Set 20

1

TACO QUESO DIP (Really good!!! Everyone loved it!)

1 can tomatoes with green chilies

1 lb processed cheese spread (like Velveeta)

1 cup non-fat sour cream

½ lb hot sausage

½ lb lean ground beef

1 pkg dry taco seasoning

Set # 20

1 tsp hot sauce

Brown the meats, drain. Add the taco seasoning to the meat and heat thoroughly.

Meanwhile melt cheese, add tomatoes and sour cream; put this mixture in a crockpot.

Add meat to the crockpot. Turn crockpot on low. Add hot sauce and serve with corn chips or tortilla chips.

ZIPPY CRANBERRY CHEDDAR SPREAD

8oz cream cheese, softened

2 cups shredded sharp cheddar cheese

2 tbsp milk

¼ tsp mustard powder

¼ tsp cayenne pepper

2 tbsp chopped dried cranberries

In a med bowl mix together the cream cheese, cheddar, and milk until well blended.

Season with mustard and cayenne, then mix in cranberries. Use immediately or refrigerate for up to 3 days.

PARMESAN DIP

2 (8oz each) cream cheese, softened

2 cups grated Parmesan cheese

⅔ cup onions, finely diced

½ cup mayonnaise

Preheat oven to 400*

Mix ingreds together and spread into an ungreased 8x8” baking dish. Bake for 20 mins or until golden and bubbly.

WHITE MEXICAN CHEESE DIP

1 cup shredded Asadero cheese

4oz jalapeno chilies, drained and chopped

¼ cup half and half

2 tbsp finely chopped onion

2 tsp ground cumin

½ tsp salt

Heat all ingreds over low heat stirring constantly until cheese is melted. Serve with tortilla or corn chips.

2

LOW FAT MEXICAN DIP

½ cup salsa l cup fat-free sour cream l cup reduced fat cheddar cheese

2 tomatoes, chopped l avocado, peeled and diced

1 cup sliced onions

2 tbsp chopped ripe olives

1 can fat-free refried beans

Spread the refried beans on the bottom of a rectangular glass dish. Pour the salsa over this layer. Continue layering with all ingredients. Top with fat-free sour cream.

BAKED CRAB DIP

1 (8oz) pkg cream cheese, softened

1 (6oz) can crabmeat

2 tbsp grated onion

1 tbsp milk

½ tsp salt

¼ tsp pepper

¼ tsp Worcestershire sauce

1 tbsp finely sliced green onions, for garnish


In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and

Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika. Bake for about 15 mins, or until thoroughly heated. Sprinkle with sliced green onion. Yield: approximately 2 cups

BAKED BRIE WITH STRAWBERRY GLAZE

1 (13-16oz) whole Brie cheese with rind left on

3 tablespoons strawberry preserves

2 teaspoons balsamic vinegar

½ cup sliced fresh strawberries

1½ tablespoons toasted hazelnuts or sliced toasted almonds

Toasted Bread Hearts or Crackers


Place the Brie on a baking sheet or in a shallow baking dish. Bake about 10 mins or until the Brie is soft and warm, but not runny. While the Brie is baking, heat the preserves and balsamic vinegar in a small saucepan until thick and bubbly and then remove from the heat. Remove the Brie from the oven and transfer to a serving dish. Arrange the strawberries on top of the Brie. Drizzle with the heated preserves and sprinkle with the nuts. Serve with crackers or toasted bread hearts. Makes: 8 servings

3

MAPLE GLAZED CHICKEN WINGS

2-3 lbs whole chicken wings

1 cup maple syrup

⅔ cup chili sauce

½ cup finely chopped onion

2 tbsp Worcestershire sauce

¼-½ teaspoon crushed red pepper flakes

Cut chicken wings into three sections; discard wing tip section. In a large resealable plastic bag, combine remaining ingreds. Reserve 1 cup for basting and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Grill chicken, covered, over medium heat for

12-16 mins, turning occasionally. Brush with reserved marinade. Grill, uncovered, for 8-

10 mins or until juices run clear, basting and turning several times. Serves: 6-8

SHRIMP SPREAD (this was really good)

8oz cream cheese, softened (can use the low-fat)

1½ tsp lemon juice

1 tsp Worcestershire sauce

⅛ tsp salt

Dash of white pepper

6oz can small shrimp, rinsed and drained

1 tbsp finely chopped onion

Assorted crackers

In a small mixing bowl, beat the cream cheese, lemon juice, Worcestershire sauce, salt and pepper until smooth. Fold in the shrimp and onion. Refrigerate until serving. Serve with crackers. Yield: 1½ cups

COWBOY CAVIAR

15oz can Progresso black beans, rinsed and drained

4oz can chopped ripe olives, drained

¼ cup finely chopped onion

1 garlic clove, finely chopped

2 tbsp vegetable oil

2 tbsp lime juice

¼ tsp salt

¼ tsp crushed red pepper

¼ tsp ground cumin

⅛ tsp pepper


2 hard-cooked eggs, chopped

1 green onion, sliced

Tortilla chips

Mix beans, olives, onion, garlic, oil, lime juice, salt, red pepper, cumin, and pepper.

Cover and chill in fridge for at least 2 hours. Spread cream cheese on a plate. Spoon the

4 bean mixture evenly over cream cheese. Arrange eggs on bean mixture in a ring around the edge of the plate. Sprinkle green onion over the top. Serve with chips.

ALMOND BACON CHEESE SPREAD

¼ cup roasted unblanched almonds, finely chopped

2 strips bacon, cooked crisp, drained and crumbled

1 cup grated American cheese

1 tbsp chopped green onion

½ cup mayo

¼ tsp salt

Combine all ingreds. Serve room temp or chilled, with crackers.

BRIE WITH ALMONDS

1 whole round Brie cheese (4½ oz)

2 tbsp butter or margarine

¼ cup sliced almonds, toasted

1 tbsp brandy

Chopped fresh parsley, if desired

Assorted crackers

Set oven control to broil. Place cheese in ovenproof pie plate. Broil cheese with top of cheese 3-4” from heat, for 2 mins and 30 seconds or until soft and warm. Melt butter; stir in almonds and brandy. Pour over cheese. Garnish with parsley. Serve with crackers.

NOTE: to warm cheese in microwave instead of broiler, micro uncovered on med (50%) for 2-3 mins or until soft and warm.

Also really good served with thinly sliced apples & pears to go with cheese and crackers.

MINI QUICHE

Cheese Pastry:

2 cups flour

1 (8oz) pkg sharp cheddar cheese, grated

½ lb margarine or butter dash of cayenne

Egg Filling:

4 eggs

1 cup milk, or part cream

2 tbsp flour

¼ tsp salt

Optional meat or veggie fillings:

Ham, shrimp, crab, mushrooms, onion, green pepper, broccoli etc, chopped small


Cream together cheese, butter and cayenne. Add flour and mix into a smooth dough.

Wrap and chill for an hour or freeze for 30 minutes. Then form into 48 (1”) balls and

press into miniature muffin tins. Mix the egg filling ingreds in a small bowl. Place ½ tsp of optional meat or veggie in center of each quiche, then cover with 1 tbsp egg filling.

Bake 12-15 mins. Cool 5 mins and remove from tins. Serve warm. You may freeze and reheat. Makes: 48 quiche.

CRABBIES

1 stick butter

1 jar Kraft Old English spread

1½ tsp mayonnaise

½ tsp garlic salt

¼ tsp seasoned salt

1 can crabmeat (can use shrimp)

6 English muffins

Soften butter and cheese spread to room temperature, then add mayonnaise, garlic salt and seasoned salt. Blend thoroughly. Add crabmeat or shrimp. Spread on split

English muffins. If for immediate use, freeze on cookie sheet for 10 minutes, then cut into eighths and broil until bubbly. To make ahead, freeze on cookie sheet until frozen, then store in plastic bag. Broiling time: 3-5 minutes. Yield: 96 canapés

FREEZE AHEAD CHEESE ROLLS

1 loaf white sandwich bread

1 8oz cream cheese

1 egg yolk

2 tbsp sugar

2 tbsp green onion, chopped

½ cup butter, melted

Combine cream cheese, egg yolk, sugar and green onion. Cut crusts of the bread. Roll bread thin with rolling pin. Spread cheese mixture on bread. Roll up and cut into 3 logs.

Dip logs in melted butter. Put on foil lined sheet, freeze. Put in plastic bag and keep in freezer. To bake….bring to room temp, bake at 400* 12-15 mins until golden brown.

CURRIED CHICKEN ALMOND ROLLS

1 cup finely chopped cooked chicken

1 cup mayonnaise

¾ cup shredded Monterey cheese

⅓ cup finely chopped almonds

¼ cup finely chopped parsley

2 large shallots or 1 sm onion chopped

2 tsp curry powder

2 tsp lemon juice

½ tsp salt and pepper

18 slices whole wheat (brown) sandwich bread

¼ cup butter, melted

5

6


Combine first 8 ingreds, mix well. Cover and chill 30 min. Trim crusts from bread, flatten each piece with a rolling pin. Spread about 2 tbsp of chicken mixture on each slice, roll up. Cut each in half and secure with a toothpick. Place on baking sheet, seam side down and brush with melted butter. Bake 15 mins. Makes: 36

Serve now or package in airtight freezer containers and freeze. Do not thaw before reheating. To reheat, bake FROZEN rolls in a single layer in 400* oven for 10 mins until hot. Remove picks before serving.

NOTE: These tantalizing rolls with a hint of curry are wonderfully crunchy!

PARTY TRIANGLES

10oz pkg frozen chopped spinach, thawed and drained

2 (6oz) jars marinated artichoke hearts, drained and chopped

1 clove garlic, minced

½ cup mayonnaise

½ cup sour cream

¾ cup Parmesan cheese, grated

10oz pkg frozen puff pastry, thawed


Combine first 6 ingredients together; mix well. Unfold pastry on a lightly floured surface; roll into a 12” square. Cut into sixteen, 3” squares. Spoon one teaspoon spinach mixture into the center of each pastry. Fold pastries over to form triangles; seal with a fork. Place on an ungreased baking sheet; bake 5-7 mins. Makes 16

APPETIZER QUICHE SQUARES

Pastry:

1¼ cups flour

½ teaspoon salt

½ cup CRISCO shortening or ½ CRISCO Stick

2-3 tablespoons water

Filling:

3 eggs, slightly beaten

1 can (13oz) evaporated milk

2 tablespoons flour

½ teaspoon Worcestershire sauce

¼ teaspoon salt

⅛ teaspoon garlic powder

1 can (6¼ oz) tiny shrimp, drained

1 cup grated Cheddar cheese

½ cup grated carrot

¼ cup chopped onion


In med bowl combine flour and salt. Cut in Crisco to form coarse crumbs. Add water, 1 tbsp at a time, mixing with fork until particles are moistened and cling together. Form

7 dough into ball. Roll into a 10” square on lightly floured board. Ease dough into 9x2” pan. Press excess up around edges of pan to form 1” rim. Bake 10 mins. Set aside. For filling, in large bowl blend eggs, evaporated milk, flour, Worcestershire sauce, salt and garlic powder. Stir in shrimp, cheese, carrot and onion. Pour into partially-baked pastry.

