Wednesday, May 14, 2008

Monkey Bread


2 loaves frozen white bread
1 stick butter
1/2 c. grated Parmesan cheese
1 tsp. garlic powder or garlic salt
1 tsp. dried oregano
1 tsp. dried parsley

Preheat oven to 350 degrees. Defrost bread according to package directions. Cut each loaf into 10 sections. Roll each section into a ball. Melt butter and add remaining ingredients. Roll each bread ball in the butter mixture. Place in a bundt pan. Allow to rise for 4-6 hours. Bake for 30-35 minutes until golden brown. Remove from pan. Serve.

Crab Stuffed Avocados


1 avocado, halved, seeded & peeled
6 oz. can crab
Lettuce to cover plates
1 1/4 c. mayonnaise
3 tsp. lemon juice
2 tbsp. drained capers
1 tbsp. chopped parsley
3 tbsp. catsup
2 tbsp. chopped green onion
2 tbsp. dill
1/8 tsp. cracked black pepper
1/8 tsp. salt (optional)

Place crab in avocado half. Top with sauce. Serve on bed of lettuce. Sauce is best if made the day before and refrigerated.

Corn Casserole

1 can cream corn
1 can whole corn, drained
2 eggs
1 stick butter, cut up
1 c. sour cream
4 tbsp. onion, chopped
1 box Jiffy corn bread mix
Salt & pepper to taste

Mix together ingredients above and place in a greased large casserole dish. Bake at 350 degrees for 45 minutes.

Blueberry Ricotta Pancakes


2 cups Bisquick
1 cup ricotta cheese
2 eggs
3/4 cup water
1 tsp lemon zest
1 pkg (6 oz) frozen blueberries

Stir all ingredients together. Over medium heat, warm greased griddle 5 minutes. Using 1/4 cup measure, pour batter onto griddle. Cook 4 minutes or until golden, turning once. Repeat. Dust with confectioners sugar, if desired.

Mandarin Orange Salad


3 to 4 c. salad greens broken (leaf, Bibb lettuce, spinach)
1/4 c. sliced onions
1 (11 oz.) can mandarin oranges, drained
1/4 c. slivered almonds, toasted in butter
1/4 c. vegetable oil
2 tbsp. vinegar
2 tbsp. sugar
1/2 tsp. salt
1/4 tsp. pepper

Combine the greens, onions, mandarin oranges and almonds.

Make the dressing with the vegetable oil, vinegar, sugar, salt and pepper. Chill in refrigerator for 2 hours before tossing with the salad ingredients.

Tapawingo Slaw with Mint and Cilantro


2 jalapeno peppers, seeded and minced
2 tbsp. sugar
3 tbsp. fresh lime juice
3 tbsp. Thai fish sauce (Nam Pla, available at Oriental markets)
5 tbsp. peanut or vegetable oil
1 sm. onion, thinly sliced
4 c. finely julienned white cabbage
1/4 c. fresh mint, chopped
3 garlic cloves, minced
1 tbsp. rice vinegar
Freshly ground black pepper to taste
1 c. shredded carrots
1/2 c. fresh cilantro, chopped

Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.

In large mixing bowl, combine cabbage, carrot, mint, and cilantro. Sprinkle with the dressing and toss well. Serve with fish and seafood.

Thai Chicken Salad


2/3 c. Italian dressing (Zesty)
3 tbsp. sugar
3 tbsp. creamy peanut butter
1 tbsp. soy sauce
1 tsp. crushed red pepper
1/2 lb. cooked, skinless chicken breast, cut in thin strips
1/4 lb. cheese spread, cut in 1/2" cubes
1/2 c. julienned carrots
1/2 c. julienned pepper (green or red)
1/4 c. chopped roasted peanuts

Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ingredients. Serve in lettuce cups with remaining dressing. Garnish with green onion, if desired. 4 servings.

Thai Style Ginger Lime Dressing


3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water

Combine all ingredients in a blender or food processor and process until smooth.

Dirt Cake (with Worms!)


2 (20 oz.) pkgs. Oreo cookies
1/2 stick butter
1 (8 oz.) cream cheese
1 c. powdered sugar
3 1/2 c. milk
2 sm. French vanilla instant pudding boxes
1 (12 oz.) Cool Whip

Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Then blend in with the cream cheese mixture.

Crumble the Oreo's in a blender, leave the cream in the Oreo's.

Line the inside of a clay flower pot with foil. Alternating cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummi worms and a plastic flower.

Easy Blueberry Dessert



1/4 c. butter, soft
1/2 c. sugar
15 sq. crushed graham crackers


Use room temperature ingredients.

2 eggs
1 (8 oz.) Philadelphia cream cheese
1/2 c. sugar
1/2 tsp. vanilla

Combine ingredients for crust. Pat into bottom of square cake pan.

For Filling: Beat eggs. Add and beat cream cheese and blend in sugar and vanilla. Pour over crust in pan. Sprinkle with cinnamon. Bake 15 minutes at 375 degrees. Remove from oven. Pour 1 large can of blueberry pie filling over baked dessert. Chill several hours. Top with whipped cream.

Stuffed Pasta Shells Florentine


1 (10 oz.) pkg. Birds Eye chopped spinach, thawed, well drained
1 c. (4 oz.) Kraft light natural shredded reduced fat Mozzarella cheese
1 c. Light 'n Lively nonfat cottage cheese
1 egg white
1/4 tsp. ground nutmeg
1 tbsp. Kraft 100% grated Parmesan cheese
16 jumbo macaroni shells, cooked, drained
1 (15 1/2 oz.) jar spaghetti sauce (no salt added)

Heat oven to 375 degrees. Stir spinach, Mozzarella cheese, cottage cheese, egg white, Parmesan cheese and nutmeg until blended. Fill each pasta shell with heaping tablespoonfuls of spinach mixture. Place shells in 12"x8" baking dish; spoon sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated. Makes 4 servings.

Oven Roasted Pork Ribs


Pork ribs (any variety)
1 bottle barbeque sauce
1 c. Orange Juice

Mix together Barbeque Sauce and orange juice. Lay ribs in a baking pan and pour BBQ mixture over the top. The ribs should be nearly submerged in the BBQ mix.

Cover pan with foil and set oven to 250.

Cook for aprox. 3 hrs (depending on amount of meat). Remove from pan and serve. The meat will be juicy and delicious and it should literally fall right off the bone. If you cook them this way they are EXCELLENT but its nearly impossible to eat them with your hands.

Easy Banana Cream Pie


1 graham cracker or cookie crumb crust
1 c. water with 1 tbsp. lemon juice
2 bananas
1 sm. pkg. instant vanilla pudding mix
1 1/2 c. milk
1 (8 oz.) sour cream
1 (3 oz.) cream cheese
1 sm. pkg. Cool Whip

Slice bananas into lemon water - be sure bananas are coated with lemon water; drain well. Mix together milk, sour cream and pudding mix. Gently fold bananas into pudding mixture. Put bananas and pudding in crumb crust.

Beat cream cheese until smooth; mix into Cool Whip and put over pudding mix. Chill.

Italian Summer Saute

Have a bunch of zuchini to use? Here's a delicious way


1 lb. sausage or hamburg, browned
1/4 c. butter
1 tsp. Italian herb seasoning
1/2 tsp. minced garlic
1 c. (1 med.) sliced zucchini
2 c. fresh sliced mushrooms
1 sm. onion, cut into rings
1 med. tomato, cut into wedges
1 c. shredded Mozzarella

In skillet melt butter over medium heat. Stir in Italian seasoning, garlic, zucchini, mushrooms and onions, stirring often. About 10 minutes. Add browned meat and tomatoes. Sprinkle with cheese. Cover, continue cooking until vegetables are tender and cheese is melted, stirring often about 8 to 10 minutes.

Hominy Casserole


1/2 cup butter
1/2 cup chopped onion
1/2 cup sweet pepper, chopped
16 ounces white hominy, canned, drained
16 ounces yellow hominy, drained
14 1/2 ounces corn, whole kernel, canned, drained
4 ounces sliced mushrooms, drained
1/4 cup grated Parmesan cheese
8 ounces Cheez Whiz
1/4 cup pimiento, chopped

Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, corn, mushrooms, cheeses, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes.

Serving Size: 8

Strawberry Rhubarb Pie


1 (8 oz.) pkg. cream cheese
2 tbsp. milk
2 tbsp. sugar
1/2 tsp. vanilla
Pastry for one 9" pie (baked as directed)
2 1/2 c. fresh strawberry halves
1 1/2 c. coarsely chopped rhubarb
3/4 c. water
1/2 c. sugar
2 tbsp. cornstarch

Combine softened cream cheese, sugar, milk and vanilla, mixing until blended. Spread on bottom of baked pie shell.

Mash 1/2 cup strawberries (set aside). Arrange remaining strawberries on top of cream cheese mixture.

In saucepan, combine reserved 1/2 cup mashed strawberries and rhubarb and water, bring to boil, simmer 2 minutes. Drain reserving 1 cup juice. Add water if not 1 cup.

