Chicken Pot Pie

Filling:

• 2 Tbsp. canola oil
• 1 onion, chopped
• 1 celery rib, thinley sliced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup all-purpose flour
• 3 cups low-sodium, nonfat chicken broth
• 1 cup nonfat milk
• 1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 cup frozen peas
• 2 carrots, diced
• salt and pepper

Topping:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp. unsalted butter, cut into small pieces
• 2 Tbsp canola oil
• 1 cup plus 2 Tbsp. nonfat milk

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2 quart baking dish.
3. Make topping: Preheat oven to 425 degrees F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixutre resembles coarse meal. With processor on, add oil and 1 cup milk. Process just enough until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2 inch thickness. Use a 2 inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4. Bake pot pie until filling is bubbling and biscuits and lightly browned on top, about 25 minutes. Serve hot.

Recipe via All You Magazine

Chili Con Carne

• 2 Tbsp. canola oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 Tbsp. chili powder
• 1/2 tsp cumin
• 1 tsp paprika
• 1 lb extra-lean ground beef
• 1 cup low-sodium, nonfat beef broth
• 1 28 oz can chopped tomatoes with juices
• 2 15 oz cans red kidney beans, rinsed and drained
• Salt and pepper

1. Warm oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, about 4 minutes. Add garlic and saute 1 minute. Stir in chili powder, cumin and paprika.
2. Add ground beef and cook, stirring, until mixture is only slightly pink, about 5 minutes.
3. Stir in beef broth and tomatoes and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, until chili thickens, about 45 minutes. Add beans and cook until warmed through, about 10 minutes. Season with salt and pepper. Top with slices scallions and a dollop of low-fat sour cream, if desired.

Recipe via All You Magazine

Blueberry Crumb Cake

Topping:

• 1/2 cup sugar
• 1 tsp. cinnamon
• 2 Tbsp unsalted butter, melted and cooled
• 2 Tbsp. canola oil
• 1/4 cup all-purpose flour

Cake:

• 1 1/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp. nonfat sour cream
• 3 Tbsp unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white
• 1 tsp vanilla extract
• 1/2 cup plain low-fat yogurt
• 1 cup frozen bluberries

1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
2. Preheat oven to 350 degrees F. Coat a 9 inch round cake pan with cooking spray. Cut a 9 inch circle of parchment; place in pan. Mist with cooking spray.
3. Make cake: In a small bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, beat sour cream, butter and sugar until light and fluffy. Add eggs and egg white. Beat until frothy, about 3 minutes. Blend in vanilla and yogurt until smooth. Stir in flour mixture until just combined. Fold in berries. Spread batter evenly in pan. Sprinkle with topping.
4. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 15 minutes before turning out of ban. Peel off parchment and turn cake right-side up on a rack to cool. Cut into wedges and serve.

Recipe via All You Magazine

Orange Cupcakes with Vanilla Frosting

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 8 Tbsp. unsalted butter, at room temperature
• 1 cup sugar
• 3 Tbsp. orange zest
• 2 large eggs, at room temperature
• 1/2 cup buttermilk
• 2 Tbsp. orange juice

Frosting:

• 8 Tbsp unsalted butter, at room temperature
• 1 1/2 tsp. vanilla extract
• 2 Tbsp. milk
• 3 cups confectioners' sugar, sifted
• pinch of salt

1. Preheat oven to 350 degrees F. Line a standard 12 cup muffin tin with paper or foil liners.
2. Make cupcakes: in a bowl, whisk flour, baking powder, baking soda and salt. In a large mixing bowl, using and electric mixer on medium-high speed, cream butter, sugar and orange zest until light and fluffy, about 3 minutes. Add eggs one at a time, beating well. Scrape down sides of bowl. Beat in half of flour mixture, until just combined. Beat in buttermilk and orange juice, then beat in remaining flour mixture until just combined (do not overmix).
3. Divide batter evenly among muffin cups. Bake until light golden brown and a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes in pan on a wire rack fr 10 minutes, the remove from pan to cool completely.
4. Make frosting: Beat butter, vanilla and milk together with an electric mixer until well combined and fluffy, about 2 minutes. Gradually add confectioners' sugar and beat on medium speed until combined. Raise speed to high and beat until fluffy and easy to spread, about 5 minutes. Frost cupcakes and serve.

