Mel's Favorite Fare Archive melb@imetweb.net  Home Subscribe Photos

12/24/09
The first two recipes are from Julie Mc Grew. The pepperoni appetizer is a favorite of hers. These would both be good for holiday serving.
Pepperoni appetizer
  48 slices of large sandwich-size pepperoni (from deli counter)
  1 can water chestnuts (drained and chopped in small bits)
  1 pkg. frozen spinach (thawed and drained)
  8 oz. cream cheese
  1 C shredded mozzarella
  1 1/4 C of shredded parmesan
Mix all the ingredients except pepperoni as best you can. Put pepperonis in small pocket shape into mini-muffin pan and fill with 
mixture. Bake at 325 for 20 minutes. Dump out of muffin pan onto paper towel to remove grease. Can be reheated by microwaving.
–––
Veggie pizza
  2 cans Pillsbury refrigerated crescent dinner rolls
  1/2 C sour cream
  4 oz. cream cheese
  1/2 tsp. dill weed
  1/2 garlic powder
  1 pkg. Hidden Valley Ranch salad dressing mix
  Chopped veggies — cucumber, mushroom, red bell pepper, green onions and broccoli
Unroll both cans of dough and separate into 4 long rectangles. Place rectangles crosswise in ungreased 12x10x1-inch pan, press in bottom 
and up sides to form crust. Seal perforations. Bake about 14 minutes at 375 until golden brown. Cool completely, about 30 minutes.
Mix sour cream, cream cheese, dill, garlic and ranch mix until smooth. Spread evenly over cooled crust. Top with ingredients. Store in refrigerator
–––
This cake is from Jim Andreini.
Blueberry cake
  1 yellow (butter) cake mix
  8 oz. cream cheese softened
  1 small package vanilla instant pudding
  3 eggs
  1/2 C oil
  2 C blueberries
Mix all ingredients except blueberries. Fold them in at the end. Bake 45 minutes or so until toothpick comes out clean. Let cool 15 minutes 
and remove from pan. Drizzle with a glaze if desired.

12/18/09
Candy makes great gifts at this time of year. Here are some suggestions.
Candy cane brittle
  1/2 C light corn syrup
  1 C sugar
  1 C crushed candy canes or 1-1/2 cups nuts of your choice
  1 tsp. butter or margarine
  1 tsp. vanilla
  1 tsp. baking soda
In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir 
mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter 
and vanilla. Blend well. Microwave on high 1-2 minutes. Add baking soda. Stir lightly until foamy. Quickly pour onto lightly greased 
baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.
–––
Chocolate silk bon bons
  1 C Crisco
  3/4 C unsifted confectioners sugar
  1 tsp. vanilla
  2 C flour
  1/2 tsp. salt
  Brachs Milk Chocolate Stars
Cream Crisco and sugar. Blend in vanilla. Add flour and salt. Mix until well blended (will look somewhat dry). Flatten out small piece 
of dough (approximately 1 teaspoon). Keep water in small bowl for dipping fingers so dough does not stick to hands. Place one Brachs 
milk chocolate star in the center of flattened dough. Fold dough over star and seal, making sure that star is covered completely. Place on 
ungreased cookie sheet. Sprinkle with colored sugar for the holidays if desired. Bake at 350 degrees for 10 minutes only. Do not overbake. 
Really good cookie. My family absolutely loves these. Bet you can't eat just one!
–––
Turtles
  1 lb. pecans
  1 1/2 C corn syrup
  1 lb. butter or margarine
  1 C brown sugar, packed
  1 C sweetened condensed milk
  2 C chocolate chips
  1/4 C butter or margarine
  1/2 bar of parawax
Spread pecans on cookie sheet. Melt corn syrup, butter, brown sugar and sweetened condensed milk in heavy saucepan, and boil until it 
reaches firm to hard ball stage. Pour over pecans and put in fridge to cool. Drop in clumps on to greased pan and freeze. Melt chocolate 
chips, butter and parawax together and dip frozen turtles into and place on waxed paper.

12/10/09
Candy is synonymous with the season. Here are some easy recipes to do with your family.
Candy bar brownies
  4 large eggs, lightly beaten
  2 C sugar
  3/4 C butter or margarine, melted
  2 tsp. vanilla extract
  1 1/2 C all-purpose flour
  1/2 tsp. baking powder
  1/4 tsp. salt
  1/3 C cocoa
  4 (2.07 oz.) Snickers bars, coarsely chopped
  3 (1.55 oz.) Hershey's bars, finely chopped
Combine the first four ingredients in a large bowl. Combine flour and the next three ingredients; stir into sugar mixture. Fold in chopped 
Snickers bars. Spoon batter into greased ingredients; stir into sugar mixture. Spoon batter into a greased and floured 13x9 pan; sprinkle 
with chopped Hershey's bars. Bake at 350 degrees for 30 to 35 minutes. Cool on a wire rack, then cut into squares. Makes two and a half dozen.
  –––
Maple rum balls
  1 C unsalted butter at room temp
  1/4 C maple syrup
  2 TBS. granulated sugar
  2 TBS. rum
  2 C all-purpose flour
  1 C finely chopped pecans
  1/4 tsp. salt
Preheat oven to 350 degrees. Beat together unsalted butter, maple syrup, sugar, and rum. In another bowl, stir together flour, chopped 
pecans, and salt. Gradually stir into butter mixture. Shape dough into 1-inch balls. Place on greased baking sheet. Bake for 15-18 
minutes or until golden. Makes 5 dozen small cookies.
–––
Peanut butter cups
  2 C (12 oz.) semisweet chocolate chips
  1 C milk chocolate chips
  1 1/2 C powdered sugar
  1 C crunchy or smooth peanut butter
  1/2 C vanilla wafer crumbs, about 11 wafers
  6 TBS. butter or margarine, softened
Line 12 muffin cups with double-thickness paper cups or foil cups, set aside. Melt both chips in heavy small sauce pan over low heat, 
stirring constantly. Spoon about 1 tablespoonful of chocolate into each cup. With back of spoon, bring chocolate up side of each cup. 
Refrigerate until firm, about 20 minutes.
Combine sugar, peanut butter, crumbs and butter in medium bowl. Spoon 2 tablespoons of peanut butter mixture into each cup. Spread with 
small spatula. Spoon about 1 tablespoon of remaining chocolate over each peanut butter cup. Refrigerate until firm. Makes 12 cups.

12/3/09
Mary Ann Smith served this great chicken salad recently and I enjoyed it so much. It has some different ingredients and was a big hit. Hope you enjoy it, too.
Cranberry-chicken salad
3 lbs. boneless, skinless chicken breast, well rinsed and patted dry
3 C water
1 chicken bouillon cube
1 lb. seedless red grapes, cut in half
1 1/2 C pecan halves
1 C dried cranberries
1 TBS. fresh dill, chopped
1 1/2 C sour cream
1 1/2 C mayonnaise
1 tsp. dried tarragon
salt and pepper to taste
raisin bread
alfalfa sprouts
Preheat oven to 350 degrees. In shallow pan, arrange chicken breasts in a single layer. Bring water to a boil and add the bouillon cube. Stir until dissolved. Pour over chicken breasts, just covering them. Cover with aluminum foil and bake for 30 minutes or until cooked through. Allow chicken to cool. Shred or cube chicken into bite-size pieces and place in bowl. Add grapes, pecans, cranberries, dill and tarragon. Toss well.
In separate bowl, mix the sour cream and mayonnaise together. Toss with chicken salad. Season with salt and pepper. Cover and refrigerate for 2 hours. Serve on toasted raisin bread and top with alfalfa sprouts.
Serves 10 to 12.
---
Smoked turkey shepherd's pie
Filling:
3 slices bacon, cubed
1 TBS. oil
1 1/3 lbs. ground turkey breast, browned
salt and pepper to taste
1 TBS. smoked paprika
3 TBS. fresh thyme leaves, crushed
3 center ribs celery, chopped
2 carrots, chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 C flour
2 C chicken stock
sour cream to taste
1 C frozen peas
Topping:
2 to 3 potatoes, cooked and sliced
1 egg, beaten
1/2 C chicken broth
1 C sour cream
salt and pepper to taste
1 TBS. fresh chives
For filling, cook bacon until crisp and drain grease. Add ground turkey, oil, salt, pepper, smoked paprika and thyme, celery, carrots and onion. Sauté until vegetables are tender. Add red pepper; stir and cook. Stir in flour. Add chicken stock. Stir, scraping up bits from bottom. Add sour cream and frozen peas, mix well. Place in casserole dish.
For topping, mash potatoes. Stir in egg, chicken broth, sour cream, and salt and pepper to taste. Spread over filling. Make fork lines on top and sprinkle with chives. Broil until lightly browned on top. Serves four.
---
Chocolate-bourbon torte
vegetable cooking spray
1/2 C dark chocolate morsels
1/4 C butter, softened
3/4 C granulated sugar, divided
1 tsp. vanilla
1 large egg
1/4 C milk
2 tsp. bourbon
1/2 C Dutch process cocoa
2 TBS. flour
4 egg whites
1/4 tsp. cream of tarter
1/2 C thawed whipped topping
1 TBS. powdered sugar
1 TBS. unsweetened cocoa
Preheat oven to 300 degrees. Coat bottom and sides of an 8-inch springform pan with cooking spray. Microwave chocolate morsels in a small microwave safe bowl for 1 minute or until melted and smooth, stirring at 30 sec. intervals. Beat butter and 1/2 cup granulated sugar at medium speed with an electric mixer until well blended. Add vanilla and eggs; beat 1 minute. Add milk and if desired, bourbon; beat 1 minute - mixture will look curdled. Add melted chocolate, beating just until blended. Gradually add cocoa and flower, beating at low speed just until blended.
Beat egg whites and cream of tartar at high speed with electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold 1/4 egg white mixture into batter; gently fold in remaining egg white mixture. Spoon batter into prepared pan. Bake at 300 degrees for 45 minutes or until set. A wooden pick inserted in center will come out with just a few crumbs on it. Remove torte from oven; immediately run tip of small knife around edge of torte. Let cool on wire rack 30 minutes. Torte will rise to top of pan while baking but will sink when it cools. Remove sides of springform pan.
Spoon whipped topping into a zip top plastic freezer bag, do not seal. Snip one corner of bag to make a small hole. Pipe dollops of whipped topping around base of torte. Sprinkle torte with powdered sugar and cocoa. 

11/24/09
This week begins holiday crunch time. There’s shopping, entertaining and family gatherings. Here are some recipes that will please everyone at this time of the year.
Dipped lemon spritz
2/3 C plus 2 TBS. sugar
2 tsp. grated lemon peel
1 C unsalted butter, softened
1 egg
2 tsp. lemon juice
1 tsp. vanilla extract
2 1/2 C flour
1/4 tsp. baking powder
dash salt
1 pkg. (12 oz.) dark chocolate chips
In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon
sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to creamed
mixture and mix well. Use a cookie press fitted with 1 1/2 inch bar disc, form dough into long strips on ungreased baking sheets. Cut each
strip into squares — there is no need to separate the pieces. Bake at 350 degrees for 8-10 minutes or until set. Do not brown. Remove to wire
racks to cool completely. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip
off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in airtight container at room
temperature or freeze for up to three months.
–––
Apple-raisin bread pudding
3 TBS. butter, melted
1 loaf day-old cinnamon raisin bread, cubed
3 C chopped peeled tart apples
7 eggs
2 1/2 C milk
3/4 C sugar
3 tsp. vanilla extract
Vanilla sauce:
2/3 C sugar
1 TBS. cornstarch
1/8 tsp. salt
1 C cold water
1 TBS. butter
1 tsp. vanilla extract
Pour butter into a 13x9 baking dish. Combine bread cubes and apples; sprinkle over butter. In a large bowl, whisk the eggs, milk, sugar and
vanilla. Pour over bread. Bake, uncovered at 325 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
In a small saucepan, combine sugar, cornstarch, salt and water until smooth. Bring to a boil over low heat, stirring constantly. Cook and
stir for 1-2 minutes or until thickened. Remove from heat; stir in butter and vanilla. Serve with warm bread pudding.
–––
Pumpkin walnut cheesecake
2 C Graham cracker crumbs
1/4 C sugar
6 TBS. butter, melted
Filling:
3 pkg. (8 oz. each) cream cheese, softened
3/4 C sugar
3/4 C packed dark brown sugar
1 can (15 oz.) solid pack pumpkin
1/4 C heavy whipping cream
1 tsp. ground cinnamon
1 tsp. ground cloves
5 eggs lightly beaten
Topping:
6 TBS. butter, softened
1 C packed dark brown sugar
1 C chopped walnuts
Place a greased 9-inch springform pan on a double thickness of heavy duty foil about 18 inches square. Securely wrap foil around pan. In a
small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 inch up the sides of prepared pan. In a large bowl,
beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon and cloves until blended. Add eggs; beat on low speed just
until combined. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 degrees for 1 hour. For topping, in small bowl, combine butter and brown sugar. Stir in walnuts. Carefully sprinkle over hot
cheesecake. Bake 30 minutes longer or until center is just set. Remove springform pan from water. Cool on wire rack for 10 minutes. Carefully
run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
–––
Oatmeal pecan snack cookies
1 1/4 C flour
1 1/4 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking soda
1/4 C butter, softened
6 oz. cream cheese, softened
1 1/2 C firmly packed dark brown sugar
1/2 C egg substitute
1 tsp. vanilla
3 C uncooked regular oats
3/4 C dried cherries
vegetable cooking spray
1/2 C chopped pecans
Preheat oven to 350 degrees. Combine flour, pumpkin pie spice, salt and baking soda. Beat butter, cream cheese and sugar in medium speed with an
electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just
until blended. Stir in oats and dried cherries.
Drop dough by rounded tablespoons onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 teaspoon
chopped pecans onto each dough circle, gently pressing into the dough. Bake in batches at 350 degrees for 13 to 14 minutes or until a wooden
pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks and let cool 10 minutes.
 

