LUNCH BOX OATMEAL COOKIES

1 cup flour
1/2 tsp baking soda
1 tsp cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1 egg
1/3 cup milk
1 1/2 tsp vanilla
3 cups old-fashioned oats
1 cup dark raisins OR dried cherries
1/2 cups chopped walnuts

preheat the oven to 375 degrees. lightly spray or grease 2 cookie sheets.

combine the flour, baking soda, and cinnamon in a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the butter and sugar until creamy, about 2 minutes. mix in the egg, milk, and vanilla. blend in the flour mixture. stir in the oats, raisins, and nuts with a wooden spoon. the dough will be stiff.

drop heaping tablespoonfuls of dough 2" apart onto the prepared cookie sheets, if necessary, round the edges of the dough with the back of the spoon.

bake in the center of the oven for 8-10 minutes, or until the cookies are firm to the touch and golden brown around the edges. cool the cookies on the cookie sheets for 2 minutes, then remove to wire racks to cool.

makes about 36 cookies

BAKED EGGS

cut out a round shape from a piece of toast and place in a muffin tin. moisten slightly with milk. break an egg onto it and put it in a slow oven (300 degrees) until desired consistency.

FUDGE-MALLOW COOKIE BARS

3/4 cup (packed) flour
3/4 sugar
1/2 tsp salt
1/2 cup softened butter (1 stick, 1/4 lb)
2 eggs
2 (1 oz) squares unsweetened chocolate
1 tsp vanilla
1/2 cup chopped walnuts OR pecans
1 (10.5 oz) pkg mini marshmallows (you'll use about 3/4 of a pkg)
2 cups semisweet chocolate chips

preheat the oven to 350 degrees with the rack in the middle position.

melt your chocolate first so that it has time to cool. unwrap the two squares of the unsweetened chocolate and place them in a microwave-safe bowl. heat them for 1 minute on HIGH. let them sit in the microwave for another minute and then take them out and stir them to make sure they're melted. (if they're not, heat them again in 15 second intervals until they are.) set the bowl with the chocolate on the counter to cool while you mix up the rest of the recipe.

combine the flour, sugar and salt in the bowl of a mixer. beat them together on slow speed until they're combined.

add the softened butter and beat well until the mixture is light and fluffy.

add the eggs and beat well.

check your chocolate to make sure it's not too hot that it will cook the eggs. if it's cool enough, add it to your bowl. if it's not, wait until it is. mix in the chocolate thoroughly.

add the vanilla and the half cup of chopped nuts. mix thoroughly.

grease (or spray with nonstick cooking spray) a 9"x13" cake pan. pour in the batter and smooth the top as evenly as you can with a rubber spatula.

bake at 350 degrees for 20 minutes.

take the pan from the oven and immediately pour the mini marshmallows in a single layer over the top. this should take about 3/4 of a 10.5 oz bag. work quickly to spread them out as evenly as you can.

cover the pan with foil crimped down tightly over the sides, or with a spare cookie sheet for 20 minutes. you want the mini marshmallows to melt on the bottom and attach themselves nicely to the hot chocolate fudge bars.

when 20 minutes have passed, melt 2 cups of semisweet chocolate chips in the microwave on HIGH for 2 minutes. stir the chips smooth and spread the melted chocolate over the marshmallows as evenly as you can. set the pan on a wire rack to cool.

when the bars are cool and the chocolate on top has hardened, cut them into brownie-sized pieces and serve. if you want to hasten the hardening of the chocolate, slip the pan into the refrigerator for 30 minutes or so, and then take it out to cut the bars.

arrange the bars on a pretty platter and serve for a luscious treat. you can store any leftovers in a tightly covered container.

makes approximately 24 bars

FROZEN VALENTINE

1 cup yogurt, plain OR strawberry
1 cup vanilla yogurt
1/2 cup milk
1/2 cup strawberries, fresh OR frozen
1 tbs jam, any flavor

combine all ingredients and mix in a blender. freeze

SALMON NOODLE CASSEROLE

1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese

mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.

DILLY BAKED POTATOES

6 med baking potatoes
3 tbs olive oil
1 1/2 tbs dried dill
1/2 tsp salt, or to taste
6 tbs grated cheddar cheese OR crumbled feta cheese
6 tbs sour cream

preheat the oven to 425 degrees.

slice across the potatoes 1/4" thick, cutting almost but not quite enough through the bottom. arrange the potatoes in an ovenproof baking dish. brush the olive oil over the potatoes and into the cuts. sprinkle with dill and season with salt. bake 50 minutes. take the dish from the oven and sprinkle the cheese evenly into the cuts. bake another 10 minutes, or until the cheese melts. serve each potato with a dollop of sour cream.

serves 4-6

DILLY GREEN BEANS

3 qts water
1 tsp salt
2 tsp snipped fresh dill OR dried dill
1 1/4 lbs green beans, stemmed and frenched OR 2 (10 oz) pkgs frozen green beans
3 tbs butter
salt and pepper to taste
6 fresh dill sprigs for garnish (optional)

bring the water to a rapid boil in a lg saucepan over high heat. add the salt and the dill, then by the handful, drop in the beans. boil rapidly, uncovered, 6-8 minutes, or until the beans are fork-tender. (for frozen beans, cook following pkg direction in water flavored with salt and dill.) drain the beans, return them to the pot, and shake the pot over the heat to dry the moisture. add the butter and toss the beans in it. season with salt and pepper, and garnish wih dill springs, if desired.

serves 4-6

GRILLED CHICKEN WITH MOZZARELLA AND PASTA

3/4 cup roasted garalic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

GENERAL COOKING TIPS

KEEP YOUR RECIPES ORGANIZED - Nothing is more frustrating when you're ready to start cooking than not being able to find your recipe. Keep things organized by finding a system for filing your recipes that you can keep close at hand in the kitchen. A great option is to buy one of those photo albums where you peel a plastic sheet and underneath is a sticky surface. This makes recipes easy to find and at any time you can remove or replace them!

BEEF BOURGUIGNON SAUTE

1/2 lb bacon, cut into 1/2" wide strips
1 lg onion, coarsely chopped
1/4 cup minced shallots OR white part of scallions
2 small carrots, cut into 2" lengths
1 1/2 lbs boneless top sirloin steak, cut into 1 1/2" cubes
2/3 cup dry white wine
1 tsp thyme
1/4 tsp black pepper
1 bay leaf
12 small mushrooms, quartered or halved if large

in a large, wide saucepan, cook the bacon over medium heat until the pan is well coated with fat. add the onions and shallots, and cook until the bacon is almost crisp and the onion is softened but not browned, about 5 minutes.

add the carrots and beef, increase the heat to medium-high, and cook, stirring until the beef is browned, about 10 minutes.

stir in the wine, thyme, salt, pepper, and bay leaf. cover, reduce the heat to low, and simmer until the mixture is fragrant, 10-12 minutes, adding some water (or more red wine) if the mixture seems dry.

stir in the mushrooms. cover and cook until the beef is just cooked and the carrots are crisp-tender, about 5 minutes. (the meat should be rare to medium-rare.)

remove and discard the bay leaf. with a spoon or bulb baster, skim off any visible fat from the surface of the mixture. transfer the beef and veggies to a serving platter and serve hot.

serves 4

VARIATION: FOR A MODERN TWIST ON THIS FRENCH-STYLE CLASSIC, TRY FRESH SHIITAKE MUSHROOMS, WHICH ARE AVAILABLE IN MANY SUPERMARKETS, IN PLACE OF THE BUTTON MUSHROOMS CALLED FOR. SHIITAKES HAVE AN ESPECIALLY MEATY TEXTURE AND FLAVOR THAT WORK WELL WITH THE ROBUST FLAVORS IN THIS DISH.

VEGETABLE TIAN WITH HERBES DE PROVENCE

6 shallots, halved
2 large cloves garlic, minced
1 1/2 cups baby carrots
1 lb small red potatoes
1 small red bell pepper, seeded & diced
1 1/2 cups cherry tomatoes, halved
1/4 cup vegetable stock OR water
3 tbs olive oil
1 1/2 tsp dried herbes de provence
salt & freshly ground black pepper
1 cup fresh bread crumbs

combine all the veggies in a 3 1/2-4 qt slow cooker. add the vegetable stock & 2 tbs of the olive oil. season with the herbes de provence & salt & pepper. combine well to coat the veggies. cover & cook on LOW for 6-8 hours.

in a small skillet, toast the bread crumbs in the remaining 1 tablespoon olive oil over medium heat until golden brown. set aside.

when the tian is done, sprinkle the bread crumbs mixture over the top and serve.

NOTE: IF THE HERB MIXTURE IS UNAVAILABLE, YOU CAN APPROXIMATE IT BY USING A COMBINATION OF THREE PARTS DRIED MARJORAM, THYME, & SAVORY TO ONE PART BASIL, ROSEMARY, TARRAGON, & FENNEL SEEDS.