Recipe via All You Magazine

Gingerbread Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 2 Tbsp ground ginger
• 1 tsp. cinnamon
• 1/4 tsp. ground cloves
• 1/4 tsp allspice
• 1/4 tsp salt
• 8 Tbsp unsalted butter, at room temperature
• 1/4 cup vegetable shortening, at room temperature
• 1/2 cup packed light brown sugar
• 2/3 cup molasses
• 1 large egg, at room temperature

1. In a large bowl, whisk together flour, baking soda, spices and salt. In another large bowl, using an electric mixer on medium-high speed, cream together butter and shortening. Add sugar and beat until light and fluffy, about 3 minutes. Beat in molasses and egg. Scrape down sides of bowl, then stir in flour mixture to form a stiff dough. Divide dough in half. Form into 2 disks, wrap in plastic wrap and refrigerate for 4 hours, or up to overnight.
2. Preheat oven to 350 degrees F; line 2 large baking sheets with parchment. Roll out 1 disk of dough on a lightly floured surface to 1/8 inch thickness. Cut out cookies with a 3-inch cutter and place 1 inch apart on baking sheet. Gather scraps and re-roll to form more cookies. Repeat with remaining dough disk.
3. Bake cookies for 10 to 12 minutes, switching sheets top to bottom and front to back halfway through. Cook cookies on baking sheets on wire racks for 5 minutes, then transfer to racks to cool completely. Repeat with remaining dough.

Recipe via All You Magazine

Frosted Banana Cake

Cake:

• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. unsalted butter, at room temperature
• 2 Tbsp. canola oil
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white, at room temperature
• 1 tsp. vanilla extract
• 4 large ripe bananas
• 1/4 cup milk

Frosting:

• 4 oz reduced-fat creame cheese, at rom temperature
• 1/2 tsp. vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 Tbsp. chopped toasted walnuts, optional

1. Make cake: Preheat oven to 375 degrees F. Mist an 8 inch square pan with cooking spray. Mix flour, baking powder and salt. With an electric mixer beat butter, oil and sugar. Beat in eggs and egg white, then vanilla. Mash bababas with milk. 
2. Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let cake cool in pan on a wire rack.
3. Make frosting: With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.

Recipe via All You Magazine

Ultimate Peanut Butter Cookies

• 3 cups all purpose flour
• 2 tsp. baking soda
• 1/2 tsp salt
• 16 Tbsp. unsalted butter, at room temperature
• 3/4 cup sugar
• 1 1/4 cups packed dark brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 1 cup peanut butter, creamy or crunchy

1. Position racks in upper and lower thirds of oven and preheat to 350 degrees F. Butter 2 large baking sheets. Whisk together flour, baking soda and salt in a medium bowl. 
2. With an electric mixer on medium-high speed, beat butter with both sugars until light and fluffy, about 3 minutes. Reduce speed to medium and add eggs and vanilla; beat until smooth and well combined. Beat in peanut butter. Scrape down sides of bowl. Reduce speed to low and beat in flour mixture in 2 batches until just combined.
3. Form dough into 1 inch balls and place on baking sheets. Flatten each ball by pressing with tines of a fork in a crisscross pattern. Bake, switching pans halfway through, 14 to 16 minutes, or until golden brown on bottom and barely colored on top. Cool n pans on wire racks for 5 minutes. With a spatula, carefully transfer cookies to a wire rack and allow to cool completely. Repeat with remaining dough.

Recipe vial All You Magazine

Slow COoker BBQ Turkey Meatballs

• 2 Tbsp. vegetable oil
• 1 small onion, grated
• 1 stalk celery, chopped
• 1 clover garlic, minced
• 1 lb ground turkey breast
• 1 large egg, lightly beaten
• 1/2 cup rolled oats
• 2 cups barbecue sauce

1. Warm oil in a small skillet over medium-high heat. Add onion and celery and cook, stirring, until softened, 3 to 5 minutes. Add garlic and saute 1 minute longer. Transfer mixture to small bowl and let cool.
2. Place turker in a large bowl. Add onion mixture, egg and oats. Use your hands to gently but thoroughly blend ingredients. Dampen hands lightly and form mixture into about 20 meatballs, each 1 1/2 inches in diameter.
3. Pour a small amount of sauce over bottom of slow cooker. Add meatballs, top with remaining sauce. Pour in 1/2 cup water. Cover and cook on high until meatballs are cooked through, 3 1/2 to 4 hours.

