Past Recipes

• 2 tablespoons orange juice
• 1 cup lukewarm water
• 1/4 cup butter, cut into 6 pieces
• 3 cups King Arthur Traditional Whole Wheat Flour
• 3 tablespoons sugar
• heaping 1/2 cup dried potato flakes
• 1/4 cup nonfat dry milk
• 1 1/4 teaspoons salt
• 2 1/2 teaspoons instant yeast

Put all of the ingredients into the bread pan in the order listed. Program the machine for basic white bread, and press start.

• 2 sticks of butter, melted
• 2 cups sugar
• 2 cups flour
• 4 eggs
• 3 tsps. almond extract
• dash of salt

Preheat oven to 350 degrees.

Mix all ingredients by hand. Pour into a greased 9-inch-by-13-inch cake pan. Bake for 30 minutes.

Sprinkle granulated sugar on top of warm cake. Cut into squares.

• 1 1/2 cups sugar
• 1/3 cup honey vegetable oil
• 7 Tbsp. butter, softened
• 1/2 lb. slivered almonds

Mix sugar and honey in a saucepan and melt together, stirring occasionally to prevent sticking. Stirring constantly, add softened butter. Mix well until all ingredients are thoroughly combined. Carefully fold almonds into syrup mixture. Cook a few minutes, stirring constantly. Quickly and carefully spread nut mixture evenly on baking sheet lined with lightly oiled baking parchment. Allow brittle to cool slightly; cut into pieces with sharp knife before completely hardened.

Editor's note: You can vary the recipe by substituting roasted peanuts, hazelnuts, walnuts, pistachios or cashews for the almonds.

• 1/2 cup sugar
• 1/2 cup cup margarine or butter
• 2 eggs or 1 egg and 2 egg whites
• 1 cup flour
• 1 tsp. vanilla
• 1/2 tsp. salt, optional
• 1 tsp. baking powder, optional

Preheat oven to 350 degrees.

Cream together sugar and butter; mix in remaining ingredients. Spread batter in a greased 9x9 pan. Arrange a tin layer of fruit attractively on top. Sprinkle with a topping of 1/4 cup sugar mixed with 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Bake for 30 to 40 minutes.

• 6 strips thick-sliced bacon, diced
• 2 cups all-purpose flour
• 1/2 tsp. table salt
• 1/2 tsp. baking soda
• Vegetable oil
• 1/2 cup sugar
• 2 eggs
• 1 Granny Smith apple, peeled and shredded
• 1/2 cup unsweetened applesauce
• 1/4 cup buttermilk
• 1 1/4 cups shredded Cheddar cheese, divided

Preheat oven to 350 degrees. Coat a glass loaf dish with nonstick cooking spray.

Sauté bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate; set aside.

Reserve drippings.

Whisk together flour, salt, and baking soda in a large bowl; make a wellin the center. Set dry ingredients aside.

Add enough oil (about ¼ cup) to the reserved drippings to make ½ cup. Combine dripping mixture with sugar and eggs in a large bowl; vigorously whisk until color lightens. Add shredded apple, applesauce, and buttermilk, stirring to combine.

Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup Cheddar cheese and the cooked bacon; pour batter into the prepared baking dish. Bake 50 minutes; sprinkle remaining 1/4 cup cheese on top of loaf; continue baking until a skewer inserted in the center comes out clean, about 10 minutes more. Cool bread in the loaf dish on a rack for 10 minutes; take bread out of the baking dish and completely cool on a cooling rack before slicing.

• 2 1/4 c. fl our, divided
• 1 1/4 c. sugar, divided
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. butter
• 2 egg yolks
• 4 c. sliced apples
• 1 tsp. cinnamon
• 1 c. powdered sugar
• 1 1/2 Tbsp. milk

Preheat oven to 350 degrees. Combine 2 cups of the flour, 1/2 cup of the sugar, baking powder and salt. Cut in butter until crumbs are the size of peas. Stir in egg yolks. Press half of the mixture into the bottom of a 9" x 13" cake pan.

In a separate bowl, combine apples, remaining flour, remaining sugar, and cinnamon. Place mixture over crust in pan; sprinkle with remaining crumbs. Bake 40 to 45 minutes. Cool and drizzle with thin icing of powdered sugar and milk.

• 1/4 c. shortening
• 1 c. sugar
• 1 egg 1/4 tsp. salt
• 2 Tbsp. hot water
• 1 tsp. vanilla extract
• 1 c. flour Caramel sauce
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1 1/2 c. chopped apples
• 1/2 c. chopped pecans
• Whipped cream

Beat shortening and sugar in a mixing bowl until light and fluffy. Add the egg; mix well. Stir in hot water and vanilla. In a separate bowl, sift flour, baking soda, cinnamon, nutmeg and salt together. Add to the creamed mixture and mix well. Stir in apples and pecans. Pour into a greased 9-inch pie plate. Bake at 325 degrees for 45 minutes. Top each serving with caramel sauce and whipped cream.

• 6-7 Fuji applies, cored, peeled and chopped
• 4 stalks celery, chopped
• 1 cup chopped pecans
• 1 cup chopped, pitted dates
• 1 cup Hellman’s mayonnaise
• 2 Tbsps. sugar
• 2 Tbsps. milk

Combine apples, celery, pecans and dates in a large mixing bowl.

In a separate bowl, combine mayonnaise, sugar and milk; mix until well blended. Add to apple mixture and toss. Cover and chill until serving time.

Agnes Sparks

Halve apricots and put in stockpot, adding enough sugar to suit your taste. Add a scant amount of flour for each cup of sugar. Cover fruit with water and cook until fruit is soft and desired consistency. To ease handling cool completely before assembling pies. (Can be prepared the day before and chilled in refrigerator.)

In a mixing bowl, mix equal amounts of piecrust mix and all purpose flour. (Agnes uses Jiffy brand piecrust mix, I found this to be about 1 1/2-2 c.) At your sink, using a fine stream of cold water, add water, stirring with a fork as you go. You want the consistency to be a little stiffer than you would for a piecrust. Roll out dough on lightly floured counter top; cut dough into circles. (Agnes uses a lid to an old saucepan, which has a lip, like a 'cookie cutter'. I found this idea great, as the lid to my smallest saucepan made a perfect size pie.)

Put fruit filling in center of circle but don't overfill. Dampen pastry edge, all the way around, slightly; fold together and seal with fork prongs. Flip pie over and repeat process for a good seal.

Fry pies in hot fat (Agnes says oil is OK but shortening works best) until golden, carefully flipping for second side.

• 8 ozs. dried apricots or other dried fruit
• 1 1/2 c. water

Preheat oven to 250 degrees. Line a 12x15 inch baking sheet with aluminum foil; coat foil with non-stick cooking spray.

Combine apricots or other dried fruit with water in a heavy saucepan and simmer for 30 minutes or until fruit is very soft. Drain excess liquid and pour fruit into a blender. Puree until very smooth. Pour fruit onto prepared foil and spread evenly, making sure there are no holes.

Place baking sheet in the oven for 25 minutes. Without opening oven, turn heat off and leave oven door shut for 8 hours.

Remove baking sheet from oven and gently peel fruit from foil. Set on waxed paper, right-side down, and press down. Using a pizza cutter, cut into 12 even strips, lengthwise. Roll each strip with the paper side out and store in plastic bags until ready to eat.

• 1 1/4 lbs. ground beef
• 2 c. water
• 16 oz. pkg. frozen mixed vegetables
• 2 pkg. oriental flavor ramen noodle, broken up
• 1 tsp. ground ginger
• 2 green onions sliced

In a large skillet, brown brown the ground beef over medium-high heat ntil no pink remains; drain off excess liquid and remove beef to a medium bowl. Add seasoning packet from one ramen noodle package.

In the same skillet, combine the water, frozen vegetables, ramen noodles, remaining seasoning packet and ginger. Bring the mixture to a boil, then reduce the heat to low and simmer for 3 minute, or until the noodles are tender, stirring occasionally. Return the beef to the skillet and add green onions. Cook until warmed through, stirring to blend. Serves 4.

Dressing
• 1/4 cup low-sodium soy sauce
• 2 Tbsp. rice vinegar
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. water

Noodles
• 1 8.8-oz. pkg. udon noodles, preferably brown rice
• 1 1/2 cups frozen, shelled edamame
• 2 cups grated carrots
• 1 small bunch watercress, coarsely chopped
• 1 bunch green onions, chopped
• 2 Tbsp. toasted sesame seeds

To make dressing: Whisk together soy sauce, rice vinegar, sesame oil and water; set aside.

To make the noodles: Bring large pot of water to boil. Add noodles and cook 5 minutes less than minimum recommended cooking time on package. Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add noodles, edamame and carrots all at once.) Drain.

Return mixture to pot. Stir in watercress, green onions, sesame seeds and dressing. Serve warm or at room temperature. Makes 4 servings.

• 3 cloves garlic, minced
• 2 Tbsps. minced fresh ginger root
• 3/4 cup olive oil
• 1/3 cup rice vinegar
• 1/2 cup soy sauce
• 3 Tbsps. honey
• 1/4 cup water

Whisk together the ingredients in a one pint or larger glass jar. Heat the contents in the microwave for 1 minute to dissolve honey. Refrigerate in a covered container, and whisk again before serving.

• 1 1/2 lb. asparagus
• 4 Tbsp. plus 2 tsp. butter
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1/4 c. dry vermouth
• 3 c. chicken stock
• 3/4 c. heavy cream
• Salt and ground pepper, to taste

Snap off the tough stem ends from asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.

In a heavy pot over medium heat, melt 4 tablespoons butter. Add onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the chicken stock; season with salt and pepper. Bring to a simmer, reduce heat to medium-low, cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth. Stir in the cream, plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.

In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.

• 2 C. Sugar
• 3/4 C. Butter
• 1 tsp. Soda
• 1 tsp. Vanilla
• 1 C. Buttermilk
• 2 C. Pecans (halved or chopped)

Combine all ingredients except vanilla and pecans in large glass microwaveable bowl large enough to hold 3 times the amount of ingredients or it will boil over. Cover with plastic wrap, punch holes in wrap. Microwave on Roast for 15 minutes. Stir and continue cooking for 13–15 minutes until soft ball forms in cold water. Stir in vanilla and beat until mixture forms soft peaks. Stir in pecans and pour into buttered 12" x 7" dish. Cool, then cut into pieces. (Note: Soft ball stage can be checked with candy thermometer to 235 degrees, but do not put thermometer into microwave.)

• 2 cans of Creamed Corn
• 1 pkg. Cornbread mix (Aunt Glenda uses Jiffy)
• 2 eggs
• 1 16 oz. pkg. grated Cheddar cheese (regular or sharp)

Mix all ingredients together well and pour into a casserole dish. Bake at 350 degrees for 45 to 60 minutes, depending on the level of doneness you desire.

That's all. No one tasting this dish will know it took so little effort and there is no need to tell them. It is the perfect dish to take to pot luck dinners because there is little risk that you will be duplicating someone else's dish.

Let me know how it turns out. Seems to me a little green chile would be a nice addition, but then again, I make the salads.

• 2 c. tropical fruit, such as pineapple, mango, papaya and/or kiwifruit
• 2 avocados
• 1/4 c. fresh cilantro, chopped
• 1/4 c. red onion
• 1 fresh jalapeno chile, seeded
• 2 Tbsp. fresh lime juice

inely dice fruit, onion, avocados and seeded jalapeno. Gently toss together all ingredients. Add salt and pepper and more lime juice, if desired, to taste.

• 3/4 pound spring salad greens
• 4-oz. pkg. crumbled blue cheese
• 2 oranges, peeled and cut into slices
• 1 pint fresh strawberries, quartered
• Sweet-and-Spicy Pecans
• Balsamic Vinaigrette

Toss together first five ingredients in a large bowl. Drizzle with desired amount of Balsamic Vinaigrette, gently tossing to coat. Serve with remaining Vinaigrette.

• 3 cups milk
• 1 can cream of potato soup
• 2 cups frozen southern-style hash browns
• 1 cup shredded sharp cheddar cheese
• 2 slices bacon, cooked, drained, crumbled
• 1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan; stir in hash browns. Bring to a boil on high heat, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes, stirring frequently.

Serve topped with cheese, bacon, and onions.

• 4-6 pork loin chops, 1-inch thick
• salt and pepper, to taste
• 4 slices turkey bacon
• 1/4 cup white onion, minced
• 1 clove garlic, minced
• 1 cup mushrooms, chopped
• 1/8 tsp. ground pepper
• 2 Tbsp. balsamic-flavored olive oil
• nonfat cooking spray

Remove excess fat from pork chops. Using a sharp knife, cut a deep pocket into the center of each chop without cutting all the way through. Salt and pepper to taste; set aside.

Sauté the bacon in a skillet until crisp; transfer to a paper towel, and then crumble.

Pour off all but 1 teaspoon bacon fat from the skillet. Heat the skillet and add onion and garlic; sauté until the onion is translucent. Add mushrooms and continue sautéing until mushrooms are tender. Remove from heat and stir in pepper and crumbled bacon. Stuff each pork chop with bacon and mushroom filling; use a toothpick to close the pocket edge.

Lightly brush both sides of the pork chops with flavored oil. Spray grill with cooking spray and preheat for 5 minutes. Grill chops for 6 to 8 minutes, or until the pork is completely cooked.

• 2 cans whole green beans strips of bacon (center cut )
• Catalina dressing

Gather 8 to 10 green beans, and wrap a strip of bacon around the middle. Place bundles in a glass baking pan. Pour dressing over each bundle; cover and refrigerate over night.

Bake in 325-degree oven until bacon is cooked but not crispy, about 45 minutes.

• 3 Tbsps. balsamic vinegar
• 1 Tbs. sherry wine vinegar
• 1 Tbsp. Dijon mustard
• 1 small shallot, minced
• 1/2 tsps. chopped fresh herbs, such as thyme, tarragon, chives or parsley
• 1/4 tsp. kosher salt
• 1/8 tsp. freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 1/3 cup walnut oil

Whisk together the vinegars, mustard, shallot, herbs, salt and pepper. Slowly whisk in the oils and continue to whisk until emulsified. Refrigerate in a covered container, and whisk again before serving.

Cake:

• 1 pkg. Banana Supreme cake mix
• 1 pkg. banana-flavor instant pudding mix
• 1 16-oz. fruit cocktail in juice, un-drained
• 4 eggs
• 1/4 c. vegetable oil
• 1 c. flaked coconut
• 1/2 c. chopped pecans
• 1/2 c. firmly packed brown sugar

Glaze:

• 3/4 c. sugar
• 1/2 c. butter or margarine
• 1/2 c. evaporated milk
• 1 1/3 c. flaked coconut

Preheat oven to 350 degrees. Grease and flour 9- by 13-inch cake pan.

For cake: combine first five ingredients in a large bowl. Beat at medium speed with electric mixer for 4 minutes.

Stir in coconut. Pour into prepared pan. Combine pecans and brown sugar in a small bowl; stir until well mixed. Sprinkle over batter. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.

For glaze, combine sugar, butter and milk in medium saucepan. Bring to a boil; cook 2 minutes, stirring occasionally. Remove from heat and stir in coconut. Pour over warm cake. Serve warm or at room temperature.

• 1 box Betty Crocker Supreme Moist German chocolate cake mix
• Water, vegetable oil and eggs as called for on cake mix box
• 2 cups whipping crème*
• 3-4 bananas
• 1 cup butterscotch caramel topping
• 6 tablespoons chopped pecans

*Editor’s note: Linda adds 1 tsp. of vanilla and a bit of powdered sugar to the whipping cream.

Heat oven to 350 degrees. Grease bottoms only of 2 (9-inch) round cake pans with shortening or cooking spray.

Make cake mix as directed on box, using water, oil and eggs. Bake as directed for 9-inch round pans. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour. Freeze uncovered about 1 hour for easier cutting and frosting if desired.

In chilled medium bowl, beat whipping cream (vanilla and sugar) with electric mixer on high speed until stiff peaks form.

Split each cake horizontally into 2 layers. Place top of 1 layer, cut side up, on serving plate. Spread 2/3 cup whipped cream over layer to within 1/4 inch of edge. Slice 1 banana; arrange on whipped cream, overlapping slices if necessary. Drizzle 1/4 cup butterscotch caramel topping over banana, spreading to coat slices. Sprinkle with 2 tablespoons pecans.