11/19/09
Last week in my column I told you about local author Tessa Floehr, whose recipe is featured in “Gooseberry Patch 101 Christmas Recipes.” 
Here is the recipe, courtesy of the publishers of “Gooseberry Patch,” whose headquarters are in neighboring Delaware. In fact, all three 
recipes are from different Gooseberry Patch books, which are available online and in stores throughout the U.S.
Tessa Floehr said of her recipe, “It’s a scrumptious dessert pizza ... fancy enough to serve at a holiday tea, yet simple enough for kids’ parties.”
Raspberry-marshmallow cookie pizza
  18-oz. tube refrigerated sugar cookie dough
  7-oz. jar marshmallow creme
  12-oz. jar red raspberry jam
  1 C milk chocolate chips
Spray a 12-inch pizza pan with non-stick vegetable spray. Spread out dough evenly in the pan, using your fingers to flatten. Pinch up 
dough to form a rim around the edges. Bake at 350 degrees for 12 to 18 minutes, until golden. Let cool completely on pan. Spread 
marshmallow crème evenly over cooled cookie to within 1/2 inch/2-inch of edge. Spread jam over marshmallow creme; set aside. Place 
chocolate chips in a microwave-safe bowl. Microwave on high for one minute; stir. Microwave an additional 10 to 20 seconds, stirring 
until smooth and melted. Drizzle melted chocolate over cookie. Chill for at least one hour. Cut into thin wedges. Makes 20 to 24 servings.
–––
Kathleen’s fabulous chili
  1 lb. ground beef
  1/2 to 1 lb. bacon, chopped
  1 onion, chopped
  1 green pepper, chopped
  2 16-oz. cans dark red kidney beans, drained and rinsed
  16-oz. can light red kidney beans, drained and rinsed
  16-oz. can pinto beans
  16-oz. can pork & beans
  15 1/2 oz. can Sloppy Joe mix
  14 1/2 oz. can diced tomatoes, drained and juice reserved
  1/4 to 1/2 C brown sugar, packed
  salt, pepper and chili powder to taste
Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved 
tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 
2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.
–––
Pumpkin trifle
  14-1/2 oz. pkg. gingerbread cake mix
  1 1/4 C water
  1 egg
  4 C milk
  4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
  15-oz. can pumpkin
  1 tsp. cinnamon
  1/4 tsp. ground ginger
  1/4 tsp. nutmeg
  1/4 tsp. allspice
  12-oz. container frozen whipped topping, thawed
Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8-inch by 8-inch baking pan. Bake at 350 degrees 
for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire 
rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in 
a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. 
In a trifle bowl or 3 1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of 
crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or 
refrigerate. Serves 18.

11/12/09
These recipes are more comfort food to help us make it through the impending winter.
Gram’s chicken pot pie
  1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  2 TBS. zesty Italian dressing
  2 C frozen mixed vegetables
  1 can (10 3/4 oz.) condensed cream of chicken soup
  1/4 lb. (4 oz.) Velveeta Cheese, cut into 1/2-inch cubes
  1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
  1 egg, beaten
Heat oven to 400 degrees. Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and 
soup. Spoon into greased 9-inch square baking dish; top with Velveeta. Unfold pastry sheet; place over chicken mixture. Fold under 
edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in pastry to permit steam to escape.
Place dish on baking sheet. Bake 30 min. or until crust is deep golden brown. Let stand 5 min. before serving.
–––
Creole fried rice
  1 C uncooked long grain rice
  2 C chicken broth
  1 lb. skinned and boned chicken thighs
  1 1/2 tsp. Creole seasoning, divided
  2 TBS. vegetable oil
  1/2 lb. andouille or smoked sausage, sliced
  1/2 small onion, chopped
  1/2 small green bell pepper, chopped
  2 garlic cloves, chopped
  1 C frozen sliced okra, thawed
  3 plum tomatoes, chopped
  2 green onions, sliced green part only
Cook rice according to package directions, substituting chicken broth for water. Spread cooked rice in a thin layer on a baking sheet. Let 
cool 30 minutes or until completely cool. Cut chicken thighs into 1-inch pieces, and toss with 1 teaspoon Creole seasoning. Cook chicken 
in hot oil in a large skillet over medium heat 3 minutes; add sausage and cook 3 to 4 minutes or until lightly browned. Add onion, pepper 
and garlic and cook 5 minutes or until onion is tender. Stir in okra and remaining 1/2 teaspoon Creole seasoning. Increase heat to high; 
add rice and cook, stirring constantly, 4 minutes or until thoroughly heated. Stir in tomatoes. Sprinkle with sliced green onions and serve immediately.
–––
Turtle brownies
  4 (1 oz.) squares unsweetened chocolate
  3/4 C butter
  2 C sugar
  4 eggs
  1 C flour
  1 (14 oz.) package caramels, unwrapped
  1/3 C heavy cream
  2 cups pecans, divided
  1 (12 oz.) package semisweet chocolate chips
Preheat oven to 350 degrees. Grease a foil-lined 13x9 pan. Melt chocolate squares and butter in saucepan or microwave until smooth. 
Add sugar and stir until well blended. Mix in the eggs; stir in flour. Spread half of batter in prepared pan. Bake 25 minutes or 
until firm to touch.
Microwave caramels and cream on high for 3 minutes or until caramels start to melt. Whisk until smooth. Stir in 1 cup pecans; gently 
spread over brownie batter in pan. Sprinkle with chocolate chips. Pour remaining unbaked batter evenly over caramel mixture; sprinkle 
with remaining pecans. Bake an additional 30 minutes. Cool in pan. Lift out of pan with foil. Makes 24.

11/5/09
Fall is here and these recipes seem to fit the time of year.
Cheesy spaghetti squash
  1 large spaghetti squash (3 lb.)
  2 TBS. Parmesan style grated topping
  1/2 C shredded Mozzarella cheese
  2 plum tomatoes, finely chopped
  1/4 C chopped fresh parsley
Pierce squash several times with fork or sharp knife to allow steam to escape. Microwave on high 10 min. or just until squash is 
softened, turning after 5 min. Let stand 5 min. Cut squash in half; remove and discard seeds. Use fork to scrape insides of squash to 
form strands; place in large bowl. Add remaining ingredients; toss lightly with fork. Spoon into 1 squash shell; discard remaining 
shell. Microwave 2 min. or until heated through.
–––
Pork chops and apples
  1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
  1 can (21 oz.) apple pie filling
  6 boneless pork loin chops (1 1/2 lb.), 3/4-inch thick
Heat oven to 375 degrees. Prepare stuffing as directed on package. Spread pie filling onto bottom of 13x9-inch baking dish sprayed with 
cooking spray; top with chops and stuffing. Cover with foil. Bake 40 min. or until chops are done (160 degrees), removing foil after 30 
min. Boneless chicken breasts could be substituted for the pork.
  –––
Three cheese penne pasta
  1 1/2 C multi-grain penne pasta, uncooked
  1 pkg. (9 oz.) fresh spinach leaves
  1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  1 tsp. dried basil leaves
  1 jar (14 1/2 oz.) spaghetti sauce
  1 can (14 1/2 oz.) diced tomatoes, drained
  2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
  1 C shredded Mozzarella cheese, divided
  2 TBS. grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta as directed on package, adding spinach to the boiling water at the last minute. Cook and stir 
chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and 
tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese. Drain pasta mixture; return to pan. 
Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish. Bake 20 min.; top with 
remaining cheeses. Bake 3 min. or until mozzarella is melted.

10/29/09
This week we are returning to my favorite items — anything sweet. Here’s a collection of recipes you might want to include in your holiday baking.
–––
Layered mint chocolate fudge
  2 C semisweet chocolate chips
  1 can Eagle Brand condensed milk, divided
  2 tsp. vanilla extract
  1 C white candy wafers
  1 TBS. peppermint extract
  green or red food coloring, optional
  Line an 8- or 9-inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in a heavy sauce pan over 
low heat. Remove from heat; stir in vanilla. Spread half of mixture in 2 prepared pans. Chill 10 minutes or until firm. Hold remaining 
chocolate mixture at room temperature. Melt white candy wafers with remaining sweetened condensed milk in heavy saucepan over low heat. 
Mixture will be thick. Add peppermint extract and food coloring if desired. Spread it on chilled chocolate layer; chill 10 minutes 
longer or until firm.
Spread reserved chocolate mixture on mint later. Chill 2 hours or until firm. Turn fudge on to a cutting board; peel off paper and cut into squares.
–––
Mocha thumbprints
  2 1/4 C flour
  1 TBS. freeze dried coffee crystals
  1/4 tsp. salt
  1/2 C plus 2 TBS. of unsalted butter, softened, divided
  1 C sugar
  1 egg
  2/3 C semisweet chocolate chips
  2 TBS. corn syrup
  1 TBS. coffee flavored liqueur
  2 TBS. vanilla
Preheat oven to 350 degrees. In a large bowl, whisk flour, coffee crystals and salt; set aside. In a second bowl, beat together 1/2 cup 
butter, sugar and egg until smooth, about 2 minutes. Beat in flour mixture until combined. Knead in bowl, if necessary, to firm dough 
together. Form dough into balls, using 2 teaspoons for each. Place on ungreased cookie sheets. Make an indentation in the center of each 
cookie with thumb.
Bake 12 minutes. Press down indentation, if needed. Remove from baking sheets to wire rack and let cool. In a microwave safe bowl, 
heat 2 tablespoons butter, chocolate chips, corn syrup, coffee flavored liqueur and vanilla; let cool slightly. Place in a small 
plastic freezer bag; snip a tip off corner. Fill in indentation of each cookie with chocolate. Let cookies set at room temperature. Makes 3 1/2 dozen.
–––
Turtle pumpkin pie
  1/4 C plus 2 TBS. caramel ice cream topping, divided
  1 graham cracker pie crust
  1/2 C plus 2 TBS. chopped pecans, divided
  2 packages (3.4 oz. each) vanilla flavor instant pudding
  1 C whole milk
  1 C canned pumpkin
  1 tsp. ground cinnamon
  1/2 tsp. ground nutmeg
  1 (8 oz.) tub Cool Whip topping, thawed, divided
Pour 1/4 cup caramel topping into crust; spread with 1/2 cup nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups Cool Whip. Spoon into crust. Refrigerate 1 hour. Top with remaining Cool Whip, caramel topping and nuts just before serving.

10/22/09
The first recipe is from Karen Landon. She says it’s easy and a family favorite.
Carmel cake
  1 pkg. (2-layer size) yellow cake mix
  1 pkg. (3.4 oz.) vanilla or French vanilla flavor instant pudding
  1 C water
  4 eggs
  1/3 C oil
  3 Granny Smith apples, peeled, coarsely chopped
  20 Kraft caramels
  3 TBS milk
Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat first 5 ingredients in large bowl with mixer 
on low speed until blended. Beat on high speed 2 min. Stir in apples. Pour into prepared pan. Bake 50 min. to 1 hour or until toothpick 
inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from side of pan; invert onto wire rack. Gently remove pan. Cool 
cake completely. Transfer to plate.
Microwave caramels and milk in microwaveable bowl on high 1 1/2 min., stirring every 30 sec. until blended. Cool 10 min. or until slightly 
thickened. Drizzle over cake. Hints — do not use cake mix with pudding in the mix. To avoid soggy cake, drizzle caramel sauce over cake just before serving. Serve topped with thawed Cool Whip topping or vanilla ice cream.
–––
Butternut squash and apple bisque
  2 TBS butter
  1/3 C chopped leek, white part only
  3 C chopped tart apple
  3 C peeled and diced butternut squash
  1 C peeled and chopped russet potato
  1/3 C dry sherry
  3 C vegetable or chicken broth
  1 C fresh orange juice
  1 TBS honey
  1/3 tsp. kosher salt
  1/2 tsp. freshly grated nutmeg
  1/2 TBS curry powder
  coarsely ground black pepper
  1 1/4 C half and half
  3/4 C crumbled bleu cheese
  shredded fresh basil
Melt butter in medium saucepan. Add leeks; sauté 5 minutes. Add apples; cook until they just begin to soften, about 5 minutes. Add 
butternut squash, potatoes, sherry and broth. Bring to a boil, cover, reduce heat and simmer until potatoes and squash are tender, about 30 
minutes. Add orange juice, honey, salt, nutmeg, curry and pepper. Cool slightly. Transfer to a blender or food processor and puree. 
Return soup to saucepan and add half and half. Heat thoroughly over low heat. Do not boil. Place soup in serving bowls, top each with 1 
tablespoon cheese and basil. Serves 10.
–––
Clam chowder
  1 TBS oil
  1 medium onion, chopped
  1 clove garlic, minced
  1 (2 oz.) jar sliced pimento, undrained
  1 (16 1/2 oz.) can cream style corn
  1 (10 3/4 oz.) can cream of potato soup
  2 (6 1/2 oz.) cans minced clams, undrained
  1 (12 oz.) can evaporated milk
  1 C water
  1/4 tsp. pepper
  1/2 tsp. dried basil, crushed
  1/4 tsp. liquid smoke
  4 round sourdough loaves
Heat oil in a large saucepan. Add onion and garlic and cook covered, over low heat until onion is soft, about 10 minutes. Continue 
cooking, stirring frequently until brown. Add pimento, corn, potato soup, clams, evaporated milk, water, pepper, basil and liquid smoke. 
Continue to cook covered until hot, about 10 minutes. Slice off top quarter of each round loaf; reserve. Scope out some of the soft inner 
bread from bottom part of loaf, leaving a thick walled bowl for soup. Use top portion as a lid. Makes 8 cups.

10/15/09
This is crock pot week for the cold weather coming up.
Diablo beef
  4 lbs. pot roast, boneless beef/arm
  3 potatoes, peeled/sliced
  1 onion, sliced
  2 TBS. flour
  1 TBS. prepared mustard
  1 TBS. chili sauce
  1 TBS. Worcestershire sauce
  1 tsp. vinegar
  1 tsp. sugar
Trim all excess fat from roast. Place potatoes and onion in bottom of crock pot. Make a smooth paste of flour, mustard, chili sauce, 
Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in 
crock pot on top of potatoes and onions. Cover and cook on low setting for 10 to 12 hours (high 5 to 6).
–––
Hot-and-spicy sloppy Joes
  1 1/2 lbs. ground beef
  1 lg. onion, chopped (1 cup)
  1 clove garlic, minced
  1 can hot-style tomato juice or vegetable juice cocktail (6 oz.)
  1/2 C catsup
  1/2 C water
  2 TBS. brown sugar
  2 TBS. chopped canned jalapeño peppers (optional)
  1 TBS. prepared mustard
  2 tsp. chili powder
  1 tsp. Worcestershire sauce
  8 hamburger buns
  shredded cheddar cheese
In a large skillet, cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain off fat. Meanwhile, in a 3 1/2- or 4-
quart crockery cooker, combine tomato juice; catsup; water; brown sugar; jalapeño peppers, if desired; mustard, chili powder; and 
Worcestershire sauce. Stir in meat mixture. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 3 to 5 hours. 
Toast buns; spoon meat mixture over buns and sprinkle with cheese. Serves 8.
–––
Corned beef and cabbage
  2 med. onions, sliced
  2 1/2 to 3 lbs. corned beef brisket
  1 C apple juice
  1/4 C packed brown sugar
  2 tsp. finely shredded orange peel
  2 tsp. prepared mustard
  6 whole cloves
  6 sm. cabbage wedges
Place onions in crock pot. Trim fat from brisket. If necessary, cut 
meat to fit into crock pot; place on top of onions. In a bowl, 
combine apple juice, sugar, orange peel, mustard and cloves; pour 
over brisket. Place cabbage on top of meat. Cover and cook on low for 
10 to 12 hours (high 5 to 6 hours). Serves 6.