Recipe via All You Magazine

Lemon Bars

Crust:

• 1 3/4 cups all-purpose flour
• 2/3 cup confectioners' sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 12 Tbsp. unsalted butter, at room temperature
• 1 large egg yolk

Filling:

• 1/2 cup all-purpose flour
• 2  1/4 cups sugar
• zest of 1 lemon
• 1 cup fresh lemon juice (from 5 or 6 lemons)
• 6 large eggs plus 1 large yolk
• 1/8 tsp. salt

1. Preheat oven to 350 degrees F. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides. 
2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together.
3. Press into an even 1/4 inch thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is light browned, about 20 minutes.
4. Make filling: mix flour and sugar. Whisk in lemon zest and juice. Whisk eggs, yolk and salt into lemon mixture.
5. Pour lemon mixutre over warm crust. Reduce oven temperature to 300 degrees F. Bake until filling is just set in center, about 30 minutes. Let cool completely in pan on a wire rack, then cover and refrigerate until cold, at least 1 hour. Dust with confectioners' sugar, if desired.

Recipe via All You Magazine

Raspberry-White Chocolate Cheesecake Bars

• 1 9-oz box chocolate wafer cookies
• 5 Tbsp. unsalted butter, melted
• 1 cup frozen raspberries, thawed
• 1/4 cup plus 2 Tbsp. sugar
• 2 8-oz packages cream cheese, room temperature
• 2 large eggs plus 2 large yolks
• 1 Tbsp. all-purpose flour
• 1 tsp. vanilla extrac
• 4 oz. white chocolate, melted and cooled

1. Preheat oven to 350 degrees F. In a rood processor, blend wafer cookies until completely crushed. Transfer to a bowl, pour in melted butter and mix until crumbs are evenly moistened. Pour crumbs into a 9-inch square baking pan, and use your fingers to press into an even layer over bottom and about 1/2 inch up sides of pan. Bake for 8 minutes, until firm. Transfer to a wire rack and let cool completely. Reduce oven temperature to 250 degrees F.
2. Combine raspberries and 1 Tbsp. sugar in a food processor and blend until smooth. Strain through a fine-mesh sieve into a bowl; discard solids. Using an electric mixer at medium speed, beat cream cheese and remaining 1/4 cup plus 1 Tbsp. sugar until smooth. Add eggs and yolks one at a time, beating briefly after each addition. Add flour and vanilla and mix just until combined. Fold in white chocolate.
3. Pour cheesecake mixture over cooled crust, spreading evenly. Drop spoonfuls of raspberry puree on top and using a toothpick, drag raspberry puree through cheesecake to create a marbled effect, taking care not to drag in crust. Bake until edges are pale golden and cheesecake is just set in center, 1 hour and 15 to 20 minutes. Let cool completely on a wire rack, then cover and refrigerate until fully chilled, at least 2 hours. Cut and serve.

Recipe via All You Magazine

Chocolate Pots de Creme

• 8 oz bittersweet chocolate, finely chopped
• 2 1/2 cups heavy vream
• 2/3 cup whole milk
• 1/2 cup sugar
• 2 tsp. vanilla extract
• 6 large egg yolks

1. Preheat oven to 300 degrees F. Put 8 6-oz ramekins into a large roasting pan (they should fit without touching).
2. Put chocolate in a heatproof bowl. In a pan over medim heat, warm cream, milk and 1/2 cup sugar, whisking often, until sugar is dissolved and mixture is just simmering. Remove from heat, stir in vanilla and pour over chocolate. Let sand 3 minutes to melt chocolate; whisk until smooth.
3. In a second bowl, whisk remaining sugar and egg yolks until combined and pale yellow. Whisking yolk mixture vigorously, slowly pour in about 1 cup chocolate mixture, whisking well. Strain mixture through a fine-mesh sieve into a large measuring cup.
4. Pour mixture from measuring cup evenly into ramekins. Pour enough hot water into roasting pan to come halfway up sides of ramekins. Carefully transfer pan to oven and bake until custards are just sit (they will jiggle slightly in center), 25 to 35 minutes. Remove ramekins from water bath and let cool to room temperature on a wire rack. Cover loosely with plastic wrap and chill until cold, at least 1 hour. Serve topped with dollops of whipped cream, if desired.

Recipe via All You Magazine

Soy-Marinated Pork Chops

• 4 boneless center-cut pork chops (about 6-oz each), pounded to 1/2-inch thickness
• 1/4 cup soy sauce
• 2 Tbsp. rice wine vinegar
• 2 tsp. sesame oil
• 1 Tbsp. chopped fresh cilantro
• 3 scallions, white and light green parts, chopped

1. Place pork chops, soy sauce, vinegar and oil in a large ziplock bag; seal. Turn bag several times t coat pork chops with marinade; refrigerate for 15 minutes.
2. Remove pork chops from bag; discard excess marinade. Warm a grill or grill pan to medium-high heat. Grill pork chops until cooked through, turning once, about 3 1/2 minutes per side. Transfer pork chops to a platter, sprinkle with cilantro and scallions, and serve.

