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