Lisa Allison's Song List

At 3D Woman you heard Lisa mention a list of songs that encouraged her during the harder times in life.  Click on the picture to be able to view this song list and download the songs from Itunes.  Be sure to give it a few moments to load.


Did you Miss 3D?  Would you like to hear the messages?

If you would like a CD of Wednesday's talks, please let us know.

Your Favorite Recipes from the 3D Woman Event

Party Bean Dip with Baked Tortilla Chips  
6 (8-inch) flour tortillas
 Cooking spray
1/2 teaspoon paprika
2 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1 (16-ounce) can organic refried beans (such as Amy's or Eden Organic)
1 cup organic bottled salsa (such as Muir Glen)
2/3 cup frozen whole-kernel corn, thawed
1/4 cup chopped green onions
2 tablespoons chopped black olives
3/4 cup (3 ounces) preshredded 4-cheese Mexican blend cheese
3/4 cup (6 ounces) light sour cream
2 tablespoons chopped fresh cilantro 


Preheat oven to 350°. Cut each tortilla into 8 wedges, and arrange wedges in single layers on 2 baking sheets. Lightly spray wedges with cooking spray; sprinkle with paprika. Bake at 350° for 15 minutes or until lightly browned and crisp. Cool. Combine juice, cumin, and beans in a medium bowl, stirring until well combined. Spread mixture evenly into an 11 x 7–inch baking dish coated with cooking spray. Spread salsa evenly over beans. Combine corn, onions, and olives; spoon corn mixture evenly over salsa. Sprinkle cheese over corn mixture. Bake at 350° for 20 minutes or until bubbly. Let stand 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.

Sweet and Salty Peanut Chocolate Chunk Cookies

Coarse-grained sea salt does not melt into the batter, so you experience a crunchy burst with every bite. Use any other nut you like in place of peanuts.
1/3 cup coarsely chopped unsalted, dry-roasted peanuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
1/3 cup semisweet chocolate chips
1/2 teaspoon coarse sea salt
 Cooking spray 


Preheat oven to 350°. Place nuts in a small baking pan. Bake at 350° for 8 minutes or until lightly toasted; cool. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and baking soda, stirring well with a whisk. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla and egg; beat until combined. Add flour mixture to sugar mixture; beat at low speed until well blended. Stir in peanuts, chocolate chips, and salt. Drop dough by teaspoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until edges are lightly browned. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

SKEWERED SCALLOPS WITH ORANGE-SESAME DIPPING SAUCE  (we used shrimp Weds. night)
Fresh mint, cilantro sprigs and strips of orange peel make a nice garnish for a platter of these Asian-accented skewers.
Sauce
¼ cup honey
¼ cup unseasoned rice vinegar
2 t. minced peeled fresh ginger
2 t. soy sauce
2 t. chili-garlic sauce
1 t. oriental sesame oil
1 t. grated orange peel
2 T. chopped fresh cilantro
2 T. chopped fresh mint
2 T. toasted sesame seeds 
Scallops
2 T. peanut oil
1 T. oriental sesame oil
18 medium-size sea scallops, side muscles trimmed
1 T. chopped fresh mint
1 T. chopped fresh cilantro
18 6-inch wooden skewers (soaked in water to prevent burning) 
For sauce:
Mix first 7 ingredients in medium bowl to blend well (can be prepared 1 day ahead.  Cover; chill.)  Mix in remaining ingredients.  Season orange-sesame sauce with salt and pepper. 
For scallops:
Heat peanut oil and sesame oil in heavy large skillet over high heat.  Sprinkle scallops with salt and pepper.  Add to skillet; sauté until just opaque in center, about 2 minutes per side.  Transfer to large bowl.  Add mint and cilantro; toss to coat.  Thread 1 scallop onto each skewer.  Arrange skewers decoratively on platter. 
Serve with sauce.


