Couscous Vegetable Salad

Couscous Vegetable Salad
By: Williams Sonoma

Cholesterol Free- Good source of fiber

1 cup couscous
Kosher salt
1 ½ cups boiling water
3 Tablespoons extra-virgin olive oil
3 Tablespoons fresh lemon juice
½ teaspoon minced garlic
Freshly ground black pepper
½ cup thawed, frozen petite peas
½ cup thin sliced green onions
½ cup minced red bell pepper
½ cup diced English (hothouse) cucumber
¼ cup chopped fresh flat-leaf Italian parsley
1 cup firmly packed, chiffonade-cut romaine lettuce leaves

In a heatproof bowl, combine the couscous, ½ teaspoon salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.

In a small bowl, whisk together the olive oil, lemon juice, garlic, ¼ teaspoon salt, 1 Tablespoon water, and a grind of pepper until blended.

Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 Tablespoon of the dressing to the couscous. Toss to mix.

Place the romaine in a separate bowl. Add the remaining 1 Tablespoon dressing and toss to coat.

To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.

Makes 6 servings

Hawaiian Fruit Pie

Hawaiian Fruit Pie
By: Ruth Cohen (Sacramento, CA)

8oz tub Cool whip, thawed
3oz package orange Jello
11oz can mandarin oranges, drained
15oz can pineapple tidbits, drained
1 large sliced banana
1 (9-inch) prepared graham cracker crust

Put Cool whip into large bowl and gently mix with fork until fluffy and free of lumps. Slowly add Jello and gently mix until Jello is mostly dissolved. Add drained oranges and pineapple and sliced banana. Stir gently to mix evenly. Pour into graham cracker pie crust and chill for 1 hour (in refrigerator or freezer) or until firmly set. Low-cal versions are available for the Cool Whip, Jello and pie crust. Different flavors of Jello (like lemon or lime) can also be used for variety.

Serves 6-8

Rosanna’s Chicken and Noodle Casserole

Rosanna’s Chicken and Noodle Casserole
By: Rosanna adapted from Campbell’s

1 can cream of chicken soup
½ cup milk
¼ cup sour cream
¼ teaspoon black pepper
¼ cup grated Parmigiano-Reggiano cheese
1 ½ cups frozen mixed vegetables
2 cups cubed cooked chicken*
2 cups medium egg noodles, cooked and drained (6oz dried)
1 cup vintage white cheddar cheese, shredded

*2 boneless skinless chicken breast sautéed in Grapeseed oil in a nonstick skillet over medium high heat. Let rest 5-10 minutes before cubing; this step can be done ahead of time.

Stir soup, milk, black pepper, grated parmesan cheese, vegetables, chicken and noodles in 1 ½ quart casserole dish (7x11 stoneware rectangular baking dish), top with shredded cheese.

Bake at convection 400 degrees for 15 minutes, then cancel convection and just bake at 400 degrees for another 10 minutes (25 minutes in all). Serve with garlic bread.

Serves 4

Key Lime Chiffon Pie

Key Lime Chiffon Pie
By: Williams Sonoma

Low in Fat

For the crust:
1 ½ cups graham cracker crumbs, made from reduced-fat cookies (about 12 whole graham crackers)
½ teaspoon ground ginger
Kosher salt
1 Tablespoon canola oil
2 Tablespoons nonfat milk

For the filling:
½ cup Key Lime Juice
1 Tablespoon unflavored gelatin (1 package)
¾ cup sugar
3 large egg yolks, beaten
Grated zest of 2 limes (about 1 ½ Tablespoons)
¼ cup nonfat condensed milk
4 large egg whites, at room temperature
Kosher salt

To make the crust, preheat the oven to 350 degrees. In a bowl, stir together the graham cracker crumbs, ginger and a pinch of salt. Add the canola oil and milk. Starting with a fork, and then using your fingers, work the liquid into the crumbs until the mixture resembles fluffy, moist sand, about 3 minutes. Turn the mixture into a 9 inch pie pan. Using your fingers, press the crust mixture firmly and evenly over the bottom and up the sides of the pan.

Bake the pie crust until it is golden brown, about 8 minutes. Transfer to a wire rack and let cool completely.

To make the filling, pour the lime juice into a small, heavy, nonreactive saucepan. Sprinkle the gelatin over the juice and set aside until the gelatin softens, about 5 minutes. Add ¼ cup sugar, the egg yolks, and 1 Tablespoon of the zest. Place the pan over medium heat and whisk constantly until the mixture thickens to the consistency of a light cream soup and starts to steam, 4-5 minutes. To test if it has thickened sufficiently, dip a spoon into the mixture and then run your finger down the middle of the back of it; your finger should leave a clear path that does not flow back onto itself. Do not let the mixture boil.

Immediately pour the gelatin mixture into a nonreactive metal or heatproof glass bowl. Mix in the condensed milk, then cover and refrigerate the mixture, stirring occasionally with a rubber spatula to prevent it from congealing around the sides of the bowl, until it is the consistency of mayonnaise, 15-20 minutes.

In a bowl, using a stand mixer fitted with the whip attachment, beat the egg whites on medium speed until very frothy, about 1 minute. Add a pinch of salt and continue beating until soft peaks form, 2-3 minutes. Increase the speed to high and begin gradually adding the remaining ½ cup sugar, 1 Tablespoon at a time, always beating for about 10 seconds to dissolve the addition before adding the next Tablespoon. When all of the sugar has been added, continue to beat until the egg whites form stiff peaks, about 2 minutes longer.

Using the rubber spatula, gently stir one-fourth of the whites into the gelatin mixture. Pour over the beaten whites and fold gently until no streaks of white remain. Spread the filling in the cooled pie crust and smooth and level the top with the spatula. Sprinkle the remaining grated lime zest over the surface. Refrigerate the pie until the filling sets, 1-2 hours. Chiffon pie is best served the day it is made.

Makes one 9 inch pie, or about 8 servings

Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano

Eggplant with Tomatoes, Ricotta and Parmigiano-Reggiano
By: Rosanna adapted from Williams Sonoma

“Good source of Protein- Low in Cholesterol”

2 medium globes eggplant (about 2lb), trimmed
Kosher salt
6 teaspoons extra-virgin olive oil
¼ cup finely chopped yellow onion (1/2 small yellow onion)
2 garlic cloves, pressed
1 can (14 ½ oz) petite diced tomatoes with juice
¾ Tablespoon dried basil
Freshly ground black pepper
1 cup part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
½ cup shredded part-skim mozzarella cheese

Cut off the stem ends of the eggplant, discard. Standing it upright on the widest cut end, cut the eggplant vertically into 8 slices, each about ½ inch thick (each eggplant will yield 4 slices; each slice shrinks to half of its size by the time it is done baking! This leaves 4 end pieces to finely cho). Finely chop the outer slices, which are mostly skin, and reserve.

Sprinkle both sides of the 8 eggplant slices lightly with kosher salt and layer them in a colander set over a plate. Place a second plate on top to weigh them down and let stand for 1-2 hours. Rinse the slices well and pat dry with paper towels.

Preheat oven to 400 degrees.

Lightly brush both sides of each eggplant slice, using 4 teaspoons of the olive oil for all of the slices. Arrange the slices in a single layer on a baking sheet. Bake them until the bottoms are lightly browned, about 15 minutes. Remove from oven.

Meanwhile, in a large, nonstick frying pan over medium heat, warm the remaining 2 teaspoons of oil. Add the onion and reserved chopped eggplant and sauté, stirring until tender, about 15 minutes. Add the garlic and sauté for 1 minute until fragrant. Add the tomatoes and their juice and the basil and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the sauce thickens, about 10 minutes. Stir in ¼ teaspoon salt and season with pepper.

In a small bowl, combine the ricotta, Parmigiano-Reggiano, and a grind of pepper and stir to blend.

Have ready a shallow, 1 ½ quart baking dish, 7x11 stoneware rectangular baking dish. Place 4 of the eggplant slices in a single layer in the dish. Divide the ricotta mixture evenly among the eggplant slices, spreading it slightly. Top with half of the tomato mixture, dividing it evenly among the slices, then top with the remaining 4 slices of eggplant. Spoon the remaining tomato mixture over the top, dividing evenly. Sprinkle evenly with mozzarella.

Cover the dish with foil. Bake until the sauce is bubbly and the eggplant is heated through, about 25 minutes. Remove from the oven and serve with spaghetti and garlic bread.

Makes 6 servings

Simple Spaghetti:
8oz spaghetti cooked according to package direction (about 10 minutes once water is at a boil), drain.

In a separate skillet heat ¼ cup extra virgin olive oil to a sizzle (on medium-high heat). Add 2 large garlic cloves, minced and ¼ teaspoon red pepper flakes. Constantly stir and sauté the garlic and pepper flakes until the garlic is golden, but not burned, taking it off the heat occasionally to flip in pan. Careful not burn.

Add drained pasta and toss in infused heated olive oil.

Plate up a slice of the Eggplant, with a dollop of noodles, sprinkled with Parmigiano-Reggiano, and toasted garlic bread.