4-6 servings

PEANUT BUTTER KRISPIE TREATS

1/3 cup packed light brown sugar
1/3 cup light corn syrup
2 tbs unsalted butter
1/2 cup semisweet chocolate chips
1/2 cup crunchy peanut butter
4 cups rice krispies cereal
1/2 cup white OR semisweet chocolate chips, melted, for decoration

line a 9"x13" baking sheet with aluminum foil, then lightly butter the foil.

in a small heavy saucepan, mix the brown sugar & corn syrup & bring to a simmer, stirring often until the sugar dissolves. stir in the butter & chocolate chips, & continue stirring until melted & smooth. stir in the peanut butter. remove from the heat.

in a large bowl, toss the cereal with the warm chocolate- peanut butter mixture until well combined; work quickly, before the chocolate sets. spoon the mixture into the prepared pan, pressing it down firmly with the back of a lightly oiled fork or your oiled fingertips.

using a pastry bag fitted with a plain round tip or a small plastic bag, pipe the melted chocolate in a zigzag pattern over the cereal mixture. let stand until set, about 30 minutes.

with a small sharp knife, cut into bars.

makes 30 bars

REFRIED BEAN DIP

2 (16 oz) cans refried beans
1/4 tsp garlic powder
1/2 lg white onion, finely chopped
1 (16 oz) jar chunky medium salsa
1 (6 oz) can pitted black olives, sliced
2 (16 oz) containers sour cream
12 oz sharp white cheddar cheese, grated

mix refried beans, garlic powder, and chopped onion; spread in the bottom of a 9"x13" glass baking dish. spread salsa on top of the bean mixture. add a layer of sliced black olives, reserving some for garnish. spread sour cream on top of olives; top with grated cheese. garnish with reserved olive slices.

refrigerate. serve with tortilla chips.

CHOCOLATE CHIP PRETZEL COOKIES

1 cup softened butter (2 sticks, 1/2 lb)*
2 cups sugar
3 tbs molasses
2 tsp vanilla
1 tsp baking soda
2 beaten eggs
2 cups crushed salted thin pretzel sticks (measure AFTER crushing)**
2 1/2 cups (packed) flour
1 1/2 cups semisweet chocolate chips

*THE BUTTER SHOULD BE AT ROOM TEMPERATURE

**IF YOU CAN'T FIND THIN PRETZEL STICKS, YOU CAN USE MINI REGULAR PRETZELS. JUST MAKE SURE THAT ANY PRETZELS YOU USE ARE SALTED.

preheat the oven to 350° with the rack in the middle position.

mix the softened butter with the sugar and the molasses. beat until the mixture is light and fluffy, and the molasses is completely mixed in.

add the vanilla and baking soda. mix them in well.

break the eggs into a glass and whip them up with a fork. add them to your bowl and mix until they're thoroughly incorporated.

put the pretzels  in a ziplock plastic bag. seal it carefully and place it on a flat surface. get out your rolling pin and run it over the bag, crushing the pretzels inside. do this until there are no large pieces and the largest is 1/4" long.

measure out two cups of crushed pretzels and mix them into the dough in your bowl.

add one cup of flour and mix it in. then add the second cup and mix thoroughly. add the final cup of flour and mix that in.

measure out 1 1/2 cups of chocolate chips and add them to your cookie dough. if you're using an electric mixer, mix them in at the slowest speed. or, if you prefer, you can mix them in by hand.

drop by rounded teaspoons onto greased (or sprayed) cookie sheets. you can also line your cookie sheets with parchment paper, if you prefer. place 12 cookies on each standard sized cookie sheet.

bake the cookies at 350° for 10-12 minutes or until nicely browned.

let the cookies cool for 2 minutes and then remove them from the baking sheets. transfer them to a wire rack to finish cooling.

Makes approx 5 dozen cookies

FOUR-LAYER DESSERT

FOR FIRST LAYER, combine:
1 cup flour
1/2 cup melted margarine
1/2 cup chopped pecans
pat into a 9"x13" pan. bake at 350° for 15 minutes. cool.

FOR SECOND LAYER, combine:
1 (8 oz) pkg softened cream cheese
1 cup 10x sugar
1 cup cool whip
spread on top of first layer, then chill.

FOR THIRD LAYER, combine:
2 pkgs instant pudding mix (chocolate, vanilla or butterscotch)
3 cups milk
1 tsp vanilla
mix together & beat until thickened. pour on top of second layer. chill.

FOR FOURTH LAYER, spread surface with cool whip. sprinkle with chopped pecans (optional). chill & serve.

MAPLE COUNTRY RIBS

3 lbs country-style pork ribs
1 cup pure maple syrup
1/2 cup applesauce
1/4 cup ketchup
3 tbs freshly squeezed lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp cinnamon

place ribs in a large kettle or dutch oven. cover with water; bring to a boil. reduce heat & simmer 10 minutes. drain. place ribs in a greased 13"x9"x2" baking pan. combine remaining ingredients; pour half over ribs. bake, uncovered, at 325° for 1 1/2 hours or until meat is tender, basting often with remaining sauce.

4 servings

SLOW COOKER CHICKEN CACCIATORE

1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12" skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

EASY APPLE-CRANBERRY DESSERT SQUARES

CRUST:

2 1/2 cups bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1 cup cold butter OR margarine
1/2 cup chopped pecans

FILLING:

8 cups thinly sliced, peeled apples (about 5 large)
1 (6 oz) bag sweetened dried cranberries
1/2 cup sugar
1 tbs cinnamon
1(8 oz) container sour cream
3 eggs
1/2 gallon vanilla ice cream

preheat oven to 375°. spray a 15"x10" baking pan with nonstick cooking spray.

in a large bowl mix bisquick, oats and brown sugar. cut in butter using pastry blender, (or by pulling 2 table knives through the ingredients in opposite directions), until the mixture is crumbly. remove 1 1/2 cups of the crumb mixture to a small bowl; stir in the pecans. set aside for the topping. pat the remaining crumb mixture into the bottom of the baking pan.

in a large bowl, toss the apples, cranberries, sugar and cinnamon. in a small bowl, whisk together the sour cream and eggs. pour over the apple mixture; toss to coat. spoon filling over the crust; sprinkle reserved crumb/nut mixture over the filling.

bake for 45-55 minutes or until the topping is golden brown and the apples are tender. cool for 30 minutes. cut into 8 rows by 4 rows. serve warm with ice cream.

makes 32 bars

BOW WOW BEEF AND BACON BIRTHDAY CAKE

2 cups flour
1 1/2 tsp baking powder
2/3 cup butter, softened
1/2 cup extra-virgin olive oil
1 jar of strained beef baby food
3 large eggs
1/2 cup bacon bits

sift flour and baking powder together in a mixing bowls.

cream together the butter, oil, baby food and eggs.

mix the dry ingredients with the wet mix and then stir in the bacon bits.

pour into a greased 8"x8" baking pan.

if desired, sprinkle a light layer of bacon bits on top as a frosting substitute.

bake in a 350° oven for approximately 35-40 minutes, or until the center of the cake springs back when lightly poked. oven times may vary.

BANANA PEANUT DOG BIRTHDAY PARTY CAKE

2/3 cup ripe mashed bananas
1/2 cup softened safflower margarine
3 large eggs
3/4 cup water
2 cups unbleached white flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 cup chopped peanuts

preheat oven to 350°.

in a mixing bowl, beat together mashed banana & margarine until creamy. add eggs & water. beat well. stir in dry ingredients. beat until smooth. add nuts. spoon batter evenly into oiled & floured bundt pan. bake for about 35 minutes. cool on a wire rack for 5 minutes. remove from the pan, replace on rack & cool.

BANANA CAROB FROSTING:

2 cups ripe banana, mashed
1 tbs butter
6 tbs carob powder
2 tsp vanilla
3 tbs unbleached flour
1 tsp cinnamon

sprinkle with chopped peanuts & enjoy!

BANANA CAROB CHIP DOG BIRTHDAY CAKE

2 cups water
2 ripe bananas
1/8 tsp vanilla
3 cups whole wheat flour
1/2 tbs baking powder
1 egg
2 tbs honey
1/2 cup carob chips

preheat oven to 350°.

in a mixing bowl, combine water, bananas, vanilla, egg & honey. add whole wheat flour & baking powder. mix well. pour mixture into an 8" cake pan sprayed with nonstick cooking spray. sprinkle carob chips on top. bake for 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean.

decorating suggestion: make both the cinnamon & carob frostings (below), then ice the cake with one & use the other as decorative trim.

CINNAMON FROSTING:

combine the following ingredients & blend thoroughly:
12 oz nonfat cream cheese (room temperature)
3 tsp cinnamon
1 tsp vanilla
1 tsp honey

CAROB FROSTING:

12 oz nonfat cream cheese (room temperature)
3 tsp carob
1 tsp vanilla
1 tsp honey

makes one 8" cake

PEANUT BUTTER DELIGHT DOG BIRTHDAY CAKE

1 cup white OR whole wheat flour
1 tsp baking soda
1/4 cup peanut butter
1/4 cup vegetable oil
1 cup shredded carrots
1 tsp vanilla
1/3 cup honey
1 egg

preheat oven to 350°.

mix together flour & baking soda. add remaining ingredients & mix well. pour into a ring mold sprayed with nonstick cooking spray. bake for 40 minutes.

frost this caked with lowfat cottage cheese & decorate with carrot pieces. store in the refrigerator.

SLOW COOKER BUFFALO CHICKEN WRAPS

2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.

cover; cook 6-7 hours on LOW.

with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.

to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.

8 servings

BEEF AND BEAN TACO CASSEROLE

1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

heat oven to 350°. in a 12" skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.

in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.

bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.