Top with bottom half of layer, cut side down; top with 2/3 cup whipped cream, 1 sliced banana, ¼ cup butterscotch caramel topping and 2 tablespoons pecans. Top with bottom half of second cake, cut side up. Repeat filling. Top with top half of cake, cut side down. Frost top of cake with remaining whipped cream. Spoon remaining butterscotch caramel topping over whipped cream. Swirl caramel into whipped cream with tip of knife.

Cover; refrigerate about 2 hours or until ready to serve. For best results, serve cake the same day. Store covered in the refrigerator.

• 4 Tbsp. paprika
• 2 Tbsp. chili powder
• 2 Tbsp. ground cumin
• 2 Tbsp. dark brown sugar
• 2 Tbsp. salt
• 1 Tbsp. ground oregano
• 1 Tbsp. sugar
• 1 Tbsp. ground black pepper
• 1 Tbsp. ground white pepper
• 2 tsp. cayenne pepper
• 1 whole beef brisket, 9-11 pounds

Mix spices together in small bowl to form rub. Apply rub liberally to all sides of brisket; wrap tightly in plastic wrap. Refrigerate for at least 2 hours and up to 48 hours.

Remove brisket from refrigerator one hour prior to cooking. Ignite about 2 quarts of hardwood charcoal or charcoal briquettes in pile on one side of grill; burn 20 to 30 minutes, or until completely covered with thin coating of light gray ash. Meanwhile, assemble hickory chip pouch by wrapping 3 cups of wood chips in a double sheet of heavy-duty foil. Prick 6 to 8 holes in top of foil pouch to allow smoke to escape; place on top of ash-covered coals.

Position brisket, fat side up, on a rack on the side opposite fire. Make sure that both top and bottom grill vents are open; position holes in lid directly over brisket and cover grill. Grill/smoke without removing the lid for 2 hours.

Remove brisket from grill and wrap in heavy duty foil. Place in 300-degree oven and cook for 3 to 3 1/2 hours or until thickest portion of meat registers 210 degrees on an instant-read thermometer. Remove from oven; open foil on one end to let steam escape. Let meat rest for 30 minutes before slicing.

• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 2 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 1/4 teaspoon ground red pepper

Combine ingredients. Sprinkle the dry rub evenly over brisket, ribs, pork chops or turkey or chicken breasts; gently pat in place, then turn the meat over and repeat. Set the coated meat aside at room temperature while heating up the grill to allow the food to absorb some of the rub’s flavor.

• 1 carcass turkey, cut into 4-5 rough pieces to fit into pot
• 1 large onion, peeled and halved
• 1 large carrot, peeled and coarsely chopped
• 1 large stalk celery, coarsely chopped
• 3 cloves garlic, smashed
• 2 cups dry white wine
• 1 bay leaf
• 5 sprigs fresh parsley leaves
• 3 sprigs fresh thyme

Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary.

Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer.

Cool stock about 20 minutes; spoon fat from surface. Use stock immediately or cool to room temperature, cover, and refrigerate up to 2 days or freeze up to 6 months.

• 2 lbs. bananas, ripe but not mushy
• 1 box or 3 dz. vanilla wafers
• 1 can (14 oz.) sweetened condensed milk
• 2 cups milk
• 1 family size box cook and serve vanilla pudding mix (4 to 6 oz.)
• 1 tsp. vanilla extract

Slice bananas & layer with vanilla wafers in a 1 1/2 qt. casserole dish. Mix milk and sweetened condensed milk together in a saucepan. Let them get hot over medium heat but do not bring to a boil. Using a wire whisk, stir in the pudding mix. Cook only until the pudding begins to thicken. Remove from heat, add vanilla and pour over the bananas and wafers. Crush a few wafers to sprinkle on top. Serve warm or cold.

• 2 tsp. sugar
• 1 Tbsp. lime juice
• 2 16oz. jars thick & chunky salsa
• 1/3 c. chopped green onions
• 1/3 c. chopped purple onion
• 1/3 c. minced fresh cilantro
• 1 16oz. can black beans, drained and rinsed
• 1/3 c. vacuum-packed corn

Stir sugar and lime juice together until sugar is dissolved. Add salsa. Gently fold in remaining ingredients. Chill at least 4 hours. Serve with chips or as a relish for chicken or beef.

Karen McIntosh, Norman
Viking Resources Corp.

• 4 cans black-eyed peas with jalapeno, drained
• 1 purple onion, chopped
• 1 green pepper, slivered
• 2 c. blanched carrots, sliced
• 1 sm. jar pimientos

Heat 1/2 cup oil, 1/2 cup vinegar, 1/2 cup sugar, 1/2 cup tomato soup, salt and pepper to taste, 1/4 cup Worcestershire. Combine with above and refrigerate.

• 2 c. Blueberries, fresh or frozen (partially thawed)
• 1 Tbsp. all-purpose flour
• 1 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. honey
• 2 eggs
• 1/4 c. milk
• 2 Tbsp. fresh lemon juice
• 1 tsp. freshly grated lemon peel
• 1 tsp. vanilla extract
• 6 Tbsp. butter, melted

Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly. Sprinkle with flour; drizzle with honey and lemon juice. Set aside.

In small bowl, combine flour, baking powder, baking soda and salt; set aside. In medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; beat with fork until well mixed. Add flour mixture, mix well. Stir in melted butter; mix well. Pour batter over blueberries in pan; spread to cover evenly. Bake at 350 degrees for 30 to 35 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto large plate; cool.

Makes 8 servings.

Nutrients Per Serving (1/8 of recipe)

• Calories: 340 Fat Total: 10g
• Protein: 5g Cholesterol: 77mg
• Carbohydrates: 60g Sodium: 415mg
• Dietary Fibers: 2g Calories from fat: 27%

• 1 10-oz. Boboli Italian pizza crust
• 1 c. shredded gourmet 4-cheese blend
• 6-8 bacon slices, cooked and crumbled
• 2 eggs
• 1/2 c. milk

Preheat oven to 400 degrees. Place bread shell on a baking sheet and sprinkle with cheese and bacon. Whisk together eggs and milk until well blended. Pour over center of bread shell. Bake for 12 to 15 minutes or until egg mixture is set and cheese is golden. Cut into wedges and serve.

• 3-5 lb. brisket, trimmed
• 1 can cream of mushroom soup
• 1 package dry onion soup mix
• Water

Trim fat off brisket. Place in crock pot, cover with soups and enough water to just cover the meat. Cook on high until starts to bubble (30 minutes to 1 hour). Turn to low and cook 6 to 8 hours or until a meat sticks tender with fork cooked through. Cool at least 10 minutes before serving.

• 1 pound broccoli florets
• Salt, to taste
• 1/2 pound bay scallops
• 6 Tbsps. butter
• 1/2 cup finely chopped onion
• 2 tsps. fresh thyme
• 1/8 tsp. chili pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 pound penne pasta

Cook broccoli in a pot of lightly salted, boiling water for 12 minutes; drain and set aside.

Wash the scallops, and then cut them across the grain into thin rounds. Pat dry with kitchen towels.

In a 12-inch skillet heated to medium-high, melt 6 tablespoons of butter. Add onions and cook, stirring frequently, without letting the onion become colored. Add the broccoli and turn it over with a wooden spoon to coat well. Cook for 6 to 7 minutes, stirring occasionally. Add sliced scallops, thyme, chili pepper and salt, cooking briefly, just until the color of the scallops changes from translucent to flat white. Take the pan off heat and swirl in grated cheese.

Cook pasta according to package directions; toss with sauce.

Nancy Reifschneider, Norman
United Way of Norman-Helpline

• 1 pkg. frozen chopped broccoli
• 1/2 tsp. Accent seasoning mix
• 2 eggs, hard-boiled, chopped mayonnaise or Miracle Whip
• 1/2 sm. onion, chopped

Drain cooked broccoli well. Pat dry with paper towels. Mix remaining ingredients with just enough mayonnaise to moisten. This is better if allowed to season for several hours.

• 1 1/2 pounds shredded green cabbage
• 1 teaspoon salt
• 2/3 cup sugar
• 1/3 cup vinegar
• 1 cup whipping cream

Place shredded cabbage in covered dish in refrigerator for several hours.

Mix ingredients in order given 30 minutes before serving.

Chill and serve.

• 1 cup nuts (pecans, walnuts, almonds or mix)
• 1/4 cup Stonewall Kitchen Butter Pecan Syrup*
• 1 tablespoon butter*

Place a piece of waxed paper next to your cooktop.

Heat the Stonewall Butter Pecan Syrup and butter in a medium saucepan* over medium-high heat until bubbly.

Add the nuts and stir continuously until the nuts are fully glazed, the moisture has begun to evaporate, and it becomes more difficult to stir. Spread the nuts out on the waxed paper making sure the nuts are separated. Allow to cool completely.

Serve as an appetizer as is, or over ice cream, tossed in a salad, over sweet potato casserole, in oatmeal or as a topping for muffins.

For an added kick, try adding a pinch of chipotle* or habanero powder*.

• 2 1/2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried thyme
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground red pepper

Combine all ingredients. Rub on white-fleshed fish fillets (such as catfish or snapper), chicken breasts or shrimp, or sprinkle it on burgers (beef or turkey) or over lightly oiled corn on the cob.

Store in an airtight container for up to 2 weeks.

Ginger Ware

• 3- or 4- lb. 7-bone roast
• Meat tenderizer
• 1/4 tsp. cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 jalapeno pepper
• 3 medium potatoes

Sprinkle roast with meat tenderizer, then cut into bite sized piece. Brown in deep pan, at medium heat, until the meat makes its own juice, adding garlic powder, cumin, salt and pepper as meat begins to brown. After the meat has juiced awhile (but before the juice boils away) add about 4 cups of water. When water begins boiling, add jalapenos, and onions. Add potatoes after about 15 minutes. Cook until the potatoes are desired tenderness.

Editor's Note: Ginger cooks the bones of the roast for added flavor and removes them before serving. Adjust spices to fit your family's tastes, particularly the salt, as the meat tenderizer tends to be salty.

• 1 large cantaloupe, very ripe
• Juice of 1 lemon
• 2 large eggs
• 3/4 cup sugar
• 2 cups heavy or whipping cream
• 1 cup milk

Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl and add the lemon juice. Mash until the fruit is puréed. Drain the juice into another bowl and reserve. Cover the melon purée and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Add the cream, milk and reserved fruit juice, whisking to blend. Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the cantaloupe (drain any juice that may have accumulated before adding to ice cream). Continue freezing until the ice cream is ready.

Jonna Buck-OEC

• 2 c. all purpose flour
• 3/4 c. sugar
• 2 1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 c. milk
• 2 Tbsp. instant coffee granules
• 1/2 c. butter or margarine, melted
• 1 egg, beaten
• 1 tsp. vanilla extract
• 3/4 c. miniature semisweet chocolate chips

Combine flour, sugar, baking powder, cinnamon and salt in mixing bowl. In another bowl, stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pants to wire racks. Serve with espresso spread. Makes about 14 muffins.

Espresso Spread

• 4 oz cream cheese, cubed
• 1 Tbsp. sugar
• 1/2 tsp. instant coffee granules
• 1/2 tsp. vanilla extract
• 1/4 c. miniature semisweet chocolate chips

Combine spread ingredients in a food processor or blender and process until well blended. Serve with Cappuccino muffins.

• 3 Granny Smith apples, diced
• 2 cups powdered sugar
• 1 14-oz. can crushed pineapple, drained
• 12 oz. container of Cool Whip
• 2 sticks margarine, softened
• 8 oz. salted dry-roasted peanuts

Mix apples and pineapple together in a large mixing bowl. Set aside.

In a separate bowl, beat margarine and powdered sugar with an electric mixer until smooth. Add to apples. Blend in Cool Whip and peanuts. Refrigerate several hours or overnight.

• 2 1/2 cups all-purpose flour
• 2 1/2 tsps. baking powder
• 1 1/4 tsps. salt
• 1/4 cup sugar
• 1 1/2 cups milk
• 1/3 cup half-and-half
• 2 eggs, lightly beaten
• Vegetable or peanut oil
• 1/2 cup sifted powdered sugar

Combine flour, baking powder and salt in a medium mixing bowl, stirring well. Add sugar; stir well to combine. Add milk, half-and-half and eggs; beat at medium speed with an electric mixer until smooth.

Pour oil to a depth of 1/4-inch in a large skillet and heat to 375 degrees. Cover bottom opening of a funnel with finger. (A funnel with a 3/8-inch opening works best.) Fill funnel with batter. Hold funnel over skillet. Remove finger from funnel end to release batter into hot oil, moving funnel in a slow, circular motion to form a spiral. Fry each funnel cake 1 minute or until golden; turn and repeat on other side. Drain on paper towels; sprinkle powdered sugar over cakes and serve warm. Makes 12 5-inch cakes.

• 3 eggs
• 2 c. sugar
• 1 1/2 c. vegetable oil
• 2 c. grated carrots
• 16 oz. can crushed pineapple, undrained
• 2 tsps. cinnamon
• 3/4 c. chopped walnuts
• 3 c. flour
• 2 tsp. baking soda
• 1 tsp. vanilla

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.

To make hot cocoa: stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream if desired.

• 1 1/4-lb salmon filet, 3/4 to 1 1/4-inches thick

Relish:

• 1 c. Ocean Spray Cranberry Juice Cocktail
• 3/4 c. Ocean Spray Craisins
• 1/4 c. finely chopped onion
• 1 tsp. orange peel
• 3/4 tsp. five-spice powder

Marinade:

• 2 Tbsps. soy sauce
• 2 Tbsps. orange juice
• 1 tsp. honey

Soak 6 x 12-inch untreated cedar plank in water 1 to 2 hours.

Combine relish ingredients in saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 6 to 8 minutes or until onion is tender and mixture thickens. Cool.

Meanwhile, combine marinade ingredients in shallow glass or plastic dish; mix well. Add salmon, skin side up. Cover; refrigerate 30 minutes.

Heat grill for medium-high indirect heat. Place salmon skin side down on soaked plank. Place plank and salmon on grill. Cook 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Serve immediately with relish.

• 12 corn tortillas
• 2 16 oz. cans refried pinto beans
• fat for frying
• 1/2 lb. Monterey Jack & Colby cheese, mixed
• 1 lb. ground beef
• 6 c. lettuce & tomatoes
• 2 can green chilies, chopped salt & pepper

Using a cast iron skillet, brown beef in hot fat; drain liquid. Add salt, pepper and chilies. Simmer. Quickly turn the corn tortillas in half cup hot oil and set on paper towel to drain. Chop lettuce and dice tomatoes. Shred cheese. Now you are ready to assemble your chalupa.

Begin with the tortilla, cover with refried or mashed beans; top with meat mixture. Next layer the lettuce and the tomatoes. End with shredded cheese combo and top with a couple of jalapeno slices. Place under the broiler until cheese melt and is bubbly.

Microwave method: Cover, and cook for 2 minutes. Cook in individual oven-ware dishes and serve on plates right from the oven.

• 1/3 c. Land O'Lakes butter
• 2 1/4 c. all-purpose flour
• 4 oz. Land O'Lakes cheddar cheese, shredded
• 1 Tbsp. baking power
• 1 Tbsp. sugar
• 1 tsp. dried basil leaves
• 1/2 tsp. salt
• 1 c. milk

Preheat oven to 400 degrees. Melt butter in 8-inch square pan in oven.

Combine all crust ingredients except milk in medium bowl. Stir in milk just until moistened. Turn dough onto lightly floured surface; kneed until smooth (1 minute). Pat or roll dough into 12x6-inch rectangle. Cut into 12 1-inch strips.

Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake 23 to 28 minutes or until lightly browned.

• 2/3 lb. extra lean ground beef
• 2 onions, chopped
• 29-oz. canned Mexican-style stewed tomatoes
• 2 1/2 c. tomato juice
• 4oz. diced green chilies, drained
• 2 tsp. chili powder
• 1 1/2 c. uncooked elbow macaroni
• 31oz. canned pinto beans, drained and rinsed
• 1/4 c. shredded cheddar cheese

Cook ground beef and onion over medium-high heat until meat is browned, about 10 minutes; drain fat.

Stir in undrained tomatoes, tomato juice, chilies and chili powder; bring to a boil. Stir in macaroni and beans; return to boiling. Reduce heat, cover and simmer until macaroni is tender, about 15 minutes. Top each serving with cheese.

• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 8-oz. vanilla or plain low-fat yogurt
• 2 egg whites, lightly beaten
• 2 Tbsp. vegetable oil
• 2 Tbsp. skim milk
• 2 tsp. vanilla
• 1 1/2 cups flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1/2 tsp. salt (optional)
• 3 cups old-fashioned oats, uncooked
• 1 cup diced dried mixed fruit or raisins

Heat oven to 350 degrees. In a large bowl, combine sugars, yogurt, egg whites, oil, milk and vanilla; mix well. In a separate bowl, combine flour, baking soda, cinnamon and salt; mix well. Add to yogurt mixture; mix well. Stir in oats and fruit.

