"SLOW-COOKER CHOCOLATE FONDUE"

6 (1-oz) squares unsweetened chocolate
1 1/2 cups sugar
1 cup half-and-half
1/2 cup margarine or butter
1/8 teaspoon salt
3 tablespoons creme de cacao or coffee-flavored liqueur

things for dipping:

angel food cake cubes
marshmallows
pretzels
fruit (strawberries, bananas, etc.)

Place chocolate in a slow cooker.  Cover and heat on HIGH about 30 minutes or until chocolate melts.  Stir in sugar, half-and-half, margarine or butter and salt.  Cook on HIGH, stirring occasionally, 10 to 15 minutes.  Whisk until smooth.  Add liqueur.  Turn control to LOW.  Spear cake chunks, marshmallows, etc. with fondue forks.  Dip into hot chocolate mixture.  YIELD:  3 cups

"SLOW-COOKER CHICKEN TETRAZZINI"

4 boneless skinless chicken breast halves, cut into 2 x 1/2-inch strips
1 cup chicken broth
1/2 cup dry white wine
1 onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 tablespoons minced parsley
6 to 8 mushrooms, sliced
3 tablespoons cornstarch
1/4 cup water
1/2 cup half-and-half
8 oz. spaghetti, broken into 2-inch pieces, cooked and drained
1/2 cup grated Parmesan cheese

In a slow cooker, combine chicken, broth, wine, onion, salt, thyme, pepper and parsley.  Cover and cook on LOW 4 to 5 hours.  Turn control to HIGH.  Add mushrooms.  In a small bowl, dissolve cornstarch in water; stir into slow cooker.  Cover and cook on HIGH 20 minutes.  Stir in half-and-half, cooked spaghetti, and half the cheese.  Cover and heat on HIGH 5 to 10 minutes.  Spoon into serving dish; sprinkle with remaining cheese.  YIELD:  5 to 6 servings

"SLOW-COOKER FAJITAS"

1 1/2 to 2 lbs. flank steak, skirt steak, sirloin, or boneless chicken
1 onion, thinly sliced
1 red or green bell pepper, sliced
1 clove garlic, crushed
1 jalapeno chile, seeded and finely chopped
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable oil
1 tablespoon fresh lemon juice
8 to 10 warm flour tortillas
1/2 cup sour cream
1 avocado, peeled, pitted and thinly sliced

Cut meat across the grain into 1/2-inch diagonal strips.  Place in a slow cooker.  Top with onion and bell pepper.  In a small bowl, combine garlic, chile, chili powder, cumin, salt, oil and lemon juice.  Pour mixture over meat.  Cover and cook on LOW 6 to 7 hours or until meat is tender.  Spoon several slices of meat with sauce into center of each warm tortilla, top with sour cream and avocado; fold over.  YIELD:  8 to 10 servings

"BEEF BURGUNDY"

From Crockery Cookery

THIS IS FOR A SLOW COOKER

3 bacon slices, chopped
2 lbs. beef sirloin tip or round steak, cut into 1-inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 cloves garlic, minced
1 beef bouillon cube, crushed
1 cup Burgundy or other red wine
1 cup sliced fresh mushrooms
2 tablespoons cornstarch dissolved in 2 tablespoons water
cooked egg noodles

In a large skillet, cook bacon several minutes.  Remove bacon and set aside.  Coat beef with flour and brown on all sides in bacon drippings.  Combine beef, bacon drippings, cooked bacon, salt, seasoned salt, marjoram, thyme, pepper, garlic, bouillon and wine in a slow cooker.  Cover and cook on LOW 6 to 8 hours or until beef is tender.  Turn control to HIGH .  Add mushrooms and cornstarch mixture.  Cover and cook on HIGH 15 minutes.  Serve over noodles.  YIELD:  6 servings

"SPINACH GRATIN"

From Ina Garten's Barefoot Contessa Parties

4 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions (2 large)
1/4 cup all-purpose flour
1/4 teaspoon nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (5 10-oz. packages)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup grated Gruyere cheese (or you could use Swiss)

Preheat oven to 425 degrees.

Melt the butter in a heavy-bottomed saute pan on medium heat.  Add the onions and saute until translucent, about 15 minutes.  Add the flour and nutmeg and cook, stirring, for 2 minutes.  Add the cream and milk and cook until thickened.

Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.  Add 1/2 cup Parmesan cheese and mix well.  Season to taste with the salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top.  Bake for 20 minutes, or until hot and bubbly.  Serve immediately.  YIELD:  8 servings

**You can assemble this dish with the cheese topping a day or two ahead, then bake it before serving.

"VERY BERRY CREPES"

From Fit and Fast Meals in Minutes

2 cups blueberries, divided use
2 tablespoon sugar
2 teaspoons cornstarch
1/2 cup water
2 cups raspberries
4 7-inch ready-made crepes

Reserve 1 cup blueberries.  Combine sugar and cornstarch in saucepan.  Add water and bring to a simmer.  Add the remaining 1 cup blueberries and simmer 2 minutes, stirring constantly, or until sauce thickens and turns blue.  Remove 6 tablespoons of sauce and set aside.  Reserve several raspberries and blueberries for garnish on top of crepes.  Stir remaining berries into the hot sauce.  Spoon berry sauce onto the center of 4 crepes and fold the sides in to cover the berries.  Drizzle reserved 6 tablespoons sauce over top of crepes.  Sprinkle reserved blueberries and raspberries on top.  YIELD:  4 servings

"CHOCOLATE CHIP MUFFINS"

2 cups all-purpose flour
1/3 cup light brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
1 package (12oz) chocolate chips
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 400 degrees.  Grease 12 muffin cups.

In a large bowl, stir together flour, sugars, baking powder and salt.  In another bowl, stir together milk, eggs, canola oil and vanilla until blended.  Mix dry ingredients with wet ingredients and stir just until combined.  Stir in chocolate chips and nuts, if using.

Spoon batter into muffin cups; bake 15-20 minutes, or until a knife inserted in center of one muffin comes out clean.  Remove muffin tin to wire rack; cool 5 minutes and remove from tins to finish cooling.  YIELD:  12 muffins

**You can prepare muffin batter the night before, refrigerate and bake the next morning.

"STUFFED POBLANOS"

From Everyday Food

1 can (28 oz.) whole peeled tomatoes in juice
1 jalapeno, minced
2 small onions, coarsely chopped
3 garlic cloves (peeled), 2 crushed 1 minced
coarse salt and freshly ground pepper
1 can (19 oz.) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese (4 ounces)
1 teaspoon ground cumin
3/4 cup water
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preheat oven to 425 degrees.  In a blender, puree tomatoes along with their juice, jalapeno, half the onions, and the crushed garlic until smooth; season with salt.  Pour sauce into 9x13-inch baking dish and spread to cover evenly.

In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin and water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.  Sprinkle poblanos evenly with remaining cheese; cover dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes.  Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more.  Let cool 10 minutes before serving.  YIELD:  4 servings

"SALSA CHICKEN"

4 skinless, boneless chicken breast halves (pounded to even thickness)
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded cheddar cheese
sour cream, for serving

Preheat oven to 375 degrees.  Place chicken breasts in a lightly greased 9x13-inch baking dish.  Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.  Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.  Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.  Top with sour cream and serve.  YIELD:  4 servings

"CHERRIES WITH CINNAMON DUMPLINGS"

From Everyday Food Fresh Flavor Fast

2 bags (16 ounces each) frozen dark sweet cherries (unthawed)
1/3 cup plus 1 tablespoon sugar
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
ice cream, for serving (optional)

Combine cherries and 1/3 cup sugar in a large skillet with a tight-fitting lid.  Bring to a boil over high heat.  Reduce heat to medium-high; simmer rapidly until liquid is syrupy, 8 to 10 minutes.

Meanwhile, in a small bowl, combine cinnamon and remaining tablespoon sugar.  In another bowl, stir together flour, baking powder and salt; gradually stir in milk, mixing just until a wet dough forms.

Reduce heat to medium-low.  Spoon tablespoons of dough (you should have about 18) over simmering fruit in skillet; sprinkle with cinnamon sugar.

Cover skillet; simmer very gently until dumplings are set and dry to the touch, 10 to 12 minutes.  Serve warm, with ice cream, if desired.  YIELD:  6 servings

**You can make this with any frozen berries, 2 packages (16 ounces each) blueberries, blackberries or strawberries (or a combination).

"BAILEY'S CHEESECAKE"

Crust

2 cups crushed graham crackers
6 tablespoons melted butter
1/4 cup sugar

Filling

1 tablespoon vanilla
2 1/4 lb. cream cheese, softened
1 2/3 cup sugar
1 cup Bailey's (any flavor)
5 eggs (room temperature)

Cream

1 cup chilled whipping cream
2 tablespoons sugar
1 teaspoon instant coffee powder, or a couple tablespoons Bailey's

Preheat oven to 325 degrees.