5 servings

BLACK BEAN CHILI WITH CILANTRO

1/4 cup dry sherry OR chicken broth(from a 32 oz carton)
1 tbs olive oil
2 lg onions, chopped (2 cups)
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 (15 oz) cans black beans, drained, rinsed
2 cups chicken broth (from a 32 oz carton)
1 lg tomato, chopped (1 cup)
2 tbs finely chopped garlic
2 tbs honey
2 tbs tomato paste
4 tsp chili powder, or to taste
1 tsp ground cumin
1/2 tsp dried oregano
1/4 cup chopped fresh cilantro

salt and pepper, to taste

garnishes, if desired:
additional chopped onion
shredded monterey jack cheese
plain yogurt OR sour cream

in a 4-5 qt dutch oven, heat sherry & oil over medium heat. add onions; cook until softened. add celery, carrot & bell pepper; cook 5 minutes, stirring frequently.

stir in remaining ingredients except garnishes. heat to boiling; reduce heat to low. cover; simmer 45-60 minutes or until chili is desired thickness. garnish individual servings with onion, cheese & a dollop of yogurt.

5 servings

ROLLED BUTTER COOKIES

1 cup butter
1 cup sugar
1 egg
2 tbs sweetened condensed milk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp almond extract
3 cups flour

cream butter; add sugar and cream well. add the next six ingredients. mix in flour in small amounts making a very stiff dough. (the last cup may need to be mixed by hand.) wrap in plastic wrap and chill for 1 hour. roll out one-third of the dough at a time on a floured surface. cut into desired shapes. be sure to flour all cookie cutters before each use. place cutout cookies on an ungreased cookie sheet. bake in a 350° oven for 5-7 minutes or until light brown. allow to cool & then brush with cookie paint.

COOKIE PAINT

4 cups 10x sugar (1 box)
1 egg yolk
6-8 tbs milk
food coloring
several small paintbrushes

beat first three ingredients together. icing needs to be thin enough to roll off a paintbrush, so add milk as necessary to maintain proper consistency. measure out icing into a cupcake pan. add food coloring. paint icing into cookies. (icing can be stored up to one week in the refrigerator in a covered container,)

STEAMED ASPARAGUS WITH LEMON BUTTER

36-48 lg asparagus spears
1 tsp salt
juice of 1/2 small lemon
6 tbs butter, cut into thin pats & softened

wash the asparagus in a sinkful of cold water. bend the tough bottom portion of each spear back until it snaps off. steam the asparagus over rapidly boiling salted water; they are ready when the stem end is fork tender, 8-10 minutes. while the asparagus cook, in a small saucepan, simmer the lemon juice until it is reduced by half. remove the sauce from the heat and beat the butter into the lemon juice. serve the asparagus with individual butter crocks or dipping sauce bowls filled with the sauce.

4-6 servings

TWICE BAKED POTATOES WITH GOAT CHEESE

6 lg baking potatoes
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tsp grainy mustard
salt & pepper, to taste
6 small minced scallions, trimmed to 3"
2 tbs minced fresh parsley
1/2 cup crumbled goat cheese
6 heaping tsp mayonnaise OR sour cream (optional)
1/2 cup seeded & diced tomatoes

preheat the oven to 425° & bake the potatoes until cooked, 30-45 minutes. slice the tops off the potatoes lengthwise and discard. scoop the potato pulp into a bowl, keeping the pulp chunky. in a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper, scallions, and parsley. spoon over the potato pulp and toss gently. spoon the pulp back into the skins. top evenly with goat cheese and return to the oven for 10 minutes. arrange on a serving plate and top each potato with a teaspoon of mayonnaise or sour cream, if desired, and a scattering of diced tomato. serve hot.

6 servings

BUTTERSCOTCH ICEBOX COOKIES

1 1/2 cups melted shortening
1 cup brown sugar
1 cup sugar
3 eggs, well beaten
1 cup chopped nuts
1 tsp salt
4 1/2 cups flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

cream melted shortening with sugars. gradually stir in eggs, then mix in nuts. sift dry ingredients together and add to creamed mixture; mix well. shape into a 2 1/2" thick roll. wrap in waxed paper and refrigerate overnight or until firm. slice cookie dough into 1/8" slices with a sharp knife.

preheat oven to 425°. bake on ungreased cookie sheets for 5-6 minutes.

makes 75 cookies

LEMON SPONGE PIE

3 eggs, separated
2 cups sugar
5 tbs freshly squeezed lemon juice
3 tbs melted butter
1/4 cup flour
2 cups warm milk
9" unbaked pie crust

beat egg yolks. add sugar, lemon juice, and melted butter; mix well. stir in flour & milk.

in a separate bowl, beat egg whites until they form stiff peaks; fold into the first mixture. pour into unbaked pie crust & bake at 425° for 10 minutes. reduce heat to 325° & continue baking for 35 minutes.

GOLDEN ANGEL FOOD CAKE

9 eggs, separated, room temperature
1 tsp vanilla
1 cup sugar, divided
1 cup flour (measure before sifting)
1/2 rounded tsp cream of tartar

in a small mixing bowl, beat egg yolks until thick and lemon colored (5 minutes or more deoending on beaters). add vanilla. mix on low until blended. gradually add 1/2 cup sugar. continue to mix on LOW until blended, then beat 5 minutes more on HIGH. sprinkle part of the flour over yolk mixture; fold in by hand. continue until all flour is folded in. set aside and cover so batter doesn't dry out.

THOROUGHLY WASH AND DRY BEATERS. then, in a large mixing bowl, beat egg whites with cream of tartar on HIGH until soft peaks form. gradually add the remaining 1/2 cup sugar. beat on HIGH until stiff peaks form. take some of the egg whites and fold into the yolk mixture to soften. add yolk mixture to stiff egg whites; fold together.

gently pour batter into ungreased 10" tube pan with removable sides. bake on lowest oven rack at 350° for 50-60 minutes. when done, top will spring back when gently touched near the center. immediately turn upside down until completely cool.

optional: serve with fruit such as strawberries, peaches, or blueberries and whipped cream or milk.

GRAHAM CRACKER PUDDING

1 (14 oz) can sweetened condensed milk, chilled, plus enough regular milk to total 3 cups
3/4 tsp vanilla
1 lg box instant vanilla pudding mix (or 3/4 cup bulk instant vanilla pudding mix)
3 tbs butter
1 cup crushed graham crackers, divided
2 cups heavy whipping cream, divided
strawberries OR blueberries, optional

mix cold milk (including sweetened condensed milk) and vanilla together. gradually add pudding mix, stirring continually for 2 minutes; put in the refrigerator.

melt butter in a saucepan and add crushed graham crackers. stir over medium heat until lightly browned. remove from heat.

beat 1 cup heavy whipping cream until peaks form; fold together with 1/2 cup browned graham cracker crumbs and cooled pudding mixture. pour into a 2-qt serving dish. reserving 1 tablespoon crumbs, sprinkle remaining browned graham cracker crumbs over the pudding mixture; refrigerate.

before serving, beat the remaining 1 cup of whipping cream and spread over the chilled mixture, making peaks with the whipped cream. sprinkle reserved crumbs over the top to decorate. serve immediately if possible; refrigerator leftovers.

optional: serve with sweetened strawberries or blueberries.

BANANA PUDDING: fold 2 sliced bananas into pudding mixture before pouring into serving dish.

LEMON BARS

1/2 cup butter
1 cup flour
1/2 cup pecans, chopped
1 cup 10x sugar
8 oz cream cheese, softened
1 3/4 cups whipped cream, divided
2 small boxes instant lemon pudding mix
3 cups milk
nuts, optional

melt butter; mix with flour & pecans. press into a 9"x13" pan. bake at 350° for 15 minutes. cool.

mix together 10x sugar, cream cheese, & 1 cup whipped cream; spread over cooled crust. blend lemon pudding mix & milk until thick; spread over the cream cheese layer.

spread remaining whipped cream over mixture. nuts can be sprinkled on top if desired. cover & refrigerate. Cut into bars when chilled.

AMISH BROCCOLI DISH

2 (10 oz) bags frozen chopped broccoli
4 oz velveeta cheese
1 can cream of chicken soup
1/2 tsp salt
2 cups crushed croutons
5 tbs melted butter

boil and drain broccoli. cream together cheese and cream of mushroom soup; mix in broccoli and salt. place in a greased 3-qt casserole dish. mix croutons and melted butter together and pour evenly on top of casserole. bake at 350° for 20 minutes.

AMISH MEATLOAF

2 lbs ground beef
1 cup cracker crumbs
1 tbs chopped onion
1 cup milk
1 tsp salt
1/4 tsp pepper
flour
1 can cream of mushroom soup
1/2 cup steak sauce

mix first 6 ingredients together and shape it into a loaf; refrigerate overnight. cut loaf into 1/2" slices & dip in flour. brown slightly on both sides; place in a casserole dish. mix cream of mushroom soup with steak sauce; pour over meatloaf. bake at 250° for 2 hours.

FOOD FACTS

A common custom in Spain is to eat one grape for each of the last 12 seconda of every year for good luck.

FOOD FACTS

Tablecloths were originally used as a towel to wipe one's fingers & hands after eating.