Spread dough in ungreased 9-by 13-inch baking pan. Bake 28-32 minutes or until light golden brown. Cool completely before cutting into bars. Store tightly covered.

• 2 Tbsps. vegetable oil
• 1 15.5oz. can black beans, drained
• 1/2 c. water
• 1 c. chunky salsa, drained and juices reserved
• 1 chipotle chile (canned, in adobo sauce), minced
• 1 tsp. adobo sauce (from canned chiles)
• 3 cloves garlic, minced
• Salt and pepper
• 2 c. cooked white rice
• 1 1/2 c. shredded rotisserie chicken
• 3 c. shredded Cheddar cheese
• 4 10-inch flour tortillas
• Sliced avocado, chopped romaine lettuce, and sour cream for garnish

Adjust oven rack to middle position and heat oven to 450 degrees.

Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper.

In mixing bowl, stir together hot rice, salsa, chicken and one-half of the cheese. Spread one-fourth of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes. Serve with garnishments.

• 4 chicken breasts, boned and skinned
• 1 stick of butter, melted
• 1 8oz. package stuffi ng mix
• 1 or 2 small cans sliced mushrooms, drained
• 1 cup sour cream
• 1 can cream of chicken soup
• 1 1/2 cups chicken stock

Preheat oven to 350 degrees.

Mix together butter and stuffing mix. Spread three-fourths of the mixture in the bottom of a greased 7-inch-by-11-inch casserole dish. Lay pieces of chicken on top, followed by mushrooms.

In a separate bowl, mix together sour cream, soup and 1 cup of the chicken stock. Spoon over chicken; top with remaining stuffing. Sprinkle remaining chicken stock on top. Bake for 45 minutes.

• 1 whole chicken
• salt & pepper
• celery
• 1 chicken bouillon cube
• 6 cups flour
• 6 eggs

Boil one whole chicken seasoned with salt, pepper, celery and one bouillon. After about 1 hour, take the chicken out of the pot (leave the broth), de-bone and set aside.

You will need counter space for the dumplings (or you can use a bowl). Dump about half a sack of flour on the counter (about 6 cups). Make a little mountain out of it with a bowl in the middle like a volcano.

Crack 6 eggs into the flour bowl, add salt, pepper and 1 cup of broth. Use your hands to work this together until you get a good dough ball. Add more broth if it gets stiff. You may not use all the flour. Repeat if you want more dumplings.

Reheat chicken broth to boiling. Meanwhile, cut dough in half, flour your counter and roll out each half to 1/4 inch thick. Cut into 2 inch strips about 1 1/2 inches wide. Start dropping strips into the boiling broth and stir occasionally.

Add the de-boned chicken back to the pot and cover. Let them cook on low for about an hour. Enjoy your hard work. They are worth it!

• chicken pieces, skin on
• 4-6 tablespoons butter
• Seasoned salt
• 2 cups chicken broth
• 2 cups rice

Preheat oven to 400 degrees. Melt butter in 9-inch by 13-inch bake pan. Place chicken, skin side down, in melted butter and season with Seasoned salt. Bake for 30 minutes.

Remove chicken and add chicken broth and rice to the pan. Return chicken, skin side up, to pan and season all with Seasoned salt; bake for 30 minutes.

• 1 large can beef tamales
• 1 can cream of chicken soup
• 1 can Rotel tomatoes
• 1-lb. block of Velvetta cheese
• 4 boneless chicken breasts

Boil chicken until cooked through; drain and set aside to cool.

Preheat oven to 350 degrees.

Line the bottom of a 9-inch by 13-inch pan with beef tamales. When chicken is cool enough to handle, shred or pull apart meat and layer on top of the tamales.

In a saucepan, combine soup, tomatoes and cheese. Heat until cheese melts; pour cheese mixture over the chicken. Cover with foil and bake for 30 minutes or until bubbly. Serve with chips and salsa, and other “Mexican-style” sides, like Spanish rice, beans, guacamole and sour cream.

• 1 1/4 cups Egg Beaters (5 eggs)
• 1 boneless, skinless chicken breast, cooked and shredded
• 1/2 onion, diced
• 1/2 c. mushrooms, diced
• 1c. frozen broccoli, thawed and diced
• 2 Tbsps. non-fat milk
• 1 Tbsp. extra-virgin olive oil
• 3oz. Swiss cheese cut into small strips
• Salt and pepper to taste

Sauté onion, mushrooms and broccoli in olive oil over medium-high until soft; stir in cooked, shredded chicken and set aside.

In a large mixing bowl, stir together eggs, milk and sautéed mixture; spoon evenly into muffin cups coated with non-stick cooking spray. Place a few strips of cheese on top of each muffin; bake for 20-25 minutes or until firm throughout.

• 1 ½ lb. boneless, skinless chicken breasts, boiled and shredded
• 60 Ritz crackers, crushed fine
• 1 stick margarine, melted
• 2 Tbsps. poppy seeds
• 2 cans cream of chicken soup
• 8 oz. sour cream

Boil chicken until cooked through; when cool enough to handle, shred meat and place in the bottom of a 9x13 casserole dish.

Mix together crackers and melted margarine; add poppy seeds. Mix soup and sour cream together; add half of cracker mixture to soup and cream mixture. Pour soup mixture over chicken. Top with remaining cracker crumbs. Bake at 350 degrees for 30 minutes.

• 4 5-oz. portions boneless, skinless chicken breasts
• 1 c. Wondra flour
• salt and pepper
• 2 Tbsp. vegetable oil
• 8 oz. sliced mushrooms
• 1 clove garlic, minced
• 1 tsp. tomato paste
• 1 1/2 c. sweet Marsala wine
• 4 Tbsp. butter, cut into pieces, softened

Preheat oven to 200 degrees. Place heatproof plate on lower-middle position rack.

Pat chicken cutlets dry. Place flour in a shallow baking dish or pie plate.

Heat heavy-bottomed skillet over medium-high heat until very hot, about 3 minutes. Meanwhile, season chicken cutlets with salt and pepper; coat both side with flour. Cook until golden brown, about 3 minutes; turn and cook second side about 3 minutes longer, until juices run clear. Transfer chicken to heated plate and return plate to oven.

Add mushrooms to skillet and sauté, stirring occasionally, until liquid released by mushrooms evaporates and mushrooms begin to brown. Add garlic and tomato paste; sauté while stirring and cook 1 minute. Add Marsala. Cook, scrapping brown bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups. Remove from heat; whisk in butter, one piece at a time. Pour sauce over chicken.

• 6 cups low-sodium chicken broth
• 2 cups bite-size pieces asparagus or
  broccoli, or sugar snap peas
• 9 oz. thick egg noodles or fettuccine
• 2 chicken breast halves, thinly sliced
• 1/4 cup torn fresh basil leaves
• 1/4 cup snipped fresh chives or finely chopped green onions
• 2 Tbsp. coarsely chopped fresh tarragon
• 2 Tbsp. coarsely chopped fresh marjoram

Bring a large pot of water to boil. In a separate saucepan, bring the chicken broth to a simmer; add salt and pepper to taste.

Put vegetables in a steamer basket or sieve and lower into the boiling water. Boil until vegetables are bright green, yet still crunchy, 1 to 2 minutes. Lift the basket from the water to drain and run cold water over the vegetables to stop their cooking.

Stir the noodles into the water and cook until tender but still firm, 6 to 12 minutes.

While the noodles are cooking, add the chicken to the chicken broth, turn the heat to low, and poach for 2 to 3 minutes until chicken is cooked through. Add the steamed vegetables and herbs. When the noodles are cooked, drain them and add them to the soup. Serve right away.

• 1/3 c. lime juice
• 1/2 c. chopped fresh cilantro
• 1/4 c. olive oil
• 2 chipotle chiles, roughly chopped, plus 2 Tbsps. adobo sauce
• 1 Tbsp. honey
• 3 cloves garlic, minced
• 2 tsps. ground cumin
• Salt and pepper
• 8 boneless, skinless chicken breasts
• 2 16-oz cans black beans, drained and rinsed
• 1/2 c. chopped scallions
• 1 red bell pepper, sliced thin
• 1 ripe avocado, sliced thin
• lime wedges, optional, for serving

Whisk lime juice, cilantro, oil, chiles and adobo sauce, honey, garlic, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper together in small bowl.

Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while preheating grill.

Toss beans, scallions, red pepper and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste.

Grill chicken over very hot fire until well browned on both sides and cooked through, 8 to 13 minutes. Transfer chicken to serving platter and drizzle with remaining lime juice mixture. Serve immediately with black bean and avocado salad.

Lori McCarthy

• 1 pkg. yellow cake mix
• 1/4 c. packed brown sugar
• 1/4 c. water
• 1/2 c. chopped pecans or walnuts
• 2 eggs
• 1/4 c. butter or margarine, melted
• 2 c. (12 ounces) semisweet chocolate chips, divided
• 1 Tbsp. shortening

In a mixing bowl, combine first five ingredients. Beat on medium speed for 2 minutes. Stir in 1 1/2 cups of chocolate chips and nuts. Spread in a greased 9 x 13 baking pan. Bake at 375 degrees for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack.

Melt shortening with remaining chocolate chips. Drizzle over cookie and cut into bars.

by Kendall Beck

• 1 c. Sugar
• 1 c. Brown sugar
• 2/3 c. Butter
• 2/3 c. Shortening
• 2 Eggs
• 2 Tsp. Vanilla extract
• 1 Tsp. Salt
• 1 Tsp. Baking soda
• 3 c. Flour
• 2 c. Chocolate chips

Preheat oven to 375°F. In large bowl, mix together sugar, brown sugar, butter, shortening, eggs and vanilla extract. Mix for 3 to 4 minutes, until all ingredients are blended. Add salt and baking soda. Slowly add flour. Continue to mix for another 3 to 4 minutes. The texture should be very smooth. Stir in chocolate chips. Form dough into 1 to 1 ½ in. rounds and place on greased cookie sheet. Bake for 9 minutes. Cookies will be slightly brown on edges. Go ahead and remove them from the oven, as they will continue to bake on the cookie sheet while cooling. Let cool and store in air-tight container.

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 cup sugar
• 1 cup finely chopped pecans
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs, beaten
• 1 15-oz. can solid pumpkin
• 1/2 cup canola oil
• 1/4 cup low-fat milk
• 1/2 cup mini chocolate chips

Preheat oven to 350 degrees. Lightly oil or coat a 10x15-inch jelly-roll pan with nonstick cooking spray.

Whisk together first eight ingredients in a large mixing bowl. In a second bowl, combine the eggs, pumpkin, canola oil and milk. Add to dry ingredients and stir to combine; stir in chocolate chips.

Spread batter evenly in prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and cut into bars.

• 1 3/4 cups low-fat milk
• 3 egg whites or eggs, beaten
• 2/3 cup granulated sugar
• 1 tsp. vanilla
• 6 cups cubed (1/2-inch) cinnamon-swirl bread or egg bread
• 1/2 cup mini semisweet chocolate chips

Preheat oven to 350 degrees. In a medium bowl, combine milk, egg whites, sugar and vanilla; mix well. Stir in bread cubes and chocolate chips; mix well. Let stand for 10 minutes.

Spoon mixture into 12 paper-lined muffin cups. Bake for 30 minutes or until puffed and set. Serve warm, at room temperature or chilled.

shared by Sue Cabbiness and Linda Miles

• 2 loaves Pepperidge Farms very thin bread
• 2 8-oz. pkgs. cream cheese, softened
• 2 egg yolks
• 1/2 c. sugar
• 2 sticks margarine, melted
• 1 c. brown sugar
• 2-3 tsps. cinnamon

Trim the crusts from around the bread. (Stack about four slices at a time.)

Combine cream cheese, egg yolks and sugar. Spread mixture on the bread slices and roll up jelly roll-style. Set aside.

In an open skillet on the stove, melt the margarine. Add the brown sugar and cinnamon, stirring until smooth.

Roll the bread rolls in margarine/sugar mixture, and then place on a greased baking sheet. Bake in a 350-degree oven for 15 to 20 minutes.

Indian Electric Cooperative

• 3/4 cup milk
• 1 large egg
• 3 cups flour
• 3 Tbsp. sugar
• 1/2 tsp. salt
• 4 Tbsp. butter
• 2 tsp. dry active yeast

Place ingredients in bread machine pan, in the order given, ending with yeast, according to the directions on your bread machine. Select dough setting. When cycle is complete, remove dough from machine and place on lightly floured surface. Knead for one minute and let rest for 15 minutes. Roll dough to a 16x10 rectangle. Spread with a mixture of 1/3 cup melted butter, 1/3 cup sugar, 2 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/2 cup chopped nuts (optional). Roll jellyroll style and pinch seams together. Cut into 1 1/2 inch slices. Place in greased 9x13 baking pan, and let rise for 30-35 minutes, until ouble in size. Bake at 375 degrees for 20-25 minutes. Cover warm rolls with glaze if desired.

• 1 1/4 cups cooked elbow macaroni
• 2 cups cooked, diced turkey
• 1/4 cup pimento
• 1/4 cup chopped green pepper
• 1/2 cup chopped onion
• 1 can cream of mushroom soup
• 1 Tbsp. sage
• 1 1/2 cups turkey broth
• 1 tsp. pepper
• 1/2 cup shredded Cheddar cheese

Preheat oven to 350 degrees. Combine all ingredients except Cheddar cheese and pour in casserole dish. Sprinkle cheese on top and bake for 45 minutes or until bubbly.

• 2 15-16oz. cans whole kernel corn, drained
• 3 stalks celery, diced
• 1/4 cup red onion, diced
• 1 - 2 cups grated Mexican-blend low-fat cheese
• 1 cup reduced-fat mayonnaise*
• 9-oz bag of Fritos Chili-Cheese flavored corn chips, crushed

Mix together all ingredients except the Fritos. Before serving, top with crushed Fritos.

*Editor’s note: I mixed 1/2 cup of low-fat mayo with 1/2 cup of low-cal Ranch dressing.

• 1 12-oz bag fresh or frozen cranberries
• 1 1/4 c. sugar
• 3/4 c. water
• 1 large cooking apple, chopped
• 2 tsps. ground cinnamon
• 1 tsps. ground ginger
• 1/4 tsp. ground cloves

In a saucepan, combine all ingredients; bring to a boil, stirring constantly. Reduce heat; simmer for 15-20 minutes or until apple is tender and mixture thickens. Cool completely.

Store in the refrigerator.

• Butter-flavored cooking spray
• 2/3 cup fresh or frozen cranberries, chopped
• 2 tsps + 1/2 cup granulated sugar
• 1 1/2 cups unbleached flour
• 1 Tbsp. dried orange peel
• 2 tsps. baking powder
• 1 tsp. salt
• 2 egg whites, lightly beaten
• 1 tsp. orange extract
• 1 tsp. vanilla extract
• 3/4 cup low-fat buttermilk
• 1/4 cup fat-free vanilla yogurt
• 1/4 cup light butter, melted
• 1 Tbsp. turbinado sugar

Preheat oven to 400 degrees. Place muffin papers in 10 standard-size or 4 jumbo muffin tins; coat the insides of the papers with cooking spray.

In a small bowl, combine the cranberries with 2 teaspoons granulated sugar; toss to coat. Set aside.

In a bowl, combine the flour, orange peel, baking powder and salt. Mix to blend.

In a mixing bowl, whisk together egg whites, orange and vanilla extracts and 1/2 cup granulated sugar. Stir in the buttermilk, yogurt and butter; add the flour mixture, stirring just until none of the flour mixture is visible. Fold in the cranberries. Divide batter evenly into the prepared cups, and sprinkle each muffin with turbinado sugar.

Bake 18-22 minutes for standard-size muffins, or 25 to 30 minutes for jumbo muffins. Allow to cool on a rack for 10 minutes.

• 1 12-oz. can frozen orange juice concentrate
• 2 small bananas, peeled and sliced
• 1 1/2 cups vanilla yogurt
• 1/2 cup orange juice
• 1 tsp. vanilla extract

Mix all ingredients in blender until smooth. Makes 5 1/2 cups.

• 2 large Granny Smith apples, peeled and cored
• 2 10-oz cans refrigerated crescent rolls
• 1 stick butter
• 1 1/2 cups white sugar
• 1 teaspoon ground cinnamon
• 12 ozs. Mountain Dew or apple juice

Preheat oven to 350 degrees; grease a 9x13 inch baking dish.

