I found this one over at the cooking forum. I've never had biscotti, have you? Holiday Biscotti Source: Giada DeLaurentis 2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. As you can see from my photo, I skipped this part-they're delicious either way. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Meatballs In Tomato Sauce These meatballs are cooked right in the sauce 1 cup fresh bread crumbs 1/3 cup milk 2 tbsp olive oil 1 medium o nion, finely chpped 2 tsp cumin 1 tsp cinnamon 1/2 tsp cayenne 28-oz can diced tomatoes, undrained 3 tbsp tomato paste salt and pepper 1 lb ground beef 2/3 cup finely chopped cilantro Combine bread crumbs and milk and let sit 5 minutes. Heat oil in a heavy skillet over medium heat. Add onions and saute 5 minutes. Add 1 tsp of the cumin, cinnamon and 1/4 tsp cayenne to the onions and cook another 30 seconds. Add the tomatoes, 1 cup water and 1/2 tsp salt, and tomato paste. Increase heat to high and bring to boil. Lower heat to steady simmer and cook 15 minutes. While the sauce simmers, prepare the meatballs. Mash crumbs and milk to smooth paste. Add the meat, 1 tsp cumin, half the cilantro, salt and pepper and the 1/4 tsp cayenne. Mix with hands to combine thoroughly. Make 1 1/2" balls. Nestle into the sauce, cover, and cook 10 minutes. Remove lid and simmer 5 minutes to thicken the sauce. Stir in remaining cilantro and salt and pepper to taste.

Note: I haven't tried these. They were featured on the show yesterday, "The Dr's" Pumped-Up Pumpkin Pie Bites From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget. These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories. Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer. Ingredients Butter-flavored cooking spray 3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets) 2 tablespoons 100% pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 15 ounce can (1 3/4 cups) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below) Instructions Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed. Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon. Mix until well combined. (The mixture should be slightly sticky.) Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to five days. Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),

just posted this on the thread asking for Jambalaya recipes so might as well put it here too. Jambalaya: 6Tbs butter 1/2cup chopped green onions 1/2cup chopped yellow onions 1large green bell pepper,seeded and julienne 1cup coarsely chopped celery 1tsp minced garlic 1lb smoked sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage) 1/2lb cubed ham 1(16oz)can whole tomatoes, crushed with the can juices 1cup chicken broth salt and cayenne pepper or cajun seasoning 2bay leaves 1cup rice uncooked Hot sauce In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted. Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings. *If using a 28 oz can of tomatoes use more rice ( 1 ý cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more. Enjoy!!