FRUITS & VEGGIES

STIR-FRYING VEGETABLES - Stir-fried vegetables are a quick & easy side dish option. Or serve them over noodles or rice for a delicious meal. The secret to stir-frying is to have the pan or wok very hot & the veggies cut into similar sized pieces so they cook evenly. Great choices are peppers, mushrooms, onions, carrots, snow peas & beans. Avoid starchy veggies such as potatoes & yams. Stir-fried veggies should be  flavored near the end of the cooking time for best results.

CORN CHOWDER

6 med potatoes
1/2 lb bacon
2 small onions, diced
4 cups milk
1 tsp salt
1 1/2 cups corn
1/2 tsp pepper
2 tsp parsley
potato flakes (optional)

cut potatoes into bite-size pieces. boil until soft; drain. dice bacon & fry until almost crisp; drain. add onions to bacon; cook until tender. heat milk, but do not boil. add bacon & onions to warming milk; stir in potatoes & remaining ingredients. add potato flakes to thicken if desired. let simmer for 1 hour.

AVOCADO & EGG SALAD

4 hard-cooked eggs, chopped
4 slices crisp bacon, crumbled
1 tbs finely chopped green onion
2 lg avocados, halved & pitted
2 tbs mayonnaise
2 tsp lemon juice
1 tsp prepared mustard
1/4 tsp salt
dash of pepper

combine eggs, bacon, & onion. carefully scoop out avocado halves, leaving shells firm, & brush insides of shells with a little lemon juice. mash avocado & stir in remaining ingredients. add egg mixture & spoon into avocado shells.

MORNING GLORY MUFFINS

6 eggs
2 1/2 cups sugar
2 cups oil
4 cups grated carrots
1 cup coconut
1 cup raisins
1 cup chopped nuts
2 cups grated apples
4 tsp baking soda
1 tsp salt
4 tsp cinnamon
4 cups flour

stir all ingredients together. make as many muffins as desired, baking at 375° for 20 minutes.

NOTE: THIS RECIPE MAKES QUITE ALOT OF BATTER. EXTRA BATTER WILL KEEP IN THE REFRIGERATOR FOR UP TO 4 WEEKS.

FRITTERS (APPLE OR ZUCCHINI)

APPLE FRITTERS

2 cups dry pancake mix
1/3 cup oil
1 cup yogurt OR sour milk
1 tsp baking soda
pinch of salt
1 1/2 cups cut-up apples

prepare batter by mixing together the first five ingredients; stir in the apples. fry on a lightly greased griddle.

serves 4

ZUCCHINI FRITTERS

prepare batter as directed above, omitting apples & salt. grind up 2 or 3 small zucchinis as well as 1/2 cup grated parmesan cheese; add to the batter. fry by dropping 1/2 cup batter on a greased griddle. serve hot & eat with syrup.

FROSTED GINGER COOKIES

3/4 cup softened butter (1 1/2 sticks)
1 cup sugar
1 large egg, beaten
3 tbs molasses***
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves (see note)
1/2 tsp ground nutmeg
2 cups (packed)flour

***if you spray your tablespoon with pam or other nonstick cooking spray, the molasses will slide right out without sticking.

NOTE: THE GROUND CLOVES CAN BE OMITTED FOR THOSE WHO DON'T LIKE CLOVES.

GLAZE
1 cup 10x sugar
1 tsp lemon juice

preheat oven to 350°, rack in the middle position.

in a medium-sized mixing bowl, combine the butter & the sugar. beat the mixture until it's light & fluffy.

mix in the beaten egg. add the molasses & stir until the mixture is uniform in color.

add the baking soda & the salt & stir well.

sprinkle in the ground ginger, cinnamon, ground cloves (if using), & ground nutmeg. stir until they're thoroughly mixed in.

stir in one cup of flour, mix it all up, & then mix in the second cup of flour.

measure out 1/4 cup sugar & place it in a shallow bowl. you'll use this bowl to coat dough balls with sugar. when the sugar gets low, add more as needed

break off pieces of dough & roll them into 1" balls. roll the dough balls in the sugar & place them on a cookie sheet that has been greased or sprayed with nonstick cooking spray. place the dough balls in four rows with three in each row to make 12 per cookie sheet. press them down slightly so they won't roll off on the way to the oven.

bake the ginger cookies at 350° for 10 minutes. cool for 2 minutes on the cookie sheet & then transfer them to a wire rack to cool completely.

when the cookies are cool, make the glaze.

combine the 10x sugar with the lemon juice. if it's too thick to drizzle, stir in a bit more lemon juice. if it's too thin, add a bit more 10x sugar. when it's just right, drizzle the tops of the cooled cookies with the glaze.

let the glaze dry before you store the cookies in a cookie jar. the glaze should be dry in 20-30 minutes.

makes 6-7 dozen cookies, depending on cookie size

WHITE CHOCOLATE CREME BRULEE

3 egg yolks
6 tbs sugar, divided
1 cup heavy whipping cream
2 oz white baking chocolate, finely chopped
1/4 tsp vanilla

in a small bowl, whisk egg yolks & 2 tbs sugar; set aside. in a small saucepan, combine the cream, chocolate, & 2 tbs sugar. heat over medium-low heat until chocolate is melted & mixture is smooth, stirring constantly.

remove from the heat. stir in vanilla. stir a small amount of hot filling into egg yolk mixture; return all to pan, stirring constantly.

pour into two 10 oz ramekins. place in a baking pan. add 1" of boiling water to pan. bake, uncovered, at 325° for 50-55 minutes or until center is set. remove from water bath. cool for 10 minutes. refrigerate for at least 4 hours.

if using a creme brulee torch, sprinkle with remaining sugar. heat sugar with torch until caramelized. serve immediately.

if broiling the custard, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. sprinkle with remaining sugar. broil 8" from the heat for 4-7 minutes or until sugar is caramelized. refrigerate for 1-2 hours or until firm.

2 servings

CHOCOLATE TREASURE BOXES

1 (7 oz) carton milk chocolate for dipping
4 fresh strawberries
5 (1.55 oz each) milk chocolate candy bars
1/2 cup vanilla OR white chips, melted
1/2 cup cold milk
1/4 cup instant chocolate pudding mix
1 1/4 cups whipped topping

melt dipping chocolate according to package directions; dip strawberries into chocolate and allow excess to drip off. place on a waxed paper-lined baking sheet; set aside.

cut candy bars in half widthwise. drizzle with white chocolate; refrigerate until set. dip the short sides of two candy bar halves into melted chocolate; place at right angles to each other on a waxed paper-lined baking sheet, forming two walls of a box. dip the short sides of two more candy bar halves; attach at right angles to form a 4-walled box. repeat, forming a second box. refrigerate boxes and strawberries until set, about 10 minutes.

meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. let stand for 2 minutes or until soft-set; fold in whipped topping.

place boxes on serving plates. cut a small hole in the corner of a pastry or plastic bag; insert star pastry tip. fill bag with pudding mixture; pipe into boxes.

reheat dipping chocolate if necessary. dip the long sides of remaining candy bar halves into melted chocolate; adhere to a top edge of each box, forming a lid. garnish with strawberries. refrigerate for 10 minutes or until set.

makes 2 boxes (2 servings each)

TRES LECHES: THREE MILK CAKE

1 1/2 cups flour
1 tbs baking powder
4 lg eggs, separated
1 1/2 cups sugar
1/2 cup whole milk
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 cups heavy cream, divided
3 tbs orange liqueur (recommended grand marnier)
1 tbs 10x sugar
1/2 tsp cinnamon

preheat the oven to 350°. spray & flour a 10" cake pan with 2" high sides and then line with parchment paper. grease the parchment paper.

mix the flour and baking powder in a medium bowl. set aside.

in a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. with the mixer running, gradually add the sugar and beat to stiff peaks. beat in the yolks, 1 at a time, blending well after each addition. add the flour mixture in 3 additions, alternating with the whole milk in 2 additions.

pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. cool the cake slightly, about 10 minutes, then invert onto a platter with 1" high sides.

pierce the top of the cake with a thick skewer. mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. pour the mixture over the cake while warm. cover and refrigerate until cold, 3 hours or overnight.

combine the remaining 1 cup heavy cream and 10x sugar in a medium bowl. using an electric mixer, beat the cream until soft peaks form. spread the whipped cream on top of the cake and sprinkle with the cinnamon.

8-10 servings

CHOCOLATE POTS DE CREME

9 oz high-quality semisweet chocolate, chopped
1 1/2 cups whole milk
1 1/2 cups heavy cream
6 lg eggs
5 tbs sugar (add an extra tbs if using bitter chocolate)
1/4 tsp salt
1 tbs 10x sugar

place the chocolate in a blender. whisk the milk, 1 cup cream, egg yolks, sugar & salt in a heavy-bottomed medium saucepan over medium heat. cook, stirring constantly with a heat-proof spatula, until the mixture is thick enough to coat the spatula and almost boiling, 5-6 minutes.

immediately pour the milk mixture over the chocolate in the blender. cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. divide the chocolate mixture among ramekins or small cups and refrigerate until set, about 2 hours.

whip the remaining 1/2 cup cream and the 10x sugar with a mixer or in the blender until soft peaks form. top the chilled pots de creme with whipped cream.