Cut each apple into eight wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35 to 45 minutes or until golden brown.

• 8 ounces elbow macaroni
• 3-4 cups sharp Cheddar cheese, shredded
• 1 13-ounce can evaporated milk
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Combine all ingredients except one cup of cheese in a greased slow cooker. Sprinkle remaining cup of cheese on top.

Cover. Cook on low 3-4 hours. Do not remove the lid or stir until the mixture has finished cooking.

• 3 large egg whites
• 3 Tbsps. sugar
• 1/2 tsp. vanilla extract
• 1/4 tsp. almond extract
• 7 oz. pkg. sweetened flaked coconut
• 8 oz. bittersweet chocolate, melted

Preheat oven to 325 degrees. Line two baking sheets with nonstick foil.

Whisk egg whites, sugar and extracts in a medium bowl until foamy. Stir in cocnut until evenly mixed.

Drop by level teaspoonfuls onto prepared baking sheet. Bake 15 to 20 minutes until set and lightly browned. Cool on a wire rack.

Dip bottoms and a tiny bit of the sides of macaroons in the melted chocolate. Tap off excess chocolate and place on same foil-lined baking sheets. Let stand at room temperature until set.

• 3 cups milk
• 1 cup heavy cream
• 2 tablespoons Dutch-processed cocoa powder
• 1 tablespoon sugar
• 1/2 cup semisweet chocolate chips
• 1 teaspoon vanilla extract

Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Off the heat, stir in the chocolate and the vanilla. Cover, let the chips melt for about 1 minute, then whisk smooth before serving.

To make ahead: Hot chocolate can be refrigerated, covered tightly with plastic wrap, for up to 24 hours. Reheat in the microwave or in a medium saucepan set over low heat.

• 6 hard boiled eggs
• 3 Tbsp. mayonnaise
• 1/2 tsp. prepared mustard
• 2 tsp. vinegar
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 Tbsp. sweet pickle relish

Cut eggs into halves lengthwise. Remove yolks. Set egg whites aside. In a small bowl mash egg yolks with a fork. Stir in mayonnaise, vinegar, salt, pepper, mustard and sweet pickle relish. Stir together, then evenly spoon egg mixture into egg white halves. Arrange on platter. Sprinkle paprika on top if desired. Makes 12 stuffed eggs. Keep refrigerated.

• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons minced garlic
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1 teaspoon freshly ground black pepper
• 2-pound boneless sirloin steak

Combine lime juice and spices; rub evenly over steak. Cover and refrigerate two hours or overnight.

To grill, place steak on grill rack; cook 6 minutes per side or until desired degree of doneness. Let stand 5 minutes before cutting into 1/4-inch thick slices.

• 1 family-size can Campbell’s Chicken and Rice Soup
• 1 can Rotel tomatoes
• 1 can chicken broth
• 1 can ranch-style beans
• 1 can chunk chicken or one chicken breast, cooked and diced

Combine all ingredients and heat throughout.

Add broken tortilla chips to serving bowls and ladle soup over the chips. Top with shredded cheese and sour cream if desired.

Editor’s note: Use ingredients your family likes for variation. My friend Robyn Shepherd, who shared the recipe, occasionally substitutes shrimp for the chicken and recommends using the Mexican-style Rotel with lime and cilantro (yum!). I add avocados and often substitute black beans for the ranch-style beans.

• 1 medium onion, chopped
• 2 Tbsp. vegetable oil
• 1 19-oz can enchilada sauce
• 1 16-oz can black beans, rinsed & drained
• 1 14 1/2-oz. can Rotel tomatoes
• 1 11-oz. can Mexican-style corn, drained
• 1 tsp. fajita seasoning or chili powder
• 1 tsp. ground cumin
• 1 10-oz. pkg. 6-inch corn tortillas
• 3 cups chopped cooked chicken*
• 12-oz. shredded Mexican four-cheese blend

Sauté onion in hot oil in a large skillet over medium-high heat until tender. Stir in next six ingredients. Reduce heat to low and cook, stirring often, 5 minutes or until thoroughly heated.

Spoon one-third of sauce mixture in bottom of a lightly greased 9 x 13-inch baking dish. Layer one-third of the tortillas, half of the chicken and 1 cup of cheese. Repeat layers with one-third each of sauce mixture and tortillas, remaining chicken and 1 cup of cheese. Top with remaining tortillas, sauce mixture and cheese.

Bake at 350 degrees for 15 to 20 minutes or until bubbly.

*Note: 2 pounds lean ground beef, cooked and drained, may be substituted.

Carolyn Nicoles

• 1 box vanilla pudding mix, made using low fat milk
• 1 12 oz. container of low fat Cool Whip
• 1 box vanilla wafers
• 5 bananas

Mix pudding and Cool Whip until smooth. Layer in dish: vanilla wafers, pudding, bananas. Repeat. Chill for one hour.

• 1 3.4-oz. box instant vanilla pudding and pie filling mix
• 1/4 tsp. cinnamon
• 2/3 c. evaporated fat-free milk
• 1 c. canned pumpkin
• 2 c. frozen whipped topping, thawed

Combine pudding mix and cinnamon in medium bowl; add evaporated milk and whisk until well blended. Stir in pumpkin and then gently fold in whipped topping. Spoon into serving dishes and top with additional whipped topping and a dash of cinnamon. Serve cold.

• 3/4 c. salsa of your choice
• 1 1/2 c. nonfat refried beans.
• 1 sm. can (about 4 oz.) diced green chilis
• 4 lg. eggs 4 lg. egg whites
• 1 tsp. cilantro 1/2 cup shredded jack cheese
• 1 c. plain nonfat yogurt
• 6 warm flour tortillas lime wedges

Place beans in a wide nonstick frying pan and add chiles; cook over medium heat, stirring often, until bubbly (3-4 minutes). Meanwhile, in a large bowl, beat eggs, egg whites and cornstarch until well blended. Stir in cilantro and 3 tablespoons of salsa.

Push beans to one side of pan. pour egg mixture into cleared area and cook over medium to medium-high heat, stirring often, until eggs are softly set (about 4 mins.)

For each burrito, spoon a sixth each of the beans and eggs into center of a tortilla. Sprinkle with a sixth of the cheese, then roll to enclose. Serve each burrito, seam side down, on a warm plate. Add yogurt and remaining salsa to taste; garnish with lime wedges.

This makes 6 servings.

• 1 tsp. canola oil
• 8 oz. Andouille sausage or low-fat kielbasa, cut into 1/4-inch slices
• 16 oz. bag frozen bell pepper and onion mix
• 1 14oz. can reduced-sodium chicken broth
• 2 c. instant brown rice
• 8 oz. raw shrimp, peeled and deveined

Heat oil in a Dutch oven or medium-size saucepan over medium-high heat. Add sausage and pepper/onion mix; cook, stirring occasionally, until vegetables soften, 3 to 5 minutes.

Add broth to the pot and bring to a boil. Add rice and stir once. Cover and cook for 5 minutes. Add shrimp and stir to incorporate. Remove from heat and let stand, covered, 5 to 6 minutes or until shrimp are opaque and cooked through. Fluff with a fork and serve.

Kraft Foods

• 18 oz. pkg. softened cream cheese
• 1 7oz. jar marshmallow cream
• 1 c. lime, orange, or raspberry sherbet softened
• 2 c. thawed Cool Whip
• 1 chocolate-wafer or Oreo pie crust

Mix cream cheese and marshmallow cream with electric mixer on medium speed until well blended. Add sherbet; mix well. Gently stir in whipped topping.

Pour into crust. Freeze until firm. If desired, garnish with whipped topping and berries.

• 1/2 medium cantaloupe
• 2 cans Eagle Brand fat-free condensed milk
• Fat-free milk

Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a blender; blend on the juice setting until puréed.

Whisk juice and Eagle Brand together in ice cream maker. Add milk to the fill-line and freeze according to manufacturer's instructions.

Editor's note: Any type of berry or bananas can be used in place of the cantaloupe.

• 1 8 ounce package of cream cheese, softened
• 1 to 2 bulbs of garlic, peeled
• 1 package of crumbled feta cheese
• 1 small package of walnut pieces
• 2 tablespoons half and half
• Black pepper, to taste
• Parsley

Pulse garlic in a food processor to finely chop; blend in the cream cheese, followed by the half and half and then the feta cheese. Transfer to a serving bowl and fold in the walnuts, pepper and parsley.

Serve with pita chips, sliced baguettes or raw vegetables.

Turkey:

Before going to bed the night before, rinse the turkey and take out the giblets. Put giblets in a crockpot, fill with water, cover, set on low and let them cook all night.

Put turkey in a large pan or roaster in the oven at 225 about 11 p.m. or so and go to bed. You can rub the turkey with butter or other spices if you like, but I just throw it in plain. You will wake up the next morning to the most wonderful smells.

Giblets (neck, liver, gizzard and heart):

In the morning, take out the giblets, cool, debone, chop them up and set aside. Take out 1–2 cups of the hot giblet stock (juice) from the crockpot. Let cool to lukewarm, then add 1/2–3/4 cup flour and whisk until smooth.

Set the remaining stock to a slow boil, stir in flour/juice mixture and continue stirring until smooth. Put back into crock pot and add the giblets. Keep crockpot setting on low.

Stir in a tablespoon or two of the thick brown turkey juices. Salt and pepper to taste. Delicious over the turkey or dressing or mashed potatoes or all three!

• 1 3 1/2 to 4 lb. boneless chuck roast
• 1/2 c. soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3 or 4 peppercorns
• 1 tsp. dried rosemary, crushed
• 1 tsp. dried thyme
• 1 tsp. garlic powder
• 12 hoagie-style rolls, split

Place roast in a 5-quart slow cooker. Combine soy sauce, bouillon cube and seasonings; pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered, on low 7 hours or until very tender. Remove roast from slow cooker, reserving broth. Shred roast with a fork. Place roast on rolls and serve with reserved broth for dipping.

• 2 cups plain whole-milk yogurt
• 2 cups plain nonfat or reduced-fat Greek yogurt
• 1/2 cup superfine sugar
• 3 tablespoons light corn syrup
• Fresh fruit, nuts, sprinkles or other toppings

Whisk yogurts, sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to manufacturer’s instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to two hours.

Garnish with assorted toppings as desired.

• 1 box yellow or spice cake mix
• 8 Tbsp. butter, melted
• 2 large eggs
• 1 1/3 c. apple or pumpkin butter
• 2 Tbsp. milk
• 1 Tbsp. all-purpose fl our
• 1/4 c. sugar
• 1/4 c. butter, softened

Preheat oven to 350 degrees. Lightly grease or spray with cooking spray a 9-inch by 13-inch cake pan or a jelly-roll pan.

Divide the mix, placing all but 1 cup of cake mix in a mixing bowl. Stir the melted butter and 1 egg into the cake mix. Press dough into the bottom of the prepared pan.

In a separate bowl, mix together the apple or pumpkin butter, remaining egg and milk. Pour over dough.

Combine the reserved cake mix with flour, sugar and softened butter. Using a pastry blender, mix together until crumbly. Sprinkle crumbs over fruit layer. Bake for 35-40 minutes or until golden brown. Cool and cut into squares before serving.

• 1 stick of margarine, melted in deep baking dish and set aside
• 1 c. sugar
• 1 c. self-rising flour
• 3/4 c. milk

Mix sugar, flour, and milk until smooth. Pour over melted margarine but do not stir.

1 16-oz. can of unsweetened fruit (sour pitted cherries, peaches, apricots, berries or pineapple)

Empty can over the batter in the center. Sprinkle 1/2 c. sugar over the top. Bake at 350 degrees for 40-50 minutes until lightly browned.

• 8 oz. package cream cheese,softened
• 3 tablespoons sugar
• 1 cup sour cream or Mascarpone
• 1 teaspoon vanilla extract

Combine all ingredients and beat until smooth and creamy. Chill and serve with assorted fruit or graham crackers.

For variety:

Almond Fruit Dip: Add 3 Tbsps. finely chopped almonds and 1 1/2 tsps. almond flavoring.

Raspberry Fruit Dip: Puree 1 cup frozen sweetened raspberries, thawed. Spoon half the basic recipe into a serving dish and smooth; top with half of the raspberry puree and smooth. Repeat.

Lemon Fruit Dip: Add zest of 1 lemon, 1 Tbsp. lemon juice and 1 additional tablespoon sugar.

• 2 cups quick or old-fashioned rolled oats, uncooked
• 2 cups apple juice
• 8 ounces low-fat vanilla yogurt
• 1 1/2 cups sliced fresh fruit (bananas, peaches, nectarines or strawberries, or a combination)
• 2 tablespoons chopped nuts, optional

Combine all ingredients, except nuts; mix well. Cover and refrigerate 8 hours or overnight. Sprinkle with nuts, if desired.

Will keep, Refrigerate in airtight container up to 4 days.

Buy your favorite fruit in season, peel and cut it into chunks, and freeze it for this easy sorbet. Peaches, strawberries, melons, mangoes and papayas work best.

• 2 cups frozen fruit (1-inch cubes)
• 2-4 Tbsp. Simple Syrup (recipe follows)
• 1-2 Tbsp. lemon juice (optional)

Remove fruit from the freezer and let it stand at room temperature for about 20 minutes until partially defrosted. Place fruit in a food processor and pulse until it is finely chopped. Add Simple Syrup to taste and long-pulse until very creamy. Serve immediately.

Simple Syrup: Add 1 cup of sugar to 1 cup of hot water; stir to dissolve. Store in a jar in the refrigerator and use as needed.

• 1/2 c. orange juice
• 1/4 c. soy sauce
• 2 Tbsp. minced ginger root
• 2 Tbsp. honey or maple syrup
• 1 tsp. sesame oil

Mix ingredients in saucepan and bring to a boil. Reduce heat slightly and simmer 5 minutes. Put the mixture in a bowl and set aside to cool completely.

Marinate salmon or halibut portions in half the marinade for 30 minutes. Brush some of the remaining marinade on fish while cooking (grill or oven), and spoon the remainder on top cooked fish.

• 1 1/2 c. rolled oats
• 1/2 c. chopped pecans
• 1/4 c. milk
• 1/4 c. heavy cream
• 1/4 c. maple syrup
• 1 large egg
• 1 1/2 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. table salt
• 10 Tbsp. unsalted butter, cut into 1/2-inch pieces
• 3 Tbsp. maple syrup
• 1/2 c. powdered sugar

Preheat oven to 375 degrees. Spread oats and pecans evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes; cool on wire rack. Increase oven temperature to 450 degrees. Line second baking sheet with parchment paper. When oats are cooled, measure out 2 tablespoons and set aside.

Whisk milk, cream, 1/4 cup maple syrup, and egg in large measuring cup until incorporated; remove 1 tablespoon to small bowl and reserve for glazing.

Pulse flour, baking powder, and salt in food processor until combined, about four 1-second pulses. Scatter cold butter evenly over dry ingredients and pulse until mixture resembles coarse cornmeal, 12 to 14 1-second pulses. Transfer mixture to medium bowl; stir in cooled oats. Using rubber spatula, fold in liquid ingredients until large clumps form. Mix dough by hand in bowl until dough forms cohesive mass.

Dust work surface with half of reserved oats, turn dough out onto work surface, and dust top with remaining oats. Gently pat into 7-inch circle about 1 inch thick. Using bench scraper or chef's knife, cut dough into 8 wedges and set on parchment-lined baking sheet, spacing pieces about 2 inches apart. Brush surfaces with reserved milk/egg/syrup mixture and sprinkle with 1 tablespoon sugar. Bake until golden brown, 12 to 14 minutes; cool scones on baking sheet on wire rack 5 minutes, then remove scones to cooling rack and cool to room temperature, about 30 minutes.

When scones are cooled, whisk maple syrup and confectioners's sugar until combined; drizzle glaze over scones.

• 1 C. Sugar
• 1/2 C. Vinegar
• 1/2 C. Water
• 1 T. Flour
• Salt
• Apples, cubed
• Walnuts
• Celery, chopped

De-core your apples and roughly chop into cubes. Chop celery. Mix with apples and walnuts.

In a sauce pan, bring to boil the sugar, flour, vinegar, water and salt. (I like to use cider vinegar because I think the flavor is more subtle.) Continue to boil until thick. It won't quite be the consistency of pudding–more like those yogurt tubes marketed to kids.

Once thickened, pour over apples, celery and walnut mix and stir. Place in the refrigerator to chill. It's best if you have several hours to chill so the sauce continues to set.

