Ceils Shoebox



Ceil's ShoeboxTable Of Contents TOC \o "1-3" \h \z \u Appetizers PAGEREF _Toc385840833 \h 1Basil & Currant Dip PAGEREF _Toc385840834 \h 2Blue Cheese Puffs PAGEREF _Toc385840835 \h 3Blue Cheese Walnut Cheesecake PAGEREF _Toc385840836 \h 4Buttery Blue Cheese Crips PAGEREF _Toc385840837 \h 5Cheese Ball PAGEREF _Toc385840838 \h 6Cheese 'n Mushroom Royale PAGEREF _Toc385840839 \h 7Cheese Pecan Drops PAGEREF _Toc385840840 \h 8Cheese Pecan Drops PAGEREF _Toc385840841 \h 9Cheese Puffs PAGEREF _Toc385840842 \h 10Chilled Seafood Mold PAGEREF _Toc385840843 \h 11Cool and Crunch Crab Dip PAGEREF _Toc385840844 \h 12Crab Melt Canapés PAGEREF _Toc385840845 \h 13Crab Pate PAGEREF _Toc385840846 \h 14Crunchy Cheese Wafers PAGEREF _Toc385840847 \h 15Deviled Egg Dip PAGEREF _Toc385840848 \h 16Evergreen Surprise PAGEREF _Toc385840849 \h 17Festive Tamale Loaves PAGEREF _Toc385840850 \h 18Feta (or bleu cheese) & Walnut PAGEREF _Toc385840851 \h 19Feta-Pine Nut Spread PAGEREF _Toc385840852 \h 20Fiesta Tortilla Stack PAGEREF _Toc385840853 \h 21Hot Corn Dip PAGEREF _Toc385840854 \h 22Hummus PAGEREF _Toc385840855 \h 23Jalapeno Gator Eggs PAGEREF _Toc385840856 \h 24L'escargot PAGEREF _Toc385840857 \h 25Marinated Shrimp & Artichoke Hearts PAGEREF _Toc385840858 \h 26Marvelous Macaroni Salad PAGEREF _Toc385840859 \h 27Mexican Cheese Squares PAGEREF _Toc385840860 \h 28Mini Frittatas with Ham and Cheese PAGEREF _Toc385840861 \h 29Miniature Cream Puffs PAGEREF _Toc385840862 \h 30My Recipe for Bacon and Tomato Appetizers PAGEREF _Toc385840863 \h 31Nell's Own Spicy White Bean Dip PAGEREF _Toc385840864 \h 32Onion Dip Casserole PAGEREF _Toc385840865 \h 33Oysters Lafitte PAGEREF _Toc385840866 \h 34Parmesan Cheese Twists PAGEREF _Toc385840867 \h 35Party Mix PAGEREF _Toc385840868 \h 36Pecan Cheese Logs PAGEREF _Toc385840869 \h 37Pepper Jack Spread PAGEREF _Toc385840870 \h 38Phil's Sausage-Stuffed Jalapenos PAGEREF _Toc385840871 \h 39Pita Points PAGEREF _Toc385840872 \h 40Pizza Dip PAGEREF _Toc385840873 \h 41Quick Bruschetta PAGEREF _Toc385840874 \h 42Rosalynn Carter's Cheese Ring PAGEREF _Toc385840875 \h 43Sangria Tea PAGEREF _Toc385840876 \h 44Sausage Pinwheels PAGEREF _Toc385840877 \h 45Savory Spinach Appetizer Cheesecake PAGEREF _Toc385840878 \h 46Scampi a la Tonino PAGEREF _Toc385840879 \h 47Shirley's Cheese Ball PAGEREF _Toc385840880 \h 48Smoked Salmon Spread PAGEREF _Toc385840881 \h 49Smoking Green Chili Cheddar Log PAGEREF _Toc385840882 \h 50Southwest Fresh Pizza PAGEREF _Toc385840883 \h 51Swiss Fondue Recipe PAGEREF _Toc385840884 \h 52Veggie Pizza PAGEREF _Toc385840885 \h 53Beef, Ham & Pork PAGEREF _Toc385840886 \h 545 Hour Beef Stew PAGEREF _Toc385840887 \h 55Alice's Ribs PAGEREF _Toc385840888 \h 56Apple-Kraut and Bratwurst Skillet PAGEREF _Toc385840889 \h 57Asian-Style Vinegar Sauce PAGEREF _Toc385840890 \h 58Baked Cornbread Chili PAGEREF _Toc385840891 \h 59Barbecue Sauce PAGEREF _Toc385840892 \h 60Beautiful Baked Ziti PAGEREF _Toc385840893 \h 61Beef Brisket PAGEREF _Toc385840894 \h 62Beef Brisket 2 PAGEREF _Toc385840895 \h 63Beef Tenderloin PAGEREF _Toc385840896 \h 64Beef Tenderloin 2 PAGEREF _Toc385840897 \h 65Burgundy Stew with Herb Dumplings - Slow Cooker PAGEREF _Toc385840898 \h 66Easy Meatloaf PAGEREF _Toc385840899 \h 67Farfalle with Spinach, Pancetta and Pine Nuts PAGEREF _Toc385840900 \h 68Flank Steak Marinade PAGEREF _Toc385840901 \h 69Foolproof Roast Beef PAGEREF _Toc385840902 \h 70Ham & Greens Pot Pie with Cornbread Crust PAGEREF _Toc385840903 \h 71Ham and Broccoli Bake PAGEREF _Toc385840904 \h 72Ham Loaf PAGEREF _Toc385840905 \h 73Impossible Cheeseburger Pie PAGEREF _Toc385840906 \h 74Indonesian Pork Tenderloin PAGEREF _Toc385840907 \h 75Island Pan-Barbecued Tenderloin Steaks PAGEREF _Toc385840908 \h 76Island Teriyaki PAGEREF _Toc385840909 \h 77Italian Beef PAGEREF _Toc385840910 \h 78Italian Meat Loaf with Fresh Basil and Provolone PAGEREF _Toc385840911 \h 79Italian Meatballs PAGEREF _Toc385840912 \h 80Italian Style Meatloaf PAGEREF _Toc385840913 \h 81Jim's Pork Roast PAGEREF _Toc385840914 \h 82Joe Thorpe's Guilt-Free Meatloaf PAGEREF _Toc385840915 \h 83Lasagna PAGEREF _Toc385840916 \h 84Lasagna 2 PAGEREF _Toc385840917 \h 85Longboy Cheeseburger PAGEREF _Toc385840918 \h 86Mango Mustard Barbecue Sauce PAGEREF _Toc385840919 \h 87Maple Apple Bourbon Barbecue Sauce PAGEREF _Toc385840920 \h 88Meat Balls with Spaghetti PAGEREF _Toc385840921 \h 89Meatballs & Spaghetti PAGEREF _Toc385840922 \h 90Pork Marinade PAGEREF _Toc385840923 \h 91Pork Marinade 2 PAGEREF _Toc385840924 \h 92Pork Tenderloin PAGEREF _Toc385840925 \h 93Pork with Artichoke & Capers PAGEREF _Toc385840926 \h 94Rigatoni, Tomato, Beef, Red Wine PAGEREF _Toc385840927 \h 95Roast Loin of Pork with Baked Apples and Cider Gravy PAGEREF _Toc385840928 \h 96Sassy Stuffed Peppers PAGEREF _Toc385840929 \h 98Sausage Polenta PAGEREF _Toc385840930 \h 99Sausage Sauce PAGEREF _Toc385840931 \h 100Sautéed Beef Tenderloin with Bacon Blue Cheese Butter PAGEREF _Toc385840932 \h 101Scaloppine al Marsala PAGEREF _Toc385840933 \h 102Spaghetti & Meatballs PAGEREF _Toc385840934 \h 103Spaghetti Amore PAGEREF _Toc385840935 \h 104Spaghetti Pie PAGEREF _Toc385840936 \h 105Stuffed Peppers PAGEREF _Toc385840937 \h 106Taco Casserole PAGEREF _Toc385840938 \h 107Tenderloin Deluxe PAGEREF _Toc385840939 \h 108Texas Oven-Roasted Beef Brisket PAGEREF _Toc385840940 \h 109Tortilla Casserole PAGEREF _Toc385840941 \h 110Tortilla Oven Bake - Chalupa PAGEREF _Toc385840942 \h 111Breads & Coffee Cakes PAGEREF _Toc385840943 \h 112Apple Pancakes PAGEREF _Toc385840944 \h 113Apple Streusel Coffee Cake PAGEREF _Toc385840945 \h 114Apple, Peach or Plus Cake Cockaigne PAGEREF _Toc385840946 \h 115Apricot Loaf PAGEREF _Toc385840947 \h 116Apricot Nut Bread PAGEREF _Toc385840948 \h 117Apricot Nut Bread 2 PAGEREF _Toc385840949 \h 118Bacon-Onion Biscuits PAGEREF _Toc385840950 \h 119Baked Pancake PAGEREF _Toc385840951 \h 120Beer Bread PAGEREF _Toc385840952 \h 121Best-Ever Traditional Southern Cornbread PAGEREF _Toc385840953 \h 122Blueberry Muffins PAGEREF _Toc385840954 \h 123Bonnie's Sensational Scones PAGEREF _Toc385840955 \h 124Bread - Pull Apart PAGEREF _Toc385840956 \h 125Buttermilk Biscuits PAGEREF _Toc385840957 \h 126Butterscotch Scones PAGEREF _Toc385840958 \h 127Caramelized Vidalia Onion and Sour Cream Cornbread PAGEREF _Toc385840959 \h 128Cheesy Corn Muffins PAGEREF _Toc385840960 \h 129Chocolate Chip Banana Bread PAGEREF _Toc385840961 \h 130Chocolate Chip Banana Bread 2 PAGEREF _Toc385840962 \h 131Cinnamon Chips Muffins PAGEREF _Toc385840963 \h 132Corn Bread PAGEREF _Toc385840964 \h 133County Clare Irish Soda Bread PAGEREF _Toc385840965 \h 134Cranberry Apple Bread PAGEREF _Toc385840966 \h 135Cranberry Orange and Nut Bread PAGEREF _Toc385840967 \h 136Cranberry Orange Scones PAGEREF _Toc385840968 \h 137Cream Cheese Frosting PAGEREF _Toc385840969 \h 139Crescent Cheesecake PAGEREF _Toc385840970 \h 140Crumb Cake PAGEREF _Toc385840971 \h 141Garlic French Bread PAGEREF _Toc385840972 \h 142Grandma Helen's Corn Bread Stuffing PAGEREF _Toc385840973 \h 143Heavenly Cream Cheese Coffee Cake PAGEREF _Toc385840974 \h 144Herbed Garlic Bread PAGEREF _Toc385840975 \h 145Hot Rolls PAGEREF _Toc385840976 \h 146Jalapeno Corn Bread Muffins PAGEREF _Toc385840977 \h 147Lemon Coffee Cake PAGEREF _Toc385840978 \h 148Lightened Carrot-Banana Bread/Muffins PAGEREF _Toc385840979 \h 149Macadamia Nut French Toast PAGEREF _Toc385840980 \h 150Minnie's Lemon Bread PAGEREF _Toc385840981 \h 151Muffins PAGEREF _Toc385840982 \h 152Pancake Puff PAGEREF _Toc385840983 \h 153Parmesan-Parsley Biscuit Flatbreads PAGEREF _Toc385840984 \h 154Plantation Cake PAGEREF _Toc385840985 \h 155Poppy Seed Breakfast Cake PAGEREF _Toc385840986 \h 156Poppy Seed Gugelhupf PAGEREF _Toc385840987 \h 157Pumpkin Caramel Loaf PAGEREF _Toc385840988 \h 158Pumpkin Cheesecake Muffins PAGEREF _Toc385840989 \h 159Pumpkin French Toast Bake PAGEREF _Toc385840990 \h 160Pumpkin Mini Cupcakes PAGEREF _Toc385840991 \h 162Pumpkin Streusel Coffee Cake PAGEREF _Toc385840992 \h 163Pumpkin-Apple Muffins PAGEREF _Toc385840993 \h 164Quick Cinnamon Rolls PAGEREF _Toc385840994 \h 165Reba's Tennessee-Style Cornbread PAGEREF _Toc385840995 \h 166Sour Cream Coffee Cake PAGEREF _Toc385840996 \h 167Stained-Glass Sweet Bread PAGEREF _Toc385840997 \h 168Cakes PAGEREF _Toc385840998 \h 1695 Minute Cheesecake PAGEREF _Toc385840999 \h 170Apricot Angel Food PAGEREF _Toc385841000 \h 171Banana Bundt Cake PAGEREF _Toc385841001 \h 172Carrot Cake Supreme PAGEREF _Toc385841002 \h 173Carrot Cake with Cream Cheese Frosting PAGEREF _Toc385841003 \h 174Choco Chip Cake PAGEREF _Toc385841004 \h 175Choco-Flan Cake PAGEREF _Toc385841005 \h 176Chocolate Cherry Dessert PAGEREF _Toc385841006 \h 177Chocolate Icicle Frosting PAGEREF _Toc385841007 \h 178Chocolate Sauce PAGEREF _Toc385841008 \h 179Chocolate Sour Cream Cake PAGEREF _Toc385841009 \h 180Cranberry-Nut Bundt Cake PAGEREF _Toc385841010 \h 181Creme de Menthe Cake PAGEREF _Toc385841011 \h 182Crockpot Chocolate Dessert PAGEREF _Toc385841012 \h 183Frango Mint Cake PAGEREF _Toc385841013 \h 184Hidden Treasure Cake PAGEREF _Toc385841014 \h 185High Altitude Cake Recipe Adjustment Guide PAGEREF _Toc385841015 \h 186Jammy Cheesecake PAGEREF _Toc385841016 \h 187Jessie's Gingerbread PAGEREF _Toc385841017 \h 189Lamb Cake PAGEREF _Toc385841018 \h 190Lemon Curd PAGEREF _Toc385841019 \h 191Lemon Supreme Cake PAGEREF _Toc385841020 \h 192Lemon-Sour Cream Pound Cake PAGEREF _Toc385841021 \h 193Lemon-Swirled Cheesecake PAGEREF _Toc385841022 \h 194Orange Pound Cake PAGEREF _Toc385841023 \h 195Pecan Pumpkin Dessert PAGEREF _Toc385841024 \h 196Pineapple Upside-Down Cake PAGEREF _Toc385841025 \h 197Pumpkin Raisin Bars PAGEREF _Toc385841026 \h 198Quick 'N Easy Snack Cake PAGEREF _Toc385841027 \h 199Raspberry Sauce PAGEREF _Toc385841028 \h 200Rhubarb Shortcake PAGEREF _Toc385841029 \h 201Scandinavian Almond Cake PAGEREF _Toc385841030 \h 202Seven-Minute Frosting PAGEREF _Toc385841031 \h 203Shenandoah Valley Apple Cake PAGEREF _Toc385841032 \h 204Skillet Pineapple Upside-Down Cake PAGEREF _Toc385841033 \h 205Sour Cream Pound Cake PAGEREF _Toc385841034 \h 206Spiced Walnut Cake PAGEREF _Toc385841035 \h 207Spring Cake PAGEREF _Toc385841036 \h 208Texas Cake PAGEREF _Toc385841037 \h 209Tunnel of Fudge Cake PAGEREF _Toc385841038 \h 210Vanilla Wafer Cake PAGEREF _Toc385841039 \h 211Wente Gingerbread PAGEREF _Toc385841040 \h 212Winkel's Dutch Apple Cake PAGEREF _Toc385841041 \h 213Candies PAGEREF _Toc385841042 \h 2145 Minute Fudge PAGEREF _Toc385841043 \h 215Bark Cookies PAGEREF _Toc385841044 \h 216Brownies PAGEREF _Toc385841045 \h 217Caramel Corn PAGEREF _Toc385841046 \h 218Caramel Corn 2 PAGEREF _Toc385841047 \h 219English Toffee PAGEREF _Toc385841048 \h 220Fall Harvest Popcorn PAGEREF _Toc385841049 \h 221Granola Fudge Clusters PAGEREF _Toc385841050 \h 222Hot Fudge Sauce PAGEREF _Toc385841051 \h 223Jack-O-Lantern Jumble PAGEREF _Toc385841052 \h 224Marshmallow Cream Fudge PAGEREF _Toc385841053 \h 225Nut Wheel - Pecan PAGEREF _Toc385841054 \h 226Pretzel Rings PAGEREF _Toc385841055 \h 227Pumpkin Fudge PAGEREF _Toc385841056 \h 228Spiced Pecans PAGEREF _Toc385841057 \h 229Turtles & Pretzels PAGEREF _Toc385841058 \h 230Chicken & Turkey PAGEREF _Toc385841059 \h 231Almond Chicken Salad PAGEREF _Toc385841060 \h 232Broccoli Casserole PAGEREF _Toc385841061 \h 233Buffalo Chicken Pizzas PAGEREF _Toc385841062 \h 234Cheese-Crumbed Chicken Breasts PAGEREF _Toc385841063 \h 235Chicken a la Grecque PAGEREF _Toc385841064 \h 236Chicken and Broccoli Au Gratin PAGEREF _Toc385841065 \h 237Chicken and Sausage Gumbo PAGEREF _Toc385841066 \h 238Chicken and Spinach Quiche PAGEREF _Toc385841067 \h 239Chicken Casserole PAGEREF _Toc385841068 \h 240Chicken Casserole PAGEREF _Toc385841069 \h 241Chicken Casserole 2 PAGEREF _Toc385841070 \h 242Chicken Casserole 3 PAGEREF _Toc385841071 \h 243Chicken Enchiladas PAGEREF _Toc385841072 \h 244Chicken Pasta Gloriana PAGEREF _Toc385841073 \h 245Chicken Piccata PAGEREF _Toc385841074 \h 246Chicken Quiche PAGEREF _Toc385841075 \h 247Chicken Roquefort PAGEREF _Toc385841076 \h 248Chicken Salad Oriental PAGEREF _Toc385841077 \h 249Chicken Salad with Mango PAGEREF _Toc385841078 \h 250Chicken Saltimboca PAGEREF _Toc385841079 \h 251Chicken Spinach Quiche PAGEREF _Toc385841080 \h 252Chicken Stuffed with Cheddar, Gorgonzola and Spinach PAGEREF _Toc385841081 \h 253Chicken-Olive-Cheddar Quiche PAGEREF _Toc385841082 \h 254Cornish Hens with Wild Rice PAGEREF _Toc385841083 \h 255Cranberry-Pecan Crusts PAGEREF _Toc385841084 \h 256Creamed Chicken & Biscuits PAGEREF _Toc385841085 \h 257Crouton Chicken PAGEREF _Toc385841086 \h 258Easy Chicken Pot Pie PAGEREF _Toc385841087 \h 259Easy Curried Chicken Casserole PAGEREF _Toc385841088 \h 260Grilled Chicken Caesar Salad PAGEREF _Toc385841089 \h 261Healthy Chicken Salad PAGEREF _Toc385841090 \h 262Herbed Chicken in Pastry PAGEREF _Toc385841091 \h 263Hot Chicken Salad PAGEREF _Toc385841092 \h 264Hot Chicken-Cheese Heroes PAGEREF _Toc385841093 \h 265Impossible Chicken and Broccoli Pie PAGEREF _Toc385841094 \h 266Moist Chicken PAGEREF _Toc385841095 \h 267Monterey Jack Chicken PAGEREF _Toc385841096 \h 268No-Fail Dressing for Chicken, Tuna, or Egg Salad PAGEREF _Toc385841097 \h 269Oven-Bake Chicken PAGEREF _Toc385841098 \h 270Party Chicken Bake PAGEREF _Toc385841099 \h 271Pea Pod and Chicken Salad Oriental PAGEREF _Toc385841100 \h 272Quick Chicken and Dumplings PAGEREF _Toc385841101 \h 273Quick Mediterranean Chicken Thighs PAGEREF _Toc385841102 \h 274Scalloped Chicken PAGEREF _Toc385841103 \h 275Stuffed Chicken Salad Boats PAGEREF _Toc385841104 \h 276Tarragon Chicken PAGEREF _Toc385841105 \h 277Tequila Chicken Fettuccine PAGEREF _Toc385841106 \h 278Turkey by Bobby Flay PAGEREF _Toc385841107 \h 279Turkey Cutlets Parmesan PAGEREF _Toc385841108 \h 280Turkey Pot Pie with Cranberry-Pecan Crusts PAGEREF _Toc385841109 \h 281Turkey Tortilla Casserole PAGEREF _Toc385841110 \h 282Walnut-Crusted Chicken Breasts PAGEREF _Toc385841111 \h 283Cookies PAGEREF _Toc385841112 \h 284$1 Million Cookies PAGEREF _Toc385841113 \h 285And Then Bars PAGEREF _Toc385841114 \h 286Applesauce Brownies PAGEREF _Toc385841115 \h 287Baker's One Bowl Chocolate Frosting PAGEREF _Toc385841116 \h 288Black & White Chocolate Cashew Brownies PAGEREF _Toc385841117 \h 289Brownies PAGEREF _Toc385841118 \h 290Buckeyes PAGEREF _Toc385841119 \h 291Butter Rich Spritz PAGEREF _Toc385841120 \h 292Butter Riches PAGEREF _Toc385841121 \h 293Butterscotch Coconut Drops PAGEREF _Toc385841122 \h 294Candied Fruit Slices PAGEREF _Toc385841123 \h 295Candy Bar Brownies PAGEREF _Toc385841124 \h 296Chef Hat Butter Cookies PAGEREF _Toc385841125 \h 297Chewy Chocolate Chip Oatmeal Chip Cookies PAGEREF _Toc385841126 \h 298Chewy Jumbo Chocolate Chip Cookies PAGEREF _Toc385841127 \h 299Chewy Molasses Cookies PAGEREF _Toc385841128 \h 300Choco-Cherry Crispy Treats PAGEREF _Toc385841129 \h 301Choco-Cherry Nut Drops PAGEREF _Toc385841130 \h 302Chocolate Chip Cream-Cheese Squares PAGEREF _Toc385841131 \h 303Chocolate Chip Oatmeal Cookies PAGEREF _Toc385841132 \h 304Chocolate Chip Peanut Squares PAGEREF _Toc385841133 \h 305Chocolate Mint Bars PAGEREF _Toc385841134 \h 306Chocolate Refreshers PAGEREF _Toc385841135 \h 307Christmas Sandwich Cremes PAGEREF _Toc385841136 \h 308Cocoa Butter Sticks PAGEREF _Toc385841137 \h 309Cocoa-Gingerbread Brownies PAGEREF _Toc385841138 \h 310Coconut Bars PAGEREF _Toc385841139 \h 311Coffee Toffee Bars PAGEREF _Toc385841140 \h 312Congo Bars PAGEREF _Toc385841141 \h 313Cookie Stamp Shortbread PAGEREF _Toc385841142 \h 314Delaware Cry Babies PAGEREF _Toc385841143 \h 315Double Chocolate Cake Mix Cookies PAGEREF _Toc385841144 \h 317Dutch Treats PAGEREF _Toc385841145 \h 318English Toffee Cookies PAGEREF _Toc385841146 \h 319Four-Star Chocolate Chips PAGEREF _Toc385841147 \h 320Frosted Banana Bars PAGEREF _Toc385841148 \h 321Frosted Lemon Cookies PAGEREF _Toc385841149 \h 322Fudge Sweetarts PAGEREF _Toc385841150 \h 323German Chocolate Brownies PAGEREF _Toc385841151 \h 324Giada's Peppermint-Chocolate Sandwich Cookies PAGEREF _Toc385841152 \h 325Hershey's Chewy Brownie Cookies PAGEREF _Toc385841153 \h 327Hershey's Kisses Peanut Butter Blossoms PAGEREF _Toc385841154 \h 328Iced Pumpkin Cookies PAGEREF _Toc385841155 \h 329Icing for Chef Hat Butter Cookies PAGEREF _Toc385841156 \h 330Illinois Sugar Cookies PAGEREF _Toc385841157 \h 331Impossible Cookies PAGEREF _Toc385841158 \h 332Lemon Dream Bars PAGEREF _Toc385841159 \h 333Lemon Meltaways PAGEREF _Toc385841160 \h 334Lemon-Glazed Candied-Ginger Cookies PAGEREF _Toc385841161 \h 335Little Pecan Pies PAGEREF _Toc385841162 \h 336Lucky Stars PAGEREF _Toc385841163 \h 337Luscious Lemon Squares PAGEREF _Toc385841164 \h 339Magical Peanut Butter Cookies PAGEREF _Toc385841165 \h 340Mini Brownie Bites with Orange Cream Cheese Frosting PAGEREF _Toc385841166 \h 341Molasses Cookies PAGEREF _Toc385841167 \h 342Mom Roblin's Potato Chip Cookies PAGEREF _Toc385841168 \h 343Mom's Whoopie Pies PAGEREF _Toc385841169 \h 344Mrs. Fields Chocolate Chip Cookies PAGEREF _Toc385841170 \h 345Oatmeal Chocolate Chunk Cookies PAGEREF _Toc385841171 \h 346Oatmeal Cookies (High Altitude) PAGEREF _Toc385841172 \h 347Oatmeal Cranberry Cookies PAGEREF _Toc385841173 \h 348Oatmeal Cranberry White Chocolate Chunk Cookies PAGEREF _Toc385841174 \h 349Oatmeal Crunchies PAGEREF _Toc385841175 \h 350Oatmeal Date Cookies PAGEREF _Toc385841176 \h 351Oatmeal Raisin Cookies PAGEREF _Toc385841177 \h 352Old-Fashioned Butter Cookies PAGEREF _Toc385841178 \h 353Old-Fashioned Pepparkakor PAGEREF _Toc385841179 \h 354One Cup of Everything Cookies PAGEREF _Toc385841180 \h 355Orange Frosting PAGEREF _Toc385841181 \h 356Orange Pecan Delights PAGEREF _Toc385841182 \h 357Peanut Blossoms PAGEREF _Toc385841183 \h 358Peanut Butter Kiss Cookies PAGEREF _Toc385841184 \h 359Peanut Butter Wafers PAGEREF _Toc385841185 \h 360Pecan Paulines PAGEREF _Toc385841186 \h 361Pecan Wedges PAGEREF _Toc385841187 \h 363Peppermint Crunch Brownies PAGEREF _Toc385841188 \h 364Pinwheel Cookies PAGEREF _Toc385841189 \h 365Pin-Wheel Cookies PAGEREF _Toc385841190 \h 366Pumpkin Bars PAGEREF _Toc385841191 \h 367Pumpkin Nut Cookies PAGEREF _Toc385841192 \h 368Shortbread Cookies PAGEREF _Toc385841193 \h 369Slice 'N Serve Cookies PAGEREF _Toc385841194 \h 370Snowballs PAGEREF _Toc385841195 \h 371Soaring Cranberry Bars PAGEREF _Toc385841196 \h 372Sour-Cream Softies PAGEREF _Toc385841197 \h 373St. Nicholas Squares PAGEREF _Toc385841198 \h 374Stafford's Chocolate Chip Cookies PAGEREF _Toc385841199 \h 376Sugar Cookies PAGEREF _Toc385841200 \h 377Survival Bars PAGEREF _Toc385841201 \h 378Thick and Chewy Chocolate Bars PAGEREF _Toc385841202 \h 379Unbelievable Peanut Butter Cookies PAGEREF _Toc385841203 \h 380Vienna Crescents PAGEREF _Toc385841204 \h 381Dessert PAGEREF _Toc385841205 \h 382Alice's Fruit PAGEREF _Toc385841206 \h 383Almond Chocolate Amaretto Mousse PAGEREF _Toc385841207 \h 384Angel Food Cake with Lime Drizzle PAGEREF _Toc385841208 \h 385Apple Spice Cake with Caramel Whip Topping PAGEREF _Toc385841209 \h 386Apricot Dessert PAGEREF _Toc385841210 \h 387Baker's One Bowl Chocolate Frosting PAGEREF _Toc385841211 \h 388Balsamic Syrup PAGEREF _Toc385841212 \h 389Banana Cream Supreme PAGEREF _Toc385841213 \h 390Bananas Foster PAGEREF _Toc385841214 \h 391Blackberry Cobbler PAGEREF _Toc385841215 \h 392Blueberry-Lemon Tart PAGEREF _Toc385841216 \h 393Brandied Caramel-Apple Crumbs PAGEREF _Toc385841217 \h 394Bread Pudding PAGEREF _Toc385841218 \h 395Bread Pudding with Hard Sauce PAGEREF _Toc385841219 \h 396Bread Pudding with Rum Sauce PAGEREF _Toc385841220 \h 397Caramel Chess Tart PAGEREF _Toc385841221 \h 398Cheesecake PAGEREF _Toc385841222 \h 399Chef's Favorite Lemon Tart PAGEREF _Toc385841223 \h 400Cherry-Berries on a Cloud PAGEREF _Toc385841224 \h 402Chocolate Bread Pudding PAGEREF _Toc385841225 \h 403Chocolate Tart PAGEREF _Toc385841226 \h 404Chocolate Whoopie Pies with Peaches and Cream Filling PAGEREF _Toc385841227 \h 405Easy Fruit Shells PAGEREF _Toc385841228 \h 406Easy Low Fat, Low Carb Chocolate Yogurt PAGEREF _Toc385841229 \h 407Famous Chocolate Refrigerator Roll PAGEREF _Toc385841230 \h 408Famous Wafer Fruit Tart PAGEREF _Toc385841231 \h 409Flan PAGEREF _Toc385841232 \h 410French Toast Souffle with Dried Cranberries, Apples and Cream Cheese and a Whiskey Sauce PAGEREF _Toc385841233 \h 411French Vanilla Ice Cream with Orange and Grand Marnier PAGEREF _Toc385841234 \h 412Gingerbread Bites PAGEREF _Toc385841235 \h 413Grandma Helen Irby's Magically Rising Cobbler PAGEREF _Toc385841236 \h 414Hershey's Kisses Peanut Butter Blossoms PAGEREF _Toc385841237 \h 415Holiday Pumpkin Loaves PAGEREF _Toc385841238 \h 416Layered Cranberry Dessert PAGEREF _Toc385841239 \h 417Lemon Freeze PAGEREF _Toc385841240 \h 418Mom's Whoopie Pies PAGEREF _Toc385841241 \h 419Orange-Pineapple Jello PAGEREF _Toc385841242 \h 420Pear Dessert PAGEREF _Toc385841243 \h 421Pumpkin Cheesecake PAGEREF _Toc385841244 \h 422Pumpkin Cookies PAGEREF _Toc385841245 \h 423Pumpkin Dessert PAGEREF _Toc385841246 \h 425Pumpkin Flan PAGEREF _Toc385841247 \h 426Pumpkin Pie Pops PAGEREF _Toc385841248 \h 427Pumpkin Soufflé PAGEREF _Toc385841249 \h 428Quick Chocolate Dessert Shells PAGEREF _Toc385841250 \h 429Raspberry Sauce PAGEREF _Toc385841251 \h 430Rhubarb Betty PAGEREF _Toc385841252 \h 431Rhubarb Cobbler PAGEREF _Toc385841253 \h 432Rhubarb Crisp PAGEREF _Toc385841254 \h 433Rhubarb Sauce PAGEREF _Toc385841255 \h 434Rich Chocolate Souffle Cakes with Creme Anglaise PAGEREF _Toc385841256 \h 435Rum-Raisin Bananas PAGEREF _Toc385841257 \h 437Strawberries Devonshire PAGEREF _Toc385841258 \h 438Strawberries with Blood Oranges and Balsamic Creme Fraiche PAGEREF _Toc385841259 \h 439Strawberry Grand Marnier Sorbet PAGEREF _Toc385841260 \h 440Strawberry-Rhubarb Puff PAGEREF _Toc385841261 \h 441Summer Surprise Dessert PAGEREF _Toc385841262 \h 442Vanilla-Scented Biscuit Topping PAGEREF _Toc385841263 \h 443Waldorf Pudding PAGEREF _Toc385841264 \h 444Western Slope Pear & Ginger Cake PAGEREF _Toc385841265 \h 445Wisconsin Rhubarb Cheesecake PAGEREF _Toc385841266 \h 446Drinks PAGEREF _Toc385841267 \h 448Cranberry-Cherry Punch PAGEREF _Toc385841268 \h 449Pomegranate Martini PAGEREF _Toc385841269 \h 450Tea/Lemonade Drink PAGEREF _Toc385841270 \h 451Eggs & Brunch PAGEREF _Toc385841271 \h 452Applesauce Pancakes PAGEREF _Toc385841272 \h 453Baked Sour Cream Omelet PAGEREF _Toc385841273 \h 454Banana-Orange Bran Muffins with Pecans and Raisins PAGEREF _Toc385841274 \h 455Blue Cheese-Egg Bake PAGEREF _Toc385841275 \h 456Blueberry Stuffed French Toast PAGEREF _Toc385841276 \h 457Breakfast Pudding PAGEREF _Toc385841277 \h 458Breakfast Sausage Loaf PAGEREF _Toc385841278 \h 459Breakfast Souffle PAGEREF _Toc385841279 \h 460Brunch Eggs PAGEREF _Toc385841280 \h 461Brunch Ham Puffs PAGEREF _Toc385841281 \h 462Caramel-Soaked French Toast PAGEREF _Toc385841282 \h 463Cauliflower and Ham Crustless Quiche PAGEREF _Toc385841283 \h 464Cheese Fondue Janie PAGEREF _Toc385841284 \h 465Corned Beef Hash PAGEREF _Toc385841285 \h 466Crab Quiche 2 PAGEREF _Toc385841286 \h 467Crabmeat Quiche PAGEREF _Toc385841287 \h 468Egg Brunch PAGEREF _Toc385841288 \h 469Egg Scramble Casserole PAGEREF _Toc385841289 \h 470First Prize Egg Salad PAGEREF _Toc385841290 \h 471French Vanilla Toast PAGEREF _Toc385841291 \h 472Homemade Bagels PAGEREF _Toc385841292 \h 473Huevos Endiablados (Deviled Eggs) PAGEREF _Toc385841293 \h 474Macadamia Nut French Toast PAGEREF _Toc385841294 \h 475Mexican Green Chili Strata PAGEREF _Toc385841295 \h 476Night Before French Toast PAGEREF _Toc385841296 \h 477Over-Night French Toast PAGEREF _Toc385841297 \h 478Sausage and Spinach Quiche PAGEREF _Toc385841298 \h 479Sausage Egg Bake PAGEREF _Toc385841299 \h 480Sausage Egg Casserole PAGEREF _Toc385841300 \h 481Shrimp and Bacon Deviled Eggs PAGEREF _Toc385841301 \h 482Spring-Onion Egg Salad PAGEREF _Toc385841302 \h 483Swedish Pancakes PAGEREF _Toc385841303 \h 484Toasted Coconut Coffee Cake PAGEREF _Toc385841304 \h 485Grains, Pasta, and Potato PAGEREF _Toc385841305 \h 486A Killer Mac 'n Cheese PAGEREF _Toc385841306 \h 487Chicken & Vegetable Lasagna PAGEREF _Toc385841307 \h 489Grits Soufflé PAGEREF _Toc385841308 \h 490Hearty Risotto PAGEREF _Toc385841309 \h 491Herb Dumplings PAGEREF _Toc385841310 \h 492Lazy Mexican Tortilla Lasagne PAGEREF _Toc385841311 \h 493Mary's Potato Salad PAGEREF _Toc385841312 \h 494Mexican Rice PAGEREF _Toc385841313 \h 495Potato Casserole PAGEREF _Toc385841314 \h 496Rice Pilaf PAGEREF _Toc385841315 \h 497Rice Supreme PAGEREF _Toc385841316 \h 498Rice with Pine Nuts PAGEREF _Toc385841317 \h 499Risotto with Smoked Turkey, Mushrooms, Dried Cherries, and Sage PAGEREF _Toc385841318 \h 500Sausage & Apple Stuffing PAGEREF _Toc385841319 \h 501Stuffing PAGEREF _Toc385841320 \h 502Tony's Pasta PAGEREF _Toc385841321 \h 503Pies PAGEREF _Toc385841322 \h 504Apples and Cream Pie PAGEREF _Toc385841323 \h 505Brown Bag Apple Pie PAGEREF _Toc385841324 \h 506Brownie Bottom Pudding Pie PAGEREF _Toc385841325 \h 507Buttermilk/Coconut Pie PAGEREF _Toc385841326 \h 508Buttermilk/coconut Pie PAGEREF _Toc385841327 \h 509Chilled Strawberry Pie PAGEREF _Toc385841328 \h 510Chocolate Pumpkin Chiffon Pie PAGEREF _Toc385841329 \h 511Classic Pumpkin Pie PAGEREF _Toc385841330 \h 512Coconut Cream Pie PAGEREF _Toc385841331 \h 513Crunchy Nut Mince Pie PAGEREF _Toc385841332 \h 514Double-Crusted Apple-Pear Pie PAGEREF _Toc385841333 \h 515Extra Good Pie Crust PAGEREF _Toc385841334 \h 517Fresh Peach Pie PAGEREF _Toc385841335 \h 518Fresh Peach Pie PAGEREF _Toc385841336 \h 519Gooseberry Pie PAGEREF _Toc385841337 \h 520Grandma's Chocolate Pie PAGEREF _Toc385841338 \h 521Hays House Peach Pie PAGEREF _Toc385841339 \h 522Impossible Pie PAGEREF _Toc385841340 \h 523Lemon Pie PAGEREF _Toc385841341 \h 524Lime Tarts Chantilly PAGEREF _Toc385841342 \h 525Peach-Rhubarb Pie PAGEREF _Toc385841343 \h 526Pecan Glazed Upside Down Apple Pie PAGEREF _Toc385841344 \h 527Pecan Pie (High Altitude) PAGEREF _Toc385841345 \h 528Pecan Streusel Pumpkin Pie PAGEREF _Toc385841346 \h 529Pie Meringue PAGEREF _Toc385841347 \h 530Pie Pastry PAGEREF _Toc385841348 \h 531Pumpkin Meringue Pie PAGEREF _Toc385841349 \h 532Strawberry Glaze Pie PAGEREF _Toc385841350 \h 533Streusel Sour-Cream Apple Pie PAGEREF _Toc385841351 \h 534Sugar Free Cherry Pie PAGEREF _Toc385841352 \h 535Tin Roof Chocolate Pie PAGEREF _Toc385841353 \h 536Toasted Coconut Pie PAGEREF _Toc385841354 \h 537Upside Down Apple Pie PAGEREF _Toc385841355 \h 538Salads PAGEREF _Toc385841356 \h 539Bibb Lettuce Salad PAGEREF _Toc385841357 \h 540Bibb Lettuce with Pecans and Oranges PAGEREF _Toc385841358 \h 541Bonnie's Potato Salad PAGEREF _Toc385841359 \h 542Boston Cottage Cheese Toss PAGEREF _Toc385841360 \h 543Broccoli and Red Grape Salad PAGEREF _Toc385841361 \h 544Chopped Broccoli Salad (Laurie) PAGEREF _Toc385841362 \h 545Claire's Salad PAGEREF _Toc385841363 \h 546Cock of the Walk Coleslaw* PAGEREF _Toc385841364 \h 547Congealed Broccoli Salad PAGEREF _Toc385841365 \h 548Cottage Cheese and Pineapple Salad PAGEREF _Toc385841366 \h 549Creamy Blue Cheese Salad Dressing PAGEREF _Toc385841367 \h 550Curry Spinach Salad PAGEREF _Toc385841368 \h 551Dilly Mac PAGEREF _Toc385841369 \h 552Donna's Salad PAGEREF _Toc385841370 \h 553Farmington Cranberry Jello PAGEREF _Toc385841371 \h 554Grandma Rumler's Philly Salad PAGEREF _Toc385841372 \h 555Iceberg Lettuce with Blue Cheese Dressing PAGEREF _Toc385841373 \h 556Italian Style Pasta PAGEREF _Toc385841374 \h 557Nutty Salad PAGEREF _Toc385841375 \h 558Pesto PAGEREF _Toc385841376 \h 559Picnic Rice Salad PAGEREF _Toc385841377 \h 560Really Good Dressing PAGEREF _Toc385841378 \h 561Sandra's "Wonderful Salad" PAGEREF _Toc385841379 \h 562Schulz's Guacamole Salad PAGEREF _Toc385841380 \h 563Sea Merchant Dressing PAGEREF _Toc385841381 \h 564Special Spinach Salad PAGEREF _Toc385841382 \h 565Spinach Salad PAGEREF _Toc385841383 \h 566Vinegar Blue Cheese Dressing PAGEREF _Toc385841384 \h 567Watercress and Watermelon Salad PAGEREF _Toc385841385 \h 568Seafood PAGEREF _Toc385841386 \h 569Baked Seafood PAGEREF _Toc385841387 \h 570Baked Shrimp PAGEREF _Toc385841388 \h 571Bbq Sauce & Shrimp & Crab PAGEREF _Toc385841389 \h 572Bistro-Style Crab Cakes PAGEREF _Toc385841390 \h 573Buttered Crab Sauce Elegant on Spaghetti PAGEREF _Toc385841391 \h 574Coquilles Saint Jacques PAGEREF _Toc385841392 \h 575Crab Casserole PAGEREF _Toc385841393 \h 576Crabby English Muffins PAGEREF _Toc385841394 \h 577Creamy Cajun Shrimp Linguine PAGEREF _Toc385841395 \h 578Garlic Lover's Scallop Scampi PAGEREF _Toc385841396 \h 579Greek-style Shrimp & Cannellini Beans PAGEREF _Toc385841397 \h 580Grilled Bacon-Wrapped Trout PAGEREF _Toc385841398 \h 581Hearty & Elegant Shrimp Cassoulet PAGEREF _Toc385841399 \h 582Hot Crab Salad PAGEREF _Toc385841400 \h 583Joan's Salmon PAGEREF _Toc385841401 \h 584Linguine with Shrimp, Tomatoes, Olives, and Capers PAGEREF _Toc385841402 \h 585Northern Crab Salad PAGEREF _Toc385841403 \h 586Oyster Bake PAGEREF _Toc385841404 \h 587Quick Tomato-Bacon Shrimp and Grits PAGEREF _Toc385841405 \h 588Scampi PAGEREF _Toc385841406 \h 589Scrumptious Shrimp Scampi Linguine PAGEREF _Toc385841407 \h 590Seafood Elegant PAGEREF _Toc385841408 \h 591Shrimp PAGEREF _Toc385841409 \h 592Shrimp & Capers PAGEREF _Toc385841410 \h 593Shrimp & Crab PAGEREF _Toc385841411 \h 594Shrimp & Grits PAGEREF _Toc385841412 \h 595Shrimp Creole PAGEREF _Toc385841413 \h 596Shrimp Creole PAGEREF _Toc385841414 \h 597Shrimp Curry PAGEREF _Toc385841415 \h 598Shrimp de Jonghe PAGEREF _Toc385841416 \h 599Shrimp Linguine PAGEREF _Toc385841417 \h 600Shrimp Romesco PAGEREF _Toc385841418 \h 601Shrimp Sauté Marsala with Rice Pilaf PAGEREF _Toc385841419 \h 602Shrimp Scampi with Garlic Toasts PAGEREF _Toc385841420 \h 603Shrimp, Corn, and Prosciutto Soufflé PAGEREF _Toc385841421 \h 604Shrimp-Salad Pitas PAGEREF _Toc385841422 \h 605Spaghetti with Shrimp, Lemon & Garlic PAGEREF _Toc385841423 \h 606Spiced Parsley Mayonnaise PAGEREF _Toc385841424 \h 607Spicy Thai Shrimp on Chips PAGEREF _Toc385841425 \h 608Tuna Bread Salad PAGEREF _Toc385841426 \h 609Soup PAGEREF _Toc385841427 \h 610Asparagus Soup PAGEREF _Toc385841428 \h 611Bake Potato Soup PAGEREF _Toc385841429 \h 612Baked Stew With Root Vegetables PAGEREF _Toc385841430 \h 613Brandied Shrimp & Wild Rice Soup PAGEREF _Toc385841431 \h 614Broccoli Chicken Bisque PAGEREF _Toc385841432 \h 615Butternut Squash and Roasted-Garlic Bisque PAGEREF _Toc385841433 \h 616Cheesy Chicken Vegetable Soup PAGEREF _Toc385841434 \h 617Chicken Tortilla Chowder PAGEREF _Toc385841435 \h 618Chili PAGEREF _Toc385841436 \h 619Chunky Turkey Soup PAGEREF _Toc385841437 \h 620Circle 6 Bean Soup PAGEREF _Toc385841438 \h 621Courier White Chili PAGEREF _Toc385841439 \h 622Cream of Curried Pea Soup PAGEREF _Toc385841440 \h 623Cream of Garden-Fresh Herbs With Shrimp PAGEREF _Toc385841441 \h 624Cream of Green Chile Soup PAGEREF _Toc385841442 \h 625Cream of Wild Mushroom Soup PAGEREF _Toc385841443 \h 626Easy Chicken Soup PAGEREF _Toc385841444 \h 627Egg and Lemon Soup PAGEREF _Toc385841445 \h 628Goldilocks' Gourmet Spinach Soup PAGEREF _Toc385841446 \h 629Good Broth PAGEREF _Toc385841447 \h 630Italian Pork Stew PAGEREF _Toc385841448 \h 631Jeanne's Clam Chowder PAGEREF _Toc385841449 \h 632Mushroom Soup PAGEREF _Toc385841450 \h 633Mushroom Stock Soup PAGEREF _Toc385841451 \h 634Paella Soup PAGEREF _Toc385841452 \h 635Pea Soup PAGEREF _Toc385841453 \h 636Pumpkin Soup PAGEREF _Toc385841454 \h 637Pumpkin Soup PAGEREF _Toc385841455 \h 638Roasted Red Pepper Soup PAGEREF _Toc385841456 \h 639Roasted Red Pepper Soup with Pesto Croutons PAGEREF _Toc385841457 \h 640Russ's Chili PAGEREF _Toc385841458 \h 641Santa Fe Chowder PAGEREF _Toc385841459 \h 642Shrimp Bisque PAGEREF _Toc385841460 \h 643Spinach Bisque PAGEREF _Toc385841461 \h 644Taco Soup PAGEREF _Toc385841462 \h 645Tuscan Chicken & Bean Stew PAGEREF _Toc385841463 \h 646Velvety Cream of Tomato Soup PAGEREF _Toc385841464 \h 647Wile Rice Clam Chowder PAGEREF _Toc385841465 \h 648Vegetables PAGEREF _Toc385841466 \h 649Apple-Pecan Corn Bread Dressing PAGEREF _Toc385841467 \h 650Asparagus PAGEREF _Toc385841468 \h 651Asparagus with Olive Gremolata PAGEREF _Toc385841469 \h 652Asparagus With Orange Pecan Butter PAGEREF _Toc385841470 \h 653Baked Cheese Grits PAGEREF _Toc385841471 \h 654Baked Corn Casserole PAGEREF _Toc385841472 \h 655Broccoli-Rice Quiche PAGEREF _Toc385841473 \h 656Brussels Sprouts With Apricot and Pistachio PAGEREF _Toc385841474 \h 657Butternut Squash PAGEREF _Toc385841475 \h 658Cheese Hominy Grits PAGEREF _Toc385841476 \h 659Chile Relleno Casserole PAGEREF _Toc385841477 \h 660Corn Bread Dressing PAGEREF _Toc385841478 \h 661Corn Delight PAGEREF _Toc385841479 \h 662Creamy Baked Corn PAGEREF _Toc385841480 \h 663Dijon-Dill Cream Sauce PAGEREF _Toc385841481 \h 664French Onion Tart PAGEREF _Toc385841482 \h 665Fresh Tomato Tart PAGEREF _Toc385841483 \h 666Garden Batch Casserole PAGEREF _Toc385841484 \h 667Ginger Rum Carrots PAGEREF _Toc385841485 \h 668Golden Spinach Puff PAGEREF _Toc385841486 \h 669Golden Yam Fritter PAGEREF _Toc385841487 \h 670Green Bean Casserole PAGEREF _Toc385841488 \h 671Green Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized Shallots PAGEREF _Toc385841489 \h 672Hominy and Corn Casserole PAGEREF _Toc385841490 \h 673Hominy Casserole PAGEREF _Toc385841491 \h 674Lemon Herb Couscous PAGEREF _Toc385841492 \h 675Lemon Rice PAGEREF _Toc385841493 \h 676Lemon-Scented Broccoli Soufflé PAGEREF _Toc385841494 \h 677Monticello Corn Bake PAGEREF _Toc385841495 \h 678Mushroom Casserole PAGEREF _Toc385841496 \h 679Organic Chives PAGEREF _Toc385841497 \h 680Orzo & Roasted Veggies PAGEREF _Toc385841498 \h 681Parsnips With Sage Butter PAGEREF _Toc385841499 \h 682Pasta with Green Olive Pesto PAGEREF _Toc385841500 \h 683Polenta with Herbs PAGEREF _Toc385841501 \h 684Rice-Broccoli Casserole PAGEREF _Toc385841502 \h 685Roasted Brussels Sprouts PAGEREF _Toc385841503 \h 686Scalloped Corn PAGEREF _Toc385841504 \h 687Scalloped Yams with Praline Topping PAGEREF _Toc385841505 \h 688Spaghetti alla Carbonara di Zucchine PAGEREF _Toc385841506 \h 689Spaghetti with Parsley/Walnut Sauce PAGEREF _Toc385841507 \h 690Spicy Stir-Friend Green Beans PAGEREF _Toc385841508 \h 691Spicy Sweet Potatoes PAGEREF _Toc385841509 \h 692Spinach Gratin PAGEREF _Toc385841510 \h 693Spinach Souffle Pie PAGEREF _Toc385841511 \h 694Spinach Tarts PAGEREF _Toc385841512 \h 695Spinach, Artichoke, Mushroom Pie PAGEREF _Toc385841513 \h 696Spinach, Tomato and Roasted Garlic Polenta PAGEREF _Toc385841514 \h 697Sweet Bourbon Corn Pudding PAGEREF _Toc385841515 \h 698Sweet Potato Casserole PAGEREF _Toc385841516 \h 699Tofu Steaks with Tomato-Olive Sauce PAGEREF _Toc385841517 \h 700Twice Baked Potatoes PAGEREF _Toc385841518 \h 701Zucchini Lasagna PAGEREF _Toc385841519 \h 702Zucchini Parmesan PAGEREF _Toc385841520 \h 703AppetizersBasil & Currant DipXE "Basil & Currant Dip"1/4cupolive oil3tbspchopped fresh basil3tspminced garlic28-ozpkg cream cheese, softened3tbspchopped fresh parsley2/3cupcoarsely chopped walnuts2/3cupcurrantsProcedureIn a small bowl, combine olive oil, basil, and garlic.In a large bowl, cream softened cream cheese and add oil mixture. Blend well.Stir in parsley, walnuts, and currants. Chill.Garnish as desired with walnut halves, whole basil leaves, and currants.Nutrition FactsServing size: Entire recipe (25.2 ounces).Recipe TypeAppetizerRecipe TipsBest if prepared several hours in advance so that flavors may blend. Serve with water crackers.SourceAuthor: Pat Layden, Lake CityBlue Cheese PuffsXE "Blue Cheese Puffs"2pkgs(8 oz. each) cream cheese, softened1cupmayonnaise1Tbspminced onion3-4ozblue cheese, crumbled1/2tspcayenne pepper1loafvery thinly sliced breadProcedureMix cream cheese and mayo in medium bowl. Stir in onion, chives, blue cheese, and cayenne pepper. Set asideCut crust off bread and cut into squares or rounds. Spread 1 Tbsp of cheese mixture on each round. Place puffs on baking sheet and freeze.When ready to serve, preheat oven to 350. Remove baking sheet from freezer. Bake 15 minutes. Sprinkle with paprika and serve.Nutrition FactsServing size: Entire recipe (8.7 ounces).Recipe TypeAppetizerBlue Cheese Walnut CheesecakeXE "Blue Cheese Walnut Cheesecake"2(8 oz) cream cheese, soft8ozcrumbled blue cheese2 1/4cupssour cream, divided3eggs1/8tsppepper1/2cupchopped walnuts, toastedred grapescrackersProcedureIn mixing bowl, beat cream cheese and blue cheese till fluffy. Add 1 cup sour cream and blend. Add eggs; beat low speed till combined. Stir in pepper.Pour into greased 9" spring form pan; place on baking sheet.Bake 325 for 25-30 mins or almost set.Let stand on wire rack 5 mins, spread w/ sour cream - bake 5 mins longer.Cool on rack for 10 mins. Run knife around edge; cool 1 hr longer.Refrigerate overnight.Remove sides of pan. Sprinkle with nuts around outside. Garnish with grapes. Refrigerate leftovers.Servings: 26Nutrition FactsServing size: 1/26 of a recipe (1.9 ounces).Recipe TypeAppetizerButtery Blue Cheese CripsXE "Buttery Blue Cheese Crips"1/2cupbutter, softened14-ozblue cheese, crumbled1/2cupchopped pecans or walnuts, toastedbreadProcedureBlend cheese and butter. Add pecans.Discard crusts from bread, cut into triangles.Bake at 350 for 3-5 mins. Turn and spread with cheese; bake 5 mins more.Yield: 6-8Nutrition FactsServing size: Entire recipe (4 ounces).Recipe TypeAppetizerCheese BallXE "Cheese Ball"18-oz pkgcream cheese1canKahuna cheeseblue cheese, crumbleda bit of minced oniona sprinkle of Worcestershire sauceYield: 1 ballNutrition FactsServing size: Entire recipe (8 ounces).Recipe TypeAppetizerSourceAuthor: BonnieCheese 'n Mushroom RoyaleXE "Cheese 'n Mushroom Royale"8ozmushrooms, finely chopped2tbspbutter or margarine1/2tspgarlic salt2tbspminced onion1tsplemon juice1tspWorcestershire sauce18-oz. pkg cream cheese, softened1/4cupgrated Parmesan cheeseProcedureBrown together mushrooms, butter or margarine, garlic salt, onion, lemon juice and Worcestershire sauce. Cook until all liquid is evaporated.Pat out crescent rolls into a greased 9- by 13-inch pan. Spread cream cheese over the dough and sprinkle Parmesan cheese on top. Spread browned ingredients over the cheese and bake at 350 degrees for 20 minutes. Cut into squares to serve.Nutrition FactsServing size: Entire recipe (19.1 ounces).Recipe TypeAppetizerSourceAuthor: Kay Baumetz, Hutchinson, Minn.Cheese Pecan DropsXE "Cheese Pecan Drops"8ozcheddar cheese, finely grated2sticksbutter or margarine (I use butter)2cupsflour1tspsalt2tspbaking powder1/2tspcayenne pepper (optional)ProcedureCream butter, add cheese and other ingredients. Mix together well (I use my hands) to form dough and then make into marble size balls and place on ungreased cookie sheet.Press a pecan half into each. Bake at 350 for 12-15 minutes.Nutrition FactsServing size: Entire recipe (25.2 ounces).Recipe TypeAppetizerCheese Pecan DropsXE "Cheese Pecan Drops"8ozcheddar cheese, finely grated2sticksmargarine2cupsflour (HA add 2 T flour)1 1/2tspsalt2tspbaking powder (HA 1 3/4 tsp)1/2 to 1tspcayenne pepperProcedureCream butter, add cheese and other ingredients.Make into marble size balls and place on ungreased cookie sheet.Flatten slightly and place pecan half on eachBake 12-15 minutes at 350 degrees (HA 375)Nutrition FactsServing size: Entire recipe (16.8 ounces).Recipe TypeAppetizerSourceAuthor: VirgieCheese PuffsXE "Cheese Puffs"1/4lbcheddar cheese grated (1 cup)1/4cupbutter1/2cupflour1/4tspsalt1/2tsppaprika36-40olivesProcedureCombine first five ingredients. Wrap spoonful around olive. Bake at 400 degrees for 15-20 minutes.Nutrition FactsServing size: Entire recipe (10.3 ounces).Recipe TypeAppetizerChilled Seafood MoldXE "Chilled Seafood Mold"1 1/2cupswater1/2lbmedium shrimp1cupmayonnaise1/2cupflaked crabmeat1/2cupdiced celery1/2cupgrated carrot2tbspdiced onion2tbspprepared horseradish2tbsplemon juice1/8tspsalt1/8tsppepper1envelope unflavored gelatin1/4cupwaterProcedureBring 1 1/2 cups water to a boil; add shrimp and cook for 3-5 minutes.Drain well; rinse with cold water. Peel, devein and chop bine shrimp, mayo, crabmeat, celery, carrot, onion, horseradish, lemon juice, salt and bine gelatin and 1/4 cup water in a saucepan; let stand 5 minutes. Place saucepan over low heat; stirring until gelatin dissolves.Pour gelatin mixture into shrimp mixture, mix well. Pour into a 3 cup mold. Chill until firm.Nutrition FactsServing size: Entire recipe (40.8 ounces).Recipe TypeAppetizerSourceAuthor: Peggy StocktonCool and Crunch Crab DipXE "Cool and Crunch Crab Dip"3/4cupfat-free sour cream4ozblock-style 1/3-less-fat cream cheese, softened1cupfinely chopped celery1/4cupminced fresh chives1/4cupfat-free Thousand Island dressing3/4tspsalt1(8-ounce) container lump crabmeat, drained and shell pieces removedchopped chives (optional)ProcedureCombine fat-free sour cream and cream cheese in a large bowl; stir with a whisk until smooth.Stir in celery, 1/4 cup chives, dressing, and salt. Gently fold in the crabmeat.Garnish with additional chives, if desired.Yield: 12 (1/4 cup servings)Nutrition FactsServing size: Entire recipe (13.7 ounces).Recipe TypeAppetizerSourceSource: Cooking LightCrab Melt CanapésXE "Crab Melt Canapés"1/2pkg (12-oz) imitation crab (about 1 cup)1/4lbJarlsberg or Swiss shredded (1 cup)1/4cupmayonnaise1/4tspdry mustardcoarsely ground black pepper30melba toast rounds1/3cupsliced pitted ripe olivesrosemary or watercress sprigs for garnishServings: 30Nutrition FactsServing size: 1/30 of a recipe (0.3 ounces).Recipe TypeAppetizerSourceAuthor: Mary HaringCrab PateXE "Crab Pate"1envelopeunflavored gelatin3tbspcold water1cancream of mushroom soup6ozcream cheese3/4cupmayonnaise1cupchopped celery1/2lbcrab meat1onion, gratedProcedureDissolve gelatin and cold water.Heat cream of mushroom. Add cream cheese and gelatin mixture.Add mayonnaise, celery, crab meat, and onion.Nutrition FactsServing size: Entire recipe (83.1 ounces).Recipe TypeAppetizerCrunchy Cheese WafersXE "Crunchy Cheese Wafers"1stickoleo, softened110-oz. Cracker Barrel Cheddar Cheese2cupsflour1tbspLawry seasoned salt1tspcayenne pepper2cupsRice KrispiesProcedureCombine oleo and grated cheese until mixed well.Add 2 cups flour, season salt, and cayenne pepper. Mix well and add Rice Krispies.Make into small balls and place on greased cookie sheets. Press with fork, making fork-tine impression.Bake 350 for 15 mins or until done.Yield: 3 dozenNutrition FactsServing size: Entire recipe (10.7 ounces).Recipe TypeAppetizerRecipe TipsIf I make these a day or two ahead of serving I put them in the oven to "crisp up" a little. Makes about 3 dozen.Deviled Egg DipXE "Deviled Egg Dip"8hard-boiled eggs, chopped3tbspmayonnaise1/4cupdijon-style mustard1/4cupmilk1/4cupchopped tomatoes2tbspminced green onions1/2tspcrushed red pepper1/4tspsalt, or to taste1large green cabbage11 lb bagcountry- or dip-style potato chipsProcedureIn bowl combine eggs, mayonnaise, mustard, milk, tomato, onion, red pepper and salt until well-blended. Chill.Hollow out inside of cabbage to create a bowl for dip, leaving as many outer leaves intact as possible. Trim core end of cabbage to make a firm stand.When ready to serve, fill hollow in cabbage with dip, mounding high. Place on large serving platter. Surround with potato chips.Yield: 8-10 servings or 2 cups of dipNutrition FactsServing size: Entire recipe (24.5 ounces).Recipe TypeAppetizerEvergreen SurpriseXE "Evergreen Surprise"12asparagus spears4large (14- by 18-inch) sheets phyllo dough, thawed12thin slices prosciutto12thin slices Cabot Tomato Basil Cheddar4tbspCabot Salted Butter, meltedProcedurePreheat oven to 375. Have bowl of ice water on hand.In pot of boiling, salted water, cook asparagus for one minute. Transfer to ice water with slotted spoon. Once cool, transfer to paper towels to drain; pay dry.Lay first phyllo sheet on cutting board; brush entire surface with melted butter. Top with next phyllo sheet and brush with butter; repeat with remaining two sheets. Cut into 12 smaller rectangles.Place one piece of prosciutto and cheddar on each rectangle. Place asparagus spears on top with tips extending beyond edges. Roll phyllo up around asparagus and brush with additional butter.Place rolls on baking sheet and bake for 10 to 12 minutes, or until golden. Serve warm.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (15.6 ounces).Recipe TypeAppetizerSourceSource: Stoweflake Resort & Spa, Stowe, VTFestive Tamale LoavesXE "Festive Tamale Loaves"4cupswater1cupquick-cooking grits1/2tspsalt2tbspsnipped parsley3/4lbsoy/ground beef mix1/4cupchopped onion110 ozcan tomatoes and green chilies18 ozcan tomato sauce17 ozcan whole kernel corn, drained1/2cupcoarsely crushed corn chips1slightly beaten egg1 1/2tspchili powder1/2tspdried oregano, crushed2cups(8 oz) shredded sharp process American cheeseProcedureCombine water, grits, salt, and parsley. Bring to boiling. Cook, stirring occasionally, 8 to 10 minutes or till very thick. Cool slightly.Thoroughly grease six 4-inch fluted tube pans or 6-oz custard cups. Turn grits into pans, spreading up sides and center with back of spoon.With greased hand, press evenly to completely line molds.When cool, cover and refrigerate.Cook beef mixture and onion till meat is browned and onion is tender. Drain off excess fat. Stir in 1/4 cup of the tomatoes and chilies, the tomato sauce, corn, corn chips, egg, chili powder, and oregano. Spoon into shells.Bake in 350 degree oven for 45 minutes. Immediately invert onto baking sheet; remove pans.Place meat molds on serving platter; keep warm.In small saucepan, combine the remaining tomatoes and chilies and the cheese. Heat and stir till cheese metls. Spoon sauce over mold; pass remaining.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (7.1 ounces).Recipe TypeAppetizerSourceSource: Better Homes and Gardens, February 1975Feta (or bleu cheese) & WalnutXE "Feta (or bleu cheese) & Walnut"2pkgfat free cream cheese2pkg(5 oz) crumbled reduced fat feta1/4cupgreen onion, sliced1/4cupfinely chopped red pepper1/4cupwalnuts, choppedProcedureBeat cheeses until blended. Add remaining ingredients. Mix and chill.Nutrition FactsServing size: Entire recipe (2.7 ounces).Recipe TypeAppetizerFeta-Pine Nut SpreadXE "Feta-Pine Nut Spread"Einstein Bros. Bagels in Coon Rapids, Minnesota, sells a feta-pine nut spread that I would like to make," says Clarissa Caasch of Andover, Minnesota. "I'm thinking it would be as good on crackers as it is on bagels."18-oz tubwhipped cream cheese spread1/2cupplain nonfat yogurt, strained3tbspptoasted pine nuts2tbsp(packed) chopped fresh basil1clovegarlic, minced17-oz pkgfeta cheese, crumbled1/3cupchopped drained oil-packed sun-dried tomatoesProcedurePlace cream cheese, yogurt, pine nuts, basil and garlic in processor. Blend, using on/off turns, until combined. Add feta cheese and sun-dried tomatoes and blend, using on/off turns, until combined but still chunky.Transfer spread to bowl.Yield: 2 cupsNutrition FactsServing size: Entire recipe (6 ounces).Recipe TypeAppetizerRecipe TipsFeta-pine nut spread can be made 3 days ahead. Cover and refrigerate.SourceSource: Bon Appetit, June 2000Fiesta Tortilla StackXE "Fiesta Tortilla Stack"1can (9 oz)bean dip2tbspplus 1/4 cup sour cream1tbspplus 1/2 tsp Southwestern Seasoning Mix, divided1medium red bell pepper, chopped (1 cup)1/2cupthinly sliced green onions with tops (about 8)3/4cupsliced pitted ripe olives, divided1/4cupsnipped fresh cilantro, divided5(10-inch) flour tortillas8ozmild cheddar cheese, shredded (2 cups)vegetable oil2medium plum tomatoes, seeded and chopped salsa (optional)ProcedurePreheat oven to 375. In 1-qt Batter Bowl, combine bean dip, 2 tbsp of the sour cream and 1 tbsp of the seasoning mix; mix well.Chop chicken and bell pepper using Food Chopper; place in Classic 2-qt Batter Bowl. Add green onions, 1/2 cup of the olive slices, and 2 tbsp of the cilantro to Batter Bowl; mix gently.(Photo 1) Place one tortilla on 13" Round Baking Stone. Using medium Stainless Steel Scoop, top tortilla with 2 scoops of bean mixture; spread to within 1/4-in of edge using Large Spreader.(Photo 2) Top evenly with 1 cup of chicken mixture. Cut cheese chunk into 4 equal pieces. Shred one piece of cheese evenly over chicken mixture using Deluxe Cheese Grater.(Photo 3) Repeat layers of tortilla, bean mixture, chicken mixture and cheese 3 more times. Top with remaining tortilla; spray with vegetable oil using Kitchen Spritzer. Bake 25-30 minutes or until top is golden brown.(Photo 4) Mix the remaining 1/4 cup sour cream with the remaining 1/2 tsp seasoning mix; spread evenly over top of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup olive slices, and cilantro. Cut into wedges; serve with salsa, if desired.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (4.3 ounces).Recipe TypeAppetizerSourceSource: Pampered ChefAttachments00tortilla.pdfHot Corn DipXE "Hot Corn Dip"1can(15 1/2) whole kernel corn, drained2cans(4 oz) chopped green chilis (drained)1/2cupchopped sweet red pepper1cupshredded Monterrey Jack2tbspchopped jalapeno peppers1cupmayonnaise1/2cupgrated Parmesan2tbspripe olives, slicedProcedureCombine in ungreased casserole dish. Cover. Bake at 350 for 30 minutes.Sprinkle with olives.Yield: 3 cupsNutrition FactsServing size: Entire recipe (12.7 ounces).Recipe TypeAppetizerSourceAuthor: Mary HaringHummusXE "Hummus"1(12 oz) can garbanzo beans (I use S&W brand), drained, juice reserved2tbspminced garlic (the freshest you can get)juice of 2 lemons1/4cansesame tahinisalt and pepper to taste1/4cupKalamata olives, minced (optional)Pita pointsProcedureIn a food processor, using metal blade, puree garbanzo beans with garlic.In a slow, stead stream, add lemon juice, tahini and oil to form a smooth paste. Slowly add small amounts of reserved bean liquid, as desired.Transfer spread to bowl. Stir in salt and pepper and olives.Serve with pita points.Nutrition FactsServing size: Entire recipe (2.7 ounces).Recipe TypeAppetizerSourceAuthor: Helen & Warner DeweyJalapeno Gator EggsXE "Jalapeno Gator Eggs"112-oz jarjalapenos1lbcheddar cheese, grated1lblean sausage, cooked and drained2canscrescent rollsProcedurePress flat one can rolls on cookie sheet.Mix ingredients and spread on with flattened crescent rolls - seal edges.Bake at 400 for 10-15 minutes.Cut into squares.Nutrition FactsServing size: Entire recipe (17.1 ounces).Recipe TypeAppetizerSourceAuthor: ClaraL'escargotXE "L'escargot"1/4lbbutter (preferably sweet), room temperature2tbspminced parsley1medium clove garlic, crushed or minced1tsplemon juicesalt to tastefreshly ground pepper to taste24shells24canned snails, drained4crusty rolls, heatedProcedureBlend first six ingredients. Drop about half a teaspoon of the butter mixture into each shell. Push snails into shells. Cover snails with remaining butter mixture.Place in baking dishes. Bake in preheated hot oven (400 degrees) for about 10 minutes, or until butter mixture is bubbling. Serve hot with rolls to soak up the butter sauce.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (5 ounces).Recipe TypeAppetizerMarinated Shrimp & Artichoke HeartsXE "Marinated Shrimp & Artichoke Hearts"1cupolive oil3/4cupbalsamic vinegar or wine vinegar1canartichoke hearts, drained and cut into quarters1/4cupsugar1tspdry mustard3bay leaves1clovegarlic, minced2lbscooked peeled medium shrimp1onion thinly slicedlemon slicespitted olivesProcedureCombine the oil, vinegar, artichokes, sugar, salt, mustard, bay leaves, and garlic in a bowl and mix well. Add the shrimp and onion and toss to coat well.Marinate, covered in the refrigerator for 3 to 10 hours.Drain, reserving half the marinade and discarding the bay leaves. Place shrimp and marinade in a serving bowl. Garnish with lemon and olives - set in a bowl filled with ice and serve with wooden picks.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (16 ounces).Recipe TypeAppetizerRecipe TipsCould probably get 8 or 10 servings out of this.Marvelous Macaroni SaladXE "Marvelous Macaroni Salad"12ozpenne pasta1/2cupyour favorite vinaigrette1red bell pepper, stemmed, seeded and cut into 1/4-in dice1cupfrozen peas, thawed1/2cuppitted black olives, chopped1/3cupdiced (1/4 in) red onion1/2cupchopped fresh dill leaves1/4cupchopped flat-leaf parsleysalt and freshly ground black pepper, to tasteProcedureCook the pasta in a large pot of boiling salted water until tender, 8 minutes. Drain well and place in a large bowl.Toss the warm pasta with the vinaigrette. Add the remaining ingredients and adjust the seasonings. Cover and refrigerate for up to 4 hours.Return to room temperature before serving.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (3.2 ounces).Recipe TypeAppetizerMexican Cheese SquaresXE "Mexican Cheese Squares"1/2cupmargarine3eggs1cupflour1cupmilk1tspsalt1tspbaking powder1lbMonterey Jack cheese, grated1can(4 oz) can jalapeno peppers, chopped or green chilies (or 1/2 cup fresh peppers)ProcedureAdd margarine in 9- by 13-inch pan. Beat eggs. Add flour, milk, salt and baking powder. Add cheese and peppers. Mix well. Spread in pan. Bake for 35 minutes at 350 degrees. Cool for 30 minutes and cut into squares. Makes approximately 30 squares and these freeze well.Nutrition FactsServing size: Entire recipe (38.7 ounces).Recipe TypeAppetizerSourceAuthor: Sheila Jones, Hastings, MinnMini Frittatas with Ham and CheeseXE "Mini Frittatas with Ham and Cheese"cooking spray1/2cupfinely chopped onion2/3cupchopped reduced-fat ham (~2 oz)1/3cup(~1 1/2 oz) shredded reduced-fat extra-sharp cheddar cheese2tbspchopped fresh chives1/8tspdried thyme1/8tspblack pepper4large egg whites1large eggProcedurePreheat oven to 350. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender.Add ham; sauté 3 minutes.Remove from heat; cool 5 bine remaining ingredients in a large bowl; stir with a whisk.Add ham mixture, stirring with a whisk.Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until set.Yield: 8 servings (serving size: 3 frittatas)Nutrition FactsServing size: Entire recipe (9.6 ounces).Recipe TypeAppetizerSourceSource: Cooking LightMiniature Cream PuffsXE "Miniature Cream Puffs"1cupwater1/4lbbutter1/2tspsalt1cupsifted flour4eggsProcedureBring 1 cup water to boil; reduce to low heat.Add butter all at once along with salt and flour. Cook, stirring vigorously until mixture leaves sides of pan and forms a compact ball.Remove from heat and cool slightly.Add eggs one at a time, beating after each, until smooth and glossy.Drop on ungreased cookie sheets. Baket at 400 for 30 minutes.When cool, freeze.Nutrition FactsServing size: Entire recipe (23.9 ounces).Recipe TypeAppetizerRecipe TipsFor serving, puffs may be refreshed in oven (400 for 15-20 minutes) and filled.My Recipe for Bacon and Tomato AppetizersXE "My Recipe for Bacon and Tomato Appetizers"8slicesbacon, cooked, drained, and crumbled1large tomato, diced small3green onions, cut up3ouncesshredded Swiss cheese1/2cupmayonnaise12sliceswhite breadProcedureMix bacon and all the ingredients, and place a tsp. plus on each bread round.Bake at 350 degrees for 10 plus minutes.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (46.1 ounces).Recipe TypeAppetizerRecipe TipsI use Pepperidge Farm bread, not the thin. I have a round cookie/sandwich cutter and can get two rounds from one piece of bread. You can use fancy cookie cutters also.SourceAuthor: CarolNell's Own Spicy White Bean DipXE "Nell's Own Spicy White Bean Dip"1/2cupfresh parsley leaves1/3cupfresh cilantro leaves1/4cupchopped green onions1/2tspchili powder1/2tspground cumin1/4tspsalt1/4tspcrushed coriander2clovesgarlic2tbspfresh lemon juice1tbspplain nonfat yogurt1can (15 oz)cannellini beans or other white beans, drainedProcedurePlace all ingredients in food processor, and process until smooth.Serve with pretzels or fat-free chips.Yield: 2 cups (serving size: 1/4 cup)Nutrition FactsServing size: Entire recipe (3.9 ounces).Recipe TypeAppetizerOnion Dip CasseroleXE "Onion Dip Casserole"1cupchopped frozen onions1cupshredded cheddar cheese1cupHellmans mayonnaiseProcedureMix while onions are still partially frozen. Bake at 350 degrees for 1/2 hour.Nutrition FactsServing size: Entire recipe (9.6 ounces).Recipe TypeAppetizerOysters LafitteXE "Oysters Lafitte"4tbspbutter or margarine2cupschopped fresh mushrooms1cupchopped cooked shrimp1/4cupchopped green onion tops1/4cupsnipped parsley1clovegarlic, minced2dozen fresh oysters, shucked or 2 8-oz cans oysters1/2cupdry white wine1/2tspsalt1dashcayenne1cupcream1/4cupall-purpose flour24oyster shells or 8 coquille shellsrock salt1/3cupfine dry bread crumbs2tbspbutter or margarine, melted1/8tsppaprikaProcedureIn skillet, melt the 4 tbsp butter or margarine. Add mushrooms, shrimp, onion, parsley, and garlic. Cook 1 minute.Drain oysters, reserving liquid (add water if needed, to make 3/4 cup). Add oyster liquid, salt, and cayenne to skillet. Bring to boiling; simmer for 1 bine cream and flour. Stir into wine mixture; cook and stir till thickened and bubbly.Arrange oyster shells (or coquille shells) on bed of rock salt in shallow baking pan. Place 1 oyster in each oyster shell; spoon about 2 tbsp sauce over each oyster (use 3 oysters and 1/3 cup sauce for coquilles).Combine bread crumbs and melted butter. Sprinkle over shells. Bake in 450 degree oven for 10-12 minutes.Yield: 4 main dish servings or 8 app servingsNutrition FactsServing size: Entire recipe (24.5 ounces).Recipe TypeAppetizerParmesan Cheese TwistsXE "Parmesan Cheese Twists"1/2pkgPepperidge Farm Frozen Puff Pastry Sheets (1 sheet)1egg1tbspwater1/4cupgrated Parmesan cheese1tbspchopped fresh parsley1/2tspdried oregano leaves, crushedProcedureThat pastry sheet at room temperature 30 mins. Preheat oven to 400. Mix egg and water. Mix cheese, parsley and oregano.Unfold pastry on lightly floured surface. Roll into 14" x 10" rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg-side down. Roll gently with rolling pin to seal.Cut crosswise into 28 (1/2") strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture.Bake 10 mins or until golden. Serve warm or at room temperature. Makes 28 appetizers.Servings: 28Preparation Time: 20 minutesCooking Time: 10 minutesInactive Time: 30 minutesNutrition FactsServing size: 1/28 of a recipe (0.1 ounces).Recipe TypeAppetizerRecipe TipsCrisps can be store in airtight container up to 1 week.To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400 degrees. Place frozen strips on greased baking sheet. Bake 15 mins or until golden.Party MixXE "Party Mix"6tbspbutter or margarine4tspWorcestershire sauce1tspseasoned or savor salt2cupsCorn Chex2cupsWheat Chex2cupsRice Chex3/4cupsalted nutsProcedureHeat oven to 250. Melt butter in shallow pan over low heat. Stir in Worcestershire sauce and seasoned salt. Add Chex and nuts. Mix over low heat until alll pieces coated. Heat in over 45 minutes.Stir every 15 minutes. Spread out on absorbent paper to cool.Yield: 6 3/4 cupsNutrition FactsServing size: Entire recipe (15.1 ounces).Recipe TypeAppetizerPecan Cheese LogsXE "Pecan Cheese Logs"2pkgs(8 oz each) cream cheese, at room temperature1 1/2cupshredded cheddar cheese2cans(4 oz each) diced green chilies, drained1/4cupdried onion flakes, softened in 1/4 cup water1tspgarlic powder1/2tspcayenne pepper2cupschopped pecanscrackers, sliced fruit and vegetables for servingProcedureIn a large bowl, mix cream cheese, cheddar cheese, chilies, softened onion flakes, garlic powder and cayenne pepper. Form into two 8-inch logs, wrap and refrigerate for about 15 minutes.Place nuts on waxed paper and refrigerate for at least 1 hour. Serve with crackers and sliced fruit and veggies.Yield: 2 logsPreparation Time: 15 minutesInactive Time: 1 hour and 30 minutesNutrition FactsServing size: Entire recipe (38 ounces).Recipe TypeAppetizerSourceAuthor: Glenda Burnett, Corsicana, TXPepper Jack SpreadXE "Pepper Jack Spread"1cupscallions, chopped3dashespepper sauce4ozcream cheese, softened in blender1/2cupcubed jalapenos, flavored Monterey jack1/2cupsharp cheddar cheese, grated1tbsplime juiceProcedureBlend til smooth; cover 24 hours up to a week.Nutrition FactsServing size: Entire recipe (12.5 ounces).Recipe TypeAppetizerPhil's Sausage-Stuffed JalapenosXE "Phil's Sausage-Stuffed Jalapenos"1lbpork sausage (any flavor)18-ozpkg cream cheese, softened1/2cup(4 oz) shredded Parmesan cheese22large Jalapeno peppers, halved lengthwise and seeded1tspsaltranch dressing for dipping (optional)ProcedureIn large skillet, cook the sausage over medium heat until no longer pink; drain well.In small bowl, mix cream cheese, Parmesan and fold in the sausage.Spoon about 1 tbsp of sausage mix into each pepper half.Put in ungreased 13"x9" baking dish. Bake uncovered at 425 degrees for 15-20 minutes or until filling is lightly browned.Serve with ranch dressing.Nutrition FactsServing size: Entire recipe (20.8 ounces).Recipe TypeAppetizerPita PointsXE "Pita Points"ProcedureTake pita bread, cut into 16ths and split each. Spread on cookie sheet and toast in oven at 325 degrees until slightly crisp (10-15 minutes approximately).Recipe TypeAppetizer, BreadRecipe TipsI usually double this recipe but make it in single batches.Pizza DipXE "Pizza Dip"8ozcream cheese, softened3/4cuplight mayonnaise1cupshredded mozzarella cheese (6 ounces)8ozsliced pepperoni, chopped2ripe plum tomatoes, chopped10large, pitted black olives, chopped4crusty Italian rolls, cut into 1/2-inch piecesProcedureHeat oven to 350.In a large bowl, mix together the cream cheese, mayonnaise, mozzarella cheese, pepperoni, tomatoes and olives. Spoon into 6-cup baking dish.Bake at 350 degrees for 30 minutes, until lightly browned and bubbly.Allow to cool slightly. Serve with bread pieces for dipping.Yield: 6 cupsPreparation Time: 10 minutesCooking Time: 30 minutesNutrition FactsServing size: Entire recipe (54.5 ounces).Recipe TypeAppetizerSourceSource: Family CircleQuick BruschettaXE "Quick Bruschetta"3fresh, ripe Roma tomatoes4fresh basil leaves1tspfresh oregano leaves (or 1/4 tsp dried oregano flakes)1tspbottled minced garlic (or 1/4 tsp garlic powder)4slicessourdough, French or country-style bread, about 1/2-inch thicksalt and pepper to tasteProcedureWash the tomatoes, then cut down the middle with a plastic knife and remove most of the seeds and juice. Chop into small pieces, and add to small bowl.Tear or chop basil into small pieces, then add to tomatoes in bowl, along with the oregano and garlic.Toast bread slices to desired brownness. Spoon the tomato mixture evenly over the toasted bread slices, then sprinkle with salt and pepper. Drizzle about 1 tsp of olive oil over the top of each tomato-topped bread slice.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (0.1 ounces).Recipe TypeAppetizerSourceSource: Web Page: Carter's Cheese RingXE "Rosalynn Carter's Cheese Ring"4cups(1 lb.) shredded sharp Cheddar cheese1cupchopped pecans1cupmayonnaise1small onion, minced1/2tspcayenne pepper2cupsstrawberry preservesProcedureCombine the cheese, pecans, mayonnaise, onion and cayenne pepper in a bowl and mix well.Spoon the mixture in a greased ring mold, pressing firmly.Chill for 8 to 10 hours.Unmold onto a serving plate. Spoon preserves into the center of the ring. Serve with butter crackers.Makes 20 to 25 servings.Yield: 20-25Nutrition FactsServing size: Entire recipe (47.7 ounces).Recipe TypeAppetizerSangria TeaXE "Sangria Tea"110-oz pkgfrozen raspberries; thawed3cupswater1/2cupsugar1family sized tea bag or (5 regular tea bags)2cupsdry red wine1lemon1lime116-oz bottleorange soda regular or diet, chilledProcedurePlace raspberries in a blender, process until smooth. Pour raspberries through a fine mesh strainer into a pitcher, discarding seeds. Set bine water and sugar in a saucepan; bring to a boil; stirring often. Remove from heat; add tea bag. Cover and steep 5 minutes.Remove tea bags, squeezing gently; cool tea.Pour tea in pitcher with raspberries; stir in wine and fruit slices.Chill. Stir in orange soda just before serving.Nutrition FactsServing size: Entire recipe (52.1 ounces).Recipe TypeAppetizer, BeverageSausage PinwheelsXE "Sausage Pinwheels"1pkgcrescent rolls1/2rollJimmy Dean regular sausagesalt and pepperProcedureFlatten 4 sections of rolls slightly.Spread with sausage. Salt and pepper.Roll up and cut in slices. Bake at 400 degrees.Recipe TypeAppetizerSourceAuthor: Mabel ZimmermanSavory Spinach Appetizer CheesecakeXE "Savory Spinach Appetizer Cheesecake"1(12 oz) Stouffers spinach suffle1cup(4 oz) shredded parmesan cheese2(8 oz) containers onion and chive cream cheese, soft23-oz pkgsgoat cheese, soft3large eggs, beat lightly1tspseasoned pepper1/2tsporegano1/2tspbasil1/2tspthyme2garlic cloves, pressed1/4cupItalian breadcrumbssour creamtoasted pine nutsshredded parmesan cheesecrackersProcedureThaw soufflé in microwave (50% power) 6-7 mins. Stir together soufflé and 1 cup parmesan cheese and next 8 ingredients.Coat 9" spring form pan with Pam. Sprinkle breadcrumbs over bottom. Spoon spinach mix over. Bake at 325 50-55 mins or just set.Cool in pan over wire rack. Cover and chill 8 hrs. Serve with desired toppings.Yield: 20-25Nutrition FactsServing size: Entire recipe (13.1 ounces).Recipe TypeAppetizerScampi a la ToninoXE "Scampi a la Tonino"20shrimp1green pepper chopped1clove garlic4tbspolive oil1tsporegano3shakesbasil10shakescayenne18-oz cantomato sauceProcedureBrown pepper in oil, add garlic, tomato sauce and seasonings.Put shrimp in dish. Cover with sauce, sprinkle parmesan on top.Bake 20-25 minutes at 350.Servings: 5Nutrition FactsServing size: 1/5 of a recipe (5.3 ounces).Recipe TypeAppetizerRecipe TipsSauce can be prepared ahead of time. Assemble just before.Shirley's Cheese BallXE "Shirley's Cheese Ball"28-oz pkgscream cheese1can (5 oz)chunk ham4-6green onion chopped1pkgHidden Valley dip mixProcedureMix all together.Divide into two balls.Roll in chopped pecans.Refrigerate.Nutrition FactsServing size: Entire recipe (16.6 ounces).Recipe TypeAppetizerRecipe TipsFreezes well.Smoked Salmon SpreadXE "Smoked Salmon Spread"8ozcream cheese (room temperature)4ozHarry and David smoked salmon1tbspfresh lemon juice1tspfresh dill (chopped)1tbspminced scallionspinchsalt and pepperProcedureBlend the cream cheese in a bowl with salmon, herbs, lemon juice and scallions. Season to taste with salt and pepper and chill one hour before serving. Delicious with your favorite bread or crackers.Nutrition FactsServing size: Entire recipe (8.8 ounces).Recipe TypeAppetizerSourceSource: Harry and DavidSmoking Green Chili Cheddar LogXE "Smoking Green Chili Cheddar Log"28-oz pkgscream cheese28-oz pkgsMJ w/ peppers, shredded210-oz pkgscheddar, shredded6green onions, chopped24-oz cansgreen chillies, drained1envelopetaco seasoning mix1-2tspgreen chipotle seasoningtortilla chipsProcedureBeat all but chips with mixer.Divide into 8 portions and shape into logs.Roll in chips.Chill 8 hours or freeze up to 1 month.Nutrition FactsServing size: Entire recipe (19.9 ounces).Recipe TypeAppetizerSouthwest Fresh PizzaXE "Southwest Fresh Pizza"1canrefrigerated pizza dough1Old Santa Fe Cheeseball & Appetizer Mix8ozcream cheese1/2cupsour cream3-4cupschopped fresh veggies (lettuce, tomatoes, black olives)1 1/2cupsshredded cheddar or Monterrey jack cheeseProcedureBake pizza crust as directed and allow to cool. Combine Old Santa Fe Seasoning mix, cream cheese, and sour cream. Mix until creamy.Spread Santa Fe mixture onto cooled pizza crust. Top with chopped veggies, black olives, cheese, and contents of topping packet.Refrigerate until ready to serve. Cut into 2 to 3: mini pizza slices. Makes 12 to 16 servings.Yield: 12-16Preparation Time: 5 minutesInactive Time: 15 minutesNutrition FactsServing size: Entire recipe (12.1 ounces).Recipe TypeAppetizerSwiss Fondue RecipeXE "Swiss Fondue Recipe"1clovegarlic2/3cupdry white wine, Neuchatel or Cote1cupgrated Imported Swiss cheese*1cupgrated Imported Gruyere cheese2 1/4tspcornstarch2tbspkirsch1/8tspsalt (optional)dash of pepper (optional)dash of nutmeg (optional)french bread cubes, about 1 1/2 inchProcedureRub pan of fondue dish with the garlic. Pour in wine and warm it over direct heat, but do not let it boil. Combine cheeses and gradually add to the wine. Stir constantly with a wood spoon in a figure-eight until the cheese is completely melted and the mixture becomes creamy and begins to bine cornstarch with the kirsch and seasonings. Gradually add to the cheese mixture, stirring constantly, until the mixture thickens. Place over heat unit of fondue stand; stir occasionally to keep the fondue creamy.Serve with crusty cubes of French bread (bite-size pieces). With a fork, each guest spears crusty cubes of French bread, dipping and swirling the bread of the fondue until coated.Nutrition FactsServing size: Entire recipe (13.9 ounces).Recipe TypeAppetizerRecipe Tips* or use 2 cups grated domestic Swiss cheeseVeggie PizzaXE "Veggie Pizza"2tubescrescent rolls28-oz pkgscream cheese1tspdill weed1/2tspgarlic salt1/2cupmayonnaise2tbspcream1/2cupchopped onion1cupcauliflowergreen peppergrated carrotsblack olivescheeseProcedureFlatten and bake crescent rolls at 375 for 10 mins.Spread topping on with 1/2 cup chopped onions, 1 cup cauliflower, green pepper, grated carrots, black olives, cheese or whatever.Refrigerate.Nutrition FactsServing size: Entire recipe (46.5 ounces).Recipe TypeAppetizerBeef, Ham & Pork5 Hour Beef StewXE "5 Hour Beef Stew"2 1/2lbslean beef stew meat, cut into 1-inch chunkspotatoes (as many as you like)carrots (as many as you like)2onions, cut in large pieces12-lbcan peas1cantomato soup1/2canwater1bay leafdashoreganosaltpeppergarlic saltProcedureCut stew meat into serving pieces. Add potatoes, carrots, and onions, cut in large pieces. Add peas and part of the liquid, tomato soup, water, bay leaf, and a dash of oregano. Season with salt, pepper, and garlic salt to taste.Mix ingredients in a casserole or baking dish. Cover and bake for 5 hours in a 275 degree oven. Just put it in and forget about it.Nutrition FactsServing size: Entire recipe (30.5 ounces).Recipe TypeCow & PigAlice's RibsXE "Alice's Ribs"2pkgsbaby back ribswater1cupwhite vinegar1cupsoy sauce1cupsugarfresh gingerProcedureBoil baby back ribs in water and 1 cup of white vinegar until meat pulls away from bone; cover.Boil next three ingredients until thickened.Put meat in bag and add sauce for a few hours.Broil until brown; 5 mins on grill.Nutrition FactsServing size: Entire recipe (25.1 ounces).Recipe TypeCow & PigApple-Kraut and Bratwurst SkilletXE "Apple-Kraut and Bratwurst Skillet"1lbfresh bratwurst2tbspvegetable oil1medium onion, thinly sliced and separated into rings1medium tart green apple, cored, cut into 12 wedges1lbsauerkraut, drained (about 2 cups)1/4cupapple juicepepperProcedureCook bratwurst in oil over medium-low heat in large nonstick skillet 10 minutes or until browned on all sides; remove from heat and reserve.Add onion and apple wedges to skillet; cook and stir over medium heat 5 minutes or until lightly browned. Stir in sauerkraut, apple juice and pepper. Return bratwurst to skillet. Bring to a boil.Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (9.9 ounces).Recipe TypeCow & PigAsian-Style Vinegar SauceXE "Asian-Style Vinegar Sauce"This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook. It also is good for dressing an Asian Slaw.1tspcanola or vegetable oil2tbspgrated fresh ginger1clovegarlic, minced1tspfive-spice powder1/2cuppacked brown sugar1/2cupsoy sauce1/2cuprice wine vinegar2tbsptoasted sesame oilProcedureIn a small saucepan over medium-low, heat the oil. Add the ginger and garlic, then sauté for 5 minutes. Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well-combined and the sugar is dissolved.Stir in the sesame oil. Cool, then refrigerate in sealed glass jars for 2 weeks.Yield: 1 1/2 cupTotal Time: 10 minutesNutrition FactsServing size: Entire recipe (14.4 ounces).Recipe TypeCow & Pig, SauceBaked Cornbread ChiliXE "Baked Cornbread Chili"4stripsbacon, cut into 1-inch pieces1 1/4tspchili powder2tspcumin1tspinstant coffee powder1tbspdiced pickled jalapeno peppers1 1/2tsppaprika1tspdried oregano1 1/2tspbrown sugar1large yellow onion, diced1 1/4lbslean ground beef1lbsteak tips, cut into bite-size piecesfreshly ground black pepper, to taste1/2cupyellow cornmeal1/2cupall-purpose flour1tspbaking powder1/2tspbaking soda1/2tspsalt1large egg1/2cupmilk1/4stick (2 tbsp) butter, melted and cooled115-oz candiced tomatoesProcedurePreheat oven to 425 degrees. Lighly coat a 9-by-12-inch baking dish with cooking spray.Heat a large skillet over medium-high heat. Add the bacon and fry until the fat melts.Lower heat to medium. Add the chili powder, cumin, coffee, jalapeno peppers, paprika, oregano and brown sugar. Cook, stirring frequently, for 3 minutes. Add the onion and cook, stirring often, until soft, about 5 minutes.Add the ground beef and steak tips and cook, stirring often, until browned and cooked nearly through, about 8 to 10 minutes.Meanwhile, in a small bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt. In another small bowl, whisk together the egg, milk and butter.Add the milk mixture to the dry ingredients and stir until combined. Set asideAdd the tomatoes to the skillet and stir for 1 minute, scraping up any bits that have stuck to the bottom of the pan.Transfer the meat mixture to the prepared baking dish. Pour the cornbread batter over it, using the back of a spoon to spread it evenly.Bake for 20 minutes, or until cornbread is lightly browned and pulled away from the baking dish.To serve, use a large spoon to scoop chili and cornbread into shallow bowls.Servings: 6Total Time: 45 minutesNutrition FactsServing size: 1/6 of a recipe (5.9 ounces).Recipe TypeSoupsBarbecue SauceXE "Barbecue Sauce"1/2cupvinegar1cupwater4tbspsugar2tbspprepared mustard2onions, sliced1/2cupbutter or Oleo1tsppepper3tspsalt1/2tspcayenne pepper1cupcatsup4tbspworcestershire sauceProcedureBring the nine ingredients to a boil, simmer for 20 minutes.Add catsup and Worcestershire sauce; heat to boiling point. Remove onions. Store in jar and refrigerate until needed.Nutrition FactsServing size: Entire recipe (35.7 ounces).Recipe TypeCow & Pig, SauceSourceAuthor: Ann RumlerBeautiful Baked ZitiXE "Beautiful Baked Ziti"1pkg(19.76 oz) Johnsonville Sweet Italian Sausage, cooked according to package directions and coin sliced8ozpenne or rigatoni dry pasta, cooked according to package directions1jar(26 oz) pasta sauce3/4cupwater1tbspfresh basil, chopped1tbspfresh garlic, chopped1/2cupfresh shredded Parmesan cheese1/4tspblack pepper110-oz pkgfrozen garlic bread, thawed and sliced into 12 slices3cups(12 oz) shredded mozzarella cheese1/2cupolive oil12fresh whole basil leaves2roma tomatoes, sliced into 12 slicesProcedureIn a large bowl, mix cooked sausage, cooked pasta, pasta sauce, water, chopped basil, garlic, Parmesan cheese and pepper. Toss gently. Place mixture into a greased 9"x13" pan. Place twelve slices of garlic bread on top of mixture and cover with mozzarella.Dip tomato in olive oil and place on each bread slice. Bake uncovered at 400 degrees for approximately 30 minutes or until heated through. Tuck basil leaf slightly under each tomato. Let stand ten minutes to help set before slicing and serving.