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

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.

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.

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)

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

MOZZARELLA MARINARA

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

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

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

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

makes 24 cheese sticks & 3 cups of sauce

CHERRY CRANBERRY SAUCE

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

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

makes 3 1/2 cups

BEEF JERKY

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

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

SALSA PIZZA WITH CHEESE CRUST

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

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

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

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

8 servings

WILD MUSHROOM STUFFING

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2" bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom liquid & just enough stock to moisten, then smooth the top, cover, & cook on LOW for 3-4 hours. serve hot.

serves 8

WILD MUSHROOM STUFFING

1/4 cup dried porcini mushrooms
1 cup boiling water
2 tbs olive oil
1 med yellow onion, chopped
1 rib celery, chopped
4 oz cremini mushrooms, coarsely chopped
4 oz oyster mushrooms, coarsely chopped
1 tsp dried thyme
1 tsp ground sage
8 cups 1/2" bread cubes
2 tbs minced fresh parsley leaves
1 tsp salt
1/4 tsp freshly ground black pepper
1-1 1/2 cups vegetable stock, as needed

soak the dried porcini in the boiling water for 30 minutes. drain, reserving 1/2 cup of the soaking liquid. rinse the mushrooms, then chop them.

heat the oil in a lg skillet over medium heat. add the onion & celery, cover, & cook until softened, about 5 minutes. add all the mushrooms, the thyme, & sage, stirring to coat.

transfer the cooked vegetables to a 4 qt slow cooker & add the bread cubes, parsley, salt, & pepper. stir in the reserved mushroom soaking liquid & just enough stock to moisten, then smooth the top, cover & cook on LOW for 3-4 hours. serve hot.

serves 8

VANILLA SYRUP

1 cup sugar
1 cup water
1 vanilla bean, split & scraped
1 tsp vanilla extract

pour water into saucepan. add sugar & vanilla beans. throw the pod in too! let it simmer a good 5 minutes, then add vanilla extract. pour through cheesecloth. store in fridge.

TACO FILLING

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 (8 oz) can tomato sauce
1 tsp worcestershire sauce
1/8-1/4 tsp cayenne pepper
1/2 tsp chili powder
1/2 tsp salt

in a 2 qt casserole, break up ground beef. add onion, green pepper & garlic. cover. microwave at HIGH 10 minutes, stirring after 4 minutes. drain well. add tomato sauce, worcestershire sauce, cayenne pepper, chili powder & salt. cover. microwave at HIGH 8-10 minutes, stirring after 4 minutes.

PIZZA POCKETS

3-3 1/4 cups flour
1 (1/4 oz) pkg active dry yeast
1 tbs sugar
1 tsp salt
1 cup warm water (120°-130°)
1 tbs butter OR margarine, melted
1 (8 oz) can pizza sauce
12 slices pepperoni
1 (2 1/2 oz) pkg thinly sliced fully cooked pastrami, chopped
1 (2 1/2 oz) pkg thinly sliced fully cooked ham, chopped
3/4 cup shredded mozzarella cheese
1 egg, beaten

in a mixing bowl, combine 2 1/4 cups flour, yeast, sugar & salt. add water & butter; mix well. add enough remaining flour to form a soft dough. turn onto a floured surface; knead for 4 minutes. roll dough into a 14"x10" rectangle. cut with a 3" cookie cutter. reroll scraps to cut a total of 24 circles. place 1 tsp pizza sauce & a slice of pepperoni in the center of 12 circles. combine pastrami, ham & cheese; place equal amounts over pepperoni. top with 1/2 tsp pizza sauce, if desired. save remaining sauce for dipping. cover with remaining dough circles; pinch edges or press with a fork to seal. place on greased baking sheets. brush with egg. bake at 400° 20-25 minutes or until browned.

12 servings

VEGETABLE FRIED RICE

3 cups cooked brown rice
1 (10 oz) pkg frozen mixed veggies OR 2 cups fresh veggies, chopped
1 small onion, finely chopped
2  eggs, lightly beaten
2 tsp olive oil
3 tsp low-sodium soy sauce

in a large pan, heat oil on medium-high heat. add onion & rice. stir and cook until onion is soft, about 5 minutes.

reduce heat to medium and add veggies to rice mixture. cook 2 minutes for frozen veggies and 5-7 minutes for fresh veggies.

spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.

add the eggs, and scramble until cooked firm.

mix the eggs with the rice & veggies, then sprinkle with soy sauce.