Bake 30-35 mins, or until knife inserted in center comes out clean. Cut into 20 squares.

BUFFALO CHICKEN WING DIP (this was a big hit, the boys all loved it!!)

From: Susan Koharski

½ cup diced celery

½ cup diced onion

½ cup Franks Hot Sauce

1 can of white chicken meat

½ block of regular cream cheese

½-1 cup shredded cheddar cheese


Sauté onion and celery until soft. Add hot sauce to pan. Shred chicken and add to pan.

Simmer for 5 mins. Add cream cheese to pan, stir while it melts (about 5 mins). Pour into shallow dish, sprinkle with cheddar. Bake for approximately 20 mins or until bubbly.

VEGGIE SPREAD

2 broccoli trees, chopped well

2 carrots, thinly sliced

1 celery stick, thinly sliced

½ cup shredded sharp cheese

1 cup cherry tomatoes, halved

½ head cauliflower, chopped well

1 med onion, finely chopped

8oz Ranch dressing

Mix all ingreds. Let chill in fridge for 2 or more hours to let flavors blend. Serve on your favorite crackers.

PEPPERED MEATBALLS (IN CROCKPOT)

½ cup sour cream

2 tsp grated Parmesan or Romano cheese

2-3 tsp pepper

1 tsp salt

1 tsp dry breadcrumbs

½ tsp garlic powder

1½ lbs ground beef

Sauce:

1 cup (8oz) sour cream

1 can Cream of Mushroom soup, undiluted

2 tsp dill weed

8

½ tsp sugar

½ tsp pepper

¼ tsp garlic powder


In a large bowl, combine the sour cream and cheese. Add pepper, salt, breadcrumbs and garlic powder. Crumble the meat over mixture and mix well. Shape into 1” balls. Place meatballs on a greased rack in a shallow baking pan. Bake for 20-25 mins or until no longer pink; drain. Transfer meatballs to a 1½-quart slow cooker. Combine the sauce ingreds; pour over meatballs. Cover and cook on high for 2 hours or until heated through.

Yield: 1½ dozen meatballs with 2 cups of sauce

NOTE: Works well as a main course served over noodles, rice or mashed potatoes.

HIGH ROLLER SANDWICH ROLL-UP APPETIZERS

1 bag flour tortillas or sandwich wraps (plain or flavored)


Roast beef sliced thin

Ham sliced thin

Turkey sliced thin

Colby Jack cheese, sliced thin

Lettuce shredded thin strips

Garlic powder

Sliced tomatoes very thin

Use the back of a spatula and cover each tortilla with a thin layer of cream cheese.

Sprinkle lightly with garlic powder. Use half of the tortilla to layer meats, cheese, lettuce and tomatoes. Then roll up tortilla with cream cheese side rolled up last so it will seal as if using glue. Cut in 1” pieces and serve. Yield: 8-10 Servings

OOZING BRIE

¾ of a 7 to 8 ounce jar oil-packed dried tomatoes

½ a med onion, sliced and separated into rings

4 tsp finely chopped garlic

¼ cup slivered fresh basil leaves

⅛ tsp ground black pepper

2 (15oz each) rounds of Brie, with rind

1 tbsp finely snipped fresh parsley or dried crushed parsley

French bread slices cut ½” thick


Drain oil from tomatoes, reserve 3 tbsp. Coarsely chop enough tomatoes for ½ cup. In a large skillet, cook onion in 2 tbsp of the reserved oil until tender. Stir in garlic, cook and stir for 1 min. Add chopped tomatoes and basil; cook for 2 mins. Remove from heat; stir in pepper. Line a baking sheet with foil; place Brie on foil. Brush with remaining oil.

Sprinkle with parsley. Spread tomato mixture over tops. Chill for 30 mins or up to 5 hours. Bake Brie on center shelf for 12-15 mins or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices. Makes: about 20 servings

9

HOT HAM & SWISS DIP

¼ lb Swiss cheese, shredded

¼ lb sliced deli ham, finely chopped (about 1 cup)

½ cup mayo

2 tsp Dijon style mustard

¼ cup sliced green onions

32 reduced fat whole wheat crackers (or your favorite)


Combine all ingreds except crackers in med bowl. Spread onto bottom of ungreased 8” shallow dish or pie pan. Bake for 20-25 mins or until heated through and bubbly around the edges. Spread on crackers.

FRUIT AND NUT SALAD

1 large red apple, sliced thinly

1 large pear, sliced thinly

1 large orange, peeled and sliced

⅓ cup vegetable oil

3 tablespoons white wine vinegar

1 tablespoon honey

½ cup chopped pecans

Lettuce leaves

In a large bowl, combine sliced fruit. In a small bowl, combine oil, vinegar, and honey; blend well. Pour oil mixture over the fruit, tossing to coat well. Arrange fruit on 6 lettuce lined salad dishes; sprinkle each with a heaping teaspoon of chopped nuts. Serves 6.

GRANNY APPLE SURPRISE (I had this at Linda’s and it’s really good!!)

From: Linda Bevolo

6 Granny Smith apples

6 Snicker bars (regular size), freeze at least 1 day in advance

12oz Cool Whip (depending on size of apples…you may need a little bit more)

Take frozen candy bars from freezer, remove wrapper, and put in a double freezer bag.

Wrap bag in a towel and then smash away with a hammer on a hard surface. (I go into the garage and get out all my frustrations) smaller pieces are better. Cut apples into small pieces and mix with candy and Cool Whip in a bowl. Cool Whip should cover apples completely. Serve the same day.

MARINATED FRUIT SALAD

2 cups cubed cantaloupe

2 cups cubed honeydew

2 medium kiwi, peeled halved and sliced

¼ cup Dole Orange Peach Mango or Orange Pineapple Juice concentrate, undiluted

A few strawberries or raspberries to sprinkle on top for added color, optional

10

In a bowl combine the cantaloupe, honeydew and kiwi. Add juice concentrate; toss to coat. Refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Serves: 6-8

SUMMER FRUIT SALAD # 2

1 pint fresh strawberries, sliced

1½ cups seedless green grapes

1 cup honeydew melon balls

2 oranges, peeled, seeded and sectioned

2 kiwi, peeled and sliced

1 apple, unpeeled, cored and sliced thin

2 bananas, sliced

Dressing:

¼ cup orange juice

2 tbsp honey

1 tbsp lime juice

Combine all fruit except the bananas. Mix the dressing and pour over the fruit; toss gently. Cover and chill at least 2 hours. Add bananas and serve.

FRESH FRUIT SALAD

6 peaches, peeled, pitted, and chopped

1 pound strawberries, rinsed, hulled, and sliced

½ pound seedless green grapes

½ pound seedless red grapes

3 bananas, peeled and sliced

½ cup granulated sugar, or less, to taste

Dressing:

Juice of one lime

½ cup pineapple juice

1 teaspoon ground ginger

Combine chopped and sliced fruits in a large serving bowl; toss gently. Sprinkle with sugar. Whisk together dressing ingreds in a small bowl. Pour dressing mixture over fruit and toss gently to combine. Cover and chill thoroughly before serving. Serves:10-12

FRUIT WITH PUDDING SALAD

3 pounds mixed fruits, cut into chunks

1 package (3oz) vanilla or French vanilla pudding, not instant

1⅓ cups pineapple juice

1⅓ cups orange juice

Put chilled fruit into a large serving bowl and set aside. In a saucepan, combine pudding mix and juices. Cook over medium heat, stirring constantly until the mixture begins to thicken. Pour the sauce over the fruit and mix well. Refrigerate until chilled.

11

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

2½ cups bite-sized broccoli florets

2½ cups bite-sized cauliflower florets

2 eggs, lightly beaten

1 cup grated Parmesan

½ to 1 cup olive oil

½ tsp kosher salt

4 cups lightly packed fresh spinach leaves

½ a lemon, zested

1 lemon, juiced

¼ cup extra-virgin olive oil

½ tsp freshly ground black pepper

Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large shallow dish or baking sheet and dredge the veggies in the cheese, pressing to coat evenly.

Pour olive oil in a large heavy skillet until it is ¼” deep. Warm the oil over med-high heat. When the oil is hot, carefully add the parmesan-coated veggies. Do not over crowd the pan. Cook in batches, if necessary. Let the veggies cook until a crust forms, about 3 mins per side. Turn the veggies only when they easily release from the bottom of the pan.

Drain on paper towels and season with salt.

Place the spinach in a large bowl. In a small bowl, whisk together the zest, lemon juice, extra-virgin olive oil, salt and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated veggies. Toss to serve.

PARMESAN BAKED POTATOES (these were a big hit!!)

6 tablespoons butter, melted

3 tablespoons grated Parmesan cheese

8 medium unpeeled red potatoes, halved lengthwise


Pour butter into a 13x9” baking pan. Sprinkle Parmesan cheese over butter. Place potatoes with cut-side down over cheese. Bake, uncovered for 40-45 mins or until tender.

CREAMY TWO-CHEESE POTATO GRATIN

2 lbs peeled baking potatoes, cut into ¼” thick slices

6 cloves garlic, chopped

½ tsp salt

⅛ tsp ground red pepper

¼ cup grated fresh Parmesan cheese

Dash paprika

Cheddar Cheese Sauce (recipe below)

¼ cup flour

2 cups 1% low fat milk

1¼ cups (5oz) shredded sharp cheddar cheese


12

Place potato slices and garlic in a saucepan, cover with water. Bring to a boil and cook 8 mins or just until tender, drain. Combine the cheese sauce with the salt and pepper.

Arrange half the potatoes and garlic in a 2-quart baking dish coated with non-stick cooking spray. Pour half of the sauce over potatoes. Repeat the process with remaining potatoes and sauce. Sprinkle top with Parmesan and paprika. Bake for 25 mins, or until bubbly. Yield: 6 servings

Cheese Sauce: lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a med, heavy saucepan; gradually add milk, stirring with a whisk until blended.