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (2.4 ounces).Recipe TypeCow & PigSourceSource: Johnsonville SausageBeef BrisketXE "Beef Brisket"4lbsbrisket2tbspliquid smoke1tsponion salt1tspgarlic salt2tspcelery seed2tbspWorcestershire sauce1 1/2tspsalt and pepper1cupBBQ sauceProcedureMarinate brisket in liquid smoke and next 4 ingredients (through Worcestershire sauce) on non-fat side, covered in heavy foil.Next day, scrape off marinade, save it, and turn over meat. Put marinade back on, rewrap in foil and bake in oven at 250 for 5 hours (cook 1 hr per pound).Then unfold top, pour off fat, add 1 1/2 tsp salt and pepper and 1 cup BBQ sauce.Recover and cook 1 hour.Nutrition FactsServing size: Entire recipe (33.3 ounces).Recipe TypeCow & PigRecipe TipsCan be done day before and sliced thinly and served.SourceAuthor: Kathy Moseley, Kay RingoldBeef Brisket 2XE "Beef Brisket 2"3-4lbsbeef brisket1pkgonion soup mix1onionheavy duty foilProcedureWrap securely the brisket (flat side up), sprinkled with soup.Place in freezer overnight or longer. Place in cold oven - 225 degrees - 7-10 hours.Nutrition FactsServing size: Entire recipe (4.3 ounces).Recipe TypeCow & PigBeef TenderloinXE "Beef Tenderloin"3 1/2lbtenderloin15sliversgarlic1/3cupsnipped chives2-3tspcoarsely ground black pepper15slicessmoked ham5slices(thick) baconProcedureTrim and discard any fat and membrane from tenderloin. Make about15 incisions at equal intervals in the meat and insert a sliver of garlic in each cut.On a sheet of wax paper, combine chives and ground pepper. Roll meat in it.Wrap meat in long, thin slices of smoked ham; then wrap with 5 thick slices of bacon, securing with toothpicks.Roast meat on rack of a roasting pan in preheated (500 degrees) for 55 minutes or 130 degrees for rare. Let stand 15 minutes.Nutrition FactsServing size: Entire recipe (74.4 ounces).Recipe TypeCow & PigBeef Tenderloin 2XE "Beef Tenderloin 2"mayonnaise (real)garlic saltlemon pepperProcedurePreheat oven to 500 degrees. Spread top and sides with mayonnaise (real). Sprinkle with garlic salt and lemon pepper seasoning.Bake 15 minutes for rare or 25 minutes for medium.Turn oven off and keep in oven for 1 hour (no peeking).Oven Temperature: 500°FRecipe TypeCow & PigBurgundy Stew with Herb Dumplings - Slow CookerXE "Burgundy Stew with Herb Dumplings - Slow Cooker"2lbsbeef boneless bottom or top round, cut into 1-inch pieces4medium carrots, cut into 1/4-inch slices (2 cups)2medium stalks celery, sliced (1 cup)2medium onions, sliced114.5-oz candiced tomatoes, undrained3/4cupdry red wine or beef broth1 1/2tspsalt1tspdried thyme leaves1tspground mustard (dry)1/4tsppepper1/4cupwater3tbspall-purpose flourHerb DumplingsProcedureMix all ingredients except water, flour and Herb Dumplings in 3 1/2 to 6-quart slow cooker.Cover and cook on low heat setting 8 to 10 hours (or high heat setting 4 to 5 hours) or until vegetables and beef are tender. Mix water and flour; gradually stir into beef mixture.Prepare Herb Dumplings. Drop dough be spoonfuls onto hot beef mixture. Cover and cook on high heat setting 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (7.2 ounces).Recipe TypeCow & PigRecipe TipsWant to save some time by not making the dumplings? Instead, just serve the stew in bowls with big chunks of crusty Italian bread for dipping into the stew and soaking up all the delicious wine-flavored broth.To make fluffy dumplings, drop the dumpling dough on the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot, so the dumplings will start to cook from the steam right away and become fluffy.Save time cleaning and slicing carrots, and use 2 cups of baby-cut carrots instead. Keeping a bag of read-to-eat baby-cut carrots in the refrigerator is handy for nibbling on or to have ready to put into soups or stews.SourceSource: Betty Crocker's Slow Cooker CookbookEasy MeatloafXE "Easy Meatloaf"2lbslean ground beef1pkgStove Top stuffing for chicken1cupwater2eggs, beaten1/2cupKraft original Bar-B-Q sauce, dividedProcedurePreheat oven to 375 degrees.Mix all except 1/4 cup Bar-B-Q sauce.Shape into oval loaf in 9x13 dish; top with remaining sauce.Bake for 1 hour.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (5.5 ounces).Recipe TypeCow & PigFarfalle with Spinach, Pancetta and Pine NutsXE "Farfalle with Spinach, Pancetta and Pine Nuts"1pkg(500g) Carlo's Farfalle pasta from The Scrumptious Pantry2tbspCosimo's olive oil from The Scrumptious Pantry6slicespancetta (or bacon)2tbspminced onion2tspminced garlic1bunchfresh spinach, rinsed and torn into bite-size pieces2tbsproasted pine nutsProcedureBring a large pot of lightly salted water to a boil.Meanwhile heat frying pan, and roast pint nuts. Set aside.Line frying pan slightly with olive oil and cook bacon until browned and crisp. Let cool and crumble the slices to little pieces.Add the pasta to the boiling water and cook for about 10 minutes, until al dente.In a little olive oil sauté the onion and garlic.Wash the spinach well and add to the onion and garlic, stirring once. Turn off the heat.Transfer to a large serving bowl, add drained pasta and toss with the olive oil, bacon and pine nuts.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (0.2 ounces).Recipe TypeCow & PigSourceSource: The Scrumptious JournalFlank Steak MarinadeXE "Flank Steak Marinade"1 1/2tbspsoy sauce1 1/2tbspolive oil or regular oil1/2tspitalian seasoningpepper1lemon (juice of) ~2 tbspflank steakProcedurePour 1/2 over steak and turn and pour other 1/2 over meat. Marinade 20 minutes or overnight.Nutrition FactsServing size: Entire recipe (1.1 ounces).Recipe TypeCow & Pig, MarinadeFoolproof Roast BeefXE "Foolproof Roast Beef"1standing rib roast (any number ribs)saltpeppergarlic powder (optional)ProcedurePlan to roast meat in the morning. Allow several hours to elapse between the next two steps.Allow roast to stand at room temperature for at least one hour. (If roast is frozen, be sure it is completely thawed, and is room temperature.) Preheat oven to 375. Rub roast with seasonings, place on rack rib side down in roasting pan and roast for 1 hour at 375. At the end of the hour, turn oven off. Important... do NOT open oven door. (The bigger the roast, the longer time it will cook after the temperature is turned off.)30 to 40 minutes before serving time, turn oven on again to 375 and cook roast this additional time. Important... do not open oven from time you put the roast in till you are ready to eat. If a less rare roast is desired, the temperature should remain the same, but the final reheating time may be increased by 15 to 30 minutes.Nutrition FactsServing size: Entire recipe (0.2 ounces).Recipe TypeCow & PigSourceAuthor: Niki Kasak DetienneHam & Greens Pot Pie with Cornbread CrustXE "Ham & Greens Pot Pie with Cornbread Crust"4cupschopped ham (2 lbs)2tbspoil1/3cupflour3cupsfat free chicken broth116-oz pkgfrozen chopped collard greens115.5-oz canjalapeno/bacon seasoned black eyed peas, drained112-oz pkgfrozen seasoning blend1/2tspred pepper2pkgsMW corn mixProcedureMake cornbread batter.Sauté ham in oil 5 minutes; add flour, cook for 1 minute. Add broth, cook 3 minutes til thick.Bring to a boil and add greens and next 3 ingredients; cook 15 minutes. Pour into greased 13x9.Pour corn batter over above and bake at 425 for 20 minutes or until cornbread is golden.Let stand 10 minutes.Nutrition FactsServing size: Entire recipe (59.9 ounces).Recipe TypeCow & PigHam and Broccoli BakeXE "Ham and Broccoli Bake"110-oz pkgfrozen, chopped broccoli12sliceswhite bread1cupshredded Cheddar cheese2cupscooked, diced ham2tspfinely chopped onion6slightly beaten eggs3 1/2cupsmilk1/2tspsalt1/2tspdry mustard2tbspbutter2tbspflour1/4tspsaltblack pepper1cupchicken stock or broth1/4cupsliced fresh mushroom capsProcedureGrease a 13x9 baking dish. Partially cook broccoli. Drain. Cut the crusts from the bread and remove centers with a doughnut cutter. Fit the "holes" into the bottom of the baking dish.Layer cheese, broccoli and ham over the bread scraps. Sprinkle with 2 tsp finely chopped onion. Arrange the "doughnuts" on bine eggs, milk, salt, and dry mustard. Pour liquid mixture over the bread. Cover and refrigerate for at least 6 hours or overnight.Bake uncovered at 325 degrees for 1 hour. Let stand for 10 minutes before cutting. Cut servings so each piece has a "doughnut" on top.This sauce will be excellent served over the Bake. Melt butter. Add flour, salt, and a sprinkling of black pepper. Add slowly the chicken stock or broth, stirring constantly.Add mushrooms. Cook 5 minutes. Adjust seasonings and serve.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (6.2 ounces).Recipe TypeCow & PigHam LoafXE "Ham Loaf"1lbgrain and ham1 1/2lbgrain and pork2eggs1cupmilk1cupcrackerssalt and pepper1 1/2cupbrown sugar1tbspmustard1/2cupvinegar1/2cupwaterProcedureMix ham, pork, eggs, milk, crackers, and salt and pepper. Bake 15 to 20 minutes.Mix brown sugar, mustard, vinegar and water. Pour sauce over meat.Bake for one hour at 350 degrees.Nutrition FactsServing size: Entire recipe (51.7 ounces).Recipe TypeCow & PigSourceAuthor: NolieImpossible Cheeseburger PieXE "Impossible Cheeseburger Pie"1lbground beef1 1/2cupchopped onion1/2tspsalt1/4tsppepper1 1/2cupmilk3/4cupBisquick3eggs1cupshredded cheeseProcedurePreheat oven to 400.Grease a 10" pie plate. Brown beef and onion; drain. Add salt and pepper. Spread in plate.Beat milk, mix, and eggs. Pour into plate. Bake for 25 with cheese. Bake an additional 5 to 8 minutes more. Cool 5 minutes.Nutrition FactsServing size: Entire recipe (46.3 ounces).Recipe TypeCow & PigSourceAuthor: Jan ZwoyerIndonesian Pork TenderloinXE "Indonesian Pork Tenderloin"1lbpork tenderloin2tbsplow-sodium soy sauce2tbspreduced-fat creamy peanut butter1tspdried crushed red pepper2clovesgarlic, mincedvegetable cooking spray1/4cuppineapple preservesProcedureTrim fat from tenderloin. Combine soy sauce and next 3 ingredients, stirring well. Spread soy sauce mixture over tenderloin.Place on a rack in a roasting pan coated with cooking spray. Insert meat thermometer into thickest part of tenderloin, if desired.Bake, uncovered, at 375 for 30 minutes.Brush tenderloin with preserves. Bake 10 additional minutes or until meat thermometer registers 160, basting often with preserves.Let stand 10 minutes before slicing.Servings: 4Preparation Time: 10 minutesCooking Time: 40 minutesNutrition FactsServing size: 1/4 of a recipe (4.6 ounces).Recipe TypeCow & PigIsland Pan-Barbecued Tenderloin SteaksXE "Island Pan-Barbecued Tenderloin Steaks"4well-trimmed beef tenderloin steaks, cut about 1 inch thick (about 4 to 6 ounces each)1large clove garlic, crushed1/2tspcayenne pepper1tspminced cilantrosalt, as desired1/2tspinstant beef bouillon1/2cupwater1/3cupchutney (chopped fine if necessary)2limes (1/4 cup juice plus 4 thin slices for garnish)4fresh cilantro sprigs8fresh mango slicesProcedureRub both sides of steaks with crushed garlic and sprinkle with cayenne pepper and cilantro. Press into meat.Heat 10-inch cast-iron skillet over medium-high heat until hot. Cook steaks 7 to 9 minutes or until desired doneness, turning once. Remove steaks, salt if desired, and keep warm.In same skillet, combine beef bouillon, water, chutney and lime juice. Stir, scraping up browned steak bits, and simmer 5 to 6 minutes or until slightly thickened.Pour sauce over steaks and garnish with cilantro sprigs, mango slices and lime slice twists.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (22.9 ounces).Recipe TypeCow & PigRecipe TipsIf fresh mangoes are not available, jars of mango slices can be found in produce sections of many grocery stores. Also, canned beef broth can replace instant beef bouillon and boiling water.SourceAuthor: Joynce Bowman, RaleighIsland TeriyakiXE "Island Teriyaki"1/2cupsoy sauce1/4cupbrown sugar2tbspolive oil1tspground ginger1/2tspMSG1/4tspground pepper2clovesgarlic, mincedNutrition FactsServing size: Entire recipe (7.7 ounces).Recipe TypeCow & Pig, MarinadeItalian BeefXE "Italian Beef"large chuck or rump roast1pkgLipton onion soup3tspred hot pepper*2tbspbasil2tbsporeganoProcedureCover all ingredients and simmer all day on top of stove or use 3 cups water and bake at 325 for 4 hours.Cool, shred meat and discard fat. Reheat in liquid. Use slotted spoon and lift meat to bun. Dip other half of bun lightly in liquid.Nutrition FactsServing size: Entire recipe (1 ounces).Recipe TypeCow & PigRecipe Tips* This is rather hot so you may want to use less.We like this on hard rolls or on cut slabs of Italian or French bread. Serve with mild pepperoncinis.SourceAuthor: Dr. PeruccaItalian Meat Loaf with Fresh Basil and ProvoloneXE "Italian Meat Loaf with Fresh Basil and Provolone"In addition to providing the life in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this dish with your favorite mashed-potato recipe.1cupboiling water1/2cupsun-dried tomatoes, packed without oil1cupketchup1cupseasoned bread crumbs3/4cupfinely chopped onion3/4cupchopped fresh basil1/2cup(2 oz) shredded sharp provolone cheese2large egg whites2clovesgarlic, minced1lbground roundcooking spray1/3cupketchupProcedureCombine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.Preheat oven to bine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 for 1 hour or until a thermometer registers 160. Let stand 10 minutes before slicing .Cut into 12 slices.Yield: 6 servings (serving size: 2 slices)Nutrition FactsServing size: Entire recipe (50.6 ounces).Recipe TypeCow & PigSourceSource: Cooking LightItalian MeatballsXE "Italian Meatballs"You'll love the way the aroma fills up the whole house on a cold winter day. Feel free to use a little more ground beef to make even more meatballs.1cupbread crumbs1/2cupwater2eggs1/4cupgrated Parmesan cheese1tspdried parsley1/4tspdried oregano, crushed1tspsaltdash of pepper1lbground beef2tbspolive oilmarinara sauceProcedureCombine bread crumbs and water.Stir in eggs, Parmesan, herbs, salt, and pepper.Add meat; mix well.With wet hands, form 20 to 24 small balls.Heat oil and cook meatballs until brown, turning regularly, over low to medium heat.Place meatballs on paper towels to absorb any oil.Heat sauce to a boil. Lower to a simmer, add meatballs, and cook, loosely covered, for 30 to 40 minutes.Serve with spaghetti.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (5.7 ounces).Recipe TypeCow & PigItalian Style MeatloafXE "Italian Style Meatloaf"1 1/2lbsground beef2eggs, beaten3/4cupdry bread crumbs1/4cupketchup1tspItalian-style seasoning1tspdried oregano1tspdried basil1tspgarlic salt114.5-oz candiced tomatoes, drained1 1/2cupsshredded mozzarella cheeseProcedurePreheat oven to 350 degrees.In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees.Servings: 6Preparation Time: 15 minutesCooking Time: 1 hourTotal Time: 16 minutesNutrition FactsServing size: 1/6 of a recipe (7.8 ounces).Recipe TypeCow & PigSourceSource: Jim's Pork RoastXE "Jim's Pork Roast"14-5 ozCenter cut pork loin roast (cut in half, pound each half with fist to slightly flatten)3-4clovesgarlic (cut in slivers)1 1/2tbspsea salt, coarsely ground1 1/4tbsppepper, coarsely ground2tbspfresh rosemary, crumbledProcedureMix seasonings together (including garlic slivers).Spoon half on one half of meat and cover with other half of meat. Tie halves together. Then cut slits in roast (top) and insert remaining seasoning mixture in each slit placing garlic slivers deep into slit. Any remaining seasoning can be rubbed on top of roast. Add olive oil to barely cover bottom of roasting pan and add 1/2 cup white wine with 1/2 cup of chicken broth of pan.Place meat in pan and roast, uncovered at 350 degrees about 1 1/2 hours until roast reaches temperature of 140-145. Do not let liquid completely evaporate. Add more broth if necessary. Let set 5-10 minutes before slicing.Nutrition FactsServing size: Entire recipe (0.8 ounces).Recipe TypeCow & PigRecipe TipsThis is fantastic and easy. Can be prepared the day before cooking.SourceAuthor: Jim Risatti - December 2012Joe Thorpe's Guilt-Free MeatloafXE "Joe Thorpe's Guilt-Free Meatloaf"1lbground turkey1/2lblean ground pork loin1/2lblean ground beef1cupfine bread crumbs (recommend seasoned "Italian" style), moistened with red wine1cupgreen onions or shallots, chopped1cupcelery chopped3cloves(large) garlic, minced1 1/2tspmargarine1 1/2tspcanola oil1carton(=4 eggs) egg substitute1tbspWorcestershire sauce1tbspsoy sauce1tbspDijon mustard1 1/2tspchili powder1/2tspdry thyme1/2tspsalt1/2tsppeppergrated Parmesan cheesespaghetti sauceProcedurePre-heat oven to 375 bine first 3 ingredients in a large bowl, with clean hands, then set aside.Moisten bread crumbs with red wine and set aside.In a large fry pan, add margarine and canola oil (or your choice), and sauté onions and celery over medium heat for 2-3 minutes; add garlic and sauté for another bine onions, celery, and garlic with the meat. Doing this by hand gives you a better feel for it.Stir together egg substitute through pepper, pour over meat, and combine. Add bread crumbs to meat et al, mix, and form into two loaves.Bake 30 minutes at 375 degrees, then add generous covering of grated Parmesan cheese and bake for another 15 minutes. Then cover with generous layer of your favorite spaghetti sauce and bake for another 30 minutes.Yield: 2 loavesOven Temperature: 375°FNutrition FactsServing size: Entire recipe (49.4 ounces).Recipe TypeCow & PigRecipe TipsThe loaves freeze nicely, whole or halves. When reheating, slice and add some more spaghetti sauce to individual slices. Enjoy with more red wine!SourceAuthor: Joe ThorpeLasagnaXE "Lasagna"2lbshamburger1large onion, chopped32-ozspaghetti sauce6-oztomato paste18-oz canmushrooms1pkgspaghetti sauce mix1lblasagna noodles1lbricotta cheese1lbmozzarella cheese1/2lbParmesan cheeseProcedureBrown beef and onion; drain. Add spaghetti sauce, dry mix, tomato paste, and mushroom. Simmer 15 minutes.Place dry noodles in bottom of pan; add sauce then cheese. Repeat 2 more layers. Before baking pour 1 cup water around edge of each 9x13 pan.Cover tightly with foil and bake 1 hour. Remove foil for the last 15 minutes.Makes 2 9x13 pans.Nutrition FactsServing size: Entire recipe (92.3 ounces).Recipe TypeCow & PigSourceAuthor: Jan Zwoyer 1/24/87Lasagna 2XE "Lasagna 2"4lbsground beef2cupschopped onion1clovegarlic, minced2cans(large) tomatoes2cans(large) tomato sauce3tbspparsley flakes3tbspsugar1tbspsalad2tbspcrushed oregano3lbsgrated mozzarella cheese4lbsricotta cheese1cupgrated Parmesan cheese3lbslasagna noodlesProcedureBrown ground beef and set aside.Sauté ground beef with onion and garlic.Mix tomatoes through oregano with meet mixture and simmer until thick - about 1 hour.Mix together mozzarella, ricotta, and parmesan.Cook about 3 pounds of lasagna noodles and drain. Layer noodles, sauce and cheeses. Bake 45 minutes to an hour in 2 9x13 pans until hot and bubbly at 350 degrees.Let stand 15 minutes before serving.Servings: 15Nutrition FactsServing size: 1/15 of a recipe (18.1 ounces).Recipe TypeCow & PigLongboy CheeseburgerXE "Longboy Cheeseburger"1lbground beef1tspsalt1/4tsppepper1/4cupcatsup or chili sauce1tbspworcestershire sauce1/4cupcut onion1/2cupkellogs corn flakes1/2cupevaporated milkProcedureMix above ingredients. Cut in half lengthwise, one loaf of French bread (or three 6-in brown and serve French rolls).Put equal parts of the meat mixture on cut side of each half roll. Spread evenly to edges. Bake on cookie sheet in 375 degree oven about 20 to 25 minutes. During last 5 minutes of baking, top with 4 slices processed American cheese, cut into thirds.Nutrition FactsServing size: Entire recipe (22.7 ounces).Recipe TypeCow & PigMango Mustard Barbecue SauceXE "Mango Mustard Barbecue Sauce"This fruity and spicy sauce is equally delicious slathered on chicken or pork.1cupyellow mustard1cupcider vinegar1/2cuphoney1tbspworcestershire sauce1tspdried thyme1/2tspdried oregano1/2tspcumin1/2tspcayenne1/2tspsalt1/2tspground black pepper110-oz pkgfrozen mango chunks, thawedProcedureIn a medium saucepan over medium, combine all ingredients. Cook for 30 minutes, stirring frequently.Working in batches if needed, transfer the mixture to a blender and puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.Yield: 2 1/2 cupsTotal Time: 45 minutesNutrition FactsServing size: Entire recipe (24.1 ounces).Recipe TypeCow & Pig, SauceMaple Apple Bourbon Barbecue SauceXE "Maple Apple Bourbon Barbecue Sauce"This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.1tbspvegetable oil1medium yellow onion, diced2apples, peeled, cored and diced1tbspgrated fresh ginger1/2cupmaple syrup1/2cupcider vinegar1/2cupbourbon1cupchili sauce1tspsalt1/2tspground black pepper1/2tspcinnamon1/4tspcayenneProcedureIn a medium saucepan over medium-high, heat the oil. Add the onion, garlic and apple. Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.Add all remaining ingredients, then return to a simmer. Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes. Adjust the salt and pepper. Transfer to a blender, in batches if necessary, then puree until smooth. Cool, then refrigerate in sealed glass jars for 2 weeks.Yield: 3 cupsTotal Time: 45 minutesNutrition FactsServing size: Entire recipe (35.5 ounces).Recipe TypeCow & Pig, SauceMeat Balls with SpaghettiXE "Meat Balls with Spaghetti"1onion, chopped3tbspfat-free (skim) milk1#2 can (2 1/2 cups) tomatoes26-oz canstomato paste2cupswater1tbspsugar1tspsalt1/2tsppepper1bay leaf3/4lbground beef1/4lbground pork1cupfine, dry bread crumbs1/2cupgrated Parmesan cheese1sprig parsley, chopped1clovegarlic, minced1/2cupmilk2well-beaten eggssalt and pepper18-oz pkglong spaghetti, cookedProcedureCook onion in hot fat till golden; add tomatoes, tomato paste, water, sugar, salt, pepper, and bay leaf. Cook slowly 1 bine meats, crumbs, cheese, parsley, garlic, milk, eggs, and seasonings; mix thoroughly. Form in small balls; brown in hot fat. Add to sauce and cook over low heat 15 minutes. Serve over spaghetti.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (8.8 ounces).Recipe TypeCow & PigMeatballs & SpaghettiXE "Meatballs & Spaghetti"2lbshamburger16-ozStove Top stuffing for chicken1 1/4cupwater2eggs1jar(large) spaghetti sauce2ozcream cheese2tbspbasilProcedureMix hamburger through eggs and form balls. Place on cookie sheet.Bake at 400 degrees for 16-18 minutes.Add meatballs to last 3 ingredients (sauce).Nutrition FactsServing size: Entire recipe (48.3 ounces).Recipe TypeCow & PigPork MarinadeXE "Pork Marinade"1tspginger1/3tspdry mustard1/2cupsoy sauce1/4cupoil1/4cupbrown sugar3clovesgarlicProcedureMarinate 24 hours; bake roast at 375 for 1 hour.Nutrition FactsServing size: Entire recipe (8.7 ounces).Recipe TypeCow & Pig, MarinadePork Marinade 2XE "Pork Marinade 2"3-5lbloin1cupcatsup2-3dashesTabasco sauce1cupwater1tbspbrown sugar1tbspdry mustard1tspcelery salt1tbspworcestershire sauce1tspsalt1/4cupwine vinegar (or 1/4 cup wine or bourbon)ProcedureMix and simmer 10 minutes.Pour over pork. Cook 45 minutes per pound; turn frequently and baste.Nutrition FactsServing size: Entire recipe (20.5 ounces).Recipe TypeCow & Pig, MarinadePork TenderloinXE "Pork Tenderloin"1 1/2tbspolive oil1 1/4lbspork tenderloinground pepper2tbspchopped shallots1cupsliced mushrooms1tbsplemon juice10 3/4ozlow salt chicken broth1 1/2tspcornstarch1/2tspDijon mustard1/2tspcapers, drainedProcedureCut tenderloin across grain in 1" slices. Flatten, sprinkle with pepper.Sauté on hot skillet for 2 minutes. Turn and sauté 2 minutes. Remove.Sauté shallots and mushrooms for 2 minutes. Add lemon juice.Whisk cornstarch and mustard into broth. Add to vegetables.Return pork to pan and stir in capers. Cook 6 minutes.Nutrition FactsServing size: Entire recipe (25.7 ounces).Recipe TypeCow & PigPork with Artichoke & CapersXE "Pork with Artichoke & Capers"2(3/4 lb each) pork tenderloins1tbspbutter1green onion, chopped114-oz canartichoke hearts, rinsed and chopped1/4cupchicken broth1tbspcapers1tspDijon mustard1tbspparsleylemon slicesProcedureCut pork into 1" slices, flatten to 1/4". Cook in butter til done. Keep warm.In skillet, cook onion; stir in artichoke, broth, capers, and mustard. Heat and serve over pork.Garnish with parsley and lemon slices.Nutrition FactsServing size: Entire recipe (25.2 ounces).Recipe TypeCow & PigRigatoni, Tomato, Beef, Red WineXE "Rigatoni, Tomato, Beef, Red Wine"12ozrigatoni7ozbeef fillet4clovesgarlic6tbspunsalted butter1can(large) crushed tomatoes12ozchianti wine1tbspground black pepper2tbspextra-virgin olive oilParmesanProcedureTrim the fillet and cut across into 1/2 inch slices. Cut the slices into 1/4-inch strips. Peel and slice the garlic. Grate the Parmesan.Heat the butter in a thick-bottomed pan, add the garlic and fry gently until brown. Add the tomatoes and season. Cook over a high heat for 5 minutes, stirring to break up the tomatoes, then add half the red wine. Continue to cook quite fast, adding more wine as the sauce reduces. Cook for a total of 15 minutes, using up all the wine, then stir in the pepper.Heat the olive oil in a frying pan until very hot. Add the beef pieces and fry very briefly, just to brown each piece on each side. Stir the beef into the sauce with any juices from the pan.Cook the rigatoni in boiling salted water until al dente. Drain and add to the sauce.Serve with Parmesan.Nutrition FactsServing size: Entire recipe (36.3 ounces).Recipe TypeCow & PigRecipe TipsI reduced the sauce by about 1/3; it took a lot longer than 15 minutes because I don't want tomato sauce bubbling all over the place when it boils!SourceAuthor: Amy WallerRoast Loin of Pork with Baked Apples and Cider GravyXE "Roast Loin of Pork with Baked Apples and Cider Gravy"25-lbpork loin roasts, rib bones attached, back bone (chine) removedsmall bunch sage, leaves choppedsmall bunch thyme, leaves chopped1 1/2cupextra-virgin olive oilkosher salt and freshly ground black pepper3tbspall-purpose flour112-ozbottle hard cider1cupchicken broth1lemon, juiced (optional)8Gala or Golden Delicious Apples1lemon, juiced1/4cup(1/2 stick) unsalted butter, at room temperature1-2large corn muffins crumbled (1/2 cup), reserve some for sprinkling on apples1/2cupgolden raisins6sage leaves, chopped2clovesgarlic, minced1/4cupdark brown sugarkosher salt and freshly ground black pepper1cuphard cider1tbsplemon juiceProcedurePreheat the oven to 375 degrees.Place the pork roast in a roasting pan with the ribs facing up, braced against each other. Add sage and thyme to olive oil. Brush the pork roasts with oil mixture and season with a generous amount of salt and pepper. Roast the pork loin for 2 1/2 hours, until the skin is crackled. (Put the apples in the oven along with the pork roast in the last half hour of cooking.)Remove the pork roast to a cutting board and let it rest for 15 minutes before carving. Pour out some of the excess fat from the roasting pan and put it on the stove over medium-high heat. Sprinkle the flour into the hot pan juices, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook and stir the roux until its light brown. Add the cider and continue to stir to incorporate. Pour in the chicken broth; broil and stir for 5 minutes until the sauce is thick. Check for seasoning - add lemon juice if necessary. Serve the cider gravy with the pork roast and baked apples.To make the buttered apples: Core the apples with an apple corer, making a good size cavity to hold the stuffing. Douse the cut sides of the apples with some of the lemon juice to prevent them from browning while you make the stuffing. In a mixing bowl, combine the softened butter, muffin crumbs, raisins, sage, garlic, brown sugar, salt, and pepper. Spoon the stuffing into the cavities of the cored apples; stand them up, side by side, in a baking dish and sprinkle the tops with the reserved muffin crumbs. Pour the cider around the apples and bake for 30 to 35 minutes at 375 degrees, until soft when pierced with a knife. Place the warm apples in the center of a round serving dish. Spoon the cider sauce around the apples and serve with the pork loin.Nutrition FactsServing size: Entire recipe (56.3 ounces).Recipe TypeCow & PigSourceAuthor: Tyler FlorenceSource: Sassy Stuffed PeppersXE "Sassy Stuffed Peppers"3red bell peppers3green bell peppers1 1/2lbslean ground beef3clovescrushed garlic116-oz jarmild, chunky-style salsa1/4cupwater2tspreduced-sodium or regular salt1/2tspground black pepper4ozextra sharp cheddar cheese1 1/3cupwater1/8tspreduced-sodium or regular salt1tbspbutter or margarine3/4cuplong-grain white riceProcedurePrepare rice by bringing 1 1/3 cups water to boil in saucepan with 1/8 tsp salt and butter or margarine. Add rice. Cover, reduce heat to medium-low and cook 10 minutes. Remove from heat. Fluff rice, replace lid and set aside. Makes 2 cups.While rice is cooking, slice tops off bell peppers. Remove seeds, rinse and turn upside down to drain. Remove and discard stems. Coarsely chop all tops.Brown beef completely in skillet over medium-high heat. Pour off drippings. Add garlic to meat along with chopped pepper tops, salsa, 1/4 cup water, 2 tsp salt, pepper and rice. Mix together. Stuff peppers and place in baking dish, alternating red and green. Put any remaining filling in baking dish around peppers.Cover and microwave on high (100%) power 10 minutes, turning once. Place in oven and bake an additional 15 minutes. Grate cheese while peppers are baking. During last 2 minutes of baking, cover pepper with cheese, replace lid and return to oven to let cheese melt.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (12.2 ounces).Recipe TypeCow & PigSourceAuthor: Jeanie Drake,WilmingtonSausage PolentaXE "Sausage Polenta"water1cupenriched yellow cornmeal1tspsalt15-ozpiece Parmesan cheese, coarsely grated (about 1 1/2 cups)Sausage SauceProcedureIn a medium saucepan bring 3 cups water to a boil.In a small mixing bowl or pint measure stir together the cornmeal, salt and 1 cup cold water; pour into boiling water, stirring vigorously. Stirring constantly, cook until thickened. Cover and cook over low heat, stirring occasionally, for 10 minutes. Remove from heat; stir in 1/2 cup of the Parmesan.Pour into a shallow 2-quart glass baking dish (11 3/4 by 7 1/2 by 1 3/4 inches) or similar utensil that has been rinsed with cold water. Cool; cover; refrigerate until firm.When ready to assemble dish, remove chilled mush from refrigerator. Cut mush into 5 pieces; with a wide spatula remove from baking dish. Rinse cold dish with hot water and dry. Spread a small amount of hot Sausage Sauce over bottom of baking dish. Cover with pieces of mush and the remaining Sausage Sauce. Sprinkle with remaining 1 cup Parmesan.Bake in a preheated 350 degree oven until bubbly hot - up to 35 minutes. Let stand at room temperature about 5 minutes before serving.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1 ounces).Recipe TypeCow & PigSourceSource: News GazetteSausage SauceXE "Sausage Sauce"1lbItalian sausage1medium onion, chopped2clovesgarlic, crushed16-oz cantomato paste1can(1 pound) tomatoes1tspsugar1/2tspsalt1/2tsporeganodashpepperProcedureRemove sausage from casing.In a 10-inch skillet over moderate heat, cook sausage with onion and garlic, crumbling meat with a fork, until it loses its red color.Drain off excess fat. Add tomato paste, undrained tomatoes, sugar, salt, oregano, and pepper.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (4.6 ounces).Recipe TypeCow & PigSourceSource: News GazetteSautéed Beef Tenderloin with Bacon Blue Cheese ButterXE "Sautéed Beef Tenderloin with Bacon Blue Cheese Butter"1small shallot, minced2tbspparsley, rough chopped1stickbutter, room temperature1/4cupblue cheese, crumbled4slicesbacon, cooked, cooled and crumbledsalt and pepper, to taste2tbspgrapeseed oil45-6 ozbeef tenderloin filletssalt and pepper, to tasteProcedureTo prepare the butter, mix together the shallot, parsley, butter, blue cheese, bacon, salt and pepper until smooth. Roll the butter into a tube using a sheet of plastic wrap. Allow to chill in the refrigerator until the butter is set. This can be done 2-3 days in advance.To cook the steaks, heat a sauté pan over medium high heat and add the grapeseed oil. Season both sides of the steaks with salt and pepper to taste.Sear the steaks in the hot pan on the first side until golden brown and crisp. Flip the steaks over and reduce the heat to medium. Continue to cook the steaks until they are done to your liking. An internal temperature of 125-130 degrees is ideal.Place the steaks on a warm plate and top each one with "coin" of butter. Allow the steaks to rest for about 5 minutes before serving.Servings: 4Total Time: 55 minutesNutrition FactsServing size: 1/4 of a recipe (6.3 ounces).Recipe TypeCow & PigRecipe TipsTo chill the butter quickly, place the plastic-wrapped butter in a bowl of ice water until firm.SourceAuthor: The Chopping BlockScaloppine al MarsalaXE "Scaloppine al Marsala"Sauteed veal scallops with marsala sauce1 1/2lbsveal scallops, sliced 3/8 inch thick and pounded to 1/4 inchsaltfreshly-ground black pepperflour2tbspbutter3tbspolive oil1/2cupdry Marsala1/2cupchicken or beef stock, fresh or canned2tbspsoft butterProcedureSeason the veal scallops with salt and pepper, then dip them in flour and vigorously shake off the excess. In a heavy 10- to12- inch skillet, melt 2 tbsp of butter with the 3 tbsp of oil over moderate heat. When the foam subsides, add the scallops, 3 or 4 at a time, and brown them for about 3 minutes on each side. After they have browned, transfer them from the skillet to a plate.Pour off most of the fat from the skillet, leaving a thin film on the bottom. Add the Marsala and 1/4 cup of chicken or beef stock and boil the liquid briskly over high heat for 1 or 2 minutes. Scrape in any browned fragments clinging to the bottom and sides of the pan. Return the veal to the skillet, cover the pan and simmer over low heat for 10 to 15 minutes, basting the veal now and then with the pan juices.To serve, transfer the scallops to a heated platter. Add 1/4 cup of stock to the sauce remaining in the skillet and boil briskly, scraping in the browned bits sticking to the bottom and sides of the pan. When the sauce has reduced considerably, and has the consistency of a syrupy glaze, taste it for seasoning. Remove the pan from the heat, stir in 2 tbsp of soft butter, and pour the sauce over the scallops.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (4.7 ounces).Recipe TypeCow & PigSpaghetti & MeatballsXE "Spaghetti & Meatballs"3/4lbground round1/4lbground pork1cupfine bread crumbs1/2cupgrated Parmesan cheese1tbspparsley1/2cupmilk2cloves(small) garlic, cut fine2eggs, beaten1 1/2tspsalt1/8tsppepper2tbspolive oil2clovesgarlic21-lb canspetite cut tomatoes18-oz cantomato sauce16-oz cantomato paste1 1/2tsporegano1tspsalt1/4tspthyme1bayleaf1cupwaterProcedureMix ground round through pepper together by hand; form into walnut-sized balls.Pan fry in 4 tbsp oil till browned; add to sauce.Sauce: Mix olive oil through water. Simmer for 1-1 1/2 hours, till thick.Nutrition FactsServing size: Entire recipe (54.9 ounces).Recipe TypeCow & PigSpaghetti AmoreXE "Spaghetti Amore"1lbhamburger1/4cupgreen pepper, chopped1/4cuponions, choppedgarlic salt, to taste7ozspaghetti1cancream of mushroom soup1cancream of tomato soup3/4cuphot water2cupsshredded cheddar cheese (leave a little to sprinkle on top)ProcedureCombine hamburger through garlic salt; brown and drain any liquid.Cook spaghetti, drain and add to meat mixture along with cream of mushroom soup through cheddar cheese.Pour in greased casserole dish and bake at 350 for 30 to 40 minutes.Nutrition FactsServing size: Entire recipe (42.8 ounces).Recipe TypeCow & PigSpaghetti PieXE "Spaghetti Pie"This recipe resembles lasagna and is a favorite of my grandchildren.16-oz pkgspaghetti2tbspbutter1/3cupParmesan cheese, grated2eggs, well beaten1lbground beef1/3cupchopped onion1/4cupchopped green pepper (optional)18-oz cantomatoes, cut up16-oz cantomato paste1tspsugar1tspdried oregano, crushed1/2tspgarlic salt1cupcottage cheese1cupMozzarella Cheese, shreddedProcedureCook spaghetti according to package directions and drain. Should have about 3 1/4 cups. Stir butter into hot spaghetti. Stir in cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie plate (or may use oblong casserole dish). In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through.Spread cottage cheese over top of spaghetti crust. Fill pie with tomato mixture. Bake uncovered in 150 degree oven for 20 minutes. Sprinkle mozzarella cheese on top. Bake 5 minutes longer or until cheese melts.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (6.3 ounces).Recipe TypeCow & PigSourceAuthor: St. Malachy's Parish, GeneseoStuffed PeppersXE "Stuffed Peppers"2large green peppers3/4lbground beef1/3cupchopped onion17.5 oz-cantomatoes, cut up1/3cuprice Chex1tbspworcestershire sauce1/2tspbasil1/2cupshredded cheddar cheeseProcedureHalve peppers and immerse in boiling water for 3 minutes. Sprinkle with salt and invert on paper towel.Cook meat and onion. Drain; stir in tomatoes, uncooked rice, sauce, 1/4 tsp salt and 1/4 tsp pepper.Cover and simmer for 15 minutes; stir in 1/4 cup cheese; fill peppers.Put in a baking dish and cook at 375 for 15 minutes. Sprinkle with cheese. Let stand 1-2 minutes.Nutrition FactsServing size: Entire recipe (33.8 ounces).Recipe TypeCow & PigRecipe TipsFor stuffed zucchini: cut length-wise; scoop out shells and boil for 2 minutes.Taco CasseroleXE "Taco Casserole"1lbground beef1/2cupchopped onion1pkgtaco seasoning mix1 1/2cupwater1cupcoarsely crunched tortilla1 1/2cupshredded cheddar cheese1/2cupchopped green pepperProcedureBrown ground beef with onion in skillet. Drain Add seasoning mix and water to meat. Bring to a boil; reduce heat and simmer 15 minutes.Spread corn chips on bottom of 8x8 baking dish. Pour meat sauce evenly over chips. Sprinkle cheese and green pepper over meat.Bake 20 minutes or longer til cheese melts at 350 degrees.Yield: 4 to 6Nutrition FactsServing size: Entire recipe (40 ounces).Recipe TypeCow & PigTenderloin DeluxeXE "Tenderloin Deluxe"2lbswhole beef tenderloin2tbspbutter or margarine, softened1/4cupchopped green onions2tbspbutter or margarine2tbspsoy sauce1tspdijon-style mustarddashfreshly ground black pepper3/4cupdry sherryProcedureSpread tenderloin with the first 2 tbsp softened butter or margarine. Place on rack in shallow baking pan. Bake, uncovered, in hot oven (400 degrees) for 20 minutes.Meanwhile, in small saucepan, cook green onion in the remaining 2 tbsp butter till tender. Add soy, mustard, and pepper. Stir in sherry; heat just to boiling.Pour over tenderloin; bake 20 to 25 minutes more for rare to medium-rare beef. Baste frequently with sauce. Pass remaining wine sauce.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (42.4 ounces).Recipe TypeCow & PigSourceAuthor: Mrs. James P. Kelly, Sr., Royal Oak, MichiganTexas Oven-Roasted Beef BrisketXE "Texas Oven-Roasted Beef Brisket"2tbspchili powder2tbspsalt (I use kosher)1tbspgarlic powder1tbsponion powder1tbspblack pepper1tbspsugar2tspdry mustard1bay leaf, crushed4-6lbsbeef brisket (do not get a flat brisket - get a regular brisket with a good amount of fat)1 1/2cupbeef brothProcedureMake a dry rub combining all ingredients except the brisket and beef broth. Season the brisket on both sides with the dry rub. Place in a roasting pan and roast uncovered for 1 hour.Add beef broth and enough water so there is 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees and cook for at least 3 hours or more. Depending on the size of the brisket but as long as you have liquid in the pan it will be fine.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (14.6 ounces).Recipe TypeCow & PigRecipe TipsI usually cook mine for at least 4 more hours, and cook until tender. Trim fat from brisket and top with juice from pan.SourceAuthor: Peggy StocktonTortilla CasseroleXE "Tortilla Casserole"1lbground beef1/2cuponion, chopped1cupsalsa1/2cupsour cream1cancream of chicken soup12-oz jarpimento9-10tortillas, cut in strips2cupscheddar cheeseProcedureCook beef and onions; spread 1/2 of salsa in an ungreased square pan.Mix remaining salsa, soup, pimento, and sour cream.Layer beef, tortillas, soup mix, and cheese. Repeat.Bake for 30-40 minutes; let stand 10 minutes.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (61.1 ounces).Recipe TypeCow & PigTortilla Oven Bake - ChalupaXE "Tortilla Oven Bake - Chalupa"3corn tortillas1/2cupMonterey Jack cheese, grated1/4cuplettuce, shredded2tbsprefried beans2tbspcooked ground beef3tomato slices1/2cupenchilada sauceProcedureOn oven to table dish, spread refried beans over one tortilla. Top with 1/3 of cheese. Cover with second tortilla.Spread beef, 1/3 of cheese, lettuce, and tomato. Top with last tortilla. Spoon on sauce. Top with remaining cheese.Bake at 350 for 12 minutes.Servings: 1Nutrition FactsServing size: Entire recipe (20.7 ounces).Recipe TypeCow & PigBreads & Coffee CakesApple PancakesXE "Apple Pancakes"1 1/2cupspancake batter (you can use your own recipe or Bisquick baking mix batter)2tbspbutter, melted1cupGranny Smith apples, peeled and sliced1/3cuppecans, chopped3tbspmaple syrup1/2tspground cinnamonProcedureHeat oven to 350 degrees. Prepare pancake mix according to package directions; and set aside. Pour melted butter in 9-inch pie plate. Place apple slices in bottom of pie plate; sprinkle cinnamon and pecans and drizzle syrup over apples; carefully pour batter on top.Bake at 350 degrees for 30 to 35 minutes or until top springs back when touched. Loosen edges and invert onto serving plate. Cut in wedges and serve with warm maple syrup and/or fresh apple butter.Yield: 4 to 6Preparation Time: 45 minutesNutrition FactsServing size: Entire recipe (4.4 ounces).Recipe TypeBread, BreakfastRecipe TipsGood served with sausage links.Apple Streusel Coffee CakeXE "Apple Streusel Coffee Cake"Apple streusel coffee cake is a sweet, crunchy treat to bake when apple-picking time produces its bounty of fruit. The cake, set with sliced apples overlaid with a brown-sugar and cinnamon topping, is among 175 recipes in "Pillsbury: Best Muffins and Quick Breads". A note added to the recipe points out that leaving the peel on the apples streamlines preparation, adds color and boosts fiber content.nonstick cooking spray1cupall-purpose flour1tspbaking powder1/4tspbaking soda1/8tspsalt1/4cupmargarine or butter, softened1/2cupsugar1/4cuprefrigerated or frozen fat-free egg product, thawed, or 1 egg1tspvanilla3tbspnonfat plain yogurt2cupsthinly sliced, unpeeled apples1/4cupall-purpose flour2tbspbrown sugar1/2tspcinnamon2tbspmargarine or butterProcedureHeat oven to 350 degrees. Spray 9-inch round or 8-inch square pan with nonstick cooking spray. In small bowl, combine 1 cup flour, baking powder, baking soda and salt; mix well. Set aside.In large bowl, combine 1/4 cup margarine and sugar; beat until light and fluffy. Add egg product and vanilla; blend well. Alternately add flour mixture and yogurt to margarine mixture, beating well after each addition. Spread batter in sprayed pan. Arrange apple slices over batter.In small bowl, combine all topping ingredients except margarine (1/4 cup all-purpose flour, brown sugar, and cinnamon). With pastry blender or fork, cut in 2 tbsp margarine until crumbly. Sprinkle topping evenly over apples.Bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. If desired, remove from pan.Servings: 8Preparation Time: 20 minutesTotal Time: 6 minutesNutrition FactsServing size: 1/8 of a recipe (3 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsSourceSource: News GazetteApple, Peach or Plus Cake CockaigneXE "Apple, Peach or Plus Cake Cockaigne"1cupall-purpose flour1tspdouble-acting baking powder1/4tspsalt2tbspsugar1.5-3tbspbutter1egg1/2tspvanillamilk4cupssliced pared apples or peaches or sliced unpared plums1cupwhite or brown sugar2tspcinnamon3tbspmelted butterProcedureRecipe is for a 9x9x2 1/2-inch pan.Sift together flour, baking powder, salt, and sugar. Add butter. Work these ingredients like pastry. Beat egg and vanilla in a measuring cup. Add enough milk to make a 1/2 cup bine with the flour and butter to make a stiff dough. You may pat the dough into the greased pan with your floured palm or spread it in part with a spoon and then distribute it evenly by pushing it with the fruit sections when you place them closely in overlapping rows. Use about: 4 cups (6 cups) sliced pared apples or peaches or sliced unpared plums, preferable freestone blue.Sprinkle with a mixture of white/brown sugar, cinnamon, and melted butter. Bake about 25 minutes.Oven Temperature: 425°FNutrition FactsServing size: Entire recipe (10.1 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsIf the fruit used is very juicy, reduce the liquid in the dough by at least 1 tbsp.I used half brown and half white sugar, 3/4 cup each.SourceAuthor: Susan FunkhouserSource: Joy of CookingApricot LoafXE "Apricot Loaf"16-oz pkgdried apricots cut into small pieces2cupswater2tbspmargarine1cupsugar1egg, slightly beaten3 1/2cupsifted all-purpose flour1/2cupnon-fat dry milk powder2tspbaking powder1tspbaking soda1tspsalt1/2cuporange juice1/2cupchopped pecansProcedurePreheat oven to 350. Lightly oil two 9x5-inch loaf pans.Cook apricots in water in a covered, medium-size saucepan for 10-15 minutes or until tender but not mushy. Drain; reserve 3/4 cup liquid. Set apricots aside to cool.Cream together flour, dry milk, baking powder, soda and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.Stir apricot pieces and pecans into batter.Pour batter into prepared pans.Bake 40-45 minutes or until bread springs back when lightly touched in center.Cool 5 minutes in pan. Remove from pan and completely cool on wire rack before slicing.Nutrition FactsServing size: Entire recipe (49 ounces).Recipe TypeBreadSourceSource: Stay Young at HeartApricot Nut BreadXE "Apricot Nut Bread"2 1/2cupsflour1cupsugar3 1/2tspbaking powder1tspsalt3tbspbutter, melted1/2cupmilk3/4cuporange juice1egg, beaten1cupnuts, chopped1cupdried apricot, choppedorange ride, grated, to tasteProcedureIn a small saucepan, cook the apricots in water until soft; drain.Preheat oven to 350 degrees.Generously grease and lightly flour two 7x3x2-inch loaf pans.In a large bowl, combine flour, sugar, baking powder, and salt; mix well.Stir in butter, milk, orange juice, and egg; mix well.Fold in dried apricots, nuts, and orange peel.Spoon into prepared pans.Bake 55 minutes or until a toothpick inserted in center comes out clean.Cook on rack 15 minutes.Yield: 2 7x3x3-inch loaf pansPreparation Time: 25 minutesTotal Time: 1 hour and 30 minutesNutrition FactsServing size: Entire recipe (48.4 ounces).Recipe TypeBreadSourceSource: Apricot Nut Bread 2XE "Apricot Nut Bread 2"2cupsdried apricots2cupsboiling water2eggs, well beaten1cupsugar2tbspmelted butter1cupchopped pecans2cupsflour3tbspbaking powder1/4tspsalt1/4tspsoda3/4cuporange juiceProcedureSoak apricots in boiling water for 30 minutes. Drain. Thoroughly, then coarsely chop. Mix eggs, sugar and butter together. Add sifted dry stuff alternately with orange juice.Spread in well greased loaf pan. 5 1/2 x 10 1/2 x 3 1/2 inches. Bake 1 hr in 350 degree oven. Cool 5 minutes.Nutrition FactsServing size: Entire recipe (58.3 ounces).Recipe TypeBreadBacon-Onion BiscuitsXE "Bacon-Onion Biscuits"4slicesbacon, chopped1large onion, chopped3cupsall-purpose flour1tbspbaking powder1tbspsugar1/2tspsalt3/4tspcream of tartar1cupbutter1cupmilkProcedureIn a skillet cook bacon and onion until bacon is slightly crisp and onion is tender. Drain off and discard fat.In a bowl stir together flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixtures. Combine milk and bacon mixtures; add all at once to flour mixtures. Using a fork, stir just until moistened.Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for four to six strokes or just until dough holds together. Pat or lightly roll dough 3/4-inch thickness. Cut dough with a floured 2 1/2-inch biscuit cutter, rerolling dough scraps as necessary. Place unbaked biscuits on baking sheet; freeze 1 hour. Transfer to a plastic freezer bag. Seal, label, and freeze up to 1 month.To serve: preheat oven to 350 degrees. Place frozen biscuits 1 inch apart on ungreased baking sheet. Bake 25 minutes or until golden.Yield: 1 dozenTotal Time: 30 minutesNutrition FactsServing size: Entire recipe (40.6 ounces).Recipe TypeBreadRecipe TipsKeeps up to 1 month in the freezer.SourceSource: Better Homes and Gardens, December 2006Baked PancakeXE "Baked Pancake"You might want to add whipped cream for a truly elegant breakfast. Also, a garnish of fresh mint on the top always adds the perfect touch.4eggs, room temperature1tspsalt2cupsunsifted flour1quartmilk, room temperature1/4lbunsalted butterProcedureBeat eggs slightly with salt. Add milk and flour and mix well. Preheat oven to 425 degrees. Melt butter in 13x9 inch baking pan. Have butter and pan piping hot but do not brown butter. Pour the mixture into the hot pan and bake for 30 to 45 minutes. The pancake should have puffed to the top of the pan and be nicely browned when properly done. Serve immediately with maple syrup, Kennebec Inn's Blueberry Sauce, or crushed fresh fruit in season.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (9.1 ounces).Recipe TypeBread, BreakfastBeer BreadXE "Beer Bread"1/4cupmelted butter3cupsflour, SR1/2cupsugar112-ozbeerOven Temperature: 350°FCooking Time: 30 minutesNutrition FactsServing size: Entire recipe (18.8 ounces).Recipe TypeBreadBest-Ever Traditional Southern CornbreadXE "Best-Ever Traditional Southern Cornbread"3cupsWhite Lily Self-Rising Cornmeal Mix2-3tbspsugar (optional)1tbspvegetable oil3large eggs, beaten2 1/4cupsbuttermilk or milk1/2cup(1 stick) melted butter or margarine, dividedProcedurePreheat oven to 425 degrees.In a large bowl, combine cornmeal mix and sugar, if using, and set aside. Add vegetable oil to a 10- or 11-inch cast-iron skillet. Place in oven for 10 minutes to heat skillet.Meanwhile, in medium bowl, combine egg, buttermilk and 1/4 cup melted butter. Add all at once to cornmeal mixture. Stir until just moistened (batter should be lumpy). Remove skillet from oven and swirl oil to coat bottom and side. Pour batter into hot skillet. Bake for 18-22 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Brush remaining 1/4 cup melted butter over top. Serve warm.Makes 8-10 servings.Variation: to make conrsticks, substitute a well-oiled cast-iron cornstick mold. Heat as directed above. Fill each indentation about 3/4 full and bake for 12-15 minutes or until a wooden pick inserted near the center comes out clean. Brush as above with melted butter. Let stand 2 minutes before removing from the pan.Yield: 8-10 servingsNutrition FactsServing size: Entire recipe (29.2 ounces).Recipe TypeBreadSourceSource: News GazetteBlueberry MuffinsXE "Blueberry Muffins""That young man was Lyndon Baines Johnson, who was just beginning his brief career as a teacher." Wall tells you this while whipping up blueberry muffins from an old German recipe. Buttermilk is the ingredient that yields tender, moist muffins.3/4cupflour2tbspsugar2 1/2tbspbaking powder3/4tspsalt1egg, well beaten3/4cupbuttermilk1/3cupvegetable oil1cupblueberriesProcedureSift flour, sugar, baking powder and salt into a large mixing bowl. Set aside.In a small mixing bowl, combine egg, buttermilk and vegetable oil. Make a well in the middle of the flour mixture. Add wet ingredients to dry by pouring egg mixture into well of flour mixture. Stir briefly to moisten dry ingredients.Gently fold in blueberries.Grease and flour a 12-muffin pan and fill each muffin holder 3/4 full. Bake in preheated 400-degree oven 20-25 minutes or until a toothpick inserted in the center of muffins comes out clean.Yield: 12 small or 8 large muffinsNutrition FactsServing size: Entire recipe (21.5 ounces).Recipe TypeBread, Breakfast, Cakes, Pastries, and DessertsSourceAuthor: Diane HowardSource: News GazetteBonnie's Sensational SconesXE "Bonnie's Sensational Scones"Next-door neighbor and baker extraordinaire Bonnie Swanson shared her buttery scones with Mary Beattie at Pincushion Mountain B&B near Grand Marais, Minnesota. Mary took Bonnie's suggestion: She uses a small ice cream scoop to shape these spice-nut favorites when baking them for guests.2cupsall-purpose flour3tbspsugar1tspground cinnamon1/2tspbaking powder1/8tspsalt1/2cupbutter, chilled and cut into pieces3/4cupshopped walnuts2beaten eggs2/3cupwhipping creamNutrition FactsServing size: Entire recipe (23.5 ounces).Recipe TypeBreadSourceSource: Midwest Living, February 2002Bread - Pull ApartXE "Bread - Pull Apart"124-pc pkgfrozen rolls1/4cupgrated parmesan3tbspsesame seeds1/2tspcrushed basil2tbspbutter1tbspbacon bits2tbspbutterProcedureCombine rolls, grated parmesan, sesame seeds, and crushed basil.Grease a tube pan with Pam (coat sides and bottom) with 1/3 of above mixture.Place 10 rolls in pan, drizzle with 2 tbsp butter; sprinkle with half above cheese mixture. Sprinkle with 1 tbsp bacon bits. Add remaining rolls, drizzle with 2 tbsp butter and sprinkle with remaining cheese mixture.Cover and refrigerate overnight. When ready to bake next day, let stand at room temperature for 30 minutes. Bake at 350 for 20 minutes.Cover with foil and bake 10-15 minutes more. Invert on a wire rack.Nutrition FactsServing size: Entire recipe (4.1 ounces).Recipe TypeBreadButtermilk BiscuitsXE "Buttermilk Biscuits"This recipe from "Virginia Seasons: New Recipes From the Old Dominion" makes a lovely, flaky biscuit that soaks up butter and crabapple jam. An old biscuit hand says the trick to keeping the pastry light is to not handle the dough too much.4cupsflour2tbspbaking powder1tspbaking soda3/4tspsalt1tbspsugar1 1/2sticksbutter, softened1 1/2cupsbuttermilkmelted margarine for brushing biscuit topsProcedurePreheat oven to 450 degrees. Combine dry ingredients. Cut in butter. Add buttermilk, stirring until moistened.On a lightly floured board, knead four or five times. Cut biscuits rather thickly and put on lightly greased cookie sheet. Brush top with margarine and bake for 10-15 minutes.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (3.2 ounces).Recipe TypeBreadButterscotch SconesXE "Butterscotch Scones"2cupsflour1/3cuppacked golden brown sugar1tbspbaking powder3/4tspsalt1/2cupunsalted butter (chilled and diced)1cupbutterscotch chips1/2cup(or more) chillded whipping cream1large eggProcedureMix first 4 ingredients. Cut butter into dry mixture. Add butterscotch chips.Mix whipping cream into dry mixture, forming moist clumps.Bake at 400 degrees for approximately 20 minutes (or until golden brown) on an ungreased, rimmed baking sheet.Yield: 1 dozenOven Temperature: 400°FNutrition FactsServing size: Entire recipe (21.9 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsSourceAuthor: Recipe from IrelandCaramelized Vidalia Onion and Sour Cream CornbreadXE "Caramelized Vidalia Onion and Sour Cream Cornbread"1cupchopped Vidalia or other sweet onions2tbsplight brown sugar3tbspoil, divided1cupsour cream2/3cupmilk1large egg, beaten2tbspbutter or margarine, melted2cupsWhite Lily Self-Rising Cornmeal Mix1/4tspdried basil leaves, crushedProcedurePreheat oven to 375 degrees.In a large skillet, cook and stir onions and sugar in 2 tbsp oil over medium heat until onions are tender and golden brown, about 7 minutes. Set aside to cool.Add 1 tbsp oil to an 8-inch cast-iron skillet or 1 1/2-quart baking dish. Place in oven for 10 minutes to heat. Meanwhile, in a large bowl, combine sour cream, milk, egg and butter. Stir in onions. Stir in cornmeal mix and basil just until moistened (batter should be lumpy). Pour batter into hot skillet or dish and bake for 20-24 minutes or until a wooden pick inserted in the center comes out clean. Brush with additional melted butter if desired.Servings: 9Nutrition FactsServing size: 1/9 of a recipe (2.1 ounces).Recipe TypeBreadCheesy Corn MuffinsXE "Cheesy Corn Muffins"2cupsWhite Lily Self-Rising Cornmeal Mix2cups(8 oz) grated sharp cheddar cheese1 1/4cupsmilk1large egg, beaten1/4cup(1/2 stick) butter or margarine, meltedProcedurePreheat oven to 375 degrees.Lightly coat 12 muffin cups with cooking spray. Stir together cornmeal mix and cheese; make a well in the center and set aside. In a separate bowl, stir together milk, egg and butter. Pour into center of dry ingredients all at once. Stir just until moistened.Fill muffin cups 3/4 full. Bake 18-20 minutes or until golden and a wooden pick inserted in the center comes out clean. Cool in muffin cups for 10 minutes. Loosen edges from sides of muffin cups and remove. Serve warm.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (2.7 ounces).Recipe TypeBreadSourceSource: News GazetteChocolate Chip Banana BreadXE "Chocolate Chip Banana Bread"1/2cupbutter, softened1 1/2cupssugar2eggs1tbspvanilla flavoring3large ripe bananas, mashed1/3cupsour cream1/3cupbuttermilk2 1/2cupsunsifted cake flour1tspsalt1/2tspbaking soda1/4tspbaking powder1 1/2cupssemi-sweet chocolate chipsProcedurePreheat oven to 350 degrees. Lightly grease (I use pam) a 10 inch tube cake pan.Cream together until light and fluffy, the butter and sugar. Stir in eggs, one at a time, beating well after each addition, then stir in the vanilla. Mix in the mashed bananas, sour cream and buttermilk. Combine the cake flour, salt, baking soda and baking powder. Stir into the sugar/banana mixture. Fold in the chocolate chips. Pour batter into prepared pan.Bake for 35 to 45 minutes or until golden brown and the top springs back when touched. Remove from oven and let cool for 15 minutes before removing from pan. Cool completely, then sprinkle with powdered sugar.Nutrition FactsServing size: Entire recipe (45 ounces).Recipe TypeBreadChocolate Chip Banana Bread 2XE "Chocolate Chip Banana Bread 2"1/2cupbutter1cupsugar2eggs2bananas2cupsflour1tspbaking powder1/2tspbaking soda1/2tspsalt3/4cupchocolate chips1/2cupwalnutsProcedureCream butter; add sugar. Add eggs, beating. Stir in banana. Combine dry ingredients and add to wet ingredients. Stir in chocolate chips and nuts.Spread in a 9x5 pan and bake at 350 for 1 hour.Cover with foil and cool.Nutrition FactsServing size: Entire recipe (38.6 ounces).Recipe TypeBreadCinnamon Chips MuffinsXE "Cinnamon Chips Muffins"2cupsall-purpose biscuit mix (Bisquick)1/3cupsugar2tbspvegetable oil1egg slightly beaten1cupHershey's cinnamon chips2/3cupmilkProcedureCombine all ingredients in a medium size bowl until just moistened. Spoon into muffin cups (or greased muffin pans).Heat oven to 400 degrees; bake 15-18 minutes or until muffin tops are browned.Cool slightly, remove from pan. Serve warm.Yield: 12 2 1/2" muffinsOven Temperature: 400°FNutrition FactsServing size: Entire recipe (10.8 ounces).Recipe TypeBreadCorn BreadXE "Corn Bread"2boxesjiffy corn bread2sticksbutter4eggs, slightly beaten116-oz tubcottage cheesechopped onion110-oz pkgfrozen broccoliProcedureMix all together and pour in greased 9x13 pan 1 hour or until done.Oven Temperature: 350°FCooking Time: 1 hourNutrition FactsServing size: Entire recipe (19.3 ounces).Recipe TypeBreadCounty Clare Irish Soda BreadXE "County Clare Irish Soda Bread"4cupsall-purpose flour and 1 tbsp for dusting1/2cupsugar2tspbaking powder1tspbaking soda3/4tspsalt3cupsdark seedless raisins1tbspcaraway seeds2eggs, lightly beaten1 1/4cupbuttermilk1cupsour creamProcedureHeat oven to 350 degrees. Grease 9-inch round cast-iron skillet or baking pan. Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins and caraway seeds in large bowl. Blend eggs, buttermilk and sour cream in small bowl. Stir in flour mixture. Knead in the bowl with a spatula, about 10 strokes. Dough will be very sticky. Put into prepared pan. Sprinkle top with remaining 1 tbsp of flour.With a knife, cut 1-inch deep cut into top of loaf all the way across. Do this twice as though you were scoring it into quarters. Dough is too sticky for this to be perfect. Bake 65 to 70 minutes. Use a skewer or knife to make sure it is done in the center.Nutrition FactsServing size: Entire recipe (61.9 ounces).Recipe TypeBreadSourceAuthor: Clare HaussermannCranberry Apple BreadXE "Cranberry Apple Bread"1 1/2cupall-purpose flour1 1/2tspbaking powder1tspground cinnamon1/2tspbaking soda2cupspeeled, chopped golden delicious apples3/4cupsugar2tbspmargarine, melted1/4cupegg beaters1cupfresh cranberries1/2cupwalnuts, chopped (optional)ProcedureMix flour, baking powder, cinnamon and baking soda; set aside.Mix apples, sugar and margarine in bowl. Stir in egg beaters. Add flour mixture; stir just until moistened. Batter will be thick. Stir in cranberries and walnuts, if desired.Spread batter into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350 degrees for 1 hour or until done. Let stand in pan 10 minutes. Remove from pan; cool on wire rack.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (1.6 ounces).Recipe TypeBreadCranberry Orange and Nut BreadXE "Cranberry Orange and Nut Bread"3cupsflour3/4cupsugar1tbspbaking powder1tspsalt1/2tspbaking soda1cuporange juice1/2cupmelted butter2eggs, beaten1 1/4cupwashed and dried fresh cranberries, cut in half or coarsely chopped1/2cupchopped pecansProcedurePreheat oven to 350 and grease 5x9x3-inch loaf pan. In mixing bowl, combine flour, sugar, baking powder, salt and baking soda. In separate bowl, combine orange juice, melted butter and eggs.Stir this egg mixture into the dry ingredients. Mix until just moistened, then stir in cranberries and pecans. Pour into prepared loaf pan and bake in 350 degree preheated oven for about 1 hour, or until toothpick inserted in center comes out clean.Nutrition FactsServing size: Entire recipe (67.5 ounces).Recipe TypeBreadSourceAuthor: Verna and Frank Cardaronella, Baton Rouge, LACranberry Orange SconesXE "Cranberry Orange Scones"4cupsplus 1/4 cup all-purpose flour (High altitude: plus 2 tbsp)1/4cupsugar, plus more for sprinkling2tbspbaking powder1/2tspkosher salt1tbspgrated orange zest3/4lbcold, unsalted butter, diced (High altitude: minus 2 tbsp)4extra-large eggs, lightly beaten1cupcold heavy cream (High altitude: plus 2 tbsp)1cupdried cranberries1egg beaten with 2 tbsp water or milk, for egg wash1/2cupconfectioners' sugar, plus 2 tbsp4tspfreshly squeezed orange juiceProcedurePreheat the oven to 400 degrees.In the bowl of an electric mixture fitted with a paddle attachment, mix 4 cups of flour, sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended.The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.Yield: 14-16 sconesPreparation Time: 20 minutesCooking Time: 20 minutesInactive Time: 15 minutesNutrition FactsServing size: Entire recipe (26 ounces).Recipe TypeBreadRecipe TipsFor chocolate chip scones, substitute chocolate chips for cranberries. Also, do not use orange juice or orange zest.SourceSource: Food Network; BarbaraCream Cheese FrostingXE "Cream Cheese Frosting"18-oz pkgcream cheese1/2cupbutter, softened2tspvanilla4cupspowdered sugarProcedureMix the ingredients to form a creamy frosting.Nutrition FactsServing size: Entire recipe (12.7 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Itsy Bitsy FoodiesCrescent CheesecakeXE "Crescent Cheesecake"2pkgsPillsbury crescent rolls28-oz pkgscream cheese1cupsugar1egg1tspvanilla1cuppowdered sugarwaterlemon juiceProcedurePress 1 pkg of crescents over the bottom of a 9x13 pan. Cream sugar and cream cheese, then add the egg and vanilla.Pour over the crescents and then spread the last pkg of crescents over the top. (I push dough together on pastry cloth then place on top.)Bake at 350 for 30-35 minutes.While still warm, drizzle a glaze over the top (combine last 3 ingredients to form glaze).Best if refrigerated overnight.Nutrition FactsServing size: Entire recipe (27.7 ounces).Recipe TypeBread, Breakfast, Cakes, Pastries, and DessertsSourceAuthor: Annette HuisingaCrumb CakeXE "Crumb Cake"1box(1 lb, 2.25 oz) yellow cake mix1 1/4cupssour cream1/3cupvegetable oil3eggs1tspground cinnamon1/2tspground nutmeg3 3/4cupsall-purpose flour3/4cuppacked light brown sugar2tspground cinnamon1/2tspground nutmeg1 1/2cups(3 sticks) butter or margarine, melted (1 1/8 cups w 1/4 cups butter)1/2cupplus 2 tbsp confectioners sugar2tbspsour creamProcedureHeat oven to 350. Coat a 15 x 10 x 2-inch baking pan with nonstick cooking spray. Lightly dust pan with all-purpose flour; gently shake out any excess flour.Cake: Combine cake mix, sour cream, oil, eggs, cinnamon, and nutmeg in large bowl. Beat according to package directions. Pour batter into prepared pan.Bake at 350 degrees for 20 minutes or until toothpick inserted in the center comes out clean.Crumb Topping: Stir together flour, brown sugar, cinnamon, nutmeg and melted butter in medium-size bowl until the mixture is evenly moistened and forms clumps.Remove cake from oven. Sprinkle crumbs over top (this will be a thick covering). Return to oven and bake 15 minutes or until crumbs are slightly set. Remove pan to wire rack and let cool completely.Sour Cream Glaze: Whisk together 1/2 cup of the confectioners' sugar and the sour cream in a small bowl until well blended. Dust the top of the cake evenly with the remaining 2 tbsp confectioners' sugar. Then drizzle evenly with the sour cream glaze. Store the cake, tightly covered, at room temperature for up to 3 days.Servings: 25Oven Temperature: 350°FPreparation Time: 25 minutesCooking Time: 35 minutesNutrition FactsServing size: 1/25 of a recipe (2.1 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsGarlic French BreadXE "Garlic French Bread"1/2cupbutter2clovesgarlic, crushed1/4cupgrated Parmesan cheese1/4tspdried marjoram leaves1/4tspdried oregano leaves1long loaf French breadNutrition FactsServing size: Entire recipe (5.1 ounces).Recipe TypeBreadGrandma Helen's Corn Bread StuffingXE "Grandma Helen's Corn Bread Stuffing"18" square pan of corn bread4slicesItalian bread with sesame seeds, torn into pieces4hard boiled eggs (use only two of the whites), mashed1tspseasoned salt1/4tsppepper1tbspchopped sage1cupchopped parsley2 1/2cupschopped celery1cupchopped Spanish onion3/4cupbutter, divided114-oz canchicken brothProcedureCrumble corn bread in large bowl; combine with Italian bread pieces and add mashed eggs. Sprinkle with seasonings. Toss gently to mix.Sauté celery and onion in 1/2 cup butter until soft. Add mixture to bread mixture and toss. Add broth and mix well. Place in greased 9x13 pan. Add more broth if it seems dry. Dot with rest of butter. Bake at 325 for 30-40 minutes until brown on top.Nutrition FactsServing size: Entire recipe (20.1 ounces).Recipe TypeBread, HolidayHeavenly Cream Cheese Coffee CakeXE "Heavenly Cream Cheese Coffee Cake"2 1/2cupunbleached flour3/4cupsugar, divided use1/2cupcorn-oil margarine1/2tspbaking powder1/2tspbaking soda1/4tspsalt1cuplight sour cream1tspalmond extract4egg whites, divided use8ozNeufchatel cheese, softened1/2cupfruit-only raspberry preserves1/4cupsliced almondsProcedurePreheat oven to 350. Spray bottom and sides of a 9- or 10-inch springform pan with non-stick vegetable coating. In large bowl combine flour and 1/2 cup sugar. Using a pastry blender or fork cut in margarine until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture.To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about 1/4-inch thick on sides.In small bowl, combine reserved crumb mixture and sliced almonds. Sprinkle over preserves. Bake at 350 for 45 to 50 minutes, or until cheese is set and crust is deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cut into wedges. Refrigerate leftovers.Nutrition FactsServing size: Entire recipe (34.5 ounces).Recipe TypeBreadHerbed Garlic BreadXE "Herbed Garlic Bread"1unsliced loaf (1 pound) French bread1/2cupbutter, softened2tbspgrated Parmesan cheese2tbspminced fresh parsley4clovesgarlic, minced1/2tspdried oregano1/8tspgarlic saltProcedureSlice bread, but not all the way through, leaving slices attached at the bottom. In a small mixing bowl, cream butter. Add the Parmesan cheese, parsley, garlic, oregano and garlic salt; mix well. Spread between slices.Wrap loaf in a large piece of heavy-duty foil (about 28in. x 18in.). Bake at 325 for 15-20 minutes or until heated through.Yield: 8-10Nutrition FactsServing size: Entire recipe (5.1 ounces).Recipe TypeBreadHot RollsXE "Hot Rolls"1pkgrapid rise yeast1tspsugar1/2cupwater1/2 - 2/3cupsugar2/3cupshortening1tspsalt1cupmade instant potatoes2cupsscalded milk2eggs, beaten7 or 8cupssifted flourglutenProcedureActivate yeast with heated water and add 1 tsp sugar. This will proof your yeast. Heat milk to almost boiling point, then add shortening, sugar, salt and instant potatoes. When it is cooler add eggs and activated yeast. Add flour and mix then kneed about five minutes.Grease a bowl and place kneaded dough into it. Chill dough in fridge overnight. The dough will keep for at least five days in fridge. When I cut off what I need I kneed the bread to be used again.Cut about eight pieces of bread off and roll until about 4 1/2 inches long and about as thick as a cigar. Put almost 1/2 cube of melted margarine in metal loaf pan. Let rise and cook at 350 degrees.I have made the bread up and covered it with saran wrap and put it in the fridge over night. The next morning I put it over a sauce pan of simmering hot water and let it rise until ready to use.Nutrition FactsServing size: Entire recipe (47.3 ounces).Recipe TypeBreadRecipe TipsFor Colorado always, always use gluten!I use fast acting yeast, as it is need for Colorado but in Texas I used the regular acting yeast.For Colorado only I use wheat gluten (found in baking section) mixed with the flour according to the directions on the box... usually one tsp per cup of flour.Use a candy thermometer... for Colorado use temperature of 119 degrees for water, which is warmer than called for on yeast package; add to yeast mixture.Follow same instructions for rolls; first cut off enough for the # of rolls you want. I don't put butter in bottom of pan, but I do brush the tops with butter before I let them rise. Should rise to double. Cook at 350 approximately 20 minutes.Jalapeno Corn Bread MuffinsXE "Jalapeno Corn Bread Muffins"1cupyellow corn meal1/2cupflour1tspsalt1cupbuttermilk1/2cupwhole milk1egg1tbspbaking powder1/2tspsoda3/4cupshortening1/4cupdiced jalapeno1/2cupfresh cut corn kernelsProcedureIn large mixing bowl, combine cornmeal, flour and salt. Mix thoroughly. Add buttermilk, whole milk, egg, baking powder and soda. Melt 1/4 cup shortening and add to cornmeal mixture, stirring to incorporate. Stir jalapeno and corn into batter.Preheat oven to 450 degrees. Grease a 12-cup muffin pan generously with the remaining solid shortening and heat in over until pans are hot and shortening is melted. Vigorously stir the batter and pout into hot muffin pan, filling each cup 3/4 full. Bake 12-15 minutes.Yield: 1 dozen muffinsNutrition FactsServing size: Entire recipe (31.1 ounces).Recipe TypeBreadSourceSource: News Gazette, September 1999Lemon Coffee CakeXE "Lemon Coffee Cake"1 1/4cupsugar, divided3/4cupvegetable oil4eggs2cupsall purpose flour1tspbaking powder1/2tspsalt1can(15 3/4 oz) lemon pie filling1 1/2tspground cinnamonProcedureCombine 1 cup sugar and oil; mix well. Add eggs, beat until light and lemon-bine flour, baking powder, and salt; add the egg mixture and mix well. Pour half into greased 9x13x2 pan. Spread pie filling over batter. Top with remaining bine cinnamon and remaining sugar; sprinkle over the top. Bake at 350 for 30 minutes or until toothpick insertes comes out clean. Cool on wire rack.Refrigeration optional.Yield: 12-16Nutrition FactsServing size: Entire recipe (30.9 ounces).Recipe TypeBreadLightened Carrot-Banana Bread/MuffinsXE "Lightened Carrot-Banana Bread/Muffins"3bananas, mashed (1 cup)3/4cupsugar1/4cupcanola oil1/4cupbuttermilk1/2cupliquid egg substitute2cupsunbleached flour1tspbaking powder1/2tspbaking soda1/4tspsalt1/2tspcinnamon1carrot, grated (1 cup)1/4cupchopped walnuts, toasted (optional)ProcedurePreheat oven to 350 degrees. Coat loaf pan or 12 muffin cups with non-stick spray, or place muffin papers in them; set aside.In a large bowl, beat bananas, sugar, oil, buttermilk and egg substitute for 2 minutes. In another bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Beat into liquid ingredients just until combined. Fold in carrots and nuts.Spoon batter into loaf pan or muffin cups, filling each just to the top. Bake until pick inserted in center comes out clean, about 60 minutes for bread and 35 minutes for muffins. Cool in pan 10 minutes, then cool completely on rack. Make 12 servings.Nutrition FactsServing size: Entire recipe (26.7 ounces).Recipe TypeBreadSourceSource: News GazetteMacadamia Nut French ToastXE "Macadamia Nut French Toast"6large eggs1/4cupsugar1/2tspground nutmeg1cuporange juice1/2cupmilk1tspvanilla116-oz loafFrench bread sliced into 1" thick pieces1/2cupbutter or margarine1/2cupchopped macadamia nutsProcedureMix eggs, sugar, nutmeg, juice, milk and vanilla in large bowl. Place bread slices in a single layer in a 13" x 9" baking dish. Pour egg mixture over bread, turning each slice to make sure each slice is well covered. Cover and refrigerate overnight.In the morning, heat oven to 400 degrees and melt butter in a 15" x 10" baking pan. Place egg-saturated bread slices in pan and bake for 10-12 minutes.Turn slices, sprinkle nuts on top and bake for an additional 10 minutes. Sift powdered sugar over top before serving. Yields 13 to 15 pieces, depending on loaf size.Yield: 13 to 15 piecesNutrition FactsServing size: Entire recipe (32 ounces).Recipe TypeBread, BreakfastSourceSource: Gate Inn, Madison, INMinnie's Lemon BreadXE "Minnie's Lemon Bread"So many readers have requested that we'll repeat the recipe for Minnie's Lemon Bread. Minnie is my wife's given name and she procured the original recipe from Mrs. Wallace Moreland in Storrs, Conn., some years ago and has developed her own touches. It's delightful on any occasion but especially for teas, bridge luncheons, or as an unusual item for a brunch or cocktail party.1cupsugar1/2cupshortening2eggs2lemons1 1/2cupsflour1/2cupmilk1tspbaking powder1/2tspsalt1/2cupsugarProcedureTo make one loaf, cream 1 cup sugar in 1/2 cup shortening. Add 2 eggs and beat well. Blend in the grated rind of 1 lemon.Measure 1 1/2 cups flour, sift and add all at once to the mixture. Add 1/2 cup milk, 1 tsp baking powder, and 1/2 tsp salt. Be sure mixture is blended until smooth. Turn into a buttered pan and bake 55 minutes at 325 to 350 degrees.In a cup mix the juice of 1 lemon with 1/2 cup sugar. When bread is done, pour over the lemon-sugar mixture and loosen the bread at the sides to drip. Leave in the pan for 15 minutes. Serve sliced thin and buttered.Nutrition FactsServing size: Entire recipe (36.5 ounces).Recipe TypeBreadMuffinsXE "Muffins"6tbspall-purpose flour3tbspgranulated sugar1/2tspcardamom1/8tspsalt2tbspcold unsalted butter, cut into small pieces1 1/2cupssmall diced rhubarb (about 8 ounces)3/4cupgranulated sugar1 1/3cupsall-purpose flour1 1/4tspbaking powder1/2tspbaking soda1/4tspsalt1/4tspground cardamom5tbspunsalted butter, melted and cooled1large egg1tspvanilla extract3/4cupplain whole-milk Greek yogurt or AmericanProcedureFor the streusel: Whisk flour, sugar, cardamom, and salt in a medium bowl until combined. Add butter and combine with your fingers, rubbing the butter into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed - it will still be fairly dry.) Refrigerate until ready to use.For the muffins: Heat the oven to 375 and arrange a rack in the middle. Coat a 12-well muffin tin with butter or line it with paper cupcake liners.Toss rhubarb with 1/4 cup of the sugar in a medium bowl and set aside. Let sit until rhubarb releases some juice, about 5 minutes.Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl until evenly combined. Place remaining 1/2 cup sugar, butter, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth. Add wet ingredients to dry and mix just until combined, about 25 to 30 strokes. Stir in rhubarb, about another 10 to 15 strokes. (The mixture will be thick.)Place a rounded 1/4 cup of batter into each muffin well (the wells will be full) and evenly sprinkle streusel over top. Bake until a toothpick comes out clean, about 20 to 25 minutes. Remove to a wire rack and let cool 15 minutes in the pan. Remove from the pan and serve warm or let cool to room temperature.Servings: 12Total Time: 55 minutesNutrition FactsServing size: 1/12 of a recipe (2.1 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsPancake PuffXE "Pancake Puff"1/2cuphot water1/2stickbutter1/4tspgrated orange peel1/2canpancake mix2large eggsProcedureBoil water, butter, and orange peel like is done for cream puffs. Add pancake mix and eggs (one at a time, beating).Spread part of butter in 2 8" pans; melt in oven. Add above mixture and spread. Bake at400 degrees for 15 minutes. Lower to 275 degrees for 10 more minutes.Remove from pan and spread with fruit; thicken juice from pineapple with cornstarch.Nutrition FactsServing size: Entire recipe (9.7 ounces).Recipe TypeBreadParmesan-Parsley Biscuit FlatbreadsXE "Parmesan-Parsley Biscuit Flatbreads"116.3-oz canrefrigerated jumbo biscuits2tbspolive oil1tbspfreshly grated Parmesan cheese1 1/2tspchopped fresh parsley1pinchkosher salt1pinchfreshly ground black pepperProcedurePreheat oven to 400 degrees.Separate 1 (16.3-oz) can refrigerated jumbo biscuits into individual rounds. Pour 2 olive oil onto a baking sheet. Dip both sides of each biscuit round in oil, and arrange on baking sheet.Using fingertips, press each biscuit into a 4-inch free-form flat circle. Sprinkle each flattened biscuit with freshly grated Parmesan cheese, parsley, and salt and pepper.Bake at 400 degrees for 10 to 12 minutes or until golden brown. Cut into strips.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (0.2 ounces).Recipe TypeBreadRecipe TipsFor Rosemary-Garlic Biscuit Flatbreads: omit the Parmesan cheese and parsley, and then prepare the recipe as directed. Sprinkle the biscuits evenly with 2 tsp chopped fresh rosemary and 2 minced garlic cloves.Plantation CakeXE "Plantation Cake"1boxyellow cake mix1cupsour cream4eggs2/3cupsugar2/3cupvegetable oil1can(small) coconut (1 cup)1 1/2cupschopped pecans1tspvanillaProcedureMix all ingredients with a fork. Do not beat. Bake in a tube pan or a 13x9 pan for 1 hour.Nutrition FactsServing size: Entire recipe (30.9 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsRecipe TipsAt our altitude I follow add 3 tbsp flour and 2 tbsp water to the mix.SourceAuthor: Peggy StocktonPoppy Seed Breakfast CakeXE "Poppy Seed Breakfast Cake"1cupbuttermilk (High altitude: increase by 3-4 tbsp)3/4cuppoppy seeds1tspalmond extract1cup(2 sticks) butter, room temperature2 1/4cupssugar (High altitude: decrease by 5 tsp)5eggs, separated, room temperature1tspbaking powder (high altitude: decrease by 1/4 tsp)1tspbaking soda1tspcinnamonProcedurePreheat oven to 350. Grease and flour 10-inch bundt pan. Mix buttermilk, poppy seeds and almond extract in medium bowl. Cream butter with 1 1/2 cups sugar in large bowl. Beat in yolks 1 at a time, mixing well after each addition. Continue beating until pale yellow and fluffy.Sift together flour, baking powder and baking soda.Add dry ingredients to butter in batches alternately with buttermilk mixture. Beat whites until stiff but not dry. Fold into batter.Spoon half of batter into prepared pan. Sprinkle with remaining sugar and then cinnamon. Add remaining batter, spreading evenly. Bake until tester inserted in center comes out clean, about 1 hour. Cool in pan 20 minutes. Invert cake onto platter. Serve warm.Nutrition FactsServing size: Entire recipe (43.7 ounces).Recipe TypeBreadPoppy Seed GugelhupfXE "Poppy Seed Gugelhupf"1cup(2 sticks) unsalted butter, at cool room temperature1cupconfectioners' sugar4large eggs, at room temperaturegrated zest of one lemon2cupscake flour2tspbaking powder1pinchsalt3/4cuppoppy seeds, groun (grind in 1/4 cup batches in a blender or coffee grinder)1/2cupmilk2tbspgolden rum1tspvanilla extractProcedurePosition rack in center of oven and preheat to 350 degrees. Lightly butter inside of9-9 1/2-inchfluted cake pan (you can also use a bundt pan). Coat with flour, tapping out the excess.Beat the butter in a medium bowl using a handheld electric mixer on high speed until smooth. On low speed, beat in the confectioners' sugar. Return speed to high and beat until mixture is very pale and light in texture, about 3 minutes. One at a time, beat in eggs, then lemon zest.Sift the flour, baking powder, and salt together in a bowl; stir in poppy seeds. Mix milk, rum, and vanilla in a glass measuring cup. Stir half the flour into the butter mixture, then stir in half the milk mixture, then repeat. Spread evenly in the pan.Bake until toothpick inserted into the center of the cake comes out clean,50 to 60 minutes. Cool on a wire rack for 10 minutes. Invert onto the rack to unmold and cool completely.Nutrition FactsServing size: Entire recipe (21.7 ounces).Recipe TypeBreadPumpkin Caramel LoafXE "Pumpkin Caramel Loaf"2/3cupless fat margarine (8 g fat per tbsp)1/4cupfat free cream cheese (light can also be used)2tbspplus 1/2 cup canned pumpkin1 1/2cupsdark brown sugar, packed1/3cupcaramel ice cream topping2 1/2large eggs (higher omega-3 if available)6tbspegg beaters1 1/2cupswhole-wheat flour3/4cupunbleached white flour1tspbaking powder1/4tspsalt1 1/2tsppumpkin pie spiceProcedurePreheat oven to 350 degrees. Coat a 9x5-inch loaf pan with no stick flour (baking) spray; set aside.In mixing bowl, combine margarine, cream cheese, 2 tbsp of the pumpkin, and brown sugar by beating on medium speed until well blended. Beat in caramel topping and the rest of the pumpkin. Beat in egg and egg substitute one at a time, beating well after each addition.In a separate bowl, combine the flours, baking powder, salt and pumpkin pie spice with whisk. Add the dry ingredients to the pumpkin mixture, beating on medium speed for about a minute.Pour the batter into the prepared pan and bake for about 40 minutes or until toothpick inserted in center comes out clean. After cooling for 15 minutes, remove the loaf and cool completely.Servings: 10Yield: 1 9"x5" loafNutrition FactsServing size: 1/10 of a recipe (2.4 ounces).Recipe TypeBreadSourceAuthor: Elaine MageeSource: News GazettePumpkin Cheesecake MuffinsXE "Pumpkin Cheesecake Muffins"1/2cupsugar1/2cupSplenda1/3cupdark brown sugar, packed1large egg (higher omega-3 egg if available)1/4cupegg substitute1cupcanned pumpkin1/3cuporange juice1cupwhole-wheat flour1cupunbleached white flour1tspbaking soda1/2tspbaking powder3/4tspsalt1 1/4tsppumpkin pie spice8ozlight cream cheese2tbsplight corn syrup1cuppowdered sugarProcedurePreheat oven to 350 degrees. Line a muffin pan with muffin papers. Cut orange into wedges, and remove seeds (if there are some). Place orange wedges (peel and all) into a food processor. Pulse until finely chopped, set aside.In a large mixing bowl, beat less-fat margarine with sugar, Splenda, and brown sugar until smooth. Beat in egg and egg substitute one at a time. On low speed, beat in pumpkin, orange juice and the orange puree.Add flours, baking soda, baking powder, salt, and pumpkin pie spice together in 8-cup measure and whisk to blend. Add flour mixture into orange mixture, stirring just until combined. Spoon batter by 1/4-cup fulls into muffin papers.For cream cheese mixture, add cream cheese, corn syrup and powdered sugar to small mixing bowl and beat until smooth. Drop a tbsp full into the center of each muffin, pressing down gently so the cream cheese sinks a little.Bake for about 20 minutes (until toothpick inserted near center comes out clean). Once the muffins cool, keep them in an airtight bag or container in the refrigerator.Nutrition FactsServing size: Entire recipe (38.6 ounces).Recipe TypeBreadPumpkin French Toast BakeXE "Pumpkin French Toast Bake"Sweet and spicy pumpkin french toast is made the night before for an easy, early-morning preparation.3 1/2 - 4 1/2cups1-inch bread cubes (depending on type of bread)7large eggs2cupsmilk (any kind)*1tspvanilla extract1 1/2tsppumpkin pie spice1/4cuppumpkin BUTTER (or 1/2 cup pumpkin puree)*3-4tbspbrown sugar for toppingnuts, like pecan or walnuts (optional)ProcedureCut any kind of bread into 1-inch cubes – I recommend a crusty, whole grain variety, but sandwich bread will work, too. Just use enough slice to fill a lightly greased 9×13 baking dish quite full.In a large bowl, whisk together eggs, milk, vanilla, pumpkin butter and pie spice until well combined. Pour over bread and push down with a spoon or your hands until it’s all soaked and mostly covered. Cover with saran wrap or lid and refrigerate overnight.In the morning, preheat oven to 350 degrees, uncover and top with brown sugar, additional pumpkin pie spice and nuts (optional). Bake for 35-45 minutes or golden brown and no longer wet.Serve immediately with maple syrup, honey or agave nectar. Store leftovers in the refrigerator covered for up to a couple days.Servings: 10Preparation Time: 10 minutesCooking Time: 40 minutesInactive Time: 50 minutesNutrition FactsServing size: 1/10 of a recipe (1.3 ounces).Recipe TypeBread, BreakfastRecipe TipsI HIGHLY recommend using pumpkin butter as it has a concentrated pumpkin flavor and is much sweeter than puree. But if using puree instead of butter, it’s important to compensate the flavor by adding a bit more puree, pumpkin pie spice, and a little agave nectar, brown sugar or maple syrup to the batter. Otherwise, it will lack that delicious fall, pumpkin flavor you’re going for.I used 2%, but use skim or low-fat for a lighter recipe. Alternatively, use non-dairy such as soy or almond.Some commenters have tried this recipe and varied the amount of pumpkin butter or bread they used for a better result. Because different breads can have different levels of sponginess and the pumpkin butter can vary in taste if it’s store bought or homemade, play with this recipe and make it your own! If you need more bread cubes, add more. And do the same with pumpkin butter. Please let me know if you have any questions in the process as I’d be glad to help!SourceAuthor: Minimalist BakerSource: Devon's Thanksgiving breakfast 2012Pumpkin Mini CupcakesXE "Pumpkin Mini Cupcakes"1cupflour1 1/2tspbaking powder1/4tspbaking soda1/4tspsalt1/2tspground cinnamon1/4tspground nutmeg1/4tspground ginger4tbspsoftened butter2/3cupgranulated sugar1large egg1/2cuppumpkin puree, fresh mashed or canned1/3cupmilkprepared frostingNutrition FactsServing size: Entire recipe (32.5 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsSourceSource: Pumpkin Streusel Coffee CakeXE "Pumpkin Streusel Coffee Cake"1/2cupflour1/4cupbrown sugar1 1/2tspcinnamon3tbspbutter1/2cupnuts2cupsflour2tspbaking powder1 1/2tspcinnamon1/2tspbaking soda1/4tspsalt1cupbutter1cupsugar2eggs1cuppumpkin1tspvanillaProcedureTopping: Mix first five ingredients; add nuts.Cake: Combine first 5 ingredients. Beat butter and sugar until creamy. Add eggs, one at a time, beating well. Beat in pumpkin and vanilla; gradually beat in flour mixture.Spoon half batter in greased 9" cake pan (metal). Sprinkle 3/4 cup topping on batter. Spoon remaining batter and sprinkle rest of topping.Bake in preheated oven (350 degrees) for 40 minutes. Call for 15 minutes on rack. Serve warm.Servings: 10Oven Temperature: 350°FCooking Time: 40 minutesNutrition FactsServing size: 1/10 of a recipe (4.5 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsSourceAuthor: DiannaPumpkin-Apple MuffinsXE "Pumpkin-Apple Muffins"2 1/2cupsunbleached or all-purpose flour1 1/2cupswhite sugar1tbsppumpkin pie spice1tspbaking soda1/2tspsalt1egg, lightly beaten1/4cupegg substitute (2 egg whites can be substituted)1cupcanned pumpkin puree1/4cupcanola oil6tbsppancake syrup or maple syrup2cupsfinely chopped peeled and cored apple (about 2 apples)2tbspunbleached or all-purpose flour1/4cupwhite sugar1/2tspground cinnamonttbspmelted butterProcedurePreheat oven to 350 degrees and lightly coat 18 muffin cups with canola cooking spray or use paper liners.In a large bowl, blend together 2 1/2 cups all-purpose flour, 1 1/2 cups sugar, pumpkin pie spice, baking soda and salt.In a mixing bowl, beat together egg, egg substitute, pumpkin, canola oil and pancake syrup. Add flour mixture to mixing bowl; beating on low just until blended.Fold (or beat in on low speed) the finely chopped apples. Spoon batter into prepared muffin cups.In a small bowl, mix together 2 tbsp flour, 1/4 cup sugar, and 1/2 tsp cinnamon.Drizzle melted butter over the top and blend with fork until the mixture resembles coarse crumbs.Sprinkle topping evenly over muffin batter using a tsp measuring spoon.Bake muffins until toothpick inserted into their center comes out clean (about 35 minutes).Servings: 18Nutrition FactsServing size: 1/18 of a recipe (2.9 ounces).Recipe TypeBread, Cakes, Pastries, and DessertsSourceSource: News GazetteQuick Cinnamon RollsXE "Quick Cinnamon Rolls"chopped pecans2pkgs(24) frozen dinner rolls1/2cupbrown sugar6tbspbutter3/4tspcinnamon1pkgbutterscotch pudding (not instant)ProcedureGrease a bundt pan well and cover bottom with chopped pecans.Arrange 2 pkgs frozen dinner rolls in pan. Melt together brown sugar, butter, and cinnamon. Drizzle over rolls.Sprinkle with pudding over all. Cover with waxed paper and towel and let stand on counter overnight.Bake at 350 degrees for 30-35 minutes. Turn out immediately.Nutrition FactsServing size: Entire recipe (7 ounces).Recipe TypeBreadRecipe TipsDo this about 10pm the night before if you want them for breakfast.SourceAuthor: NolieReba's Tennessee-Style CornbreadXE "Reba's Tennessee-Style Cornbread"2boxes(8.5-oz each) Jiffy Corn-Muffin Mix1cupshredded jalapeno-Monterey Jack, sharp CHeddar or any kind of cheese1can(8.5 oz) creamed cornProcedureMix 2 boxes of corn mix according to package directions. Spread half the batter in a greased oblong (about 11x7-inch) baking pan. Sprinkle with 1 cup shredded jalapeno-Monterey Jack, sharp Cheddar or any kind of cheese, however spicy you like it.Mix creamed corn into the remaining corn-bread batter and pour on top of the cheese.Bake 30 minutes, until corn bread is set in center and browned.Servings: 8Recipe TypeBreadSour Cream Coffee CakeXE "Sour Cream Coffee Cake"1/2cupshortening3/4cupsugar1tspvanilla3eggs2cupsflour1tspbaking powder1/2tspsoda1/2pintsour cream6tbspbutter1cupbrown sugar2tspcinnamonchopped nutsProcedureCream first 3 ingredients. Add eggs, beating well. Sift dry ingredients together and add alternately with sour bine butter, brown sugar, cinnamon and nuts. Layer with batter. Bake at 350 for 50 minutes.Nutrition FactsServing size: Entire recipe (42.5 ounces).Recipe TypeBreadStained-Glass Sweet BreadXE "Stained-Glass Sweet Bread"1 1/2cupsdried tart cherries1/2cupshopped dried pineapple4tbsp(1/2 stick) unsalted butter, softened1 1/2cupssugar2eggs4cupsall-purpose flour (high altitude: add 2 tbsp)4tspbaking powder (high altitude: 1 tbsp)1/2tspbaking soda2tspsalt1 1/2cupsorange juiceProcedurePlace the cherries and chopped pineapple in a large bowl and cover with boiling water. Let stand 15 minutes, then drain and pat dry with paper towels. set aside.Butter and flour two 8 1/2 x 4 1/2-inch loaf pans. Set aside.Cream the butter with the sugar until well blended. (mixture will look like wet sand.) Add the eggs and beat well. Sift the dry ingredients together twice. Add the flour mixture alternately to the creamed mixture with the orange juice, beginning and ending with the dry ingredients. Stir in the fruits, blending well. Divide evenly between the pans. Allow to stand for 20 minutes.While the mixture is standing, preheat the oven to 350 degrees.Bake the breads for 45 to 55 minutes, until toothpicks inserted in the loaves come out clean. Cool in the pans 10 minutes, then allow to cool completely on racks.Yield: 2 loavesNutrition FactsServing size: Entire recipe (37.6 ounces).Recipe TypeBreadCakes5 Minute CheesecakeXE "5 Minute Cheesecake"4tbspflour4tbspsugar2tbspcocoa1egg3tbspmilk3tbspoil3tbspchocolate chips (optional)1splashvanilla1large coffee mugProcedureAdd dry ingredients to mug (mix). Add egg; mix. Pour in milk and oil; mix. Add chocolate chips and vanilla; mix again.Microwave for 3 minutes (1,000 watts); allow to cool and tip out on plate.Nutrition FactsServing size: Entire recipe (9.2 ounces).Recipe TypeCakes, Pastries, and DessertsApricot Angel FoodXE "Apricot Angel Food"1large angel food cake1/2pintwhipping cream, whipped112-oz canapricot nectar14-oz pkgvanilla puddingProcedureCook pudding and nectar until thick and shiny. Cool and fold in cream.Slice cake into 3 layers. Frost and fill. Sprinkle with nuts if desired. Refrigerate 1 day or overnight.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (1.3 ounces).Recipe TypeCakes, Pastries, and DessertsBanana Bundt CakeXE "Banana Bundt Cake"1 1/2cupsall-purpose flour1tspbaking powder1tspsalt1/2tspground cinnamon1/4tspbaking soda1/4tspground nutmeg1large egg1cuppacked light-brown sugar1cupmashed ripe banana (about 2 medium-size)3tbspvegetable oil1tspvanilla extract1/3cupwalnuts, choppedGARNISH1/4cupsemisweet chocolate pieces1/4cupwhite chocolate piecesProcedureHeat oven to 400 degrees. Lightly coat 6-cup bundt or tube pan with nonstick cooking spray.In a medium-size bowl, stir together flour, baking powder, salt, cinnamon, baking soda and nutmeg.In second medium-size bowl, with electric mixer on medium speed, beat together egg, sugar, mashed banana,oil and vanilla until smooth, about 2 minutes. On low speed, beat in flour mixture just until blended. Stir in walnuts. Spread batter evenly into prepared pan.Bake in 400 degree oven for 30 to 35 minutes or until wooden pick inserted comes out clean. Let cake cool in pan on wire rack 10 minutes. Unmold cake onto rack; let cool completely.To garnish, place semisweet chocolate and white chocolate in separate microwave-safe small bowls. Microwave on high power 1 minute or until melted, stirring halfway through. Spoon chocolate into separate small plastic food-storage bags. Snip off end of each. Drizzle over cake.Servings: 16Oven Temperature: 400°FPreparation Time: 15 minutesNutrition FactsServing size: 1/16 of a recipe (0.8 ounces).Recipe TypeCakes, Pastries, and DessertsCarrot Cake SupremeXE "Carrot Cake Supreme"1pkgDuncan Hines Deluxe Carrot Cake Mix1/2cupwater1/2cupCrisco Oil or Puritan Oil3eggs1/2cupfinely chopped nuts, candy sprinkles or coconut (optional)18-ozcan crushed pineapple (undrained)4ozcream cheese, softened2tsplemon juice1canDuncan Hines Vanilla FrostingProcedurePreheat oven to 350. Blend all ingredients (through crushed pineapple) in large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13x9x2-inch pan. Bake at 350 for 35-40 minutes, until cake tests done with a toothpick. Frost when fully cooled with Cream Cheese Frosting.Cream Cheese Frosting: In medium size bowl, mix 4 oz softened cream cheese and 2 tsp lemon juice until well blended. Stir in 1 can Duncan Hines Vanilla Frosting.Yield: 16-20 servingsNutrition FactsServing size: Entire recipe (13.8 ounces).Recipe TypeCakes, Pastries, and DessertsCarrot Cake with Cream Cheese FrostingXE "Carrot Cake with Cream Cheese Frosting"cooking oil spray2cupswhite whole wheat flour4tspbaking powder1/4tspsalt2tspcinnamonzest of 1 orange5large carrots, grated2/3cupbrown sugar1/2cupgolden raisins (optional)2large eggs2/3cupcanola oil1/3cuporange juice18-oz pkgcream cheese, room temperature1cuppowdered sugar1/4tspvanilla extractProcedurePreheat oven to 350 degrees. Lightly spray a 9x9-inch baking pan with cooking oil.In a large bowl, whisk together the flour, baking powder, salt, cinnamon and orange zest. Add the carrots, brown sugar and raisins (if using), then stir with a wooden spoon until well mixed. Set aside.In a large measuring cup or medium bowl, whisk together the eggs, canola oil and orange juice. Add this to the dry ingredients and mix well. Transfer batter to the prepared baking pan and use a rubber spatula or butter knife to smooth the top.Bake for 40 minutes, or until a toothpick inserted in the center comes out dry. Let cool completely before frosting.To make the frosting, use an electric mixer to whip the cream cheese and powdered sugar until light and fluffy, about 3 minutes. Add the extract and whip another minute.Cake can be frosted as one piece, or cut into squares and each serving frosted individually.Servings: 9Total Time: 1 hourNutrition FactsServing size: 1/9 of a recipe (4.8 ounces).Recipe TypeCakes, Pastries, and DessertsChoco Chip CakeXE "Choco Chip Cake"1pkgchocolate cake mix1pkg(small) instant chocolate pudding4eggs1cupsour cream1/2cupwater1/2cupoil1tspvanilla112-oz pkgchocolate chipsProcedureMix all except chocolate chips, 30 seconds on low then 2 minutes on medium. Add chocolate chips. Pour onto well greased bundt pan.Bake at 350 for 50-60 minutes. Remove while warm.Nutrition FactsServing size: Entire recipe (23.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Sophie HChoco-Flan CakeXE "Choco-Flan Cake"1/2cupwhite sugar4eggs1/2pkgPhiladelphia cream cheese1canevaporated milk1cansweetened condensed milk1tbspvanilla1boxdevil's food cake mixbundt cake pan9x13 cake pansmall saucepanProcedureIn a small saucepan heat 1/2 cup sugar until it caramelizes. Spray your bundt cake pan with Pam spray. Pour your melted sugar liquid into the base of the cake pan only. Mix the flan ingredients together (eggs through vanilla) with mixer on low. Then pour into bundt cake pan.Prepare the cake mix according to the instructions. Slowly pour over the flan in the bundt cake pan.In a 9x13 cake pan fill 1/4-1/2 with water. Place the bundt pan inside the pan with water. Bake approximately 1 hour to 1 hour and 15 minutes. Cool and place in refrigerator; 20 minutes; invert on plate.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (24.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: PattyChocolate Cherry DessertXE "Chocolate Cherry Dessert"1boxchocolate fudge cake mix121-oz cancherry pie filling2well-beaten eggs1tspalmond flavoring1cupwhite sugar5tbspmargarine or butter1/3cupmilk6ozchocolate chipsProcedureMix the first 4 ingredients by hand, adding the pie filling last and folding in gently so as to leave the cherries whole. Bake in a greased and floured 9x12" pan. Bake for 35 minutes at 350 degrees. While slightly warm, pour over the ping: Boil the sugar, margarine and milk for 1 minute. Do not overcook. Remove from heat and add 6 oz chocolate chips. When melted, pour over cake. If topping gets too thick -- thin a bit with hot water. Store uneaten cake in refrigerator. May be frozen.Nutrition FactsServing size: Entire recipe (19 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate Icicle FrostingXE "Chocolate Icicle Frosting"1ozsquare unsweetened chocolate1/2tspshorteningProcedureMelt 1 1-oz square unsweetened chocolate with 1/2 tsp shortening. Using a teaspoon, drizzle chocolate from the tip in a stead stream along the edge of the frosted cake, letting chocolate run down the sides in an icicle pattern.Nutrition FactsServing size: Entire recipe (1.1 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate SauceXE "Chocolate Sauce"2squaresunsweetened chocolate (cut in pieces)1/4cupsugar1/2cuplight corn syrup1/3cuphot milk1/2tspvanilla1dashsaltProcedurePut all ingredients in blender and blend until smooth. Make 3/4 cups.Nutrition FactsServing size: Entire recipe (12.7 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate Sour Cream CakeXE "Chocolate Sour Cream Cake"1 3/4cupsunsifted flour1 3/4cupssugar3/4cupunsweetened cocoa powder1 1/2tspbaking soda1tspsalt2/3cupbutter or margarine, softened2cupssour cream2eggs1tspvanillaProcedureCombine flour, sugar, cocoa, baking soda and salt in a large mixer bowl. On low speed of mixer, blend in softened butter, sour cream, eggs and vanilla. Beat 3 minutes on medium speed. Pour batter into greased and floured 13x9x2-inch pan. Bakie at 350 degrees 40 to 45 minutes. (For glass pan, bake at 325 45 to 50 minutes.)Cool completely; frost with fudge frosting.Nutrition FactsServing size: Entire recipe (48 ounces).Recipe TypeCakes, Pastries, and DessertsCranberry-Nut Bundt CakeXE "Cranberry-Nut Bundt Cake"Bundt cakes should be the go-to sweet for any busy home baker, because no matter your degree of artistic talent, the pan's fancy fluting always makes Bundts look like party cakes. This Bundt is one of my favorites - with brown sugar, pecans, orange zest, and dried cranberries, it has as many twists as the pan it's made in.2 1/2cupsall-purpose flour1tspbaking powder1/2tspbaking soda1/2tspground cinnamon or ginger (optional)pinch of salt2sticks(8 oz) unsalted butter, at room temperature2cups(packed) light-brown sugar3large eggs1tsppure vanilla extract1cupbuttermilkgrated zest of 1 orange1/2cupdried cranberries1/2cuptoasted pecans, coarsely choppedconfectioner's sugar, for dustingProcedureCenter a rack in the oven and preheat to 350 degrees. Generously butter a 9- to 10-inch bundt pan, dust the inside with flour, and tap out the excess; you can omit this step if your pan is nonstick.Whisk together the flour, baking powder, baking soda, cinnamon or ginger (if using), and salt and keep at hand.Working with an electric mixer at medium speed, beat the butter and brown sugar for about 3 minutes, scraping down the sides of the bowl as you go. Add the eggs one at a time and beat for 1 minute after each addition. Mix in the vanilla, then reduce the mixer speed to low and add one third of the flour mixture, beating only until it is just incorporated. Pour in half the buttermilk and beat until mixed. Repeat, mixing in half the dry ingredients, the rest of the buttermilk, and then the last of the flour mixture, beating only until the ingredients disappear into the batter. Switch to a rubber spatula and fold in the orange zest, cranberries, and pecans.Scrape the batter into the pan, smoothing the top with a spatula. Slide the cake into the oven and bake for 60 to 65 minutes, or until a thin knife inserted into the center comes out clean. Transfer to a cooling rack and let rest for about 15 minutes before turning it out of the pan and onto the rack to cool. Just before serving, dust with confectioners' sugar.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: AARP November & December 2006Creme de Menthe CakeXE "Creme de Menthe Cake"1boxDuncan Hines Deluxe Cake Mix (white, 9x13 pan)3/4tbspcreme de menthe116-oz bottlechocolate syrupCool WhipProcedureMake cake as directed; decrease water by 3-4 tbsp and instead sub 3-4 tbsp creme de menthe.Bake as directed. Cool 5 minutes. Poke holes; pour chocolate syrup over cake and frost with Cool Whip.Recipe TypeCakes, Pastries, and DessertsCrockpot Chocolate DessertXE "Crockpot Chocolate Dessert"1pkgDuncan Hines Double Chocolate Cake Mix (Moist)1boxsugar free instant chocolate pudding2grated apples1cupwater4eggs3/4cupoil (canola)1cupdried cherries1cupchocolate chips1cup(8 oz pkg) sour cream1/4cupbourboncool whipnutsProcedurePam the crockpot. Cook on low for 6 hours. Dip out with spoon and top with cool whip and nuts.Nutrition FactsServing size: Entire recipe (52.1 ounces).Recipe TypeCakes, Pastries, and DessertsFrango Mint CakeXE "Frango Mint Cake"1pkgchocolate cake mix (2 layer size)1pkginstant chocolate pudding4eggs1/4cupoil1cupwater1cupsour cream15Frango mints meltedProcedureBlend all ingredients except sour cream and melted Frangoes. Mix well for about 2 minutes at medium speed. Blend in melted chocolate Frangoes and sour cream. Pour into a greased bundt pan which has been sprinkled with a mixture of equal parts of cocoa, sugar and ground pecans (total about 1/4 cup).Bake at 350 degrees for 55 to 60 minutes. Cool in pan 15 minutes. Remove when cool and sprinkle with powdered sugar.Nutrition FactsServing size: Entire recipe (25.4 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsI often put a Fannie Mae Hostess Mint into the dollop of cream to decorate.I make a raspberry sauce from frozen raspberries and pour a circle around the cake piece on a plate using a fresh raspberry on top of the cream. Or make a strawberry sauce, circle the cake slices and add a strawberry topping the cream.These suggestions merely make the dessert a presentation instead of just a "piece of cake".SourceAuthor: Kay SmithHidden Treasure CakeXE "Hidden Treasure Cake"ProcedureTake 1 prepared angel food cake, boiling water, and Cool Whip and mix and match your recipe based on the options below.Jello: strawberry Fruit: 1 cup chopped strawberriesJello: orange Fruit: 1 can (11 oz) mandarin orange segments, drained, dividedJello: lemon Fruit: 1 cup blueberries, dividedJello: lime Fruit: 1 cup raspberries, dividedThen follow the next 3 steps:Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake serrated knife; set aside. With small knife, cut 1-inch wide and 1-inch deep tunnel inside center of cake; being careful not to cut through. Remove and save cutout for snack.Stir boiling water into 1 pkg (4-serving size) dry Jello in bowl 2 mins until dissolved. Add enough cold water to 1/2 cup ice to measure 3/4 cup; stir into Jello until completely melted. Remove 1/2 cup of the gelatin mixture and place in separate medium bowl. Add whipped topping; stir with wire whisk until well blended. Refrigerate 10-15 minutes or until thick enough to spread.Meanwhile, refrigerate remaining plain gelatin 5 to 10 minutes or until thickened. Stir in 3/4 cup of the fruit; spoon into tunnel of cake. Replace top of cake. Frost cake with reserved thickened whipped topping and gelatin mixture. Garnish top with remaining fruit.Servings: 8Preparation Time: 20 minutesTotal Time: 32 minutesRecipe TypeCakes, Pastries, and DessertsHigh Altitude Cake Recipe Adjustment GuideXE "High Altitude Cake Recipe Adjustment Guide"Recipe TypeCakes, Pastries, and DessertsRecipe Tips3,000 ft -Reduce baking powder, for each tsp, decrease by 1/8 tsp.Reduce sugar, for each cup, decrease 0-1 tbspIncrease liquid, for each cup, add 1-2 tbsp5,000 ft -Reduce baking powder, for each tsp, decrease by 1/8-1/4 tsp.Reduce sugar, for each cup, decrease 0-2 tbspIncrease liquid, for each cup, add 2-4 tbsp7,000 ft -Reduce baking powder, for each tsp, decrease by 1/4 tsp.Reduce sugar, for each cup, decrease 1-3 tbspIncrease liquid, for each cup, add 3-4 tbspIn general: Increase temp 15 to 25 degreesIn general: Reduce fat, for each cup 2 tbspJammy CheesecakeXE "Jammy Cheesecake"This cheesecake is a play on the New York classic - it's made with cream cheese, of course, but it also has sour cream, lemon zest, and a thick layer of jam at the bottom. Although the cake is easy to make and relatively quick to assemble, it still needs 2 1/2 hours in the oven, a cooldown at room temperature, and several hours in the refrigerator, which is why it's a terrific idea to bake it ahead and have it in the freezer, at-the-ready for the holidays.1 3/4cupsgraham cracker, vanilla wafter, or chocolate wafer crumbs2 1/2tbspgranulated sugarpinch of salt1/2stickbutter, melted1 1/2lbscream cheese, at room temperature1cupsugarpinch of salt3large eggs1tsppure vanilla extract1/2tsppure almond extractgrated zest of 1 lemon1cupsour cream1cupthick jam, preserves, or marmaladeProcedureGenerously butter a 9-inch springform pan - choose a pan with sides that are 2 3/4 inches high. Wrap the outside of the pan in a double layer of aluminum foil.Mix the crumbs, sugar, and salt together in a medium-size bowl, then stir in the melted butter. Turn the mixture into the springform pan and use your fingers to pat an even layer along the bottom of the pan and up the sides.Put the pan in the freezer while you center a rack in the oven and preheat it to 350 degrees. Slide the springform pan into the oven and bake the crust for 10 minutes. Transfer the pan to a cooling rack while you put together the cheesecake.Turn the oven temperature down to 325. Have a roasting pan and a kettle of boiling water at hand.Working with an electric mixer at medium speed, beat the cream cheese, sugar, and salt together for 5 minutes or until the cream cheese is satiny smooth. Add the eggs one at a time and beat for 1 minute after each addition. Reduce the mixer speed to low and, one by one, mix in the vanilla and almond extracts, the lemon zest, and sour cream.Using a rubber spatula and a gentle hand, spread the jam across the bottom of the crust. Put the springform pan into the roasting pan and carefully pour the batter over the jam. Slide the roasting pan into the oven, then pour enough boiling water into the roaster to come halfway up the sides of the springform pan. Be careful not to burn yourself with the water.Bake the cheesecake for 90 minutes - the top will be brown and the cake may even crack a bit, but that's fine. Turn off the heat, prop open the oven door, and leave the cheesecake in the oven, in its water bath, for 1 hour more.Carefully lift the springform pan out of the roasting pan, remove the foil (pay attention - some hot water may have seeped between the foil layers), and put the springform pan on a cooling rack. Let the cake come to room temperature.Transfer the cooled-down cheesecake to the refrigerator and chill, covered, for at least 4 hours - overnight is even better. To remove the cake from the pan, warm the pan with a hair dryer before lifting it free of the cake. Alternatively you can dampen a towel with hot water and wrap it around the pan before removing the cake.Storing: This cheesecake will keep well, covered, in the refrigerator for up to 1 week and, wrapped airtight, in the freezer for up to 2 months. To defrost, put the wrapped cake in the refrigerator overnight.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: AARP November & December 2006Jessie's GingerbreadXE "Jessie's Gingerbread"Layers of spicy gingerbread are filled with puckery lemon curd and topped with clouds of whipped cream - this is a glorious way to end a meal. According to EllenGray of Wyndmoor, PN, it was a staple in her home when she was a child, made every holiday season by her grandmother's housekeeper, Jessie. To save time, we altered Jessie's recipe and used prepared lemon curd and packaged ginger cookies.2 1/2cupsall-purpose flour1 1/2tspbaking soda1 1/2tspground ginger1tspground cinnamon1/4tspground cloves1/2tspsalad1/2cup(1 stick) unsalted butter, softened1/2cupgranulated sugar1large egg1cupmolasses1jar(about 7 oz) lemon curd1cupheavy cream1/4cupgranulated sugar1tspvanilla extract12small gingerbread-man cookiesProcedurePreheat oven to 350 degrees. Line 9-inch square pan with foil, letting edges overhang slightly; lightly grease foil.In medium bowl, combine first 6 ingredients. Cream butter in large bowl of electric mixer on high speed. Gradually add sugar and beat until light. Beat in egg and molasses until combined. Reduce speed to low; add flour mixture, alternating with 1 cup hot water.Pour batter into prepared pan; bake 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Use foil as handles to lift cake from pan; peel off foil and place cake on serving plate.With serrated knife, split cake in half horizontally. Spread bottom layer with lemon curd. Gently place top layer over lemon curd.For topping: in large bowl of electric mixer on high speed, whip cream and sugar until soft peaks form. Add vanilla; whip until combined. Cover top of cake with whipped cream. Store cake in refrigerator. Just before serving, decorate with gingerbread men.Nutrition FactsServing size: Entire recipe (43.1 ounces).Recipe TypeCakes, Pastries, and DessertsLamb CakeXE "Lamb Cake"2cupssifted cake flour3/4tspbaking powder1/4tspsalt1/4tspmace1cupbutter or margarine1cupplus 2 tbsp sugar2tspgrated lemon peel1 1/2tspvanilla extract1/2tspalmond extract4eggs1tbspflour2tbspshorteningSeven-Minute Frostingshredded coconutProcedureSift together cake flour, baking powder, salt, and mace.Cream butter. Gradually add sugar, creaming until fluffy. Add lemon peel and extracts.Alternately beat in eggs and flour mixture.Blend 1 tbsp flour into shortening. Brush over both inside sections of a lamb mold.Turn batter into face side of mold, filling it level. Spoon a small amount of batter into back side of mold, filling ears. Close and lock mold. Set on baking sheet.Bake at 375 degrees 50 to 55 minutes.Set mold on wire rack to cool 5 minutes. Remove back side. Cool 5 minutes longer. Turn out on rack to cool completely.Frost with Seven-Minute Frosting. Coat with coconut.Yield: 1 cakeNutrition FactsServing size: Entire recipe (33.5 ounces).Recipe TypeCakes, Pastries, and DessertsLemon CurdXE "Lemon Curd"3/4cupsugar1tbspgrated lemon rind2large eggs2/3cupfresh lemon juice (about 3 large lemons)2tbspbutter or stick margarineProcedureCombine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cool until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).Notice: lemon curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.Yield: 1 1/3 cupsNutrition FactsServing size: Entire recipe (15.8 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Cooking LightLemon Supreme CakeXE "Lemon Supreme Cake"1pkglemon cake mix1pkglemon Jello1cuphot water3/4cupoil4eggs1cuppowdered sugar4tbsplemon juiceNutrition FactsServing size: Entire recipe (23.4 ounces).Recipe TypeCakes, Pastries, and DessertsLemon-Sour Cream Pound CakeXE "Lemon-Sour Cream Pound Cake"1cupbutter or margarine, softened1/2cupshortening3cupssugar (high altitude: decrease by 3 tbsp)5eggs (high altitude: increase by 1 egg)18-oz tubcommercial sour cream1/4cupmilk3cupsall-purpose flour (high altitude: increase by 1/4 cup)1/2tspbaking powder2tsplemon extract1tspvanilla extractProcedureCream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating mixture after each bine sour cream and milk; stir until smooth. Combine flour and baking powder; add to creamed mixture alternately with sour cream mixture, beginning and ending with flour mixture, Mix just until blended after each addition. Stir in lemon and vanilla flavorings.Pour batter into a greased and floured 10-inch tube pan. Bake at 325 for 1 hour and 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 to 15 minutes; remove from pan, and cool completely.Yield: 1 10-inch cakeNutrition FactsServing size: Entire recipe (14 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Myrtle C. Merritt, Rurual Hall, NCLemon-Swirled CheesecakeXE "Lemon-Swirled Cheesecake"2/3cupall-purpose flour2tbspsugar2tbspchilled butter or stick margarine, cut into small pieces1tbspice watercooking spray38-ozblocks fat-free cream cheese, softened28-ozblocks 1/3-less-fat cream cheese, softened1 3/4cupssugar3tbspall-purpose flour2 1/2tspgrated lemon rind2tspvanilla extract1/4tspsalt5large eggs1cupLemon CurdProcedurePreheat oven to 400 degrees. To prepare the crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place 2/3 cup flour and 2 tbsp sugar in a food processor, pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. With processor on, slowly pour ice water through food chute, processing just until blended (do not allow dough to form a ball). Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 degrees for 10 minutes; cool on a wire rack.Reduce oven temperature to 325 degrees. To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325 degrees for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill for at least 8 hours.Yield: 16 servings (serving size: 1 slice)Nutrition FactsServing size: Entire recipe (43.6 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsIf your springform pan is made of dark metal, cook the cheesecake 5 to 10 minutes less.Orange Pound CakeXE "Orange Pound Cake"1/2lb(2 sticks) unsalted butter, at room temperature2 1/2cupsgranulated sugar, divided4extra-large eggs, at room temperature1/3cupgrated orange zest (6 oranges)3cupsall-purpose flour1/2tspbaking powder1/2tspbaking soda1tspkosher salt3/4cupfreshly squeezed orange juice, divided3/4cupbuttermilk, at room temperature1tsppure vanilla extractGLAZEconfectioners' sugar, sifted (optional)3tbspfreshly squeezed orange juice (optional)Yield: 2 loavesNutrition FactsServing size: Entire recipe (56 ounces).Recipe TypeCakes, Pastries, and DessertsPecan Pumpkin DessertXE "Pecan Pumpkin Dessert"2cans(15 oz each) solid-pack pumpkin1can(12 oz) evaporated milk1cupsugar3eggs1tspvanilla extract1pkg(18 1/4 oz) yellow cake mix1cupbutter or margarine, melted1 1/2cupschopped pecans1pkg(8 oz) cream cheese, softened1 1/2cupsconfectioner's sugar1tspvanilla extract1carton(12 oz) frozen whipped topping, thawedProcedureLine a 13x9x2-inch baking pan with waxed paper and coat the paper with nonstick cooking spray; set aside. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 degrees for 1 hr or until golden brown.Cool completely in pan on a wire rack. Invert onto a large serving platter; carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping.Frost dessert. Store in refrigerator.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (2.5 ounces).Recipe TypeCakes, Pastries, and DessertsPineapple Upside-Down CakeXE "Pineapple Upside-Down Cake"1/4cup(1/2 stick) unsalted butter3/4cuppacked light brown sugar51/2in thick peeled and cored fresh pineapple rings, cut in half1 1/4cupsunsifted cake flour1 1/4tspbaking powder1/2tspgrated nutmeg1/8tspsalt1/2cup(1 stick) unsalted butter, softened1/2cupgranulated sugar2large eggs1/3cupmilk1tbspdark rumtoasted coconutProcedureSet oven rack in lowest position. Preheat oven to 350 degrees. Grease 9x1 1/2-inch round cake ping: In medium saucepan, melt butter; crumble in brown sugar. Cook, stirring, over medium heat, until mixture bubbles and is creamy and smooth, about 2 minutes. Pour onto bottom of prepared cake pan. Arrange 9 pineapple halves, spoke fashion, on bottom of pan. Cut pineapple piece from remaining half ring to fit in center.Cake: In medium bowl, mix cake flour, baking powder, nutmeg and salt. In another medium bowl, on medium speed, beat butter until light in color and creamy. Gradually beat in granulated sugar; beat 3 minutes, until pale and fluffy. On low speed, beat in eggs, 1 at a time. On medium, beat 2 minutes (mixture may look curdled). On low, beat in half the flour mixture, the milk and rum, then remaining flour mixture. Spoon into pan, spreading to touch all sides of pan.Bake 35 to 50 minutes, until pick inserted into center comes out clean. Let cool on rack 15 minutes. Run knife around edge; invert cake onto platter (replace any pineapple that sticks to pan). Garnish edge of cake with toasted coconut. Serve warm or at room temperature.Nutrition FactsServing size: Entire recipe (128.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: McCall's, November 1998Pumpkin Raisin BarsXE "Pumpkin Raisin Bars"2cupsall-purpose flour2cupssugar2tspbaking powder1tspbaking soda1tspcinnamon1tspnutmeg1/2tspsalt1/2tspcloves1cupoil4eggs115-oz can(2 cups) pumpkin1/2cupchopped nuts1/2cupSun-Maid Raisins1/3cupmargarine or butter, softened13-oz pkgcream cheese, softened2cupspowdered sugar1tbspmilk1tspvanillaProcedureHeat oven to 350 degrees. Grease 15"x10"x1" baking pan. In a large bowl combine all bar ingredients except nuts and raisins; beat at low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins.Pour into greased pan. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.In a small bowl, combine all frosting ingredients (1/2 cup margarine through 1 tsp vanilla); beat until smooth. Frost cooled bars. Store in refrigerator.Yield: 48 barsNutrition FactsServing size: Entire recipe (44.4 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsTo make Pumpkin Raisin Cake, use 13"x9" pan and bake for 40 to 50 minutes.SourceAuthor: Sun-Maid Raisins adSource: McCall's, November 1998Quick 'N Easy Snack CakeXE "Quick 'N Easy Snack Cake"1pkgPillsbury Plus German Chocolate Cake Mix3eggs1 1/4cupswater1/3cupoil1/2cupfinely chopped nuts, candy sprinkles or coconut (optional)1/2cupsemi-sweet chocolate piecesProcedurePreheat oven to 350 degrees. Grease and flour 13x9-inch pan. In large mixer bowl, blend cake mix, eggs, water and oil at low speed until moistened. Beat 2 minutes at highest speed. Pour into pan. Sprinkle nuts and chocolate pieces over batter. Bake at 350 degrees for 30 to 40 minutes or until toothpick inserted in center comes out clean.Yield: 1 13x9-inch cakeNutrition FactsServing size: Entire recipe (21.2 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsHigh altitude - above 3500 ft - add 3 tbsp flour to dry cake mix. Increase water to 1 1/2 cups. Bake at 375.Raspberry SauceXE "Raspberry Sauce"1cupwater1/2cupsugar1tbspcornstarch1/8tspsalt110-oz pkgfrozen raspberries in light syrup, thawed and undrained1tbspGrand Marnier (orange-flavored liqueur) *can sub water or OJProcedureTo prepare the raspberry sauce, combine first 4 ingredients in a medium, heavy saucepan; stir well with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 2 minutes. Stir in raspberries; cook 4 minutes, stirring gently. Remove from heat. Stir in 1 tbsp liqueur. Pour sauce into a bowl; cover and chill 1 hour.Nutrition FactsServing size: Entire recipe (12.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Cooking LightRhubarb ShortcakeXE "Rhubarb Shortcake"2cupsrhubarb, cut in small cubes1 1/2cupssugar1cupsour cream1tbspbaking soda1/2tspsalt2cupsflour2tbspcinnamon and sugar mix2tbspbutterProcedureMix rhubarb with 1/2 cup sugar and let stand 30 minutes. Stir baking soda into sour cream, then combine this mixture with all other ingredients, including rhubarb.Spread in buttered square pan. Sprinkle with 2 tbsp sugar and cinnamon, mixed, and dot with 2 tbsp butter.Bake 40-50 minutes at 350. Swerve with ice cream.Nutrition FactsServing size: Entire recipe (37.7 ounces).Recipe TypeCakes, Pastries, and DessertsScandinavian Almond CakeXE "Scandinavian Almond Cake"cooking spray1 1/4cupsugar1egg1 1/2tsppure almond extract2/3cupmilk1 1/4cupsflour1/2tspbaking powder1stickmelted margarineProcedureSpray pan with Pam or cooking spray.Beat well sugar, egg, almond extract and milk. Add flour and baking powder. Add margarine; mix well.Bake at 350 for 40-50 minutes. Edges must be golden brown. Cool in pan before removing. Cake will break if removed too soon. Sprinkle with confectionary sugar.Nutrition FactsServing size: Entire recipe (25.9 ounces).Recipe TypeBreadRecipe TipsVariation: Before pouring batter into the pan, sprinkle slices almonds on the bottom.Seven-Minute FrostingXE "Seven-Minute Frosting"1 1/2cupssugar1/3cupwater1tbsplight corn syrup1/8tspsalt2egg whites (unbeaten)1/2tspvanilla extractProcedureCombine sugar, water, corn syrup, salt, and egg whites in the top of a double boiler. Set over boiling water and beat at high speed 7 to 10 minutes, or until stiff peaks form when beater is lifted.Remove from heat. Beat in vanilla extract.Yield: 5 cupsNutrition FactsServing size: Entire recipe (14.2 ounces).Recipe TypeCakes, Pastries, and DessertsShenandoah Valley Apple CakeXE "Shenandoah Valley Apple Cake"1cupoil2cupssugar3eggs1 1/4tspvanilla1cupchopped walnuts2cupssifted flour1tspsalt1tspsoda3cupsdiced, pared applesTOPPING:1/2cupbutter1cupbrown sugar, packed1/4cupmilkProcedureBeat oil, sugar, eggs and vanilla at medium speed for about 3 minutes. Sift together flour, salt and soda. Gradually add dry ingredients to egg mixture, beating well after each addition. Stir in apples. Combine nuts and 1 tbsp flour; add to batter. Pour into a greased and floured 9x13-inch baking pan. Bake in 350 degree oven for 1 hour or until cake tests done. Start testing at 45 minutes. Cook in back on ping: Combine butter, brown sugar and milk. Cook over medium heat, stirring constantly until mixture boils. Boil 3 minutes. Remove from heat and spread at once onto cake.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (4.2 ounces).Recipe TypeCakes, Pastries, and DessertsSkillet Pineapple Upside-Down CakeXE "Skillet Pineapple Upside-Down Cake"1/4cupbutter2/3cupfirmly packed light or dark brown sugar120-oz canpineapple slices, undrained9maraschino cherries2large eggs, separated3/4cupgranulated sugar3/4cupall-purpose flour1/8tspsalt1/2tspbaking powderwhipped cream or vanilla ice cream (optional)ProcedureMelt butter in a 9-in cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture and place a cherry in center of each pineapple ring; set skillet aside.Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until bine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.Beat egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325 for 45 to 50 minutes. Cool cake in skillet 30 minutes; invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream if desired.Yield: 8-10Preparation Time: 20 minutesCooking Time: 50 minutesInactive Time: 30 minutesNutrition FactsServing size: Entire recipe (14.8 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsExpress Pineapple Upside-Down CakeFollow original recipe directions for first 4 ingredients. Substitute 1 (9-oz) pkg golden yellow cake mix for next 5 ingredients. Prepare cake mix according to pkg directions, substituting 1/2 cup pineapple juice for 1/2 cup water. Spoon batter over prepared pineapple slices as directed. Bake at 350 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.Sour Cream Pound CakeXE "Sour Cream Pound Cake"1cupbutter1cupsour cream1/2tspvanilla1/2tspalmond3cupssugar3cupscake flour1/4tspsoda6eggs, separatedProcedureCream butter and sugar. Beat in yolks, one at a time. Mix soda with cake flour and mix in. Stir in sour cream and flavorings. Beat egg whites stiff and fold into cake mixture.Turn into buttered loaf pans. Bake 1 1/2 hrs at 325; shorter time for loaf pans.Nutrition FactsServing size: Entire recipe (62.5 ounces).Recipe TypeCakes, Pastries, and DessertsSpiced Walnut CakeXE "Spiced Walnut Cake"3cupsplus 2 tbsp cake flour1 1/2tspbaking powder1tspbaking soda1tspground cardamom1/4tspsalt1/4tspground ginger1/4tspcinnamon18tbsp(2 1/4 sticks) unsalted butter1 3/4cupsplus 2 tbsp sugar5eggs1cupfinely ground walnuts1tspvanilla extract1cupsour cream1/2cuppure maple syrup1/2cupfinely chopped toasted walnutsconfectioners' sugar for dustingProcedureHave ingredients at room temperature. Adjust rack to lower third of oven; preheat to 325 degrees. Grease and flour a charlotte cake pan. Sift flour, baking powder, baking soda, cardamom, salt, ginger and cinnamon onto waxed paper. In bowl of electric mixer using paddle attachment, beat butter on medium speed until creamy, 35-45 seconds. Add sugar; beat until fliffy, 5-6 minutes, occasionally scraping down sides of bowl.Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; fold in ground walnuts and vanilla. Add dry ingredients in 3 additions, alternating with sour cream and ending with dry ingredients. Blend each addition just until incorporated. Spoon batter into pan.Bake until cake pulls away from sides of pan, 45-50 minutes. Cool upright in pan for 10 minutes.Turn cake out onto a rack over waxed paper; cool 1 hour. In a saucepan over medium heat, bring syrup to a boil; cook until reduced by half, 10-12 minutes. Brush syrup over cake, sprinkle with chopped walnuts and dust with confectioners' sugar.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (3.7 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Williams-SonomaSpring CakeXE "Spring Cake"1lemon cake mix4eggs3ozlime Jello3/4cupcooking oil3/4cupwater2lemons - grated rind2lemons - juice2cupssifted powdered sugarProcedureMix together cake mix, eggs, and Jello. Add oil and water, beat thoroughly.Bake at 350 degrees 40-45 minutes in a greased, floured pan (bundt).Cool 10 minutes. Poke holes in cake and frost with mixture of grated rind of 2 lemons, juice of 2 lemons, and powdered sugar.Keeps well in fridge.Nutrition FactsServing size: Entire recipe (23.4 ounces).Recipe TypeCakes, Pastries, and DessertsTexas CakeXE "Texas Cake"2cupsflour2cupssugar2pintsOleo3 1/2tspcocoa1cupwater1/2cupbuttermilk2eggs1tspsoda1tspvanilla3 1/2tbspcocoa6tbspmilk1ptOleo1tspvanilla1cupnutspowdered sugarProcedureMix flour and sugar. Mix together and bring to boil Oleo, cocoa and water. Pour over flour mixture and add buttermilk, eggs, soda, and vanillaMix and bake at 350 degrees for 20 minutes on a greased and floured sheet.Frosting: Bring to boil (don't boil) cocoa, milk, Oleo, vanilla, nuts, and enough powdered sugar to spread. Spread on cake while warm.Nutrition FactsServing size: Entire recipe (48.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: C BeecherTunnel of Fudge CakeXE "Tunnel of Fudge Cake"1 3/4cupsmargarine or butter, softened1 3/4cupsgranulated sugar6eggs2cupspowdered sugar2 1/4cupsall-purpose flour3/4cupcocoa2cupschopped walnuts*3/4cuppowdered sugar1/4cupcocoa1.5-2tbspmilkProcedureHeat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch angel food tube pan.In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar, blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58 to 62 minutes. Cool upright in pan on cooling rack for 1 hr; invert onto serving plate. Cool completely.In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (3.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips*Nuts are essential for the success of the recipe.**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and bake time are critical.High altitude above 3500 ft: increase flour to 2 1/4 cups plus 3 tbspSourceSource: PillsburyVanilla Wafer CakeXE "Vanilla Wafer Cake"2cupssugar2sticksOleo6eggs1cupchopped nuts1cancoconut1can(small) crushed pineapple (drained)112-oz boxvanilla wafers (crushed)1/2cupcan milk1tspvanillaProcedureCream sugar and Oleo. Add eggs one at a time. Add nuts, coconut, pineapple, and vanilla wafers and beat well.Add milk and vanilla. Pour in ungreased tube pan. Bake 1 1/2 hours at 350 degrees.Nutrition FactsServing size: Entire recipe (35.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Aunt EmmaWente GingerbreadXE "Wente Gingerbread"2 1/3cupswater1 1/4cupsmolasses1tbspfreshly grated ginger4ozunsalted butter (1 stick)1cuplight brown sugar1egg2 3/4cupsall-purpose flour1/2tspcinnamon1/2tspground cloves1tbspplus 1/2 tsp baking powder1tspbaking soda1/2tspsaltProcedureCombine water, molasses and ginger in a saucepan and bring to a boil over high heat. Remove from heat and set aside to cool. Combine butter and brown sugar in large bowl of mixer and cream until light and fluffy. Add the egg and beat at low speed, scraping down sides of bowl frequently. In a large mixing bowl, sift together the flour, cinnamon, cloves, baking powder, baking soda and salt.Beginning with dry ingredients, alternately add dry ingredients and molasses-ginger mixture to the butter mixture. Grease and flour a 9x12-inch pan (or a round 7-inch pan with 4-inch sides). Pour batter into prepared pan and bake in a preheated 350-degree oven 25 to 35 minutes or until the center is no longer wet when tested with a toothpick.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (5.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: News GazetteWinkel's Dutch Apple CakeXE "Winkel's Dutch Apple Cake"2 1/2cupsall-purpose flour1/2cupsugar1cupcold butter1egg, slightly beaten1/4cupfine, dry bread crumbs2tbspsugar2tspground cinnamon3lbsGolden Delicious (or seasonal) apples, peeled, cored, and cut into 3/4-inch chunks1/2cupgolden raisins1egg, slightly beatenProcedureButter 9-inch springform pan; set aside. In large mixing bowl, stir together flour and sugar. Using pastry blender, cut butter into mixture until pieces are pea-size. Stir in 1 beaten egg. With fingers, gently knead dough just until ball forms. Divide into 2/3 and 1/3 portions. If necessary, cover with plastic wrap and refrigerate for 30 to 60 minutes or until dough is firmer and easier to handle.On lightly floured surface, roll larger portion of dough into 11-inch circle about 1/4 inch thick. Ease into prepared pan, pressing dough about 2 inches up sides. Evenly sprinkle dough with fine, dry breadcrumbs.In large bowl stir together 2 tbsp sugar and cinnamon. Add apples and raisins, and toss to coat. Place fruit in dough-lined pan. On lightly floured surface, roll remaining dough into 9-inch circle. Cut slits in center of dough circle. Place on top of apples in pan. Press edges of dough to pan's sides. Brush top crust with 1 beaten egg.Place pan on baking sheet; bake in 400 degrees oven for 50 minutes. Cover with foil. Bake 15 minutes more or until apples are tender. Cool in pan on wire rack for 1 hour; loosen and remove sides of springform pan. Cool completely. To store, cover and chill for up to 24 hours. Let stand at room temperature for at least 2 hours before serving.Yield: 10 to 20Nutrition FactsServing size: Entire recipe (22.7 ounces).Recipe TypeCakes, Pastries, and DessertsCandies5 Minute FudgeXE "5 Minute Fudge"12ozchocolate chips1cupbutterscotch chips114-oz cancondensed milk - sweetened1tspvanilla1cupwalnuts1/2cupcurrentsProcedureStir first 4 ingredients over heal until melted. Add nuts and currents. Pour into a greased pan and refrigerate for 30 minutes.Nutrition FactsServing size: Entire recipe (16.3 ounces).Recipe TypeCandySourceSource: 365 - No RepeatsBark CookiesXE "Bark Cookies"1/2pkgalmond bark1cupdry roasted peanuts1cupmarshmallows1cuppeanut butter1cupRice KrispiesProcedureMelt bark; stir in peanut butter. Stir in remaining ingredients. Spread in pan. Cut or drop into pieces.Nutrition FactsServing size: Entire recipe (17 ounces).Recipe TypeCandyBrowniesXE "Brownies"1/3cupbutter2squareschocolate1/2cupsugar1/2cupbrown sugar1tspvanilla2unbeaten eggs3/4cupflour1/2tspbaking powder1/2cupwalnutsProcedureMelt butter and chocolate; cool. Blend in sugar, brown sugar, and vanilla. Mix all.Add eggs, one at a time; beat well.Blend in flour, baking powder and walnuts; mix.Spread in greased 8" pan; bake at 350 for 30-35 minutes.Frost; cut while warm.Nutrition FactsServing size: Entire recipe (15.7 ounces).Recipe TypeCakes, Pastries, and Desserts, CandyRecipe TipsHigh altitude: add baking powder, decrease sugar by 1 tbsp.Caramel CornXE "Caramel Corn"2sticksmargarine2cupsbrown sugar1/2cupwhite Karo syrup1tspsalt1tspsoda7 1/2quartspopped corn (about 2 cups unpopped)ProcedureCook margarine through salt for 5 minutes; add soda. Stir. (I usually melt margarine first and stir the mixture 5 minutes.)Pour over 7 1/2 or 8 quarts popped corn, which has been divided into 3 shallow pans.Place in 200 degree oven for 1 hour. Stir every 15 to 20 minutes.Nutrition FactsServing size: Entire recipe (23.9 ounces).Recipe TypeCandySourceAuthor: Sister Mary PaulCaramel Corn 2XE "Caramel Corn 2"2cupsunpopped corn2cupsbrown sugar2cupsmargarine or butter (I used butter)1/2cupmaple syrup1tspsalt1tspbaking sodaProcedurePop corn. Put in large roasting bine all ingredients except the baking soda. Bring to boil and boil for 5 minutes. Add baking soda. (Be careful, syrup swells, so use large pan for your syrup.)Pour over popped corn a little at a time, stirring with a wooden spoon until all syrup is used. Bake at 200 degrees for 1 hour, stirring every 15 minutes.Nutrition FactsServing size: Entire recipe (37.5 ounces).Recipe TypeCandyEnglish ToffeeXE "English Toffee"3/4lbbutter2cupssugar - 1 cup brown and 2 cup white1/2tspsalt2tbspwater16-oz pkgchocolate chipsnutsProcedureMix butter through water and stir over heat until 290 degrees.Pour in a cook sheet, spreading quickly. Add chocolate chips and sprinkle with nuts.Crack into bite-sized pieces.Nutrition FactsServing size: Entire recipe (13.2 ounces).Recipe TypeCandySourceAuthor: Cel BucherFall Harvest PopcornXE "Fall Harvest Popcorn"16cupsunsalted popcorn3cupsshoestring potatoes1cupsalted mixed nuts2cupssmall pretzels1/4cupbutter, melted1tspdillweed1tspWorcestershire sauce1tspsoy sauce1/2tsplemon-pepper seasoning1/4tspgarlic powder1/4tsponion powderProcedurePreheat oven to 325 degrees. Combine popcorn, shoestring potatoes, nuts and pretzels in large roasting pan. Set bine butter and seasonings in small bowl; pour over popcorn mixture, stirring until evenly coated.Bake for 8-10 minutes, stirring once. Cool completely. Store in airtight containers.Yield: 20 cupsNutrition FactsServing size: Entire recipe (23.6 ounces).Recipe TypeCandy, SnackGranola Fudge ClustersXE "Granola Fudge Clusters"1cupmilk chocolate chips (or semi-sweet)1cupbutterscotch chips1 1/4cupsgranola without raisins1cupchopped pecans or walnutsProcedureMelt chocolate in microwave; stir in granola and nuts. Drop by tablespoon-fulls onto a waxed paper-covered baking sheet.Refrigerate until set.Nutrition FactsServing size: Entire recipe (14.2 ounces).Recipe TypeCandySourceAuthor: Mary HHot Fudge SauceXE "Hot Fudge Sauce"1pkg(8 squares) Baker's unsweetened chocolate1/4cup(1/2 stick) butter or margarine2cupssugar1/2cupmilk1/2cupwhipping cream1tspvanillaProcedureMicrowave chocolate and butter in large microwaveable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.Add sugar, milk and whipping cream; stir until well blended. Microwave 5 minutes or until mixture is thick and sugar is completely dissolved, stirring after 3 minutes. Stir in vanilla.Serve immediately (or store in tightly covered container in refrigerator. Reheat just before serving.)Yield: 3 1/2 cups or 38 servings, 2 tbsp eachPreparation Time: 5 minutesTotal Time: 12 minutesNutrition FactsServing size: Entire recipe (24.8 ounces).Recipe TypeCandyRecipe TipsFun idea: serve warm as a fondue with dippers, such as strawberries, apple or pear slices, banana chunks, angel food or pound cake cubes, or assorted Nabisco cookies.SourceSource: BAKER'S ChocolateJack-O-Lantern JumbleXE "Jack-O-Lantern Jumble"4cupscorn chex4cupsrice chex1cupsalted peanuts1/4cupbutter1/4cuppeanut butter2 1/4tspworcestershire sauce1/2tspsalt1/4tspgarlic powder1cupcandy cornProcedureCombine chex and peanuts. Combine butter through garlic powder in a pan and stir until all is melted.Pour mixture over cereal mix and stir well. Bake in a greased pan at 250 for 1 hour, stirring every 15 minutes.Cool then stir in candy corn.Nutrition FactsServing size: Entire recipe (21 ounces).Recipe TypeCandy, SnackMarshmallow Cream FudgeXE "Marshmallow Cream Fudge"1jar(13 oz) marshmallow1 1/2cupsugar2/3cupevaporated milk1/2cupbutter1/4tspsalt26-oz pkgschocolate chips1/2cupchopped walnuts1tspvanillaProcedureCombine marshmallow through salt; bring to boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly.Remove from heat. Add chocolate chips and stir til melted. Stir in walnuts and vanilla.Pour into greased 8" square pan. Chill til firm.Nutrition FactsServing size: Entire recipe (22.8 ounces).Recipe TypeCandySourceAuthor: Cel BucherNut Wheel - PecanXE "Nut Wheel - Pecan"1cupnuts1/2cupmargarine or butter1/2cupsugar1tbspwhite syrupProcedureLine a 9" pie tin with foil and butter.Put all ingredients in a 10" skillet. Cook and stir constantly for 5 to 6 minutes until golden brown. Spread in pie tin. Cool 15 minutes and peel off foil.Break into pieces.Nutrition FactsServing size: Entire recipe (11.7 ounces).Recipe TypeCandyRecipe TipsRaw peanuts can be used instead of pecans.SourceAuthor: Ann RumlerPretzel RingsXE "Pretzel Rings"O pretzel ringsalmond barkM & M's plain candyProcedureFill each pretzel ring with melted almond bark (white chocolate).Put a M & M candy on each; let harden.Keep in refrigerator.Recipe TypeCandySourceAuthor: Georgeann JonesPumpkin FudgeXE "Pumpkin Fudge"3cupssugar3/4cupbutter1canevaporated milk (5.3 oz)1/2cupsolid pumpkin1tsppumpkin pie spice12ozbutterscotch morsels7ozmarshmallow creme1cupchopped almonds or pecans, if desired1tspvanillaProcedureCook sugar through pumpkin pie spice together to 225 degrees, stirring at temperature for 10 minutes. Remove from heat.Add the remaining ingredients. Pour into a 13x9 pan. Pig out and enjoy!Nutrition FactsServing size: Entire recipe (47.4 ounces).Recipe TypeCandySpiced PecansXE "Spiced Pecans"2large egg whites1 1/2tspsalt3/4cupsugar2tspWorcestershire sauce2tbsppaprika1 1/2tsppepper, coarse ground4 1/2cupspecans6tbspbutterProcedureBeat egg whites with salt until frothy. Add sugar through pepper.Fold in pecans and melted and cooled butter.Spread on cookie sheet; bake at 325 for 30-40 minutes, stirring every 10 minutes.Nutrition FactsServing size: Entire recipe (29.2 ounces).Recipe TypeCandyTurtles & PretzelsXE "Turtles & Pretzels"pretzels (Mike Sels miniature twist pretzels)Rollos (candy - chewy caramel in milk chocolate)1/2cuppecansProcedureLay out pretzels on a cookie sheet covered with foil. Lay Rollos on top (about 60-100 2 in packages).Put in 350 degree oven till chocolate is soft, 2-3 minutes.Put pecans on top and press down.Let candy cool; put in refrigerator to set chocolate.Lift from foil. Keep in refrigerator (can freeze some).Nutrition FactsServing size: Entire recipe (1.9 ounces).Recipe TypeCandySourceAuthor: Georgann JonesChicken & TurkeyAlmond Chicken SaladXE "Almond Chicken Salad"2 1/2lbsboneless chicken breasts2tbspsoy sauce1tspminced garlic2tbspvegetable oil5cupssliced celery2lbstomatoes, seeded (I use little tomatoes)1/2cupchopped parsley1cupslivered almonds, toastedGinger Dressing2/3cupsugar2 1/2tspground ginger1 1/2tspsalt1cupvegetable oil3tbsptoasted sesame seedsProcedureCut chicken into 1 inch pieces. Combine chicken, soy sauce, and garlic. Sauté chicken mixture in hot oil in large skillet until liquid is absorbed. Remove chicken to a large bowl. Cover and chill. Combine chicken, celery, tomatoes, parsley, and 3/4 cup toasted almonds. Stir in ginger dressing and toss. Sprinkle with remaining toasted almonds.GINGER DRESSINGCombine first 4 ingredients in blender, blend at high speed about 5 seconds. With blender on high gradually add oil; blend until thickened. stir in sesame seeds.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (8.4 ounces).Recipe TypePoultryBroccoli CasseroleXE "Broccoli Casserole"2cupscooked rice2cupscooked diced chicken210-oz pkgschopped broccoli (thaw)2canscream of chicken soup1cupmayonnaise1tspcurry powder1/2cupshredded cheesebuttered bread crumbsProcedureLayer first three ingredients. Mix soup, mayo, and seasoning and spread on top. Sprinkle with cheese then top with crumbs.Bake 35-40 minutes.Yield: 9x13 panNutrition FactsServing size: Entire recipe (59.7 ounces).Recipe TypePoultryBuffalo Chicken PizzasXE "Buffalo Chicken Pizzas"1canPillsbury Refrigerated Pizza Crust3tbspbutter or margarine1lbboneless, skinless chicken breast halves, cut into half-inch pieces1/2cupchopped sweet onion3tbsphot pepper1cupdiced Italian plum tomatoes4ozshredded Monterey Jack cheeseProcedurePreheat oven to 425 degrees. Lightly coat cookie sheet with olive oil. Unroll dough and cut into 4 rectangles with a sharp knife or pizza cutter. Place on oiled cookie sheet and press to form 6x4-inch rectangles.Melt butter in large skillet over medium-high heat. Add chicken, onion, and hot pepper sauce.Cook 4-6 minutes, or until chicken is no longer pink in the center, stirring occasionally. Remove from heat and stir in tomatoes.With slotted spoon, spoon mixture over dough rectangles to within 11/4 inch of edge, and sprinkle evenly with cheese.Bake 13-16 minutes, or until crust is a deep golden brown.Nutrition FactsServing size: Entire recipe (25 ounces).Recipe TypePoultryCheese-Crumbed Chicken BreastsXE "Cheese-Crumbed Chicken Breasts"12boned chicken breasts2cupssour cream3cupscrushed Cheese Ritz Crackers1tspcrushed dried thymedash of black pepperProcedureWash chicken breasts and pat dry. Coat well with sour cream dip. Combine crackers, thyme and pepper. Roll chicken in crumb mix.Place skin side up in shallow baking dish. Bake at 350 degrees for 1 hour or until done.Nutrition FactsServing size: Entire recipe (52.7 ounces).Recipe TypePoultryChicken a la GrecqueXE "Chicken a la Grecque"3chickens2tbspbutter3lemons1tbsporeganoProcedureCut each chicken into 8 serving pieces. Broil the chicken until done, about 25 minutes, turning the pieces frequently. Be careful not to overcook the chicken.When the chicken is almost done, melt the butter in small saucepan and add the juice from the 3 lemons as well as the oregano. Place the chicken on serving platter and pour the lemon butter over it.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (2.1 ounces).Recipe TypePoultryChicken and Broccoli Au GratinXE "Chicken and Broccoli Au Gratin"1/4cupbutter or margarine (1/2 stick)1/2cupchopped onion1/4cupflour1tspsalt1/2tspcurry powderdash of pepper1can(4-oz) sliced mushrooms, drained1can(tall - 12 fl oz) evaporated milk110-oz pkgfrozen broccoli spears, cooked and drained1chicken, cooked and cut in large cubes (reserve chicken stock)1/2cupchicken stock or water2cups(8 oz) shredded Monterey Jack or cheddar cheeseProcedureMelt butter in skillet. Sauté onion until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Gradually stir chicken stock (or water) into flour mixture in skillet.Slowly blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken.Arrange chicken and broccoli spears on bottom of a 13x9-inch baking dish. Pour sauce over chicken and broccoli. Top with cheese. Bake at 375 degrees for 20 minutes, or until bubbly around edges.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1 ounces).Recipe TypePoultryChicken and Sausage GumboXE "Chicken and Sausage Gumbo"1lbhot smoked sausage, cut in 1/4 inch slices4chicken breast halves, skinned1/4-1/3cupvegetable oil3/4cupflour1cupchopped onion1/2cupchopped green pepper1/2cupsliced celery2qtshot water3clovesgarlic, minced2bay leaves2tspcreole seasoning1/2tspdried whole thyme1tbspWorcestershire sauce1/2tsphot sauce1/2cupsliced green onions1/4tspsalthot cooked riceProcedureBrown sausage in dutch oven over medium heat. Remove to paper towel, leave drippings in pan.Brown chicken in drippings, remove to paper towel, reserving drippings. Measure drippings, adding enough oil to make 1/2 cup. Heat until hot.Add flour, cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).Add onion, green pepper, celery; cook till tender, stirring often. Gradually stir in water and bring to boil.Return chicken to dutch oven, add garlic and next 5 ingredients. Reduce heat, simmer uncovered for about 1 hour.Remove chicken and let cool. Return sausage to dutch oven, cook gumbo, uncovered 30 minutes.Stir in green onions, cook uncovered 30 minutes. Add salt. Bone chicken breasts and cut into strips. Add to gumbo and heat thoroughly. Remove bay leaves and serve over rice.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (14.7 ounces).Recipe TypePoultryChicken and Spinach QuicheXE "Chicken and Spinach Quiche"1unbaked 9" pastry shell1cupchopped cooked chicken1cupshredded Swiss cheese (about 5 oz)110-oz pkgfrozen chopped spinach cooked and well drained (1 cup)1/4cupfinely chopped onion2eggs, lightly beaten3/4cupmayonnaise (I use the lite)3/4cupmilk1/2tspdried basil leaves1/8tsppepperProcedureBake pastry shell at 375 for 10 minutes then remove from oven.In a large bowl toss together chicken, cheese, spinach, and onion. Spoon into pastry shell.In a small bowl stir eggs and mayonnaise until smooth, then add milk, basil, and pepper.Bake at 350 for 40 minutes or until brown.