6-8 servings

VANILLA CREME BRULEE

1 vanilla bean
2 cups heavy cream
2 cups half-and-half
8 large egg yolks
1/2 cup plus 8 tsp superfine sugar
1/2 tsp kosher salt

prepare the vanilla: halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. position a rack in the middle of the oven and preheat to 325°.

infuse the cream: bring the cream, half-and-half & vanilla seeds and pod to a simmer in a saucepan over medium heat. reduce the heat to low and simmer to infuse the cream with the vanilla, 10-15 minutes. discard the vanilla pod. remove the cream mixture from the heat and cool slightly. meanwhile, bring a kettle of water to a boil.

make the custard: whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. pour in the cream mixture in a slow, steady stream, whisking constantly. skim off any foam or bubbles from the surface.

pour into ramekins: arrange eight 6 oz ramekins in a roasting pan and divide the custard evenly among them.

bake in a water bath: pull out of the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.

bake until the custards are just set in the center, 40-45 minutes. carefully remove the ramekins from the water bath and transfer to the refrigerator. chill, uncovered, at least 2 hours and up to 1 day.

prepare the topping: about 30 minutes before serving, sprinkle 1 tsp sugar over each custard. tilt the ramekins to evenly distribute the sugar and tap out any excess.

caramelize the sugar: holding a kitchen torch about 3" away, burn the sugar until it turns a deep amber. refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but no longer (the topping may start to soften). serve cold.

8 servings

EASY MEXICAN CHOCOLATE SOUFFLE

2 tbs unsalted butter, at room temperature, for greasing the ramekins

4 (3.1 oz) disks mexican chocolate, coarsely chopped
6 tbs (3/4 stick) unsalted butter, at room temperature
6 lg egg yolks
6 lg egg whites
1/4 cup sugar

preheat the oven to 400°. butter 8 (1/2 cup) ramekins or custard cups with 2 tbs butter. set aside.

for the souffles: stir the chocolate and 6 tbs butter in a large metal bowl set over a saucepan of simmering water until the mixture is melted and smooth (mixture will be a little grainy). remove the chocolate mixture from the heat and let cool slightly. whisk the egg yolks and add 2 tbs of the cooled melted chocolate to the yolks, mixing to incorporate. add the rest of the chocolate and mix until nice and smooth. using an electric mixer, beat the egg whites in a medium bowl until foamy. add the sugar and beat until stiff peaks form. fold into the chocolate mixture in 3 additions. divide the chocolate batter among the prepared ramekins filling them 3/4 of the way.

bake the souffles until puffed but the centers jiggle slightly, 16-18 minutes. serve immediately.

8 servings

3-2-1 CAKE

This recipe is perfect for households of one or two. Who wants to make a huge cake for just one ir two people?!? This way, you can make 1, 2, 3, or as many individual cakes as you need! These little cakes are amazing and are ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have.

INGREDIENTS:

1 box angel food cake mix
1 box cake mix, any flavor

DIRECTIONS;

in a ziploc bag, combine the two cake mixes together and mix well. for each individual cake serving, take out 3 tablespoons of the cake mix combination and mix it with 2 tablespoons of water in a small microwave-safe container. microwave on HIGH for 1 minute and you have your own instant individual little cake!

keep cake mixture stored in the ziploc bag and use whenever you feel like a treat. you can top each cake with a dollop of fat-free whipped topping and/or some fresh fruit.

this recipe is called 3-2-1 cake because all you need to remember is:

3 tablespoons mix
2 tablespoons water
1 minute in the microwave

try various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. just remember that one of the mixes has to be the the angel food mix; the other is your choice. the flavor possibilities are endless!

the best thing is you open both cake mixes into a gallon ziploc bag or a container that seals tightly, shake the two cake mixes to blend, and then make the recipe.

PLEASE NOTE THAT THE ANGEL FOOD IS THE CAKE MIX THAT HAS THE EGG WHITES IN IT. IF ANYONE IS ALLERGIC TO EGG WHITES, YOU CANNOT SERVE THIS RECIPE TO THEM!

FOR A NEW MOTHER

Dear New Mother:
When your help has gone home
And you're left on your own
With a new baby
To diaper and feed.

There's bound to be times
When things don't go fine
And cooking a meal
Is a chore you don't need.

When you're feeling unable
To get a meal on the table
Here's a meatloaf
To help you a bit.

When it's near time to eat
Just thaw it and heat
Then round up something
To serve with it.

Make up your favorite meatloaf. Wrap it in foil and freeze. As a gift to a friend, type up the above "ingredients" message and present it with your favorite meat loaf.

CHICKEN WITH BALSAMIC VINEGAR & BASIL

1/2 cup balsamic vinegar
3 tbs olive oil
2 tbs grainy mustard
1 tsp black pepper
2 tbs minced fresh basil
1 tbs minced shallot OR onion
6 lg boneless, skinless chicken breast halves
6 fresh basil sprigs, for garnish (optional)

in a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. toss the chicken with the marinade, cover, & refrigerate for 2 hours or more.

preheat the oven to 350°. arrange the chicken in a baking dish, & spoon 1/3 of the marinade over them, reserving the rest. bake, uncovered, 10 minutes, then baste with half of the remaining marinade. bake another 10 minutes and baste with the remaining marinade. bake another 10 minutes, or until cooked through. arrange the breasts on a heated platter, top with the pan juices, and garnish with sprigs of basil, if desired.

4-6 servings

SEAFOOD-FILLED MUSHROOMS

1/3 cup butter, melted
1/2 cup (rounded) plain unseasoned bread crumbs
8 oz crabmeat (imitation if you prefer), finely chopped
1/2 cup (rounded) very finely chopped onion
1 clove garlic, minced
1/3 cup melted butter
32 medium mushrooms (approximately), stems removed
10 oz swiss cheese, grated

heat 1/3 cup butter in a cast-iron frying pan; saute bread crumbs, crabmeat, onion, & garlic until lightly browned. allow to cool until stuffing mixture can be handled easily.

spray a 9"x13" glass baking dish with olive oil cooking spray; add 1/3 cup melted butter to cover the bottom of the baking dish. place the mushroom caps in the baking dish & fill firmly with stuffing mixture. fill in the spaces in the baking dish with any extra stuffing mixture. top with swiss cheese.

bake at 400° for 20-25 minutes; serve immediately. leftovers are delicious also! may be reheated.

NOTE: FOR TWO 10"x15" GLASS BAKING DISHES, TRIPLE THIS RECIPE.

YOU WON'T TIRE OF THIS RECIPE

Take two or more children, wash well in warm water and tuck into bed early. Leave for 10-12 hours with windows open. Next morning, dress them lightly and set at the cheeriest place at the breakfast table. To each child add juice of 1 orange, 1 soft-boiled egg mixed with 2 tablespoons cream and salt to taste, several slices whole wheat toast, and a glass of milk.

Remove to the yard, add some garden seeds, toys, a sand pile and mix thoroughly. Leave in the sun until brown.

FRUIT AND MINT ICED TEA

1 qt boiling water
8 tea bags
1/2 cup fresh mint leaves
1 1/2 cups sugar (less, if desired)
6 oz frozen lemonade
6 oz frozen limeade
3/4 cup orange juice
3 qts cold water

pour boiling water over the tea bags and mint. cover & let steep for 30 minutes. discard the tea bags. add the sugar & the next four ingredients. pour the tea through a strainer and chill.

ITALIAN BEEF STEW

1 pound beef stew meat
1 tsp beef base
3 lg carrots, cut into 1" pieces (2 cups)
2 med stalks celery, cut into 1" pieces (1 1/2 cups)
2 cloves garlic, finely chopped
1 med onion, coarsely chopped (1 1/2 cups)
1/4 tsp pepper
1 (19 oz) can cannellini beans, rinsed and drained
1 (28 oz) can crushed tomatoes in puree, undrained
1 (12 oz) jar beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans (from a 1 lb bag)

place beef,  beef base, carrots, celery, garlic, onion, pepper cannellini beans, tomatoes and gravy in order listed in a 3 1/2-4 qt slow cooker.

cover and cook on LOW for 10-12 hours.

stir in italian seasoning, sugar & frozen green beans. increase heat to HIGH. cover & cook about 15 minutes or until green beans are tender.

6 servings

OLD-FASHIONED BREAD STUFFING

2 tbs olive oil
1 large yellow onion, chopped
2 ribs celery, chopped
1 teaspoon ground sage
1 teaspoon dried marjoram
1 teaspoon dried thyme
10 cups 1/2" bread cubes
1/4 cup minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock

heat the oil in a large skillet over medium heat. add the onion and celery, cover, and cook until softened, about 5 minutes. stir in the sage, marjoram, and thyme.

place the bread cubes in a 4-quart slow cooker and add the parsley, salt, pepper and onion mixture. stir in just enough stock to moisten. cover & cook on LOW for 3-4 hours. serve hot.

8 servings

ROASTED HERBED POTATO FANS

4 med potatoes
4 tbs unsalted butter, at room temperature
1/4 tsp paprika
1/4 tsp oregano
1/4 tsp basil
1/4 tsp salt
pinch of black pepper

prepare the grill. cut four 8" square pieces of foil.

cut the potatoes crosswise into 1/4" 6 slices without cutting all the way through the flesh. place each potato in the center of a square of foil, fold the edges together, and crimp to seal airtight.

place the packets directly in the hot coals and cook, turning them several times, for about 40 minutes.

meanwhile, cream the butter, then beat in the paprika, oregano, basil, salt, and pepper until blended and smooth.

with tongs, transfer the packets to a heated platter. unwrap each, and with a pastry brush, spread each potato with some of the herbed butter, coating the inside surfaces of each slice. rewrap the packets loosely and return the potatoes to the coals. cook for 10-15 minutes more, or until the flesh yields easily when tested with the tines of a fork.

to serve, unwrap the packets, spread into fans, & serve at once.