Place over med heat; cook until thick (about 8 mins), stirring constantly. Remove from heat; add cheese, stirring until melted. Yield: 2 cups

ITALIAN VEGGIE SKILLET

From: Gloria Healey

1 medium onion, halved and sliced

1 medium sweet red pepper, chopped

1 tbsp olive oil

3 medium zucchini, thinly sliced

1 garlic clove, minced

1½ cups frozen corn, thawed

1 large tomatoes, chopped

2 tsp minced fresh basil

½ tsp Italian seasoning

¼ cup shredded Parmesan cheese

In a large nonstick skillet, sauté onion and red pepper in oil for 2 mins. Add zucchini and garlic; sauté 4-5 mins longer or until veggies are crisp tender. Add the corn, tomato, basil, salt, and Italian seasoning; cook and stir until heated through. Sprinkle with Parmesan cheese. Serve immediately. Makes: 6 servings

COLORFUL VEGGIE BAKE

2 packages (16oz each) frozen California-blend vegetables

8oz Velveeta cheese, cubed

6 tbsp butter, divided

½ cup crushed butter-flavored crackers


Prepare vegetables according to package directions; drain. Place half in an ungreased

11x7x2” baking dish. In a small saucepan, combine cheese and 4 tbsp butter; cook and stir over low heat until melted. Pour half over vegetables. Repeat layers. Melt remaining butter; toss with cracker crumbs. Sprinkle over the top. Bake, uncovered at for 20-25 mins or until golden brown.

13

VEGETABLE MEDLEY RICE BAKE

3 eggs

1¼ cups uncooked instant rice

1½ tsp seasoned salt

1 cup shredded carrots

½ cup plain yogurt

¼ cup finely chopped onion

10oz pkg frozen cream style corn, thawed

10oz pkg frozen cut broccoli in cheese flavor sauce, thawed


Grease a 8” or 9” square baking dish. In large bowl, beat eggs until well blended. Add remaining ingreds; mix well. Pour into greased dish. Bake 25-35 mins or until center is almost set. Yield: 6 (1cup) servings

POTATO CORN BAKE

½ lb bacon, cut into ¾” pieces

½ cup finely chopped green bell pepper

⅓ cup finely chopped onion

15oz can cream style golden sweet corn

2 cups milk

3 tbsp margarine or butter

¾ tsp salt, if desired

⅛ tsp pepper

2 cups Hungry Jack mashed potato flakes

½ cup sour cream

¼ cup grated Parmesan cheese

2 tbsp finely chopped green onion tops for garnish, if desired


Grease a 11x7” or 9” square dish. Cook bacon in large saucepan until crisp; drain, reserving 1 tbsp bacon drippings. Set bacon aside. Return 1 tbsp bacon drippings to saucepan. Add green pepper and onion to drippings. Cook over med heat until tender. Stir in corn, milk, margarine, salt and pepper; cook over med heat until mixture is hot and bubbly. Remove from heat; stir in potato flakes and sour cream until well blended. Spoon mixture into greased pan. Top with bacon, Parmesan and green onions. Bake for 20-25 mins or until thoroughly heated. Yield: 6 servings

PARTY CARROTS

2 lb carrots, sliced

2 tsp chicken bouillon granules

8oz Velveeta cheese, cubed

2 tbsp butter

8oz cream cheese, cubed

4 green onions, sliced

¼ tsp salt

14

¼ tsp pepper


Place 1” of water in a large saucepan; add carrots and bouillon. Bring to a boil. Reduce heat, cover, and simmer for 7-9 mins or until crisp-tender. Meanwhile in another large saucepan, combine Velveeta and butter. cook and stir over low heat until melted. Add the cream cheese, onions, salt and pepper. Cook and stir until cream cheese is melted. Drain carrots; stir into the cheese sauce. Transfer to a greased shallow 2-quart baking dish.

Cover and bake for 20-25 mins or until bubbly. Yield: 8 servings

PICNIC SLAW

From: Gloria Healey

1 medium head cabbage, shredded

1 large carrot, shredded

1 medium green pepper, julienned

1 medium sweet red bell pepper, julienned

1 medium onion, finely chopped

⅓ cup sliced green onions

¼ cup chopped fresh parsley

Dressing:

¼ cup milk

¼ buttermilk

½ cup mayo

⅓ cup sugar

2 tbsp lemon juice

1 tbsp vinegar

½ tsp salt

Dash pepper

In a large bowl, combine the first 7 ingreds. Combine dressing ingreds in a blender; process until smooth. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Stir before serving. Yield: 12-16 servings

BLT MACARONI SALAD

2 cups uncooked elbow macaroni

5 green onions, finely chopped

1 large tomato, diced

1¼ cups diced celery

1¼ cups mayonnaise

5 tsp white vinegar

¼ teaspoon salt

⅛ to ¼ teaspoon pepper

1 pound bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine

15 mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon.

BOW TIES WITH WALNUTS, BUTTER & SAGE

1 cup coarsely chopped walnuts

¾ lb bow tie pasta

5 tbsp unsalted butter

12 fresh sage leaves, coarsely chopped

2 tbsp lemon juice

½ tsp salt

¼ tsp black pepper

1 cup shredded Romano cheese

Place nuts in a large dry nonstick skillet over med heat. Cook 4-5 mins, until toasted, shaking pan constantly. Remove nuts; set aside. Cook pasta as on pkg, about 10 mins.

When pasta is almost done, melt butter in large skillet over med heat. Add sage, lemon juice, salt and pepper. Cook a minute or two to blend flavors. Remove from heat. Drain pasta, reserving ½ cup pasta water. Then add pasta to butter in skillet. Gradually add the

½ cup pasta water. Stir in cheese and toss to combine. Garnish with toasted nuts & serve.

Makes: 6 servings

ITALIAN MACARONI AND CHEESE

2 cups uncooked elbow macaroni

¼ cup margarine or butter

¼ cup flour

½ tsp salt

½ tsp pepper

2 tbsp chopped fresh or ½ tsp dried basil leaves

2 cups milk

2 cups shredded or cubed Wisconsin provolone cheese (8oz)

1 large tomato, chopped (1 cup)

3 tbsp seasoned dry breadcrumbs

1 tbsp margarine or butter, melted


Cook pasta as on pkg, drain. Meanwhile, melt the ¼ cup butter in a 3-quart saucepan over low heat. Stir in flour, salt, pepper, and basil. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk, return to heat; and heat to boiling, stirring constantly. Boil and stir 1 min, then stir in cheese; cook until cheese is melted. Stir in the pasta and tomato. Pour into ungreased 2-quart casserole. Mix breadcrumbs and 1 tbsp melted butter; sprinkle over top of casserole. Bake, uncovered

20-25 mins or until hot and bubbly. Makes: 6 servings

NOTE: I make large meatballs and simmer them in spaghetti sauce and serve them on the side. My family loves it!!

16

FOUR CHEESE ZITI BAKE

2 cups Half-and-Half

½ tsp dried basil

¼ tsp crushed red pepper

1¼ cup grated provolone cheese

1¼ cup grated mozzarella cheese

1¼ cup grated Swiss cheese

2 tbsp Parmesan cheese, grated

2 egg yolks

8oz ziti, freshly cooked

Salt & Pepper to taste


Butter a 2-quart casserole dish, set aside. Bring Half-and-Half, basil and red pepper to simmer in heavy large saucepan over med-high heat. Add cheeses one handful at a time, stirring constantly until cheeses are melted and smooth. Remove from heat and stir in egg yolks. Season with salt and pepper. Add cooked ziti and mix well. Spoon into prepared dish, bake until heated through, approximately 10 mins. Serve hot.

CHEESE MOSTACCIOLI CASSEROLE

1 pkg (16oz) mostaccioli, cooked and drained

1 can cheddar cheese soup

1 jar spaghetti sauce

1 tsp black pepper

3 cups shredded mozzarella cheese, divided

1 tsp Italian seasoning


Combine cooked mostaccioli, soup, spaghetti sauce, pepper, Italian seasoning, and 2 cups of the mozzarella cheese. Place in casserole and sprinkle with remaining mozzarella cheese. Bake for 25 mins or until cheese melts and casserole mixture is hot and bubbly.

NOTE: for a change add: Italian sausage, green peppers, onion, sautéed or canned mushrooms, ground meat, or diced tomatoes. Serves: 4

CREAMY BROCCOLI PASTA

8oz pasta

1 bunch cooked broccoli florets, drained

5 medium fresh basil leaves

3 tbsp butter

¾ cup heavy cream

1 cup grated Parmesan cheese

Salt and pepper to taste

Cook pasta until tender; drain. In food processor with steel blade, combine broccoli, basil, butter and cream. Pulse to purée. Add Parmesan cheese and pulse to blend. Mix broccoli mixture into drained pasta; stir. Cook, stirring, over med-low heat. Add salt and pepper. Serve when heated through and well combined. Serves: 4

17

CREAMY STRAW AND HAY FETTUCCINE

12oz each regular and spinach fettuccine

2 tbsp extra virgin olive oil

8oz pkg sliced white mushrooms

1½ cups heavy cream

10oz box frozen tiny peas, thawed

¼ cup sun-dried tomatoes in oil, drained and cut into thin strips

¼ lb prosciutto, cut into thin strips

1 tsp salt

¼ tsp ground nutmeg

¼ tsp black pepper


Shredded Parmesan cheese for garnish, optional

Cook pasta as on pkg and drain. While pasta is cooking heat oil in large skillet over medhigh heat. Add mushrooms; sauté for 10 mins. Stir cream, peas, tomatoes, prosciutto, salt, nutmeg and pepper into skillet; bring to a simmer. Stir in grated Parmesan. Toss cooked pasta with sauce. Then sprinkle with shredded Parmesan and serve. Makes: 10 servings

SHRIMP AND PENNE SUPPER

From: Gloria Healey

2 cups uncooked whole-wheat penne pasta

1 medium onion, chopped

3 garlic cloves, minced (I used less)

2 tsp olive oil, divided

14½ oz can diced tomatoes with basil, oregano, and garlic

2 tsp Italian seasoning

½ tsp salt

½ tsp crushed red pepper flakes

¼ cup flour

1 cup fat-free half-and-half

¾ cup fat-free milk

10oz pkg fresh spinach, torn

½ cup shredded Parmesan cheese, divided

1 lb uncooked medium shrimp, peeled and deveined

Cook pasta as on pkg. Meanwhile, in a large nonstick skillet coated with nonstick cooking spray, cook onion and garlic in 1 tsp oil over med heat for 3 mins. Stir in the tomatoes, Italian seasoning, salt and pepper flakes. Combine the flour, half-and-half, and milk until smooth; gradually stir into skillet. Bring to a boil, stirring constantly. Add spinach; cook and stir for 2 mins or until spinach is wilted and sauce is thickened. Stir in

¼ cup Parmesan. Drain pasta and place in a serving bowl. Add sauce and toss to coat; keep warm. In the same skillet, cook shrimp in remaining oil over med heat for 3-4 mins or until shrimp turns pink. Place over pasta; sprinkle with remaining Parmesan, serve.

