SPINACH & GOAT CHEESE TARTLETS

4 tbs unsalted butter
3 sheets frozen phyllo dough, thawed
2 tbs grated parmesan cheese
vegetable oil, for brushing
1 lg shallot, minced
1 clove garlic, minced
1 tsp flour
1/4 cup milk
pinch of freshly grated nutmeg
kosher salt & freshly ground pepper
3 1/2 oz mild goat cheese, softened
2 tsp finely grated lemon zest
1 tbs white wine vinegar
2 lg eggs, separated
1 (10 oz) box frozen chopped spinach, thawed & squeezed dry
chopped chives, for garnish

preheat the oven to 350°. melt 1 tbs butter. place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel). brush with melted butter and sprinkle with 1 tsp parmesan. cover with another phyllo sheet, brush with more butter & sprinkle with another tsp parmesan. top with the remaining phyllo sheet and brush with butter. cut the phyllo stack into 24 squares, about 3" each. brush a 24-cup mini muffin pan with oil, then firmly press a phyllo square, buttered-side down, into each cup. bake until golden, 10 minutes.

meanwhile, heat the remaining 3 tablespoons of butter in a saucepan over medium heat. add the shallot and garlic, and cook until translucent. stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. add the nutmeg, 1/2 tsp salt, & pepper to taste. stir in the goat cheese, lemon zest and vinegar until the cheese melts. remove from the heat and mix in the egg yolks, then the spinach.

beat the egg whites to stiff peaks and fold into the spinach filling. spoon about 1 tbs filling in to eat phyllo cup and top with the remaining parmesan. bake until the filling is set, 15 minutes. cool slightly in the pan; remove and top with chives.

24 tartlets

CRANBERRY BOG COCKTAIL

4 oz champagne
1 oz cranberry juice
whole cranberries, for garnish
mint leaves, for garnish

combine champagne and cranberry juice in a champagne flute. drop a few whole cranberries in the glass and garnish with mint leaves.

FRENCH ONION DIP

2 tbs canola oil
1 tbs butter
2 vidalia onions, sliced into 1/4" rings (about 4 cups)
2 lg shallots, sliced into 1/8" rings (about 1/2 cup)
2 cups sour cream
1 cup mayonnaise
1 tsp celery salt
1 tsp worcestershire sauce
1 tsp freshly ground black pepper
1 tsp salt

in a large saute pan over medium high heat, add oil and butter. when butter is melted, add onions and saute, stirring occasionally until golden brown and caramelized, about 35 minutes. add shallots and saute for 15 minutes more until onions and shallots are dark brown. remove from heat and let cool for 5- 6 minutes, then chop into 1/4" pieces. set aside to cool to room temperature.

meanwhile, in a medium bowl, combine sour cream, mayonnaise, celery salt, worcestershire sauce, salt and pepper. fold in onion mixture. chill at least 1 hour or overnight, prior to serving.

NOTE: DIP CAN BE PUREED UNTIL CREAMY. IF TOO THICK, ADD MILK TO GET DESIRED CONSISTENCY.

3 1/2 cups

POINSETTIA COCKTAIL

1/4 cup vodka
1/4 cup champagne
1/2 cup cranberry juice
crushed ice
2 strips orange zest, each about 1/4" wide & 2" long

combine the vodka, champagne and juice in a large-stemmed wine glass. add crushed ice and stir until the mixture is well chilled. twist the orange strips  over the glass, drop them in, and serve.

SPICY POTATO CHIPS

jazz up your favorite store bought-potato chips. spread the chips on a baking sheet and warm in a 350° oven until they look oily. sprinkle with chili powder, paprika, ground mustard, salt and a tiny pinch of cayenne pepper. let cool before serving.

PEACH COSMO

1 1/2 oz vodka
3/4 oz peach schnapps
3/4 oz cranberry juice cocktail
lime wedge, for garnish (optional)

fill a cocktail shaker halfway with ice. add the vodka, peach schnapps & cranberry juice cocktail. shake well, then strain into a cocktail glass. garnish with lime, if desired.

WHITE-BEAN SOUP SHOOTERS WITH BACON

1/2 strip bacon, diced
1 tbs extra-virgin olive oil
1 tbs unsalted butter
2 shallots, chopped
2 (15 oz) cans cannellini OR other white beans, drained & rinsed
6 leaves fresh sage, chopped
4 cloves garlic, chopped
3 cups low-sodium chicken broth
1/2 cup heavy cream
1/4 tsp cayenne pepper
kosher salt
3 slices crusty bread, toasted
2 oz goat cheese, at room temperature
freshly ground black pepper

fry the bacon in a medium saucepan over medium heat until halfway done, about 3 minutes. add the olive oil, butter and shallots and saute until soft, about 6 minutes. add the beans, sage, garlic and broth, bring to a simmer and cook 15 more minutes.

tranfer the mixture to a blender or food processor in three batches and puree until smooth. (be careful. hot liquids are prone to explode when whipped!) return the pureed soup to the pan and add the cream, cayenne, and salt to taste. keep warm.

smear the toasted bread generously with goat cheese and cut into 3/4" croutons. to serve, ladle the soup into shot glasses, top with goat cheese croutons and sprinkle with black pepper.

WALLY WORLD

1 1/2 oz strawberry-flavored vodka
chilled lemon-lime soda
1/2 oz cranberry juice cocktail
strawberry, for garnish (optional)

fill a highball glass 3/4 of the way with ice. add the vodka, then fill the glass almost to the top with soda. add the cranberry juice cocktail & stir. garnish with a strawberry if desired.

FARM STAND CHILI WITH CHICKPEAS

1 tbs olive oil
1 lg sweet yellow onion, chopped
1 rib celery, minced
1 med eggplant, peeled & chopped
1 small red bell pepper, seeded & chopped
1 clove garlic, finely minced
1 tbs chili powder, or more to taste
1 small red or green chile (optional), seeded & finely minced
1 1/2 cups water
1 (14.5 oz) can diced tomatoes, with their juices
1 (15.5 oz) can chickpeas, drained & rinsed
1 cup fresh or thawed frozen corn kernels
salt & freshly ground black pepper

heat the oil in a lg skillet over medium heat. add the onion, celery, eggplant, bell pepper, & garlic, cover, & cook until softened, about 5 minutes. stir in the chili powder & chile, if using, & cook 30 seconds longer.

transfer the vegetables to a 4-6 qt slow cooker & add the water, tomatoes, chickpeas, & corn, & season with salt & pepper. cover & cook on LOW for 6-8 hours.

6 servings

PUMPKIN BREAD WITH PEPITAS

1/2 cup shelled roasted pumpkin seeds (pepitas)
1 1/2 cups + 2 tbs flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
2 eggs
1 cup canned pumpkin pie filling

preheat the oven to 350°. spray or grease a 9"x5" loaf pan. sprinkle the bottom of the pan with the pumpkin seeds. set aside.

in a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. set aside.

in a large bowl, with an electric mixer, cream the butter and sugar until light, about 2 minutes. add the eggs and beat until blended. blend in the pumpkin pie filling. beat in the flour mixture.

carefully spoon the batter over the pumpkin seeds. bake the bread in the center of the oven for 45 to 50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

cool the bread in the pan for 5 minutes, then invert onto a wire rack to cool completely. display the breaupside down so that the seeds show.

makes 1 (9"x5") loaf

CHICKEN NOODLE SOUP WITH SPINACH

3 cups chicken broth
1 tsp thyme
1/4 tsp black pepper
1 1/4 lbs bone-in chicken thighs
2 med carrots, thinly sliced
1 cup egg noodles
2 cups (packed) fresh spinach leaves, torn into bite-size pieces, OR 1/2 cup frozen chopped spinach
1 cup frozen corn

in a large saucepan, bring the broth, 2 cups of water, the thyme, and pepper to a boil over high heat. add the chicken and return the liquid to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. transfer the chicken to a plate too cool.

return the broth to a boil over medium-high heat. add the carrots and noodles, and cook until the noodles are al dente according to package directions.

meanwhile, remove the skin and bones from the chicken and discard. cut the meat into bite-size pieces (it will still be slightly pink).

return the chicken to the soup. add the spinach and corn, reduce the heat to medium, and cook until the chicken is cooked through, about 3 minutes.

ladle the soup into four bowls and serve hot.

4 servings

HOLLY JOLLY COFFEE

1 cup strong coffee, steaming hot
1 packet hot cocoa mix (the kind that makes one cup)
1/4 tsp orange extract*

mix everything together & top with sweetened whipped cream.

*you can substitute an ounce of brandy, an ounce of grand marnier, or an ounce of orange-flavored vodka.

FRIED OLIVES

1 cup canola oil
10 lg OR colossal green pitted olives
10 lg OR colossal black pitted olives
3/4 cup flour
1/2 tsp garlic powder
1 tsp chili powder
2 beaten eggs
3/4 cup bread crumbs
1/2 tsp freshly ground black pepper
1 lb manchego cheese, cubed
1/2 lb serrano ham, thinly sliced

heat canola oil to 350°. (drop a very small piece of bread crumb into the oil. if it starts to sizzle, the oil is hot enough.)

drain the olives.

mix flour, garlic powder & chili powder together & place in a shallow dish. pour eggs into another dish and bread crumbs with ground black pepper into a third.

roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. set on a plate to give the breading a chance to dry and form a crust while the oil heats.

when oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. fry until golden brown, then remove and drain on paper towels. be sure to tip the oil out of the center of the olives. serve on a platter with manchego cheese cubes and slices of serrano ham.

4 servings

KOKOMO

1 oz vodka
1 oz amaretto
1 oz creme de cacao
1 oz cream of coconut
1 oz heavy cream
toasted shaved coconut, for garnish (optional)

fill a cocktail shaker halfway with ice. add the vodka, amaretto, creme de cacao, cream of coconut & heavy cream. shake well & strain into a cocktail glass. garnish with coconut, if desired.

BACON-WRAPPED PINEAPPLE SHRIMP

12 jumbo shrimp, deveined
1/4 fresh pineapple, cut into bite-sized chunks OR 1 (14 oz) can pineapple chunks in natural juice, drained
6 slices center-cut bacon, cut in half crosswise
12 wooden toothpicks

heat a nonstick skillet over medium-high heat. holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp, then wrap bacon around the shrimp & pineapple & secure with a wooden toothpick. wrap & secure all 12 shrimp, then add to the hot pan & cook 3 minutes on each side, or until bacon is crisp & shrimp arw opaque & firm.

4 servings

MILKY WAY MARTINI

1 1/2 cups ice cubes
1/4 cup cold water
2 fl oz vanilla vodka
2 fl oz white creme de cacao
2 fl oz irish cream
1 tbs chocolate syrup

chill a martini glass by filling it with 1/2 cup ice & cold water. place 1 cup of ice cubes into a cocktail shaker. pour the vodka, white creme de cacao & irish cream over the ice; cover & shake vigorously. dump the ice & water from the martini glass & drizzle with chocolate syrup. strain the cocktail into the glass & serve.

VANILLA DARK & STORMY

combine 2 cups of dark rum with 3 cups of ginger beer (NOT ginger ale), the juice of 4 limes & a tiny splash of vanilla extract in a pitcher. serve on the rocks with lime wedges.

makes about 8 drinks

ORANGE TAPIOCA SALAD

3 cups water
1 (3 oz) pkg orange jello
1 (3.4 oz) pkg instant vanilla pudding
1 (3 oz) pkg tapioca pudding mix
1 (15 oz) can mandarin oranges, drained
1 (8 oz) can crushed pineapple, drained
1 (8 oz) container cool whip, thawed

in a saucepan, bring water to a boil. whisk in jello & pudding mixes. return to a boil, stirring constantly; boil for 1 minute. remove from heat & cool completely. fold in oranges, pineapples & cool whip. spoon into a serving bowl. cover & refrigerate for 2 hours.

