"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