10/08/09
The first recipe is from a famous department store. The cookies are wonderful and this recipe makes a lot of them. You may want to cut it in half.
Very special chocolate chip cookies
2 C butter
24 oz. chocolate chips
4 C flour
2 C brown sugar
2 tsp. baking soda
1 tsp. salt
2 C sugar
20 oz. grated Cadbury chocolate
5 C blended oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 C chopped nuts (optional)
Measure oatmeal and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. The above quantities make 112 cookies.
---
Oatmeal cranberry white chocolate chunk cookies
2/3 C butter, softened
2/3 C brown sugar
2 large eggs
1 1/2 C old fashioned oats
1 1/2 C flour
1 tsp. baking soda
1/2 tsp. salt
1 6-oz. pkg. craisins, original dried cranberries
2/3 C white chocolate chunks or chips
Preheat 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 well. Combine 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 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. Makes 2 1/2 dozen cookies.
---
Pear cobbler with cranberry streusel
4 Bartlett pears
2 tsp. vanilla extract
1/4 C brown sugar
2 tsp. all purpose flour
1 tsp. cinnamon
1/2 tsp. ground nutmeg
Streusel topping:
1 stick butter at room temperature
1/2 C brown sugar
1/2 C flour
1/2 tsp. kosher salt
1 C fresh or frozen cranberries
1/2 C whipping cream beaten to soft peaks
unsalted butter at room temperature and granulated sugar for baking dish
Heat oven to 350 degrees. Butter and sugar an 8x8 baking dish. Peel pears and cut them in half through the stem end. Use a melon baller to scope out the cores. Put pear halves in a large bowl. Sprinkle with vanilla, toss. Sprinkle brown sugar, flour, cinnamon and nutmeg and toss to coat pears. Line pears up in prepared baking dish, rounded sides up. In a bowl, mash together butter, brown sugar, flour, and salt with your hands for the topping. Toss in cranberries.
Crumble topping mixture over pears in baking dish and bake 35 to 40 minutes, until topping is crunchy and browned and pears are very tender. Serve with whipped cream. Makes eight servings. 

9/30/09
I guess it is inevitable that cold weather will arrive, so enjoy these easy main dishes of comfort food!
Sausage combo
  3/4 lb. (12 oz.) reduced-fat, hot Italian sausage, cut into 1/2- inch-thick slices
  1 medium green pepper, chopped (about 1 C)
  1 stalk celery, sliced
  2 TBS. flour
  1 can (14 oz.) reduced sodium beef broth
  2 cans (14 1/2 oz. each) no-salt-added diced tomatoes, undrained
  2 cans (15 1/2 oz. each) kidney beans, drained, rinsed
  45 saltine crackers
Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain. Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally. Serve with crackers.
–––
Parmesan meat balls
  1 lb. ground beef
  1/2 C grated Parmesan cheese
  1/4 C chopped fresh parsley
  1 egg
  1 clove garlic, minced
Preheat oven to 375 degrees. Mix meat, cheese, parsley, egg and garlic. Shape into 12 meatballs. Place in foil-lined 15x10x1-inch 
baking pan. Bake 25 min. Serve over noodles or with your favorite sauce.
–––
Taco bake
  1 pkg. (14 oz.) Kraft Deluxe Macaroni & Cheese Dinner
  1 lb. ground beef
  1 pkg. (1 1/4 oz.) Taco Seasoning Mix
  3/4 C sour cream
  1 1/2 C shredded cheddar cheese, divided
  1 C Thick 'N Chunky Salsa
Heat oven to 400 degrees. Prepare dinner as directed on package. While macaroni is cooking, cook meat with taco seasoning as directed on package. Stir sour cream into prepared dinner; spoon 1/2 into 8-inch square baking dish. Top with layers of meat mixture, 1 cup cheese and remaining dinner mixture; cover with foil. Bake 15 min.; top with salsa and remaining cheese. Bake, uncovered, 5 min. or until cheese is melted.

9/24/09
The first recipe is wonderful. I tried it recently at a potluck. It is from Pat Farmer and made by Teresa Rockenbaugh.
Zucchini cobbler
  8 C zucchini
  1 C sugar
  3 TBS. flour
  dash of salt
  1 tsp. cinnamon
  3/4 tsp. cream of tarter
  1 TBS. lemon juice
  1 (10 oz.) can crushed pineapple
  1 box yellow cake mix or white cake mix (Jiffy)
  1/2 - 1 C butter melted
  1/2 C nuts, chopped (optional)
Peel and cut zucchini lengthwise in half-inch slices. Strip out  seeds. Cook in boiling water until tender. Drain, cool in cold water  for 5 minutes. Drain, add sugar, flour, salt, cinnamon, cream of  tartar and lemon juice. Stir well, add pineapple and juice. Mix well,  do not beat. Pour into a greased baking dish (13x9-inch pan), spread  dry cake mix over top and drizzle butter over cake mix. Sprinkle nuts  on top. Bake at 350 degrees for 60 minutes. Serves 8-9. It tastes  like apples!
–––
I made this recipe last weekend and am sure you will enjoy it. It’s a  good appetizer and very easy. I substituted blue cheese and added  capers.
Mediterranean tomato bites
1 pkg. frozen puff pastry, thawed.
  1 1/2 C shredded gouda cheese
  6 plum tomatoes cut into 1/4-inch slices
  1/4 C pitted ripe or kalamata olives, coarsely chopped
  1 C crumbled feta cheese
  minced fresh basil and oregano
Unfold puff pastry and cut each sheet into 16 squares. Transfer  squares to well-greased baking sheets. Sprinkle with gouda cheese;  top with tomatoes, olives and feta cheese. Bake at 400 degrees for  14-18 minutes or until golden brown. Sprinkle with herbs. Serve warm  or at room temperature.
  –––
Chocolate cocoa pie
  1/4 C hot fudge topping, warmed
  1 chocolate crumb crust
  3 C coffee ice cream, softened
  1 pkg. (5.9 oz.) instant chocolate pudding mix
  1/2 C cold strong brewed coffee
  1/4 C cold milk
  1 3/4 C whipped topping
  1 C marshmallow cream
  1/4 C miniature semisweet chocolate chips
Spread ice cream topping into crust. In a large bowl, beat ice cream,  pudding mix, coffee and milk until blended; spoon into crust. In  another bowl, combine whipped topping and marshmallow cream; spread  over top. Sprinkle with chocolate chips. Cover and freeze until firm.

9/17/09
This week, we’re are going for super easy recipes with few ingredients, many of which you may already have. Life is too busy to 
slave in the kitchen on a beautiful day!
Skillet bake
  1 lb. lean ground beef
  1 pkg. (1 1/4 oz.) taco seasoning mix
  1 can (19 oz.) kidney beans, drained, rinsed
  1 C chunky salsa
  1 C water
  4 flour tortillas (6-inch), cut into 1 1/2-inch squares
  1 C Mexican-style finely shredded four-cheese blend
  1/3 C sour cream
  1/3 C chopped green onions (about 1 large)
Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on 
medium-low heat 5 min. Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.
–––
Chicken cacciatore
  4 small boneless skinless chicken breast halves
  1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
  1 jar (14 oz.) spaghetti sauce
  1 C shredded Mozzarella cheese
Cook chicken in large nonstick skillet on medium-high heat 2 min. on each side. Add vegetables; cover. Cook 5 min. Stir in spaghetti 
sauce. Simmer 5 min. on medium heat or until chicken is done (165 degrees). Top with cheese.
–––
Baked vegetable pasta
  3 C rotini pasta, cooked, drained
  1 jar (26 oz.) spaghetti sauce
  1 bag (16 oz.) frozen vegetable blend, thawed
  1/4 C grated Parmesan cheese, divided
  1 pkg. (8 oz.) shredded Mozzarella cheese
Heat oven to 375 degrees. Combine pasta, sauce, vegetables and 2 TBS. Parmesan. Spoon into 13x9-inch baking dish or 3-qt. casserole. 
Sprinkle with mozzarella and remaining Parmesan. Bake 20 min. or until heated through.
 

9/10/09
The first appetizer has a nice smoky flavor after a few minutes on the grill. I have also added the optional ingredients to enhance the flavor.
Grilled cheese dip
  1 pkg. (8 oz.) cream cheese
  1/4 C pesto
  1 plum tomato, chopped
  1/4 C finely shredded Italian Five Cheese Blend
  Triscuit Cracked Pepper & Olive Oil Crackers
  Capers and kalamata olives (optional)
Heat grill to medium heat. Place unwrapped cream cheese on 8-inch sq. sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese. Place foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape. Transfer foil to platter. Serve spread with crackers.
–––
One pan pork dinner
  1 lb. sweet potatoes (about 3), peeled, cubed
  1 large red onion, cut into thin wedges
  1/2 C Catalina dressing
  1 1/2 tsp. dried thyme leaves, divided
  1 pkg. (6 oz.) Stove Top stuffing for chicken
  1 1/2 C water
  2 small pork tenderloins (1-1/2 lb.)
Heat oven to 375 degrees. Toss vegetables with dressing and 1/2 tsp. thyme; spread onto bottom of 15x10x1-inch pan sprayed with cooking 
spray. Bake 10 min. Meanwhile, combine stuffing mix and water. Cut each tenderloin diagonally into thirds. Spoon vegetable mixture to 
sides of pan. Spoon stuffing down center of pan; top with meat and remaining thyme. Bake 45 to 50 min. or until meat is done (160 degrees).
For softer sweet potatoes — Roasted sweet potatoes have a firm texture. If you prefer a softer texture, microwave the cubed potatoes 
in microwaveable dish on high 3 min. Toss with onions, dressing and thyme; spread onto bottom of 15x10x1-inch pan. Continue as directed.
–––
Pumpkin bars
  25 ginger snaps, finely crushed (about 1 1/2 C)
  1/2 C finely chopped pecans
  1/4 C (1/2 stick) butter, melted
  4 pkg. (8 oz. each) cream cheese, softened
  1 C sugar, divided
  1 tsp. vanilla
  4 eggs
  1 C canned pumpkin
  1 tsp. ground cinnamon
  1/4 tsp. ground nutmeg
  dash ground cloves
Heat oven to 325 degrees. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 13x9-inch pan. Beat cream cheese, 3/4 
cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1 1/2 cups 
batter. Stir remaining sugar, pumpkin and spices into remaining batter. Spoon half the pumpkin batter into crust; top with spoonfuls 
of half the plain batter. Repeat layers; swirl with knife. Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

9/3/09
Here’s an appetizer, a main dish and a dessert which would all make a very special dinner. Oh yes, they are all easy, too!
Tuscan dip
  1 pkg. (8 oz.) cream cheese, softened
  2 TBS. sour cream
  1/2 C finely chopped sun dried tomatoes
  1/2 C chopped black olives
  1/4 C finely chopped red onions
Mix cream cheese and sour cream in medium bowl until well blended. Add remaining ingredients; mix well. Cover and refrigerate at least 1 
hour before serving. Makes 1 1/2 cups or 12 servings.
–––
Brushetta chicken
  1 can (14 oz.) diced tomatoes, drained
  1 pkg. (6 oz.) stove top stuffing mix for chicken
  1/2 C water
  2 cloves garlic, minced
  1/2-lb. boneless, skinless chicken breasts, cut into bite sized pieces
  1 tsp. dried basil leaves
  1 C shredded mozzarella cheese
Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13x9 or 3-qt. baking dish. Bake 30 minutes or until chicken is cooked through. Enjoy now or cover and refrigerate. To reheat, microwave each serving on high 2 to 3 minutes.
–––
Banana split cake
This is an updated version of one my mother used to make with uncooked eggs in it. We consider that a no-no now. Hers also had real whipped cream, which you could use.
  9 graham crackers finely crushed - about 1 1/2 C of crumbs
  1 C sugar, divided
  1/3 C butter, melted
  2 pkg. (8 oz. each) cream cheese, softened
  1 can (20 oz.) crushed pineapple in juice, drained
  6 bananas, divided
  2 C cold milk
  2 pkg. (4 serving size each) Jell-O vanilla flavor instant pudding and pie filling
  2 C thawed cool whip topping, divided
  1 C chopped pecans
Mix graham crumbs, 1/4 cup of sugar and butter; press into the bottom of 13x9 inch pan. Freeze 10 minutes. Beat cream cheese and remaining 
3/4 cup sugar with electric mixer until well blended. Spread carefully over crust; top with pineapple. Slice 4 bananas; arrange 
over pineapple. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 
1 cup of whipped topping; spread over banana layer in pan. Top with remaining 1 cup whipped topping. Refrigerate at least 5 hours.
Slice remaining 2 bananas just before serving; arrange over dessert. Sprinkle with pecans. Store leftovers in refrigerator. Makes 24 servings.