Combine crust ingredients, press into bottom of greased 9-inch springform pan (sometimes I cut out a circle of parchment paper to put on bottom).  Bake 7 minutes.

Beat cream cheese until smooth.  Gradually add sugar.  Beat in eggs 1 at a time.  Blend in Bailey's and vanilla.  Pour filling into crust.  Bake 1 hour 20 minutes.  Cool completely in pan, then refrigerate.

For whipped cream topping, beat ingredients until peaks form.  Spread over cooled cheesecake.

**THIS IS ONE OF THE BEST CHEESECAKES EVER!!

"CRANBERRY GLAZED PORK"

3 large oranges
1 (16 oz) can whole berry cranberry sauce
1/8 teaspoon cinnamon
1/4 teaspoon allspice
2 teaspoons raspberry vinegar
1/8 teaspoon salt
2 teaspoons cornstarch
1 teaspoon kosher salt
3 pounds pork roast, boneless

Zest one orange and then juice all of the oranges.  Next, place orange juice and zest in a small saucepan and bring to a low boil.  Cook until the volume reduces by half.

Combine cranberry sauce, cinnamon, allspice, raspberry vinegar and 1/8 teaspoon salt in a medium saucepan.  Mix the cornstarch in 2 tablespoons water until dissolved and add to the cranberry sauce mixture.  Cook and stir over medium heat until thickened.  Add the reduced orange juice mixture.

Rub pork with kosher salt.  Place pork on a roasting rack in roasting pan (or in a shallow pan) and roast in a 325 degree oven for 1 hour.  After 30 minutes, baste with the cranberry sauce mixture at ten-minute intervals approximately 30 to 40 minutes more, or until a meat thermometer registers 150 to 155 degrees.  Let pork rest 15 minutes then thinly slice.  YIELD:  4 servings

"DIJON CHICKEN STRATA"

1 8-ounch loaf French bread, cut into 1-inch cubes (6 cups)
2 cups chopped cooked chicken or turkey
1 4 1/2 ounce jar sliced mushrooms, drained (optional)
1/2 cup chopped green onions (4)
3 cups shredded colby jack cheese (12 ounces)
5 eggs
2 1/2 cups milk
3 tablespoons Dijon mustard
1/4 teaspoon pepper

Place bread cubes in a greased 3-quart rectangular baking dish.  Layer chicken, mushrooms (if using) and green onions over bread, sprinkle with cheese.

In a large mixing bowl beat eggs; beat in milk, mustard and pepper.  Carefully pour over layered chicken mixture.  Cover and chill for 2 to 24 hours.

Bake, uncovered, in a 325 degree oven about 50 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.  YIELD:  10 to 12 servings

"ORANGE CREAM CHEESE STRATA WITH CRANBERRIES AND WALNUTS"

From Perfect Recipes for Having People Over

12 ounces cream cheese
1 1/2 teaspoons finely grated orange zest
9 large eggs
3 cups half-and-half
2 tablespoons sugar
2 teaspoons vanilla extract
12-14 slices fluffy white bread
1 cup dried cranberries
1/2 cup chopped walnuts
1 cup orange marmalade
1/4 cup orange juice

Combine cream cheese and orange zest in a medium bowl and beat with a hand mixer, adding eggs one at a time, to form a lumpy batter.  Beat in half-and-half, sugar, and vanilla; batter should still be lumpy.

Spray a 13x9 baking dish with cooking spray.  Line bottom of dish with 6 slices bread.  If necessary, cut in strips to fill in any gaps.  Pour 1 cup egg mixture over bread, sprinkle with 1/2 cup cranberries.  Make another layer with remaining bread, cutting strips to fill in any gaps.  Slowly pour remaining egg mixture over bread. 

If making today, cover with plastic wrap, then lightly weight strata (or lightly press on it with your hand a few times) until bread has almost completely absorbed half-and-half mixture.  Let stand for 15 minutes.

If preparing for the next morning, cover with plastic wrap and refrigerate, you don't have to weigh it down.  Before baking, return it to room temperature or add 5 to 10 minutes to the cooking time.

Heat oven to 325 degrees.

Sprinkle strata with walnuts and remaining 1/2 cup cranberries, then lightly press them into bread.  Bake until strata is set and puffy, 35 to 40 minutes.  Remove from oven and let stand for 8 to 10 minutes.

Meanwhile, warm marmalade and orange juice in a small saucepan.

Cut strata into portions and serve with orange sauce mixture.  YIELD:  12 to 15 servings

"CROISSANT BREAD PUDDING"

From Ina Garten's The Barefoot Contessa Cookbook

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
6 croissants, preferably stale
1 cup raisins (optional)

Preheat oven to 350 degrees.

In a medium bowl, whisk together the whole eggs, yolks, half-and-half, sugar and vanilla.  Set the custard mixture aside.  Slice the croissants in half, horizontally.  In a big baking dish, dstribute the bottoms of the sliced croissants, then add the raisins (if using), then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking.  Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.

Place the pan in a larger one filled with an inch of hot water.  Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding.  Cut a few holes in the foil to allow steam to escape.  Bake for 45 minutes.  Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set.  Remove from the oven and cool slightly.  YIELD:  8 to 10 servings

"CANADIAN BACON STRATA"

From Everyday Food

4 English muffins (regular or whole-wheat), split, toasted and cut into half-moons
1/2 pound Canadian bacon (about 10 slices), cut into half-moons
1 1/4 cups shredded sharp cheddar cheese (5 ounces)
1 cup finely shredded parmesan cheese (4 ounces)
8 large eggs
3 cups milk
4 1/2 teaspoons Dijon mustard
salt and freshly ground pepper
1/4 teaspoon hot-pepper sauce, such as Tabasco

Spray a 2-quart baking dish with cooking spray.  Alternate muffin halves and Canadian bacon placing them upright, cut sides down in dish.  Sprinkle evenly with both cheeses.

Whisk together the eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper and the hot-pepper sauce until combined.  Pour into dish; cover tightly with plastic wrap.  Refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees.  Place baking dish on a rimmed baking sheet.  Bake until puffed and set in the center, about 1 1/2 hours.  (Tent loosely with aluminum foil if strata browns too quickly.)  Let stand 10 minutes before cutting and serving.  YIELD: 6 servings

"TANGY CHERRY CHICKEN"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halves, pounded to even thickness
1 tablespoon fresh thyme leaves, chopped (or about 1 teaspoon dried)
salt and freshly ground pepper
1 small red onion, finely chopped
2 celery ribs, finely chopped
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground nutmeg
1/2 cup dry white wine
1 cup chicken stock
1/2 cup dried cherries
3 tablespoons cold unsalted butter

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons olive oil.  Season the chicken liberally with half of the thyme, salt and pepper and add to the hot skillet.  Cook the chicken 5 to 6 minutes per side until cooked through.  Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the burner over medium-high heat, adding the remaining tablespoon oil.  Add the onions, celery, red pepper flakes, nutmeg, salt and pepper.  Cook 3 to 4 minutes, or until the celery and onions are tender.  Add the white wine and cook until the pan is almost dry, 1 minute.  Add the chicken stock, dried cherries and remaining thyme and continue to cook for about 4 to 5 minutes, or until there is only about 1/4 cup of liquid left in the pan.  Turn the heat off under the pan and add the butter; whisk until it has completely melted.

Serve the chicken breasts with the cherry sauce poured over them.  YIELD:  4 servings

"CHICKEN in a HORSERADISH PAN SAUCE OVER ORANGE & HERB COUSCOUS"

From Rachael Ray's 365: No Repeats

3 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breast halve, pounded to even thickness
salt and freshly ground black pepper
2 1/4 cups chicken stock
1 1/2 cups plain couscous
zest of 1 navel orange
3 tablespoons chopped fresh flat-leaf parsley
1 medium yellow onion, finely chopped
2 tablespoons prepared horseradish
1 tablespoon fresh thyme leaves, chopped
1 tablespoon Dijon mustard
1/2 cup half-and-half

Preheat a large nonstick skillet with 2 tablespoons of the olive oil over medium-high heat.  Season the chicken breasts with salt and pepper.  Add the chicken to the hot skillet and cook for 5 to 6 minutes per side.

While the chicken is cooking, in a sauce pot combine 1 1/2 cups of the chicken stock with the remaining olive oil, about 1 tablespoon.  Cover the pot and raise the heat; bring the stock to a boil.  Remove the pot from the heat, add the couscous, orange zest and parsley, then stir.  Cover and let the couscous stand for 5 minutes.

