Frozen Peach Daiquiris

NEED:

2 1/2 oz. dark rum
1/4 cup freshly squeezed lime juice
1/4 cup sugar
9 peach ice cubes (see below)
3/4 cups crushed ice

Combine all ingredients in blender; blend smooth. Pour into stemmed glasses. Garnish with peach and lime slices.
Makes three 6-oz drinks.

ENJOY!

Angel Peach Delights

NEED:

1 prepared angel food cake
15 fresh peaches, sliced
1/4 cup peach brandy (optional)

With serrated knife, at the top of the cake, cut 1/4 inch from each side of cake and hollow out 3 inches in depth. Place sliced peaches in hollowed angel food cake, sprinkle with brandy, garnish with peach slices. and raspberries.


ENJOY!

Baked Stuffed Peaches

NEED:

6 ripe peaches
1/2 cup sugar
4 egg yolks
1/2 lb. almond macaroons, crushed.

Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, 8x12. Spoon macaroon mixture into center of each. Bake in a slow oven (300°) for 30 minutes, or until peaches are tender.

ENJOY!

Cheddar-Apple Bundles

NEED:

1/2 cup packed brown sugar
1/2 cup chopped pecans
2 cups all-purpose flour
8 oz. white cheddar cheese, shredded (2 cups)
1 Tbsp. granulated sugar
1/2 cup butter, cut up
6 to 8 Tbsp. cold water
2 medium Granny Smith or Jonathan apples, peeled, cored, and chopped (about 2 cups)
3 Tbsp. fig jam or apricot preserves

Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt; cover and process with one on/off turn. Add butter. Cover; process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.

Preheat oven to 400 degrees F. Divide dough in 8 pieces. For each bundle, on floured surface roll dough in 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet. Bake 20 to 25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.

Makes 8 servings.

ENJOY!

Fudgy Peanut Brownie Cake

NEED:

1 (12.35 oz.)Chocolate Fudge Brownie Mix
1/3 cup Vegetable Oil
3 tablespoons water
1 large egg
3/4 teaspoon almond extract
1 cup Extra Crunchy Peanut Butter
1 (11.75 oz.) jar Hot Fudge Ice Cream Topping


HEAT oven to 350°F. Coat bottom of an 8-inch round cake pan lightly with no-stick cooking spray.

PREPARE brownie mix as directed on package using oil, water and egg. Stir in almond extract and peanut butter until blended. Spread batter evenly into prepared pan.

BAKE 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pan. Place cake on serving platter. Stir topping until smooth. Spread over cake, covering top and sides. Place the tip of a frosting knife at the center of cake, pulling the knife toward the outer edge in a slight arc. Turn cake a notch counter clockwise. Repeat knife pull as a pattern forms all around the cake.

ENJOY!

Super Chocolate Kiss Cookies

NEED:

1 16-1/2-ounce package refrigerated chocolate chip cookie dough
1/3 cup unsweetened cocoa powder
2/3 cup chocolate-flavor sprinkles
2 tablespoons milk
About 40 dark chocolate kisses, unwrapped

Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.

Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.

Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool.

Makes about 40 cookies

ENJOY!

Applesauce Bars

NEED:
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups applesauce
1 cup chopped pecans or walnuts
1 cup raisins
powdered sugar, sifted

In a bowl or other container, mix flour with baking soda, cinnamon, and nutmeg. In a large mixing bowl, cream butter with sugar until light and fluffy. Add eggs and vanilla; beat well. Stir in flour mixture. Add applesauce, pecans and raisins and stir until blended. Pour into a greased and floured 15x10x1-inch jelly roll pan. Bake in preheated 350° oven 25 minutes, or until done. Cool applesauce bars on rack then cut in 2-1/2 x 1-inch bars and sprinkle with sifted powdered sugar.
Makes about 56 applesauce bars.

ENJOY!

Melt Away Cookie Bars

NEED:
1 cup margarine, room temperature
1 cup sugar
1 egg, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped pecans, divided

Cream margarine and sugar until light and fluffy; stir in egg yolk, vanilla, and flour, blending well. Stir in 1/2 cup chopped pecans. Spread dough evenly in a lightly buttered 15x10x1-inch baking pan. Beat egg white until frothy; brush over dough. Sprinkle remaining pecans over egg white layer. Bake melt away bars at 350° for 25 to 30 minutes, until lightly browned.
Makes about 36 cookie bars.

Toffee Bars

NEED:

1/2 cup butter
1/2 cup light brown sugar, packed
1 cup all-purpose flour

Topping:
2 eggs
1 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2 tablespoons flour
1 cup flaked coconut
1 cup chopped pecans or walnuts

Cream butter with 1/2 cup brown sugar; add flour to mixture. Pat into a 13x9x2-inch baking pan. Bake at 350° for 10 minutes. Remove from oven and set aside and let cool.
For topping, beat eggs until light. Add 1 cup brown sugar and the vanilla. Combine salt, baking powder, flour; add to egg mixture. Blend in the coconut and chopped pecans. Spread evenly over slightly cooled bottom layer. Bake at 350° for 25 minutes.


ENJOY!

Southern Pecan Bars

NEED:
1 cup flour
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped pecans
2 eggs
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons flour
pinch salt
1 teaspoon baking powder
1 1/2 cups coconut, optional
1/2 to 1 cup pecans

Mix first 4 ingredients together to make a smooth paste and pat into a greased baking pan. Bake 10 minutes in a 350 degree oven. Cool while preparing topping.
Beat eggs; add sugar and vanilla. Beat again. Mix flour, salt, and baking powder. Sift over coconut and pecans, then add to egg mixture. Pour onto baked crust. Bake 20 to 25 minutes at 350 degrees.


ENJOY!

Raspberry Bars

NEED:

1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
2/3 cup raspberry jam
1/4 cup melted butter or margarine
1 1/3 cups (3 1/2 ounce can) coconut
2 eggs, slightly beaten
1 teaspoon sugar

Cream together 1 cup butter or margarine and 1 cup sugar; add 1 egg and flour and blend well. Pat the crust mixture into a greased 9x13x2-inch baking pan.
Spread raspberry jam over crust layer. Mix together remaining ingredients; spread evenly over jam layer. Bake at 350° for 25 to 30 minutes. Cool in pan on rack then cut into bars.

ENJOY!

No Bake Fruitcake Balls

NEED:
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs

In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend. Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.
Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.

ENJOY!

Spicy Sausage Jambalaya

NEED:
8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced

Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.

Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions.

ENJOY!

Moroccan Chicken Stew

NEED:
1/3 cup(s) all-purpose flour
1 tablespoon(s) ground cumin
1 tablespoon(s) ginger
1 1/2 teaspoon(s) ground coriander
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground cinnamon
6 whole(s) (10 ounces) chicken legs, (drumsticks and thighs), skinned
2 tablespoon(s) olive oil
1 pound(s) carrots, peeled, halved lengthwise, and cut into 2-inch pieces
1 Spanish onion, halved, cut into strips
4 large cloves garlic, chopped
1 can(s) (28 ounces) tomatoes in thick puree
1 can(s) (15 ounces) chickpeas, drained
1 can(s) (14 1/2 ounces) chicken broth
2/3 cup(s) jumbo red raisins or dark raisins
1/2 cup(s) pimiento-stuffed olives
1/2 cup(s) chopped cilantro

Mix first seven ingredients in a pie plate; coat chicken all over. Reserve 2 tablespoons of the flour mixture.

Heat oil in a nonstick 8-quart Dutch oven over medium heat. Brown chicken, in 2 batches, 5 minutes per side, until well browned; remove to a plate. Add carrots, onion, and garlic to drippings in pot; sauté 5 minutes.

Stir in tomatoes, chickpeas, broth, raisins, and olives, breaking up tomatoes with side of spoon. Return chicken to pot; bring to a boil, reduce heat to low, cover, and simmer 45 minutes, stirring frequently, until chicken is tender. Stir in cilantro.

ENJOY!

Sopapilla Cheese Cake

This came to be from my friend, Loraine, who got it from her friend Celia...it's so nice to share.

NEED:
Roll one can of crescent rolls into the bottom of a 9x13 pan.
Combine 3 - 8oz packages of cream cheese
1 1/2 cups of sugar
1 1/12 tsp vanilla
Blend well and spread mixture on the top of the crescent rolls. Top the mixture with another rolled out can of crescent rolls.
Melt one stick of butter and pour over the rolls.
Combine 1/2 cup of sugar and 1 tsp of cinnamon. sprinkle over butter.
Bake at 350 degrees for 30 - 35 minutes until the rolls are golden brown.

ENJOY!

Margarita Pie

This is from my pal, Loraine, in Texas! Sounds yummy.

NEED:
1 (8 oz.) package cream cheese softened
2 packages Holland House Margarita Mix (total 1 oz of mix)
1/2 to 3/4 cup sugar
1 (8 oz.) carton cool whip
graham cracker crust (regular or chocolate)

Beat cream cheese until fluffy. Add Margarita mix and sugar and beat until smooth. Add cool whip and mix.