8 servings

APRICOT HAM ROLLS

1 2/3 cup apricot nectar, divided
1 tbs dijon mustard
1/2 tsp salt
1 cup uncooked minute rice
2 tbs minced fresh parsley
8 thin slices ham lunchmeat
2 tbs maple syrup

in a saucepan over medium heat, combine 1 1/3 cups apricot nectar, mustard & salt. bring to a boil. stir in rice. remove from heat; cover & let stand 6-8 minutes or until the liquid is absorbed. add parsley & fluff with fork. 

place about 1/4 cup rice mixture on each slice of ham. overlap two opposite corners of ham over rice mixture; secure with a toothpick.

in a large skillet over medium-high heat, combine syrup & remaining nectar; bring to a boil. add ham rolls; reduce heat. cover & simmer about 5 minutes, or until heated through, basting occasionally with sauce. remove toothpicks before serving.

4 servings

LAZY CABBAGE ROLLS

6 cups shredded cabbage
3/4 pound ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, finely chopped
1 cup long-grain rice
1 (26 oz) can spaghetti sauce
1/2 cup water
1/4 teaspoon dried basil leaves, crushed
1/4 teaspoon seasoned salt

brown the ground beef in a skillet and drain well.

place 1/2 of the shredded cabbage in a medium sized slow cooker.

crumble ground beef on top of the cabbage in the slow cooker.

sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper over the ground beef.

evenly distribute the chopped onion, then the rice over all.

top with remaining cabbage, salt, and pepper.

combine spaghetti sauce, water, basil, and seasoned salt and pour over cabbage.

cover and cook on LOW for 5-6 hours or until rice is tender.

TOASTED BAGEL WITH CRISPY PROSCIUTTO, POACHED EGGS & SPINACH

16 slices prosciutto
1/4 cup white wine vinegar
8 large eggs
1 tablespoon butter
6 cups (packed) fresh spinach leaves
4 bagels, split and toasted

preheat the oven to 400°.

use 2 slices of prosciutto to line each of 8 standard muffin cups (it's best to use 2 muffin pans each with 12 cups so that each set of prosciutto slices does not overlap the others).

set the muffin pans on large rimmed baking sheets to catch any drips and bake for 18 minutes, or until the prosciutto shrinks, becomes crisp, and forms cups.

meanwhile, bring a large skillet of water to a simmer over medium heat. stir in the vinegar.

crack one egg into a coffee cup or small bowl and then gently transfer the egg into the simmering water. repeat with 3 more eggs.

cook the eggs for about 3 minutes, or until the whites are set but the yolks are still runny.

using a slotted spoon, carefully remove the eggs from the simmering water and set them on a paper towel to drain the excess water.

repeat with the remaining 4 eggs.

meanwhile, melt the butter in a large saute pan over high heat. add the spinach and saute for 2 minutes, or just until the spinach wilts.

set the toasted bagle halves cut side up on 4 plates. spoon the wilted spinach on top of the bagels, dividing evenly. set the prosciutto cups on top of the bagels. spoon the eggs into the prosciutto cups and serve.

8 servings

OLD-FASHIONED POTATO CANDY

1 small potato
2 pounds powdered sugar
peanut butter

peel and slice potato. in a small saucepot, cover potato slices with water and cook over medium heat until soft. beat until mashed. add half of the sugar and mix well. mix in remaining sugar, scraping down sides as needed.

line a countertop with a sheet of waxed paper dusted with powdered sugar. scrape out dough onto waxed paper and dust top with more powdered sugar. roll out to a thickness of about 1/4". spread dough with peanut butter and roll up like you are making cinnamon rolls. once you have rolled up into a log, roll log up in your waxed paper and cut in half. place halves in a gallon resealable plastic bag and store in the fridge until ready to serve.

when ready to serve, remove waxed paper and slice into 1/4" slices. store leftovers in the refrigerator.

SNICKERDOODLE ICE CREAM

1 cup sugar
2 cups whole milk
6 egg yolks
1 teaspoon vanilla
4 cups heavy cream
1 tablespoon cinnamon

whisk together the sugar, milk and egg yolks and cook in a double boiler over simmering water until the mixture thickens, about 10 minutes, stirring frequently.

remove from heat and add vanilla, cream and cinnamon.

refrigerate until cool. freeze in an ice cream machine according to manufacturers directions, then freeze until firm in the freezer.