Double Layer Chocolate Pie

Double Layer Chocolate Pie
By: Chocolate Lover’s Collection

4oz cream cheese, softened
1 Tablespoon milk or half-and-half
1 Tablespoon sugar
1 tub (8oz) Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6oz)
2 cups cold milk or half-and-half
2 packages (4 serving size each) chocolate flavor instant pudding and pie filling

Mix cream cheese, 1 Tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in 1 ½ cups of the whipped topping. Spread onto bottom of crust.

Pour 2 cups milk into bowl. Add pudding mixes. Beat with wire whisk until well mixed. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spread over cream cheese layer.

Refrigerate 4 hour or until set. Garnish with whipped topping.

Makes 8 servings

Note: To soften cream cheese quickly, microwave on High for 20 seconds

Fudge Truffle Cheesecake

Fudge Truffle Cheesecake
By: Easy Baking Hershey’s Cocoa

Chocolate Crumb Crust:
Stir together 1 ½ cups vanilla wafer crumbs, ½ cup powdered sugar, 1/3 cup Hershey’s cocoa powder and 1/3 cup melted butter in bowl. Press firmly onto bottom of 9-inch springform pan (lined with parchment paper on the bottom; edges cut to be barely noticeable).

Cheesecake filling:
2 cups (12oz) semi-sweet chocolate chips
3 packages (8oz each) cream cheese, softened (I even tested, and it worked (!) (2-8oz each) cream cheese, and 8oz of Mascarpone Cheese*)
1 can (14oz) sweetened condensed milk (not evaporated milk)
4 eggs
2 teaspoons vanilla

Heat oven to 300 degrees. Move rack to the middle of the oven.

Place chocolate chips in microwavable bowl. Microwave 1 ½ minutes, stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.

Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate several hours, if possible overnight, before serving. Cover; refrigerate leftover cheesecake.

Makes 10-12 servings

* Mascarpone Cheese: can be purchased at most supermarkets in 8oz tubs. Mascarpone Cheese is called the “true Italian cream cheese!” The texture is creamy and doesn’t need any time to become room temperature!*

Chocolate Almond Macaroon Bars

Chocolate Almond Macaroon Bars
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

1 cups chocolate cookie crumbs (1 pack of graham crackers, with ¼ cup cocoa powder and 1/8 cup granulated sugar)
4 Tablespoons butter, melted
3 Tablespoons powdered sugar
½- ¾ can (14oz) sweetened condensed milk
1 ½ cups sweetened coconut flakes
½ cup almonds, toasted *, then finely chopped
½ cup semi-sweet chocolate chips
1/8 cup heavy whipping cream
½ cup Premier White Chips

*To toast almonds: Heat oven to 350 degrees. Spread almonds on shallow baking sheet. Bake 5-8 minutes or until lightly browned*

Heat oven to 350 degrees

Grease 8x8 glass baking dish.

Combine crumbs, melted butter and sugar; firmly press mixture on bottom of prepared pan. Stir together sweetened condensed milk, coconut and almonds; mix well. Carefully drop mixture by spoonfuls over crust; spread evenly. Bake 22-25 minutes or until coconut edges just begin to brown. Cool.

Place chocolate chips and cream in microwavable bowl. Microwave 1 minute; stir. If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool until slightly thickened; spread over cooled bars. Sprinkle top with white chips. Cover; refrigerate several hours until thoroughly chilled. Cut into bars. Refrigerate leftovers.

Makes 9-16 bars

Cottage Cheese Fruit Salad

Cottage Cheese Fruit Salad
By: Roberta Grah (Plainfield, IN) and Marilyn Anderson (Oregon City, OR)

12oz cottage cheese
1 can (11oz) mandarin oranges, drained
1 can (20oz) crushed pineapple, drained
8oz tub Cool whip, thawed
3oz package of orange Jello
Mini marshmallows, if desired!

Mix all ingredients together and chill. You can use low calorie or sugar free ingredients!

Chocolate Cherry Bars

Chocolate Cherry Bars
By: Easy Baking Hershey’s Cocoa

1 cup (2 sticks) butter
¾ cup Hershey’s cocoa powder
2 cups granulated sugar
4 eggs, divided
1 ½ cups plus 1/3 cup flour, divided
1/3 cup chopped almonds
1 can (14oz) sweetened condensed milk (not evaporated milk)
½ teaspoon almond extract
1 cup “mini” semi-sweet chocolate chips
1 cup chopped maraschino cherries, drained

Heat oven to 350

Generously grease 9x13 glass baking dish.

Melt butter in large saucepan over low heat; stir in cocoa powder until smooth. Remove from heat. Add sugar, 3 eggs, 1 ½ cups flour and almonds; mix well. Pour into prepared pan. Bake 20 minutes.

Meanwhile, whisk together remaining 1 egg, 1/3 cup flour, sweetened condensed milk and almond extract. Pour over baked layer; sprinkle with mini kissed and cherries. Return to oven.

Bake an additional 20 minutes or until set and edges are golden brown. Cool completely in pan on wire rack. Refrigerate until cold, at least 6 hours, preferably overnight. Cut into bars. Cover; refrigerate leftover bars.

Makes about 30 bars

Cream of Broccoli Soup

Cream of Broccoli Soup
By: Richard Puls (Cleveland, OH)

4 cups chicken broth
1 (10 ¾ oz) can of cream of celery soup
1 (10oz) pkg frozen chopped broccoli
½ cup (1 stick) butter
1 medium yellow onion, chopped
¼ cup flour
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup shredded cheddar cheese

Mix broth and soup in a large saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and then reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender. Heat butter in a medium skillet over medium heat; add onion, sauté until tender, about 5 minutes. Add flour. Cook for 1 minute longer. Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well. Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.

Lime Cheesecake with Fresh Fruit

Lime Cheesecake with Fresh Fruit
“A careful combination of lower-fat ingredients produced a lighter cheesecake with creamy texture and wonderfully satisfying flavor. The fresh fruit topping is an ideal partner for the bright lime taste of the filling.”

Cheesecake:
2 (8oz) reduced-fat cream cheese, softened
1 (8oz) fat-free cream cheese, softened
1 (14oz) can fat-free sweetened condensed milk
1 egg
3 egg whites
3 Tablespoons flour
2 Tablespoons fresh lime juice
2 teaspoons grated lime peel

Topping:
3 cups assorted fresh berries
1 kiwi fruit, halved, sliced
1 nectarine, cut into thin wedges
½ cup red currant jelly, melted

Heat oven to 325 degrees. Wrap foil around outside of 9-inch springform pan to prevent leaks while baking.

In large bowl, beat both cream cheeses with condensed milk on medium speed until smooth and creamy. Add egg and egg whites; beat until smooth. Add flour, lime juice and lime peel; beat until well mixed. Pour into springform pan. (Tip: to prevent sticking, and for easy cutting, clip piece of parchment paper onto bottom of pan. Trim excess paper away from bottom so it’s almost invisible)

Place springform pan in large shallow roasting pan or broiler pan. Fill large pan with enough hot water to come halfway up sides of springform pan.

Bake 45-50 minutes or until edges are puffed and top looks dull and is dry to the touch. Remove from oven; let stand in water bath 30 minutes. Remove from water bath; cool completely on wire rack. Refrigerate at least 4 hours, preferably overnight; cover and store in refrigerator up to 3 days.

Up to 3 hours before serving, arrange fruit over cheesecake. Brush melted jelly over fruit (this will give it a nice sheen look and prevent the fruit from oxidizing). Refrigerate until glaze is set.

Makes 12 servings

Cocoa Kiss Cookies

Cocoa Kiss Cookies
By: Easy Baking Hershey’s Cocoa

1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 2/3 cup flour
¼ cup Hershey’s cocoa powder
1 cup finely chopped pecans
54 Hershey’s Kisses Milk Chocolates (1 package)
Powdered sugar

Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until well blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.

Heat oven to 375 degrees

Remove wrappers from chocolate kisses. Mold scant Tablespoon of dough around each chocolate kiss, covering completely. Shape into balls. Place on parchment paper lined baking sheets.

Bake 10-12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.

Makes about 4 dozen cookies

White Chip Apricot Oatmeal Cookies

White Chip Apricot Oatmeal Cookies
By: Easy Baking Hershey’s Cocoa

¾ cup (1 ½ sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 egg
1 cup flour
1 teaspoon baking soda
2 ½ cups rolled oats
1 2/3 cup (10oz) Hershey’s Premier White Chips
¾ cup chopped dried apricots

Heat oven to 375 degrees

Beat butter, granulated sugar, and brown sugar in a large bowl until fluffy. Add egg; beat well. Add flour and baking soda; beat until well blended. Stir in oats, white chips and apricots. Loosely form rounded teaspoonfuls dough into balls; place on parchment paper lined baking sheets.