Pour into graham cracker crust and freeze until ready to serve. Let set at room temperatur 10-15 minutes before serving.


ENJOY!

Baked Apples with Spiced Ricotta and Maple Syrup

Another totally great treat from my on line friend, Boogie.
NEED:
4 medium Rome apples - cored
3 tablespoons unsalted butter
6 tablespoons maple syrup
3/4 heaping teaspoon fresh ginger
4 cinnamon stick
3/4 cup ricotta cheese, part skim milk
3 tablespoons confectioner's sugar
1/8 teaspoon cinnamon
3 tablespoons milk, 1% low fat


Heat oven to 350. Peel about one inch of skin from the top of the apples; cut a sliver off the bottom of the apples so they will stand. Place them in a 9 inch glass plate. Cut 1 tablespoon butter into 4 pieces; fill each apple core with a piece of butter, 1 tablespoon maple syrup, 1/8 teaspoon ginger, and one cinnamon stick. Place remaining 2 tablespoons butter and 2 tablespoons syrup in bottom of pie plate.
Bake, basting several times with pan juices, until apples are golden and tender, about 35 minutes. Transfer apples to a baking dish; let baking juices stand to thicken, about 15 minutes.
Puree ricotta, confectioner's sugar, remaining ginger, cinnamon, and milk in a blender. Serve ricotta "cream" with apples and drizzle with warm syrup.

ENJOY!

Swedish Apple Pie

This is from Fronte / Cathy. Also, known as no crust Apple Pie..its fast to make and very yummy.

NEED:
6 - 8 apples
1 cup flour
1 cup sugar
1 stick butter (melted)
1 egg
cinnamon

Directions:
Peel and cut up apples and place in pie dish
Sprinkle cinnamon on top of apples
Mix melted butter, sugar, flour, and egg in mixing bowl
Plop it on top of apples and spread carefully
Sprinkle a little cinnamon on top

Bake in preheated oven 350 degrees for 50 - 55 minutes

ENJOY!

Rosemary Bread

Another great recipe from Boogie!
NEED:
1 tablespoon white sugar
1 cup warm water
1 (.25 ounce) package active
dry yeast
1 teaspoon salt
2 tablespoons butter, softened 2 tablespoons rosemary
1 teaspoon Italian seasoning
3 cups bread flour
1 tablespoon olive oil
1 egg, beaten (optional)


1. Dissolve the sugar in warm water in a medium bowl, and mix in the yeast. When yeast is bubbly, mix in salt, butter, 1 tablespoon rosemary, and Italian seasoning. Mix in 2 cups flour. Gradually add remaining flour to form a workable dough, and knead 10 to 12 minutes.

2. Coat the inside of a large bowl with olive oil. Place dough in bowl, cover, and allow to rise 1 hour in a warm location.

3. Punch down dough, and divide in half. Line a baking sheet with parchment paper. Lightly grease paper. Shape dough into 2 round loaves, and place on the baking sheet. Sprinkle with remaining rosemary. Cover, and allow to rise 1 hour, or until doubled in size.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Brush loaves with egg. Bake 15 to 20 minutes in the preheated oven, or until golden brown.

ENJOY!

Butternut Squash and Apple Soup

Found this in a post by Boogie..sounds pretty tasty and perfect for the coming cold weather.
NEED:
3 tart green apples (but any apples will do)
2 Tablespoon olive oil
1 medium onion
1/4 teaspoon rosemary
1/4 teaspoon marjoram
1 teaspoon ground ginger
3 ( 10.5 ounce) cans chicken broth, double strength
2 teaspoons chicken bouillon dissolved in 10 oz hot water
1 teaspoon freshly ground pepper, salt to taste

1. Cut butternut squash in half length-wise and seed. You might want to pare/seed before cooking. Can also be done after. Microwave on high 7 minutes with the cut side up, until fork tender all over.
Remove carefully from microwave (will be hot!) and allow to stand on heat-proof surface. While it is standing:
2. Peel, core and coarsely chop the apples.
3. Peel the onion and coarsely chop. Sauté onion and apples until onion is translucent.
4. Combine all ingredients in a heavy saucepan .
5. Add rosemary, marjoram, ginger, chicken broth, bullion, water, salt and pepper.
6. Stir in peeled squash, cut up into 1 inch squares.
7. Add 1 ½ cups water
8. Bring to a boil and simmer for 45 minutes.
9. Puree the soup in a blender until smooth.
(Do in several batches, not filling the blender more than a quarter full each time


ENJOY!

Apple and Pecan Dressing

NEED:
1 cup chicken broth
1/2 cup chopped celery
1/3 cup chopped onion
4 tablespoons butter
1/2 teaspoon salt
4 cups dry wheat bread cubes, about 8 slices
2 medium apples, peeled, cored, and finely chopped
1/2 cup chopped pecans
1 teaspoon ground sage
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper

In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes.
In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.

ENJOY!

Basic Bread Stuffing

NEED:
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth

Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

ENJOY!

Spinach and Oyster Dressing Recipe

NEED:
12 cups French or Italian bread, cut into ½ -inch cubes
1/2 pound pancetta or bacon, chopped
2 tablespoons olive oil
2 cups finely chopped onion
1/2 cup thinly sliced leeks **optional..you can add a bit more onion if you want
1 1/2 cups thinly sliced celery
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup (1 stick) butter, melted
1 tablespoon chopped fresh sage, or 1 teaspoon dried sage leaves
1 tablespoon minced garlic (about 6 medium cloves)
1/2 teaspoon salt
1 teaspoon black pepper
2 1/2 Cups chicken or turkey broth
1 (10-ounce) container shucked oysters, drained

Arrange bread cubes on sheets of wax paper or foil in a single layer and let dry overnight. (Or place cubes on foil-lined oven racks and bake in a 325F oven 25 minutes, or until golden.)

Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.

Heat a large skillet over medium-high heat. Add pancetta / or bacon and cook until crisp. Remove from skillet and drain on paper towels.

Add olive oil to pan drippings. Stir in onion, leeks and celery. Reduce heat to medium and cook until celery is tender, about 7 minutes, stirring frequently.

Combine bread cubes, pancetta / or bacon onion mixture, spinach, butter, sage, garlic, salt and pepper in a large bowl. Toss until well blended. Stir in broth and fold in oysters. Spoon mixture into pan.

Bake, covered with foil, 30 minutes, until thoroughly heated. Remove foil and bake 15minutes longer, or until lightly golden. Serves 12 to 16.

ENJOY!

Sonoran Sunrise Bake Recipe

NEED:
1 pound bacon
2 tablespoons butter
1/2 cup chopped onions
3 tablespoons chopped roasted red peppers
1 (4-ounce) can chopped green chilies, drained
7 thick bread slices, cut into 1-inch pieces
1 1/2 cups shredded Cheddar cheese
1 1/2 cups shredded Monterrey Jack or Pepper Jack cheese
8 eggs
2 cups 2% reduced-fat milk
1/2 teaspoon chili powder

Heat a large skillet over medium-high heat. Add half the bacon and cook until crisp, turning frequently. Drain on paper towels and discard drippings. Repeat with remaining bacon. Crumble.

Heat butter over medium heat until melted. Add onions and cook until translucent, about 4 minutes, stirring frequently. Stir in roasted peppers and chilies. Remove from heat and set aside.

Grease a 13 x 9-inch glass baking pan. Arrange bread cubes in the bottom of pan. Sprinkle bacon and cheeses over bread cubes.

Whisk eggs in a large bowl until well beaten. Add milk and chili powder; mix well. Stir in onion mixture. Pour evenly over top of casserole. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Remove casserole from the refrigerator and let stand for 30 minutes.

Oven at 300F. Remove plastic wrap and bake 60 to 70 minutes, until center is set. Let stand 10 minutes before serving. Serves 14.

ENJOY!

The Recipe For Genuine Wisconsin Fried Cheese Curds

This is from my friend, Feather, a true Wisconsin Cheese Head, who has taught me so much about Wisconsin I almost feel I could live there.
These are very big at all the festivals in Ohio. Hope you enjoy them.

NEED:
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 pound cheese curds
In bowl, combine milk, flour, baking powder and salt. Coat curds in mixture and drop into 375-degree oil. Brown in batches in oil until they float, 35 to 45 seconds.

ENJOY!

Butternut Squash Bake

NEED:
1 small butternut squash, peeled, seeded and cubed (about 2 cups)
1/2 cup mayonnaise
1/2 cup finely chopped onion
1 egg, lightly beaten
1 teaspoon sugar
Salt and pepper to taste
1/4 cup crushed saltines (about 8 crackers)
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted

Place squash in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until very tender. Drain well and place in a large bowl; mash squash.

In another bowl, combine the mayonnaise, onion, egg, sugar, salt and pepper; add to the squash and mix well.