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (3.5 ounces).Recipe TypePoultryRecipe TipsIn place of pastry shell I use 1 pkg Crescent rolls (minus 3) for my quiche dish.Chicken CasseroleXE "Chicken Casserole"Easy to make 1/2 recipe7ozCreamette brand macaroni3cupschicken breast, cooked and cut up2canscream of chicken soup2cupsliquid (1 cup chicken broth and 1 cup milk or all milk)salt, optional1 1/2cupsdiced celery1jar(large) pimientowater chestnuts, optional2cupsgrated cheddar cheese2tbspsoy sauceProcedureMix all together and refrigerate overnight or 8 hours. In a 9x13 pan bake for 50 minutes at 350 degrees. Let sit a while to firm up.OR 2 8x8 pans. Bake till almost done (40 minutes, then freeze). Defrost in refrigerator, heat till warm through about 20-30 minutes at 350 degrees.OR If fully baked and then frozen, add a can of chicken broth and heat at 250 degrees for 3-4 hours.OR Leftovers are good - sprinkle a little milk over top and microwave a bit.Nutrition FactsServing size: Entire recipe (53.1 ounces).Recipe TypePoultryRecipe TipsOther macaroni brands seem to mush up too much - use Creamette.I use Healthy Request Campbell's Less Fat Less Salt cream of chicken soup.Chicken CasseroleXE "Chicken Casserole"11sliceswhite bread, crust removed4cupsdiced chicken or 3 lbs frozen shrimp1/2lbfresh mushrooms or tall jar1/4cupbutter18-oz jarwater chestnuts1/2cupmayonnaise8-10slicessharp cheese4eggs well beaten2cupsmilk1tspsalt, Accent1canmushroom soup1cancelery soup1-2ozchopped pimiento2cupscoarse bread crumbsProcedureLine pan with bread, place meat over, then mushrooms and bine soups and pimiento, put over above, then cover with cheese slices.Mix eggs, milk, salt, and cover above.Put dish in refrigerator overnight.Bake at 350 degrees, covered, for 1 1/2 hours. Top with crumbs. Cook uncovered for 30 more minutes.Nutrition FactsServing size: Entire recipe (70 ounces).Recipe TypePoultryRecipe TipsCook in aluminum covered panSourceSource: Social Science ClubChicken Casserole 2XE "Chicken Casserole 2"2cupsPepperidge Farm Herb Stuffing mix2canscream of chicken soup1/2cupmayonnaise1cupshredded cheddar cheese2cupsdiced, cooked chicken110-oz pkgfrozen broccoli, chopped, thawed and drained18-oz cansliced water chestnuts14-oz cansliced mushrooms, drainedProcedureGrease 9x13 pan. Put 1 cup stuffing in bottom. Combine soup, mayonnaise and cheese; spread half on bine chicken, broccoli, chestnuts and mushrooms. Spread on top of soup mixture.Repeat with sauce and top with remaining stuffing. Cover and refrigerate.Bake uncovered at 350 for 30 minutes.Nutrition FactsServing size: Entire recipe (39.5 ounces).Recipe TypePoultryChicken Casserole 3XE "Chicken Casserole 3"4cupscubed chicken1cancream of chicken soup1tbspminced onion2cupsfinely chopped celery or thin sliced3/4cupmayonnaise2cupswater chestnuts, sliced1tbsplemon juice1cupcorn flakes, crushed2cupspotato chips, crushed1cupgrated cheeseProcedurePam a 9x13 pan. Spread cornflakes on bottom.Mix: chicken, onion, celery, and water chestnuts.Mix together: soup, mayonnaise and lemon juice; add to chicken mix.Mix well. Spread in pan, top with cheese and chips.Bake at 350 degrees for 45-60 minutes.Yield: 8-10 servingsNutrition FactsServing size: Entire recipe (78.1 ounces).Recipe TypePoultrySourceAuthor: S. WilliamsChicken EnchiladasXE "Chicken Enchiladas"4boneless, skinless chicken breasts14-oz canchopped green chilies2cans(10 3/4-oz) cream of mushroom soup8-10flour tortillas1cupshredded cheddar cheesesour creamsalsablack olivesProcedureCombine chicken, chilies and soup in a slow cooker. Cover; cook on low for 8 hours, stirring occasionally if you can. Remove chicken and cut into bite-size pieces. Place chicken on tortillas, dividing equally.Roll up tortillas, enclosing chicken by sticking a toothpick in each tortilla after it is wrapped. Place rolled tortillas in a greased baking dish. Spoon mushroom sauce from slow cooker over tortillas to cover. Top with cheese.Bake at 350 degrees for 15-20 minutes. Garnish with sour cream, salsa and olives.Yield: 4-5Nutrition FactsServing size: Entire recipe (69.8 ounces).Recipe TypePoultrySourceAuthor: Leslie Hope, Lexington, SCChicken Pasta GlorianaXE "Chicken Pasta Gloriana"Dressing:1/3cupolive oil, reserved from sun-dried tomatoes1tspfreshly ground black pepper1clovegarlic, minced1lemon, zested1tbspfreshly squeezed lemon juice1tspdijon or creole mustardSalad:1lbpenne pasta1lbchicken tenders, boiled and diced1/8cuproasted pine nuts16 1/2-oz jarsun-dried tomatoes packed in herbs (basil, oregano and thyme), oil reserved and tomatoes slivered1/2cupfeta cheese, crumbled1/3cupwhole Kalamata olives1 1/4cupcoarsely chopped parsley1/2cupslivered basil leavesProcedureDressing: In blender combine reserved oil from sun-dried tomatoes, black pepper, garlic, lemon zest, lemon juice and mustard. Blend to combine. Set aside.Fill a large stock pot with water. Bring to a boil and add pasta.Cook pasta to al dente stage, according to directions on package, drain, pour pasta into colander and rinse with cool running water. Set aside. Fill a large saucepan with water and place over medium-high heat. Bring water to boil and add chicken. Reduce heat and simmer 20 minute or until chicken is cooked through. Drain. Dice chicken and set aside.Preheat oven to 350 degrees. Place pine nuts in small oven-proof pan and roast 3 minutes or until light golden brown. In large serving bowl combine pasta, chicken, pine nuts, tomatoes, feta cheese, Kalamata olives, parsley and basil. Drizzle with dressing and toss to coat.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (7.1 ounces).Recipe TypePoultryChicken PiccataXE "Chicken Piccata"2skinless and boneless chicken breasts, butterflied and then cut in halfsea salt and freshly ground black pepperall-purpose flour, for dredging6tbspunsalted butter5tbspextra-virgin olive oil1/3cupfresh lemon juice1/2cupchicken stock1/4cupbrined capers, rinsed1/3cupfresh parsley, choppedProcedureSeason chicken with salt and pepper. Dredge chicken in flour and shake of excess.In a large skillet over medium high heat, melt 2 tbsp of butter with 3 tbsp olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tbsp butter and add another 2 tbsp olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tbsp butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.Servings: 4Preparation Time: 15 minutesCooking Time: 25 minutesNutrition FactsServing size: 1/4 of a recipe (3.3 ounces).Recipe TypePoultrySourceSource: Food NetworkChicken QuicheXE "Chicken Quiche"19" pie shell, partially baked1cupcheddar cheese1/2cupred pepper, chopped2cupsfresh spinach2 1/2cupscooked chicken3-4green onions, chopped1clovegarlicfresh basil3tbspbutter3-4eggs1 1/2cupsmilksalt and pepperProcedureSauté green onions, spinach, red pepper and garlic in butter. Add chicken and basil.Put cheese in bottom of pie shell; add chicken mixture.Mix together eggs, milk, salt, and pepper. Pour over chicken; bake at 425 degrees for 15 minutes. Reduce heat to 325 degrees and bake 20-25 minutes.Nutrition FactsServing size: Entire recipe (49.6 ounces).Recipe TypePoultryChicken RoquefortXE "Chicken Roquefort"1chicken1/2stickbutter, melted1cupsour cream1/4cupcrumbled Roquefort cheese1tspworcestershire saucepaprikaProcedureBrown chicken in butter. Mix sour cream cheese and worcestershire and pour over chicken.Sprinkle with paprika. Bake in oven at 325 for 30 minutes.Nutrition FactsServing size: Entire recipe (33.3 ounces).Recipe TypePoultrySourceAuthor: Rine VerdonSource: The White House Chief CookbookChicken Salad OrientalXE "Chicken Salad Oriental"Ginger adds a touch of the Orient to an American favorite.3cupsdiced cooked chicken1cuppineapple tidbits2tbspsliced green onions15-oz can(2/3 cup) water chestnuts, drained and sliced3/4cupdairy sour cream1tspground ginger1/2tspsaltdash of pepper1/4cuptoasted slivered almondsProcedureCombine and chill first four ingredients. Blend sour cream, ground ginger, salt, and pepper; add to chicken mixture. Toss lightly.Serve on crisp greens. Sprinkle with toasted almonds.Yield: 4-6Nutrition FactsServing size: Entire recipe (23.1 ounces).Recipe TypePoultryChicken Salad with MangoXE "Chicken Salad with Mango"1/2cupmayonnaise2green onions, chopped2cupschopped chicken2cupsripe mango, chopped1large tomato, chopped1medium green pepper, chopped1/3cupvegetable oil1tbspred wine vinegar or regular vinegar1tbsplemon juice1tspsugarProcedureCombine mayo and green onions; bine chicken, mango, tomato, and green pepper in a large bowl. Combine the oil, vinegar, lemon juice, and sugar in a jar.Cover and shake. Pour over chicken mixture and chill at least 1 hour.Nutrition FactsServing size: Entire recipe (68 ounces).Recipe TypePoultrySourceAuthor: Peggy StocktonChicken SaltimbocaXE "Chicken Saltimboca"12breasts, skinned and flattened12slicesprosciutto12slicesgruyere cheese1/4cupflour2eggs, slightly beaten1cupbread crumbs2tbspgrated Parmesan1/4tspgarlic salt1/4tsptarragon1cupchicken stock1cupdry sherry1tbspcornstarch, dissolved in 1 tbsp waterProcedurePlace prosciutto and cheese on each breast. Roll up. Dip in flour then in eggs.Roll in crumb mixture (bread crumbs, Parmesan, garlic salt, and tarragon); brown in butter.Place in dish; pour stock mixture over (chicken stock and dry sherry).Bake 30-40 minutes. Drain juice in pan. Stir in cornstarch; cook til thick. Serve over chicken.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (37.5 ounces).Recipe TypePoultryChicken Spinach QuicheXE "Chicken Spinach Quiche"1cupMexican cheese, divided9-inch pie shell1cupdiced cooked chicken110-oz pkgchopped spinach, thawed, squeezed1/4cupchopped onion2eggs3/4cupmilk3/4cupmayonnaise1/4tspsalt1/8tsppepperProcedureSprinkle 1/4 of cheese in pastry shell. Combine next 4 ingredients. Spoon into shell.Mix eggs, milk, mayonnaise, and salt and pepper; pour over chicken.Bake 40-45 minutes at 350 degrees. Let stand for 15 minutes.Nutrition FactsServing size: Entire recipe (27.3 ounces).Recipe TypePoultrySourceAuthor: Mary HChicken Stuffed with Cheddar, Gorgonzola and SpinachXE "Chicken Stuffed with Cheddar, Gorgonzola and Spinach"1 1/2tbspolive oil, divided1small yellow onion, divided2clovesgarlic, minced1cupfrozen chopped spinach, thawed and squeezed to drain excess water1tspItalian seasoning1ozshredded reduced-fat cheddar cheese1ozcrumbled Gorgonzola cheese4boneless, skinless chicken breasts, trimmed of fat (about 1 lb)1/3cupseasoned Italian-style breadcrumbs2tbspgrated Parmesan cheese2tbspchopped flat-leaf parsley1/2tspsalt1/2tspground black pepper2large egg whitesProcedureHeat the oven to 400 degrees. In a medium skillet over medium-high, heat 1 tbsp of the olive oil. Add the onion and garlic and sauté until translucent, 5 to 7 minutes. Add the spinach and Italian seasoning, then cook until all of the liquid has evaporated. Mix in both cheeses. Set aside.One at a time, lay each chicken breast flat on a cutting board. Use a paring knife to make a horizontal slit along one side to create a pocket in the meat. Do not cut all the way through.Place a quarter of the cheese mixture in the pocket, then press the meat together over it. Repeat with the remaining breasts and set aside.In a shallow dish or pie plate, mix the breadcrumbs, Parmesan, parsley, salt and pepper. In another bowl, lightly beat the egg whites with a fork. Holding a stuffed breast together firmly, dip in the egg whites, then roll in the breadcrumbs. Repeat with the remaining breasts and set aside. In a large oven-proof skillet over high, heat the remaining 1/2 tbsp of oil until shimmering hot. Swirl the oil around the bottom of the pan and carefully add the chicken.Cook until browned on one side, about 2 minutes. Turn breasts over and place the skillet in the oven. Bake until chicken is no longer pink at the center, about 20 minutes.Servings: 4Total Time: 40 minutesNutrition FactsServing size: 1/4 of a recipe (5.3 ounces).Recipe TypePoultryChicken-Olive-Cheddar QuicheXE "Chicken-Olive-Cheddar Quiche"1/215-oz pkgrefrigerated piecrusts2cupschopped grilled chicken18-oz cansliced mushrooms, drained2-3green onions, chopped2tbspblack olives1garlic clove, minced2tbspchopped fresh or 2 tsp dried basil1/4tspground red peppervegetable cooking spray1cup(4 oz) shredded cheddar cheese1cuphalf and half cream4large eggs1/4tsppepperProcedureUnfold piecrust and place on a lightly floured surface. Roll out to 1/8-in thickness. Carefully place piecrust in a 9-in pieplate. Fold edges under and crimp.Bake on lowest oven rack at 400 degrees for 8 minutes. Cool.Sauté chicken and next 6 ingredients in a skillet coated with cooking spray over med-hi heat 5 minutes.Spoon mixture into prepared crust. Sprinkle with cheese.Whisk together half and half, eggs, and 1/4 tsp pepper. Pour over chicken mixture.Bake at 400 degrees on lowest oven rack for 45 minutes or until set. Let stand 10 minutes.Servings: 6Preparation Time: 15 minutesCooking Time: 58 minutesInactive Time: 10 minutesNutrition FactsServing size: 1/6 of a recipe (4 ounces).Recipe TypePoultryCornish Hens with Wild RiceXE "Cornish Hens with Wild Rice"2tbspbutter1pkgonion soup mix1pkglong grain and wild riceseasoning packetCornish hens1cancream mushroom soup1 1/2cupschicken broth1 1/2cupswhite wineProcedureMelt butter in casserole dish (9x13). Sprinkle with onion soup mix.Spread rice and seasoning packet.Place Cornish hen halves on top with chicken broth and white wine.Cover with foil. Bake at 350 degrees for 1 1/2 hours.Remove foil for the last 20 minutes for browning.Nutrition FactsServing size: Entire recipe (108.1 ounces).Recipe TypePoultryCranberry-Pecan CrustsXE "Cranberry-Pecan Crusts"115-oz pkgrefrigerated piecrusts1/2cupfinely chopped pecans, toasted1/2cupfinely chopped dried cranberriesProcedureUnfold each piecrust, and press out fold lines. Sprinkle 1 piecrust with pecans and cranberries; top with remaining piecrust.Roll into a 14-inch circle, sealing together piecrusts. Cut into desired shapes with a 2- to 3-inch cutter. Place pastry shapes on a lightly greased baking sheet.Bake at 425 degrees for 8 to 10 minutes or until golden.Yield: 3-4 dozenPreparation Time: 15 minutesCooking Time: 10 minutesNutrition FactsServing size: Entire recipe (13.9 ounces).Recipe TypeCakes, Pastries, and Desserts, PoultryCreamed Chicken & BiscuitsXE "Creamed Chicken & Biscuits"1/2large onion1 1/2tspbutter4cupschopped cooked chicken1can(10 3/4-oz) cream of chicken soup1cupsour cream1/2cupmilk1/2cupchopped pimiento1cupshredded mild Cheddar cheese, divided6frozen biscuits, thawedProcedurePreheat oven to 350 degrees. Grease the bottom and sides of an 11x7-inch baking dish.Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until bine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.Sprinkle baked layer with 3/4 cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.Nutrition FactsServing size: Entire recipe (50.1 ounces).Recipe TypePoultryCrouton ChickenXE "Crouton Chicken"ProcedurePreheat oven to 350 degrees.Rub chicken breasts in oil. In a zip-lock bag, crush croutons. Roll the chicken breasts in the croutons.Place chicken on foil-lined casserole dish (cleanup is a million times better with foil).Sprinkle Parmesan cheese on each piece of chicken. Add a capful of lemon juice to each chicken breast.Cover the pan and bake for 1 hour. Uncover and cook for another 30 minutes or until golden brown.Recipe TypePoultryEasy Chicken Pot PieXE "Easy Chicken Pot Pie"1 2/3cupsfrozen mixed vegetables, thawed1cupcut-up cooked chicken1can(10 3/4-oz) condensed cream of chicken soup1cupOriginal Bisquick mix1/2cupmilk1eggProcedureHeat oven to 400 degrees. In ungreased 9" pie plate, stir together vegetables, chicken and soup. In bowl, stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.Servings: 6Preparation Time: 11 minutesCooking Time: 30 minutesNutrition FactsServing size: 1/6 of a recipe (4.2 ounces).Recipe TypePoultryRecipe TipsHigh altitude (3500-6500 ft): Heat oven to 425 degrees.Easy Curried Chicken CasseroleXE "Easy Curried Chicken Casserole"1boxUncle Ben's Chicken & Herb Wild Rice Mix, cooked as directed2cupsshredded cooked chicken or 2 small cans white chunk chicken meat1canCream of Chicken soup1/2cupligh mayonnaise3/4tspcurry powder1canwater chestnuts, sliced1/4cupshredded cheeseProcedureMix together all ingredients listed except for the cheese and place in 9x9 greased casserole. Bake at 350 degrees for 50 to 60 minutes or until bubbly. Top with cheese the last 10 to 15 minutes of baking time.Yield: 9x9 casseroleNutrition FactsServing size: Entire recipe (18.4 ounces).Recipe TypePoultryRecipe TipsDouble for a 9x13 casserole.SourceAuthor: Diane and MarciaGrilled Chicken Caesar SaladXE "Grilled Chicken Caesar Salad"8chicken tenders1cupfat-free Italian salad dressing, such as Kraft's Zesty, divided3cupschopped romaine lettuce1/2cupchopped red onion1/2cupcrushed croutons1/4cupCaesar dressing1/3cupfat-free ranch dressing1/3cup(up to 1/2 cup) grated Parmesan cheeseProcedureMarinate chicken overnight in 3/4 cup fat-free Italian salad dressing. The next day, remove chicken from marinade and cook on a grill about 15 to 20 minutes or until chicken is tender and done. Don't overcook chicken. Discard the dressing used as a marinade.Toss romaine lettuce, red onion and crushed croutons. Mix together Caesar dressing and ranch dressing. Pour over salad and toss again. Sprinkle with freshly grated Parmesan cheese and top with hot chicken tenders. Serve with whole wheat rolls.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (2.6 ounces).Recipe TypePoultrySourceAuthor: Leslie BrittonHealthy Chicken SaladXE "Healthy Chicken Salad"2cupsseedless grapes2cupscubed cooked chicken breast1cupthinly sliced sweet red pepper1cupthinly sliced sweet yellow pepper1/2cupdiagonally sliced Chinese pea pods3tbsptoasted slivered almonds2tbspchopped green onionsCreamy Herb Dressing1/4cuplow-fat mayonnaise1/4cupplain low-fat yogurt1tspsalt1/2tspDijon-style mustard1/2tspcrushed dried tarragon1/2tspthyme1/8tspground pepper1/8tspcrushed dried rosemaryProcedureCombine grapes, chicken, peppers, pea pods, almonds and onions. Toss with creamy herb dressing.For the creamy herb dressing:Combine all dressing ingredients. Mix well.Yield: 1/2 cupNutrition FactsServing size: Entire recipe (41.2 ounces).Recipe TypePoultryHerbed Chicken in PastryXE "Herbed Chicken in Pastry"4boneless chicken breast halves1tbspbutter or margarine1/2pkg(17.3-oz size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)1egg1tbspwater14-oz tubAlouette Garlic & Herbs Spreadable Cheese1/4cupchopped fresh parsleyProcedureSeason chicken with salt and pepper if desired. Melt butter in skillet. Add chicken and cook until browned. Remove chicken. Cover and refrigerate 15 minutes or up to 24 hours.Thaw pastry sheet at room temperature 30 minutes. Mix egg and water. Preheat oven to 400 degrees.Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spread about 2 tbsp of the cheese spread in center of each square. Sprinkle with 1 tbsp parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture.Bake 25 minutes or until golden.Servings: 4Preparation Time: 20 minutesCooking Time: 25 minutesInactive Time: 30 minutesNutrition FactsServing size: 1/4 of a recipe (3.9 ounces).Recipe TypePoultrySourceWeb Page: Hot Chicken SaladXE "Hot Chicken Salad"2cupscooked chicken, diced2cupscooked rice1cupcream of chicken soup1cupwater chestnuts1cupcelery cut fine3/4cupsalad dressing1/2tspsalt3hard-cooked eggschow mein noodlesProcedureMix all well and top with chow mein noodles.Bake at 375 for 45 minutes.Nutrition FactsServing size: Entire recipe (64.2 ounces).Recipe TypePoultryHot Chicken-Cheese HeroesXE "Hot Chicken-Cheese Heroes"2cupsdiced, cooked or canned chicken1 1/2cupsdiced celery1/4cuptoasted, slivered almonds1tbspgrated onion1tbsplemon juice1/2cupmayonnaisesalt and pepper, to taste4large French rolls, or French bread1/4lbgrated cheddar cheeseProcedureIn a bowl, combine the chicken, celery, almonds, onion, lemon juice, salt, pepper, and mayonnaise. Cut the top off the roll, or off the loaf of bread. Scoop out the center of each roll, leaving about 1/2-inch bread on the bottom. Fill rolls or bread with the chicken mixture. At this point, Mrs. Olach often places the rolls in a lightly greased baking dish, covers with aluminum foil and refrigerates them.Thirty minutes before ready, pre-heat oven to 375 degrees. Unwrap rolls and sprinkle the top with the grated cheese. Cook in 375 degree oven for 35 minutes or until cheese bubbles.If you make this in one loaf of French bread, it may serve six. Four rolls make four ample servings.Yield: 4-6Nutrition FactsServing size: Entire recipe (33.7 ounces).Recipe TypePoultryRecipe TipsMrs. Olach mentioned she has also spooned this chicken mixture into a 1 qt casserole and covered the top with crushed potato chips. She bakes it about the same length of time.Impossible Chicken and Broccoli PieXE "Impossible Chicken and Broccoli Pie"1pkgfrozen broccoli, thawed or 1 1/2 cups fresh3cupsshredded Cheddar cheese, divided1 1/2cupscut-up cooked chicken2/3cupchopped onion3eggs3/4cupBisquicksalt, pepper, and garlic to taste1 1/3cupsmilkpinch of sageProcedureGrease a 10-inch pie plate.Mix broccoli, 2 cups cheese, chicken and onion in prepared pie plate.Beat milk eggs and Bisquick and spices until smooth. Pour over mix in pie plate. Bake at 400 degrees until knife comes out clean from center, 25 to 35 minutes in with remaining cheese. Bake until melted. Cool 5 minutes and serve.Nutrition FactsServing size: Entire recipe (71.3 ounces).Recipe TypePoultryMoist ChickenXE "Moist Chicken"chicken breasts1/2cupmayonnaise1 1/4cupItalian breadcrumbsProcedureBrush chicken with mayonnaise; dredge in breadcrumbs.Bake at 425 degrees for 20 minutes on a greased pan.Nutrition FactsServing size: Entire recipe (37.4 ounces).Recipe TypePoultryMonterey Jack ChickenXE "Monterey Jack Chicken"1/2cupcottage cheese13-oz tubcream cheese (room temperature)1/2cupplain yogurt1cancream of chicken soup1tspsaltgarlic powder1cangreen chilies, diced3cupscooked chicken in pieces3cupscooked rice (cook in chicken broth)1cupgrated Monterey Jack cheese2cupstomatoes, chopped3/4cupcrush corn chips, coarselyProcedureBlend first three ingredients till smooth.Add to remaining ingredients except chips. Pour into 2 qt baking dish; sprinkle with chips. Bake at 350 for 25-30 minutes.Nutrition FactsServing size: Entire recipe (77.1 ounces).Recipe TypePoultryNo-Fail Dressing for Chicken, Tuna, or Egg SaladXE "No-Fail Dressing for Chicken, Tuna, or Egg Salad"This basic dressing - smooth and creamy with just a slight tang - works equally well with chicken, tuna, or hard-cooked eggs. Some of the variations that follow, however, are more appropriate for one type of salad than another and are coded as follows: T for Tuna; C for Chicken; E for Egg. Depending on how moist or dry you prefer the salad, expect 1/4 cup of dressing to accommodate 1 cup of chopped filling (roughly a 6-oz can of drained tuna or 3 to 4 hard-cooked eggs). This recipe is easily multiplied for larger quantities. The recipe makes about 1/4 cup.2tbspmayonnaise2tbspsour cream (or use plain yogurt or buttermilk)1-2tsplemon juice1/2-1tspDijon-style mustard (optional)salt and freshly ground black pepper, to tasteYield: 1/4 cupNutrition FactsServing size: Entire recipe (1 ounces).Recipe TypeSauceOven-Bake ChickenXE "Oven-Bake Chicken"1tbspbutter or margarine2/3cupOriginal Bisquick mix1 1/2tsppaprika1 1/4tspsalt1/4tsppepper3lbs(up to 3 1/2 lbs) cut-up broiler fryer chickenProcedureHeat oven to 425 degrees. Melt butter in 13x9 baking dish. Stir together Bisquick mix, paprika, salt and pepper; coat chicken. Place skin sides down in dish (dish and butter should be hot).Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.Servings: 5Preparation Time: 10 minutesCooking Time: 50 minutesNutrition FactsServing size: 1/5 of a recipe (9.8 ounces).Recipe TypePoultryRecipe TipsHigh altitude (3500-6500 ft): bake 40 minutes; turn chicken. Bake about 20 minutes longer.Party Chicken BakeXE "Party Chicken Bake"Elegant wine-sauced chicken - perfect for a small dinner party.1/2envelope(1 tbsp) Italian salad dressing mix2tbspbutter or margarine, melted4chicken breasts1cancondensed cream of mushroom soup14-oz tubwhipped cream cheese with chives1/3cupsauterne1cuppackaged precooked riceProcedureReserve 1/2 tsp salad dressing mix. In large skillet, combine remaining dressing mix with butter or margarine; add chicken and brown slowly till golden. Place in 12x7 1/2x2-inch baking dish. Blend soup and the whipped cream cheese; stir in sauterne. Spoon over chicken.Bake, uncovered, in slow own (325 degrees) for 1 hour; baste with sauce once or twice during baking time. Garnish with parsley; serve over rice.For Rice: prepare according to package directions, adding the reserved salad dressing mix to water.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (6.8 ounces).Recipe TypePoultryPea Pod and Chicken Salad OrientalXE "Pea Pod and Chicken Salad Oriental"1cupspiral macaroni2cupsfresh pea pods, trimmed, blanched*2cupscubed, cooked chicken or turkey1/2cupsliced green onions1/2cupsliced water chestnuts1/2cupmayonnaise1tspsoy sauce1/4tsppepper1/8tspginger1tspsherry, if desiredlettuce leaves1/4cuptoasted slivered almondsProcedureCook macaroni to desired doneness as directed on package. Drain and rinse with cold water.In large bowl, combine cooked macaroni, pea pods, chicken, green onions and water chestnuts. In small bowl, blend mayonnaise, soy sauce, pepper and ginger; add sherry, if desired. Pour over pea pod mixture. Mix well.Cover; refrigerate at least 3 hours or until served. Line serving bowl with lettuce leaves; spoon salad over lettuce. Garnish with almonds.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (14 ounces).Recipe TypePoultryRecipe Tips* To blanch trimmed pea pods, place in boiling water; cover and cook 1 minutes. Immediately drain and rinse with cold water.Quick Chicken and DumplingsXE "Quick Chicken and Dumplings"4cupswater3cupschopped cooked chicken2can (11 oz)cream of chicken soup, undiluted2tspchicken granules1tspseasoned pepper17.5 oz-canbuttermilk biscuitsProcedureBring first 5 ingredients to a boil, stirring often. Separate biscuits in 1/2 forming 2 rounds; cut each in half. Drop (1 at a time) into boiling mixture; stir gently.Cover, reduce, simmer 15-20 minutes; stir some.Yield: 4-6Nutrition FactsServing size: Entire recipe (48.7 ounces).Recipe TypePoultryRecipe TipsCan use reduced-fat soup and biscuits.Whisk soup into broth before chicken.I use broth from poaching chicken.Quick Mediterranean Chicken ThighsXE "Quick Mediterranean Chicken Thighs"2lbsboneless, skinless chicken thighs (about 8 thighs)salt and freshly ground black pepper, to taste2tspolive oil1can(4 1/2-oz) diced fire-roasted tomatoes, with juice1/4cuporange juice5tspminced garlic4tspcapers, rinsedProcedureSeason the chicken thighs with salt and pepper. In a large nonstick skillet with a lid, heat the oil over high heat. Add the chicken thighs and cook until well browned, about 2 minutes per side.Add the tomatoes, orange juice, garlic and capers. Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.Servings: 4Total Time: 25 minutesNutrition FactsServing size: 1/4 of a recipe (1.6 ounces).Recipe TypePoultryScalloped ChickenXE "Scalloped Chicken"3cupsbroth3eggs1cancream of mushroom soup2cupscracker crumbs1/2cupcooked rice1/2cupdiced celerypimiento and onion, as desired4cupscooked chickenpotato chipsProcedureMix all ingredients (except chips) together. Sprinkle with crushed potato chips.Bake 1 1/2 hours at 350 degrees.Nutrition FactsServing size: Entire recipe (80.2 ounces).Recipe TypePoultrySourceAuthor: Jan ZwoyerStuffed Chicken Salad BoatsXE "Stuffed Chicken Salad Boats"1lbskinless, boneless chicken breasts2cupsfat-free Italian dressing, such as Kraft's Zesty1/2cupfinely chopped onions1cupfinely chopped celery4slicesprovolone cheese, cut in half1/4cuplight mayonnaiseseasoned salt, to taste8dinner-size hard rolls (each about 4x2 1/2 inches)butter-flavored cooking sprayProcedureMarinate the chicken breasts overnight in the fat-free dressing.The next day drain the chicken and discard the dressing. Cook the chicken breasts on a grill until tender and done. Remove from grill and cool. Chop into bite-size pieces.Mix together chicken, onions, celery and mayonnaise. Cut out a square hole in the top of each roll and remove as much of the inside bread as you can. (Reserve this bread for other uses.) Refill the rolls with chicken salad. Sprinkle with seasoned salt and top with slices of cheese.Coat the bottom of a 9x13-inch aluminum pan with butter-flavored cooking spray. Place the pan with the rolls on the grill. Close the lid and heat until the cheese melts and the rolls toast a bit. Serve warm.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (3.6 ounces).Recipe TypePoultrySourceAuthor: Leslie BrittonTarragon ChickenXE "Tarragon Chicken"6chicken breasts, boned and skinned1cupcream3/4cupmilk3/4cupflour2tspsalt1/8tsppepper1/4lbbutter3/4cupwhite wine6tbspbread crumbs2tspparmesan2tsptarragon2tspchivesProcedureDip chicken in cream and milk mixture, then in flour mixed with salt and pepper.Melt butter in dish and place floured chicken in it. Bake 10 minutes at 400 degrees, covered. Turn, sprinkle with wine. Cover and bake for 20 minutes.Mix bread crumbs through chives. Sprinkle crumb mixture on top. Brown under broiler.Nutrition FactsServing size: Entire recipe (48.8 ounces).Recipe TypePoultrySourceAuthor: JoanTequila Chicken FettuccineXE "Tequila Chicken Fettuccine"An impressive chicken entree using the citrus flavor of lime and tang of Tequila atop spinach fettuccine.1/4cupTequila or chicken broth1/4cupfrozen (thawed) limeade1tbspgrated lime peel1 1/2lbsboneless chicken breast halves, cut to strips1 1/2cupssliced mushrooms1clovegarlic, finely chopped116-oz pkgspinach fettuccine1/2cupgrated Parmesan cheeseProcedureMix tequila, limeade, and lime peel in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate for 30 minutes.Place chicken and marinade in 12-inch skillet. Stir in pepper, mushrooms, and garlic. Cook over med-high heat 10-12 minutes, stirring occasionally, until chicken is no longer pink in center. Cook and drain fettuccine as directed on package. Divide fettuccine among six plates. Spoon chicken mixture over pasta. Sprinkle with cheese.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (5 ounces).Recipe TypePoultryTurkey by Bobby FlayXE "Turkey by Bobby Flay"When the bird takes center stage, you want it just right. Renowned chef, restaurant owner, and TV star Bobby Flay has a foolproof technique that requires no fancy tools. You can get the best flavor with traditional seasonings; salt, pepper, and fresh herbs.1whole fresh turkey (17 lbs.), rinsed and patted dry1 1/4sticksunsalted butter, slightly softened2tbspeach finely chopped fresh sage, fresh rosemary, fresh thyme leaves, and fresh flat-leaf parsleysalt and freshly ground black pepper3large carrots, cut into 1-inch pieces3large celery stalks, cut into 1-inch pieces2large onions, quartered8cupswarm homemade chicken stockProcedureRemove turkey from the refrigerator 1 hour before roasting.Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper.Preheat oven to 450 degrees. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper.Put 4 cups of the chicken stock in a medium-size saucepan and keep warm over low heat.Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 minutes or until lightly golden brown. Reduce heat to 350 degrees and continue to roast, basting with warm chicken stock every 15 minutes, about 1 1/4 hours longer. (An instant-read thermometer inserted in the thigh should register 160 degrees.) Remove turkey from the oven, transfer to a baking sheet, and tent loosely with foil. Let rest 20 minutes before slicing.Nutrition FactsServing size: Entire recipe (26.9 ounces).Recipe TypePoultryTurkey Cutlets ParmesanXE "Turkey Cutlets Parmesan"2cups(7 oz) small egg bow-tie pasta1cupfrozen green peas1tbspunsalted butter3/4cupgrated Parmesan cheese44-ozthick turkey-breast cutlets2large egg whites, lightly beaten3/4cupItalian-seasoned bread crumbs2tbspolive oil2large plum tomatoes, each cut into 6 slices8large basil leaves1cup(4 oz) shredded part-skim mozzarella cheesefreshly ground pepperProcedureIn covered 3-qt pot, bring 2 qts hot salted water to a boil. Add pasta; cook 6 minutes. Add frozen peas; cook 2 minutes, until pasta is al dente and peas are crisp-tender. Reserve 1/2 cup pasta cooking water; drain pasta. Return pasta, peas and reserved water to pot; add butter and 1/2 cup Parmesan; stir. Cover; keep warm.While pasta is cooking, dip cutlets into egg whites, then coat with crumbs. In large nonstick skillet, heat oil over high heat. Add cutlets; cook 2 minutes, until browned on bottom. Turn cutlets over; sprinkle each with 1 tbsp Parmesan. Place 3 tomato slices and 2 basil leaves, overlapping, on each cutlet. Sprinkle with mozzarella; season with pepper to taste. Cook 1 minute. Cover skillet with lid; cook 30 seconds, until cheese is melted. Serve with pasta.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (4.3 ounces).Recipe TypePoultryTurkey Pot Pie with Cranberry-Pecan CrustsXE "Turkey Pot Pie with Cranberry-Pecan Crusts"If making ahead, store crusts separately, and place on pie before serving so they stay firm.3tbspbutter, divided2large sweet onions, diced1/2cupall-purpose flour1tspsalt1tsppepper412-ozturkey tenderloins, cut into 1 1/2-inch cubes2tbspvegetable oil1 1/2cupschicken broth1cupmilk110-oz pkgfresh spinach, tornCranberry-Pecan CrustsProcedureMelt 1 tbsp butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until caramel colored. Place onions in a bowl, and set bine all-purpose flour, salt, and pepper; dredge turkey tenderloins in flour mixture.Melt remaining 2 tbsp butter with oil in skillet over medium-high heat; add turkey tenderloins, and brown on all sides. Gradually stir in chicken broth and milk. Bring to a boil, and cook, stirring constantly, 1 minute or until thickened. Stir in onions. Add spinach, stirring just until wilted. Pour turkey mixture into a lightly greased 13x9-inch baking dish.Bake, covered at 350 degrees for 30 minutes. Remove from oven, and arrange desired amount of Cranberry-Pecan Crusts over pie before serving. Serve with any remaining Cranberry-Pecan Crusts on the side.Yield: 10-12Preparation Time: 15 minutesCooking Time: 55 minutesNutrition FactsServing size: Entire recipe (63.6 ounces).Recipe TypePoultrySourceSource: Southern LivingTurkey Tortilla CasseroleXE "Turkey Tortilla Casserole"4-5cupsdiced cooked turkey or chicken1can(10 3/4-oz) condensed cream of mushroom soup14-oz candiced green chilies, drained17-oz cangreen chili salsa1/3cupthinly sliced green onions (including tops)1can(2 1/4 oz) sliced ripe olives, drained3/4tspground cumin8corn tortillas, cut in 1/2" strips2cups(8 oz) each shredded jack and cheddar cheeseProcedureIn bowl, combine turkey, soup, chilies, salsa, olives, onion and cumin; set aside. Arrange half the tortilla strips in a well-greased shallow 3 qt casserole or 9x13 baking dish. Cover evenly with half the turkey mixture and all the jack cheese. Top with remaining tortilla strips and remaining turkey. Sprinkle cheddar cheese evenly over all (may be covered and refrigerated until next day).Bake uncovered in a 350 degree oven for 30 minutes or until cheese is melted and mixture is heated through. (If refrigerated, bake covered for 30 minutes; uncover and bake 15 minutes). Let stand for 5 minutes and cut into squares.Nutrition FactsServing size: Entire recipe (32.9 ounces).Recipe TypePoultryWalnut-Crusted Chicken BreastsXE "Walnut-Crusted Chicken Breasts"Toasting heightens the flavor of the walnuts in the chicken coating. To toast the nuts, place them in a small dry skillet. Cook over medium heat, stirring often, for 5 to 7 minutes or until light golden brown.4skinless, boneless chicken breast halves (1 lb. total)1/2of a 5-oz container semisoft cheese with garlic and herbs1tbspchopped green onion1egg2tbspwater1/2tspsalt1/4tsppepper3/4cupsoft sourdough bread crumbs (about 1 slice)1/2cupfinely chopped walnuts, toasted1/4cupall-purpose flour1tbspmargarine or butter, melted3-4cupsmixed baby greens, such as baby mustard greens, red endive, and Chinese cabbage, or torn mixed greens2tspbalsamic vinegarProcedurePreheat oven to 400 degrees. Place each chicken breast half between two pieces of plastic wrap. Pound breasts lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Spread one-fourth of the cheese in center of each chicken breast; sprinkle with green onion.Fold in sides of chicken; roll up from one of the short ends, pressing edges to seal. Secure with wooden toothpicks, if necessary.In a shallow dish combine egg, water, salt and pepper. Beat with a whisk or fork until well blended; set aside. In another shallow dish combine bread crumbs and walnuts. Coat chicken rolls with flour. Dip chicken in egg mixture, then in walnut mixture to coal all sides.Place chicken, seam-side down, in a 2-quart square baking dish. Drizzle with melted margarine or butter.Bake, uncovered, for 20 to 25 minutes or until chicken is tender and no longer pink inside. Top the chicken rolls with mixed baby greens. Return to oven. Bake for 1 minutes more or until greens just begin to wilt. Remove from oven. Sprinkle greens with the balsamic vinegar.Servings: 4Preparation Time: 25 minutesCooking Time: 20 minutesNutrition FactsServing size: 1/4 of a recipe (4.8 ounces).Recipe TypePoultryCookies$1 Million CookiesXE "$1 Million Cookies"The following is the recipe for Carolyn Gurtz's double-delight peanut butter cookies, which won the grand prize in the Pillsbury Bake-off for the Gaithersburg resident.1/4cupdry roasted peanuts, finely chopped1/4cupsugar1/2tspground cinnamon1/2cupcreamy peanut butter1/2cuppowdered sugar116.5-oz pkgPillsbury Create 'n Bake refrigerated peanut butter cookies, well chilledProcedurePreheat oven to 375 degrees. In small bowl, mix chopped peanuts, sugar and cinnamon; set aside.In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.Roll each covered ball in peanut mixture; gently pat mixture onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cookies spray; press into remaining peanut mixture. Flatten each ball to 1/4-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minutes; remove from cookie sheets to cooling rack. Store tightly covered.Servings: 24Nutrition FactsServing size: 1/24 of a recipe (0.3 ounces).Recipe TypeCakes, Pastries, and DessertsAnd Then BarsXE "And Then Bars"1/2cupbutter or margarine1cupgraham cracker crumbs1cupcoconut1cupchocolate chips1cupbutterscotch chips1cupchopped nuts1canEagle brand milkProcedureIn a 9x13-inch pan, melt butter. Sprinkle with remaining ingredients (through nuts). Pour milk on top.Bake at 350 degrees for 30 to 35 minutes.Cool and cut into squares.Nutrition FactsServing size: Entire recipe (26.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Dorothy BApplesauce BrowniesXE "Applesauce Brownies"1/2cupbutter1cupsugar2eggs, beaten1/2cupapplesauce1tspvanilla1cupflour2tbspcocoa1/2tspbaking powder1/4tspbaking soda1/4tspsaltProcedureCream together butter and sugar. Add eggs, applesauce, and vanilla.Sift together flour, cocoa, baking powder, baking soda, and salt. Add to mixture. Pour in greased 8x8 pan.Bake at 325 degrees for 30 minutes.Nutrition FactsServing size: Entire recipe (24.2 ounces).Recipe TypeCakes, Pastries, and DessertsBaker's One Bowl Chocolate FrostingXE "Baker's One Bowl Chocolate Frosting"4squaresBaker's unsweetened chocolate116-oz pkgpowdered sugar1/2cup(1 stick) butter or margarine, softened2tspvanilla1/3cupmilkProcedureMicrowave chocolate in large microwaveable bowl on high for 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Cool completely.Add sugar, butter, and vanilla. Gradually add milk, beating with mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.Use to frost your favorite cake or cupcake recipe.Yield: 3 cups or 22 servings, 2 tbsp eachPreparation Time: 20 minutesTotal Time: 20 minutesNutrition FactsServing size: Entire recipe (7.2 ounces).Recipe TypeCakes, Pastries, and DessertsBlack & White Chocolate Cashew BrowniesXE "Black & White Chocolate Cashew Brownies"3cupsall-purpose flour2tspbaking powder14squares(1 oz ea) white chocolate, coarsely chopped3/4cup(1 1/2 sticks) butter, cut into small pieces4eggs3/4cupgranulated sugar3/4cupfirmly packed brown sugar1tspvanilla extract1 1/2cupscashews, coarsely chopped1cupmini semisweet chocolate chipsProcedurePreheat oven to 325 degrees. Lightly spray 11x17-inch cookie sheet with vegetable pan spray.In medium bowl, combine flour and baking powder; set aside. Place white chocolate and butter in microwave-safe bowl. Microwave at 50%, 1-2 minutes, stirring every 30 seconds, until chocolate is melted. Remove from microwave; cool slightly.In large bowl, beat eggs, granulated sugar, brown sugar and vanilla with electric mixer until well blended. Gradually beat in white chocolate mixture. Add flour mixture; mix well. Stir in cashews. Spread mixture evenly into prepared pan. Sprinkle chocolate chips evenly over top.Bake 25-30 minutes or until golden brown. (Surface of brownie will crack during baking.) Place pan on cooling grid to cool completely.Servings: 24Nutrition FactsServing size: 1/24 of a recipe (1.8 ounces).Recipe TypeCakes, Pastries, and DessertsBrowniesXE "Brownies"1/2cupOleo1cupflour116-oz canHershey syrup1cupsugar1cupchopped nuts4eggs1tspvanilla3tbspOleo3/4cupsugar3tbspmilk1/4cupchocolate chipsProcedureCream sugar and Oleo well. Add eggs one at a time, beating well.Alternate flour and syrup, mixing well. Add vanilla and nuts.Pour into 9x13 greased pan. Bake at 350 degrees for 25-30 minutes. Cool.Frosting: Mix Oleo, sugar, and milk well. Bring to a boil and boil for 1 minutes. Remove from heat and add chocolate chips.Cool, beat and spread on brownies.Nutrition FactsServing size: Entire recipe (31.9 ounces).Recipe TypeCakes, Pastries, and DessertsBuckeyesXE "Buckeyes"1cupcreamy peanut butter1/2cup(1 stick) unsalted butter, softened2cupsconfectioners' sugar2cussemi-sweet chocolate chipsProcedureLine 2 baking sheets with waxed paper; set aside.In a large bowl, beat peanut butter, butter and sugar with an electric mixer on medium speed until well combined. Roll into 1-inch balls and place on baking sheets. If mixture is sticky, wet hands with cold water and continue rolling. Place baking sheets in freezer for 30 minutes or until balls are firm.Microwave chips in a glass bowl on high for 2 minutes, stirring midway.Pierce each ball with a toothpick and dip into chocolate 3/4 of the way deep, wiping excess chocolate on rim of bowl. Place on waxed paper; repeat with remaining balls. Return undipped buckeyes to freezer for 10 minutes if they get too soft.Chill in fridge for 45 minutes, until set. Put buckeyes on a pretty paper plate, wrap in cellophane and tie with ribbons.Yield: 4 dozenNutrition FactsServing size: Entire recipe (13.1 ounces).Recipe TypeCakes, Pastries, and DessertsButter Rich SpritzXE "Butter Rich Spritz"Enjoy these dainty cookies throughout the year... decorate for festive touch.2 1/2cupssifted all-purpose flour1/2tspsalt1cupbutter1 1/4cupssifted powdered sugar2egg yolks or 1 whole egg1/2tspalmond extract1tspvanillaProcedureSift together flour and salt. Cream butter. Gradually add powdered sugar, creaming well. Blend in eggs, almond extract, and vanilla.Add the dry ingredients gradually; ix thoroughly. Press a small amount of dough through a cookie press onto ungreased cookie sheet, using any plate to make desired shape.Bake at 400 degrees for 6 to 8 minutes.Nutrition FactsServing size: Entire recipe (20.6 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsFor special Christmas Cookies add a few drops of red or green coloring and make wreaths, bells or Christmas trees. If desired, decorate with bits of candied fruit.Butter RichesXE "Butter Riches"Perfect for teas... delicate caramel cookies with browned butter frosting.3/4cupbutter1/2cupfirmly packed brown sugar1tbspsugar1unbeaten egg yolk1tspvanilla1 3/4cups(up to 2 cups) sifted all-purpose flouralmond slivers1/4cupbutter2 1/2cupssifted powdered sugar1tspvanilla3-4tbspcreamProcedureCream butter. Gradually add brown sugar and sugar; cream well.Add unbeaten egg yolk and vanilla; beat well.Blend in flour to form a stiff dough. Shape into balls about the size of a marble; place on greased cookie sheets. Flatten to the size of a 50 cent piece with the bottom of a glass dipped in sugar.Bake at 350 degrees for 7 to 9 minutes until light golden brown. Cool and frost. Garnish with almond slivers.Browned Butter Frosting: Brown butter; blend in sifted powdered sugar and vanilla. Gradually add cream until of spreading consistency.Yield: 7 dozen cookiesOven Temperature: 350°FNutrition FactsServing size: Entire recipe (20.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletButterscotch Coconut DropsXE "Butterscotch Coconut Drops"Butterscotch morsels add interest to coconut-coated cookies.2cupssifted all-purpose flour1/2tspsoda1/2tspsalt1/2cupbutter1/2cupfirmly packed brown sugar1/2cupsugar2unbeaten eggs1tspvanilla1cup(6-oz pkg) butterscotch morsels1/2cuppecans, chopped1 1/2cupsflake or coarsely chopped coconutProcedureSift together flour, soda, and salt. Cream butter. Gradually add brown sugar and sugar, creaming well.Blend in eggs and vanilla; beat well. Add the dry ingredients gradually; mix thoroughly.Stir in butterscotch morsels and pecans; mix well. Chill.Drop dough by rounded teaspoonfuls into coconut; roll to coat. Form into balls. Place on greased cookie sheets. If desired, top with pecan halves or maraschino cherries.Bake at 375 degrees for 10 to 12 minutes until golden brown.Yield: 4 1/2 dozen cookiesOven Temperature: 375°FNutrition FactsServing size: Entire recipe (26.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletAttachments00cocodrops.pdfCandied Fruit SlicesXE "Candied Fruit Slices"For quick chilling of refrigerator cookies, place them in the freezing compartment one or two hours.1cupbutter1cupsifted powdered sugar1unbeaten eggs1tspvanilla2 1/4cupssifted all-purpose flour1cuppecan halves2cupssoft candied cherries, cut in halvesProcedureCream butter. Gradually add powdered sugar, creaming well. Blend in egg and vanilla.Add flour; mix well. Stir in pecan halves and candied cherries, cut in halves. Chill 1 hour.Divide dough in thirds. Shape into rolls 12 inches long. Wrap in waxed paper; chill at least three hours. Cut into 1/8-inch slices and place on ungreased cookie sheets.Bake at 325 for 13 to 15 minutes until delicately browned on edges.Yield: 7 dozen cookiesOven Temperature: 325°FNutrition FactsServing size: Entire recipe (22 ounces).Recipe TypeCakes, Pastries, and Desserts, CandySourceAuthor: Ann PillsburySource: Nestle Treat PamphletCandy Bar BrowniesXE "Candy Bar Brownies"vegetable oil cooking spray2ozunsweetened chocolate1/2cupbutter2large eggs3/4cupsugar1/2tspvanilla1/4tspsalt1cupsifted, unbleached flour61.4-ozHeath or Skor bars, coarsely chopped1cuppecan pieces, toasted in 350 degree oven for 10 minsProcedurePreheat oven to 350 degrees.Spray an 8-inch square pan with vegetable oil and set aside.In a medium double boiler, melt the unsweetened chocolate and the butter. Stir the mixture occasionally until thoroughly melted. Remove the pan from the heat and set aside.In a small bowl, combine the eggs, sugar, vanilla, and salt; beat well. Combine the chocolate-butter mixture and the flour; stir just until mixed. Stir in the candy bar pieces and pecans.Pour the mixture into the prepared pan and smooth the surface.Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.Let the brownies cool completely before cutting into squares.Yield: 16 barsPreparation Time: 15 minutesCooking Time: 30 minutesNutrition FactsServing size: Entire recipe (19.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Lisa Coates, Nyack, NYChef Hat Butter CookiesXE "Chef Hat Butter Cookies"1cupbutter, softened1/2cupgranulated sugar1/2cuppowdered sugar1egg1tspvanilla2 1/2cupsall-purpose flour1tspbaking soda1tspcream of tartarIcing for Chef Hat Butter CookiesProcedureCombine butter, sugars and mix with an electric mixer until creamy. Add egg and vanilla and continue beating until mixed well.Reduce speed to low and add flour, baking soda and cream of tartar. Beat until well mixed.Divide dough in half, wrap in plastic wrap and refrigerate for 2 hours. Preheat oven to 375 degrees.Roll out dough on lightly floured surface to 1/4 inch thickness. Cut with cookie cutter and place 2 inches apart onto super parchment on a baking sheet.Bake for 7-10 minutes until edges are very lightly browned. Remove from baking sheet and cool completely. Ice with icing.Nutrition FactsServing size: Entire recipe (24.8 ounces).Recipe TypeCakes, Pastries, and DessertsChewy Chocolate Chip Oatmeal Chip CookiesXE "Chewy Chocolate Chip Oatmeal Chip Cookies"1cupmargarine, butter or butter flavored Crisco, softened1 1/4cupfirmly packed brown sugar1/2cupgranulated sugar2eggs2tbspmilk2tspvanilla1 3/4cupsflour1tspbaking soda2 1/2cupsoats1pkgchocolate chips1cupchopped nuts (optional)ProcedureHeat oven to 375 degrees.Beat together margarine and sugars until creamy.Add eggs, milk and vanilla; beat well.Add combined flour and baking soda; mix well.Stir in oats, chocolate chips and nuts; mix well.Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes.For 3-inch diameter cookies increase to at least 3 tbsp of dough. Bake about 1 to 2 minutes longer, depending on oven.Cool on cookie sheet for about 1 minutes; remove to wire rack.Nutrition FactsServing size: Entire recipe (43.9 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsHigh altitude recipe.Chewy Jumbo Chocolate Chip CookiesXE "Chewy Jumbo Chocolate Chip Cookies"3 1/4cupsall-purpose flour1cupcake flour*1tspbaking powder1tspbaking soda1 1/2cupsbutter, softened1 1/4cupssugar1 1/4cupsfirmly packed brown sugar2eggs1tbspvanilla112-oz pkg(2 cups) semi-sweet chocolate chipsProcedureHeat oven to 375 degrees. Combine flour, cake flour, baking powder and baking soda in medium bowl. Set bine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed (1 minute). Reduce speed to low. Beat, gradually adding flour mixture, until well mixed (2 to 3 minutes).Stir in chocolate chunks by hand. Drop dough by 1/4 cupfuls 2" apart on ungreased cookie sheet. Bake for 10 to 14 minutes or until light brown (do not overbake). Let stand 1 to 2 minutes. Remove from cookie sheets.Alternate Method: For 2 1/2" cookies, drop dough by rounded tablespoonfuls 2" apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until light golden brown.Nutrition FactsServing size: Entire recipe (54 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips* Substitute 1 cup all-purpose flour minus 2 tbsp. Cookies will be flatter and not as chewy.Chewy Molasses CookiesXE "Chewy Molasses Cookies"3/4cupbutter1/3cupbrown sugar1/2cupsugar1/2cupdark molasses1egg1tspvanilla2 1/4cupflour1/2tspsalt2tspbaking soda2tspcinnamon1tspginger2 1/2tbspbutter1 1/2cupspowdered sugar1 1/2tbspcream3/4tspvanillaProcedureCream sugars and butter. Beat in molasses, egg, and vanilla. Sift together flour, salt, soda, and spices. Stir into batter.Form into balls. Place on greased sheet. Bake for 12 minutes at 350 degrees, or until top cracks. Let cool and frost.Frosting: blend butter, powdered sugar, cream, and vanilla.Yield: 2 dozenNutrition FactsServing size: Entire recipe (32.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Betty HughesChoco-Cherry Crispy TreatsXE "Choco-Cherry Crispy Treats"6cupschocolate-flavored crisped rice cereal (such as Cocoa Krispies)3/4cupdried cherries3tbspunsalted butter1tbspcocoa powder1bag(10 oz) marshmallowsProcedureCoat a 13x9-inch baking dish with nonstick cooking spray; set bine cereal and cherries in a large bowl; set aside.Melt butter in a large saucepan over medium-high heat. Add cocoa powder and the marshmallows and stir until completely melted, about 3 minutes. Pour over cereal mixture and stir to coat completely. Spoon cereal mixture into prepared baking dish and, using a spatula or your hands coated with nonstick cooking spray, press mixture evenly into dish. Let cool, then cut into 2-inch squares. Place each square in a cellophane bag and tie with ribbon.Yield: 28 squaresNutrition FactsServing size: Entire recipe (5.6 ounces).Recipe TypeCakes, Pastries, and DessertsChoco-Cherry Nut DropsXE "Choco-Cherry Nut Drops"Chocolate morsels and bits of maraschino cherries give these cookies sparkle and flavor.2 1/2cupssifted Pillsbury's Best All Purpose Flour1tspsoda1/2tspsalt1cupbutter1cupfirmly packed brown sugar1/2cupsugar1unbeaten egg1 1/2tspvanilla1cup(6-oz pkg) Nestle's semi-sweet chocolate morsels1/2cupFunsten's Nuts1/4cupchopped maraschino cherriesProcedureSift together flour, soda, and salt.Cream butter. Gradually add brown sugar and sugar, creaming well.Blend in unbeaten egg and vanilla; beat well.Add the dry ingredients gradually, blending well.Stir in chocolate morsels, nuts, and cherries.Drop by rounded teaspoonfuls onto greased cookie sheets.Bake at 375 degrees for 10-12 minutes until golden brown.Yield: 5-6 dozenOven Temperature: 375°FNutrition FactsServing size: Entire recipe (22 ounces).Recipe TypeCakes, Pastries, and Desserts, DessertSourceAuthor: Ann PillsburySource: Nestle Treat PamphletAttachments00cococherry.jpgChocolate Chip Cream-Cheese SquaresXE "Chocolate Chip Cream-Cheese Squares"28-oz pkgscream cheese, softened to room temperature1/2cupsugar2 1/2tspvanilla extract2eggs220-oz pkgsprepared chocolate chip cookie dough, frozen for 1/2 hour before useconfectioners' sugar (optional)ProcedurePreheat oven to 350 degrees.In a bowl, combine cream cheese, sugar, vanilla, and eggs until smooth. Press one package of cookie dough onto the bottom of an ungreased 9x12-inch baking pan. Pour the filling over the cookie dough.Slice the other dough package into 1/4-inch rounds. Flatten the slices between your hands (spraying hands with vegetable oil makes this easy). Place on top of the filling, covering as much as you can (you don't have to cover the entire surface).Bake for 30-35 minutes, until golden brown.Let cool completely; sprinkle with confectioners' sugar. Refrigerate for at least 1 hour before cutting.Yield: 32 barsPreparation Time: 10 minutesCooking Time: 35 minutesNutrition FactsServing size: Entire recipe (7.4 ounces).Recipe TypeCakes, Pastries, and DessertsAttachments00chocchipcreamchssquares.pdfChocolate Chip Oatmeal CookiesXE "Chocolate Chip Oatmeal Cookies"1 1/4cupsflour3/4tspbaking powder1/2tspsoda1/2tspsalt1 1/4cupsoats (quick)1cuppecans1cupcoconut1cupdried cherries4oz(1/2 cup) dark chocolate - bittersweet12tbspsoft butter (unsure if this is tbsp or tsp)1 1/2cupsdark brown sugar1egg1tspvanillaProcedureMix all. Bake at 350 degrees for 10-12 minutes on a parchment-lined baking sheet.Nutrition FactsServing size: Entire recipe (43.5 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate Chip Peanut SquaresXE "Chocolate Chip Peanut Squares"1cupshortening3/4cupbrown sugar1/2cupwhite sugar2egg yolks (beaten) - save whites1tbspcold water1tspvanilla2cupsflour1tspsoda1/4tspsalt16-oz pkgchocolate chips3/4cupbrown sugar1/4lbchopped salted peanutsProcedureMix ingredients together and press into large greased cookie pan. Sprinkle chocolate chips over this.Beat 2 egg whites very stiff and gradually add 3/4 cup brown sugar. Beat. Spread over the chocolate chips and over this sprinkle 1/4 lb chopped salted peanuts.Bake at 350 degrees for 35 to 30 minutes, using a 10x15-inch pan.Nutrition FactsServing size: Entire recipe (32.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Jeane HeinzenChocolate Mint BarsXE "Chocolate Mint Bars"1cupsugar1/2cupbutter or margarine4eggs1canchocolate syrup1tspvanilla1/2tspsalt1cupflour2cupspowdered sugar1/2cupbutter or margarine2tbspmilk1tsppeppermint extract1/2tspgreen food coloring1cupchocolate chips6tbspmargarineProcedureCombine in mixer: sugar, butter, eggs, chocolate syrup, vanilla, salt, and flour.Pour batter into greased 10x15-inch pan, bake 25 to 30 minutes in a 350 degree oven. CoolBeat: powdered sugar, butter, milk, peppermint extract, and food coloring. Spread on top of cooled chocolate brownies and chill.Melt in pan: chocolate chips and margarine. Pour over top of mint filling and let set. Very rich!Nutrition FactsServing size: Entire recipe (36.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Juanita CordChocolate RefreshersXE "Chocolate Refreshers"For variety, substitute butterscotch morsels for chocolate morsels. Increase flour to 1 1/2 cups.1 1/4cupssifted all-purpose flour3/4tspsoda1/2tspsalt1 1/4cups(8-oz pkg) cut dates3/4cupfirmly packed brown sugar1/2cupwater1/2cupbutter16-oz pkg(1 cup) semi-sweet chocolate morsels2unbeaten eggs1/2cuporange juice1/2cupmilk1cupwalnuts, choppedOrange Glaze1 1/2cupssifted powdered sugar2tbspsoft butter1-2tspgrated orange rind2-3tbspcreamProcedureSift together flour, sod, and bine in a large saucepan: dates, brown sugar, water, and butter. Cook over low heat, stirring constantly, until dates soften. Remove from heat.Stir in chocolate morsels. Add 2 unbeaten eggs. Mix well. Add dry ingredients alternately with orange juice and milk. Blend thoroughly. Stir in walnuts.Spread batter in well-greased 15x10x1-inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.Orange GlazeCombine powdered sugar, soft butter, and grated orange rind. Blend in cream until of spreading consistency.Yield: 3 dozen barsOven Temperature: 350°FNutrition FactsServing size: Entire recipe (40.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletChristmas Sandwich CremesXE "Christmas Sandwich Cremes"1cupbutter (no substitutes), softened1/3cupheavy whipping cream2cupsall-purpose floursugarFilling1/2cupbutter (no substitutes), softened1 1/2cupsconfectioners' sugar2tspvanilla extractfood coloringProcedureIn a mixing bowl, combine butter, cream and flour; mix well. Cover and refrigerate for 2 hours or until dough is easy to handle. Divide into thirds; let one portion stand at room temperature for 15 minutes (keep remaining dough refrigerated until ready to roll out). On a floured surface, roll out dough to 1/8-inch thickness. Cut with a 1 1/2-inch round cookie cutter. Place cutouts in a shallow dish filled with sugar; turn to coat. Place on ungreased baking sheets. Prick with a fork several times. Bake at 375 degrees for 7-9 minutes or until set. Cool on wire racks.For filling, in a mixing bowl, cream butter and sugar. Add vanilla. Tint with food coloring. Spread about 1 tsp of filling over half of the cookies; top with remaining cookies.Yield: 4 dozenNutrition FactsServing size: Entire recipe (24 ounces).Recipe TypeCakes, Pastries, and DessertsCocoa Butter SticksXE "Cocoa Butter Sticks"A Swedish butter cookie with a milk chocolate flavor.1 3/4cupssifted all-purpose flour1/4cupNestle's Quick Chocolate Mix1tspdouble-acting baking powder1/2tspsalt3/4cupbutter3/4cupsugar1egg1tbspcold water3tbspblanched almonds, finely chopped2tbspsugarProcedureSift together flour, quick chocolate mix, baking powder, and salt. Cream butter; gradually add sugar, creaming well.Beat 1 egg slightly, Reserve 1 tbsp; add remainder to butter-sugar mixture.Blend in dry ingredients gradually. Chill.Place on lightly floured surface. Divide into 4 parts; shape each into a long roll, 3/4 inch in diameter.* Place 4 inches apart on ungreased cookie sheets. Flatten to 1/4-inch with floured fork. Smooth edges.Blend cold water with reserved egg; brush over bine almonds and sugar; sprinkle over dough.Bake at 400 degrees for 10-12 minutes until set but not browned. Cool 1 minute; cut into 1-inch bars.Yield: 5 to 6 dozenOven Temperature: 400°FNutrition FactsServing size: Entire recipe (23.4 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips* Or mold rounded teaspoonfuls of dough into balls; place on ungreased cookie sheets. Flatten with fork; brush and top as above. Makes 3 to 4 dozen.SourceAuthor: Ann PillsburySource: Nestle Treat PamphletCocoa-Gingerbread BrowniesXE "Cocoa-Gingerbread Brownies"1 3/4cupsall-purpose flour3/4cupsugar3/4cupdark brown sugar1/4cupcocoa powder2tspground ginger1 1/2tspcinnamon1tspsalt1/4tspground cloves12tbspunsalted butter, melted and cooled1/2cupmolasses1/4cupwhole milk1large egg1large egg yolk1 1/2tspbaking soda8ozroughly chopped semisweet chocolateProcedurePreheat oven to 325 degrees. Butter and flour a 9x13-inch baking dish and set aside.Sift together all dry ingredients into a large bowl. Combine the butter, molasses, milk, egg, and yolk in a medium bowl. Add the butter mixture to the flour mixture and stir to combine.In a small bowl, combine 1/4 cup boiling water with the baking soda. Add the water to the batter and stir to combine. Stir in the chocolate chunks. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean - about 40 minutes. Transfer brownies to a rack to cool. Serve warm or at room temperature.Servings: 18Nutrition FactsServing size: 1/18 of a recipe (2.3 ounces).Recipe TypeCakes, Pastries, and DessertsCoconut BarsXE "Coconut Bars"2cupsgraham cracker crumbs (purchase a box of graham cracker crumbs, or crush 13 graham crackers/26 squares)1/2cupsugar1/2cupbutter, melted114-oz cansweetened condensed milk7ozflaked coconut1 1/4cupschocolate chipsProcedurePreheat oven to 350 degrees.In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix well. Pat into a 9x13-inch pan and bake for 10 minutes.In another medium bowl, combine the condensed milk and coconut; mix well. Spread mixture evenly on top of the graham-cracker crust and bake for an additional 15 minutes.As soon as the pan comes out of the oven, sprinkle the chocolate chips evenly on top. Let the heat of the mixture melt the chocolate chips (this will take 1 to 2 minutes), and then smooth the melted chips evenly across the surface.Let the mixture cool completely before cutting into triangles.Yield: 32 barsPreparation Time: 10 minutesCooking Time: 25 minutesNutrition FactsServing size: Entire recipe (21.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Shama Albright, Kirkland, WACoffee Toffee BarsXE "Coffee Toffee Bars"You'll come back for more of these thin crisp bar cookies... generous with chocolate morsels and nuts.1cupsoft butter1cupfirmly packed brown sugar1tspalmond extract1-2tbspNescafe Instant Coffee1/2tspdouble-acting baking powder1/4tspsalt2cups(up to 2 1/4) sifted all-purpose flour16-oz pkg(1 cup) semi-sweet chocolate morsels1/2cupblanched almonds, choppedAlmond Glaze1tbspsoft butter3/4cupsifted powdered sugar1/8tspalmond extract1-2tspmilkProcedureCream butter. Gradually add brown sugar, creaming well.Blend in almond extract, instant coffee, baking powder, and salt. Add flour to form a stiff dough. Stir in chocolate morsels and chopped almonds.Press into well-greased 15x10x1-inch jelly roll pan.*Bake at 350 degrees for 20 to 25 minutes. If desired, frost while warm.Almond GlazeCombine butter, powdered sugar, and almond extract. Add milk until of spreading consistency.Yield: 3 dozen barsOven Temperature: 350°FNutrition FactsServing size: Entire recipe (27.8 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips* Or make a 15x10x1-inch pan from heavy duty aluminum foil and place on a cookie sheet.SourceAuthor: Ann PillsburySource: Nestle Treat PamphletCongo BarsXE "Congo Bars"2/3cupshortening2cupsbrown sugar3eggs2 1/4cupsflour1/2tspsalt2tspbaking powder1-2cupschocolate chipsProcedureMix all together and spread in greased 9x13 pan. Bake for 20-30 minutes at 375 degrees.Oven Temperature: 375°FNutrition FactsServing size: Entire recipe (36 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Jan ZwoyerCookie Stamp ShortbreadXE "Cookie Stamp Shortbread"1 1/2cupsbutter3/4cupsugar3 1/2cupsflourProcedureCream butter and sugar thoroughly. Add flour gradually, one cup at a time. Mix this until well blended, but do not overmix.Roll into one-inch balls, and place on ungreased cookie sheet. Stamp with warm cookie stamp. Bake at 325 degrees for 15 to 20 minutes.Nutrition FactsServing size: Entire recipe (32.7 ounces).Recipe TypeCakes, Pastries, and DessertsDelaware Cry BabiesXE "Delaware Cry Babies"1cupvegetable oil1cupbrown sugar2eggs, beaten (I used large eggs)1cupmolasses4cupsall-purpose flour1/2tspsalt1tspcinnamon1tspnutmeg (I used 1/2 tsp)2tspbaking soda1cupboiling waterProcedurePreheat oven to 375 degrees. Using a handheld electric mixer, "cream" oil and brown sugar together. Add eggs and molasses and beat until well combined.Sift flour, salt and spices in a medium mixing bowl. In another bowl, combine baking soda and boiling water, stirring until baking soda is dissolved. Fold dry ingredients into batter, alternating with baking soda mixture.Drop batter by spoonfuls onto a lightly greased or parchment-paper-lined cookie sheet. Greased sheets yield a crisper cooking edge.Bake for 8 to 10 minutes, until puffy and firm to touch. Transfer to a wire rack and allow to cool.Yield: 4 dozenNutrition FactsServing size: Entire recipe (53.9 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsAdd 1 tsp ground ginger and/or 1 tsp ground espresso powder for deeper flavor. The end results are somewhat soft, different from a ginger snap. They would make great whoopie pies or ice cream sandwiches.SourceAuthor: Kim O'DonnelDouble Chocolate Cake Mix CookiesXE "Double Chocolate Cake Mix Cookies"1boxBetty Crocker SuperMoist Devil's Food cake mix3tbspbutter or canola margarine, softened1/3cupfat-free sour cream (light sour cream can be substituted)2tspvanilla extract1egg1/4cupegg substitute (2 egg whites can be substituted)1/2cupchopped macadamia nuts, pecans or walnuts (optional)1cupsemi-sweet or white chocolate chipsProcedurePreheat oven to 350 degrees. Beat 2 cups of the dry cake mix, the butter, sour cream, vanilla, egg and egg substitute in large mixing bowl on medium speed until smooth (or mix well with spoon).Stir in remaining cake mix, the nuts (if desired) and chocolate chips. Drop by cookie scoop (or slightly rounded tablespoons) about 2 inches apart onto cookie sheet coated with canola cooking spray or lined with parchment paper.Bake 10 minutes or until edges are set (centers will be soft). Cool 1 minutes; remove from cookie sheet to wire rack.Yield: 32 bakery size cookiesNutrition FactsServing size: Entire recipe (6.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: News GazetteDutch TreatsXE "Dutch Treats"A delicious candy cookie, rich with chocolate and nuts.1cupsifted all-purpose flour1/2tspsoda1/2tspsalt1/2cupsugar1/2cupbutter1/4cupmaple syrup16-oz pkgNestle's semi-sweet chocolate morsels1unbeaten eggs1 1/2tspvanilla1cuppecans, choppedProcedureSift together flour, soda, and bine in the top of a double boiler: sugar, butter, maple syrup, and chocolate morsels. Cook over boiling water, stirring occasionally, until morsels melt and mixture is smooth. Cool 5 minutes.Blend in unbeaten egg, vanilla, and the dry ingredients. Beat well.Stir in pecans. Drop by scant teaspoonfuls onto greased cookie sheets.Bake at 350 degrees for 10 to 12 minutes. Cook for 1 minute. Remove from cookie sheets.Yield: 6 dozen cookiesOven Temperature: 350°FNutrition FactsServing size: Entire recipe (19 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletEnglish Toffee CookiesXE "English Toffee Cookies"1cupbutter2cupsflour1cupbrown sugar1egg yolk1tspvanillachocolate barsnutsProcedureMix and press this on cookie sheet. Bake at 350 degrees for 15 to 20 minutes.Spread with melted chocolate and nuts. Cut while warm.Nutrition FactsServing size: Entire recipe (25.3 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsMint patties are also good.Four-Star Chocolate ChipsXE "Four-Star Chocolate Chips"2 1/4cupsall-purpose flour1tspbaking soda1tspsalt1cup(2 sticks) unsalted butter, softened3/4cupgranulated sugar3/4cup(packed) light brown sugar1tsppure vanilla extract2large eggs2cups(12-oz pkg) semi-sweet chocolate chips1/2cupchopped walnuts or pecans1/2cupgolden raisins1/2cupshredded coconutProcedurePreheat the oven to 375 degrees.In a small bowl, combine the flour, baking soda and salt. Set aside.In a large mixing bowl, cream the butter, sugars and vanilla with an electric mixer or a wooden spoon. Add the eggs, on at a time, beating well after each addition.Gradually beat in the flour mixture. Stir in the chocolate chips, walnuts, raisins and coconut.Drop the dough by rounded tablespoonfuls onto ungreased baking sheets. Bake 9 to 11 minutes or until golden brown. Let the cookies rest on the baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.Yield: 60 cookiesNutrition FactsServing size: Entire recipe (45.2 ounces).Recipe TypeCakes, Pastries, and DessertsFrosted Banana BarsXE "Frosted Banana Bars"1/2cupbutter or margarine, softened2cupssugar3eggs1 1/2cupsmashed ripe bananas (about 3 medium)1tspvanilla extract2cupsall-purpose flour1tspbaking sodapinch saltFrosting1/2cupbutter or margarine, softened18-oz pkgcream cheese, softened4cupsconfectioners' sugar2tspvanilla extractProcedureIn a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well.Pour into a greased 15x10x1-inch baking pan. Bake at 350 degrees for 25 minutes or until bars test done. Cool.For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.Yield: 3 dozenNutrition FactsServing size: Entire recipe (44.9 ounces).Recipe TypeCakes, Pastries, and DessertsFrosted Lemon CookiesXE "Frosted Lemon Cookies"The refreshing flavor of lemon inspires this delightfully crisp and tender cookie.2 1/2cupsall-purpose flour1 1/2cupssugar1cupunsalted butter, softened2eggs1tbspgrated lemon peel1tbsplemon juice1 1/2tspcream of tartar1tspbaking soda1/4tspsalt2 1/2cupspowdered sugar1/4cuplemon juiceProcedureHeat oven to 400 degrees. Combine all cookie ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.Meanwhile, combine all glaze ingredients in small bowl; stir until smooth. Frost warm cookies with glaze. Sprinkle with grated lemon peel, if desired.Yield: 5 dozen cookiesPreparation Time: 45 minutesCooking Time: 6 minutesNutrition FactsServing size: Entire recipe (36.6 ounces).Recipe TypeCakes, Pastries, and DessertsFudge SweetartsXE "Fudge Sweetarts"Party fare! Fudge filling baked in tiny pastry shells.1cupsifted all-purpose flour1/4tspdouble-acting baking powder1/4tspsalt1/3cupbutter3-4tbspbeaten egg1cup(6-oz pkg) Nestle's semi-sweet chocolate morsels1/3cupsugar1tbspmilk1tbspbutter1tspvanilla1beaten eggpecan halvesProcedureSift together flour, baking powder, and salt into mixing bowl. Cut in butter until fine.Sprinkle egg over flour mixture, stirring with fork to form a dough.Roll out on floured surface to 1/8-inch. Cut into 3-inch rounds. Fit into tea size paper baking ups. Place on cookie sheets.Chocolate FillingMelt chocolate morsels over boiling water. Remove from heat. Stir in sugar, milk, butter, vanilla, and beaten egg. Place scant tablespoon filling in each. Top with a pecan half.Bake at 350 degrees for 20 to 25 minutes.Yield: 2 dozen bookiesOven Temperature: 350°FNutrition FactsServing size: Entire recipe (12.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletGerman Chocolate BrowniesXE "German Chocolate Brownies"ProcedureMake a batch of brownies in a cookie sheet. Bake for approximately 20 minutes - just enough to set.Take out of oven; add coconut and chocolate chips (nuts are optional). Add a can of sweetened condensed milk (not evaporated milk!). Pour over the top of the brownies.Bake for another 22 minutes.Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Carrie Day (Devon's friend)Giada's Peppermint-Chocolate Sandwich CookiesXE "Giada's Peppermint-Chocolate Sandwich Cookies"Holiday food is fun, but Giada thinks cookies are the most fun of all. What's wonderful about her cookie is its creamy peppermint center. And the entire treat is built around store-bought sugar cookie dough, which makes it a great recipe to whip up with the kids.116.5-oz tuberefrigerated sugar cookie dough1/4cupall-purpose flour plus extra for dusting2cupssemisweet chocolate chips, divided1/4cupheavy cream1tsppure peppermind extract1tspvegetable oilProcedurePosition an oven rack in the lower third of the oven. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 25 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking bine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-oz cookie scoop or a tbsp measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 bine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.Servings: 12Cooking Time: 10 minutesNutrition FactsServing size: 1/12 of a recipe (1.2 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsDecorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugarSpecial equipment: a 2 1/2-inch round cookie cutter and a 1/2-oz cookie scoopSourceAuthor: Giada DiLorentisSource: Food NetworkHershey's Chewy Brownie CookiesXE "Hershey's Chewy Brownie Cookies"For "Perfectly Chocolate" Chocolate Chip Cookies, add 1/3 cup Hershey's Cocoa to your favorite chocolate chip cookie recipe.2/3cupshortening1 1/2cupspacked light-brown sugar1tbspwater2eggs3/4tspvanilla extract1 1/2cupsall-purpose flour1/3cupHershey's Cocoa1/4tspbaking soda1/4tspsalt2cups(12-oz pkg) semi-sweet chocolate chipsProcedureHeat oven to 375 degrees. Place length of foil on flat surface for cooling cookies.Beat shortening, brown sugar, and water until well blended. Add eggs and vanilla; beat well.Mix flour, cocoa, baking soda and salt; gradually add to sugar mixture until well blended. Stir in chocolate chips.Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet..Bake 7 to 9 minutes or until cookies are set. Cookies will appear soft and moist.Cool 2 minutes; remove from sheet to foil. Cool completely.Nutrition FactsServing size: Entire recipe (40.2 ounces).Recipe TypeCakes, Pastries, and DessertsHershey's Kisses Peanut Butter BlossomsXE "Hershey's Kisses Peanut Butter Blossoms"48Hershey's kisses milk chocolates1/2cupshortening3/4cupReese's creamy peanut butter1/3cupgranulated sugar1egg2tbspmilk1tspvanilla extract1 1/2cupsall-purpose flour1tspbaking soda1/2tspsaltgranulated sugarProcedureHeat oven to 375 degrees. Remove wrappers from chocolates.Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.Bake 8 to 10 minutes or until lightly browned. Immediately press a Kiss chocolate into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.Yield: 4 dozenNutrition FactsServing size: Entire recipe (15.