12-14 servings

BREAKFAST CASSEROLE

1/2 stick margarine
6 slices white bread, with crust removed
1 lb bulk sausage
1 1/2 cups grated cheese
5 eggs
2 cups cream (or combine 1 small can evaporated milk with whole milk)
1 tsp dry mustard
1 tsp salt

preheat the oven to 300°. melt the margarine in a 9"x13" dish. cut the bread into small pieces & scatter them on the bottom of the dish. cook & drain the sausage and spread it over the bread. spread the cheese over the sausage. with an electric mixer, combine the eggs, milk, and seasonings and blend; pour the mixture evenly over thr bread and sausage. (you may prepare the recipe in advance and refrigerate overnight.) bake for 45 minutes to 1 hour

VIDALIA-TOPPED CAESAR BURGERS

1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4"-1/2" slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2" thick.

cover & grill patties 4"-6" from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

CHEWY OATMEAL RAISIN COOKIES

1 1/4 cups rolled oats
3/4 cup flour
1 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
3/4 cup sugar
2 tbs molasses
1 lg egg
1 tsp vanilla extract
1 cup raisins

combine the oats, flour, cinnamon, baking powder & salt in a large bowl. beat the butter, sugar & molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. beat in the egg & vanilla until smooth, about 2 more minutes. reduce the mixer speed to low, add the flour mixture & beat until combined. stir in the raisins by hand. for the best flavor & texture chill the dough at least 4 hours or overnight.

position racks in the upper & lower thirds of the oven; preheat to 350°. line 2 baking sheets with parchment paper. form the dough into 12 balls, about 2 tbs each, & arrange 3" apart on prepared baking sheets. flatten with the back of a fork. bake until the cookies are golden, 15-17 minutes. let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

makes 1 dozen

GINGERBREAD CAKE

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 tsp pure vanila extract
8 large eggs
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 tsp salt
3 cups flour
10x sugar, for dusting
cinnamon cream (recipe follows)

CINNAMON CREAM

1 cup heavy cream
2 tbs 10x sugar
1/4 tsp ground cinnamon

preheat oven to 350°. butter a 10 cup ring mold pan & set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butters & sugars on medium speed until light & fluffy, 2-4 minutes. add the vanilla & mix. add the eggs, one at a time, mixing well after each addition. in a large bowl, sift together ginger,cinnamon, nutmeg, cloves, baking soda, baking powder, salt & flour. gradually add the flour mixture to the butter mixture & mix on low speed just until the flour has been incorporated. pour batter into prepared pan & smooth the top with a spatula. bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer pan to a wire rack to cool completely. invert onto a serving platter & dust with 10x sugar. serve garnished with cinnamon cream.

for cinnamon cream: place heavy cream, sugar & cinnamon in a chilled medium bowl. using a whisk whip cream until soft peaks form. cover with plastic wrap & refrigerate until ready to use.

CHRISTMAS RECIPE

1 cup sugar
1 tsp baking powder
1 cup water
1 tsp salt
1 cup brown sugar
lemon juice
4 lg eggs
nuts
1 bottle tequila
2 cups dried fruit

sample the tequila to check quality. take a large bowl; check the tequila again to be sure it is of the highest quality. repeat. turn on the electric mixer. beat one cup of butter in a large fluffy bowl. add 1 tsp of sugar. beat again. at this point, you should make sure the tequila is still OK. try another cup just in case. turn off the mixerer thingy. break two eegs and add to the bowl and chuck in the cup of dried fruit. pick the fruit up off the floor. mix on the turner. if the dried fruit gets stuck in the beaterers, just pry it loose with a drewscriver. sample the tequila to test for tonsisticity. next, sift 2 cups of salt, or something. check the tequila. now shift the lemon ice strain your nuts. add one table. add a spoon of sugar, or somefink. whatever you can find. greash the oven. turn the cake tin 360 s and try not to fall over. don't forget to beat off the turner. finally, throw the bowl through the window. finish the tequila and wipe the counter with the cat.

Cherry Mristmas!

FOOD FACTS

All members of the Roman Empire were vegetarians until Julius Caesar's reign.

FOOD FACTS

Bananas are a natural cure for diarrhea.

MEAT & POULTRY

STOP MEATLOAF FROM STICKING TO THE PAN - Tired of meatloaf that sticks to the pan? Toss in a slice of raw bacon before adding meat to the pan, & say goodbye to the sticking. It may not be the healthiest alternative but it does work (and it tastes great)!

SOUPS - TERMS

CLEAR SOUP - based on a clear, unthickened broth or stock. May be served plain or garnished with a variety of vegetables & meats

VEGETABLE SOUP - a clear, seasoned stock or broth with the addition of one or more vegetables & sometimes meat or poultry products & starches

CONSOMME - a rich, flavorful stock or broth that has been clarified to make it perfectly clear & transparent

CREAM SOUP - a soup that is thickened with roux, beurre manie, liaison, or other added thickening agents & have the addition of milk and/or cream. Cream soups are usually named after their major ingredients such as Cream of Chicken or Cream of Asparagus

PUREE - soup that is naturally thickened by pureeing one or more of its ingredients. It is not as smooth & creamy as a cream soup

BISQUE - a thickened soup made from shellfish. It is usually prepared like cream soup & almost always finished with cream.

CHOWDER - a hearty American soup made from fish, shellfish, and/or vegetables. Although they are made in many different ways, they usually contain milk & potatoes

POTAGE - a term sometimes associated with certain thick, hearty soups, but it is actually a general term for soup

SPECIALITY & NATIONAL SOUPS- a catch-all category that includes soups that don't fit well into the main categories & soups that are native to particular countries or regions

CLEARMEAT - a mixture of ground meat, egg whites, & flavoring ingredients used to clarify consommes

RAFT - the coagulated clearmeat that forms when stock is clarified

SPICY FILET MIGNON

2 tbs paprika
2 tsp onion salt
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 to 1 1/2 tsp cayenne pepper
1 tsp dried thyme
6 beef tenderloin steaks (about 1 1/2" thick)

combine the seasonings; rub over steaks. grill, covered, over indirect medium heat for 9-11 minutes on each side or until meat reaches desired doneness.

6 servings

MOZZARELLA MARINARA

1 small onion, chopped
1 clove garlic, minced
3 tbs olive OR vegetable oil
1 (14 1/2 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
1 cup water
2 tsp sugar
1/2 tsp salt
1 bay leaf
24 egg roll wrappers
24 pieces string cheeze
Oil for deep-fat frying

in a lg saucepan, saute onion & garlic in oil. add the tomatoes, tomato paste, water, sugar, salt, & bay leaf. bring to a boil. reduce heat; simmer, uncovered, for 20-30 minutes or until thickened.

meanwhile, place an egg roll wrapper on a work surface with a point facing you. place a piece of cheese near the bottom corner. fold bottom corner of wrapper over cheese; roll up just until cheese is enclosed. fold sides of wrapper over top. using a pastry brush, wet the top corner with water. roll up tightly to seal, forming a tube. repeat.

in an electric skillet or deep-fat fryer, heat oil to 375°. fry mozzarella sticks, a few at a time, for 1 minute or until golden brown, turning occasionally. discard bay leaf from marinara sauce. serve with mozzarella sticks.

makes 24 cheese sticks & 3 cups of sauce

MARINATED OLIVES

2 cups large stuffed olives, drained
1 cup pitted kalamata olives, drained
1 cup pitted medium ripe olives, drained
1/4 cup olive OR vegetable oil
2 tbs lemon juice
1 tbs minced fresh thyme OR 1 tsp dried thyme
2 tsp grated lemon peel
2 tsp minced fresh rosemary OR 1/2 tsp dried rosemary, crushed
4 cloves garlic, slivered
pepper to taste

place olives in a bowl. combine the remaining ingredients; pour over olives & stir. cover & refrigerate for 1-2 days before serving, stirring several times each day. olives may be refrigerated for 2 weeks. serve with a slotted spoon.

makes 4 cups

MAKE-AHEAD SCALLOPED POTATOES

8 lbs potatoes, peeled & thinly sliced
2 lg onions, thinly sliced
1/3 cup flour
2 cans cream of chicken soup
2 2/3 cup milk
salt & pepper to taste
2 cups (8 oz) shredded cheddar cheese

in two greased 13"x9" baking dishes, layer potatoes & onions. combine the flour, soup & milk until blended; pour over each baking dish. season with salt & pepper. cover & bake at 325° for 1 1/4-1 1/2 hours or until potatoes are tender. uncover; cool for 30 minutes. cover & refrigerate overnight. remove from refrigerator 30 minutes before reheating. bake at 325° for 30-40 minutes. uncover & sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

makes about 20 servings

SWISS CHEESE CANAPE CUPS

8 slices sandwich bread, crusts removed
1/4 cup butter OR margarine, softened
1 tbs minced fresh parsley
1 tsp prepared horseradish
1 tsp dijon mustard
1 cup (4 oz) shredded swiss cheese
1 egg white, lightly beaten

cut each slice of bread into four squares. press squares into greased miniature muffin cups. in a bowl, combine the butter,parsley, horseradish & mustard. stir in cheese. add egg white; mix well. place about 3/4 teaspoonful in each bread cup. bake at 400° for 6-8 minutes or until filling is set & edges of bread are golden brown. serve warm.

makes 32 appetizers

NOTE: BAKED CHEESE CUPS MAY BE FROZEN FOR UP TO 4 MONTHS. THAW IN THE REFRIGERATOR. PLACE ON UNGREASED BAKING SHEETS & BAKE AT 350° FOR 4-6 MINUTES OR UNTIL HEATED THROUGH.

SPICY CHILI DIP

1 (8 oz) pkg cream cheese, softened
2 cups (16 oz) sour cream
1/2 cup finely chopped onion
2 cloves garlic, minced
1 tbs chili powder
1/2 tsp crushed red pepper flakes
1 1/2 cups picante sauce
1 cup (4 oz) shredded mozzarella cheese
fresh veggies and corn OR tortilla chips

in a small mixing bowl, beat cream cheese & sour cream until smooth. beat in the onion, garlic, chili powder & pepper flakes. stir in picante sauce & mozzarella cheese. cover & refrigerate for at least 4 hours. serve with veggies & chips.

makes about 5 cups

ARTICHOKE WONTON CUPS

1 cup grated parmesan cheese
1 cup mayonnaise
1/2 tsp onion powder
1/2 tsp garlic powder
2 cups (8 oz) shredded mozzarella cheese
1 (14 oz) can water-packed artichoke hearts, drained & chopped
1 (12 oz) pkg wonton wrappers

in a small mixing bowl, combine the parmesan cheese, mayonnaise, onion powder & garlic powder; mix well. stir in the mozzarella cheese & artichokes: set aside.

coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into mini muffin cups. bake at 350° for 5 minutes or until edges are lightly browned. fill each cup with 1 tbs artichoke mixture. bake 5-6 minutes longer or until golden brown. serve warm.

makes about 4 dozen

SAVORY CHRISTMAS CUTOUTS

2 cups flour
1 cup (4 oz) shredded swiss cheese
1 tsp sugar
1 tsp salt
1/2 tsp ground mustard
1/8-1/4 tsp cayenne pepper
1/2 cup plus 2 tsp cold butter (no substitutes)
9 tbs dry white wine OR chicken broth
1 egg, lightly beaten
sesame seeds AND/OR poppy seeds

in a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. gradually add wine or broth, tossing with a fork until dough forms a ball.

