Angel Shortbread Cookies (from Southern Living)

Yields: 6 angel cookies and about 1 dozen star cookies

1 cup butter, softened
2/3 cup sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups all purpose flour
1/8 teaspoon salt
1 large egg
2 tablespoons whipping cream
1 (3.3 ounce) jars white sparkling sugar*
1 to 2 tablespoons light corn syrup (optional)
4 (2 ounce) squares vanilla candy coating

Beat butter at medium speed with an electric mixer until creamy. Gradually add 2/3 cup sugar, beating well. Add yolk and vanilla. Beat 1 minute or until yellow disappears. Combine flour and salt, gradually add to butter mixture, beating at low speed just until moistened.

Beat at medium speed 2 minutes. Divide dough into 3 portions. Shape each portion into a ball and wrap in plastic wrap. Chill 1 hour.

Line three baking sheets with parchment paper, sprinkle lightly with flour.

Unwrap each dough portion on a lightly floured surface, and roll into a 9 x 6 inch rectangle (about 1/4 inch thick).

Place 2 angel patterns on each rectangle, cut out, using a sharp knife. Remove and reserve trimmings.

Freeze angels on baking sheets 15 minutes. Carefully slide angels at least 3 inches apart onto baking sheets.

Whisk together egg and whipping cream, brush egg mixture lightly over angels. Sprinkle with sparkling sugar.

Bake at 350 degrees for 20 minutes or until golden, cool on pan 10 minutes. Transfer cookies with parchment paper to a wire rack to cool.

Press together reserved dough trimmings. Roll out on a lightly floured parchment paper-lined baking sheet to 1/4 inch thickness. Cut with a 1 inch star-shaped cutter. Removed and discard trimmings. Brush lightly with egg mixture. Sprinkle with sparkling sugar, reserving remaining sugar.

Bake at 350 degrees for 12 minutes or until golden. Remove with parchment paper to a wire rack to cool.

Brush upper one third of back of angels lightly with syrup. Sprinkle with reserved sparkling sugar, if desired. Dry.

Microwave coating in a 4 cup glass measuring cup at HIGH 1 1/2 minutes or until melted, stirring twice. Pour into a small heavy-duty, zip top plastic bag. Seal, snip a tiny hole in a corner. Drizzle a small amount onto back of six stars (reserve extra stars for another use). Attach 1 star to center of each angel.

Drizzle coating in desired design over wings. Make small dots with coating along upper edge halos. Let stand until coating is hard. Store in an airtight container up to 1 week, or freeze up to six months.

Note: Find sparkling sugar at gourmet grocery stores, cake decorating shops and kitchen shops. Or order 3.3 ounces for $4.50 from La Cuisine - The Cook's Resource in Alexandria, Virginia, at 1-800-521-1176.

White Chocolate Buttercream Frosting (from Southern Living)

Yield: about 4 1/2 cups

1 (4 ounce) white chocolate bar, broken into pieces
1/2 cup whipping cream, divided
1 cup butter, softened
6 cups sifted powdered sugar
2 teaspoons vanilla extract

Microwave chocolate and 1/4 cup cream n a 1 quart microwave-safe bowl at medium (50% power) 1 minute and 10 seconds. Whisk until chocolate melts and mixture is smooth. (Do not overheat.)

Beat butter and 1 cup sugar at low speed with an electric mixer until blended. Add remaining sugar alternately with remaining whipping cream. Beat at low speed until blended after each addition.

Add chocolate mixture and vanilla. Beat at medium speed until spreading consistency.

Praline Pecans (from Southern Living)

Yields: 1 1/2 cups

1 1/2 cups chopped pecans
1/4 cup firmly packed light brown sugar
2 tablespoons whipping cream

Stir together all ingredients, spread in a lightly buttered 9 inch round cake pan. Bake at 350 degrees for 20 minutes or until coating appears slightly crystallized, stirring once. Remove from oven, stir and cool. Store in an airtight container.

Praline almonds:

Substitute 1 1/2 cups chopped sliced blanched almonds for pecans. Bake at 350 degrees for 15 minutes, stirring once.

Sweet and Sour Meatballs

8 pounds ground beef
8 cups bread crumbs, 1/2 italian and 1/2 all-purpose
1/4 cup chopped onion
1 teaspoon dried mustard
6 teaspoons salt
1/2 teaspoon pepper
4 egg whites, beaten
1 1/3 cups milk

Mix meat and bread crumbs. Mix all other ingredients in mixer, then add to meat. Form into balls and brown.

Sauce:

4 cups unsweetened pineapple juice
2 cups brown sugar
4 teaspoons ginger
2 teaspoons salt
2 cups vinegar
1/2 cup soy sauce
1/2 cup corn starch

Cook until thick and pour over meatballs.

Lemon Meltaways (from Land O' Lakes)

Makes: 4 to 5 dozen

Prep time: 45 minutes
Chilling time: 1 hour
Baking time: 8 minutes
Cooking time: 15 minutes

Cookies:

1 1/2 cups all purpose flour
3/4 cup butter, softened
1/2 cup cornstarch
1/3 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon grated lemon peel

Frosting:

3/4 cup powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice

In large mixer bowl, combine all cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes).

Divide dough in half. Shape each half into an 8 x 1" roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).

Heat oven to 350 degrees. With sharp knife, cut each roll into 1/4 inch slices. Place 2 inches apart on cookie sheets. Bake for 8 to 12 minutes or until set. (Cookies will not brown.) Cool completely.

In small mixer bowl, combine all frosting ingredients. Beat at medium speed, scraping bowl often, until fluffy (1 to 2 minutes). Frost cooled cookies.

Sweet Potato Pie

2 cups mashed, cooked sweet potatoes
2 eggs
1 cup sugar
1 cup milk
1/4 pound butter
1 tablespoon cinnamon
1/4 teaspoon salt
1 tablespoon allspice
1 (9 inch) pie shell, unbaked

Beat potatoes with eggs, sugar and milk. Add butter, cinnamon, salt and allspice. Pour into pie shell. Bake at 375 degrees for 30 minutes.

Chicken and Dumplings

2 1/2 to 2 pounds chicken breasts, boiled
3/4 cup sifted flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/3 cup milk
1 can cream of chicken soup

Boil chicken until done, remove from bones. Reserve broth, set aside. Add can of cream of chicken soup. Mix dry ingredients for dumplings, beat in egg and milk. Roll out thin. Cut in squares and add to chicken broth. Cook 15 minutes covered on low heat. Add chicken last 5 minutes of cooking time.

Elegant Ham-Chicken Divan (from S. Wallace Edwards and Sons)

Serves: 8-10

3 (10 ounce) packages frozen broccoli spears
6 cooked chicken breasts, pulled in slivers
2 (10 ounce) cans cream of mushroom soup
1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon sage
1 cup grated sharp cheddar cheese
1 cup seasoned bread crumbs
8 thin slices country ham

Preheat oven to 350 degrees. Butter a long casserole dish. Partially cook broccoli and place in dish. Place chicken on top of broccoli, then top with slices of ham. Mix soup, mayonnaise, lemon juice, Worcestershire sauce and sage together - spread over chicken. Top with cheese and bread crumbs. Bake until casserole bubbles, approximately 20 minutes.

Louisiana Potato Salad (from the Kraft Kitchens)

Prep: 15 minutes
Cook: 22 minutes

Serves: 6 to 8

2 pounds red potatoes, cubed and cooked until tender
1 cup zesty Italian dressing
1/2 teaspoon each of paprika and ground red pepper
6 slices thick cut bacon, cut into 1 inch pieces
1 medium onion, chopped
2 celery stalks, thinly sliced
4 hard boiled eggs, chopped

Mix potatoes, dressing and seasonings in a large bowl. Set aside.

Cook bacon in skillet on medium heat to desired crispness. Remove bacon from skillet, reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.

Add onion and celery to drippings in skillet. Cook and stir until crisp but tender. Add to potato mixture with bacon, mix lightly.

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Special extra:

This salad is best when served warm, but it also tastes great at room temperature. Try making it the day before your party, cover and refrigerate. Let stand 1 hour at room temperature before serving.

Kick it up a notch!: Add a burst of color and flavor. Substitute 3 green onions, chopped, for 1 medium chopped onion and add 1 red or yellow pepper, chopped. Cook onions and pepper in skillet with celery until crisp but tender. Continue as directed.

Pumpkin Gooey Cake

Cake:

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees. To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan. Prepare filling.

To make the filling: In a large bowl, beat the cream cheese and pumpking until smooth. Add the eggs, vanilla and butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. As the cake sits for a while, the center will set a bit. Serve with fresh whipped cream.

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Variations:

For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Almond Strawberry Bars (from Land O' Lakes)

Prep time: 20 minutes
Baking time: 35 minutes
Cooking time: 30 minutes

Makes: 3 dozen bars

Crumb mixture:

1/2 cup butter, slightly softened
1 1/4 cups all purpose flour
1/3 cup firmly packed brown sugar

Topping:

1/2 cup all purpose flour
1/2 cup firmly packed brown sugar
1/4 cup butter, slightly softened
1/2 teaspoon almond extract
3/4 cup strawberry preserves

Glaze:

1/2 cup powdered sugar
1/2 teaspoon almond extract
1 to 2 teaspoons milk

Heat oven to 350 degrees. In small mixer bowl combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until mixture is crumbly (1 to 2 minutes). Press on bottom of greased 9 inch square baking pan. Bake for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, in same bowl combine all topping ingredients except preserves. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Set aside.

Spread preserves over hot crust to within 1/8 inch of edge. Sprinkle topping over preserves. Continue baking 20 to 25 minutes or until edges are lightly browned. Cool completely.

Meanwhile, in small bowl stir together powdered sugar, almond extract and enough milk for desired glazing consistency. Drizzle cooled bars with glaze. Cut into bars.

Buttery Lemon Pound Cake (from Land O' Lakes)

Prep time: 15 minutes
Baking time: 55 minutes
Cooling time: 1 hour 30 minutes

Serves: 16

Cake:

2 cups sugar
1 cup butter, softened
4 eggs
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk *
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Glaze:

1 1/4 cups powdered sugar
2 teaspoons lemon juice
1 to 2 tablespoons milk

*Substitute 2 teaspoons vinegar plus enough milk to equal 3/4 cup

Heat oven to 325 degrees. In large mixer bowl beat sugar and butter at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time until well mixed (1 to 2 minutes).