Remove the chicken from the skillet to a plate and tent with foil to keep warm.  Return the skillet to the heat and add the onions, horseradish and thyme.  Cook, stirring frequently, for about 3 minutes.  Add the mustard, about 3/4 cup of the remaining chicken stock and the half-and-half.  Bring up to a simmer, and simmer until the liquids have reduced by half, 3 to 4 minutes.  Return the chicken to the skillet to heat, about 1 minute.

Fluff the couscous with a fork.  Top couscous with the chicken breasts and the horseradish pan sauce and serve.  YIELD:  4 servings

"TURKEY A LA KING"

From Betty Crocker's New Cookbook

1/2 cup butter
1 small green bell pepper (1/2 cup)
1 cup sliced mushrooms (3 ounces)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 1/4 cups chicken or turkey broth
2 cups cooked cut-up turkey
1 jar (2 ounces) diced pimientos, drained
3 cups hot cooked rice or 12 toasted bread triangles

Melt butter in 3-quart saucepan over medium-high heat.  Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.

Stir in flour, salt and pepper.  Cook over medium heat, stirring constantly, until bubbly; remove from heat.  Stir in milk and broth.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in turkey and pimientos; cook until hot.  Serve over rice or toasted bread triangles.  YIELD:  6 servings

"TURKEY DIVAN"

From Betty Crocker's New Cookbook

2 10 oz. packages frozen broccoli
1/4 cup butter
1/4 cup all-purpose flour
1/8 teaspoon ground nutmeg
1 1/2 cups chicken broth
1/2 cup grated Parmesan cheese
2 tablespoons dry white wine or chicken broth
1/2 cup whipping (heavy) cream
3/4 lb. cooked turkey
1/2 cup grated Parmesan cheese

Cook broccoli according to package directions.

Melt butter in 1-qt. saucepan over medium heat.  Stir in flour and nutmeg.  Cook, stirring constantly, until smooth and bubbly; remove from heat.  Stir in broth.  Heat to boiling, stirring constantly.  Boil and stir 1 minute; remove from heat.  Stir in 1/2 cup cheese and the wine.

Beat whipping cream in chilled small bowl on high speed until stiff.  Fold cheese sauce into whipped cream.

Place hot broccoli in ungreased rectangular baking dish, 11 x 7 inches.  Top with turkey.  Pour cheese sauce over turkey.  Sprinkle with 1/2 cup cheese.

Set oven control to broil.  Broil with top 3 to 5 inches from heat, about 3 minutes, or until cheese is bubbly and light brown.  YIELD:  6 servings

"TURKEY SOUP"

2 tablespoons butter
1 large onion, diced
3 large stalks celery, diced
2 medium carrots, diced
6 cups turkey stock
1 bay leaf
1/2 teaspoon dried thyme
1 1/2 pounds cooked turkey
1 cup corn
1 cup peas
2 small zucchini, diced
salt and pepper, to taste

Melt butter in a large saucepan over medium heat.  Add onions, celery and carrots.  Cook, stirring occasionally for 5 minutes.

Add turkey stock and bring to a boil.  Lower heat, add bay leaf and thyme.  Cook for 15 minutes.

Add turkey, corn, peas and zucchini.  Continue to cook for 5 minutes longer.  Season to taste with salt and pepper.  YIELD:  4 servings

**You can freeze this - just let cool and place in containers.  Thaw and re-heat in the microwave or on stovetop.

"TURKEY TETRAZZINI"

7 ounces spaghetti
8 ounces bacon, diced
1 1/2 cups mushrooms, sliced
1/2 cup onions, diced
5 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 1/3 cups milk
1/3 cup Parmesan cheese, grated
2 tablespoons dry sherry
2 cups turkey, cooked
1 tablespoon fresh parsley, minced
paprika, spinkled

Cook spaghetti until tender.

In a large skillet, cook bacon over medium heat until crisp.  Drain, reserving drippings in the large skillet.  Cook mushrooms and onions in drippings over medium-high heat until tender, stirring occasionally.

Blend in flour, salt and pepper.  Reduce heat and cook 1 minute, stirring occasionally.  Slowly whisk chicken broth into skillet, stirring until smooth and thickened.  Whisk in milk.  Cook over medium heat, stirring occasionally until mixture thickens and bubbles; then add 1/6 cup of the Parmesan cheese.

Put spaghetti in baking dish.  Layer with cooked turkey, bacon and remaining 1/6 cup Parmesan cheese.  Pour cream sauce over.  Sprinkle with a little more Parmesan, parsley and a sprinkling of paprika.  Cover with foil and bake in 375 degree oven for approximately 45 minutes.

If you want to freeze this for later, after you cover with foil place in freezer.  When ready to eat, thaw and heat in 375 degree oven for 45 minutes.  YIELD:  4 servings

"TURKEY CHILAQUILES"

From Everyday Food Magazine

12 small (6-inch) corn tortillas, sliced in 3/4-inch strips
2 tablespoons canola oil
salt and pepper
1 small onion, chopped (1/2 cup)
2 jalapeno chiles, seeded (if desired, for less heat) and chopped (1/4 cup)
1 clove garlic, chopped
1 1/4 cups reduced-sodium chicken broth
6 ounces white cheddar cheese, grated
12 ounces leftover turkey, shredded

Preheat oven to 400 degrees.  On a rimmed baking sheet, toss tortillas with 1 tablespoon oil, season with salt.  Toast in oven until golden brown, tossing occasionally, 15 to 20 minutes.

Meanwhile, in a small saucepan, warm remaining tablespoon oil over medium heat.  Add onion, jalapenos, and garlic; season with salt and pepper.  Cook, stirring, until onion is translucent, about 5 minutes.  Add chicken broth and bring to a boil; reduce heat, and simmer 5 minutes.  Transfer to a blender, puree until smooth.

Spread toasted tortilla strips on an ovenproof platter or in a baking dish; scatter cheese and turkey over strips.  Bake until cheese has melted, 3 to 4 minutes.  Remove from oven; drizzle chile puree over the top.  Serve immediately.  YIELD:  4 servings

"ZUCCHINI CHIMICHANGAS"

Goes well with Santa Fe Style Brown Rice (see below)

3 tablespoons oil
5 small to medium zucchini, diced
1 4 oz. can diced green chiles
3/4 cup onions, diced
1 3/4 teaspoons dried oregano
1 1/4 teaspoons cumin
3/4 cup tortilla chips, crushed
1/4 cup cilantro, minced
6 ounces jack cheese, grated
salt to taste
8 flour tortillas, regular or whole wheat
sour cream
salsa
oil for brushing tortillas

Heat the 3 tablespoons oil in a large skillet over medium-high heat, then add the diced zucchini, chiles, onion, oregano and cumin.  Saute just until vegetables are tender, about 10 minutes.  Remove from heat and let cool slightly.  Stir in crushed tortilla chips, cilantro and cheese.  Season to taste with salt.

Divide the zucchini mixture between the tortillas, fold in the ends of the tortillas, and then roll up "burrito style".

Preheat oven to 425 degrees.  Brush the baking sheet with oil.  Lay the filled tortillas, seam-side down on baking sheet.  Brush the tops and sides with oil and bake for about 15 to 20 minutes, or until golden brown and crisp.  Remove from oven and serve with sour cream and salsa.  YIELD:  4 servings

**You can freeze these for later after you bake them.  Wrap them individually in foil and store in freezer bag.  When ready to eat, thaw and bake in a 375 degree oven for about 10 minutes or until heated through.

SANTA FE STYLE BROWN RICE

1 tablespoon oil
3 tablespoons chopped onions
1 jalapeno, minced
1 teaspoon chili powder
2 cups brown rice, cooked
1 cup pinto beans, cooked
1 cup corn, canned
1 4 oz. can diced green chiles
1/4 cup cilantro, minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt

Heat oil in a small skillet over medium heat.  Add onions and jalapenos and cook until onions are tender, about 5 minutes.  Add chili powder and cook one minute longer.

Mix cooked rice, pinto beans, corn, green chiles, cilantro and cooked onion mixture.  Sprinkle with balsamic vinegar and salt and toss to combine; serve.  YIELD:  4 servings

**You can also freeze this one for later.  Pour into container and freeze.  When ready to eat, thaw and heat in microwave until heated throughout.

"TRADITIONAL BLACK BEAN SOUP"

From Gourmet Meals in Minutes

1/4 pound onion, diced
2 tablespoons garlic, minced
2 tablespoons olive oil
1/2 teaspoon cumin, ground
1 lemon, thickly sliced
1 ounce sun-dried tomatoes, chopped
1 teaspoon jalapenos, minced
1 teaspoon dried oregano
1/2 teaspoon salt, or to taste
3 pounds canned black beans, drained and rinsed
2 quarts vegetable broth
1 1/2 tablespoons sherry vinegar

In a 3-quart pot, saute the onions and garlic in the oil until translucent.  Add the ground cumin and continue to saute until fragrant, about 1 minute.