Transfer to a greased 1-qt. baking dish. Combine the cracker crumbs, cheese and butter; sprinkle over top.

Bake, uncovered, at 350° for 30-40 minutes or until heated through and top is golden brown.

Yield: 6 servings.

ENJOY!

Molten-Chocolate Cakes

These are my current favorites. Many places sell them now but not all are good. To be molten..the center needs to be rich and gooey and flow when you cut away the side of the cake...and these are just perfect.
NEED:
3 tablespoons sugar
1/4 cups sugar
6 tablespoons margarine or butter
4 ounces semisweet chocolate
1/4 cups heavy or whipping cream
1/4 cups all-purpose flour
1/2 teaspoons vanilla extract
2 large eggs
2 large egg yolks

In 3-quart saucepan, heat margarine or butter with chocolate and cream over low heat until melted and smooth, stirring occasionally. Remove saucepan from heat; whisk in flour and vanilla until blended.

In medium bowl, with mixer at high speed, beat eggs, egg yolks, and remaining 1/4 cup sugar until very thick and pale yellow, about 10 minutes. With rubber spatula, gently fold egg mixture into chocolate mixture, one-third at a time, until blended.

Pour batter into 6 ounce ramekins or custard cups that have been greased or sprayed with cooking spray..sprinkle bottom of each with sugar, filling each about three-fourths full. Place ramekins in 15 1/2" by 10 1/2" jelly-roll pan for easier handling.

Oven at 400 degrees. Bake 9 to 10 minutes, until edge of cake is set but center is slightly jiggly.

Cool in pan on wire rack 5 minutes. Run small knife around sides of ramekins. Invert onto dessert plates and serve immediately.

ENJOY!

Chocolate Torte

NEED:
2 tablespoons cake flour - or regular flour..NOT self rising
2 tablespoons good-quality cocoa
1/4 teaspoons salt
6 tablespoons butter
6 ounces chopped dark chocolate
3 eggs
2/3 cups sugar
Zest 1 large orange
8 inch spring form pan Butter 8-inch spring form pan and securely wrap the bottom with aluminum foil. Set aside.

Sift the flour, cocoa, and salt together and set aside.

Sifting it to not only blend but to add air..if you don t have a sifter..whisk together and add a few extra strokes
Set a heatproof bowl (metal) over a pot filled with 1 inch of simmering water. Melt the butter in the bowl. Add the chocolate. Stir just until the chocolate melts. Remove from the heat and wipe the bowl bottom. Let chocolate cool.

Lightly beat the eggs. Add the sugar and orange zest and beat, using a mixer set on medium-high, until pale and quadrupled in volume -- about 5 minutes. Reduce mixer speed to low to stir in the chocolate mixture. Fold in the flour mixture gently.

Oven at 350 degrees. Bake for 35 minutes or until inserted toothpick comes out clean. Cool completely before unmolding.

ENJOY!

Warm and Spicy Autumn Punch

NEED:
2 oranges
8 whole cloves
6 cups apple juice
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/4 cup honey
3 tablespoons lemon juice
2 1/4 cups pineapple juice

Preheat oven to 350 degrees. Stud the whole oranges with cloves, and bake for 30 minutes.

In a large saucepan, combine the apple juice and cinnamon stick. Bring to a boil, reduce heat to medium, and simmer 5 minutes. Remove from heat, and stir in the nutmeg, honey, lemon juice, and pineapple juice.

Serve hot in a punch bowl with the 2 clove-studded baked oranges floating on top.

ENJOY!

Witches Brew

NEED:
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin

2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummi snakes candy

THE BEST PART OF THIS PUNCH IS THE FROZEN HAND USED TO KEEP IT COLD..VERY SIMPLE TO MAKE...

To make the frozen hand:
Wash and rinse the outside of a rubber glove.(MAY WANT TO CONSIDER LATEX FREE DUE TO ALLERGIES) Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.
Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.
Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.
To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.

ENJOY!

Hot Apple Cider

NEED:
6 cups apple cider
1/4 cup real maple syrup
2 cinnamon sticks
6 whole cloves
6 whole allspice berries
1 orange peel, cut into strips
1 lemon peel, cut into strips
**you can buy mulling spices..which is a mixture of great dry spices for hot cider**
Pour the apple cider and maple syrup into a large stainless steel saucepan.

Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

ENJOY!

Walnut Bars

NEED:
1 cup white sugar
1 pound ground walnuts
1 tablespoon orange zest
1 tablespoon fresh orange juice
3 egg whites
2 cups confectioners' sugar

Combine the white sugar, ground walnuts, orange zest, orange juice and 2 egg whites. This mixture will become very sticky and paste-like.

Form the paste into a long rectangle on a smooth surface sprinkled with sugar so that it won't stick. The rectangle should be about 16 x 4 inches.
Make the frosting by mixing the remaining egg white with the confectioners' sugar. You don't need to beat the egg white first! You may need to add a little water, or a little more powdered sugar to form a paste that you can easily spread, but that isn't runny.
Spread the frosting over your rectangle. Use a knife covered with sugar to cut the rectangle into small 1 x 2 inch bars and place them on an ungreased cookie sheet.

Oven at 200 degrees. Bake for about 35 minutes or until frosting is hard but still white.

ENJOY!

Apple Brownies

NEED:
1/2 cup butter, melted
1 cup white sugar
1 egg
3 medium apples - peeled, cored and thinly sliced
1/2 cup chopped walnuts
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon

9 x 9 baking pan

In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish.

Oven at 350 degrees. Bake for 35 minutes. Done when inserted toothpick comes out clean.

ENJOY!

Grilled Tilapia with Mango Salsa

Don't let the list of ingredients worry you. This is so simple to make.

NEED:
1/3 cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon parsley
1 clove garlic, minced (can use jarred or dried to taste)
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon salt
2 (6 ounce) tilapia fillets

1 large ripe mango, peeled, pitted and diced
1/2 red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste


Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat,lightly oil grate. (you can use a stove top grill pan also) Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

ENJOY!

Baked Tilapia with Bread Crumbs

NEED:
4 to 6 tilapia fillets, about 1 1/2 pounds
Salt and pepper
1 cup soft fresh bread crumbs
3 tablespoons melted butter
1/2 teaspoon dried leaf basil( can substitute seasoning of your choice)

Heat oven to 400°. Lightly grease a large shallow baking dish.
Arrange fish fillets on the prepared baking pan and sprinkle with salt and pepper. Combine the butter with remaining seasonings and toss with the bread crumbs. Sprinkle the crumbs over the tilapia fillets.

Bake the fish fillets for 15 to 18 minutes, or until fish is cooked through. Broil for 2 to 3 minutes to brown the topping. Fish will flake easily with a fork when done.

Carefully remove the fillets to plates with a spatula.
Serves 4.

ENJOY!

Death By Hot Chocolate

This was sent to me by my daughter, Sara.

It's pretty basic but the chocolate milk makes it creamy and extra chocolaty and the whip topping makes it extra good. You should try it, um!

Ingredients (per mug)

1 packet of your favorite hot chocolate mix (I like the ones with the little marshmallows)
1/2 cup chocolate milk (cold, that way it cools off the drink a little and you can enjoy it that much sooner)
3/4 c water (almost but not quite boiling)
1/4 c cool whip (the stuff in the tub, not the can)

Once your water is heated, put your hot chocolate mix into your favorite mug, saving about a teaspoon for later. Poor the chocolate milk (cold) into the mug and whisk (I like to hold it between my hands and rub them together, it spins faster and makes it really frothy). Because the milk is cold the mix may not completely dissolve but that's fine, it will when you add the hot water. Add about 1/2 a cup of the hot water and continue whisking (This way you will not splash when you whisk because the cup is too full). Once the top is frothy add the remaining water and whisk gently just to combine.

Take the 1/4 cup of cool whip in a bowl and add most of the remaining hot chocolate mix (leaving a small amount to sprinkle over the top of your drink when finished). Fold the mix into the cool whip until blended. Add as much as you like to your drink. Sprinkle the top with the remaining mix and enjoy...

ENJOY!

Green Tomatoe Casserole

NEED:
4 thickly sliced French bread slices, torn into small pieces (about 2 cups)
4 medium green tomatoes, cut into 1/4-inch slices (about 1 1/2 pounds total)
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup shredded sharp Cheddar
1 tablespoon butter

Preheat oven to 400F. Lightly grease a 1½-quart casserole, deep-dish pie pan, or 4 ramekins.

**no food processor? ..just tear until rather small..or you can pulse in a blender

Place bread in a food processor and pulse to a coarse texture. Combine sugar, salt and pepper in a small bowl; mix well.

Arrange one-third of the tomato slices in the bottom of pan. Sprinkle one-third of the sugar mixture, one-third of the bread crumbs, and 1/3 cup Cheddar over tomatoes. Repeat with a second layer. For third layer, add remaining tomatoes, sugar mixture and bread crumbs. Dot with butter. Cover with foil.