Bake 7-9 minutes or just until lightly browned; do not overbake. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Makes about 3 dozen cookies

Chicken Noodle Soup

Chicken Noodle Soup
By: Vi Speth (Logan, UT)

1 (about 3 ½ lb) chicken, cut up (you can also use turkey)
2 quarts water
2 teaspoons salt
3 large carrots, cut diagonally into ½ inch slices
2 large stalks of celery, cut diagonally into ½ inch slices
1 medium onion, chopped
½ teaspoon pepper
½ teaspoon poultry seasoning
8oz noodles
¾ cup butter
1 (13oz) can evaporated milk
½ teaspoon sage
1 teaspoon celery salt
1 Tablespoon parsley
¾ cup flour

In a large kettle, combine chicken with water and salt. Bring to a boil; reduce heat to low. Cover and cook until tender (about 1 ½ hours). While cooking the chicken, prepare vegetables. Remove cooked chicken from chicken stock (save stock) and cool until you can comfortably handle it. Cut chicken into bite-size pieces, removing bones and set aside. Add the carrots, celery, onion, pepper, poultry seasoning, sage, celery salt and parsley to hot stock. Cook until vegetables are almost tender (about 15 minutes). Drop in noodles. Continue to cook until noodles are tender. Add butter to hot vegetables and noodles. Reduce heat so soup is no longer boiling. Mix flour and milk together. Add this mixture to the vegetable and noodle soup. Increase heat to medium and bring to a slow boil, stirring constantly. Add chicken, heat and eat.

Hawaiian Cake

Hawaiian Cake
By: Rosanna

1 box Butter Recipe Yellow Cake Mix
½ cup canola oil
4 eggs
15oz can mandarin oranges, with juice

Icing:
2pkgs (3.4oz each) instant vanilla pudding
20oz crushed pineapple, with juice
1 tub (8oz) Cool whip topping, thawed

Mix cake ingredients: cake mix, oil and eggs, then add the mandarin oranges with juice. Bake in 2 (9-inch) cake pans (sprayed with flour cooking spray to prevent sticking) at 350 degrees for 30 minutes. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.

To make cake:
Take one cake layer and place it on a cake platter. Mix vanilla pudding with crushed pineapple and juice, then gently mix in cool whip. Place half of icing mixture on cake layer. Top with second cake layer, and frost with remaining icing. Cover and refrigerate at least 2 hours before serving.

Serves 12

5 Layers of Heaven

5 Layers of Heaven
By: Rosanna

¾ cup (1 ½ sticks) butter
1 ¾ cup vanilla wafers; crushed fine in food processor
6 Tablespoons Hershey’s cocoa powder
¼ cup granulated sugar
1 can (14oz) sweetened condensed milk (not evaporated milk)
1 cup semi-sweet chocolate chips
¾ cup Heath Bits ‘O Brickle toffee bits
1 cup chopped nuts

Heat oven to 350 degrees

Melt butter in 9x13 glass baking pan by placing butter directly in pan, and placing pan in oven while it warms to correct temperature!

Combine vanilla wafer crumbs, cocoa powder and sugar; sprinkle over melted butter.

Pour sweetened condensed milk evenly over top of crumbs. Top with chocolate chips and toffee bits, then nuts; press down firmly.

Bake 25-30 minutes or until lightly browned (condensed milk will start to bubble around edges; Cliff says this is the best part!). Cool completely in pan on wire rack. Chill, if desired (but we like them at room temperature). Cut into bars. Store covered at room temperature.

Makes about 20 bars

“4 Stars…Cliff’s absolute favorite; he even came up with the title!”

Baked Creamy Poppy seed Chicken

Baked Creamy Poppy seed Chicken
By: Rosanna

Combine and set aside:
1 can cream of chicken soup
1 ½ cups sour cream
2 cups cooked chunked chicken (2 boneless skinless chicken breasts, sauted in olive oil on stove top, seasoned with Kosher salt and ground black pepper, cool slightly (enough to handle), cube)
½ cup chopped yellow onion (1 small onion)
½ cup chopped celery (1 large stalk)

Combine:
4oz crushed Ritz crackers (1 rack of crackers)
½ cup melted butter (1 stick)
1 Tablespoon poppy seeds

Starting with the cracker mixture, alternate layers of mixtures twice, in a 7x11 stoneware rectangular baking dish. Top with crushed and combined: ½ cup French’s fried onions, ¼ cup shredded parmesan, and ½ cup Panko bread crumbs. Bake at 350 degrees (convection if possible), uncovered, for 30 minutes, sprinkling topping on last 10 minutes (as to not burn).

"4 Stars! Flavor is amazing!"

"I've even added 1/2 cup cooked white rice and it's even more amazing!"

Colorful Caramel Bites

Colorful Caramel Bites
By: Chocolate Lover’s Collection

1 cup plus 6 Tablespoons flour, divided
1 cup quick-cooking or old-fashioned oats, uncooked
¾ cup firmly packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) butter, melted
1 ¾ cups “M&M’s” Semi-sweet Chocolate Mini Baking Bits, divided
1 ½ cups chopped pecans, divided
1 jar (12oz) caramel ice cream topping

Preheat oven to 350 degrees (reduce heat to 325 if using a glass baking pan)

Combine 1 cup flour, oats, sugar, baking soda, and salt; blend in melted butter to form crumbly mixture. Press half the crumb mixture onto bottom of 9x9 baking pan; bake 10 minutes. Sprinkle with 1 cup baking bits and 1 cup nuts. Blend remaining 6 Tablespoons flour with caramel topping; pour over top. Combine remaining crumb mixture, remaining ¾ cup baking bits and remaining ½ cup nuts; sprinkle over caramel layer. Bake 20 minutes or until golden brown. Cool completely. Cut into squares.

Makes 36 squares

Chocolate Peanut Butter Cups

Chocolate Peanut Butter Cups
By: Chocolate Lover’s Collection

1 package Duncan Hines Moist Deluxe Swiss Chocolate Cake Mix (Note: You may substitute Devil’s Food, Dark Chocolate, or Butter Recipe Fudge Cake mix flavors for the Swiss chocolate mix)
1 container Duncan Hines Creamy Homestyle Vanilla Frosting
½ cup Creamy peanut butter
15 miniature peanut butter cup candies, wrappers removed, cut in half vertically

Preheat oven to 350 degrees

Place 30 (2 ½ inch) paper liners in muffin cups.

Prepare, bake and cool cupcakes following package directions for basic recipe.

Combine vanilla frosting and peanut butter in medium bowl in electric mixer until smooth. Frost one cupcake. Decorate with peanut butter cup candy, cut-side down. Repeat with remaining cupcakes.

Makes 30 cupcakes

Chocolate Pecan Tassies

Chocolate Pecan Tassies
By: Chocolate Lover’s Collection

***note: you will need a mini-muffin tin for this recipe***

Crust:
½ cup (1 stick) butter
1 package (3oz) cream cheese, softened
1 cup flour

Filling:
1 square Baker’s Unsweetened Chocolate
1 Tablespoon butter
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup chopped pecans
Powdered sugar (optional)

Beat ½ cup butter and cream cheese until well blended. Beat in flour until just blended. Wrap dough in plastic wrap; refrigerate 1 hour.

Heat oven to 350 degrees. Microwave chocolate and 1 Tablespoon butter in large microwave bowl on High 1 minute or until butter is melted. Stir until chocolate is completely melted.

Beat in brown sugar, egg and vanilla until thickened. Stir in pecans.

Shape chilled dough into 36 (1 inch) balls. Flatten each ball and press onto bottoms and up sides of ungreased miniature muffin cups. Spoon about 1 teaspoon filling into each cup.

Bake 20 minutes. Cool in pans on wire racks 15 minutes. Remove from pans. Sprinkle with powdered sugar.

Makes 36 tassies

Fudgy Banana Rocky Road Clusters

Fudgy Banana Rocky Road Clusters
By: Chocolate Lover’s Collection

1 package (12oz) semi-sweet chocolate chips (2 cups)
1/3 cup peanut butter
3 cups miniature marshmallows
1 cup unsalted peanuts
1 cup banana chips

Place chocolate chips and peanut butter in large microwavable bowl. Microwave at High 2 minutes or until chips are melted and mixture is smooth, stirring twice.

Fold in marshmallows, peanuts and banana chips.

Line baking sheets with parchment paper. Grease parchment paper. Drop rounded Tablespoonfuls candy mixture onto prepared baking sheets; refrigerate until firm. Store in airtight container in refrigerator.

Makes 2 ½ dozen clusters

Simple Boston Cream Pies

Simple Boston Cream Pies
By: Chocolate Lover’s Collection

***Makes 2 cakes***

1 package Duncan Hines Moist Deluxe Yellow Cake Mix (For a richer flavor, substitute Butter Recipe Golden Cake Mix)
4 containers (3 ½ oz each) ready-to-eat vanilla pudding cups
1 container Duncan Hines Creamy Homestyle Chocolate Frosting

Preheat oven to 350 degrees

Grease and flour two 8 or 9 inch round pans.

Prepare, bake and cool cake following package directions for basic recipe.

To assemble, place each cake layer on serving plate. Split layers in half horizontally. Spread contents of 2 containers of containers of vanilla pudding on bottom layer of one cake. Place top layer on filling. Repeat for second cake layer.

Discard lid and foil top of chocolate frosting container. Heat in microwave at High 25-30 seconds. Stir. (Mixture should be thin.) Spread half the chocolate glaze over top of each cake. Refrigerate until ready to serve.

