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Janet and Greta Podleski


Appetizer-size turkey meatballs w/ cranberry-orange barbecue sauce.

½ lbs. ground turkey or chicken
½ c. dry unseasoned bread crumbs
1/3 c. finely minced or grated onions
¼ c. minced fresh parsley
1 egg
½ t. each garlic powder and marjoram
½ t. each salt and freshly ground black pepper

1 can (19 oz.) jellied cranberry sauce
¼ c. hickory or chipotle barbecue sauce (smoky)
2 T. freshly squeezed lemon juice
1 t. reduced-sodium soy sauce
1 t. grated orange zest

In a large bowl, mix together ground turkey, bread crumbs, onions, parsley, egg, garlic powder, marjoram, salt and pepper (using your hands works best). Form mixture into bite-sized meatballs, about 1 to 1 ½ inches in diameter. You should end up with about 45 meatballs.

Place meatballs on a baking sheet that has been lightly coated with cooking spray. Bake at 400 degrees for 12 to 15 min. or until cooked through. Stir meatballs once, halfway through cooking time, to brown sides. Remove from oven and transfer to a large pot. In a small pot, combine cranberry sauce, barbecue sauce, lemon juice, soy sauce and orange zest. Cook over med. Heat until cranberry sauce is melted and mixture is bubbly, about 5 min. Pour sauce over meatballs and stir gently until all meatballs are coated with sauce. Cover and simmer over low heat for 5 min. stirring occasionally. Serve hot.

A thin and chewy cross between a peanut butter cookie and a gingersnap.

¾ c. all-purpose flour
1/3 c. whole wheat flour
1 t. baking soda
2 t. ground cinnamon, divided
½ t. ground ginger
¼ t. each salt and ground allspice
2 T. granulated sugar
1 c. lightly packed brown sugar
1/3 c. light peanut butter
3 T. butter, at room temperature
1 egg
2 T. molasses
1 t. vanilla

Preheat oven to 350 degrees. Spray a large cookie sheet with cooking spray and set aside. In a med. Bowl, stir together both flours, baking soda, 1 t. cinnamon, ginger, salt and allspice. Set aside. Combine granulated sugar and remaining 1 t. cinnamon in a small bowl. Set aside. In another med. Bowl, beat together brown sugar, peanut butter and butter on med. Speed of electric mixer for about 1 min. Add egg, molasses and vanilla. Beat again. Using a wooden spoon, stir flour mixture into peanut butter mixture. You will be making a stiff dough.

Using your hands, shape dough into 1 ½-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 in. apart (they spread a lot while baking). Flatten cookies slightly using a fork. Bake cookies for 7 min. They may appear undercooked, but that’s OK. Remove cookies from oven and cool on pan for 1 min., then transfer from pan to a wire rack to cool completely.

Tortilla pinwheels w/ chicken, cream cheese and hot red pepper jelly.

1 c. finely chopped cooked chicken breast
½ c. finely chopped lettuce
½ c. packed shredded light sharp cheddar cheese (2 oz.)
1/3 c. chopped green onions
1/3 c. minced red bell pepper
½ c. light spreadable cream cheese
2 T. light sour cream or Greek yogurt
1 T. hot red pepper jelly
3 large 10-inch whole-grain flour tortillas (soft and fresh)

In a med. Bowl, combine chicken, lettuce, cheese, onions and red pepper. Set aside. In a small bowl, beat together cream cheese, sour cream and red pepper jelly on low speed of electric mixer. Working one at a time, spread 1/3 cream-cheese mixture over one side of tortilla. Sprinkle with 1/3 chicken mixture, leaving a half-inch border at the top, just covered with cream-cheese mixture (so you can seal it closed). Roll up tightly, jelly-roll style. Wrap tortilla roll in plastic wrap. Repeat process with remaining tortillas and filling. Refrigerate rolls for 2 hours. Trim off ends and cut each roll into 8 equal pinwheels. Serve cold.

Homemade peanut butter and banana dog cookies with spelt flour and ground flax.

2 c. spelt flour (found in health food aisle or health food store)
3 T. ground flaxseed
1 t. ground cinnamon
½ c. natural peanut butter
1/3 c. mashed ripe banana
2 eggs
¼ c. pure maple syrup

Preheat oven to 300 degrees. Combine flour, flaxseed and cinnamon in a med. Bowl. Set aside. In a large bowl, whisk together peanut butter, banana, eggs and maple syrup until smooth. Add dry ingredients to wet ingredients and mix well. Roll out dough on a lightly floured surface to about ¼ inch thickness. Add a bit more flour if dough is too sticky. Cut cookies with a 3-inch, bone-shaped cookie cutter and place on large cookie sheet. Bake for 30 min. Cool completely on a wire rack. Store cookies in the fridge in an airtight container or large resealable plastic bag. May be frozen. Makes about 24 dog cookies.

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