Add the lemon slices, tomatoes, jalapenos, oregano, salt, beans, and vegetable broth.  Simmer for 15 minutes.

Remove and discard the lemon slices.  Use a handheld blender, or a food processor or a countertop blender, to partially puree 3 cups of the soup (it should be thick and chunky), and add it back to the pot.  Cook for an additional 10 minutes.

Finish the soup by adding the vinegar.  YIELD:  2 quarts

"PORK TENDERLOIN w/ HONEYED BUTTER"

From Everyday Food Magazine

4 tablespoons butter
2 tablespoons honey
1 1/2 pounds pork tenderloin
salt and pepper
1/4 cup water

Preheat oven to 375 degrees.  In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter.  Season pork with salt and pepper and place in pan.  Cook until underside is lightly browned, about 5 minutes.  Turn pork, and cook until other side is browned, about 5 minutes more.  Lower the heat if the honey begins to burn.

Put pan in the oven and roast until pork is just cooked through, about 15 minutes.  Transfer pork to a plate.

Add water to the pan and stir over medium heat to scrape up all the browned bits.  Add any accumulated pork juices from the plate and simmer until sauce is reduced to about 1/2 cup.  Slice pork on the diagonal and serve drizzled with the sauce.  YIELD:  4 servings

**You are going to want to double this recipe - it's so good.

**Don't forget when you add the water and it's on the stove that it has been in the oven.  I can't tell you how many times I grabbed the handle of the pan not remembering that!

"WARM SPINACH & ARTICHOKE DIP"

From Ellie Krieger's The Food You Crave

1 tablespoon canola oil
1 medium onion, finely chopped (about 1 1/2 cups)
3 cloves garlic, chopped (about 1 tablespoon)
1 9-oz. package frozen artichoke hearts, thawed, rinsed and patted dry
1 10-oz. package frozen chopped spinach, thawed and excess liquid squeezed out
1/2 cup reduced-fat sour cream
2 tablespoons mayo
1/2 (4 oz.) Neufchatel cheese (reduced-fat cream cheese)
2 oz. part-skim mozzarella cheese, shredded (about 1/2 cup)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
cooking spray

Preheat oven to 375 degrees.

Heat the oil in a medium skillet over medium-high heat.  Add the onion and cook, stirring a few times until softened, 3 to 5 minutes.  Add the garlic and cook for 1 minute.  Remove from the heat and let cool.

In a food processor, combine artichoke hearts, spinach, sour cream, mayo, cream cheese, mozzarella, salt and pepper.  Process until smooth.  Add the cooled onion mixture and pulse a few times to combine.  At this point, you can refrigerate the dip in an airtight container for up to 3 days before baking it.

Transfer the mixture into an 8-inch glass square baking dish or 9-inch glass pie plate that has been lightly coated with cooking spray.  Bake until heated through, 20 to 25 minutes.  Serve hot.  YIELD:  12 servings

**Ellie Krieger makes recipes that are lighter in fat and calories but just as good as the real thing.

**If you don't own a food processor or just don't feel like using one - just mix it really well.  Who cares if it's not smooth!

"MAPLE MUSTARD BARBECUED PORK CHOPS"

Courtesy Rachael Ray

1/2 cup dark amber maple syrup
4 tablespoons (1/4 cup) spicy brown mustard
1/4 cup apple cider
1/4 medium onion, finely chopped
1/2 teaspoon allspice
1 teaspoon ground cumin
8 center cut boneless pork loin chops, 1-inch thick
extra-virgin olive oil for drizzling

Preheat grill pan or non-stick griddle pan over medium-high heat.  Preheat oven to 350 degrees.

Combine first 6 ingredients in a small saucepan and cook together over moderate heat for 5 minutes until sauce begins to thicken a bit.

Coat chops lightly in oil and season with salt and pepper.  Cook chops on hot grill pan 3 minutes on each side.  Baste chops liberally with sauce, cook 2 to 3 minutes more.  Baste again with sauce and transfer to hot oven to finish cooking them.  Bake 10 to 12 minutes.  YIELD:  8 servings

"ONE-PAN SAGE-AND-ONION CHICKEN AND SAUSAGE"

Courtesy Nigella Lawson

1 large onion or 2 small onions
1/2 cup olive oil
2 teaspoons English mustard
1 tablespoon dried sage
freshly ground black pepper
1 tablespoon Worchestershire sauce
1 lemon
1 (4-pound) chicken, cut into pieces
12 sausages
2 tablespoons chopped fresh sage leaves

Peel and cut the onion into eighths and put in freezer bag with the oil, mustard, dried sage, a good grinding of pepper and Worcestershire sauce.  Cut lemon in half, squeeze juice into bag and then cut halves into eighths and add them to bag.  Squidge everything around to mix (the mustard needs help to combine) and then add chicken pieces.  Marinate in the refrigerator overnight, or for up to 2 days.

Preheat oven to 425 degrees.  Allow chicken to come up to room temperature in its marinade.

Arrange chicken pieces in a roasting pan, skin side up with the marinade, including all the bits and pieces, and tuck the sausages around them.  Sprinkle fresh sage leaves over the chicken and sausages and then put the pan into the oven to cook for 1 hour and 15 minutes.  Turn the sausages over half-way through to color them evenly.  Arrange the chicken and sausages on a large platter and serve.  YIELD:  6 servings

"ROASTED SHRIMP & ORZO"

From Ina Garten's Barefoot Contessa at Home

kosher salt
freshly ground black pepper
good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
2 pounds shrimp, peeled and deveined (16 to 18 count)
1 cup minced scallions
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 seedless cucumber, diced
1/2 cup small-diced red onion
3/4 pound feta cheese, large-diced

Preheat oven to 400 degrees.

Cook orzo in boiling water for about 9 to 11 minutes, stirring occasionally.  Drain and pour into a large bowl.  Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper.  Pour over hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper.  Toss to combine and spread out in a single layer.  Roast for 5 to 6 minutes, until the shrimp are cooked through.  Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt and 1 teaspoon pepper.  Toss well.  Add the feta and stir carefully.  Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight.  If refrigerated, taste again for seasonings and bring back to room temperature before serving.  YIELD:  6 servings

**Take some time to prepare everything before you start cooking - chop the scallions, cucumber, onion, herbs, cheese and juice the lemons.  It will make things go much more smoothly and you can put this together in no time.

"ALL-DAY BREAKFAST SALAD"

From The Food You Crave by Ellie Krieger

4 slices Canadian bacon (4 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
8 ounces baby spinach leaves
2 cups cherry or grape tomatoes, cut in half
4 hard-boiled eggs, peeled and chopped
1/2 cup chopped fresh flat-leaf parsley

Cook the Canadian bacon in a medium non-stick skillet over medium heat until golden brown, about 5 minutes, turning once.  Remove from the skillet and cut into 1/2-inch strips.  Set aside.

In a small bowl or jar with a lid, whisk together the oil, vinegar and mustard.  Season with salt and pepper.  Place the spinach in a large serving bowl.  Add the dressing and toss to coat evenly.  Top with the tomatoes, eggs, Canadian bacon and parsley, and serve.  YIELD:  4 servings

**Canadian bacon is a lot lower in fat than regular bacon.

"SWEET GNOCCHI"

From Rachael Ray's Classic 30-Minute Meals

salt, to taste
1 pound potato gnocchi (found in frozen food section)
2 tablespoons butter
1/2 teaspoon cinnamon (a couple pinches)
2 tablespoons sugar
grated parmesan cheese

Cook gnocchi according to package directions; drain.

Toss hot gnocchi with 2 tablespoons butter.  Combine cinnamon and sugar.  Sprinkle cinnamon-sugar over gnocchi and toss.  Top with a generous sprinkling of parmesan cheese and serve.  YIELD:  4-6 servings

**This is so good - makes a good side dish for ANYTHING!!

"ITALIAN BEEF & MACARONI CASSEROLE"

1 pound ground beef
2 cups spaghetti sauce
1 teaspoon celery salt
1/4 teaspoon black pepper
8 ounces cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1/4 cup fresh parsley, minced or 1 1/2 teaspoons dried
1 lb. elbow macaroni, cooked

Cook beef until browned; drain.  Add spaghetti sauce, celery salt and pepper.  Cook for 10 minutes to blend flavors.

In a medium bowl, beat together the cream cheese, cottage cheese, sour cream and parsley until smooth.

Layer half the macaroni in a baking dish, top with all of the cheese mixture and then the remaining macaroni.  Top with the meat sauce.

If freezing, cover with foil and store in the freezer.  Thaw, then heat, covered in a 375 degree oven, approximately 45 minutes or until heated throughout.