Simple, right? Delicious all the same.

Meatballs (for 8 people)

• 1 lb. Ground Beef (chuck)
• 2 Eggs
• Crushed crackers
• 2 T Water
• Salt/Pepper to taste

Combine ingredients for meatballs and brown in skillet. Do not use ground serloin. You want a bit of fat content for flavor. Use just enough cracker to help the meat stick into balls. Form small balls no larger than 1 or 1 1/2 inch diameter. Large balls will burn on the outside before the center is done.

Sauce

• 1 16oz can Tomato Sauce
• 1 tomato sauce can Water
• 2 T Oleo*
• 1 Onion, chopped
• 1 tsp Sugar
• 1/2 tsp Baking Soda
• Salt

Saute onion in oleo. Add tomato sauce, water, sugar and salt. Bring to a boil and add soda. Add meatballs to sauce and simmer 1 hour. Serve with spaghetti.

*This recipe comes straight out of a cookbook my grandmother made for me. For younger people, oleo is basically margerine.

Grilling fruits brings out their natural sweetness as well as softens outside skin. Harder fruits, such as apples and pineapples are easiest to prepare, but don’t be afraid to try softer fruits such as peaches and nectarines. When grilling fruit:

• Pick a fresh firm fruit that’s just short of being perfectly ripe.
• Slice the fruit in half (you can keep the peel on) and soak it in water to maximize the amount of liquid inside so it stays moist on the grill.
• If desired, add a little lemon juice to the soaking water to preserve the fruit’s color. Feel free to also experiment with different spices, like cinnamon or nutmeg. Adding sugar is not necessary!
• Grill fruit over medium heat on a very clean cooking grate, although a higher temperature works best for some items such as cantaloupe.

• 2 lg. potatoes, sliced
• 2 to 3 med. carrots, sliced
• 1 can of peas, well drained
• 3 med. onions
• 1 1/2 lbs. ground beef, lightly browned
• 2 stalks of celery, sliced
• 1 can of cream of tomato soup
• 1 soup can water

Place layers of the vegetables in the order given in crock pot, seasoning each layer with salt and pepper. Put the lightly browned ground beef on top of the celery. Mix the tomato soup with the water and pour over the layers. Cover and set on low for 6 to 8 hours, stirring occasionally. Serves 4 to 5.

• 1/4 cup + 2 Tbsp Kikkoman Stir-Fry sauce
• 1 Tbsp. dry sherry
• 2 Tbsp. vegetable oil
• 1 lb. fresh or thawed medium shrimp, peeled and deveined
• 3 c. green cabbage chunks
• 1 red bell pepper, cut into strips
• 4 green onions, cut into 2-inch lengths, separating whites from tops
• 1 Tbsp. fresh ginger root, minced
• 1/2 lb. linguine, cooked

Combine stir-fry sauce and sherry; set aside. Heat 1 tablespoon oil in wok or large skillet over high heat. Add shrimp. Stir-fry 1 minute, or until shrimp turn pink; remove. Heat remaining 1 tablespoon oil in same pan. Add cabbage, bell pepper, whites of green onions and ginger; stir-fry 1 minute. Add green onion tops; stir-fry 1 minute more. Pour in stir-fry sauce mixture, linguine and shrimp. Cook, stirring, until all ingredients are heated and evenly coated with sauce.

• 2 hot dog buns, cut into long strips
• 2 Tbsp. margarine, melted
• Salt-free garlic seasoning to taste
• 1 1/2 Tbsp. freshly grated Parmesan cheese

Preheat oven to 350 degrees.

Cut the top of each bun into three sticks and the bottom of each bun into two sticks. Brush each lightly with margarine. Dust with Parmesan cheese and sprinkle generously with garlic seasoning.

Bake on an ungreased cookie sheet 10 to 15 minutes or until crisp.

• 2 lbs. small potatoes, such as Yukon
  Gold or new red or white potatoes
• 3 Tbsp. coarsely chopped fresh herbs
  (rosemary, thyme, savory, sage and/or oregano)
• 4 cloves garlic, finely chopped
• 3 Tbsp. extra-virgin olive oil
• Salt and pepper to taste

Wash potatoes; cut in halves or quarters. Put potatoes in a large saucepan with 2 quarts of cold water and 2 teaspoons of salt. Bring potatoes to a boil and cook until they are easily pierced with a paring knife but still firm, about 10 minutes. Drain in a colander.

Preheat oven to 425 degrees. Transfer potatoes to a large mixing bowl and toss them with remaining ingredients. Spread potatoes out on a baking sheet; roast until golden brown, 15 to 20 minutes, turning once halfway through the baking time so they brown evenly.

• 1/2 cup buttermilk
• 2 cloves garlic, finely minced
• 1/2 tsp. salt
• 1 Tbsp. oil
• 1/2 lb. boneless, skinless chicken breasts or chicken tenders

In a shallow dish or Ziploc bag, mix together the buttermilk, garlic, salt and oil. Add chicken; cover and refrigerator overnight.

• 1 cup rolled oats
• 1/2 tsp. red pepper flakes
• 1/4 cup fresh basil leaves or rosemary needles
• 1 tsp. salt
• 1/2 cup grated Parmesan cheese

Preheat toaster oven to 425°.

In a food processor, pulse the oats, red pepper flakes, salt, Parmesan cheese and basil. Place oat mixture on a plate and dredge chicken, thoroughly coating each piece.

Place chicken pieces on the baking tray and spray lightly with cooking spray. Bake chicken for 10-15 minutes, depending on the thickness of the meat, until the crust is golden brown and crispy. Serves 2.

• 1 green tea bag
• 3/4 c. tomato paste
• 1/2 c. cider vinegar
• 3/4 c. White Puree
• 1 to 2 garlic cloves, minced
• Freshly ground pepper, to taste
• 1/2 tsp. salt
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. honey
• 2 tsps. chili powder
• Hot sauce, to taste

Steep the tea bag in 1/2 cup boiling water for 2 minutes (no longer or it will taste bitter). Allow the tea to cool, then whisk the 1/2 cup of tea together with the remaining ingredients.

Cover and store in the refrigerator for up to 3 days.

by Jimmy Helm

• Chicken breasts, boneless
• Honey
• Salt & pepper, to taste
• Oil, optional

Salt and pepper chicken breasts to taste and grill over low flame. You may want to brush it with a bit of oil to avoid sticking. When done, brush honey on both sides and grill just a minute or two longer. The honey will caramelize some, but do not let it burn.

Leftovers can be used to dress up a salad. Yum.

• 4 cups Quaker Oat Bran
• 1/2 cup butter or margarine
• 2 cups uncooked quick-cooking oats
• 1/2 cup firmly packed brown sugar
• 1 cup chopped pecans
• 1/2 cup honey
• 1/4 tsp. salt
• 1 cup sweetened dried cranberries
• 1/2 tsp. ground cinnamon or raisins

Preheat oven to 325 degrees.

Combine first five ingredients in a large bowl; set aside.

Stir together butter, brown sugar and honey in a small saucepan over low heat, stirring until butter melts and sugar dissolves.

Pour butter mixture over cereal, stirring to coat. Spread in a single layer on an aluminum foil-lined 10 x 15 cookie sheet. Bake for 20 minutes, stirring once.

Stir in cranberries or raisins and bake five more minutes. Spread on wax paper to cool. Store in an airtight container.

• 3 cups nonfat dry milk
• 2 cups powdered sugar
• 1 1/2 cups Dutch-processed cocoa powder
• 1 1/2 cups white chocolate chips
• 1/4 teaspoon salt

Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months.

To make hot cocoa: stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream if desired.

Dip Base:

• 16 oz. softened cream cheese
• 1 1/3 c. grated Parmesan cheese
• 6 Tbps. Mayonnaise

Beat ingredients in a small mixing bowl until blended. Stir in the ingredients of one of the following variations and spoon into a 1-quart soufflé or baking dish. Bake at 350 degrees for 25 to 30 minutes or until brown and bubbly.

Roma Dip:

• 1/2 c. toasted pine nuts
• 1/4 c. basil pesto
• 1/3 c. drained oil-packed sun-dried tomatoes, mince

Sweet Onion Dip:

• 1 c. finely chopped sweet onion, such as Vidalia or Walla Walla

Santa Fe Dip:

• Reduce Parmesan cheese in Dip Base to 2/3 cup
• 10 oz. pkg frozen chopped spinach, thawed, drained and squeezed dry
• 2/3 c. shredded Monterey Jack cheese
• 1/2 c. drained canned green chilies, chopped
• 2 tsp. or more hot sauce
• 1/2 tsp. Cumin

Danube Dip:

• Reduce Parmesan cheese in Dip Base to 2/3 cup
• 2/3 c. bleu cheese crumbles
• 1 cup praline chopped nuts (recipe follows)

To make praline walnuts, heat 1/2 cup sugar in a heavy skillet over medium heat until caramelized. Remove from heat; stir in 1 cup chopped walnut pieces and stir until coated. Spread walnut mixture in a thin layer on a sheet of foil brushed with butter. Let stand until cool.

• 1/4-ounce envelope active dry yeast
• 3/4 cup warm water (105°-115°)
• 3 to 3 1/2 cups biscuit mix
• 2 Tbsps. sugar

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.

Combine biscuit mix and sugar in a bowl; gradually stir in yeast mixture.

Turn dough out onto a floured surface; knead until smooth and elastic (about 10 minutes). Roll dough into a 12-inch circle and cut into 12 wedges. Roll up wedges, beginning at wide end; place, point sides down, on a lightly greased baking sheet.

Cover and let rise in a warm, draft-free place 1 hour or until doubled.

Bake at 425° for 10 to 12 minutes or until golden.

To freeze: Bake at 425° for 5 minutes; cool. Wrap in aluminum foil and freeze for up to two months in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425° for 7 to 8 minutes or until golden.

Elise Sherwood, Pocasset

• 3/4 c. chopped onion
• 1 Tbsp. butter
• 6 c. water
• 6 chicken bouillon cubes
• 8 oz. fine egg noodles
• 1 tsp. salt
• 1 good-size head of fresh broccoli, chopped
• 1/8 tsp. garlic powder or fresh garlic
• 6 c. whole milk or half & half
• 2 lb. Velvetta cheese, cubed pepper to taste

Sauté onions in butter over medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add fresh broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese melts and thoroughly. Do not allow to boil after milk is added.

• 2 lbs. ground beef
• 1 box Stove Top Stuffing, Savory Herbs
• 2 eggs
• 1 cup water
• 1/2 cup barbecue sauce, divided

Heat oven to 350 degrees. Mix the first four ingredients and half the barbecue sauce in a large bowl. Place into loaf pan and spread remaining barbecue sauce across the top of the loaf. Bake for one hour. Allow meatloaf to rest 5 minutes before slicing.

• 1/2 cup finely chopped white onion
• 1/2 cup finely chopped green olives
• 1/2 tsp. garlic powder
• 4-oz. pkg. blue cheese
• 1 quart mayonaise
• buttermilk

Mix ingredients well and refrigerate 24 hours.

Stir in buttermilk to desired consistency before serving.

Serve as a dip with tortilla chips.

• 2 Cake mixes
• Vanilla cream cookies, crumbled
• Green food coloring
• Mini Tootsie Rolls®
• New kitty litter box with liner
• New Pooper Scooper

Bake two cakes in rectangular sheet pans. Once cooled, place one whole cake in the lined kitty litter box. Crumble up one cake and the package of cookies; set aside a cup of each. Mix the remaining cake and cookies together, spread on top of the cake in the litter box.

Place the set aside cake and cookies in a plastic bag with a few drops of food coloring; shake gently. Sprinkle on top of whole cake.

Soften mini Tootsie Rolls in microwave (5-10 seconds max) and form little pieces of poo by twisting and rolling them between your fingers. Lay them around the cake at random. Serve with the new, clean pooper scooper.

• 2 pouches Certo Fruit Pectin
• 1/2 tsp. baking soda
• 2 c. sugar
• 1 1/2 c. light corn syrup
• 1 envelope unsweetened Kool-Aid
• Additional sugar for rolling

Butter or spray with cooking spray a 9x13-inch baking pan; set aside.

Stir fruit pectin, 2 tablespoons water and baking soda in medium saucepan (mixture will foam slightly). Cook on high heat, stirring constantly until foam thins. Remove from heat; stir in 2 cups sugar, corn syrup and Kool-Aid. Return to heat and bring mixture to full rolling boil, stirring constantly, for 3 minutes over high heat. Remove from heat again, stirring until bubbles have thinned.

Pour immediately into prepared pan. Let stand at room temperature until mixture is cool and firm, about 3 hours. Loosen edges with the point of a sharp knife. Invert onto wax paper that has been sprinkled with 2 tablespoons of sugar. Sprinkle an additional 2 tablespoons of sugar over top of candy. Cut into 1-inch squares or with small cookie cutters. Roll candy pieces in sugar to coat. Let stand uncovered overnight at room temperature before storing.

• 1 cup softened butter
• 1 cup powdered sugar, plus more for dusting
• 2 cups sifted flour
• 1 teaspoon lemon extract

Preheat oven to 325 degrees.

Mix butter and powdered sugar until creamy. Add lemon extract; mix well. Last add sifted flour.

Drop by teaspoonsful onto an ungreased cookie sheet. Bake 15 to 18 minutes until cookies are lightly brown. Allow to cool on a wire rack, then sprinkle with powdered sugar.

• 1 12-oz. can lemonade concentrate, thawed
• 1 7-oz. jar Marshmallow Fluff
• 1 cup water

Place all the ingredients in a large blender; blend until smooth. Transfer to a medium bowl and refrigerate until cold, at least 4 hours or overnight.

Freeze lemon mixture in your ice cream machine according to the manufacturer's instructions. Serve at once, or scoop into a large container, seal tightly, and store in the freezer for up to one month. Makes about 1 quart.

• 2 cups sugar
• 2 1/2 cups water
• Juice from 6 lemons
• Juice from 2 oranges
• 1 cup mint leaves

Combine sugar and water in saucepan over medium heat, stirring until sugar dissolves. Allow sugar mixture (simple syrup) to simmer at a low boil for 5 minutes. Cool. After mixture cools, add juices and mint leaves. Strain and keep in refrigerator.

To serve, fill glass one-third full of juice mix, add ice and water to fill glass.

• 1 1/4 c. unbleached all-purpose flour
• 1/4 tsp. baking soda
• 1/4 tsp. table salt
• 4 Tbls. unsalted butter, melted
• 1 large egg
• 2 tsp. vanilla extract
• 1 c. packed dark brown sugar
• 2 Tbls. chunky peanut butter
• 1/4 c salted dry-roasted peanuts, coarsely chopped

In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, whisk together the butter, egg, and vanilla together. Stir in the brown sugar and peanut butter until smooth. Add the flour mixture and peanuts, stirring until thoroughly combined.

Roll dough into 1-inch balls, and place the balls on parchment-lined baking sheets. Bake the cookies, one tray at a time, until the edges are light golden and the centers are just set, 11 to 13 minutes, rotating the tray halfway through baking (do not over bake).

• 8 medium potatoes, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 cups 1% milk
• 1/4 cup flour
• 2 cans un-drained clams
• 1 1/2 Tbsp. chicken bouillon
• Coarse ground pepper

Place potatoes, onions and celery in a 4-quart saucepan. Add water o top of potatoes; cook until potatoes are tender. Do not drain.

Add milk to flour; blend to make a smooth paste. While stirring, add milk/flour mixture to potatoes. Add clams, bouillon and pepper. Heat until thickened.

• 1 8 oz. pkg. shell macaroni
• 1 6 1/2 oz. can lump crabmeat, drained and flaked
• 1/2 c. chopped celery
• 1 small onion, chopped
• 2 hard-boiled eggs, finely chopped
• 3 slices bacon, cooked and crumbled
• 1 Tbls. sweet pickle relish
• 1/2 c. mayonnaise
• 1 1/2 tsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. dried parsley flakes
• 1/4 tsp. pepper
• Paprika (optional)

Cook macaroni according to package directions; drain and cool. Add remaining ingredients, except paprika, stirring gently. Cover and chill at least 2 hours. Sprinkle with paprika, if desired, before serving. Makes 8 to 10 servings.

• 2 lbs. lean ground beef*
• 1 1/2 c. bread crumbs
• 1/2 c. finely chopped celery
• 1/2 c. finely chopped onion
• 2 eggs
• 1 Tbsp. Worcestershire sauce
• 2 tsps. garlic powder
• 1/4 tsp. pepper

Preheat oven to 375-degrees. Lightly oil a large shallow baking dish or pan.

