste
  • ¼ cup peanut oil
  • 1 green pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 2 yellow onions, diced
  • 4 large, ripe tomatoes, blanched, skinned and roughly chopped
  • 3 cloves of garlic, pressed and roughly chopped
  • 1 cup dry white wine
  • 1 bouquet garni

Serves 6


Season the chicken on both sides with salt and pepper. Heat ½ the peanut oil in a large Fontignac cocotte; once hot, carefully place the chicken in the pan. Cook, turning once, until browned, about 15 minutes and then remove to a plate. Add the onions and peppers to the cocotte and sauté for 5 minutes or until soft. Add the tomatoes, garlic, wine and bouquet garni and let cook for 1 minute or more; add the chicken back to the cocotte, cover and let simmer for 30 minutes until cooked through. Season to taste with salt and pepper and serve immediately over rice pilaf.

The French-made Fontignac line is available for purchase at

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