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SALISBURY STEAK WITH ONION GRAVY

1 egg

1 can (10½ oz) condensed French onion soup, undiluted, divided

½ cup dry breadcrumbs

¼ tsp salt

⅛ tsp pepper

1½ pounds ground beef

1 tbsp flour

¼ cup water

¼ cup ketchup

1 tsp Worcestershire sauce

½ tsp prepared mustard

6 cups hot cooked egg noodles

Chopped fresh parsley

In a large bowl, beat egg. Stir in ⅓ cup of soup, breadcrumbs, salt and pepper. Add beef; mix gently. Shape into six oval patties. Brown in a skillet over med heat for 3-4 mins on each side. Remove and set aside; discard drippings. In the same skillet, combine flour and water until smooth; add ketchup, Worcestershire, mustard and remaining soup; bring to a boil. Cook and stir for 2 mins. Return patties to skillet. Cover and simmer for 15 mins or until meat is no longer pink. Serve patties and gravy over noodles. Garnish with parsley.

ENCRUSTED WALNUT CHICKEN

4 (8oz) chicken breast (pounded thin, ¾”)

2 cups walnuts

½ cup mayonnaise

½ cup horseradish mustard

Kosher salt and pepper to taste

Cooking spray


Spray baking dish with cooking spray. Finely grate walnut, spread on plate, and set aside.

Mix mayonnaise and horseradish mustard together. Coat chicken with mixture and then walnuts. Bake for 25 mins, turning chicken halfway through. Makes: 4 servings

CHEESY TACO CASSEROLE

1½ lbs lean ground beef or ground turkey

1 pkg McCormick Cheesy Taco Seasoning Mix

15oz can tomato sauce

15oz can pinto beans, drained and rinsed (using refried beans has been suggested instead)

11oz can whole kernel corn, drained

1 cup shredded cheddar cheese

1 cup coarsely crushed tortilla chips


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Brown meat in large skillet on med-high, drain off fat. Stir in seasoning mix, beans, tomato sauce and corn. Simmer 5 mins. Spoon mixture into 2-quart baking dish. Sprinkle with cheese and tortilla chips. Bake 5-10 mins or until cheese is melted.

BAKED CHICKEN DELIGHT

6-8 boneless skinless chicken breasts

1 cup sour cream

¼ cup shredded cheddar cheese

1 chopped shallot

⅛ cup chopped parsley

⅛ cup chopped chives

¼ cup slivered almonds

2 tsp salt

2 tsp pepper


6-8 tbsp butter

Flour

Seasoned breadcrumbs

6 beaten eggs


Pound breasts until even, set aside. Mix next 9 ingreds. Place a spoonful of mixture on each breast with a tablespoon of butter. Roll chicken up and then roll in the flour. Dip in egg, then roll in breadcrumbs. Spray a baking dish with non-stick spray. Place chicken in dish and spray top of chicken with spray. Bake for 30-45 mins, covering chicken if it begins to over brown.

GRILLED SALMON WITH SAVORY BUTTER

6 tbsp unsalted butter, softened

1 to 1½ tbsp fresh lemon juice

1 tbsp finely chopped fresh parsley

Salt to taste

4-6 salmon steaks

Melted butter or vegetable oil

Beat butter with lemon juice until smooth and well blended. Beat in parsley and salt; set aside. Coat salmon with melted butter or oil and place on the oiled rack of a grill set 4-6” above moderately hot coals. Grill until it is lightly browned on underside. Turn over and continue grilling until it is just cooked through. (as a general rule, measure fish at thickest part and cook 10 mins per inch of thickness – turning once). Remove salmon from grill.

Top each piece with a portion of butter and serve immediately.

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TACO PIE (really good!!)

1 pkg refrigerated crescent rolls

1 lb hamburger

1 envelope taco seasoning

½ cup water

2 cups crushed corn chips, divided

1 cup sour cream

1 cup shredded cheddar


Cook hamburger, taco seasoning and water according to taco seasoning pkg. Place crescent roll dough in pie plate to form a crust, pressing to seal perforations. Sprinkle with half of the corn chips, top with the meat mixture. Spread sour cream on top and cover with cheese, then remaining chips. Bake for 20 mins or until heated through and crust is done.

NOTE: we put salsa over the top, it really added more flavor.

TURKEY AND DRIED CHERRY SALAD

2 cups uncooked gemelli pasta (or rotini) (8oz)

1½ cups cubed cooked turkey

½ cup dried cherries

¼ cup slivered almonds, toasted (bake at 350* 6-10 mins, stir once, until golden brown)

1 med stalk celery, thinly sliced (½ cup)

3-4 med green onions, chopped (¼ cup)

¾ cup refrigerated poppy seed dressing

Cook and drain pasta as directed on pkg. In large bowl, mix pasta, and remaining ingreds except dressing. Pour dressing over mixture; toss until coated. Serve immediately, or cover and refrigerate until serving. Makes: 4 servings

MACARONI GRILL’S “PASTA DI POLLA AL SUGO BIANCO”

Asiago Sauce:

4 cups heavy cream, (whipping cream)

⅛ teaspoon chicken base

1¼ cups asiago cheese

1 tablespoon cornstarch

2oz water

For the Pasta:

½ stick butter

½ cup red onions, diced

½ cup pancetta, chopped

1 tablespoon garlic, chopped

¾ cup green onion, tops only

¾ lb chicken, grilled and sliced

2 lbs farfalle, cooked

8oz heavy cream, (whipping cream)

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1 tablespoon chopped parsley

To Make the Sauce: Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Transfer sauce to a container, cover and refrigerate until needed.

To Make the Pasta Dish: Sauté red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the cream. Add

Asiago cream sauce. Heat thoroughly. Garnish with parsley and serve. Makes: 4 servings.

OVEN FRIED SCALLOPS

1 lb large scallops, cut into quarters

⅓ cups seasoned breadcrumbs

3 tbsp low fat buttermilk

½ tsp ground thyme


Spray baking sheet with non-stick spray and set aside. In a med mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temp for 15 mins to marinate.

In small bowl, combine crumbs and thyme. Dredge each scallop in crumbs, coating both sides. Arrange scallops on baking sheet. Bake carefully turning scallops over until browned on all sides, about 5 mins. Serves: 4

SKILLET ROUND STEAK SUPPER

1½ lb boneless beef round steak (½-¾” thick)

¼ cup flour

2 tbsp oil

14½ oz can beef broth

1 can Cream of Mushroom soup

½ tsp dried bouquet garni seasoning or thyme leaves

⅛ tsp pepper

3 medium russet potatoes, peeled, cut into 1-1½” cubes

1 medium onion, cut into 8 wedges

8oz pkg frozen cut green beans, slightly thawed

Cut beef into serving sized pieces. Place flour in shallow bowl; coat both sides of meat.

Heat oil in Dutch oven over med-high heat until hot. Add beef; cook 2-3 mins on each side or until browned. Add broth, soup, seasonings, and any remaining flour; blend well.

Bring to a boil. Reduce heat to low, cover and simmer for 1 hour. Add the potatoes, onion, and beans. Cover; cook an additional 30-45 mins or until potatoes and meat are fork tender, stirring occasionally. Makes: 6 servings

NOTE: I used canned green beans, and added them for the last 10 mins of cooking.

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MEXICAN STUFFED SHELLS

12 pasta stuffing shells, cooked and drained

1 pound ground beef

1 jar (12oz) medium or mild picante sauce

½ cup water

1 can (8oz) tomato sauce

1 can (4oz) chopped green chilies, drained

1 cup(4oz) shredded Monterey jack cheese

1 can (2.8oz) Durkee French Fried Onions, optional


Brown ground beef; drain. Combine picante sauce, water and tomato sauce. Stir ½ cup into ground beef. Then stir chilies, ½ cup cheese and ½ can french fried onions into mixture. Mix well. Pour half of remaining sauce mixture on bottom of 10” round or

8x12” baking dish. Stuff cooked shells with ground beef mixture. Arrange shells in baking dish; pour remaining sauce over shells. Bake, covered, for 30 mins. Top with remaining cheese and onions; bake, uncovered, 5 mins longer.

SAVORY BEEF POT ROAST IN CROCKPOT

4-6 lb beef roast

1 envelope brown gravy mix

1 envelope ranch dressing mix

1 envelope Italian dressing mix

½ cup water

Put roast in crockpot. Mix seasonings together with the water and pour over meat. Cook on low for 8-10 hours. Great served with mashed potatoes!

HAM AND CHEESE ZITI

2½ cups uncooked ziti pasta (9oz)

¼ cup butter or margarine

1 garlic clove, finely chopped

¼ cup flour

½ tsp salt

2 cups milk

½ tsp Dijon mustard

2 cups shredded Colby cheese (8oz)

4oz sliced cooked deli ham, cut into thin strips

⅓ cup grated Parmesan cheese


Cook and drain pasta as on pkg directions. While pasta is cooking, melt butter in 3-quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over med heat, stirring constantly, until mixture is smooth and bubbly.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in mustard and Colby. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham

into cheese sauce. Pour into ungreased 2-quart casserole. Sprinkle with Parmesan. Bake uncovered 20-25 mins or until bubbly. Makes: 6 servings

BAKED DILL SALMON

1½ lbs salmon steaks or skinless fillets

2 tsp fresh minced dill or dried dill weed

½ tsp salt-free herb seasoning or seafood blend

1 lemon, sliced


Place salmon in a baking dish sprayed with cooking spray. Sprinkle with dill and the seasoning. Top with lemon slices. Cover and bake for 15-20 mins, until flesh turns opaque. Serve with extra lemon.