In a large bowl, combine all ingredients; mix well. Shape into 24 1 1/2-inch balls. Place in one layer in prepared baking dish and bake for 20 minutes. Prepare Pinot Noir Sauce while meatballs are baking:

• 1 16-oz. can whole cranberry sauce
• 1 cup firmly packed brown sugar
• 1/2 cup Pinot Noir wine
• 2 tsps. hot Chinese mustard

In a medium-size saucepan over medium heat, stir together cranberry sauce, brown sugar, wine and mustard. Let simmer for 5 minutes, stirring often. Remove from heat.

After meatballs have baked for 20 minutes, pour the Pinot Noir sauce over the meatballs; bake for an additional 15 minutes. Remove from oven to a heated chafing dish or a slow cooker and keep warm while serving.

*Two one-pound bags of frozen cocktail-size meatballs may be substituted.

• 1 c. ketchup
• 3/4 c. packed brown sugar
• 1/4-1/2 c. chopped onion
• 1/4 tsp. garlic powder
• 1/8 tsp. liquid smoke (optional)

Combine and pour over meatballs. Cover and bake at 350 degrees for 1 hour. Serve on rolls as meatball sandwiches or with toothpicks as appetizers.

• 4 eggs
• 2 c. dry bread crumbs
• 1/2 c. finely chopped onions
• 1 Tbsp. salt
• 2 tsp. Worcestershire sauce
• 1/2 tsp. white pepper
• 4 lbs. lean ground beef

In large bowl, beat eggs. Add the next 6 ingredients, then beef; mix well. Shape into 1 inch balls, about 12 dozen. Place in single layer on un-greased 15 x10 x 1 baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs into freezer containers. Freeze up to 3 months. Makes 5 batches of approx. 30 meatballs. TIP: To make even sized meatballs, line a cake pan with wax paper. Fill with un-cooked meat and remove from pan. Simply slice meatballs into 1 inch squares. Roll into balls and bake.

• 1 1/4 cups Egg Beaters (5 eggs)
• 1 boneless, skinless chicken breast, cooked and shredded
• 1/2 onion, diced
• 1/2 c. mushrooms, diced
• 1c. frozen broccoli, thawed and diced
• 2 Tbsps. non-fat milk
• 1 Tbsp. extra-virgin olive oil
• 3oz. Swiss cheese cut into small strips
• Salt and pepper to taste

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side; transfer to plate and tent with foil to keep warm.

Add remaining oil and onion to skillet and cook over medium heat until onion is lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth, olives and browned chicken along with any accumulated juices and bring to a boil. Reduce heat and simmer, covered, until chicken is cooked through, 2 to 4 minutes.

Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened, about 1 minute. Off heat, stir in oregano and parsley and season with salt and pepper. Spoon vegetable mixture over chicken and serve.

Pamela Scott

• 1 lb. hamburger
• 1 can Cheddar Cheese soup
• 1 can Cream of Mushroom soup
• 1 can Ro-Tel tomatoes
• 1 can Cream of Chicken soup
• 1 c. Dorito chips

Preheat oven to 350 degrees. Cook hamburger until done; drain. Pour hamburger meat into a 2-quart casserole dish with remaining ingredients. Mix well. Bake for 30 minutes. Serve with salad and chips.

Combine the following ingredients and refrigerate:

• 1 lrg. can of petite diced tomatoes
• 1 medium onion, chopped
• 2 tsps. chopped garlic
• 3/4 c. chopped cilantro
• 1 1/2 tsps. chili powder
• 1/2 tsp. Italian seasoning
• 1/2 tsp. dill
• 2 jalapeno peppers, chopped
• 1/4 c. pickled jalapenos, chopped
• 1/4 c. chopped green pepper
• 2 tsps. salt
• 1 tsp. pepper
• 1 tsp. sugar
• 1 - 1 1/2 lbs. large or jumbo shrimp
• 1-2 tsps. lemon juice or lime juice

Cook shrimp in 3-4 quarts of boiling salted water until they turn pink and float (they cook quickly); drain and rinse with ice water. Peel shrimp and remove the tails; cut each shrimp into 3 or 4 pieces. Sprinkle with lemon or lime juice. Combine shrimp with tomato mixture and refrigerate until completely chilled (1-2 hours). This can be eaten with tortilla chips like salsa or out of a cup or bowl with a spoon.

• 2 cups boiling water
• 2 tablespoons butter
• 2/3 cup milk
• 2 cups potato flakes
• 4 hard boiled eggs, chopped
• 1/3 cup sweet pickles, chopped
• 1/2 med onion, chopped
• 1/4 cup mayonnaise
• 1/2 teaspoon turmeric
• salt and pepper to taste

In a large mixing bowl, melt butter in boiling water; add milk and potato flakes; stir to combine (makes dry potatoes). Combine remaining ingredients and add to the potatoes; mix well. Add a little more mayonnaise and/or a little pickle juice if necessary to reach desired consistency.

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 3 large eggs
• 1 stick butter, melted and cooled
• 1 teaspoon vanilla extract
• 4 carrots, peeled and grated (2 cups)
• 1 8-oz. can crushed pineapple, drained and pressed dry with paper towels
• 1/2 cup shredded coconut
• 1/2 cup walnuts or pecans, toasted and coarsely chopped

Adjust oven rack to middle position and heat the oven to 375 degrees. Generously coat a 12-cup muffin tin with cooking spray or line with paper cups.

In a large bowl, whisk together the flour, baking soda, cinnamon and salt. In a separate bowl, combine the sugar, eggs, melted butt and vanilla, and whisk until smooth. Gently fold the wet mixture into the dry ingredients with a rubber spatula until combined. Fold remaining ingredients into the batter.

Divide batter evenly among the muffin cups. Bake 25-30 minutes or until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached.

• 1 large box banana pudding mix
• 3 c. cold milk
• 8-oz. pkg. cream cheese, softened
• 14-oz. can sweetened-condensed milk
• 8-oz. container Cool Whip
• 4 large bananas, sliced
• 1 box Nilla wafers

Line a 9-inch by 13-inch cake dish with vanilla wafers. Set aside.

In a small mixing bowl, prepare pudding with milk as directed on package; set aside.

In a large mixing bowl, mix cream cheese and Eagle Brand with electric mixer. Fold pudding into mixture. Add bananas; fold in Cool Whip.

Pour mixture over vanilla wafers in pan. Chill until serving time.

• 2 large eggs
• 3 Tbsps. melted butter or vegetable oil
• 1 1/4 cups yogurt
• 1 cup all-purpose flour
• 3/4 cup oat flour or finely ground rolled oats
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 2 Tbsps. sugar or 1/4 cup malted milk powder
• 2 to 4 Tbsps. milk to thin the batter

Beat the eggs and butter or vegetable oil together until completely combined and smooth; stir in the yogurt.

Whisk together the dry ingredients. Gently fold into the egg and milk mixture. Let the batter rest for 5 minutes.

Heat an electric griddle to 350° degrees or a heavy frying pan over medium heat. Drop 1/3-cupfuls of batter onto the griddle and cook until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Yield: 2 dozen 3" pancakes.

• 1/2 cup butter
• 1 1/2 cups oatmeal
• 3/4 cup sugar
• 1 egg, beaten to blend
• 1/2 cup chopped walnuts
• 2 tsps. vanilla
• 1 tsp. flour
• 1 tsp. baking powder
• 1/2 tsp. salt

Preheat oven to 375 degrees. Line cookie sheets with foil.

Pour melted butter over oats in large bowl, toss with fork. Stir in sugar; add egg, vanilla, flour, baking powder and salt. Stir in nuts.

Drop on sheet by level teaspoon 2 inches apart. (Be sure not to make your drops too big because they really spread!) Bake about 10 minutes. Cool on baking sheet.

Gently peel off foil. Put in airtight container in layers.

Editor’s note: If you’d like to add a chocolate drizzle, put 1/4 cup chocolate chips and 2 Tbsps. heavy cream in a microwave-safeglass cup and microwave for 15 seconds or until melted. Drizzle over cookies.

• 1 lb. okra, uncut
• 1 lb. fresh green beans
• 1 cup water
• 1 6-oz. can tomato paste
• 1 Tbsp. olive oil
• 1 med. onion, diced
• 2 lrg. garlic cloves, crushed & chopped
• 1/2 tsp. salt
• 1/2 tsp. ground pepper

Wash okra pods, trim stems, do not remove caps. Rinse well and drain. Wash beans and cut into 3-inch lengths. Combine water, tomato paste, olive oil, onion, garlic, salt and pepper in a sauce pan and mix well; heat to a boil, stirring frequently. Add okra and beans. Make sure the mixture covers the vegetables; add water if needed.

Reduce heat to low, cover and simmer until vegetables are crisp-tender, about 20 to 30 minutes.

The website says serve warm or cold. I’ve never eaten it cold, but it is tasty served over rice.

• 1/2 c. margarine, softened
• 1 1-lb. box powdered sugar
• 1 6oz. can frozen orange juice concentrate, thawed
• 1/2 c. coconut
• 1/2 c. chopped nuts
• 1 12-oz. box Nilla wafers
• powdered sugar, ground nuts, or fine coconut

Pulse Nilla wafers in food processor until very fine

In a medium bowl, cream margarine and powdered sugar. Add orange juice concentrate, nuts and coconut gradually, blending each addition. Add crushed wafers and mix well. Form 1-inch balls and roll in powdered sugar, nuts or coconut. Store in tin or covered container.

Jennifer Kuykendall
First Commercial Bank

• 3/4 c. granulated sugar
• 1/2 c. chopped pecans
• 2 Tbsp. grated orange rind
• 1/2 8 oz. pkg. reduced fat cream cheese
• 2 11 oz. cans refrigerated buttermilk biscuits
• 1/2 c. butter or margarine, melted
• 1 c. powered sugar, sifted
• 2 Tbsp. fresh orange juice

Combine first 3 ingredients in small bow; set aside. Place 1 tsp. cream cheese on half of each biscuit; fold biscuit over cheese, pressing edges to seal. Dip biscuit in melted butter and dredge in sugar mixture; place, curved side down, in lightly greased 12 cup Bundt pan, spacing evenly. Drizzle any remaining butter over biscuits; sprinkle with any remaining sugar mixture. Bake at 350 deg. for 40 minutes or until done. Immediately invert onto a sugar plate. Combine powered sugar and orange juice, stirring well. Drizzle over warm coffee cake. Serve immediately. Yield: 1 (10 inch) coffee cake

• 1 1-lb. pkg. Oreo cookies
• 1 8ox. pkg. cream cheese, softened
• 1 c. chopped nuts (optional)
• 1 1-lb. pkg. almond or chocolate bark

Pulse Oreos in a food processor until very fine. Add nuts and mix thoroughly. Add cream cheese and process until completely combined.

Roll into 1-inch balls and place on cookie sheet lined with wax paper or foil. Chill for one hour.

Melt almond bark according to directions on package. Dip chilled balls in chocolate. Place dipped balls back on lined cookie sheet until set. Store in refrigerator. (May freeze up to one month.)

Carolyn Rodgers

• 4 chicken breast halves, skinned & boned
• 2 green onions, cut in 2-inch slices
• 1 slice fresh ginger (1/4 inch)
• 5 oz. Chinese noodles, cooked & drained
• 1 c. snow peas, sliced lengthwise
• 1 8oz. can sliced water chestnuts
• 2 green onions, thinly sliced
• 1/2 c. sliced red bell pepper
• 3 Tbsp. sliced almonds, toasted
• 1 1/2 Tbsp. sesame seeds, toasted

Place chicken, green onions and ginger in a large saucepan and cover with water. Simmer until thoroughly cooked, 20 to 30 minutes. Drain discarding onions and ginger. Cool chicken; cut into bite-size pieces and place in a large bowl. Add noodles, snow peas, water chestnuts, green onions and bell pepper. Pour dressing over salad and toss. Cover and chill for 24 hours. Before serving, sprinkle with almonds and sesame seed.

Dressing:

• 4 Tbsp. rice vinegar
• 2 Tbsp. granulated sugar
• 1/2 tsp. salt
• 3 Tbsp. dark sesame oil
• 1 Tbsp. vegetable oil
• 1/4 tsp. black pepper

In a small bowl, whisk vinegar, sugar, and salt until sugar is dissolved. Add sesame oil, vegetable oil and pepper and whisk until well blended.

• 1/3 cup seasoned bread crumbs
• 1/3 cup crushed cornflakes
• 3 Tbsps. grated Pamesan cheese
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lbs. cod fillets, cut into 1-inch pieces
• Butter-flavored cooking spray

Preheat oven to 375 degrees.

In a shallow bowl, combine the bread crumbs, cornflakes, cheese, salt and pepper. Coat fish nuggets with cooking spray, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake for 15-20 minutes or until fish flakes easily with a fork.

• 2 apples, peeled, cored and sliced
• 1/3 cup brown sugar
• 2 tsps. cinnamon
• 4 cups water
• 2 cups old-fashioned oats, uncooked
• 1 tsp. salt

Mix brown sugar and cinnamon with apple slices, coating apples. In a separate bowl, mix oatmeal with water and salt. Put apples in the bottom of crockpot and pour oatmeal mixture on top. Do not stir. Cover and cook overnight on low. In the morning, stir thoroughly. Serve with milk and additional brown sugar.

Editor's note: I have substituted half of the water with milk and added raisins. Dried blueberries or cranberries, chopped dates and/or nuts could also be added.

• 1 c. regular oats
• 1 tsp. baking powder
• 2 c. low-fat buttermilk
• 1 tsp. baking soda
• 1 2/3 c. whole wheat flour
• 1 tsp. salt
• 3/4 c packed dark brown sugar
• 2 large eggs, lightly beaten
• 2 Tbsp. vegetable oil
• 2/3 c. dried blueberries

Combine oats and buttermilk in a medium bowl; cover and refrigerate overnight.

Preheat oven to 350 degrees. Using cooking spray, coat 24 muffin cups; set pan aside.

To buttermilk mixture, add flour, dark brown sugar, vegetable oil, baking powder, baking soda, salt and eggs; beat with an electric mixer at medium speed until smooth. Fold in blueberries.

Spoon 1/4 cup batter into each muffin cup. Bake at 350 degrees for 15 minutes or until muffins spring back when touched lightly in center.

• 3 Tbsps. unsalted butter, softened
• 10 slices Pepperidge Farm Hearty White Bread
• 3 cups (12oz.) cheddar cheese, shredded
• 8 large eggs
• 3 cups whole milk
• medium onion, grated
• 1 teaspoon table salt
• 1 tsp. ground black pepper
• 1 tsp. dry mustard
• 1/2 tsp. Tabasco sauce

Spread butter over one side of each slice of bread; cut bread into 1-inch pieces. Scatter half of the bread evenly into a buttered 9x13 baking dish and sprinkle with half of the cheese; repeat with remaining bread and cheese.

Whisk together the eggs, milk, onion, salt, pepper, mustard and Tabasco, and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

Uncover before placing in oven heated to 350°. Bake until puffed and golden brown, about 1 hour. Serve immediately.

• 1 qt. water
• 1 cup cider vinegar
• lb. small, tender okra, trimmed
• 4 Tbsp. vegetable oil
• 1/2 yellow onion, sliced thin
• 1/4 tsp. red pepper flakes
• 3 cloves of garlic, minced
• 1 med. tomato, seeded & diced

Combine the water and vinegar in a large bowl; add okra and soak 1 (one) hour.

Drain and pat dry okra. Using a sharp knife, cut the okra lengthwise into thin strips.

In a large skillet, heat the oil over high heat. Add the onion and red pepper flakes and cook, stirring, for 2 minutes or until the onion is soft and golden. Stir in the garlic and cook for about 1 (one) minute; do not let the garlic darken.

Scrape the onions onto a plate and set aside.

Stir-fry the okra in the skillet until tender; 3 to 5 minutes. Stir in the tomato and onion; cook and stir for 2 minutes. Serve immediately.

• 3 fresh peaches, halved and pitted
• 2 small bananas, peeled and sliced
• 1/2 cup apple juice

Put the ingredients into a food processor or blender and process until smooth. Pour into glasses and serve immediately.

• 1/2 cup peeled, chopped fresh peaches
• 1/3 cup peeled, pureed fresh peaches
• 2/3 cup vanilla yogurt

Lightly swirl ingredients together in a small bowl. Spoon into 4 Popsicle molds and insert handle. Freeze at least 4 hours.

• 2 cups flour
• 2 cups sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 sticks butter or margarine
• 1/2 cup Crisco oil
• 1/2 cup chunky peanut butter
• 1 cup water
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 1/2 cup buttermilk

Preheat oven to 350 degrees. Grease 10-inch by 15-inch jelly roll pan.