Makes 12 to 16 servings

Double Chocolate Truffles

Double Chocolate Truffles
By: Chocolate Lover’s Collection

½ cup heavy whipping cream
1 Tablespoon butter
4 bars (1 oz each) semi-sweet baking chocolate, broken into pieces
1 milk chocolate bar (7oz) broken into pieces
½ teaspoon almond extract
Ground almonds

In small saucepan, combine whipping cream and butter. Cook over medium heat, stirring constantly, just until mixture is very hot. Do not boil. Remove from heat; add chocolate, chocolate bar pieces and almond extract. Stir with whisk until smooth. Press plastic wrap directly onto surface; cool several hours or until mixture is firm enough to handle. Shape into 1 inch balls; roll in almonds to coat. Refrigerate until firm, about 2 hours. Store in tightly covered container in refrigerator.

Makes about 2 dozen truffles

Chocolate Crackletops

Chocolate Crackletops
By: Chocolate Lover’s Collection

2 cups flour
2 teaspoon baking powder
2 cups granulated sugar
½ cup (1 stick) butter
4 squares (1 oz each) unsweetened baking chocolate, chopped
4 large eggs, lightly beaten
2 teaspoons vanilla
1 ¾ cup “M&M’s” Chocolate Mini Baking Bits
Additional granulated sugar

Combine flour and baking powder; set aside. In 2 quart saucepan over medium heat combine 2 cup sugar, butter and chocolate, stirring until butter and chocolate are melted; remove from heat. Gradually stir in eggs and vanilla. Stir in flour mixture until well blended. Chill mixture 1 hour. Stir in “M&M’s”; chill mixture an additional 1 hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. With sugar-dusted hands, roll dough into 1 inch balls; roll balls in additional granulated sugar. Place 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes. Do not overbake. Cool completely on wire racks. Store in tightly covered container.

Makes about 5 dozen cookies

Peanut-Butter-Banana Brownie Pizza

Peanut-Butter-Banana Brownie Pizza
By: Chocolate Lover’s Collection

1 package (21 ½ oz) brownie mix
1 package (8oz) cream cheese, softened
¼ cup sugar
¼ cup creamy peanut butter
3 large bananas, peeled, sliced
¼ cup coarsely chopped peanuts (optional)
2 squares semi-sweet baker’s chocolate
2 teaspoons butter

Preheat oven to 350 degrees

Prepare brownie mix as directed on package. Spread batter evenly over parchment lined pizza 12-inch pizza pan. Bake 20 minutes. Cool completely on wire rack.

Mix cream cheese, sugar and peanut butter with electric mixer on medium speed until well blended. Spread over brownie. Arrange banana slices over cream cheese mixture; sprinkle with peanuts (if using).

Melt chocolate and butter in heavy saucepan on very low heat, stirring constantly until just melted. Drizzle over bananas and peanuts.

Makes 12 servings/slices

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies
By: Chocolate Lover’s Collection

4 squares Baker’s Semi-Sweet Chocolate, divided
½ cup (1 stick) butter, slightly softened
½ cup granulated sugar
¼ cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
½ teaspoon baking powder
¼ teaspoon salt
4 squares Baker’s Semi-sweet chocolate

Melt 1 square chocolate; set aside. Cut 3 squares chocolate into large (1/2 inch) chunks; set aside.

Beat butter, sugars, egg and vanilla until light and fluffy. Stir in 1 square melted chocolate. Mix in flour, baking powder and salt. Stir in chocolate chunks. Refrigerate 30 minutes.

Heat oven to 375 degrees. Drop dough by heaping Tablespoons, about 2 inches apart, onto parchment paper lined baking sheets. Bake for 8 minutes or until lightly browned. Cool 5 minutes on cookie sheets. Remove and finish cooling on wire racks.

Melt 4 squares chocolate. Dip ½ of each cookie into melted chocolate. Let stand on waxed paper until chocolate is firm.

Makes about 2 dozen cookies

Chocolate Butter Crunch

Chocolate Butter Crunch
By: Chocolate Lover’s Collection

1 cup butter
1 ¼ cups sugar
¼ cup water
2 Tablespoons light corn syrup
1 cup ground almonds, divided
½ teaspoon vanilla
¾ cup milk chocolate chips

Line Jelly roll pan with foil, extending edges over sides of pan. Generously grease foil.

Melt butter in medium saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.

Attach a candy thermometer to side of pan making sure bulb is submerged in sugar mixture but not touching bottom of pan. Cook until thermometer registers 290 degrees, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with metal spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2-3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.

Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.

Makes about 1 ½ pounds

Chocolate-Chocolate Cake

Chocolate-Chocolate Cake
By: Chocolate Lover’s Collection

*You would think by the title that this cake is too rich, but on the contrary. It holds its shape beautifully, yet the cake itself is moist and fluffy. Just enough chocolate. Yummy with a scoop of vanilla bean gelato. The powdered sugar dusted on top gives it a nice touch*

1 package (8oz) cream cheese, softened
1 cup sour cream
½ cup hot coffee or water
2 eggs
1 package (2-layer size) dark chocolate cake mix
1 package (4 serving size) chocolate flavor instant pudding and pie filling
1 cup semi-sweet chocolate chips

Mix cream cheese, sour cream, hot coffee (or hot water), and eggs with an electric mixer on medium speed until well blended. Add cake mix and pudding mix; beat until well blended. Fold in semi-sweet chocolate chips. (Batter will be stiff.)

Pour into greased and floured 12-cup fluted tube or bundt pan.

Bake at 325 degrees for 1 hour and 5 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar before serving. Garnish with fresh raspberries if desired.

Makes 10 to 12 servings

Pecan-Crusted Chicken

Pecan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
¾ cup finely chopped pecans
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Salad Greens with Honey-mustard dressing (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine pecans, herbs and spices, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Salad Greens with Honey-mustard Dressing:
Dressing ingredients:
¼ cup honey
3 Tablespoons Dijon mustard
3 Tablespoons extra-virgin olive oil
1 Tablespoon shallot, minced
1 Tablespoon apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
Mixed Greens:
8 cups mixed greens such as arugula, radicchio, curly endive, romaine and leaf lettuces
½ cup red onion, thinly sliced
4 oz mild goat cheese, crumbled

Combine all the dressing ingredients until blended.

Toss dressing with greens, onion and goat cheese (you probably won’t need all of the dressing).
Arrange greens on four plates.

Top greens with sliced chicken. Serve with extra dressing on the side.

Serves 4

Parmesan-Crusted Chicken

Parmesan-Crusted Chicken
By: Cuisine at Home

2 boneless skinless chicken breasts, cut in half and pounded in-between 2 pieces of syran wrap until ¼ inch thick
2 egg whites
2 teaspoons cornstarch
Juice of ½ lemon
½ cup Parmesan cheese, grated
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon ground black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil
Sage Butter Sauce (recipe follows)

Preheat oven to 450 degrees.

Whisk egg whites, cornstarch, and lemon juice in a shallow dish.

Combine parmesan cheese, bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Sage Butter Sauce:
3 Tablespoons shallot, minced
½ cup dry white wine (or juice)
½ cup heavy cream
½ cup chicken broth
1 teaspoon lemon juice
½ stick unsalted butter, cold and cubed (4 Tablespoon)
1-2 teaspoon minced fresh sage
Salt, white pepper and cayenne to taste

Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes.

Add wine, cream, broth, and lemon juice. Simmer until reduced by half, 8-10 minutes.

Whisk in butter, 1 Tablespoon at a time, stirring constantly. Do not add more butter until previous addition has melted completely.

Finish sauce with sage and seasonings. Keep warm in a water bath until ready to serve.

Makes 4 servings

Crusted Chicken Breasts

Crusted Chicken Breasts
By: Cuisine at Home

2 boneless skinless chicken breast halves (6-8oz each)
2 egg whites
2 teaspoon cornstarch
Juice of ½ lemon
1 cup coarse dry bread crumbs
1 Tablespoon chopped fresh parsley
1 teaspoon kosher salt
¼ teaspoon black pepper
Zest of 1 lemon, minced
3 Tablespoons olive oil

Preheat oven to 450 degrees

Prepare chicken breast, by cutting in half and pounding to ¼ inch thickness between 2 pieces of syran wrap.

Blend egg whites, cornstarch and lemon juice with a fork in a wide shallow dish; set aside.

Combine bread crumbs, parsley, salt, pepper, and zest in a second wide, shallow dish. Crust chicken breasts. Let chicken rest at room temperature on a rack for 20-30 minutes to set crust.

Sauté chicken in oil in a large nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula and transfer the skillet to the oven to finish cooking. Bake chicken just until done, about 8 more minutes.

Elegant Chicken Rolls

Elegant Chicken Rolls
By: Rosanna adapted from Doris Christopher

2 boneless skinless chicken breasts, each pounded to ¼” thickness between two pieces of Syran wrap
3 oz cream cheese, softened
3 oz crumbled feta cheese
¾-1 teaspoon dry basil
¼ teaspoon ground black pepper
“Mezzetta jarred marinated sweet yellow and red pepper;” take 1 red and 1 yellow pepper from jar, chop and drain on paper towel (approx 1/3 cup)
½ cup dry bread crumbs (Progresso plain bread crumbs)
¼ cup Parmesan-Reggiano cheese, grated
1 egg
1 Tablespoon milk
6 thinly sliced deli ham

Preheat oven to 375 degrees. Place non-stick foil on baking sheet.