Combine sugar and cornstarch in pan. Add juice. Bring to boil, stirring constantly. Boil 2 minutes until clear and thickened. Stir in rhubarb mixture. Cool slightly. Spoon over strawberries and chill.

Artichoke Spinach Side Dish


3 pkgs. frozen spinach (thawed and squeezed dry)
1 large can artichokes (in water)
8 oz. cream cheese
2 tbsp. mayonnaise
6 tbsp. milk
Cracked pepper (to taste)
1/3 c. Parmesan or Romano cheese (grated)

In a 13x9 inch pan, lay spinach on bottom evenly. Quarter artichokes, lay on top of spinach. Combine next 4 ingredients (cream cheese, mayonnaise, milk and pepper). Pour over spinach and artichokes. Sprinkle grated cheese on top. Bake 375 degrees, 40 minutes. Serves 6.

Crab Rangoon


1 can (6 1/2 oz.) crabmeat, drained and flaked
1 pkg. (8 oz.) cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep-fat frying

In medium mixing bowl, combine all ingredients except won ton skins and oil. Place 1 teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and over lap slightly.

Moisten corner with water and press to seal. Heat oil to 375 degrees. Deep-fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce.

TIP: Extra Crab Rangoon appetizers may be frozen after frying. To reheat, place on ungreased baking sheet; heat in 375 degree oven for 15 minutes.

Peanut B utter Kiss Cookies


1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 tsp. soda
1/2 tsp. salt
1/2 c. butter
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla

Combine ingredients. Roll into balls, roll balls in sugar. Bake on cookie sheet at 350 degrees for about 10 minutes. Top with chocolate Kiss immediately upon removal from oven.

Rhubarb Torte


1 c. plus 2 tbsp. flour
1 1/4 c. plus 2 tbsp. sugar
1/2 c. butter
Pinch of salt
1/3 c. cream
2 or 3 egg yolks
2 1/2 c. rhubarb, cut up
1 tbsp. lemon juice


3 egg whites
1/4 tsp. cream of tartar
6 tbsp. sugar
1 tsp. vanilla

Blend 1 cup flour, 2 tablespoons sugar, butter and salt together. Pat into an 8x8 inch pan. Bake at 325 degrees for 25 minutes.

Mix remaining ingredients together. Spread over first mixture. Cover with aluminum foil while baking. Bake for 40 minutes or longer at 350 degrees.

MERINGUE: Beat egg whites with cream of tartar; gradually add sugar. Fold in vanilla. Spread over torte. Bake at 400 degrees for 8 minutes or until brown. May be topped with whipped cream, if desired. Yield: 8 servings.

Mom's Fantastic Meatloaf



1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Sausage Breakfast Casserole


1 1/2 pounds sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
2 cups milk
1 teaspoon dry mustard
4 ounces mushroom pieces, drained
1/4 cup green bell pepper, diced
1/4 cup green onion, diced

Brown sausage, drain. Layer bread in bottom of 9 x 13-inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 F. for 45 minutes.

Note: Other ingredients may be added or substituted for the vegetables.

Serving Size: 8

Spicy Beer Beans


1 pkg. pinto beans
1/2 med. onion soup
1 can tomatoes
1/2 lb. ground beef or hot Italian sausage
1 tbsp. dry mustard
1 clove of garlic, crushed
4 to 5 fresh Jalapeno peppers, chopped
2 to 3 (12 oz.) cans beer
Add salt & pepper to taste
2 tbsp. chili powder

Soak beans overnight in 1 to 2 cans of beer. Next day add more beer and remaining ingredients and bring to a boil. Cover and let simmer about 1 hour, do not stir a lot. Add beer or water as needed to cover about 1 ounce. Serve hot.

Garlic Potatoes


3 tbsp. olive oil
1/4 tsp. salt
Dash pepper
6 lg. cloves garlic, smashed & peeled
1 lb. sm. new potatoes (about 10)

Scrub and dry the potatoes. If using larger potatoes, cut them into chunks. Put the olive oil in a dish just large enough for the potatoes. Coarsely cut the garlic and add with the spices. Add the potatoes and stir to coat them. Cover with plastic wrap.

Microwave on high for about 10-12 minutes, stirring once to redistribute the potatoes. They are done when the tip of a knife easily pierces to the center of the potatoes.

For 4 pounds of potatoes, use: 15 cloves of garlic, 3/4 cup oil and 1 teaspoon salt. Microwave 20 minutes.

Sausage (or Bacon) Gravy


1/4 cup sausage drippings, * see note
1/4 cup flour
2 cups milk
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste

To the sausage drippings in the skillet, add the flour. Cook and stir over medium heat 5 to 10 minutes or until mixture starts to turn golden.

Slowly add milk, stirring constantly. Add salt and pepper. Cook gravy until it boils and thickens. Sausage pieces may be add to gravy. Serve over warm biscuits.

Serving Size: 1

Manicotto with Cheese Filling


8 ounces manicotti shells, uncooked
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese, *drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce

Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti in single layer over sauce on bottom of 9x13-inch baking pan; arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes.

Remove foil; bake 15 minutes longer. 6 to 8 servings.

Note: *Cottage cheese may be substituted.

Serving Size: 8

Bundt Coffee Cake


1 box yellow cake mix
1 box instant vanilla pudding
4 eggs
3/4 c. Mazola oil
3/4 c. water
2 tsp. vanilla

Preheat oven to 3530 degrees. Beat all ingredients together until smooth. In small bowl, mix together 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1/2 cup nutmeg. Pour 2/3 cake batter in bundt pan that has been sprayed well with Pam. Sprinkle sugar mixture over batter, then pour in remaining batter. Bake 40-50 minutes. Cool cake upright until just warm, put out on plate. Can be icing dribbled over it.

Pasta with Fresh Asparagus


1 onion, sliced
1/2 lb. fettucini
1 large bunch fresh asparagus
5 garlic cloves, sliced
1 tbsp. olive oil
1 egg, beaten
3 tbsp. freshly grated Parmesan or Romano cheese (at least)
1/2 c. whipping cream or half and half or Mock cream
Black pepper, freshly ground
Fresh herbs
Optional: You can add shrimp (cleaned, uncooked add when you add asparagus)

Bring a pot of salted water to a boil for the pasta. Clean the asparagus and slice across the stalks into pieces 1/4 inch long. Try to do this on the diagonal. Place a wok or large frying pan on to heat and place the pasta in the boiling water.

Add the oil to the hot wok, along with the onion. Saute until tender, add the garlic. Toss for a few seconds and then add the cut up asparagus and herbs. Toss until the asparagus is bright green in color and barely tender, about two minutes on high heat. Quickly mix in the beaten egg and the grated cheese. Add the cream and salt and pepper. Bring to a simmer for a few minutes while the pasta finishes cooking.

Do not overcook the asparagus (or shrimp) ! Serves 4.

(Mock Cream - in blender, blend 1 cup cottage cheese (low fat) and slowly add skim milk until desired consistency).

French Toast Casserole


1 1/2 stick butter
1 1/2 c. brown sugar
1 1/2 tsp. cinnamon
1 loaf Pepperidge Farm bread white (1 lb.)
6 eggs
2 c. milk
Maple syrup

Use a 9x12 inch dish. Melt 1 1/2 stick of butter and add 1 1/2 cups brown sugar, 1 1/2 teaspoons of cinnamon; make a paste and spread over bottom of dish.

Use only white Pepperidge Farm bread (this recipe will take a 1 lb. loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces.

Beat 6 eggs and add 2 cups milk. Pour over top. Cover and refrigerate. Bake 25-30 minutes at 350 degrees. Drizzle maple syrup on top and run under broiler until brown and bubbly.

Maryland Crab Cakes


1 lb. fresh Maryland backfin or lump crabmeat
4 heaping tablespoons Hellmann's real mayonnaise
1/2-1 teaspoon regular yellow mustard
2 tablespoons Worcestershire sauce
1/4 cup fresh ground black pepper (see note)
2 teaspoons salt (to taste)
1 teaspoon baking powder
1 pouch Saltine crackers from box (crushed with a rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, minced

In a medium bowl, hand pick crabmeat and discard any shell particles. Add salt and pepper (you can alter your salt to taste but NOT the black pepper!)

In another bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add baking powder, parsley, and about 1/4 cup of crushed Saltines to your crabmeat; again fold in very gently.

On a plate, place your crushed Saltines and scoop a medium sized crab cake from your mixture in your hands. Coat with cracker again just enough to cover your cake.

In a skillet heat oil for frying (preferably cast Iron pan) gently place crabcakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!! Crabcakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.

Yields about six crab cakes.

Cook's Note: For a less spicy version, use less pepper than the original recipe calls for, adjusting to your taste (3/4 tablespoon suggested).