on a lightly floured surface, roll out dough to 1/8" thickness. cut with 2"cookie cutters dipped in flour. place 1" apart on ungreased baking sheets. brush tops with egg; sprinkle with sesame and/or poppy seeds. bake at 400° for 10-12 minutes or until lightly browned. remove to wire racks to cool.

makes 6 dozen

COCONUT SHRIMP

1 1/4 cups flour
1/4 tsp seafood seasoning
1 egg, beaten
3/4 cup pineapple juice
1 (14 oz) pkg flaked coconut
1 lb lg shrimp, peeled & deveined
oil, for deep-fat frying
sweet & sour sauce, plum sauce OR dijon mustard, optional

in a bowl, combine the flour, seafood seasoning, egg & pineapple juice until smooth. place coconut in a shallow bowl. dip shrimp into batter, then coat with coconut.

in an electric skillet or deep-fry fryer, heat oil to 375°. fry shrimp, a few at a time, for1 1/2 minutes or until golden brown, turning occasionally. drain on paper towels. serve with dipping sauce or mustard if desired.

makes about 1 1/2 dozen

ORANGE-CARAMEL ICE CREAM SAUCE

1 cup packed brown sugar
1 cup heavy whipping cream
1/2 cup sweetened condensed milk
1/2 tsp orange extract
butter pecan ice cream
orange spirals, optional

in a saucepan, cook & stir brown sugar & cream over medium heat until sugar is dissolved. bring to a boil; cook for 5 minutes or until mixture is reduced by half. remove from heat. stir in milk & orange extract. cover & refrigerate. just before serving, warm over low heat. serve over ice cream. garnish with orange spirals if desired.

makes 1 1/3 cups

CHOCOLATE DESSERT CUPS

6 squares (1 oz each) semisweet chocolate
1 tsp shortening

cut out four 6" circles from waxed paper; place on a baking sheet. in a microwave, melt chocolate & shortening; stir until smooth. pour 2 tbs melted chocolate into the center of each circle; spread chocolate to within 1" of edge. refrigerate for 3-4 minutes or until chocolate does not spread when handled.

drape circles, waxed paper side down, over inverted 6 oz custard cups or small bowls. shape edges if desired. chill for 10 minutes. carefully peel waxed paper from chocolate cups.

4 servings

VEGGIE SAUSAGE STRATA

2 lbs bulk italian sausage
2 med green peppers, coarsely chopped
1 med onion, chopped
8 eggs
2 cups milk
2 tsp salt
2 tsp white pepper
2 tsp ground mustard
12 slices bread, cut into 1/2" pieces
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
2 cups (8 oz) shredded swiss cheese
2 cups (8 oz) shredded cheddar cheese
1 med zucchini, cut into 1/4" slices

in a lg skillet, cook the sausage, green peppers & onion over med heat until meat is no longer pink; drain. in a lg bowl, whisk the eggs, milk, salt, pepper & mustard. stir in the sausage mixture, bread, spinach, cheese & zucchini. transfer to a greased 13"x9"x2" baking dish. cover & refrigerate overnight.

remove from the refrigerator 30 minutes before baking. cover & bake at 350° for 40 minutes. uncover; bake 40-45 minutes longer or until a knife inserted near the center comes out clean.

10-12 servings

SAUCES & SEASONINGS

REDUCE THE POWER OF GARLIC & ONIONS - Sometimes you don't want a strong garlic or onion taste. Get a milder flavor by sauteeing them in butter or olive oil for a few minutes prior to adding them to other foods. This will release their natural sweetness & give a wonderful flavor.

FOOD FACTS

One bushel of corn produces enough corn syrup to sweeten 324 cans of cola.

FOOD FACTS

Research shows that only 43% of homemade dinners served in the U.S. include vegetables.

HAM & CHEESE FRITTATA

1 cup diced fully cooked ham
1/2 cup diced sweet red OR green pepper
1/2 cup chopped onion
6 eggs, lightly beaten
3/4 cup cottage cheese
1/4 tsp pepper
2 plum tomatoes, sliced
1/4 cup shredded cheddar cheese

in a lg ovenproof skillet coated with pam, saute the ham, red pepper & onion until ham is lightly browned & veggies are tender.

in a bowl, combine the eggs, cottage cheese & pepper; pour over ham mixture. as eggs set, lift edges, letting uncooked portion flow underneath. when the eggs are almost set, broil 4"-6" from the heat for 1 minute or until top is set. top with tomatoes & cheddar cheese. broil 1 minute longer or until cheese is melted.

6 servings

CHICKEN CORDON BLEU CREPES

1 cup flour
2 eggs
1 1/4 cups milk

FILLING:

2 cups coarsely chopped cooked chicken
2/3 cup chopped fully cooked ham
1 cup (4 oz) shredded swiss cheese

SAUCE:

2 tbs butter OR margarine
2 tbs flour
1 tsp chicken bouillon granules
1 1/2 cups milk
1/4 cup shredded swiss cheese
2 tbs chopped fully cooked ham
minced fresh parsley

in a bowl, whisk the flour, eggs & milk until smooth. cover & refrigerate for 1 hour.

heat a lightly greased 7" skillet. pour about 2 tbs batter into the center of the skillet; lift & tilt pan to evenly coat bottom. cook until top appears dry; turn & cook 15-20 seconds longer. remove to a plate. repeat with remaining batter  adding oil to the skillet as needed. place waxed paper between crepes. sprinkle chicken, ham & swiss cheese over crepes. roll up tightly. placd seam side down in a greased 13"x9"x2" baking dish.

for sauce: in a small saucepan,melt butter. stir in the flour & bouillon until blended. gradually whisk in milk. bring to a boil; cook & stir for 1-2 minutes or until thickened & bubbly. remove from heat. stir in swiss cheese & ham until cheese is melted. pour 2/3 cup sauce over crepes. bake, uncovered, at 350° for 15-20 minutes or until bubbly & heated through. sprinkle with parsley. serve with remaining sauce.

7 servings

CINNAMON SWIRL LOAVES

1/3 cup shortening
1 1/2 cups plus 2 tbs sugar, divided
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cups buttermilk
1 tbs ground cinnamon

in a lg mixing bowl, cream shortening & 1 1/2 cups sugar. add eggs, one at a time, beating well after each addition. beat in vanilla. combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with buttermilk.

spread half of the batter in two greased & floured 8"x4"x2" loaf pans. combine cinnamon & remaining sugar; sprinkle half over batter. spread with remaining batter; sprinkle with remaining cinnamon-sugar. bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks.

makes 2 loaves

EGGNOG PANCAKES

2 cups flour
4 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg (optional)
2 eggs
1 1/2 cups eggnog
2 tbs butter OR margarine, melted

in a bowl, combine flour, baking powder, salt & nutmeg if desired. in another bowl, beat eggs, eggnog & butter; stir into dry ingredients just until moistened. pour batter by 1/4 cupfuls onto a lightly greased hot griddle. turn when bubbles form on top; cook until second side is golden brown.

makes 1 dozen

HONEY-GARLIC GLAZED MEATBALLS

2 eggs
3/4 cup milk
1 cup dry bread crumbs
1/2 cup finely chopped onion
2 tsp salt
2 lbs ground beef
4 cloves garlic, minced
1 tbs butter OR margarine
3/4 cup ketchup
1/2 cup honey
3 tbs soy sauce

in a lg bowl, combine eggs & milk. add the bread crumbs, onion & salt. crumble beef over mixture & mix well. shape into 1" balls. place in two greased 15"x10"x1" baking pans. bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

meanwhile, in a lg saucepan, saute garlic in butter until tender. stir in the ketchup, honey & soy sauce. bring to a boil. reduce heat; cover & simmer for 5 minutes. drain meatballs; add to sauce. carefully stir to evenly coat. cook for 5-10 minutes.

makes about 5 1/2 dozen

SPICED PUMPKIN PIE

3 eggs
1 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp ground cinnamon
3/4 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1 (15 oz) can solid-pack pumpkin
1 (9") unbaked pastry shell
whipped topping & additional ground cinnamon

in a bowl, lightly beat eggs. add the milk, sugars, cinnamon, nutmeg, salt, ginger & cloves; mix well. stir in the pumpkin just until blended. pour into pastry shell. bake at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. cool on a wire rack. chill until serving. garnish with whipped topping sprinkled with cinnamon. refrigerate leftovers.

6-8 servings

MOCHIKO CHICKEN

2 cups mochiko (rice) flour
2 cups sugar
1 cup soy sauce
3 lg eggs
3/4 cup thinly sliced green onion
3 cloves minced garlic
2-3 lbs boneless chicken, cut into 3/4"x1 1/2" pieces
3 cups oil

mix the flour & sugar in a lg bowl. add the soy sauce & eggs; mix thoroughly. add the garlic & green onions & mix again. put the chicken pieces in the bowl and, with cooking chopsticks, tongs, even your hands if you wish, coat the chicken pieces completely with the mixture. let the chicken marinate in the refrigerator for at least 2 hours. if you'd like, you can leave the marinating chicken in the refrigerator, covered, for up to 3 days.

heat the oil to 325° & fry the chicken in batches until it is golden brown, or about 7-10 minutes. drain on paper towels & serve with rice.

6 servings

BUTTERMILK CORN BREAD

1 1/4 cups cornmeal
1 cup flour
2/3 cup packed brown sugar
1/3 cup sugar
1 tsp baking soda
1/2 tsp salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

in a mixing bowl, combine cornmeal, flour, sugars, baking soda & salt. in another bowl, beat the egg, buttermilk & oil; stir into dry ingredients just until moistened. pour into a greased 9" round or square baking pan (pan will be full). bake at 425° for 20-25 minutes or until a toothpick inserted near the center comes out clean. cool on a wire rack for 5 minutes. serve warm.

8-9 servings

HARVEST POTATO CASSEROLE

8 lg potatoes
2 bay leaves
1/4 cup butter OR margarine, melted
1/2 tsp salt
1/4 tsp pepper
2 cups (16 oz) sour cream
1 can cream of chicken soup
2 cups (8 oz) shredded cheddar cheese, divided
1 (2 oz) jar diced pimientos , drained
4 green onions, chopped
1/2 cup crushed cornflakes

place potatoes & bay leaves in a dutch oven or lg kettle; cover with water. bring to a boil. reduce heat; cover & simmer for 25-30 minutes or until tender. remove from the heat; cool to room temperature. place in the freezer (still covered by the cooking water) for 1 hour.

drain potatoes; peel & grate. place in a greased 13"x9"x2" baking dish. drizzle with butter. sprinkle with salt & pepper; toss to coat. combine the sour cream, soup, 1 cup cheese, pimientos & onions; spread over potatoes. sprinkle with the remaining cheese; top with cornflakes (dish will be full). bake, uncovered, at 350° for 45-50 minutes or until bubbly.

12-15 servings

CONFETTI CAKE

2 1/4 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cup buttermilk
3 1/2 tsp baking powder
1 tsp salt
1 tbs vanilla
3 eggs*
3/4 cup rainbow sprinkles

preheat oven to 350°. grease the bottom of two 9" round cake pans & line with parchment paper. grease parchment & set aside.

with an electric mixer, beat all ingredients except the rainbow sprinkles. beat on high speed for 3 minutes, scraping the bowl occasionally.

when mixed well, fold in the rainbow sprinkles. stir only briefly so the colors don't start to run. pour batter evenly into the prepared pans.

bake for 30-35 minutes or until a toothpick comes out clean. let cool on wire racks.

*IF YOU DESIRE AN ALL WHITE CAKE, YOU CAN SUBSTITUTE 6 EGG WHITES FOR THE 3 WHOLE EGGS. HOWEVER, THE CAKE WILL NOT BE AS TENDER.