4 servings

S'MORES PIE

CREAM CHEESE FILLING:

1 (8 oz) pkg cream cheese, at room temperature
1/4 cup sugar
1 egg
1 tsp vanilla extract

MARSHMALLOW TOPPING:

25 lg marshmallows OR 3-3 1/2 cups mini marshmallows
1 cup milk chocolate chips
1/4 cup graham cracker crumbs

GRAHAM CRACKER CRUST:

1 1/3 cups graham cracker crumbs
1/4 cup sugar
5 tbs unsalted butter OR margarine, melted & cooled

preheat the oven to 350°.

for the crust: in a med bowl, combine the crumbs, sugar, and melted butter and mix well. press the crumb mixture firmly over the bottom and up the sides of an 8" foil pie pan.

bake in the center of the oven for 7-8 minutes. let the crust cool completely before filling.

for the filling: in a medium bowl, cream the cream cheese together with the sugar, egg and vanilla until smooth. or make the filling in a food processor. spoon into the crust.

bake in the center of the oven for 25-30 minutes. the center should just be set.

sprinkle the marshmallows over the hot filling. scatter the milk chocolate chips over the marshmallows. return to the oven for 2-3 minutes, or just until the marshmallows and chocolate have mostly melted. remove from the oven and sprinkle the graham cracker crumbs on top. refrigerate for at least 30 minutes before cutting. store in the refrigerator.

makes one (8") pie

24 TIPS FOR A LIFETIME

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

2. Use a meat baster to "squeeze" your pancake batter onto the hot griddle for perfect pancakes every time.

3. To keep potatoes from budding, place an apple in the bag with the potatoes.

4. To prevent egg shells from cracking, add a pinch of salt to the water before hard boiling.

5. Run your hands under cold water before pressing Rice Krispies Treats in the pan. The marshmallow won't stick to your fingers.

6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

7. To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover the bottom of the pan, and bring to a boil on the stove top. The skillet will be much easier to clean now.

8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces. No more stains!

9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake!

10. If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix me up".

11. Wrap celery in aluminum foil when putting in the refrigerator. It will keep for weeks.

12. Brush beaten egg white over pie crust before baking to yield a beautiful glossy finish.

13. Place a slice of apple in hardened brown sugar to soften it back up.

14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness.

15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh. If it rises to the surface, throw it away.

16. Cure for headaches - take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

17. Don't throw out all that leftover wine. Freeze into ice cubes for future use in casseroles and sauces.

18. If you have a problem opening jars, try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

20. To get rid of itch from mosquito bites, try applying soap on the area for instant relief.

21. Ants, ants, ants everywhere! Well, they are said never to cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself!

22. Use air freshener to clean mirrors. It does a good job and, better still, leaves a lovely scent to the shine.

23. When you get a splinter, reach for the scotch tape before resorting to tweezers or a needle. Simply put the tape over the splinter, then pull it off. Scotch tape removes most splinters painlessly and easily.

24. And finally...look what you can do with Alka Seltzer:

CLEAN A TOILET - Drop in two Alka Seltzer tablets, wait 20 minutes, brush, and flush. The citric acid and effervescent action clean vitreous china.

CLEAN A VASE - To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka Seltzer tablets.

POLISH JEWELRY - Drop two Alka Seltzer tablets into a glass of water and immerse the jewelry for 2 minutes.

CLEAN A THERMOS BOTTLE - Fill the bottle with water, drop in four Alka Seltzer tablets, and let soak for an hour (or longer, if necessary).

UNCLOG A DRAIN - Clear the sink drain by dropping three Alka Seltzer tablets down the drain followed by a cup of white vinegar. Wait a few minutes, then run the hot water.

WILD RICE CASSEROLE

16 oz mushrooms, sliced
1/4 cup margarine OR butter
2 (16 oz) pkgs long grain & wild rice
1/4 cup snipped parsley

cook mushrooms in margarine, stirring occasionally until tender. drain. cook rice as directed on pkg. stir in mushrooms. spoon into an ungreased 2-qt casserole. cover & bake in a 350° oven until hot, 20-25 minutes. sprinkle with parsley.

PORK AND BEANS BREAD

1 (15 oz) can pork & beans
4 eggs, beaten
1 cup vegetable oil
1 tsp vanilla
2 cups sugar
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 cup chopped pecans OR walnuts (measure AFTER chopping)
3 cups flour (pack it down in the cup when you measure it)

preheat oven to 350°, rack in the middle position.

prepare your pans. spray two 9"x5"x3" loaf pans with pam or another nonstick cooking spray.

don't drain pork & beans. pour them into a food processor or a blender, juice & all, & process them until they're pureed smooth with no lumps.

place the beaten eggs in a lg mixing bowl. stir in the pureed pork & beans & mix them in well.

add the vegetable oil and the vanilla. mix well.

add the sugar and mix it in. then mix in the baking soda, baking powder, salt and cinnamon. stir until everything is incorporated.

stir in the chopped nuts.

add the flour in one-cup increments, stirring after each addition.

spoon half of the batter into one loaf pan and the other half of the batter into the second loaf pan.

bake at 350° for 50-60 minutes. test the bread with a long food pick inserted in the center. if it comes out sticky, the bread needs to bake a bit more. if it comes out dry, remove the pans from the oven and place them on a wire rack to cool for 20 minutes.

run the sharp blade of a knife around the inside of all four sides of the pan to loosen the bread, and then tip it out onto the wire rack.

cool the bread completely and then wrap it in plastic wrap. at this point the bread can be frozen in a freezer bag for up to 3 months.

IF YOU DON'T TELL ANYONE THE NAME OF THIS BREAD, THEY PROBABLY WON'T EVER GUESS IT'S MADE WITH PORK & BEANS.

THE PEBBLES IN LIFE

The lessons that God teaches us
Will often come through pain
For the greatest things that we will learn
Often come through guilt and shame
For the treasure that they bring forth
God's grace that covers sin
Brings about a humbled heart
As we trust in Christ again
When we look inside ourselves
There's emptiness to see
But when we focus on our Lord
Our hope is built on Thee
And life becomes a stepping stone
Of treasures found but rare
For when we focus on our Lord
Our life is never bare
And all the pebbles that we find
Along our path in life
Are suddenly filled with precious gems
Secured by sacrifice
For these treasures are the building stones
That made our house stand strong
Because it's only by God's grace
We know that we belong

ITALIAN BEAN SOUP WITH PASTA

1 cup great northern OR small white beans, rinsed & drained
6 cups water
2 tbs olive oil
1 med carrot, shredded
1 stalk celery, thinly sliced
1 lg onion, finely chopped
1 clove garlic, minced or pressed
1/4 cup chopped parsley
1/2 cup thinly sliced pepperoni
1 smoked ham hock (about 1 lb)
1 (1 lb) can tomatoes
1 tsp dried basil leaves
1 bay leaf
1/2 cup small shell pasta
salt
grated parmesan cheese (optional)

place beans in a bowl. add 2 cups of the water. let stand overnight (r bring to a boil in a medium saucepan. boil briskly for 2 minutes. remove from heat. let stand covered for 1 hour.)

in a 5-6 qt kettle, heat oil. cook carrot, celery and onion until onion is soft. mix in garlic, parsley and pepperoni. add ham hock, tomatoes (coarsely chopped with liquid), basil, bay leaf, beans and liquid, and remaining cups of water.

bring to a boil. cover. reduce heat. simmer until beans are tender and ham separates from bone, about 2 hours. remove ham hock. discard bones, fat, skin & bay leaf. return ham in chunks. skim. discard fat.

remove 1 cup of the beans. press through a food mill (or place in a blender with a little soup liquid). to soup, add pasta shells. bring to a boil. cook, uncovered, stirrig until pasta is tender, 12-15 minutes. season to taste with salt.

to serve, grind white pepper to taste and stir a spoonful of olive oil into each bowlful. serve with parmesan cheese, if desired.

NEIMAN MARCUS COOKIES

5 cups oatmeal
2 cups sugar
2 cups brown sugar
2 cups butter, softened
4 eggs
2 tsp vanilla
4 cups flour
1 tsp salt
2 tsp baking powder
2 tsp baking soda
24 oz chocolate chips
1 (8 oz) hershey bar, grated
3 cups chopped nuts

preheat the oven to 375°. in a blender, blend the oatmeal to a fine powder. in the bowl of an electric mixer, cream the sugars & butter, adding the eggs & vanilla. beat in the oatmeal, flour, salt, baking powder, and baking soda. fold in the chocolate chips and hershey bar, then stir in the nuts. turn the dough out onto a lightly floured board & roll into balls. place the balls 2" apart on cookie sheets.

bake for 10 minutes.

makes 112 cookies

BEEF & POTATOES AU GRATIN

4 cups water
3 med potatoes, cut into 1/4" slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted

heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.

while potatoes are cooking, cook ground beef and celery in a 10" skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.

melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.

layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.

mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.