Quick and Easy Beef Stroganoff


2 tbsp. butter
1 lg. onion, diced
1 can tomato soup
1/2 tsp. dry mustard
2 c. leftover roast beef or London broil, sliced thin and diced
3 oz. jar sliced mushrooms, drained
1 c. sour cream

Melt butter in 3 quart saucepan and saute onion. Stir in remaining ingredients, except sour cream. Heat just to the boiling point, reduce heat and simmer very gently 15 minutes. Stir in sour cream must before serving. Serve over rice or noodles

Nieman Marcus Dip


12 oz. crispy bacon
2 c. Cheddar cheese
1 pkg. slivered almonds
6-8 chopped green onions
1 c. mayonnaise
2 tsp. dry Ranch dressing

Blend together. Serve with fresh vegetables.

Fried Mozzarella Sticks


1 lb. Mozzarella
3 eggs
1 c. seasoned bread crumbs
Light vegetable oil

Cut cheese into 2 inch long, 1/2 inch wide sticks. Dip cheese into beaten eggs and then into bread crumbs two times. Freeze for about 10 minutes (can be overnight). Fry until golden brown (about 2 minutes on each side).

Italian Chocolate Cookies


6 c. flour
1 1/2 c. sugar
8 tsp. baking powder
7 heaping tsp. cocoa
1 tsp. each cloves, allspice, and cinnamon
1 heaping c. nuts
1 sm. bag chocolate chips
1 grated orange rind (about 2 tsp. orange rind)
1 1/4 c. Crisco or Wesson oil
2 eggs, slightly beaten
1 tsp. vanilla
Pinch of salt
2 c. milk
Juice of 1 orange or 1 oz. orange extract
Chocolate frosting

Mix dry ingredients together in large bowl (flour, sugar, baking powder, cocoa, spices, nuts, chocolate chips, and orange rind). In medium bowl, mix oil, eggs, vanilla, orange juice or extract, salt, and milk. Blend into dry mixture. Either drop by teaspoons onto greased cookie sheet or roll dough into 9 inch lengths, as for macaroni. (If you cheese to roll, slice after frosting.) Bake at 350 degrees for 15 minutes or until done. Cool and frost with chocolate frosting.

Southern Oatmeal Cookies


1 c. Wesson oil
1 c. brown sugar
1 c. white granulated sugar
2 well beaten eggs
1 tsp. vanilla
1 1/2 c. sifted flour
1 tsp. salt
1 tsp. soda
3 c. quick cooking oats
1/2 c. chopped walnuts or pecans

Thoroughly cream shortening (Wesson oil) and sugars. Add eggs and vanilla; beat well. Sift dry ingredients; add to creamed mixture. Add oats and nuts; mix well. Chill and slice from rolls or drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. Makes 4-5 dozen.

Pecan Cookies


2 eggs
1/2 c. Wesson buttery oil
1 c. brown sugar, firmly packed
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. pecans

Dip cookies in cinnamon and sugar mixture before baking at 350 degrees for 8-10 minutes.

Dish Pan Cookies


Mix together in large bowl:

1 c. sugar
1 c. brown sugar
1 c. Wesson oil
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
3/4 c. oats (rolled)
1 c. chopped nuts
2 c. coconut
2 c. flour

Mix together. Roll into balls. Bake on ungreased cookie sheets at 350 degrees for 15-20 minutes.

Honey Dipped Orange Cookies


1 c. butter
2 tsp. Crisco shortening
1/2 c. Wesson oil
3/4 c. sugar
3 egg yolks
1/2 c. fresh orange juice
Grated orange rind of 2 oranges
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
6 c. flour


1 1/2 c. sugar
2 1/2 c. water
1 cinnamon stick
3 tbsp. honey
1/4 tsp. lemon juice
Chopped walnuts and cinnamon for top of cookies

Melt butter and shortening; add remaining ingredients. Blend thoroughly. Shape into oval cookies. Place on cookie sheet. Bake at 350 degrees for 12 minutes. Let cool.

Combine all syrup ingredients, except juice, in saucepan. Boil until syrup drops from spoon one drop at a time. Add juice. Mix well. Drop each cookie in hot syrup. Drain. Sprinkle with cinnamon and finely chopped nuts.

Golden Grahams S'Mores


3/4 c. light corn syrup
3 tbsp. butter
1 pkg. (11.5 oz.) Nestle milk chocolate morsels
1 tsp. vanilla
1 pkg. (12 oz.) Golden Grahams cereal (9 c.)
3 c. Kraft miniature marshmallows

1. Grease rectangular pan, 13 x 9 x 2 inches.

2. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat; stir in vanilla.

3. Pour over cereal in bowl; toss until coated. Fold in marshmallows, 1 cup at a time. Press in pan with buttered back of spoon. Let stand 1 hour.

4. Cut into 2 inch squares. Store loosely covered at room temperature up to 2 days. Makes 24 squares.

Microwave Golden Grahams S'Mores: Prepare as directed except, microwave syrup, butter and morsels in 4 cup microwavable measure or medium, clear microwavable bowl uncovered on medium-high (70%) 1 1/2 minutes; stir until almost smooth. Microwave uncovered until large bubbles form on surface, about 2 1/2 minutes longer; stir in vanilla.

Homemade Macaroni and Cheese


3 tbsp. butter
1/4 c. flour
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
2 1/2 c. milk
2 c. Cheddar cheese, grated
1/2 lb. Velveeta cheese
1 c. Mozzarella cheese
1 (16 oz.) box elbow macaroni

In large saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper until smooth; take off heat. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese and Mozzarella cheese until melted. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top. Bake at 375 degrees for 20 minutes.

Recipe can be halved.

Easy Chicken and Macaroni Bake


* 8 ounces elbow macaroni or small shells
* salt
* 3 tablespoons butter
* 3 tablespoons flour
* 1 cup chicken broth
* 1/2 cup heavy cream
* 3 to 4 ounces smoked gouda cheese, shredded or cut in small pieces
* pepper, to taste
* 1 teaspoon fresh parsley, optional
* 1 1/2 to 2 cups cubed cooked chicken
* 1 1/2 cups frozen peas and carrots, thawed
* 1/2 cup soft bread crumbs
* 1 to 2 teaspoons butter, melted

Cook macaroni in boiling salted water as package directs. Drain and set aside.

In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly.

Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.
Serves 4 to 6.

Easy Scalloped Chicken Recipe


* 3 tablespoons butter
* 3 tablespoons flour
* 2 cups chicken broth
* 1 cup milk
* salt and pepper
* 3 cups cooked rice
* 3 cups cooked diced chicken
* 2 cups sliced sauteed mushrooms
* 1/2 cup slivered almonds
* 1 jar (4 ounces) chopped pimiento, drained
* buttered bread crumbs

Melt butter over low heat in a medium saucepan; stir in flour, blending well. Add chicken broth, milk, salt and pepper. Cook, stirring constantly, until thickened. Butter a 2-quart baking dish. Spread half of the rice in the bottom of the baking dish; top with half of the chicken, half of the sliced mushrooms, half of the slivered almonds and pimiento. Pour in half of the sauce. Repeat layers; sprinkle with buttered bread crumbs. Bake scalloped chicken at 350° for 45 minutes.

Easy Chicken and Stuffing Casserole


* 3 cups cooked diced chicken
* 1 can cream of mushroom soup
* 1 can cream of celery soup
* 2 cups chicken broth
* 1/2 cup melted butter
* 1 package herb-seasoned stuffing mix, (6 to 8 oz)
* 1 cup shredded cheese, Swiss or Cheddar

Combine soups and chicken broth; add diced chicken to the mixture. Add butter to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350° for 30 minutes.

Easy Chicken and Broccoli Recipe


* 1 packages (10 ounces each) frozen broccoli spears
* 1 cup grated Cheddar cheese
* 2 cups cubed cooked chicken
* salt and pepper
* 1 cup cooked rice
* 2 tablespoons butter
* 2 tablespoons flour
* 1 cup milk
* 1 tablespoon lemon juice
* 1 cup sour cream

Cook broccoli according to package directions; drain well. Arrange broccoli in 13x9x2-inch baking dish. Sprinkle with half the cheese; top with cubed chicken. Season with salt and pepper; spoon on the cooked rice.
In a saucepan, melt butter over low heat.

Blend in flour; add milk. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Remove from heat; stir in lemon juice and fold in the sour cream. Pour over chicken. Sprinkle with remaining cheese. Bake at 400° for 15 to 20 minutes.
Serves 4 to 6.

Easy Chicken with Wild Rice Casserole


* 6 chicken breast halves
* 1 1/2 cups water
* 1/2 cup dry white wine or sherry
* 1 1/2 teaspoons salt
* 1/8 teaspoon pepper
* 1/2 teaspoon curry powder
* 1 medium onion, quartered and sliced
* 2 ribs celery, sliced
* 12 ounces sliced mushrooms
* 4 tablespoons butter
* 1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
* 1 cup sour cream
* 1 can (10 3/4 ounces) cream of chicken soup or cream of mushroom soup, undiluted
* 1/2 cup slivered blanched almonds

Put chicken breast halves in a large skillet with water, wine, salt, pepper, curry powder, onion, and celery. Cover and simmer for 1 hour. Remove from heat and strain, reserving the broth. When cooled enough to handle, remove meat from bones, discarding skin.
Cut into bite-size pieces.