Bake 1 hour. Uncover and sprinkle remaining 1/3 cup Cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow the flavors to blend.

Serves 4.

ENJOY!

Three Cheese Pockets

NEED:
2 ounces pepperoni, finely chopped
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional

Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.

Cut each cheese stick into six 1/2-inch pieces.

On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet.

Oven at 375 degrees. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired.

Makes 24 appetizers.

ENJOY!

Swiss Steak

NEED:
2 cups all-purpose flour
1 teaspoon salt
Coarsely ground black pepper
2 pounds cube steak, cut into 8 pieces
1/3 cup vegetable oil
2 large green bell peppers, chopped
1 (8-ounce) package sliced mushrooms
1 large onion, chopped
2 jalapeno chiles, finely chopped (optional)
2 large tomatoes, chopped

Place flour, salt and pepper in a large zip-top plastic bag. Add some of the steak pieces and coat evenly with flour mixture; shake off excess. Remove to a platter. Repeat with remaining steak.

Heat oil in a large skillet over medium-high heat. Working in batches, add 2 pieces of meat and brown 3 minutes on each side. When browned, transfer to a Dutch oven. Repeat with remaining pieces of meat. Add additional oil if needed.

Add 1 cup water to pan drippings. Bring to a boil, scraping bottom and sides of skillet to loosen brown bits. Pour over meat. Top with peppers, mushrooms, onions, jalapenos and tomatoes.

Bring to a boil, reduce heat, cover tightly, and simmer 1 hour and 45 minutes, until meat is very tender when pierced with a fork. Rearrange meat occasionally to keep pieces from sticking to the bottom of pan.

Serves 8

ENJOY!

Quick Apple Dumpliings

NEED:
2 medium Granny Smith apples
1 (8-count) package refrigerated crescent roll dough
1/8 teaspoon ground cinnamon
1/2 cup butter
1 cup sugar
1 cup orange juice
1 teaspoon vanilla extract
1/2 cup very finely chopped pecans

Peel and core apples. Cut each apple into fourths. Unroll and separate crescent roll dough. Wrap each apple section in a crescent roll. Place in pan. Sprinkle with cinnamon.

Combine butter, sugar and orange juice in a medium saucepan. Bring to a boil. Remove from the heat and stir in vanilla. Pour over dumplings. Sprinkle pecans over top.

Oven at 350F. Grease an 8-inch-square baking dish.
Bake 30 minutes, or until crust is golden and beginning to bubble and apples are just tender when pierced with a fork.

To serve, spoon some of the syrup from the baking dish over dumplings. Serve with ice cream, if desired. Serves 8.

ENJOY!

Four Bean Casserole

NEED:
8 bacon slices
3 to 4 medium onions, cut into rings and separated
1/2 to 3/4 cup maple syrup or packed dark brown sugar
11/2 teaspoons garlic powder
1 teaspoon dry mustard
1/4 cup cider vinegar
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can Lima beans, drained
1 (16-ounce) can butter beans, drained
1 (16-ounce) can baked beans, undrained

Cook bacon in a large skillet over medium-high heat until crisp. Remove and drain on paper towels; crumble and set aside.

Add onions, syrup, garlic powder and dry mustard to pan drippings. Reduce heat to medium and add vinegar slowly, taking care because hot steam will rise. Cover and cook 20 minutes.

Add beans to pan. Stir in onion mixture and bacon; mix well.

Preheat oven to 350F. Grease a 3-quart casserole or 13 x 9-inch baking dish.
Cover and bake 45 minutes. Remove from oven, uncover, and let stand 20 to 25 minutes before serving. Serves 12.


ENJOY!

Pumpkin Pie Squares

Tis the season for pumpkin everything.
NEED:
Crust:
1 cup all-purpose flour
½ cup old-fashioned oats
½ cup packed dark brown sugar
½ cup butter, softened

Filling:
1 (15-ounce) can pumpkin
1 (12-ounce) can low-fat evaporated milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger, optional
1/4 teaspoon ground cloves

Topping:
1/2 cup chopped pecans
1/2 cup packed dark brown sugar
2 tablespoons butter
Whipped cream, optional

To prepare crust, combine flour, oats, brown sugar and butter. Using a pastry blender or fork, stir until crumbly. Press into prepared pan and bake 15 minutes, or until partially set.

To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices. Pour over crust and bake 30 minutes.

To prepare topping, combine pecans, brown sugar and butter. Remove pan from oven and sprinkle topping evenly over filling.

Preheat oven 350F. Grease a 13 x 9-inch glass baking dish.
Bake 15 to 20 minutes, until filling is set.

Cool completely on a wire rack before cutting into squares. Serve with whipped cream, if desired.

Makes 30 squares.

ENJOY!

Baked Eggplant Parmesan

NEED:
3 eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups Italian seasoned bread crumbs
6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1/2 teaspoon dried basil

Preheat oven to 350 degrees F.
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

MARTHA AKA BRIDGET SAID SHE HAS MADE THIS USING ZUCCHINI INSTEAD OF EGGPLANT..SOUNDS VERY INTERESTING.

ENJOY!

Quick Sausage, Potatoes and Red Onions

This is amazingly fast and yummy.
I had posted a recipe for quick frying of wedge potatoes..you want to make those for this.
NEED:
5 to 6 medium potatoes..do not peel and wash completely. Cut in half length wise and then cut each half into three pieces
2 tablespoons cooking oil ( your choice...I use bacon grease for the flavor and the salt that is already in it)
2 tablespoons of flour
1 pound of smoked sausage
1/4 to 1/2 cup of diced red onion.
pepper

Stir the flour into the oil..and place the potatoes in the oil..watch for splashing..Flip once to coat with oil and add pepper to taste
Cover and cook on medium heat for 20 minutes.
Slice the sausage in 1/4 inch thick circles and add sausage and onions to the potatoes. Turn the potatoes and replace cover. Cook 20 more minutes and serve.
Red onions are great....very sweet..cook down nicely..just add a great flavor.

Enjoy!

Baked Acorn Squash

NEED:
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

Preheat oven to 400°F.

Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not under cook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

Enjoy!

Roasting Pumpkin Seeds

Carving a jack-o'-lantern is a ritual in our house — we even have a set of tiny saws that were made for the task. Another part of the ritual: toasting the seeds. After scraping out all of the inside goop, rinse and pat dry the seeds, lay them out on a cookie sheet, sprinkle with salt and roast them in a 200 degree F oven for 1 hour until they smell nice and nutty.
Let cool and place in an airtight container for a quick snack later.

Enjoy!

Sweet & Sour Sauce

This was given to me by my Ink pal, Bridget...sounds yummy.
1 cup apricot jam
3 tablespoons Heinz 57 Sauce
3 tablespoons Italian dressing
3 tablespoons soy sauce

Blend together.

Enjoy!

Spinach Pepper Jack Pizza

NEED:
8 slice(s) bacon, cut crosswise into 1/4-inch strips
2 package(s) (10-ounce) frozen chopped spinach, defrosted, drained, and squeezed dry
3/4 pound(s) pepper-jack cheese, grated (about 3 cups)
1/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
Two 12-inch store-bought pizza shells
2 tablespoon(s) olive oil
2 tablespoon(s) grated Parmesan

Heat the oven to 425°F. In a large nonstick frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels.

In a large bowl, combine the bacon, drained spinach, pepper jack, salt and pepper and mix well. Brush the pizza shells with the oil. Divide the spinach mixture evenly between the two pizza shells and sprinkle the Parmesan over the top.

Bake the pizzas directly on the oven rack (for a crisper crust) or on two baking sheets until the cheese is melted, about 10 minutes.

Notes: If you want to use fresh spinach, remove the stems and then wash the leaves well and shred them. Cook the spinach in one tablespoon of the bacon fat over moderately high heat until just wilted, about two minutes. Squeeze out the excess liquid and then combine with the other ingredients, as in Step 2. Since fresh spinach cooks down to such a small amount, you will need about three pounds to equal the amount of frozen spinach used here. If you don't mind having less spinach on your pizza, one pound per shell is fine.

ENJOY!

Layered Creamed Spinach Meatloaf

NEED:
1 tablespoon(s) olive oil
1 large onion, finely chopped
1 small fennel bulb, finely chopped ( or use 1/4 teaspoon dried fennel )
1 package(s) frozen chopped spinach, thawed and squeezed dry
1/4 teaspoon(s) ground nutmeg
1 cup(s) soft bread crumbs, (from about 2 slices bread)
1/2 cup(s) freshly grated Romano cheese
1/2 cup(s) heavy or whipping cream
1 teaspoon(s) salt
2 pound(s) ground meat for meatloaf, beef or meatloaf mix
2 large eggs

Preheat oven to 375° F. Line 13" by 9" metal baking pan with foil. Spray foil with nonstick cooking spray; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and fennel and cook 5 minutes, stirring occasionally. Reduce heat to medium; cook vegetables 6 to 7 minutes longer or until tender and golden. Remove saucepan from heat. Spoon half of vegetables into large bowl; set aside.