Reduce speed to low. Beat, gradually adding flour, baking powder, baking soda and salt alternately with buttermilk and scraping bowl often, until well mixed (2 to 3 minutes). Add lemon peel and 1 tablespoon lemon juice. Continue beating until well mixed (1 minute).

Spread into greased and floured 12 cup Bundt pan or 10 inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely.

In small bowl, stir together powdered sugar, 2 teaspoons lemon juice and enough milk for desired glazing consistency. Drizzle over cooled cake.

Chicken Mushroom Pinwheels (from Perdue)

Serves: 4-6

1 package chicken breasts
3 tablespoons margarine (stick form), divided
16 ounces mushrooms, cleaned and finely chopped
3 medium shallots, minced
2 tablespoons minced fresh tarragon, or 1 1/2 teaspoons dried
1/2 teaspoon ground black pepper
1/4 cup white vermouth or white wine
1 (14 ounce) can reduced sodium chicken broth, divided

Place chicken breast halves between slightly moistened sheets of plastic wrap and pound each with a meat pounder or heavy saucepan until about 4 inches wide and 6 inches long. In a large skillet over medium high heat, melt 1 tablespoon margarine. Add mushrooms and shallots and saute until softened, 3 to 4 minutes. Add vermouth and 1/2 cup chicken broth. Cook, stirring until most of liquid has evaporated, 4 to 5 minutes. Remove mushrooms to a bowl to cool. Spread 1/4 of mushroom mixture onto each pounded breast half and roll up. Secure each roll with a toothpick, if necessary. In a large non-stick skillet over medium high heat, melt remaining margarine. Add chicken rolls and brown on top and bottom, about 2 minutes per side. Be careful not to let chicken unroll. Reduce heat to medium low and add remaining chicken broth. Continue to cook, partially covered with lid, for 15 to 20 minutes until chicken is cooked through. Slice each roll into "pinwheel" slices about 1/2 inch thick.

Basil Grilled Chicken (from Southern Living)

Serves: 4

3/4 teaspoon coarsely ground black pepper
4 chicken breast halves, skinned
1/3 cup butter or margarine, melted
1/4 cup chopped fresh basil
1/2 cup butter or margarine, softened
2 tablespoons minced fresh basil
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil sprigs (optional)

Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil. Stir well. Brush chicken lightly with melted butter mixture. Combined 1/2 cup softened butter, 2 tablespoons basil, Parmesan cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Transfer to a small serving bowl, set aside. Grill chicken over medium coals 8 to 10 minutes on each side, basting frequently with remaining melted butter mixture. Serve grilled chicken with basil-butter mixture. Garnish with fresh basil sprigs, if desired.

Campfire Potatoes

Recipe by: JoAnn Dettborn - Brainerd, Minnesota

Serves: 4-6

5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter or margarine
1/3 cup shredded cheddar cheese
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1/3 cup chicken broth
Salt and pepper to taste

Place the potatoes and onion on a large piece of heavy duty foil (about 20 x 20 in.), dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender.

Best Ever Cake

Recipe by: Boots Hood

Serves: 12

1 1/3 cups black walnuts, chopped (1/3 is for topping)
2 cups sugar
2 cups all purpose flour
2 teaspoons soda
2 eggs
1 teaspoon vanilla
Pinch of salt
1 (20 ounce) can crushed pineapple, undrained, less 3 tablespoons

Preheat oven to 300 degrees. Combine all ingredients in large bowl in order as listed. Stir well. Pour into greased and floured 9 x 13 inch pan. Bake 40 to 50 minutes.

Icing:

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla

Beat well and pour over warm cake. Sprinkle with 1/3 cup chopped black walnuts. Cover with foil when cool enough to refrigerate. Freezes well.

Note: Make and refrigerate 2 days before serving.

Banana Split Cake

Recipe by: Eileen Jenkins Lilly

Serves: 12

2 cups graham cracker crumbs
5 tablespoons margarine
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
2 eggs
1/2 cup margarine, room temperature
2 bananas, split lengthwise
1 (2 pounds) can crushed pineapple
1 (12 ounce) container whipped topping
1 (10 ounce) jar maraschino cherries
1/2 cup nuts, chopped

Mix crumbs and 5 tablespoons of margarine together, press in a 9 x 13 inch pan. Combine cream cheese, sugar, vanilla, eggs and margarine. Mix well. Spread over crumbs. Place bananas on cheese mixture. Spread pineapple on bananas, then cover with whipped topping. Cut cherries in half and place on whipped topping. Sprinkle with nuts and chill for several hours before serving.

Mocha Pecan Scones (from Southern Living)

Serves: 16

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 teaspoon instant espresso powder
1/2 cup chopped pecans
1/2 cup semisweet chocolate mini-morsels (optional)
1 tablespoon milk
1 tablespoon sugar
1/2 cup semisweet chocolate mini-morsels

Combine first 5 ingredients. Cut in butter with pastry blender until crumbly. Combine buttermilk, egg and espresso powder. Stir until powder dissolves. Add buttermilk mixture, pecans and, if desired, 1/2 cup mini-morsels to dry ingredients, stirring until just moistened. Turn dough out onto a lightly floured surface, knead 5 or 6 times. Divide dough in half. Roll or pat each portion into a 6 inch circle. Cut each circle into 8 wedges, and place wedges 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned. Place 1/2 cup mini-morsels in a small heavy-duty zip-top plastic bag and seal. Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner of bag, and drizzle over warm scones.

Scottish Scones (from Southern Living)

Serves: 16

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 tablespoon milk
1 tablespoon sugar

Combine first 5 ingredients. Cut in butter with a pastry blender until crumbly. Add buttermilk and egg, stirring just until moistened. Turn dough out onto a lightly floured surface, and knead 5 or 6 times. Divide dough in half, and roll or pat each portion into a 6-inch circle. Cut each circle into 8 wedges, and place 1 inch apart on lightly greased baking sheets. Brush with milk, and sprinkle evenly with 1 tablespoon sugar. Bake at 425 degrees for 12 to 15 minutes or until scones are golden brown.

Cranberry-Orange Scones (from Southern Living)

Serves: 8

Recipe by Renee Rochfort - Brentwood, TN

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 tablespoon milk
1 tablespoon sugar

Combine first 6 ingredients. Cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dried cranberries, stirring until just moistened. Turn dough out onto a lightly floured surface, knead 5 or 6 times. Pat into an 8 inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly greased baking sheet. Brush with milk, and sprinkle with 1 tablespoon sugar. Bake at 425 degrees for 15 minutes or until scones are golden brown.

Cherries In The Snow

Recipe by: Page Harding

1 (8 ounce) container cream cheese, softened
1 cup confectioners sugar
4 cups whipped topping
1/2 teaspoon vanilla
1 (9 ounce) angel food cake
1 can cherry pie filling

Mix cream cheese and confectioners sugar with mixer. Mix in the whipped topping. Add vanilla, mix well. Start with cake and layer cake, pie filling, then whipped topping mixture. Refrigerate.

Chocolate Pie Filling

Recipe by: Kathryn D. Sydnor

Makes: 2 pies

1 cup milk
1 stick butter
2 1/2 cups sugar
1/2 cup cocoa
2 tablespoons flour
2 teaspoons vanilla
4 eggs
Pinch of salt

Melt butter in milk. Add sugar, cocoa, flour, salt and vanilla. Add 4 eggs LAST. Pour in two pie shells and bad in 325 degree oven until set.

Pecan Pie

Recipe by: Dorothy S. Womack

1/2 cup sugar
2 tablespoons all-purpose flour
1 cup dark corn syrup
2 eggs
2 tablespoons margarine, softened
1 1/2 cups chopped pecans
1 (9 inch) unbaked pastry shell

Combine sugar and flour. Add corn syrup, eggs and margarine. Beat well. Stir in vanilla and pecans. Pour into pastry shell. Set for 1 hour or until firm.

Pumpkin Bread

Recipe by: Candy Davis

Makes: 1 loaf

1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 2/3 cups flour
1/2 cup vegetable oil
1/2 cup water
1 cup canned pumpkin
2 eggs
1/2 cup raisins
1/2 cup chopped nuts

Sift dry ingredients together. Place in bowl and add remaining ingredients in order, mixing well. Grease loaf pan and spoon batter in the pan. Bake 75-90 minutes at 325 degrees until toothpick inserted in center of loaf comes out clean.

Fresh Apple Cake

Recipe by: Jane Davis

1 cup vegetable oil
2 eggs
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups apples, peeled and chopped
1 cup chopped pecans
1 cup butterscotch morsels

Beat together oil, eggs and sugar. Sift together next five ingredients alternately with apples to egg mixture. Mix well. Stir in pecans and half of morsels. Spread batter in a greased 9 x 13 inch baking pan. Sprinkle with remaining morsels. Bake at 350 degrees for 1 hour. Serve in small portions as this is a very rich cake.

Veggie "Chop" Salad (from The Clubhouse - Oak Brook, Illinois)

Serves: 6-8

1 pound Ditalini pasta, cooked
1/4 cup olive oil

Grilled vegetables:

2 medium red bell peppers, grilled then cut into 1-1 1/2 inch strips
2 small eggplants, quartered and grilled
2 small yellow squash, bias cut 1 inch and grilled
2 small zucchini, bias cut 1 inch and grilled
16 ounces red wine vinaigrette
4 tablespoons basil chiffonnade*
3 vine ripe tomatoes, cut into wedges
Salt
Pepper

Mixed salad greens:

1 bag (6 ounces) baby mixed greens
1 small head of Bibb lettuce, washed and dried and cut into 1 inch strips
1/4 small red cabbage, cut into thin shreds

To prepare grilled vegetables, toss vegetables with olive oil, season with salt and pepper. Place vegetables on a hot grill or grill pan and cook until marked, turn to cook on the other side until marked. Vegetables should be cooked but still a bit firm. Set aside, cut eggplant into 1 inch slices. Mix the cooked pasta with the grilled vegetables and 1 cup red wine vinaigrette. Season with salt and pepper. Toss gently, add more vinaigrette as needed and correct the seasoning. Place salad greens in pasta bowl and top with pasta salad. Sprinkle basil chiffonnade on top and place tomato wedges around salad.

*To make basil chiffonnade, wash and dry fresh basil leaves. Stack one on top of another. Hold with one hand and slice with a knife to make thin threads.