Heat butter in a large skillet over medium-low heat; sauté mushrooms until lightly browned.

Cook rice mixture with seasonings according to package directions, using the reserved broth as part of the liquid for cooking the rice.

Combine chicken, mushrooms, and rice in a large 3-quart casserole. Combine sour cream and soup; blend into chicken and rice mixture. Top with the slivered almonds. Cover with lid or foil and bake at 350° for 45 minutes. Uncover and bake for 15 minutes longer. Serves 8.

Easy Mexican Chicken Casserole


* 4 boneless chicken breast halves, cooked, cubed
* 1 can tomatoes with green chilies
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can (4 ounces) taco sauce
* 1/2 cup chicken broth
* 1 package taco chips or Doritos
* 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend

In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
Serves 4.

Easy Chicken and Noodles Casserole


* 6 ounces thin egg noodles, cooked, drained
* 6 tablespoons butter
* 6 to 8 ounces sliced mushrooms
* 6 tablespoons flour
* 1 2/3 cups chicken broth
* 1 cup milk
* 1/4 cup pimiento, drained, chopped
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 2 cups cooked diced chicken
* 1 cup frozen peas, thawed under hot water
* 1/2 cup fresh grated Parmesan cheese , plus more for topping

Preheat oven to 350°. Grease a 2 1/2- to 3-quart baking dish.

In large skillet or saucepan over low heat, melt butter; saute mushrooms until tender. Blend in flour, stirring until smooth and bubbly.

Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened. Stir in chicken, peas, and 1/2 cup of Parmesan cheese, and the cooked noodles. Spoon the mixture into the prepared baking dish. Sprinkle some Parmesan cheese over top. Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.
Serves 8.

Easy Chicken and Spinach Bake


* 8 to 12 ounces fresh chopped or baby spinach, cleaned
* salt and pepper
* 1/4 cup chicken broth
* 4 chicken breast halves, boneless, pounded slightly to even thickness
* Creole or Cajun seasoning blend or other blend
* salt and pepper
* 1 large tomato, diced
* 4 green onions, with green, sliced

Heat oven to 350°. Lightly grease a 9x13-inch baking dish or spray with cooking spray. Put spinach in the baking dish, sprinkle with salt and pepper. Add chicken broth. Sprinkle chicken with seasoning blend, salt, and pepper; arrange over the spinach.
Sprinkle with the diced tomato and green onion. Cover the baking dish with foil. Bake for 25 minutes. Uncover and bake for 10 to 15 minutes longer, or until chicken is cooked through.
Serves 4.

Thursday, May 8, 2008

Caramelized Onion-Tomato Focaccia

1 tablespoon olive oil
1 tablespoon butter
1 large onion, cut in half, thinly sliced
1 focaccia bread (10 to 12 inch)
1 cup shredded fontina cheese (4 oz)
1 can (14.5 oz) Muir Glen organic diced tomatoes, drained
1/2 cup chopped arugula

1. Heat oven to 350°F. In 10-inch skillet, heat oil and butter over medium heat. Add onion; cook 8 to 10 minutes, stirring frequently, until onion is softened and light golden brown.
2. On ungreased cookie sheet, place focaccia. Sprinkle 3/4 cup cheese on focaccia. Top with onion and tomatoes; sprinkle with remaining 1/4 cup cheese.
3. Bake 10 to 15 minutes or until cheese is melted and bread is hot. Sprinkle with arugula.

Beer-Cheese Triangles with Zesty Cheese Sauce

2 cups Original Bisquick mix
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup beer or apple sauce
2 tablespoons butter or margarine, melted
1/4 cup sesame or poppy seed
1 loaf (8 oz) prepared cheese product, cut into cubes
1/4 cup Old El Paso Thick 'n Chunky salsa
1/4 cup Old El Paso refried beans

1. Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times.
2. Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month.
3. Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown.
4. To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.

Camembert with Balsamic Bell Peppers

1 teaspoon olive or vegetable oil
1 medium red bell pepper, chopped (1/2 cup)
1/2 teaspoon packed brown sugar
1 tablespoon balsamic vinegar
1 round (8 ounces) Camembert cheese
2 medium green onions, chopped (2 tablespoons)
1 tablespoon chopped pistachio nuts
4 dozen assorted crackers or small cocktail bread slices

1. Heat oven to 350°F. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed.
2. Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft.
3. Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers.

Chiles Rellenos Puffs

1 1/2 cups water
1/2 cup butter or margarine
1 cup Gold Medal all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
6 eggs, beaten
3/4 cup shredded Monterey Jack cheese (3 oz)
3/4 cup shredded sharp Cheddar cheese (3 oz)
2 cans (4.5 oz each) Old El Paso chopped green chiles, drained

1. Heat oven to 400°F. Spray 24 regular-size muffin cups with cooking spray.* In 3-quart saucepan, heat water and butter over high heat to a full rolling boil. Remove from heat.
2. Stir in flour, cornmeal and salt until mixture forms a dough and all lumps have disappeared. Gradually stir in beaten eggs until well blended. Stir in both cheeses and the chiles. Spoon dough evenly into muffin cups, filling each 3/4 full.
3. Bake 25 to 29 minutes or until golden brown. Cool 2 minutes; remove from muffin cups. Serve warm.
If two 12-cup muffin pans are unavailable, spoon dough into pan; refrigerate remaining dough while baking first pan. Spoon refrigerated dough into pan; bake 28 to 35 minutes.

Garlic Beef Bruschetta

1 loaf French bread, cut into thirty 1/4- to 1/2-inch slices
2 tablespoons olive or vegetable oil
1/2 cup soft cream cheese with roasted garlic
8 ounces thinly sliced cooked deli roast beef
1/4 teaspoon coarsely ground pepper
4 roma (plum) tomatoes, thinly sliced
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375ºF. Brush both sides of bread slices with oil. Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.
2. Spread cream cheese over each slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Cheese and Herb Pinwheels

3 cups Original Bisquick® mix
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2/3 cup water
2 tablespoons butter or margarine, melted
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 cup pizza sauce

1. Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times.
2. Roll dough into 18x10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet.
3. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

Grilled Feta and Olive Bread

3 tablespoons butter or margarine, softened
3 tablespoons crumbled feta cheese
12 thin slices French bread
3 tablespoons chopped Greek olives

1. Heat gas or charcoal grill. In small bowl, mix butter and cheese; set aside.
2. Place bread on grill rack over medium heat. Cover grill; cook 3 to 5 minutes or until lightly toasted.
3. Spread butter mixture over toasted sides of bread; sprinkle with olives. Cover grill; cook with olive sides up 3 to 5 minutes or until cheese is melted.


12 slices Italian bread, each 1/2 inch thick
1/4 cup olive or vegetable oil
1 large tomato, chopped (1 cup)
3 tablespoons chopped fresh basil leaves
1 tablespoon large capers or chopped ripe olives
1/2 teaspoon salt
1/2 teaspoon pepper
12 slices (1 ounce each) mozzarella cheese

1. Heat oven to 375ºF. Place bread slices on ungreased cookie sheet. Drizzle 1 teaspoon oil over each bread slice.
2. Mix tomato, basil, capers, salt and pepper. Spread half of the tomato mixture over bread slices; top each with cheese slice. Spread remaining tomato mixture over cheese.
3. Bake about 8 minutes or until bread is hot and cheese is melted. Serve hot.

Bell Pepper Rajas

1/2 green bell pepper, seeded and cut into 6 strips
1/2 red bell pepper, seeded and cut into 6 strips
1/2 yellow bell pepper, seeded and cut into 6 strips
3/4 cup shredded Monterey Jack cheese (3 ounces)
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper

1. Cut bell pepper strips crosswise in half. Arrange close together in ungreased broilerproof pie pan, 9x1 1/4 inches, or round pan, 9x2 inches. Sprinkle with cheese, olives and red pepper.
2. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat about 3 minutes or until cheese is melted.

Bacon Wrapped Figs

1 package (12 ounces) fully cooked cottage or Canadian-style bacon
2 packages (8 ounces each) dried whole Calimyrna figs, stems removed
30 pistachio nuts
30 small fresh basil leaves

1. Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Cut each bacon slice in half.
2. Cut slit in each fig; stuff with nut. Place basil leaf on bacon strip; wrap around fig. Place seam side down in pan.
3. Bake 8 to 10 minutes or until bacon is brown. Serve warm with toothpicks.

Tomato Goat Cheese Bruschetta

2 logs (4 oz each) soft goat cheese, cut into 8 (1-inch) slices
1 can (14.5 oz) Muir Glen organic diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
24 slices (1/2 inch thick) baguette, toasted (about 8 oz)

1. Heat oven to 350°F. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer.
2. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese. Drizzle with olive oil.
3. Bake 15 to 20 minutes or until warm. Serve with baguette slices.

Cheesy Potato Skins

4 large potatoes (2 pounds)
2 tablespoons butter or margarine, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.
2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter.
3. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions.