PINEAPPLE SWEET POTATO BAKE

6 lg sweet potatoes (about 4 1/2 lbs)
1 (20 oz) can pineapple chunks
1 cup sugar
2 tbs cornstarch
1/2 cup butter OR margarine, cubed
16 maraschino cherries
ground cinnamon

place sweet potatoes in a dutch oven or large kettle & cover with water. bring to a boil. reduce heat; cover & simmer 30-45 minutes or until tender. drain; cool slightly. peel & cut each potato lengthwise into quarters; cut each quarter into two or three wedges. place in a greased 13"x9"x2" baking dish.

drain pineapple, reserving juice. sprinkle pineapple over potatoes. in a saucepan, combine sugar & cornstarch. stir in the reserved pineapple juice until blended. add butter. bring to a boil; cook & stir for 2 minutes or until thickened. pour over potatoes & pineapple. top with cherries. sprinkle with cinnamon. bake, uncovered, at 350° for 30-35 minutes or until heated through.

8 servings

WILD RICE & BREAD STUFFING

3/4 cup chopped celery
2/3 cup chopped onion
2/3 cup chopped carrot
1/3 cup vegetable oil
3 tbs dried parsley flakes
4 tsp chicken bouillon granules
1 tsp garlic powder
1 tsp dried marjoram
1 tsp dried rosemary, crushed
1 tsp rubbed sage
1/2 tsp pepper
1/4 tsp poultry seasoning
2 cups chicken broth
8 cups day-old bread cubes
3 cups cooked wild rice

in a lg skillet, saute the celery, onion & carrot in oil until tender stir in the parsley, bouillon, garlic powder, marjoram, rosemary, sage, pepper & poultry seasoning. add the broth; heat through.

in a lg bowl, combine bread cubes & wild rice. stir in broth mixture; toss to coat. transfer to a greased shallow 2 1/2 qt baking dish. cover &bake at 350° for 30 minutes. uncover; bake 10-15 minutes longer or until heated through.

8-10 servings

PECAN PUMPKIN TORTE

2 cups flour
2 1/2 tsp ground cinnamon
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
4 eggs
3 cups canned pumpkin
2 cups sugar
1 1/2 cups vegetable oil
1/2 cup chopped pecans

FROSTING:

2/3 cup whipped cream cheese
3 3/4 cups 10x sugar
1 tsp vanilla
3-4 tsp milk
pecan halves, optional

in a lg mixing bowl, combine the first five ingredients. in another bowl, whisk the eggs, pumpkin, sugar & oil. add to the dry ingredients & mix well. stir in chopped pecans. pour into three greased 9" round baking pans. bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. cool for 10 minutes before removing from pans to wire racks to cool completely.

for frosting: in a small mixing bowl, beat the cream cheese &10x sugar until smooth. beat in the vanilla & enough milk to achieve a spreading consistency. place one cake layer on a serving platter; spread with a third of the frosting. repeat layers twice. garnish with pecan halves if desired.

12-16 servings

MINI BUTTER BISCUITS

2 cups self-rising flour*
1 cup cold butter OR margarine
1 cup (8 oz) sour cream

place flour in a bowl; cut in butter until mixture resembles coarse crumbs. stir in sour cream until mixture holds together. drop by rounded tablespoonfuls into ungreased miniature muffin cups. bake at 450° for 11-15 minutes or until lightly browned. cool for 5 minutes before removing from pans to wire racks.

makes about 3 1/2 dozen

*NOTE: AS A SUBSTITUTE FOR EACH CUP OF SELF-RISING FLOUR, PLACE 1 1/2 TSP BAKING POWDER & 1/2 TSP SALT IN A MEASURING CUP. ADD ALL-PURPOSE FLOUR TO MEASURE 1 CUP.

BROOKE'S PUMPKIN BREAD PUDDING

1 (16 oz) loaf sara lee brown sugar cinnamon bread (can also use raisin bread)
1 (12 oz) can evaporated milk
1 (15 oz) can pumpkin (NOT pumpkin pie filling)
1/2 cup plus 3 tbs sugar, divided
3 eggs
1 1/2 tbs pumpkin pie spice
1 tbs vanilla extract (can also use orange extract)
1/4 cup chopped pecans
vanilla frozen yogurt OR cool whip, if desired, for topping

preheat oven to 400°. lightly spray a baking dish with pam. slice bread into 1" cubes; set aside. pour evaporated milk into a small microwave-safe bowl; heat on HIGH for 3 minutes. in a lg bowl, whisk pumpkin, 1/2 cup sugar, eggs, spice blend & vanilla until smooth. gradually whisk milk into pumpkin mixture.

place 1/2 of the bread cubes over the bottom of the prepared baking dish. pour half of the pumpkin mixture over the bread cubes. top with remaining bread cubes, then remaining pumpkin mixture. sprinkle pecans evenly over bread. sprinkle with remaining sugar. bake 25-30 minutes or until set. let stand 15 minutes before serving. top with frozen yogurt or cool whip if desired.

HERB-GLAZED TURKEY

1 (16-18 lb) turkey
1/4 cup olive OR vegetable oil
2 tsp dried thyme
1 1/2 tsp salt, divided
1 1/4 tsp pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter OR margarine, melted
2 tsp dried rosemary, crushed
1 tsp rubbed sage
1 tsp dried basil

brush turkey with oil; tie the drumsticks together. place turkey breast side up on a rack in a roasting pan. combine the thyme, 1 tsp salt & 1 tsp pepper; sprinkle evenly over turkey. bake, uncovered, at 325° for 2 hours.

in a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil & remaining salt & pepper. brush over turkey. bake 2 hours longer or until a meat thermometer reads 180°, basting frequently with pan drippings. cover loosely with foil if turkey browns too quickly. cover & let stand for 15 minutes before carving.

16-18 servings

WILD RICE STUFFED SQUASH

1 (6 oz) pkg long grain & wild rice mix
2 1/3 cups vegetable OR chicken broth
1 tsp rubbed sage
1 tsp dried thyme
2 ribs celery, chopped
1 med onion, chopped
1 tbs olive OR vegetable oil
3/4 cup dried cranberries
1/2 cup coarsely chopped pecan halves, toasted
2 tbs minced fresh parsley
4 med acorn squash (about 22 oz each)
3/4 cup water

in a lg saucepan, combine the rice with contents of seasoning mix, broth, sage & thyme. bring to a boil. reduce heat; cover & simmer for 23-25 minutes or until rice is tender & liquid is almost absorbed. meanwhile, in a lg skillet, saute celery & onion in oil until tender. stir in cranberries, pecans & parsley. remove from the heat. stir in rice mixture.

cut squash in half widthwise. remove & discard seeds & membranes. with a sharp knife, cut a thin slice from the bottom of each half so squash sits flat. fill squash halves with about 1/2 cup rice mixture. place in a greased 15"x10"1" baking pan. pour water into pan.

coat one side of a lg piece of heavy-duty foil with nonstick cooking spray. cover pan tightly, coated side down. bake at 350° for 50-60 minutes or until squash is tender.

8 servings

CHERRY CRANBERRY SAUCE

1 1/2 cups sugar
1 1/2 cups water
4 cups fresh OR frozen cranberries (1 lb)
1 (14 1/2 oz) can pitted dark cherries, drained

in a lg saucepan, cook sugar & water over medium heat until sugar is dissolved. add cranberries & cherries. bring to a boil. cook, uncovered, until cranberries begin to pop, about 6 minutes. reduce heat; cook 20 minutes longer or until thickened. pour into a serving dish. cover & chill for at least 2 hours.

makes 3 1/2 cups

WHAT IS INDIAN PUDDING?

Today is National Indian Pudding Day and, curious cat that I am, I just had to find out what Indian Pudding is. What Indian Pudding IS NOT is Native American cuisine. However, it
DID get its name from a common Native American ingredient - cornmeal. Indian Pudding is a British-style baked pudding served hot or warm and is a classic NEW ENGLAND dessert. (I MUST ask my SIL about this!) It is made primarily of cornmeal, milk, molasses & spices.

The Foodie in me couldn't stop there though. I HAD to try to find a recipe! SUCCESS! I found one! And it actually looks pretty good! I do believe I would like to try it! Here it is:

INDIAN PUDDING

2 1/2 tbs unsalted butter
3 cups milk
5 tbs yellow cornmeal
1/3 cup molasses
1/3 cup maple syrup
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp salt
1 egg, beaten
1 cup cold milk
vanilla ice cream, whipped cream, half and half, OR heavy cream, for topping

preheat oven to 300°.

grease a 1 1/2 qt souffle dish or baking dish with 1 tbs of the butter. set aside.

heat 3 cups of milk in a saucepan until it is close to boiling. add the cornmeal & reduce heat to low. stir until the mixture thickens (about 5 minutes).

remove from the heat & add the remaining butter, the molasses, maple syrup, cinnamon, ginger, salt & egg. pour into the buttered dish.

place in the preheated oven & bake for 30 minutes.

pour the cold milk over the pudding & return to the oven. bake for an additional 1 hour 30 minutes to 1 hour 45 minutes until the top is brown & crisp. serve hot or warm with topping of choice.

serves 6-8

NOTE: REHEAT LEFTOVERS BEFORE SERVING

So there ya have it. Now you can impress your friends with your knowledge of Indian Pudding! LOL! If any of you DO try this recipe, I would LOVE to hear about it! Have a great day my beautiful friends! Love and Best Dishes from my nest to yours...

TUSCAN WHITE BEAN & ESCAROLE SOUP

1 tbs olive oil
1 med yellow onion, minced
3 cloves garlic, minced
2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
6 cups vegetable stock
1/4 tsp red pepper flakes, or to taste
salt & freshly ground black pepper
1 small head escarole, coarsely chopped
1/2 cup ditalini OR other small pasta shape

heat the oil in a lg saucepa over med heat. add the onion, cover, & cook until softened, about 5 minutes. add the garlic & cook 1 minute.

transfer the onion & garlic to a 4-6 qt slow cooker. add the beans, stock, & red pepper flakes & season with salt & black pepper. cover & cook on LOW for 6-8 hours.

cook the escarole in a pot of boiling salted water until softened, about 5 minutes. drain & set aside. in a small saucepan of boiling salted water, cook the ditalini until al dente, about 5 minutes. drain & add to the soup, along with the cooked escarole, just before serving.

6 servings

LEMON-LIME SQUARES

CRUST:

1 cup flour
1/2 cup 10x sugar
2 tbs grated lemon zest
6 tbs (3/4 stick) unsalted butter, cut into small pieces

LEMON-LIME FILLING:

4 eggs
1 cup sugar
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
3 tbs flour

10x sugar for sprinkling
1/4-1/2 cup sweetened shredded coconut (optional)

preheat oven to 350°.

prepare the crust: in a medium bowl, or the bowl of a food processor, mix together the flour, sugar, & lemon zest. cut in the butter to make a dough the consistency of coarse cornmeal. or make the dough in a food processor, mixing the dry ingredients, then pulsing in the butter.

press the dough evenly over the bottom of an ungreased 8" square baking pan. bake the crust in the center of the oven for 15-20 minutes, or until it is just beginning to turn golden around the edges.

while the crust is baking, prepare the filling. in a large bowl, with an electric mixer, beat the eggs, sugar, & lemon and lime juices until light, about 2-3 minutes mix in the flour & beat just until combined.

pour the filling over the hot baked crust. bake for 20-25 minutes longer, or until the filling is set. cool completely on a wire rack.

using a small sharp knife, cut into squares. just before you serve, sprinkle the 10x sugar over the squares and, if desired, sprinkle with coconut.

Makes 16 bars

HOT FUDGE SUNDAE CAKES

preheat oven to 500°, rack in the middle position.