Balsamic-Marinated Flank Steak

• 1/2 cup balsamic vinegar
• 1 Tbsp. packed light brown sugar
• 1 tsp. dried rosemary
• salt and pepper
• 1 1/2 lb. flank steak

1. Combine vinegar, sugar, rosemary and 1 1/2  tsp. salt in a ziplock bag. Add steak to bag, seal and turn bag several times to coat meat with marinade. Refrigerate 20 minutes, turning once or twice to redistribute marinade.
2. Preheat a gas grill to high. Remove steak from marinade and sprinkle both sides with salt and pepper. Discard leftver marinade. Grill steak for 4 to 6 minutes, carefully turn over, and contune to grill until meat reaches desired doneness, 3 to 4 minutes more for medium-rare, depending on thickness of meat and heat of grill. (Alternatively, grill steak on a lightly oiled ridged grill pan over medium-high heat on stove, for same amount of time.)
3. Transfer steak to a cutting board, tent loosely with foil and let stand 5 minutes. Slice steak thinly against grain and serve.

Recipe via All You Magazine

Mediterranean Brisket

• 1 14.4-oz can diced tomatoes with juice
• 1/2 cup dry red wine
• 5 cloves garlic, chopped
• 1/2 cup kalamata or other black olives, pitted and chopped
• 1/2 tsp. dried rosemary
• 1 2 1/2 lb piece flat cut brisket, fat trimmed off
• salt and pepper
• 1 Tbsp. finely chopped fresh parsley

1. Place tomatoes, wine, garlic olives and rosemary in slow cooker and stir to combine. Sprinkle meat with 1 1/2 tsp. salt and pepper to taste. Place brisket on top of tomato mixture and spoon half of tomato mixture over meat to cover. Cover slow cooker and cook on high until meat is fork-tender, 5 to 6 hours.
2. Carefully transfer brisket to a cutting board, tent with foil and let stand for 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against grain and transfer to a serving platter. Spoon some sauce over meat and sprinkle with parsley. Serve brisket with remaining sauce on side.

Recipe via All You Magazine

Lemon-Rosemary Chicken

• 1 lemon
• 1 4-lb whole chicken, rinsed and patted dry
• 3 sprigs fresh rosemary
• 2 cloves garlic
• 3 Tbsp. unsalted butter
• salt and pepper

1. Halve lemon and place inside chicken cavity along with rosemary and garlic. Fold wings under and tie legs together. Rub chicken all over with 2 Tbsp. butter and sprinkle inside and out with salt and pepper. 
2. Place chicken, breast side up, on a small rack inside slow cooker. Cover and cook on high until an instant-read thermometer inserted into thigh registers 180 degrees F, 4 to 4 1/2 hours.
3. Preheat broiler to high. Melt remaining 1 Tbsp. Transfer chicken, breast side up to a foil-lined baking sheet. Brush chicken with melted butter and broil to brown skin, 2 to 3 minutes. Let chicken rest for 10 minutes on a cutting board before carving and serving.

Recipe via All You Magazine

Creamy Spinach Dip

Prep: 15 mins
Chill: 30 mins
Serves: 6

• 1 shallot, minced
• 1 clove garlic, minced
• 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
• 1 14-oz. container 2 percent Greek yogurt
• Zest and juice of 1 lemon
• 2 Tbsp. chopped dill
• Salt and pepper

Puree all ingredients in a food processor until smooth. Chill for 30 minutes. Serve with pita bread or crudites.

Per serving: 64 Cal., 2g Fat (1g Sat.), 5mg Chol., 2g Fiber, 8g Pro., 6g Carb., 261mg Sod.

Recipe via All You Magazine

Poached Salmon Steaks with Yogurt-Dill Sauce

Prep: 5 mins
Cook: 12 mins
Serves: 4

• 2 cups low-sodium chicken broth
• 1 onion, sliced
• 1 celery rib, sliced
• 1 cup plain low-fat yogurt
• 1 Tbsp. lemon juice
• 1/4 cup chopped fresh dill
• Salt and pepper
• 4 salmon steaks, 1 inch thick (about 6 oz. each)

1.) In a saucepan, combine chicken broth, onion and celery. Bring to a boil and cook about 2 minutes.

2.) While broth is boiling blend yogurt, lemon juice and dill in a small bowl. Season with salt and pepper and set aside.