Pound each breast. Combine cream cheese, feta cheese, bail and black pepper in a small bowl until mixed well; set aside. Chop marinated peppers; drain on paper towel, set aside. Mix bread crumbs and cheese in a shallow dish, set aside. Whisk egg with milk in shallow dish, set aside.

Take each pounded chicken breast and place about ¼ cup cream cheese mixture smoothing evenly over breast. Sprinkle each breast with a half of the chopped peppers. Place 3 slices of ham over peppers. Roll each chicken breast up, starting at shortest end, curling under at the end. Dip each rolled chicken breast into egg mixture, then into bread crumb mixture, then on prepared baking sheet (seam side down).

Bake 25 minutes. Remove from oven. Pour 2 Tablespoons melted butter over chicken. Change oven setting over to convection (if you have that capability). Return to oven and bake an additional 10 minutes (35 minutes total). Remove from oven. Let rest 5 minutes. Cut into slices and fan onto plate.

Makes 2 servings

“Gorgeous presentation. Perfect for guests or parties. Wonderful flavor. Feta cheese just melts in your mouth! Perfect every time!”

Green Bean Casserole

Green Bean Casserole
By: Grandma’s Kitchen

1 ½ Tablespoons butter
3 Tablespoons flour
1 ½ cups milk
3-4 teaspoons dry ranch salad dressing mix
¼ to ½ teaspoon white pepper
1 cup chopped yellow sweet onion
2 cloves garlic, minced
1 ¼ lb fresh green beans, cooked until tender-crisp
1 cup fresh bread crumbs, toasted

To make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1-2 minutes stirring constantly. Using whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1-2 minutes or until thickened. Stir in dressing mix and white pepper, set aside.

Preheat oven to 350 degrees. Spray medium skillet with non-stick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2-3 minutes or until tender. Remove half of onion mixture; set aside.

Combine onion mixture, green beans and white sauce in a 1 ½ quart casserole dish. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20-30 minutes.

Serves 6

Sicilian Ricotta Cheesecake

Sicilian Ricotta Cheesecake
By: Nicole

2lb (32oz) Ricotta cheese
2/3 cup granulated sugar
1/3 cup flour
6 eggs
¼ teaspoon ground cinnamon
2 teaspoons orange zest (zest of 1 large orange)
2 teaspoons vanilla
1/8 teaspoon salt

Preheat oven to 300 degrees. Set rack in the middle of the oven. Line bottom of springform pan with parchment paper; cut bottom edges to give a clean smooth unnoticeable appearance. Butter and flour the 9 ½ inch springform pan, and tap out excess flour.

Place the ricotta in a large bowl with an electric mixer. Add the sugar and flour into the bowl mixing thoroughly with the ricotta. Mix in the eggs, 1 at a time. Blend in the vanilla, cinnamon, orange zest and salt. Pour batter into prepared pan.

Bake in the center of the oven for about 1 ½ hours, until a light golden color. Make sure the center is fairly firm, and the point of a sharp knife inserted in the center comes out clean. Cool on wire rack for 2 hours. It will sink slightly as it cools. Cover and refrigerate for at least 24 hours.

Serves 12

“This is a wonderful healthier alternative to the classic cheesecake. It isn’t dense; very light and fluffy. The texture in your mouth is similar to pumpkin pie filling or mousse. The flavor is mild and you could consider adding your own crust or topping; you almost desire a thin crust! Great served with a scoop of vanilla bean gelato.”

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

Filling:
2 cups cooked chicken, minced
1 1/3 cups mayonnaise
1 ½ cups shredded Swiss cheese
2/3 cup almonds, finely chopped
½ cup parsley, finely chopped
½ cup green onions, finely chopped
4 teaspoons lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasonings. Chill in refrigerator covered.

Cocktail Puff:
1 cup water
½ cup butter
1 cup flour
4 eggs

Combine water and butter in pan, and bring to a full rolling boil. When butter is melted, remove from heat.

Add flour all at once, stirring quickly until mixture is smooth and thick and forms a ball.

Remove from heat, cool 5 minutes, or until cool enough to add eggs.

Place in mixing bowl and add eggs one at a time, beating well after each addition with a spoon.

Line cookie sheet with parchment paper.

Drop by measuring teaspoons 1 inch apart on cookie sheet.

Bake at 400 degrees for 10 minutes.

Reduce heat to 350 degrees and bake for an additional 10 minutes, or until golden colored and crisp.

To assemble:
Cut top third of puff almost through, leaving hinge. Remove excess membrane inside puff.

Fill with 1 teaspoon chicken mixture.

Place on parchment lined cookie sheet and bake at 350 degrees for 5 minutes or until bubbly.

Chicken Piccata

Chicken Piccata
By: Cuisine at Home

***Turkey tenderloin makes a great substitute for the chicken***

4 chicken cutlets (2 chicken breast, sliced in half and pounded in between Syran wrap until ¼ inch thick)
Flour
2 Tablespoons olive oil
¼ cup dry white wine (or white apple or grape juice will work instead)
1 teaspoon garlic, minced
½ cup chicken broth
1 Tablespoon lemon juice
1 Tablespoon capers, drained
2 Tablespoons unsalted butter
Fresh lemon slices
Chopped fresh parsley

Season cutlets with salt and pepper, then dust with flour. Coat a sauté pan with nonstick spray and add 2 Tablespoons olive oil, and heat over medium-high heat.

Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from the pan.

Deglaze pan with wine (or juice) and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.

Add broth, lemon juice, and capers. Return cutlets to the pan and cook on each side for 1 minute. Transfer cutlets to a warm plate.

Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve.

Serves 2

Super Skillet Meatballs with Marinara

Super Skillet Meatballs with Marinara

Meatballs:
1 well beaten egg
½ lb ground beef
½ teaspoon salt
Dash of garlic powder

Hand shape into meatballs using about ¼ cup meat mixture for each. Brown in skillet brushed with oil. Pour off fat.

Marinara:
1 (8oz) can tomato sauce
¼ cup water
½ teaspoon basil
1/8 teaspoon salt
Dash of black pepper

In large skillet sauté until sauce comes to a bubble. Add browned meatballs to sauce and simmer on low heat, covered, for about 10 minutes to warm through.

Serve over cooked spaghetti noodles.

Serves 2

Hot Cheesy Spinach Dip

Hot Cheesy Spinach Dip
By: Easy to Bake

2 Tablespoons butter
¼ cup chopped onion (about ¼ medium)
2 cloves garlic, minced (1 teaspoon)
1 Tablespoon flour
1 ¾ cups half-and-half
2 packages (9oz each) frozen chopped spinach, thawed, well drained
8oz sliced almonds
1 cup shredded cheddar cheese
1 package (1 oz) dry vegetable soup mix
¼ cup shredded parmesan cheese

Preheat oven to 425 degrees

Melt butter in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.

Stir in flour; cook and stir an additional minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.

Remove saucepan from heat. Stir in chopped spinach, almonds, cheddar and vegetable soup mix. Spoon dip into 1 quart casserole dish. Sprinkle with parmesan cheese.

Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.

Makes 8 servings

Granola

Granola
By: Everyday Meals Gourmet

4 cups old-fashioned rolled oats
2 ½ cups sliced almonds (1/2 lb)
1 ½ cups sweetened flaked coconut
¼ teaspoon salt
½ cup vegetable oil
½ cup honey
1 cup dried cranberries (5oz)
1 cup golden raisins (5 ½ oz)

Put oven rack in middle position and preheat oven to 375 degrees. Line a large shallow baking pan with foil and oil foil.

Toss together oats, almonds, coconut, and salt in a large bowl. Whisk together oil and honey, then stir into oat mixture until well coated. Spread mixture in baking pan and bake, stirring occasionally, until golden brown, 25-30 minutes. Stir in cranberries and raisins, then cool completely in pan on a rack.

Makes about 10 cups

Easy Feta Chicken Bake

Easy Feta Chicken Bake
(courtesy of Jennifer! Thanks for sending a recipe to post!)

Ingredients:
6 boneless skinless chicken breast halves (about 2 lb.)

2 Tbsp. lemon juice, divided

1/4 tsp. salt

1/4 tsp. black pepper

1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

1/4 cup finely chopped red pepper

1/4 cup finely chopped fresh parsley

Instructions:
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Springtime Noodles

Springtime Noodles

½ lb asparagus
¼ cup slivered prosciutto
¼ cup butter
1 medium size carrot, thinly sliced
1 medium size zucchini, diced

8oz package of thin spaghetti noodles
Salted water

3 green onions, sliced (including green part)
½ cup frozen petite green peas, thawed
1 teaspoon dry basil
½ teaspoon salt
Dash (each) ground nutmeg and white pepper
½ pint (1 cup) heavy whipping cream

¼ cup grated parmesan cheese

Cut off ends of asparagus. Cut spears diagonally into 1 inch lengths, but leave tips whole.

In a wide frying pan over medium-high heat, melt butter. Add prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles according to package directions; drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid begins to boil all over and forms large shiny bubbles.

Return drained noodles to pot they were cooked in. Pour vegetable sauce over noodles, and lift and mix gently until noodles are thoroughly coated. Add the ¼ cup parmesan and mix again.

Turn into a warm bowl, and serve.