8/27/09
Summer is winding down, so try these salads now. The peach cobbler dessert is perfect for a cookout and uses the best fruit of the summer!
Fresh tomato sauce with pasta
  1 lb. pasta, uncooked
  8 plum tomatoes (2 lb.), chopped
  1/2 C Italian dressing
  1/4 C grated Parmesan or Romano cheese
  1/4 C chopped fresh basil
  2 TBS. chopped red onions
Cook pasta as directed on package. Meanwhile, combine remaining ingredients in large bowl. Drain pasta. Add to tomato mixture; toss to coat. Serve as a cold pasta dish. Refrigerate several hours or overnight until chilled.
–––
Capellini caprese
  1/2 lb. Capellini or spaghetti, uncooked
  1/2 C Kraft Tuscan House Italian Dressing and Marinade
  1 onion, finely chopped
  2 cloves garlic, minced
  3 C halved grape or cherry tomatoes
  1 C shredded Mozzarella cheese
  1/3 C fresh basil, finely sliced
Cook pasta as directed on package. Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally. Drain pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.
For a variation  add 2 pkg. (6 oz. each) deli fresh grilled chicken breast strips with the tomatoes.
–––
Cinnamon peach cobbler
  1 1/2 C flour
  1 TBS. plus 1/3 C packed brown sugar, divided
  2 TBS. baking powder
  1/4 tsp. salt
  1/4 tsp. baking soda
  6 TBS. cold butter
  1/2 C milk
  2 TBS. butter, melted
  3/4 C chopped walnuts
  3/4 tsp. ground cinnamon
Filling:
  1 C packed brown sugar
  2 TBS. cornstarch
  3/4 tsp. grated lemon peel
  1 C water
  9 C sliced peeled peaches
Combine flour, and 1 tablespoon brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 11 to 12 times. Pat into a 12-inch square. Brush with melted butter. Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within 1/2 inch of edge. Roll up jelly roll style. Seal dough; set aside.
In large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended. Add peaches. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Transfer to a greased 13x9 baking dish. Cut biscuit dough into 12, 1-inch slices; arrange biscuits over filling. Bake, uncovered at 400 degrees for 22-25 minutes or until golden brown. Serve warm.
Variation - I believe ready-made cinnamon rolls found in a can in the grocery could be substituted to make this much easier to prepare.

8/21/09
I hope you will enjoy these three recipes which are very traditional and basic to our world.
Oriental chicken salad
Salad:
  1 egg
  1/2 C milk
  1/2 C flour
  1/2 C corn flake crumbs
  1 tsp. salt
  1/4 tsp. pepper
  1 boneless, skinless chicken breast half
  oil for frying
  3 C chopped romaine lettuce
  1 C red cabbage
  1 C Napa cabbage
  1/2 carrot, julienned or shredded
  1 green onion, chopped
  1 TBS. sliced almonds
  1/3 cup chow mein noodles
Dressing:
  3 TBS. honey
  1 1/2 TBS. rice wine vinegar
  1/4 C mayonnaise
  1 tsp. Dijon mustard
  1/8 tsp. sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and 
pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in flour mixture. Fry chicken until 
browned, drain and set aside.
Prepare salad by tossing chopped romaine with chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of 
lettuce. Sprinkle almonds over salad, then chow mein noodles.
Cut chicken into small chunks and place it onto salad forming a pile in the middle. Serve with salad dressing on the side.
–––
The real Waldorf salad
  1 C walnut halves
  1/2 C mayonnaise
  1/4 C plain yogurt
  1 tsp. prepared mustard
  pinch of dry mustard
  juice of 1/2 lemon
  4 to 6 tart apples, peeled, cored, and diced (2 cups)
  1 to 2 C finely diced inner ribs celery (white part only), leaves reserved
  salt and freshly ground black pepper
  2 bunches tender greens, such as arugula, baby kale,
or pepper cress, washed and dried
  2 TBS. olive oil
  1 TBS. fresh lemon juice
Preheat oven to 325F. Spread walnuts on a baking sheet and toast in oven for 4 to 5 minutes, until aromatic and lightly toasted. Let cool.
Combine mayonnaise, yogurt, both mustards, and lemon juice in a large bowl. Fold in apples and diced celery and season with salt and pepper.
Put salad greens in a large bowl. Add olive oil and lemon juice then season with salt and pepper, and toss well. Divide greens among four 
plates. Spoon apple mixture onto the greens and sprinkle with toasted walnuts and reserved celery leaves.
–––
Bread and butter pickles
  4 qts. pickling cucumbers
  1 1/2 C onions, sliced
  2 large garlic cloves
  1/3 C pickling salt
  2 qts. chopped ice
  4 1/2 C sugar
  1 1/2 tsp. turmeric
  1 1/2 tsp. celery seed
  2 TBS. mustard seed
  3 C white vinegar
In large bowl, add sliced cucumbers and onions, garlic cloves and pickling salt; mix well. Cover with chopped ice, place towel over, 
and let stand 3 hours. Prepare brine by combining sugar, turmeric, celery seed, mustard seed and vinegar in large pot; bring to a boil.
Drain water and ice from cucumber slices and remove garlic cloves. Add cucumbers to brine; simmer 5 minutes. Pack in sterile jars, 
leaving 1/2 inch headspace. Seal. Process in boiling water bath for 10 minutes. Allow to stand two weeks before opening.

8/13/09
This week features crock pot recipes to make life easier.
 Chicken curry
 1 sm. onion sliced
 2 boneless, skinless chicken breast halves, cut into 3/4-inch pieces
 1 clove garlic, minced
 1 tsp. curry powder
 1/4 tsp. ginger
 3 TBS raisins
 1 C coarsely chopped apple, divided
 1 1/2 tsp. chicken bouillon granules
 1 1/2 tsp. all-purpose flour
 1/3 C water
 1/4 C sour cream
 1/2 tsp. cornstarch
 1/2 C uncooked white rice
Combine onion, chicken, garlic, curry powder, ginger, raisins and 3/4 cup chopped apple in crock pot. Combine chicken bouillon granules, flour and water in small bowl; stir until dissolved. Add to crock pot, cover and cook on low 3 1/2 to 4 hours or until onions are tender and chicken is no longer pink. Combine sour cream and cornstarch in large bowl. Turn off slow cooker; remove insert to heatproof surface. Drain all cooking liquid from chicken mixture and stir into sour cream mixture. Add back to insert, stir well.
Place insert back in slow cooker. Cover and let stand 5 to 10 minutes or until sauce is heated through. Meanwhile, cook rice according to package directions. Serve chicken curry over rice; garnish with remaining 1/4 cup apple. Makes 2 servings.
–––
Southwest dinner
 2 TBS vegetable oil
 1 lb. boneless pork, cut up into cubes
 1 lg. onion, diced
 2 cloves garlic, chopped
 1 packet taco seasoning
 2 cans diced tomatoes
 1 can Rotel tomatoes with green chilies (or one small can green chilies and one can tomatoes)
 1/2 C beef broth
 1 can corn
 1 can pinto beans
Heat oil in skillet, brown pork, onion and garlic. Transfer to crock pot. Add remaining ingredients and cook on low for 4-6 hours. Serve with corn bread. Garnish with black olives and sour cream.
–––
Vegetable stew
 1 onion, chopped
 1 green pepper, diced
 2 ribs
 celery, minced
 1 clove garlic, minced
 1 lb. okra, fresh or frozen, sliced
 1 lb. tomatoes, fresh or canned
 2 C corn, fresh, frozen or canned
 1 tsp. vegetable bouillon granules
 1/2 C white grape juice
 1/2 C water
 1/4 tsp. Tabasco sauce
 1/4 tsp. paprika
 2 TBS parsley, fresh, chopped
 1 TBS basil or rosemary - minced
 vegetable coating spray
In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery and garlic, Cook until tender, 5-7 minutes. Add other ingredients. Cook over low heat, stirring occasionally to keep from sticking to bottom. Simmer in crock pot 6-7 hours.
 Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

8/6/09
The first recipe is from Julie McGrew. She is a great cook and I know you will enjoy this appetizer.
Hot Reuben dip
  1 pkg. cream cheese, 8 oz.
  1 C shredded Swiss cheese
  1/2 C 1000 island dressing
  4 oz. deli sliced corned beef, chopped
  1/2 C drained sauerkraut
Heat oven to 400 degrees. Mix cream cheese, 1/2 cup Swiss, dressing and chopped corn beef. Spread in glass pie plate. Top with sauerkraut 
and remaining cheese. Bake about 15 minutes or until bubbly around the edge. Serve hot with cocktail rye bread, pretzel crackers or 
melba rye. This recipe can be doubled and cooked in a larger rectangular pan.
–––
The next recipe is from Jan Bright. She is, of course, another great cook!
Bloody Mary salad
For dressing:
  2 TBS. horseradish
  2 TBS. olive oil
  2 TBS. vodka
  1 TBS. lemon juice
  1 1/2 tsp. hot pepper sauce
  1 tsp. Worcestershire sauce
  salt and pepper
3 pints cherry tomatoes, cut in half
4 sticks celery cut in 1/4-inch diagonal slices
Combine all ingredients for the sauce and pour over tomatoes and celery slices. Toss, then cover and refrigerate for 2 hours.
–––
Layered mint chocolate fudge
  2 C semi-sweet chocolate chips
  1 (14 oz.) can sweetened condensed milk, divided
  2 tsp. vanilla
  1 C white candy wafers
  1 TBS. peppermint extract
  green or red food coloring, optional
Line an 8- or 9-inch square pan with waxed paper. Melt chocolate chips with 1 cup sweetened condensed milk in heavy saucepan over low 
heat. Remove from heat; stir in vanilla. Spread half the mixture into prepared pan; chill 10 minutes or until firm. Hold remaining 
chocolate mixture at room temperature.
Melt white candy wafers with remaining sweetened condensed milk in heavy saucepan over low heat — mixture will be thick. Add peppermint 
extract and food coloring, if desired. Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved 
chocolate mixture on mint layer. Chill 2 hours or until firm. Turn fudge on to cutting board, peel off paper and cut into squares.

7/30/09
The first recipe is from Carolyn Schroedel. I enjoy anything with peanut butter and chocolate!
Buckeye bars
  1 C butter
  1 C peanut butter
  2 C graham cracker crumbs
  2 1/2 C powdered sugar
  10 oz. chocolate chips
  4-6 TBS. cooking oil
Soften butter in microwave with peanut butter. Stir in graham cracker crumbs. Stir in powdered sugar. Mix well. Pat mixture into bottom of 
a 9x13 pan. On low heat, melt chocolate chips. Stir in cooking oil. Pour over crust. Refrigerate for several hours. Cut into bars.
–––
Raspberry ganache pie
  1 pkg. (8 squares) semi-sweet chocolate, coarsely chopped
  1 C whipping cream
  6 TBS. seedless raspberry jam, divided
  1 prepared choc. cookie crust (6 oz.)
  2 C fresh raspberries
  1 TBS. water
Microwave chocolate and cream in microwaveable bowl on high 2 min. or until chocolate is almost melted, stirring after each minute. Beat 
with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 TBS. jam. Pour into crust. Refrigerate 4 hours. 
Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on high 30 sec.; stir until well blended. 
Brush onto berries. Keep refrigerated until serving.
–––
Mediterranean scallops
  2 medium yellow squash, rinsed
  2 small zucchini, rinsed
  2 plum tomatoes, rinsed
  1/4 C white wine
  3 TBS. extra virgin olive oil, divided
  1/2 tsp. Italian seasoning
  1/2 tsp. kosher salt, divided
  1/4 tsp. pepper, divided
  12 oz. sea scallops — thawed if needed
  1/4 C scampi finishing sauce
Preheat broiler and remove ends from squash and zucchini; cut both into 1/4-inch thick slices. Cut tomatoes into 1/4-inch thick slices, place all in medium bowl. Add wine, 2 tablespoons of olive oil, Italian seasoning, 1/4 teaspoon of salt and 1/8 teaspoon of pepper; toss until blended. Arrange vegetables in an even layer in 13x9 baking pan; pour remaining oil mixture over vegetables.
Combine in second medium bowl, scallops and remaining olive oil, salt and pepper until evenly coated. Arrange scallops on top of vegetables. Broil 8-10 minutes or just until scallops are opaque and firm and beginning to brown on top.
Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops. Serve immediately.

7/23/09
Summertime is busy so we need to cook fast and easy. Here are two appetizers and a refreshing dessert.
Pesto dip
3/4 C pesto
1 tub (8 oz.) cream cheese, divided
1 container (16 oz.) sour cream, divided
1 jar (12 oz.) roasted red peppers, drained, chopped
Wheat Thins crackers
Mix pesto and half of cream cheese spread in medium bowl. Stir in half of sour cream; set aside. Spoon remaining cream cheese spread 
into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours. Spoon dips alternately 
into serving bowl; swirl with knife. Serve with crackers.
  Dips can be stored in separate bowls in refrigerator for up to 24 hours. Spoon into serving bowl and swirl as directed just before serving.
–––
Parmesan snacks
1 pkg. (8 oz.) cream cheese, softened
1 C grated Parmesan cheese, divided
2 cans (8 oz. each) refrigerated crescent dinner rolls
1 C chopped red peppers
1/4 C chopped fresh parsley
Heat oven to 350 degrees. Beat cream cheese and 3/4 cup Parmesan with mixer until well blended. Separate crescent rolls into 8 rectangles; 
press perforations together to seal. Spread each with 3 TBS. cream cheese mixture. Top with peppers and parsley. Fold 1 long side of 
each dough rectangle over filling to center; fold again to enclose filling. Cut each into 4 squares. Place, seam-sides down, on baking 
sheet. Sprinkle with remaining Parmesan. Bake 13-15 min. or until golden brown.
–––
Chocolate Oreo dream
12 Oreo cookies, crushed
1/4 C (1/2 stick) butter or margarine, melted
  2 tubs (8 oz. each) cream cheese spread
1 can (14 oz.) sweetened condensed milk
4 squares semi-sweet chocolate, melted
1 C thawed Cool Whip
Mix cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan. Beat cream cheese spread in large bowl with mixer 
until creamy. Gradually beat in milk. Blend in chocolate. Whisk in Cool Whip. Spoon over crust; cover. Freeze 6 hours. Remove from 
freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve.

7/16/09
This week I have abandoned my dessert stretch and am giving you three easy main dishes for the hot weather.
Citrus pork stir fry
  1 lb. pork loin, thinly sliced
  2 C broccoli florets
  4 carrots (1 lb.), sliced
  1/2 C coarsely chopped oranges
  1/4 C Italian dressing
  2 tsp. soy sauce
  1/4 C cashews, toasted
Heat grill to medium-high heat. Combine all ingredients except nuts. Poke small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. Top with nuts.
–––
Fancy grilled chicken
  4 small boneless skinless chicken breast halves (1 lb.)
  1/4 C sun-dried tomato dressing, divided
  1 tomato, finely chopped
  1/2 C shredded Mozzarella cheese
  1/4 C chopped fresh basil or 1 tsp. dried basil leaves
Place large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 TBS. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. Turn chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165 degrees).
–––
Barbecued fajitas
  1 lb. boneless skinless chicken breasts, cut into strips
  1 each green and red pepper, cut into strips
  1 onion, cut into thin wedges
  1/2 C barbecue sauce
  8 flour tortillas, warmed
  1 C Mexican-style finely shredded four cheese
  1/2 C Thick 'N Chunky salsa
  1/4 C sour cream
Heat grill to medium-high heat. Combine chicken, vegetables and barbecue sauce. Let stand 5 min. Poke holes evenly in bottom of 13x9-
inch disposable foil roasting pan with fork or skewer. Place chicken mixture in pan; place pan on grate of grill. Cover grill with lid. 
Grill chicken and vegetables 20 min. or until chicken is done and vegetables are crisp/tender, stirring occasionally. Spoon onto 
tortillas; top with remaining ingredients. Roll up and serve.