"HERB & CHEESE OVEN FRIES"

From Rachael Ray's Get Togethers

3 all-purpose potatoes, such as russet, cut into thin wedges
2 or 3 tablespoons extra-virgin olive oil, just enough to coat potatoes
1 teaspoon dried Italian seasoning, or 1/2 teaspoon each dried oregano, thyme and parsley
salt and freshly ground pepper, to taste
1/2 cup grated parmesan cheese

Preheat oven to 500 degrees.

Place potato wedges on a cookie sheet.  Drizzle with just enough olive oil to coat.  Season with Italian seasoning, salt and pepper.  Roast potatoes and turn after 15 to 20 minutes.  Sprinkle with cheese liberally on potatoes and roast, another 10 minutes.  YIELD:  4 servings

"BROCCOLI w/ BUTTERY CRUMBS"

1 bag frozen broccoli florets (the steam-in-the-bag kind)
1/2 cup butter, divided
1/2 teaspoon seasoned salt
1 cup croutons

Preheat oven to 375 degrees.  Cook broccoli according to package directions; drain.

Melt butter in a small skillet over medium-high heat.  Pour half of butter into a medium baking dish; add broccoli.  Sprinkle with seasoned salt; stir.

Crush croutons; add to skillet; toss with remaining butter until well coated.  Sprinkle croutons over broccoli.  Bake casserole until croutons are browned and crisp, about 15 minutes.  YIELD:  4 servings

"CHICKEN SALAD"

From Barefoot Contessa at Home by Ina Garten

4 split (2 whole) chicken breasts, bone-in, skin-on
olive oil
kosher salt and freshly ground black pepper
3/4 cup good mayo
1 1/2 tablespoons chopped fresh tarragon, or about 1 teaspoon dried
1 cup small-diced celery (2 stalks)

Preheat oven to 350 degrees.

Place chicken breasts, skin-side up, on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until the chicken is cooked through.  Set aside to cool.

When the chicken is cool, remove and discard the skin and bones and cut the chicken into bite-sized pieces.  Place the chicken in a bowl and add the mayo, tarragon, celery, 2 teaspoons salt and 1 teaspoon pepper and toss well.  YIELD:  4 to 5 servings

**If roasting the chicken seems like too much work, IT'S NOT!!  Very easy to put together and the chicken tastes the best this way.  One thing you can do is buy a bunch of chicken and roast it like this.  Put all the meat in a freezer bag and keep in the freezer so you have it on hand when you need it.

"CHICKEN MILANO"

6 skinless, boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter
1 cup marinara sauce
1 cup half-and-half
1/2 cup mozzarella cheese, shredded
1/2 cup Swiss cheese, shredded
1/4 cup grated parmesan cheese

Preheat oven to 350 degrees.  Roll each chicken breast in flour; dip in beaten egg.  Roll in bread crumbs to coat well.

Heat butter in large skillet over medium-high heat; add chicken pieces.  Cook until browned on all sides, about 10 minutes.

Mix marinara sauce and half-and-half in a small bowl, reserving 2 tablespoons.  Pour into baking dish.  Arrange chicken in prepared dish.

Mix mozzarella, Swiss and parmesan cheeses in a small bowl.  Sprinkle over chicken.  Top with reserved sauce.  Bake, loosely covered, until cooked through, about 30 minutes.  YIELD:  6 servings

**I think the chicken is better if you pound it to an even thickness.  It browns more quickly and baking time will be reduced to about 20 minutes.

"EASY BAKED ZITI"

1 (16 oz.) package ziti
2 teaspoons olive oil
1 (28 oz.) jar prepared pasta sauce
1 egg
1 cup ricotta cheese
1/4 cup grated parmesan cheese
6 ounces mozzarella cheese, shredded, divided

Preheat oven to 350 degrees.  Cook pasta according to package directions; drain.  Combine pasta with the oil in a large bowl; toss lightly.  Grease a large baking dish.

Add pasta sauce to bowl; mix well.  Spread 1/2 of pasta mixture in prepared baking dish.

Mix egg, ricotta and parmesan in a bowl; spread over pasta.  Sprinkle 1/2 of mozzarella over top.  Spread remaining pasta mixture over top.

Sprinkle remaining mozzarella over pasta.  Bake until heated through and cheese is bubbly, about 20 minutes.  YIELD:  6 servings

"ROLL & CUT COOKIES"

From foodnetwork.com

1 cup salted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons whipping cream or milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
3 cups unsifted all-purpose flour
1/2 tablespoon baking powder

Combine butter and sugar.  In a small bowl, mix egg, cream or milk, and extracts.  Add this mixture all at once to the butter and sugar.  Mix just until the egg is broken.  The mixture will "curdle" but that's not a problem.

In another small bowl, mix the flour and baking powder.  Add these dry ingredients to the liquid ingredients in the mixing bowl.  Process to form dough.

Preheat oven to 325 degrees.  (The beauty of this dough is that it does not need to chill in the fridge before you use it.)

Flour a work surface.  Knead dough a few times to smooth it out and with a rolling pin, roll dough to desired thickness.  Cut into desired shapes.  The dough scraps can be used several times, just knead a few more times to smooth it out then roll again.  Bake for 8 to 10 minutes or until golden brown.  Cool on a wire rack.  YIELD:  about 2 dozen cookies, but it depends on the size of your cookie cutter.

**Since trying this recipe, this is the only dough I use to make cut-outs - it's awesome and tastes really good.

"GINGER BEEF STIR-FRY w/ SESAME BROCCOLI"

GINGER BEEF STIR-FRY

1 1/2 lbs. beef, top sirloin
2 green onions, chopped
2 tablespoons ginger root, minced
1 tablespoon sesame seeds, toasted
6 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1/8 teaspoon pepper
3 tablespoons peanut oil (I have used canola or vegetable oil for this)

Slice the beef into thin stir-fry strips.

Mix together rest of the ingredients except oil.  Add beef to marinade and marinate at least 30 minutes at room temperature or 1 to 1 1/2 hours in the fridge.  Bring beef and marinade back to room temperature before proceeding.

Heat a large saute pan or wok over medium-high heat.  When pan is hot, add 1 tbsp oil and 1/3 of the beef strips and saute briefly.  Remove beef strips.  Continue to cook the beef strips in batches, using 1 tbsp oil for each batch.  YIELD:  4 servings

SESAME BROCCOLI

2 1/4 cups broccoli (one of those frozen steam-in-the-bag things works well for this)
1 1/2 teaspoons oil
1 tablespoon sesame seeds
1 tablespoon sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons soy sauce

Cook broccoli.  For the sauce, heat oil in a small saucepan over medium heat.  Add sesame seeds.  Saute until lightly browned.  Add the sugar, lemon juice and the soy sauce.  Bring to a boil.  Add broccoli and take off heat.  YIELD:  6 servings

"PUMPKIN PIE w/ ALMOND-SPICE WHIPPED CREAM"

From Big Orange Book by Rachael Ray

One store-bought pumpkin pie
1 1/2 cups heavy cream
1 shot (about 1 oz.) almond liqueur such as Amaretto or 1 teaspoon almond extract
nutmeg
2 pinches ground cinnamon

Preheat the oven to 350 degrees.  Place the pie in the oven to crisp the crust.

In a medium bowl or using a mixer, whisk the cream until soft peaks form, a couple of minutes.  Whisk in the almond liqueur and season with nutmeg and cinnamon.  Slice the pie and serve with a generous dollop of whipped cream.  YIELD:  6 servings

"PUMPKIN BREAD"

From Betty Crocker's New Cookbook

1 can (16 oz.) pumpkin
1 2/3 cups sugar
2/3 cup vegetable oil
2 teaspoons vanilla
4 large eggs
3 cups all-purpose or whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 cup coarsely chopped nuts (optional)
1/2 cup raisins (optional)

Move oven rack to low position so that tops of pans will be in center of oven.  Heat oven to 350 degrees.  Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 inches, or 1 loaf pan, 9 x 5 x 3 inches, with cooking spray.

Mix pumpkin, sugar, oil, vanilla and eggs in large bowl.  Stir in remaining ingredients.  Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes, until toothpick inserted in center comes out clean.  Cool 10 minutes in pans on wire rack.  Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.  Cool completely before slicing.  Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

"PUMPKIN BARS"

From The Best of Classics Cookbook from Pillsbury

BARS

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup oil
1 (16 oz.) can (2 cups) pumpkin
4 eggs
1/2 cup chopped nuts
1/2 cup raisins

FROSTING

2 cups powdered sugar
1/3 cup margarine or butter, softened
1 (3 oz.) package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla

Heat oven to 350 degrees.  Spray a 15 x 10 x 1-inch baking pan.  In large bowl, combine all bar ingredients except nuts and raisins; beat at low speed until moistened.  Beat 2 minutes at medium speed.  Sir in nuts and raisins.  Pour into greased pan.

Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean.  Cool 45 minutes or until completely cooled.

In small bowl, combine all frosting ingredients; beat until smooth.  Spread over cooled bars.  Cut into bars.  Store in refrigerator.  YIELD:  48 bars

"PUMPKIN GINGERBREAD TRIFLE"

From The Lady & Sons, Too!

two 14-oz. packages gingerbread mix
one 5.1-oz. package cook and serve vanilla pudding mix
one 30-oz. can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
one 12-oz. carton Cool Whip
1/2 cup gingersnaps (optional)

Bake the gingerbread according to the package directions; cool completely.  Meanwhile, prepare the pudding and set in fridge to cool.  Stir the pumpkin pie filling, sugar and cinnamon into the pudding.

Crumble one batch of gingerbread into the bottom of a large, pretty bowl.  Pour 1/2 the pudding mixture over the gingerbread, then add a layer of Cool Whip.  Repeat with the remaining gingerbread, pudding, and Cool Whip.  You can sprinkle the top with crushed gingersnap cookies if you want.  Refrigerate overnight.  YIELD:  20 servings

**This can be made in a punch bowl.  Great to make for Thanksgiving if you're having a lot of people over.

"KAHLUA MARBLED PUMPKIN CHEESECAKE"

3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
1/4 cup powdered sugar
1/4 cup (4 tablespoons) melted unsalted butter
2 (8 oz.) packages cream cheese, softened
1 cup grantulated sugar
4 eggs
1 (1 lb.) can pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup Kahlua

In bowl, combine first 4 ingredients.  Press evenly onto bottom of 8-inch springform pan.  Bake at 350 degrees for 5 minutes.  Cool.

In mixer bowl, beat cream cheese until smooth.  Gradually add granulated sugar and beat until light.  Add eggs, one at a time, beating well after each addition.  Transfer 1 cup mixture to separate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua.  Pour half of pumpkin mixture into prepared crust.  Top with half of cream cheese mixture.  Repeat layers using remaining pumpkin and cream cheese mixtures.  Using knife, cut through layers with uplifting motion in four to five places to create marbled effect.  Place on baking sheet and bake at 350 degrees for 45 minutes.  Without opening oven door, let cake stand in turned-off oven 1 hour.  Remove from oven and cool, then chill.  Remove from pan.  YIELD:  12 servings

**I make this in a 9-inch springform pan and it turns out fine.

**Use pumpkin, not pumpkin pie filling.

"BLT BURRITOS"

1/2 head iceburg lettuce, shredded
2 large tomatoes, chopped
12 slices bacon, cooked
1/3 cup mayo
1/4 teaspoon pepper
6 flour tortillas

Combine lettuce, tomatoes, and mayo in a large bowl.  Add pepper, mix well.

Spread about 1/2 cup lettuce mixture down center of each tortilla.  Add 2 strips of bacon.  Roll tortilla to enclose filling.  YIELD:  6 servings

**Spice up the filling by adding 1 cup shredded pepper jack cheese.

"FOOLPROOF CHICKEN CUTLETS"

From Ladies Home Journal Recipes 1999

4 boneless, skinless chicken breast halves
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
1 cup fresh bread crumbs
2 tablespoons freshly grated parmesan cheese
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh rosemary
1 large egg
1 large egg white
3 tablespoons olive oil
lemon wedges (optional)

Pound chicken breasts to 1/2-inch thickness.  Sprinkle both sides with 1/2 teaspoon salt and pepper.

Combine bread crumbs, cheese, parsley, rosemary and remaining 1/4 teaspoon salt.  Beat whole egg and egg white in a pie plate.  Dip both sides of chicken in egg, then in bread crumb mixture.

Heat a 12-inch skillet over medium-high heat 1 minute.  Add oil; when it starts to ripple, add cutlets and cook until golden brown on each side and cooked through, 5 to 6 minutes.  Serve with lemon wedges if desired.  YIELD:  4 servings

"CHOCOLATE GANACHE CAKE"

From Barefoot Contessa Parties by Ina Garten

1/4 pound (1 stick) unsalted butter at room temperature
1 cup sugar
4 extra-large eggs at room temperature
1 16-oz. can Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour

FOR THE GANACHE

1/2 cup heavy cream
8 oz. semi-sweet chocolate chips
1 teaspoon instant coffee granules

Preheat oven to 325 degrees.  Spray an 8-inch round cake pan with cooking spray, then line with parchment paper.

Mix the butter and sugar with an electric mixer until light and fluffy.  Add the eggs, one at a time.  Mix in the chocolate syrup and vanilla.  Add the flour and mix until just combined.  Don't overbeat, or the cake will be tough.

Pour the batter into the pan and bake for 40 to 45 minutes, or until just set in the middle.  Let cool thoroughly in the pan.

For the ganache, heat the heavy cream in a small saucepan just until heated (little bubbles around the sides), pour over chocolate chips and instant coffee granules and stir until chocolate is melted. 

Place the cake upside down on a wire rack and pour the glaze evenly over the top, making sure to cover the entire cake and sides.  You can tilt the rack to smooth the glaze.  Do not refrigerate.

 

"OVEN-ROASTED PORK & VEGETABLES"

2 to 3 boneless pork tenderloins (about 1 1/2 lb.)
16 to 20 new potatoes (about 2 lb.), cut in half
1 lb. baby carrots
1 medium onion, cut into wedges
1 tablespoon olive oil
2 teaspoons dried rosemary leaves, crushed
1 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper

Heat oven to 450 degrees.  Generously spray roasting pan with cooking spray.  Place pork tenderloins in sprayed pan.  Place potatoes, carrots and onion around tenderloin.  Drizzle oil evenly over tenderloin and vegetables.  Sprinkle with rosemary, sage and pepper.

Roast for 30 to 40 minutes until meat is done and vegetables are tender, stirring occasionally.  Slice tenderloins and serve.  YIELD:  8 servings

"BAKED SWEET POTATOES 5 WAYS"

From Everyday Food Magazine

4 medium sweet potatoes, scrubbed
coarse salt and ground pepper

Preheat oven to 475 degrees.  With a fork, poke potatoes in several places.  Arrange on a foil-lined baking sheet; bake until tender, about 40 minutes.  Cut a deep cross in the top of each potato and push the ends together to make an opening.  Add desired topping and serve immediately.  YIELD:  4 servings

BASIC:

Sprinkle with salt and pepper; dot with softened butter.

BROWN SUGAR:

Sprinkle with salt and pepper; dot each potato with 1 tablespoon butter and 2 teaspoons brown sugar.

FRENCH:

Sprinkle with salt and pepper; crumble bleu cheese over top, then sprinkle with chopped toasted pecans.

SOUTHWESTERN:

Sprinkle with salt and pepper; layer with black beans, salsa, shredded Monterey Jack and chopped cilantro.

ALL-AMERICAN:

Sprinkle with salt and pepper; dollup with sour cream; sprinkle with crumbled bacon and chopped chives.

"SPIRAL-SLICED HAM w/ JEZEBEL SAUCE and CHEESE BISCUITS"

From Get Togethers by Rachael Ray

Ham and Sauce

1 spiral-sliced cooked ham
1 can (15 oz.) crushed pineapple
1 jar (10 oz.) apricot all-fruit preserves
3 tablespoons dry mustard
1/2 cup prepared horseradish (from dairy aisle)
1 teaspoon black pepper

Biscuits

2 boxes (10 to 12 oz. each) biscuit mix (such as Jiffy brand), mixed to package directions
1 cup shredded cheddar cheese
1/4 teaspoon ground or freshly grated nutmeg (a couple pinches)

Preheat oven to 425 degrees.

Rmove ham from packaging and cover loosley in aluminum foil.  Bake to warm ham through, 25 to 30 minutes.

Make the sauce:  combine remaining ingredients in a bowl.

Make the biscuits:  combine prepared biscuit mix with cheddar cheese and nutmeg.  Bake biscuits on a non-stick cookie sheet according to package directions.  Makes 16 biscuits.  Serve with warmed ham and sauce.

"HERB-ROASTED POTATOES POUPON"

1/3 cup Grey Poupon Dijon Mustard
2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red-skinned potatoes (about 2 lbs) cut into chunks

Mix all ingredients except potatoes in a small bowl.  Place potatoes in a lightly greased 13 x 9 baking pan or on shallow baking sheet; toss with mustard mixture.  Bake at 425 degrees for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.  YIELD:  4 servings

"CHICKEN QUESADILLAS"

From Gourmet Magazine

3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb. bird)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 large onion, halved lengthwise and thinly sliced crosswise
2 tablespoons vegetable oil
2 large garlic cloves, thinly sliced
5 oz. grated Monterey Jack cheese (with or without hot peppers; 2 cups)
8 (7-inch) flour tortillas
sour cream, salsa, cilantro for serving

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook onion with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in oil in a 10 to 12-inch skillet over moderate heat, stirring occasionally, until golden, about 6 minutes.  Add garlic and cook, stirring, until fragrant, about 1 minute, then transfer to a large bowl.  Add chicken to onion mixture along with cheese.