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceWeb Page: Iced Pumpkin CookiesXE "Iced Pumpkin Cookies"2 1/2cupsall-purpose flour1tspbaking powder1tspbaking soda2tspground cinnamon1/2tspground nutmeg1/2tspground cloves1/2tspsalt1/2cupbutter, softened1 1/2cupswhite sugar115-oz cancanned pumpkin puree1egg1tspvanilla extract2cupsconfectioners' sugar3tbspmilk1tbspmelted butter1tspvanilla extractProcedurePreheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 tsp vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.To make glaze: combine confectioners' sugar, milk, 1 tbsp melted butter, and 1 tsp vanilla. Add milk as needed, to achieve drizzling consistency.Servings: 36Preparation Time: 20 minutesCooking Time: 20 minutesTotal Time: 21 minutesNutrition FactsServing size: 1/36 of a recipe (0.8 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Icing for Chef Hat Butter CookiesXE "Icing for Chef Hat Butter Cookies"5cupspowdered sugar4tbspwater2tbspbutter, softened2tbsplight corn syrupfood coloring, if desiredProcedureCombine powdered sugar, water, butter and corn syrup in small mixing bowl. Beat at medium speed until powdered sugar is moistened.Continue beating, gradually add additional water if necessary, until desired glazing consistency. Tint with food color if desired.Glaze cookies on cooling rack over waxed paper. Let stand until hardened.Nutrition FactsServing size: Entire recipe (5.1 ounces).Recipe TypeCakes, Pastries, and DessertsIllinois Sugar CookiesXE "Illinois Sugar Cookies"The Illinois Sugar Cookie recipe is an Edgar family favorite and has become a tradition at the Executive Mansion. I hope you will enjoy sharing them with your family. - Brenda Edgar, First Lady of Illinois3cupsall-purpose flour1tspcream of tartar1/2tspbaking soda1/4tspsalt1 1/4cupsbutter or margarine1cupsugar2eggs3tbspmilk1tspvanillaButter Frosting1/3cupbutter or margarine2cupssifted powdered sugar1/4cupmilk1 1/2tspvanilla2 1/2cupssifted powdered sugarProcedureIn a large bowl, stir together the all-purpose flour, cream of tartar, baking soda and salt. Set the dry ingredients aside.In a mixing bowl, beat the butter or margarine for 30 seconds. Add the sugar and beat until fluffy.Beat in the eggs, milk and vanilla until well-combined.Add the dry ingredients and beat until just mixed.Drop dough by teaspoonsful onto ungreased cookie sheets. Bake in a 375 degree oven for 9 to 11 minutes or until the edges of the cookies are golden.Remove to a wire rack to cool.Butter FrostingIn a small bowl, beat butter or margarine until fluffy. Gradually add powdered sugar, beating well. Slowly beat in milk and vanilla. Slowly beat in 2 1/2 cups more of powdered sugar. Beat in additional milk, if needed to make the frosting spreadable. Add a few drops of food coloring if desired.Nutrition FactsServing size: Entire recipe (41.3 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsAdd 1/4 - 1/2 tsp of orange or 1/4 tsp of peppermint or almond flavoring to frosting, if desired.Impossible CookiesXE "Impossible Cookies"1cuppeanut butter (crunchy is good)1cupsugar1egg1tspvanillaProcedureMix together and form dough into small balls. Place on cookie sheet and flatten with the bottom of a glass dipped in flour.Bake at 325 degrees for 10-12 minutes.Yield: 3-4 dozenNutrition FactsServing size: Entire recipe (9 ounces).Recipe TypeCakes, Pastries, and DessertsLemon Dream BarsXE "Lemon Dream Bars"1/3cupbutter1cupsifted all-purpose flour2tbspsugar2beaten eggs1/2cupfirmly packed brown sugar3/4cupcoconut, chopped1/2cupnuts, chopped/14tspsalt1/8tspdouble-acting baking powder1/2tspvanilla2tspgrated lemon rind2tbsplemon juice1cupsifted powdered sugarProcedureCut butter into flour and sugar until fine. Press firmly into ungreased 11x7, 9x9, or 8x8-inch pan.Bake at 350 degrees for 15 to 20 minutes until set but not bine in mixing bowl: eggs, brown sugar, coconut, nuts, salt, baking powder, and vanilla. Mix well. Spread on partially baked dough.Bake at 350 degrees for 25 to 30 minutes. Frost immediately. CoolLemon Frosting: Combine 2 tsp grated lemon rind, 2 tbsp lemon juice, and 1 cup sifted powdered sugar. Mix until smooth.Yield: 1 1/2 dozen barsOven Temperature: 350°FNutrition FactsServing size: Entire recipe (21.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletAttachments00lemondreambars.pdfLemon MeltawaysXE "Lemon Meltaways"Cookies1 1/4cupsall-purpose flour1/2cupcornstarch1/3cuppowdered sugar3/4cupbutter, softened1tspgrated lemon peel1tbsplemon juiceFrosting3/4cuppowdered sugar1/4cupbutter, softened1tspgrated lemon peel1tsplemon juiceProcedureIn 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 8x1-inch roll. Wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours).Heat oven to 350 degrees. With sharp knife, cut each half into 1/4 inch slices. Place 2 inches part 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.Yield: 4 dozen cookiesNutrition FactsServing size: Entire recipe (16.7 ounces).Recipe TypeCakes, Pastries, and DessertsLemon-Glazed Candied-Ginger CookiesXE "Lemon-Glazed Candied-Ginger Cookies"Bold and bright. Candied ginger brings a sweet heat to these crisp, golden cookies, while lemon gives the glaze a distinct zing.2cupsall-purpose flour, plus more for surface1/2tspbaking powdersalt6oz(3/4 cup) unsalted butter, softened1cuppacked light-brown sugar1/2cupfinely chopped candied ginger1large egg2tbsppure vanilla extract4cupsconfectioners' sugar2tbspfinely grated lemon zest2tbsphoney1/3cupwaterProcedureSift flour, baking powder, and 3/4 tsp salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes. Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to 1/4 inch thickness and cut out 2-inch circles. Place the round 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate round for 10 minutes.Bake, rotating sheets halfway through, until cookies are set and edges are light gold, 12 to 14 minutes. Transfer parchment with cookies to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled cookies. Let stand until glaze is set, at least 20 minutes. (Glazed cookies can be stored overnight.)Yield: 6 dozenNutrition FactsServing size: Entire recipe (24.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Martha StewartLittle Pecan PiesXE "Little Pecan Pies"13-oz tubcream cheese1/2cupbutter1cupflour1egg3/4cupdark brown sugar1tbspbutter1tspvanilladash salt1tbspcorn syrup3/4cupbroken pecansProcedureMix cream cheese, butter, and flour. Form into pie crust.Beat egg. Add sugar, syrup, butter, vanilla, and salt. Beat until smooth. Fold in nuts.Pour into crusts. Bake at 325 degrees for 25 minutes then remove. Cool.Servings: 24Nutrition FactsServing size: 1/24 of a recipe (0.8 ounces).Recipe TypeCakes, Pastries, and DessertsLucky StarsXE "Lucky Stars"A cookie with a different shape and a new flavor. Delicate, buttery, golden brown "stars" with a rich nut filling that has just a hint of maple flavor.1 1/3cupssifted all-purpose flour1 1/2tspdouble-acting baking powder1/4cupbutter1/4cupsugar1tspvanilla1tspalmond extract1/8tspsalt1unbeaten eggNut Filling1 1/4cupswalnuts, ground1/3cupsugar1/16tspsalt1tbspmelted butter2tbspwater1/16tspmaple flavoringProcedureSift together flour and baking powder.Cream butter. Add sugar, creaming well. Blend vanilla, almond extract, salt, and egg. Gradually add the dry ingredients; mix well.Roll out on floured surface to 1/8-inch. Cut with star-shaped cutter. Place a teaspoonful of Filling in center of each. Bring 5 points upright. Start at base; pinch sides together so points stand up, allowing filling to show. Place on ungreased cookie sheets.Bake at 400 degrees for 7 to 10 minutes.Nut FillingCombine walnuts, sugar, and salt. Add melted butter, water, and maple flavoring. Mix well.Yield: 2 to 3 dozenOven Temperature: 400°FNutrition FactsServing size: Entire recipe (19.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletAttachments00luckystars.pdfLuscious Lemon SquaresXE "Luscious Lemon Squares"1cupflour1/4cuppowdered sugar1/4cupbutter1/2tspsalt1/2tspgrated lemon peel1cupsugar2tbspflour1/4tspbaking powder2eggs, lightly beaten2tbspfresh lemon juice2tspgrated lemon peelProcedureBlend all ingredients and press the mixture firmly into the bottom of an 8x8-inch pan (ungreased). Bake for 20 minutes at 350 degrees.Sift together sugar, flour and baking powder into a small mixing bowl. Add beaten eggs, lemon juice and lemon peel to dry ingredients; blend well. Pour mixture over the hot crust and bake for 25 minutes at 350 degrees. Remove and sprinkle with powdered sugar. Cool and cut into 36 squares.Yield: 36 squaresOven Temperature: 350°FNutrition FactsServing size: Entire recipe (19 ounces).Recipe TypeCakes, Pastries, and DessertsMagical Peanut Butter CookiesXE "Magical Peanut Butter Cookies"1cuppeanut butter1cupsugar, white1egg1tspvanillaProcedureCombine peanut butter and sugar. Add egg and vanilla. Can mix with a wooden spoon.Roll dough into walnut-sized balls. Place on a large, creased cookie sheet. Flatten with a fork dipped in sugar in a criss-cross pattern.Bake for 12 minutes at 350 degrees. Sprinkle with more sugar and cool slightly before removing from pan.Servings: 18Oven Temperature: 350°FNutrition FactsServing size: 1/18 of a recipe (0.6 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsFor a change, press a candy chocolate kiss into the center of the cookie, omitting the criss-cross design.Mini Brownie Bites with Orange Cream Cheese FrostingXE "Mini Brownie Bites with Orange Cream Cheese Frosting"1 1/2sticksunsalted butter4ozsemi-sweet chocolate, chopped1cupsugar2large eggs1/4tspsalt1/4tspvanilla extract1/3cupall-purpose flourCream Cheese Frosting1/2stickbutter, room temperature8ozcream cheese, room temperature4cupspowdered sugar3tbsporange juice1tbsporange zestProcedurePreheat the oven to 350 degrees. Line an 8x8-inch pan with foil, leaving a 2-inch overhang. Spray with nonstick spray.Melt butter and chocolate in a heavy bottomed saucepan over medium heat stirring constantly. Once the chocolate is melted and smooth, stir in the sugar, eggs, salt, and vanilla extract together. Whisk until smooth. Add the flour and stir until thoroughly combined. Pour into pan.Bake for 30 minutes. Remove from oven and let cool completely on wire rack.Cream Cheese FrostingBeat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined. Add the orange juice and zest and beat until thoroughly combined. Place frosting in a piping bag with a large star tip.Remove brownies from the pan. Using a 1 1/2-inch round ring mold cut out the brownies into circles. Decoratively pipe the frosting on the brownies.Yield: 8-10 servingsPreparation Time: 20 minutesCooking Time: 40 minutesInactive Time: 15 minutesNutrition FactsServing size: Entire recipe (32.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Food NetworkMolasses CookiesXE "Molasses Cookies"3/4cupbutter1cupsugar1egg1/4cuplight molasses2tbspmilk1tspvanilla2 1/2cupsflour1 1/2tspbaking soda1/2tspcinnamon1/2tspnutmeg3/4tspsaltProcedurePreheat oven to 350 degrees. Cream butter and sugar. Beat in egg, milk, molasses, and vanilla. Add flour mixture (I add 1/3 cup wheat germ).Chill at least 1 hour. Roll in sugar lightly; place 2 " apart on a greased baking sheet.Bake at 350 degrees for 14 minutes.Yield: 5 dozenNutrition FactsServing size: Entire recipe (27.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Mary HMom Roblin's Potato Chip CookiesXE "Mom Roblin's Potato Chip Cookies"2sticksbutter, softened (or 1 butter and 1 margarine)1/2cupsugar1 1/2cupsflour1tspvanilla3/4cupfinely crushed potato chipsProcedurePreheat oven to 350 degrees.Cream shortening with sugar. Add flour and mix until smooth. Mix in potato chips and vanilla.Drop by teaspoonfuls on ungreased cookie sheets. Bake 10 to 15 minutes, until light brown around the edges and just turning brown in the center. Watch carefully and do not over-bake.Cool on a rack, then sprinkle with sugar. Store in air-tight container.Yield: 48 cookiesNutrition FactsServing size: Entire recipe (36.1 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsNancy Roblin of Frederick, Md, got this recipe from her mother-in-law, who made them often.SourceSource: NPRMom's Whoopie PiesXE "Mom's Whoopie Pies"1cupsugar1egg1/2cupbutter, softened1tspvanilla1/2cupcocoa, sifted1tspbaking soda1/2tspsalt2cupsall-purpose flour1cupbuttermilk3/4cupbutter, softened1cupconfectioners' sugar, sifted1 1/2cupsprepared marshmallow creme2tspvanilla1/4tspsaltProcedurePreheat oven to 375 degrees.With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl, mix the cocoa, baking soda, salt, and flour; then blend with buttermilk into the creamed mixture.Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini-cakes.To make the filling, mix together all ingredients well.To assemble, sandwich a heaping tbsp of cream between two cakes, dividing cream evenly among the 15 whoopie pies.Yield: 15 cookiesNutrition FactsServing size: Entire recipe (38.6 ounces).Recipe TypeCakes, Pastries, and DessertsMrs. Fields Chocolate Chip CookiesXE "Mrs. Fields Chocolate Chip Cookies"1cupbutter, softened1cupsugar1cupbrown sugar2 1/2cupsoatmeal1tspbaking soda1tspbaking powder12ozsemi-sweet chocolate chips2eggs1tspvanilla2cupsflour1/2tspsalt1Hershey Bar, gratedProcedurePreheat oven to 375.Cream butter and sugars. Add eggs and vanilla.In separate bowl mix flour, oatmeal, salt, baking powder and soda. Add to sugar mixture, mixing well. Add chips and Hershey bar.Drop by teaspoons onto ungreased cookie sheet and bake 8 to 10 minutes. Cool on rack and store in container.Yield: 4 dozenNutrition FactsServing size: Entire recipe (47.1 ounces).Recipe TypeCakes, Pastries, and DessertsOatmeal Chocolate Chunk CookiesXE "Oatmeal Chocolate Chunk Cookies"1 1/2cups(3 sticks) butter, at room temperature1cupsugar1 1/2cupslight brown sugar3eggs1tbspvanilla3cupsflour1tbspbaking powder1tspsalt2tspcinnamon3cupsquick oats (not old-fashioned)2cupschopped walnuts1 1/2pkgs(8 oz each) chocolate chunks (3 cups)2cupscoarsely chopped dried sour cherriesProcedureHeat oven to 350 degrees. With electric mixer, cream butter and both sugars. Beat in eggs one at a time, then beat in vanilla. Add flour, baking powder, salt, cinnamon and oats; slowly beat until blended. Stir in walnuts, chocolate and cherries.Drop by tablespoonfuls onto cookie sheet covered with parchment paper. Bake for 12 to 15 minutes, until golden brown.Yield: 8 dozenNutrition FactsServing size: Entire recipe (76 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Laura BushOatmeal Cookies (High Altitude)XE "Oatmeal Cookies (High Altitude)"3eggs, beaten1cupraisins1tspvanilla1cupbutter1cupbrown sugar1cupwhite sugar2 1/2cupsflour1tspsalt1tspcinnamon2tspsoda2cupsoatmeal3/4cupchopped pecansProcedureCombine eggs, raisins and vanilla. Cover bowl with plastic wrap. Let stand 1 hour.Cream together butter and sugar. Add flour, salt, cinnamon, and soda to sugar mixture. Blend in egg, raisin mixture, oatmeal, and nuts. Dough will be stiff.Drop by teaspoonfuls on ungreased cookie sheet or roll into ball and flatten slightly. Bake at 350 degrees for about 10 minutes.Bake at 325 degrees for 12 minutes in high altitude.Nutrition FactsServing size: Entire recipe (51.7 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ruth Thomas, July 1996Oatmeal Cranberry CookiesXE "Oatmeal Cranberry Cookies"2cupsflour1tspbaking soda1tspbaking powder1/2tspsalt2sticks(1 cup) butter1cupsugar1cupbrown sugar2eggs1tspvanilla1 3/4cupquick-cooking oats1cupdried cranberries6ozwhite chocolate chips1 1/2cupspecans/walnuts, toastedProcedureWhisk flour, baking soda, baking powder, and salt. Cream butter, sugars, eggs, and vanilla and add to whisked mixture.Fold in oats, cranberries, chocolate chips, and nuts.Bake at 350 degrees on a parchment-lined baking sheet for 11-13 minutes.Nutrition FactsServing size: Entire recipe (74.2 ounces).Recipe TypeCakes, Pastries, and DessertsOatmeal Cranberry White Chocolate Chunk CookiesXE "Oatmeal Cranberry White Chocolate Chunk Cookies"2/3cupbutter or margarine, softened2/3cupbrown sugar2large eggs1 1/2cupsold-fashioned oats1 1/2cupsflour1tspbaking soda1/2tspsalt16-oz pkgCraisins2/3cupwhite chocolate chunks or chipsProcedurePreheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing bine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in sweetened dried cranberries and white chocolate chunks.Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.Yield: 2 1/2 dozen cookiesNutrition FactsServing size: Entire recipe (29.2 ounces).Recipe TypeCakes, Pastries, and DessertsOatmeal CrunchiesXE "Oatmeal Crunchies"They're crisp and chewy with a good rich butterscotch flavor1 1/2cupssifted regular flour1/2tspbaking soda1/2tspsaltdash of mace1cupshortening1 1/4cupsfirmly packed brown sugar1egg1/4cupmilk1 3/4cupsquick-cooking rolled oats1cupchopped walnutsProcedureMeasure flour, soda, salt, and mace into a sifter.Cream shortening with brown sugar until fluffy in a large bowl; beat in egg and milk. Sift in flour mixture, blending well to make a thick batter; fold in rolled oats and walnuts.Drop by teaspoonfuls, 3 inches apart, on greased cookie sheets.Bake in moderate oven (375 degrees) for 12 minutes, or until lightly golden. Remove from cookie sheets; cool completely on wire racks.Nutrition FactsServing size: Entire recipe (31.8 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Family CircleOatmeal Date CookiesXE "Oatmeal Date Cookies"1 1/2cupssugar1 1/2cupsbrown sugar2cupsshortening4eggs2tspbaking soda2tspvanilla2tbsphot water4cupsoatmeal3cupsflour1cupnuts1cupdates, choppedProcedurePreheat oven to 375 degrees.In a large mixing bowl, cream the shortening and gradually add the sugars, eggs, vanilla and hot water.Add the flour and mix well. Stir in the oatmeal, nuts and dates. Drop by rounded teaspoonfuls onto an ungreased cookie sheet.Bake for 10 minutes. Cool on wire rack.Nutrition FactsServing size: Entire recipe (76.7 ounces).Recipe TypeCakes, Pastries, and DessertsOatmeal Raisin CookiesXE "Oatmeal Raisin Cookies"3/4cupflour1/2tspbaking soda1/4tspcinnamon1/4tspnutmegpinch salt1/2cup(1 stick) unsalted butter, softened1cuppacked light-brown sugar3large egg whites1tspvanilla extract3cupsold-fashioned rolled oats1/2cupraisins, coarsely choppedProcedurePreheat oven to 375 degrees. Lightly coat baking sheets with nonstick cooking spray or line with nonstick foil. Set aside.In a large bowl, stir together flour, baking soda, cinnamon, nutmeg and salt; set aside.In another large bowl, beat butter until smooth. Add sugar and beat until light and fluffy. Beat in egg whites until well combined. Beat in vanilla.With mixer on lowest speed, beat in flour mixture; then stir in oats and raisins. Cover bowl with plastic wrap and refrigerate dough for 15 minutes.Form dough into 1-inch balls and place on prepared cookies sheets; flatten slightly. If dough is sticky, wet hands with cold water and continue flattening. Bake at 375 for 12 minutes or until lightly golden around edges. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack and cool completely. Line Chinese take-out boxes with tissue paper and place 3 to 4 cookies inside each.Servings: 30Nutrition FactsServing size: 1/30 of a recipe (1.3 ounces).Recipe TypeCakes, Pastries, and DessertsOld-Fashioned Butter CookiesXE "Old-Fashioned Butter Cookies"3cupssifted all-purpose flour1tspdouble-acting baking powder1/2tspsalt1cupbutter3/4cupsugar1unbeaten egg2tbspcream or milk1 1/2tspvanillaProcedureSift together flour, baking powder, and salt. Cream butter and gradually add sugar, creaming well.Add egg, cream or milk, and vanilla; beat well. Blend in the dry ingredients gradually.If desired, chill dough 1 hour. Roll out on floured surface, one-third at a time, to 1/8-inch thickness. Cut into desired shapes. Place on ungreased cookie sheets. Sprinkle with plain or colored sugars.Bake at 400 degrees for 5 to 8 minutes.Yield: 6 to 7 dozenOven Temperature: 400°FNutrition FactsServing size: Entire recipe (28.1 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsFor Christmas Silhouettes: add few drops red or green food coloring to half the dough. Leave remaining plain. Roll out white dough to 1/8-inch. Cut into rounds with 3-inch cutter. Cut out centers of cookie with smaller Christmas shaped cutter. Repeat with colored dough. Transfer white centers to colored rounds and colored centers to white rounds.SourceAuthor: Ann PillsburySource: Nestle Treat PamphletOld-Fashioned PepparkakorXE "Old-Fashioned Pepparkakor"Crisp and thin, flavored with molasses and a blend of spices that's so typically Swedish. For holiday cookies, decorate with icing.3 1/2cupssifted all-purpose flour1 1/2tspginger1 1/2tspcinnamon1tspsoda1tspcloves1/4tspground cardamom1/2cupbutter3/4cupsugar1unbeated3/4cuplight molasses2tspgrated orange rindblanched almond halvesProcedureSift together flour, ginger, cinnamon, soda, cloves, and cardamom.Cream butter. Gradually add sugar, creaming well. Blend in egg, molasses, and orange rind.Stir in the dry ingredients gradually; blend well. Cover; chill overnight. If desired, dough may be stored up to 1 week.Roll out 1/3 at a time, on well-floured surface to 1/8-inch thickness. Cut into desired shapes with cutters or pastry wheel. Place on greased cookie sheets. If desired, place almond half in center of each.Bake at 375 degrees for 8 to 10 minutes.Yield: 7 to 8 dozen cookiesOven Temperature: 375°FNutrition FactsServing size: Entire recipe (25.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletOne Cup of Everything CookiesXE "One Cup of Everything Cookies"1cupbrown sugar1cupwhite sugar1cupmargarine1cupoil1egg3 1/2cupsflour6ozchocolate chips6ozBits 'O Brickle (Heath)1tspsoda1tspcream of tartar1tspvanilla1cupoatmeal1cupRice Krispies1cupcoconut1cupchopped nutsProcedureCombine all ingredients. Chill for 1 hour in refrigerator or 30 minutes in freezer.Form into balls (1 tsp). Flatten with glass, coated with margarine and dipped in sugar.Bake at 375 degrees for 10 minutes on an ungreased cookie sheet.Nutrition FactsServing size: Entire recipe (61.5 ounces).Recipe TypeCakes, Pastries, and DessertsOrange FrostingXE "Orange Frosting"1/2stickbutter at room temperature8ozcream cheese at room temperature4cupspowdered sugar3tbsporange juice1tbsporange zestProcedureBeat the butter and cream cheese with a hand mixer until fluffy and light. Add the powdered sugar and beat until combined.Add the orange juice and zest and beat until thoroughly combined. Put a dollop of cream cheese frosting on top of each mini brownie.Nutrition FactsServing size: Entire recipe (12.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Sanda WyOrange Pecan DelightsXE "Orange Pecan Delights"3cupsflour2tspbaking powder1/2tspbaking soda1/2tspsalt3/4cupbutter or stick margarine, softened1cupbrown sugar1/2cupwhite sugar1/2cupsour cream1cuppecans, chopped2tspgrated orange rind (optional)Frosting2cupsconfectioners' sugar2tspgrated orange rind2-3tbsporange juice (to desired frosting thickness)dash saltProcedurePreheat oven to 375 degrees.Sift together the flour, baking powder, baking soda, and salt. Set aside. Cream the butter. Gradually add the sugars, beating until light and fluffy. Stir in the sour cream and orange rind. Gradually blend in the dry ingredients. Add the chopped pecans. Drop dough by rounded teaspoonfuls onto a greased baking sheet.Bake for 10-15 minutes, or until lightly browned. Transfer to cooling racks. Frost while still warm.Frosting: mix all ingredients and spread on warm cookies.Oven Temperature: 375°FNutrition FactsServing size: Entire recipe (39.7 ounces).Recipe TypeCakes, Pastries, and DessertsPeanut BlossomsXE "Peanut Blossoms"A chocolate candy kiss on each one give special peanut butter cookies.1 3/4cupssifted all-purpose flour1tspsoda1/2tspsalt1/2cupbutter1/2cuppeanut butter1/2cupsugar1/2cupfirmly packed brown sugar1unbeaten egg1tspvanillamilk chocolate candy kissesProcedureSift together flour, soda, and salt. Cream together butter and peanut butter. Gradually add sugars, creaming well.Add egg and vanilla; beat well. Blend in the dry ingredients gradually; mix thoroughly.Shape dough into balls using a rounded teaspoonful for each. Roll balls in sugar and place on ungreased cookie sheets.Bake at 375 degrees for 8 minutes. Remove sheet from oven and place a solid milk chocolate candy kiss on top of each cookie, pressing down firmly so that cookie cracks around the edge. Return cookies to oven and bake 2 to 5 minutes longer until golden brown.Yield: 3 dozen cookiesNutrition FactsServing size: Entire recipe (24.1 ounces).Recipe TypeCakes, Pastries, and DessertsPeanut Butter Kiss CookiesXE "Peanut Butter Kiss Cookies"1cupmargarine1cuppeanut butter1cupbrown sugar1cupsugar2eggs4tspmilk2tspvanilla3 1/2cupssifted flour2tspbaking soda2tspsaltchocolate stars or kissesProcedureMix margarine, peanut butter, and add sugars and eggs; mix well. Add milk and vanilla - mix. Add dry ingredients and blend well.Roll in ball and roll in sugar.Bake for 8 minutes. Remove from oven; place chocolate in center of each and press down. Return to oven and bake another 2-3 minutes.Bake at 375 degrees.Yield: 6 dozenNutrition FactsServing size: Entire recipe (52.6 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: RosemaryPeanut Butter WafersXE "Peanut Butter Wafers"From Williams-Sonoma Essentials of Baking. Tested at high altitude.1 1/4cupsflour1tsp(scant) baking soda1/4tspsalt1/2cupunsalted butter, room temperature1/2cupgranulated sugar1/2cupfirmly packed brown sugar1large egg1tspvanilla3/4cupsmooth peanut butter, room temperature1/2cupcoarsely ground salted peanutsProcedureIn a bowl, sift flour, baking soda and salt. In a large bowl, combine butter and sugars. Beat until smooth. Add egg and vanilla and beat until blended. Mix in dry ingredients until well blended.Blend in peanut butter.Cover bowl and place in refrigerator 15 minutes to firm. Divide dough in thirds and form into logs 5 inches long and about 2 inches in diameter. Spread ground peanuts on waxed paper or a rimmed baking sheet and roll logs in peanuts, pressing them gently into dough. Wrap logs in plastic and refrigerate 2 hours until firm.Place a rack in the middle of oven and preheat to 325 degrees. Line 2 baking sheets with parchment paper or Silpat mats. Cut logs crosswise into 1/3-inch slices. Place cookies 1 inch apart on baking sheets. Bake 1 tray at a time until edges of cookies are lightly colored, about 12-15 minutes. Let cookies cool on baking sheet 5 minutes, then remove to wire racks.Yield: 30 cookiesNutrition FactsServing size: Entire recipe (25.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsIf using salted butter, omit the 1/4 tsp saltPecan PaulinesXE "Pecan Paulines"Brown sugar cookies made to resemble pralines.1 2/3cupssifted all-purpose flour1/2tspsoda1/4tspsalt1/2cupbutter2/3cupfirmly packed brown sugar1unbeaten egg1/2tspvanilla1/2tspmaple flavoring3/4cuppecan halvesPraline Frosting3/4cupfirmly packed brown sugar1tbspcorn syrup2tbspwater1cupsifted powdered sugarProcedureSift together flour, soda, and salt. Cream butter. Gradually add brown sugar, creaming well.Blend in unbeaten egg, vanilla, and maple flavoring. Add dry ingredients gradually; mixing well. If desired, chill for easier handling.Shape dough into an 8-inch roll. Wrap in waxed paper; chill 4 hours. Cut into 1/8-inch slices; place on greased cookie sheets.Break pecan halves into 2 to 4 pieces. Gently press 4 to 5 pieces on each cookie.Bake at 350 degrees for 8 to 10 minutes. Drizzle scant teaspoonful Praline Frosting over each cookie.Praline FrostingCombine in small saucepan brown sugar, corn syrup, and water. Bring to boil; stir constantly. Remove from heat.Blend in sifted powdered sugar; beat until smooth. Add few drops water until consistency of a glaze.Yield: 3 dozen cookiesOven Temperature: 350°FNutrition FactsServing size: Entire recipe (27.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletAttachments00paulies.pdfPecan WedgesXE "Pecan Wedges"2cupsflour2/3cupconfectioners' sugar3/4cupbutter, softened1cupbrown sugar1/3cupwhipping cream3 1/2cupschopped pecans112-oz pkgchocolate chipsProcedureSift first 2 ingredients; cut in butter until it resembles coarse meal. Put in bottom and 1 1/2 inch up sides of a greased 8" pan.Bake at 350 degrees for 18 to 20 minutes.Bring brown sugar, butter and cream to a boil over medium heat, stirring constantly. Stir in nuts.Pour over crust. Bake 20-25 minutes. Remove and sprinkle with chocolate chips. Let stand 3 minutes, then spread.Nutrition FactsServing size: Entire recipe (38.8 ounces).Recipe TypeCakes, Pastries, and DessertsPeppermint Crunch BrowniesXE "Peppermint Crunch Brownies"1pkg(21 1/2oz) brownie fudge mix1cupwater1/2cupoil1eggFrosting3cupspowdered sugar1/2cupcrushed peppermint candy1/4cupmargarine, softened13-oz tubcream cheese6-8tspmilkProcedureHeat oven to 350 degrees. Grease bottom of 9x13 pan. Combine ingredients; 50 strokes.Bake at 350 degrees for 33-35 minutes. Cool.For high altitude add 3 tbsp flour.FrostingCombine all frosting ingredients and beat til fluffy. Spread on cooled brownies.Nutrition FactsServing size: Entire recipe (16.2 ounces).Recipe TypeCakes, Pastries, and DessertsPinwheel CookiesXE "Pinwheel Cookies"Spice and a swirl of filling make these cookie good to eat.2cupssifted all-purpose flour1/2tspsoda1/2tspsalt1/4tspcinnamon1/4tspcloves1/2cupbutter1cupfirmly packed brown sugar1unbeaten egg1tspvanillaDate Filling1 1/4cups(8-oz pkg) cut dates1/2cupsugar1/2cupwater1/2cupnuts, choppedChocolate Filling16-oz pkg(1 cup) semi-sweet chocolate morsels1cupchopped coconutProcedureSift together flour, soda, salt, cinnamon, and cloves. Cream butter. Gradually add brown sugar, creaming well. Add egg and vanilla; bet well. Blend in the dry ingredients.Roll out half of dough on floured surface to a 10x8-inch rectangle. Spread with half of Filling. Roll up starting with 10-inch side. Wrap in waxed paper. Repeat with remaining dough. Chill 2 hours.Cut into 1/4-inch slices; place on lightly greased cookie sheets. Bake at 400 degrees for 8 to 10 minutes.Date FillingCombine cut dates, sugar, and water in saucepan. Cook over low heat, stirring constantly, until thick. Cool. Add nuts.Chocolate FillingMelt chocolate over boiling water. Remove from heat. Stir in chopped coconut.Yield: 5 dozenOven Temperature: 400°FNutrition FactsServing size: Entire recipe (39.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletPin-Wheel CookiesXE "Pin-Wheel Cookies"1pkgdiced dates1/2cupwater1/2cupbrown sugar1cupbrown sugar1cupwhite sugar1cupshortening3eggs, beaten4cupsflour1tspsoda1tspsaltProcedureAdd water and brown sugar to dates. Cook until thick for spreading.Beat remaining ingredients. Roll dough, spread date mixture, and roll up. Set in refrigerator over night.Cut in slices and bake.Nutrition FactsServing size: Entire recipe (53.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann RumlerPumpkin BarsXE "Pumpkin Bars"1cupvegetable oil2cupssugar1/2tspsalt2tspcinnamon4eggs2cupsflour2tspbaking powder1tspbaking soda2cupspumpkin (more than 1 can)ProcedureMix first 8 ingredients in mixer. Add pumpkin and mix with mixer. Pour into greased and floured (or sprayed) jellyroll pan. Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.Frost with cream cheese frosting. (All I do is take a large cream cheese, one stick of butter, a little vanilla, a little milk, and powdered sugar until I get the consistency I want. Sorry, but I don't really have a recipe for the frosting.)Nutrition FactsServing size: Entire recipe (38.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: D BazzaniPumpkin Nut CookiesXE "Pumpkin Nut Cookies"2cupsflour1tspground cinnamon1/4tspground ginger1cupsugar1cupchopped nuts1cupraisins4tspbaking powder1/2tspsalt1/2cupshortening1cupcanned pumpkin2eggs1 1/2cupssifted powdered sugar1tspvanilla2tbsporange juiceProcedureIn medium bowl, stir together flour, baking powder, cinnamon, salt, and ginger. Set aside.Beat shortening for 30 seconds. Add sugar and beat till fluffy. Beat in eggs and pumpkin.Add dry ingredients. Stir in nuts and raisins. Drop by rounded teaspoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 12 minutes.Prepare icing. Mix powdered sugar, vanilla, and orange juice for drizzle. Drizzle over cookies.Servings: 50Nutrition FactsServing size: 1/50 of a recipe (0.9 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsBetter to make a day ahead to enhance the flour.Shortbread CookiesXE "Shortbread Cookies"3sticksbutter plus 2 tbsp Oleo5-6cupssugar, plus 3/4 cup3cupsflour1/4tspsalt3/4tspvanilla1/2cupgrapenutsProcedureCream butter and sugar. Add flour, salt, and vanilla. Stir in grape nuts.Form into small balls; press with a fork. Bake at 350 degrees for 12 minutes.Nutrition FactsServing size: Entire recipe (13.4 ounces).Recipe TypeCakes, Pastries, and DessertsSlice 'N Serve CookiesXE "Slice 'N Serve Cookies"3/4cupsifted all-purpose flour1/2tspdouble-acting baking powder1/2tspsalt1cupdates, cut fine1/2cuppecans, chopped3eggs1/2tspvanilla3/4cupsugar20maraschino cherriespowdered sugar1cuppecans, choppedButter Frosting1/4cupbutter1 1/4cupssifted powdered sugar3-4tspcream1/4tspvanillaProcedureSift together flour, baking powder, and salt. Stir in dates and pecans.Beat eggs with vanilla. Gradually add sugar, beating constantly until thick and ivory colored. Fold in the dry ingredients, half at a time, gently.Spread in 15x10x1-inch jelly roll pan, lined with waxed paper, well greased and heavily floured.Drain maraschino cherries. Arrange 10 cherries across each end of batter. Bake at 325 degrees for 25 to 35 minutes.Turn out onto waxed paper sprinkled with powdered sugar. Remove paper; cut into two 10x7-inch rectangles.Roll each tightly beginning with cherry end. Wrap; cool.Spread rolls with Butter Frosting and roll in pecans. Chill. Serve; cut in 1/2-inch slices.Butter FrostingCream butter. Blend in powdered sugar alternately with cream. Add vanilla.Yield: 3 dozenOven Temperature: 325°FNutrition FactsServing size: Entire recipe (29.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann PillsburySource: Nestle Treat PamphletSnowballsXE "Snowballs"1/2lbunsalted butter1tbspsherry2cupssifted flour1cupchopped pecans or walnutsconfectioners' sugar8ozchocolate kissesProcedureCream butter, sugar and sherry until smooth.Add flour and stir in the nuts. Gather dough into a disk and wrap in foil or plastic.Refrigerate 1/2 hour. Preheat oven to 350 degrees.Remove foil from kisses and insert each one inside ball of dough (about 1" in diameter). Make sure each kiss is completely surrounded with dough. Bake cookies on ungreased cookie sheet for about 12 minutes, until just cooked through.Sprinkle with confectioners' sugar while still warm.Nutrition FactsServing size: Entire recipe (21.2 ounces).Recipe TypeCakes, Pastries, and DessertsSoaring Cranberry BarsXE "Soaring Cranberry Bars"1cupdried cranberries2tbspsugar2cupsall-purpose flour1/2tspbaking soda2cupsdried oats (Quaker Oat brand)1/2cupsugar1/2cupbrown sugar1cupmelted unsalted butter1 1/4cupdried dates, chopped3/4cuppecans, chopped1 1/2cupcaramel sauceProcedurePreheat oven to 350 degrees. Lightly grease 13x9 baking pan.Mix together cranberries and sugar. Set aside.In mixing bowl combine flour, baking soda, dried oats, sugar and brown sugar.Add melted butter and mix until crumble like texture. Reserve 1 cup of this for the topping.Press the flour-oats mix onto the bottom of the baking pan and bake at 350 degrees for 15 minutes.Sprinkle the cranberry-sugar mix, dates and pecans over the baked bottom.Pour caramel over top.Take the 1 cup reserved topping mix from step 4 and place over the filling and bake for 20 minutes or until golden brown. Let cool before cutting.Yield: 24Nutrition FactsServing size: Entire recipe (60 ounces).Recipe TypeCakes, Pastries, and DessertsSour-Cream SoftiesXE "Sour-Cream Softies"3cupssifted regular flour1tspsalt1/2tspbaking powder1/2tspbaking soda1/2cup(1 stick) butter or margarine1 1/2cupssugar2eggs1tspvanilla1cup(8-oz carton) dairy sour creamcinnamon-sugarProcedureMeasure flour, salt, baking powder, and soda into a sifter.Cream butter or margarine with sugar until well-blended in a large bowl; beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream and blending well to make a thick batter.Drop by rounded tablespoonfuls, 4 inches apart, on greased cookie sheets; spread into 2-inch rounds; sprinkle with cinnamon-sugar.Bake in hot oven (400 degrees) 12 minutes, or until lightly golden around edges. Remove from cookie sheets; cool completely on wire racks.Nutrition FactsServing size: Entire recipe (31.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Family CircleSt. Nicholas SquaresXE "St. Nicholas Squares"1stick(1/2 cup) unsalted butter or margarine (not spread)1 1/2cupsfinely crushed cinnamon-crisp graham cracker crumbs (from about 21 squares ground in food processor)114-oz cansweetened condensed milk1cup(6 oz) semisweet chocolate chips1 1/2cupssweetened flaked coconut3/4cupeach unsalted Brazil nuts and cashew nuts, chopped1/2cupsemisweet chocolate Holiday Bits (Hershey's)ProcedureHeat oven to 350. Line a 13x9-in baking pan with foil, letting foil extend 2 in above pan at both ends.Put butter in lined pan. Place in oven 3 to 5 minutes until melted. Tilt to coat bottom.Sprinkle cracker crumbs evenly over butter. Pour condensed milk evenly over crumbs. Top with chips, coconut, nuts, and baking bits. Press down gently.Bake 24 to 30 minutes until edges are lightly browned. Cool in pan on wire rack.Lift foil by ends onto cutting board. Cut slab in squares; remove from foil.Servings: 48Preparation Time: 15 minutesNutrition FactsServing size: 1/48 of a recipe (0.2 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsStorage Tip: Store airtight at cool room temperature up to 2 weeks or freeze up to 3 months.Stafford's Chocolate Chip CookiesXE "Stafford's Chocolate Chip Cookies"Semisweet and white chocolate chips pair up in these terrific-tasting treats that are sure to delight every chocolate chip cookie fan!2 1/2cupsall-purpose flour1tspbaking soda1/2tspsalt1cupbutter or margarine, softened3/4cupgranulated sugar3/4cupfirmly packed brown sugar2large eggs1tspvanilla extract112-oz bagsemi-sweet chocolate chips1/2cupwhite chocolate chips1cupchopped walnuts or pecansProcedureHeat oven to 350 degrees. Grease two cookie bine flour, baking soda, and salt in bowl. Beat butter and sugars in mixer bowl until light and fluffy.Beat in eggs and vanilla. Beat in dry ingredients on low speed until blended.Stir in chocolate chips and nuts.Drop dough by tablespoonfuls 2 inches apart on cookie sheets. Bake 14 to 16 minutes. Cool on wire racks.Yield: 5 dozenNutrition FactsServing size: Entire recipe (38.2 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Stafford's Bay View Inn in Petoskey, MISugar CookiesXE "Sugar Cookies"2/3cupbutter3/4cupsugar1tspvanilla1egg4tspmilk2cupsflour1 1/2tspbaking powder1/4tspsaltProcedurePreheat oven to 375. Cream butter and sugar. Add vanilla. Add egg and milk. Beat until light and fluffy.Sift dry ingredients. Add to cream mixture. Divide dough in half.Chill for 1 hour. Roll on floured surface to 1/8" thick. Cut into shapes and bake on an ungreased sheet - 8-10 minutes at 375 degrees.Servings: 20Oven Temperature: 375°FNutrition FactsServing size: 1/20 of a recipe (1.1 ounces).Recipe TypeCakes, Pastries, and DessertsSurvival BarsXE "Survival Bars"vegetable oil cooking spray2 1/2cupsoatmeal2 1/2cupsflour1 3/4cupsbrown sugar1 1/2cupsplus 6 tbsp sweet butter, softened1 1/4tspbaking soda1/2tspsalt112-oz pkgchocolate chips16-oz pkgpecan pieces112.5-oz jarcaramel sauceProcedurePreheat oven to 350 degrees.Lightly spray a 9x13-inch baking pan with vegetable oil and set aside.In a large bowl, combine the oatmeal, flour, brown sugar, softened butter, baking soda, and salt.Spread half the batter, plus a bit more, into the prepared pan. Bake for 15 minutes, remove from the oven and let cool.Spread the chocolate chips, pecan pieces, and then the caramel sauce over the cooled bottom crust. Top with the remaining batter.Bake for an additional 25 to 30 minutes, until golden brown. Let cool completely before cutting into triangles.Yield: 32 barsPreparation Time: 10 minutesCooking Time: 45 minutesNutrition FactsServing size: Entire recipe (38.7 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Kathleen Mulhern Rizzo, Geneva, ILAttachments00survival.pdfThick and Chewy Chocolate BarsXE "Thick and Chewy Chocolate Bars"1cupmargarine1/2cuppacked brown sugar1/2cupgranulated sugar2eggs1tspvanilla1 1/4cupsflour1tspbaking soda1 1/2cupsuncooked oatmeal112-oz bagchocolate chips1cupchopped nutsProcedureCream margarine and sugar until light and fluffy. Add eggs and vanilla. Add flour, soda and mix well. Stir in oats, chips and nuts. Spread in well greased 13x9 inch pan. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool. Cut and eat!Nutrition FactsServing size: Entire recipe (32.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Juanita CordUnbelievable Peanut Butter CookiesXE "Unbelievable Peanut Butter Cookies"1cuphomogenized peanut butter1tspvanilla1cupwhite sugar1eggProcedureMix all ingredients well. Form one-inch balls and place on ungeased cookie sheet.Stamp with warm cookie stamp. Bake at 325 degrees for 10 to 12 minutes.Nutrition FactsServing size: Entire recipe (9 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsUnbelievable means this recipe has no flour.Vienna CrescentsXE "Vienna Crescents"1cupbutter1/4cupsugar2tspvanilla2cupsflour1/4tspsalt1cupchopped pecanspowdered sugarProcedureCream butter and sugar. Add other ingredients and mix thoroughly.Shape dough in finger size rolls. Place on cookie tin in crescent shape.Bake at 350 degrees for 35 minutes. Roll in powdered sugar while warm.Nutrition FactsServing size: Entire recipe (23.1 ounces).Recipe TypeCakes, Pastries, and DessertsDessertAlice's FruitXE "Alice's Fruit"ProcedureBeat and mix 2 tbsp cream cheese, 2 tbsp powdered sugar, cool whip, and 1-2 tbsp liqueur.Add to fruit in a puff pastry cup.Recipe TypeCakes, Pastries, and DessertsAlmond Chocolate Amaretto MousseXE "Almond Chocolate Amaretto Mousse"11g. Hershey bar with almonds1/4cupAmaretto18-oz tubCool WhipProcedureMelt Hershey bar, add Amaretto, blend in Cool Whip.Recipe TypeCakes, Pastries, and DessertsAngel Food Cake with Lime DrizzleXE "Angel Food Cake with Lime Drizzle"1/4cupfresh lime juice, plus 1 tsp lime zest1/4cupsugar1store-bought angel food cake1pintstrawberries, hulled and sliced12ozfresh pineapple, cut into 1/2-inch piecesProcedureCombine the lime juice, sugar, and 1/4 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves.Transfer to a bowl and refrigerate, stirring occasionally, until cool. Divide the cake, strawberries, and pineapple among individual plates. Add the zest to the lime syrup and drizzle over the fruit and cake.Servings: 8Preparation Time: 15 minutesTotal Time: 35 minutesNutrition FactsServing size: 1/8 of a recipe (1.7 ounces).Recipe TypeCakes, Pastries, and DessertsApple Spice Cake with Caramel Whip ToppingXE "Apple Spice Cake with Caramel Whip Topping"1 1/2cupswhole-wheat flour1 1/2cupsunbleached white flour1tbspground cinnamon1tspbaking soda1tspsalt1cuplow fat buttermilk1/3cupcanola oil1 1/2cupsgranulated sugar2large eggs (higher omega-3 if available)1/4cupegg substitute or 2 egg whites1tspvanilla extract3cupschopped apples - cored and sliced apples cut into 1/2-inch pieces (about 14 ounces of packaged sliced apples can be used)3/4cupcoarsely chopped nuts - like pecans or walnuts (optional)Caramel Whip Topping2cupslight nondairy whipped topping5tbspbottled caramel toppingProcedurePreheat oven to 350 degrees. Coat a 12-cup bundt pan or tube pan with canola cooking spray; set aside.Add flours, cinnamon baking soda and salt to medium bowl or 8 cup measure and whisk to blend well.Add buttermilk, canola oil, sugar, eggs, egg substitute, and vanilla to a large mixing bowl and with the paddle attachment, beat together on medium-high speed until smooth (about 2 minutes).On low speed, slowly add in dry ingredients, mixing just until blended Stir in chopped apples and nuts if desired. Pour into the prepared pan and bake until cake tester inserted in the cake comes out clean (about 1 hour and 15 minutes). Remove from oven and let the cake cool for 10 minutes then invert the cake onto a serving plate and remove the pan to help the cake cool completely.For the caramel whip topping, add 2 cups of whipped topping to a serving bowl and gently stir in the caramel topping. Serve each slice of apple cake, warm or cold, with a dollop of the topping if desired.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (3.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: News GazetteApricot DessertXE "Apricot Dessert"6egg whites2cupssugar2cansapricot or apricot-pineapple pie filling2cupswhipping cream2cupssmall marshmallows1cupchopped nutstoasted coconutProcedureBeat egg whites till stiff. Gradually add sugar. Beat the mix until stiff.Spread on well-greased jelly roll pan. Bake 1 hour at 275 degrees. Let cool.Spread fruit mix on cooled meringue. Sprinkle nuts over all whip cream; fold in marshmallows.Spread on top of pie filling; sprinkle with toasted coconut.Refrigerate at least 6 hours before serving.Nutrition FactsServing size: Entire recipe (38 ounces).Recipe TypeDessertSourceAuthor: NolieBaker's One Bowl Chocolate FrostingXE "Baker's One Bowl Chocolate Frosting"4squaresBaker's unsweetened chocolate116-oz pkgpowdered sugar (about 4 cups)1/2cup(1 stick) butter or margarine, softened2tspvanilla1/3cupmilkProcedureMicrowave chocolate in large microwavable bowl on high 1 1/2 minutes, stirring every 30 seconds. Stir until completely melted. Cool.Add sugar, butter and vanilla. Gradually add milk, beating with electric mixer on low speed until well blended. If frosting becomes too thick, beat in additional milk by teaspoonfuls until frosting is of spreading consistency.Use to frost your favorite cake or cupcake recipe.Servings: 22Yield: 3 cupsTotal Time: 20 minutesNutrition FactsServing size: 1/22 of a recipe (0.3 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsRecipe makes enough to frost tops and sides of 2 (8 or 9-inch) cake layers, top and sides of 13x9-inch cake, tops of 3 (8 or 9-inch) cake layers or 24 cupcakes.Balsamic SyrupXE "Balsamic Syrup"2cupsbalsamic vinegarProcedurePut vinegar in a small heavy saucepan. Cook over high heat for 12 to 15 minutes, or until it becomes syrupy and bubbles begin to form. Do not reduce too much or mixture will become burnt and stringy. Remove from heat and let cool. Put in airtight container and keep refrigerated.Nutrition FactsServing size: Entire recipe (18 ounces).Recipe TypeCakes, Pastries, and DessertsBanana Cream SupremeXE "Banana Cream Supreme"16(2 1/2-inch) graham cracker squares (~1 1/4 cups chopped)1/4cupbutter or margarine, melted3tbspsugar1cupsour cream1/2cupcold milk1pkg(3.4-oz) vanilla instant pudding and pie filling1tub(12 oz) frozen whipped topping, thawed3medium bananas, sliced2tbsppecans, gratedraspberries and mint leaves (optional)ProcedureChop graham crackers using Food Chopper; place in 1-qt Batter Bowl. Add butter and sugar; mix well with Skinny Scraper. Press crumb mixture onto flat bottom of springform pan. In classic 2-qt Batter Bowl, whisk sour cream and milk using 10" whisk until blended.Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas using Egg Slicer Plus, arrange over filling. Spread remaining filling over bananas. Grate pecans over top using Deluxe Cheese Grater.Garnish with raspberries and mint leaves, if desired. To serve, remove collar from pan; cut into 12 wedges.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (2.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Pampered ChefBananas FosterXE "Bananas Foster"1tbspbutter2tbspbrown sugar1ripe banana, sliceddash cinnamon1/2ozbanana liqueur1ozwhite rumProcedureMelt butter in chafing dish. Add brown sugar and blend well. Add banana and saute. Sprinkle with cinnamon. Pour over banana liqueur and heated rum and ignite.Nutrition FactsServing size: Entire recipe (5.7 ounces).Recipe TypeCakes, Pastries, and DessertsBlackberry CobblerXE "Blackberry Cobbler"3 1/2cupsblackberries, picked over1/4cupblackberry jam, warmed until melted1/2cupsuperfine sugar*, blended with 2 tsp cornstarch and 1/2 tsp ground cinnamon1tspgrated lemon peel2tbspunsalted butter, melted and cooled1Vanilla-Scented Biscuit ToppingProcedureHeat oven to 425 degrees. Grease 9- to 10-inch, oval, oven-proof baking dish that is at least 3 inches deep.In mixing bowl, toss blackberries with jam, sugar mixture and lemon peel. Set stand 5 minutes. Spoon fruit into baking dish. Drizzle butter over fruit. Drop large tablespoonfuls of biscuit topping over fruit.Bake cobbler 10 minutes. Reduce oven temperature to 400 degrees and continue baking about 35 minutes or until blackberries are bubbly and topping is golden.Nutrition FactsServing size: Entire recipe (32.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips* To make superfine sugar, whirl granulated sugar in food processor or blender for 5 seconds.SourceSource: Cobblers, Crisps, and Deep Dish Pies, by Lisa YockelsonBlueberry-Lemon TartXE "Blueberry-Lemon Tart"Other fruits can be used in place of the blueberries. Try combining green and red seedless grapes, blueberries, and thinly sliced peaches, or lightly sautéd apple slices sprinkled with plumped raisins. Use your imagination and enjoy!1cuplemon juice (about 6 lemons)5tbspgrated lemon zest1/2cup(1 stick) melted sweet butter6eggs, slightly beaten1cupgranulated sugar19-inch partially baked tart crust, 1 inch deep1 1/2cupsblueberries, rinsed, sorted and driedconfectioners' sugarProcedurePreheat oven to 400 degrees.Whisk lemon juice, grated zest and melted butter in a medium-size bowl. Beat in eggs and sugar; mix well.Pour into the partially baked tart shell and bake about 20 minutes or until golden brown.Arrange blueberries (or other fresh fruit) over the warm filling, pressing lightly. When cool, dust with confectioners' sugar.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (3.8 ounces).Recipe TypeCakes, Pastries, and DessertsBrandied Caramel-Apple CrumbsXE "Brandied Caramel-Apple Crumbs"Apple brandy gives the filling a sweet, intense flavor as a contrast to the spices.Filling1 1/2tbspbutter, divided3lbsGranny Smith apples, peeled and cut into 1/2-inch slices (about 8 apples)1tspground cinnamon2tspvanilla extract1/2tspground allspice1/2cupCalvados (apple brandy)1/4cuppacked dark brown sugar2tbsphalf and half cream3tbspCalvados (apple brandy)2tspcornstarchcooking sprayTopping3/4cupall-purpose flour1/2cupwhole wheat pastry flour1/2cupfinely chopped walnuts, toasted1/4cupfinely chopped pecans, toasted1/4cuppacked dark brown sugar1tspground cinnamon1/2tspsalt3tbsphoney2tbspwalnut or canola oil1large egg yolk, lightly beatenProcedurePreheat oven to 375 degrees.To prepare filling, melt 1 tbsp butter in a large nonstick skillet over medium-high heat. Add apples, sauté 8 minutes or until crisp-tender. Stir in 1 tsp cinnamon, vanilla, and allspice; cook 1 minute. Add 1/2 cup brandy; cook 1 minute or until liquid is absorbed. Remove from bine 1 1/2 tsp butter, 1/4 cup sugar, and half and half in a small saucepan. Cook over medium heat just until sugar dissolves and mixture is slightly thick (about 5 minutes). Remove from bine 3 tbsp brandy and cornstarch, stirring with a whisk. Add half and half mixture and cornstarch mixture to apple mixture; spoon into 2-quart baking dish coated with cooking spray.To prepare topping, lightly spoon flours into measuring cups; level with a knife. Combine flours, nuts, 1/4 cup sugar, 1 tsp cinnamon, and salt in large bowl. Combine honey, oil, and egg yolk; add to flour mixture. Stir just until moistened. Squeeze handfuls of topping to form large pieces. Crumble over. Bake at 375 degrees for 30 minutes or until golden and bubbly.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (1.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Cooking LightBread PuddingXE "Bread Pudding"2cupsmilk1/2cupsugar1/4tspcinnamon2eggs, slightly beaten3cupscubed French bread1/4cupbutter, meltedpinch of salt1/2apple, peeled, cut into small pieces1/2cupraisins1cuppacked brown sugar1/2cupbutter3-4tbspwhiskeyProcedureScaled milk, add cinnamon and sugar. Add scalded milk to eggs and whip well. Add rest of ingredients and mix lightly. Place in 8x8 pan and bake at 350 degrees for 45 minutes or until set. Top with whiskey sauce.Whiskey Sauce: In 1 qt. saucepan, beat brown sugar, butter, and whiskey. Heat just until about to boil (do not boil). Stir and serve over pudding.Nutrition FactsServing size: Entire recipe (47.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Kay RingoldBread Pudding with Hard SauceXE "Bread Pudding with Hard Sauce"1 1/2cupssugar1/2cup(1 stick) butter3eggs112-oz canevaporated milk1 1/2cupswarm water1tbspvanilla extract1/8tspsalt1loaf dry French bread, torn into 1-inch cubes1/2cupraisins1-2tspcinnamonSauce2cupswhole milk3/4cupsugar2tbspcornstarch2eggs1/2cuprum, brandy, or whiskey2tspbutter2tspvanilla extractProcedureFor the pudding, beat the sugar in a deep 2-quart baking dish. Add the eggs 1 at a time, beating well after each addition. Beat in the evaporated milk, warm water, vanilla and salt. Immerse the bread into the egg mixture until coated. Fold in the raisins and cinnamon. Bake at 350 degrees for 45 minutes.For the sauce, scaled the milk in a saucepan. Whisk the sugar, cornstarch and eggs in a bowl until blended and stir in the milk. Cook over medium heat until thickened, stirring frequently. Remove from heat. Stir in the rum, butter and vanilla and spoon the warm sauce over the warm pudding.Yield: 6-8 servingsNutrition FactsServing size: Entire recipe (62.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsWhile it is true that different types of bread will change the consistency of the pudding, the end result is always good, so use whichever type of bread you prefer. Dry bread works best since it soaks up the custard well and is also excellent for French toast. This hearty dessert is the perfect finale to an "end of the season" hunter's feast and can be prepared in advance.SourceAuthor: Mary RBread Pudding with Rum SauceXE "Bread Pudding with Rum Sauce"1 1/2cups2% low-fat milk1/2cupraisins1/2cupfirmly packed brown sugar1/3cupsugar1tspvanilla extract1/4tspground cinnamon3egg whites1egg112-oz canevaporated skimmed milk10slices(3/4-inch) French bread, cut into cubesvegetable cooking sprayRum Sauce1/2cupsugar2tbspreduced-calorie stick margarine2tbspall-purpose flour1cup2% low-fat milk3tbspdark rumProcedureCombine first 9 ingredients in a large bowl; stir well. Add bread; toss gently. Let mixture stand 1 hour.Spoon mixture into a 10x7-inch baking dish coated with cooking spray. Bake at 350 degrees for 35 minutes or until pudding is set. Serve pudding warm or at room temperature with rum sauce.Sauce: Combine sugar and margarine in a saucepan. Place over medium heat, and cook until margarine melts.Add flour, and cook for 1 minute, stirring constantly with a wire whisk. Gradually add low-fat milk, and cook for 4 minutes or until thickened, stirring constantly with wire whisk. Remove from heat, and stir in the rum. Serve warm.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (5.4 ounces).Recipe TypeCakes, Pastries, and DessertsCaramel Chess TartXE "Caramel Chess Tart"1/215-oz pkgrefrigerated pie crusts1/2cupsoftened butter1 1/2cupspacked brown sugar, light3large eggs1tbspflour1/4cupbuttermilk2tspvanillaProcedureFit pie crusts in 10" tart pan, removable bottoms. Line pastry with foil and fill with dried beans. Bake at 450 degrees for 7 minutes. Remove beans and foil and bake 2 more minutes. Reduce oven to 350 degrees.Beat butter and brown sugar until fluffy, add eggs, 1 at a time beating well. Stir in flour and buttermilk, add vanilla and pour into crust. Bake at 350 degrees for 45 minutes.Cool completely. Remove ring and sprinkle with powdered sugar.Nutrition FactsServing size: Entire recipe (12 ounces).Recipe TypeCakes, Pastries, and DessertsCheesecakeXE "Cheesecake"2cupsvanilla wafers, crushed1/4cupsugar1tspcinnamon1/4cupbutter2pkgscream cheese (8 oz)1/2cupsugar2tbsptriple sec2tspvanilla6egg yolks (beaten) - save whitesProcedureMix vanilla wafers, sugar, cinnamon, and butter for crust in a springform pan.Mix cream cheese, sugar, triple sec, and vanilla, then add yolks.Nutrition FactsServing size: Entire recipe (8.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: VirgieChef's Favorite Lemon TartXE "Chef's Favorite Lemon Tart"Tart Shell1 1/4cupsplus 1 tbsp flour1tbspplus 1 tsp sugar1/8tspsalt8tbspcold unsalted butter, cut into small pieces1large egg yolk, beaten, reserved for bakingFilling4eggs1 1/2cupssugar1/2cuporange juice1/2cuplemon juicezest of 1 lemon, gratedzest of 1 orange, grated1/4cupheavy creamfresh berries (or berry sauce) - garnishwhipped cream - garnishProcedureTart Shell PreparationIn a food processor, pulse together the flour, sugar, and salt. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk mixture and pulse just until the dough can be gathered into a ball. Flatten into a 6-inch dish, wrap in plastic, and chill several hours or overnight. Let the dough soften slightly at room temperature before rolling.Preheat oven to 350 degrees. On a lightly floured surface, roll the dough into a 13-inch round. Fit the dough into a 10 1/2-inch tart pan with a removable bottom. Trip the dough flush with the rim and freeze the tart shell until firm.Line the shell with foil or parchment, and fill with pie weights, rice, or dried beans. Bake for 20 minutes until set. Remove the foil and weights and bake an additional 10 to 15 minutes until lightly golden. Remove the shell from the oven and immediately brush the hot pastry with the egg whites.Preparation for the TartWhen the pastry is almost done baking, assemble the filling. Whisk together the eggs, sugar, orange juice, lemon juice, lemon zest, and orange zest and cream till smooth. Transfer the tart shell to the oven. Place the filling in a pitcher and slowly pour into the shell as high as possible without overfilling. There might be a bit of filling left over.Bake the tart for approximately 25 minutes, until the filling is barely set. Check the tart after 20 minutes and keep checking it every few minutes after that. It is crucial to not over bake this filling!Cool to room temperature before serving with berries and whipped cream.Nutrition FactsServing size: Entire recipe (35.5 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsWhen rolling tart pastry, always save all the dough scrapes in case you need them to repair a crack in a partially baked shell. If the pastry "bubbles up" during the baking process, gently prick the pastry with a fork to release air bubbles. Check several times and repeat if necessary. The egg whites serves to seal the pastry, which is especially helpful with a liquid filling such as this. It is essential that there be no cracks or holes visible in the partially baked shell. Make any necessary repairs prior to filling.SourceSource: Not Afraid of Flavor: Recipes from the Magnolia Grill by Ben and Karen Barker.Cherry-Berries on a CloudXE "Cherry-Berries on a Cloud"6egg whites1/2tspcream of tartar1/4tspsalt1 3/4cupsugar2cupschilled heavy cream, whipped2pkgs(3 oz each) cream cheese, softened1cupsugar1tspvanilla121-oz cancherry pie filling1tsplemon juice116-oz pkgfrozen strawberries, thawedProcedurePreheat oven to 250 degrees.In a large bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tbsp at a time, beating until stiff and glossy. Do not underbeat. Spread in a well-buttered 8x13" pan.Bake 1 hour; turn off oven and leave the meringue in the oven with door closed for 12 hours longer.In a chilled bowl, beat cream until stiff. Blend together cream cheese, sugar and vanilla. Fold into whipped cream. Spread over meringue. Chill 12 to 24 hours. Cut into serving pieces and top with cherry-berry ping: blend all ingredients together (pie filling through frozen strawberries).Nutrition FactsServing size: Entire recipe (26.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Karen PageChocolate Bread PuddingXE "Chocolate Bread Pudding"2ozbutter4cupsFrench bread, 1-inch cubes3ozunsweetened chocolate1cupmilk1cupheavy cream3yolks3/4cupsugarProcedureMelt butter in a bowl; toss with bread. In a saucepan, bring milk and cream to a boil and remove from heat. Add cream mixture to chocolate, whisking until smooth. Add yolks and sugar, whisking until combined well. Pour custard over bread. Let pudding stand, covered, for one hour.Preheat oven to 350 degrees and butter a pan.Transfer pudding to pan and bake in middle of oven until just set, but still trembles slightly, about 25 minutes. Serve pudding warm or at room temperature.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (5.7 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Dearstyne's Bistro & CateringChocolate TartXE "Chocolate Tart"1/2cupmilk7ozfinely chopped bittersweet chocolate1large egg yolk7 1/2ozcreme fraicheProcedureLightly whip egg yolk with the creme fraiche and set aside. Bring milk to a boil, stirring continuously. Turn off heat and add chocolate to milk. Stir mixture until chocolate is completely melted.Slowly add egg and creme fraiche mixture to chocolate mixture and stir until thoroughly mixed. Place chocolate mix in 9" pastry shell and place in preheated oven at 325 degrees for 25 minutes.Remove tart from oven and cool to room temperature. Chill in refrigerator for at least one hour before serving.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (1.5 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate Whoopie Pies with Peaches and Cream FillingXE "Chocolate Whoopie Pies with Peaches and Cream Filling"Batter1cupall-purpose flour1/4cupcocoa powder3/4tspbaking soda1/4tspsalt1/2stickunsalted butter, room temperature1/2cupgranulated sugar1large egg1/2tspvanilla extract1/2cupbuttermilk, room temperatureFilling1egg white1stickunsalted butter, room temperature1/2tspvanilla extract1 1/2cupspowdered sugar2peaches, medium dice1-2tbspmilk, if neededProcedurePreheat oven to 350 degrees. Line two sheet trays with parchment paper.Sift together the flour, cocoa, baking soda and salt onto a sheet of parchment. Set aside.In a large mixing bowl, cream the butter with the granulated sugar until very light and fluffy.Beat in the eggs, one at a time, followed by the vanilla extract.Mix in the dry ingredients in three additions, alternating with the buttermilk. Scrap the bowl several times during this step to mix all thoroughly.Use a 1-oz scoop to portion batter onto the parchment-lined sheet trays. Bake for 10 minutes. Cookies should spring back when you press gently in the center. Cool completely, and carefully peel off of the paper.To make the filling, whip the egg white with an electric mixer until stiff. Beat in the sticks of butter and vanilla, and then add the powdered sugar a cup at a time. Fold in the chopped peaches. The filling should be soft enough to spread easily. If it's too thick, add milk a little at a time until spreadable.Spread about 2 tbsp of filling on the bottoms of half of the chocolate cookies, and sandwich them with the other halves. Chill until ready to serve.Yield: 1 dozenTotal Time: 31 minutesNutrition FactsServing size: Entire recipe (33.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: The Chopping BlockEasy Fruit ShellsXE "Easy Fruit Shells"1pkgfrozen puff pastry shells1pkg(about 3 1/2 oz) vanilla instant pudding mix2cupsmilk2cupscut-up fresh fruit (banana, strawberries, grapes)whipped topping or whipped creamProcedureBake pastry shells according to pkg directions. Remove from baking sheet and cool on wire rack.Prepared pudding with milk according to pkg directions.Spoon about 1/3 cup pudding into each pastry shell. Top with fruit. Serve with whipped topping.Serve immediately or cover and refrigerate until serving time, up to 4 hours.Servings: 6Preparation Time: 20 minutesCooking Time: 30 minutesNutrition FactsServing size: 1/6 of a recipe (2.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceWeb Page: Easy Low Fat, Low Carb Chocolate YogurtXE "Easy Low Fat, Low Carb Chocolate Yogurt"1pint(2 cups) low fat chocolate or vanilla (softened) frozen yogurt8ozlite cool whip1pkginstant sugar free, fat free chocolate pudding1/3cupcrunchy peanut butter1/2cupgrape nutschocolate sauceProcedureMix all ingredients with a mixer and put in 8 or 9" pie pan. Drizzle with chocolate sauce. Freeze.Yield: 8 pie slicesNutrition FactsServing size: Entire recipe (2 ounces).Recipe TypeCakes, Pastries, and DessertsFamous Chocolate Refrigerator RollXE "Famous Chocolate Refrigerator Roll"1tspvanilla extract2cupsheavy cream, whipped or 1 8-oz container frozen whipped topping, thawed19-oz pkgNabisco chocolate waferschocolate curls for garnishProcedureStir vanilla into whipped cream or topping. Spread 1/2 tbsp whipped cream or topping on each wafer. Begin stacking wafers together and stand on edge on serving platter to make a 14-inch log.Frost with remaining whipped cream or topping. Chill for 4 to 6 hours.*To serve, garnish with chocolate curls; slice roll at 45 degree angle.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (0 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe Tips* Or freeze until firm; cover with plastic wrap. Thaw in refrigerator for 1 hour before serving.Famous Wafer Fruit TartXE "Famous Wafer Fruit Tart"28Nabisco chocolate wafers, divided2tbspmargarine, melted1pkg(4-serving size) vanilla pudding and pie filling1cupmilk1/2cupheavy cream3cupscut-up fresh fruit1/3cupapricot preserves, meltedProcedureUsing a serrated knife, cut 10 wafers in half; set aside. Finely crush remaining wafers. Mix crumbs and margarine; press on bottom of 9-inch springform pan or pie plate. Stand halved wafers around edge of pan, overlapping and pressing but side firmly into crumbs. Bake at 350 degrees for 5 minutes; chill.In saucepan, combine pudding mix, milk and cream. Cook, stirring constantly until mixture begins to boil. Pour into prepared crust. Chill 3 hours. Arrange fruit pieces over pie. Heat preserves until melted; spoon over fruit. Chill until serving time.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (3.5 ounces).Recipe TypeCakes, Pastries, and DessertsFlanXE "Flan"3/4cupsugar2cupsmilk2cupsH & H6eggs1/2cupsugar1/2tspsalt2tspvanilla1/3cupbrandyProcedureMelt sugar and pour into 10" pie bine milk and H & H. Heat until warm to bubbles at edge.Mix eggs, sugar, and salt. Add vanilla and brandy.Pour into pan. Bake at 325 degrees for 50-60 minutes. Place in pan of water. Cool.Nutrition FactsServing size: Entire recipe (55.8 ounces).Recipe TypeCakes, Pastries, and DessertsFrench Toast Souffle with Dried Cranberries, Apples and Cream Cheese and a Whiskey SauceXE "French Toast Souffle with Dried Cranberries, Apples and Cream Cheese and a Whiskey Sauce"1 1/8cupssugar1 1/2tspcinnamon5eggs - room temperature1 1/2cupsheavy cream1 1/2tspvanilla7cupsFrench bread, cut into 1 inch cubes1/2cupdried cranberries1granny smith apple6ozcream cheeseWhiskey Sauce1 1/2cupsheavy cream2tspcornstarch2tbspcold water1/3cupsugar1/3cupBourbon or Blended WhiskeyProcedureCombine sugar and cinnamon in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla and then the bread. Allow the bread to soak up the custard.Place the cranberries in 2 cups hot water and let soak for 5 minutes, drain.Core and cut apple into a small dice. Cut cream cheese into cubes.Spray 8 inch pan with pam and layer bread on bottom. Sprinkle with cranberries, apples and cream with remaining bread. Bake at 350 degrees for 25-30 minutes or until the souffle is golden brown. It should be moist, not runny.Whiskey Sauce: bring the cream to a boil, combine the cornstarch and the water, and add the mixture to the boiling cream, stirring constantly. Return to a boil and then reduce heat and cook, stirring for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon and stir.Nutrition FactsServing size: Entire recipe (60.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsCan prepare the night before.French Vanilla Ice Cream with Orange and Grand MarnierXE "French Vanilla Ice Cream with Orange and Grand Marnier"2qtsFrench Vanilla ice cream16-oz canfrozen orange juice (do not dilute)2oz(1/2 cup) Grand Marnier, depending on tasteProcedureSoften ice cream. Add orange juice and Grand Marnier, in small amounts, to determine how flavorful you would like it.Serve with your favorite cookie.Recipe TypeCakes, Pastries, and DessertsGingerbread BitesXE "Gingerbread Bites"Freeze before frosting 1 week - thaw and frost1 3/4cupsugar1 1/2cupvegetable oil (add 4 T HA)4large eggs2large carrots, finely grated1cupminced fresh ginger (1/2 ? HA)2cupsflour (add 3 1/2 T HA)2tspbaking soda1 1/2tspcinnamon3/4tspsalt1/2tspallspice1/4tspclovesFrosting2 8-oztubscream cheese2tbsporange liqueur or orange juice1/2cuppowdered sugarProcedureBeat sugar and oil for 3 minutes. Add eggs 1 at a time, beating well.Beat in carrots and ginger. Combine flour and next 6 ingredients. Add to egg mixture until moistened.Pour batter into greased mini pan - 2/3 full.Bake at 350 degrees for 12-15 minutes. Cool in pan for 5 minutes.Remove and cool. Frost.Nutrition FactsServing size: Entire recipe (25.8 ounces).Grandma Helen Irby's Magically Rising CobblerXE "Grandma Helen Irby's Magically Rising Cobbler"1stick(4 oz) unsalted butter, cut into pieces (i used 1/2 stick of butter, and the cobbler was plenty greased.)1cupgranulated sugar1cupall-purpose flour1cupmilk (any kind, even cream if you want really full-fat farm style)2tbspbaking powder1/2tspsalt3cupsfruit (blackberries or dewberries, but peaches or any fruit will work. If it is sour fruit, you might want to add sugar to macerate a bit first.)ProcedurePreheat oven to 350 degrees.Put the butter in the bottom of a 9x9-inch glass or ceramic baking dish and stick dish in the hot oven to melt the butter.While the butter melts, combine all the other non-fruit ingredients in a mixing bowl. Remove dish from the oven, and pour batter on top of the hot melted batter with the fruit.Return the dish to the oven, preferably on a cookie sheet covered with foil in case of crust run-off. Bake for 20-30 minutes. Crust rises up! (Total cooking time was closer to 50 minutes.)Remove from the oven once the crust is golden brown. Let cool enough (roughly an hour) to eat and serve with ice cream or whipped cream if you like.Nutrition FactsServing size: Entire recipe (12.5 ounces).Recipe TypeCakes, Pastries, and DessertsHershey's Kisses Peanut Butter BlossomsXE "Hershey's Kisses Peanut Butter Blossoms"48Hershey's Kisses Milk chocolates1/2cupshortening3/4cupReeses Creamy Peanut Butter1/3cupgranulated sugar1/3cuppacked light brown sugar1egg2tbspmilk1tspvanilla extract1 1/2cupsall-purpose flour1tspbaking sodaServings: 48Nutrition FactsServing size: 1/48 of a recipe (0.4 ounces).Recipe TypeDessertHoliday Pumpkin LoavesXE "Holiday Pumpkin Loaves"2cupsall-purpose flour1tspbaking soda2tspbaking powder1tspground cinnamon1tspnutmeg1/2tspcloves1/2tspsalt2eggs1/3cuppacked brown sugar1/3cupmaple syrup1/4cupsoftened butter1cupsolid-pack pumpkin1/2cupsour cream2tspgrated fresh ginger1/3cupchopped maraschino cherries1/4cupeach finely chopped dates, dried apricots and almonds.ProcedureSift flour through salt. Set aside.Cream together eggs through butter. Blend in pumpkin, sour cream, and grated fresh ginger.Mix dry ingredients into wet in 2 stages. Fold in cherries through fruit.Transfer to four greased, floured 5x3x2" loaf pans. Bake at 350 degrees for 35 minutes.Nutrition FactsServing size: Entire recipe (28.6 ounces).Recipe TypeCakes, Pastries, and DessertsLayered Cranberry DessertXE "Layered Cranberry Dessert"2pkgs(3 oz each) cranberry gelatin1 1/2cupsboiling water1can(16 oz) whole berry cranberry sauce1 1/2cupscold water1 1/2cupsgraham cracker crumbs1/2cupsugar, divided1/2cupbutter, melted1pkg(8 oz) cream cheese, softened1carton(16 oz) frozen whipped topping, thawed, divided1can(15 oz) mandarin oranges, drainedProcedureIn a large bowl, dissolve gelatin in boiling water. Stir in cranberry sauce and cold water until blended. Refrigerate for 45 minutes or until partially set.Meanwhile, in a bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into an ungreased 13x9x2-inch dish. Refrigerate until set.In a small mixing bowl, beat cream cheese and the remaining sugar until smooth. Fold in half of the whipped topping. Spread over the crust. Fold the oranges into the gelatin mixture; spoon over the cream cheese layer. Refrigerate for 4 hours or until firm. Cut into squares; dollop with remaining whipped topping.