Spinach and Artichoke Dip (from The Clubhouse - Oak Brook, Illinois)

Serves: 6-8

1 (9 ounce) package frozen creamed spinach, thawed
3/4 cup freshly grated Parmesan cheese (reserve 1/4 cup for topping)
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 teaspoon white pepper
1 teaspoon fresh lemon juice
1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees. Combine all ingredients and blend thoroughly. Place in an ovenproof dish. Top with remaining parmesan cheese. Cover and refrigerate. Bake dip until hot and bubbly. Serve with your favorite chips.

Mocha Buttercream Frosting (from Baker's Chocolate)

Makes: 2 1/2 cups

1/4 General Foods International Coffee, any flavor
3 tablespoons hot milk
1 stick butter or margarine, softened
1 package (16 ounce) powdered sugar

Dissolve coffee and milk in small bowl. Beat coffee mixture, butter and powdered sugar in large bowl with electric mixer on low speed until smooth. If necessary, let stand until frosting is of spreading consistency.

One Bowl Cream Cheese Brownies (from Baker's Chocolate)

Makes: 24 brownies

4 squares unsweetened baking chocolate
3/4 cup (1 1/2 sticks) butter or margarine
2 1/2 cups sugar, divided
5 eggs, divided
1 1/4 cups flour, divided
1 package (8 ounces) cream cheese

Preheat oven to 350 degrees (325 degrees for glass baking dish). Grease foil lined 13 x 9 inch baking pan. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir 2 cups of sugar into chocolate until well blended. Mix in 4 eggs. Stir in 1 cup of flour until well blended. Spread batter in pan. Beat cream cheese, remaining 1/2 cup sugar, 1 egg and 1/4 cup flour in same bowl with wire whisk until well blended. Spoon over brownie batter. Swirl batters with teaspoon to marbleize. Bake 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Cut into 24 fudgy brownies.

One Bowl Mocha Brownies (from Baker's Chocolate)

Makes: 24 brownies

4 squares unsweetened baking chocolate
3/4 cup (1 1/2 cups) butter or margarine
2 cups sugar
4 eggs
1 teaspoon vanilla
1 cup flour
1/2 cup General Foods International Coffees, any flavor
1 cup coarsely chopped nuts, optional

Preheat oven to 350 degrees (325 degrees for glass baking dish). Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar into mixture until well blended. Mix in eggs and vanilla. Stir in flour, flavored instant coffee and nuts until well blended. Spread in greased 13 x 9 inch pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan. Frost with Mocha Buttercream Frosting, if desired. Cut into squares.

Mom's Best Brownies (from Healthy Meals in Minutes)

Makes: 12 squares

1/2 cup cake flour, sifted
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
2 egg whites
1 large egg
3/4 cup granulated sugar
6 tablespoons unsweetened applesauce
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 tablespoon chopped walnuts (optional)

Preheat oven to 350 degrees. Spray an 8 inch square baking pan with vegetable cooking spray and set aside. In a medium bowl, combine flour, cocoa and salt. Mix well. In a large bowl, whisk together egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended, do not overmix. Pour batter into prepared pan, sprinkle with walnuts. Bake until just set and a toothpick inserted in center comes out clean, about 25 minutes. Place pan on a wire rack and cool for at least 15 minutes. Cut brownies into squares and place on a serving plate.

Variation:

For slightly chewier brownies, replace the 1/2 cup of cake flour with 7 tablespoons of all purpose flour. Sifting is not necessary. Proceed with the recipe as directed. Also, instead of walnuts, try sprinkling brownie batter with chopped pecans or almonds.

Lemon Mousse Pie (from Pillsbury)

Serves: 8

1 (15 ounce) package pie crusts

Filling:

1 envelope unflavored gelatin
1/2 cup lemon juice
1/4 cup water
1 teaspoon grated lemon peel
6 to 8 drops yellow food color
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
2 cups whipping cream, whipped

Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled one crust pie using 9 inch pie pan. (Refrigerate remaining crust for later use.) Bake at 450 degrees for 9 to 11 minutes or until lightly browned. Cool. In small saucepan, combine gelatin, lemon juice and water. Let stand 1 minute. Stir over medium heat until dissolved. Stir in lemon peel and food color. In small bowl, combine cream cheese and powdered sugar. Beat until smooth and fluffy. Gradually add softened gelatin, blend well. Refrigerate until slightly thickened, about 15 minutes. Fold in whipping cream. Spoon into cooled baked crust. Refrigerate until firm, about 1 hour. Garnish as desired. Store in refrigerator.

Perfect Apple Pie (from Pillsbury)

Serves: 8

1 (15 ounce) package pie crusts
1 teaspoon flour

Filling:

6 cups thinly sliced, peeled apples
3/4 cup sugar
2 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice

Heat oven to 425 degrees. Prepare pie crust according to package directions for two-crust pie using 9 inch pan. In large bowl, combine all filling ingredients. Toss lightly. Spoon apple mixture into pie crust lined pan. Top with second crust and flute, cut slits in several places. Bake at 425 degrees for 40 to 45 minutes or until apples are tender and crust is golden brown.

Tips:

• Two (20 ounce) cans apple fruit pie filling can be substituted for apple filling above. Bake as directed.
• Cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning

Chicken Creole

Serves: 4

Note: 2 grams of fat per serving

1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
2 whole chicken breasts, halved and skinned
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 (12 ounce) can low sodium stewed tomatoes
1 teaspoon dried rosemary
1/2 teaspoon dried marjoram
1 bay leaf
1 tablespoon flour
1/4 cup defatted chicken broth or water

Saute the onion, pepper, celery and garlic in 1/4 cup water in a medium size skillet. (If using frozen onions and peppers you don't need to use any water. Enough will cook out of them to do the job.) Saute the onion is just tender, about 3 minutes. Transfer to a small dish. Sprinkle the chicken with paprika and cayenne pepper. Put the chicken in a skillet and cook about 5 minutes, turning occasionally. Add half the cooked the vegetables to the skillet along with tomatoes, rosemary, marjoram and bay leaf. Reduce the heat. Cover and simmer for 20 to 25 minutes or until fork tender. Dissolve the flour in the chicken broth. Stir into the pan juices and cook, stirring constantly until thickened. Add the reserved cooked vegetables and heat for 3 to 4 minutes. Discard bay leaf. Served with rice and steamed okra.

Cheesy Oat-Baked Chicken

Serves: 6

Note: 2 grams of fat per serving

2 cups quick cooking oats
1/4 cup fat-free Parmesan cheese
1 teaspoon paprika
1/2 teaspoon pepper
6 boneless, skinless chicken breast halves
2 egg whites or egg substitute

Preheat the oven to 350 degrees. Spray an 18 x 9 x 2 inch baking pan with cooking spray. Combine the oats, parmesan, paprika and pepper. Dip the chicken in the egg whites, then coat with the oat mixture. Arrange the chicken pieces in the prepared pan, spray lightly with cooking spray. Bake uncovered until tender, approximately 30 to 45 minutes.

Miniature Pecan Tarts

Recipe by: Nancy Redman

Makes: 24 tarts

Crust:

3 ounce package cream cheese
1 cup flour
1/2 cup butter
Dash of salt

Filling:

1 egg
1 cup brown sugar
1 tablespoon butter
2 tablespoons milk
1 teaspoon vanilla
1 cup pecans, chopped

Allow cream cheese and butter to come to room temperature. Make pastry of crust ingredients and roll into 24 balls and press into small muffin tins. For filling - beat eggs and add sugar, milk and vanilla. Then add pecans and pour into pie shell. Bake at 350 degrees for about 30 minutes or until filling is set.

Layered Chocolate Pie

Recipe by: Kitty Brinkley

1 1/2 cups sugar
3 tablespoons cocoa
1 teaspoon vinegar
1 tablespoon vanilla
3 eggs, beaten
3/4 stick melted butter
5 tablespoons milk
1 (9 inch) unbaked pie shell

Mix all ingredients and pour into unbaked pie shell. Bake at 350 degrees for about 40 minutes.

Tangy Orange Salad

Recipe by: Frances Burrell

2 (3 ounce) packages orange jello
1 (20 ounce) can crushed pineapple
2 cups buttermilk
1 (8 ounce) container whipped topping

Put jello and pineapple in a saucepan and bring to boil. Put buttermilk and whipped topping in a bowl and mix. Pour jello mixture in bowl with buttermilk and whipped topping. Mix well. Pour into 13 x 9 inch dish. Chill until set.

Broccoli and Sour Cream Dressing

Recipe by: Ethel Taylor

2 (10 ounce) package frozen broccoli
1/2 cup mayonnaise
1 teaspoon dry mustard
2 tablespoons grated onion
1 cup sour cream
1 teaspoon salt
1/2 teaspoon lemon juice

Prepare broccoli according to package directions. Mix together all other ingredients and pour over cooked broccoli.

Toffee Topped Bars

Makes: 24 bars

2 cups packed brown sugar
1/2 cup margarine, softened
1/2 teaspoon salt
1 cup milk
1 cup chocolate chips
1/4 cup flaked coconut (optional)
2 cups flour
1 teaspoon baking powder
1 teaspoon vanilla
1 egg
1/2 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan, set aside. In large mixing bowl, mix together brown sugar and flour. Using pastry center or two knives, cut in butter until mixture resembles coarse crumbs. Remove 1 cup of mixture and set aside. To mixture in large bowl, add baking powder and salt. Using a fork, lightly beat in vanilla, milk and egg. Continue beating until a smooth batter forms. Pour batter into prepared baking pan. In small bowl, combine the chocolate chips and walnuts. Fold in the coconut. Sprinkle reserved crumb mixture over top of batter in pan. Bake bars for 35 minutes, or until skewer inserted in center comes out clean. Transfer pan to a wire rack. Cool bars in pan completely before slicing. Using a serrated knife, cut into 24 bars. Store in airtight container for up to 5 days.