2 sticks butter
1 1/3 cups semisweet chocolate chips (I recommend ghiradelli if you can find them)
4 egg yolks
5 whole eggs
1 cup sugar
1 cup flour
vanilla ice cream to finish the dish

before you start, select the pans you want to use from the following suggestions:

you can use large-size deep muffin cups to bake these cakes, but if your muffin pan is solid & the cups don't lift out, you'll have to remove each cake by using two soup spoons as pincers to pry them out. each batch will make 9 cakes if you use large muffin tins.

a popover pan is also a possibility, especially the kind with removable cups, but you'll have to run a knife around the inside of each cup & tip it over to remove the cake. each batch will make 6 cakes in large, deep popover cups.

you can also use individual souffle cups, but again, you will have to use two soup spoons or run a knife around the inside of the dish to remove the cakes from the souffle cups. each batch will make 8 small or 6 large souffle dish cakes.

I'VE FOUND IT'S ALOT EASIER TO USE THE DISPOSABLE FOIL POT PIE TINS YOU CAN BUY AT THE GROCERY STORE. WITH THOSE YOU CAN JUST FLIP THEM OVER ON THE DESSERT PLATE OR BOWL, PRESS DOWN ON THE FOIL BOTTOMS WITH A POTHOLDER, & THE CAKES WILL FLOP RIGHT OUT.

grease & flour the insides of the pans you've chosen. as an alternate to that messy procedure, you can spray them with nonstick BAKING spray (the kind with flour added).

place the butter & chips in a medium-size microwave-safe bowl. heat the contents for 90 seconds on HIGH. take the bowl out of the microwave & try to stir the contents smooth. if you're able to stir the mixture smooth, set it on the counter & let it cool. if the chips are not melted yet, microwave them in 20 second intervals on HIGH until they are.

when you are able to cup your hands around the bowl comfortably & you don't think the chocolate mixture is so hot it will cook the eggs you're about to add, separate 4 eggs into yolks & whites. put the whites in the fridge for another use, & whisk the yolks until they're thoroughly mixed. then slowly add them to your bowl with the chocolate mixture, stirring all the while.

add 5 more whole eggs to your mixture one at a time, stirring thoroughly after each addition.

blend in the sugar, stirring until it's thoroughly incorporated.

mix in the flour & stir until the batter is smooth & free from lumps.

transfer the batter to the pans you've selected, dividing it up between 9 large muffin tins, 6 large popover tins, 8 small souffle dishes, 6 large souffle dishes, or 6 disposable foil pot pie tins. place the pans you used on a baking sheet & put them in the oven.

bake at 500° for EXACTLY 7 minutes. set the oven timer & don't open the oven door while they're baking. the success of this recipe depends on high even heat for a limited amount of time. you want to bake the outside & leave the inside filled with hot molten chocolate.

when your timer rings, immediately take the cakes from the oven & place them on a wire rack. The damp center of each cake will be barely visible & they may jiggle a bit when you move them to the cooling rack. don't worry. that's the way they're supposed to be.

give the cakes 2 minutes to set up slightly. then upend them on dessert plates or bowls. use two forks to pull apart the tops to expose the chocolate sauce in the center.

use a small ice cream scoop to drop vanilla ice cream in the center of the rich molten chocolate.

serve immediately to rave reviews.

NOTE: IF YOU HAVE LEFTOVER CAKES, THEY CAN BE REHEATED IN THE MICROWAVE, BUT THEY WON'T BE THE SAME. THEY'LL STILL BE TASTY, BUT THE CENTERS WILL TURN INTO MOIST CAKE RATHER THAN HOT FUDGE SAUCE.

HEARTY TOMATO-MEATBALL SOUP

2 tbs olive oil
1 small onion, coarsely chopped
3 cloves garlic, minced
1 lb mushrooms, thickly sliced
1/2 tsp salt
1/4 tsp black pepper
3/4 cup fresh bread crumbs
1/4 lb ground pork tenderloin
1/4 lb ground veal shoulder
1 egg, lightly beaten
2 cups canned no-salt-added whole tomatoes
2 1/2 cups reduced-sodium chicken broth
3 tbs minced fresh basil OR 1 tbs dried
2 tbs minced fresh oregano OR 2 tsp dried
1 tbs minced fresh thyme OR 1 tsp dried

in a lg saucepan, warm the oil over low heat. add the onion & garlic & cook, stirring frequently, until the onion begins to soften, about 3 minutes.

add the mushrooms, 1/4 tsp of the salt, & 1/8 tsp of the pepper. increase the heat to high & cook, stirring occasionally, until the mushroom juices have evaporated, about 8 minutes.

meanwhile, in a medium bowl, combine the bread crumbs, pork, veal, beaten egg, & the remaining 1/4 tsp salt & 1/8 tsp pepper & mix until well blended. form the mixture into about 20 walnut-size meatballs.

add the tomatoes to the saucepan, breaking them up with the back of a spoon. increase the heat to high & cook, stirring occasionally, for 5 minutes.

add the broth, basil, oregano, & thyme & bring the liquid to a boil. stir in the meatballs, reduce the heat to low, partially cover, & simmer until the meatballs are cooked through, about 30 minutes. serve hot.

4 servings

GENERAL COOKING TIPS

USE YOUR KITCHEN SCISSORS - Right now you probably only use your kitchen scissors for opening packaging. But next time you're trimming fat from a roast, opening pitas or cutting chicken into strips, consider using your scissors! Chefs use them all the time for cutting meats & other food items. It's probably best to have a pair that are designated as food scissors only. And be sure you clean them very well after each use because they do have crevices where bacteria can hide.

FOOD FACTS

Wine is composed of water, alcohol, various pigments, esters, some vitamins & minerals, acids & tannins. It does not remain in a constant state & is continually changing.

FOOD FACTS

Hard-boiled eggs spin faster than fresh eggs.

RASPBERRY PEAR DELIGHT

1 (10 oz) pkg frozen sweetened raspberries, thawed
1 (15 oz) can pear halves, drained
1 pint raspberry sorbet OR sherbet
hot fudge topping
fresh rasperries, for garnish, optional
fresh mint, for garnish optional

in a blender or food processor, puree raspberries; strain seeds. pour onto four dessert plates. top with pears & a scoop of sorbet. drizzle with hot fudge topping. garnish with fresh berries & mint if desired.

BARBECUED SPARERIBS

6 lbs spareribs
3 cloves garlic, chopped
1 med onion, coarsely chopped
3 lbs plum tomatoes, coarsely chopped
1 stick unsalted butter
1/4 tsp cumin
1/2 tsp chili powder
1 tbs chopped parsley
1/2 tsp cayenne pepper
3/4 tsp black pepper
1 tbs red wine vinegar
2 tbs freshly squeezed lemon juice
1 (6 oz) can tomato paste
1/3 cup liquid brown sugar OR dark cane syrup
1/3 cup dry red wine

prepare the grill.

arrange the ribs in a single layer on the grill. barbecue the ribs, turning often, for 20 minutes, or until the ribs lose their raw look.

meanwhile, in a lg saucepan, combine the garlic, onion, tomatoes, butter, cumin, chili powder, parsley, cayenne pepper, black pepper, vinegar & lemon juice. bring to a simmer over low heat; cover & cook, stirring occasionally, for 15 minutes.

uncover the pan & add the tomato paste, liquid brown sugar or dark cane syrup, & wine. return to a simmer & cook, stirring, for 5 minutes, or until the mixture is thick & smooth. remove from the heat.

pour the sauce into a blender, 2 cups at a time, & blend until smooth, about 45 seconds. transfer the sauce to a large mixing bowl. repeat the process until all of the sauce has been pureed. 

with a long-handled basting brush or wooden spoon, baste the ribs with barbecue sauce, turning frequently, until the ribs are crusty with sauce & have turned a dark brick-red color, another 25 minutes.

transfer the ribs to a platter & serve.

4 servings

BEEF JERKY

2 tbs soy sauce
2 tbs worcestershire sauce
2 tbs liquid smoke
1 (4-5 lb) beef brisket
sugar
black pepper
smoked salt
garlic powder
seasoned salt

in a small bowl, combine the soy sauce, worcestershire sauce, & liquid smoke & mix well. pour the mixture over the brisket & marinate for 5 hours. just before cooking, sprinkle the brisket with the sugar, black pepper, smoked salt, garlic powder, & seasoned salt. bake in the oven at 140° for 6-12 hours.

BERRY DESSERT NACHOS

3 (8") plain OR whole wheat flour tortillas
1 tbs butter, melted
2 tsp sugar
1/8 tsp ground cinnamon
3/4 cup fat-free OR lite sour cream
3/4 cup lite cool whip, thawed
1 tsp vanilla
1/8 tsp ground cinnamon
3 cups fresh raspberries and/or blackberries
2 tbs sliced almonds, toasted
1 tbs grated semisweet chocolate

preheat oven to 400°. in a small bowl, stir together sour cream, cool whip, vanilla, & 1/8 tsp cinnamon. cover & chill while preparing tortillas.

lightly brush both sides of each tortilla with melted butter. in a small bowl, stir together sugar & 1/8 tsp cinnamon; sprinkle over tortillas. cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. bake for 8-10 minutes or until crisp. cool completely.

to serve, divide tortlla wedges among six dessert plates. top with raspberries and/or blakberries & sour cream mixture. sprinkle with almonds & grated chocolate.

6 servings

YUMMY DESSERT NACHOS

1/4 cup lite sour cream
1/4 cup lite cool whip
3 flour tortillas (soft taco size)
1 tsp sugar
1 tsp cinnamon
1 cup red grapes
1/4 cup strawberries
1 med banana, sliced & halved
2 tsp sugar (set aside)
1 tsp cinnamon (set aside)
cooking  spray

preheat oven to 400°. mix sour cream & cool whip with 1 tsp sugar & 1 tsp cinnamon. cut fruits & add to mixture. take tortillas & cut in half. take halves & cut into wedges, about 6 for each half tortilla. lay wedges onto a greased baking sheet & spray tortilla wedges with cooking spray as well. mix remaining 2 tsp sugar & 1 tsp cinnamon. sprinkle wedges with mixed cinnamon & sugar. bake about 6 minutes or until crispy. serve cinnamon sugar chips with fruit dip in the middle. 

4 servings

SALSA PIZZA WITH CHEESE CRUST

1 lb lean ground beef
1 1/4 cups thick & chunky salsa
2 cups bisquick
1/4 cup mild salsa-flavored OR jalapeno-flavored process cheese sauce
1/4 cup hot water
8 medium green onions, sliced (1/2 cup)
1 cup (4 oz) shredded colby-jack cheese

preheat oven to 375°. spray a large cookie sheet with pam. cook beef in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until brown; drain. stir in salsa; remove from heat.

stir bisquick, cheese sauce & water in a medium bowl until a soft dough forms; beat vigorously 20 strokes. place the dough on a surface dusted with bisquick; gently roll in the bisquick to coat. shape into a ball; knead about 5 times or until smooth. roll dough into a 14" circle; place on the cookie sheet. spread beef mixture over dough to within 2" of the edge. sprinkle with onions. fold edge of dough over beef mixture. sprinkle cheese over beef mixture.

bake 25-28 minutes or until crust is golden brown & cheese is melted.