Put 1 tortilla on a cutting board and spread 1/2 cup chicken mixture over half of tortilla, then fold other half over to form a half-moon, pressing firmly on seam.  Assemble 7 more quesadillas in same manner.

Heat lightly oiled grill pan over high heat until it begins to smoke, then reduce heat to moderate and grill quesadillas, 2 at a time, turning over once, until cheese is melted and golden brown grill marks appear, about 4 minutes total per batch.  Transfer with a spatula to cutting board and cut in half.  YIELD:  8 servings (appetizers) or 4 servings (main course)

**I sometimes chop some cilantro and mix it into the sour cream.

**If you don't have a grill pan, just cook them in the same skillet you cooked the onions in.

"MINI CINNAMON TWISTS"

1/2 cup sugar
1 teaspoon cinnamon
1 (8-count) crescent rolls
3 tablespoons melted butter or margarine
8 large marshmallows, halved
1/2 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees.  Spray a baking sheet with cooking spray (for easier clean-up, line the baking sheet with foil and spray the foil with cooking spray).  Mix the sugar and cinnamon in a small bowl.  Separate the dough into triangles.  Cut each triangle in half lengthwise.

Brush each dough triangle with melted butter.  Sprinkle with cinnamon-sugar.  Place a marshmallow half at the wide end of each triangle.

Roll up each triangle, starting with the wide end, to enclose marshmallows; pinch edges of dough to seal.  Place twists on prepared baking sheet, seam-side down, about 2 inches apart.

Bake for 10 minutes or until golden brown.  Blend powdered sugar and milk in a small bowl.  Drizzle over warm twists.  Remove twists; place on wire rack to cool.  YIELD:  16 twists

"FAVORITE BANANA BREAD"

From kraftfoods.com

1 pkg. (8 oz.) Philadelphia cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cup sugar
1 cup mashed ripe bananas (about 3 medium bananas)
2 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped walnut pieces (optional)

Preheat oven to 350 degrees.  Beat cream cheese, butter and sugar in large bowl with electric mixer on medium speed until well blended.  Add bananas and eggs; mix well.  Add combined dry ingredients; mix just until moistened.  Stir in walnuts, if using.

Pour into greased 9 x 5-inch loaf pan.

Bake 1 hour 10 min. or until wooden toothpick inserted in center comes out clean.  Cool 5 min.; remove from pan to wire rack.  Cool completely before slicing to serve.  Store any leftover bread in refrigerator.

"WAFFLEWICHES"

From Express Lane Meals by Rachael Ray

2 tablespoons softened butter
4 tablespoons honey mustard
8 waffles
1/2 pound deli-sliced ham
1/2 pound deli-sliced smoked turkey or honey-roast turkey
1/2 pound deli-sliced swiss cheese
3/4 cup prepared cranberry sauce (whole berry)

Heat a large non-stick skillet over medium heat.  Add the butter and melt it.  Assemble the sandwiches by spreading honey mustard on 4 of the waffles, then topping with equal amounts of ham, turkey and swiss cheese.  Spread cranberry sauce liberally on the remaining 4 waffles and place them atop the sandwiches.  Fry the assembled sandwiches in the melted butter and cook for a few minutes on each side until they are deeply golden in color and the cheese melts.  YIELD:  4 sandwiches

**Even my pickiest kid loves these sandwiches (I think I omitted the mustard/cranberry sauce on hers).

**I promise you even though it might sound "interesting", the combination of mustard/cranberry sauce is awesome.  Try it!!

"GARLIC FRIES"

From The Food You Crave by Ellie Krieger

3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons canola oil
3 large baking potatoes
1/2 teaspoon salt, plus more to taste
cooking spray
1 tablespoon finely chopped fresh flat-leaf parsley

Preheat oven to 450 degrees.

Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes.  Strain the garlic from the oil.  Set both garlic and oil aside.

Cut the potatoes into matchsticks.  In a large bowl, toss together the oil, potatoes and salt.  Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer.  Bake until golden and crisp, about 35 minutes.

Remove the potatoes from the baking sheet with a metal spatula.  In a serving bowl, toss them with the parsley, reserved garlic and salt to taste.  YIELD:  4 servings

**This is a much healthier version than regular fries and just as good.

**You don't even need to put the garlic back on the fries after they are cooked if you don't want to.  The oil that they were cooked in already has tons of garlic flavor.

"BOW-TIES w/ PEAS AND HAM"

From Everyday Food Magazine

1 pound bow-tie pasta
3 tablespoons butter
1 diced onion
10 oz. (2 cups) frozen peas
1 cup half-and-half
1/2 pound cooked ham, cut into strips
salt and pepper

Cook pasta; drain and return to pot.  Meanwhile, heat butter in a saucepan over medium heat.  Add the onion; cook, stirring until soft, 3 to 4 minutes.  Add the peas and half-and-half; season with salt and pepper.  Simmer until thickened, 3 to 4 minutes.  Add ham to the sauce; cook until heated through.  Toss sauce with pasta.  Serve with grated parmesan.  YIELD:  4 to 6 servings

"MEXICAN HOT CHOCOLATE"

From Tyler Florence

3 ounces Mexican chocolate or bittersweet chocolate
3 cups milk
2 tablespoons sugar
pinch salt
miniature marshmallows, for serving
6 cinnamon sticks, for serving

Using a sharp knife, break chocolate into pieces.  In a saucepan, combine the chopped chocoate, milk, sugar and salt over medium-low heat.  Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk.  Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.  YIELD:  6 servings

"HOMEMADE APPLESAUCE"

From The Barefoot Contessa Cookbook by Ina Garten

zest and juice of 2 large naval oranges
zest and juice of 1 lemon
3 pounds granny smith apples (6 to 8 apples)
3 pounds sweet red apples, such as Macoun, McIntosh or Winesap (6 to 8 apples)
1/2 cup light brown sugar, packed
1/4 pound (1 stick) butter
2 teaspoons ground cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees.

Place the zest and juice of the oranges and lemon in a large bowl.  Peel, quarter and core the apples and toss them in the juice.  Pour the apples and juice into a nonreactive Dutch oven or enameled iron pot.  Add the brown sugar, butter, cinnamon, and allspice and cover the pot.  Bake for 1 1/2 hours, or until all the apples are soft.  Mix with a whisk until smooth.  Serve warm or at room temperature.  YIELD:  2 1/2 quarts

**You can add the peels of 2 red apples during cooking because they give the finished applesauce a nice rosy color.  Fish out the peels after the apples are cooked.

**Don't be intimidated by all the chopping -  it's really worth it.  It makes a lot so you can share. :)

"MEXICAN STUFFED SHELLS"

You can make this and keep in the freezer until you need it.

1 pound ground beef, lean
1 16 oz. jar salsa
1 8 oz. can tomato sauce
1 cup corn, canned or frozen
1 4 oz. can diced green chiles
1 12 oz. jumbo pasta shells, cooked
1 cup shredded cheddar cheese
1 cup shredded jack cheese
sour cream

Mix the cheddar and jack cheeses (Most of the time I just buy a bag of Colby Jack - it's easier).

Cook the beef and drain thoroughly.  Stir in the salsa, tomato sauce, corn, chiles and 3/4 cup of the shredded cheee.

Stuff the cooked shells with the filling and place in a casserole pan or aluminum tin (sprayed with non-stick cooking spray).  After the shells are stuffed, top with remaining cheese.  If freezing, cover with foil and store in the freezer.

If not freezing, preheat oven to 375 degrees.  Bake for 30 minutes or until hot throughout.  Serve with sour cream.

If frozen, thaw before heating.

"OVEN-BAKED RISOTTO"

From Everyday Food Magazine

1 tablespoon olive oil
1/4 cup finely chopped onion
3/4 cups short-grain rice, such as arborio
1/4 cup dry white wine or water
1/2 cup chicken stock or reduced-sodium canned broth
salt and pepper
1 tablespoon butter
1/4 cup grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425 degrees.  In an oven-proof saucepan or Dutch oven, heat oil over medium-high heat.  Add onions, and cook, stirring, until it begins to soften, 2 to 3 minutes.  Add rice and cook, stirring to coat grains with oil, about 1 minute.

Stir in wine and cook until completely evaporated, about 1 minute.  Stir in stock, 1 1/2 cups water, 3/4 teaspoon salt, and 1/8 teaspoon pepper; bring to a boil.  Cover, and bake until most of the liquid has evaporated, about 25 minutes.