Strawberry Shortcake (from Healthy Meals in Minutes)

Serves: 8

Prep time: 20 minutes
Baking time: 12-15 minutes

1 3/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon grated orange peel
3 tablespoons unsalted butter or margarine, cut into pieces
3/4 cup skim milk

Filling:
2 pints fresh strawberries, sliced
1 tablespoon orange juice
1 tablespoon granulated sugar

Garnish:
Vanilla nonfat yogurt and mint leaves

Preheat oven to 450 degrees. Spray a baking sheet with vegetable cooking spray. Set aside. In a large bowl, sift together the flour, sugar and baking powder. Stir in the orange peel. Using a pastry blender or 2 knives, cut the butter into the flour mixture until coarse crumbs form. Quickly stir in the milk until a soft dough forms. On a light floured surface, roll out dough to a 1/2 inch thickness. Using a 2 1/2 inch biscuit cutter, cut out biscuit. Gather trimmings, re-roll and cut out more biscuits. Place on prepared baking sheet. Bake until golden, about 12-15 minutes. Place biscuits on a wire rack and cool slightly. To prepare filling, in a large bowl, combine strawberries, orange juice and sugar. Mix well. Split warm biscuits in half horizontally. Place bottom halves on serving plates. Top each with some filling. Cover with biscuit tops. Serve with remaining filling. Garnish with yogurt and mint.

Blue Cheese Dipping Sauce (from Emeril)

Makes: about 1 cup

1/2 cup sour cream
1/4 cup heavy cream
4 ounces blue cheese, crumbled
1 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt

Put all ingredients in a food processor or a blender, and process until well blended. Pour into a bowl. Cover and refrigerate until ready to use. This keeps for 3 days.

Kicked Up Chicken Drummettes with Blue Cheese Dipping Sauce (from Emeril)

Serves: 4

2 1/2 pounds chicken drummettes (about 20 pieces), rinsed and patted dry
1/2 cup hot red pepper sauce
1 teaspoon cracked black pepper
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon Original Essence
1 1/2 cups bleached all-purpose flour

Combine the chicken, pepper sauce, pepper, salt and 1/2 teaspoon Essence in a large, shallow, non-reactive container. Toss to coat the chicken evenly. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 3 hours. Pour enough of the oil to come halfway up the sides of a large, deep heavy pot or electric deep fryer and heat over high heat to 360 degrees. Combine the flour and 2 tablespoons of the Essence in a large mixing bowl and stir to blend. Add the chicken pieces, toss to coat. Carefully add to the hot oil and deep fry, turning occasionally until golden brown or about 10 minutes. Using a slotted spoon, transfer to drain on paper towels. Sprinkle with the remaining 1/2 teaspoon Essence and serve immediately with the Blue Cheese Dipping Sauce.

Cheesy Chicken

Serves: 4

4 chicken breasts
1/3 cup parmesan cheese
1/2 cup dry bread crumbs
1 tablespoon dry parsley
Juice of 1 lemon
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter, melted
Garlic powder, to taste
1 teaspoon paprika (for dusting)

Mix dry ingredients. Dip chicken in butter and roll in bread crumbs. Place in shallow baking dish. Tuck under edges. Pour on lemon juice and rest of butter. Dust with paprika. Bake at 350 degrees for 35 minutes.

NOTE: can be fixed the night before.

Creamy Chicken Alfredo (from Easy To Bake)

Serves: 6

Prep time: 30 minutes
Bake time: 8-12 minutes

1/4 cup all-purpose flour
6 boneless, skinless chicken breast halves (about 4 ounces each)
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon olive oil, divided
3 cloves garlic, minced
1 tablespoon minced onion
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 teaspoon coarsely ground black pepper
1 tablespoon coarsely chopped fresh parsley

OPTION: If you'd prefer a butter-flavored sauce, substitute butter for the olive oil in this recipe

Preheat oven to 375 degrees. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt, coat with flour. Heat 2 tablespoons olive oil in a large skillet over medium high heat until hot. Add chicken. Cook, turning once until golden, 2-4 minutes per side. Remove chicken from skillet, place in a 13 x 9 inch baking dish. Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion. Cook until garlic is fragrant and onion is tender, 1-2 minutes. Increase heat to medium high, add whipping cream, parmesan and pepper. Cook until sauce is bubbly and slightly thickened, 2-3 minutes. Spoon sauce over chicken in dish. Bake chicken until an instant read thermometer inserted in center of chicken registers 180 degrees, 8-12 minutes. Sprinkle with parsley.

Oven-Baked Sausage Casserole

Recipe by Patricia Crawley - Sunrise, Florida

Serves: 6

1 pound bulk hot sausage
1 diced red pepper
1 diced green pepper
1 medium onion, chopped
6 eggs
1/4 cup milk
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1 1/2 cups grated sharp cheddar cheese

Crumble sausage, brown and drain. Saute the vegetables, drain. Set aside. Beat the eggs, milk, garlic salt and pepper until frothy. Layer sausage, vegetables and cheese in greased 1 1/2 quart casserole. Top with egg mixture. Bake at 350 degrees until set, about 35 minutes.

Breakfast Pizza

Recipe by Wilma Richey - Lead Hill, Arkansas

Serves: 6-8

1 pound bulk pork sausage, crumbled
1 package (8 ounces) refrigerated crescent rolls
1 cup frozen, loose pack hash brown potatoes, thawed
1 cup (4 ounces) shredded sharp cheddar cheese
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

In skillet, cook sausage until browned. Drain, set aside. Separate dough into eight triangles. Arrange on ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form crust, sealing perforations completely. Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in mixing bowl, pour over filling. Sprinkle Parmesan cheese over all. Bake at 375 degrees for 25-30 minutes.

Dutch Honey Syrup

Recipe by Mary Grob - Tucson, Arizona

Makes: 1 1/2 cups

1 cup dark corn syrup
1 cup granulated sugar
1 teaspoon salt
2 tablespoons butter
1/2 cup evaporated milk
1/2 teaspoon coconut extract

Combine syrup, sugar, salt, butter and milk. Cook over medium heat, stirring constantly until mixture begins to boil - do not allow to boil. Gently simmer 3 minutes, stirring occasionally. Remove from heat. Add coconut extract.

Hot Fruit Compote

Recipe by Jean Saveraid - Huxley, Iowa

Serves: 12

1 can (20 ounces) pineapple chunks
1 can (16 ounces) peach halves
1 can (16 ounces) pear halves
1 can (16 ounces) apricot halves
1 jar maraschino cherries

Orange Sauce:
1/3 cup sugar
2 tablespoons corn starch
1/4 teaspoon salt
1/2 cup light corn syrup
1 cup orange juice
1 tablespoons orange rind

Drain fruit. Arrange in 13 x 9 x 2 inch baking dish with cherries in hollows. Set aside. To make sauce, combine sugar, corn starch, salt, corn syrup, orange juice and rind in pan. Heat to a boil. Remove, pour sauce over fruit compote. Bake at 350 degrees for 30 minutes.

Coffee Cake Wheels

Recipe by Sue Pipkin - Baxter Springs, Kansas

Serves: 16

1 cup butter
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons grated lemon rind
2 eggs, well beaten
1 package active dry yeast
1/4 cup warm water, 110-115 degrees
1 cup dairy sour cream
4 1/2 cups sifted all-purpose flour
1/4 cup melted butter, divided
1/4 cup brown sugar
6 tablespoons sugar
1 1/2 teaspoons cinnamon
3/4 cup chopped nuts
3/4 cup raisins

Cream together butter and sugar until fluffy. Add salt, lemon rind, eggs and yeast which has been dissolved in warm water. Blend in sour cream. Add flour, mix thoroughly. Chill, covered, in refrigerator for 3 hours. Remove from refrigerator, let rise for 1 1/2 hours. Cover bottom of 13 x 9 inch baking pan with 3 tablespoons melted butter. Sprinkle on brown sugar. Roll dough on lightly floured board into 22 x 16 x 1/4 inch thick rectangle. Brush dough with remaining butter. Combine sugar and cinnamon, sprinkle evenly over dough. Sprinkle nuts and raisins evenly over dough. Roll up long edge like jelly roll, seal edges. Cut crosswise into 3/4 inch thick slices. Arrange slices on top of brown sugar/butter mixture in pan. Cover, let rise in warm place until double (can refrigerate and bake next day - allow up to 1 1/2 hours rising time before baking). Bake at 375 degrees for 35 minutes.

Oven French Toast with Nut Topping

Recipe by Donna Johnston - Sparta, Washington

Serves: 8-10

1 loaf (12 ounces) French bread, cut into 1 inch slices
8 eggs
1 cup milk
1 cup half and half
2 teaspoons vanilla
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon mace

Topping:
3/4 cup butter, softened
1 1/3 cups brown sugar
3 tablespoons dark corn syrup
1 1/3 cups coarsely chopped pecans or walnuts or hickory nuts

Heavily butter 13 x 9 x 2 inch baking pan. Fill pan with bread slices within 1/2 inch of top. Set aside. In blender, mix eggs, milk, half and half, vanilla, nutmeg, cinnamon and mace. Pour over bread slices. Refrigerate, covered, overnight. Make topping by combining all ingredients, set aside until time to bake toast. Spread topping over toast. Bake at 350 degrees for 50 minutes until puffed and golden. Shield top with foil if top browns too quickly.

Melon Salad with Orange-Lime Dressing (from Pampered Chef)

Serves: 8

2 limes
1/4 cup frozen orange juice concentrate, thawed
1/2 teaspoon vanilla
1 cantaloupe
1 honeydew melon
2 cups (32 ounces) seedless red grapes

Zest 2 teaspoons of lime, set aside. Squeeze 6 tablespoons lime juice, set aside. Combine zest, juice, orange juice concentrate and vanilla in small bowl. Set aside. Cut melon in half. Slice each half into 1 inch wedges, trim away rind. Cut melon into 3/4 inch pieces. Combine fruit on platter. Pour dressing over fruit and combine.

Sundae Brownie Pie

1 (9 inch) unbaked pie crust
2 eggs
1 cup sugar
1/2 cup butter, melted
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup chopped nuts
Chocolate sundae topping
Hershey's Kisses

Heat oven to 375 degrees. Generously prick bottom and sides of pie crust with fork. Bake crust 10 minutes, remove from oven. Meanwhile, in large bowl, beat eggs, then stir in sugar and butter. Stir together flour, cocoa and salt. Add to butter mixture. Stir in vanilla, chocolate chips, peanut butter chips and nuts. Pour into pie crust, return to oven. Bake additional 25 to 30 minutes or until almost set (pie will not test done in center). Serve warm or cool with ice cream. Drizzle with topping.