7/9/09
My daughter-in-law, Roberta Behrens, recently made the first recipe called grape salad. It may be named salad, but it certainly is a juicy dessert, too, as far as I’m concerned. It’s easy and I know you’ll enjoy it.
  Grape salad
  4 to 6 lbs. seedless grapes — red, white or black
  8 oz. sour cream
  8 oz. cream cheese, softened
  1/2 C chopped pecans
  1/2 C sugar
  3 crushed Butterfinger candy bars, but buy a six-pack so you can add more or eat them yourself — no one will know.
Rinse grapes, set aside then whip sour cream, cream cheese, sugar and vanilla. Fold in pecans and grapes. Sprinkle with crushed 
Butterfinger bars to cover the top. If you prepare this in advance, add candy topping just before serving. Keep refrigerated.
  –––
Greek-style couscous salad
  1 C whole wheat couscous, uncooked
  1 C halved cucumber slices
  1 large tomato, chopped
  1 pkg. (4 oz.) Feta cheese
  1 tsp. dill weed (optional)
  1/2 C Italian dressing
Cook couscous as directed on package, omitting the salt and butter. Fluff with fork. Place in large bowl; cool 10 min. Add remaining 
ingredients; toss lightly. Refrigerate 1 hour before serving.
–––
Springtime radish salad
  2/3 C mayonnaise
  2 TBS. lemon juice
  2 TBS. dry ranch salad dressing mix
  4 C cauliflower florets
  1/2 C sliced green onion
  1 (8 oz.) can sliced water chestnuts, drained and cut in half
  1 C thinly sliced radishes
In a small mixing bowl, combine mayonnaise, lemon juice and salad dressing mix. In a serving bowl, combine cauliflower, green onions 
and water chestnuts. Pour mayonnaise mixture over vegetables and stir until coated.
Cover and chill for 2 to 3 hours. Stir in radish slices immediately before serving. Serves six.
 
7/2/09
Here are three summer desserts that are light and easy, and I know you will enjoy them.
Melon and apple granita
  4 C cubed ripe melon
  1 C unsweetened apple juice
  1/4 C lime juice
  1 C fresh blueberries
  1 C fresh raspberries
  fresh mint leaves for garnish
Combine melon, apple juice and lime juice in a blender; puree until smooth. Pour mixture into a 9x13-inch glass or metal pan.
Place pan on a level surface in your freezer. Freeze, stirring and scraping with a fork every 30 minutes, moving frozen edges in toward 
slushy center and crushing any lumps, until the granita is firm but not frozen solid — 3 to 4 hours.
Remove from freezer; use a metal spatula or large spoon to break up frozen ice into small slivers. Pack into an airtight plastic 
container and freeze for at least 1 hour more.
Remove from freezer about 20 minutes before serving to soften slightly. Use a wide spoon or ice cream scoop to scrape the granita 
into shallow bowls. Sprinkle blueberries and raspberries over each portion and garnish with mint leaves, if desired. Makes 8 servings, 
about 3/4 cup granita and 1/4 cup fruit each.
–––
Rhubarb cobbler
Filling:
  4 C sliced fresh rhubarb
  2 C sliced fresh strawberries
  1 C sugar
  2 TBS. cornstarch
Topping:
  1 C flour
  1 TBS. sugar
  1 1/2 tsp. baking powder
  1/2 tsp. salt
  1/4 C shortening
  1/2 C milk
  2 TBS. butter
Preheat oven to 400 degrees. For filling, combine rhubarb, strawberries, sugar and cornstarch in a saucepan. Cook over low heat until bubbly. Keep hot.
For topping, combine flour, sugar, baking powder and salt in mixing bowl. Using a fork, cut in shortening until pea-size pieces form. Stir in milk to make a batterlike dough. Pour rhubarb mixture into a 2-quart casserole. Dot with butter. Drop topping by tablespoonfuls onto the filling. Bake for 20 to 25 minutes or until topping is golden brown and tests done with a toothpick. Serve warm or at room temperature with ice cream, if desired. Serves six.
–––
Strawberry delight
  1 prepared angel food cake
  1 (16 oz.) frozen whipped topping, thawed, divided
  1 (8 oz.) pkg. cream cheese
  1/2 C sugar
  1 quart strawberries
  1 (16 oz.) pkg. strawberry glaze
Tear cake into pieces; mix with 1/3 whipped topping. Put in bottom of a pretty dish, clear glass if possible. Mix rest of whipped topping, 
cream cheese and sugar together; put on top of cake. Slice strawberries and mix with glaze; spread over top. Serves 10.

6/25/09
The topic today is desserts!
Strawberry cream
2 C fresh strawberries, divided
2/3 C boiling water
1 pkg. (3 oz.) Jell-O strawberry flavor
ice cubes
1/2 C cold water
1 tub (8 oz.) Cool Whip, thawed
1 ready-to-use graham cracker crumb crust (6 oz.)
Slice 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip. Stir in chopped berries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. Refrigerate 6 hours or until firm. Top with sliced berries.
–––
Easy sensational truffles
2 1/2 pkg. (20 squares) semi-sweet chocolate, divided
1 pkg. (8 oz.) cream cheese, softened
decorations - chopped peanuts, multi-colored sprinkles
Melt 8 chocolate squares. Beat cream cheese with mixer until creamy. Blend in melted chocolate. Refrigerate until firm. Shape into 36 balls. Place on waxed paper-covered baking sheet. Melt remaining chocolate. Use fork to dip truffles in chocolate; return to baking sheet. Decorate, then refrigerate 1 hour.
–––
Eatmore bars
1 C peanut butter
1 C corn syrup
1/2 C chocolate chips
1 C brown sugar
3/4 C peanuts
1/2 C sesame seeds
1 1/2 C rice krispies
1/2 C sunflower seeds (raw, shelled)
Simmer peanut butter, corn syrup, chocolate chips, and brown sugar together for 8-10 minutes. Mix in remaining ingredients. Press onto 
cookie sheet. Cool and cut into bars. Do not put in refrigerator as they will become too hard.

06/18/09
School is out and here is an easy way to keep your youngsters busy and make great snacks too.
Sort of somemores
  4 1/2 Honey Grahams, broken crosswise in half (9 squares)
  8 oz. milk chocolate
  2 C Teddy grahams snacks, any flavor
  1 1/2 C miniature marshmallows
  Arrange graham squares on bottom of lightly greased and wax paper-lined, 8-in. sq. baking pan; set aside. Melt chocolate in small 
saucepan on very low heat. Remove from heat; stir in 1-1/2 cups of  the graham snacks and the marshmallows. Spread evenly over graham 
squares in pan. Press remaining 1/2 cup graham snacks into chocolate layer. Let stand until firm. Cut dessert into 18 bars using bottom 
graham halves as a guide. Store in tightly covered container at room temperature.
–––
Popcorn snacks
  12 C popped popcorn
  2 C miniature marshmallows
  2 C Teddy grahams chocolate snack
  1 envelope (1 oz.) hot cocoa mix
Toss popcorn, marshmallows and graham snacks in large bowl. Sprinkle hot cocoa mix over popcorn mixture; toss to coat. Serve immediately 
or store in airtight container at room temperature for up to 1 week.
–––
Pecan caramel treat
  1 candy caramel
  1 whole Honey Graham, broken crosswise in half (2 squares)
  1 chocolate candy kiss
  1 marshmallow
  2 pecan halves
Place caramel on one of the graham squares. Place on paper towel or microwavable plate. Microwave on high 15 seconds or until caramel 
softens slightly. Flatten caramel slightly with finger.
Press tip of chocolate candy into marshmallow. Place on caramel, chocolate side down. Microwave on high 15 seconds or until 
marshmallow puffs. Top with pecan halves and remaining graham; press together lightly to flatten. Let stand 1 minute or until chocolate is 
melted.

6/11/09
Summer is here and these are recipes for entertaining and treats for  the kids.
––––
Easy cheesy dip
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. Velveeta cut into half-inch cubes
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 can (10 oz.) Rotel diced tomatoes & green chilies, undrained
8 slices bacon, cooked, crumbled
  Microwave all ingredients in microwaveable bowl on high 5 min. or until Velveeta is completely melted and mixture is well blended, stirring after 3 min.
  Serve with tortilla chips and cut-up fresh vegetables.
––––
Musketeer bars
3 C granulated sugar
3/4 C light corn syrup
3/4 C water
1/8 tsp. salt
3 egg whites
1/3 C semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)
In a large saucepan over medium heat, combine sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor temperature. Beat egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When sugar solution comes to 270 degrees, or soft-crack stage, remove from heat and pour mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.
Continue to mix until candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add chocolate; nougat will thicken no more after the chocolate is added. When chocolate is thoroughly blended and nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut candy in half down the middle of pan. Then cut across into 7 segments to create a total of 14 bars. Melt milk chocolate chips in microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork dip each bar into chocolate to coat completely and place on wax paper.
Cool until firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
––––
Market’s meatloaf
1 C tomato sauce
1 1/2 TBS barbecue sauce
1 TBS granulated sugar
1 1/2 lbs. ground sirloin
6 TBS all purpose flour
3/4 tsp. salt
1/2 tsp. onion powder
1/4 tsp. ground black pepper
dash garlic powder
Preheat oven to 400 degrees. Mix together tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat mixture 
until it begins to bubble, stirring often, then remove it from heat. In a large bowl, add all but 2 tablespoons of tomato sauce to meat. 
Mix sauce into meat, then add remaining ingredients. Mix again.
Pack a loaf pan with meat mixture, cover with foil, and bake for about 30 minutes. Remove foil and drain fat. Cut meatloaf while in pan into eight separate slices. Pour remaining sauce over meatloaf. 
Return to oven and cook for another 30 minutes, uncovered. Allow to cool slightly before serving.
 

6/4/09
This week the first recipe is from the Jill Johnson. It looks easy and sounds delicious.
Strawberry pudding dessert
1 1/2 qt strawberries
2 pound cakes (small ones)
2 sm. pkgs. instant vanilla pudding
1 can sweetened condensed milk
12 oz Cool Whip (thawed)
Prepare pudding, add sweetened condensed milk, chill. Slice strawberries. Cube pound cakes (cuts easiest while frozen).
Fold Cool Whip into pudding.
Layer pound cake, strawberries & pudding.
–––
Blueberry lemonade
1 cup plus 2 tbs.. granulated sugar
2 cups water
1 pint fresh blueberries
1-1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the
heat and allow the syrup to simmer for another minute. Remove from heat and let cool.
In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and
blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water. Makes base for 12 servings.
–––
Dill potato wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real
butter) and sauté garlic for about one minute. Add potatoes and the rest of the seasonings. Pan fry the potatoes until they are lightly brown.
 

5/28/09
Recipes this week are all desserts. The first one is great to do with your children.
Pudding pops
  1 pkg. (3.9 oz.) Jell-O chocolate instant pudding
  2 C cold milk
  6 Oreo cookies
  1/2 C thawed cool whip
  9 sm. paper or plastic cups
  9 pop sticks or plastic spoons
Beat pudding mix and milk and in large bowl with whisk for 2 minutes. Place cookies in resealable plastic bag; seal bag. Use rolling pin to 
crush cookies. Add cookies and cool whip to pudding, stir just until blended. Spoon into nine small paper or plastic cups. Insert wooden 
pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.
To remove from cup: Place bottom of cup in bowl of warm water 15 seconds. Press up on bottom of cup.
–––
Lime freeze
  1 pkg. (8 oz.) cream cheese, softened
  1/2 C sugar, divided
  1 pkg. (3 oz.) lime flavor Jell-O
  1 TBS. lime zest
  1/4 C fresh lime juice
  1 tub (8 oz.) cool whip, thawed
  1 TBS. chopped fresh mint
  1 1/2 C finely crushed pretzels
  6 TBS. butter or margarine, melted
Line 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat cream cheese and 1/4 cup sugar with mixer until 
blended. Add dry gelatin mix, zest and juice; mix well. Whisk in cool whip and mint; pour into prepared pan. Mix pretzel crumbs, remaining 
sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin 
mixture. Freeze 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room 
temperature 15 min. to soften slightly before cutting to serve.
–––
Pantry pecan pie
This is my favorite pecan pie recipe. It's so easy and always turns out well.
  3 eggs, slightly beaten
  1/2 C sugar
  1/2 C light corn syrup
  1/2 C dark corn syrup
  4 TBS. butter, melted
  1 tsp. vanilla
  1 1/4 C pecan halves and pieces
  whipped cream, optional
  1 prepared pie crust
To make filling, beat eggs in a large bowl. Add sugar, corn syrups, butter and vanilla. Mix well. Place nuts in the bottom of pan. Break up into quarters. Pour filling over nuts: They will flow to the top. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes. May use whipping cream as topping. Serve warm or cool.

