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Red Velvet Cupcakes Prep: 20 Minutes Cook: 25 Minutes Ingredients 1 1/4 cups cake flour 1/2 cup plus 2 tablespoons all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons unsalted butter, melted 1/4 cup canola oil 1 cup low-fat buttermilk 2 tablespoons unsweetened cocoa 2 tablespoons red food coloring 1… Read more »

Matcha Gingerbread Cookies   Yield: 1 dozen cookies Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients 1 cup sweet rice flour ½ cup finely ground almond flour ½ cup chestnut flour 1½ teaspoons matcha tea, divided ¾ teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt ¼ teaspoon… Read more »

Buttermilk Pralines Ingredients 1 1/2 cups sugar 1/2 cup whole buttermilk 1 1/2 tablespoons light-colored corn syrup 1/2 teaspoon baking soda Dash of salt 2/3 cup chopped pecans, toasted 1 1/2 teaspoons butter 1 tablespoon vanilla extract Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue… Read more »

Pumpkin-Orange Muffins Canola oil spray 1 egg 1/2 cup skim milk 1/2 cup canned pumpkin 1/4 cup canola oil 1 tsp. dried grated orange zest 1 1/2 cups unbleached flour 1/2 cup sugar 1 tsp. baking powder 1 tsp. cinnamon 3/4 tsp. nutmeg 1/4 tsp. salt Preheat oven to 375 degrees. Spray muffin tin lightly… Read more »

Roasted Red Pepper and Eggplant Spread Canola cooking spray 2 lbs. sweet bell peppers, preferably a combination of red and orange 1 small eggplant, about 1 lb. 2 garlic cloves, minced 2 Tbsp. extra virgin olive oil 1 tsp. salt 1 Tbsp. red wine vinegar Salt and freshly ground pepper, to taste Preheat oven to… Read more »

Lite Hummus Dip Ingredients: 1 can (15 oz.) chick peas, rinsed and drained, 1-2 cloves finely minced garlic (or to taste), 1 Tbsp. sesame tahini, 6-8 Tbsp. reduced sodium vegetable broth or water, 1-2 Tbsp. fresh lemon juice, 1/2 tsp. extra virgin olive oil, Salt and freshly ground black pepper, to taste, Hot pepper sauce… Read more »

Cranberry Flax Pumpkin Bread Ingredients Canola oil spray 1/2 cup whole-wheat pastry flour 1/2 cup unbleached all-purpose flour 1/2 cup ground flaxseed 2/3 cup packed light brown sugar 1 tsp. baking soda 1/2 tsp. salt 2 large eggs 1 cup canned pumpkin 1/4 cup canola oil 1/2 cup unsweetened applesauce 1/4 cup 100 percent apple… Read more »

Holiday Quinoa Salad 3/4 cup quinoa 1¾ cups water 3/4 tsp. kosher or sea salt, divided 1/2 medium Fuji apple, cored and finely chopped 1/2 cup fresh pomegranate seeds 1/3 cup finely chopped cilantro 1/4 cup finely chopped fresh mint 11/4 cup finely chopped flat-leaf parsley 1/3 cup finely chopped scallions, green and white parts… Read more »

Acorn Squash Stuffed with Apricots and Cornbread  4 cups cornbread, cut into 1/2-inch cubes, 2 Tbsp. extra-virgin olive oil, plus additional for brushing squash, 2 large Spanish onions, thinly sliced, 1/2 cup finely diced celery with leaves 2 Tbsp. finely chopped fresh sage 2 tsp. finely chopped garlic 1 1/2 cups hot water or vegetable… Read more »

New England Holiday Pudding 1/2 cup yellow (enriched) cornmeal, 5 cups reduced-fat milk (2 percent), scalded (see Note), 1/2 cup molasses, 1/2 tsp. salt, 1/2 tsp. ground ginger, 1/2 tsp. ground nutmeg, 1/2 tsp. ground cinnamon, 3 cups fruit fresh, frozen, or canned (peaches, pears, strawberries, raspberries, blueberries, cranberries, etc.), lightly sweetened to taste, as… Read more »

Three-Ways Hot Cocoa Mix 1 cup instant nonfat dry milk powder, 1 cup sugar, 1/2 cup Dutch-process cocoa powder, 1/4 cup dried egg whites, 1 1/2 tsp. ground cinnamon, 1/4 tsp. ground allspice, 1/4 tsp. ground clove, 1/4 tsp. ground ginger, 1/8 tsp. ground black pepper, 6” cinnamon sticks (optional) for garnish, Black tea bags… Read more »

Chickpea and Butternut Squash Fritters with Field Greens Butternut squash and chickpeas are the perfect combination for this vegetarian entrée. Legumes like chickpeas pack protein and the B vitamin folate, and winter squash is rich in carotenoids, a group of phytochemicals. Both are also rich in fiber, which has been shown to support growth of… Read more »

Ginger-Carrot Salad with Cranberries 1 Tbsp. freshly squeezed lemon juice, 1/2 tsp. honey, 1 tsp. freshly grated or finely minced ginger, 1/8 tsp. cinnamon, Pinch of salt, 2 cups grated or julienned carrots (can use part cabbage), 1/4 cup dried cranberries, 2 Tbsp. sliced almonds or peanuts In medium bowl, whisk together lemon juice, honey,… Read more »

Pomegranate-Apricot Sparkler Tangy pomegranate juice is full of phytochemicals and makes a perfect base for a dazzling holiday punch. 1 1/2 cups cold pomegranate juice 1 1/2 cups apricot nectar 1 cup cold seltzer, lime-flavored if desired Ice 1 fresh lime, quartered or kiwi fruit, peeled and sliced (optional) In large pitcher, combine first 3… Read more »

Monroe County Hospital & Clinics is excited to announce advances in technology for both ultrasound and MRI radiologic testing. The Radiology Department recently signed an operating lease with Toshiba America Medical Solutions to use a new Toshiba Aplio 500 ultrasound machine, which was officially put into service on October 7th. Jenny Klyn, Radiology Manager, states,… Read more »

The Monroe County Hospital & Clinics Board of Directors has accepted the resignation of CEO Todd Willert. He submitted his resignation effective November 21, and it was accepted by the Board at a special meeting on October 27. Willert joined Monroe County Hospital & Clinics in August of 2013. He has been a CEO with… Read more »