One Bowl Chocolate Chunk Pecan Pie (from Baker's Chocolate)

Makes: 8 servings
Prep: 15 minutes
Bake: 55 minutes

1 package (8 squares) semi-sweet baking chocolate, divided
2 tablespoons butter or margarine
1 (9 inch) unbaked deep-dish pastry shell
3 eggs, slightly beaten
1/4 cup firmly packed light brown sugar
1 cup light or dark corn syrup
1 teaspoon vanilla
1 1/2 cups pecan halves or walnut pieces

Preheat oven to 350 degrees. Coarsely chop 4 squares of the chocolate and set aside. Microwave remaining 4 squares of chocolate and butter in large microwaveable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir sugar, corn syrup, eggs and vanilla into chocolate mixture is well blended. Stir in pecans and chopped chocolate. Pour into pastry shell. Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.

One Bowl Mocha Truffle Pie (from Baker's Chocolate)

Serves: 12

Pie Filling:
1 package (8 squares) semi-sweet baking chocolate squares, broken in half
1 cup heavy or whipping cream
1/4 cup General Foods International Coffee, any flavor
2 tablespoons sugar
1 teaspoon vanilla
1 (6 ounce or 9 inch) prepared chocolate flavor or graham cracker crumb crust

Topping:
1 tub (8 ounces) whipped topping, thawed
2 tablespoons General Foods International Coffee, any flavor

For the pie filling: Place chocolate in medium bowl, set aside. Mix cream, instant coffee and sugar in small saucepan. Bring to gentle boil, stirring constantly. Remove from heat. Pour over chocolate. Let stand 2 minutes. Whisk chocolate until melted and smooth. Whisk in vanilla. Pour into crust, cover. Refrigerate 4 hours or overnight.

Topping: Stir whipped topping and instant coffee in tub until blended. Spread over top of pie.

Refrigerate until ready to serve. Garnish with a sprinkling of additional instant coffee just before serving, if desired.

One Bowl Mocha Melt Cookies (from Bakers Chocolate)

Makes: 3 dozen cookies

4 squares unsweetened baking chocolate
1/2 cup butter or margarine, softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1/3 cup milk
1 1/4 cup flour
1/2 cup General Foods International Coffees, any flavor
2 teaspoons baking powder

Preheat oven to 350 degrees.

Microwave chocolate in large microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is almost melted, stirring halfway through microwaving time. Beat in butter and sugar with electric mixer on medium speed until well blended. Blend in milk. On low speed blend in flour, instant coffee and baking powder. Drop dough by tablespoonsful, 2 inches apart, onto ungreased cookie sheets. Bake 9 minutes or until cookies are puffed and a slight indentation remains when touched lightly. Cool 2 minutes. Remove from cookie sheets. Cool completely on wire rack.

One Bowl Signature Cookie (from Bakers Chocolate)

Makes: 1 1/2 dozen cookies

2 (8 square) packages semi-sweet baking chocolate, divided
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
2 cups chopped nuts (optional)

Everything-but-the-kitchen-sink cookies: Prepare as directed. Substitute 2 cups total of any of the following for the nuts: raisins, dried cherries, toasted sweetened flaked coconut.

Preheat oven to 350 degrees. Coarsely chop 1 package (8 squares) of chocolate, set aside. Microwave remaining chocolate in large microwaveable bowl on HIGH 1 to 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheet.

Bake 12 to 13 minutes or until cookies are puffed and feel set to the touch. Cool on cookie sheet 1 minute. Transfer to wire rack to cool completely.

Slush Punch

3 1/2 cups sugar
6 cups water
2 (3 ounce) packages mixed fruit jello
1 (46 ounce) container pineapple juice
1 quart orange juice
2/3 cup lemon juice
2 quarts ginger ale

Combine sugar and water. Bring to boil, cut down and simmer for 3 minutes. Remove from heat and stir in jello, pineapple juice, orange juice and lemon juice. Stir well. Freeze in tupperware container. Remove from freezer about 3 hours before serving. Add ginger ale and serve.

Caramel and Chocolate Pecan Bars (from Land O' Lakes)

Prep time: 15 minutes
Baking times: 18 minutes

Makes: 3 dozen bars

Crust:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened

Caramel layer:
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips

Heat oven to 350 degrees. In large mixer bowl, combine all crust ingredients except pecans. Beat at medium speed, scraping bowl often until well mixed and particles are fine (2 to 3 minutes). Press on bottom of 13 x 9 inch baking pan. Place pecans evenly over unbaked crust.

In 1 quart saucepan, combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat, stirring constantly, until entire surface of mixture begins to boil. Boil 1 minute, stirring constantly. Pour evenly over pecans and crust.

Bake for 18 to 22 minutes or until entire caramel layer is bubbly. Remove from oven. Immediately sprinkle with chips, allow to melt slightly (2 to 3 minutes). Swirl chips, leaving some whole for a marbled effect. Cool completely, cut into bars.

Baked Beans

1 can pork and beans
3 strips bacon, fried
3 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup ketchup
1 small onion, chopped

When bacon is half done, add one small onion. When onion is lightly browned, pour off grease. Add one can pork and beans and other ingredients. Stir well. Cover and back in oven for 2 hours at very low temperature.

Broccoli Casserole

2 packages frozen whole broccoli - cooked, drained and cut
1/2 cup mayonnaise
2 eggs, beaten
1 can cream of mushroom soup
1 onion, chopped
1 stick margarine or butter
Cheddar cheese, to taste
Stuffing mix

Mix mayonnaise, onion, eggs and soup. Put layer of broccoli in casserole, then cheese. Pour soup mixture over broccoli. Top with stuffing and pour melted margarine over it Bake at 325 degrees for 25-30 minutes.

Sweet and Sour Dressing

Makes: around 1/2 gallon

1 1/2 cups vinegar
1 large onion, chopped
2 teaspoons salt
4 teaspoons prepared mustard
2 1/2 cups sugar
2 cups vegetable oil
1 tablespoon celery seed

Put onion in blender, pulse until almost smooth. Add all other ingredients, blend until smooth.

Turtle Trifle (from Southern Living)

Serves: 24

1 (22.5 ounce) package supreme brownie mix with hot fudge pouch
1 1/2 cups coarsely chopped pecans, toasted and divided
3 (3.4 ounce) packages butterscotch instant pudding mix
6 cups milk
1 1/2 cups caramel topping
4 1/2 quart portable baking dish
1 (16 ounce) container frozen whipped topping, thawed
2 (1.55 ounce) milk chocolate candy bars, chopped

Bake brownies according to package directions, stirring in 1 cup pecans. Cool and crumble. Whisk pudding mix and milk together until smooth and thickened. Microwave caramel topping at HIGH until pouring consistency. Sprinkle one third of crumbled brownies into baking dish, top with 1/3 of pudding mixture. Drizzle with 1/2 cup caramel topping and spread with 1/3 of whipped topping. Repeat layers twice. Sprinkle with chopped chocolate and remaining 1/2 cup pecans. Cover and chill 6 hours.

Sunshine Cheesecake (from Southern Living)

Serves: 16 to 18

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 large eggs
1/3 cup frozen orange juice concentrate
1 (20 ounce) can crushed pineapple in juice, undrained
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
1 tablespoon sugar
2 tablespoons cornstarch
1 (15 1/4 ounce) can tropical fruit salad, drained
1 (11 ounce) can mandarin orange sections, drained
2 tablespoons crystallized ginger, minced

Combine first 3 ingredients in a small bowl, stirring well. Press into bottom and 1 inch up sides of a 9 inch springform pan. Bake at 350 degrees for 8 minutes, cool. Beat cream cheese at medium speed with an electric mixer until fluffy. Gradually add condensed milk, beating until smooth. Add eggs and juice concentrate, beating well. Drain pineapple, reserving 3/4 cup juice. Stir 3/4 cup pineapple into cream cheese mixture, and pour into prepared crust. Bake at 300 degrees for 1 hour and 5 minutes, or until center is set. Combine sour cream, vanilla and 1 tablespoon sugar, spread evenly over warm cheesecake and bake 10 more minutes. Cool 30 minutes, cover and chill 8 hours. Whisk reserved 3/4 cup pineapple juice and cornstarch in a medium saucepan. Add remaining pineapple and tropical fruit salad. Cook over medium heat until mixture thickens slightly. Cool. Stir in oranges and ginger. Serve over cheesecake.

Chocolate Frosting (from Southern Living)

Makes: about 2 cups

1/4 cup butter or margarine
1 (1 ounce) square unsweetened chocolate
1/4 cup milk
1 (3 ounce) package cream cheese
3 cups 10-X confectioners sugar
1 teaspoon vanilla extract

Cook first four ingredients in a medium saucepan over low heat, stirring until smooth. Remove from heat. Gradually add sugar and vanilla, beating at medium speed with a handheld mixer until smooth.

Quick Chocolate Drizzle (from Easy To Bake)

1/2 cup semi sweet chocolate chips
2 teaspoons shortening

Place chips and shortening in small microwave safe bowl. Microwave at HIGH (100%) 30 seconds. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted.

Quick Chocolate Crumb Crust (from Easy To Bake)

Makes: 1 crust

1 cup chocolate wafer crumbs
1/4 cup (1/2 stick) butter

Combine all ingredients, press onto bottom of 9-inch springform pan.

Hershey's Best Loved Cheesecake (from Easy To Bake)

Serves: 12

Quick Chocolate Crumb Crust (see recipe)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container (8 ounces) dairy sour cream
2 teaspoons vanilla extract
1/2 cup cocoa
2 tablespoons all-purpose flour
3 eggs
Quick Chocolate Drizzle (see recipe)

Prepare Quick Chocolate Crust. Heat oven to 450 degrees.

Beat cream cheese and sugar until blended. Add sour cream and vanilla, beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust.

Bake 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from sides of pan. Cool completely, remove side of pan. Prepare Quick Chocolate Drizzle, drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator.

Easy As Apple Pie (from Easy To Bake)

Serves: 6

1 package (16 ounces) refrigerated pie crust (2 crusts)
6 cups peeled, cored and sliced apples
3/4 cup plus 1 tablespoon sugar, divided
2 tablespoons all-purpose flour
1 1/2 teaspoons apple pie spice
1/4 teaspoon salt
2 tablespoons butter, chilled, cut into small pieces
1 1/2 tablespoons milk or cream

Preheat oven to 425 degrees. Fit 1 pie crust into a 9 inch pie dish. Mix apples, 3/4 cup sugar, flour, apple pie spice and salt in large mixing bowl until apples are coated. Turn apple mixture into pastry-lined pie dish, spread evenly. Scatter butter pieces over top of mixture. Fit top crust over apple mixture. Wrap excess top crust under bottom crust around edges. Press edges together to seal, flute. Brush top crust with milk. Make slits in top crust with knife to create steam vents. Sprinkle with remaining sugar. Bake pie until golden, 40-45 minutes.