HONEY PORK CHOPS (good flavor, everyone here liked it)

8 boneless, thin-cut pork chops (not the real thin breakfast cut)

2 tbsp honey

4 tbsp mustard

3 tsp Mrs. Dash seasoning

2 tsp soy sauce (low sodium is suggested)

Cooking spray


Mix all ingreds except chops together. Put in large enough bowl to hold all the chops at once. Add the chops and coat. Place on a sprayed cookie sheet. Bake 45 mins.

TUNA PENNE BAKE

2½ cups uncooked penne pasta

1 cup frozen peas

1 can Cream of Celery soup (can use the 98% fat free)

⅔ cup milk

2 cans tuna, drain and flake

3 tbsp whole grain Dijon mustard

½ cup shredded sharp cheddar cheese

1 cup mixture of coarsely chopped onion and mushrooms

Cracked black pepper


Prepare pasta as on pkg, omitting salt. Add peas for last 5 mins of cooking time. Drain; set aside. Combine in a 2-quart dish the soup, milk, tuna, mustard and half the cheese.

Gently stir in pasta, peas, and onion-mushroom mixture. Top with remaining cheese.

Sprinkle with pepper. Bake until bubbling and hot, about 30 mins.

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BROILED TILAPIA PARMESAN

½ cup Parmesan

¼ cup butter, softened

3 tbsp mayo

2 tbsp fresh lemon juice

¼ tsp dried basil

¼ tsp pepper

⅛ tsp onion powder

⅛ tsp celery salt

2 lbs tilapia fillets

Preheat broiler

Grease broiler pan or line with foil. In small bowl mix Parmesan, butter, mayo, and lemon juice. Add the seasonings and mix well. Mix well and set aside. Arrange fillets in single layer on prepared pan. Broil a few inches from the heat for 2-3 mins. Flip and broil a few mins more. Remove from oven and cover with Parmesan mixture on top side, broil

2 mins or until topping is browned and fish flakes easily. Be careful not to over cook.

GOLDEN SHRIMP CASSEROLE

5 slices bread, cut in ½” cubes

¼ cup butter

½ cup sliced mushrooms

2 cups shrimp, peeled, cooked and deveined

2 cups shredded American cheese

3 eggs, beaten

2 cups milk

Salt and pepper, to taste

Dash paprika (optional)


In a skillet over med-low heat, melt butter; brown bread cubes. Remove from skillet and set aside. Sauté mushrooms in butter for about 7-10 minutes. In a buttered 1½-quart casserole dish, alternate layers of bread cubes, mushrooms, shrimp, and cheese. Combine eggs, milk, and seasonings; pour over layers. Place casserole dish inside a larger pan of hot water and bake for about 1 hour and 15 mins, or until set.

SCALLOPED POTATOES AND HAM

6 medium baking potatoes (2lbs) peeled or unpeeled your choice

3 tbsp + 1 tbsp butter or margarine

1 small onion, finely chopped (¼ cup)

3 tbsp flour

1 tsp salt

¼ tsp pepper

2½ cups milk

1½ cups diced fully cooked ham


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Grease a 2-quart casserole. Cut potatoes into enough thin slices to measure about 4 cups.

Melt the 3 tbsp butter in a 2-quart saucepan over med heat. Cook onion in butter about 2 mins, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in the milk and return to stove. Heat to boiling, stirring constantly. Boil and stir 1 min. Stir in the ham. Spread potatoes in casserole. Pour sauce over top, dot with the 1 tbsp butter cut into pieces.

Cover and bake 30 mins. Uncover and bake 1 hour or until potatoes are tender. Let stand

5 mins before serving. Makes: 6 servings

MEXICAN SLOPPY JOE PIZZA (we really like this one)

1 lb ground beef

3 tbsp taco seasoning mix

1 pkg (16oz) Italian bread pizza shell or ready-to-serve pizza crust (12-14” in diameter)

⅓ cup black bean dip

1 cup shredded Colby Jack or Monterey Jack with jalapeno peppers cheese (4oz)

Salsa, if desired

Guacamole, if desired


Brown beef in skillet and drain. Stir in the taco seasoning. Place the pizza shell on an ungreased cookie sheet or pizza pan. Spread the bean dip over the shell. Spoon the beef over the dip. Sprinkle with the cheese. Bake 8-10 mins or until cheese is melted. Cut into wedges. Serve with salsa and guacamole. Makes: 6 servings

TACO BELL’S CHALUPA SUPREME

1 lb ground beef

¼ cup flour

1 tbsp chili powder

1 tsp paprika

1 tsp salt

1 tbsp dried minced onion

½ cup water flat bread (pita will work) oil (for deep-frying) sour cream shredded lettuce shredded Cheddar-Jack cheese diced tomatoes

Mix dried onion with water in a small bowl and let sit for five mins. Combine beef, flour, chili powder, paprika and salt. Add onions and water then mix. In a skillet, cook beef mixture, stirring often while cooking to prevent large chunks from forming; it should be like a paste. Remove from heat but keep warm. In a deep-fryer, or a skillet, deep fry the bread for 30 seconds. Let drain on paper towels. Make Chalupas by stuffing the bread starting with meat, then sour cream, lettuce, cheese, and tomatoes in that order. Top with hot sauce or salsa, to taste. Serves 4-6

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QUICK FIX BEEF BURRITO SKILLET

1 lb. lean ground beef

1 pkg. Taco seasonings

1 can (19oz) kidney beans, drained, rinsed

1 cup Pace salsa

1 cup water

4 flour tortillas (6") cut into 1½” squares

1 cup Kraft Mexican Style Shredded Four cheese

⅓ cup sour cream

⅓ cup chopped green onions (about 1 large)

Brown meat in large skillet on medium-high heat, drain. Add seasoning mix, beans, salsa and water, stir. Bring to boil. Reduce heat to med-low, simmer 5 mins. Stir in tortillas, top with cheese. Cover, let stand 5 mins or until cheese is melted. Top with sour cream and onions.

You can also jazz it up: Top with your favorite Mexican toppings just before serving, such as shredded lettuce, chopped tomatoes and/or avocados, or black olives.

10 MINUTE MEATBALL DINNER

1 lb hamburger

1 cup Minute Rice

1 envelope dry onion soup mix

1 can Cream of Mushroom soup

1 cup milk


Mix together hamburger, rice, soup mix, salt and pepper. Form into balls and place in skillet. Add Mushroom soup and milk. Cook over med heat for 5 mins and then simmer for about 10-20 mins, stirring occasionally. Serves: 4

APPLEBEE’S CLASSIC PATTY MELT

2 burger patties

Salt, pepper, garlic powder, to taste

Melted butter, as needed

4 pieces Italian bread

4 tablespoons mayonnaise blended with roasted garlic and mustard

4 slices Swiss cheese

4 slices Cheddar cheese

1 cup sliced onions

Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Season the other side and flip. Cook to preferred doneness. While burger is cooking, melt butter in fry pan on medium heat. Spread mayonnaise onto bread.

Drop bread, dry side down, onto melted butter and swirl to coat. Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar. In a separate frying pan, melt butter and sauté sliced onions. Season with salt, pepper and garlic.

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Place cooked burger patty on top of one cheese-topped slice of bread and the sautéed onions on the other. Carefully assemble and cut sandwich. Serves: 2

AMERICAN CHOP SUEY

1 lb ground beef

2 cups celery, chopped

1 small onion, chopped

1 can mushrooms

1 can Cream of Chicken soup

1½ cups water

4 tbsp soy sauce

½ cup rice

1 can Chop Suey Noodles


Brown meat, add celery and onion; simmer. Add mushrooms, soup, water, soy sauce, and rice. Put in casserole and bake for 1 hour. Put noodles on top and bake 15 mins more.

SOUTHWEST CHICKEN PIZZA


1 lb chicken breast tenders, cut into 1” pieces

1 medium onion, chopped (½ cup)

1 small red bell pepper, chopped (½ cup)

1 tsp chili powder

¼ tsp salt

1 pkg (16oz) Italian bread pizza shell or ready-to-serve pizza crust (12-14” in diameter)

¾ cup salsa

1 medium tomato, chopped (¾ cup)

If desired avocado slices and sour cream for the top


Heat oil in a 10” skillet over med-high heat. Cook chicken, onion, bell pepper, chili powder and salt about 8 mins, stirring occasionally until chicken is no longer pink in the center. Place pizza shell on ungreased cookie sheet or pizza pan. Spread salsa on top and sprinkle with tomato. Top with chicken mixture. Bake 12-15 mins or until hot. Garnish with avocado slices and serve with sour cream, if desired.

NOTE: My family likes it with white cheese sprinkled over the top.

SAUSAGE & PEPPERONI PIZZA CASSEROLE

From: Karen Hagerman

1 lb Italian Roll Sausage

12oz wide noodles, cooked according to package directions

2 (14oz) jars pizza sauce

2 cups (8oz) shredded Cheddar cheese

6oz sliced pepperoni or more to you liking

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Crumble sausage into med skillet; cook over med heat until browned, stirring occasionally. Remove sausage and drain on paper towels. In large, lightly greased casserole dish; layer half the noodles, half the sausage and half the remaining ingreds.

Repeat with second layer of noodles, then sausage and remaining ingreds, reserving several pepperoni slices to garnish top. Bake 35-40 mins. Serve immediately.

Refrigerate leftovers. Serves 6 to 8

BARBECUE SALMON FILETS

¼ cup pineapple juice

2 tbsp fresh lemon juice

4 6oz salmon fillets

2 tbsp brown sugar

4 tsp chili powder

2 tsp grated lemon rind

¾ tsp cumin

½ tsp salt

¼ tsp cinnamon

Cooking spray

Lemon wedges (optional)

Combine first 3 ingredients in a Ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400*. Remove fish from bag; discard marinade. Combine sugar and next 5 ingreds in a bowl. Rub over fish. Place in an 11x7” baking dish coated with cooking spray. Bake for 12 mins or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Yield: 4 servings

MIXTURE FOR MEATBALLS, MEATLOAF OR BURGERS

2 lbs ground beef

4 slices white bread, soaked with water then squeezed out and broken into tiny pieces

3 eggs

½ cup grated Romano cheese

1 tsp dried parsley

¼ cup minced onion


3 tbsp ketchup (for meatloaf)

3-4 tbsp steak sauce (for burgers)

In a large bowl, combine meat, bread, eggs, cheese, parsley, seasonings and onion.

For Meatballs: form mixture into golf size balls and brown in a large skillet over med heat for 5-10 mins, or until well browned. Add to your favorite spaghetti sauce and simmer until meatballs are completely cooked through. About 15-20 mins.