To vegetables remaining in skillet, stir in spinach, nutmeg, 1/2 cup bread crumbs, 1/4 cup Romano, 1/4 cup cream, and 1/4 teaspoon salt. To vegetables in bowl, add ground meat, eggs, and remaining 1/2 cup crumbs, 1/4 cup Romano, 1/4 cup cream, and 3/4 teaspoon salt; mix just until well blended but not over mixed.

Line 9" by 5" loaf pan with plastic wrap. Spoon half of meat mixture into pan, gently patting evenly. Top with spinach mixture, then remaining meat mixture, pressing firmly. Invert meatloaf into prepared baking pan. Remove loaf pan and discard plastic wrap.

Bake meatloaf 1 hour and 15 minutes or until temperature on instant-read thermometer inserted in center of meat mixture reaches 155° F. Let meatloaf stand 10 minutes to allow internal temperature to rise to 160° F and to set juices for easier slicing.

ENJOY!

Cheesy Spinach and Bacon Dip

It's fall, it's football season. Bring on the snacks!

NEED:
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, cubed
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained
8 slices Bacon, crisply cooked, drained and crumbled

COMBINE all ingredients in microwaveable bowl.

MICROWAVE on HIGH 5 min. or until cheese is completely melted and mixture is well blended, stirring after 3 min. Serve with tortilla chips and cut-up vegetables.

ENJOY!

Cheddar Chicken and Rice

NEED:
THIS RECIPE IS A REDUCED FAT RECIPE. YOU CAN USE ALL REGULAR ITEMS IF YOU WISH.
1/2 cup Light Zesty Italian Dressing
1 pound boneless skinless chicken breasts, cut into strips
2 cups instant brown rice, uncooked
1-1/4 cups fat-free reduced-sodium chicken broth
1 green pepper, cut into strips
1-1/2 cups chopped tomatoes
1 cup 2% Milk
Shredded Reduced Fat Mild Cheddar Cheese
1/2 cup sliced green onions


HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; stir until blended.

ENJOY!

Tex-Mex Chicken Spaghetti

NEED:
1 (16 ounce) package spaghetti pasta
2 tablespoons olive oil
1 onion, chopped
2 (9 ounce) packages precooked chicken slices or 2 cups chopped cooked chicken
1 (16 ounce) jar chunky salsa
1 (15 ounce) jar four cheese Alfredo sauce
1/2 cup grated Parmesan cheese
2 avocados, peeled and chopped

Bring a large pot of salted water to a boil. Meanwhile, in large skillet cook onion in olive oil over medium heat until onion is tender, about 5 minutes.

Cook pasta according to package directions. While pasta is cooking, add chicken or turkey and salsa to onions and bring to a simmer. Then stir in Alfredo sauce.
Drain pasta and add to mixture in skillet. Toss over medium heat for a few minutes. Then serve, sprinkling with Parmesan cheese and topping with avocado.
Serves 6

ENJOY!

Cinnamon Raisin Soft Pretzels

NEED:
3/4 cup raisins
3-3/4 cup all purpose flour
1/4 cup brown sugar
1-1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups plain yogurt
1 egg
1/4 cup granulated sugar
1 teaspoon cinnamon
2 tablespoon butter

Preheat the oven to 375 degrees F. Line two large cookie sheets with parchment paper and grease the paper lightly.

Measure the raisins into a bowl and pour boiling water over to cover. Let soak while you prepare the rest of the ingredients.
In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
In another bowl, whisk together the yogurt and the egg. Pour the yogurt mixture into the flour mixture and stir well until everything is blended. Drain the raisins and add to the dough, mixing well -- the dough will be quite soft.
Sprinkle some additional flour onto the counter or table (or wherever you like to work) and turn the dough out onto this floured surface. Knead the dough about 10 to 15 times, just to make it all uniform, then cut into 12 equal pieces. Working with one lump of dough at a time, roll it out into an even rope about 1/2-inch thick. Twist it into a pretzel shape -- experiment until you get it right -- and place on the prepared cookie sheet. Repeat with the remaining lumps of dough.
Stir together the cinnamon and sugar and melt the butter in a small dish. Brush each pretzel with some butter, then sprinkle evenly with cinnamon sugar. Bake for 18 to 20minutes or until lightly browned on top.

ENJOY!

Maple Butternut Squash

NEED:
4 pounds butternut squash
1/4 cup butter
1/4 cup whipping cream
1/4 cup maple syrup
1/2 teaspoon salt

With a large, sharp knife, cut butternut squash in half lengthwise. Scoop seeds out with a spoon and place both halves, cut side down, in a shallow baking dish or cookie sheet with sides. Pour in just enough water to cover the pan about 1/8 inch deep.

Oven at 400 degrees. Place in oven and bake for 30 minutes. Turn the squash halves over and continue baking for another 30 minutes or until very tender when poked with a fork. Remove from the oven.

With a spoon, scoop squash flesh out into a bowl. If you have a food processor, puree squash with butter, whipping cream, maple syrup and salt until very smooth and creamy. (You may have to do this in two batches.) You can also beat butter, cream, maple syrup and salt into squash with an electric mixer, if you prefer. The squash won't come out quite as velvety smooth, but it will still be delicious.

ENJOY!

Fried Wedge Potatoes

NEED:
4 to 6 medium sized potatoes..scrubbed..NOT PEELED
cooking oil ( about 1/8 to 1/ 4 cup) depending on number of potatoes
2 heaping tablespoons of flour
Pepper
Garlic Powder

Cut potatoes in half length wise and then cut each 1/2 in half.

Heat oil ..add flour, pepper and garlic powder ( seasoning to taste). Stir until well blended. Carefully, add potatoes and cook, uncovered, for 15 minutes on medium heat. Turn and cook another 15 minutes or until tender when pricked with a fork.

ENJOY!

Cube Steak

I like my cube steak to cut with a fork. I found a very simple way to get it just perfect.
NEED:
4 cube steaks - don t get them too thin..they will dry out in the crock pot.
1/4 cup flour
garlic powder and pepper to taste
Cooking oil ( just 3 or 4 tablespoons is enough)

Heat oil in large fry pan.
Sprinkle each steak with garlic powder and pepper, then dredge in flour and place in hot oil...use tongs in case the oil is very hot.
Cook for 3 minutes ( or until slightly brown on the edge) and turn. Cook 3 minutes on other side.
Remove from fry pan and place in slow cooker, with a cup of water, for 4 to 6 hours on medium.
These are so tender.
Serve with rice or mashed potatoes and gravy.
It only takes a few minutes in the morning and you can have a great meal when you come home.

ENJOY!

Cornbread Croutons

At a recent wedding reception they served salad with cornbread croutons..WOW..what a nice addition..a bit of sweet with the salad..well..it was amazing...I have never seen them in a store here but it's the simpliest thing to make.
NEED:
One box of cornbread mix
Make it in a square pan rather than as muffins.
Allow to cool and cut into cubes.
Place on cookie sheet and toast, lightly.
Oven at 325 for about 15 to 20 minutes. You want light not brown..so they are still soft in the middle.
Cool..use some and store remaining croutons in air tight container.
You will love this!

Enjoy!

Pumpkin Pancakes

NEED:
1 cup flour
1/2 cup canned pumpkin
2 eggs, separated
1 cup milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons vegetable oil
Combine baking soda, salt, nutmeg, ginger, cinnamon and flour in large bowl. In second bowl, mix together the canned pumpkin, egg yolks and vegetable oil. Fold wet ingredients into dry ingredients. Using hand mixer, beat the egg whites until stiff peaks form, fold egg whites into pancake batter. Spoon about 1/3 to 1/4 cup of batter onto a griddle or into a fry pan.**cooking spray works well but oil works best...use about a teaspoon of oil and allow pan to get hot before adding batter. Cook over medium heat until bubbles form, then flip and continue cooking other side. Cook until a nice shade of golden brown. Serve with syrup, jam or whipped topping.

ENJOY!

Creamy Lentil Soup

This is from Boogie..sounds good and perfect for the cooler weather that is starting.
NEED:

This is very easy to make, just need some time for the cooking.

Mix together:

3 Tablespoons olive oil
1/2 teaspoon dried, crushed red pepper
1/2 teaspoon crushed dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
Allow to stand on the counter for the flavors to infuse while you cook the rest. Do not add until lentils are cooked (see below). Cover with plastic wrap and place in the refrigerator if finishing this the next day.

Place in a large (6 ½ + quart) stockpot.

16 ounce bag dried lentils, rinsed well in a colander
4 1/2 cups water
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 cup (one medium to large) chopped onion
2 cloves of garlic, minced
1/2 cup tomato sauce
1 bay leaf

Bring to boil, cover and simmer 1 1/2 - 2 hours (until lentils are tender). Stir occasionally and add water as needed to prevent scorching.