Secret Recipe Chocolate Chip Cookies (from Easy to Bake)

Makes: 2 dozen cookies

1/2 cup rolled oats, regular or quick
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lemon juice
2 eggs
3 cups semisweet chocolate chips
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper. Place rolled oats in blender or food processor and process until finely ground. Combine ground oats, flour, baking soda, salt and cinnamon in a mixing bowl.

In another bowl, cream butter, sugars, vanilla and lemon juice together using an electric mixer. Add eggs and beat until fluffy.

Stir the flour mixture into egg mixture, blending well. Add the chocolate chips and nuts to the dough and mix well. Using 1/4 cup cough for each cookie, scoop round balls with an ice cream scoop and place 2 1/2 inches apart on prepared baking sheets.

Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack to cool completely. Store in a sealed container to keep them soft and chewy.

Cheddar Biscuits (from Williams-Sonoma)

Makes: 6 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups grated sharp cheddar cheese
8 tablespoons unsalted butter, cold and cut into 1/4" dice
3/4 cup cold buttermilk

Preheat oven to 400 degrees. In a large bowl, sift together the flour, baking powder, baking soda and salt. Whisk in 1 cup of the cheese. Rub in the butter until the mixture resembles coarse meal, handling it as little as possible. Add the buttermilk and stir just until the liquid has been absorbed. Work the dough briefly until it barely holds together in a flaky ball. On a lightly floured surface, roll out the dough about 1/2" thick. Using a 3" biscuit cutter, cut out 6 rounds. Reroll scraps only once. Biscuits can be covered and refrigerated for up to 8 hours. Placed on greased baking sheet, bake for 20 to 22 minutes or until golden brown.

Crabmeat Dip

1 pound fresh crabmeat (picked over beforehand)
1/2 pound imported Swiss cheese
1 pint half and half
1 1/2 bunches spring onions, tops and bottoms
Cooking sherry (optional)
Red cayenne pepper (optional)
Salt, to taste
1 stick butter
2 tablespoons gravy flour
1/2 cup chopped fresh parsley

Chop onions and parsley, saute in butter. Add flour, then add grated cheese and half and half. Put in double boiler. Stir until cream consistency. Add crabmeat.

Creamy White Frosting (from Crisco)

3 cups confectioners sugar, sifted
2/3 cup shortening
2 tablespoons milk
1 teaspoon vanilla

Combine all ingredients, beat on low speed until smooth.

Lemon Daffodil Torte (from Crisco)

1 (14 ounce) can condensed milk
1/2 cup lemon juice
1/2 tsp grated lemon rind (optional)
Yellow food coloring (optional)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
2 teaspoons vanilla
1 cup milk
4 egg whites
Creamy White Frosting (see recipe)
3/4 cup flaked coconut

Preheat oven to 350 degrees. In medium bowl, combined sweetened condensed milk, lemon juice, rind and food coloring. Chill. Meanwhile, combine flour, baking powder and salt. In large bowl, beat sugar, shortening and vanilla until fluffy. Add flour mixture alternately with milk, beating well. In small bowl, beat egg whites until stiff but not dry. Fold into batter. Spread into 2 8" or 9" round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes. Remove from pans, cool completely. Split each layer horizontally into 2 layers**. Spread about 1/2 cup lemon mixture between each layer and on top to within 1" of edge. Frost side and 1" rim. Coat side of cake with coconut. Store covered in refrigerator.

**Tip: To split cake layer, measure halfway up side, mark with toothpicks. Using long piece of thread, rest on picks. Cross thread and pull through.

Caramel Lover's Fudge Cake (from Crisco)

1 (14 ounce) package caramels
1 (14 ounce) can sweetened condensed milk
1 1/4 cups shortening, divided
2 cups all purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 eggs
1 cup water
1/2 cup buttermilk or sour milk
1 1/2 teaspoons vanilla
1 1/2 cups coarsely chopped pecans

Preheat oven to 350 degrees. In heavy saucepan, combine caramels, sweetened condensed milk and 1/2 cup shortening. Over medium heat, cook and stir until melted and smooth. In medium bowl, combined flour, cocoa, baking soda and salt. In large bowl, beat sugar and remaining 3/4 cup shortening until fluffy. Beat in eggs. In small bowl, combine water, buttermilk and vanilla. Add alternately in with flour mixture, beating well. Spread half the batter into greased 13"x9" baking pan. Bake 15 minutes or until center is set. Spoon caramel mixture evenly over cake. Spread remaining batter evenly over caramel. Sprinkle evenly with nuts. Bake 40 minutes or until cake springs back when lightly touched. Loosen from sides of pan while warm. Cool completely.

Simply Sensational Cheesecake (from Crisco)

1 1/4 graham cracker crumbs
1/4 cup sugar
1/3 cup shortening, melted
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3 eggs
3 tablespoons lemon juice
1 (8 ounce) container sour cream, at room temperature
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees. Combine crumbs, sugar and shortening. Press firmly on bottom of 9" springform pan. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and lemon juice. Pour into prepared pan. Bake 45 minutes or until center is set. Top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers.

Chocolate Mousse Celebration Cake (from Crisco)

1 (14 ounce) can sweetened condensed milk
1 (4 serving size) chocolate flavor pudding mix (not instant)
1 cup water
3 eggs, plus 1 egg yolk
1 (1 ounce) square unsweetened chocolate
2 2/3 cups all-purpose flour
1 tablespoon baking powder
1 1/3 cups sugar
1/2 cup shortening
2 teaspoons vanilla
1 cup milk
1 cup (1/2 pint) whipping cream, stiffly whipped

Preheat oven to 350 degrees. In medium saucepan, combine sweetened condensed milk, water, pudding mix and 1 egg yolk. Mix well. Add chocolate. Over medium heat, cook and stir until mixture boils or thickens. Cool 20 minutes. Beat until smooth. Chill thoroughly, at least 1 1/2 hours. Meanwhile, combine flour and baking powder. In large bowl, beat sugar, shortening and vanilla until well blended. Add 3 eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating well. Spread into 2 well-greased and floured 9" round layer cake pans. Bake 25 minutes or until wooden pick comes out clean. Cool 10 minutes, remove from pans. Cool completely. Fold whipping cream into chocolate mixture. Place 1 cake layer on serving plate, gently top with half the chocolate mixture. Repeat. Freeze or chill at least 3 hours. Serve frozen or chilled. Store covered in freezer or refrigerator.

Good Morning Coffee Cake (from Crisco)

2 1/3 cups all-purpose flour
1 1/3 cups granulated sugar
3/4 teaspoon salt
3/4 cup shortening
2 teaspoons baking powder
3/4 cup milk
2 eggs
1 teaspoon vanilla
1 (3 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
2 teaspoons ground cinnamon, divided
1 (29 ounce) can sliced peaches, well drained and chopped OR 1 (21 ounce) can apple pie filling
1 cup chopped nuts, divided
1/3 cup firmly packed brown sugar

Preheat oven to 350 degrees. In large bowl, combine flour, granulated sugar and salt. Cut in shortening until crumbly. Reserve 1 cup crumb mixture. To remaining crumb mixture, add baking powder then milk, eggs and vanilla. Beat on medium speed 2 minutes. Spread into greased 13"x9" baking pan. Bake 25 minutes or until set. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice, then fruit, 1/2 cup nuts and 1 teaspoon cinnamon. In medium bowl, combine reserved crumb mixture, remaining 1/2 cup nuts, 1 teaspoon cinnamon and brown sugar. Spoon fruit mixture evenly on top of cake. Sprinkle with crumb mixture. Bake 35 minutes longer or until set. Cool. Serve warm.

Lemon Cream Cheese Frosting (from Crisco)

1 (14 ounce) can sweetened condensed milk
2 egg yolks
3 tablespoons lemon juice
1 teaspoon vanilla
1 (8 ounce) package cream cheese
Yellow food coloring (if desired)

in heavy saucepan, combine condensed milk, egg yolks and lemon juice. Over medium heat, cook and stir rapidly until thickened, 5 to 7 minutes. Stir in vanilla and yellow food covering (if desired). Chill at least 2 hours. In small bowl, beat cream cheese until fluffy. Gradually beat in lemon mixture until smooth.

Family Favorite Carrot Cake (from Crisco)

1 cup raisins
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
3 eggs
3/4 cup milk
2 cups lightly packed finely shredded carrots
1/2 cup chopped walnuts
Lemon Cream Cheese Frosting (see recipe)

Preheat oven to 350 degrees. Cover raisins with boiling water, let stand 5 minutes. Drain. Combine flour, baking powder, cinnamon, baking soda and salt. In large bowl, beat sugar, shortening and eggs until fluffy. Add flour mixture and milk, beat on medium speed 2 minutes. Stir in carrots, raisins and nuts. Spread into greased and floured 13"x9" baking pan. Bake 35 minutes or until wooden pick comes out clean. Cool completely. Frost with Lemon Cream Cheese Frosting. Store covered in refrigerator.

Coconut Pecan Topping (from Crisco)

1 (14 ounce) can sweetened condensed milk
3 egg yolks, beaten
1/2 cup shortening
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 tablespoon vanilla

In heavy saucepan, combined condensed milk, egg yolks and shortening over medium heat. Cook and stir until thickened, about 10 minutes. Stir in coconut, pecans and vanilla. Cool.

Classic German Chocolate Cake (from Crisco)

1 (4 ounce) package sweet cooking chocolate
1/2 cup water
2 cups sugar
1 cup shortening
4 eggs, separated
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Coconut Pecan Topping (see recipe)

Preheat oven to 350 degrees. In small saucepan, over low heat, melt chocolate in water, stir. In large bowl, beat sugar and shortening until fluffy. Beat in egg yolks and vanilla. Stir in chocolate mixture. In medium bowl, combine flour, baking soda and salt. Add to batter alternately with buttermilk until blended. In small bowl, beat egg whites until stiff but not dry, fold into batter. Spread evenly into 3 greased and floured 9" round cake pans. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes. Remove from pans, cool completely. Frost and top with Coconut Pecan Topping.