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (3.1 ounces).Recipe TypeCakes, Pastries, and DessertsLemon FreezeXE "Lemon Freeze"1stickmargarine, plus 2 tbsp1cupfinely chopped pecans1 1/2cupsfinely chopped vanilla wafers6tbspcornstarch1 1/2cupssugar1/2tspsalt1 1/4cupswater2tspfinely grated lemon rindyellow food coloring2/3cupfreshly squeezed lemon juice18-oz tubcream cheese1cupconfectioners' sugar1tsplemon flavoring1tsplemon zest112-oz tubwhipped toppingProcedureCombine 1 stick melted butter, pecans, and crumbs with pastry blender until texture of cornmeal. Pat into 9x13-inch pan. Turn oven to 375 degrees and bake for 7 minutes.Set aside in a saucepan over medium heat, combine cornstarch, sugar, salt, and water. Bring to boil, reduce heat to low and cook until thickened. Remove from heat and add 2 tbsp butter, rind and food coloring. Set aside to cool, then add lemon juice and stir until smooth. Set aside.With mixer beat cream cheese, confectioners' sugar, favoring, and zest until creamy. Fold in whipped topping, and spread over crumb layer. Place in freezer for 1 hour. Remove and pour cooled lemon sauce on cream cheese layer. Return to freezer until ready to serve. Cut into squares and garnish with mint, zest and whipped topping.Yield: 12-16 servingsNutrition FactsServing size: Entire recipe (36.8 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: SandraMom's Whoopie PiesXE "Mom's Whoopie Pies"Battersugar1egg1/2cupbutter, softened1tspvanilla1/2cupcocoa, sifted1tspbaking soda1/2tspsalt2cupsall-purpose flour1cupbuttermilkFilling3/4cupbutter, softened1cupconfectioners' sugar, sifted1 1/2cupsprepared marshmallow creme2tspvanilla1/4tspsaltProcedurePreheat oven to 375 degrees.With an electric mixer, beat the sugar, egg, butter, and vanilla until light and creamy. In another bowl, mix the cocoa, baking soda, salt, and flour; then blend with buttermilk into the creamed mixture.Drop batter by the heaping tablespoon onto greased baking sheets and bake 7 to 9 minutes. Remove from the baking sheets and cool on wire racks. Makes 30 mini-cakes.To make the filling, mix together all ingredients well.To assemble, sandwich a heaping tablespoon of cream between two cakes, dividing cream evenly among the 15 whoopie pies.Yield: 15 cookiesNutrition FactsServing size: Entire recipe (31.6 ounces).Recipe TypeDessertOrange-Pineapple JelloXE "Orange-Pineapple Jello"211-oz cansmandarin oranges23-oz pkgorange jello1pintorange sherbet113.5-ozcan crushed pineapple (undrained)ProcedureDrain oranges, keep syrup. Add water to syrup to make 1 1/2 cups.Boil. Add jello, then sherbet.Chill till unbeaten egg white. Fold in fruit. Pour in mold and chill. Garnish with watercress, strawberries, etc.Recipe TypeDessert, SaladPear DessertXE "Pear Dessert"1cupbutter, softened2/3cupsugar1/2tspvanilla1 1/2cupflour1 1/3cupchopped nuts28-oz tubscream cheese2eggs1/2cupsugar1tspvanilla4pears2tspcinnamon2tspsugarProcedureCombine butter through chopped nuts. Press lightly into 9x13-inch pan. Bake at 350 for 15-18 minutes.While baking, combine cream cheese through vanilla. Beat until smooth; set aside.Peel, core and slice pears length-wise. Combine cinnamon and sugar. Remove crust from oven.Turn oven to 375 degrees. Cool crust 15 minutes. Pour cream cheese filling into crust. Cover with sliced pears. Sprinkle with cinnamon/sugar mixture. Bake at 375 degrees for 20 minutes uncovered.Nutrition FactsServing size: Entire recipe (66 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsBest when refrigerated over night.Pumpkin CheesecakeXE "Pumpkin Cheesecake"Crustcooking spray11double low-fat cinnamon graham crackers3tbsphoneyFilling1tub(16-oz) low-fat large-curd cottage cheese18-oz pkgeach Neufchatel and fat-free cream cheese2tspeach grated lemon zest and vanilla extract115-oz cansolid-pack pumpkin puree2tsppumpkin-pie spice1 1/2cupssugar3large egg whitesTopping1cupreduced-fat sour cream1tbspsugarmandarin-orange slices (optional)candied orange peel (optional)ProcedurePreheat oven to 350 degrees. Crust: with spray, coat 9-inch springform pan. Process crackers in food processor to make fine crumbs. Add honey; process to mix. Pat into even layer in prepared pan. Wipe out processor bowl.Filling: in processor, mix three cheeses until very smooth. Add zest, vanilla, pumpkin, pie spice, sugar and egg whites; process just until combined. Scrap into pan. Bake 1 hour and 25 minutes, until almost set in center. Remove from ping: in small bowl, whisk ingredients until smooth. Spread over cheesecake. Return to oven. Turn off oven. Let stand in oven 45 minutes, until topping is set. Remove from oven to rack to cool completely. Refrigerate several hours or overnight. Can be made 4 days ahead. Remove sides; garnish.Nutrition FactsServing size: Entire recipe (34.2 ounces).Recipe TypeCakes, Pastries, and DessertsPumpkin CookiesXE "Pumpkin Cookies"2cupsall-purpose flour1tspbaking powder1tspbaking soda1/2tspsalt1tsppumpkin pie spice1/2cupshortening1cupbrown sugar1cupcanned pumpkin1large egg1tspvanilla extractIcing1/2cup(1 stick) unsalted butter, room temperature1/4cupmaple syrup2tbsppumpkin puree1tsppumpkin pie spice1tspvanilla1lbpowdered sugarorange gel food coloringblack sprinkles (or other decorations)ProcedurePreheat the oven to 350 degrees.Line two baking sheets with parchment paper.To make the cookies, in a large bowl sift together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.In a second large bowl, combine the shortening and brown sugar. Use an electric mixer to beat until light and fluffy, about 1 minute. Add the pumpkin, egg and vanilla, then mix until well combined.Add half the dry ingredients and mix well. Add the other half and mix again.Scoop the dough onto the prepared baking sheets in tablespoonful mounds, arranging them 2 inches apart. Bake for about 14 minutes, or until lightly browned at the edges. Midway through baking rotate the baking sheets top to bottom and front to back.While the cookies bake, in a medium bowl combine the butter and maple syrup. Use an electric mixer to beat until smooth. Add the pumpkin puree, pumpkin pie spice and vanilla. Mix well.Add the powdered sugar and mix well, beating until fluffy. Add the food coloring and beat until uniform. Set aside.Once the cookies have baked, cool them on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, either pipe or spread the frosting on them and decorate as desired.Yield: 24 cookiesTotal Time: 1 hourNutrition FactsServing size: Entire recipe (54.6 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsCookies should be refrigerated in an airtight container. Allow them to come to room temperature before serving.SourceSource: News GazettePumpkin DessertXE "Pumpkin Dessert"116-oz canpumpkin113-oz canevaporated milk1cupsugar3eggs, beaten1/2tspsalt2tbsppumpkin pie spice1boxyellow cake mix (not pudding type)1/2cupmargarine or butterpecans, optionalProcedureMix pumpkin, evaporated milk, sugar, eggs, salt and spices. Pour into greased 9x13 inch pan. Sprinkle with cake mix. Cut margarine over top.Bake at 350degrees for 40 to 60 minutes until firm. Sprinkle with pecans, if desired.Nutrition FactsServing size: Entire recipe (16.9 ounces).Recipe TypeDessertPumpkin FlanXE "Pumpkin Flan"115-oz canpumpkin112-oz canevaporated milk1 2/3cupssugar, divided3eggs, beaten1 1/2tspvanilla extract, divided1tspground cinnamon1/4tspground ginger1/4tspground cloves1/4cupwhipping cream1tbsppowdered sugar8orange twists or maraschino cherries, optionalProcedurePreheat oven to 300 degrees. In a large bowl, combine pumpkin, evaporated milk, 1/3 cup sugar, eggs, 1 tsp vanilla, cinnamon, ginger and cloves. Beat until well blended; set aside.In large skillet, cook remaining sugar over medium-high heat, stirring until melted and golden brown. Immediately pour syrup into eight 5-oz custard cups, dividing evenly. Place cups into a baking pan and fill with pumpkin mixture. Pour hot water into p an until filled to half the depth of the cups.Bake for 45 to 55 minutes or until knife inserted comes out clean; remove from oven.Cool and run a knife around edge of cup. Invert on serving plate. In small bowl, whip cream with powdered sugar and remaining 1/2 tsp vanilla until firm. Top flan with dollop of whipped cream and garnish with orange twist or cherry, if desired.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (2.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: News GazettePumpkin Pie PopsXE "Pumpkin Pie Pops"2cupssolid-pack pumpkin3tbspbrown sugar1tbspsoft butter1/2tspcinnamon1/4tspnutmeg2tbspcranberry sauce1tbsplemon zestpuff pastryeggwashProcedureCombine ingredients. Set aside.On a floured surface, roll out a 12x12" square of puff pastry. Cut into quarters. Spoon quarter of pumpkin mixture into center of each square.Brush edges with eggwash. Fold sides over to form a triangle. Pinch edges to seal.Brush with eggwash. Bake at 400 degrees for 20-25 minutes. Serve warm.Nutrition FactsServing size: Entire recipe (22.5 ounces).Recipe TypeCakes, Pastries, and DessertsPumpkin SouffléXE "Pumpkin Soufflé"3tbspcorn-oil margarine3tbspall-purpose flour112-oz canevaporated skim milk, at the boiling point1/2cupsugar1/4tspsalt2tspground cinnamon1/2tspground nutmeg1/4tspground ginger1/8tspground cloves2tspvanilla extract116-oz cansolid-pack pumpkin6egg whites1/4tspcream of tartarProcedurePreheat oven to 400 degrees. Melt margarine in large saucepan over medium heat. Add flour and stir constantly for 2 minutes, being careful not to brown the flour. Remove from heat and add the scalded milk, all at once, stirring with a wire whisk. Return the pan to the stove and reduce heat to low. Bring to a boil and simmer until thickened, about 2 to 3 minutes. Remove from the heat and add all ingredients except egg whites and cream of tartar, and mix well. Set aside.In large mixing bowl, beat egg whites until frothy. Add cream of tartar and continue beating until stiff but not dry. Mix 1/3 of the egg whites into the pumpkin mixture to lighten it. Carefully gold remaining egg whites into the mixture, being careful not to over-mix.Pour mixture into 3-quart casserole and place it in center of preheated oven. Immediately reduce oven temperature to 375 degrees and cook about 30 minutes, or until soufflé billows and is lightly browned. Serve immediately.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (1.7 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsI suggest making it in a casserole rather than a soufflé dish because the pumpkin texture is heavy enough to fall over the edges of a straight-sided dish as it rises. That happened to me the first time I made it and I had a terrible mess in the bottom of my oven.If you have any soufflé left over, cover and refrigerate it to serve the next day as pumpkin pudding.Quick Chocolate Dessert ShellsXE "Quick Chocolate Dessert Shells"1/2cuplight corn syrup1/4tspsalt1cup(6-oz pkg) semi-sweet chocolate pieces2 1/2cupsoven-toasted rice cereal1/2cupchopped pecansProcedureCombine corn syrup and salt in large saucepan. Bring to simmering over low heat. Remove from heat. Add chocolate pieces; stir until chocolate is melted. Add cereal and nuts; stir just until mixture is chocolate coated.Place a sheet of wax paper or aluminum foil over a baking sheet. Spoon chocolate mixture into 8 equal mounds. Using two teaspoons, shape mounds into shells or nests, about 3 inches in diameter.Cool shells at room temperature. Top with scoop of favorite ice cream and sprinkle with extra chopped nuts, if desired.Yield: 8 dessert shellsNutrition FactsServing size: Entire recipe (13.9 ounces).Recipe TypeCakes, Pastries, and DessertsRaspberry SauceXE "Raspberry Sauce"210-oz pkgsfrozen raspberries in syrup, thawedwater2tbspcornstarch2tbspsugarProcedureDrain raspberries and measure juice with water to measure 1 1/2 cups. In saucepan combine cornstarch and sugar; stir in syrup until smooth.Bring to boil and cook, stirring for 2 minutes. Stir in berries. Refrigerate.Nutrition FactsServing size: Entire recipe (2 ounces).Recipe TypeCakes, Pastries, and DessertsRhubarb BettyXE "Rhubarb Betty"1 1/2cupssugar1cupapple juice1/2cupwater1tspvanilla2cupsdiced fresh rhubarb2cupssliced fresh strawberries2tbspmelted butter2cupssoft bread crumbs1cupsugar1/2tspcinnamon1tbspgrated orange peelProcedureIn a saucepan mix sugar, apple juice, water, and vanilla. Over medium heat bring to a boil, stirring until the sugar is completely dissolved. Remove from heat.Now add rhubarb and strawberries. Blend gently.Mix butter and bread crumbs. Separately mix sugar, cinnamon, and grated orange peel.Butter a baking dish and put 1/4 of the crumbs on the bottom of the baking dish. Cover with half the rhubarb mixture and sprinkle with half the sugar mixture. Add another 1/4 of the crumbs and top with rest of the rhubarb, sugar and spices. Pout in 1/4 cup water and sprinkle remaining crumbs on top.Cover and bake 45 minutes in a 375 degree oven. Uncover and let brown for about 5 minutes.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (16.5 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsEven more delicious if topped with whipped cream or vanilla ice cream.SourceSource: News GazetteRhubarb CobblerXE "Rhubarb Cobbler"1 1/2cupssugar1cupapple juice1/2cupwater1tspvanilla2cupsdiced fresh rhubarb2cupssliced fresh strawberries1cupall-purpose flour2tbspsugar1 1/2tspbaking powder1/4cupsoft butter1/2tspmace1/4cupwhole milk or half and halfProcedureIn a saucepan mix sugar, apple juice, water, and vanilla. Over medium heat bring to a boil, stirring until the sugar is completely dissolved. Remove from heat.Now add rhubarb and strawberries. Blend gently and put into a buttered baking dish.The next step is to prepare a batter. Sift together flour, sugar, and baking powder. Work in soft butter with a pastry blender or two knives or your fingers. Add mace and milk or half and half.Stir this mixture well then drop by tablespoons, spacing evenly, on top of the fruit mixture, like soft dumplings. Sprinkle the top of the batter dumplings with sugar and pinches of nutmeg.Preheat oven to 450 degrees and bake the cobble for 25 minutes.Yield: 6-8Nutrition FactsServing size: Entire recipe (59.9 ounces).Recipe TypeCakes, Pastries, and DessertsRhubarb CrispXE "Rhubarb Crisp"2cupsflour1cupbrown sugar1/2tspsoda1/2cupmelted butter or margarine1cupbuttermilk1tspvanilla1egg1/4tspsalt2cupsdiced rhubarb (if frozen drain well)1cupbrown sugar1cupchopped nuts3tbspmelted butterProcedureMix together flour through salt. Mix well. Fold in rhubarb.Pour into 9x13 greased pan.Mix brown sugar, nuts, and butter. Top mixture above with topping.Bake at 350 degrees for 45 minutes.Nutrition FactsServing size: Entire recipe (45.4 ounces).Recipe TypeCakes, Pastries, and DessertsRhubarb SauceXE "Rhubarb Sauce"1lbrhubarb, cut in small cubes1tbsporange zest (from 1 medium orange)3tbspfreshly squeezed orange juice1/2cupgranulated sugarProcedureHeat the oven to 350 degrees and arrange a rack in the middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch bine rhubarb, orange zest, orange juice, and sugar in an 8x8-inch glass baking dish; toss together until rhubarb is well coated with sugar.Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes. Remove from the oven and let cool.Nutrition FactsServing size: Entire recipe (21.4 ounces).Recipe TypeCakes, Pastries, and DessertsRich Chocolate Souffle Cakes with Creme AnglaiseXE "Rich Chocolate Souffle Cakes with Creme Anglaise"Unlike traditional souffles, these don't need to be served immediately (although they can be). In face, we loved their fudgy, dense texture when chilled. The creme anglaise is good warm or chilled, as well.Souffle Cakescooking spray8tspsugar2/3cupsugar1/2cupwater2ozsemi-sweet chocolate, chopped1ozunsweetened chocolate, chopped1/2cupDutch process cocoa3tbspcornstarch1/8tspsalt2large egg yolks1tspvanilla extract4large egg whites1/4tspcream of tartar3tbspsugarCreme Anglaise3large egg yolks1/8tspsalt1/3cupsugar1cup1% low-fat milk2tspvanilla extractProcedurePreheat oven to 350 degrees.To prepare souffle cakes, lightly coat 8 (4-oz) ramekins with cooking spray. Sprinkle each with 1 tsp bine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tbsp cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in egg yolks and 1 tsp vanilla.Place egg whites and cream of tartar in a large bowl, beat with a mixer at medium speed until soft peaks form. Gradually add 3 tbsp sugar, 1 tbsp at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.Bake at 350 degrees for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish.To prepare creme anglaise, combine 3 egg yolks and 1/8 tsp salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).Heat milk in a heavy saucepan over medium heat to 180 degrees or until tiny bubbles form around edge (do not boil). Remove from heat.Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 tsp vanilla. Serve with souffle cakes.Yield: 8 servings serving size: 1 souffle cake and aboutNutrition FactsServing size: Entire recipe (33.4 ounces).Recipe TypeCakes, Pastries, and DessertsRum-Raisin BananasXE "Rum-Raisin Bananas"1/2cuppacked light-brown sugar3tbspwater1tbsprum1/4cupgolden raisins1tspunsalted butter4small firm-ripe bananas, halved crosswise, then lengthwise2cupslow-fat vanilla frozen yogurt (optional)ProcedureIn 10-inch nonstick skillet, combine sugar, water, and rum. Cook, stirring, over medium-high heat 2 minutes, until mixture comes to a boil.Stir in raisins. Reduce heat to medium. Stir in butter; simmer 1 minute. Remove from heat. Add bananas. Baste bananas until evenly coated. Serve warm with yogurt.Servings: 4Preparation Time: 5 minutesCooking Time: 5 minutesNutrition FactsServing size: 1/4 of a recipe (6.2 ounces).Recipe TypeDessertSourceSource: Family CircleStrawberries DevonshireXE "Strawberries Devonshire"Delicious dip might be a topper for a bowl of berries.13-oz pkgcream cheese, softened2tbspsugardash salt1cupwhipping creamfresh whole strawberriesProcedureIn small mixer bowl, combine cream cheese, sugar, salt, and 2 tbsp of the whipping cream; beat till fluffy. Whip remaining cream; fold into cream cheese mixture.Serve with fresh strawberries.Yield: 1 3/4 cupsNutrition FactsServing size: Entire recipe (38.1 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsGood for appetizer or dessert.Strawberries with Blood Oranges and Balsamic Creme FraicheXE "Strawberries with Blood Oranges and Balsamic Creme Fraiche"4small blood oranges or navel oranges3pintsfresh strawberries, hulled and halved1 1/2tbspBalsamic Syrup7.5ozcreme fraichemint springs for garnishProcedurePeel oranges removing as much of the orange membranes as possible. Add peeled oranges to hulled and halved strawberries and refrigerate until serving. Stir balsamic syrup into creme fraiche and blend. To serve, put fruit in small glass bowls and spoon a dollop of creme fraiche mixture on top. Garnish with a mint sprig.Nutrition FactsServing size: Entire recipe (34.5 ounces).Recipe TypeCakes, Pastries, and DessertsStrawberry Grand Marnier SorbetXE "Strawberry Grand Marnier Sorbet"A wonderful light summer dessert for Atlanta. A beautiful color.3pintsfresh strawberries2cupssugar3/4cuplemon juice (fresh)1 1/2cupsorange juice (fresh)1/3cupGrand MarnierProcedureWash strawberries, remove stems. Place strawberries and sugar in a bowl with fresh squeezed lemon juice and orange juice. Let stand about 2 1/2 hours.Put the mixture into blender or food processor and puree. Add Grand Marnier and pour into 2 large freezing trays. Freeze until mixture is frozen about 1" on all sides. Beat mixture. Return to freezer and completely freeze. May also be frozen in ice cream freezer.Nutrition FactsServing size: Entire recipe (90.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Mrs. R. Mark WilkiemeyerStrawberry-Rhubarb PuffXE "Strawberry-Rhubarb Puff"3cupscut up fresh rhubarb1pintfresh strawberries, cut up1 1/2cupsugar1/2cupwaterOR116-oz pkgfrozen rhubarb, thawed110-oz pkgfrozen berries, thawed1/2cupsugar---2cupsflour2tbspsugar3tspbaking powder1tspsalt1/3cupsalad oil2/3cupmilkbutter2tbspsugar1tspcinnamonProcedureFilling:Mix fresh rhubarb and strawberries, sugar and water and heat in oven in 9x9 pan at 450 degrees. Could also use alternate, frozen, ingredients.Puff:Mix together flour, sugar, baking powder, and salt. Pour oil and milk over flour mix and stir until forms a ball.Drop dough by 9 spoonfuls onto hot fruit. Dot with butter. Sprinkle with sugar and cinnamon. Bake 20-25 minutes. Serve warm.Servings: 9Oven Temperature: 450°FNutrition FactsServing size: 1/9 of a recipe (8.1 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Jan ZwoyerSummer Surprise DessertXE "Summer Surprise Dessert"1cupfresh seedless grapes, halved1cupfresh blueberries1cupfresh strawberries, halved1cupfresh peaches, cut in bite-sized pieces1cupfirmly packed brown sugar2cupsdairy sour creamProcedureIn shallow 9-by-12-inch glass dish, combine all fruit and mix well. Sprinkle brown sugar over the fruit. Top with sour cream. Cover with plastic wrap; refrigerate 3 to 4 hours or overnight. The sour cream will seep through the brown sugar to the fruit.To serve, gently stir the fruit; spoon into sherbet glasses.Nutrition FactsServing size: Entire recipe (46.6 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsAny combination of fresh fruits may be used, however, frozen or canned fruits are NOT recommended.Vanilla-Scented Biscuit ToppingXE "Vanilla-Scented Biscuit Topping"1 1/2cupsall-purpose flour2tspbaking powder1/8tspsalt3tbspcold, unsalted butter, cubed3tbspshortening2tbspgranulated sugar3/4cupmilk blended with 1 1/2 tsp vanilla extractProcedureWhisk flour, baking powder and salt in large mixing bowl. Add cubes of butter and shortening. Using 2 table knives, cut butter into dime-size bits. Crumble flour and butter mixture between your fingertips until texture resembles coarse-cut oatmeal, leaving fat in small pearl-size lumps. Stir in granulated sugar. Stir in milk-vanilla blend. Dough should be medium-firm and soft, slightly fluffy and sticky, and should hold its shape when scooped up in a spoon.Drop heaping tablespoonfuls of dough (there will be about 10 to 12) over prepared fruit, leaving gaps here and there. The mounds will puff up slightly on baking, sometimes melding together in spots.Nutrition FactsServing size: Entire recipe (9.2 ounces).Recipe TypeCakes, Pastries, and DessertsWaldorf PuddingXE "Waldorf Pudding"2large tart apples, peeled1/2cupgolden raisins1tbsplemon juice1tbspfinely chopped crystallized ginger1tbspbutter1/3cupgranulated sugar, divided2cupsmilk4egg yolks, beatenpinch ground nutmeg1tspvanilla1/4cuptoasted walnutsProcedureThinly slice apples. Stir in raisins, lemon juice and ginger. In skillet, melt butter over high heat; add apple mixture and cook for 1 minutes. Stir in 2 tbsp of the sugar. Cook, stirring often, for 3 to 4 minutes or until apples are lightly caramelized. Scrape apple mixture and syrup into 10-inch round glass baking dish.Meanwhile, in saucepan set over medium heat, heat milk until bubbles form around edges. Whisking constantly, add some milk to eggs; mix until well incorporated. Add remaining milk, nutmeg, vanilla and remaining sugar and mix well. Pour over apple mixture.Set baking dish inside large roasting pan and pour in enough boiling water to come halfway up sides of baking dish. Place in 325 degree oven for 45 to 50 minutes or until custard is set but still jiggly. Carefully remove baking dish to cooling rack; sprinkle with walnuts. Cool to room temperature before serving.Yield: 6 to 8 servingsNutrition FactsServing size: Entire recipe (26.7 ounces).Recipe TypeCakes, Pastries, and DessertsWestern Slope Pear & Ginger CakeXE "Western Slope Pear & Ginger Cake"Pat O'Connor won a Thermador oven contest with his grandmother's recipe. Serve it warm with vanilla ice cream or whipped cream.Cakebutter for pie dish1cupall purpose flour1tspground ginger1/4tspsalt6tbsp(3/4 stick) butter, room temperature2/3cup(firmly packed) golden brown sugar1tbspgrated peeled fresh ginger2large eggs3/4cupwhole milk3tbsppear liqueurTopping2firm but ripe pears1tbspmelted butter2tbsp(firmly packed) golden brown sugar1/4tspground gingerpowdered sugarProcedureFor cake: preheat oven to 350 degrees. Butter 9-inch diameter pie dish. Combine flour, ground ginger, and salt in small bowl. Using an electric mixer, cream butter, brown sugar and fresh ginger in a medium bowl. Add eggs 1 at a time, beating well after each addition. Beat in milk and pear liqueur. Beat in flour mixture. Spread batter in prepared dish.For topping: peel and core pears. Cut into quarters, then cut quarters into slices. Arrange pear slices in a spoke pattern on batter. Brush pears with melted butter.Mix brown sugar and ginger in a small bowl. Sprinkle over pears.Bake cake until browned and tester inserted near center comes out clean, about 50 minutes. Sprinkle with powdered sugar. Serve warm.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (2.7 ounces).Recipe TypeCakes, Pastries, and DessertsWisconsin Rhubarb CheesecakeXE "Wisconsin Rhubarb Cheesecake"This creamy dessert from Jayne Vosters of Appleton, Wisconsin, was a winner at the 2006 Great Wisconsin Cheese Festival in Little Chute last year.2 1/2cupsthinly sliced fresh or frozen rhubarb, thawed1/3cupsugar2tbsporange juice8ozwhite baking chocolate with cocoa butter2cupsgraham cracker crumbs1/3cupbutter, melted38-oz pkgscream cheese, softened116-oz tubdairy sour cream1/2cupsugar1tbspcornstarch2tspvanilla1/2tspsalt3eggswhipped cream (optional)curls of white baking chocolate with cocoa butter (optional)fresh mint leaves (optional)ProcedureFor rhubarb sauce: in a medium saucepan, combine rhubarb, 1/3 cup sugar and orange juice. Bring just to boiling; reduce heat. Cook, uncovered, about 5 minutes, or until rhubarb is tender, stirring occasionally; set aside.In a heavy small saucepan, melt white baking chocolate over very low heat, stirring occasionally. Set aside to cool.For crust: in a medium bowl, combine graham cracker crumbs and butter. Press crumb mixture onto the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan. Wrap outside of the heavy springform pan securely with heavy foil.For filling: in a very large mixing bowl, beat cream cheese, sour cream, 1/2 cup sugar, cornstarch, vanilla and salt with an electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until combined after each addition. Gradually beat in the melted white chocolate until combined.Pour half of the filling into crust-lined pan. Spoon 1 cup of the rhubarb sauce over the filling, spreading evenly. Top with remaining filling. Spoon remaining rhubarb sauce over filling. Using the back of a spoon, gently swirl the rhubarb mixture into the filling.Place springform pan in a large roasting pan. (Make sure there is at least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack. Carefully pour enough boiling water into roasting pan to come halfway up sides of the springform pan.Bake in a 350 degree oven for 1 1/2 to 2 hours, or until edge of cheesecake is firm and center appears nearly set when lightly shaken. Check water level every 30 minutes, adding more water if needed. Carefully remove cheesecake pan from the water bath and transfer the cheesecake in the pan to a wire rack. Cool the cheesecake for 15 minutes. Remove the foil from the outside of the pan. Loosen cheesecake from sides of pan by carefully running a knife around the edge of the pan. Cool cheesecake for 30 minutes more. Remove sides of pan and cool completely. Cover the cheesecake with plastic wrap and chill at least 4 hours in the refrigerator before slicing and serving.If you like, just before serving, pipe rosettes of whipped cream on the top of the cheesecake and garnish with white baking chocolate curls and mint. Cut into wedges.Yield: 12-14 servingsNutrition FactsServing size: Entire recipe (56.5 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsMake-ahead tip: prepare, bake and thoroughly cool the cheesecake. Cover tightly with plastic wrap. Store in the refrigerator for up to 2 days ahead.DrinksCranberry-Cherry PunchXE "Cranberry-Cherry Punch"13-oz pkgcherry jello1cupboiling water16-oz canfrozen lemonade, thawed3cupscold water132-oz jugcranberry juice1literginger aleProcedureDissolve jello in water. Add lemonade then water, juice and ginger ale.Yield: 3 quartsNutrition FactsServing size: Entire recipe (69.9 ounces).Recipe TypeBeveragePomegranate MartiniXE "Pomegranate Martini"1 1/2cuppomegranate juice4shotsvodka (2 oz)1ozCointreauicelime slicespomegranate seedsProcedureCombine pomegranate juice and vodka. Add Cointreau. Shake with ice and garnish with lime slice and seeds in the glass.Nutrition FactsServing size: Entire recipe (14.3 ounces).Recipe TypeBeverageSourceSource: 365 - No RepeatsTea/Lemonade DrinkXE "Tea/Lemonade Drink"3quartswater8tea bags3/4cupsugar12ozlemonade (frozen)32ozgingeraleProcedureMix first 4 ingredients; add gingerale.Nutrition FactsServing size: Entire recipe (117.6 ounces).Recipe TypeBeverageEggs & BrunchApplesauce PancakesXE "Applesauce Pancakes"2cupsBisquick2eggs1cupmilk1cupapplesauce1cupapple sauce1cupapple jelly1/2tspcinnamondash of salt and clovesProcedureMix first 4 ingredients together and pour onto griddle. Mix last 4 ingredients together, heat, and serve on pancakes.Nutrition FactsServing size: Entire recipe (41.5 ounces).Recipe TypeBrunchSourceAuthor: Maryanne LyonBaked Sour Cream OmeletXE "Baked Sour Cream Omelet"1/2loafFrench bread, sliced4ozGruyere cheese, shredded4ozMonterey Jack cheese, shredded1lbbacon cooked and crumbled2scallions, chopped8eggs1 1/3cupsmilk1tspDijon mustard1/8tspcayenne pepper3/4cupsour cream1/3cupwhite wine, optional1/4tspblack pepper1/2cupgrated Parmesan cheeseProcedureSpray 9x13 baking dish with cooking spray. Cover bottom with sliced bread.Sprinkle Gruyere, Monterey Jack, bacon and scallions over bread. In bowl whisk together eggs, milk, wine, mustard, sour cream and pepper until foamy. Pour mixture evenly over cheese and bread. Cover tightly with foil.Bake at 325 degrees for 22 minutes or until set. Remove foil and sprinkle with grated Parmesan cheese. Return uncovered to oven and bake until lightly browned, about 15 to 20 minutes.Nutrition FactsServing size: Entire recipe (60.9 ounces).Recipe TypeBrunchRecipe TipsIf prepared the night before, cover and refrigerate. Let stand covered 30 minutes at room temperature before baking.SourceSource: Iron Gate InnBanana-Orange Bran Muffins with Pecans and RaisinsXE "Banana-Orange Bran Muffins with Pecans and Raisins"nonstick cooking spray1cupmashed ripe bananas (about 3 medium)1/2cupfrozen orange juice concentrate, thawed1egg1/4cupcanola oil or light olive oil1 1/2cupsbran flakes cereal1cupwhole wheat pastry flour2tspbaking powder1/4tspbaking soda1/4tspcinnamon1/8tspsalt1/2cupraisins, regular or golden1/4cupchopped toasted pecansProcedurePreheat oven to 400 degrees. Spray 12-cup muffin tin with nonstick cooking spray and set aside. In large bowl, whisk together mashed bananas, orange juice concentrate, egg and oil. Stir in bran flakes. Let sit about 14 minutes to soften cereal.In separate bowl, combine flour with baking powder, baking soda, cinnamon and salt. Add to cereal mixture and stir just until combined. Gently fold in raisins and pecans. Spoon batter evenly into muffin tins. Bake 20 to 25 minutes or until done. Cool 5 minutes in tin.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (1.1 ounces).Recipe TypeBrunchBlue Cheese-Egg BakeXE "Blue Cheese-Egg Bake"6tbspbutter or margarine6tbspall-purpose flour1tspsalt3cupsmilk2ozblue cheese, crumbled (about 1/2 cup)1/2cupchopped celery1/4cupchopped pimiento12hard-cooked eggs, shelled and quartered lengthwise1/3cupfinely crushed saltine crackers (9 crackers)1tbspbutter or margarine, meltedProcedureIn saucepan, melt the 6 tbsp butter or margarine over low heat. Blend in flour and salt. Add milk all at once. Cook and stir till mixture thickens and bubbles. Stir in blue cheese, celery, and pimiento.Add salt and pepper to taste. Place quartered eggs in a 12x7x2-inch baking dish; top with cream sauce. Toss crumbs with the 1 tbsp melted butter; sprinkle around edge of casserole. Bake in slow oven (325 degrees) for 45 to 50 minutes or till bubbly and top is lightly browned.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (7.6 ounces).Recipe TypeBrunchSourceSource: Better Homes and GardensBlueberry Stuffed French ToastXE "Blueberry Stuffed French Toast"12slicesTexas toast cut into cubes28-oz pkgscream cheese cut into 1" cubes1cupblueberries (fresh or frozen - not thawed)12large eggs2cupsmilk1/2cupmaple syrupBlueberry Sauce2cupssugar1tbspcinnamon4tbspcornstarch1cupwater1cuporange juice2cupsblueberriesProcedureCoat 9x13" pan with cooking spray. Place half of the bread cubes in pan. Scatter cream cheese cubes over bread, then blueberries. Top with remaining bread.Whisk eggs, milk and syrup together and pour evenly over bread. Cover with foil and refrigerate overnight.Pre-heat oven to 350 degrees. Bake 30 minutes covered; remove foil and bake an additional 30 minutes until it is puffy and golden brown. Cut into serving pieces and serve with blueberry sauce.Blueberry SauceIn a 1 qt saucepan mix sugar, cinnamon and cornstarch. Add the water and orange juice. Cook over medium heat until thickened. Add blueberries and simmer for 10 minutes or until blueberries have burst - stirring constantly.Nutrition FactsServing size: Entire recipe (87 ounces).Recipe TypeBrunchSourceSource: Iron Gate Inn, Madison, IndianaBreakfast PuddingXE "Breakfast Pudding"1/2lbunsliced cinnamon-raisin bread4eggs2cupsmilk1/4cupsugar2tspvanilla1/2tspground cinnamon1/4tspground nutmeg1tbspbutter or margarinepowdered sugarProcedureSpray 8- or 9-inch square baking pan with pam. Trim off end crust and slice bread into 4 thick slices. Place slices into prepared pan. Beat eggs and add milk, sugar, vanilla, cinnamon and nutmeg. Pour over bread in baking pan.Dot top with butter, cover with plastic wrap and refrigerate at least one hour, or overnight. Uncover and place baking pan into larger pan of hot water, deep enough to be at least half-way up sides of baking pan. Bake in preheated 350 degree oven for 45 to 55 minutes, or until puffed, lightly browned, and custard is done. Dust with powdered sugar and serve immediately.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (6.8 ounces).Recipe TypeBrunchRecipe TipsThe Trading Post cinnamon-raisin bread is perfect for this recipe!SourceAuthor: Judith Stenzel LiebmanBreakfast Sausage LoafXE "Breakfast Sausage Loaf"1loaffrozen bread dough (I used a box of Roll Mix)1lbsausage, cooked and drained (or 1 1/2 lbs)2eggs1/4cupParmesan cheese2tspparsley flakes1cupgrated sharp cheddar (or more!)ProcedureBrown meat, drain well and mix with all other ingredients.Roll dough into a pretty thin rectangle. Spread mixture on dough. Roll up like a jelly roll. Seal well and pinch ends tight.Brush with melted butter. Put on a cookie sheet. Bake at 350 degrees for 45 minutes.Serve with salsa.Nutrition FactsServing size: Entire recipe (20.5 ounces).Recipe TypeBrunchSourceAuthor: NolieBreakfast SouffleXE "Breakfast Souffle"1lbsausage3sliceswhite bread, cubed8eggs2cupsmilk3/4tspsalt1tspmustard1cupcheddar cheesepeppers, redProcedureLayer bread then sausage then egg mix then cheese. Leave overnight in refrigerator.Bake 40-50 minutes at 325 degrees.Nutrition FactsServing size: Entire recipe (59.5 ounces).Recipe TypeBrunchBrunch EggsXE "Brunch Eggs"3dozen eggs1/4cupmilk2cupscream of mushroom soup1/2cupsherry1can(large) mushrooms, drained, pieces1/2lbcheddar cheese, grated1/4lbbutterpaprikaProcedureBeat eggs and milk together. Heat soup just enough to stir smooth and add sherry and mushrooms. Scramble egg mixture in butter until just soft.Put a layer of eggs in casserole, a layer of soup sauce, a layer of cheese. Repeat. Dust with paprika. Make day before and store in refrigerator.Put in cold oven and turn heat to 250 degrees for 1 hour, just to heat.Yield: 12-14Nutrition FactsServing size: Entire recipe (36 ounces).Recipe TypeBrunchBrunch Ham PuffsXE "Brunch Ham Puffs"1pkgfrozen puff pastry shells1can(10 3/4-oz) cream of chicken soup1/2cupmilk1tbspeach grainy Dijon mustard and dry white wine1tspeach dried parsley flakes and brown sugar1/2tsponion powder1/4tspdried tarragon leaves, crusheddash garlic powder1 1/2cupscubed cooked ham1 1/2cupsfresh asparagus cut in 1" pieces, cooked and drained1/2cupshredded Swiss cheeseProcedureBake pastry shells according to pkg directions.Mix soup, milk, mustard, wine, parsley, sugar, onion, tarragon and garlic in saucepan. Stir in ham, asparagus and cheese. Heat through.Serve in pastry shells.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (3.7 ounces).Recipe TypeBrunchCaramel-Soaked French ToastXE "Caramel-Soaked French Toast"1 1/2cupsfirmly packed brown sugar3/4cupbutter or margarine1/4cupplus 2 tbsp light corn syrup10slices(1 3/4-inch-thick) French bread4eggs, beaten2 1/2cupsmilk or half and half1tbspvanilla extract1/4tspsalt3tbspsugar1 1/2tspground cinnamon1/4cupbutter or margarine, meltedProcedureCombine first 3 ingredients in a medium saucepan; cook over medium heat, stirring constantly; cook over medium heat, stirring constantly, 5 minutes or until mixture is bubbly. Pour syrup evenly into a lightly greased 13x9x2-inch baking dish. Arrange bread slices over bine eggs, milk, vanilla, and salt; stir well. Gradually pour mixture over bread slices. Cover and chill at least 8 bine 3 tbsp sugar and cinnamon; stir well. Sprinkle evenly over soaked bread. Drizzle 1/4 cup melted butter over bread. Bake, uncovered, at 350 degrees for 45 to 50 minutes or until golden and bubbly. Serve immediately.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (6.4 ounces).Recipe TypeBrunchRecipe TipsServe with baked fruit.Cauliflower and Ham Crustless QuicheXE "Cauliflower and Ham Crustless Quiche"1/2headcauliflower, cut into bite-size florets2tbspextra-virgin olive oil1cupchopped white onion, about 1 medium2tbspchopped flat-leaf parsley4ozdeli boiled ham, cut in 1/4-inch cubes2tbspunsalted butter, softened2tbspfinely grated Parmesan cheese2cupshalf and half2large eggs2large egg yolks1tbspall-purpose flour1/2tspkosher saltfreshly ground black pepper4ozgrated Gruyere or Swiss cheese, about 1 cupProcedurePreheat oven to 350 degrees.Bring a large pot of salted water to a boil. Add cauliflower florets and cook until very crisp tender, about 1 minute. Drain in colander and rinse with cold water. Shake off excess liquid.Heat the oil in a large skillet, over medium-high heat. Add the ham and the onions and cook until lightly brown, about 6 minutes. Add cauliflower and parsley and set aside to cool slightly.Brush a 9-inch glass or ceramic pie pan with the soft butter and evenly sprinkle the bottom of the pan with the grated Parmesan. Place pan on a baking sheet. Whisk the half and half, eggs, egg yolks and flour in a large glass measuring cup. Season with salt and pepper, to taste. Spread half the cauliflower mixture evenly in the pan, top with about half the cheese; repeat with remaining filling and cheese. Pour the custard over the fillings.Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool on a rack before serving.Yield: 1 (9-inch) quiche, 6-8 servingsTotal Time: 12 minutesNutrition FactsServing size: Entire recipe (28.3 ounces).Recipe TypeBrunchCheese Fondue JanieXE "Cheese Fondue Janie"8slicesstale bread6eggs2lbsgrated cheese2 1/2cupshalf and half1tsp(rounded) brown sugar1finely minced green onion1/4tsppaprika1/2tspdry mustard1/2tspsalt1/8tspground pepper1/2tspworcestershire sauce1/6tsppepperProcedureButter and dice stale bread. Butter flat casserole. Arrange cubes in bottom and put layer of cheese over them. Put in another layer of bread and remaining half of cheese.Blend eggs, dry ingredients and onion. Add other seasonings and half and half. Blend and pour over cheese 24 hours before serving.Cover with waxed paper, put in plastic bag and refrigerate. 2 hours before serving, take out and let stand 1/2 hour. Set casserole in shallow pan with 1/2 inch cold water in bottom. Place in cold oven. Turn heat to 300 and bake for 1 hour.Nutrition FactsServing size: Entire recipe (64.6 ounces).Recipe TypeAppetizer, BrunchCorned Beef HashXE "Corned Beef Hash"2lbsrusset potatoes, peeled and cut into 1/2-inch dicesalt4slicesbacon, chopped fine2medium garlic cloves, minced1/2tspminced fresh thyme1lbcorned beef, cut into 1/4-inch dice1/2cupheavy cream1/4tspTabasco sauce4large eggspepperProcedureBring potatoes, 5 cups water, and 1/2 tsp salt to boil in medium saucepan over medium-high heat. Once boiling, cook potatoes for 4 minutes, then drain and set potatoes aside.Cook bacon in 12-inch nonstick skillet over medium-high heat for 2 minutes. Add onion and cook until browned, about 8 minutes. Add garlic and thyme and cook for 30 seconds. Stir in corned beef. Mix in potatoes and lightly pack mixture with spatula. Reduce heat to medium and pour heavy cream and Tabasco sauce evenly over hash. Cook undisturbed for 4 minutes, then, with spatula, invert hash, one portion at a time, and fold browned bits back into hash. Lightly pack hash into pan. Repeat process every minute or two until potatoes are cooked, about 8 minutes longer.Make four indentations equally spaced on surface of hash. Crack one egg into each indentation and sprinkle eggs with salt and pper to taste. Reduce heat to medium-low, cover pan, and cook until eggs are just set, about 6 minutes. Cut into four wedges, making sure each wedge contains one egg, and serve.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (16.2 ounces).Recipe TypeBrunchCrab Quiche 2XE "Crab Quiche 2"3ozGruyere cheese (cut up)3ozSwiss cheese (cut up)1cuplight sweet cream2eggs18" unbaked pie shell6-7ozcrabmeat (shredded)3/4tspsaltdash cayenne pepper1tbspflourProcedureBake pie shell according to package directions. Sprinkle Swiss cheese, gruyere cheese, crabmeat and flour over bottom of pie shell. Beat eggs. Combine with cream, salt and pepper. Pour into pie shell over crab and cheese.Place on cookie sheet in oven. Bake at 350 degrees (45-60 minutes) until set. Cool 15 minutes before cutting.Nutrition FactsServing size: Entire recipe (10 ounces).Recipe TypeBrunchSourceSource: KrogerCrabmeat QuicheXE "Crabmeat Quiche"1unbaked 9" pie shell17.5 oz-cancrabmeat (about 1 cup)1cupgrated Swiss cheese2scallions (green onions), finely chopped3eggs1cuplight cream1/4tspdry mustard1/8tspmacegrated rind of 1/2 lemonsalt and pepper, to taste1/4cupslivered almondsProcedureDrain and flake crabmeat. Spread cheese over bottom of pie shell, cover with crab and sprinkle with scallions.Beat eggs, add cream and seasonings, and blend well. Pour mixture carefully over crab and cheese. Sprinkle almonds on top.Bake at 375 degrees for 35 to 50 minutes until well browned and knife comes out clean.Let cool 5 to 10 minutes to set before slicing. Serve with tossed salad.Yield: 4-6Nutrition FactsServing size: Entire recipe (22.8 ounces).Recipe TypeBrunchRecipe TipsLeftovers are very good served cold.SourceSource: CB's NY Botanical Garden CookbookEgg BrunchXE "Egg Brunch"12eggs3/4cupmilk1tspsalt7tbspbutter1/2cupflour1qtmilksalt and pepper, to taste4slicesbacon, quartered3small jars dried beef, cut into pieces1-2cansmushroomsProcedureScramble eggs, milk, and salt in 3 tbsp butter. Set aside.Melt remaining butter in pan. Add flour and slowly add milk to make sauce.Cook over heat til thickened. Add bacon, beef, and mushrooms. Put 1/2 sauce in buttered 9x13 pan. Add eggs and rest of sauce.Bake at 275 degrees for 60 minutes.Nutrition FactsServing size: Entire recipe (73.3 ounces).Recipe TypeBrunchEgg Scramble CasseroleXE "Egg Scramble Casserole"2tbspmelted butter2tbspflour2cupsmilk1/2tspsalt1/8tsppepper1cupshredded cheese1cupchopped Canadian bacon1/4cupgreen onions, chopped1dozeneggs, beaten14-oz canmushrooms, drained1 1/2cupsbuttered bread crumbs1/8tsppaprikaProcedureMake sauce out of first 4 ingredients. Add cheese after sauce is thickened; set aside.Cook bacon and onion in butter til tender. Add eggs; cook til set. Fold in mushrooms and sauce. Spoon into greased 12x7x2 with crumbs. Sprinkle paprika. Bake at 350 degrees for 30 minutes.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (6.6 ounces).Recipe TypeBrunchRecipe TipsCan be made ahead.First Prize Egg SaladXE "First Prize Egg Salad"This salad makes great sandwiches. Serve it with a basket of assorted breads - I suggest multigrain, raisin, and black - so everyone is satisfied. A large plate of lettuce leaves, sliced tomatoes, and sliced avocado adds another nice tough.10hard-cooked eggs, chopped3ribs of celery, cut into 1/4 inch dice4scallions (with 2 inches of green left on), thinly sliced2tspfinely minced jalapeno pepper1tspfinely minced garlic1/2cupfinely diced (1/4 inch) red bell pepper1cupcoarsely grated cheddar cheese1cupmayonnaise, or more if needed1tbspfresh lime juice2tspground cumin2tspchili powdersalt and freshly ground black pepper, to taste1tbspchopped flat-leaf parsley, for garnishProcedurePlace the eggs, celery, scallions, jalapenos, garlic, red bell pepper and cheese in a mixing bowl; toss together with a bine the mayonnaise, lime juice, cumin and chili powder in a small bowl.With a spatula, gently fold the mayonnaise into the egg mixture, adding more mayonnaise if necessary. Season with salt and pepper. Transfer to a serving bowl. Refrigerate, covered, for up to 4 hours. Garnish with parsley before serving.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (3.5 ounces).Recipe TypeSalad, SandwichFrench Vanilla ToastXE "French Vanilla Toast"2eggs1/2cupmilk2tbspsugar1tbspvanilla extract1/4tspcinnamon1tbspbutter or margarine6slicesbreadProcedureWhisk eggs, milk, sugar, vanilla and cinnamon in medium bowl. Melt butter in skillet over medium-high heat. Dip bread slices in egg mixture and brown each side in skillet.Serve with maple syrup.Yield: 6 slicesNutrition FactsServing size: Entire recipe (9.7 ounces).Recipe TypeBrunchHomemade BagelsXE "Homemade Bagels"7 1/2cupsbread flour1 1/2tspinstant active dry yeast2 1/2cupswater, warmed to 100 degrees2 3/4tspsalt1tbsphoney1tbspbaking soda2tbspcornmealProcedureMake the dough: combine 4 cups flour and 1 tsp yeast in a large mixing bowl. Whisk the water into the flour until smooth. Cover the bowl with plastic wrap and proof the mixture in a warm, draft-free place until bubbly and double in volume - about 2 hours. Rap the bowl on a work surface to collapse the dough. Add the remaining yeast, 3 cups flour, salt, and honey and mix until the ingredients form a ball. Transfer the dough to a lightly floured surface and knead, working in the remaining flour, until the dough is stiff but satiny - about 10 minutes.Shape the bagels: line 2 baking sheets with parchment paper, spray with vegetable oil, and set aside. Shape the dough into thirteen 4 1/2-oz balls, cover with a clean, damp kitchen towel, and let rise in a warm, draft-free place for 20 minutes. Make a hole in the center of each ball of dough widening it until the bagel is about 4 inches in diameter. Return the bagels to the baking sheets, cover with plastic wrap, and let rise in a warm, draft-free place for 20 more minutes. Transfer the bagels to the refrigerator and let rest for 12 to 24 hours.Cook the bagels: fill a large Dutch oven with water and bring to a boil over high heat. Remove bagels from the refrigerator and let rest for 20 minutes. Sprinkle 2 baking sheets with cornmeal. Preheat the oven to 500 degrees. Add baking soda to the water and poach bagels 2 to 3 at a time for 30 seconds on each side. Remove them with a slotted spoon and place them on the prepared baking sheets. Repeat with remaining bagels. Bake for 5 minutes. Rotate pans, reduce oven temperature to 450 degrees, and bake until golden brown - about 14 more minutes. Transfer to a wire rack to cool.Servings: 13Nutrition FactsServing size: 1/13 of a recipe (3 ounces).Recipe TypeBread, BrunchSourceSource: Country LivingHuevos Endiablados (Deviled Eggs)XE "Huevos Endiablados (Deviled Eggs)"6hard-cooked eggs, peeled2tbspmayonnaise1tspfresh lime juice1/2tspground cumin2tspcapers, chopped1/4tspsalt, or to tastechili powder, to tastecilantro sprigsProcedureCut the eggs in half length-wise. Remove the yolks and put them in a bowl. Mash well and mix in the mayonnaise, lime juice, cumin, capers, and salt. Fill the egg-white halves equally with the yolk mixture. Sprinkle lightly with chili powder.Arrange on a serving plate. Garnish with cilantro. Serve cold.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (13.7 ounces).Recipe TypeAppetizer, Sandwiches and Hors d'OeuvresSourceSource: 1,000 Mexican Recipes by Marge PooreMacadamia Nut French ToastXE "Macadamia Nut French Toast"6large eggs1/4cupsugar1/2tspground nutmeg1cuporange juice1/2cupmilk1tspvanilla116-oz loafFrench bread sliced into 1" thick pieces1/2cupbutter or margarine1/2cupchopped macadamia nutsProcedureMix eggs, sugar, nutmeg, juice, milk and vanilla in large bowl. Place bread slices in a single layer in a 13x9 baking dish. Pour egg mixture over bread, turning each slice to make sure each slice is well covered. Cover and refrigerate overnight.In the morning, heat oven to 400 degrees and melt butter in a 15x10 baking pan. Place egg-saturated bread slices in pan and bake for 10-12 minutes. Turn slices, sprinkle nuts on top and bake for an additional 10 minutes.Sift powdered sugar over top before serving.Yield: 13-15 pieces, depending on loaf sizeNutrition FactsServing size: Entire recipe (32 ounces).Recipe TypeBrunchSourceSource: Iron Gate Inn, Madison, IndianaMexican Green Chili StrataXE "Mexican Green Chili Strata"6slicesfirm bread, trimmedbutter2cupsshredded sharp Cheddar cheese2cupsshredded Monterey Jack cheese8ozchopped green chilies6eggs2cupsmilk2tspsalt and paprika1tspcrumbled oregano1/4tsppepper1/2tspgarlic powder1/4tspdry mustardProcedureSpread butter on 1 side bread. Put buttered side down in 9x12 pan. Sprinkle cheese over, then chilies.In bowl, beat eggs and milk and seasonings; pour over. Cover and chill overnight.Bake at 325 degrees for 50 minutes uncovered, or until light brown.Let sit 10 minutes.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (8.4 ounces).Recipe TypeBrunchNight Before French ToastXE "Night Before French Toast"1loafFrench or Italian bread, without seeds8large eggs3cupsmilk4tspsugar3/4tspsalt1tbspvanilla2tbspbutter, cut into small piecesProcedureGrease 9x13-inch baking pan. Cut bread into 1-inch thick slices and arrange in bottom of pan. In large bowl, mix eggs with remaining ingredients except butter. Pour over bread in pan. Cover with foil and refrigerate 4 to 36 hours.Dot bread with butter prior to baking. Bake uncovered at 350 degrees for 45 to 50 minutes. Bread will be lightly browned and puffy. Let set 5 minutes before serving with maple syrup.Yield: 6-8Nutrition FactsServing size: Entire recipe (42.1 ounces).Recipe TypeBrunchSourceAuthor: Leanne ReynoldsOver-Night French ToastXE "Over-Night French Toast"4eggs1 1/4cupscream1/4cupsugar2tspvanilla1tspcinnamonProcedureCut 6 to 8 thick slices of bread. Place in a 9x13 pan sprayed with Pam. Pour egg mixture over bread. Allow to sit for a couple of minutes then turn over. Cover well and refrigerate overnight.Next morning, pour 1/3 cup melted butter over the bread, sprinkle with chopped pecans. Bake at 400 degrees for 20 to 25 minutes. Serve with powdered sugar or maple syrup.Nutrition FactsServing size: Entire recipe (14.5 ounces).Recipe TypeBrunchSausage and Spinach QuicheXE "Sausage and Spinach Quiche"1(9 inch) frozen deep dish pastry shell8ozbulk pork sausage1 1/4cupschopped green onion1clovegarlic, minced5ozfrozen chopped spinach1/2cupherb seasoned stuffing mix1 1/2cupsMonterey Jack cheese3eggs, slightly beaten1 1/2cupshalf and Half cream2tbspgrated Parmesan cheesepaprikaProcedurePreheat oven to 350 degrees. Cook sausage, onion, and garlic together. Drain excess fat, add frozen spinach, cook until thawed. Drain excess water.In a bowl slightly beat three eggs, combine half and half, cheeses, and stuffing mix. Add cooked sausage. Pour into deep dish pastry shell. Sprinkle paprika.Bake in oven at 350 degrees for 50 minutes. Allow to cool before serving.Nutrition FactsServing size: Entire recipe (42.8 ounces).Recipe TypeBrunchSausage Egg BakeXE "Sausage Egg Bake"1/2lbpork sausage1cupgrits, cooked4eggssalt and pepper1/2cupshredded cheddar cheeseProcedureCook sausage til brown; drain. Place in lightly greased 1 qt casserole dish. Spoon grits over top. Press 4 indentations in grits. Break eggs into holes.Sprinkle with salt and pepper and cheese. Bake at 350 degrees for 20-25 minutes.Nutrition FactsServing size: Entire recipe (22.6 ounces).Recipe TypeBrunchSausage Egg CasseroleXE "Sausage Egg Casserole"12eggs2cupsshredded cheddar cheese6slicesbread broken into pieces1lbsausage, fried and drained4cupsmilk2tspdry mustard1tspsaltProcedureMix all ingredients together in9x13 glass pan. Bake at 350 degrees for 45 minutes to an hour.Nutrition FactsServing size: Entire recipe (65.2 ounces).Recipe TypeBrunchShrimp and Bacon Deviled EggsXE "Shrimp and Bacon Deviled Eggs"Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.8hard-cooked large eggs, shelled1/4cupinstant potato flakes1/4cupfat-free mayonnaise1tbspchopped fresh chives2tspDijon mustard1/4tspsalt1/8tspfreshly ground black pepper1/8tspground red pepper1/2cupcooked medium shrimp, peeled and chopped (about 4 oz)2tbspchopped fresh parsley3center-cut bacon slices, cooked and crumbledProcedureCut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley.Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.Yield: 8 servings (serving size: 2 stuffed egg halves)Nutrition FactsServing size: Entire recipe (24.4 ounces).Recipe TypeAppetizer, Sandwiches and Hors d'OeuvresSpring-Onion Egg SaladXE "Spring-Onion Egg Salad"1/2cupmayonnaise1tspDijon mustard1/4tspsalt1/4tsppepper, freshly ground2tspsweet pickle juice4hard-boiled eggs, coarsely chopped3tbspgreen onion, minced4sliceshomemade-style white or wheat bread4-6butterhead lettuce leaves1/2cuponion sproutsProcedureIn a medium bowl, combine the mayonnaise, mustard, salt, pepper and pickle juice; mix well. Gently fold in the eggs and green onion.Spread each slice of bread on one side with a little of the egg mixture. Place a lettuce leaf on each to cover it fully, using bits of the extra leaves if needed. Spread the remaining egg mixture across the lettuce, dividing it evenly among the four bread slices. Using a sharp knife, cut each bread piece twice on a diagonal to make four triangles. Sprinkle each with onion sprouts.Yield: 16 open-face tea sandwichesNutrition FactsServing size: Entire recipe (36.1 ounces).Recipe TypeSalad, SandwichSwedish PancakesXE "Swedish Pancakes"My mother made these on Christmas morning. We would put butter and sugar on them and roll them up. Oh, they were wonderful. Makes plenty.3eggs, well beaten1tspsalt1cupflour2cupsmilkProcedureUse a crepe pan, heat butter in pan, use about 1/4 cup batter, spread around pan. When bubbly, turn pancake and cook for a short time on the other side. Pancakes will be very thin. Keep warm in oven until you have enough for your family.Nutrition FactsServing size: Entire recipe (27.1 ounces).Recipe TypeBrunchSourceAuthor: Pat BarkerToasted Coconut Coffee CakeXE "Toasted Coconut Coffee Cake"2 1/4cupsall-purpose flour1 1/2cupssweetened flaked coconut3/4cuplight brown sugar1 1/2tbspground cinnamon6tbspunsalted butter, melted3/4cupunsalted butter, softened1tspbaking powder1/2tspsalt5large egg yolks1/3cupsugar1 1/2tsppure vanilla extract1/2cupsour creamProcedureMake the coffee-cake topping: combine 1/2 cup flour, coconut, 1/2 cup brown sugar, and cinnamon in a bowl. Toss in melted butter and set aside.Make the batter: preheat the oven to 325 degrees. Lightly coat a 9-inch round springform pan with softened butter and set aside. Combine the remaining flour, baking powder, and salt in a bowl and set aside. Beat the egg yolks, remaining brown sugar, granulated sugar, and vanilla using an electric mixer set on high speed until the mixture is thick and pale yellow - about 2 minutes. Mix in the remaining butter and the sour cream. Reduce mixer speed to low, add flour mixture, and mix.Bake the cake: pour butter into the prepared pan, sprinkle with topping, band bake on the middle rack of the oven until a toothpick inserted into the center of the cake comes out clean - 55 to 60 minutes. Cool in pan on a wire rack for 1 hour. Release the cake from the pan. Serve warm.Servings: 12Yield: One 9-inch cakeNutrition FactsServing size: 1/12 of a recipe (3.3 ounces).Recipe TypeBrunchSourceSource: Country LivingGrains, Pasta, and PotatoA Killer Mac 'n CheeseXE "A Killer Mac 'n Cheese"sea salt and freshly ground black pepper3tbspbutter3tbsp(heaping) all-purpose flour10clovesgarlic, peeled and thinly sliced6fresh bay leaves1qtreduced-fat (2%) milk4cupselbow macaroni8tomatoes1 1/2cupsgrated Cheddar cheese1cupfreshly grated Parmesan cheesea few sprigs of fresh thyme, leaves pickeda couple splashes of Worcestershire sauce (optional)a grating of nutmeg (optional)3big handfuls of fresh bread crumbsolive oilProcedureGet a large saucepan of salted water on to boil. Melt the butter in a large oven-proof saucepan, or a Dutch oven, over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste - this is your roux. Add all the sliced garlic - don't worry about the amount, because each slice will caramelize like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice, smooth sauce. Bring the mixture to a boil, then leave on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 425 degrees.Add the pasta to the pan of boiling salted water and cook following the package instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper. Drain the pasta and add it immediately to the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheese, chopped tomatoes, and some of the thyme leaves. A little Worcestershire sauce added now is nice; so is a little grating or two of nutmeg. Now work on the flavor - taste it and season it until it's hitting the right spot. You want it to be slightly too wet because it will thicken up again in the oven, so add a splash of water if needed.If you've made your sauce in a Dutch oven, leave everything in there; if not, transfer it to a deep earthenware dish. Bake it for 30 minutes in the oven, until golden, bubbly, crispy, and delicious.While it's cooking, put your bread crumbs and remaining thyme into a frying pan with a few drizzles of olive oil over a medium heat. Stir and toss the crumbs around until crunchy and golden all over. Remove from the heat and tip into a nice bowl. Serve your macaroni and cheese in the center of the table with your bowl of crispy bread crumbs for sprinkling over, and a lovely green salad.Yield: 8-10 servingsNutrition FactsServing size: Entire recipe (86.7 ounces).Recipe TypePastaRecipe TipsWine suggestion: a good Pinot Grigio or other dry Italian wine.SourceSource: Jamie Oliver CookbookChicken & Vegetable LasagnaXE "Chicken & Vegetable Lasagna"1medium red pepper, stips1small onion, sliced1small zucchini, sliced1/2tsporegano leaves, crushed1tbspmargarine32crackers (Saltines)4ozreduced fat cheddar, shredded (1 cup)2cupsskim milk1cupegg beatersProcedureSkillet - melt margarine; sauté first 4 ingredients.In a greased 9x9x2 pan, layer half the crackers, half the mixture, and half the cheese. Repeat ending with cheese.In a bowl, beat milk and egg beaters. Pour over.Bake at 350 for 30-35 minutes.Nutrition FactsServing size: Entire recipe (28.8 ounces).Recipe TypePastaGrits SouffléXE "Grits Soufflé"1 1/2cupsgrits, cooked6cupswater2tspseasoned salt1tsponion salt1tspgarlic salt3/4tspWorcestershire sauce1/2cupbutter3eggs, beaten slightly3/4lbcheddar cheesepaprikaProcedureCook grits in water for 5 minutes. Add next 5 ingredients.Stir in small amount to eggs then into all grits. Add cheese til melted. Pour into buttered dish.Sprinkle heavily with paprika. Cover and refrigerate overnight. Bake at 350 degrees for 1 1/2 hours.Yield: 12-16 servingsNutrition FactsServing size: Entire recipe (82.5 ounces).Recipe TypePotatoes, Pasta, and GrainsHearty RisottoXE "Hearty Risotto"1pkg(400g) Carnaroli Rice from Il Covone (in The Scrumptious Pantry)1small onion, diced4tbspbalsamic vinegar2cupsbroth100gramsbutter1cupgrated Parmesan cheeseProcedureChoose a low-rising and wide pot - you want to give the risotto lots of room to absorb the liquid evenly.Sauté the diced onion in 50g butter, add the rice and fry it a couple of minutes.Add the balsamic sauce, stirring until the liquid is totally absorbed.Add 1/2 cup of hot broth at a time, letting the rice absorb the liquid, stirring frequently. After about 15 minutes (the rice should be almost done), turn off the heat, add the remaining butter and the parmesan cheese, stir well and let sit with lid of the pot closed for another 5 minutes.Serve with a decorative dash of balsamic sauce.Nutrition FactsServing size: Entire recipe (30.6 ounces).Recipe TypePotatoes, Pasta, and GrainsSourceSource: The Scrumptious JournalHerb DumplingsXE "Herb Dumplings"Serve with Burgundy Stew with Herb Dumplings recipe.1 1/2cupsBisquick Original baking mix1/2tspdried thyme leaves1/4tspdried sage leaves, crumbled1/2cupmilkProcedureMix Bisquick, thyme, and sage. Stir in milk just until baking mix is moistened.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (0.5 ounces).Recipe TypeBreadLazy Mexican Tortilla LasagneXE "Lazy Mexican Tortilla Lasagne"1 1/2cupssalsa1cupseasoned spaghetti sauce1/4tsphot-pepper sauce1tubricotta or drained cottage cheese1egg, beaten9small flour tortillas (about 7" diameter)1green pepper, chopped1/2cuponion, chopped2cupsMonterey Jack or mozzarella cheeseProcedureCombine first three ingredients.Mix the ricotta or cottage cheese with the egg.Spread a thin layer of the sauce in a 9" square dish or 2 1/2 quart casserole. Cut tortillas in half and lay 6 halves over sauce, overlapping as necessary. Spread with half the ricotta or cottage cheese mixture and sprinkle with half the pepper and onion. Drizzle with 1/2 cup of the sauce, and sprinkle with 1/2 cup shredded cheese.Repeat layers, ending with tortillas. Cover with remaining sauce.Bake in a conventional oven (I used 375 degrees) for 30-35 minutes, or until heated through. Sprinkle with remaining 1 cup of shredded cheese and bake for about 5 minutes longer, or until cheese is melted. To microwave, cover dish with plastic wrap, leaving one corner open, and cook on high power for about 30 minutes, or until hot in center. Turn dish 1/4 turn every 10 minutes. Sprinkle remaining shredded cheese on top and cook, uncovered, about 2 minutes longer, or until cheese is melted. Let stand 10 minutes before serving.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (7.1 ounces).Recipe TypePastaRecipe TipsI used a 9x12 baking dish. You can add a layer of refried beans or lightly browned ground beef if you like.SourceAuthor: Sue CarterMary's Potato SaladXE "Mary's Potato Salad"5lbspotatoes, chopped, cooked, and cooled1dozeneggs, cooked and chopped fine (cool)1onion, chopped1cupmayonnaise1tbsprelish (??)1/3cupyogurtsquirt of mustardProcedureMix first 3 ingredients together. Mix rest of ingredients and add to potatoes.Nutrition FactsServing size: Entire recipe (116.6 ounces).Recipe TypePotatoes, Pasta, and Grains, VegetablesMexican RiceXE "Mexican Rice"1cuprice1tspsalt1tspvinegar2 1/2cupwater1cupsour cream1cancream of celery soup1cangreen chiliesProcedureCook rice, salt, vinegar, and water for 25 minutes.Mix sour cream soup, and chilies.Add mixture to rice. Put in a greased casserole dish. Sprinkle with cheddar cheese. Bake at 350 degrees for 20 minutes.If refrigerated, bake 1 hour.Nutrition FactsServing size: Entire recipe (67.6 ounces).Recipe TypePotatoes, Pasta, and GrainsPotato CasseroleXE "Potato Casserole"9potatoes, cooked1tbspgrated onion1/2cupbutter1 1/2tspsalt1/4tsppepper2/3cupmilkProcedureMash potatoes and add all ingredients til blended. Put in shallow, greased dish. Whip 1 cup whipping cream and fold in 1 1/2 cups cheddar cheese. Spread over potatoes. Bake at 350 for 25-30 minutes.Nutrition FactsServing size: Entire recipe (49.2 ounces).Recipe TypeHoliday, Potatoes, Pasta, and GrainsSourceAuthor: Mary HaringRice PilafXE "Rice Pilaf"3stripsbacon bits1medium onion, chopped3tbspbutter1cupuncooked rice1cupbeef bouillon soup1cupwater1/2cupalmonds1tspsaltProcedureFry bacon til crisp. Set aside.Melt butter in skillet. Add onions and cook til transparent.Add rice and brown.Put in 1 qt casserole. Sprinkle with salt and almonds. Combine broth and water. Stir into casserole. Add chopped cooked bacon. Bake uncovered 1 hour at 350 degrees.Nutrition FactsServing size: Entire recipe (30.1 ounces).Recipe TypePotatoes, Pasta, and GrainsRice SupremeXE "Rice Supreme"1/4cupmargarine1cupchopped onion4cupsrice, cooked2cupssour cream1cupcream cottage cheese1/2tspsalt1/4tsppepper3canswhole green chilies, drained and cut length-wise2cupssharp grated cheeseProcedureSauté margarine and onion for 5 minutes.Stir in rice, sour cream, cottage cheese, salt, and pepper.Layer half rice in bottom of 9x12 dish, half the chilies, and half of the cheese. Repeat.Bake for 25 minutes.Nutrition FactsServing size: Entire recipe (71.5 ounces).Recipe TypePotatoes, Pasta, and GrainsRice with Pine NutsXE "Rice with Pine Nuts"2tbspbutter1/4cupchopped onions1/4cuppine nuts1cupconverted rice1/2cupwater2sprigsfresh thyme or 1/2 tsp dried1bay leafsalt and freshly ground pepper to tasteProcedureHeat the oven to 400 degrees.Melt 1 tbsp butter in a heavy saucepan and add the onions and pine nuts. Cook and stir until wilted. Add the rice, water, thyme, bay leaf and salt and pepper.Bring to a boil, stirring, making sure there are no lumps in the rice. Cover with a close-fitting lid and place in the oven.Bake 17 minutes; remove the cover and discard the thyme sprigs and bay leaf. Using a fork, stir in the remaining 1 tbsp butter and blend well.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (1.9 ounces).Recipe TypePotatoes, Pasta, and GrainsRisotto with Smoked Turkey, Mushrooms, Dried Cherries, and SageXE "Risotto with Smoked Turkey, Mushrooms, Dried Cherries, and Sage"4ozcrimini or white mushrooms, quartered, then sliced2tbspolive oil, divided4cupschicken broth (reduced salt preferred)1small onion, finely chopped1cupArborio (short grain) rice1/2cupdry white wine1/2cupdried cherries, quartered8ozsmoked turkey, cut across grain lengthwise into long, 1-inch-wide strips, then torn into bite-sized pieces1/2tbspshredded fresh sage1/2cupgrated aged Asiago cheese (Parmesan or Romano can be substituted)salt and freshly ground pepper to taste2tbspsliced chives (1/2-inch lengths)curls of cheese for garnish (optional)ProcedureIn a medium saucepan, sauté mushrooms in one tablespoon oil over medium heat, stirring constantly, until lightly browned, about three minutes; mushrooms will absorb oil, but keep cooking in dry pan, stirring constantly. Remove mushrooms from saucepan; reserve. (Keep saucepan, unwashed, to cook risotto in.)In a small saucepan, bring broth to a simmer; reduce heat to lowest setting to maintain temperature.In the same pan used for the mushrooms, add the remaining tbsp of olive oil and sauté onion over medium heat until soft, about 3 minutes.Stir in rice until well coated with oil. Cook rice another minute or two, stirring constantly, until it is opaque.Deglaze with white wine, stirring constantly. (Deglazing is simply when liquid is added to loosen and dissolve brown bits and pan drippings formed at the bottom of the pan during cooking; it pulls all the flavor into the food.)Stir in 1/2 cup hot broth and cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens. Risotto should cook at a lively simmer; adjust heat as necessary.Repeat step 6, using 1/2 cup hot broth at a time, making sure rice absorbs liquid before adding more.After adding two cups of broth, stir in turkey, cherries, and sage.Continue added broth. When rice is just tender, stir in reserved mushrooms and cheese. The risotto should be very creamy, not soupy or gummy.Taste, then stir in salt and pepper as desired. Stir in chives. Garnish with cheese curls, if desired. Serve immediately.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (3.1 ounces).Recipe TypePotatoes, Pasta, and GrainsSausage & Apple StuffingXE "Sausage & Apple Stuffing"1 3/4cupsSwanson chicken brothGenerous dash ground black pepper1stalkcelery, coarsely chopped1small onion, coarsely chopped1/2red apple, chopped1/2green apple, chopped1/2lbbulk pork sausage, cooked and crumbled2cupsPepperidge Farm Cubed Herb Seasoned Stuffing2cupsPepperidge Farm Corn Bread StuffingProcedureHeat broth, pepper, celery, onion, and apples in 3-qt saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook for 5 minutes or until vegetables are tender.Add sauce and stuffing and stir lightly to coat.Yield: 5 cupsPreparation Time: 15 minutesCooking Time: 10 minutesNutrition FactsServing size: Entire recipe (27.3 ounces).Recipe TypeHoliday, Potatoes, Pasta, and GrainsRecipe TipsFor an interesting twist: omit apples. Add 1/2 tsp chili powder. Use 1/2 lb smoked choizo sausage, casing removed and cut into 1/2 inch pieces for the pork sausage.SourceSource: SwansonStuffingXE "Stuffing"Guests always want seconds on stuffing that is moist and flavorful. Food Network host Tyler Florence adds apples and onions to keep his extra mouthwatering.1/2stickbutter2Golden Delicious apples, peeled, cored, and cubed2tbspextra-virgin olive oil1tbspchopped fresh rosemary1/2lbloose Italian sausage (optional)2small onions, sliced6large cornbread muffins, torn into bite-size pieceskosher salt and freshly ground black kpepper1large egg, lightly beaten1/4cuplight cream1/4cupchicken stockProcedureMelt butter in a pan over medium heat and toss in apple cubes. Cook for about 2 minutes to add a little bit of color, then set aside.In the same pan, add the olive oil, rosemary, and sausage, if desired. Cook until lightly browned, then add the onions; cook for 10 minutes or until golden. Scrap into a large bowl; add the apples and cornbread. Season with salt and pepper; toss to combine.In a separate bowl, whisk together the egg, cream, and chicken stock; pour over cornbread. Stir stuffing, season with salt and pepper, and bake inside turkey or in a gratin dish as dressing. (For dressing, cook in a 375 degree oven for 30 to 40 minutes.)Nutrition FactsServing size: Entire recipe (25.7 ounces).Recipe TypeHoliday, Potatoes, Pasta, and GrainsSourceAuthor: Tyler FlorenceTony's PastaXE "Tony's Pasta"2red peppers2green peppers2yellow peppers6tbspolive oil1/2tspred pepper1/2tspsea salt12oznoodles1/4cupfresh basilshredded Parmesan cheeseProcedureWash, seed, and slice peppers into thing strips.Add olive oil to skillet and toss with peppers. Add red pepper and sea salt.Cover and cook over low heat for 40 minutes. Take care not to let liquid boil away.Can be made 2 hours ahead and reheated.Cook noodles, add peppers, and toss with fresh basil and Parmesan.Nutrition FactsServing size: Entire recipe (46.7 ounces).Recipe TypePastaPiesApples and Cream PieXE "Apples and Cream Pie"6cupscored and sliced apples (about 4 large)3/4cupsugar1/4cupflour1/2tspcinnamon1unbaked 9-inch pastry pie shell with a fluted edge2eggs1cup(1/2 pint) heavy or light cream1tspvanilla1/4cupsugarProcedureIn a bowl, mix apples, sugar, flour and cinnamon. Arrange apple slices in circles in pie shell.In a bowl, beat eggs, cream, vanilla and sugar until well blended. Pour mixture evenly over top of apples.Bake in a preheated moderate oven (375 degrees) for 40 minutes, covered with a piece of foil. Remove foil and continue baking for another 30 minutes. Serve slightly warm.Yield: 1 9-inch pie; serves 6-8Nutrition FactsServing size: Entire recipe (38.3 ounces).Recipe TypeCakes, Pastries, and DessertsBrown Bag Apple PieXE "Brown Bag Apple Pie"2 1/2lbsapples2tbspflour1/2cupsugar1/2tspcinnamon1/2cupsugar1/2cupflour1/2stickbutter2tbsplemon juiceProcedureCombine apples through cinnamon in pie shell.Mix sugar and flour; cut in butter. Drizzle lemon juice on top of mixture. Sprinkle all over apples above.Put pie in brown bag loosely; fasten with clips.Bake at 425 degrees for 50 minutes.Nutrition FactsServing size: Entire recipe (52.9 ounces).Recipe TypeCakes, Pastries, and DessertsBrownie Bottom Pudding PieXE "Brownie Bottom Pudding Pie"4squaressemi-sweet baking chocolate or 1 pkg (4 oz) Baker's German's Sweet Baking Chocolate1/4cup(1/2 stick) butter or margarine3/4cupsugar2eggs1tspvanilla1/2cupflour1/2cupchopped nuts (optional)2 1/2cupscold milk2pkg(4-serving size) chocolate flavor instant pudding and pie fillingthawed cool whipProcedureHeat oven to 350 degrees (325 for glass pie plate). Grease bottom and sides of 9-inch pie pan.Microwave chocolate and butter in large microwavable bowl on high 2 minutes. Stir until chocolate is melted. Stir in sugar, eggs, and vanilla. Mix in flour, then nuts. Spread in pan. Bake 25 to 30 minutes. Cool.Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 2 minutes. Spread over brownie pie. Top with whipped topping. Garnish with grated Baker's chocolate. Refrigerate until ready to serve.Servings: 8Preparation Time: 15 minutesCooking Time: 25 minutesNutrition FactsServing size: 1/8 of a recipe (4.6 ounces).Recipe TypeCakes, Pastries, and DessertsButtermilk/Coconut PieXE "Buttermilk/Coconut Pie"1stickbutter, melted1cupsugar3/4cupbuttermilk3eggs, beaten1cupcoconut1tspvanillaProcedureMelt butter. Add remaining ingredients and mix.Pour into 9" crust. Bake at 325 degrees for 50-60 minutes.Nutrition FactsServing size: Entire recipe (25.7 ounces).Recipe TypeCakes, Pastries, and DessertsButtermilk/coconut PieXE "Buttermilk/coconut Pie"1stickbutter1cupsugar3/4cupbuttermilk3eggs, beaten1tspvanilla1cupcoconutProcedureMelt butter and add rest of ingredients. Pour into 9 inch crustServings: 8Yield: 9 inch pieOven Temperature: 325°FCooking Time: 55 minutesNutrition FactsServing size: 1/8 of a recipe (3.2 ounces).Chilled Strawberry PieXE "Chilled Strawberry Pie"3egg whites1cupsugar1tspvanilla1cupRitz cracker crumbs1cupchopped pecans2tbsppowdered sugar2cupsstrawberries, slicedwhole strawberries (optional)ProcedureBeat egg whites at room temperature until soft peaks form. Gradually add sugar and vanilla and beat until stiff peaks form. Fold in cracker crumbs and pecans. Spread mixture in a buttered 10 inch pie plate, spreading sides slightly higher.Bake at 350 degrees for 30 minutes or until lightly browned. Cool pie shell completely.Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold in strawberries. Spread mixture evenly in pie shells. Garnish with whole strawberries, if desired. Chill pie at least 4 hours before serving.Yield: 1 10-inch pieNutrition FactsServing size: Entire recipe (61.7 ounces).Recipe TypeCakes, Pastries, and DessertsChocolate Pumpkin Chiffon PieXE "Chocolate Pumpkin Chiffon Pie"6tbspunsalted butter, melted24cream-filled chocolate sandwich cookies (such as Oreo), finely ground1envelope unflavored gelatin2tbspbrandy or water1 1/4cupspumpkin puree1cupevaporated milk3/4cuppacked light-brown sugar4egg yolks2tsppumpkin pie spice1/4tspsalt3/4cupheavy creamchocolate curls for garnish, optionalProcedureCrust: In a medium size bowl, stir melted butter into cookie crumbs until moistened. Press into the bottom and up the sides of a 9-inch deep-dish pie plate. Refrigerate until ready to fill.Filling: In small glass measuring cup, sprinkle gelatin over brandy. Let stand.In a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. Cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer. Continue stirring over low heat for 3 minutes, maintaining 140 degrees.Microwave gelatin mixture on high for 10 seconds, until melted. Whisk into the pumpkin mixture and remove from heat.Pour filling into a large bowl. Set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.Whip cream on medium high until stiff peaks form. Gently fold into the cooled pumpkin mixture. Pour filling into the cooled crust. Refrigerate overnight.Garnish with chocolate curls, if desired. Allow to stand at room temperature for 15 minutes. With a very sharp knife, cut into 8 servings.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (5 ounces).Recipe TypeCakes, Pastries, and DessertsClassic Pumpkin PieXE "Classic Pumpkin Pie"To add a fanciful finish to this pumpkin pie, use decorative cutters to create autumnal shapes from rolled-our dough. If desired, use the tip of a paring knife to create details on the cutouts, such as veins on the leaves. Then bake the cutouts and place them on the baked and cooled pie. When preparing this pie, be sure to use a deep-dish pie dish.1 1/4cupsfirmly packed dark brown sugar1tbspcornstarch1/2tspsalt1 1/2tspground cinnamon1/2tspground ginger1/4tspfreshly grated nutmeg1/8tspground cloves2cupspumpkin puree3eggs1cupheavy cream1/3cupmilkprebaked and cooled deep-dish piecrustProcedurePreheat oven to 375 degrees.In bowl, whisk together brown sugar, cornstarch, salt, cinnamon, ginger, nutmeg and cloves. Add pumpkin, eggs, cream and milk; whisk to combine.Pour filling into prebaked piecrust; bake until center is set, 60-64 minutes, covering edges of crust with foil after 30 minutes if it browns too quickly. Transfer pie to wire rack; let cool completely, at least 2 hours, before serving.