Strawberry Whipped Sensation

Strawberry Whipped Sensation
By: Eagle Brand

4 cups fresh strawberries, divided
1 can (14oz) Eagle Brand sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip, thawed, divided
8 Oreo chocolate sandwich cookies, finely chopped
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of the strawberries in large bowl. Stir in sweetened condensed milk, juice, and 2 cups of Cool Whip, pour into pan.

Top with combined chopped cookies and butter, press into mixture. Cover.

Freeze loaf at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings

Wild & Brown Rice with Cranberries

Wild & Brown Rice with Cranberries
By: The Culinary Institute of America Breakfasts & Brunches

¼ cup sweetened dried cranberries
½ cup apple cider
2 ¾ cups chicken or vegetable broth, divided
¼ cup minced yellow onion
½ cup wild rice
½ cup long-grain brown rice (or Texmati rice)

Preheat the oven to 350 degrees

Combine the cranberries with the apple cider in a microwave-safe dish. Cover and heat in a microwave oven on full power for 40 seconds. Drain the cider from the cranberries, reserving both the cider and the cranberries separately.

In an ovenproof saucepan, heat ¼ cup of the broth over medium heat. Add the onion and cook them for about 2 minutes, or until translucent and tender. Add the wild and brown rice, the remaining broth, and the reserved apple cider; bring to a simmer. Cover and bake until the rice has absorbed the moisture and is just tender to the bite, 45-50 minutes.

Fluff the rice with a fork and fold in the reserved cranberries. Serve hot.

Makes 6-8 servings

A cross between Malibu Chicken and Cordon Bleu

A cross between Malibu Chicken and Cordon Bleu
By: A copycat from the menu at “Sizzler”, which was a copycat of “Monterey Chicken”, which was a copycat of “Chicken Cordon Bleu”….so copy away, by Kana Kahuna

2 boneless skinless chicken breasts
8 slices of deli Virginia ham, divided
4 slices Swiss cheese, divided

1 egg
1 Tablespoon water

¼ cup flour
¼ teaspoon salt
1/8 teaspoon pepper

¼ cup fine dry breadcrumbs

1 Tablespoon vegetable oil
1 Tablespoon butter

Dipping sauce:
1 teaspoon mustard
¼ cup mayonnaise

Pound chicken breasts between 2 pieces of Syran wrap until ¼” thick ***don’t pound so hard that you tear or create holes***

Place a 2 slices of ham and then one slice of Swiss cheese on top of the chicken breast. Roll the chicken breast.

Stir egg and 1 Tablespoon water together with a whisk.

Combine the flour, salt and pepper. 1. Coat each rolled up chicken breast in flour mixture 2. Dip into egg mixture 3. Coat with breadcrumbs, making sure to press crumbs firmly.

Heat oil and butter in large skillet over medium heat. Brown chicken 4-5 minutes each side.

Place browned chicken on cookies sheet lined with non-stick foil. Top each piece with a slice of ham and cheese.

Bake at 350 degrees for 30 minutes. (Not convection). Ham will crisp on edges, but beautiful presentation and gorgeous cut open. Great for entertaining!

Serves 2

For the dipping sauce combine the mustard and mayonnaise.

Italian Cream Cake

Italian Cream Cake
By: Rosanna adapted from Phyllis Thomson

½ cup “Crisco” shortening
½ cup butter (1 stick)
1 2/3 cups granulated sugar
6 eggs, separated
1 cup buttermilk
¾ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
½ cup quartered maraschino cherries (approx 15 cherries)
¼ teaspoon cream of tarter

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternating with dry ingredients, ending with flour. Stir in vanilla, coconut, and cherries. Beat egg whites with cream of tarter until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 minutes or until done. Cool 10 minutes, remove from pan.

Frosting:
1 cup butter (2 sticks), at room temperature
2 (8oz) packages of cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Frost cooled cake.

To Layer Cake:
Place on layer of cake on serving platter. Frost with 1/3 frosting. Layer again with another 1/3 frosting. Place last layer on top and frost top and sides with remaining frosting. Press additional coconut into frosting is you desire. Top each individual slice with a maraschino cherry! Store, covered, in refrigerator until ready to slice and serve. Yummy!

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze
By: Giada De Laurentiis

Cookies:
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon salt

½ cup (1 stick) unsalted butter, softened
2 cups sugar
2 eggs
1 (15oz) container whole milk ricotta cheese
3 Tablespoon lemon juice (from 1 lemon)
1 lemon, zested

Glaze:
3 cups powdered sugar
2 lemons, zested and squeezed for juice

Preheat oven convection 375 degrees

Cookies:
In a medium bowl combine the flour, baking powder and salt. Set aside.

In a large bowl combine the butter and the sugar with an electric mixer. Beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in dry ingredients.

Line baking sheets with parchment paper. Spoon the dough (about 2 Tablespoons for each cookie) onto the baking sheets. Bake for 13-15 minutes, until slightly golden at the edges (cookies are not meant to be crispy; these are soft). Remove from oven and allow the cookies to rest on baking sheets for 20 minutes before transferring to a wire rack to cool. Place wax paper under wire racks to catch glaze drippings!

Glaze:
Combine the powdered sugar, juice from 2 lemons, and zest from 2 lemons. Place in Ziploc bag. Cut tip and drizzle over cookies. With the back of a spoon, smooth the glaze over the top of the cookies. Let the glaze harden on the cookies for about 2 hours. Pack the cookies into a decorative container. Best served the day of, but if you need to keep leftovers place loosely in a container and loosely cover (don’t refrigerate); leave at room temperature.

Makes 32 cookies

Rosanna’s Savory Sausage and Rice Skillet

Rosanna’s Savory Sausage and Rice Skillet
By: Rosanna adapted from Campbell’s Kitchen

½ lb “New Seasons Market” sweet ground mild chicken sausage, create mini balls in hand (bite size)
1 stalk celery, sliced (about ½ cup)
½ small yellow onion, chopped (about ½ cup)
½ orange bell pepper, small diced (about ½ cup)
½ yellow bell pepper, small diced (about ½ cup)
2 cloves garlic, chopped
½ teaspoon dried thyme leaves
½ cup uncooked Texmati rice
½ cup uncooked Wild rice
2 cups chicken broth

Cook the sausage in a 12-inch nonstick skillet over medium-high heat until it’s well browned, stirring often. Stir in the celery, onion, peppers, garlic and thyme and cook until the vegetables are tender, about 5 minutes.

Stir in the rice and stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes. Stir occasionally, but cooks down so slowly that you don’t have to worry about burning.

“The aroma is incredible. The flavor is superb; not too spicy but with a bite and some flavor. Cliff loved. I was pleasantly surprised. Great leftover as a side dish.”

Serves 2

Strawberry Honey Butter

Strawberry Honey Butter
By: The Culinary Institute of America Breakfasts & Brunches

¾ cup butter, softened
½ cup minced, hulled strawberries
2 Tablespoons honey
1 Tablespoon lemon juice, about ½ lemon
¼ teaspoon orange zest

Combine butter, strawberries, honey, lemon juice and orange zest and beat together until very smooth but not soft or oily. The butter is ready to transfer to a pastry bag to pipe into rosettes and serve as a topping or spread now, or cover and store in the refrigerator for up to 2 days. Let the butter soften to room temperature before serving.

Makes 1 cup

“Flavored butters are a perfect accompaniment to pancakes and waffles. You can also serve them with hot biscuits, muffins, or toast. Shape the butter by piping, or roll it into a log to chill and serve. A simple and attractive option is to simply pack it into a pretty cup.”

Peanut Butter Pie

Peanut Butter Pie
By: Shawna Parris

Crust:
1 ¼ cup chocolate cookie crumbs
¼ cup sugar
¼ cup melted butter

Filling:
8oz cream cheese
1 cup creamy peanut butter
1 cup sugar
1 Tablespoon butter
1 teaspoon vanilla
1 tub cool whip (8oz)
1 jar Mrs. Richardson’s hot fudge

In a 9 inch pie pan, press crust mixture. Bake at 375 degrees for 10 minutes. Cool crust. In a bowl, beat cream cheese and peanut butter, sugar, margarine, and vanilla until smooth. Fold in cool whip. Spoon into crust. Top with hot fudge. Cover. Refrigerate.

Buttermilk Biscuits with Sausage Gravy

Buttermilk Biscuits with Sausage Gravy
By: The Culinary Institute of America Breakfasts & Brunches

1 ¼ cups cold buttermilk
1 large egg
2 cups bread flour
1 ¾ cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons baking powder
1 ¼ teaspoons salt
¾ cup cold butter, diced
Egg wash of 1 egg yolk whisked with 2 Tablespoons heavy whipping cream
Sausage Gravy (recipe follows)

Preheat oven to 425 degrees. Prepare baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Combine the buttermilk and egg in a small bowl and blend until evenly mixed. Set aside.

Sift the flours, sugar, baking powder, and salt into a large bowl. Add the butter, cutting it into the dry ingredients until the mixture resembles coarse meal. You should still be able to see small pieces of butter.

Add the buttermilk mixture to the flour mixture, stirring until barely combined. The dough will look coarse and shaggy at this point.