Strawberries and Cream Shortcake (from Crisco)

Serves: 12

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon orange rind
1/4 teaspoon salt
2/3 cup shortening
2/3 cup milk
1 egg, beaten
1 teaspoon vanilla
1 (14 ounce) can sweetened condensed milk
1 (4 serving size) instant vanilla flavor pudding mix
1/2 cup cold water
1 (4 ounces) container frozen non-dairy whipped topping, thawed
1 quart fresh strawberries, hulled and sliced

Preheat oven to 450 degrees. In medium bowl, combine flour, sugar, baking powder, rind (if desired) and salt. Cut in shortening until crumbly. In medium bowl, combine milk, egg and vanilla. Add to dry ingredients, stirring until just moistened. Spread into 2 greased 8" or 9" round layer cake pans. Bake 10 minutes or until golden. Remove from pans, cool completely. Meanwhile, in large bowl, combined sweetened condensed milk and water, beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Chill 30 minutes. Place 1 shortcake layer on serving plate. Top with half each of pudding mixture and strawberries. Repeat. Store covered in refrigerator.

London Broil Sauce

1/2 cup soy sauce
1/4 cup pikapeppa sauce
1/4 cup worcestershire sauce
3 tablespoons vegetable oil
3 tablespoons red cooking wine
3 tablespoons wine vinegar
2 1/2 tablespoons brown sugar
2 cloves minced garlic
1 tablespoon garlic powder

Mix together all ingredients until well blended.

(2 1/2 to 3 pound London Broil steak)

(Stick London Broil with ice pick and sprinkle with meat tenderizer, pour sauce over meat. Refrigerate over night, turn over meat the next morning)

Holiday Cheesecake Presents (from Kraft)

Makes: 2 dozen bars

1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
3 tablespoons sugar
3 packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3 eggs

Mix crumbs, butter and 3 tablespoons sugar, press onto bottom of 13"x9" baking pan. Mix cream cheese, 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended. Pour over crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into bars. Decorate bars with decorator gels and sprinkles to resemble presents. Store leftover bars in refrigerator.

Gumdrop Cookies

Makes: 6 dozen

1 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup quick or old fashioned oats, uncooked
1 cup chopped assorted fruit

Beat together butter, sugars, egg and vanilla until creamy. Mix and sift flour, baking powder and salt, add to creamed mixture, blending well. Stir in oats and fruit. Drop by teaspoons onto ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Over the Rainbow Macaroni and Cheese (from Patti LaBelle)

1 tablespoon vegetable oil
1 pound elbow macaroni
1 stick plus 1 tablespoon of butter
1/2 cup muenster cheese
1/2 cup mild cheddar cheese
1/2 cup sharp cheddar cheese
1/2 monterey jack cheese
2 cups half and half
1/2 cut velveeta, cubed
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh black pepper

Preheat oven to 350 degrees. Lightly butter deep 2 1/2 quart casserole. Bring large pot salted water to boil over high heat, add oil and macaroni, cook until just tender, around 7 minutes. Do not overcook. Drain, return to pot, small saucepan, melt in stick of butter, stir in macaroni. In large bowl, mix all cheeses and macaroni, add half and half, 1 1/2 cups cheese, velveeta and eggs. Mix well. Season with salt and pepper, put in casserole, sprinkle with remaining cheese and dot with butter. Bake until bubbling, around 35 minutes.

Spring Lamb Stew with Mashed Potatoes (from Williams-Sonoma)

3 1/2 pound leg of lamb, cut into 2 inch cubes
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons olive oil
1/3 cup all-purpose flour
1 1/2 cups all-purpose flour
1 1/2 cups Pinot Grigio or other dry white wine
1 1/2 cups chicken stock
1 pound carrots, peeled and cut into 1" rounds
1 bunch radishes, trimmed
4 garlic cloves, peeled
1/2 pound shallots, peeled
3 fresh thyme sprigs
2 bay leaves
4 pounds russet potatoes, peeled and quartered
2 cups half and half
4 tablespoons unsalted butter
1 1/2 cups peas (fresh or frozen)
1/2 pound asparagus, end trimmed, stalks cut into 3 inch pieces and blanched for 1 minute
3/4 cup roughly chopped french chestnuts

Season the lamb with salt and pepper. In the stovetop-safe insert of a slow cooker, or in a large saute pan over medium-high heat, warm the olive oil. Working in batches, brown the lamb on all sides, 3 to 5 minutes per batch. Transfer to a plate.

Reduce the heat to medium low and stir in the flour. Cook, stirring, for about 1 minute. Add the wine and stock and stir well. If you used a slow cooker insert, return the meat to the insert and set it on the slow cooker base. If you used a saute pan, transfer the lamb and the wine mixture to a slow cooker. Add the carrots, radishes, garlic, shallots, thyme and bay leaves. Cover and cook on high according to the manufacturer's instructions until the lamb is tender, about 3 hours.

Meanwhile, put the potatoes and 1 tablespoon salt in a large saucepan, add water to cover the potatoes by 3 inches and bring to a boil over medium high heat. Reduce the heat to medium low and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

In a small saucepan over medium low heat, combine the half and half, butter, salt and pepper. Heat until the butter melts and small bubbles form around the edges of the pan, 5 to 7 minutes.

Set a food mill over a large heatproof bowl and pass the potatoes through in batches. Alternatively, mash the potatoes with a potato m asher. Add the half and half miture 1/2 cup at a time and stir until just combined. Adjust the seasonings with salt and pepper. Cover the bowl with aluminum foil and set over a saucepan of barely simmering water to keep warm.

Five minutes before serving, stir the peas and asparagus into the stew. Remove the bay leaves and discard. Divide the mashed potatoes among warmed bowls, ladle the stew on top and garnish with the chestnuts. Serve immediately.

Creamed Shrimp

Serves: 4

1 pound unpeeled medium shrimp
1/4 cup butter or margarine
1/2 cup chopped onion
1/4 cup sweet red pepper, chopped
1 can (10 3/4 ounces) cream of mushroom soup, undiluted
1/2 cup water
1/4 teaspoon ground black pepper
1/8 teaspoon red pepper

Peel shrimp and devein if desired, set aside. Melt butter in heavy skillet over medium high heat, add onion and pepper. Cook 2 minutes or until vegetables are crisp/tender. Stir in soup and next 3 ingredients. Bring mixture to a boil, stirring constantly. Add shrimp, reduce heat and simmer 10 minutes or until shrimp turn pink. Place a plain Pecan Cornmeal Round on plate, top with shrimp mixture and a pecan-topped round.

Pecan Cornmeal Rounds

Makes: 8 rounds

3/4 cup, plus 2 tablespoons butter, softened
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon salt
1 egg, lightly beaten
3/4 cup chopped pecans
4 pecan halves (optional)

Beat butter at medium speed with mixer until creamy. Add flour and next 4 ingredients, mix at low speed until blended. Stir in chopped pecans. Wrap dough in plastic wrap, chill 1 hour. Turn dough out onto a lightly floured surface. Roll to 1/2" thickness. Cut into 8 shapes with a 3" daisy or round shaped cutter. Press a pecan half in the center of half of the rounds, if desired. Bake at 350 degrees for 20 minutes or until lightly browned, remove from pan and cool on wire rack.

Black Forest Cake (from Grandma's Kitchen - Treasured Family Recipes)

2 20 ounce cans tart pitted cherries, undrained
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 teaspoons vanilla extract
2 9 inch chocolate cake layers, baked and cooled
3 cups cold whipping cream
1/3 cup confectioners sugar

Drain cherries, reserving 1/2 cup juice. Combine reserved cherry juice, cherries, granulated sugar and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir. Split each cake layer in half horizontally. Crumble one half layer, set aside. Beat cold whipping cream and the confectioners sugar in large bowl with an electric mixer set at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping. Place one cake layer on serving plate. Spread with 1 cup whipped cream, top with 3/4 cup cherry topping. Top with second cake layer, 1 cup whipped cream and 3/4 cup cherry topping, then top with third cake layer. Frost cake sides with remaining whipped cream, pat gently with reserved cake crumbs. Spoon reserved 1 1/2 cups whipped cream into pastry bag fitted with star tip, pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.

Golden Glazed Snack Crunch (from Land O'Lakes)

Serves: 18

5 cups honey graham cereal
3 cups miniature pretzel twists
1 cup raisins
1 cup salted dry roasted peanuts
1/2 cup honey
1/3 cup butter, melted

Heat oven to 300 degrees. In 15"x10"x1" jelly roll pan or roasting pan, combine cereal, pretzels, raisins and peanuts. Set aside. In small bowl, stir together honey and butter until well mixed. Pour honey mixture over cereal mixture, stir until well coated. Bake for 10 minutes, stir. Continue baking for 15 minutes or until cereal is glazed. Immediately spread snack mix on waxed paper, cool completely. Store in tightly covered container.

Sex in a Pan (from my good friend Deborah Hart)

My friend Deborah told me about this... and I had to put this on here... sounds so good!! Pistachio pudding mix is used here, but whatever flavor suits you I am sure will work too. :)

base (1) graham crust - prepare as box indicates

or (2) 1 1/2 cups flour
3/4 cups margarine
2/3 cups chopped nuts (pecans are more flavourful)

Cream together and press in bottom of 9x13" pan. Bake at 350 F for approximately 20 minutes.

Beat together and spread on cooled crust:

8 oz. (250 g) pkg. Philadelphia cream cheese
1 cup icing sugar
1/2 a large container cool whip

Mix together and spread on cheese mixture:

2 pkgs. (92g) pistachio Jello instant pudding
3 cups of milk

Let set for a few minutes. Spread the rest of the cool whip on top. Chill in the refrigerator for 24 hours before cutting.

Herbed Corn (from Kathy von Korff - Taste of Home Magazine)

Serves: 8

1/2 cup butter or margarine, softened
2 tablespoons fresh minced parsley
2 tablespoons snipped fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ears fresh corn on the cob

In a small bowl, combine first 6 ingredients. Spread 1 tablespoon over each ear of husked corn. Wrap corn individually in heavy duty foil. Grill, covered, over medium heat for 10 to 15 minutes, turning frequently, or until corn is tender.