For Meatloaf: Preheat oven to 350*. Add ketchup to mixture, mix well, form into a loaf and place in a 9x13” baking dish. Bake for 75-90 mins.

For Burgers: add steak sauce to mixture, mix well and form into patties. Sauté in a large skillet over med heat for 10-15 mins or to desired doneness.

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FALL-APART TENDER SLOW-ROAST PORK

From: Susan Koharski

1 pork butt roast (about 4 pounds)

¼ to ⅓ cup Worcestershire sauce

¾ cup light brown sugar

1 cup apple juice

½ teaspoon salt

Preheat the oven to 400*

Place the rack slightly below the center of the oven.

Place the pork in a casserole that is just large enough to hold it and has a lid. Sprinkle the roast on all sides with Worcestershire sauce. Then press brown sugar coating on all sides of the pork. Pour the apple juice down the side of the casserole to the bottom, being sure not to drizzle it on the crusted meat. Cover tightly.

Place the roast in the oven and immediately turn the heat down to 200*. Roast without opening the oven door for about 5 hours, until the meat is so tender that it pulls apart easily. If the meat does not pull apart easily, cover, and return to the oven and roast 30 minutes more. Check again, roast 30 minutes more as needed.

Pull the meat apart and remove the bone. Stir the salt into the juices at the bottom of the pan. Serve meat in its delicious juice hot or at room temperature.

NOTE: I omitted the salt and boiled the sauce down until it was thick. Also had a 5.5 lb piece of meat and put it in the oven at 10am and took it out at about 6:15 pm.

NOTE : This can easily be done in a slow cooker. Set it on high for 30 minutes, then turn down the heat to low, and let it cook for most of the day or even overnight.

GRILLED CHEESE DELUXE (we really liked the flavor of this)

4oz Swiss cheese, shredded

4oz Cheddar cheese, shredded

⅓ cup mayonnaise

1 tbsp prepared mustard

1 tbsp chopped green onions

8 slices bread


Combine cheeses, mayonnaise, mustard, and chopped onion. Spread mixture on one side of 4 of the bread slices to within ¼” of edges. Top with remaining bread slices. Spread softened butter on the outer sides of the sandwiches. Cook over medium heat in a hot skillet or griddle until golden brown, turning once. Serves 4.

CHEESY POTATO SOUP

1 med onion, chopped

2 tbsp butter

6 med potatoes, peeled and cubed

5 cups water

2 cups milk

1 can Cream of Chicken soup

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½ tsp garlic salt

⅛ tsp pepper

12oz Velveeta, cubed

Minced fresh parsley

In a large pot, sauté onion in butter. Add potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15 mins or until potatoes are tender. Stir in the milk, soup, garlic salt and pepper; heat through. Add cheese; stir until cheese is melted. Sprinkle with parsley. Yield: 10 servings (2½ quarts)

CHEESEBURGER VEGETABLE SOUP

1 pound lean ground beef

½ cup shredded carrots

½ cup chopped celery

½ cup chopped onion

3 cups chicken broth

2 cups cooked white rice

1 (15oz) can mixed vegetables, drained

1 pound processed cheese food (such as Velveeta), cubed

1 (11oz) can condensed Cream of Cheddar cheese soup

2½ cups milk

8oz sour cream

2 tablespoons chopped chives

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Simmer carrots, celery, onion, and broth for about

10 mins or until soft. Add rice, mixed vegetables, beef, cheese, soup, and milk, and cook until cheese is melted. Do not boil. Add sour cream and chives just before serving.

MARVELOUS MUSHROOM SOUP

3 med onions, chopped

2 garlic cloves, minced

¼ cup butter

2 lbs fresh mushrooms, chopped

2 cups heavy whipping cream

2 cups beef broth

½ tsp salt

½ tsp pepper

Grated Parmesan cheese, optional

Minced fresh parsley, optional

In a large saucepan, cook onions and garlic in butter over med-low heat until tender.

Reduce heat to low; add the mushrooms. Cook for 8-10 mins or until tender, stirring occasionally. Add the cream, broth, salt and pepper; cook and stir over low heat until heated through. Garnish with Parmesan and parsley if desired. Yield: 9 servings

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COUNTRY EGG SCRAMBLE

1 lb (6-7) new red potatoes, cubed

6 eggs

⅓ cup milk

¼ tsp salt

⅛ tsp pepper


4 medium green onions, sliced (¼ cup)

6 slices bacon, crisply cooked and crumbled

Heat 1” water to boiling in a 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to med-low; and cook 6-8 mins or until potatoes are tender; drain.

Beat eggs, milk, salt and pepper with fork or whisk until blended; set aside. Melt butter in a 10” skillet over med-high heat. Put potatoes in butter and cook 3-5 mins, turning occasionally until light brown. Stir in onions; cook 1 minute, stirring constantly. Pour egg mixture into skillet. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3-4 mins or until eggs are thickened throughout but still moist. Sprinkle with bacon and serve. Makes: 4 servings

BREAKFAST HASH

1 pound Bob Evans Special Seasonings Sausage

2 cups chopped potatoes

¼ cup chopped red and green bell peppers

2 tablespoons chopped sweet onion

6 eggs

2 tablespoons half-&-half

Crumble sausage into large skillet. Add potatoes, peppers and onion. Cook over low heat until sausage is browned and potatoes are fork-tender, stirring occasionally. Drain off any drippings. Whisk eggs and milk in small bowl until blended. Add to sausage mixture; scramble until eggs are set but not dry. Serve hot.

BIG COUNTRY BREAKFAST BAKE

1 (12oz) pkg Jimmy Dean bulk pork sausage

⅓ cup chopped onion

⅓ cup chopped green bell pepper

⅓ cup chopped red bell pepper

10 eggs, beaten

1 cup shredded sharp cheddar cheese

1 (12oz) can Pillsbury Big Country Buttermilk Biscuits


In a large skillet brown sausage, onion and peppers drain well. Stir cheese and sausage mixture into eggs. Separate dough into 10 biscuits. Press biscuits into bottom of 13x9 baking dish. Pour sausage mixture over biscuits. Bake for 25-30 mins or until egg mixture is set and crust is deep golden brown. Cool 5 mins before serving.

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HOLIDAY BREAKFAST PIZZA

From: Geri Branam

1 lb bacon fried and crumbled

1 loaf frozen bread thawed

1 cup loose pack hashbrowns, thawed

1 cup Monterey Jack cheese, shredded

5 eggs

½ tsp salt

Dash of pepper

¼ cup milk

2 tbsp parmesan


Shape dough into ball and roll to fit a 12” pizza pan. Pat dough into pan, let rest 15 mins.

Pat again and raise edges to from a crust. Sprinkle with bacon, potatoes and then

Monterey Jack. Mix eggs, milk, salt and dash of pepper. Pour over crust. Sprinkle with parmesan. Bake 25 mins or till desired crispness.

STRAWBERRY & CREAM CHEESE FUDGE BROWNIES

1 pkg Duncan Hines Chewy Fudge Brownie mix

1 pkg Duncan Hines Creamy Home-Style Cream Cheese Frosting

¼-½ cup squeezeable seedless strawberry jam

Prepare and bake brownies as on pkg and cool. Spread cooled brownies generously with frosting. Shake jam well and squeeze in a zigzag pattern on top of frosting. For decorative effect, run a knife through the jam in opposite directions to form a pattern.

MINIATURE ORANGE TEA MUFFINS

½ cup fresh orange juice

1 cup + 2 tbsp sugar

1 cup butter, softened

¾ cup sugar

2 large eggs

1 tsp baking soda

¾ cup buttermilk

3 cups flour

1 tbsp grated orange rind

¼ cup fresh orange juice

1 tsp lemon extract

1 cup currants


Combine ½ cup orange juice and 1 cup + 2 tbsp sugar in small saucepan; bring to a boil, stirring until sugar dissolves. Cover and chill.

Beat butter at med speed until creamy; gradually add ¾ cup sugar, beating until light and fluffy. Add eggs, one at a time, beating after each addition. Combine soda and buttermilk, mixing well; add to butter mixture alternately with flour. Stir in rind, ¼ cup orange juice,

33 lemon extract, and currants. Spoon batter into greased miniature muffin pans, filling ¾ full. Bake for 10-12 mins or until lightly browned. Remove from pans; dip top and sides of warm muffins in chilled sauce mixture. Place on wire racks to drain.

STRAWBERRIES ‘N CREAM BREAD

½ cup butter or margarine, softened

¾ cup sugar

2 eggs

½ cup sour cream

1 tsp vanilla extract

1¾ cup all purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp ground cinnamon

¾ cup chopped fresh strawberries

¾ cup chopped walnuts, toasted, divided


In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and ½ cup nuts. Pour into a greased 8x4x2” loaf pan. Sprinkle with remaining nuts. Bake for 65 to 70 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins; remove from pan to a wire rack to cool completely.

MAPLE PECAN BREAD

Bread:

2¼ cups flour

¾ cup sugar

1 cup half-and-half

1 tsp maple extract


3½ tsp baking powder

½ tsp salt

1 egg


Maple Glaze:

½ cup powdered sugar

2-3 tsp half-and-half or milk

1 tsp maple extract

2 tbsp chopped pecans


Grease bottom only of 8 or 9” loaf pan. In large bowl mix all the bread ingreds, except pecans, with a spoon; beat for 30 seconds. Stir in the pecans. Pour into pan. Bake 55-65

34 mins or until toothpick inserted in center comes out clean. Cool 10 mins. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 2 hours.

In small bowl, mix all glaze ingreds except pecans until smooth and thin enough to drizzle. Drizzle cooled bread with glaze. Sprinkle with the pecans. Wrap tightly and store at room temp up to 4 days, or refrigerate up to 10 days.

EASY ORANGE CRESCENT SWIRLS

½ cup firmly packed brown sugar


1 tbsp grated orange peel

3 tbsp orange juice

2 (8oz) cans Pillsbury refrigerated crescent dinner rolls


Spray 12” pizza pan with nonstick cooking spray. In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well. Cook and stir over med heat until bubbly. Set aside. Remove dough from each can in one long roll. Do Not Unroll. Cut each roll into 12 slices. Arrange slices evenly, cut side down, in sprayed pan. Spoon brown sugar mixture evenly over slices. Bake for 13-15 mins or until golden brown.