5/21/09
This week it is chicken, all the way. Try all the recipes and see which one you like best. The first one is certainly the easiest.
Easy chicken
  4 small boneless skinless chicken breast halves (1 lb.)
  1/4 C sun-dried tomato dressing, divided
  1 tomato, finely chopped
  1/2 C shredded mozzarella cheese
  1/4 C chopped fresh basil or 1 tsp. dried basil leaves
Place large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic 
bag. Add 2 TBS. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken 
from bag; discard bag and dressing.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
Turn chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done (165 degrees F).
–––
The next two recipes are from the National Chicken Council and U.S. Poultry and Egg Association. Both use strong herbs and spices to give 
the chicken flavor of a distinct region.
Chicken with golden raisins, green olives and lemon
  1 whole chicken, cut into eight parts
  2 TBS olive oil
  1 tsp. salt
  1/2 tsp. black pepper
  2 cloves garlic, minced
  1 tsp. turmeric
  1 tsp. freshly grated ginger
  1 stick cinnamon
  2 lemons, one juiced and the other sliced
  1 C chicken stock
  2 potatoes, peeled and cut into half-inch slices
  4 carrots, peeled and sliced thinly
  1 C golden raisins
  1/2 C pimento-stuffed olives
Preheat oven to 400 degrees. In a large nonstick pan or Dutch oven, warm oil over medium high heat. Sprinkle chicken pieces with salt and 
pepper. Add chicken pieces to pan and brown on all sides, turning at least once. Remove chicken from pan and set aside. Lower heat to 
medium. Add garlic, turmeric, ginger and cinnamon stick to pan; cook stirring constantly for 15 seconds. Pour lemon juice and stock into a 
pan, stirring to scrape up browned bits. Place chicken back in pan. 
Add potatoes, carrot slices, raisins, olives and lemon slices to pan around the chicken pieces. Raise heat to high and bring to a boil. 
Cover pan and place in hot oven for 45 minutes. Remove lid and continue to cook for another 10 minutes or until cooked through. 
Serve immediately — serves 6.
–––
Chicken thighs Mediterranean
  1.5 lbs. chicken thighs, bone in, skin on
  1 tsp. salt
  1 tsp. black pepper
  1 TBS olive oil
  4 cloves garlic, minced
  1 TBS crushed fresh rosemary leaves
  1/4 tsp. crushed red pepper flakes
  1/3 C chicken stock
  2 TBS red wine vinegar
  1 can (15 oz.) chickpeas, drained
  3 TBS pitted olives
  1 can (14.5 oz.) artichoke hearts, drained
  1 can (14.5 oz.) diced tomatoes and their juices
  4 oz. feta cheese, crumbled
  2 TBS chopped fresh parsley
In large skillet, warm olive oil over medium high heat. Season chicken thighs with salt and pepper and add to skillet, skin side 
down. Cook about 10 minutes, turning gently. Reduce heat to medium and add garlic, rosemary and red pepper flakes to pan. Cook, stirring 
until fragrant, about 30 minutes. Add chicken stock and vinegar; cook, scraping up the browned bits, until liquid has reduced 
slightly, 1 to 2 minutes. Add chickpeas, olives, artichoke hearts and tomatoes with their juices to the pan. Raise heat, bring to a boil, 
cover and reduce heat to a gentle simmer. Simmer chicken until it has cooked through and the liquid has thickened, about 20 to 25 minutes. 
Remove from heat and serve with your favorite pasta, sprinkle with feta cheese and parsley. Serves 4.

5/14/09
This week represents a variety of recipes from chicken salad to liqueur to a frequent baking need.
Oriental chicken salad
Salad:
  1 egg
  1/2 C milk
  1/2 C flour
  1/2 C corn flake crumbs
  1 tsp. salt
  1/4 tsp. pepper
  1 boneless, skinless chicken breast
  oil for frying
  3 C chopped romaine lettuce
  1 C red cabbage
  1 C napa cabbage
  1/2 carrot, julienned or shredded
  1 green onion, chopped
  1 TBS sliced almonds
  1/3 C chow mein noodles
Dressing:
  3 TBS honey
  1 1/2 TBS rice wine vinegar
  1/4 C mayonnaise
  1 tsp. Grey Poupon dijon mustard
  1/8 tsp. sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.
Cut chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in flour mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing chopped romaine with chopped red cabbage, napa cabbage, and carrots. Sprinkle sliced green onion on top of 
lettuce. Sprinkle almonds over salad, then chow mein noodles.
Cut chicken into small chunks. Place chicken onto salad forming a pile in the middle. Serve with salad dressing on the side.
–––
Original Irish cream
  1 C light cream
  1 can (14 oz.) sweetened condensed milk (see recipe below)
  1 2/3 C Irish whiskey
  1 tsp. instant coffee
  2 tsp. chocolate syrup
  1 tsp. vanilla extract
  1 tsp. almond extract
Combine all ingredients in a blender and blend at high speed for about 20 seconds. Transfer to a clean bottle with a tightly fitting 
cap. Store refrigerated, and shake well before using.
–––
Sweetened condensed milk
  3/4 C sugar
  1/2 C water
  1 C plus 2 TBS powdered milk
Combine all ingredients. Heat to boil. Cook until thick. This will take 15 to 20 minutes. This equals one can you would buy in the grocery.

5/7/09
Cinco de Mayo was celebrated this week and we can still mark the Fifth of May with these south-of-the-border specialties, even though we wouldn’t consider visiting the country of Mexico right now!
Strawberry kiwi mock margarita
  1 1/2 C cold water
  1 C cold orange juice
  2 TBS. lime juice
  1 tub Crystal Light strawberry kiwi-flavor drink mix
  1 qt. (4 C) ice cubes
Place water, orange juice, lime juice and drink mix in blender container; cover. Blend until drink mix is dissolved. Add ice; cover. 
Blend on high speed until smooth. Special extra — garnish each glass with a strawberry fan. Make 4 lengthwise cuts from point of 
strawberry almost to stem end. Fan strawberry open at cuts and slide over edge of glass.
–––
Enchilada bake
  1 lb. lean ground beef
  1 large onion, chopped
  2 C Thick 'N Chunky Salsa
  1 can (15 oz.) black beans, drained, rinsed
  1/4 C Zesty Italian Dressing
  2 TBS. Taco Seasoning Mix
  6 flour tortillas (8-in.)
  1 C sour cream
  1 pkg. (8 oz.) Mexican-style Finely Shredded Four Cheeses
Heat oven to 400 degrees. Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning 
mix. Arrange 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat 
layers. Cover with foil. Bake 40 min. or until casserole is heated through and cheese is melted. Remove foil after 30 min. Let stand 5 
min. before cutting to serve.
–––
Dulce de leche dessert
  40 NILLA Wafers, divided
  2 pkg. (3.4 oz. each) white chocolate-flavor instant pudding
  1 1/4 C cold milk
  1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  1/4 C caramel ice cream topping
Chop 4 wafers; set aside. Arrange 12 wafers on bottom of 9x5-inch loaf pan lined with foil. Beat pudding mixes and milk with whisk 2 
min. Add Cool Whip; spoon 1/3 over wafers in pan. Top with 12 wafers and 2 TBS. caramel topping. Repeat layers of pudding mixture, wafers 
and caramel topping. Cover with remaining pudding mixture. Sprinkle with chopped wafers; press gently into pudding mixture.
Freeze 4 hours or until firm. Lift dessert from pan, using foil handles. Place on serving plate. Let stand 15 min. to soften slightly 
before serving. Drizzle dessert slices lightly with additional caramel topping just before serving.

4/30/09
This week we’re dealing with seafood. I hope you find something you will enjoy.
Wanchai walnut shrimp
  1/4 C honey, divided
  1 TBS. sugar
  1 TBS. water
  8 walnuts, toasted
  vegetable oil for frying
  8 to 10 oz. peeled and deveined large shrimp
  1 egg, beaten
  1/2 C cornstarch
  3 TBS. mayonnaise
  1/2 tsp. lemon juice
  1 tsp. sweetened condensed milk
In a saucepan, heat 1/4 cup honey, sugar and water until sugar dissolves. Coat walnuts with sauce, letting excess drip off, and set them on waxed paper to dry. Heat about 2 inches of oil in fryer or sauce pan at 325 to 350 degrees.
Dip shrimp in egg and then in cornstarch. Fry battered shrimp in batches until golden brown. Transfer fried shrimp to paper towels to drain. In double boiler or bowl over simmering water, combine mayonnaise, 1 teaspoon honey, lemon juice and condensed milk. Heat just until warm. Add shrimp and walnuts and toss to coat. Plate and serve immediately for two people.
–––                                              
  Pineapple salsa  salmon and rice
  1/2 lb. fresh pineapple chunks
  1 C mild salsa
  1 TBS. honey mustard
  2 tsp. cornstarch
  2 tsp. prepared horseradish
  4 salmon filets (1 1/2 lb.)
Pam cooking spray
  1/2 tsp. lemon pepper seasoning
  1/2 C water
  2 C instant rice
Chop pineapple into small pieces. Combine in medium bowl with salsa, honey mustard, cornstarch and horseradish; set aside. Coat both sides 
of fish with cooking spray; sprinkle with lemon pepper seasoning. Prepare large sauté pan on medium high 2 to 3 minutes. Place water in 
medium saucepan. Cover and bring to a boil on high for rice.
Place fish in pan; cook 3 minutes. Turn fish and add salsa mixture. Cover and reduce heat to medium. Cook 5 to 7 more minutes or until 
internal temperature reaches 145 degrees and sauce thickens. Cook time may vary depending on the thickness of the fish. Meanwhile, stir 
rice into boiling water. Cover, remove from heat and let stand 5 minutes. Fluff rice with fork; serve sauce over fish and rice.
–––
Mediterranean scallops
  2 medium yellow squash rinsed
  2 small zucchini rinsed
  2 plum tomatoes rinsed
  1/4 C white wine
  3 TBS. olive oil, divided
  1/2 tsp. Italian seasoning
  1/2 tsp. kosher salt, divided
  1/4 tsp. pepper, divided
  12 oz. sea scallops, thawed if needed
  1/4 C scampi finishing sauce
Preheat broiler. Remove ends from squash and zucchini; cut both into 1/4 inch thick slices. Cut tomatoes into 1/4 inch thick slices; place 
all in medium bowl. Add wine, 2 tablespoons of olive oil, Italian seasoning, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss until 
blended. Arrange vegetables in an even layer and 13x9 baking pan; pour remaining oil mixture over vegetables.
Combine in second medium bowl, scallops and remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/8 teaspoon pepper until evenly 
coated. Arrange scallops on top of vegetables. Broil 8 to 10 minutes or just until scallops are opaque and firm and beginning to a brown 
on top. Remove from oven; spread shrimp scampi sauce over top of scallops. Toss to coat vegetables and scallops; serve immediately.

4/23/09
These recipes are good old standards which have been updated to make them better and even easier.
Special Salisbury steak
1 1/2 lb. extra lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1 1/2 C water, divided
3/4 C chopped onions
1 pkg. (8 oz.) fresh mushrooms, sliced
1/2 C barbecue sauce
Heat oven to 375 degrees. Mix meat, stuffing mix, 1 1/4 cups water and onions until well blended. Shape into 6 half-inch-thick) oval 
patties. Place on 15x10x1-inch pan. Bake 25 min. or until patties are done (160 degrees).
Meanwhile, spray large nonstick skillet with cooking spray. Add mushrooms; cook on medium-high heat 5 min. or until lightly browned, 
stirring occasionally. Add barbecue sauce and remaining water; simmer on low heat 1 to 2 min. or until sauce is heated through. Serve over 
meat patties.
–––
Stuffed chicken breasts
1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
1 1/4 C shredded mozzarella cheese, divided
1/4 C chopped fresh basil
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 C Roasted Red Pepper Italian with Parmesan Dressing
Heat oven to 350 degrees. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened. Place 2 
chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4-inch 
thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.
Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch 
baking dish. Drizzle with dressing. Bake 40 min. or until chicken is done (165 degrees). Sprinkle with remaining cheese; bake 5 min. or until melted.
–––
Easy enchiladas
1/2 lb. extra lean ground beef
1/2 C chopped green peppers
1/2 C chopped red peppers
2 C chunky salsa, divided
1 C shredded sharp cheddar cheese, divided
2 TBS. Light Zesty Italian Dressing
8 corn tortillas (6-inch)
2 TBS. chopped fresh cilantro
Heat oven to 400 degrees. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. 
Remove from heat; stir in 1/2 cup cheese. Spread 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly 
over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on high 20 to 30 sec. or just until warmed. 
Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat 
with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.
Bake 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

4/16/09
This week is all about good, easy and certainly tasty potato dishes — even if they do have a few carbs!
Crispy sweet and white potatoes
  1 1/2 lbs. sweet potatoes (about 3), cut into spears
  1 1/2 lbs. baking potatoes (about 3), cut into spears
  1/2 C Zesty Italian dressing
  1/4 C grated Parmesan cheese
  2 TBS. chopped fresh parsley
Heat oven to 375 degrees. Toss potatoes with dressing. Place on lightly greased baking sheet or 15x10x1-inch baking pan. Bake 30 min. 
Turn potatoes. Bake an additional 30 min., sprinkling with cheese during the last 5 min. Sprinkle with parsley.
–––
Sweet potato casserole
  3 large sweet potatoes
  1 C sugar
  2 eggs
  1 stick butter, softened
  1 tsp. vanilla extract
crunch topping:
  1/3 C melted butter
  1/3 C flour
  1 C brown sugar
  1 C chopped pecans
  1 TBS. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other 
ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 degrees for 45 minutes.
  –––
Jenn’s au gratin potatoes
  4 large baking potatoes
  3 C Béchamel sauce (see note below)
  1 tsp. salt
  1/4 tsp. white pepper
  3/4 C grated Mozzarella cheese
  1/4 C grated Colby cheese
  Bake potatoes in oven at 400 degrees until completely cooked. Cool for 30 minutes at room temperature, then slice into half-inch thick 
rounds. Mix together the Béchamel sauce, salt and white pepper. Add remaining ingredients. Fold in potatoes. Place mixture in covered 
baking dish in 300-degree oven for 1 hour, or until potatoes are hot all the way through. Remove the cover and allow potatoes to brown.
Béchamel Sauce:
  1 qt. half & half
  2 oz. flour
  2 oz. clarified butter
  salt and pepper to taste
In a saucepan, combine flour and butter. Cook over a low flame, for about 15 minutes until the mixture begins to bubble. Stir frequently 
so the roux does not color. Gradually add half & half, stirring out lumps as it thickens. After the entire amount of half & half has been 
added, cook for 45 minutes over a low flame, stirring occasionally to keep the mixture from sticking to saucepan. Season to taste with salt 
and pepper.
 