8 servings

WHITE BEAN & SUN-DRIED TOMATO TERRINE

1/2 cup sun-dried tomatoes
boiling water as needed
1 tbs olive oil
1 small yellow onion chopped
1 clove garlic, chopped
1/2 cup blanched almonds
3 cups slow-cooked OR 2 (15.5 oz) cans cannellini OR other white beans, drained & rinsed
2 tbs minced fresh parsley leaves
salt & freshly ground black pepper

place the tomatoes in a heatproof bowl with enough boiling water to cover. let stand 30 minutes to soften. drain, reserving 1/2 cup of the soaking liquid, & set aside.

heat the oil in a medium-size skillet over medium heat. add the onion & garlic. cover & cook until softened, about 5 minutes. set aside.

in a food processor, pulse the almonds until coarsely chopped. add the beans, drained tomatoes, the reserved soaking liquid, onion mixture, & parsley & season with salt & pepper. process until smooth.

lightly oil a 4-cup terrine mold or a small pan (depending on the shape of your slow cooker). spoon the mixture inside, pack it in, & smooth the top. cover with aluminum foil, making several holes in the foil for steam to escape. place the pan on a rack or trivet that has been set inside a 6-qt slow cooker. pour an inch of water into the bottom of the cooker. cover & cook on LOW for 4 hours.

remove from the slow cooker & let cool completely before inverting & removing from the mold. refrigerate for at least several hours or overnight before serving. serve cool or at room tempetature.

SERVE THIS WITH CRACKERS OR RAW VEGGIES OR SPREAD IT ON TOASTED ITALIAN OR FRENCH BREAD.

6-8 servings

POTATO CHIP COOKIES

1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1 tsp vanilla
3/4 cup crushed plain potato chips

preheat oven to 350°.

in a lg bowl, with an electric mixer, cream the butter & sugar until light, about 2 minutes. mix in the flour, vanilla & crushed potato chips. the dough will be soft.

drop the dough by heaping teaspoonfuls about 1" apart onto ungreased cookie sheets. flatten the dough mounds slightly with the back of a spoon.

bake in the center of the oven for 10-12 minutes, or until golden on the bottom & firm to the touch.

cool for 2 minutes on the cookie sheets, then remove to wire racks to cool completely.

make 20 cookies

EASY CHEESY BISCUITS

3 cups flour (pack it down in the cup when you measure it)
2 tsp cream of tartar
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt OR regular table salt
1/2 cup (1 stick) butter, softened
1/2 cup strong cheddar cheese, shredded
1/2 cup asiago cheese, shredded*
2 lg eggs, beaten
1 cup (8 oz) sour cream
1/2 cup milk **
1/2 cup grated parmesan cheese, for topping (use REAL parmesan cheese. it's SOOO much better than the "green can" stuff!)

*if you aren't a fan of asiago, leave it out & use double cheddar.

**sometimes you may need to add more or less milk unti everything comes together in a wet/dry-like mixture that's about the consistency of cottage cheese.

preheat oven to 425° with the rack in the middle position.

FIRST STEP

use a medium-size mixing bowl to combine the flour, cream of tartar, baking powder, baking soda, & salt. stir them all up together. cut in the butter just as you would for piecrust dough.

NOTE: IF YOU HAVE A FOOD PROCESSOR, YOU CAN USE IT FOR THE FIRST STEP. CUT 1/2 CUP COLD BUTTER INTO 8 CHUNKS. LAYER THEM WITH THE DRY INGREDIENTS IN THE BOWL OF THE FOOD PROCESSOR. PROCESS WITH THE STEEL BLADE UNTIL THE MIXTURE HAS THE TEXTURE OF CORNMEAL. TRANSFER THE MIXTURE TO A MEDIUM-SIZED MIXING BOWL & PROCEED TO THE SECOND STEP.

SECOND STEP

stir in the shredded cheddar cheese & shredded asiago cheese. add the beaten eggs & the sour cream in that order. mix everything together.

add the milk & stir until everything is thoroughly combined.

THIRD STEP

drop the biscuits by soup spoonfuls onto a ungreased baking sheet, 12 lg biscuits to a sheet. (if desired, you can spray the baking sheet with pam or cover it with parchment paper.)

once the biscuits are on the baking sheet, you can wet your fingers & shape them if you like.

sprinkle the grated parmesan cheese on top of each biscuit.

bake the biscuits at 425° for 12-14 minutes, or until they are golden brown on top.

cool the biscuits for at least 5 minutes on the cookie sheet, then remove them with a spatula.

makes 12 biscuits

MARVELOUS MEATLOAF

1 1/2 lbs ground beef
12 oz pork sausage, casings removed
1 (8 oz) can tomato sauce
1 cup finely chopped onion
3/4 cup fine, dry bread crumbs
1/2 cup finely chopped celery
1 egg
1 tsp garlic salt
1/2 tsp rubbed sage
1/2 cup ketchup

in a lg bowl, combine ground beef, sausage, 1/2 cup tomato sauce, onion, bread crumbs, celery, egg, garlic salt & sage until well blended. place mixture in a shallow baking pan; forn into a loaf. bake, uncovered, at 375° for 1 hour & 15 minutes; drain. meanwhile, in a small bowl, stir together remaining tomato sauce & ketchup. spoon over loaf, coating well. bake 15 minutes longer.

8 servings

FOOD FACTS

In 1995, KFC sold 11 pieces of chicken,for every man, woman & child in the U.S.

FOOD FACTS

Large doses of coffee can be lethal. Ten grams, or 100 cups over 4 hours, can kill the average human.

BAKING

THE KEY TO GREAT PASTRY IS COLD INGREDIENTS - Making your own pastry can sometimes be a challenge. But once you master it you will enjoy having it as part of your baking repertoire. To get really fabulous pastry, the key is to make sure ALL of the ingredients are cold before you mix them together - including the flour! Then once you've formed the dough, refrigerate it for at least 30 minutes to make it easier to roll.

SALMON & CORN CHOWDER

3 slices bacon, cut crosswise into thin strips
1 med onion, coarsely chopped
2 cloves garlic, minced
2 tbs flour
2 1/2 cups reduced-sodium chicken broth
1 lb unpeeled red potatoes, cut into 1/2" cubes
1 med green bell pepper, diced
2 cups frozen corn, thawed
1/4 tsp black pepper
1/2 lb salmon fillet, cut into 1/2" cubes
1 cup low-fat milk
1/4 cup (packed) fresh dill sprigs, minced, OR 2 tsp dried

in a medium saucepan, cook the bacon over medium heat, stirring frequently, until crisp, about 10 minutes. drain the bacon on paper towels & set aside. pour off all but 1 tbs of fat from the pan.

add the onion & garlic to the pan & cook over med-high heat, stirring frequently, until the onion begins to brown, about 5 minutes.

stir in the flour & cook, stirring constantly, until the flour is no longer visible, about 30 seconds. add the broth & potatoes, & bring to a boil. reduce the heat to med-low, cover, & simmer until the potatoes are tender, about 15 minutes.

return the broth mixture to a boil over med-high heat. add the bell pepper,corn, & black pepper, & cook until the bell pepper is crisp-tender, about 5 minutes.

transfer about half of the mixture to a food processor & puree until smooth, then return the puree to the saucepan. return the mixture to a simmer over med-low heat, add the salmon & milk, & cook until the salmon flakes easily, 3-5 minutes.

remove the pan from the heat & stir in the dill. serve the chowder garnished with the bacon.

4 servings

OLD-FASHIONED OATMEAL PIE

1 (9") pie crust
4 eggs
1 cup sugar
2 tbs flour
1 tsp ground cinnamon
1/4 tsp salt
1 cup light corn syrup
1/8-1/4 cup melted butter
1 tsp vanilla
1 cup quick-cooking oats (uncooked)

preheat oven to 350°.

beat eggs until frothy.

combine sugar, flour, cinnamon, salt & oats in a small bowl.

add eggs; mix well.

add corn syrup, melted butter & vanilla.

mix oatmeal mixture well.

pour into uncooked pie shell.

bake for 45 minutes.

LAZY FRIED CHICKEN

1/2 cup butter OR margarine
1 tbs lemon juice
1 lg chicken, cut up
2 cups cornflake crumbs
1 tsp garlic salt
1/2 tsp onion salt

preheat the oven to 350°. melt the butter in a large saucepan. add the lemon juice & dip the chicken in the mixture. combine the dry ingredients on a large plate & roll the chicken pieces in the mixture. place the chicken on a buttered cookie sheet & bake for 1 hour.

6-8 hours

HEARTY BEEF CHILI

2 lbs beef stew meat
1 oz onion soup mix (from 2 oz pkg)
5 tsp chili powder
1 tsp ground cumin
1 (15 1/2 oz) can kidney beans, rinsed & drained
2 (10 oz) cans diced tomatoes & mild green chilies, undrained
1 (15 oz) can tomato sauce
1 (14 1/2 oz) van diced tomatoes, undrained

place all ingredients in order listed in a 3 1/2-4 qt slow cooker.

cover & cook on LOW for 8-9 hours.

stir gently to mix before serving.

10 servings

KITTY LITTER CAKE

1 (18 oz) box spice cake mix OR german chocolate cake mix
1 (18 oz) box white cake mix
eggs, oil & water (whatever your cake mixes call for)
1 (6 oz) box instant vanilla pudding mix
milk (whatever your pudding mix calls for)
1 (18 oz) pkg vanilla sandwich cookies
green food coloring
12 small tootsie rolls
1 new kitty litter box
1 new kitty litter box liner
1 new pooper scooper

prepare cake mixes & bake according to box directions (any size pans).

prepare pudding according to box directions. chill until ready to assemble.

crumble sandwich cookies in small batches in a food processor, scraping often. set aside all but 1/4 cup.

to the 1/4 cup of crumbs, add a few drops of green food coloring & mix with a fork or shake in a jar.

when cakes are cooled to room temperature, crumble into a large bowl.

toss with half of the remaining cookie crumbs & chilled pudding. you probably won't need all the pudding. mix some with the cake & "feel" it. you don't want it soggy, just moist. gently combine.

line the litter box with the litter box liner.

put the cake mixture im the litter box.

put 3 unwrapped tootsie rolls in a microwave-safe bowl. microwave until softened. shape ends so they are no longer blunt, curving slightly.

repeat with 3 more tootsie rolls & bury in cake mixture. sprinkle the other half of the cookie crumbs over the top.

scatter green cookie crumbs lightly over the top.

heat 3 more tootsie rolls in the microwave until almost melted. scrape them on top of the cake & sprinkle with cookie crumbs.

spread remaining tootsie rolls over top. take one & heat until pliable. hang over the side of the litter box. sprinkle with cookie crumbs.

serve with the pooper scooper.

SPINACH SOUP WITH RAVIOLI AND PARMESAN TOASTS

1 tbs plus 2 tsp olive oil
1 med red onion, cut into thin wedges
2 cloves garlic, minced
2 med carrots, cut into 2" long matchsticks
4 cups reduced-sodium chicken broth
1 tsp basil
1/4 tsp black pepper
pinch of red pepper flakes
2 slices firm-textured white bread
2 tbs grated parmesan cheese
1 lb cheese-filled ravioli
1/4 lb fresh spinach, torn into large pieces

in a lg saucepan, warm 1 tbs of the olive oil over medium-high heat. add the onion & garlic & stir-fry until the onion begins to brown, about 5 minutes.

add the carrots, broth, basil, black pepper, and red pepper flakes. bring the mixture to a boil.

meanwhile, preheat the broiler or a toaster oven. sprinkle the bread with the parmesan & drizzle with the remaining 2 tsp olive oil. toast under the broiler or in the toaster oven for 2 minutes, or until golden. cut each slice into 8 triangles.

when the broth has come to a boil, add the ravioli & cook until the ravioli is al dente according to pkg directions. one minute before the ravioli is done, add the spinach. stir to wilt the spinach, & remove from the heat.

serve the soup topped with the parmesan toasts.

4 servings

FREEZER-FRIENDLY

A one-dish meal that has been frozen needs to be baked slightly longer than one that is baked immediately after being prepared. Most need about 10-15 minutes longer, but it's a good idea to check the dish during baking & adjust the time accordingly.

Casseroles may be frozen before or after they are baked.

Recipes with a low-fat sauce or condensed soup base usually freeze well.