Transfer the dough to a lightly floured work surface, press into a ball, and knead once or twice. Press or roll the dough out to a thickness of ½ inch. Cut out the biscuits using a 2 ½ inch cutter. Gather scraps together, reroll, and cut additional biscuits. Place the biscuits on the prepared pan about 1 inch apart and lightly brush the tops with egg wash. Refrigerate uncovered for 15 minutes.

Bake the biscuits until they have risen and the tops are golden brown, 18-20 minutes. Serve the biscuits very hot, directly from the oven, accompanied by the sausage gravy.

Makes 12 biscuits

Sausage Gravy:
8oz breakfast sausage
1 Tablespoon vegetable oil
2 Tablespoons flour
2 cups milk, plus as needed
1 teaspoon salt
½ teaspoon ground black pepper

Heat a large skillet over medium heat. Crumble the sausage into the pan and sauté, stirring frequently with a wooden spoon and breaking up the sausage as it cooks, until it is a golden brown and thoroughly cooked, about 5 minutes. Transfer sausage from the pan to a colander and set in a bowl and let drain.

Add the vegetable oil and the flour to the same pan used to cook the sausage. Stir to blend and cook over medium heat, stirring well to scrape up any brown bits on the bottom of the pan. Continue to cook, stirring constantly, until the mixture is a pale golden brown, about 3 minutes.

Add the milk, whisking constantly to remove any lumps. Simmer over low heat, stirring frequently, until the gravy is thickened, about 20 minutes. Taste the gravy and add salt and pepper to taste. If the gravy is too thick, thin it with a little additional milk; use only enough to get a pourable consistency.

Return the cooked sausage to the gravy. Adjust the seasoning with additional salt and pepper, if necessary.

Makes 2 cups

Banana Pancakes with Blueberry Maple Syrup

Banana Pancakes with Blueberry Maple Syrup
By: The Culinary Institute of America Breakfasts & Brunches

2 cups flour
¼ cup sugar
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¾ cup buttermilk
4 large eggs
¼ cup butter, melted and cooled
Cooking spray or vegetable oil to coat pan, as needed
¾ cup mashed ripe bananas
Powdered sugar for garnish
Blueberries for garnish
2 cups Blueberry Maple Syrup (recipe follows)

Sift the flour, sugar, baking powder, baking soda, and salt together into a mixing bowl. Make a well in the center of the flour mixture.

In a separate bowl, blend the buttermilk, eggs and butter. Add the buttermilk mixture to the flour mixture and stir by hand just until the batter is evenly moistened. The batter is ready to use or may be stored covered and refrigerated for up to 12 hours.

Heat a large skillet or griddle over medium-high heat. Oil it lightly by brushing or spraying with cooking oil. Just before making the pancakes, fold the bananas into the batter. Drop the pancake batter into the hot pan by large spoonfuls, about ¼ cup. Leave about 2 inches between the pancakes to allow them to spread and to make turning easier.

Cook on the first side until small bubbles appear on the upper surface of the pancake and the edges are set, about 2 minutes. Use an offset spatula to turn the pancakes and finish cooking on the second side, another 2-3 minutes. Adjust the temperature beneath the skillet or griddle to produce a good brown color.

Serve at once, dusted with powdered sugar and garnished with blueberries, accompanied by the blueberry maple syrup.

Makes 8 servings




Blueberry Maple Syrup:
4 cups blueberries, fresh or frozen
1 teaspoon lemon zest
1 cup maple syrup

Combine the blueberries and lemon zest in a medium size saucepan. Bring to a simmer over medium heat and simmer, stirring occasionally, until most of the juice has been released and the mixture develops a saucelike consistency, about 10 minutes.

Strain the mixture through a fine-mesh sieve into a clean saucepan, making sure to press all of the juice out of the blueberry mixture. Return the juice to a simmer and add the maple syrup. Simmer over low heat until the syrup is slightly reduced and thickened, about 10 minutes.

The syrup is ready to serve now, or it can be cooled and stored in a container in the refrigerator for up to 10 days. Reheat over low heat or in the microwave.

Makes 2 cups

Chocolate Mocha Cream Cake

Chocolate Mocha Cream Cake
By: Rosanna adapted from Anna Ginsberg

Cake:
2 cups flour
1 cup granulated sugar
1 cup packed brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt

1 cup mayonnaise
3 Tablespoons canola oil

1 cup hot brewed coffee (if you don’t want to use coffee substitute with 1 cup of prepared hot chocolate)
2 teaspoons vanilla

1/3 cup semisweet chocolate chips

Mocha Cream:
¼ cup hot brewed coffee (use ¼ cup hot chocolate as substitute)
1 (7oz) jar marshmallow crème
1 (8oz) container of Cool Whip, thawed
1/3 cup Hershey’s syrup (optional)

Preheat oven to 350 degrees.

Spray 9x13 glass baking pan with Flour Pam spray to prevent sticking.

To prepare cake: Mix flour with next 6 ingredients (through salt) in a large bowl in an electric mixer. Add mayonnaise and oil, beat at low speed until blended. Slowly add brewed coffee and vanilla, beat with mixer at low speed 1 minute or until well blended. Stir in chocolate chips. Pour batter into prepared pan and bake for 30 minutes.

*Cake will be slightly sunken in the middle at 30 minutes (this is normal). While cooling on the rack the center will sink slightly more; don’t be alarmed this is to hold the topping!*

Cool cake in pan completely on wire rack.

To prepare mocha cream: Combine ¼ cup coffee with marshmallow crème in electric mixer fitted with whisk attachment on low speed until smooth. Fold in whipped topping. Spread mocha cream over top of cake; drizzle with Hershey’s syrup (optional). Chill in refrigerator until ready to serve.

Yields: 16 servings

Taco Dip

Taco Dip
By: Mary Sutter

Avocado mixture. Mix together and set aside:
3 medium ripe avocados, peeled & mashed
2 teaspoon lemon juice
½ teaspoon salt
Pepper to taste

Sour cream mixture. Mix together and set aside:
1 cup sour cream
½ cup mayonnaise
1 package taco seasoning

1 can refried beans (16-20oz)
1 bunch green onions & tops, chopped
3 medium tomatoes, chopped
1 cup chopped black olives
8oz cheddar cheese, shredded

Layer beans first, then avocado mixture, then sour cream mixture. Sprinkle vegetables over layers; cover with cheese. Serve with tortilla chips. Makes a 9x13 pan.

Chicken Club Brunch Ring

Chicken Club Brunch Ring
By: Doris Christopher

1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons fresh parsley, snipped
1 Tablespoon onion, finely chopped
1-2 cups cooked chicken breast, chopped
4 slices bacon, cooked and chopped
1 cup (4oz) finely shredded Swiss cheese, divided
2 packages (8oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium yellow or orange bell pepper

Preheat oven to 375 degrees. Combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl add chicken, bacon, ¾ cup of the cheese and 1/3 cup of the mayonnaise mixture. Unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop chicken mixture evenly onto widest end of the each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup cheese. Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with remaining mayonnaise mixture; place in the center of the ring. Arrange lettuce around bell pepper (if you chose). Slice and serve.

8 slices/servings

Broccoli Ham Ring

Broccoli Ham Ring
By: Doris Christopher

4oz ham, chopped (1 cup)
¼ lb broccoli, chopped (1 cup)
¼ cup onion, chopped
¼ cup fresh parsley, snipped
1 ½ cups (6oz) shredded Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon lemon juice
2 packages (8oz each) refrigerated crescent rolls

Preheat oven to 350 degrees. Place ham, broccoli, and onion in a bowl. Add parsley, cheese, mustard and lemon juice to ham mixture. To assemble ring, unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop ham mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Bake 25-30 minutes or until deep golden brown. Cut into slices and serve.

Yields: 8 slices

Black Forest Angel Roll

Black Forest Angel Roll
By: Doris Christopher

1 package (16oz) angel food cake mix
¼ cup unsweetened cocoa powder
1 can (21oz) cherry pie filling
¼ cup powdered sugar
1 ½ cups chocolate-flavored syrup
1 ½ cups frozen whipped topping, thawed

Preheat oven to 350 degrees. Line a bar pan with parchment paper.

Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter into prepared pan. Cut through batter with a spatula to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar. Gently remove parchment paper that was stuck to the bottom of the cooked angel food cake. Roll up cake in sugared parchment paper lined side in jelly roll fashion. Cool on non-stick cooling rack. Unroll cake; discard parchment paper. Spread pie filling to within 1 inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices using serrated bread knife. For each serving drizzle with 1-2 Tablespoons chocolate syrup; top with whipped topping.

Yield: 12 servings

Cherry Chocolate Chip Cupcakes

Cherry Chocolate Chip Cupcakes
By: Rosanna

Cherry Chip cake mix with ingredients for mix

Mix cake mix according to package directions in a bowl with an electric mixer. Fill 20 paper lined (sprayed with Flour Pam Spray to prevent sticking) muffin tins with batter (about ¾ up the tin). Bake 22 minutes at 350 degrees.

Cool cupcakes completely on a wire rack.