4/9/09
Virginia Phillips provided the first recipe. She said it is a very easy recipe from a cookbook titled, “A Collection of the Very Finest 
Recipes.” She said that somehow, it was distributed at the Nestle Co. factory and office many years ago and her husband, Dan, brought home 
a copy. “It’s a great book!” she said. ”This recipe for cobbler is delicious and I am sending it in time for use in the fresh fruit season.”
Creeping crust cobbler
  1/2 C butter or margarine
  1 C flour
  1 C sugar
  1 tsp. baking powder
  1/2 C milk
  2 C fruit
  1 C sugar
Melt butter in a 10-inch baking dish. Mix flour, sugar, baking powder; add milk and mix. Spoon over melted butter. Heat fresh, 
frozen or canned fruit with sugar, adding less sugar if canned. Pour over dough. Bake in oven at 350 degrees about 30 minutes until crust 
is golden brown. Crust will rise to the top. Serve warm or cold, it lasts that long.
       –––                                              
Asian fried rice
  1 C uncooked rice
  5 TBS. butter
  1 C chopped onion
  1 C chopped carrots
  2/3 C chopped scallions
  3 TBS. sesame seeds
  5 eggs
  5 TBS. soy sauce
  salt
  pepper
Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are 
translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking 
pan occasionally for even color. Lightly grease another skillet. Beat eggs and pour into hot skillet. Cook as you would scrambled eggs. 
Then chop into tiny pieces with spatula. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce and stir. Add salt and pepper to 
taste.
–––
Easy broccoli cheese soup
  1 1/2 lbs. broccoli, fresh
  2 C water
  3/4 tsp. salt
  1/2 C cornstarch, mixed with 1 C cold water
  1 pint half and half
  1 lb. Velveeta cheese
  1/2 tsp. pepper
Steam or boil broccoli until tender. Place half and half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens. Serve hot.

4/2/09
All of these recipes originated at well known restaurants. Can you guess where?
Onion soup
  1/2 lb. firm white onions - sliced
  1/4 C butter
  2 TBS. corn oil
  3 TBS. flour
  1 qt. chicken broth
  1 qt. beef broth
  8 slices French bread
  Swiss cheese - shredded
  Parmesan cheese - grated
Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths.
Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
–––
Creamed spinach
  10 3/4 can cream of celery soup
  1 TBS. flour
  1/4 C butter
  1/2 tsp. garlic salt to taste
  salt to taste
  pepper to taste
  20 oz. frozen chopped spinach, cooked according to package directions, well drained OR
  2 lbs. fresh spinach, cleaned, stems removed, chopped, cooked and drained
  1 TBS. dry onion, chopped, OR
  1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour, butter, garlic salt, salt and pepper until smooth and piping hot.
Add cooked and drained spinach, onion. Serve.
–––
Hershey sundae pie
chocolate crust (bought in store)
Layer 1:
  8 oz. cream cheese
  3/4 C powdered sugar
  8 oz. Cool Whip
  1 tsp. vanilla
  Whip cheese until softened, add powdered sugar, blend well. Add remaining ingredients, blending well. Place in crust.
Layer 2:
  1 lg. box chocolate pudding mix
  milk
  Cool Whip
  chocolate curls
Make pudding as directed minus 1/2 cup milk. Add to pie. Top with more Cool Whip and chocolate curls.
 

3/26/09
This week is dedicated to one of things I love most — candy!
Special Ruth bars
1 1/3 C margarine
2 C brown sugar
1/3 C white corn syrup
8 C oatmeal
2 tsp. vanilla
1/2 C peanut butter
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake at 350 degrees for about 15 minutes.
Topping:
6 oz. package chocolate chips
1/2 6 oz. package butterscotch chips
2/3 C peanut butter
1 C chopped nuts/peanuts
Melt together and spread on top. Cut into bars when cool.
–––
 Candy clusters
1 large bag miniature marshmallows
1 bag chocolate chips
2 C dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter
Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted 
mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hours and cut.
Peppermint patties
1 14-oz.) can Eagle Brand Sweetened Condensed Milk
1 TBS. peppermint extract
green or red food coloring, optional
6 C confectioners sugar
additional confectioners' sugar
1 16-oz. bag semi-sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if desired. Add 6 cups sugar; beat on low speed until smooth and well 
blended. Turn mixture onto surface sprinkled with confectioners’ sugar. Knead lightly to form smooth ball. Shape into 1-inch balls. 
Place 2 inches apart on wax paper-lined baking sheets. Flatten each ball into a 1 1⁄2-inch patty. Let dry 1 hour or longer; turn over and 
let dry at least 1 hour. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt 
thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. With fork, dip each 
patty into warm chocolate (draw fork lightly across rim of pan to remove excess coating). Invert onto wax paper-lined baking sheets; 
let stand until firm. Store covered at room temperature or in refrigerator.

3/19/09
The first spinach recipe is one of my favorites. Add the hot pepper cheese to suit your taste.
Spinach Madeline
1 pkg. frozen spinach
4 TBS. butter
2 TBS. flour
2 TBS. chopped onion
1/2 C milk
1/2 C vegetable liquid (reserved after boiling spinach)
1/2 tsp. pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. hot pepper cheese, cut in pieces
1 tsp. Worcestershire sauce
Bread crumbs for topping
Cook spinach according to package directions. Reserve liquid needed. 
Melt butter; add flour; stir until smooth, brown, add liquid. Stir until cooked; add seasoning and cheese. Stir until smooth and melted. 
Combine with spinach; pour into casserole and top with bread crumbs. 
Bake at 350 degrees until brown.
–––
Rosemary roasted chicken and potatoes
6 oz. cream cheese, softened
2 tsp. dried rosemary leaves, divided
1 tsp. pepper, divided
1 whole roasting chicken (3-1/2 lb.)
6 TBS. zesty Italian dressing, divided
2 lb. red potatoes (about 5), cut into 1-inch chunks
6 slices bacon, crisply cooked, crumbled
2  green onions, sliced
Heat oven to 375 degrees. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon 
or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream 
cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. 
Brush with 2 TBS. dressing.
Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken 
is done (165 degrees), stirring potatoes every 30 min.
Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; 
mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.
–––
Serious broccoli soufflé
1 lb. fresh broccoli
1 large minced onion
3 eggs
2 TBS. butter
3 TBS. flour
1 C hot milk
2 oz. crumbled Roquefort cheese
1/2 tsp. Tabasco
1/2 tsp. salt
1/2 C dried bread crumbs
Preheat oven to 350 degrees. Wash broccoli, pare any tough skin from stems and cut into pieces. Cook in salted boiling water for 10 minutes. Drain and squeeze well. Chop in food processor. Melt butter and cook onion until soft. Stir in flour. Slowly add milk. Cook until mixture thickens, stirring constantly. Remove from heat. Stir in cheese, broccoli and Tabasco. Beat eggs with a little salt. Stir eggs into cooled broccoli mixture.
Butter baking dish and dust with bread crumbs. Pour mixture into baking dish and bake for 40 minutes.
 

3/12/09
The first recipe is presented because of St. Patrick’s Day. This beef stew should be a big crowd pleaser because it includes alcohol, for 
which the Irish are famous.
  Guinness beef stew
  1 lb. beef sirloin, cut into 1-inch cubes
  salt and pepper to taste
  flour for dredging
  4 TBS. butter
  1/2 C olive oil
  1 C chopped onions
  2 C beef stock
  2 C Guinness Stout
  1/2 C Irish whiskey
  5 carrots, diced
  4 to 5 medium sized potatoes
  3 to 5 sprigs of fresh thyme
Season meat with salt and pepper. Dredge with flour. In a stock pot, melt butter with oil over medium heat. Cook meat 5 to 7 minutes or 
until browned. Add onions; cook for another 3 to 5 minutes. Add broth, Guinness beer and whiskey. Bring to a boil; reduce heat to 
medium low. Simmer 30 minutes. Add remaining ingredients and simmer for 45 minutes or until veggies and meat are tender. Feel free to add 
more salt if you think it needs it.
–––
Tiny cheese cakes
  2 pkg. (8 oz. each) cream cheese, softened
  1/2 C sugar
  1/2 tsp. vanilla
  2 eggs
  12 Oreo cookies
  1 kiwi
  1/2 C blueberries
  1/3 C raspberries
Heat oven to 350 degrees. Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, one at a time, beating on low speed after each just until blended. Place 1 cookie on bottom of each of 12 paper-lined muffin cups; cover with cream cheese mixture.
Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Peel kiwi; cut into 6 slices, then cut each slice in half. Place 1 kiwi piece on each cheesecake. Top with berries.
–––
Shrimp and crab gratin
  1 TBS. butter
  1 C parmesan bread ships
  1/3 C shredded Colby-jack cheese
  8 oz. prepared artichoke spinach dip
  1 TBS. hot pepper sauce
  8 oz. jumbo lump crabmeat
  cooking spray
  8 jumbo shrimp peeled and deveined, tails on
Preheat oven to 425 degrees. Cut butter into four pieces and place in medium bowl to soften. Place bread chips in food processor and pulse until finely ground. Add crumbs to butter; sprinkle with cheese and set aside. Place spinach artichoke dip and hot pepper sauce in medium bowl. Add crab meat, checking for any shell or cartilage pieces; combine mixture until well blended, taking care not to break up large lumps of crab.
Coat 2-quart baking dish with cooking spray. Spread 1/2 crab mixture in the baking dish. Arrange shrimp around the edge of the baking dish 
with tails up; top with remaining 1/2 crab mixture, spreading mixture evenly over the shrimp leaving only tails exposed. Mix crumb topping, 
using fingers until well blended. Spread topping over crab mixture. 
Bake 10 to 15 minutes or until topping is golden and sauce bubbles around the edge of the dish. Serve.

3/5/09
See what happens when there’s a Greek Festival — more good recipes! I hope you enjoy them too.
Cheese stuffed meatloaves
1 1/2 C pasta sauce (tomato), divided
1/2 C Italian bread crumbs
1 egg
1/2 C diced onions
1 1/4 C ground beef
1/4 tsp. salt
1/8 tsp. pepper
4 sticks string mozzarella cheese
Preheat oven to 400 degrees. Coat baking sheet with cooking spray. 
Combine in mixing bowl, 3/4 cup of the pasta sauce and remaining ingredients except cheese; mix well. Divide into four portions; shape 
around each string cheese, covering completely. Seal tightly so hot cheese will stay inside; place on baking sheet. Bake 20 to 25 minutes 
or until internal temperature reaches 160 degrees.
Before serving place remaining 3/34 cup pasta sauce in microwave safe bowl; microwave on high 1 minute or until hot. Pour sauce in the 
center of plates; add meat loaves on top and serve.
–––
Greek spinach pie
4 pkgs. frozen chopped spinach
4 large onions, minced
3 sticks and melted butter plus 1/2 C of solid butter
1 TBS. minced fresh dill
1/4 C minced parsley
1/4 tsp. salt
1 lb. crumbled feta cheese
1/2 C Parmesan cheese
8 eggs
phyllo dough at room temperature (purchased frozen)
Preheat oven to 350 degrees. Defrost spinach and squeeze out liquid. 
In a large skillet, sauté onions until golden brown in 1/2 cup butter. Add dill and parsley and sauté for 5 minutes. Add spinach and salt and sauté for 10 minutes. Transfer to a large bowl and let cool. When cool, stir in feta and Parmesan.
In another bowl, beat eggs until frothy and fold them into the spinach mixture. Butter phyllo dough and then place half in the bottom of a 9x13 pan. Pour spinach mixture on top of dough and spread evenly. Top with more buttered phyllo dough and tuck the edges into the pan. Bake for about 1 hour or until golden brown.
–––
Special Greek cookies (kourabiedes)
2 C butter
3/4 C powdered sugar, plus extra for dusting
1 egg yolk
4 1/2 C sifted flour
1 jigger brandy
Preheat oven to 350 degrees. Cream butter until light. Gradually beat in powdered sugar. Beat in egg yolk and brandy. Slowly add flour to the mixture until a soft dough is formed. Shape into 1 1/2 inch balls and place on a baking sheet. Bake for 15 minutes. Cool and sift reserved powdered sugar over cookies. Makes 4 to 6 dozen cookies.

2/26/09
The recipes this week are looking toward spring. It won’t be long now!
Sun dried tomato artichoke chicken
1⁄2 pound boneless, skinless chicken breasts
Large freezer bag
1⁄4 cup flour
2 Tbs. canola oil
1⁄2 cup white wine
6 to 8 sprigs of fresh thyme, rinsed
1 lemon for juice
1(14 oz.) can artichoke hearts, drained
1/3 cup julienne cut sun-dried tomatoes
2 Tbs. butter
1⁄2 tsp. kosher salt
1/8 tsp. pepper
2 Tbs. grated Parmesan cheese
Preheat large sauté pan on medium high 2 to 3 minutes. Cut chicken into 1-inch chunks; place in zip top bag. Add flour; seal bag tightly and shake to coat. Place oil in pan; swirl to coat. Add chicken and cook 2 to 3 minutes, turning once or until chicken begins to brown. Stir in wine; reduce heat to medium low and cook 2 to 3 minutes or until liquid is slightly reduced. Remove stems from thyme, reserving the leaves only.
Squeeze juice of 1⁄2 lemon over chicken; stir in remaining ingredients except thyme and cheese. Cover and cook 2 to 3 minutes or until internal temperature of chicken reaches 165 degrees. Use a meat thermometer to accurately insure doneness.
Remove chicken from heat; stir in thyme and sprinkle with cheese. Serve.
–––
Arugula Macadamia salad
1 red bell pepper, rinsed
8 oz. baby Portobello mushrooms, rinsed
1 bag baby Arugula leaves
1/3 cup Macadamia nuts
1⁄4 cup goddess dressing
1/8 tsp. kosher salt
1/8 tsp. pepper
Cut pepper in half and remove seeds. Slice pepper into thin strips; mushrooms into halves or quarters. Place both in salad bowl. Add remaining ingredients; toss and serve.
–––
Favorite chocolate truffles
1/3 cup heavy cream
6 oz. jar semi-sweet or bittersweet chocolate, very finely chopped
2 Tbs. butter, very soft
Unsweetened cocoa powder
Bring the cream to a boil and pour it over the chocolate.  Wait 1 minute, then whisk until the mixture is smooth and shiny. Whisk in the butter completely; cover and refrigerate for 3 hours or until firm. Scoop out teaspoonfuls of chocolate, then squeeze and roll them between your palms to form cherry sized balls. If the chocolate is too hard to shape, leave it on the counter for 20 minutes.
Roll the truffles around in a bowl of cocoa, then toss them from hand to hand to shake off the excess. Cover and refrigerate until ready to eat.