3.) Season salmon on both sides with salt and pepper. Add to skillet with broth mixture; cover and reduce heat to a simmer. Poach until fish just starts to flake when prodded with a fork, 8 to 10 minutes.

4.) Lift salmon out of broth with tongs or a slotted spoon and serve warm with a generous dollop of dill sauce.

Per serving: 258 Cal., 6g Fat (1g Sat.), 92mg Chol., 1g Fiber, 39g Pro., 10g Carb., 729mg Sod.

Recipe via All You Magazine

Chocolate Chip Shortbread

Prep: 15 mins
Bake: 50 mis
Stand: 20 mins
Yield: 36 cookies

• 2 cups all-purpose flour
• Pinch of salt
• 2 sticks (1/2 lb.) unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup sugar
• 3/4 tsp. vanilla extract
• 1 1/2 cups mini semisweet chocolate chips

1.)Preheat oven 10 325 degrees F. Whisk together flour and salt in a medium bowl.

2.) With a mixer, beat butter, sugars and vanilla until smooth. Reduce speed; add flour mixture in 3 batches. Stir in 1/2 cup chocolate chips. Press dough into bottom of a 9-by-13-inch pan. Bake until golden brown and firm, 45 to 50 minutes. Let cool on a wire rack for 10 minutes.

3.) With a sharp knife, cut shortbreat into 36 rectangles. Cool completely.

4.) Melt remaining chocolate in a bowl set over a pan of simmering water. Dip each cookie into chocolate; shake off excess. Transfer to waxed paper and let stand 10 minutes.

Per serving (2 cookies): 240 Cal., 15g Fat (9g Sat.), 28mg Chol., 1g Fiber, 2g Pro., 7g Carb., 14mg Sod.

Recipe via All You Magazine

Peanut Butter Thumbprint Cookies

• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup solid vegetable shortening
• 1 cup creamy peanut butter
• 3/4 cup granulated sugar
• 1 cup firmly-packed brown sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 package (13 oz.) bite-size chocolate swirl candies

Preheat oven to 325 F

In a medium bowl, combine flour, baking soda and salt. In a large bowl, beat shortening and peanut butter with electric mixer until light and fluffy. Add sugars, mix well. Add eggs, one at a time, and vanilla, mixing until smooth. Add to shortening mix; mix well. Roll dough into 1 in. balls (dough will be slightly dry). Place on ungreased cookie pan about 1 1/2 inches apart. With finger, make a depression about 1/2 inche deep in center of each ball (dough will crack around edges).

Bake 10 to 12 minutes or until lightly browned. Remove from oven and immediately place 1 candy onto each cookie. Remove from pan to cooling grid; cool completely. Makes about 5 dozen cookies.

Sticky Toffee Pudding

Prep: 15 mins
Bake: 25 mins
Yield: 6

Cakes:

• 1 1/2 cups all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 6 Tbsp., unsalted butter, at room temperature
• 3/4 cup packed dark brown sugar
• 2 large eggs, at room temperature
• 1/2 tsp. vanilla extract
• 1 cup pitted dried dates, cut into 1/4 inch pieces

Sauce:

• 6 Tbsp. unsalted butter
• 3/4 cup packed dark brown sugar
• 1/2 tsp. vanilla extract
• 1/4 cup heavy cream

1.) Preheat oven to 400 degrees F. Make cakes: Mist 6 6-oz. ramekins with cooking spray. Mix flour, baking soda and salt.

2.) With an electric mixer, beat butter and brown sugar until fluffy, scraping down sides of bowl as necessary. Add eggs one at a time, beating well after each, then beat in vanilla until smooth. Stir in flour mixture. Fold in dates.

3.) Divide batter among ramekins. Place ramekins on a baking sheet and bake until moist crumbs cling to a toothpick inserted into center of a cake, 20 to 25 minutes. Transfer to a wire rack and let cool 5 minutes, then turn cakes out onto a wire rack.

4.) Make sauce: In a pan over medium heat, melt butter. Add brown sugar and vanilla; cook 5 minutes, stirring, until bubbling and deep brown.

5.) Slowly stir in cream; cook 2 minutes longer. Remove from heat. (Sauce will thicken as it cools; re-warm over low heat.) Serve cakes warm, with sauce poured over top and extra sauce n the side.

Per serving: 639 Cal., 34g Fat (21g Sat.), 169mg Chol., 3g Fiber, 6g Pro., 82g Carb., 494mg Sod.

Recipe via All You Magazine