If a recipe calls for sour cream, wait to add the sour cream after thawing & reheating the dish.

Crisp toppings, such as nuts, crushed chips or bacon bits, should be added after the dish is thawed.

Fresh potatoes do not freeze well. Some dairy products such as sour cream (see above), half-and-half, ricotta & cottage cheese are also not recommended for freezing.

To make sure meats, veggies, pasta & grains don't overcook when reheated, cook them just until tender the first time around.

Cool foods before placing them in the freezer.

Store foods at 0° or colder.

Freeze food in sizes that are suitable for your family. Individual sizes are a good idea, as is enough for one family meal.

Use airtight containers that are microwavable or are able to go directly from freezer to oven.

For best quality, use frozen casseroles within three months.

SPAGHETTI WITH NO-COOK HERB TOMATO SAUCE

MJ1/2 cup packed fresh basil leaves
1 (14 1/2 oz) can no-salt added whole tomatoes, drained
6 medium plum tomatoes, quartered
1/4 cup pitted black olives (optional)
2 tbs olive oil
1 tbs fresh lemon juice
2 tsp grated lemon zest
1/2 tsp salt
1/4 tsp black pepper
3/4 lb spaghetti OR linguine
3 cloves garlic, peeled
1/2 lb smoked turkey, cut into small cubes

in a food processor, process the basil until coarsely chopped. add the canned tomatoes & pulse until coarsely chopped. add the plum tomatoes & olives (if using), & pulse until finely chopped.

transfer the tomato mixture to a lg serving bowl. add the oil, lemon juice, lemon zest, salt, & pepper. let the tomato sauce stand while you cook the pasta.

in a lg pot of boiling water, cook the pasta with the garlic until the pasta is al dente.

drain the pasta & garlic. press the cooked garlic through a garlic press, or mash it with a fork. add it to the tomato sauce & stir to blend. add the pasta & turkey & toss to combine.

4 servings

THIS IS BEST MADE IN THE SUMMER AT THE HEIGHT OF TOMATO & BASIL SEASON. HOWEVER, WHEN FRESH TOMATOES & BASIL AREN'T AVAILABLE, YOU CAN SUBSTITUTE 9 CANNED WHOLE TOMATOES, DRAINED, IN PLACE OF THE FRESH, & 1 TBS DRIED BASIL IN PLACE OF THE FRESH. ADD THE DRIED BASIL ALONG WITH THE OLIVE OIL & LEMON JUICE IN STEP 2.

SPICED HOT MOCHA

1 pint chocolate ice cream
4 cups hot coffee
1/2 cup brandy (optional)
ground cinnamon for garnish

place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover & cook on LOW for 1-2 hours. stir in brandy, if using.

to serve, ladle into mugs & garnish with a sprinkle of cinnamon.

makes about 6 1/2 cups

NOTE: THIS RECIPE IS EASILY DOUBLED FOR A CROWD

TOFFEE KRISPIE POPS

1/4 cup (1/2 stick) unsalted butter OR margarine
4 cups mini marshmallows
6 cups rice krispies
1/2 cup chocolate toffee bits

lightly butter a 6-lollipop cookie mold. have ready 6 wooden lollipop sticks. set aside.

in a medium heavy saucepan, melt the butter over low heat. stir in the marshmallows & continue cooking, stirring constantly, until they are melted. remove from the heat & stir in the cereal & tofee bits.

using a 1/4-cup measuring cup, scoop out heaping cupfuls of the cereal mixture & pat with the back of a fork into each indentation in the mold. unmold the pops, working quickly before they set completely, & insert a wooden stick into each one. allow to cool & firm up, about 30 minutes.

makes 6 cups

YOU CAN ALSO DIP THE END OF EACH POP INTO MELTED MILK CHOCOLATE. PLACE THE POPS ON A PIECE OF FOIL UNTIL THE CHOCOLATE FIRMS UP.

HERBED WILD RICE

1 cup sliced green onions
2 tbs butter OR margarine
1 cup uncooked wild rice
3 cups chicken broth
1 tsp rubbed sage
3/4 tsp dried thyme
1/2 tsp salt, optional

in a saucepan over medium heat, saute the onions in butter until tender, about 5 minutes. add rice; cook for 8-10 minutes. add broth, sage, thyme & salt if desired. pour into an ungreased 1 1/2 qt baking dish. cover & bake at 350° for 70-80 minutes or until rice is tender & liquid is absorbed.

8 servings

BOSTON CREAM PIE CHEESECAKE

1 box yellow cake mix
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
2 tsp vanilla, divided
3/4 cup sour cream
3 eggs
2 oz unsweetened chocolate squares
2 tbs butter OR margarine
1 cup 10x sugar

grease bottom of a 10" springform pan. prepare cake mix as directed on pkg; pour into the prepared pan.

bake at 325° for 25 minutes if using a silver springform pan; 300° for 20 minutes if using a black nonstick springform pan. cool.

beat cream cheese, sugar & 1 tsp of the vanilla in a lg bowl with an electric mixer on medium speed until well blended.

add sour cream & mix well.

add eggs, one at a time, mixing on low speed after each addition until just blended. pour over cake layer in pan.

bake at 325° for 40-45 mnutes or until center is set if using a silver pan; 300° for 40-45 minutes or until center is set if using a dark nonstick pan.

run a knife or metal spatula around the rim of the pan to loosen cake; cool before removing rim.

place chocolate, milk & butter in a medium microwavable bowl.

microwave on HIGH 2 minutes, or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted.

add 10x sugar & remaining 1 tsp vanilla. mix well.

spread over cooled cheesecake.

refrigerate 4 hours or overnight.

CRAB CAKES

2 slices bread (crusts removed)
4 tsp milk
1 tbs mayonnaise
1 tbs worcestershire sauce
1 tbs parsley flakes
1 tbs baking powder
3 tsp old bay seasoning
1 egg, beaten
1tsp fresh lemon juice
1 lb lump crabmeat
vegetable oil

break the bread into small pieces & moisten with the milk. combine the bread & the remaining ingredients in a small glass bowl & mix well. shape into cakes. fry or broil until golden brown.

TEXAS TATER CASSEROLE

1 lb lean ground beef
1 lg onion, chopped (1 cup)
1 med stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 (10 3/4 oz) cans condensed cheddar cheese soup
1 (11 oz) can mexicorn
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 (16 oz) pkg tater tots
1/2 cup shredded taco-seasoned cheese (2 oz)

heat oven to 375°. cook beef, onion, celery & garlic in a 10" skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

stir soup, corn, picante sauce, chili powder & pepper into the beef mixture. spoon into an ungreased 2 1/2 qt casserole. top with tater tots.

bake uncovered 40 minutes. sprinkle with cheese. bake 5-10 minutes longer or until bubbly & cheese is melted.

6 servings

MAPLE-ALMOND GRANOLA WITH CRANBERRIES & DATES

5 cups rolled (old-fashioned) oats
1 cup sliced almonds
3/4 cup sweetened dried cranberries
3/4 cup unsweetened shredded coconut
1/2 cup chopped dates
1/2 cuo sesame seeds
2/3 cup pure maple syrup
1/4 cup corn oil OR other mild-tasting oil
1/4 tsp ground cinnamon
pinch of salt

combine all the ingredients in a lightly oiled 4-qt slow cooker & stir to combine. cook on HIGH for 1 1/2 hours, uncovered, stirring occasionally.

reduce the heat to LOW & cook, uncovered, for 2 hours, stirring occasionally, until the mixture is crisp & dry.

spread the granola on a baking sheet to cool completely. store in airtight jars. it will taste best if used within 2 weeks.

makes about 8 cups

TRY MIXING THINGS UP FOR VARIETY. SUBSTITUTE DRIED BLUEBERRIES FOR THE CRANBERRIES, USE RAISINS INSTEAD OF DATES, OR OMIT THE COCONUT IN FAVOR OF SOMETHING YOU LIKE BETTER.

HARVEST TURKEY SOUP

1 turkey carcass (from a 12-14 lb turkey)
5 qts water
2 lg carrots, shredded
1 cup chopped celery
1 lg onion, chopped
4 chicken bouillon cubes
1 (28 oz) can stewed tomatoes
3/4 cup fresh OR frozen peas
3/4 cup long grain rice
1 (10 oz) pkg frozen chopped spinach
1 tbs salt
3/4 tsp pepper
1/2 tsp dried marjoram
1/2 tsp dried thyme

place the turkey carcass & water in a dutch oven or soup kettle; bring to a boil. reduce heat; cover & simmer for 1 1/2 hours. remove carcass; allow to cool. remove turkey from bones & cut into bite-size pieces; set aside. strain broth. add carrots, celery, onion & bouillon; bring to a boil. reduce heat; cover & simmer 30 minutes. add tomatoes, peas, rice, spinach, salt, pepper, marjoram, thyme & reserved turkey. return to a boil; cook, uncovered, for 20 minutes, or until rice is tender.

makes 22 servings (5 1/2 qts)

FOOD FACTS

Canola oil is actually rapeseed oil but the name was changed in Canada for marketing reasons.

PASTA, RICE & POTATOES

AL DENTE PASTA - Al dente means "to the tooth". When it's cooked, pasta should be soft but still firm when you bite it. The easiest way to tell whether pasta is al dente is to remove a piece from the saucepan & test it between your teeth. The pasta should have some texture when you bite into it, but it should not be dry & hard in the middle.

PAPER BAG GREEN APPLE PIE

STREUSEL TOPPING

1 cup flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped walnuts OR pecans

pastry for a 9" single-crust pie

APPLE FILLING

6 cups peeled, cored, & sliced tart cooking apples, such as granny smith (about 1 1/2-1 3/4 lbs total)
1/4 cup flour
1/2 cup sugar
1 tsp ground cinnamon
1 1/2 tbs freshly squeezed lemon juice
3 tbs unsalted butter, cut into small pieces

1 heavy brown paper grocery bag (without writing), large enough to hold pie loosely
3 large paper clips

prepare the oven to 425°.

prepare the streusel topping: in a medium bowl, mix the flour, sugar, butter, spices, & walnuts, using a fork until mixture resembles coarse crumbs. set aside.

if making pastry dough from scratch: roll out the pastry dough on a lightly floured surface to a 12"-13" circle. gently fold the dough in half & then into quarters, for easier handling. put the dough in a 9" aluminum pie plate, unfold, & use your fingertips to fit the dough into the pan. trim the overhanging edges. press the edges of the crust into place around the rim of the pie plate, & flute or crimp. if making the crust ahead of time, refrigerate.

prepare the filling: in a large bowl, toss the apples with the flour, sugar, cinnamon, & lemon juice. mound the apples in the pie pan. scatter the small pieces of butter over the filling. sprinkle evenly with the streusel.

slide the pie into the paper bag. fold the end over securely & close tightly with the paper clips. place the pie on a cookie sheet & bake in the center of the oven for 30 minutes.

reduce the oven heat to 350°. continue baking for 30-40 minutes, or until the streusel is golden brown & the apples are tender but not mushy. (use scissors to cut an X shape in the center of the bag toward the end of the baking time so you can peek. peel the paper back slightly, using a spatula or pot holder to protect your hands.) let the pie cool on a wire rack.

makes 1 (9") pie

THE PAPER BAG KEEPS THE CRUST HIGH - IT ACTUALLY COMES OUT THE SAME SIZE AS IT WENT INTO THE OVEN. IT ALSO MAKES FOR A VERY INTERESTING PRESENTATION, & THE PIE IS EASY TO HANDLE & TRANSPORT IN THE BAG.

YOU CAN MAKE THIS A DOUBLE-CRUST PIE INSTEAD OF A STREUSEL PIE.