4 servings

FIVE-LAYER VEGETABLE STRATA WITH PESTO

1 (15.5 oz) can cannellini OR other white beans, drained and rinsed
1 cup vegetable stock
2 tbs pesto, homemade OR store-bought
1 tbs olive oil
2 lg yukon gold potatoes, peeled and thinly sliced
1 lg yellow onion, cut in half and thinly sliced into half moons
salt and freshly ground black pepper
1 med red bell pepper, seeded and thinly sliced into rings
1 lg zucchini, thinly sliced
1 lg tomato, thinly sliced

in a food processor or blender, process the beans, stock, and pesto together until well blended. set aside.

heat the oil in a large skillet over medium-high heat. add the potato slices and cook, turning once, until golden brown on both sides, about 10 minutes. set aside. add the onion slices to the same pan and cook until browned on both sides, about 5 minutes. set aside.

lightly oil the insert of a 3 1/2-4 qt slow cooker. spooning a small amount of the bean mixture between each layer of vegetables, layer the potato slices and season with salt and pepper. top with the onions, followed by the bean mixture, bell pepper slices, more bean mixture, zucchini slices, more bean mixture, and tomato. pour the remaining bean mixture over all. cover and cook on LOW for 6-8 hours.

4 servings

POUND CAKE WITH ORANGE GLAZE

CAKE BATTER

1 lb unsalted butter
4 cups 10x sugar
6 eggs
3 cups cake flour, sifted
2 tbs grated orange zest
1 tsp vanilla

ORANGE GLAZE

2 cups 10x sugar
1/3 cup freshly squeezed orange juice

preheat the oven to 350°. spray or grease and flour a 10" bundt pan or two 8"x4" loaf pans.

in a large bowl, cream the butter until light, about 5 minutes. add the 10x sugar and cream until light, about 5 minutes. add the eggs one at a time, beating well after each addition. add the cake flour in 3 batches, beating on low speed until blended. mix in the zest and the vanilla.

pour the batter into the prepared pan(s). bake in the center of the oven for 1 hour for a bundt cake or 45-50 minutes for loaves, or until a cake tester or toothpick inserted into the center of the cake comes out clean. let the cake cool in the pan(s) for 10 minutes, then unmold onto a wire rack. (turn loaf cakes right side up to cool.)

to make the glaze: put the 10x sugar and orange juice in a food processor and process a few seconds until combined. if the glaze seems to thick, add water by the tablespoon until the desired consistency. drizzle the glaze over the warm cake so the glaze will soak in a bit. let the cake(s) cool completely.

makes 1 (10") bundt cake OR 2 (8"x4") loaf cakes

ITALIAN-STYLE FISH FILLETS

1 1/2 tbs olive oil
8 scallions, coarsely chopped
3 cloves garlic, minced
1 cup canned crushed tomatoes
1 tbs tomato paste
1 tsp basil
1/4 tsp black pepper
1 lg yellow squash, cut into thin rounds
1 1/2 lbs haddock OR sea bass fillets, cut into 1" pieces
1/4 cup chopped parsley (optional)

in a large skillet, warm the oil over medium-high heat. add the scallions and garlic, and cook, stirring frequently, until the garlic begins to brown about 5 minutes.

add the crushed tomatoes, tomato paste, basil, and pepper and bring to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. add the squash, cover, and simmer until the squash is crisp-tender, about 5 minutes.

add the fish to the simmering sauce, increase the heat slightly, cover, and cook until the fish is still firm but just flakes when tested with a fork, about 10 minutes.

stir in the parsley (if using) and serve hot.

4 servings

CHRISTMAS CHEESE ROUND

(although it can be made ANY time!)

1 cup finely shredded cheddar cheese (preferably a sharp cheddar) (measure after shredding, but pack it down in the measuring cup)
1 cup finely chopped pecans (measure after chopping)
1 (8 oz) pkg softened cream cheese (the brick kind, not the soft kind in the tub)
1/2 cup finely chopped green onions (you can use up to an inch of the stem)
1 small jar jalapeno jelly

combine all the ingredients except the jalapeno jelly. pack them into a small round mold, or form a ball and flatten it to resemble a hockey puck.

chill the cheese round for at least 2 hours. (overnight or even over several days is fine too.)

when you're ready to serve, place the cheese round on a pretty serving plate. heat the jalapeno jelly in the microwave for a few seconds until you can stir it smooth. then spoon approximately 1/4 cup# over the top of the cheese round, letting it drip down the side and puddle on the plate. accompany it with a basket of crackers or cocktail bread, and enjoy.

one cheese round should serve as an appetizer for 6 to 8 people.

OIL-FREE SALAD DRESSING

1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced

in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.

makes 1/3 cup

BARBECUING

PLACE FOOD IN THE RIGHT PLACE ON THE GRILL - Grills give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and veggies approximately 4" from the heat source. With chicken, which is more likely to burn, 6"-8" away is best.

FOOD FACTS

The biggest hamburger that was served was 8266 pounds. It was made at the Burger Fest in Seymour, Wisconsin.

FOOD FACTS

Tablecloths were originally used as a towel to wipe one's fingers & hands after eating.

DREAMY CREAMY HOT CHOCOLATE

1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 cups hot water
mini marshmallows (optional)

in a large saucepan, combine sweetened condensed milk, cocoa, vanilla & salt; mix well. over medium heat, slowly stir in water; heat through, stirring ocasionally. DO NOT BOIL! top with marshmallows, if desired.

makes 2 qts

SCRIPTURE CAKE FROM THE BIBLE

1 cup Judges 5:25 (last clause - butter)
1 3/4 cups Jeremiah 6:20 (sugar)
1/4 cup Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
3 3/4 cups 1 Kings 4:22 (flour, reserve 1/2 cup)
1 tsp Leviticus 2:13 (salt)
3 tsp Amos 4:5 (baking powder)
1 1/2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
1 tsp nutmeg
1 cup Genesis 24:11 (buttermilk)
1 Kings 10:2 (spices)
1 tsp Amos 4:5 (raisins)
2 cups Revelations 6:13 (cut-up figs OR dates)
1 cup Numbers 17:8 (chopped almonds)

preheat oven to 300°. heavily grease & flour a 10" tube pan or bundt pan or two 9"x5"x3" loaf pans. in a large bowl, with an electric mixer, beat the butter until smooth. on low speed, add sugar gradually. beat in well. blend in honey. add eggs, one at a time. combine remaining dry ingredients alternately with buttermilk. toss reserved 1/2 cup flour with raisins, figs and almonds. pour batter into pan. cut through batter to distribute evenly. bake 1 1/2 hours or until a tester in the center comes out clean. let cool in pan for 30 minutes.

PENNE WITH BEEF & SUN-DRIED TOMATOES

1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves

cook and drain pasta as directed on package.

while pasta is cooking, spray a 12" nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.

stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.

4 servings

BASIC BEANS...WITH A FEW TWISTS

BASIC BEANS

1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)

soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.

drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.

makes 5-6 cups

SOUTHWEST BEANS

1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper

drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.

ASIAN-FLAVORED BEANS

1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil

just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.

MEDITERRANEAN BEANS

1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped

just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.

VERY VEGGIE BEANS

1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper

shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.

CHOCOLATE CUPCAKES WITH MILE-HIGH FROSTING

CUPCAKE BATTER:

2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 lg eggs
3 oz unsweetened chocolate, melted & cooled
1 1/2 cups buttermilk
1 tsp vanilla extract

CHOCOLATE BUTTERCREAM FROSTING:

1/2 cup plus 2 tbs (1 stick + 2 tbs) unsalted butter, at room temperature
4 cups 10x sugar
2 oz unsweetened chocolate, melted & cooled
1/4 tsp salt
3-4 tbs half-and-half, heavy cream, OR buttermilk, or as needed
1 tsp vanilla extract

preheat the oven to 350°. line a muffin pan or pans with paper cupcake liners.

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

in a large bowl, using an electric mixer, cream the butter and sugar together until light, about 2 minutes. add the eggs one at a time, beating well after each addition. blend in the cooled chocolate. add the flour mixture alternately with the buttermilk, beating until smooth and well blended. mix in the vanilla.

fill the cupcake liners 2/3 full with the batter. bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. cool the cupcakes in the pans for 5 minutes, then remove to wire racks too cool completely.

while the cupcakes are cooling, prepare the frosting. in a large bowl, with an electric mixer, cream the butter until light. add the sugar, chocolate, salt, and 3 tablespoons half-and- half and beat until smooth. blend in the vanilla. or make the frosting in a food processor. if the frosting is too thick, add more half-and-half by the teaspoon.

spoon the frosting onto the cupcakes and swirl it over the top of each one in a circular motion, creating a peak. let stand until the frosting is set.

makes 18 cupcakes

QUICK THREE-BEAN CHILI

1 cup canned kidney beans, rinsed & drained
1 cup canned pinto beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 (14 1/2 oz) can no-salt added stewed tomatoes
2 cups chicken broth (preferably reduced-sodium)
2 tbs hot salsa
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar OR monterey jack cheese
2 scallions, thinly sliced
2 tbs chopped cilantro
1/4 cup pitted black olives, sliced into rings
1/3 cup reduced-fat sour cream

in a large saucepan, combine the beans, tomatoes, broth, salsa, and cumin. stir to blend and bring to a boil over medium-high heat. reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. stir in the salt.

to serve, ladle the chili into 4 bowls & garnish with the cheese, scallions, cilantro, olives, & sour cream.

