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