Sweet Potato Mini-Latkes

2 medium (1 pound) sweet potatoes, peeled and shredded
2 medium green onions, finely chopped (2 tablespoons)
1/4 cup Gold Medal all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, slightly beaten
1 cup sour cream
Sliced pecans, if desired

1. Heat oven to 400°F. Generously grease cookie sheet. Mix all ingredients except sour cream and pecans.
2. Drop sweet potato mixture by teaspoonfuls onto cookie sheet; flatten slightly.
3. Bake 12 to 15 minutes, turning once, until golden brown. Top with sour cream. Garnish with pecans.
Skillet Directions: In 12-inch skillet, heat 1/4 cup vegetable oil over medium-high heat. Drop sweet potato mixture by teaspoonfuls into skillet; flatten slightly. Cook 4 to 5 minutes, turning once, until golden brown; drain on paper towels.

Cucumber Slices Provençal

1 large English or burpless cucumber, chilled
1/3 cup sun-dried tomato spread
3 tablespoons crumbled chèvre (goat) cheese
Fresh basil leaves, if desired

1. Make lines or indentations lengthwise down cucumber at 1/4-inch intervals, using vegetable peeler or tines of fork. Cut cucumber into 32 slices, 1/2 inch each. Place on paper towels to drain.
2. Spread each slice with about 1 teaspoon tomato spread. Sprinkle each with about 1/2 teaspoon cheese.
3. Serve immediately, or refrigerate up to 1 hour. Top each slice with basil leaf just before serving.

Portobellos with Corn Salsa

3 tablespoons white balsamic vinegar
2 tablespoons olive or vegetable oil
1/2 teaspoon sugar
1/4 teaspoon salt
2 packages (6 ounces each) fresh portobello mushrooms, stems removed
1 cup Green Giant Niblets frozen whole kernel corn, cooked and drained
1 cup chopped plum (Roma) tomatoes
1/2 cup sliced ripe olives
1/4 cup chopped fresh parsley

1. Mix vinegar, oil, sugar and salt. Reserve 1/4 cup for corn salsa.
2. Spray broiler pan with cooking spray. Place mushrooms, stem sides up, in pan. Brush lightly with vinegar mixture. Broil about 6 inches from heat 2 minutes. Turn mushrooms; brush with remaining vinegar mixture. Broil 2 to 3 minutes longer or until tender. Remove from pan; cool 5 minutes.
3. Mix corn, tomatoes, olives, parsley and reserved vinegar mixture. Cut mushrooms into 1/2-inch slices. Serve with corn salsa.

Poached Salmon with Honey Mustard Sauce

4 cups water
3 or 4 slices lemon, cut in half
3 or 4 slices onion, cut in half
1/4 cup small sprigs parsley
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 salmon fillet (1 lb)
Sauce and Topping
2 tablespoons lemon juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon olive or vegetable oil
1/4 cup chopped fresh parsley
2 tablespoons finely chopped red onion
2 teaspoons capers
1 teaspoon grated lemon peel
1/4 teaspoon salt
Cocktail bread slices or crackers, if desired

1. In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium-low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
2. In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
3. To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.

Italian Pancakes

Pizza sauce or spaghetti sauce
2 cups Original Bisquick mix
1 cup milk
2 eggs
1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup finely chopped pepperoni
1/4 cup finely chopped green bell pepper
2 teaspoons Italian seasoning
1 small tomato, finely chopped (1/2 cup)

1. Heat pizza sauce until warm; keep warm. Stir Bisquick, milk and eggs until blended. Stir in remaining ingredients.
2. Spoon batter by tablespoonfuls onto hot griddle; spread slightly.
3. Cook until edges are dry. Turn; cook until golden. To serve, dunk pancakes into sauce.

Chicken Puffs

1/2 cup water
1/4 cup butter or margarine
1/2 cup Gold Medal all-purpose flour
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 eggs
1 1/2 cups deli chicken salad

1. Heat oven to 400°F. In 2-quart saucepan, heat water and butter to rolling boil. Stir in flour and thyme; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, one at a time, beating until smooth after each addition.
2. On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
3. Bake 25 to 30 minutes or until puffed and golden brown. Cool on cookie sheet away from draft, about 30 minutes.
4. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill each puff with 1 rounded tablespoon chicken salad.

Smoked Salmon Tarts

1/2 cup Original Bisquick mix
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2 eggs
2/3 cup shredded Cheddar cheese
1/3 cup chopped smoked salmon
2 tablespoons sliced green onions

1. Heat oven to 400ºF. Spray 24 mini-muffin cups with cooking spray.
2. Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
3. Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers.

Pesto-Tomato Toast

6 slices French bread, 1 inch thick
1/3 cup basil pesto
1 small tomato, seeded and chopped (1/2 cup)
1/2 cup shredded mozzarella cheese (2 ounces)

1. Heat oven to 375ºF. Place bread on ungreased cookie sheet. Spread with pesto. Top with tomato. Sprinkle with cheese.
2. Bake about 8 minutes or until hot and cheese is melted.

Smoked Salmon Pinwheels

1 package (8 ounces) cream cheese or reduced-fat cream cheese (Neufchâtel) , softened
1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
4 flour tortillas (8 to 10 inches in diameter)
1 package (4 1/2 ounces) smoked salmon, skinned and finely chopped
16 spinach leaves
16 strips (about 5x1/4 inch) red bell pepper

1. Mix cream cheese and dill weed. Spread about 1/4 cup of the cream cheese mixture over each tortilla. Sprinkle each with 1/4 cup salmon. Place 3 or 4 spinach leaves and 4 bell pepper strips evenly spaced on each tortilla.
2. Roll up tortillas tightly; seal edge of each tortilla by spreading with additional cream cheese mixture. wrap securely with plastic wrap and refrigerate at least 2 hours but no longer than 24 hours.
3. To serve, cut into 1-inch pieces. Place cut side up on serving platter.

Raspberry-Lemon Fruit Dip

1/2 cup raspberry reduced-fat cream cheese spread, from 8-ounce container, softened
1/2 cup marshmallow creme
1 container (6 ounces) Yoplait® Original lemon burst yogurt
Assorted fresh fruit pieces or Berries

1. Mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth. Stir in yogurt.
2. Serve dip with fruit.

Vegetable Buffet Platter

Buttermilk Dressing
1/2 cup mayonnaise or salad dressing
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 clove garlic, crushed
1 1/2 cups small broccoli florets
1 1/2 cups small cauliflower florets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

1. In tightly covered container, shake all dressing ingredients until well blended.
2. Arrange vegetables in separate sections on serving platter. Serve with dressing

Three-Onion Spread

2 tablespoons olive or vegetable oil
1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), chopped (1 cup)
1/2 large red onion, chopped (1 cup)
1 tablespoon chopped fresh parsley
1 container (8 oz) chives-and-onion cream cheese spread
Assorted crackers and breadsticks

1. In 10-inch skillet, heat oil over medium heat. Cook sweet and red onions in oil about 5 minutes, stirring occasionally, until tender.
2. Stir in parsley and cream cheese spread until smooth. Spoon into serving dish. Serve warm or cold with crackers.

Citrus Herb Peppers, Olives and Cheese

6 large red or green bell peppers
1 cup whole Greek or pitted ripe olives
4 ounces mozzarella or provolone cheese, cut into cubes
1/4 cup olive or vegetable oil
1/4 cup lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/2 teaspoon chopped fresh or 1/8 teaspoon dried sage leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 large cloves garlic, finely chopped

1. Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in plastic bag and close tightly. Let stand 20 minutes.
2. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. In glass bowl or jar, mix peppers, olives and cheese.
3. In tightly covered container, shake all remaining ingredients; pour over pepper mixture. Cover and refrigerate at least 4 hours, stirring occasionally.

Caramelized-Onion Bruschetta

1/2 cup butter or margarine
3 large red onions, cut in half and thinly sliced
1/4 cup sugar
3 tablespoons raspberry or balsamic vinegar
1 loaf (1 pound) baguette bread, cut into 1/2-inch slices
1 tub (8 ounces) soft cream cheese with herbs or vegetables
2 tablespoons chopped fresh parsley

1. In 12-inch heavy skillet, melt butter over medium-high heat until sizzling. Cook onions in butter 5 to 6 minutes, stirring frequently, until onions are softened. Stir in sugar and vinegar. Cook 9 to 10 minutes, stirring frequently, until onions are very soft and light golden brown. Cool onion mixture slightly, about 10 minutes.
2. Set oven control to broil. Place bread slices on cookie sheet. Broil with tops 4 inches from heat 1 to 2 minutes or until lightly browned. Turn bread; broil 1 to 2 minutes longer or until lightly browned.
3. Spread about 2 teaspoons cream cheese on each bread slice. Top each with 1 tablespoon onion mixture; sprinkle with small amount parsley.