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (4.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: Williams-SonomaCoconut Cream PieXE "Coconut Cream Pie"1stickbutter, melted1cupsugar3/4cupbuttermilk3eggs, beaten1cupcoconut1tspvanillaProcedureMelt butter; add remaining ingredients. Pour into crust (9"). Bake at 325 degrees for 50 minutes to an hour.Nutrition FactsServing size: Entire recipe (25.7 ounces).Recipe TypeCakes, Pastries, and DessertsCrunchy Nut Mince PieXE "Crunchy Nut Mince Pie"1unbaked 9-inch pastry pie shell2 2/3cup(28-oz jar) Borden's None Such Mince Meat1/2cupmargarine or butter, softened1cupsifted all-purpose flour1/3cupshredded coconut1/2cupbrown sugar1/2cupchopped pecansProcedureSpoon Mince Meat into unbaked pie shell. For topping, cut butter into flour with pastry blender until mixture is crumbly. Add coconut, sugar and pecans, and toss together. Sprinkle evenly on top of Mince Meat. Bake in 400 degrees (hot) oven until crust is golden brown, 20 to 25 minutes.Yield: A 9-inch pie or 7 to 8 servingsNutrition FactsServing size: Entire recipe (15.1 ounces).Recipe TypeCakes, Pastries, and DessertsDouble-Crusted Apple-Pear PieXE "Double-Crusted Apple-Pear Pie"This pie has the good grace to be blissfully do-aheadable; it goes straight from the freezer to the oven, making freshly baked pie a possibility even at the busiest times.Crust3cupsall-purpose flour3tbspgranulated sugar1tspsalt2 1/2sticks(10 oz) frozen unsalted butter, cut into tbsp-size pieces1/3cupfrozen vegetable shortening, cut into 4 piecesapproximately 1/2 cup ice waterFilling2lbsapple, such as Fuji, Granny Smith, or Golden Delicious2lbsfirm-but-rip pears, such as Anjou or Bartlett1cupraisins1/2cupcoarsely chopped walnuts or pecans3/4cupgranulated sugargrated zest of 1 lemon2tbspquick-cooking tapioca3/4tspcinnamonpinch of salt2tbspdry bread crumbs2tbspcold unsalted butter, cut into small piecesmilk or heavy cream (optional)decorating or granulated sugar (optional)ProcedureUsing a large-capacity food processor fitted with a metal blade, make the dough for both crusts. If you don't have one, divide the recipe in half and make the dough in 2 batches.Put the flour, sugar, and salt into the food-processor bowl; pulse to blend. Add the butter and shortening and pulse just to cut them up - don't be thorough; you want big pea-size pieces and small oatmeal-size pieces. Little by little, add 6 tbsp of the ice water, pulsing the machine on and off. After the last bit of water is added, give the machine about a dozen long pulses - if the dough doesn't form soft curds and clumps, pulse in additional water.Scrape out the dough, gather it together, divide it in half, and shape each half into a ball. Flatten the balls into disks, cover each with plastic wrap, and chill for at least 1 hour. Butter a 9-inch deep-dish pie plate and have it at the ready.Lightly flour a rolling surface. Then, working with 1 disk of dough at a time, roll each into a ball. Flatten the balls into disks, cover each with plastic wrap, and chill for at least 1hour. Butter a 9-inch deep-dish pie plate and have it at the ready.Lightly flour a rolling surface. Then, working with 1 disk of dough at a time, roll each into a circle about 1/8-inch thick. Transfer one of the circles to a foil-lined baking sheet, cover it with plastic wrap, and stow it in the fridge; this will be the top crust. Fit the second circle of dough into the pie plate. Cover the crust and chill it, too, while you make the filling.Center a rack in the oven and preheat to 425 degrees. Peel and core the apples and pears and cut them either into slices about 1/4-inch thick or into chunks about 1/2 inch on a side. Put the apples, pears, raisins, and nuts into a large bowl and add the sugar, lemon zest, tapioca, cinnamon, and salt. Toss to mix.Put the pie plate on a baking sheet lined with foil or parchment paper and sprinkle the bread crumbs evenly over the bottom of the crust. Spoon in the filling and dot the top of the fruit with bits of butter.Moisten the edge of the bottom crust with a little water and put the top crust over the fruit, centering it. Press the top crust against the edge of the bottom crust and, using scissors, cut the crusts so they extend just over the edge of the pie plate. Press the 2 crusts together with the tines of a fork.Center a rack in the oven and preheat to 425 degrees. Peel and core the apples and pears and cut them either into slices about 1/4-inch thick or into chunks about 1/2 inch on a side. Put the apples, pears, raisins, and nuts into a large bowl and add the sugar, lemon zest, tapioca, cinnamon, and salt. Toss to mix.Put the pie plate on a baking sheet lined with foil or parchment paper and sprinkle the bread crumbs evenly over the bottom of the crust. Spoon in the filling and dot the top of the fruit with bits of butter.Moisten the edge of the bottom crust with a little water and put the top crust over the fruit, centering it. Press the top crust against the edge of the bottom crust and, using scissors, cut the crusts so they extend just over the edge of the pie plate. Press the 2 crusts together with the tines of a fork.Using scissors or a paring knife, cut 6 slashes in the top of the pie and a small circle in the center - this will be a steam hole. If you want, brush the crust with a little milk or cream and sprinkle with sugar.Slide the baking sheet into the oven and bake the pie for 15 minutes, then lower the temperature to 375 degrees and bake for 50 to 60 minutes more, or until the crust is golden brown and the filling is bubbling up through the slits.Transfer the pie to a cooling rack and let it rest until it is only just warm or comes at room temperature.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (6.3 ounces).Recipe TypeCakes, Pastries, and DessertsExtra Good Pie CrustXE "Extra Good Pie Crust"5 1/4cupsflour2cupsshortening1tbspsugar2tspsalt1eggProcedureIn large bowl sift flour, sugar, salt. Add shortening. Beat egg in 1 cup measuring cup and fill with cold water. Pour over other ingredients. Use blender or knife.Makes 5 single crusts. Keeps well in refrigerator for 2 weeks or more when wrapped in foil.Nutrition FactsServing size: Entire recipe (40.2 ounces).Recipe TypeCakes, Pastries, and DessertsFresh Peach PieXE "Fresh Peach Pie"Crust1cupshortening2tbspunsalted butter3cupsflour1tspsalt1egg, lightly beaten1/4cupsparkling water, with an ice cube added after measuring1tbspwhite wine vinegarFilling8medium peaches, peeled and sliced (about 5 cups)1cupsugar, or less depending on the sweetness of the fruit1tbspflour1/4cupbutter1tbsplemon juice1tspcinnamon1tspnutmeg3tbspwaterProcedureMake crust: In a large bowl, blend the shortening, butter, flour and salt with a pastry blender or fork until it resembles cornmeal. In a small bowl, blend egg, water and vinegar. Add liquid to dry ingredients and mix with a light touch until dough holds together. If it looks too dry, add more water, a few drops at a time. Form dough into two flattened discs and roll out.Put one rolled crust in the bottom of a 10-inch pie pan. Sprinkle with 1 tbsp sugar and 1 tbsp flour. Mix peaches, sugar, cinnamon, nutmeg, water and lemon juice. Pour into bottom crust. Cut up butter and dot top of peaches. Put on top crust and crimp the edges together. Bake at 450 degrees for 20 minutes, then 350 degrees for 20 minutes. Serve warm.Nutrition FactsServing size: Entire recipe (39.6 ounces).Recipe TypeCakes, Pastries, and DessertsFresh Peach PieXE "Fresh Peach Pie"1cupsugar4tbsppeach-flavored gelatin3tbspcornstarch1cupwater4peaches, peeled, pitted, and sliced19-inch pie shell, baked and cooled1tbspbrandyProcedureIn a saucepan, stir together the sugar, gelatin, and cornstarch. Gradually stir in the water and cook over medium heat, stirring constantly, until boiling; set aside to cool. Stir the peaches into the cooled gelatin then pour into the pie shell. Refrigerate at least 4 hours and serve with whipped cream, if you like.Yield: 6-8Nutrition FactsServing size: Entire recipe (21.8 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsCan add brandy for extra flavor.Gooseberry PieXE "Gooseberry Pie"pastry for 2-crust 9-inch pie1 1/2cupssugar3cupsgooseberries, washed and stemmed3tbspquick-cooking tapioca1/4tspsalt2tbspbutter or margarineProcedureRoll out half of pastry for bottom crust; line 9-inch pie plate.Crush 1/2 cup of the berries; combine with sugar, tapioca, and salt. Cook and stir till thickened and bubbly. Add remaining berries.Pour in pastry shell. Dot with butter or margarine. Roll out remaining pastry; adjust top crust. Seal and flute edges; cut in slits for escape of steam.Bake in 400 degree oven for 30 to 50 minutes or till browned. Serve pie warm.Yield: One 9-inch pieNutrition FactsServing size: Entire recipe (38.3 ounces).Recipe TypeCakes, Pastries, and DessertsGrandma's Chocolate PieXE "Grandma's Chocolate Pie"In the South, dessert's not dessert unless it's pie. Mom and I tested this recipe in her Westminster kitchen and adapted it to Colorado's high, dry climate. This is the version from the envelope, translated from Grandma into newspaper style.1cupplus 2 tbsp sugar1/2cupplus 1 tbsp flour1/4tspsalt2cupswhole milk1/2cupcanned evaporated milk4egg yolks21-ozsquares unsweetened chocolate plus 1/2 cup chocolate chips2tbspbutter2tbspvanilla1precooked 9-inch pie crustwhipped creamProcedureIn a heavy, medium saucepan, stir together sugar, flour and salt. Slowly stir in milk and evaporated milk until smooth. Bring to a boil over medium-high heat, stirring constantly with a flat-edged spatula or whisk. Lower heat and simmer, stirring, for 2-3 minutes.In a bowl, whisk egg yolks. Slowly pour 1/2 hot milk mixture into egg yolks while whisking. Pour mixture back into saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and stir in chocolate squares and chips and continue whisking until melted.Add butter, whisk until melted. Add vanilla and mix until smooth. Cover with plastic wrap to prevent skin from forming. Let cool. When cool enough to handle, spoon into precooked pie shell. Cover pie with plastic wrap and refrigerate. Before serving, top with whipped cream.Yield: A 9-inch pieNutrition FactsServing size: Entire recipe (35.3 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsYou can also use your favorite meringue topping.Hays House Peach PieXE "Hays House Peach Pie"The Hays House restaurant in Council Grove, Kan, opened in 1857 and is the oldest continuously operating restaurant west of the Mississippi. This recipe was developed some time in the 20th century and made its way into our hands. (Thanks Mom.) Its no-bake, butter-free filling makes for a fresh, easy pie.1cupflour1/4cuppowdered sugar1/2cupbutter, melted1cupsugar1/4cupdry peach gelatin3tbspcornstarch1cupliquid (peach juice plus water)1-2dropsalmond flavoring, if desired7-8peachesProcedureMix dry ingredients. Add butter. Press into 9-inch pie plate and up sides, but not onto rim.Bake 15-17 minutes at 350 until toasty brown. In a medium saucepan, mix sugar, gelatin and cornstarch. Add the liquid (peach juice and water). Boil 3-5 minutes. Mix with sliced peaches and put into pie shell. Chill. Top with whipped cream.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (4.6 ounces).Recipe TypeCakes, Pastries, and DessertsImpossible PieXE "Impossible Pie"4beaten eggs1cupsugar2cupsmilk1tspvanilla1/4tspnutmeg1cupBisquick1/4cupmelted butter or OleoProcedureMix all well. Mixture will be lumpy.Pour in 10" pie tin. Bake for 45 minutes in 350 degree oven.Nutrition FactsServing size: Entire recipe (31.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann RumlerLemon PieXE "Lemon Pie"1 1/2cupssugar1lemon, sliced, seeds removed1stickbutterProcedureBlend all ingredients until smooth (in blender). Pour into pie shell and bake at 350 degrees for 45 minutes.Nutrition FactsServing size: Entire recipe (14.6 ounces).Recipe TypeCakes, Pastries, and DessertsLime Tarts ChantillyXE "Lime Tarts Chantilly"Pastry for 9-inch double crust pie1cupsugar1envelope(1/4 ounce) unflavored gelatin1/8tspsalt5egg yolks2/3cuplime juice1/3cupwatergreen food coloring5egg whites, beaten to stiff peaks1/2cupwhipping cream1tbspsugar (optional)lime slicesmint springs (optional)ProcedureRoll pastry on lightly floured surface to scant 1/4 inch thickness; cut into 4 rounds 1 inch larger than inverted Mini Tart Pans. Ease pastry into pans; trim and flute. Bake at 400 degrees until pastry is golden, about 15 minutes. Cool, then remove from pans.Mix 1 cup sugar, the gelatin and salt in a small saucepan. Mix egg yolks, lime juice and water until smooth; stir into sugar mixture. Cook over medium-high heat, stirring constantly, until mixture boils. Remove from heat; tint light green with 2 or 3 drops food color.Refrigerate until mixture mounds when dropped from a spoon. Fold egg whites into gelatin mixture.Beat whipping cream and 1 tbsp sugar to stiff peaks in small bowl; fold into gelatin mixture. Spoon mixture into pastry shells; garnish with lime and mint. Refrigerate until serving time.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (6.1 ounces).Recipe TypeCakes, Pastries, and DessertsPeach-Rhubarb PieXE "Peach-Rhubarb Pie"2cupssliced peaches2cupsrhubarb, cut in small cubes1cupsugar plus 2 tbsp1/3cupflour1/8tspsalt1/8tspcinnamonProcedureMix sugar through cinnamon together and add to fruit. Let sit for 20 minutes.Pour into pastry. Dot with 2 tbsp butter then add top pastry. Bake at 400 degrees for 50 minutes.Nutrition FactsServing size: Entire recipe (29.2 ounces).Recipe TypeCakes, Pastries, and DessertsRecipe TipsCould drip.Pecan Glazed Upside Down Apple PieXE "Pecan Glazed Upside Down Apple Pie"Glaze and Crust:1/4cupfirmly packed brown sugar1tbspmelted butter1tbspcorn syrup3/4cuppecan halves115-oz pkg(2 crusts) Pillsbury refrigerated piecrusts, softened as directed on pkgFilling2/3cupsugar2tbspall-purpose flour1/2tspcinnamon4cupsthinly sliced, peeled apples (about 4 medium size apples)Topping:fresh whipped cream, if desired (or vanilla ice cream)ProcedureHeat oven to 425 degrees. In 9-inch glass pie pan, combine brown sugar, butter and corn syrup; mix well. Spread mixture evenly over bottom of pan. Arrange pecans over mixture in pan. Place one crust over mixture in pan.In small bowl, combine sugar, flour and cinnamon: mix well. Arrange half of apple slices in bottom of pan. Sprinkle apples with half of sugar mixture. Top with remaining apples and then remaining sugar mixture. Finally, top with second crust, seal edges and flute. Cut slits in several places in top crust. Place pie pan on sheet of foil on oven rack.Bake for 8 minutes. Reduce oven temp to 350 degrees. Bake for an additional 35 to 45 minutes, until crust is golden brown.Nutrition FactsServing size: Entire recipe (11.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: JodyPecan Pie (High Altitude)XE "Pecan Pie (High Altitude)"18-inchpie shell, unbaked1cuppecan halves3eggs1/2cupsugar1cupdark corn syrup1/4tspsalt1tspvanilla1/4cupmelted butterProcedureHeat oven to 450 degrees.Use fork to make fluted edges on pie shell. Spread pecans over bottom of pie shell. Beat eggs; add sugar, syrup, salt, vanilla and butter. Pour over pecans.Bake pie 10 minutes in 450 degree oven. Reduce heat to 350 degrees and bake 35 minutes longer or until done (firm).Nutrition FactsServing size: Entire recipe (26.4 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Lonnie SweetPecan Streusel Pumpkin PieXE "Pecan Streusel Pumpkin Pie"12lb, 5oz frozen pumpkin pie1/3cupflour1/3cupbrown sugar1/2tspcinnamon1/4cupbutter, cut up1/2cuppecansProcedureBake pie at 375 degrees on cookie sheet for 1 hour and 35 minutes.Cool on rack for 30 bine remaining ingredients except nuts. Crumble together; add nuts. Sprinkle over pie.Bake at 375 degrees for 25 minutes; cover with foil after 20 minutes.Nutrition FactsServing size: Entire recipe (8 ounces).Recipe TypeCakes, Pastries, and DessertsPie MeringueXE "Pie Meringue"2tbspsugar1tbspcornstarch1/4cupwater3egg whitespinch of salt6tbspsugarProcedureCook sugar, cornstarch, and water over medium heat until clear. Let cool.Beat egg whites with a pinch of salt until frothy; beat in above cooled mixture. Gradually beat in sugar until stiff.Pile mixture on pie; bake at 325 degrees for 25 to 30 minutes or until brown.Nutrition FactsServing size: Entire recipe (9.5 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann RumlerPie PastryXE "Pie Pastry"1 1/2cupsunsifted all-purpose flour1/2tspsalt5tbspcold unsalted butter, in bits3tbspice waterProcedureIn large bowl, mix together flour and salt. With pastry blender or 2 knives used scissors fashion, cut in butter and shortening until mixture is crumbly and pea-size pieces of butter remain. Drizzle in ice water, tossing with fork. Press pastry into 1/2-inch thick disk; wrap in plastic wrap; refrigerate 1 hour.Nutrition FactsServing size: Entire recipe (8.3 ounces).Recipe TypeCakes, Pastries, and DessertsPumpkin Meringue PieXE "Pumpkin Meringue Pie"1Pie Pastry (chilled)Filling115-oz cansolid-pack pumpkin1/2cuppacked dark brown sugar1/4cupgranulated sugar2large eggs2tspvanilla extract1tspground cinnamon1/2tspeach ground ginger and grated nutmeg1/4tspsalt1/8tspground cloves1 1/2cupsheavy cream1large egg white, slightly beatenMeringue3large egg whites, at room temperature1/4tspcream of tartar1/2cupsuperfine sugarProcedureSet oven rack in lowest position. Preheat oven to 400 degrees. On floured surface, with floured rolling pin, roll chilled pastry to 13-inch round. Fit into 9-inch pie plate; trim edge to 1/4-inch overhang. Fold edge under; crimp. Freeze 10 minutes.Filling: In large bowl, whisk pumpkin, sugars, eggs, vanilla, cinnamon, ginger, nutmeg, salt and cloves. Whisk in heavy cream. Brush pastry shell with egg white; pour in filling.Bake 55 to 60 minutes, until filling is set but still jiggly in center (if crust browns too quickly, cover with foil). Remove pie plate to wire rack; immediately prepare meringue.Meringue: In small bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in superfine sugar until stiff but shiny peaks form. Spread meringue over hot pie, swirling into peaks and making sure to seal at edge of crust all around. Bake 8 to 10 minutes, until peaks are golden. Let cool completely on wire rack.Nutrition FactsServing size: Entire recipe (29 ounces).Recipe TypeCakes, Pastries, and DessertsSourceSource: McCall's, November 1998Strawberry Glaze PieXE "Strawberry Glaze Pie"For glamorous garnish, leave hull on one berry; slice lengthwise almost to stem and spread halves apart slightly.6cupsfresh medium-size strawberries1cupwater3/4cupsugar3tbspcornstarchred food coloring1baked 9-inch pastry shellProcedureWash berries; remove hulls.Crush 1 cup of the smaller berries and cook with the water for about 2 minutes; sieve.Blend sugar and cornstarch; stir in berry juice. Cook and stir over medium heat till glaze is thickened and clear. Stir in about 5 drops red food coloring.Spread a small amount of glaze (about 1/4 cup) on bottom and sides of baked pastry shell. Arrange half the whole berries, stem end down, in pastry shell.Spoon half the remaining glaze carefully over berries, being sure each is well coated. Arrange remaining berries, stem end down, on first layer; spoon on remaining glaze coating each berry.Chill 3 to 4 hours. If desired, garnish with whipped cream and a few additional whole strawberries.Nutrition FactsServing size: Entire recipe (14.5 ounces).Recipe TypeCakes, Pastries, and DessertsStreusel Sour-Cream Apple PieXE "Streusel Sour-Cream Apple Pie"1chilled pie pastryFilling1cupsour cream1/3cupgranulated sugar3tbspall-purpose flour1 1/2tspvanilla extract1/2tspeach ground cinnamon and grated nutmeg6large Granny Smith apples (3 lb), peeled, quartered, cored, cut into 1/8-in thick slicesTopping1/2cupeach unsifted all-purpose flour, packed ligh brown sugar and chopped walnuts1/2tspground cinnamon1/4tspgrated nutmeg6tbspcold unsalted butter, cut into bitsconfectioners' sugar (optional)ProcedureSet oven rack in lowest position; place foil underneath to catch drips. Preheat oven to 425 degrees.On floured surface with floured rolling pin, roll pastry to 13-inch round. Fit into 9-inch pie plate, trim edge to 1/4-in overhang. Fold edge under; crimp.Filling: In large bowl, whisk sour cream, sugar, flour, vanilla, cinnamon and nutmeg. Add apples. Mound in ping: In bowl, using fingers, combine flour, brown sugar, walnuts, cinnamon and nutmeg. Rub in butter until mixture clumps together. Gently pat over filling to form top crust.Bake 10 minutes. Reduce oven to 375 degrees. Bake 55 to 65 minutes, until topping is browned (if browning too quickly, cover with foil). Let cool on rack.Serve warm or at room temperature. Dust with confectioners' sugar, if desired.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (1.4 ounces).Recipe TypeCakes, Pastries, and DessertsSugar Free Cherry PieXE "Sugar Free Cherry Pie"1baked pie shell or graham cracker crust1pkgsugar free cherry jello1pkgsugar free vanilla pudding1cancherries, packed in water (drained)1 1/3cupswater1tspalmond extractProcedureCombine Jello through water and cook til boiling; remove from heat. Add cherries and almond extract.Cool slightly Pour into shell and chill.Nutrition FactsServing size: Entire recipe (11.2 ounces).Recipe TypeCakes, Pastries, and DessertsTin Roof Chocolate PieXE "Tin Roof Chocolate Pie"Pie Ingredients:1/3cupsemi-sweet chocolate morsels1tbspbutter1baked deep-dish 9-inch pastry shell20vanilla caramels1/3cupheavy whipping cream1 1/2cupslightly salted peanuts, coarsely chopped1/2cupmilk1 1/3cupssemi-sweet chocolate chips15large marshmallows1/4tspvanilla extract1cupheavy whipping creamTopping Ingredients:3vanilla caramels2tbspheavy whipping cream1tbspbutterwhipped cream1/3cupsemi-sweet chocolate chipsProcedureIn a small heavy saucepan, combine the 1/3 cup chocolate chips and 1 tbsp butter. Cook and stir over low heat until melted and smooth. Spread chocolate mixture around bottom and sides of the baked pastry shell; refrigerate about 15 minutes or until chocolate is set.In another small saucepan, combine 20 caramels and the 1/3 cup heavy whipping cream. Cook and stir over medium heat until the caramels are melted and mixture is smooth. Stir in the peanuts. Spoon peanut mixture into pie shell; cover and refrigerate while preparing chocolate mixture.For chocolate mixture; in a medium saucepan combine milk, 1 1/3 cups chocolate chips and the marshmallows. Cook and stir over low heat until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; stir in vanilla extract; set aside until cool.When chocolate mixture is cool, beat the 1 cup heavy whipping cream until soft peaks form. Fold into the chocolate mixture. Spoon chocolate mixture over peanut layer in pie shell (pie will be full). Refrigerate until set, at least 3 hours. (Or, cover and refrigerate for up to 24 hours.)Before serving, in a small saucepan, melt 3 caramels, 2 tbsp of heavy whipping cream and 1 tbsp of butter over low heat. Let cool slightly. Top each serving with caramel mixture, whipped cream and remaining chocolate chips. Serve immediately.Yield: 10-12Nutrition FactsServing size: Entire recipe (31.3 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Carol Piermarini, Holland, MAToasted Coconut PieXE "Toasted Coconut Pie"To make scalloped edge on pie shell, mold pastry around round-bowled tablespoon.3beaten eggs1 1/2cupssugar1/2cupbutter or margarine, melted4tsplemon juice1tspvanilla13.5-oz can(1 1/3 cups) flaked coconut1unbaked 9-inch pastry pie shellProcedureThoroughly combine eggs, sugar, butter or margarine, lemon juice, and vanilla; stir in coconut. Pour filling into unbaked pastry shell.Bake in moderate oven (350 degrees) for 40 to 45 minutes, or till knife inserted half-way between center and edge comes out clean. Cool before serving.If desired, garnish with whipped cream or dessert topping and toasted coconut.Yield: 6-8Nutrition FactsServing size: Entire recipe (20.7 ounces).Recipe TypeCakes, Pastries, and DessertsUpside Down Apple PieXE "Upside Down Apple Pie"1/2cupwalnuts (halved)1/4cupmelted Oleo1/3cuplight brown sugar1/2cupsugar2 1/2cupsapple slices2tbspflour1/2tspcinnamon1/4tspsalt1/8tspnutmegProcedurePut nut halves in deep 9" baking dish, pour and brown sugar over nuts. Make pastry for 2 crust pie. Cover above with a circle of pastry; trim bine sugar, apple slices, flour, cinnamon, salt, and nutmeg. Spoon into pastry. Cover with top crust.Bake 40 minutes in 375 degree oven. Cool 5 minutes and turn out on plate.Nutrition FactsServing size: Entire recipe (19.9 ounces).Recipe TypeCakes, Pastries, and DessertsSourceAuthor: Ann RumlerSaladsBibb Lettuce SaladXE "Bibb Lettuce Salad"The toasted pine nuts add a nice nutty flavor to this salad. It goes well with lots of mains, including whole wheat pasta dishes.4heads bibb lettuce, leaves washed and torn1bagradishes, thinly sliced1English cucumber, cut in half lengthwise and sliced into half moons1cuppine nuts, toasted2shallots, finely chopped2tbspDijon mustard2tbspred wine vinegarsalt and freshly ground black pepper1/2cupextra virgin olive oilProcedureIn a large serving bowl, combine the torn bibb lettuce leaves, radishes, cucumber and toasted pine nuts.In a separate small bowl combine the shallots, Dijon mustard, red wine vinegar, salt and freshly ground black pepper. Slowly whisk in EVOO in a steady stream. Pour the dressing over the salad just before serving.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (7.7 ounces).Recipe TypeSaladSourceAuthor: Rachael RaySource: Rachael Ray websiteBibb Lettuce with Pecans and OrangesXE "Bibb Lettuce with Pecans and Oranges"4heads bibb lettuce3/4cupspecan halves2oranges, peeled, sliced, and halved1/3cupvinegar1/2cupsugar1cupvegetable oil1tspsalt1/2small onion, chopped1tspdry mustard2tbspwaterProcedurePlace lettuce, pecans, and oranges in salad bine remaining ingredients and blend well (use blender). Chill.Toss with salad just before serving.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (6.7 ounces).Recipe TypeSaladBonnie's Potato SaladXE "Bonnie's Potato Salad"5lbsred potatoes8eggs, hard boiled1cupchopped celery1/4cuppickle relish (sweet)1small onion, chopped2-3cupsMiracle Whipsugar, to tastevinegar, to taste1tbspmustardsalt and pepperProcedureMix cooked potatoes, eggs, celery, relish, and onion.Mix together Miracle Whip, sugar, vinegar, mustard, and salt and pepper. Toss with warm potato mixture.Nutrition FactsServing size: Entire recipe (107.4 ounces).Recipe TypeSaladSourceAuthor: Bonnie BisboomBoston Cottage Cheese TossXE "Boston Cottage Cheese Toss"Chopped dill pickle adds a refreshing flavor and crunch to this salad.6cupstorn Boston Bibb lettuce1tbspsalad oil1tbspwine vinegar1cupsmall curd cream-style cottage cheese1medium avocado, seeded, peeled, and diced1medium dill pickle, coarsely chopped2tbspsliced green onions2hard-cooked eggs, slicedProcedureIn large bowl, sprinkle lettuce with a little salt and pepper. Toss lettuce with oil and vinegar. Add cottage cheese, avocado, dill pickle, and green onion; toss lightly to mix. Garnish with egg slices.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (9.1 ounces).Recipe TypeSaladSourceSource: Better Homes and GardensBroccoli and Red Grape SaladXE "Broccoli and Red Grape Salad"1/2cupsunflower seeds2tbspsugar1/4cupwhite vinegar8cupschopped broccoli (including stems)4cupsred grapes1/2cuplight mayonnaiseProcedureMix mayonnaise, sugar and vinegar together in small bowl.In large bowl, mix together broccoli, sunflower seeds, and grapes.Add dressing and toss to coat.Serve chilled.Nutrition FactsServing size: Entire recipe (52.1 ounces).Recipe TypeSaladSourceSource: Metler CenterChopped Broccoli Salad (Laurie)XE "Chopped Broccoli Salad (Laurie)"4cupschopped broccoli - raw2cupsgrapes2/3cupalmondsSauce:1/3cupsugar1cupmayonnaise1tbspvinegar1/2lbbacon, crisp and crumbledNutrition FactsServing size: Entire recipe (46.8 ounces).Recipe TypeSaladClaire's SaladXE "Claire's Salad"Dressing:6tbspextra virgin olive oil (more or less)3tbspfresh lemon juice (more or less)1tbspfrench grainy mustardsalt and pepperProcedurePut fancy greens on bibb or boston lettuce in bottom of shallow platter.Arrange the following on the greens: heart of palm (cut into rounds):heart of palm - cut into roundsroasted red pepper - big slicesroasted yellow pepper - big slicesartichoke hearts - quartered - toss them in a little of the dressingsliced tomatoes - salt & pepper - let them drain a little on paper towelslice mozzarella cheese sprinkle with oreganoalternate tomatoes and mozzarella on plattersprinkle with torn fresh basiladd a few kalamata olivesDrizzle dressing over top.Recipe TypeSaladSourceAuthor: Claire HaussermannCock of the Walk Coleslaw*XE "Cock of the Walk Coleslaw*"* Cock of the Walk is one of our favorite fish restaurants. Back in the 1980's one of my Lady Love customers, Susan Hancock, lived next door to the owners and they shared the recipe with her to make for her brother's bachelor party.1medium or 2 small heads cabbage1medium white onion1/2bell pepper, very finely chopped1/2carrot, very finely chopped or grated1/2ozwhite vinegar1ozsugar1ozmixture of Lawry's Seasoning Salt and garlic powderlots of coarsely ground pepper1/2jarHellmans mayonnaise (1/2 of 32 oz. size jar)ProcedureNotes from Susan:I use 2 medium heads cabbage (more green) and 1 large onion and I whole green pepper for this recipe. Making it all in a zip lock bag is fantastic, just keep adding the cabbage to the dressing until it all fits and then throw it in the refrigerator.I sometimes use two 1 lb. bags of shredded cabbage.Most of the time I use Splenda instead of sugar.This recipe will not work with any type of diet or low cal mayonnaise; the taste is better.Nutrition FactsServing size: Entire recipe (8.6 ounces).Recipe TypeSaladSourceAuthor: Susan DubeCongealed Broccoli SaladXE "Congealed Broccoli Salad"210-oz pkgfrozen chopped broccoli2envelopes unflavored gelatin2/3cupcold water2cupschicken broth2cupsmayonnaise3-4tbsplemon juice1tspWorcestershire saucedashgarlic powder1hard-boiled eggs, gratedpaprikaProcedureCook broccoli according to directions; drain well. Soften gelatin in water; set aside. Bring broth to a boil in medium saucepan; remove from heat. Stir in gelatin and next four ingredients.Place broccoli and eggs in an oil mold; sprinkle with paprika. Chill until firm.Nutrition FactsServing size: Entire recipe (41.3 ounces).Recipe TypeSaladCottage Cheese and Pineapple SaladXE "Cottage Cheese and Pineapple Salad"1small box lemon Jello1cupboiling water2 1/4cupminiature marshmallows20-ozcancrushed pineapple, with juice1cupcottage cheese1cupmayonnaiseProcedureDissolve Jello in boiling water.Dissolve marshmallows in the hot Jello.Add pineapple with juice, cottage cheese, and mayonnaise.Stir and mold.Nutrition FactsServing size: Entire recipe (28.6 ounces).Recipe TypeSaladCreamy Blue Cheese Salad DressingXE "Creamy Blue Cheese Salad Dressing"Any leftover dressing makes a great "chip dip"1/4lbblue cheese2cupsmayonnaise or salad dressing1/4cupvinegar2tbspsugar1/2cupsour cream1clovegarlic, mincedProcedureCrumble cheese. (You should have about 1 cup.) Set aside a few tbsp for garnish. In mixing bowl, combine remaining cheese with all other ingredients; beat with electric or rotary beater till fluffy. Chill thoroughly. Sprinkle with reserved cheese.Yield: 3 1/2 cupsNutrition FactsServing size: Entire recipe (27.7 ounces).Recipe TypeDressing, SaladCurry Spinach SaladXE "Curry Spinach Salad"1 1/2lbsspinach1/4cupsliced almonds3/4cupchopped dates1banana1Bermuda onion, slicedDressing:3/4cupolive oil3 1/2tbspwine vinegar1cupgarlic, crushed1tspcurry powderwhite pepperNutrition FactsServing size: Entire recipe (46.5 ounces).Recipe TypeSaladDilly MacXE "Dilly Mac"1cupelbow macaroni8ozmild cheddar cheese (small cubes)2ozpimento1tbspwhite vinegar1/2tspsalt1tspdill weed1/2cupchopped celery and green pepper1/2cupMiracle Whip (NO mayo)ProcedureMix the liquids. Cook macaroni and drain (cool with cold water). Mix all other ingredients then mix into the liquids.Chill and serve.Nutrition FactsServing size: Entire recipe (15.1 ounces).Recipe TypeSaladDonna's SaladXE "Donna's Salad"1lbspinach2bunchesromaine lettuce1large can mandarin oranges2green onions, sliced1/2cupwalnuts1lbpurple seedless grapes (if available)Dressing:1cupoil1/2cupsugar1tspsalt1/3cupvinegar1tbspdry mustard1tbspcelery seedYield: 10-12Nutrition FactsServing size: Entire recipe (42.5 ounces).Recipe TypeSaladFarmington Cranberry JelloXE "Farmington Cranberry Jello"1 6-ozpkgCranberry Jello2cupshot water1canwhole cranberry sauce1cancrushed pineapple with juice1cupnuts1cupsour creamProcedureDissolve Jello in hot water.Mix cranberry sauce, pineapple, and nuts.Add mixture to Jello. Let sit til thick.Add sour cream; chill til firm.Nutrition FactsServing size: Entire recipe (29 ounces).Recipe TypeDessert, Holiday, SaladGrandma Rumler's Philly SaladXE "Grandma Rumler's Philly Salad"1cupboiling water1pkglemon Jello15large marshmallows2-3ozcream cheese1cupcold water18-oz cartonCool Whip18-oz canwell-drained small crushed pineapple1cupchopped nuts1pkgstrawberry JelloProcedureDissolve Jello in boiling water. Reduce to low heat until all is dissolved.Add cold water. Set aside until cool.Add Cool Whip; fold in.Add pineapple and nuts.Pour in 9x13 pan; let sit til firm. Dissolve strawberry Jello as directed.Carefully ladle onto set Jello.Nutrition FactsServing size: Entire recipe (25.3 ounces).Recipe TypeSaladIceberg Lettuce with Blue Cheese DressingXE "Iceberg Lettuce with Blue Cheese Dressing"If buttermilk is not available, use milk to create a somewhat lighter dressing. To seed the cucumber, cut it in half lengthwise and use a spoon to scoop out the center.1medium head iceberg lettuce, cored and cut into 6 wedges3/4cupcrumbled blue cheese5tbspbuttermilk3tbspmayonnaise1tbspwhite wine vinegar1/4tspsugar1/8tspgarlic powder1/2tspsalt1/4tsppepper1large cucumber, seeded and sliced thin3medium ripe tomatoes, cored and cut into 8 wedges eachProcedureGently rinse the lettuce wedges under cold water. Place them on clean towel to dry.Using fork, mash blue cheese and buttermilk together in small bowl until mixture resembles cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, garlic powder, salt, and pepper.Place 1 lettuce wedge on each salad plate. Arrange cucumber slices and tomato wedges around lettuce. Spoon dressing over each wedge of lettuce. Serve.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (15.4 ounces).Recipe TypeSaladItalian Style PastaXE "Italian Style Pasta"4ozcorkscrew macaroni or tortellinicupscubed swiss or provolone (could use 1 1/2 cups of each)cupscauliflower flowerets1small zucchini, slicedcupchopped green pepper (not too small)cupchopped red pepper (not too small)1bunchgreen onions, choppedcuppitted ripe olives (cut in half)1/2cupParmesan cheeseItalian Good Seasons dressing mix (make according to directions)ProcedureCook pasta. Rinse with cold water. Drain well. Add all other ingredients.Toss with about 1 cup of the dressing. Add more if necessary. Cover and chill.Can be made 24 hours in advance.Nutrition FactsServing size: Entire recipe (9 ounces).Recipe TypePasta, SaladNutty SaladXE "Nutty Salad"1lbpackage broccoli slaw2pkgsramen noodles (one cooked and one uncooked - broken apart). Discard seasoning packets.1cupslivered almonds2bunchesgreen onions, chopped1cupsunflower seeds1/2cupvegetable oil (or less)3/4cupsugar1/2cupvinegarProcedureCombine and refrigerate overnight.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (1.4 ounces).Recipe TypeSaladPestoXE "Pesto"2cupsfresh basil (fairly tightly packed in cup)1cuptoasted pine nuts1cupextra virgin olive oil (could use less)1 1/2cupsfresh grated parmesansalt and pepperNutrition FactsServing size: Entire recipe (10.1 ounces).Recipe TypeSalad, SauceRecipe TipsCould add several cloves of garlic - I didn't add any.SourceAuthor: Claire HaussermannPicnic Rice SaladXE "Picnic Rice Salad"4cupscooked brown rice12.5-ozcan sliced black olives, drained6scallions sliced thin, with 3 inches green1cupcooked green peas2large tomatoes or 8 cherry tomatoes, chopped but not peeled1/3cupsalted, shelled sunflower seeds1/4cupshredded basil leaves4tbspolive oil1 1/2tbspbalsamic vinegarsalt and pepper, to tasteProcedureCombine rice, olives, vegetables, sunflower seeds and basil. Whisk together oil, vinegar, salt and pepper. Add to rice mixture and toss.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (5.9 ounces).Recipe TypeSaladReally Good DressingXE "Really Good Dressing"3tbspoil2tbsplemon juice (fresh)1tspdried oregano1/2tspsaltNutrition FactsServing size: Entire recipe (2.7 ounces).Recipe TypeDressing, SaladSandra's "Wonderful Salad"XE "Sandra's "Wonderful Salad""romaine lettuce1bunchbroccoli (tops only)green onions, choppedtoasted walnuts1pkgRamen noodles, no seasoning packet1/4-1/2cupbutterDressing:1cupsugar1cupoil1/2cupred wine vinegar3tspsoy saucesalt and pepper, to tasteProcedureCrush noodles to separate, and sauté in butter until crunchy and light brown. Mix with other ingredients in bowl. Pour on dressing right before serving.Nutrition FactsServing size: Entire recipe (42.1 ounces).Recipe TypeSaladSchulz's Guacamole SaladXE "Schulz's Guacamole Salad"1head iceberg lettuce1/4cupgrated cheddar cheese1/4cupgrated Monterey Jack cheese1/2cupchopped scallions8cherry tomatoes, halved1cupcrushed corn chips (recommended: Chili Cheese Fritos)Dressing:1avocado, peeled, pitted, and mashed1tbspfresh lemon juice1/2cupsour cream1/3cupcorn oil1tbsppicante sauceProcedureTear lettuce into small pieces and combine with cheese, scallions, and tomatoes. Cover and refrigerate in salad bowl until serving bine all ingredients for dressing and mix well. Toss salad with dressing and sprinkle top with crushed chips.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (42.8 ounces).Recipe TypeSaladSea Merchant DressingXE "Sea Merchant Dressing"1qtmayonnaise1/4cupfinely chopped onions1/2ozdry beef base (do NOT buy dry bouillon - too salty)5ozhot water3/4tspcurry powderProcedureDissolve beef base in hot bine mayo and onions at low speed in blender or food processor or with hand mixer.Add dissolved beef base and blend well. Add curry and blend well.Refrigerate.Nutrition FactsServing size: Entire recipe (39.6 ounces).Recipe TypeDressing, SaladSourceAuthor: Lou CostelloSpecial Spinach SaladXE "Special Spinach Salad"1/3cupolive oil3tbspsugar2tbspwhite wine vinegar2tbspsour cream1/2tspground mustard16-oz pkgfresh baby spinach1/2cupchopped walnuts, toasted1/2cupdried cranberriesProcedureIn a jar with a tight-fitting lid, combine the oil, sugar, vinegar, sour cream and mustard; shake well.Divide spinach among four salad plates; drizzle with dressing. Sprinkle with walnuts and cranberries.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (5 ounces).Recipe TypeSaladSpinach SaladXE "Spinach Salad"2/3cupvegetable oil1/4cupred wine vinegar2tsplemon juice2tspsoy sauce1tspsugar1tspdry mustard1/2tspcurry powder1/2tspsalt1/2tspseasoned pepper1/4tspgarlic powder110-oz pkgfresh spinach, torn5stripsbacon, cooked and crumbled2hard-cooked eggs, slicedProcedureCombine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside. Place spinach in a large salad bowl.Just before serving, pour dressing over spinach and toss gently. Garnish with crumbled bacon and egg slices.Yield: 6-8 servingsNutrition FactsServing size: Entire recipe (12.4 ounces).Recipe TypeSaladVinegar Blue Cheese DressingXE "Vinegar Blue Cheese Dressing"For best results use an electric blender.ProcedureBlend 1/2 cup white vinegar, 1 1/2 cups salad oil, 1 tsp salt, 1 1/2 tsp sugar, and 1/2 cup American blue cheese.Blend until the mixture is emulsified which shouldn't take more than a minute on your blender. If you don't have one, place the ingredients in a jar, secure the lid and shake for 2 or 3 minutes.When the mixture is smooth, add another 1/2 cup of blue cheese which has been crumbled, so the dressing will be lumpy. Excellent on any salad greens.Recipe TypeDressing, SaladRecipe TipsFor variety, you can produce a garlic blue cheese dressing by adding 1/2 tsp of fresh crushed garlic to the basic dressing. A pinkish tinge can be attained by adding 1 tsp paprika to the basic or the garlic dressing.If you like more flavoring, try adding 2 tbsp of fresh finely minced chives or green onion to the basic dressing.When using blue cheese it's well to know that it takes a 3-oz package for 1/2 cup while the 5 1/2 oz package is used for 1 cup measurements. These are generally standard sizes in packaging.Watercress and Watermelon SaladXE "Watercress and Watermelon Salad"2(?)cupsmedium diced seedless watermelon1/2(?)cuptoasted walnuts3buncheswatercress greens, ends trimmed1/4cupGorgonzola cheese, crumbledHoney Orange Vinaigrette1/2cupfresh orange juice1/2tspminced garlic2tbsphoney1/2tspchopped fresh mint1/4cupapple cider vinegar3/4cupcanola oil1/4cupextra virgin Olive Oilsalt and pepper to tasteProcedureWhisk all ingredients except oils, salt and pepper in a small bowl. Combine olive and canola oils and while whisking, slowly pour into orange juice mixture. Season with salt and pepper and set aside.To serve: in another bowl, combine watermelon, nuts and watercress. Add just enough dressing to coat the greens. Serve topped with cheese.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (7.1 ounces).Recipe TypeSaladSeafoodBaked SeafoodXE "Baked Seafood"1cantuna1cancrab meatJuice of 1 lemon2cupscooked rice2cupscelery chopped1cupgreen pepper2eggs, beaten2canscream of celery soup1onionsalt2cupsdry bread crumbsProcedureButter bread crumbs.Spread tuna, crab, lemon, rice, celery, green pepper, onion, eggs, soup and salt in greased 9x13 pan. Top with buttered crumbs.Bake for 45 minutes at 350.Servings: 12Oven Temperature: 350°FNutrition FactsServing size: 1/12 of a recipe (7.6 ounces).Recipe TypeSeafoodSourceAuthor: GladysBaked ShrimpXE "Baked Shrimp"Baked Shrimp is a deliciously rich dish to serve company. Accompany the shrimp with French bread and pate and a salad.1lbshrimp (28 to 30)1/4lbstick butter (1/2 cup)1cupfresh bread crumbs2tbspparsley leaves, minced1small scallion, minced1/2tspcrushed dry thyme1/2tspcrushed dry tarragon1/4tspground nutmeg1/4cupdry sherryProcedureCook shrimp; shell and devein; arrange in a butter 10x6 by 2-inch baking dish.In an 8-inch skillet melt butter; off heat stir in crumbs, parsley, scallion, garlic, thyme, tarragon, nutmeg, and sherry. Sprinkle over shrimp.Bake in a preheated 400-degree oven until hot - about 10 minutes.Servings: 4Oven Temperature: 400°FNutrition FactsServing size: 1/4 of a recipe (6.7 ounces).Recipe TypeSeafoodSourceAuthor: Cecily BrownstoneBbq Sauce & Shrimp & CrabXE "Bbq Sauce & Shrimp & Crab"1/2cupvinegar1cupwater4tbspsugar2tbspprepared mustard1tsppepper2tspsalt2onions, sliced1/2cupmargarineProcedureMix and bring to a boil, then simmer for 20 minutes.Add shrimp and crab.Nutrition FactsServing size: Entire recipe (28.6 ounces).Recipe TypeSeafoodBistro-Style Crab CakesXE "Bistro-Style Crab Cakes"2cupsfine fresh bread crumbs1egg, beaten1/3cuppuree grape salsa (see instructions below)1/4cupchopped parsley1/2tspsalt1/4tspground pepper1lbcrab meat2-4tbspvegetable oilProcedurePrepare grape salsa; set bine 1 1/2 cups of the bread crumbs, egg, 1/3 cup puree grape salsa, parsley, salt and pepper in a large bowl; mix well.Add crab meat and mix well. Divide into 12 portions and shape into small patties. Coat patties with remaining bread crumbs and refrigerate at least 1 hour.Heat 2 tbsp of the oil in non-stick skillet and pan-fry 2 to 3 minutes on both sides or until golden brown. Add more oil, as needed.Serve with grape salsa.Grape SalsaPuree 2 cups green seedless grapes, 4 cut green onions, 1 tbsp white-wine vinegar, 2 tsp chopped jalapeno pepper, 1 clove garlic and 1 tsp salt in food processor. Reserve 1/3 cup for crab cakes. Add 1 cup grapes to remaining sauce and pulse 2-3 times.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (4.3 ounces).Recipe TypeSeafoodButtered Crab Sauce Elegant on SpaghettiXE "Buttered Crab Sauce Elegant on Spaghetti"If anyone invited you for spaghetti and beer, you might surmise that the menu was inspired by the popularity of foreign cookery or international cuisine. You would be absolutely wrong. This menu comes straight from one of the founders of America - Thomas Jefferson - who was as noted for his worldly interest in food as for his brilliant concepts in the political field. Because he was intrigued by the Italian pasta, he brought back a spaghetti-making machine and is credited with introducing spaghetti to this country. That he was fond of beer and served it often at his elegant dinner table was no secret since, eventually, he started his own brewery at Monticello and was complimented for high quality of the beer he served.1lbspaghetti1/2cup(1 stick) butter1/2cupbeer1small onion, minced1/8tspnutmeg1/2tspfreshly ground black pepperdashcayenne pepper1cancrab meat, cartilage removed1/4cupcoarsely chopped parsleysalt to tasteProcedureCook spaghetti according to package directions in rapidly boiling salted water.In a skillet, melt butter and add onion and beer. Cook over low heat until onion is soft and golden.Add nutmeg, pepper, cayenne and crab meat. Stir to blend and heat gently until crab is piping hot. Stir in parsley and salt to taste, and cook 1 minute more.Pour spaghetti into colander and shake until all the water is drained off. Place in serving dish, pour sauce over hot spaghetti and serve immediately.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (3.1 ounces).Recipe TypePasta, SeafoodCoquilles Saint JacquesXE "Coquilles Saint Jacques"1tsplemon juice1/2tspsalt2lbssea scallops, washed and drained4tbspbutter or margarine1/4cupfinely chopped onion1/4lbmushrooms, sliced; or 1 can (3 oz) sliced mushrooms, drained1/3cupflour1dashpepper1cuplight cream1/2cupmilk1cupgrated Gruyere cheese1/2cupdry white wine1tbsplemon juice1tbspchopped parsley1/2cuppackaged dry bread crumbs2tbspbutter or margarine, meltedProcedureIn medium saucepan, combine 1 cup water, 1 tsp lemon juice, and the salt; bring to boiling. Add scallops; simmer, covered, 6 minutes, or till tender. Drain on paper towels.In 4 tbsp hot butter in medium saucepan, sauté onion and mushrooms until tender - about 5 minutes. Remove from heat; stir in flour and pepper until well blended. Gradually stir in cream and milk.Bring to boiling, stirring. Reduce heat, and simmer, stirring frequently, until quite thick - 4 to 5 minutes. Add cheese, and stir until melted. Remove from heat.Carefully stir in wine, lemon juice, and parsley. Then add scallops. Turn into 8 scallop shells or a 1 1/2-quart casserole.Mix bread crumbs and melted butter; sprinkle over scallops. Place shells on cookie sheet.Broil, 4 inches from heat, until golden-brown - 2 to 3 minutes.Nutrition FactsServing size: Entire recipe (33.5 ounces).Recipe TypeSeafoodCrab CasseroleXE "Crab Casserole"Freezes well.1lbmushrooms6tbspbutter6tbspflour2cupsstock (mushroom juice mixed with chicken broth)1cuplight cream (half and half)1tspsalt1/4tsppepper1/2tsppaprika1/2tspaccent3cupscrab and/or lobster1cupsliced water chestnuts6tbspsherry1/4cupgrated cheesechinese noodlesProcedureSauté mushrooms.Make sauce by combining butter through light cream. Then mix together sauce with salt, pepper, paprika, and accent.Put in very large casserole dish. Add topping: 1/4 cup grated cheese, Chinese noodles.Bake 1 hour at 375.Servings: 10Oven Temperature: 375°FNutrition FactsServing size: 1/10 of a recipe (4.4 ounces).Recipe TypeSeafoodSourceAuthor: Marilyn ZimmermanCrabby English MuffinsXE "Crabby English Muffins"16-pack English muffins1jelly-sized jar sharp English cheese (Kraft)1cancrab meat1 1/2tspsalt1/4-1/2tspgarlic powder1/4tsppepper1 1/2tbspmayonnaiseProcedureCombine ingredients and mix well. Spread on halves of English muffins. Freeze for 15 minutes.Cut 1/2 muffins into quarters. Bake at 350 degrees for 15-20 minutes.Nutrition FactsServing size: Entire recipe (1.1 ounces).Recipe TypeSeafoodCreamy Cajun Shrimp LinguineXE "Creamy Cajun Shrimp Linguine"Shrimp and pasta combine with a creamy sauce for a quick and delicious dish. Round out the meal with a Caesar salad.1cupwater114-oz canfat-free, less-sodium chicken broth6ozuncooked linguine1lbmedium shrimp, peeled and deveined1 1/2tbspbutter18-oz pkgpresliced mushrooms1large red bell pepper, cut into 1/4-inch thick slices2tspall-purpose flour1tspCajun seasoning1/4tspsalt2/3cuphalf-and-half1/4cupchopped flat-leaf parsleyProcedureCombine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture and parsley to pan; toss.Servings: 4Yield: 1 1/2 cups per servingNutrition FactsServing size: 1/4 of a recipe (10.5 ounces).Recipe TypePasta, SeafoodSourceSource: Cooking Light, September 2006Garlic Lover's Scallop ScampiXE "Garlic Lover's Scallop Scampi"1lbscallops, small1stickreal butter, more if desiredfresh garlic, to taste1cupbread crumbslemon wedgespepperProcedureIn fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving with breadcrumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.Nutrition FactsServing size: Entire recipe (22.1 ounces).Recipe TypeSeafoodGreek-style Shrimp & Cannellini BeansXE "Greek-style Shrimp & Cannellini Beans"1lb(16-20 per lb) peeled and deveined shrimp1can(about 15-oz) cannellini beans, rinsed and drained1pintcherry tomatoes, halved6ozfresh green beans, halved1/4cupKalamata olives, sliced2tbspolive oil2tspgrated lemon zest1stspminced garlic1/4tspeach pepper and dried oreganocrumbled feta cheeselemon wedgesProcedurePlace oven rack in center of oven. Heat oven to 500 degrees. You'll need a rimmed baking pan and 4 pieces of nonstick foil (each about 16-in long)Put all ingredients in a large bowl and toss to mix. Lay the 4 sheets of foil on countertop. Place 1/4 of the shrimp mixture in center of each piece.Bring one side of opposite ends together. Double-fold to seal, then seal other sides. Place packets sealed side up on baking pan.Bake 15 minutes. Open one packet to check doneness of shrimp. If shrimp aren't cooked through, reseal packet and bake another 5 minutes or until cooked through.Transfer contents of each packet to serving plates. Sprinkle with feta cheese and serve with lemon wedges.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (9.5 ounces).Recipe TypeSeafoodGrilled Bacon-Wrapped TroutXE "Grilled Bacon-Wrapped Trout"612-14ozfresh trout, cleaned4-6tbspbacon fatsalt and fresh ground pepper12fresh basil leaves6slicesbacon; room temp1/2cupthinly sliced green onions (including tops)1 1/4cupsmayonnaiseProcedureRinse and dry trout. Brush inside with fat. Sprinkle well with salt and pepper. Lay 2 basil leaves in cavity of each fish.Close and brush outside with salt and pepper.Starting at head, rap bacon around fish.Grill over medium-hot coals or under broiler for about 5 minutes; turn. After 8 minutes total check for doneness.Thin with 2 tbsp hot water. Drizzle over fish.Nutrition FactsServing size: Entire recipe (12.3 ounces).Recipe TypeSeafoodHearty & Elegant Shrimp CassouletXE "Hearty & Elegant Shrimp Cassoulet"1tbspolive oil3clovesgarlic, peeled and sliced thin1cupchopped yellow onion219-oz canscannellini beans, drained and rinsed114.5-oz cantomatoes, diced1cuplow-fat, low-sodium chicken or vegetable broth1/2tspeach dried basil and thyme1/2cupkalamata olives, pitted and halved3/4lblarge shrimp (raw or cooked), shelled, deveined and halved1/2cupdry bread crumbs1/4cupfreshly grated parmesan cheesesalt and pepper, to tasteProcedureIn large pan, sauté garlic, onion and green pepper in oil over medium heat till soft about 5 minutes. Add beans, tomatoes, broth, herbs, olives, salt and pepper. Bring to simmer. Add shrimp; cook 3 minutes. Turn into large baking dish. Top with bread crumbs mixed with parmesan.Bake in pre-heated 400-degree oven till bubbly, about 20 minutes. Brown top under broiler if desired.Servings: 8Oven Temperature: 400°FNutrition FactsServing size: 1/8 of a recipe (2.5 ounces).Recipe TypeSeafoodHot Crab SaladXE "Hot Crab Salad"1/2cupminced green pepper1/2cupminced onion1/2cupminced celery16-oz pkgfrozen Wakefield Snow Crab, thawed and drained1/4tspsalt1/8tsppepper1tspWorcestershire sauce1/3cupmayonnaise1/4cupcrushed potato chipsProcedureIn 1 quart buttered baking dish combine all ingredients except chips. Sprinkle with chips; bake at 350 degrees for 30 minutes.Servings: 4Oven Temperature: 350°FNutrition FactsServing size: 1/4 of a recipe (4.1 ounces).Recipe TypeSeafoodJoan's SalmonXE "Joan's Salmon"Baked Salmon with Lemon-Thyme Crumb Topping1/2cupchopped parsley1/4cupplus 2 tbsp freshly grated parmesan cheese1/4cupchopped fresh thyme or 1 tbsp dried, crumbled2tspgrated lemon peel1/2tspsalt4cloves(small) garlic2 1/2cupsfresh white breadcrumbs6tbsp(3/4 stick) butter, melted13-4 lbsalmon fillet2tbsp(1/4 stick) butter, meltedSpiced Parsley MayonnaiseProcedurePreheat oven to 350 degrees. Place parsley, parmesan, thyme, lemon peel and salt in processor. With machine running drop garlic through feed tube and process mixture until finely chopped.Transfer to medium bowl. Add breadcrumbs and stir to combine.Toss breadcrumb mixture with 6 tbsp melted butter.Pat salmon dry. Generously butter shallow baking pan. Place salmon skin side down in prepared pan. Brush with 2 tbsp butter. Cover with breadcrumb mixture.Bake fish until opaque in center, about 20 minutes.Serve with Spiced Parsley Mayonnaise.Servings: 6Oven Temperature: 350°FNutrition FactsServing size: 1/6 of a recipe (1.9 ounces).Recipe TypeSeafoodRecipe TipsCan be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.Linguine with Shrimp, Tomatoes, Olives, and CapersXE "Linguine with Shrimp, Tomatoes, Olives, and Capers"12ozlarge shrimp, peeled and deveined (about 16)1/4tspsalt1/8tspfreshly-ground black pepper2tbspolive oil4clovesgarlic10ozuncooked linguine1cupcanned diced tomatoes, undrained3/4cupclaim juice1/4cuppitted Kalamata olives, halved2tbspcapers1/2cupchopped Italian parsleyProcedureBring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.Preparation Time: 10 minutesCooking Time: 20 minutesNutrition FactsServing size: Entire recipe (33.1 ounces).Recipe TypePasta, SeafoodSourceSource: Health, March 2009Northern Crab SaladXE "Northern Crab Salad"1lbsnow crab, drained1stalk celery, minced3green onions, minced1/2cupchopped parsley1small red bell pepper, minced1/2cupmayonnaise (more to taste)1/2tspsalt1-2tspgarlic powderProcedureDrain liquid from crab and discard any shells. In a large mixing bowl, combine snow crab, celery, green onions, parsley, red bell pepper, mayonnaise, salt and garlic powder. Mix all ingredients until thoroughly incorporated.Yield: 2-4 servingsNutrition FactsServing size: Entire recipe (13.7 ounces).Recipe TypeSalad, SeafoodOyster BakeXE "Oyster Bake"Oyster Bake is an excellent first course in a seafood dinner.1pintoysters1/4cupolive oil1tbspchopped parsley1clovegarlic, choppedsalt and pepperbutter1cupfine bread crumbsParmesan cheeselemon wedgesProcedureTo serve 4 you'll need 1 pint of select size. Put the oysters in a bowl and mix in olive oil, chopped parsley, garlic (or to your taste in fresh garlic powder), salt and pepper.Lightly butter 4 ramekins or heatproof dishes and portion the oyster mixture into them. Sprinkle with breadcrumbs and top with a little Parmesan cheese. Bake in a pre-heated 350-degree oven for 10 minutes until crumbs and cheese begin to brown. Serve at once garnished with lemon wedges.Servings: 4Oven Temperature: 350°FNutrition FactsServing size: 1/4 of a recipe (4.5 ounces).Recipe TypeSeafoodSourceAuthor: Chuck FlynnSource: News GazetteQuick Tomato-Bacon Shrimp and GritsXE "Quick Tomato-Bacon Shrimp and Grits"2cupscooked grits, cooked in shrimp stock2tbspbutter6stripsbacon, cut in 1/4-inch slices1lbsmall shrimp, peeled2clovesgarlic, chopped3thinly sliced green onions, white and green parts separated1/4cupflour2medium tomatoes, peeled, seeded, and sliced into strips1 1/2cupshalf-and-half or milksaltcayenne pepper or white pepperarugula, for garnishProcedureStir the hot grits and butter to combine. Sauté bacon until crips; remove one-third, drain, and set aside as a garnish.Add shrimp, garlic, and onion whites to the remaining bacon and grease. Sauté until shrimp turn pink, about 3 minutes. Remove the shrimp. Sprinkle in flour and stir until incorporated.Add tomatoes and half-and-half, stirring until incorporated. Bring to a boil, then reduce to a simmer, stirring occasionally, until the sauce thickens. Add shrimp and season to taste with salt and cayenne or white pepper. Divide the grits into four bowl and spoon shrimp and sauce over them. Garnish with green onion parts, arugula and crumbled bacon, and serve.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (15.8 ounces).Recipe TypeSeafoodScampiXE "Scampi"2lbsfresh jumbo shrimp3clovesgarlic, very finely minced1/4tspsalt2tbspchopped parsley1/4cupolive oil1/4cupmelted butter or margarine1/8tspfreshly ground black pepper2tbsplemon juiceProcedureShell and devein shrimp, leaving fantail on. Split each shrimp lengthwise, one inch from bine all remaining ingredients. Mix well. Dip shrimp in mixture; place in shallow pan in single layer. Pour remaining sauce over. Broil 6 to 8 minutes, 3 inches from heat.Remove shrimp to warm platter; pour drippings from pan over.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (1.4 ounces).Recipe TypeSeafoodScrumptious Shrimp Scampi LinguineXE "Scrumptious Shrimp Scampi Linguine"116-ozpackage linguine pasta2tbspbutter1 1/2tbspolive oil1/2cupchopped red bell pepper1/2cupchopped yellow bell pepper6clovesgarlic, sliced48large shrimp - peeled, deveined, and tails removed1/2cupdry white wine (such as Chardonnay)1tsplemon juice1/4cupclam juice2tbspbutter1 1/2tbspolive oil2tbspheavy cream1 1/2tspcrushed red pepper flakes, or to taste3tbspchopped fresh parsley1tspsea saltProcedureFill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.Melt 2 tbsp of butter and 1 1/2 tbsp of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tbsp of butter and 1 1/2 tbsp of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (2 ounces).Recipe TypePasta, SeafoodSourceSource: Seafood ElegantXE "Seafood Elegant"Can be made ahead of time.1/4cuponion2tbspbutter2tbspflour1/2tspsalt1/4tsppepper1/4tspdry mustard1 1/2cupsmilk1cupshredded cheese1/4cupsherry4ozspinach egg noodles, cooked2cupsseafood2tbsplemon juice2cupsshredded American cheeseProcedureCook onion in butter until tender. Remove from heat.Blend in flour and seasonings - low heat. Heat to boiling. Boil 1 minute. Add 1 cu cheese and stir till melted.Sprinkle seafood with lemon juice. Mix with noodles in dish 9x13. Pour sauce over all. Sprinkle with cheese.Bake at 375 for 25 minutes.Nutrition FactsServing size: Entire recipe (26.7 ounces).Recipe TypeSeafoodShrimpXE "Shrimp"3/4lblarge shrimp, peeled and deveined2tbspplain bread crumbssalt and freshly ground black pepper1tspolive oil1/4cupdry white wine2tbspgrated Parmesan cheese2tbspbroken walnutsProcedureHeat oven to 350 degrees. Place shrimp in a baking dish just large enough to hold them in one layer. Sprinkle with bread crumbs and salt and pepper to taste, tossing to coat. Drizzle with oil.Pour in wine, and bake for 10 minutes. Remove from the oven and turn on broiler.Sprinkle with Parmesan cheese and walnuts on top. Place under broiler, just until browned, about 1 minute, watching carefully.Servings: 2Nutrition FactsServing size: 1/2 of a recipe (7.8 ounces).Recipe TypeSeafoodShrimp & CapersXE "Shrimp & Capers"1large garlic clovezest of 1 lemon2tbspfresh lemon juice1/2cupolive oilsalt to tasteground pepper2tbspcapers1/4cupflat leaf parsley, choppedfreshly-grated ParmesanProcedureMix all but parsley and cheese. Let sit at room temperature. Cook shrimp and pasta. Toss.Nutrition FactsServing size: Entire recipe (11.9 ounces).Recipe TypeSeafoodShrimp & CrabXE "Shrimp & Crab"1 1/2lbcrab meat1/2lbshrimp1/2green pepper1/3cupparsley2cupscooked rice2pkgsfrozen peasProcedureToss lightly, greased casserole. Refrigerate. Bake covered for 1 hr at 350 degrees.Oven Temperature: 350°FNutrition FactsServing size: Entire recipe (46.4 ounces).Recipe TypeSeafoodShrimp & GritsXE "Shrimp & Grits"1lbmedium-sized, shell-on shrimp1tbspolive oil1medium onion, small dice1small stalk celery, small dice2large cloves garlic, sliced4cupsfiltered or spring water3full sprigs fresh thyme1Turkish bay leaf1tspwhole, cracked black peppercorns1tsptomato paste1strip lemon peel2tbspunsalted butter, room temperatureYield: 4-6 servingsNutrition FactsServing size: Entire recipe (7.8 ounces).Recipe TypeSeafoodShrimp CreoleXE "Shrimp Creole"1/4cupall-purpose flour1/2cupvegetable oil1medium onion, chopped1medium green pepper, chopped1celery rib, chopped1garlic clove, minced1can(14 1/2 oz) stewed tomatoes1can(6-oz) tomato paste4bay leaves1tbspWorcestershire sauce1/2tsphot pepper saucesalt and pepper to taste2lbsfresh or frozen uncooked medium shrimp, peeled and deveinedhot cooked riceProcedureIn a heavy skillet, combine the flour and oil until smooth. Cook and stir over medium heat until flour is a rich deep brown. Add the onion, green pepper, celery and garlic; cook until vegetables are tender, about 5 minutes.Stir the tomatoes, tomato paste, bay leaves, Worcestershire sauce, hot pepper sauce, salt and pepper. Cover and simmer for 45-50 minutes.Add shrimp. Simmer, uncovered, for 5-6 minutes or until shrimp turn pink. Discard bay leaves. Serve over rice.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (75.1 ounces).Recipe TypeSeafoodShrimp CreoleXE "Shrimp Creole"1onion, diced2cupschopped celery1green pepper, diced1tbspsugarItalian seasoning, to tastegarlic powder, to tastesalt and pepper, to taste1stickmargarine115-oz cantomato sauce129-oz cantomatoes peeled, seeded and diced115-oz candiced tomatoes310-oz pkgsmedium shrimp, shelled and deveinedProcedureSauté onion, celery and green pepper in stick of margarine. Add sugar and season with Italian seasoning, garlic powder, salt and pepper.Add tomato sauce, tomatoes and diced tomatoes and 1 cup water. Cook down for 30-40 minutes. (Recipe can be frozen at this point.)When ready to serve, bring to a low boil and add shrimp. Cook just long enough for shrimp to turn pink and curl.Serve over rice.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (2.3 ounces).Recipe TypeSeafoodSourceAuthor: Suzanne MarquisShrimp CurryXE "Shrimp Curry"3lbsshrimp3tbspbutter1 1/2cupschopped onions2tbspcurry powder3canscream of shrimp soup1/3cupmilk3cupssour creamricechopped cashew nutsboiled eggscoconutchutneyProcedureCook shrimp. Melt butter, add onion and curry. Cook till tender.Remove from heat; add soup and milk.Just before serving fold in sour cream. Do not boil.Yield: 8-10Nutrition FactsServing size: Entire recipe (176.5 ounces).Recipe TypeSeafoodShrimp de JongheXE "Shrimp de Jonghe"Shrimp bakes in a robust garlic-butter sauce with bread crumbs and chopped parsley1cupbutter, melted2clovesgarlic, minced1/3cupchopped parsley1/2tsppaprikadashcayenne2/3cupcooking sherry2cupssoft bread crumbs5-6cupscleaned cooked shrimp (4 lbs in shell)ProcedureTo melted butter, add garlic, parsley, paprika, cayenne, and cooking sherry; mix.Add bread crumbs; toss. Place shrimp in 11x7x11/2-inch baking dish. Spoon the butter mixture over.Bake in slow oven (325 degrees) 20 to 25 minutes, or till crumbs brown. Sprinkle with additional chopped parsley before serving.Yield: 6-8 servingsOven Temperature: 325°FNutrition FactsServing size: Entire recipe (22.1 ounces).Recipe TypeSeafoodShrimp LinguineXE "Shrimp Linguine"3tbspbutter3tbspolive oil1 1/2tbspminced garlic1lbcleaned shrimp1lbcooked linguine1tbsplemon zest3tbsplemon juicepinched red pepper flakes1/4cupchopped parsleyProcedureSauté butter, olive oil, and minced garlic for 1 minute. Add shrimp and cook 2 minutes. Turn and add linguine.Add lemon zest, lemon juice, red pepper flakes, and parsley.Nutrition FactsServing size: Entire recipe (37.8 ounces).Recipe TypePasta, SeafoodShrimp RomescoXE "Shrimp Romesco"112-ozjar roasted red peppers, drained1cuptomato sauce2tsppaprika1tspolive oil1lblarge peeled shrimp1/4canthinly sliced fresh basilProcedurePuree first 3 ingredients. Saute shrimp in oil 1-2 minutes. Set aside.Add pepper mixture to skillet, reduce the heat and cook, stirring occasionally, until slightly thickened.Add shrimp and basil and heat thoroughly. Serve at once.Servings: 3Nutrition FactsServing size: 1/3 of a recipe (8.3 ounces).Recipe TypeSeafoodRecipe TipsI added a little red pepper (crushed) and parmesan cheese. Use any kind of pasta.Shrimp Sauté Marsala with Rice PilafXE "Shrimp Sauté Marsala with Rice Pilaf"24large shrimp (raw or cooked), shelled, deveined and halved1/4lbbutter3green onions, chopped fine1small white onion, chopped finepinchgarlic powderpinchwhole rosemarypinchsalt and black pepper to taste1cupmarsala wine1cupprepared brown sauce1 1/2tbspbutter2ozbroken vermicelli1cupcooked rice2cupschicken brothsour creamProcedureHeat butter in a skillet and sauté the peeled and deveined shrimp gently.Add 3 little green onions chopped fine, 1 small white onion chopped fine and a pinch each of garlic powder, whole rosemary, salt and black pepper. Pour in 1 cup marsala wine and 1 cup prepared brown sauce (available in bottles or dried form for mixing).Simmer for 10 minutes and serve with the rice pilaf which is made this way.Melt 1 1/2 tablespoons butter in a saucepan and add vermicelli. Brown.Add 1 cup cooked rice and 2 cups boiling chicken broth. Simmer for 20 minutes. Top each serving with sour cream.A crisp green salad is all you'll need to round out the menu.Nutrition FactsServing size: Entire recipe (52 ounces).Recipe TypePotatoes, Pasta, and Grains, SeafoodSourceAuthor: Chuck FlynnSource: News GazetteShrimp Scampi with Garlic ToastsXE "Shrimp Scampi with Garlic Toasts"3tbspextra-virgin olive oil3tbspunsalted butter5clovesgarlic, choppedKosher saltPinch of red pepper flakes81/2-inch thick slices crusty bread1 1/4lbslarge shrimp, peeled and deveined, tails intact3/4cupdry white wine or low-sodium chicken brothGrated zest and juice of 1/2 lemon, plus lemon wedges for serving1/3cupchopped fresh parsley1/3cupchopped fresh chivesProcedurePreheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.Servings: 4Preparation Time: 15 minutesCooking Time: 10 minutesNutrition FactsServing size: 1/4 of a recipe (6 ounces).Recipe TypeSeafoodSourceSource: Food NetworkShrimp, Corn, and Prosciutto SouffléXE "Shrimp, Corn, and Prosciutto Soufflé"2tbspbutter2scallions, sliced thin on the bias1cupcorn kernels1/2lbshrimp, peeled, deveined and cut into 1/4-inch piecessalt and black pepper to taste1/2cupheavy cream1/4cupcornmeal1/4cupscallions, minced1/4cupParmesan cheese, gratedsalt and black pepper to taste2eggs1/4lbprosciutto, sliced thin3tbspbasil, cut into chiffonadeProcedurePreheat the oven to 375 degrees. Brush 4 ramekins with butter and set aside.Heat a sauté pan over medium heat and add the butter. Sauté the shrimp until the just start to turn pink, about 2-3 minutes. Set aside on a plate.Add the scallions and corn kernels to the same pan, adding more butter if necessary, and cook until lightly caramelized, about 5-6 minutes. Season with salt and pepper to taste.Transfer the corn and scallion mixture to a food processor and pulse the corn until coarsely chopped. Add the cream, cornmeal, cheese, salt, pepper and eggs. Pulse until just combined.Pour the batter into a bowl and fold in the sauteed shrimp, prosciutto and basil.Fill the buttered ramekins with the corn custard mixture.Bake on a parchment-lined sheet tray until set, about 25 minutes or until set.Serve warm in the ramekins.Yield: 4-5 soufflesTotal Time: 50 minutesNutrition FactsServing size: Entire recipe (30.5 ounces).Recipe TypeSeafoodSourceSource: The Chopping BlockShrimp-Salad PitasXE "Shrimp-Salad Pitas"1/2small red onion, finely chopped1 1/2lbsmedium shrimp, peeled, deveined and halved crosswise2tbspextra-virgin olive oil1/2tsphot paprikaKosher salt and freshly ground black pepper1/2cup2% Greek yogurt1medium carrot, coarsely grated1Kirby cucumber, halved lengthwise, seeded and thinly sliced1tbspchopped fresh dill1lemon4whole-wheat pitas8Bibb lettuce leavesProcedurePreheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.Yield: 4 sandwichesPreparation Time: 25 minutesCooking Time: 5 minutesNutrition FactsServing size: Entire recipe (79.9 ounces).Recipe TypeSeafoodSourceSource: Food Network MagazineSpaghetti with Shrimp, Lemon & GarlicXE "Spaghetti with Shrimp, Lemon & Garlic"8ozthin spaghetti1lbmedium shrimp2tbspextra-virgin olive oil3clovesgarlic3tbspbottled capers1large, ripe tomato (~1 1/4 cups chopped)3tbspfresh parsley leaves1/2lemon, juicedsalt and black pepper to tasteProcedureBring 2 1/2 quarts of unsalted water to a boil in a 4 1/2-quart Dutch oven or soup pot. When the water reaches a rapid boil, add the spaghetti and cook until tender, 7 to 9 minutes.Meanwhile, peel and devein the shrimp. Set aside. heat the olive oil on medium heat in an extra-deep non-stick skillet. Peel the garlic by placing the flat side of a chef's knife or other flat surface over each clove and giving it a firm whack with your hand. Mince the garlic and add it to the skillet. Stir occasionally.Rinse and drain the capers. Coarsely chop the capers and add them to the skillet. Core the tomato and chop it into bite-size pieces. Set aside. Rinse and chop the parsley and set aside.Add the shrimp to the skillet, and raise the heat to medium-high. Cook 2 minutes. Add the tomato pieces and continue to cook 1 minute or until the shrimp are pink and just cooked through (opaque). Remove the skillet from the heat. Squeeze the lemon half and add the juice to the skillet. Add the parsley. Stir well. Season with salt and pepper to taste.Drain the spaghetti and pour it onto a large serving platter. Pour the shrimp mixture over the pasta. Serve at once.Servings: 4Nutrition FactsServing size: 1/4 of a recipe (6.8 ounces).Recipe TypeSeafoodSpiced Parsley MayonnaiseXE "Spiced Parsley Mayonnaise"To be served with Joan's Salmon1/3cupminced fresh Italian parsley1/3cupminced fresh cilantro1/4cupminced green onions2tbspred wine vinegar1clovegarlic, minced1/2tspminced fresh oregano or 1/4 tsp dried, crumbled1/4tspfreshly ground black pepper1/8tspcayenne pepper1cupmayonnaiseProcedureCombine all ingredients except mayonnaise in small bowl.Cover and let stand at room temperature at least 30 minutes or overnight. Stir in mayonnaiseYield: 1 1/2 cupsNutrition FactsServing size: Entire recipe (10.9 ounces).Recipe TypeSauce, SeafoodRecipe TipsCan be prepared 1 day ahead.Spicy Thai Shrimp on ChipsXE "Spicy Thai Shrimp on Chips"1large tomato, diced small4green onions, diced2lbscooked shrimp, peeled and deveined1 1/2cupsprepared Thai peanut saucehot sauce to taste1/4cuppeanuts, chopped (optional)1/4cupradish, chopped (optional)1/4cupcucumber, chopped (optional)ProcedureIn a medium bowl, toss together tomato, green onions, shrimp, and peanut sauce. If desired, mix in peanuts, radish or cucumber.Cover and chill in the refrigerator 8 hours or overnight.Divide into 6 portions and spoon over a handful of Stacy's Simply Naked Pita Chips.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (11.8 ounces).Recipe TypeSeafoodTuna Bread SaladXE "Tuna Bread Salad"Tuna packed in water has fewer calories than the oil-packed variety, because it has no or very little fat. I say to use whichever you prefer. Bread cubes should not be soggy - that's why they go in at the end.2cupscubed (1/2 inch) French bread26-ozcans solid white-meat tuna, packed in water, drained1/4small red onion, slivered lengthwise2medium-sized ripe tomatoes, cut into 1/2-inch cubes1/2cupcoarsely torn fresh basil2tbspextra-virgin olive oil1 1/2tbspred-wine vinegarsalt and pepper, to tasteProcedurePreheat the oven to 350 degrees. Spread the bread cubes on a baking sheet and bake in the oven until toasted, about 20 minutes.Place the tuna in a bowl and cut apart with a knife. Don't mash, but separate in the bowl. Pull onion slivers apart and add to the tuna along with the remaining ingredients. Just before serving, toss in the bread cubes. Divide among 6 plates.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1.1 ounces).Recipe TypeSalad, SeafoodSourceSource: Parade MagazineSoupAsparagus SoupXE "Asparagus Soup"1lbfresh asparagusolive oil cooking spray1/2tspkosher salt1/2tsppepper4tbspbutter1sweet onion, diced2medium-sized red potatoes, peeled and diced4cupschicken brothsalt and pepper to tasteProcedurePreheat oven to 400 degrees. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp kosher salt and 1/2 tsp pepper.Bake at 400 degrees for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.Meanwhile, melt 2 tbsp butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately.Servings: 8Preparation Time: 25 minutesCooking Time: 41 minutesInactive Time: 10 minutesNutrition FactsServing size: 1/8 of a recipe (8 ounces).Recipe TypeSoupsSourceSource: Bake Potato SoupXE "Bake Potato Soup"2large baking potatoes3tbspthinly sliced green onions1/3cupbutter or margarine1/3cupflour1/4tspsalt1/4tsppepper4cupsmilk3/4cupgrated cheese3tbspthinly sliced green onions4slicesbacon, crisp-cooked, drained and crumbledProcedureScrub potatoes and pat dry. Prick potatoes with a fork. Bake at 450 in the oven for 40 to 60 minutes until tender. Let cool. Cut potatoes in half and gently scoop out each potato. Discard the skins.In a large saucepan cook 3 tbsp green onion in the butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Add the potato pulp and 1/2 cup of the grated cheese. Stir until the cheese melts.Garnish each serving with the remaining cheese, green onions and bacon.