CHOCOLATE, PEANUT BUTTER & BANANA CUPCAKES

CUPCAKES:

1/4 cup creamy peanut butter
1 cup sliced & firmly packed ripe banana
1 tbs canola oil
3 tbs water
1 lg egg
1 tbs dutch process cocoa powder
1 (9 oz) box devil's food cake mix without pudding

PEANUT BUTTER FROSTING:

2 1/2 tbs softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 tsp 10x sugar
1 1/2-2 tsp whole milk
2 1/2 tbs roasted & lightly salted chopped peanuts
10 dried banana chips

preheat oven to 375°. place a medium-sized platter in the freezer.

line 10 standard muffin cups with paper liners. set aside.

to make the cupcakes, in a medium bowl & with an electric mixer, beat the peanut butter, sliced banana, oil & water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. on low speed, beat in the egg, cocoa powder & the cake mix. increase speed to medium-high & beat for 1 minute or until batter is well blended.

spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. bake on the center rack for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

remove cupcakes from the pan & place on the platter in the freezer. freeze for 8 minutes to quickly cool the cupcakes.

while the cupcakes cool, make the frosting. with an electric mixer, beat together the butter & peanut butter until smooth. gradually beat in the 10x sugar & 1 1/2 tsp milk until frosting reaches a spreadable consistency. if needed, add up to an extra 1/2 tsp of milk to make frosting smooth. frost cupcakes. sprinkle the tops with an even amount of the chopped peanuts. garnish the tops of each cupcake with a dried banana chip.

makes 10 cupcakes

HAVE YOU EVER HAD ONE OF THOSE DAYS...

...when you wonder if you are losing your mind? Or wonder if there's any mind left to lose? (Somebody please say YES!) Well, today was one of those days...for me...

It started at breakfast. I decided to partake of a lite english muffin schmeared with cashew butter. Easy, right? I put the english muffin into the toaster & pushed down the lever. Ah the anticipation! A hot & toasty english muffin, so hot that the cashew butter melts into all those wonderful nooks & crannies! But where is the cashew butter? It isn't on the shelf it's "supposed" to be on. It isn't on the shelf above "the" shelf. Or on the shelf above that shelf! In fact, it isn't in the cupboard at all! (Trust me, I looked!) Did I put it in the other cupboard? Nope. Am I out of it? Nope. I KNOW I have almost a full jar! What time is it? I gotta start getting ready for work! I reckon it's cream cheese & sugar-free jelly instead. (sigh of frustration. I REALLY want cashew butter!). So I open the refrigerator and get out the...cashew butter. The very cold, very hard, very solid cashew butter. So cold & hard & solid, in fact, that the knife I used to get it out broke! Determined though I was, so I spread the cold, hard cashew butter on my now cold, hard english muffin with the now broken knife.

What time is it? Crap! I REALLY need to get a move on! Rush rush rush! Lunch packed? Check! Shower? Check! Hair? It can air dry. Makeup? Check! Teeth brushed? Check! Purse? Check! Keys? WHERE ARE MY KEYS?!? Aaauuuggghhh!!! OF COURSE they aren't hooked to my purse (or in my purse). OF COURSE they aren't on the table. Or the counter. Or my dresser. Or the bathroom sink. (Someone just shoot me NOW!) Now wait! I had my keys last night when I took Emersyn out to pee & decided to get her lead out of my car since I was already outside so my keys HAVE to be...IN MY JACKET POCKET!!! (Yup! They were there!) Phew!

So I make it to work with (literally) one minute to spare. I look at the piles on my desk trying to remember where I left off. Deep breath. Everything's going to be okay. Nothing else can go wrong today. I remember! Now I can pick up where I left off. I better put my glasses on. My glasses. Where are my glasses? I don't see them on my desk. I thought I got them out! I guess I didn't. (Sigh). Ah! There they are (in my purse)! I snap open the case and...no glasses. WHERE ARE MY GLASSES?!? My head itches. Why does my head itch? It's probably this stupid headband! Scratch, scratch. That's not a headband! IT'S MY GLASSES!

Luckily, the rest of the day wasn't so bad. And thankfully, Emersyn knows our walking route (we walk the same route every time) because Lord knows, as bubble-headed as I've been of late, I'd probably get lost if left to my own devices!

As frustrated as my forgetfulness makes me, I've learned to laugh at it. After all, it's all my hormones' fault! Yup! That's my story & I'm stickin' to it!

Have a great evening all! I'm going to try to have a good evening as well. That is, of course, if I don't forget!

FOOD FACTS

The Aztec word for avocado was "ahuacatl" which means "testicle tree".

FRUITS & VEGGIES

PUMP UP LIMP VEGGIES - Give limp veggies a second chance by soaking them in ice water to make them crisp after prolonged refrigeration. This is a great technique for lettuce & celery, which seem to go limp fastest. This trick also works for limp herbs.

SPINACH GNOCCHI WITH MARINARA SAUCE

1 tbs olive oil
1 small onion, coarsely chopped
4 cloves garlic, minced
1 (14 1/2 oz) can no-salt-added whole tomatoes
1 tsp oregano
1 tbs unsalted butter
1 (10 oz) pkg frozen chopped spinach, thawed & squeezed dry
4 scallions, coarsely chopped
1/2 cup part-skim ricotta cheese
1 egg
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp black pepper

in a medium saucepan, warm the oil over medium-high heat. add the onion & half of the garlic, & cook, stirring frequently, until the onion begins to brown, about 5 minutes. add the tomatoes & oregano & break up the tomatoes with the back of a spoon. bring to a boil, reduce the heat to low, cover, & simmer the marinara sauce while you prepare the gnocchi.

in another medium saucepan, melt the butter over medium-high heat. add the spinach, scallions, & remaining garlic. cook, stirring constantly, until the scallions begin to soften, about 2 minutes.

add the ricotta & cook until the mixture loses some of its moisture & begins to bind together, about 3 minutes. remove from the heat & beat in the egg. mix in the flour, parmesan, salt & pepper.

with floured hands, using a scant 1 tbs for each, form the ricotta mixture into balls. place the gnocchi in a single layer on a plate, cover loosely with plastic wrap, & freeze until slightly firm, about 15 minutes. meanwhile, bring a lg pot of water to a boil.

add the gnocchi to the boiling water & cook until they float to the top, 5-8 minutes. with a slotted spoon, transfer the gnocchi to a colander to drain. spoon the sauce into four shallow bowls, place several gnocchi on top, & serve hot.

4 servings

HOMEMADE WHOLE WHEAT PASTA

1 1/2 cups AP flour
1 1/2 cups whole wheat flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil

sift together the flours & salt in a medium bowl, or on a clean cutting board. make a hollow in the center & pour in the olive oil. break the eggs into the hollow one at a time while mixing quickly with a fork, until the dough is wet enough to come together. knead on a lightly floured surface until the dough is stiff & elastic. cover. let relax for 30 minutes.

roll out dough with a rolling pin or use a pasta machine to achieve the desired thickness of noodles. cut into desired width & shape. allow the pasta to air dry for at least 15 minutes to prevent it from clumping when cooking.

HOMEMADE IRISH CREAM LIQUOR

1 (750 milliliter) bottle irish whiskey
8 3/4 oz milk chocolate
2 (14 oz) cans sweetened condensed milk
2 (12 oz) cans evaporated milk
2 1/2 cups heavy cream
1/4 tsp instant coffee granules

pour a small amount of whiskey into a lg bowl. in the top of a double-boiler, melt chocolate, stirring constantly until smooth. mix the melted chocolate with the whiskey in the bowl. gradually stir in the sweetened condended milk & the evaporated milk. stir in the cream, instant coffee granules, & the remaining whiskey.

pour mixture into 3 (750 ml) bottles, seal & store in the refrigerator. best if kept at least 1 month before using. to serve: shake bottle well. serve in small glasses over crushed ice.

HOMEMADE KAHLUA

1 (2 oz) jar instant espresso powder
3 1/2 cups white sugar
2 cups boiling water
1 pint vodka
1 whole vanilla bean

mix coffee & sugar. add boiling water & stir till dissolved. cool.

add vodka & pour into two 26 oz empty bottles. split vanilla bean into 4 pieces & add to the bottles.

close bottles tightly & keep in a cool dark place for one month before using.

makes 2 qts

HOMEMADE AMARETTO

1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tbs almond extract
2 tsp vanilla extract

combine water & sugars in a saucepan over medium heat. heat until the mixture is boiling & all the sugar is dissolved. remove the pan from the heat & let the mixture cool for 10 minutes.

stir vodka, almond extract & vanilla extract into the mixture. store in a sealed bottle.

makes 3 cups

CHICKEN CACCIATORE

4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1 lg red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup dry white wine
1 (28 oz) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tbs drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

sprinkle the chcken pieces with 1 tsp each of salt & pepper. dredge in th flour to coat lightly.

in a lg heavy saute pan, heat the oil on medium-high. add the chicken pieces to the pan & saute just until brown, about 5 minutes. if all the chicken doesn't fit in the pan, saute it in two batches. transfer the chicken to a plate & set aside. add the bell pepper, onion & garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes. add the wine & simmer until reduced by half, about 3 minutes. add the tomatoes with their juice, broth, capers & oregano. return the chicken pieces to the pan & turn them to coat with the sauce. bring the sauce to a simmer. continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, & 20 minutes for the thighs.

using tongs, tranfer the chicken to a serving platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. spoon off any excess fat from the top of the sauce. spoon the sauce over the chicken. sprinkle with the basil & serve.

4 servings

POTATO PLANKS

1 lb potatoes (about 3 medium)
vegetable oil
1 tsp salt
1/2 tsp sugar
1/2 tsp paprika
1/4 tsp dry mustard
1/8 tsp garlic powder

cut potatoes lengthwise into eighths. set oven control to broil and/or 550°. place potatoes, cut side down, on an ungreased jellyroll pan. brush with oil. mix remaining ingredients. sprinkle potatoes with 1/2 of the salt mixture. broil potatoes with tops about 3" from heat until potatoes begin to bubble slightly, about 10 minutes. turn. brush with oil & sprinkle with remaining salt muxture. broil until golden brown & tender, about 5 minutes longer.

WHITE BREAD

1 pkg dry yeast
1/4 cup warm water
2 cups scalded milk
2 tbs sugar
2 tsp salt
1 tbs shortening
2 cups flour
4 1/4 cups flour

dissolve the yeast in the warm water. in a lg bowl, combine the milk, sugar, salt & shortening. stir in 2 cups of flour & beat well. add the softened yeast & the remaining 4 1/4 cups of flour. turn out onto a floured bread board & knead well, about 8-10 minutes. shape the dough into a ball. place in a lightly greased bowl, cover, & let rise in a warm place until doubled in size (about 1 1/2 hours).

shape the dough into two loaves. place the loaves in two greased 9"x5"x3" pans. let rise until doubled, 45-60 minutes. toward the end of this time, preheat the oven to 375°. bake for 40 minutes, or until golden brown. cool on a wire rack.

NOTE: THIS RECIPE CAN ALSO BE USED TO MAKE ROLLS

LIGHTEN UP

Grease baking dishes & skillets with cooking spray. In addition to the cans you can buy at the stores, you can also buy refillable spray canisters at kitchenware shops & fill with your own olive or canola oil.

Use fat-free or reduced-fat dairy products such as milk, buttermilk, yogurt, cottage cheese & other cheeses.

Use egg whites or fat-free egg product (made of egg whites & flavoring) instead of whole eggs.

Reduce the amount of meat in a recipe but keep the portion size the same by upping the amount of beans, rice, veggies, etc.

Reduce the amount of cheese & nuts in recipes. Try sprinkling them on top of a dish rather than mixing them in.

Trim excess fat from meat & poultry.

Use fat-free or reduced-sodium broths.