Ratatouille Appetizer Pizza

1 small zucchini
1 small yellow summer squash
6 tablespoons purchased eggplant meze or eggplant caponata
3 pita folds or breads (6 inches in diameter)
3 slices red onion, separated into rings
2/3 cup crumbled feta cheese
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
Coarse ground pepper, if desired

1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Grilled Caesar Beef Kabobs

1 pound beef boneless sirloin steak, 3/4 to 1 inch thick, cut into 1-inch pieces
1 medium yellow or green bell pepper, cut into 1-inch pieces
1 cup 1-inch pieces pattypan or yellow summer squash
1 1/2 cups whole mushrooms
1 1/2 cups cherry tomatoes
1/2 cup Caesar dressing
1/4 teaspoon coarsely ground pepper
30 wooden skewers (6 to 8 inches)
Romaine leaves
Additional Caesar dressing, if desired
Chopped fresh chives, if desired

1. In large resealable food-storage plastic bag, place beef, bell pepper, squash, mushrooms and tomatoes. Mix 1/2 cup dressing and the ground pepper. Pour over beef and vegetables; seal bag and turn to coat. Refrigerate at least 1 hour but no longer than 4 hours, turning bag occasionally. Soak skewers in water about 1 hour to prevent burning.
2. Heat coals or gas grill for direct heat. Remove beef and vegetables from marinade; discard marinade. Remove skewers from water. Thread 1 or 2 pieces beef on each skewer. Add a mushroom, squash, bell pepper piece or tomato to end of each skewer.
3. Cover and grill kabobs 4 to 6 inches from medium heat 6 to 8 minutes for medium beef doneness, turning frequently.
4. Arrange romaine on serving platter. Top with kabobs. Spoon additional dressing into small bowl for dipping; sprinkle with chives.

Cheesy Reuben Appetizer

1 package (8 ounces) cream cheese, softened
1 1/2 cups shredded Swiss cheese (6 ounces)
1/2 cup Thousand Island dressing
4 ounces deli sliced corned beef, chopped
1/2 cup well-drained sauerkraut
Pretzel crackers, if desired
Cocktail rye bread slices, if desired
Chopped fresh chives, if desired
Sliced radishes, if desired

1. Heat oven to 400°F.
2. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining 1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.)
3. Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or cocktail bread. Garnish with chives and radishes.

Zucchini Appetizers

3 cups thinly sliced unpeeled zucchini (4 small)
1 cup Original Bisquick mix
1/2 cup finely chopped onion
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram or oregano leaves
1/8 teaspoon pepper
1 garlic clove, finely chopped
1/2 cup vegetable oil
4 eggs, slightly beaten

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
2. Stir together all ingredients. Spread in pan.
3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

Tuna Appetizer Pizza

1 1/2 cups Original Bisquick mix
1/3 cup boiling water
2 tablespoons sliced green onions
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
1 can (6 oz) tuna, drained
3 cups fresh vegetables, such as sliced mushrooms, cherry tomato halves, chopped broccoli
1 cup shredded cheese (4 oz)

1. Heat oven to 450ºF. Stir Bisquick, boiling water and onions in medium bowl until soft dough forms; beat vigorously 20 strokes.
2. Pat dough with floured hands in ungreased 12-inch pizza pan, forming 1/2-inch rim.
3. Bake about 10 minutes or until light brown. Cool 10 minutes.
4. Stir cream cheese, sour cream, dill weed, garlic powder and tuna until smooth; spread evenly over crust. Refrigerate 1 to 2 hours or until chilled. Just before serving, top with vegetables and cheese. Cut into bite-size wedges. Refrigerate any remaining wedges.

Caesar Salad Wraps

16 small romaine leaves, torn into bite-size pieces
1/4 cup chopped red onion
2 tablespoons shredded Parmesan or Romano cheese
1/4 cup Caesar dressing
4 garden vegetable-flavored or plain flour tortillas, 6 to 8 inches in diameter
4 hard-cooked egg, sliced
2 roma (plum) tomatoes, sliced

1. Toss romaine, onion, cheese and dressing to coat.
2. Spread romaine mixture evenly down center of each tortilla. Top with eggs and tomatoes.
3. Fold up one end of tortilla about 1 inch over filling; fold right and left sides over folded end, overlapping. Secure with toothpick if necessary. Serve immediately.

California Pizza

1 can (8 ounces) tomato sauce
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon garlic powder or onion powder
1/8 teaspoon pepper
2 cups Original Bisquick mix
1/2 cup cold water
1 1/2 cups shredded Monterey Jack cheese, (6 ounces)
2 cups cut-up cooked chicken
1/2 cup sliced ripe olives
1 medium avocado, sliced

1. Heat oven to 425ºF. Mix tomato sauce, oregano, basil, salt, garlic powder and pepper; set aside. Stir Bisquick mix and cold water until soft dough forms. Pat or roll dough into 12-inch circle on ungreased cookie sheet with hands dusted with Bisquick mix; pinch edge, forming 1/2-inch rim. Or pat dough in 12-inch pizza pan.
2. Sprinkle 1/2 cup of the cheese over dough. Spread tomato sauce over top. Top with chicken and olives. Sprinkle with remaining 1 cup cheese.
3. Bake 20 to 25 minutes or until crust is golden brown and cheese is bubbly. Garnish with avocado slices.

Slow Cooker Potato and Double Corn Chowder

1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant whole kernel corn, undrained
1 can (14.75 ounces) Green Giant cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper

1. Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors.

Chicken Soup and Easy Dumplings

3 cans (19 oz each) Progresso Traditional chicken noodle soup
1 can (14 ounces) chicken broth
1 can (16.3 ounces) Pillsbury Grands! refrigerated buttermilk biscuits
Chopped fresh parsley, if desired

1. Heat soup and broth to boiling in 4-quart Dutch oven. Meanwhile, separate dough into 8 biscuits; cut each into fourths.
2. Drop biscuit pieces into boiling soup. Cook uncovered 10 minutes. (Soup must be at a medium boil.)
3. Cover and cook 10 minutes longer or until dumplings are light and fluffy.
4. To serve, carefully remove dumplings from soup. Ladle soup into individual bowls. Top each with dumplings. Sprinkle with parsley.

Chicken, Buscuits and Gravy Casserole

1. 1 medium to large rotisserie chicken
2. 7 tablespoons unsalted butter, plus more for greasing the dish
3. 8 ounces white mushrooms, thinly sliced
4. 1 medium onion, finely chopped
5. 2 celery ribs, finely chopped
6. 2 tablespoons all-purpose flour
7. 1 cup chicken broth
8. 1 cup milk
9. 1 teaspoon fresh lemon juice
10. Salt and freshly ground pepper
11. 3 garlic cloves, finely chopped
12. 2 cups baking mix, such as Bisquick
13. 1/2 cup shredded Cheddar cheese

1. Preheat the oven to 425 degrees F. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.
2. In a large skillet, melt 3 tablespoons of the butter over high heat. Add the mushrooms, onion and celery and cook, stirring occasionally, until the mushrooms are browned, about 6 minutes. Lower the heat to medium, sprinkle the flour into the skillet and cook, stirring, for 1 minute. Stir in the chicken broth, bring to a simmer and cook, stirring, until thickened, about 2 minutes. Stir in 1/3 cup of the milk and simmer for 1 minute more. Remove the skillet from the heat, add the lemon juice, and add salt and pepper to taste. Pour the gravy over the chicken in the baking dish.
3. Melt the remaining 4 tablespoons of butter with the garlic.
4. Stir together the baking mix, the remaining 2/3 cup of milk and the cheese. Drop tablespoonfuls of the biscuit mixture on top of the casserole and brush with half of the garlic butter. Bake until the biscuits are golden brown, about 25 minutes, brushing them once or twice with the remaining garlic butter.

Turkey Nachos

1. 1/2 pound leftover roast turkey meat, shredded
2. 1 1/2 tablespoons fresh lime juice
3. 2 tablespoons vegetable oil
4. 3 bell peppers (preferably red and orange), finely chopped
5. 1 garlic clove, finely chopped
6. 1/4 teaspoon ground cumin
7. 1 teaspoon dried oregano, crumbled
8. 1 (15.5 ounce) can black beans, rinsed and drained
9. 4 ounces corn tortilla chips (not low-fat)
10. 2 cups grated jalapeno Jack cheese
11. 1/4 cup chopped scallion greens
12. 1/2 cup chopped fresh cilantro
13. 1 cup sour cream
14. 2 teaspoons finely chopped pickled jalapeno
15. Tomato salsa, for serving

1. Preheat oven to 450 degrees F.
2. Toss turkey with lime juice and season with salt and pepper.
3. Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
4. Make 2 layers each of corn chips, sauteed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
5. Stir together sour cream and jalapeno to taste and serve on the side along with salsa.