2/19/09
These recipes came from my trip to Florida. I hope you will enjoy them, too.
Roasted tomato soup with croutons
  6 overripe tomatoes
  1/2 medium onion, thinly sliced
  1 jalapeno, most of the seeds removed
  2 cloves garlic, crushed
  2 bay leaves
  2 sprigs fresh thyme
  10 black peppercorns
  1 tsp. sugar
  1/4 C olive oil
  1 tsp. kosher salt
  8 basil leaves
  2 C vegetable stock
  salt
For the croutons:
  1 whole wheat baguette
  1 clove garlic
  1 TBS olive oil
  2 TBS grated Parmesan cheese
  freshly ground black pepper
  Preheat oven to 375 degrees. In a large roasting pan, combine tomatoes, onion, jalapeno, garlic, bay leaves, thyme, peppercorns, sugar, oil, and salt. Roast for 45 minutes or until tomatoes are caramelized. Place roasting pan on top of the stove and add basil and vegetables stock. Bring to a simmer, pour into a blender and puree. Add salt to taste.
  Slice baguette in half lengthwise. Toast each half under the broiler until golden brown. Rub with garlic, brush with oil and sprinkle with Parmesan; broil for 1 minute more. Season with pepper to taste and cut into four slices then cube it. Divide soup into 4 bowls and top each with croutons.
–––
Pear-apple crumble
  1/2 C all purpose flour
  1 tsp. salt
  5 TBS plus 1 tsp. light brown sugar, divided
  3 TBS butter
  2 TBS slivered almonds, toasted
  2 golden delicious apples peeled, cored and cut into 3/4-inch pieces
  2 Bosc pears, peeled, cored and cut into 3/4-inch pieces
  2 TBS raisins, soaked in hot water for 30 minutes and strained
  1 tsp. ground cinnamon
  1 tsp. ground cloves
  cooking spray
  Preheat oven to 350 degrees. Combine flour, salt and 4 tablespoons sugar in a large bowl. Slice butter into 1 inch cubes and add to flour. Blend by hand or with a pastry cutter until mixture resembles coarse bread crumbs. Stir in almonds. Combine apples, pears, and raisins and a separate large bowl; add remaining sugar, cinnamon and cloves. Coat a 9-inch square pan with cooking spray. Spread fruit in dish and cover with crumbled mixture. Bake for 40 minutes or until golden brown.
–––
Cauliflower macaroni and cheese
  1 small head cauliflower cut into 1-inch florets
  1/2 C whole wheat macaroni
  2 whole cloves
  1/2 small onion
  2 C milk
  1 bay leaf
  2 TBS butter
  2 TBS all purpose flour
  3/4 C grated Gruyere cheese, divided
  2 tsp. chopped chives
  1 tsp. red pepper sauce
  1 tsp. grated nutmeg
  salt and freshly ground black pepper
  Worcestershire sauce
  Preheat oven to 425 degrees. Fill a large pot with water and bring to a boil. Cook cauliflower for 2 minutes. Remove and plunge in ice water, drain. Keep water boiling and cook macaroni until al dente (firm to the bite); drain and set aside. While pasta cooks, press cloves into onion and let set for 10 minutes. In a medium size pot over medium heat, bring milk and bay leaf to a simmer with cloves and onion. In a medium heavy saucepan melt butter over low heat. Mix in flour and cook for 2 minutes. Remove bay leaf and onion, then whisk milk into flour mixture; cook for 10 minutes more or until mixture comes to a simmer.
  Add half of the Gruyere; pass mixture through a fine sieve. Add chives, red pepper sauce, and nutmeg. Add salt, pepper and Worcestershire to taste. Spread macaroni and cauliflower evenly in a 9x13 ovenproof dish, pour sauce over both and sprinkle with remaining cheese. Bake for 20 minutes.

2/12/09
The first recipe is from Kathy Cotter. She said it is easy and very good.
Pumpkin cinnamon cake
1 white/yellow cake mix
1 can pumpkin (15 oz, any type of pumpkin — I used regular)
1 bag cinnamon chips (can use chocolate chips)
Mix 3 ingredients together (will be sticky) and bake according to regular cake directions on cake box. Serve plain, in a bowl with milk or ice cream or top with Cool Whip or whatever you choose, maybe cream cheese icing described below.
 Cream cheese icing
3 oz. softened cream cheese
1/2 tsp. vanilla
1 C powdered sugar
Cream together cream cheese, stir in vanilla, add small amounts of powdered sugar at a time and mix well.
–––
Fettuccine carbonara (updated)
1/2 lb. fettuccine, uncooked
1 C frozen peas
1/4 C cream cheese
1/4 C classic Caesar dressing
1 TBS. flour
1 C milk
1 pkg. (6 oz.) smoked ham, cut into short strips
1/4 C chopped fresh parsley
3 TBS. grated Parmesan cheese
Cook pasta as directed on package, adding peas to the boiling water for the last 3 min. Meanwhile, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
Drain pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.
–––
Easy chocolate mousse
1 1/2 C cold milk, divided
2 squares semi-sweet chocolate
1 pkg. (2.1 oz.) JELL-O Chocolate Instant Pudding
2 C thawed Cool Whip whipped topping, divided
1/2 C fresh raspberries
Microwave 1 cup milk and chocolate squares in large microwaveable bowl on high for 2 min.; whisk until chocolate is melted. Add remaining milk and dry pudding mix; beat 2 min. Refrigerate 20 min. Whisk in 1 1/2 cups Cool Whip; spoon into 6 dessert dishes. Top with remaining Cool Whip and berries.
 

2/5/09
Here are more comfort food recipes to help us get through the winter.
Upside down shepherd’s pie
  3/4 lb. new potatoes (about 6)
  1/2 C water
  1/4 C Kraft Tuscan House Italian Dressing and Marinade
  1 lb. extra lean ground beef
  1 onion, chopped
  1 C frozen corn
  1 tomato, chopped
  1/3 C shredded Italian three cheese blend
  Heat oven to 400 degrees. Microwave potatoes and water in 2-qt. microwaveable ovenproof casserole bowl on high 10 to 12 min. or until 
potatoes are tender. Let stand 5 min. Meanwhile, heat dressing in nonstick skillet on medium-high heat. Add meat and onions; cook and 
stir until meat is browned. Stir in corn and tomatoes. Drain  potatoes; return to dish. Flatten with bottom of small cup or bowl; 
top with meat mixture and cheese. Cover. Bake 25 min. or until casserole is heated through and top is golden brown, removing lid after 20 min.
–––
Tuscan pork tenderloin bake
  4 C coarsely chopped mixed celery, red onions and sweet potatoes
  1/4 C Kraft Tuscan House Italian dressing and marinade
  2 TBS. Kraft grated Parmesan cheese
  1 baking apple, coarsely chopped
  1 lb. pork tenderloin, cut into 8 pieces
  1 pkt. Shake’n Bake Extra Crispy Seasoned Coating Mix
  Heat oven to 400 degrees. Toss vegetables with dressing and cheese; spread onto parchment paper-covered baking sheet. Bake 15 min. Stir 
in apples. Coat meat with coating mix as directed on package; add to baking sheet. Bake 20 min. until meat is done (160 degrees F) and 
vegetables are tender. Some variations: Add 1 tsp. chopped dried sage to the vegetable mixture before roasting.
–––
Chicken bacon and tomato pasta
  3 C whole wheat (bow-tie pasta), uncooked
  1 lb. boneless skinless chicken breasts, cut into bite-size pieces
  3 slices bacon, cooked, crumbled
  1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
  4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
  1/2 C water
  1/4 tsp. pepper
  3 TBS. grated Parmesan cheese
  Cook pasta as directed on package. Meanwhile, cook chicken in large skillet on medium heat 5 to 6 min. or until chicken is done, stirring occasionally. Add bacon, tomatoes, cream cheese, water and pepper; mix well. Cook 3 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently. Drain pasta; place in serving bowl. Add sauce; mix lightly. Sprinkle with Parmesan.
 
1/22/09
Valentine’s Day is just a few weeks away and here is something everyone will enjoy. The recipe comes from Jody Streng. Here’s what she had to say: “Here is a nice recipe for cookies for Valentine's Day. They are as pretty as they are delicious. I used to make these for my daughters' elementary school Valentine's Day parties. Now my daughters bake them for my grandchildren.”
Valentine hearts
1 C butter or margarine
1 C sifted confectioner’s sugar
1 egg
1/2 C crushed peppermint candy (approx. 14 pieces)
2 C flour
1/2 tsp. salt
1 C rolled oats (quick or old fashioned, uncooked)
pink (food coloring) confectioner’s sugar frosting
  (Note: Usually that includes confectioner’s sugar, butter, vanilla and some cold milk to make icing the proper consistency)
red sugar
Beat butter until creamy; add sugar and beat until fluffy. Beat in egg and peppermint candy until well mixed. Sift flour and salt; add to creamed mixture, blending thoroughly. Stir in rolled oats. Chill dough. Roll out on lightly floured board or canvas to about 1/8 inch thickness. Cut with heart-shaped cookie cutter; place on ungreased cookie sheets (or cover cookie sheets with parchment paper). Bake in preheated oven (375 degrees) 8 to 10 minutes. Remove from cookie sheets immediately; cool.
Pipe pink confectioner’s sugar frosting around edge of each cookie. Sprinkle center with red sugar. Makes about four dozen cookies.
  –––
Roasted lemon garlic chicken
nonstick cooking spray
1 TBS. olive oil
1/2 tsp. dried oregano
1 tsp. minced garlic
1 whole chicken 4-5 lb..
salt and pepper
Gravy:
1/2 C cold water
1/4 C milk
1 pkg. chicken style gravy mix
1 tsp. dried oregano
1 tsp. minced garlic
1/2 tsp. lemon juice
Coat a shallow roasting pan and rack with cooking spray, set aside. Combine olive oil, oregano and garlic; brush over chicken. Season with salt and pepper and place chicken breast side up on rack in prepared pan. Bake uncovered at 400 degrees for 65 to 70 minutes or until a meat thermometer reads 180 degrees.
Transfer chicken to a carving surface; tent with foil and allowed to rest 10 minutes. Skim fat from pan drippings and discard. Place 1/4 cup pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice. Cook and stir until gravy thickens. Carve chicken and place on serving plates. Serve with gravy. Yields 4 to 6 servings.
–––
Pasta gratin
2 C elbow shaped pasta
1 lb. ground beef
1 small red bell pepper, seeded and sliced
1 C heavy cream
1/3 C Havarti cheese, shredded
1/2 tsp. salt
pepper to taste
Cook pasta according to package directions; drain well. In a large skillet, brown meat for approximately 2 minutes; drain. Add peppers; cook three more minutes. Add pasta and cream to meat mixture. Sprinkle half of the cheese, salt and pepper in a greased oven-proof dish. Layer meat and pasta mixture on top and sprinkle with the remaining cheese. Bake at 350 degrees for 20 minutes. Cool 10 minutes before serving. Yields 4 to 6 servings.

1/15/09
The first recipe comes from Rachel Sheeley. I enjoyed these tasty bread sticks when she brought them to a party and was happy to see how easy they are to make. She formed them in the shape of candy canes at Christmas time but they could be put into any other shape or just left to enjoy in a straight stick.
Parmesan breadsticks
1 can refrigerated soft breadsticks
3 TBS. butter or margarine melted
3/4 C (3 oz.) grated Parmesan cheese
Separate dough. Dip in butter; coat with cheese. Twist and shape into candy cane shapes (or any other shape) on ungreased cookie sheet. 
Bake at 350 for 14-18 minutes or until golden brown. You can also use a cheese blend (ex: Parmesan, Romano and Asiago), or add other seasonings
(ex: Garlic) if desired. You can also just twist them into sticks instead of canes for other times of the year.
–––
Rum sweet rolls
1 pkg. (16 oz.) hot roll mix
3 TBS. butter, softened
2 C powdered sugar
4 1⁄2 tsp. water
3 1⁄2 tsp. rum extract
1⁄2 tsp. ground cinnamon
Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into 12x10 rectangle. Spread with butter to within a half-inch of edges. In a bowl, combine powdered sugar, water and extract until smooth. Spread half over butter. Sprinkle with cinnamon and roll up jelly roll style, starting with long side; pinch seam to seal. Cut into 12 rolls and place side by side in a greased 11x7 baking dish. Cover and let rest until nearly doubled, about 25 minutes. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool 15 minutes more. Drizzle with remaining powdered sugar mixture. Serve warm.
–––
Pizza meatloaf cups
1 egg, beaten
1⁄2 C pizza sauce
1⁄4 C seasoned bread crumbs
1⁄2 tsp. Italian seasoning
1⁄2 lbs. ground beef
1⁄2 C mozzarella cheese, shredded
additional pizza sauce, optional
In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide between 12 greased muffin cups; pressing into the bottom and up the sides. Fill center with cheese. Bake at 375 degrees for 15 to 18 minutes or until meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, then place in plastic freezer bags and freeze up to three months. To use a frozen pizza cup; thaw in the refrigerator for 24 hours. Heat on a microwave safe plate on high for 2 to 3 minutes or until heated through.

1/8/09
January is a good time for comfort food, so here we go.
Tortellini soup
2 TBS olive oil
2 oz. bacon, finely diced
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (49 oz.) chicken broth
2 TBS Italian seasoning
9 oz. cheese Tortellini
1 can (28 oz.) crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 C freshly grated parmesan cheese
Heat olive oil in a Dutch oven over medium heat. Add bacon and cook until crisp. Add chopped onions and cook 3 to 4 minutes or until soft. And garlic and cook 1 minute longer. Add chicken broth and Italian seasoning, then bring to a boil and simmer for 5 minutesMeanwhile, cook Tortellini according to package directions; drain. Add cooked Tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with parmesan cheese. Serves eight.
––––
Zesty white chicken chili
1 jar sweet, hot pepper and onion relish
4 boneless skinless chicken breast halves, cooked and cubed
3 cans white kidney beans, rinsed and drained
1 can (14 oz.) chicken broth
2 C shredded mozzarella cheese
1 C sour cream
In a 5-quart slow cooker, combine relish, chicken, beans and broth. Cover and cook on low for 5 to 7 hours. Or place all above ingredients in a saucepan and simmer over low heat for 1 hour. Just before serving, stir in cheese. Cover and cook until cheese melts. Garnish with sour cream. Serves 8 to 10.
––––
Shrimp remoulade wraps
1 lb. cooked medium shrimp, chilled
3 hard cooked eggs, chopped
1/2 C shredded sharp cheddar cheese
2 green onions, thinly sliced
1 tsp. dill weed
2/3 C remoulade sauce
2 romaine leaves
In a bowl, combine shrimp, eggs, cheese, onions and dill. Stir in remoulade sauce; cover and chill for 30 minutes. Divide shrimp mixture evenly over tortillas; top with romaine leaves. Fold ends and roll each wrap tightly. Slice diagonally and serve immediately. Serves six.

If you would like to share a recipe with me, just send it to the J-T or e-mail it to me.

Marysville Journal-Tribune
Copyright © 2009
  All rights reserved