4 servings

WHITE CHOCOLATE PUMPKIN DREAMS

1 cup softened salted butter (2 sticks, 8 oz, 1/2 lb)
1/2 cup sugar
1/2 cup packed brown sugar
1 lg egg, beaten
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom (or an extra 1/2 tsp cinnamon, but cardamom is better!)
1 cup canned pumpkin (NOT pumpkin pie filling!)
2 cups flour, packed
2 cups (12 oz pkg) white chocolate chips
1 cup chopped pecans (measure after chopping)

you can either spray your cookie sheets with pam or another nonstick cooking spray, or  ine them with parchment paper. either way will work fine.

mix the white sugar with the brown sugar. stir until the mixture is a uniform color.

add the sticks of softened butter and beat until the mixture is light and fluffy.

add the beaten egg and mix it in thoroughly.

stir in the baking powder, baking soda, and salt. mix them in thoroughly.

mix in the nutmeg, cinnamon, & cardamom. (you can substitute 2 tsp pumpkin pie spice for the nutmeg, cinnamon & cardamom,)

measure out 1 cup of pumpkin and add it to your bowl. stir it in until the mixture is smooth.

add the flour in half-cup increments, stirring the batter smooth after each addition.

add the white chocolate chips. mix then in and then add the chopped pecans. stir everything in thoroughly.

use a teaspoon to scoop out some dough and drop it on your cookie sheet. these cookies will be small, but they will spread out when they bake. place the cookie dough balls 3 to a horizontal row, 4 rows to a cookie sheet.

bake at 350° for 12-14 minutes, or until they are firm.

remove the cookie sheets from the oven and let the cookies set up for 2 minutes. then use a metal spatula to remove the cookies from the cookie sheets and transfer them to a wire rack too cool completely.

when all the cookies are baked and cooled it's time to frost them.

FROSTING:

1/2 cup packed brown sugar
3 tbs salted butter
1/4 cup milk (I prefer half-and-half)
1-1 1/2 cups 10x sugar (no need to sift unless you have big lumps)

combine the brown sugar and butter in a saucepan and bring it to a boil on the stove over medium-high heat.

boil the mixture for 1 minute or until it's slightly thickened.

pull the saucepan off the heat and cool the mixture for 10 minutes.

add the milk (or half-and-half) and beat the mixture until smooth.

add the 10x sugar by half-cup increments, stirring after each addition. keep adding the 10x sugar until the mixture reaches spreading consistency.

frost the cookies. if you'd like to dress them up a bit, place a half pecan on top of each cookie before the frosting hardens.

NOTE: IF YOU DON'T HAVE TIME TO COOK THE FROSTING, OR YOU HAVE ANXIOUS PEOPLE WAITING TO EAT THEM, YOU CAN SKIP THE FROSTING & JUST SPRINKLE THE COOKIES WITH 10X SUGAR.

makes approximately 6 dozen cookies, depending on cookie size.

TERIYAKI SANDWICHES

2 lbs boneless chuck steak
1/4 cup soy sauce
1 tbs brown sugar
1 tsp ground ginger
1 clove garlic, minced
4 tsp cornstarch
2 tbs water
8 french rolls, split
1/4 cup butter OR margarine, melted
pineapple rings
chopped green onions

cut steak into thin bite-size slices. in a slow cooker, combine soy sauce, sugar, ginger and garlic. add steak. cover and cook on LOW 7-9 hours or until meat is tender. remove meat with a slotted spoon; set aside. carefully pour liquid into a 2-cup measuring cup; add water to liquid to measure 1 1/2 cups. pour into a large saucepan. combine cornstarch and water until smooth; add to pan. cook and stir until thick and bubbly, about 2 minutes. add meat and heat through. brush roll with butter; broil 4"-5" from heat 2-3 minutes or until lightly toasted. fill with meat, pineapple and green onions.

8 servings

ARTICHOKE SQUARES

2 (6 oz) jars marinated artichoke hearts
1 small onion, finely chopped
4 eggs
1/4 cup fine dry bread crumbs
1/4 tsp salt
1/8 tsp black pepper
2 tbs chopped fresh parsley
1/8 tsp dried oregano
1/8 tsp tabasco sauce
2 cups grated cheddar cheese

preheat the oven to 325°. drain the artichokes, saving the marinade from 1 jar. in a small skillet, saute the onion in the marinade; cut up the artichokes and add them to the skillet. in a large bowl, beat the eggs and add the bread crumbs and seasonings. stir in the remaining ingredients and turn the mixture into a greased 7"x11" pan. bake for 30 minutes. serve hot or cold.

STEAK AND POTATO SOUP

2 lb boneless beef sirloin steak (1" thick)
2 tbs vegetable oil
1 1/2 cups coarsely chopped onion
3 cloves garlic, finely chopped
2 lbs small red potatoes, cut into 3/4" pieces
3 cups baby carrots, cut lengthwise into fourths
1 (1 lb) bag frozen cut green beans
2 tbs chopped fresh OR 2 tsp dried basil leaves
1/2 tsp freshly ground black pepper
6 (14 oz) cans beef broth
3 tbs steak sauce

cut beef into 1/4" strips; cut strips into 1" pieces. heat oil in an 8-qt stockpot or dutch oven over medium high heat. cook and stir beef in oil 4-5 minutes or until brown; add onion & garlic. cook & stir 2 minutes.

stir in remaining ingredients. heat to boiling; reduce heat to low. cover & simmer 12-15 minutes, stirring occasionally, until veggies are tender.

10 servings

HOT BUTTERED RUM COCKTAIL

1 stick unsalted butter, softened
2 cups light brown sugar
1 tsp ground cinnamon
1/2 tsp grated nutmeg
pinch of ground cloves
pinch of salt
bottle of dark rum
boiling water

in a bowl, cream together the butter, sugar, cinnamon, nutmeg, cloves & salt. refrigerate until almost firm. spoon about 2 tbs of the mixture into 12 small mugs. pour about 3 oz of rum into each mug (filling about halfway). top with boiling water (to fill remaining half). stir well & serve immediately.

10-12 servings

REUBEN DIP

6 oz pkg corned beef, cut up into small chunks
6 oz shredded swiss cheese
small jar of sauerkraut, drained & rinsed
smallest jar of hellmann's mayonnaise
1 tsp dry mustard
1 loaf of small cocktail rye bread

mix all ingredients (except bread) together & bake in a shallow baking dish at 350° for approximately 45 minutes. serve with the bread.

YOGURT 7-LAYER DIP

1 1/2 lbs ground beef
1 (16 oz) can refried beans
4 cups shredded cheddar jack cheese blend
1 cup guacamole
1 cup salsa
1 (6 oz) can chopped black olives
1 cup chopped tomatoes
1 cup chopped green onions
2 cups plain yogurt

in a large skillet, brown the ground beef. set aside to drain and cool to room temperature.

spread the beans in the bottom of a large glass serving bowl.sprinkle 2 cups of shredded cheese on top of beans. sprinkle beef on top of cheese. spread yogurt very slowly on top of beef. spread guacamole on top of yogurt. pour salsa over guacamole and spread evenly. sprinkle remaining shredded cheese. sprinkle black olives, tomatoes and green onions on top.

you can serve this dish immediately or refrigerate it overnight and serve cold.

12 servings

HOT APPLE CIDER WITH RUM

1 apple
2 tsp whole cloves
1 orange, thinly sliced
2 qts apple cider
1/2 cup light brown sugar
1 tsp allspice
pinch of grated nutmeg
1 cup dark rum
cinnamon sticks, for garnish

stud the apple with cloves. in a medium pot, combine the studded apple and remaining ingredients except the rum. slowly bring to a simmer over low heat. simmer for 10 minutes.  remove from the heat and add the rum. discard the apple, ladle into mugs and garnish each with a cinnamon stick. serve immediately.

30 THINGS TO STOP DOING TO YOURSELF

1. Stop spending time with the wrong people.
2. Stop running from your problems.
3. Stop lying to yourself.
4. Stop putting your own needs on the back burner.
5. Stop trying to be someone you're not.
6. Stop trying to hold onto the past.
7. Stop being scared to make a mistake.
8. Stop berating yourself for old mistakes.
9. Stop trying to buy happiness.
10. Stop exclusively looking to others for happiness.
11. Stop being idle.
12. Stop thinking you're not ready.
13. Stop getting involved in relationships for the wrong reasons.
14. Stop rejecting new relationships just because old ones didn't work.
15. Stop trying to compete against everyone else.
16. Stop being jealous of others.
17. Stop complaining & feeling sorry for yourself.
18. Stop holding grudges.
19. Stop letting others bring you down to their level.
20. Stop wasting time explaining yourself to others.
21. Stop doing the same things over and over without taking a break.
22. Stop overlooking the beauty of small moments.
23. Stop trying to make things perfect.
24. Stop following the path of least resistance.
25. Stop acting like everything is fine if it isn't.
26. Stop blaming others for your troubles.
27. Stop trying to be everything to everyone.
28. Stop worrying so much.
29. Stop focusing on what you don't want to happen.
30. Stop being ungrateful.