Sweet Pea Risotto Gratin

1. 1 (10 ounce) package frozen baby peas, thawed
2. 6 cups chicken broth
3. 5 tablespoons unsalted butter
4. 1 medium yellow onion, finely chopped
5. 1 pound Arborio rice
6. 1 cup Parmigiano-Reggiano, freshly grated
7. Salt and freshly ground pepper
8. 1/4 cup plain dry bread crumbs

1. Puree half of the peas in a food processor and set aside with the whole peas.
2. In a saucepan, heat the chicken broth and keep warm. Grease a 2-quart casserole and set aside.
3. In a large saucepan, heat 3 tablespoons of the butter over medium heat. Stir in the onion and cook until translucent, about 4 minutes. Add the rice and stir well to coat the grains with butter. Add 1 cup of the chicken broth to the rice, lower the heat slightly and stir until the broth is absorbed. Continue adding broth in 1/2 cup increments, letting the rice absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the rice is cooked, 20 to 25 minutes. The finished rice will be creamy but still firm to the bite.
4. A few minutes before the risotto is done, stir in the pureed and whole peas. Turn on the broiler.
5. Remove the cooked rice from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano. Season with salt and pepper. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together. Transfer the risotto to the prepared casserole dish and top with the bread crumb mixture. Place the dish under the broiler about 6 inches from the heat source and broil for about 2 minutes, or until the top is golden. Serve immediately.

Red Velvet Cake

2 extra large eggs
2 cups sugar
1-2 ounces red food coloring
2 tablespoons cocoa
1 cup (2 sticks) butter, softened
2½ cups sifted cake flour
1¼ teaspoons salt
1 cup buttermilk
1 tablespoon butter flavoring
½ teaspoon plus a pinch of baking soda
1¼ tablespoons white vinegar
Cream Cheese Frosting (see recipe below)

Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans. Set aside.

With an electric mixer on medium speed, beat the eggs and sugar together until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.

In a separate bowl, sift the flour and salt. Slowly add to the creamed mixture. Add the buttermilk and butter flavoring, mixing well.

In a small bowl, combine the vinegar and baking soda, stirring until the soda dissolves. Add to the creamed mixture.

Pour the batter into the prepared pans and bake about 20 minutes, or until the cakes spring to the touch of the finger. You can make more layers by slicing the cakes horizontally, making them even thinner. Let the layers cool completely on wire racks before icing with Cream Cheese Frosting.

Makes about 3 cups

¾ cup (1½ sticks) butter, softened
1 (8-ounce) package cream cheese, softened
1 pound sifted powdered sugar
1 teaspoon pure vanilla extract

Using a mixer, completely whip the softened butter and cream cheese.

Reduce the mixer speed and slowly incorporate the powdered sugar, then add the vanilla. Spread on cooled layers.

Soft Chocolate Chip Cookies

1. 4 1/2 cups all-purpose flour
2. 2 teaspoons baking soda
3. 2 cups butter, softened
4. 1 1/2 cups packed brown sugar
5. 1/2 cup white sugar
6. 2 (3.4 ounce) packages instant vanilla pudding mix
7. 4 eggs
8. 2 teaspoons vanilla extract
9. 4 cups semisweet chocolate chips
10. 2 cups chopped walnuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Applebee's Quesadillas

2 Slices of Lean Bacon (sliced into 1/2" pieces)
2 Flour Tortilla Shells (8" diameter)
Softened Butter (softened for lightly spreading on tortilla shells)
1 Tbsp. Pico de Gallo
1/4 C. Shredded Colby/Monterey Jack Cheese
Sour Cream
Picante Sauce

Slice bacon and fry until bacon starts to turn crisp but not hard and brittle. Remove from pan, drain bacon and set aside. Spread butter lightly on one side of the flour tortilla shell. Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat. Sprinkle 2 tablespoons of bacon over entire shell, then add 1 Tbs. Pico de Gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon. Place the second flour shell on top of fixings, buttered side up. Cook for about one - two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking. The quesadilla should be heated through but not browned. Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces. Serve quesadillas with your favorite guacamole sour cream, and Picante sauce.

Cracker Barrel Hash Brown Casserole

1 bag frozen country style hash browns
1/2 C. (or so) onion, chopped fine
Jane's crazy mixed-up salt, to taste
1 1/2 - 2 C. Colby cheese, shredded (I love cheese-- but in this case, more is not necessarily better)
1 can cream of chicken soup

Cook hash browns, onions, and season to taste in a skillet. You will need to add a little butter or oil, cook until the hash browns are tender, and brown. Drain the hash browns and set aside. Then mix together cheese and cream of chicken soup in a separate bowl Add hash browns to mixture, then transfer into a buttered 2 qt. casserole dish and cook at 350 for 30 minutes or until golden brown.

Skyline Chili

2 lbs. ground beef
3 large onions, chopped (3 cups)
3 cloves garlic, minced
1 15-oz can tomato sauce
1 C. beef broth
2 Tbsp. chili powder
2 Tbsp. semisweet chocolate pieces
2 Tbsp. vinegar
2 Tbsp. honey
1 Tbsp. pumpkin pie spice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
2 15 1/2 oz. cans kidney beans
4 C. shredded cheese
16 oz. fettuccine

In Dutch oven cook beef, 2 cups of the onion, and garlic 'till beef is brown
and onion is tender. Drain fat. Stir in the remaining ingredients except
the beans, cheese, and fettuccine. Bring to boiling, reduce heat. Cover; simmer
over low heat 1 hour. Skim off fat. Cook fettuccine; drain. Serve with
beans, cheese, onions, etc... enjoy!

TGIFriday's 9 Layer Dip

2 Strips Lean Bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.
To built 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 - 1 1/2 inches thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips and a very cold beverage of choice. Makes a great snack or light lunch.

Joe's Crab Shack Crab Dip

2oz Cream Cheese (softened)
4 tsp. Diced Yellow Onion
1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very lightly salted corn chips. This appetizer will serve two to three or makes a great light lunch with a crisp salad.

Hooters Hot Wings

4 1/2 LB - 5 LB. Chicken Wings ( cut into drumettes and flappers)
2 C. Whole Wheat Flour
1 C. All Purpose Flour
2 1/2 tsp. salt
1 tsp. Paprika
1/4 tsp. Cayenne Pepper

In large mixing bowl mix flours, salt, paprika and cayenne pepper together, blend well. Cut chicken wings into drumettes and flappers. Wash and drain chicken. Coat chicken in flour mixture, refrigerate chicken wings for 90 minutes.
When ready to deep fry chicken wings heat oil to 375. Place chicken pieces in hot oil, do not crowd. Fry chicken wings until golden brown, remove from oil and drain. When all wings have been fried, place in a large bowl. Add Hot Sauce mixture and mix completely. Use a fork or tongs to place chicken pieces on a serving platter. Serve immediately and with lots of paper towels.

Red Lobster Cheddar Biscuits

2 C. Bisquick
2/3 C. milk
1/2 C. shredded Cheddar Cheese
1/2 C. butter or margarine, melted
1/4 tsp. garlic powder

Heat oven to 450 degrees. Mix Bisquick, milk and cheese until a soft dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10 min until golden brown. Mix butter and garlic powder. Brush mixture over warm biscuits before removing from cookie sheet.

Olive Garden Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.

Olive Garden Salad Dressing

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Four Cheese Manicotti

* 2 15 oz. cans tomato puree
* 1 15 oz. can crushed tomatoes
* 1 15 oz. can tomato paste
* 2 cloves garlic, finely chopped
* 1 small onion, finely chopped
* 1 1/2 tbs. Italian Seasoning
* 4 shakes of Tabasco Sauce
* 1 c Red Wine Cooking Sherry
* 1/2 c Vodka (alcohol will evaporate)
* 2 tbs. Sea Salt
* 1/4 c sugar
* 1 standard box Manicotti pasta, cooked, drained & cooled
* 1 15 oz. Ricotta Cheese
* 1 egg
* 1 c Grated Parmesan Cheese
* 2 c Finely Shredded Italian Cheese Blend
* 2 c Mozzarella Cheese
* 1 to 2 lbs. Ground Beef
* Wax Paper & butter knife


1. In large saucepan or stock pot, mix tomato puree, crushed tomatos and tomato paste. Add chopped garlic, chopped onion, Italian seasoning, Tabasco Sauce, cooking sherry, vodka, and sea salt. Mix thoroughly. Allow sauce to cook for approximately 1 hour and then taste. If desired, add some or all of the sugar (sugar reduces the "tang" of the tomatoes). Continue cooking sauce on low heat for several more hours (ideally and for a richer blend of the seasonings, sauce should be refrigerated overnight and cooked for an additional 2-3 hours the following day for optimal flavor). Thoroughly cook ground beef and drain (rinse with water if necessary to remove all grease). Return to pan and season with a few shakes each of salt, pepper, garlic and onion powder, and cook for an additional 10 minutes. Remove and add meat to sauce. Cook pasta according the package directions, drain and allow to cool, separately, on wax paper. In a separate mixing bowl, blend Ricotta cheese, egg, grated parmesan and the shredded Italian cheese blend until thoroughly mixed.
2. Using the butter knife, begin to stuff the manicotti shells with cheese mixture until all is used. In a large baking pan (a lasagna pan is best), spread a layer of sauce that completely covers the bottom of the pan. Align the stuffed manicotti shells in the pan atop the sauce. Use remaining sauce to completely cover the pasta. Use as much or as little as desired of the mozzarella shredded cheese to cover. Bake in a 350 degree oven until cheese bubbles and begins to turn a golden brown. Remove, cool, and serve.