Frosting:
1 (8oz) cream cheese, softened
16oz (2 cups) powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Using an electric mixer combine frosting ingredients in large bowl and mix until smooth. Fill large Ziploc bag with frosting. Cut tip of Ziploc bag, and pipe frosting over cupcakes in a swirl motion. Top each frosted cupcake with mini semisweet chocolate chips! Store covered in a tight container in refrigerator for up to 5 days.

Makes 20 cupcakes

Crispy Chicken Fingers

Crispy Chicken Fingers
By: Rosanna

2 boneless skinless chicken breasts, cut into 2-3” strips
1 cup buttermilk

Soak chicken strips in buttermilk for 1-3 hours in sealed Ziploc bag in refrigerator.

Breading:
Rice Krispie Cereal (about 2 cups)
Day old French bread (crusts removed, about 1 cup)
1 large can French’s Fried Onions
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon McCormick Barbeque Seasoning

Pulse in food processor until fine crumbs appear.

Line a baking sheet with non-stick foil. Preheat convection oven to 400 degrees.

Dip buttermilk soaked chicken strips in breading, coating and pressing bread crumb mixture onto chicken strip. Lay each coated strip on baking sheet.

Bake for 30 minutes. At 15 minutes turn and coat with melted butter (about 4 Tablespoons).

Serves 4
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Wonderful with roasted potato and yellow pepper:
3 large red potatoes
1 yellow bell pepper
Salt and Pepper to taste
Olive Oil

Line baking sheet with non-stick foil. Preheat convection oven to 400 degrees. Clean, pat dry and cut potatoes into 3rds and each 3rd into a quarter. Wash, pat dry, cut off top of bell pepper, discard top and seeds. Cut yellow bell pepper into wedges. With clean hands gently toss vegetables in olive oil and salt and pepper to taste. Bake for 35-40 minutes, turning every 15 minutes to prevent burning.

Serves 2

Confetti Tortilla Spirals

Confetti Tortilla Spirals
By: Doris Christopher

1 pkg (8oz) cream cheese, softened
2 Tablespoons Dijon mustard
3 green onions, chopped
¼ cup zucchini, shredded
¼ cup carrot, shredded
6- 8inch flour tortillas
12-18 large fresh spinach leaves
1 jar (12oz) whole sweet roasted red peppers, drained and patted dry
1lb thinly sliced deli turkey

Mix together cream cheese and mustard in an electric mixer until well blended. Add green onions, zucchini, and carrot to cream cheese mixture, mixing well.

To assemble tortilla roll, place tortilla on Parchment paper. Spread each tortilla with about ¼ cup cream cheese mixture to within ½ of edge. Cover with 2 or 3 spinach leaves, pressing lightly into cream cheese mixture. Top each with 1 or 2 pieces of red pepper and 2 slices of turkey, keeping the layers as flat as possible. Roll up tortilla lightly, jelly roll fashion. Wrap each securely in parchment paper. Refrigerate seam side down at least one hour; this will set the cream cheese mixture and make it easy to cut.

To serve, cut each roll crosswise into 1 inch slices, place on serving platter. Serve chilled.

Yields 30-36 slices

Taco Soup

Taco Soup
By: Pam Cheney

1lb ground beef
1 can olives, drained and sliced
1 can petite diced tomatoes, undrained
1 can tomato sauce (14oz)
1 can corn, undrained
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg taco seasoning
¼ cup salsa

Brown ground beef with taco seasoning according to package instructions. Add olives, tomatoes, tomato sauce, corn, black and kidney beans. Simmer 20 minutes or so. Serve with corn bread or corn chips, sour cream, green onions and shredded Monterey Jack cheese.

Peppermint-Chocolate Brownies

Peppermint-Chocolate Brownies
By: Pillsbury Holiday Baking

4oz unsweetened baking chocolate
1 cup butter
2 pkg (8oz each) cream cheese, softened
2 ½ cups sugar
5 eggs
½ teaspoon peppermint extract
1 ½ cups flour
½ teaspoon salt
2 cups crème de menthe baking chips (from 2-10oz bags)

Heat oven to 350 degrees. Grease bottom and sides of 9x13 glass baking dish. In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes.

Meanwhile, in medium bowl, beat cream cheese, ½ cup of the sugar and 1 of the eggs with an electric mixer on medium speed until smooth. Set aside.

Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoons over batter. Carefully spoon and spread remaining batter over filling.

Bake 45 minutes or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. For brownies, cut into 8 rows by 6 rows. Store in refrigerator.

48 brownies

Merry Berry Wreath Cookies

Merry Berry Wreath Cookies
By: Pillsbury Holiday Baking

1 roll (16.5oz) Pillsbury Create ‘n Bake refrigerated sugar cookies
1 container (1lb) vanilla creamy ready-to-spread frosting
4-5 drops green food coloring
2 tubes (0.68oz each) red decorating gel
About 2 Tablespoons holiday red and green candy decors

Heat oven to 350 degrees. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Cut dough into 12 slices, ¼ inch thick. On floured work surface, roll each into 6 inch long rope. On parchment paper lined baking sheets form into wreath shapes 2 inches apart, pint ends of each wreath together.

Bake 9-12 minutes or until edges are light golden brown. Cool 1 minute. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Repeat with remaining half of cookie dough.

In medium bowl, mix frosting and food coloring until well blended. Frost tops of cookies. With decorating gel, form bow at top of each wreath. Sprinkle with candy decors.

24 cookies

Chocolate-Filled Russian Tea Cakes

Chocolate-Filled Russian Tea Cakes
By: Pillsbury Holiday Baking

Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 cups flour
¼ teaspoon salt
¾ cup finely chopped nuts
48 (14oz) chocolate stars (or peppermint mini patties or chocolate kisses)

Sugar coating:
1 cup powdered sugar
1 Tablespoon red sugar (sprinkles)
1 Tablespoon green sugar (sprinkles)

Heat oven to 400 degrees. In a large bowl, beat butter, ½ cup powdered sugar, and the vanilla with an electric mixer on medium speed until well mixed. On low speed beat in flour, salt and nuts.

For each cookies, shape scant measuring Tablespoonful dough around chocolate stars to make 1 inch ball; place 2 inches apart on parchment paper covered pans.

Bake 12 minutes or until set and bottoms begin to turn golden brown. Meanwhile, in small bowl mix sugar coating ingredients.

Immediately remove cookies from cookie sheets; roll in sugar coating. Cool completely on cooling racks, about 30 minutes. Roll in sugar coating again.

About 3 dozen cookies

Vanilla Raspberry Rice Pudding

Vanilla Raspberry Rice Pudding
By: Gale Gand with Lisa Weiss

For the rice pudding:
½ cup Arborio rice
2 cups milk
¼ vanilla bean, halved lengthwise
6 Tablespoons sugar
½ pint raspberries

For the lemon-vanilla caramel:
¾ cup sugar
½ cup corn syrup
¾ vanilla bean, halved lengthwise
¾ cup freshly squeezed lemon juice

In a strainer, rinse the rice under cold water for 1 minute, moving it around with your hands to remove some of the starch.

To make the rice pudding, in a medium saucepan combine the rice with the milk and vanilla bean and bring to a simmer. Cook until very tender, 25 minutes. Turn off the heat and stir in the sugar.

For the lemon-vanilla caramel, put the sugar, corn syrup, and vanilla bean in a medium high-walled saucepan (this will help protect you from the bubbling hot caramel) and bring to a boil. Cook until it turns golden amber. Using a wooden spoon, carefully stir in the lemon juice; the hot caramel will spatter a little at first. Once the caramel is smooth, remove it from the heat and set aside to cool. Transfer to a container and chill in the refrigerator until ready to serve.

To serve the pudding, divide about half of the lemon-vanilla caramel among 4-6 stemmed glasses, and then portion half of the chilled rice pudding on top. Add the raspberries and cover them with the remaining rice pudding. Finish by covering the surface of the puddings with another layer of caramel, which will ooze down to the bottom!

Vita’s Ricotta Donuts

Vita’s Ricotta Donuts
By: Gale Gand with Lisa Weiss

6 large eggs
½ cup granulated sugar
1lb whole or skim milk ricotta cheese
2 ½ cups flour
1 heaping Tablespoon baking powder
1 teaspoon vanilla
Canola or vegetable oil, for frying
Powdered sugar or cinnamon sugar (optional)

In a large bowl, stir together the eggs, granulated sugar, ricotta, flour, baking powder, and vanilla until combined, being careful not to overmix the batter.

In a deep, heavy pot fitted with deep-frying thermometer, heat 2-3 inches of oil to 325 degrees. Drop the batter by small ice cream spoonfuls or small spoonfuls (use 2 teaspoons) into the oil and fry for 3 minutes, turning often, until golden brown on each side. You may need to fry the doughnuts in 2 batches to avoid crowding the pot. Break open a doughnut to make sure it’s cooked all the way through. Scoop out the doughnuts with a slotted spoon and transfer to paper towels or a brown paper bag to drain. Let the oil come back up to temperature and repeat with the remaining batter.

Dust the doughnuts with or roll them in powdered sugar or cinnamon sugar and serve hot.

Cinnamon sugar is 1 teaspoon cinnamon combines with 1/3 cup granulated sugar (you can double or triple this and keep some in your pantry for whenever).

For a more traditional doughnut taste, along with the vanilla, add a pinch of nutmeg to the batter.

Makes 16 doughnuts