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (8.5 ounces).Recipe TypeSoupsBaked Stew With Root VegetablesXE "Baked Stew With Root Vegetables"Tender beef and a medley of chunky veggies make this a family pleaser.1cupall-purpose flour, divided3/4tspsalt1/2tsppepper2lbsboneless beef chunk roast, cut into 1-in cubes1/4cupcanola oil1large onion, chopped3tbspbutter2clovesgarlic, minced5cupsbeef broth1bay leaf3celery ribs3medium parsnips, peeled3medium carrots1small rutabaga, peeledProcedureIn a resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time; shake to coat. In an oven proof Dutch oven, brown beef in oil in batches. Remove; keep warm.In same pan, sauté onion in butter until tender. Stir in garlic, then remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil.Cover; bake at 350 degrees for 1 hr. Cut vegetables into 1-in. pieces; stir into stew. Cover; bake 1 1/2 to 2 hours longer or until beef is tender. Skim fat and discard bay leaf.Servings: 8Yield: 3 quartsPreparation Time: 35 minutesCooking Time: 2 hours and 30 minutesNutrition FactsServing size: 1/8 of a recipe (14 ounces).Recipe TypeSoupsSourceWeb Page: Brandied Shrimp & Wild Rice SoupXE "Brandied Shrimp & Wild Rice Soup"1box(6 oz) long-grain and wild rice mix1/3cupall-purpose flour3/4tspsalt1/4tspground black pepper4cupswhole milk1tbspbutter or margarine1small onion, finely chopped2bottles(8 oz each) clam juice1cupheavy or whipping cream1/3cupbrandy1 1/2lbsshelled and deveined medium shrimpProcedurePrepare rice mix as label directs.Meanwhile, in 2-cup liquid measuring cup, with wire whisk, mix flour, salt, and pepper with 1/2 cup milk until smooth. Set aside.In 5- to 6-quart saucepot, melt butter over medium-low heat. Add onion and cook 5 minutes or until tender, stirring occasionally. Increase heat to medium-high. Stir in clam juice, cream, brandy, and remaining 3 1/2 cups milk; heat to boiling. Gradually whisk flour mixture into hot milk mixture; heat to boiling. Boil 1 minute.Stir in shrimp and rice; cook 2 minutes or just until shrimp turn opaque throughout.Servings: 12Yield: 13 cupsPreparation Time: 10 minutesCooking Time: 25 minutesNutrition FactsServing size: 1/12 of a recipe (6.3 ounces).Recipe TypeSeafood, SoupsBroccoli Chicken BisqueXE "Broccoli Chicken Bisque"Harry suggests serving his bisque with liver pate sandwiches on Danish pumpernickel, a fresh fruit bowl, and chilled Soave Bolla for a late-evening supper.1 1/4 to 1 1/2lbsfresh broccoli, trimmed and cut up or 2 10-oz pkgs frozen chopped broccoli213-oz canschicken broth1medium onion, quartered2tbspbutter or margarine1tspsalt1-2tspcurry powder1dashpepper2tbsplime juice8lemon slices1/2cupdairy sour cream1tspsnipped chivesProcedurePlace broccoli in large saucepan.Add broth, onion, butter or margarine, salt, curry powder, and pepper. Bring to boiling. Reduce heat and simmer, covered, for 8 to 12 minutes or till just tender.Place half the broccoli and broth mixture at a time in blender container. Cover and blend till smooth. Repeat with remaining broccoli mixture. Stir in lime juice. Cover and refrigerate at least 4 hours.Ladle into small bowls. Top with a lemon slice, then a spoonful of sour cream, and a sprinkling of chives.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (2.4 ounces).Recipe TypeSoupsButternut Squash and Roasted-Garlic BisqueXE "Butternut Squash and Roasted-Garlic Bisque"2headsgarlic, halved crosswise1tspolive oil1/4cup(1/2 stick) butter3cupschopped onions3/4cupchopped carrots1/2cupchopped celery4lbsbutternut squash, peeled, seeded, cut into 1-inch pieces6cupscanned low-salt chicken broth3tbspchopped fresh sage1/2cupplus 1 tbsp whipping creamProcedurePreheat oven to 350 degrees. Rub cut surfaces of garlic with oil. Put halves back together to reassemble heads. Wrap each tightly in foil; bake until tender, about 40 minutes. Cool garlic in foil.Melt butter in heavy large pot over medium heat. Add onions, carrots and celery; sauté until onions are beginning to soften, about 5 minutes. Add squash, broth and 2 tbsp sage. Bring to boil. Reduce heat; simmer uncovered until squash is tender, about 25 minutes.Meanwhile, unwrap garlic. Squeeze from skin into small bowl. Discard skin. Mash garlic with fork until smooth.Stir garlic into soup. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Stir in 1/2 cup cream. Season to taste with salt and pepper. Transfer soup to tureen. Drizzle with remaining 1 tbsp cream. Sprinkle with remaining 1 tbsp sage.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (7.7 ounces).Recipe TypeSoupsCheesy Chicken Vegetable SoupXE "Cheesy Chicken Vegetable Soup"2cupszucchini, sliced1cupcarrots, sliced1small onion, sliced1tsporegano1cancheddar cheese soup1cancream of potato soup/mushroom1canwater3/4cuptomato juice1 1/2cupscooked chicken1/2tsphot sauceProcedureIn pan cook first 4 ingredients in butter till tender. Add remaining ingredients. Heat and serve.Nutrition FactsServing size: Entire recipe (36.2 ounces).Recipe TypeSoupsChicken Tortilla ChowderXE "Chicken Tortilla Chowder"Tortilla strips cook up like noodles in this thick, creamy Southwestern-style chowder.2cans(10 3/4-oz) condensed cream of potato soup, undiluted2cans(10 3/4-oz) condensed cream of chicken soup, undiluted2cups2% milk114.5-oz canreduced-sodium chicken broth111-oz canMexicorn, drained110-oz pkgready-to-serve roasted chicken breast strips, chopped14-oz canchopped green chilies3flour tortillas (8 in.), cut into 2-in x 1/2-in strips1cup(4-oz) shredded cheddar cheeseadditional shredded cheddar cheese, optionalProcedureIn a large saucepan, heat the soups, milk and broth, stirring frequently. Add corn, chicken and chilies; bring to a boil. Stir in the tortilla strips.Reduce heat; simmer, uncovered, for 5 minutes.Stir in the cheese until melted. Sprinkle each serving with additional cheese if desired.Servings: 10Yield: 2 1/2 quartsPreparation Time: 30 minutesNutrition FactsServing size: 1/10 of a recipe (2.3 ounces).Recipe TypeSoupsSourceWeb Page: ChiliXE "Chili"2stripsbacon, cut in small pieces2lbsground beef2medium onions, finely chopped1tspsalt and some pepper2tbspchili powder2tbspsugar116-oz canred beans116-oz canchili beans146-oz cantomato juiceProcedureBrown bacon until crisp and remove to absorbent paper. Cook chopped onion in bacon drippings until nearly done.Add ground beef, salt, pepper, chili powder, sugar. Stir this mixture or mash until ground beef is fine, with no large pieces of meat. Cook slowly, stirring often.When meat is no longer red, add bacon pieces, beans, and tomato juice. Stirring often, cook approximately one hour.Nutrition FactsServing size: Entire recipe (42.1 ounces).Recipe TypeSoupsChunky Turkey SoupXE "Chunky Turkey Soup"1leftover turkey carcass from a 12- to 14-lb turkey4 1/2qtswater1medium onion, quartered1medium carrot, cut into 2-inch pieces1celery rib, cut into 2-inch piecesSoup:2cupsshredded cooked turkey4celery ribs, chopped2cupsfrozen corn2medium carrots, sliced1large onion, chopped1cuporzo pasta2tbspminced fresh parsley4tspchicken bouillon granules1tspcurry powder1tspsalt1/2tspground cumin1/2tsppepperProcedurePlace the turkey carcass in a large kettle; add water, onion, carrot and celery. Slowly bring to a boil over low heat; cover and simmer 1 1/2 hours.Discard carcass. Strain broth through a cheese-cloth-lined colander. If using immediately, skim fat. Or cool; then refrigerate for 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated for up to 3 days or frozen for 4 to 6 months.)Place soup ingredients in a large kettle, add the broth. Bring to a boil.Reduce heat; cover and simmer for 30 minutes or until pasta and vegetables are tender.Servings: 12Yield: 1 1/3 cups eachNutrition FactsServing size: 1/12 of a recipe (18 ounces).Recipe TypeSoupsCircle 6 Bean SoupXE "Circle 6 Bean Soup"ProcedureWash beans thoroughly. Place in large kettle, cover with water, add 2 tbsp salt. Soak overnight. In morning drain, add 2 qts water, and meaty ham bone or ham hocks, bring to boil.Simmer slowly 2 1/2 to 3 hours.Remove ham bone, cut meat into bite-sized pieces and return to kettle.Add: 1 large onion, chopped1 can whole peeled tomatoes (cut up with liquid)1 tsp chili powder or several dashes TabascoJuice of 1 lemonSalt and pepper to tasteSimmer another 30 minutes or so. Serve with a green salad and crackers or crusty French bread.Servings: 16Recipe TypeSoupsCourier White ChiliXE "Courier White Chili"1/4cupchicken soup base2 1/2cupswater, divided1lbdiced, white chicken1/2lbdiced onion, sauteed in butter2 1/2cupscooked Northern beans1/2tbsp(1 1/2 tsp) granulated garlic1/2tbsp(1 1/2 tsp) cumin1/4tbsp(3/4 tsp) white pepper3/4lbcream cheeseProcedureDissolve 1/4 cup chicken base into 1/2 cup water.Add all ingredients, except cream cheese, and bring to a boil.Soften cream cheese in microwave and add to soup stock. Whisk to blend until smooth.Nutrition FactsServing size: Entire recipe (72.2 ounces).Recipe TypeSoupsCream of Curried Pea SoupXE "Cream of Curried Pea Soup"1cupfrozen peas1clovegarlic1medium onion, sliced1tspsalt1small carrot, very finely chopped (1/1tspcurry powder1stalk celery with leaves, sliced2cupschicken stock1medium potato, sliced1cupcreamProcedurePlace all the vegetables, seasonings and one cup stock in saucepan and bring to a boil. Cover, reduce the heat and simmer for 15 minutes.Transfer to the container of an electric blender. Cover and turn the motor on high. Remove the cover and the motor running, pour in the remaining stock and the cream. Chill and serve topped with whipped cream.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (7.2 ounces).Recipe TypeSoupsCream of Garden-Fresh Herbs With ShrimpXE "Cream of Garden-Fresh Herbs With Shrimp"A host of chopped fresh herbs adorn this creamy broth laden with shrimp.ProcedureMelt 2 tbsp butter in a medium saucepan; whisk in 2 tbsp flour until combined. Slowly whisk in 2 cups beef broth. Simmer broth 15 minutes.Meanwhile, bring 1 qt of salted water and 3 bay leaves to a boil in saucepan. Add 20 medium shrimp (about 9 oz), peeled and deveined, and cook for 2 minutes, until opaque; drain.Stir 1 1/2 cups heavy cream into broth; return to a simmer. Remove pan from heat. Stir in 1/4 tsp salt; 1/8 tsp white pepper; 1/4 cup chopped fresh flat-leaf parsley; 2 fresh sage leaves, chopped, or 1 tbsp chopped fresh parsley and 1/4 tsp dried sage; 1 tsp each chopped fresh thyme and fresh dill.Divide soup into 4 serving bowls and arrange 5 shrimp on top of each serving.Garnish with sage leaves.Servings: 4Recipe TypeSoupsCream of Green Chile SoupXE "Cream of Green Chile Soup"2tbspunsalted butter (1/4 stick)3/4cupfinely chopped yellow onion1 3/4cupsbottled clam juice3tbsplong grain white rice12ozmedium shrimp, cooked, peeled and deveined3tbsptomato paste1/8tspcayenne pepper (or to taste)1 1/4cupshalf and halfsalt and freshly ground black pepper, to tasteProcedureMelt butter in medium saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add clam juice and rice and bring to boil. Reduce heat to low, cover pan and simmer until rice is tender, about 15 minutes.Mix in shrimp, setting aside 6 shrimp for garnish. Cover and simmer until shrimp are heated through, about 1 minutes.Puree soup in blender until smooth, working in batches. Return soup to the same saucepan. Whisk in tomato paste and cayenne pepper. Gradually whisk in half and half. Bring soup to simmer, and season to taste with salt and pepper.Ladle soup into bowls. Garnish with reserved shrimp. Sprinkle with additional cayenne pepper, if desired, and serve.Servings: 2Nutrition FactsServing size: 1/2 of a recipe (14.3 ounces).Recipe TypeSoupsCream of Wild Mushroom SoupXE "Cream of Wild Mushroom Soup"1large leek (about 8 oz)5tbspbutter or margarine1small onion, finely chopped1 1/2lbsassorted wild mushrooms5cupschicken broth3/4cupruby Port2sprigsfresh thyme or 1/4 tsp dried thyme1cupsliced white mushrooms1 1/2cupsheavy or whipping cream2tbspfresh lemon juice1/8tspground black pepperProcedureCut off roots and green tops from leek; reserve tops for use another day. Cut white part of leek lengthwise in half, then thinly slice crosswise. Rinse leek thoroughly in large bowl of cold water; with hand, swish to remove sand. Transfer leek to colander, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.In 5- to 6-quart sauce pot, melt 4 tbsp butter over medium heat. Add leek, onion, and shallot; cook 6 to 8 minutes or until soft but not browned, stirring frequently. Reserve about 1/2 cup wild mushrooms for topping soup. Stir remaining wild mushrooms into leek mixture and cook 6 to 8 minutes or until mushrooms are tender.Add broth, Port, and thyme; heat to boiling over high heat. Reduce heat to medium -low; simmer 30 minutes to blend flavors.Meanwhile, in non-stick 8-inch skillet, melt remaining 1 tbsp butter over medium-high heat. Add white mushrooms and reserved wild mushrooms, and cook 5 minutes, until liquid evaporates, stirring occasionally. Set aside for garnish.Remove and discard thyme sprigs. In batches, ladle broth mixture into blender; cover, with center part of cover removed to allow steam to escape, and blend until pureed. Pour puree into large bowl. Repeat with remaining mixture. Return to puree to same sauce pot.Add cream, lemon juice, and pepper to puree in sauce pot. Heat soup over low heat just until heated through (do not boil).To serve, ladle soup into 8 soup bowls; top with sauteed mushrooms.Yield: 8 1/2 cups or 8 first-course servingsPreparation Time: 30 minutesCooking Time: 1 hour and 5 minutesNutrition FactsServing size: Entire recipe (59.7 ounces).Recipe TypeSoupsSourceSource: American Bounty Restaurant, Culinary Institute of America Hyde Park, NYEasy Chicken SoupXE "Easy Chicken Soup"Soup is the perfect one-dish meal - it contains all the food groups, and it reheats well on those days (too many of them) when your family is on different schedules. Here's a really fresh, quick-to-make version, plus some simple variations.1carton(32 oz) reduced-sodium chicken broth1cupchopped onion1/2cupdiced carrot and/or cabbage1tspminced garlic1 1/2cupsrotisserie or other cooked chicken, torn into shreds or chopped (and sausage)ProcedurePut broth, onion, carrot and garlic in a 4-qt saucepan and bring to a boil.Heat and simmer 7 minutes or until vegetables are tender.Stir in chicken and heat through. Can add white beans.Servings: 4Yield: 5 cupsNutrition FactsServing size: 1/4 of a recipe (1.4 ounces).Recipe TypeSoupsRecipe TipsTo make it southwestern: stir in a 14.5-oz can diced fire-roasted tomatoes, a drained 15-oz can hominy, 1/2 cup chopped cilantro, 1 tbsp lime juice and 1 tsp ground cumin. Heat through. Makes about 8 cups.To make it Italian: stir in a 19-oz can rinsed and drained cannellini beans, 2 diced plum tomatoes and 2 tbsp pesto. Heat through. Makes about 8 cups.To make it Asian: stir in an 8-oz can sliced water chestnuts, 1/3 cup sliced scallions, 1 tbsp lite soy sauce, 1 tsp grated ginger and a few splashes of sesame oil if desired. Heat through. Makes about 6 cups.Egg and Lemon SoupXE "Egg and Lemon Soup"6cupschicken stock1/3cupuncooked rice4eggs3tbsplemon juiceparsley sprigsProcedureBring stock to a boil. Add rice.Reduce heat and simmer, partially uncovered, for 15 minutes.Beat eggs until frothy. Beat in lemon juice. Stir in 1/4 cup of the simmering broth. Slowly pour mixture into the broth.Cook over low heat 3-5 minutes. DO NOT BOIL or eggs will curdle. Add salt.Ladle into shallow bowls, garnish with sprig of parsley.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (10.2 ounces).Recipe TypeSoupsGoldilocks' Gourmet Spinach SoupXE "Goldilocks' Gourmet Spinach Soup"5tbspunsalted butter1/4lbfresh mushrooms, washed, dried, trimmed, and diced1scallion, chopped5tbspall-purpose flour2cupschicken broth2cupsmilk1/2tspsalt (optional)black pepper (preferably freshly ground)ground nutmeg (optional)1/4lbcream cheese, softened and cut into cubes1cupgrated Swiss cheese (recommended: Jarlsberg)3/4lbfresh spinach, washed, trimmed, cooked, and choppedProcedureMelt the butter in a large saucepan. In it slowly sauté the mushrooms and scallion until tender. Add flour and...Nutrition FactsServing size: Entire recipe (58.7 ounces).Recipe TypeSoupsGood BrothXE "Good Broth"2cupscanned chicken broth (Campbells)1/2cupcanned tomato juice1tspsugarpinch of saltpinch of pepper2pinches of basil1/2cupdry white wineProcedureCombine all but wine; bring to boil.Simmer 5 minutes. Strain out basil.Return to heat and add wine. Do not let boil.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1.5 ounces).Recipe TypeSoupsSourceAuthor: Lois JohnsonItalian Pork StewXE "Italian Pork Stew"For a meal that's different, try this bold, peppery combination. The anchovy paste adds a wonderful, salty flavor but doesn't taste fishy.2/3cupall-purpose flour2lbsboneless pork loin, cut into 1-in. pieces4tbspolive oil, divided1large onion, chopped5clovesgarlic, crushed128-oz candiced tomatoes, undrained1cupdry red wine or beef broth3bay laves1cinnamon stick (3 in.)1tbsptomato paste1tbspred wine vinegar1tspanchovy paste1tspeach dried oregano, basil and sage leaves1/2tspsalt1/2tspcrushed red pepper flakes1/4tsppepper1/4cupminced fresh parsleyhot cooked bow tie pastagrated Parmesan cheeseProcedurePlace flour in a large resealable plastic bag. Add pork, a few pieces at a time, and shake to coat. In a Dutch oven, brown pork in 3 tbsp. oil in batches. Remove and keep warm.In same pan, sauté onion in remaining oil until tender. Add garlic; cook 1 minute longer. Add tomatoes, wine, bay leaves, cinnamon, tomato paste, vinegar, anchovy, herbs, salt, pepper flakes, pepper and pork; bring to a boil.Reduce heat; cover and simmer for 1 1/2 hours, stirring occasionally. Stir in parsley. Cover and cook 30-60 minutes longer or until meat is tender. Skim fat; discard bay leaves and cinnamon. Serve with pasta; sprinkle with cheese.Servings: 8Yield: 2 quartsPreparation Time: 30 minutesCooking Time: 2 hours and 30 minutesNutrition FactsServing size: 1/8 of a recipe (2.2 ounces).Recipe TypeSoupsSourceWeb Page: Jeanne's Clam ChowderXE "Jeanne's Clam Chowder"1 1/2ozdiced bacon (approximately 2 slices)1tbspbutter1medium onion, diced (1 1/2 cups)3stalkscelery, diced (3/4 cup)1clovefresh garlic, chopped1pinchwhite pepper1pinchfreshly ground black pepper1pinchcayenne pepper, or to taste1tspdried marjoram2tspchopped fresh basil, or 1/2 tsp dried basil1tspdried Italian seasoning1/2tspdried thyme2bay leaves1/3cupflour3 1/2cupslow-fat (1 percent)milk1 1/4cupsclam juice or nectar1/4lbnew potatoes, diced36.5-oz canschopped clams, drained8ozlight cream cheese, cubed1/4tspdried dill weed2tbspchopped fresh parsleyProcedureCook bacon until transparent. Add butter, onions, celery, garlic, white pepper, black pepper, cayenne pepper, marjoram, basil, Italian seasoning, thyme and bay leaves. Cook over medium heat until onions and celery are tender.Stir flour into onion mixture and cook over low heat for 4 minutes. Add milk and clam juice; heat until just under the boiling point and slightly thickened.Steam potatoes and cool. Add to soup mixture along with clams and cream cheese. Bring slowly to a boil over medium-low heat; boil about 3 minutes. Stir in dill weed and parsley.Remove bay leaves before serving.Servings: 6Yield: 7 cupsNutrition FactsServing size: 1/6 of a recipe (2 ounces).Recipe TypeSoupsMushroom SoupXE "Mushroom Soup"1lbmushrooms1/2stickbutter1clovegarlic, minced1/4cupwhite wine or sherrysalt and pepper2tbsplemon juice2tbsponion, minced1/4cupheavy cream1qtchicken stock1 1/2tbspflourProcedureChop mushrooms. Melt 2 tbsp of butter and cook garlic and onion until soft. Add mushrooms and lemon juice and cook an additional 5 minutes, stirring often. Add the remaining butter and melt. Stir in flour and blend well. Add chicken stock and wine, stirring constantly until smooth. Season and add cream. Continue cooking until soup thickens. Serve hot.Nutrition FactsServing size: Entire recipe (56.8 ounces).Recipe TypeSoupsMushroom Stock SoupXE "Mushroom Stock Soup"**2qtsliquids drained from mushrooms (either cooked or water from rehydrated mushrooms)3large tomatoes, seeded and chopped1/2cupsmall shell pasta1cupcooked and crumbled ground beef1clovegarlic, minced1medium onion, chopped2tbspeach fresh thyme, basil, and oreganosalt and pepperbay leafolive oil1/4cupchopped bell pepperProcedure**This liquid can be a combination of liquids from several different kinds of mushrooms.Sauté onion, pepper, and garlic in olive oil in large, heavy pot until onion is clear. Pour in mushroom stock and herbs and bring to a boil. Reduce heat to simmer and add remaining ingredients and mix well. Simmer until pasta is tender.Nutrition FactsServing size: Entire recipe (56.5 ounces).Recipe TypeSoupsPaella SoupXE "Paella Soup"1whole chicken breast3cupswater2smoked chorizo sausages1onion, chopped3clovesgarlic, chopped18-oz canwhole tomatoes, undrained1cupuncooked rice1/4tspsaffron1/4tspturmeric1/4tsppaprika1/4tspcumin (optional)1/2cupfresh or frozen peas1green pepper, cleaned, seeded and diced1sweet red pepper, cleaned, seeded and diced1lbbay scallops, drained1zucchini, sliced thinlyProcedurePoach chicken in water for 20 to 30 minutes. Cool, debone, chop into bite-size pieces. Reserve liquid. Brown sausage in pan the size of a Dutch oven. When thoroughly browned cut into thin slices and return to pan. Add onion and garlic and cook for 5 minutes. Add chicken pieces, poaching liquid, whole tomatoes with juice, rice, and spices. Cook, covered, 30 minutes.Add peas, peppers, and scallops. Cook, uncovered, 5 minutes. Add zucchini slices. Cook, uncovered, 5 minutes. Serve in soup bowls.Yield: 12 first course servings or 6 main-dish servingsNutrition FactsServing size: Entire recipe (58.3 ounces).Recipe TypeSoupsPea SoupXE "Pea Soup"1boxfrozen peas1onion, sliced1carrot, diced1cupcelery, diced1potato, diced2cupschicken stock1cuphalf and half or cream1clovegarlic1tspsalt1tspcurryProcedurePlace all vegetables and seasonings in pan with 1 cup stock. Cook 15 minutes.Add all other ingredients to blender.Chill.Nutrition FactsServing size: Entire recipe (41.4 ounces).Recipe TypeSoupsPumpkin SoupXE "Pumpkin Soup"1/4cupbutter1onion, chopped1/2tspcurry2cupshalf and half2 1/2cupschicken broth1canpumpkinNutrition FactsServing size: Entire recipe (61.7 ounces).Recipe TypeSoupsPumpkin SoupXE "Pumpkin Soup"1large onion, chopped1/4cupbutter1/2tspcurry powder116-ozcanned pumpkin1 1/2tspsalt2cupshalf and half (one can be fat-free)2 1/2cupschicken brothProcedureSauté onion in butter til tender. Sprinkle with curry powder and sauté 2 minutes. Stir in pumpkin and salt. Stir in broth and heat.Add half and half and heat but do not boil.Garnish with a dollop of sour cream and fresh parsley (optional).Nutrition FactsServing size: Entire recipe (27.8 ounces).Recipe TypeSoupsRoasted Red Pepper SoupXE "Roasted Red Pepper Soup"Jarred roasted red peppers create a rich soup that requires almost no work. Garnish with croutons. Serve as a first course.2tbspunsalted butter4medium garlic cloves, slivered1medium red onion, chopped finesalt1/4cupall-purpose flour3cupsjarred roasted red peppers, drained and rinsed1/2tsphot red pepper flakes5sprigsfresh thyme3 1/2cupslow-sodium chicken broth1cupwater3/4cupheavy creampepperProcedureHeat butter in Dutch oven over medium-high heat until just melted. Add garlic and cook, stirring frequently, until lightly browned. 1 to 1 1/2 minutes. Add onion and 1/2 tsp salt and cook until beginning to brown, 4 to 5 minutes. Add flour and stir constantly until flour is lightly toasted, about 45 seconds. Add red peppers, pepper flakes, thyme sprigs, broth, and water and bring to a boil. Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes.Remove and discard thyme sprigs. Working in batches, puree soup in blender until smooth and creamy. Return soup to clean pot over low heat and simmer. Adjust the seasonings with salt and pepper.Yield: 4-6Nutrition FactsServing size: Entire recipe (51.2 ounces).Recipe TypeSoupsRoasted Red Pepper Soup with Pesto CroutonsXE "Roasted Red Pepper Soup with Pesto Croutons"1/4cuprefrigerated pesto, at room temperature6slicessourdough bread1tbspbutter1tbspolive oil1clovegarlic, minced1shallot, finely chopped1tbsptomato paste115-oz jarroasted red bell peppers, rinsed and drained4cupslow-sodium chicken broth1/4cuphalf-and-half1tbspchopped fresh parsleysalt and pepper to tastegarnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheeseProcedurePreheat oven to 350 degrees. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.Bake at 350 degrees for 16 to 20 minutes or until golden, turning once after 10 minutes. Remove from oven, and let cool.Melt butter with oil in a large Dutch oven over medium-high heat. Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes.Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.Ladle soup into 6 bowls; top with croutons. Garnish, if desired.Servings: 6Preparation Time: 20 minutesCooking Time: 20 minutesInactive Time: 10 minutesNutrition FactsServing size: 1/6 of a recipe (9.9 ounces).Recipe TypeSoupsRecipe TipsIf you serve the soup cold, stir in an extra 1/4 tsp salt.Russ's ChiliXE "Russ's Chili"1lbbulk Italian sausage1lbground round steak1cupchopped onion1lbfresh mushrooms, sliced146-ozV8 juice16-oz cantomato paste1tspsugar1tspdried oregano1tspWorcestershire sauce1/2tspbasil1/2tsppepperProcedureIn large pan, cook first 3 ingredients until meat is no longer pink. Stir in remaining.Bring to a boil, reduct heat, cover and simmer for 1 hr.Garnish with sour cream.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (4.8 ounces).Recipe TypeSoupsSanta Fe ChowderXE "Santa Fe Chowder"Procedure4 chicken breast 1/2's - simmer 1 h4Shred and reserve liquid.Sauté: 1 bell pepper, chopped1 medium onion, chopped.Add reserved broth and 1 can chicken broth.Add: 3 cans (16 oz) cream style corn1 can (16 oz) whole kernel corn1 small can chopped green chiliesSeason with salt, pepper, 1 t cumin, 2 tbsp chopped cilantro, chicken granules (if desired) - to taste and shredded chicken. Simmer for flavors to blend.Recipe TypeSoupsShrimp BisqueXE "Shrimp Bisque"Shrimp is a high-protein, low-fat food. And this soup is super easy.1tbspextra virgin olive oil1medium red bell pepper, chopped (1 cup)1/2cupchopped yellow onion1/2lbcooked or raw shrimp, tails removed, cut in pieces2cupsfat-free half and half1cupno-salt-added tomato sauce1/4tsphot sauce, or to tastesalt and freshly ground pepper, to taste1tspbutter1/4cupgrated fresh Parmesan cheeseProcedureIn saucepan, heat olive oil. Add red pepper and onion; sauté on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.Repeat with remaining mixture. Sprinkle on Parmesan cheese. Optional garnishes: herbs and additional shrimp.Servings: 6Yield: 3/4 cupNutrition FactsServing size: 1/6 of a recipe (2.8 ounces).Recipe TypeSoupsSpinach BisqueXE "Spinach Bisque"2cansCampbell chicken broth410-oz pkgsfrozen chopped spinach2tbspchopped onion4tbspbutter1/2jar(large) Cheese Whiz1cupgrated cheddar cheese1/4cupParmesan1pinthalf and half4tbspcornstarchProcedureBring chicken broth to a boil and add spinach.Cook until spinach has separated - about 15 minutes.Sauté onion in butter until tender.Add 4 tbsp cornstarch and stir until blended, then add spinach and broth.Add 1/2 (or more) of one jar Cheese Whiz, grated cheddar and parmesan.Stir until smooth.Add 1 pint 1/2 and 1/2. Heat until hot.Servings: 10Yield: small cupsPreparation Time: 1 hourNutrition FactsServing size: 1/10 of a recipe (2.6 ounces).Recipe TypeSoups, VegetablesRecipe TipsThe longer the soup cooks, the better it is.My son's girlfriend at Knox shared this with me. She said it was the Landmark Spinach Bisque. Have not made it yet - have only had it 10 years. Think the cheese, butter and half and half scared me off.SourceAuthor: SophieTaco SoupXE "Taco Soup"2lbsbeef or 1 lb ground turkey and 1 lb beef1large onion, chopped1pkgtaco seasoning mix1pkgoriginal ranch mix2cansmexican stewed tomatoes or 1 can of Rotel and 1 can of diced tomatoes1canpinto beans1canranch style beans1can(small) chopped green chilies1canwhole corn1can(small) tomato sauce2cupswatersalt and pepper1tbspsugarProcedureBrown meat and onion in a large pot.Add taco seasoning mix and original ranch mix.Add Mexican stewed tomatoes, beans, chilies, corn, and tomato sauce.Add water, as needed. Add salt, pepper, and sugar.Simmer for 1 hour or more.Serve with garnish of any or all of these: diced avocado, sour cream, grated cheese, crushed Doritos.Nutrition FactsServing size: Entire recipe (73.5 ounces).Recipe TypeSoupsSourceAuthor: B. ThorneTuscan Chicken & Bean StewXE "Tuscan Chicken & Bean Stew"1/4cupall-purpose flour1/4tspeach salt and pepper1pkg(about 2 lb) chicken thighs, skin removed2tspoil1medium onion, diced2carrots, cut into 1/2-in. chunks2clovesgarlic, finely chopped114.5-oz candiced tomatoes, drained114.5-oz canreduced-sodium chicken broth119-oz cancannellini beans, rinsed and drainedProcedureHeat oven to 350 degrees. In a bowl, combine flour with salt and pepper. Coat chicken in flour mixture. Heat oil in Dutch oven. Add chicken and brown. Remove chicken to a plate.Stir onion and carrots into Dutch oven with drippings. Cook, stirring, 4 minutes or until onions soften. Add garlic and cook 1 minute. Stir in diced tomatoes. Top with chicken. Pour broth over chicken. Bring liquid to a boil. Cover and cook in oven 20 minutes.Mash some of the beans and stir into Dutch oven. Cover and cook for another 10 minutes, or until chicken is done.Servings: 4Preparation Time: 10 minutesTotal Time: 35 minutesNutrition FactsServing size: 1/4 of a recipe (3.2 ounces).Recipe TypeSoupsVelvety Cream of Tomato SoupXE "Velvety Cream of Tomato Soup"4tbspbutter or margarine1small onion, chopped2large shallots, chopped (1/2 cup)2green onions (green tops only), thinly sliced1clovegarlic, finely chopped1can(28 oz) whole tomatoes in thick puree3cupswhole milk1cupheavy or whipping cream2tbspall-purpose flour1/3cuploosely packed torn fresh dill sprigs1/2tspsalt1/4tspground black pepper3/4cupshredded Cheddar cheesesmall dill sprigs for garnishProcedureIn 5- to 6-quart saucepot, melt 2 tbsp butter over medium heat. Add onion, shallots, green onion tops, and garlic. Cook 5 minutes or until onion is tender. Meanwhile, in food processor with knife blade attached, or with chef's knife, coarsely chop tomatoes, reserving puree.Add milk, cream, and tomatoes with their puree to saucepot. Increase heat to high; heat mixture to boiling.In 1-quart saucepan, melt remaining 2 tbsp butter over low heat. With wire whisk, stir in flour and cook 2 to 3 minutes, stirring frequently, making sure mixture does not brown. Gradually whisk in 1 1/2 cups hot tomato mixture. Pour flour mixture into saucepot.Reduce heat to very low. Cook, uncovered, barely simmering, 30 minutes to blend flavors and thicken slightly, stirring frequently. Stir in torn dill sprigs, salt, and pepper.To serve, ladle soup into 8 bowls; top with cheddar and garnish with dill sprigs if you like.Servings: 8Yield: 7 1/2 cupsPreparation Time: 15 minutesCooking Time: 55 minutesNutrition FactsServing size: 1/8 of a recipe (10.1 ounces).Recipe TypeSoupsSourceSource: Good Housekeeping February 2004Wile Rice Clam ChowderXE "Wile Rice Clam Chowder"6medium red potatoes, peeled and cubed (1/2-inch cubes)510.5-oz canschicken broth (or 6 cups chicken stock)26.5-oz cansminced clams, drained, retain liquidJuice of 1/4 lemon1 1/2medium onions, diced6ozfresh mushrooms, sliced thick4 1/2tbspbutter3/8cupflour3bay leaves1/2tsppeppersalt1 1/2cupsheavy cream2 1/2cupscooked wild riceProcedurePut potatoes, chicken broth, clam liquid and lemon juice in a six-quart stock pot or Dutch oven and boil for 20 minutes.Sauté onions and mushrooms in butter until onions are clear.Add flour to onion-mushroom-butter mixture and stir until smooth.After potatoes have cooked 20 minutes, add onion-mushroom mixture. Add bay leaves, pepper and salt to taste. Cook ten minutes, then add clams, cream and wild rice. Heat through while stirring.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (9 ounces).Recipe TypeSoupsVegetablesApple-Pecan Corn Bread DressingXE "Apple-Pecan Corn Bread Dressing"19-by-9-inch pan corn bread, cooed and crumbled18-oz pkgherb-seasoned dry bread stuffing mix2tbspchopped fresh parsley1/2tspground ginger1/2tspsalt3/4cupbutter1cupchopped celery1cupchopped onion2cupschopped apples1/2cupchopped pecans2cupsapple juice or apple cider3eggs, beatenProcedurePreheat oven to 350 degrees. Butter a 3-quart casserole dish. Melt the butter in a heavy saucepan and sauté the celery and onion for 8 to 10 minutes, or until tender.In a large bowl, combine the corn bread, stuffing mix, parsley, ginger and salt.Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice and beaten eggs. Spoon dressing into prepared casserole dish.Bake for 30 to 35 minutes in the pre-heated oven, or until heated through, and lightly browned on top.Nutrition FactsServing size: Entire recipe (32.3 ounces).Recipe TypeHoliday, VegetablesAsparagusXE "Asparagus"salt and pepper2tbspbutter1tbspsoy sauce1tspbalsamic vinegarProcedurePreheat oven to 400 degrees.Arrange asparagus on cookie sheet. Sprinkle with salt and pepper. Bake 12 minutes.Melt butter. Add soy sauce and vinegar and pour over asparagus.Nutrition FactsServing size: Entire recipe (1.8 ounces).Recipe TypeVegetablesAsparagus with Olive GremolataXE "Asparagus with Olive Gremolata"Steam the asparagus and prepare the gremolata a day in advance; refrigerate separately. Allow both to come to room temperature before serving.Gremolata:1/2cuppicholine olives, pitted (about 2 oz)1/2cupchopped fresh flat-leaf parsley1tbspgrated lemon rind1/4tspsalt2clovesgarlic, mincedRemaining Ingredients:2 1/2lbstrimmed asparagus spears, steamed and chilled1/4tspfreshly ground black pepperProcedureTo prepare gremolata, place olives in a food processor; pulse 3 times or until finely chopped. Add parsley, lemon rind, salt, and garlic. Pulse 2 times or until mixture is combined. Serve gremolata over asparagus; sprinkle with pepper.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (5.1 ounces).Recipe TypeVegetablesAsparagus With Orange Pecan ButterXE "Asparagus With Orange Pecan Butter"1cupwater3lbsfresh asparagus, trimmed, or 2 (10 oz) kgs, frozen asparagus spears1/4cupLand O Lakes Sweet Cream Butter1/3cuppecan halves1tsporange juice1/2tspgrated orange peelProcedureIn 10-inch skillet bring water to a full boil. Add asparagus. Cover; cook over medium heat, stirring occasionally, until asparagus is crisp-tender (10 to 12 minutes). Drain; set aside.In same skillet melt butter over low heat. Stir in the remaining ingredients except asparagus.To serve, spoon butter mixture over asparagus.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1.6 ounces).Recipe TypeVegetablesBaked Cheese GritsXE "Baked Cheese Grits"Old-fashioned grits are well worth the extra 10 minutes of cooking; instant grits bake up too smooth and have an over-processed flavor. Grits are ready when they are creamy and smooth but retain a little fine-textured coarseness.2tbspplus 1 tsp unsalted butter1small onion, chopped3cupswater1cupheavy cream1/2tspTabasco sauce1/2tspsalt1cupplus 2tbsp old-fashioned grits2cupsshredded extra-sharp Cheddar cheese3large eggs, lightly beatenpepperProcedureAdjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 11 x 7-inch baking dish with 1 tsp butter.Heat remaining 2 tbsp butter in large saucepan over medium heat until foaming subsides. Add onion and cook until softened, about 4 minutes. Add water, cream, Tabasco, and salt and bring to boil. Whisk in grits and reduce heat to low. Cook, stirring frequently, until thick and creamy, about 15 minutes.Off heat, stir in 1 1/2 cups cheese, eggs, and pepper to taste. Pour mixture into greased baking dish and smooth top with rubber spatula. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese and continue baking until top is browned, about 15 minutes. let rest 5 minutes and serve.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (44.3 ounces).Recipe TypePotatoes, Pasta, and GrainsBaked Corn CasseroleXE "Baked Corn Casserole"1onion, chopped1green pepper, diced1/2cupbutter or margarine1canhole kernel corn (undrained)1cancream-style corn18.5-ozJiffy corn muffin mix3eggs1cupsour cream1cupgrated Cheddar cheeseProcedureSauté the onion and green pepper in the butter. Mix together the corns, muffin mix and eggs. Add the onion and green pepper. Pour into a greased casserole dish or 9x13-inch pan. Dot with sour cream and swirl with a knife blade to mix slightly. Top with the grated cheese. Bake at 350 degrees for 45 minutes.Nutrition FactsServing size: Entire recipe (58.3 ounces).Recipe TypeVegetablesBroccoli-Rice QuicheXE "Broccoli-Rice Quiche"1/2cupchopped onions3cupshot rice210-oz pkgsfrozen chopped broccoli1 1/2cups(6 oz) grated cheese6eggs1tspsalt1/4tsppepper1/2cupmilk1candrained sliced mushroomsProcedureCook onions with broccoli following directions on broccoli pkg. Drain well. Set bine rice, 3/4 cups cheese, 2 eggs (slightly beaten) and 1/2 tsp salt. Press firm and evenly over bottom and sides of a greased 12" pizza pan or 2 9" pie pans.Beat remaining eggs slightly. Stir in milk, pepper, mushrooms, and remaining salt. Add to broccoli and mix well.Spoon into crust. Bake at 375 degrees for 20 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Cool a few minutes before cutting.Servings: 16Nutrition FactsServing size: 1/16 of a recipe (2.5 ounces).Recipe TypeBreakfast, VegetablesSourceAuthor: Ann RumlerBrussels Sprouts With Apricot and PistachioXE "Brussels Sprouts With Apricot and Pistachio"Save time on Thanksgiving by blanching Brussels sprouts up to two days beforehand.1 1/2lbsBrussels sprouts, stems trimmed2tbspolive oil1/2tspkosher salt1/3cupshelled pistachios, coarsely chopped1/4cupdried apricots, finely dicedProcedureBring a large pot of lightly salted water to a boil. Remove any damaged outer leaves from Brussels sprouts and slice sprouts in half through the stem. Add to boiling water and cook until just tender, 3 minutes; drain. (If making ahead, cool sprouts in ice and water, drain and store wrapped, in the fridge until ready to use.)Heat olive oil in a large nonstick skillet over medium-high heat. Add sprouts and salt; cook, turning occasionally, until sprouts are golden around the edges and heated through, 5 to 6 min (7 min if you blanched sprouts earlier). Transfer to a serving dish and garnish with apricots and pistachios.Yield: 6-8 servingsTotal Time: 30 minutesNutrition FactsServing size: Entire recipe (26.2 ounces).Recipe TypeVegetablesButternut SquashXE "Butternut Squash"2 1/2lbsbutternut squash, peeled, seeded, cut into 1-inch pieces1/4cupbutter2clovesgarlic, minced1/4cupPanko bread crumbs1/3cupparmesansalt and pepper1/4cupfresh parsleyProcedureCut squash in half and peel. Cut into 1/2" slices and arrange in 9x13 dish overlapping.Melt butter, parsley, salt and pepper and sauté garlic. Mix cheese and crumbs with 1 tbsp of the butter mix.Brush remaining butter on squash and sprinkle with crumbs.Bake 30-40 minutes at 375 degrees - for the last 5 minutes increase oven temp to 425 to brown.Nutrition FactsServing size: Entire recipe (43.9 ounces).Recipe TypeVegetablesCheese Hominy GritsXE "Cheese Hominy Grits"ProcedureIn a large sauce pan bring 1 quart milk to boil. Add 1/2 cup butter cut into pieces for ease in melting. Reduce heat and stir in very gradually 1 cup quick hominy grits.Bring back to a boil and continue cooking, stirring constantly, until the mixture takes on the appearance of cooked farina or cream of wheat. Remove from heat. Season with 1 teaspoon salt and 1/8 teaspoon black pepper.Beat hard with an electric mixer for 5 minutes until the grits take on a creamy appearance. Pour into a heat-proof casserole (13x9x2) and allow to set. Meantime grate 1 cup gruyere cheese (Swiss may be substituted) and sprinkle over grits.When ready to bake, preheat oven to 400 degrees. Top mixture with 1/3 cup grated parmesan cheese and drizzle over 1/3 cup melted butter. Bake 35 minutes.Recipe TypePotatoes, Pasta, and Grains, VegetablesSourceAuthor: Chuck FlynnSource: Mostly For Men columnChile Relleno CasseroleXE "Chile Relleno Casserole"1/2cupflour1/2tspsalt1/2tspbaking powder3eggs1cupmilk27-oz cansgreen chiles (such as Ortega)1lbjack cheese, grated1/2cupsliced onionsProcedureCombine flour, salt, baking powder, eggs and milk. Set aside.Split chiles, remove seeds, rinse and dry on paper towels. Layer half the chiles in the bottom of a 13x9 inch greased pan. Top with sliced onions and half the cheese. Pour half the batter over cheese. Layer remaining chiles, remainder of batter and then remainder of cheese. Bake at 350 for 40 minutes.Nutrition FactsServing size: Entire recipe (35.1 ounces).Recipe TypeMain Dish, VegetarianSourceAuthor: Suzanne MarquisCorn Bread DressingXE "Corn Bread Dressing"2pans of corn bread (2 iron skillets)8ozPepperidge Farm dressing (or make your own cubes)onioncelerysalt and pepper1cancream of mushroom soup3eggs, beatenchicken brothProcedureSauté onion and celery until tender. Crumble corn bread, add stuffing, salt and pepper, onion, celery, sage (to taste), soup and eggs. Mix well and add enough chicken broth to make a little soupy. Pour in 9x13 greased pan. Bake at 350 degree 1 hour or so.Nutrition FactsServing size: Entire recipe (53.1 ounces).Recipe TypeHoliday, VegetablesSourceAuthor: Clara NugentCorn DelightXE "Corn Delight"1cancream style corn1canwhole kernel corn (do not drain)1cupdry spaghetti (break in small pieces)1cupdiced Velveeta cheese1/2cupmelted margarine1/4cupchopped onionProcedureStir all together in large buttered casserole dish. Bake at 375 for 45 minutes to an hour, covered.Nutrition FactsServing size: Entire recipe (22.4 ounces).Recipe TypeVegetablesSourceAuthor: JoAnne's Pot Luck Dish - Summer 1994Creamy Baked CornXE "Creamy Baked Corn"6medium-sized ears of corn3green onions (green tops only), thinly sliced1small green pepper2tbspbottled salad dressing (green goddess, creamy cucumber, etc.)1/4cupsour cream1tspbrown sugar1tbspflour1tbspbutter or margarinesalt and pepper to tasteProcedureCur the corn off the cob and put into a 1 1/2 quart casserole. Slice green onions including about 3 inches of green tops. Remove seeds and dice green pepper. Distribute onion and green pepper in casserole. In a small bowl, mix together until blended the salad dressing, sour cream, brown sugar, flour and seasonings. Spoon evenly over the vegetables. Dot with bits of butter. Cover tightly with foil and bake in a 375 degree oven for 35 minutes. Stir well before serving.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (1.6 ounces).Recipe TypeVegetablesDijon-Dill Cream SauceXE "Dijon-Dill Cream Sauce"1clovegarlic2tbspbutter2tspolive oil2tspDijon mustard2tspcornstarch2tspsnipped dill2cupswhite wine2tbspsour creamProcedureCook garlic in butter and olive oil till hot.Add wine; bring to bine mustard, cornstarch, and lemon juice. Cook till thick.Add dill and salt and pepper. Stir in sour cream.Nutrition FactsServing size: Entire recipe (19.5 ounces).Recipe TypeSauce, VegetablesFrench Onion TartXE "French Onion Tart"The French onion tart, or pissaladiere, is the Provencal answer to the sauceless pizza. Serve it hot, warm, or at room temperature - this cafe lunch staple is perfect as a picnic snack or a stand-alone meal with a side of greens. The Real Simple version cuts down on prep time by using a prerolled crust and jarred onions that don't require sauteing.19-inch prerolled piecrust215-oz jarswhole onions1/2tspsugar1/4cuppitted nicoise olives, sliced12-oz canflat anchovies, drained (optional)1/2cupgrated ParmesanProcedurePreheat oven to 425 degrees. Use the piecrust to line a 9-inch pie plate or a 9-inch fluted tart tin with a removable bottom. Drain the onions and press out any excess liquid. Chop the onions and spread them on top of the dough, then sprinkle with the sugar. Scatter on the olives and arrange the anchovies (if using) on top. Sprinkle with the Parmesan. Bake 25 minutes. Let cool 5 minutes to set.Servings: 6Preparation Time: 15 minutesTotal Time: 45 minutesNutrition FactsServing size: 1/6 of a recipe (0.3 ounces).Recipe TypeVegetablesRecipe TipsIf you made it from scratch: 1 1/2 hoursIf you're using a tart tin with a removable bottom, after the tart has baked, rest it on a bowl that's smaller in diameter than the tin. The fluted ring should easily slip away from the tart.SourceSource: Real SimpleFresh Tomato TartXE "Fresh Tomato Tart"1pie crust - line tart pan 1/8" thick8-10ozmozzarella cheese, shredded2tbspchopped basil (fresh)4-6plum tomatoes, sliced 1/4" thick1/2tspsalt1/4tsppepper1/4cupextra virgin olive oilProcedureSpread dough with cheese, sprinkle with basil. Cover with tomatoes, sprinkle with salt and pepper and drizzle with oil.Bake 30 minutes at 400 degrees. Sprinkle with more basil.Nutrition FactsServing size: Entire recipe (2.9 ounces).Recipe TypeVegetablesGarden Batch CasseroleXE "Garden Batch Casserole"1 1/2cupssour cream1 1/2cupscottage cheese1tbspflour3eggs1-2cupsgrated cheese1/2onion, chopped1tspsalt1/2tsppeppergarlic powder2pkgfrozen chopped broccoli117-oz cancornProcedureMix all except vegetables. Fold in vegetables. Sprinkle with more cheese or parmesan.Bake at 325 degrees for 45 minutes.Nutrition FactsServing size: Entire recipe (32.2 ounces).Recipe TypeVegetablesSourceAuthor: Donna GGinger Rum CarrotsXE "Ginger Rum Carrots"7cupschicken broth1/2cupsugar12" piece fresh ginger, peeled and sliced into pieces4lbscarrots, cut diagonally, 1/2" slices1/2cupbutter1/4cupfine dice onion2tbspminced fresh ginger2tspminced garlic1/2tspsalt1/4tsppepper1/4cupspiced or dark run (optional)1/2tspvanilla extractProcedureCombine first 3 ingredients in dutch oven, bring to boil. Add carrots, reduce heat, simmer uncovered 12 mins till almost tender. Drain. Set carrots aside.Melt butter in large skillet over medium heat. Add onions, ginger and garlic. Sauté 2-3 minutes or till onions are tender. Add carrots, salt, and pepper. Sauté 3 minutes. Stir in rum, if desired, and vanilla, cook 1 minute.Servings: 10Nutrition FactsServing size: 1/10 of a recipe (13.3 ounces).Recipe TypeVegetablesGolden Spinach PuffXE "Golden Spinach Puff"1cupchopped onions210-oz pkgsfrozen chopped spinach1 1/2tbspOleo or butter1 1/2tbspflourmilk3/4tspsalt1/4tsppepper1/4tspgarlic powder1 1/2tspWorcestershire sauce2cupsgrated cheddar cheese3cupscooked riceProcedureCook onions with spinach as directed on pkg. Drain and reserve liquid. Melt butter. Add flour and blend till bine the spinach liquid with enough milk to make 1 cup. Pour slowly into flour mixture. Cook stirring till thick. Add seasonings, w. sauce, and 1 cup cheese. Cook stirring till cheese melts. Add rice and spinach.Pour into 2 quart greased shallow casserole dish. Tsp with remaining cheese. Bake in 350 degree oven for 20 minutes or till heated through.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (5.5 ounces).Recipe TypeVegetablesSourceAuthor: Ann RumlerGolden Yam FritterXE "Golden Yam Fritter"1cupflour1tspbaking powder1tspsalt1/8tspnutmegdash pepper2eggs1/4cupmilk1tbspvegetable oil2cupsfinely grated yams1/3cupchopped fresh onionsProcedureIn medium bowl, mix flour, baking powder, salt, nutmeg, and pepper. In small bowl beat together egg, milk and oil. Stir into flour mixture. Stir in yams and onions. Drop about 1/4 cup batter for each fritter onto lightly oiled, heated skillet.Cook until fitters are lightly browned, turn and brown other side. Repeat with remaining batter.Makes 9 - 3 1/2" fritters.Nutrition FactsServing size: Entire recipe (12.9 ounces).Recipe TypeVegetablesGreen Bean CasseroleXE "Green Bean Casserole"When Grandma needed bread crumbs, she made them by hand grating day-old bread. Instead of using a sharp grater, try this easy method. Remove crusts from day-old bread slices and tear slices into pieces. Put pieces in a food processor or blender and process them using an on/off pulsing action until you have fine crumbs.1 1/2tbspbutter3tbspall-purpose flour1 1/2cupsmilk3-4tspdry ranch-style salad dressing mix1/4 to 1/2tspwhite pepper1cupchopped onion2clovesgarlic, minced1 1/2cupssliced fresh mushrooms1 1/4lbsfresh green beans, cooked until crisp-tender1cupfresh bread crumbs, toastedProcedureTo make white sauce, melt butter in small saucepan over low heat. Stir in flour; cook 1 to 2 minutes, stirring constantly. Using wire whisk, stir in milk; bring to a boil. Cook, whisking constantly, 1 to 2 minutes or until thickened. Stir in dressing mix and white pepper; set aside.Preheat oven to 350 degrees. Spray medium skillet with nonstick cooking spray; heat over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Remove half of onion mixture; set aside.Add mushrooms to onion mixture remaining in skillet and cook about 5 minutes or until mushrooms are tender. Combine mushroom mixture, green beans and white sauce in 1 1/2-quart casserole. Combine bread crumbs with reserved onion mixture; sprinkle over casserole. Bake, uncovered, until heated through, about 20 to 30 minutes.Nutrition FactsServing size: Entire recipe (27.9 ounces).Recipe TypeHoliday, VegetablesGreen Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized ShallotsXE "Green Beans With Applewood Smoked Bacon, Brown Sugar and Caramelized Shallots"2lbsgreen beans, ends trimmed1/2cupapplewood smoked bacon (3-4 slices), diced1tbspunsalted butter1/4cupminced shallots2tbspbrown sugarsaltfreshly ground black pepper1tbspchervil, chopped, for garnishProcedureHave ready a large bowl of ice water. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and cook until they are just cooked through but still have a slight crunch, 5 to 6 minutes. Drain the beans and transfer to the ice-water bath. Drain again.Fry the bacon pieces in a medium skillet over low heat until the fat has been rendered but the bacon is not yet crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside.Melt the butter in a large pan over medium-high heat until it is bubbly. Add the shallots and stir for a minute until translucent. Add the bacon and the brown sugar and cook until the shallots start caramelizing, about 3 minutes. Add the drained beans and salt and pepper to taste. Keep tossing until the beans are heated through. Garnish with chervil and serve immediately.Yield: 8 to 10 servingsNutrition FactsServing size: Entire recipe (3 ounces).Recipe TypeVegetablesHominy and Corn CasseroleXE "Hominy and Corn Casserole"315.5-oz canswhite hominy - drained and rinsed211-oz canswhite corn, drained14.5-oz canchopped green chilies - drained1tbspcornstarch1/2tspground white pepper1/4tspsalt18-oz tubsour cream1 1/2cups(6 oz) shredded Monterey Jack cheese1 1/2cups(6 oz) shredded processed American cheesepaprikaProcedureCombine first 7 ingredients. Spoon 1/2 of mixture into lightly greased 11x7 bine cheese; sprinkle 1/2 over casserole. Spoon remaining hominy mixture over cheese.Bake, covered. 350 degrees for 35 minutes. Sprinkle with remaining cheese and paprika, bake, uncovered, 5 minutes.Yield: 10-12 servingsNutrition FactsServing size: Entire recipe (7.4 ounces).Recipe TypeVegetablesRecipe TipsTry adding Tabasco or a hotter cheese.Hominy CasseroleXE "Hominy Casserole"3large cans hominy, drained24-oz(or 1 7-oz) can dried green chilies1pintsour cream2cupsonion2cupsjack cheeseProcedureMix hominy, chilies, and sour cream. Add onion.Put in greased baking dish and sprinkle with cheese.Bake at 350 degrees for 35-40 minutes.Nutrition FactsServing size: Entire recipe (34.6 ounces).Recipe TypeVegetablesSourceAuthor: DonnaLemon Herb CouscousXE "Lemon Herb Couscous"Fluffing the couscous with a fork keeps it from sticking together. Don't cover the couscous afterward, because it will keep cooking. The lemon zest punches up the flavor.2cupswater1 1/2cupscouscous2tbspfresh lemon juice1tbspextra-virgin olive oilfreshly grated zest of 2 large lemons1/4cupcoarsely chopped mixed herbs (chives, mint, parsley)1medium-sized carrot, peeled and cut into tiny dicesalt and freshly ground black pepper, to tasteProcedureIn a medium-sized saucepan, bring the water to a boil. Remove the water from the heat, stir in the couscous, cover and let rest for 5 minutes. Uncover and fluff with a fork. Remove to a bowl.Add the lemon juice, olive oil and lemon zest, stirring in with a fork. Stir in the herbs and diced carrot. Season with salt and pepper.Nutrition FactsServing size: Entire recipe (26.8 ounces).Recipe TypePotatoes, Pasta, and Grains, VegetablesLemon RiceXE "Lemon Rice"2 1/2cupschicken broth1/2tspsalt1clovegarlic, slightly crushed1cuplong grain rice1tbspfinely grated lemon zest2tbspchopped fresh dill2tbspunsalted butterfreshly ground black pepper to tasteProcedureCook rice in broth and garlic for 20 minutes.Stir in lemon zest and let stand 5 minutes. Remove garlic - gently stir in dill and butter. Season to taste with pepper.Yield: 4-6 servingsTotal Time: 25 minutesNutrition FactsServing size: Entire recipe (28.4 ounces).Recipe TypePotatoes, Pasta, and Grains, VegetablesSourceAuthor: Shirley NealLemon-Scented Broccoli SouffléXE "Lemon-Scented Broccoli Soufflé"Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish - the soufflé will fall, but its airy texture will remain.3/4lbfinely chopped broccoli1/3cupall-purpose flour1 1/2cups1% low-fat milk1/3cupfat-free sour cream1tbspgrated lemon rind3/4tspsalt3large egg yolks1clovegarlic, minced6large egg whitescooking sprayProcedurePreheat oven to 325 degrees.Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minutes or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg white into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart soufflé dish coated with cooking spray. Place on middle rack of oven. Bake at 325 for 40 minutes. Serve immediately.Servings: 6Yield: 3/4 cupNutrition FactsServing size: 1/6 of a recipe (6.3 ounces).Recipe TypeVegetablesSourceSource: Cooking Light, December 2001Monticello Corn BakeXE "Monticello Corn Bake"1cancreamed corn3eggs, beaten1/3cupflour1/4cupbrown sugar1cupmilk1/2tspsalt1/2tsppepper1/2cupmelted butterProcedureMelt butter in dish. Combine all other ingredients. Pour into dish and bake 1 hour at 300 degrees.Nutrition FactsServing size: Entire recipe (21.5 ounces).Recipe TypeHoliday, VegetablesMushroom CasseroleXE "Mushroom Casserole"1/2cupmargarine1/2cupchopped onion1cupbeef bouillon2tbspcornstarch1/2tspdried marjoram16ozfresh mushrooms, cut into 1/4's2tbspsherry2tbspparley, snipped1/2cupcrumbled Saltines2tbspParmesan1tbspbutterProcedureSaute onion in butter. Combine bouillon, cornstarch, and marjoram. Add to skillet, cook until thickened. Stir in parsley and sherry.Pam 8" square dish. Add mushrooms and spoon sauce bine cheese, crackers and 1 melted tbsp butter. Sprinkle over mushrooms.Bake at 350 degrees for 20-25 minutes.Yield: 6-8 servingsNutrition FactsServing size: Entire recipe (35 ounces).Recipe TypeVegetablesRecipe TipsCan make ahead and refrigerate before baking.SourceAuthor: CeilOrganic ChivesXE "Organic Chives"2lbsthin asparagus, cut into 2-inch sections4tbspbutter1tbspfresh, Italian parsley, chopped1tbspfresh, PS Organic Chives, snipped1tbspfresh, PS Organic Dill, chopped1tbspfresh, PS Organic Rosemary, chopped1tspcoarsely ground black pepper4ozParmesan cheeseProcedureBring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1 1/2 to 2 minutes. Drain well. Combine the butter, chopped herbs and pepper over medium heat in a skillet. Add the asparagus and toss gently to heat through. Pour the asparagus onto a warm platter and shave or grate Parmesan cheese over it. Serve immediately.Refrigerate any leftovers.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (0.8 ounces).Recipe TypeVegetablesSourceSource: Private Selection BrandOrzo & Roasted VeggiesXE "Orzo & Roasted Veggies"1small eggplant, peeled and 3/4" diced1red pepper, 1" dice1yellow pepper, 1" dice1red onion, 1" dice2garlic cloves, minced1/3cupolive oil1 1/2tspkosher salt1/2tsppepper1/2lborzo pastaDressing:1/3cupfresh lemon juice (about 2 lemons)1/3cupolive oil1tspkosher salt1/2tsppepperAssemble:4green onions, minced (white and green)1/4cuppine nuts, toasted3/4lbgood feta cheese, 1/2" dice15fresh basil leaves, cutProcedurePreheat oven to 425 degrees.Toss eggplant, peppers, onion, garlic with oil, salt and pepper on large baking sheet. Roast 40 minutes, browned, turning once.Meanwhile cover orzo - salted water 7-9 minutes till tender; drain - in large serving bowl. Add veggies to pasta and all bine dressing - pour over pasta. Let cool to room temp - then add nuts, green onions, cheese, basil.Serve at room temp.Make in advance. Add pine nuts, cheese and basil at last minute.Servings: 6Nutrition FactsServing size: 1/6 of a recipe (8.5 ounces).Recipe TypePotatoes, Pasta, and Grains, VegetablesParsnips With Sage ButterXE "Parsnips With Sage Butter"Sage and parsnips pair perfectly.2lbsparsnips, peeled and thinly sliced lengthwise4tspolive oil1tspkosher salt2tbspunsalted butter15-20sage leavesProcedureHeat oven to 375. Toss together parsnips, oil, and salt in a shallow roasting pan. Roast until tender and golden brown, 20 to 25 minutes. Transfer to a serving platter.In a small saucepan over medium heat, cook butter and sage until butter just begins to brown and sage is crisped, 2 to 3 minutes. Pour over parsnips and serve.Yield: 6-8Preparation Time: 20 minutesTotal Time: 45 minutesNutrition FactsServing size: Entire recipe (53.7 ounces).Recipe TypeVegetablesPasta with Green Olive PestoXE "Pasta with Green Olive Pesto"1lbspaghetti5clovesgarlic, peeled1/2cup(3 oz) nicoise or other green olives, pitted1/2cupfresh parsley leaves1/2cupfresh basil leaves1/2cupolive oil1cup(6 oz) kalamata or other black olives, pitted1/2tspkosher saltProcedureCook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the green olive pesto for use on Day 3. Roughly chop the black olives and reserve half for use on Day 3. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.Servings: 4Total Time: 40 minutesNutrition FactsServing size: 1/4 of a recipe (5.6 ounces).Recipe TypePasta, VegetablesPolenta with HerbsXE "Polenta with Herbs"2cupsmilk1cupwater1cupcornmeal1/2tspsalt and pepper2tbspbutter1/2cupParmesan cheese3tbspfresh herbs (basil, Rosemary, thyme)ProcedurePut milk and water in warm pan. Whisk in cornmeal and salt and pepper. Cook on low heat 15 minutes or until thick.Add butter, cheese, and herbs. Pour into buttered 9" dish. Cool to room temperature. Cover and refrigerate.Cut into shapes and place on parchment paper. Dush with Parmesan. Bake at 350 for 20 minutes.Nutrition FactsServing size: Entire recipe (32.7 ounces).Recipe TypeVegetablesRice-Broccoli CasseroleXE "Rice-Broccoli Casserole"1medium onion chopped1/4cupbutter1can(small) Cheese Whiz2canscream of mushroom soup2pkgschopped broccoli (slightly cooked)2cupscooked rice1/4cupslivered almondsProcedureSaute onion and butter. Melt together Cheese Whiz with soup. Combine rest of ingredients all together in with buttered crumbs and more slivered almonds.Bake at 350 for 25-30 minutes.Servings: 12Nutrition FactsServing size: 1/12 of a recipe (3.3 ounces).Recipe TypeHoliday, VegetablesRecipe TipsFreezes well.Roasted Brussels SproutsXE "Roasted Brussels Sprouts"2lbsBrussels sprouts1tbspchopped fresh thyme leaves (or 1 tsp dried)1tbspchopped fresh oregano leaves (or 1 tsp dried)1/4cuppine nuts1tspgarlic powder1/2tspkosher salt1/4tspfreshly ground black pepper1/2tspkosher salt1/4cupextra-virgin olive oil1/2cupbalsamic vinegarProcedureAdd the thyme, oregano, pine nuts, garlic powder, salt, and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the Brussels sprouts are nicely browned and caramelized. Serve immediately.Heat the oven to 425 degrees. Cut the bottoms off the Brussels sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan.Nutrition FactsServing size: Entire recipe (40.2 ounces).Recipe TypeHoliday, VegetablesSourceSource: DevonScalloped CornXE "Scalloped Corn"1/4cupchopped onion1/4cupchopped green pepper2tbspbutter1beaten egg1/2cupcrushed saltines18-oz cancream style corn17-oz canwhole cornProcedureCook onion and pepper in 1 tbsp butter til tender. Combine egg, milk 1/2 c. saltines, and corn. Pour into dish (8x8 buttered).Melt remaining butter, toss with crumbs and place on top. Bake at 350 degrees for 35 minutes.Nutrition FactsServing size: Entire recipe (6.7 ounces).Recipe TypeHoliday, VegetablesSourceAuthor: DiannaScalloped Yams with Praline ToppingXE "Scalloped Yams with Praline Topping"1/4cuppacked brown sugar3tbspbutter, at room temperature3tbspall-purpose flour1/3cupfinely chopped pecans6medium yams or sweet potatoes (about 3 lbs), peeled and cut into 1/2-inch-thick rounds1 1/2cupsheavy cream, heatedProcedureIn a bowl, work together brown sugar, butter and flour until well combined, then work in pecans. Set aside. (This topping can be prepared up to 8 hours ahead and kept at room temperature.)Bring a large pot of lightly salted water to a boil. Add yams and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and rinse under cold running water.Preheat oven to 375 degrees. Lightly butter 9-by-13-inch baking dish.Arrange yams, overlapping in vertical row, in dish. (This can be done up to 8 hours before baking, covered tightly with plastic wrap, and refrigerated.)Pour cream over yams. Bake for 20 minutes. Crumble pecan mixture over yams and continue baking until yams are tender and topping is browned, 20-30 minutes longer.Yield: 8-12 servingsNutrition FactsServing size: Entire recipe (18.1 ounces).Recipe TypeVegetablesSpaghetti alla Carbonara di ZucchineXE "Spaghetti alla Carbonara di Zucchine"Carbonara is a legendary Roman pasta dish. Here's a version that includes sauteed zucchini. It is meat-free yet every bit as delicious as the egg and bacon original.3tbspextra-virgin olive oil1clovegarlic, peeled1lbmedium zucchini, trimmed, cut into 1/4-inch-thick rounds (about 3 1/2 cups)2large eggs, room temperature3/4cupfreshly grated Parmesan cheese (about 2 1/2 ounces)12ozspaghetti6large fresh basil leaves, torn into pieces, dividedProcedureHeat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add zucchini and sauté until beginning to color, about 15 minutes. Remove from heat; discard garlic.Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).Add zucchini mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.Yield: 4-6Nutrition FactsServing size: Entire recipe (36.7 ounces).Recipe TypePasta, VegetablesSpaghetti with Parsley/Walnut SauceXE "Spaghetti with Parsley/Walnut Sauce"3cupsfresh parsley1cupwalnuts3clovesgarlic3tbspparmesan1tspbasil1cupolive oilsalt to tasteProcedureCombine all ingredients in blender and add salt to taste. Toss with cooked spaghetti.Nutrition FactsServing size: Entire recipe (19 ounces).Recipe TypePotatoes, Pasta, and Grains, VegetablesSpicy Stir-Friend Green BeansXE "Spicy Stir-Friend Green Beans"1lbfresh green beans, halved1tbspvegetable oil1thin slice fresh ginger, peeled and mincedgarlic, to taste1/2sweet red pepper, cut into thin strips1/2tspbeef bouillon granules, dissolved in 1/4 cup water1-2tspcornstarch*1tbspdry sherry2tbspsoy sauceProcedureWash and trim beans into bias strips. Heat oil in heavy skillet or wok. Stir-fry ginger and garlic a few seconds; add green beans and sweet red pepper.Cook, stirring, for 2-3 minutes. Add bouillon mixture. Cover and steam 4-5 minutes or until beans are tender-crisp. Combine remaining ingredients and stir gently into beans.Heat until thickened and bubbly. If sauce is too thin, add more cornstarch.Yield: 4-6 servingsNutrition FactsServing size: Entire recipe (20.9 ounces).Recipe TypeVegetablesRecipe Tips*Keep sauce very light!Spicy Sweet PotatoesXE "Spicy Sweet Potatoes"3tbspvegetable oil2medium-size onions, peeled, halved and thinly sliced3 1/2lbssweet potatoes (about 5 large), peeled1cupgolden raisins2tbsplight-brown sugar1 1/2tspsalt1tspground ginger1/2tspcinnamon1/4tspcayenne pepperProcedureIn a large skillet, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 3 minutes or until golden. Add sweet potatoes and cook, stirring occasionally, for 10 minutes.Add 2 cups water, raisins, light-brown sugar, salt, ginger, cinnamon and cayenne pepper. Cook, covered, over medium heat 12 minutes or until tender. Stir occasionally.Serve warm or at room temperature.Servings: 12Preparation Time: 15 minutesCooking Time: 25 minutesNutrition FactsServing size: 1/12 of a recipe (5.3 ounces).Recipe TypeVegetablesRecipe TipsDo Ahead: Spoon fully prepared potatoes into a casserole dish and let cool. Cover with plastic wrap and refrigerate for up to 2 days. To serve, unwrap and allow to stand at room temperature for at least 30 minutes, then heat at 325 degrees for about 30 minutes or until internal temperature registers 140 degree on an instant-read thermometer.Spinach GratinXE "Spinach Gratin"6tbspsalted butter3cupsyellow onion, chopped1/4cupall-purpose flour1/4tspgrated nutmeg1cuphalf-and-half2cupswhole milk510-oz pkgsfrozen chopped spinach, defrosted1cupfreshly grated Parmesan cheese1tbspkosher salt1/2tspfreshly grated black pepper3/4cupGruyere cheeseProcedurePreheat oven to 425 degrees.melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring for 2 more minutes.Add the half-and-half and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce.Nutrition FactsServing size: Entire recipe (46 ounces).Recipe TypeVegetablesSpinach Souffle PieXE "Spinach Souffle Pie"1pie shell - do not prick1slightly beaten egg yolk2cupssoft bread crumbs1/2cupmilk1tbspParmesan cheese1/4tspsalt1/4tspnutmeg1/4cupchopped onion2tbspbutter212-oz pkgsfrozen spinach souffle, thawed1egg whiteProcedurePartially bake shell at 450 for 5 minutes. Remove from oven and cool. In large bowl, combine egg yolk, soft bread crumbs, milk, cheese, salt and nutmeg. Cook onion in butter. Add soufflé to bread mixture. Beat egg white to stiff and fold into spinach mix.Pour into shell. Bake at 375 for 45-50 minutes till set. Remove from oven. Cool 10 minutes before serving.Nutrition FactsServing size: Entire recipe (16.3 ounces).Recipe TypeVegetablesSourceAuthor: Mary HaringSpinach TartsXE "Spinach Tarts"110-oz pkgfrozen patty shells110-oz pkgfrozen chopped spinach, thawed2eggs, beaten1/4cuphalf-and-half1tspdill weed1/4tspgarlic salt2tbspminced onion2cupsshredded Swiss cheese, dividedProcedurePrepare patty shells according to package directions, but bake only until puffed and golden (30 minutes). Squeeze moisture from spinach. Combine spinach, eggs, half and half, dill weed, garlic salt, onion and 1 1/2 cups of the cheese.With a sharp knife remove center caps of shells and scoop out any soft dough. Spoon spinach mixture into shells, packing it gently with the back of a spoon. (Also set pastry caps on the baking sheet to brown if desired). Bake at 350 degrees until filling is puffed and golden, about 15 minutes. Then sprinkle remaining 1/2 cup of cheese over the top of the filled shells and bake an additional five minutes. Replace the browned caps, if you like, before serving.Nutrition FactsServing size: Entire recipe (15.8 ounces).Recipe TypeVegetablesSourceAuthor: Susan Michelman, MinneapolisSpinach, Artichoke, Mushroom PieXE "Spinach, Artichoke, Mushroom Pie"1/2lbfresh mushrooms, sliced2onions - chopped2jarsartichoke hearts, drained and cut up a bit (save marinade)1pkguncooked chopped frozen spinach, thawed and drained5eggs lightly beaten1 1/2cupsgrated cheddar cheesesalt and pepper, to tasteProcedureSauté mushrooms and onions in some of the oil from bine all ingredients in a well-greased glass pie plate.Bake at 350 degrees for 45 minutes.Yield: 6 - more if used for an appetizerNutrition FactsServing size: Entire recipe (32.4 ounces).Recipe TypeVegetablesSpinach, Tomato and Roasted Garlic PolentaXE "Spinach, Tomato and Roasted Garlic Polenta"1qtchicken stock1cupcornmeal, yellow or white1/4cupParmesan cheesepinchwhite pepper1tspolive oil2cupsfresh spinach, chopped1cuptomato, small dice1tbsproasted garlic, mincedProcedureBring chicken stock to a simmer. In a slow, steady stream, add cornmeal and stir to incorporate. Reduce heat to low and allow to simmer, stirring often.Continue to cook for 25-30 minutes or until polenta is fully cooked and creamy in texture. If needed, add more chicken stock to adjust consistency. Stir in Parmesan cheese and add white pepper to taste.In a separate pan, heat 1 tsp olive oil. Sauté spinach until just wilted, reserve.Fold the sauteed spinach, tomato and roasted garlic into the polenta mixture. Serve immediately.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (5.8 ounces).Recipe TypeVegetablesSweet Bourbon Corn PuddingXE "Sweet Bourbon Corn Pudding"2large eggs3/4cupevaporated milk2cupscanned cream-style corn2cupsfresh or frozen corn kernels2tbspunsalted butter, melted3tbspdark brown sugar3tbspcornstarch, mixed with 2 tbsp bourbon1/2tspground nutmeg1/4tspsalt1/8tspground white pepperProcedurePreheat the oven to 350 degrees. Butter an 8-inch-square baking dish.Whisk together the eggs and the milk. Stir in the remaining ingredients.Pour the mixture into the baking dish. Bake 45 to 48 minutes, or until lightly browned. Serve warm.Servings: 8Nutrition FactsServing size: 1/8 of a recipe (5.2 ounces).Recipe TypeVegetablesSweet Potato CasseroleXE "Sweet Potato Casserole"Who can resist a warm, cozy dish of whipped sweet potatoes with gooey marshmallows on top? Katie Lee, author of "The Comfort Table: Recipes for Everyday Occasions," tops hers with a thin layer of chopped, toasted pecans to add a surprising crunch.4large sweet potatoes (about 4 lbs)1 1/2cups2% milk4tbspunsalted butter2tbspbrown sugar1 1/2tspkosher salt2tspground cinnamon1tspground nutmeg1tspground ginger1/4cupchopped pecans, lightly toasted1bag(16 oz) large marshmallowsProcedurePreheat oven to 350 degrees.Place sweet potatoes in a medium-size pot. Cover with cold water. Bring to a boil over medium-high heat. Lower heat to a simmer and cook until fork-tender, about 20 to 25 minutes. Drain.Meanwhile, in a small saucepan, heat milk and butter until warm but not simmering.Return the potatoes to the pot and add warm milk mixture, sugar, salt, cinnamon, nutmeg, and ginger. Using a handheld mixer, whip until creamy. Transfer to a greased 4-quart baking dish. Sprinkle with pecans and top with marshmallows.Bake until marshmallows are golden brown, about 30 minutes.Nutrition FactsServing size: Entire recipe (17.4 ounces).Recipe TypeHoliday, VegetablesSourceAuthor: Katie LeeTofu Steaks with Tomato-Olive SauceXE "Tofu Steaks with Tomato-Olive Sauce"2tspolive oil1/4tspcrushed red pepper2clovesgarlic, minced2cupscanned crushed tomatoes3tbspchopped pitted kalamata olives3tbspchopped fresh flat-leaf parsley1/8tspfreshly ground black peppercooking spray1lbextra-firm light tofu, drained and cut lengthwise into 4 slicesProcedureHeat oil in a medium saucepan over medium heat. Add red pepper and garlic; cook for 1 minute. Stir in tomatoes; bring to a boil.Reduce heat, and simmer 10 minutes. Add olives; cook for 1 minutes. Remove from heat. Stir in parsley and black pepper; keep warm.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 3 minutes on each side or until browned.Nutrition FactsServing size: Entire recipe (16.8 ounces).Recipe TypeVegetables, VegetarianTwice Baked PotatoesXE "Twice Baked Potatoes"2russet potatoes4tbspbutter1/3cupsour cream2tbspchives, mincedpinchfreshly grated nutmegsalt and pepper, to taste1cupgruyere cheese, gratedProcedurePreheat the oven to 375 degrees.Place the potatoes on a parchment-lined sheet tray and roast until they are knife tender, about 40 minutes.After the potatoes have cooled just a bit, cut them in half, lengthwise, and using a spoon, scoop out the "meat" into a bowl.Mash the potatoes with the butter and sour cream. If the mixture seems too thick add a splash of milk, cream or buttermilk. Stir in the chives, nutmeg, and season with salt and pepper, to taste.Season the inside of the hollowed potatoes with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Piping it from a piping bag works best. Sprinkle the cheese on top of the stuffed potatoes.Return the potatoes to the parchment-lined sheet tray and bake until the cheese is golden brown and bubbly, about 10 minutes. Serve warm.Servings: 4Total Time: 11 minutesNutrition FactsServing size: 1/4 of a recipe (4.3 ounces).Recipe TypePotatoes, Pasta, and GrainsSourceAuthor: The Chopping BlockZucchini LasagnaXE "Zucchini Lasagna"214.5-oz cansContadina Diced Tomatoes115-oz canContadina Tomato Sauce1/2tspsalt1/2tspgranulated sugar1tspItalian herb seasoning3cloves(large) garlic, minced1small yellow onion, divided1/8tspground black pepper1lblean ground beef3/4tspseasoned salt6zucchini squash, sliced 1/8" thick3cups(8 oz) shredded mozzarella cheese3eggs1carton(15 oz) ricotta cheese3/4cupgrated Parmesan cheese1Hefty E-Z Foil EZ Elegance Lasagna PanProcedureCombine: tomato sauce, diced tomatoes, salt, sugar, Italian herb seasoning and pepper in medium sauce pan. Simmer uncovered 25 minutes, stirring occasionally.Meanwhile, dice onion and crush garlic into a medium skillet with ground beef, brown; drain. Then, stir in tomato bine ricotta and mozzarella cheese with eggs.Olive oil bottom of lasagna pan.Layer bottom of dish with half of zucchini slices; lightly salt. Spread half of ground beef and sauce mixture over zucchini. Spread all the cheese and egg mixture. Sprinkle with Parmesan cheese to top dish.Bake in preheated 350 degree oven, 45 minutes.Yield: 7-8 servingsTotal Time: 1 hour and 10 minutesNutrition FactsServing size: Entire recipe (85.9 ounces).Recipe TypePasta, VegetablesZucchini ParmesanXE "Zucchini Parmesan"3cupszucchini sliced in thin rounds2tbspbutter1/4tspcelery salt1dashwhite pepper2tbspgrated Parmesan cheeseProcedureFor Microwave Ovens:Melt butter in E-Z Cookin' Casserole pan; add seasonings and mix with sliced zucchini.Place a sheet of waxed paper on top of pan.Microwave on high power 4 to 5 minutes.Sprinkle with Parmesan cheese.Cover with sheet of waxed paper and let stand for 2 minutes.For Conventional Ovens:Preheat oven to 350 degrees. Add 1 tbsp water to vegetables, bake for 20 to 25 minutes, stirring halfway through cooking time. Cover vegetables with aluminum foil during cooking.Yield: 2-3 servingsNutrition FactsServing size: Entire recipe (14.5 ounces).Recipe TypeVegetablesIndexINDEX \h "A" \e "" \c "2" \z "1033"Right-click here and choose Update Field from the popup menu to update this index. ................
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