Thursday, May 1, 2008

Lazy Day Crock Pot Brunch

* 8 slices bacon
* 28 oz pkg frozen shredded hash browns, thawed
* 2 teaspoons EACH salt and pepper, or to taste
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1/2 cup onion, diced
* 2 cups ham, cut into cubes
* 2 cups shredded cheddar cheese
* 12 eggs
* 1/2 teaspoon Dijon-style mustard
* 2 cups heavy whipping cream
* Pam


Cook bacon, drain grease and set aside. Spray inside of crock pot generously with Pam. Press potatoes on bottom and 1-inch up the sides to form a crust. Season with half of the salt and pepper. Crumble bacon over potatoes. Sprinkle green and red peppers, onions, ham and cheese over potatoes. In a large bowl whisk the eggs, remaining salt and pepper, mustard and cream. Pour over potato mixture. Cover and cook on low for 6 hours or until eggs are set.

Wine Country Brie

* 8 oz. pkg. Brie
* 1/2 cup Sauterne
* 1/2 cup butter, room temperature
* 1/3 cup finely chopped toasted blanched almonds
* crackers
* grapes and sliced pears or apples


Cut cheese in 1/2" pieces; place in small deep bowl. Pour sauterne over cheese. Cover and refrigerate 4 hrs or overnight Drain cheese, discarding sauterne. Cream together cheese and butter until smooth. If too soft to shape in a ball, refrigerate a few minutes. When more firm, shape into ball. Flatten ball to about 4" diameter, making a wheel. Coat entire wheel with almonds. Serve as a spread for crackers or on a tray with grapes, pears or apples.

Crispy Cheesy Chicken Bake

* 1 lb skinless, boneless chicken breasts, chopped into bite-size chunks.
* 1 box chicken-flavored rice with vermicelli (like Rice a Roni)
* 1 cup milk
* 1 cup shredded cheddar cheese
* 1 package chicken coating ("Shake and Bake")
* 2 Tbsp butter or margarine


In a 2-quart baking dish make rice as directed for microwave cooking, adding in chicken chunks when you add seasoning mix. When cooking time has completed, stir in milk. Top with a layer of cheddar cheese and then sprinkle a layer of chicken coating. Melt butter or margarine and pour evenly over top of casserole. Bake in oven at 350 degrees for about 15 minutes or until topping turns golden brown.

Honey Mustard Chicken Wraps

* 1 lb. skinless, boneless chicken breasts, cut into bite-size strips
* 1/2 cup bottled honey dijon salad dressing
* 4 slices Swiss cheese
* 4 large flour tortillas
* 1/2 cup chopped red onion
* 1 cup shredded lettuce
* 2 tomatoes, sliced
* 10 slices turkey bacon, crisp-cooked, drained, and crumbled
* Bottled honey dijon salad dressing


Marinate chicken slices in the 1/2 cup salad dressing for 30 minutes. Drain chicken, discarding marinade. Cook and stir chicken in a hot skillet for 3 to 4 minutes or until done. To assemble wraps, place 1 slice of cheese on each tortilla. Divide cooked chicken among the tortillas. Divide the onion, lettuce, tomato, and crumbled bacon among each wrap. Drizzle each wrap with additional salad dressing. Roll tortillas up tightly; cut in half crosswise.

Chicken-Chipotle Burrito Bowls

* 1 lb. boneless, skinless chicken breast halves, cubed
* 1 (15-oz.) can black beans, drained and rinsed
* 1 cup frozen corn
* 2 cups canned, crushed tomatoes
* 1 to 2 teaspoons finely chopped canned chipotle chile peppers in adobo sauce
* 1/2 teaspoon ground cumin
* 1 tablespoon chopped fresh cilantro
* 1 clove garlic, minced
* 4 corn tortillas, cut or torn into bite-sized pieces
* 2 cups hot cooked white rice
* Reduced-fat dairy sour cream (optional)
* Reduced-fat shredded cheddar or Monterey Jack cheese (optional)
* Fresh cilantro (optional)


Heat oven to 350 degrees. Spray a 9x13-inch glass baking dish with nonstick cooking spray. Arrange chicken in an even layer in baking dish. In a bowl combine beans, corn, tomatoes, chipotle chili peppers, cumin, cilantro, and garlic; pour mixture evenly over chicken. Sprinkle with tortilla pieces. Bake for 25 to 30 minutes or until chicken is tender and no longer pink. To serve, divide rice evenly among four serving bowls. Top with chicken mixture. Garnish with sour cream, shredded cheese, and cilantro, if desired.

Mexicalli Chicken Breasts


* Boneless/skinless chicken breasts (1 for each person)
* Jar of salsa
* Bag of shredded cheddar cheese


Preheat oven to 375. Place chicken breasts in baking pan and spoon some salsa on top. Place in oven for 30-45 minutes (according to whether frozen or not). Sprinkle cheddar cheese over all and bake an additional 5 minutes, or until cheese is nice and bubbly.

Spanish Chicken WIngs

* 2 dozen chicken wings
* Flour, for dredging
* 2 tablespoons paprika
* Salt and pepper
* 1/4 cup Spanish olive oil
* Pinch red pepper flakes
* Bay leaf
* 2 lemons, halved
* 10 roasted cloves garlic
* 1/4 cup chopped fresh oregano
* 1/4 cup Spanish sherry
* 2 cups low-sodium chicken broth


Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, and then dredge the wings in the flour. Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan. Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes.

Easy Creamy Chicken and Dumplings

* 1 tablespoon all purpose flour
* 12 ounces skinless, boneless chicken breast halves or thighs, cut into one inch pieces
* 2 tablespoons margarine or butter
* 1 stalk of celery, sliced
* 1 medium carrot, chopped
* 1 onion, cut into wedges
* 1 1/4 cups chicken broth
* 1 10 3/4 ounce can condensed cream of chicken with herbs soup
* 1/8 teaspoon pepper
* 1 4.5-ounce package (6) refrigerated buttermilk biscuits*
* 1 cup frozen peas


Place flour in a plastic bag. Add chicken pieces and shake until coated. In large saucepan cook chicken, celery and onion in hot margarine for 2-3 minutes or until chicken is brown. Stir in broth, condensed soup and pepper. Bring to boiling, reduce heat. Simmer covered about 20 minutes or until chicken and vegetables are tender. Meanwhile separate biscuits. Cut each biscuit into quarters. Stir peas into chicken mixture: return to boiling. Place biscuit pieces on top of chicken mixture. Simmer, covered over medium-low heat 10-15 minutes or until a toothpick inserted in center of biscuit comes out clean. Serve in bowls.

Notes: As an option, substitute drop biscuits for refrigerated biscuits. To prepare, in a medium bowl combine 1 cup packaged biscuit mix and 1/3 cup milk. Drop mixture by teaspoonfuls into 8 dumplings on top of chicken mixture. Cook, covered, as directed.

Beer Butt Chicken

* 2 whole chickens, about 3 lbs each
* 1 tbsp paprika
* 2 tsp chili powder
* 1 tsp oregano
* 1 tsp salt
* 1 tsp black pepper
* 1/4 tsp cayenne pepper
* 1/2 tsp garlic powder
* 1 tbsp packed brown sugar
* 2 12 oz cans beer
* 1 small onion, diced
* 2 cloves garlic diced


Trim chickens of any excess fat. Rinse inside and out and pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder, and brown sugar; mix well. Run about a teaspoon of the mixture on the inside of each chicken. Rub the remaining mixture over the surface of the chickens. Open beers and pour off about half of the beer; Stuff the onion and garlic into the cans. Ease the chickens over the beer cans, feet down, until chickens are resting on the cans and their legs. The beer cans must remain upright at all times. Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and their beer cans on the grill over the fire. Close lid, leaving vents open. Grill for about 2 hours, or until legs and wings wiggle easily, adding six to eight briquettes to fire every 30 min.

Easy Chicken Paprika


* 1 cup flour
* 2 1/2 tsp. paprika
* 1/4 tsp. cayenne pepper
* 1/4 tsp. ground ginger
* 1/8 tsp. nutmeg
* 1 tsp. salt
* 1/4 tsp freshly ground pepper
* 10 to 12 chicken pieces, skined and boned
* 1/4 cup butter
* 1 large clove garlic, finely minced
* 2 1/2 cups chicken stock
* 2 cups sour cream
* 2 tbsp. Worcestershire sauce
* 1/4 cup dry sherry
* 15 water chestnuts, drained and sliced


Preheat oven to 325 degrees. In a bag combine flour, paprika, cayenne, ginger, basil, nutmeg, salt, and pepper. Shake chicken pieces, a few at a time, in flour mixture. In a skillet brown chicken on all sides in hot butter; transfer to a shallow baking dish. Saute garlic in drippings for 2 minutes. Stir in chicken broth, sour cream, Worcestershire sauce, sherry, and water chestnuts. Heat through, stirring constantly, but do not boil. Pour over chicken. Bake uncovered, for 1 hour or until chicken is tender.