Remove pan from oven.  Stir in another 1/2 to 3/4 cup water (the consistency of risotto should be creamy), the butter, cheese, and parsley.  Serve immediately.  YIELD:  4 servings

"NO-FUSS MEATBALLS"

Great when having a party

1 pkg. (14 oz.) frozen cooked meatballs, thawed
1 tablespoon soy sauce
1/2 cup chili sauce
1/2 cup grape jelly
1/4 cup Dijon mustard

In a skillet, drizzle meatballs with soy sauce and cook until heated through.  Combine the chili sauce, jelly and mustard; pour over the meatballs.  Cook and stir until jelly is melted and mixture comes to a boil.  Reduce heat; cover and simmer for 1-2 minutes.  YIELD:  2 dozen

**I usually double this recipe (at least).  I also cut the meatballs in half after they've thawed just to make them easier to eat.  Depending on how many meatballs you buy, you can double the sauce mixture and also add a little heat to it with crushed red pepper flakes or a spicy Asain chili sauce.

"LEMON SPAGHETTI"

From Everyday Italian by Giada de Laurentiis

2/3 cup olive oil
2/3 cup freshly grated parmesan cheese
1/2 cup fresh lemon juice (from about 2 lemons)
3/4 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)

In a large bowl, whisk the olive oil, parmesan cheese, lemon juice, 3/4 teaspoon salt and 1/2 teaspoon pepper to blend.  Set the lemon sauce aside.  (The sauce can me made up to 8 hours ahead.  Cover and refrigerate.  Bring to room temperature before using.)

Meanwhile, cook spaghetti, stirring occasionally until tender but still firm to the bite.  Drain, reserving 1 cup of the cooking liquid.  Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.  Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.  Season pasta with more salt and pepper to taste.  YIELD:  4 main-course servings, 6 side-dish servings

**Great with "Mary's Grilled Chicken"

"CHICKEN NOODLE SOUP"

From Barefoot Contessa Family Style by Ina Garten

2 split chicken breasts, bone in, skin on (use 3 to 4 if you like more chicken)
olive oil
kosher salt
freshly ground black pepper
2 quarts really good chicken stock (Trader Joe's is my favorite)
1 cup medium-diced celery (2 stalks)
1 cup medium-diced carrots (3 carrots)
2 cups wide egg noodles (or however much you like)
1/4 cup chopped fresh parsley

Preheat oven to 350 degrees.

Place the chicken breasts on a sheet pan and rub the skin with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, until cooked through.  When cool enough to handle, remove the meat from the bones, discard the skin, and shred or dice the chicken meat.

Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles.  Simmer uncovered for about 10 minutes, until the noodles are cooked.  Add the cooked chicken meat and parsley and heat through.  Season to taste and serve.  YIELD:  6 servings

**Very easy, very good, very comforting

"COLE SLAW w/ PECANS AND SPICY DRESSING"

From Tyler Florence

1 1/2 bags coleslaw mix (w/ shredded carrots)
2 granny smith apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped

DRESSING:

1 tablespoon Dijon mustard
1 teaspoon sugar
1 teaspoon ground chipotle
3/4 cup mayo
1 lemon, juiced
kosher salt and freshly ground pepper

Combine coleslaw mix, apples, onion and pecans in a large bowl.  Mix well and set aside.

In a small bow, stir together the mustard, sugar, mayo, ground chipotle, and lemon juice until blended.  Season with salt and pepper.  Pour the dressing over the coleslaw mixture and toss well to coat.

**If you don't like spicy, add less ground chipotle.  Don't completely omit it because it adds tons of flavor.

"RANCH POTATOES"

Really good with a steak!

8 large red potatoes
1 cup ranch salad dressing
1 cup sour cream
1 cup shredded cheddar cheese, divided
1/4 cup crumbled cooked bacon
1 teaspoon salt

Preheat oven to 350 degrees.  Cut potatoes into quarters.  Place in a large saucepan.  Cover with water and bring to a boil.  Cook until potatoes are tender; drain.

Meanwhile, combine ranch, sour cream, 1/2 cup cheddar cheese and bacon in a large bowl.  Add potatoes and salt; stir well.

Spoon potato and bacon mixture into a medium baking dish.  Top with remaining cheese.

Bake potatoes until bubbly, about 20 minutes.   YIELD:  4 servings

**You can lighten this up by using reduced-fat ingredients and turkey bacon.

**Can also add chives or green onions.

"STREUSEL-TOPPED STRAWBERRY BREAD"

Makes 2 loaves

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 eggs
1 1/4 cups vegetable oil
(2) 10 oz. packages frozen strawberries, thawed and drained
1 cup chopped pecans (optional)

STREUSEL TOPPING:

1/2 cup light brown sugar
1/3 cup all-purpose flour
4 tablespoons butter, cut into 8 pieces

Preheat oven to 375 degrees.  Grease 2 loaf pans.  Stir together flour, sugar, baking soda, salt and cinnamon in a large mixing bowl.  Make a well in center of mixture.

Combine eggs, oil, strawberries and pecans (if using) in a small bowl.  Add to dry ingredients; stir well.  Divide batter between loaf pans.

For streusel topping, combine brown sugar and flour in a small bowl.  Cut butter in with a pastry blender or 2 knives until mixture is crumbly.

Sprinkle streusel over each loaf.  Bake until a toothpick inserted in center comes out clean, about 45 minutes.  Cool loaves in pan for about 10 minutes.  Reove from pans and cool completely.  SO GOOD!!

**You can mix the dry ingredients up to 24 hours ahead.  Store in a resealable plastic bag until ready to continue with the recipe.

**For a different berry taste, substitute raspberries for the strawberries.

"MARY'S GRILLED CHICKEN"

From a cousin who's a very good cook

Chicken breasts, as many as you need
equal parts mayo and Italian dressing
garlic powder

Pound chicken breasts to get them to an even thickness.  Combine mayo, Italian dressing and garlic powder (if you use 1 cup each mayo and dressing, use about 1 tsp. garlic powder).  Pour over chicken and marinate as long as you can.

Take chicken out of marinade and grill a few minutes on each side - only until done - I hate dry chicken!

*I also use boneless skinless chicken thighs for this.  You don't have to flatten them and they can cook a little longer without drying out.

"APPLE CAKE"

From back in the day


1 3/4 cup sugar
3 eggs
1 cup oil (yes, it says 1 cup - try this recipe anyway!)
1 teaspoon cinnamon
1 teaspoon baking soda
2 cups flour
2 or 3 sliced apples
nuts (optional)

Mix the sugar, eggs and oil.  Add cinnamon, baking soda and flour.  Add apples and, if using, nuts.  Pour into a greased 13 x 9 inch pan and bake at 325 degrees for 45 minutes.

"BEST CHILI EVER"

A family recipe passed down through the years

2 pounds ground beef
1 onion, chopped
4 stalks celery, chopped
28 oz. can crushed tomatoes
(2) 10 oz. cans tomato soup
(1) 14.5 oz. can kidney beans
(1) can mild chili beans
(2) cans hot chili beans
(1) envelope chili seasoning (McCormick's)
1 tablespoon each salt & pepper
pinch cinnamon

Cook ground beef, celery and onion.  Drain grease.  Add remaining ingredients and simmer.  YIELD:  A Lot!

"SUPER-STUFFED FRENCH BREAD PIZZA RUSTICA"

From Cooking 'Round the Clock by Rachel Ray                                             

1 package (10 oz.) frozen chopped spinach
1 loaf (2 ft. long) French bread
1 tablespoon extra-virgin olive oil
1 pound sweet Italian sausage
1 small red bell pepper, seeded and chopped
1 small onion, chopped
2 large cloves garlic, chopped
salt and freshly ground pepper, to taste
1 & 1/2 cups part-skim ricotta cheese
1/2 cup grated parmesan cheese
1/2 pound sweet sopressata, sliced thick from the deli, chopped
1/2 stick pepperoni, chopped
10 oz. shredded mozzarella cheese
10 oz. shredded provolone cheese
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees.

Defrost spinach; wring spinach dry.  Split bread lengthwise and hollow it out.  Cut in half across, making 4 shells for pizzas.

Heat a medium skillet over medium-high heat, add olive oil, then sausage.  Brown and crumble sausage.  Add bell pepper, onions and garlic.  Cook 3 to 5 minutes, then add spinach.  Remove mixture from heat and season with salt and pepper.  Transfer to a bowl.

Combine sausage mixture with ricotta, parmesan, sopressata, and pepperoni.  Fill pizzas with the mixture and top with mounded mozzarella and provolone cheeses.  Place on a cookie sheet and bake until cheese melts and bubbles and bread is super crisp, 10 to 12 minutes.  Top pizzas with oregano and hot pepper flakes.  Serve immediately.  YIELD:  4 servings