Eggplant Parmesan

1 large eggplant, peeled
1 1/4 cups bread crumbs (mixed with Parmesan, garlic powder and pepper to taste)
2 eggs, beaten
1 large can tomato sauce
1 cup olive oil
1/2 pound mozzarella cheese, grated
2 tablespoons grated Parmesan cheese

Peel and pare eggplant, cut crosswise into 1/4" thick slices. Dip into eggs, then into bread crumbs, coating completely. Heat 1/2 cup olive oil in large skillet. Saute eggplant slices a few at a time until golden brown. Add more oil as needed. Drain well on paper towels. In a 12"x8"x2" baking dish, layer half of the eggplant slices, top with half of tomato sauce and cheese. Repeat. Bake uncovered at 350 degrees for 15 to 20 minutes or until cheese is melted and sauce is bubbly.

Old Virginia Applesauce Cake (from Catherine J. Martin)

2 cups applesauce
1/2 cup crisco oil
2 cups sugar
1 egg
2 1/2 cups flour
1/4 teaspoon salt
1/2 cup boiling water
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 cup chopped raisins
3/4 cup walnuts
2 teaspoons soda

Blend sugar and crisco oil. Add beaten egg and applesauce. Sift flour before measuring. Use a little of the flour over raisins and walnuts. Sift remaining flour with salt and spices. Dissolve soda in boiling water. Add flour mixture alternately with soda water to the applesauce mixture. Add floured raisins and walnuts. Pour in cake mold that is greased and floured. Bake for one hour at 350 degrees.

Orange Strawberry Shortcake

2 pints fresh strawberries, sliced
2 11 ounce cans mandarin oranges, drained
1/2 cup sugar
1 1/2 tablespoons Triple Sec or other orange flavored liqueur
2 cups biscuit mix
2/3 cup milk
1 tablespoon sugar
1 1/2 teaspoons cinnamon
2 cups whipping cream
1/2 cup sifted powdered sugar
1/4 cup sour cream

Combine first four ingredients, stirring until sugar dissolves. Cover and chill two hours. Combine biscuit mix and next three ingredients, stir with fork until all dry ingredients are moistened. Turn out onto lightly floured surface and knead four to five times. Place dough on a lightly greased baking sheet, press into a 7" x 3/4" round. Bake at 425 degrees for fifteen minutes or until done. Carefully removed from pan, cool on wire rack.

Beat whipping cream until foamy. Gradually beat in powdered sugar. Add sour cream and beat until stiff peaks form.

Split biscuit. Drain fruit, reserving two tablespoons liquid. Spoon 2/3 of fruit on bottom round, drizzle with reserved liquid. Spoon 1/2 of the whipping cream mixture over fruit. Add top biscuit round. Top with remaining fruit and whipped cream.

Frosted Cranberry Orange Drops (from Land O'Lakes)

Cookies:

2 1/2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
1/4 cup honey
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons grated orange peel
1 teaspoon vanilla
1 cup dried cranberries

Frosting:

1 1/2 cups powdered sugar
1 tablespoon butter, softened
1 to 3 tablespoons orange juice

Heat oven to 350 degrees. Combine all cookie ingredients EXCEPT cranberries in large mixer bowl. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in cranberries by hand. Drop dough by rounded teaspoonfuls 1 inch apart onto lightly greased shiny cookie sheets. Bake for 7 to 9 minutes or until just the edges start to lightly brown. Cool completely.

Combine powdered sugar and 1 tablespoon butter in small mixer bowl. Beat at low speed until well mixed. Beat in enough orange juice for desired spreading consistency. Frost cooled cookies.

Peanut Butter Candy

1/2 stick butter
1 box 10X confectioners sugar
1 teaspoon vanilla
Peanut butter to taste

Mix, roll out, spread with peanut butter. Roll up like a jelly roll and slice.

Artichoke and Tomato Pasta (from Weight Watchers)

Serves: 6
Points per serving: 4

6 ounces uncooked bow-tie noodles
1 can (16 ounces) artichoke hearts, drained and halved (not oil packed)
1 cup chopped ripe plum tomato
1/4 cup torn fresh basil leaves
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup crumbled feta cheese

Cook noodles according to package directions. Rinse under cold running water, drain well and set aside. In large bowl, combine remaining ingredients except cheese, add noodles and toss to coat. Refrigerate for about one hour, serve sprinkled with cheese.

Saucy Chicken (from Weight Watchers)

Serves: 4
Points (per serving): 4

2 cups chicken broth, divided
1/4 cup seasoned flour (flour mixed with a dash of salt and pepper)
4 - 4 oz skinless, boneless chicken breasts
1- 16 oz. can stewed tomatoes
4 scallions, chopped

Pour 1/2 of the broth into wide bowl, place flour mixture on plate. Dip each chicken breast in broth, then flour, turning to coat all sides. Spray 10 or 12 inch non-stick skillet with non-stick cooking spray. Cook chicken over medium heat, turning once, until browned on both sides. Remove chicken from skillet, set aside. Add any remaining flour to skillet, cook, stirring constantly until browned. Slowly stir in 1/4 cup of the broth, cook until thickened. Gradually stir in remaining broth, cook, stirring constantly until slightly thickened. Add tomatoes and scallions to skillet, bring to boil. Reduce heat to low, return chicken to skillet and simmer until cooked through, about ten minutes.

Basic Meat Loaf

2 lbs. lean ground beef
1 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground pepper
3 slices bread, soaked in 1/2 cup skim milk
1 large onion, grated
1 clove garlic, minced
2 tablespoons Worcestershire sauce
3 tablespoons chili sauce
1 teaspoon dry mustard

Preheat oven to 375 degrees.

Combine all ingredients and mix well. Pat the meat mixture into a loaf shape and place on an oiled, flat baking dish. Bake 50 to 60 minutes.

Nursing cover and burp cloths

100B0151
Originally uploaded by dpva94

For my friend Matt's sister, Amy, I ended up making twelve burp cloths and the nursing cover here. I liked the nursing cover because the fabric was dark, but it was not oppressively heavy - making nursing comfortable for mother and baby.

Burp cloths

Burp cloths
Originally uploaded by dpva94

These were made for my friend Matt's sister, Amy, for the birth of her baby girl Danielle. It was nice to be able to make something myself and have it be useful at the same time

These were easy to make and helped get rid of some of my fabric scraps. I used the baby diapers with the absorbent padding and sewed all cotton fabrics to them in various colors and patterns. When making these, I made sure everything was pre-washed in Dreft, so my friend Amy could use them for her baby right out of the box.

Bento Box quilt top

Bento Box quilt top
Originally uploaded by dpva94

When I made this quilt top, I used between forty and fifty different Asian or Asian-inspired fabrics. It was quite a hunt, but it was fun going to different stores and finding the different ones.

The top is now sewn together and I had started the quilting, but didn't like how the quilting was turning out, so I am now working on ripping it out. Slowly but surely... very slowly.

Coconut Macaroons (recipe courtesy Ina Garten's Barefoot Contessa Family Style)

100_0111
Originally uploaded by dpva94

I have made these several times for work parties, baby showers, or just because I have that craving for something sweet. The nice thing about this recipe is that it is very easy to do and very fast, and are good dipped in milk chocolate (as shown) or dark and white as well.

Ingredients

* 14 ounces sweetened shredded coconut
* 14 ounces sweetened condensed milk
* 1 teaspoon pure vanilla extract
* 2 extra-large egg whites, at room temperature
* 1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Dungeness Crab Cakes (from Fulton's Crab House - Walt Disney Resort Pleasure Island)

Makes: 12 crab cakes

2 1/2 pounds Dungeness crabmeat
1 1/8 cups oyster cracker crumbs
1/8 cup hickory-smoked mustard
3 lemons, each cut in half
1/8 cup mayonnaise
1 teaspoon Old Bay seasoning
1 egg (each)
3 tablespoons butter, melted

Preheat oven to 425 degrees. Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster cracker crumbs and Old Bay seasoning. In another bowl mix mayonnaise with mustard and egg, and then combine with the crab mixture until well blended. Divide mixture into 12 1" thick cakes. Place cakes on buttered baking sheets and drizzle a few drops of butter on each. Place in a preheated oven and back until golden brown, approximately 15 to 20 minutes. Garnish with lemon halves and serve with Fulton's Mustard Sauce.

Creamy Chicken Stir Fry (from Campbell's Soup Kitchen)

Serves: 4

1 lb. skinless boneless chicken breasts, cut into strips
3 cups cut up vegetables (use a combination of broccoli flowerets, sliced carrots and green or red pepper strips)
1 can Campbell's 98% Fat Free Cream of Mushroom soup
1/4 cup water
1 tablespoon soy sauce
4 cups hot cooked rice

Spray skillet with vegetable cooking spray and heat over medium high heat for 1 minute. Add chicken in 2 batches and stir fry until browned. Set chicken aside. Remove pan from heat. Spray with cooking spray, reduce heat to medium.
Add vegetables and stir fry until tender-crisp. Add soup, water and soy sauce, heat to a boil. Return chicken to pan and heat through. Serve over rice.

Chicken Pizza (from Hidden Valley Ranch)

Serves: 8

1/2 cup Hidden Valley Ranch Dressing
1 package (3 ounces) cream cheese, softened
2 tablespoons tomato paste
1 cup chicken, cooked and chopped
1 12" ready-to-eat pizza crust
1/2 cup roasted red pepper strips, rinsed and drained
1 can (2 1/4 ounces) sliced ripened olives, drained
1/4 cup chopped green onions
1 cup shredded mozzarella cheese

Preheat oven to 450 degrees. Combine dressing with cream cheese and tomato paste. Stir in chicken, and spread mixture on pizza crust. Arrange peppers, olives and onions on pizza, sprinkle whole pizza with cheese.

Bake at 450 degrees for 15 minutes or until hot and bubbly.

Chicken Breasts in Mushroom and Beef Sauce

My mom used to make this for the family when I was a kid. I liked this because it tasted like it took a lot more time to cook than it did! Good for times when you don't have a lot of time to cook.

6 (1-2 packages) boneless, skinless chicken breasts
1 package dried beef
1 can cream of mushroom soup
3 slices bacon
3/4 cup sour cream

Pull apart dried beef and place in bottom of baking dish. Mix mushroom soup and sour cream together and spoon/spread over dried beef. Roll chicken breasts up and place on top of mixture. Place 1/2 slice of bacon on each piece of chicken, twist bacon into a "V" shape.

Bake at 325 degrees for 1 1/2 hours.