In a mixing bowl, mix together flour, sugar, baking soda and salt; set aside.

Bring butter, oil, peanut butter and water to boil in large saucepan. Pour over dry ingredients and mix well. Add remaining ingredients; mix well. Spread in prepared pan and bake 15-18 minutes. (Prepare frosting while cake bakes.) Cool 5 minutes before frosting.

Frosting:

• 1/2 cup Milnot or milk
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup extra-crunchy peanut butter
• 1/2 cup miniature marshmallows
• 2 Tbsp. butter or margarine

Bring Milnot, sugar and butter to boil and cook 2 minutes, stirring gently to keep from scorching.

Remove from heat and stir in remaining ingredients until melted. Pour over cake and spread to cover.

• 1 14-oz. pkg. caramels
• 1/4 c. water
• 3/4 c. peanut butter, divided
• 4 c. Cheerios
• 1 c. salted peanuts
• 1 c. semi-sweet chocolate chips
• 1/2 c. butter or margarine, softened

In a large microwave-safe bowl, heat caramels, water and 1/2 cup peanut butter on high for 1 minute; stir. Microwave 1-2 minutes longer until melted. Add cereal and peanuts; stir until coated. Spread into a well-greased 9 x 13 pan. Set aside. In another microwave-safe bowl, heat chips, butter and remaining peanut butter on high for 30-60 seconds or until melted. Spread over cereal mixture. Refrigerate before cutting.

• 1/4 cup light mayonnaise
• 1/4 cup Dijon mustard
• 4 6-oz. tilapia fillets
• 1/4 cup pecans, chopped fine

Combine mayonnaise and mustard in a small bowl; stir well.

Lay fillets on baking sheet. Spread top of each fillet with 2 tablespoons of the mustard mixture. Sprinkle 1 tablespoon chopped pecans over the coated side of each fillet.

Bake for 10 minutes or until fish flakes with a fork.

• Candy bar, fun size (grave)
• Graham crackers (surface)
• Chocolate icing (dirt)
• Shaved coconut (grass)
• Green food coloring
• Fudge cookies like Keebler® Deluxe Grahams (headstone)
• White icing for writing
• Mini candy corn pumpkins

Place shaved coconut in a plastic bag with a few drops of green food coloring. Shake until all coconut is covered. This is your grass.

Using the writing tip on the tube of white icing, decorate the top half of the fudge cookie. Write things like RIP or the names of your guests or the kids in class. Set aside to allow icing to firm up.

Use half a regular graham cracker as your surface. Spread with enough chocolate icing to stick the candy bar and coconut to. Place candy bar in the middle of the graham cracker. This is the mound of earth from a newly dug grave. Sprinkle coconut grass around edges. Place rectangular fudge cookie upright behind candy bar using icing to adhere the two together. Decorate the cemetery grass with a mini pumpkin.

I did this for several years placing a personalized grave on each child's desk; they were always a big hit.

Cake:

• 1 yellow cake mix
• 4 eggs
• 1 stick of butter
• 1 can mandarin oranges, plus 1/2 cup of drained juice
• 1 tsp. vanilla

Frosting:

• 2 small pkg. instant vanilla pudding
• 20 oz. can crushed pineapple, drained, reserving juice
• 1 cup powdered sugar
• 16 oz. carton Cool Whip

Preheat oven to 350 degrees.

For cake: beat cake mix, eggs, butter and reserved juice from oranges for 4 minutes. Add oranges and beat until they are in small pieces. Pour into a greased and floured 9- by 13-inch pan. Bake for 30 minutes. Cool before frosting.

For frosting: Whip together pudding mixes and reserved pineapple juice. Mix in powdered sugar; fold in Cool Whip and pineapple. Spread on cake and refrigerate.

• 1 ripe pineapple, peeled, cored and cut into 1/2-inch thick slices
• 1/2 c. red onion
• 1/2 c. red bell pepper
• 1/2 c. ripe tomatoes
• 1/4 c. chopped cilantro
• 1/4 c. fresh lime juice
• 1 Tbsp. fresh garlic, minced
• 1 Tbsp. chipotle chile purée (recipe follows)
• 1 Tbsp. kosher salt
• 1 Tbsp. ground cumin

To make chipotle chile purée: Process the contents of a can of chipotles in adobo sauce (find in the Mexican-food section of your grocery store or specialty food stores) in a food processor.

Set up charcoal or gas grill for grilling over high heat. Char-grill pineapple slices 6-8 minutes per side or until caramelized and golden brown. (A similar effect can be achieved by using a non-stick sauté pan set over high heat.)

Dice browned pineapple slices, red onion, bell pepper and tomatoes; combine in a large mixing bowl. Add remaining ingredients and stir together thoroughly. Refrigerate for at least 2 hours before serving. Adjust seasoning to taste with additional kosher salt and/or chipotle purée before serving. Makes about 5 cups.

• 13–14 in. cast-iron skillet
• 1 stick of butter, melted
• 1 cup brown sugar
• 1 can crushed pineapple, drained
• 1 Duncan Hines Pineapple cake mix

Combine melted butter, crushed pineapple and brown sugar and set aside. Mix up the cake mix and pour it on top of your pineapple combination. Bake it in the oven at 350 degrees for about 45 minutes or until top is very golden brown. You can do the toothpick test to make sure the middle is done.

Remove from the oven when done, let cool, then flip the cooled cake onto a plate. It is nice if you have a decorated cake platter or a doily.

Hope McClellan

• 1 lb. Italian sausage
• 1/2 onion, chopped
• 1 sm. can tomato sauce
• 8 - 10 oz. shredded Colby/Jack cheese
• garlic powder, basil, oregano, to taste
• 2 cans crescent rolls (8 count)

Cook sausage and onion; drain. Add tomato sauce, cheese, and spices to meat mixture . Unroll crescent dough leaving two pieces together. Press triangular-seam, forming a rectangle; cut in six squares (once horizontally, twice vertically). Place squares in greased mini-muffin tin and fill meat/cheese mixture. Bake according to directions on crescent roll package (350 degrees for 7-9 minutes) until bubbly.

by Tom Tedder

Ingredients are for 1 sandwich, multiply amounts accordingly for multiple sandwiches:

• 1 slice of White bread
• 2–3 T. of Pork & Beans
• 2 slices of Bacon
• 1 American cheese single
• 1 or more Onion slices

Turn on your oven’s broiler. Cook the bacon just slightly, either on the stove or in the microwave. It should still be soft as it will continue to cook in the oven. Lightly toast your bread in a toaster so it can hold up to the pork & beans. Put the pork & beans on top of the bread followed by the slightly cooked bacon and sliced onion. Place on the top rack of the oven. When the onion gets a little brown on the edges, take it out and put the cheese on top. Place the sandwich back in the oven until the cheese melts.

I guarantee you will want at least two.

• 1 pound reduced fat, trans-fat free margarine*, room temperature
• 1 cup granulated sugar
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon vanilla extract
• 1 1/2 cups crushed low-fat potato chips
• powdered sugar for dusting

Preheat oven to 300 degrees.

Mix margarine and granulated sugar until light and fluffy. Stir in vanilla and flour until completely incorporated. Fold in potato chips.

Drop a teaspoon of the batter onto an ungreased cookie sheet. With a fork dipped in flour, flatten the top of each cookie slightly. Bake for 17-18 minutes or until cookies are lightly brown. Allow to cool on a wire rack, then sprinkle with powdered sugar.

*Editor’s note: I use Smart Balance buttery spread.

• 1 unprepared French vanilla cake mix
• 2 egg whites
• 1 15-oz. can solid pumpkin
• 1/4 cup water
• 3/4 cup Hershey's cinnamon chips

Preheat oven to 350 degrees.

In a large bowl, combine the first four ingredients; mix well. Fold in cinnamon chips.

Divide batter into 24 muffin, lined or sprayed with nonstick cooking spray. Bake for 15-18 minutes.

• 1 1/2 c. unbleached flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. ground cloves
• 1/4 tsp. ground nutmeg
• 1 1/2 c. sugar
• 1/2 c. fat-free vanilla yogurt
• 3 egg whites
• 1 c. canned pumpkin

Preheat oven to 350 degrees. Spray a 8 1/2" x 4 1/2" x 2 1/2" nonstick loaf pan with butter-flavored cooking spray. Set aside.

In a mixing bowl, sift together fi rst seven ingredients; set aside.

In a large mixing bowl, combine sugar, yogurt, and egg whites. Using a sturdy whisk, mix until thoroughly blended. Stir in pumpkin. Add dry ingredients to the pumpkin mixture; stir until no flour is visible. Pour into reserved pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out dry. Cool in pan for 10 minutes; remove from pan to rack to cool completely.

• 2 cups cooked chicken, diced
• 1 8-oz. pkg. coleslaw mix
• 1 3-oz. pkg. ramen noodles
• 2/3 cup bottled vinaigrette dressing
• 11-oz. can mandarin orange sections, drained
• 1/4 cup green onions, sliced
• Sliced almonds, toasted

Combine the chicken and slaw mixture in a large mixing bowl.

Remove the seasoning packet from noodles; reserve for another use. Crumble noodles and add to slaw mixture.

Pour the dressing over the salad; toss to coat. Gently fold in orange sections and green onion slices.

Refrigerate until ready to serve. Top with almonds just before serving.

Mix 8 ounces softened plain cream cheese with a 7-ounce jar of marshmallow cream. Add a teaspoon of vanilla or almond extract. Serve as a dip with apple wedges, grapes, sliced, peaches, nectarines and bananas.

Editor's note: Try substituting plain cream cheese for a soft-version of flavored, like strawberry or almond nut.

• 1 c. mayonnaise
• 1 tsp. onion salt
• 1/4 tsp. dried chives
• 1/4 tsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. freshly ground white pepper
• Pinch ground dried oregano
• 1 c. buttermilk

Put mayonnaise, onion salt, chives, parsley, garlic powder, salt, pepper and oregano into a medium mixing bowl and stir to combine. Beat mayonnaise mixture with an electric mixer on low speed for about 5 seconds, then increase speed to medium and beat until smooth, about 20 seconds. Gradually add buttermilk, beating constantly until all the buttermilk is incorporated and the dressing is smooth, about 2 minutes more.

Cover and refrigerate dressing for at least 12 hours. Stir dressing before serving. Dressing will keep, refrigerated in a covered container, for up to 2 weeks.

In a casserole dish* layer:

• 1 can black beans, drained
• 8 ounces cream cheese, cut thin
• 1 small red onion, chopped
• 1 jar Robert Rothschild Raspberry Salsa*
• 8 ounces shredded cheese

Bake at 325 degrees for 20 to 30 minutes. Serve warm with tortilla chips.

• 2 c. (1 lb.) butter or margarine
• 1 1/2 c. brown sugar
• 1 1/2 c. granulated sugar
• 3 eggs, well beaten
• 2 tsps. ground cinnamon
• 6 c. flour
• 1 c. chopped pecans
• 1 tsp baking soda
• juice of half a lemon

In a large mixing bowl, cream together butter and sugars until fluffy; add eggs and mix well.

In a separate bowl, sift together flour, baking soda and cinnamon; add this to the first mixture. Stir in chopped pecans and lemon juice. Shape dough into logs, about 2” in diameter; refrigerate overnight.

To bake, slice into 3/8” slices and bake at 325-350 degree oven 10-12 minutes. Makes 5-7 dozen.

• 3 Tbsp. sugar
• 1 1/2 cups flour
• Pinch of salt
• 3/4 cup butter

Mix until crumbled. Pat mixture into a 9x13 baking pan and bake at 350 degress for 10 minutes.

Blend together: 1 1/4 cups sugar, 2 Tbsp. flour

Stir into 2 1/4 cups cooked rhubarb. Add 1 1/3 cups cream, and 3 well-beaten eggs. Bake at 350 degrees for 1 hour. Make a meringue of egg whites and bake until golden (10-15 minutes).

(To make meringue: Beat 4 egg whites with an electric mixer until foamy. Add 1/2 cup sugar and 1 teaspoon vanilla; beat until stiff peaks form.

• 1 large head cauliflower, cut into florets (about 8 cups)
• Kosher salt and freshly cracked black pepper, to taste
• 4 tablespoons unsalted butter
• 1/3 cup pine nuts
• 1 clove garlic, minced
• 1/2 cup pitted Medjool dates, coarsely chopped

Preheat oven to 425 degrees.

Evenly spread cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Meanwhile, put the butter in a small skillet over medium-low heat. Once it’s melted, add the pine nuts and cook, stirring frequently, until lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they’re softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.

• 2 tablespoons unsalted butter
• 4 medium cloves garlic, slivered
• 1 medium red onion, chopped
• 1/4 cup all-purpose flour
• 1 13oz. jar roasted red peppers, drained and well-rinsed
• 1/2 teaspoon hot red pepper flakes
• 5 sprigs fresh thyme
• 3 1/2 cups low-sodium chicken broth
• 1 cup water
• 3/4 cup heavy cream

Heat butter in Dutch oven over medium-high heat until just melted. Add garlic and cook, stirring frequently, until lightly browned, 1 to 1 1/2 minutes. Add onion and 1/2 teaspoon salt and cook until beginning to brown, 4 to 5 minutes. Add flour and stir constantly until flour is lightly toasted, about 45 seconds. Add red peppers, pepper flakes, thyme sprigs, broth, and water and bring to boil. Reduce heat, partially cover, and simmer until peppers are soft, about 20 minutes

Remove and discard thyme sprigs. Working in batches, puree soup in blender until smooth and creamy. Return soup to clean pot over low heat, stir in cream, and adjust the seasonings with salt and pepper. Serve soup when hot.

• 8 oz. thin spaghetti
• 1 Tbsp. olive oil
• 1/4 tsp. salt
• 2 Tbsp. fresh dill, chopped
• 1 c. carrots, julienned
• 1 c. zucchini, julienned
• 1 c. asparagus tips
• 1 c. red bell pepper, julienned
• 4 6 oz. salmon fillets
• 2 Tbsp. Dijon mustard
• 4 large sheets of parchment paper

Preheat oven to 400 degrees.

Cook spaghetti in rapidly boiling water until al dente; drain and toss with olive oil, salt and chopped fresh dill.

Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over each fillet.

To prepare the parchment, fold each piece of paper in half and cut the shape of half a heart. Open the heart-shaped paper and place one-fourth of the pasta on the center of the paper, top with a salmon fillet and add one-fourth of the vegetables. Bring the sides of the heart over the fish and fold the edges together starting at the top of the heart, overlapping the folded edge as you go. Fold the tip several times to secure it.

Place the pouches in the middle of the hot oven and bake for 10 minutes. Serve in the sealed pouches, opening them just before eating.

• Bread
• Cheese cubes
• Lunch meat
• Grape tomatoes
• Lettuce
• Pickles
• Olive
• Bamboo skewers or toothpicks
• Dipping sauce

Cut up cubes of bread, cheese and lunch meat. Get thick-cut slices of ham or turkey at the deli counter. Slide the cubes onto a skewer with other foods you like such as a grape tomato, a pickle and an olive. Set out a side of mayonnaise, mustard, ranch or honey mustard for dipping.

• 1 lb. ground beef or turkey
• 1 can Rotel
• 1 can stewed tomatoes
• 1 can whole kernel corn
• 1 can pinto beans
• 1 can black beans; rinse and strain
• 1 pkg. Ranch seasoning
• 1 pkg. taco seasoning

Cook ground beef/turkey.

Combine all ingredients in crock pot or on stove top. Include all liquids from the canned ingredients (except for the black beans. Add approximately 1 cup of water; mix well.

For the crock pot, cook on high for 3 to 4 hours, or on medium for longer, stirring occasionally. For stove top, let simmer for an hour over medium heat.

Serve over tortilla chips and top with grated cheese.

• 1 lb. regular or hot sausage
• 3 cups water
• 1/2 pound bay scallops
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 cup uncooked long-grain rice
• 1 pkg. slivered almonds
• 1 pkg. Lipton chicken noodle soup

Brown sausage and drain. Add water, onion, pepper and celery and bring to a boil. Add rice, almonds and soup; simmer 30 minutes or until water is absorbed and rice is done.

Put in casserole dish, sprinkle with bread crumbs and bake at 375 degrees until crumbs are brown.

• 12-18 large fresh shrimp, peeled and deveined
• 1 stick of butter 1 Tbsp. chopped parsley
• 1 Tbsp. garlic, minced 1 tsp. fresh basil
• 2 green onions, chopped 1/2 c. flour
• 1/2 c. chopped ham 2 c. milk
• 1 tomato, diced

Cook four servings of grits according to package; set aside.