Allow to cool completely. (May be cooled overnight in the refrigerator.)

Remove bay leaf.
Place approximately 3/4 of the lentils into a large blender or food processor.
Add:

12-oz can of skim evaporated milk.

Blend lentils and milk together until pureed. Return to stockpot and mix with remaining lentils.

Add olive oil mixture. Blend well.

Heat carefully until warm, stirring often. Serve with a swirl of low fat sour cream if desired.

Store refrigerated, or freeze.

ENJOY!

Granola-Ginger Baked Apples

NEED:
4 large Golden Delicious or Jonathan Gold apples
3 (1.5-oz.) oat-and-honey granola bars, finely crushed
1/2 cup roasted salted almonds, chopped
1/4 cup finely chopped crystallized ginger
1/4 cup butter, softened
3/4 teaspoon ground cinnamon
1 3/4 cups apple cider
1/3 cup cherry preserves
1 (7-oz.) container plain or vanilla yogurt
Preparation

Preheat oven to 375°. Cut apples in half, cutting through stem and bottom ends. Scoop out core and pulp, leaving a 3/4-inch shell. Cut about 1/4 inch from opposite side of apple, forming a flat base.

Stir together crushed granola bars and next 4 ingredients. Spoon mixture into apple shells, pressing to gently pack. Arrange apples in a 13- x 9-inch pan. Pour cider around apples in pan.

Bake at 375° for 25 to 45 minutes or until apples are tender, basting twice with pan juices.

Place apples on a serving plate. Add preserves to pan juices, and cook, over medium-high heat, stirring constantly, 5 to 6 minutes or until thickened. Serve apples with warm sauce and Greek yogurt.

Granola-Ginger Baked Pears: Substitute 4 Bosc pears for apples. Proceed with recipe as directed.

Enjoy!

Blueberry Scones with Lemon Glaze

I am a huge fan of the scone. They are so yummy and these are a great way to start your day.
NEED:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tablespoon unsalted butter


Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

ENJOY!

Sweet Potato Biscuits

NEED:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
12 tablespoons cold butter
1 cup mashed roasted sweet potatoes
1/2 cup ground pecans
1/3 cup half and half

Preheat the oven to 450 degrees F. Grease a 1/2 sheet pan. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar together. Add the butter, and with your hands, work the butter into the flour mixture until the mixture resembles a coarse cornmeal. Stir in the sweet potatoes and pecans. Add the cream, a little at a time until a soft dough is formed. Lightly flour a surface. Place the dough onto the surface and dust the top with flour. Lightly press the dough out to 1/2 inch thickness. Using a 2 inch biscuit cutter, cut the biscuits into rounds. Place the biscuits on a greased baking sheet and bake for about 15 minutes or until the biscuits are golden brown.

ENJOY!

Lemon Poppy Seed Muffins with Rasberry Butter

This looks like a lot of work, for the butter, but its very simple and well worth the time.

NEED:
1 3/4 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest
Raspberry Butter, recipe follows


Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.

Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.



Raspberry Butter:
1 (6-ounce) container fresh raspberries, picked through
1 teaspoon fresh lemon juice
3 tablespoons confectioners' sugar
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 tablespoons honey
Pinch salt


Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.
Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.


ENJOY!

Orchard Fruit Pie

NEED:
2 1/2 cups plus 1/3 cup flour
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, cut into small pieces and chilled
6 tablespoons ice water
2 pounds granny smith apples
1 pound bosc pears
2/3 cup cranberries
3/4 cup sugar, plus more for sprinkling
1 tablespoon fresh lemon juice

In a large bowl, mix together 2 1/2 cups flour and the salt. Add the butter and, using your fingers, blend until the mixture resembles coarse crumbs. Sprinkle in the ice water and mix until the dough just holds together (if necessary, mix in 1 tablespoon more ice water at a time).
Turn out the dough, gather into a ball, then halve the dough ball. Pat each half into a disk, wrap with wax paper and refrigerate for 15 minutes.
IF YOU ARE LIKE ME AND DON'T LIKE TO MAKE CRUST..JUST GET THE PRE MADE THAT ROLL OUT.
Position a rack in the lower third of the oven and preheat to 400°. On a lightly floured work surface, using a rolling pin, roll out 1 disk into a 13-inch round. Roll the dough onto the rolling pin, then unroll it over a 91/2-inch pie pan. Press the dough into the bottom of the pan, letting the excess hang over the edges. Refrigerate.

Peel and coarsely chop the apples and pears; place in a large bowl. Add the cranberries, 3/4 cup sugar and the lemon juice and toss. Sprinkle with the remaining 1/3 cup flour and toss. Pour into the chilled pie shell and set aside.
5. On a lightly floured work surface, roll out the remaining dough into a 13-inch round. Roll the round onto the rolling pin and unroll over the filling. Trim the excess dough, leaving a 1-inch overhang. Roll up the edges of the crusts and crimp. Cut three vents into the center of the pie. Brush the crust with water and sprinkle with sugar.
Bake the pie until golden, about 1 hour and 10 minutes. Transfer to a wire rack and let cool completely.

ENJOY!

Chicken, Bisuits and Gravy Casserole

NEED:
One medium to large rotisserie chicken
7 tablespoons unsalted butter, plus more for greasing the dish
8 ounces white mushrooms, thinly sliced **optional
medium onion, finely chopped
2 celery ribs, finely chopped
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
3 garlic cloves, finely chopped
2 cups baking mix, such as Bisquick
1/2 cup shredded cheddar cheese

Preheat the oven to 425°. Butter a large casserole dish. Pull the meat off the chicken, shredding it with your fingers or a fork into the baking dish.

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.

Melt the remaining 4 tablespoons of butter with the garlic.

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.

ENJOY!

ELEGANT TO EASY ASPARAGUS SOUP

With just a few minor changes you can make this soup easy or elegant..to suit your meal.

NEED:

1 tablespoon unsalted butter (for Elegant: 3 tablespoons)
2 large onions
2 ribs celery
2-1/2 pounds asparagus
5 cups fat free chicken broth
1/2 cup non-fat yogurt (Elegant: crème fraîche or cream)
Balsamic (or other) vinegar
Melt butter over medium high in a Dutch oven. Meanwhile, chop onion and celery, add to butter and sauté until golden, stirring often.

Meanwhile, cut off and discard woody ends from asparagus; cut remaining spears in one-inch lengths. (For Elegant: Cut off top inch or so of each spear. Separately, steam until almost cooked and reserve for garnish.) Add asparagus and sauté for 2-3 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium and let simmer about 20 minutes or until asparagus is soft.

Remove from heat and purée with an immersion blender or, in batches, in a blender. (For Elegant: Purée, then press through a strainer.) Stir in yogurt or crème fraîche or cream. Season to taste with salt and pepper.

Serve with a splash of vinegar. (For Elegant: Top bowls with steamed tips, then a dollop of crème fraîche or a swirl of cream.)

ENJOY!

Ginger Honey Cookies

NEED:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger--this gives a great taste..but ground ginger will also work.
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey

Whisk together flour, baking soda, ginger, and salt in a bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Beat in egg and honey until combined. Reduce speed to low, then mix in flour mixture.

Drop 14 heaping tablespoons of dough 2 inches apart onto ungreased baking sheet.

Oven at 350 degrees. Bake for 10 to 14 minutes.

ENJOY!

Ice Cream with Roasted Grapes

NEED:
3/4 pound red seedless grapes (2 cups)
6 teaspoons walnut or pistachio oil, divided
1 pint vanilla ice cream
1/4 cup coarsely chopped walnuts or pistachios, toasted

Preheat broiler.

Toss grapes with 2 teaspoons oil in a shallow baking pan and broil 5 to 6 inches from heat just until grapes burst, about 6 minutes.

Spoon grapes with juice over scoops of ice cream, then sprinkle with nuts and drizzle each serving with 1 teaspoon of remaining oil.

ENJOY!

Chicken Marsala

Keep in mind that when cooking with wine the alcohol cooks away..but the flavor of the wine remains adding wonderful tastes to your food.

NEED:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

ENJOY!

Marsala-poached pears with cinnamon

NEED:
4 very large firm ripe pears, stems on
1 bottle (750 milliliters) sweet Marsala Wine
7 tablespoons cinnamon-sugar

Peel pears using a vegetable peeler; leave stems attached.
Pour Marsala into a medium pot with a cover. Add 2 cups water and 6 tablespoons cinnamon-sugar. Put pears in pot and bring to a boil. Lower heat to medium and cover pot. Cook until tender, stirring occasionally, about 45 minutes depending on firmness of pears.

Remove cover and let pears and liquid cool to room temperature. Remove pears with a slotted spoon and put them upright in a bowl. Bring liquid in pot to a boil and cook over medium-high heat until reduced to 1 1/2 cups. Pour over pears and refrigerate until cold.

Serve pears with their syrup. Sprinkle with remaining cinnamon-sugar.