Remove rolls from pan with pancake turner. Serve warm. Makes: 24 rolls

STRAWBERRY SURPRISES

15-20 large strawberries (small ones will work, but it’ll take a lot more)

8oz pkg cream cheese

4 tbsp powdered sugar

2 tsp vanilla

4 tbsp sour cream

Wash berries. With a knife, cut the tops from the berries leaving a flat top. Place the flat side on a cutting board with the point facing up. Next, without slicing through the entire berry, cut from top towards bottom, make 3 cuts dividing the berry into sex equal portions. Mix all the remaining ingreds with mixer until smooth and creamy. Place the mixture into a pastry bag or plastic zipper bag with one small corner cut off, to use to fill the berry centers. Fill each berry with cream cheese mixture, as you do the “petals” will open to reveal the surprise filling in each one.

DOUBLE WHITE CHOCOLATE LAYERED BARS (made for bunco, really good!)

1 roll Pillsbury Create ‘n Bake refrigerated sugar cookies

1½ cups white chocolate chunks or white vanilla baking chips, divided

1½ cups flaked coconut

1 cup slivered almonds

14oz can sweetened condensed milk (not evaporated)

1 tsp oil


35

Grease 13x9 pan. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Sprinkle with 1 cup chocolate chunks; press firmly into dough.

Sprinkle with coconut and almonds; drizzle with milk. Bake 20-30 mins or until edges are golden brown and top is lightly browned. Cool completely, about 1 hour.

In small microwaveable bowl place remaining white chocolate and oil. Microwave on high 45 seconds. Stir until smooth. If necessary, microwave an additional 15 seconds.

Drizzle melted chocolate over bars. Makes: about 36 bars

SNICKER’S PIZZA


18oz roll sugar cookie refrigerated dough

6 Snicker candy bars, chopped into chunks

½ cup caramel ice cream topping

½ cup fudge ice cream topping

Vanilla ice cream, if desired

Press dough into lightly sprayed pizza pan. Sprinkle with candy. Drizzle with ice cream toppings. Bake for 13-15 mins or until dough is done. Serve warm with vanilla ice cream.

PRALINE APPLE CREAM PIE (really good)

15oz pkg refrigerated all-ready piecrusts

Filling:

2 tsp sugar

1 tsp flour

¼ tsp cinnamon

1½ cups (about 1 large) peeled, thinly sliced apple

Topping:

½ cup sugar


¼ cup cornstarch

¼ tsp salt

2 cups half-and-half

3 tbsp margarine or butter

1 tsp vanilla

8-10 pecan halves

Nutmeg


Prepare piecrust as on pkg directions for “unfilled one-crust pie” using 9” pie pan.

(refrigerate remaining piecrust for later). Bake for 6-8 mins or until very light golden brown. Remove from oven. Cool completely. Reduce heat to 350*.

In a 2-qt microwaveable bowl, combine filling ingreds, except apple and blend well. Add the apple slices; toss lightly to coat. Microwave on high for 3-5 mins or until apples are tender, stirring once halfway through cooking time. Spoon mixture evenly into crust.

In med saucepan to make topping, combine sugar, brown sugar, cornstarch and salt; blend well. Gradually stir in half-and-half. Add margarine. Cook over med heat until

36 mixture begins to thicken, about 10 mins, stirring constantly. Stir in vanilla. Carefully pour topping over apple filling. Arrange pecans over topping. Sprinkle with nutmeg.

Bake for 35-40 mins or until filling has puffed areas and crust is golden brown. Cool completely. Store in refrigerator.

OREO & FUDGE ICE CREAM CAKE (Major hit! Unbelievably good!)

From: Jen Corwin

½ cup fudge ice cream topping, warmed

8oz tub Cool Whip topping, thawed, divided

1 pkg (4-serving size) Jell-o chocolate instant pudding & pie filling

12 vanilla ice cream sandwiches

8 Oreo sandwich cookies, chopped (or Heath candy pieces or chopped peanut butter cups)

Pour the fudge topping into a med bowl. Stir in 1 cup of Cool Whip with a wire whisk until well blended. Add in the dry pudding mix; stir 2 mins or unti well blended. (The consistency of fudge topping can vary depending on what brand you puchased. If you fudge topping is too thick to spead easily, stir in approximately ¼ cup milk). Stir the

Oreo cookies into the fudge topping. Arrange 4 of the ice cream sandwiches, side by side, on a 24x12” piece of foil; top with half of the fudge topping. Repeat layers. Then top with the remaining 4 ice cream sandwiches. Frost the top and sides with the remaining

Cool Whip. Bring up the sides of the foil, double fold top and ends to loosely seal the packet. Freeze at least 4 hours before serving. Let stand at room temp to soften slightly before serveing. Store leftovers in the freezer.

PRALINE PECAN CHEESECAKE (really good!!)

Crust:

1 pkg Pillsbury Plus Butter Recipe cake mix

½ cup butter or margarine, softened

Filling:

3 (8oz each) cream cheese, softened

⅓ cup sugar

3 tbsp flour

1 to 1½ tsp rum extract

3 eggs

4 (1.2oz) toffee candy bars, coarsely crushed

Topping:


1 cup chopped pecans

⅓ cup caramel ice cream topping


In large bowl, combine cake mix and butter at low speed until crumbly. Reserve 1 cup of crumb mixture for top. Press remaining crumbs in bottom and 1½” up sides of ungreased

10 or 9” springform pan. (may need to flour fingers)

37

To make filling, in same bowl, combine cream cheese, sugar, flour and extract; beat until smooth. Add eggs; mix well. Stir in candy bars. Pour into crust.

To make topping, in small bowl, combine reserved crumbs, brown sugar and pecans; mix well. Sprinkle evenly over filling. Bake for 70-85 mins or until center is set and topping is golden brown. Remove form oven; drizzle caramel over top. Bake an additional 8-10 mins to set topping. Cool 30 mins. Run knife around sides of pan to loosen. Cool completely. Remove sides of pan. Refrigerate 4-5 hours or overnight. Store in fridge.

STRAWBERRY REVEL PIE

1 prepared piecrust

1 tsp vanilla


8oz frozen whipped topping, thawed

7oz marshmallow crème

⅔ cup strawberry preserves

½ cup sour cream

Fresh strawberries for garnish

Bake piecrust as on pkg, and cool. Beat cream cheese until smooth. Add sour cream, marshmallow crème, and vanilla; beat until smooth. Stir in whipped topping. Fold in preserves for a marbled effect. Pour into cooled crust. Garnish with fresh berries. Chill several hours or overnight before serving.

ORANGE CHIFFON LAYER CAKE WITH ORANGE BUTTER FROSTING

2 eggs, separated

1½ cups sugar, divided

2¼ cups cake flour

3 tsp baking powder

1 tsp salt


Grated peel of 1 orange

Juice of 1 orange plus enough milk to measure 1 cup liquid

Orange Butter Frosting:

3 cups powdered sugar

⅓ cup margarine or butter, softened

About 2 tbsp orange juice

2 tsp grated orange peel

Or Optional

Pineapple Butter Frosting:


⅓ cup margarine or butter; softened

⅓ cup well drained crushed pineapple


Grease and flour 2 round layer pans (8 or 9”). Beat egg whites on medium speed until foamy. Beat in ½ cup of the sugar on high speed, 1 tablespoon at a time; continue beating

38 until very stiff and glossy. Do not under beat, set aside. Mix remaining sugar, flour, baking powder, and salt in large bowl. Add oil and half of the liquid. Beat on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute. Add remaining liquid, the peel and egg yolks. Beat on high speed, scraping occasionally, 1 minute. Fold in meringue. Pour into pans. Bake until wooden pick inserted in center comes out clean,

25-30 minutes; cool. Frost with either Orange or Pineapple Butter Frosting.

WHITE CHOCOLATE PECAN SQUARES

12oz pkg white chocolate chips, divided

¼ cup butter or margarine

2 cups flour

½ tsp baking powder

14oz can sweetened condensed milk

1 cup chopped pecans, toasted

1 large egg

1 tsp vanilla

Powdered sugar


Grease a 13x9” pan. In large saucepan over low heat; melt 1 cup chips and butter. stir in flour and baking powder until blended. Stir in milk, pecans, egg, vanilla, and remaining chips. Spoon mixture into prepared pan. Bake for 20-25 mins. Cool. Sprinkle with powdered sugar; cut into squares. Store covered at room temp. Makes: about 24

MONKEY TAIL BREAD

½ cup shortening

1 cup sugar

2 eggs

1 cup mashed banana (3 medium)

2 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ chopped peanuts

½ cup miniature semisweet chocolate chips

2 tbsp Betty Crocker Rich & Creamy ready-to-spread chocolate frosting

1 tbsp creamy peanut butter


Grease bottom only, of 9x5” loaf pan, with shortening. Beat ½ cup shortening and the sugar in large bowl with electric mixer on med speed until fluffy. Beat in eggs and bananas until smooth. Beat in flour, baking powder, baking soda and the salt just until mixed. Stir in peanuts and chips. Pour into pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 mins; remove from pan to wire rack. Cool completely, about 1 hour. Place frosting in small plastic food-storage bag. Microwave on

39 high 6-10 seconds or until pourable. Add peanut butter to bag; gently squeeze bag until well blended. Cut off tiny corner of bag; squeeze bag to drizzle chocolate over bread.

CHERRY BABY CAKES

⅔ cup cherry marmalade or preserves

1⅓ cups flour

⅔ cup sugar

2 tsp baking powder

¼ tsp salt

⅔ cup milk

1 egg


1 tsp vanilla

60 maraschino cherries with stems, drained

Powdered Sugar Icing:

2½ cups powdered sugar

2 tbsp milk + extra if needed

½ tsp vanilla


Line 60 mini muffin cups with paper cups. Cut up any large pieces of fruit in the marmalade or preserves and set aside.

In large mixing bowl combine flour, sugar, baking powder and salt. Add milk, egg, butter and vanilla. Beat with electric mixer on low until combined. Beat on med speed for 1 min. Spoon 1 scant tsp of batter into each muffin cup. Add ½ tsp of marmalade, then top with ½ tsp more batter. Bake about 12 mins or until toothpick comes out clean. Cool in pans on wire rack for 5 mins, then remove from pans and cool on wire racks. Pat cherries dry with paper towels. Spread each cake with ½ tsp of the powdered sugar icing. Dip ½ of each cherry in remaining icing and place one on top of each cupcake.

To make powdered sugar icing: in small bowl combine sifted powdered sugar, 2 tbsp milk, and vanilla. Stir in additional milk 1 tsp at a time until icing is easy to spread.

Make Ahead Tip : prepare and bake cakes but do not ice. Place in airtight freezer container and freeze for up to 3 months. Thaw, covered till room temp. ice and top with cherries.

