These quick and yummy recipes from GMA lifestyle expert, mother of four, and author Holly Mosier are perfect for a single serving, but can be easily modified for more.
Holly’s Cheese Blintzes
“These blintzes are to die for—and you’ll feel great for hours thanks to the balance of proteins, carbs, and fats they provide. I eat them every day for breakfast!” says Mosier.
(Makes 1 serving or 2 crepes.)
- 2/3 cup ricotta, low-fat*
- 1/2 teaspoon cinnamon
- dash of vanilla
- 2 packages Splenda
- 2 crepes**
Holly’s Shopping Tips:
*Don’t buy part-skim ricotta. It is much higher in calories and fat than the low-fat product! My favorite is brand is Market Pantry from Target because it is somewhat dry.
** Look for 60-calorie crepes in grocery stores near the fruits.
- Preheat oven to 350°F.
- In bowl mix ricotta, cinnamon, vanilla, and sweetener.
- Place crepes on lightly sprayed baking sheet.
- Spoon half of ricotta mixture into middle of each crepe. Fold in ends, and roll like a burrito. Sprinkle with cinnamon sugar, if desired.
- Bake until lightly browned, about 20 minutes. Top with ½ cup fresh fruit for extra antioxidants.
Holly’s Cinnamon Salmon
“This dynamite recipe happened by chance! One day I was making salmon with lemon pepper. My cookie sheet still had cinnamon on it from the cheese blintzes, but I used it anyway. Oddly enough, the salmon was incredibly delicious! My friends love it, too,” says Mosier.
- 1 6-ounce salmon fillet
- Cooking spray
- Lemon pepper
- Preheat oven to 425°F.
- Sprinkle each side of fillet liberally with lemon pepper and add dash of cinnamon.
- Place salmon fillet in baking dish sprayed with cooking spray.
- Bake for about 15 minutes or until done.
This recipe was originally prepared by my aunt Andy Lyons who made it for me each year as I was growing up in Concord, New Hampshire. It became an annual Thanksgiving tradition that I always looked forward to. As I grew older, married, and moved away, I began preparing it for myself and then for my own children. I’ve adapted the recipe a little over the years adding a little more pumpkin for a moister texture and, as a chocoholic, adding both white and semisweet chocolate chips. I also like to microwave a slice for 15 seconds before serving so the chocolate is warm and melted.
Pumpkin Chocolate Chip Cake with Spiced Glaze
(Makes 1 loaf)
- 1-3/4 cup flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon ground cloves
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 3/4 to 1 cup chocolate chips (mix white chocolate chips, if desired)
- 3/4 cup chopped pecans
Preheat oven to 350 F. Grease 9×5 loaf pan.
Combine flour, soda, salt and spices. In separate larger bowl, beat butter, gradually add sugar, beat well. Blend in eggs. At low speed, add dry ingredients alternating with pumpkin, beginning and ending with dry ingredients. Stir in chocolate chips and nuts. Turn into loaf pan and bake for 65 to 75 minutes or until done. Drizzle with glaze, add additional chopped pecans to top. Let stand at least 6 hours before slicing.
- 1/2 cup confectioners’ sugar
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1 to 2 tablespoons heavy cream
Combine confectioners’ sugar, nutmeg, and cinnamon. Blend in cream to desired glaze consistency.
(Makes 5 to 6 cups)
- 8 large apples
- ½ cup water
- 2 lemon slices
- ½ cup sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
Peel, core, and slice apples. In large saucepan, combine apples, water, and lemon. Simmer uncovered for 10 minutes, stirring occasionally. Applesauce will be thick so add more water to reach a desired texture. Add sugar, stir and sprinkle with nutmeg and cinnamon. Can be served warm or chilled. Refrigerate leftovers for up to one week.