ENJOY!

Easy Pie Crust

This is pretty easy..but I've found an easier way..I buy the pre-made, roll out ones..Buehlers is by far the best..but there are those, like my brother, who insist on making their own..so here's a very good and easy recipe.
NEED:
1 cup all purpose flour
1/3 cup cake flour--if you don't have any..just use regular flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons (or more) ice water

Blend first 4 ingredients in processor. Add butter and shortening and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling out.)
Roll out dough disk on floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold crust edge under; crimp edge decoratively.

ENJOY!

Angel Food Cake with Pineapple

This could not be easier.
NEED:
1 package of angel food cake mix
1 16 ounce can of crushed pineapple..DO NOT DRAIN

In large mixing bowl; add cake mix and pineapple, including juice. With spoon mix until well blended. Place in cake pan ( 9 x 13 ) and bake according to directions.

***I made this as I was told..it was yummy..a bit flat rather than fluffy...but tasty. I decided to make another...I mixed cake as directed ( the mix I had contained a separate packet of dry egg whites) Mix the cake as directed and then gently fold in the pineapple and juice. You should mix with a plastic spatula or wooden spoon.. Pour into greased 9 x 13 pan and bake as directed. Test for doneness with a toothpick..bake 5 more minutes, if needed. I liked this a bit better.

ENJOY!

Zucchini Bread in Jars

These are great. This was also given to me by a cashier at Walmart. I didn't use the larger jars but did use small jelly jars. Either way, follow the instructions. This makes a great fast treat for home or a great gift.
NEED:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 cups granulated sugar
1 cup margarine --or butter, at room temperature
2 cups zucchini -- grated
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.

In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.

Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.

Oven at 325 degrees. Bake 40 minutes. If using smaller jars check for doneness at 30 minutes. Insert toothpick, if it comes out clean bread is done.

Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.

Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth, if desired.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it puffy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).

ENJOY!

Leftovers with a twist

This recipe was given to me by a cashier at the local Super WalMart. What really makes this different in the seasoning.

NEED:
Leftover mashed potatoes
Leftover meat---diced --- can be chicken, turkey, beef or pork
One package Taco seasoning
Left over corn
Shredded cheese

The size of pan you use will be determined by the amount of leftovers you have. Either use leftover mashed potatoes or make instant or a combination of both.
Place mashed potatoes in the bottom of your baking dish.
Place diced meat in a bowl and sprinkle with taco seasoning. Stir till seasoning is evenly blended over meat.
Evenly distribute meat over the potatoes.
Top with corn ( drained)
and cover with shredded cheese.

Oven at 350 degrees. Bake for 30 minutes.

ENJOY!

Warm Delights

This is another version of the cake in a mug idea...also from Loraine.

NEED:
You will need a microwave safe cup, a box of cake mix (any flavor) and water..

Place 1/4 cup of cake mix in cup, and add 2 Tablespoons of water. Mix well. You can sprinkle ice cream topping like hot fudge or carmel over the top. (I used 2 teaspoons sugar free fruit jam..)

Cook for 1 minute in microwave. Take out and let set a couple of minutes (to cool some) and it's ready to eat!
You can make quite a few of these from one cake mix.

ENJOY!

DANGEROUS CHOCOLATE CAKE-IN-A-MUG

From my friend, Loraine, in Bulverde, TX.
NEED:

1 coffee mug
4 Tablespoons cake flour (plain, not self-rising)**can use regular flour as well
4 Tablespoons sugar
2 Tablespoons cocoa
1 egg
3 Tablespoons milk
3 Tablespoons oil
Small splash of vanilla
3 Tablespoons chocolate chips, optional

Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
(This can serve two if you want to feel slightly more virtuous.)
***And WHY is this the most dangerous cake recipe in the world?
Because now we are all only five minutes away from chocolate cake any time of the day or night!!!***

ENJOY!

Black Cat Fudge

Just in time for Halloween.
NEED:
8 ounces semisweet chocolate, coarsely chopped
1/4 cup butter
1/3 cup light corn syrup
1/4 cup whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/2 cups (16 ounces) confectioners' sugar, sifted
White chocolate chips (about 30)

Line an 11 x 7-inch pan with foil, extending foil beyond edges of pan; grease foil.

Melt chocolate and butter in medium saucepan over low heat; stir in corn syrup, cream, vanilla extract and salt. Remove from heat and gradually stir in confectioners' sugar until smooth.

Spread evenly in prepared pan. Refrigerate until firm, 1 to 2 hours.

Using foil as handles, remove fudge from pan; peel off foil. Using diagram as guide, cut out cats.* Frequently clean knife with warm water and dry thoroughly to prevent sticking. Place 2 vanilla milk chips on each cat for eyes. Score feet to make claws. Cover; refrigerate until ready to serve.

*Fudge may also be cut with cookie cutters or into squares.

ENJOY!

Grilled Chicken, Plantain, and Pineapple Skewers

NEED:
1/2 cup Pineapple juice
1/2 cup Vegetable oil
1/2 whole peeled pineapple
1/4 cup Lime Juice
2 cloves Garlic
2 tablespoons Oregano
2 whole ripe plantains
4 strips bacon
8 whole Chicken thighs

On eight 10-inch skewers, thread chicken, bacon, pineapple and plantains, alternating ingredients. Set skewers on a tray with sides or in a glass baking dish. In small bowl, stir together pineapple juice, lime juice, oregano and garlic cloves. Pour pineapple juice mixture over skewers, turning to coat all sides thoroughly. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 24 hours, turning skewers occasionally. Before cooking chicken, prepare pineapple sauce. Prepare grill. When coals are hot, lift skewers out of marinade and brush lightly with vegetable oil. Grill over medium-hot coals for about 20 minutes, turning often. Stir remaining marinade into sauce. Boil sauce over hot stove, stirring often, for 4 minutes. Serve skewers hot, passing Pineapple Dipping Sauce separately.
Pineapple Dipping Sauce: In medium bowl, stir together 2 teaspoons vegetable oil; 1 large onion, minced; 1 10-ounce jar of pineapple fruit spread and remaining marinade. Boil as instructed before serving.

ENJOY!

Grilled Ribeye Steak and Grillled Peppers

NEED:
4 10- to 12-ounce beef ribeye steaks, cut 1 inch thick
1 tablespoon olive oil
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried thyme, crushed
2 teaspoons dried oregano, crushed
1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon salt
1/2 to 1 teaspoon ground black pepper
1/2 to 1 teaspoon cayenne pepper
1 recipe Grilled Peppers (see recipe below)

Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.


Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness or 14 to 18 minutes for medium doneness. Cut steaks into serving-size pieces. Serve with Grilled Peppers. Makes 8 servings.


Grilled Peppers: Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.

ENJOY!

Simple Bundt Cake Ideas

Bundt cakes are impressive but so easy. It's just a nice change from the standard layer cake. You can use any cake mix or do something I just started to do. Buy two boxes of your favorite muffin mix and turn them into a bundt cake. One box just makes a small flat ring so mix them together. You can simply sprinkle with a bit of powdered sugar and you are done.
You can sprinkle powdered sugar on a standard bundt cake. Depending on the flavor perhaps add chocolate that is peeled off a a bar of chocolate with a veggie peeler or you can slightly warm a can of frosting in the micro wave ( not to warm, it will be like milk and just run off the cake.) Make sure the cake if fully cooled and pour a line of frosting along the top of the cake. The frosting will drizzle down the sides for a great look. You can also top with fresh fruit or jellied fruit slices. Endless possibilities to create a great dessert.

Bundt cakes normally take a bit longer to bake. Bake at the temperature on the box and check for doneness with a toothpick. Check after 30 minutes and if not done re check every 5 to 6 minutes until toothpick comes out clean.

ENJOY!

Beef and Avocado Fajitas

NEED:
1 1/2 lb flank steak, trimmed if necessary
1 tablespoon ground cumin
1 tablespoon chile powder
3/4 teaspoon black pepper
3/4 teaspoon cayenne
1 1/2 teaspoons salt
1 heart of romaine
2 firm-ripe avocados (8 to 10 oz each)
12 (6-inch) flour tortillas (not low-fat)
1 cup loosely packed fresh cilantro sprigs

Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.

While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.

Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.

Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.

While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.

Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.

ENJOY!

Trout with Tropical Fruit

NEED:
6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens
4 5- to 6-ounce golden trout fillets with skin


Whisk 4 tablespoons oil, lime juice, sugar, ginger, and 1/8 teaspoon Creole seasoning in small bowl to blend. Season vinaigrette with salt and pepper. Combine pineapple, mango, bell pepper, and red onion in large bowl. Add half of vinaigrette; toss to coat. Toss greens in medium bowl with remaining vinaigrette.
Brush trout fillets with 1 tablespoon oil. Sprinkle with remaining 4 teaspoons Creole seasoning, about 1/2 teaspoon per side, then salt and pepper. Heat remaining 1 tablespoon oil in large nonstick skillet over medium-high heat. Add trout fillets and cook until just opaque in center and browned, about 2 minutes per side.