 CHILLED SESAME ASPARAGUS
This delicate dish is also a nice first course or appetizer.
2 pounds asparagus, trimmed
1/2 teaspoon sesame oil
1 tablespoon rice vinegar
1 1/2 tablespoons soy sauce
1 teaspoon sugar
Sesame seeds, toasted

Cook asparagus in large skillet of boiling salted water until just crisp-tender, about 1 minute. Drain and immerse in ice water. Drain again, pat dry and set aside. In a large bowl, combine soy sauce, sugar, vinegar, and sesame oil. No more than 1 hour before serving, add asparagus to soy sauce mixture and marinate. Chill at least 30 minutes. Sprinkle with sesame seeds and serve.
Serves 8.


 Cranberry Nut Granola 
3 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons real maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1-1/2 to 2 cups dried cranberries
 

Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.  In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for approximately 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add dried cranberries and mix until evenly distributed. Makes 6 servings.


Cream Cheese Tarts    (category - low fat) 
Cream together until fluffy:
12 oz fat free or low fat cream cheese
1/2 cup sugar
1/2 tsp vanilla 

Add 2 eggs and beat well.  Use silver or paper cup cake liners placed in cup cake tins.  Put one whole low fat vanilla water on the bottom of each liner.  Fill each liner 2/3 full of cream cheese mixture.  Bake at 350° for 15-20 minutes.  Chill.  Before serving top each with a few fresh berries or 1 tbsp pie filling (We use cherry for Valentine's or Christmas.)

DEVILED  EGGS
6 Eggs
1/4 c. Mayo
2 tsp. Mustard
1/4 tsp. dill (fresh is best)
1 pinch salt and pepper
1 dash hot pepper sauce (optional)
Paprika, for garnish

* Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10-12 minutes.
Remove from hot water, cool and peel.
 * Slice eggs lengthwise and remove yolks.  Place yolks into a medium bowl and mix/mash with mayo, mustard, dill, salt, pepper & hot sauce.  
 * Spoon mixture into egg halves, or use pastry bag to pipe the filling in for a more professional look.  Sprinkle with paprika.

 Light Strawberry Dessert
1/2 cup boiling water
1 small package Strawberry Sugar-Free Jello 
1 pint fat-free cottage cheese
2 8-oz. Cool-Whips, thawed
1 pint strawberries
1 package of graham crackers   

Crush graham crackers in zip-lock bag with rolling pin and spread in the bottom of 2-quart dish.  Set aside.   
Boil water on stove.  Add Jello and stir until dissolved. 
Place cottage cheese in blender and blend while pouring in Jello.  Continue blending until smooth.  Pour cottage cheese and jello mixture into a bowl and fold in one 8-oz. container of cool whip.
Pour dessert into prepared 2-quart dish.  Refrigerate until set.
Slice strawberries and arrange on top of dessert.  Spread a thin layer of Cool-Whip over all with remaining Cool Whip and garnish top with strawberries.

Cranberry Almond Feta Salad
 Spring Mix Lettuce
Dried Cranberries
Smoked Almonds
Pepperoncini slices
Carrot Curls (using a carrot peeler)
Kalamata Olives, cut into thirds
 Layer above ingredients.  Top with vinaigrette dressing

Roasted Carrot Soup
Carrots are loaded with beta-carotene, a naturally occurring, cancer-preventing form of vitamin A. Roasting the carrots mellows their flavor and brings out their earthy sweetness. The soup tastes best if it sits in the fridge several hours or overnight.

2 pounds carrots, peeled and cut into 3” lengths
4 cloves garlic, unpeeled
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, cut into medium dice (about 1 ½ cups)
2 large ribs celery, cut into medium dice (about 1 cup)
4 cups homemade or low-salt chicken broth
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper

Chopped fresh chives for garnish (optional)

Heat the oven to 375°F. Put the carrots and unpeeled garlic in a 9x13 baking dish (or any dish that will hold the vegetables in a single layer without touching) and drizzle them with the olive oil. Toss them to coat well and roast about 30 minutes. Stir the vegetables. Remove the garlic if it looks roasted and browned in spots and set it aside. Continue roasting vegetables until they are tender, blistered, and lightly browned in a few places, about 30 minutes longer.