To make large cupcakes: line 16 muffin cups. Prepare as directed above. Spoon 1 tbsp batter into each cup, add 1 tsp marmalade, then 1 tbsp more batter. You will need ⅓ cup marmalade or preserves. Bake 15 mins or till done. Will need only 16 cherries.

CHOCOLATE BUTTER PECAN TURTLE BARS

Crust:

2 cups all-purpose flour

¼ tsp salt

1 cup brown sugar, firmly packed

½ cup (1stick) butter, at room temperature

1 cup coarsely chopped pecans

40

Top Layer:

6 tbsp butter

¾ cup brown sugar, firmly packed

½ cup bittersweet chocolate chips (Nestle Chocolatier recommended)

½ cup white chocolate chips


Crust: Line a 9x13” baking pan with nonstick foil. Place rack in the center of the oven.

In a large mixing bowl, beat flour, salt, brown sugar, and butter on med speed about 2 mins, scraping sides of the bowl often. It should be of a graham cracker crumb consistency. With a spatula, press mixture into the bottom of the prepared baking pan in an even layer. Sprinkle with pecans and set aside.

COUNTRY FAIR SUGAR COOKIES

4½ cups sifted flour

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground nutmeg

¼ teaspoon salt

1 cup butter or margarine, softened

2 cups sugar

3 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

Additional granulated sugar for sprinkling


Mix together the flour, baking powder, baking soda, nutmeg and salt; set aside. In large bowl cream together the butter and sugar until fluffy; add the eggs and vanilla and blend well. Add the buttermilk alternately with the flour mixture until just mixed. Let dough rest for 10 mins. Drop by tablespoonfuls onto greased baking sheets. Sprinkle with additional sugar. Bake for 10-12 mins. Transfer to wire racks to cool completely. Store in sealed container.

ITALIAN LEMON COOKIES

1 cup granulated sugar

½ cup vegetable shortening

6 large eggs

1 teaspoon lemon extract

4 cups all-purpose flour

4 teaspoons baking powder

⅛ teaspoon salt


2 tablespoons lemon juice


41

Grease baking sheets; set aside. In a large bowl cream together sugar and shortening. Stir in eggs and lemon extract; beat until fluffy. Sift together flour, baking powder and salt.

Add to egg mixture and mix well. Roll dough into ¾” balls and place on baking sheets.

Bake for 10-15 mins. Transfer to a wire rack to cool. In a med bowl with an electric mixer, beat powdered sugar with as much lemon juice as needed to make a spreadable frosting. Spread on cooled cookies. Makes: 36 cookies

DECADENT PEANUT BUTTER COOKIES

1¼ cups flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ 4teaspoon salt

½ cup shortening (Crisco is best)

½ cup peanut butter

½ cup brown sugar

½ cup sugar

1 egg, well beaten

12oz pkg peanut butter chips

48 unwrapped Hershey Kisses


Combine and sift; flour, baking soda, baking powder and salt. Cream shortening and peanut butter; gradually add the sugars and cream thoroughly. Add the well-beaten egg.

Combine the dry ingreds and creamed mixture. Mix in the peanut butter chips. Chill.

While batter is chilling you can unwrap the Hershey Kisses. From dough into balls 1” in diameter and place on cookie sheet. Flatten slightly with the palm of your hand or a spatula. Bake about 10 mins. Immediately after you remove the cookie sheets from the oven place a Hershey Kiss in the center of each cookie. Let cookies cool for 2-3 mins and place on cooling rack.

PARK AVENUE STRAWBERRY BREAD

1 10oz pkg frozen strawberries, thawed

2 eggs

¾ cup oil

1 cup sugar

1½ cups flour

½ teaspoon baking soda

1 teaspoon cinnamon


Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour, baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake for approximately 60 mins or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. Makes: 1 loaf

42

WARM CARAMEL APPLE CAKE

Cake:

½ cup butter or margarine

¼ cup whipping cream

1 cup packed brown sugar


2 large cooking apples, peeled, cored and thinly sliced (about 2⅓ cups)

1 box Betty Crocker Supermoist yellow cake mix

1¼ cups water


3 eggs

¼ tsp apple pie spice

Topping:

⅔ cup Betty Crocker Whipped fluffy white frosting (from a 12oz container)

½ cup frozen whipped topping, thawed

Caramel ice cream topping


In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9 pan. Sprinkle with pecans; top with sliced apples. In a large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on med speed 2 mins. Carefully spoon batter over apple mixture. Bake 40-45 mins or until toothpick inserted near center comes out clean. Cool in pan 10 mins. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 min so caramel can drizzle over cake. Remove pan. In a small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

TURTLE CAKE

1 large, double-layer chocolate cake mix (and ingreds called for on box)

60 vanilla caramels

½ cup condensed milk

¾ cup butter

1½ cups semi sweet chocolate chips

1½ cups chopped and whole pecans


Peel wrapping off caramels. Lightly grease and flour 9x13” pan. Mix cake according to directions on box. Pour and spread half the batter in the pan and bake for 15 minutes.

While cake is baking, melt butter, milk and caramels on low heat, constantly mixing.

Remove cake from oven and sprinkle the chocolate chips and pecans on top. Cover with the melted caramel mixture. Top with the rest of the chocolate cake mix and bake for another 20 minutes. Can be served warm or cold.

43

RICH BANANA BREAD


Grease 4 small loaf pans.

Mix together in a large bowl:

7 overripe bananas

1 cup butter, melted

4 eggs

1 cup brown sugar

1½ cups sugar

1 cup ricotta cheese

2 tsp. vanilla

Sift together and stir into the ingreds in the bowl:

4 cups flour

5 tsp baking powder

2 tsp salt

2 tsp baking soda

2 tsp ground ginger

1 tsp cinnamon

1 tsp nutmeg

Pour batter into greased pans. Bake 35 mins. Then reduce oven to 300* and bake 30 mins more until golden brown. Serve warm with butter.

BUTTERMILK PEACH PIE

3 eggs

1½ cup sugar

½ cup buttermilk

½ cup real butter, melted

2 heaping tbsp flour

1 tsp vanilla

¼ tsp ground nutmeg

16oz can peach slices, drained

1 9” un-baked refrigerated pie crust


(really really good!!!)

Beat together eggs, sugar, buttermilk, butter, flour, vanilla and nutmeg; set aside. Place the pie crust in a 9” pie plate; fold over edges and press down with a fork. Arrange peaches evenly in the crust. Pour prepared mixture evenly over the peaches. Bake for 40 mins, or until crust is golden and center does not jiggle when shaken. Serve hot or cold.

EASY CARAMEL APPLE TART

1 box (15oz) refrigerated pie crusts, softened as on pkg

2 containers (6oz each) Yoplait Thick & Creamy crème caramel yogurt

3oz pkg cream cheese, softened

21oz can apple pie filling with more fruit

3 tbsp caramel ice cream topping

44


Remove pie crusts from pouches; place first crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out crusts into a 14” round circle. Fold ½” of crust edge under, forming a border; press to seal seam. If desired flute edges, prick crust generously with a fork. Bake

20-25 mins or until golden brown. Cool completely, about 30 mins. In med bowl with an electric mixer, beat yogurt and cheese on med speed until blended. Spread evenly over the crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over the top. Cut into wedges. Store in fridge. Makes: 16 servings

MAPLE CANDY BALLS

14oz can Eagle Brand sweetened condensed milk

¼ cup (½ stick) butter or margarine, softened

2 tbsp maple extract

1½ cups chopped nuts

1 (2 lb) package powdered sugar

24 (1oz) squares semi-sweet chocolate, chopped

In large bowl, mix milk, butter, extract and nuts. Gradually beat in sugar. Roll into 1” balls. Keep refrigerated until ready to dip. (candy mixture can be kept in fridge for 2 days before rolling into balls). In heavy saucepan or double broiler, over low heat, melt chocolate. Dip balls into chocolate. Place on wax paper lined baking sheet until set. Store leftovers covered in the fridge

BASKIN ROBBIN’S CHEESECAKE ICE CREAM

2½ cups heavy whipping cream, divided

1¼ cups sugar

2 beaten eggs

12oz cream cheese, softened (1½ 8oz pkgs)

½ teaspoon finely shredded lemon peel

1 tablespoon lemon juice

1 teaspoon vanilla

Graham Crackers broken into bits

In a large saucepan combine 1½ cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture. Cover and chill thoroughly. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.

Freeze in a 4-5 quart ice cream freezer according to the directions. Fold in Graham

Cracker bits. Put into freezer container with a lid and let sit 4 hours in the freezer before serving. 8-10 Servings

NOTE: Try dribbling a little strawberry ice cream topping through the ice cream. Or any other flavor should work just as well.

45

SOFT LEMONADE COOKIES

1 cup butter or margarine, softened

1 cup sugar

2 eggs

3 cups flour

1 tsp baking soda

6oz frozen lemonade concentrate, thawed and divided


In a large bowl, cream the butter and sugar; add in the eggs. Combine the flour and baking soda. Sift once, and to the creamed mixture alternately with ⅓ cup of the lemonade concentrate. Mix well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 8 mins. Remove to wire racks. Brush with remaining lemonade concentrate; sprinkle with some additional sugar while warm. Cool. Yield: about 6 dozen

FRESH WHISKEY SOURS

¾ cup whiskey (recommended: Jack Daniels’s Tennessee Whiskey)

½ cup freshly squeezed lemon juice (approx 4 lemons)

½ cup freshly squeezed lime juice (approx 4 limes)

⅔ cup sugar syrup (recipe below)

Ice cubes

Maraschino cherries

Combine the whiskey, juices and syrup. Fill a cocktail shaker halfway with ice, pour in the drink mix ⅔ full. Shake for 15 seconds, pour into glasses. Add a cherry and serve.

To make sugar syrup, bring 1 cup water and 1 cup sugar to a boil, simmer until the sugar is completely dissolved. Chill before using.

ORANGE CREAMEZCAL

4 small scoops vanilla ice cream, about ⅔ cup

1oz mezcal

6oz orange soda, chilled

Drop ice cream scoops into a chilled soda glass. Pour the mezcal over the ice cream.

Then pour soda over the top. Serve.

MANGORITAS

1 can (10oz) frozen margarita drink mix

1 cup mango nectar

½ cup tequila

2 cups cracked ice

In blender, place all ingreds except ice. Cover, blend on high speed until blended. Add ice, cover, blend until smooth and slushy.

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