Divide greens among 4 plates. Place trout fillets and salsa alongside.

ENJOY!

Meatloaf with Mustard and Dried Fruit

NEED:
10 ounces lean ground beef
1/2 cup breadcrumbs made from whole wheat bread
1/4 cup chopped mixed dried fruits or chopped dried apricots
1 large egg
3 tablespoons chopped shallots
2 tablespoons Dijon mustard
1 teaspoon crumbled dried sage leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons apricot preserves

Preheat oven to 425°F. Combine beef, breadcrumbs, chopped fruits, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1 inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix preserves and remaining 1 tablespoon mustard in small bowl. Brush preserves mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F,or about 8 minutes.

ENJOY!

Cucumber and Apricot Sandwich

NEED:
1 large cucumber
1/2 of an 8-ounce package reduced-fat cream cheese
2 tablespoons snipped fresh basil
8 slices firm-textured whole wheat bread
2 large apricots or 1 nectarine, pitted and thinly sliced
1/2 cup arugula leaves or cilantro sprigs iceberg works also

Peel cucumber. Cut cucumber in half lengthwise and scoop out seeds. Thinly slice cucumber; set aside. In a small bowl stir together the cream cheese, basil, and, if desired, 1/8 teaspoon salt.

Spread about 1 tablespoon cheese mixture on one side of each bread slice. Top four bread slices with cucumber, apricot, and arugula. Top with remaining bread slices, cream cheese side down. To serve, cut each sandwich in half diagonally. Makes 4 sandwiches.

ENJOY!

Spicy Peach Bran Muffins

NEED:
1 package Blueberry Bran Muffin Mix
1 cup water
1/2 cup egg substitute (like egg beaters)--or use 2 eggs
1/2 cup canned pumpkin
1/2 cup drained, rinsed and chopped peaches (start with about 1 cup packed in water or light syrup)
1 teaspoon pumpkin pie spice
Lightly spray muffin pans to accommodate 18 muffins with olive oil spray. (Be sure to use regular size muffin pans, not the mini’s or the extra large ones)

Mix all ingredients, pour into muffin pans (they will be almost full.
Oven at 400 degrees. Bake for approximately 20 minutes. Insert toothpick to check for doneness.

Enjoy!

Whole Grain Crepes

You can fill these with scrambled eggs or fruit for breakfast or you can fill with chicken and broccoli for lunch or dinner. Use your imagination and make something great.
NEED:
1 egg
1 egg white
1/8 tsp salt
1 cup whole wheat flour
1 1/4 cup skim milk
non-stick cooking spray
Whisk the egg, egg white and salt until a bit frothy.

Slowly add the flour and milk alternating a little at a time while whisking.

Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.

Enjoy!

Whole Grain Banana Pancakes

NEED:
1 large overripe banana
1 egg
1/2 cup (4oz) skim milk
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
3/4 cup whole wheat flour

Mash the banana in a medium bowl. Add the egg and milk. Whisk until frothy.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

Pour batter in a non-stick skillet or griddle over medium heat sprayed with non-stick cooking spray. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peaked underneath for a light brown color, then flipped.

Top with your favorite syrup ( I love this with Butter Pecan Syrup) or top with fresh fruit.

Enjoy!

Beer and Ketchup Meatballs

NEED:
1 (28 ounce) bottle ketchup
24 fluid ounces beer
1 1/2 pounds ground beef
2 teaspoons garlic powder
1 onion, chopped

Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 20 minutes.
Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

ENJOY!

Ginger Ale

Well, of course you can just buy it but this is a bit more fun. My mother was a huge fan of ginger ale. Most of it was bought but on occassion she would make some. This is well worth a try.
NEED:
1 1/2 cups sliced fresh ginger
1 1/2 cups sugar
1/2 cup fresh lemon juice
1 1/2 (1-liter) bottles club soda or plain seltzer, chilled

Combine ginger (don't bother to peel it), sugar, and 1 1/2 cups water in a medium saucepan and bring to a boil, stirring to dissolve sugar. Lower heat and simmer mixture about 15 minutes, or until it reaches the consistency of pancake syrup (you should have about 1 cup syrup). Strain syrup and cool to room temperature. Stir in lemon juice. Place 2 tablespoons syrup in 8-ounce glasses and fill three quarters full with club soda. Gently stir to blend. Add ice and more club soda or syrup if necessary.

ENJOY!

Espresso Slushy

NEED:
3/4 cup sugar
6 cups of water
1/3 cup instant espresso
1/4 cup lemon juice
2 tablespoons lemon zest
1 pint heavy cream (optional)

In a medium saucepan over high heat, combine the sugar and 6 cups of water. Bring to a boil. Cook until all the sugar dissolves. Remove from heat, add the espresso, mix, and let steep for 10 minutes. Strain the liquid into a shallow pan (about 2 inches high). Add the lemon juice and zest.Place the pan in the freezer. Using a fork, crush the mixture every 30 minutes until it is firm but not frozen hard (should be slightly slushy), about 2 hours. To serve, spoon the slush into glasses or bowls. Drizzle with cream and garnish with more zest if desired.

Makes 6

ENJOY!

Fried Green Tomatoes

This was one of my mothers favorites and my sister still makes them. With gardens in full swing it's a good time to give this a try.
NEED:
1/2 cup buttermilk ***No buttermilk on hand? Use same amount of milk.
8-12 slices firm, unripe green tomato, ½ inch thick

1 cup cornmeal

2 tablespoons flour

1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
**optional
1/2 teaspoon dried oregano **optional
1 cup cooking oil
*** I find that just the salt and pepper is enough..though I will sometimes add a
bit of garlic powder.

Place tomatoes in buttermilk; depending on time, you may let them marinate for a few minutes or do a quick dip.
To make coating, combine cornmeal, flour, salt, pepper, cayenne and oregano. Drain tomatoes and dredge in cornmeal mixture. Tomatoes should be completely coated.


Heat oil over medium heat (preferably in a cast-iron skillet) - oil should be shimmering, about 350 degrees.


Dip tomatoes into oil, in small batches, until crisp and golden, turning them once. Each side will take 2-3 minutes.


With tongs, remove tomatoes and allow to drain on paper towels or brown paper bags. Keep warm in a low oven until ready to eat.

ENJOY!

Easy Blueberry Muffins

NEED:
2/3 cup sugar
1/2 teaspoon salt
2-1/2 cups all purpose flour
1 tablespoon baking powder
1 large egg
1/3 cup vegetable oil
1-1/4 milk
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Combine the sugar, salt, flour, and baking powder. In a separate bowl, combine the liquid ingredients. Make a well in the center of the dry ingredients and add the liquid ingredients and blueberries. Mix with a fork until it forms a loose batter. Lightly coat a muffin pan with nonstick cooking spray. Spoon the batter into the pan until the cups are 3/4 filled.

Oven at 400 degree. Bake for 18 to 20 minutes, or until the tops are golden brown and the centers are firm.

Recipe makes 12 servings

Enjoy!

Blueberry Cream Cheese Muffins

NEED:
2 cups flour
3/4 cup Sugar
1-1/2 tsp baking powder
1/2 teaspoon Baking soda
1 pinch Salt
3 oz Cream cheese(cubed)
2 teaspoon Lemon juice
2 teaspoon Vanilla extract
2 Whole eggs
4 tablespoon Hot melted butter
1/2 cup Milk
1 cup blueberries

Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Combine cream cheese, lemon juice, and vanilla until smooth. Add eggs and combine until smooth. Add hot melted butter and blend lightly. Add milk and blend lightly. Add dry ingredients and stir just until well blended...do not over stir. Add blueberries and mix until all are incorporated into batter. Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.

Makes 12 muffins. Spray muffin tin or use cup papers.


Oven at 350 degrees. Bake 30 minutes. Cool on rack 15 minutes.

ENJOY!

Oatmeal Muffins

NEED:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt


In a small bowl, combine milk and oats; let soak for 15 minutes.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Use 6 muffin baking pan. Spray each section or use cupcake/muffin papers.

Oven at 400 degrees. Bake 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Enjoy!

Apple Cinnamon Muffins

NEED:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples - peeled, cored and chopped

1/2 cup white sugar
1/3 cup all-purpose flour
1/2 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.

Use a six muffin baking pan..spray each section or use cupcake/muffin papers.

Oven at 400 degrees Bake 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.

ENJOY!

Spice Rubbed Pork Tenderlion

NEED:
2 teaspoons brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/4 teaspoon kosher salt
2 teaspoons chile-garlic sauce
2 teaspoons extra-virgin olive oil
1 1/2 pounds pork tenderloin

Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.

Oven at 375 degrees. Place roast in sprayed or foil lined pan..spray foil

Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155°F). Let stand, loosely covered with foil, for 5 minutes.

**This is really good with the watermelon salad.

ENJOY!