Fudge Crostata (from RS 2011 garden party)

2 pie crusts (either your own or you can buy the packaged ones. You need enough for a double-crust pie, so one 15-oz pkg will do it)

1 c. semisweet chocolate chips

1/2 c. butter

2/3 c. sugar

1 c. ground almonds (chop them up in a food processor or some other chopping gadget)

1 whole egg

1 egg, separated

Roll out one pie crust and place in a 10-inch tart pan with a removable bottom (can also use a 9" pie plate); press onto bottom and up sides of pan. Trim edges if necessary.

Preheat oven to 425. For filling, in a small saucepan melt chocolate and 2 Tbsp of the butter over low heat, stirring constantly until smooth. In a medium bowl beat remaining 6 Tbsp butter with the 2/3 c. sugar until combined. Add almonds, 1 egg, 1 egg yolk, and melted chocolate mixture; mix well. Spread mixture evenly over bottom of pan.

For lattice-top cut second crust into 1/2"-wide strips. Arrange strips over chocolate mixture in lattice design, weaving above and under if you want. Trim and seal edges to bottom crust by pinching. Beat egg white in a small bowl until foamy; gently brush over lattice top. If desired, sprinkle with sugar.

Bake at 425 for 10 min; reduce oven temp to 350. Bake 30-35 min more or until crust is golden and chocolate mixture has puffed up between the lattices. Cool completely.

If desired, garnish with fresh berries and a mint sprig or two. Serve with *whipped cream (I used this with ground chocolate sprinkled over) OR raspberry sauce, on the side.

Raspberry sauce:

1 c. frozen loose pack unsweetened raspberries, thawed

2 Tbsp light corn syrup

Place thawed raspberries and corn syrup in blender - blend until smooth. Keep in refrigerator.

Baked Oatmeal

My sister was given this recipe and shared it with me. I made a few adjustments:
-Less baking powder
-Applesauce used to replace half the oil
-Only egg whites rather than the whole egg to cut back on calories but not on protein
-More cinnamon, for flavor!

1/4 cup canola oil
1/4 cup unsweetened applesauce
1/2 cup brown sugar
2 egg whites
1 cup skim milk
3 cups oats
1 1/2 Tab. Baking powder
1 tsp. salt
1 heaping tsp cinnamon
1/2 cup walnuts or almonds
Choose on of the following
1 Apple peeled (my favorite)
1/2 cup blueberries (pictured)or
1/2 cup dried cranberries

Combine all ingredients
Spray a 9x9 pan with cooking spray
Bake at 375 degrees for 30 minutes

Serve with soy milk, almond milk or skim milk

You will NEVER like plain old oatmeal, again!!

Pasta Salad with Tomatoes and Blue Cheese

This is from Fitness Magazine, so I can't take the credit!
It's a very filling lunch, especially if you use whole wheat pasta.

Prep Time: 15 Minutes
Cook time: 10 Minutes
Makes: 6 Servings
3 Tablespoons extra-virgin olive oil
2 teaspoons cider vinegar
2 cloves garlic, minced
2 teaspoons chopped fresh marjoram (I didn't have any so I left this out!)
1 teaspoon salt
Pinch red pepper flakes
2 cups cherry tomatoes
1 lb. pasta (I used fusilli)
1 cup baby arugula
2 ounces crumbled blue cheese

-Mix the first six ingredients together
-Cook the pasta until al dente, drain and transfer to a large bowl
-Quarter the tomatoes and pour the vinaigrette over
-Toss the pasta, arugula and tomatoes together, then toss in the blue cheese
Nutritional facts, per serving
387 Calories
13 g protein
59 g carbohydrate
11 g fat
3 g fiber