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.

---

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.

---

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.