Melt the butter in a large soup pot set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 minutes. Stir in the celery and cook until it begins to soften a bit and the onions start to brown, about 4 to 5 minutes. Remove the peel from the roasted garlic gloves. Add the roasted carrots, garlic, chicken broth, salt, pepper and 4 cups of water. Bring to a boil, reduce the heat to medium low and cover. Cook at a lively simmer until the carrots are very tender, about 45 minutes. Turn off the heat and let the liquid cool somewhat (or completely).

Puree the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out (or use a hand-held blender and puree the soup in the pot). If serving immediately, return the soup to the pot and reheat; garnish with the chives if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving. Makes about 2 quarts or about 8 servings.

 Pineapple Coconut Angel Fluff   (low fat, low sugar) 
1 (15 oz) can crushed pineapple
2 (6 oz) cans pineapple juice     
1 (.3 oz) package sugar-free lemon gelatin mix
1 (1 oz) package sugar-free instant coconut pudding mix
1 (8 oz) carton fat-free whipped topping, thawed
12 oz angel food cake bar, cut in 3/4" cubes
1/4 cup toasted shredded coconut 

Drain the crushed pineapple and set aside, reserving the juice.  Add the 2 small cans of pineapple juice to the reserved juice.  In a small saucepan bring 1 cup of this pineapple juice just to a boil. Remove from heat and stir in gelatin mix until dissolved; set aside to cool. When gelatin has cooled, in a bowl measure 1 1/4 cups of the remaining pieapple juice (adding cold water, if necessary, to make the 1 1/4 cups liquid.) Whisk the pudding mix into this liquid until smooth. Whisk cooled gelatin mixture into pudding; fold in whipped topping, crushed pineapple and cake cubes. Spread mixture in an 11 x 7" glass dish. Refrigerate for 4-6 hours; sprinkle with the toasted coconut before cutting into squares to serve.  Number of servings 8-12.

 REDUCED SUGAR CHOCOLATE MOUSSE 
3 oz. Semi Sweet Baker's Chocolate Squares
3 oz. Cream Cheese
2 Tbsp milk
1/4 c. Powdered Sugar
1 pint heavy whipping cream 

* Melt chocolate and milk over low heat, monitoring continuously. Set aside to cool.
* Beat cream cheese and sugar together for 1 minute.
* Beat chocolate & cream cheese mixture together until uniform.
* Whip heavy cream until fluffy.
* Fold in or gently beat whipped cream into chocolate mixture.
* Garnish each serving with cocoa, shredded chocolate, or reserved whipped cream dollop.  

 Creamy Pineapple Fruit Dip 
4 oz. light cream cheese
½ cup marshmallow cream
1 can (8oz) crushed pineapple, drained
2 t grated orange peel 

mix cream cheese until smooth     
add marshmallow, pineapple and orange peel and mix again
refrigerate 2 hours
serve with fresh fruit
 
Southwestern Salad
Frozen Corn
Chicken Breasts
Spring Mix Lettuce
Pepperoncini - chopped
Sweet Mini Peppers - chopped
Black Beans
Cherry Tomatoes – cut in ½
Red Onions - chopped
Chunky Salsa
Avocado - chopped



Heat frozen corn
Rub chicken with seasoning, grill, let cool and chop
Layer: lettuce, toppings, lettuce, toppings
Dress with BBQ sauce or Chipotle Sauce

Cocoa Cake
 1 ½ cups all-purpose flour
1 cup granulated sugar
3 Tbsp unsweetened cocoa
1 tsp baking soda
½ tsp salt

5 Tbsp light olive oil
1 Tbsp vinegar
1 tsp vanilla
1 cup cold water 

Preheat oven to 350 degrees.
Mix flour, sugar, cocoa, baking soda & salt in a 9 inch baking dish.
Make 3 depressions in flour mixture and evenly distribute oil, vinegar and vanilla among them.  Pour cold water over all.  Combine ingredients scraping sides and bottom of the pan to mix thoroughly.
Bake at 350 until toothpick comes out clean (about 30 min)
Let cool on rack.
Top with powdered sugar.



Did you attend 3DWoman? 

If you did attend, we'd love to hear your thoughts about the evening.  Were you encouraged by one of the speakers; were you challenged to make any changes or take action steps?  We'd love to know how the evening impacted you, so please share your thoughts.