Wash shrimp in cold water and dry on paper towel.

Heat butter in a large skillet. Sauté garlic and green onions; add ham, tomato, basil, parsley and shrimp and cook until shrimp is pink. Whisk in flour; stir for one minute. Slowly stir in milk, using a whisk to blend. Cook slowly on low heat for two minutes. Serve over grits.

• 1 15-oz. can garbanzo beans
• 1 garlic clove, minced
• 3 Tbsps. olive oil
• 1 tsp. ground cumin
• 2 Tbsps. lemon juice
• Salt and pepper to taste

Drain garbanzo beans, reserving the liquid. Place beans in food processor; add garlic, olive oil, cumin and lemon juice. Process until completely puréed, adding reserved liquid as necessary to achieve desired consistency. Season with salt and pepper to taste. Serve with fresh veggies or pita chips.

• 16 Oreo cookies, broken into rough pieces
• 2 tablespoons unsalted butter, melted
• 2 pints ice cream, softened
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons sugar
• 3 eggs, lightly beaten
• 1/2 teaspoon vanilla extract

Adjust an oven rack to the middle position and heat oven to 325 degrees. Pulse the cookies in a food processor until coarsely ground, about 15 short pulses, then let the machine run until the crumbs are uniformly fine, about 15 seconds. With the machine running, pour the butter through the feed tube and process until the mixture resembles wet sand.

Transfer the crumbs to a 9-inch pie plate. Press the crumbs into an even layer over the bottom and sides of the pie plate. Bake until crust is fragrant and beginning to brown, about 15 minutes. Cool on a wire rack.

Scoop the ice cream into a large bowl and use a wooden spoon to soften the ice cream and remove any lumps, working quickly so the ice cream does not melt. Spread evenly into the cooled crust, creating a smooth top. Wrap tightly with plastic wrap and then foil and freeze for up to 1 month.

Whip the cream, sugar, and vanilla together in a chilled bowl until stiff peaks form. Unwrap the frozen pie and spread the whipped cream attractively over the top of the pie. Serve immediately. (For a peanut butter-flavored crust, substitute Nutter Butters for the Oreos.)

• 1 14.5-oz. can chicken broth
• 2 1/4 cups quick-cooking brown rice
• 2 tsp. sunflower oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups cooked turkey breast or cooked chicken, diced
• 2 cups zucchini, thinly-sliced
• 1 medium red bell pepper, chopped
• 1 tsp. ground cumin
• 1/2 cup picante sauce

Bring broth to boil; add rice. Cover and simmer on lowest heat 8-10 minutes.

While broth and rice simmer, sauté onion and garlic in sunflower oil. Add remaining ingredients to mixture and cook until vegetables are tender-crisp, about 5 minutes. Serve over rice.

• 2 lb. London broil
• 1 pkg. taco seasoning mix
• 1 c. chopped onion
• 1 Tbsp. white vinegar
• 1 4.5oz. can chopped green chilies
• 1 16oz. can refried beans
• 1 1/2 c. shredded Monterey Jack cheese
• 12 8-inch flour tortillas
• Chopped tomatoes
• Sour cream

Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar and green chilies. Cover with lid; cook on low heat for 9 hours. Remove meat from slow cooker, reserving cooking liquid; shred meat with two forks. Combine meat and reserved cooking liquid and stir well.
Warm beans and tortillas according to package directions. Spread beans down the middle of each tortilla. Add meat mixture on top of beans. Top each with cheese, tomatoes and sour cream. Roll up.

• 8 large eggs
• 16 saltines, broken into large pieces
• Kosher salt
• 1 Tbsp. unsalted butter
• 1 to 2 oz. cream cheese, cut into small pieces
• 2 oz. smoked salmon, cut into large pieces
• 1 Tbsp. chopped fresh dill, plus more sprigs for garnish
• 1 Tbsp. minced red onion
• Freshly ground black pepper

Whisk the eggs in a medium bowl; stir in the saltine pieces and 1/2 teaspoon salt.

Heat the butter in a large nonstick skillet over medium-low heat; add the egg mixture and cook, stirring gently with a heatproof spatula, until the eggs begin to scramble, about 4 minutes. Fold in the cream cheese, salmon and dill; cook until the cheese is soft, about 1 minute more. Garnish with dill sprigs, the red onion and pepper. Serve warm.

Laura Means-Tysor

• 1/2 tsp. salt
• 1 tsp. soda
• 3 tsp. baking powder
• 2 c. flour
• 2 Tbsp. sugar
• 2 Tbsp. margarine
• 1 c. buttermilk

Combine dry ingredients. Fold in margarine to consistency of meal. Add buttermilk and stir. Roll out on floured board and knead, adding flour until the dough no longer sticks to your hands. Pat flat, about 1 1/2 inches thick, and mark an X on top. Sprinkle flour on top. Bake at 350 degrees for approximately 45 minutes, until golden on top.

• 1 2/3 cups flour
• 1/3 cup cornmeal
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground corinader
• 1/2 tsp. ground cumin
• 1 stick butter, cut into pieces
• 3/4 cup buttermilk
• 1 Tbsp. coarsely chopped red bell pepper
• 1 Tbsp. coarsely chopped jalapeno pepper

Preheat toaster oven to 400°. Line the baking tray with parchment paper.

In a food processor, pulse the flour, cornmeal, baking powder, salt, coriander and cumin to blend. Add butter; let machine run until dough is the consistency of coarse cornmeal. Add buttermilk and peppers; pulse to blend.

Knead dough on a cutting board dusted with flour. Roll dough out until it is 1/2” thick. Cut out scones using a small biscuit cutter. Bake 6 to 8 minutes, until they are golden brown. Serves 6.

• 1/2 c. sour cream
• 1/4 c. plain low-fat yogurt
• 3/4 c. bottled mild salsa
• 1Tbsp. fresh lime juice
• 2 tsp. grated lime peel
• 1/4 tsp. red pepper sauce
• 12 oz. deli-cooked turkey breast (about 4 cups)
• 10 oz. pkg frozen corn thawed, or 11 1/2 oz. can of whole corn, drained
• 1 large firm, ripe avocado
• 1 medium-size fresh ripe tomato
• 1 c. fresh cilantro leaves
• 8 flour tortillas, about 8 inches in diameter
• Fresh cilantro sprigs, lime wedges (optional)

In small bowl using wire whisk or fork, beat sour cream, yogurt, salsa, lime juice, grated lime peel, and hot red pepper sauce to blend well; set aside.

Shred turkey breast with fork or fingers. Peel and pit avocado, then cut into 1-inch chunks. Core tomato and cut into 1-inch chunks.

In large bowl combine shredded turkey, corn, avocado, tomato and cilantro leaves; toss gently to mix.

Divide turkey mixture among tortillas; spoon some of dressing over each portion before rolling tortillas up. Serve garnished, if desired, with cilantro sprigs and lime wedges. Makes 4 to 8 servings.

Note: If desired, fresh corn kernels may be used instead of frozen or canned. Cut kernels from 3 or 4 ears to measure 1 1/3 cups; cook 3 minutes in boiling salted water until crisp-tender. Drain; cool.

• 1 Tbsp vegetable or olive oil
• 6 skinless chicken thighs
• 3/4 c. frozen apple cherry juice concentrate
• 1/4 c. honey
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. ground allspice
• 1/2 c. water
• 2 tsp. cornstarch

Place oil in bottom of 9X13 inch baking pan; spread to coat bottom. Arrange chicken thighs in pan; set aside.

In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, crushed red pepper and allspice; mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan. Bake at 350 degrees for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm. Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch. Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently. To serve, pour sauce evenly over chicken.

Makes 6 servings.

Nutrients Per Serving (1/6 of recipe)

• Calories: 260 Fat total: 8g
• Protein: 14g Cholesterol: 49mg
• Carbohydrates: 74g Sodium: 447mg
• Dietary Fiber: 1g Calories from fat: 28%

Cook together in large soup pot:

• 1 can Chicken Broth
• 1 can Water (use chicken broth can)
• 2-3 stalks Celery, chopped
• 1 small Onion, chopped
• 1/2 to 1 lb. Carrots, sliced

While this is cooking prepare a pkg. of Chicken Rice-A-Roni (do not cook all the way). Add Rice-A-Roni to soup pot with:

• 1 can Cream of Mushroom soup
• 1 can Rotel
• 14–16 oz. Chicken breast, cooked and chopped
• 4–8 oz. chunk of Velveeta

Cook over med/low heat for 30 minutes.

• 1 c. chopped onion
• 1 c. sliced mushrooms
• 1 Tbsp. vegetable oil
• 1/3 c. light cream cheese
• 1/3 c. sour cream
• 12 oz. cottage cheese
• 1 c. grated Parmesan cheese, divided
• 2 eggs
• 2 10-oz packages frozen chopped spinach, thawed and squeezed dry
• Oven-ready lasagna noodles
• 32-oz. jar zesty mushroom spaghetti sauce
• 1 c. grated mozzarella cheese
• 1/2 c. grated sharp Cheddar cheese

Saute onion and mushrooms in the oil in a skillet until tender. Beat cream cheese in a bowl until smooth. Add sour cream, cottage cheese 1/2 cup Parmesan cheese and eggs; beat well. Combine onion mixture, cream cheese mixture and spinach in a bowl and mix well.

Layer 1/4 of the spinach mixture, 1/2 of the noodles, 1/4 of the spinach mixture, 1/2 of the spaghetti sauce, 1/2 of the mozzarella cheese and 1/4 cup of Parmesan cheese in a greased 9x13-inch baking dish. Repeat the layers.

Bake, covered, at 350 degrees for 50 minutes. Top with Cheddar cheese. Bake, uncovered, for 10 minutes longer.

• 1 pkg white cake mix
• 2 c. sugar
• 1 pkg (regular size) strawberry Jello
• 1 stick margarine, softened
• 1/2 c. frozen strawberries, thawed
• 3 eggs, lightly beaten
• 1/2 c. cold water

Preheat oven to 325 degrees.

In a mixing bowl, combine the cake mix and Jello; blend in margarine. Add remaining ingredients. Bake for 40 minutes.

Cool completely before frosting.

• 1 stick margarine, softened
• 1 box powdered sugar
• 1/2 c. frozen strawberries*

Beat together margarine and powdered sugar. Add frozen strawberries, a small amount at a time, until desired consistency.

* Editor’s note: Thaw and drain the strawberries, reserving the juice. Add juice, a tablespoon at a time, to desired consistency. Stir in strawberries.

• 2 cups frozen strawberries
• 2 small bananas, roughly chopped
• 1 1/2 cups vanilla yogurt
• 1/2 cup apple juice
• 2 Tbsps. honey
• 1 tsp. vanilla extract

Mix all ingredients in blender until smooth. Makes 5 1/2 cups.

• 1 pkg. strawberry cake mix
• 12 oz. can of Sprite
• 1 small pkg. instant vanilla pudding mix, prepared as directed
• 1 can Eagle Brand sweetened condensed milk
• 12 oz. carton Cool Whip
• Sliced strawberries
• Sliced bananas

Mix dry cake mix with Sprite and cook according to package directions. Cool completely.

Mix together pudding, sweetened condensed milk and Cool Whip.

Crumble cake. Layer cake crumbles, pudding mixture, strawberries and bananas in trifle dish, repeating layers until dish is full. Refrigerate.

• 8-oz. Cool Whip
• 1 cup buttermilk
• 3 1/2-oz. pkg. vanilla instant pudding
• 1 pkg. fudge stripe cookies, crushed
• 2 8-oz. cans mandarin oranges, drained

Mix together Cool Whip, buttermilk, mandarin oranges and instant pudding. Chill.

Just before serving, add cookie crumbs. Cookies can be either sprinkled on top or mixed in the salad.

• 1 Tbsp. vegetable or olive oil
• 3/4 c. uncooked long-grain rice
• 4 green onions, thinly sliced
• 1/4 c. finely chopped fresh parsley
• 1/4 tsp. ground cinnamon
• 1/4 tsp. black pepper
• 1/4 tsp. salt
• 1 can (14 1/2 ounces) vegetable broth
• 4 medium green bell peppers, cut lengthwise in half, seeded
• 1 can (28 ounces) crushed tomatoes in puree
• 1/4 c. honey
• 1/2 tsp. crushed red pepper flakes
• 1 can (8 3/4 ounces) garbanzo beans, drained
• 1/3 c. drained currants or raisins

In large saucepan, heat oil over medium-high heat until hot; cook and stir rice, onion and parsley 3 to 5 minutes, or until rice begins to brown. Stir in cinnamon, pepper and salt. Gradually add vegetable broth. Bring to a boil; reduce heat, cover and simmer 18 to 20 minutes, or until liquid is absorbed and rice is cooked through.

Meanwhile, cook green pepper halves in boiling water 5 to 7 minutes, or until peppers are crisp-tender; drain. Combine tomatoes, honey and crushed red pepper in 9X13 inch baking pan; mix well. Remove 1/4 cup sauce; set aside. Arrange pepper halves on sauce in baking pan.

When rice is cooked, remove from heat; stir in garbanzo beans, dried currants, and reserved 1/4 cup sauce. Divide rice evenly among pepper halves in baking pan. Cover pan tightly with foil. Bake at 350 degrees for 30 minutes.

Makes 4 servings.

Nutrients Per Serving (1/4 of recipe)

• Calories: 431 Fat total: 6g
• Protein: 13g Cholesterol: 0mg
• Carbohydrates: 85g Sodium: 972 mg
• Dietary Fiber: 11g Calories from fat: 11%

• 2 c. whole almonds
• 1/4 c. honey
• 2 tsp. grated orange zest
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp. allspice
• 1/2 tsp. freshly grated nutmeg
• 1 c. finely chopped dried apricots
• 1 c. finely chopped pitted dates
• 1 cup powdered sugar

Toast almonds on a baking sheet in a 400-degree oven for 10 minutes.

Meanwhile, combine honey, orange zest, cinnamon, allspice and nutmeg in a medium mixing bowl. Add almonds, apricots and dates; mix well.

Pinch off rounded teaspoon-size pieces of mixture and roll into balls.

Roll balls into powdered sugar, then refrigerate in single layers between sheets of waxed paper in airtight containers for up to 1 month. Flavor improves after ripening for several days.

• 3/4 c. Kikkoman Sweet & Sour Sauce
• 3 Tbsp. Kikkoman Soy Sauce
• 1 Tbsp. packed brown sugar
• 1 Tbsp. ketchup
• 1 clove garlic, pressed
• 4 boneless chicken thighs
• 2 boneless chicken breasts, cut in half crosswise

Combine first four ingredients; reserve 1/4 cup mixture. Pour remaining mixture over chicken in large plastic food storage bag. Seal and turn bag several times to coat pieces well. Refrigerate 1 hour, turning bag once during the hour.

Place chicken skin side down on rack of broiler pan sprayed with non-stick cooking spray; discard sauce. Broil chicken 4 inches from heat 8 minutes, brushing with reserved sauce mixture once. Turn chicken over; brush with sauce and cook 5 minutes longer, or until chicken is no longer pink in center, brushing with remaining sauce mixture after 3 minutes. Slice chicken before serving.

• 1/2 cup balsamic vinegar
• 3 Tbsp. Dijon mustard
• 3 Tbsp. honey
• 2 large garlic cloves, minced
• 2 small shallots, minced
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 cup olive oil

Whisk together first seven ingredients until blended. Gradually whisk in olive oil, blending well.

• 1 stick butter or margarine, softened
• 1/3 cup masa harina
• 1/4 cup water
• 1 1/2 cups frozen corn, thawed
• 1/4 cup cornmeal
• 1/3 cup sugar
• 2 tablespoons heavy cream
• 1/4 teaspoon sal
• 1/2 teaspoons baking powder

Preheat oven to 350 degrees.

Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water and beat until well combined.

Coarsely chop defrosted corn in a blender or food processor, using short pulses on low speed. Add corn and cornmeal to mixture; stir to combine.

In another medium bowl, mix together sugar, cream, salt and baking powder until well blended. Stir into corn/cornmeal batter.

Pour batter in an ungreased 8-inch square baking pan; cover with foil. Place this pan into a 9-inch by 13-inch pan filled 1/3 of the way up with hot water. Bake for 50 to 60 minutes or until corn cake is cooked through. Cool at least 10 minutes before serving.

Salad:

• 2 boxes Mostaccioli pasta
• 2 large cucumbers
• 1 green pepper
• 8 green onions
• 1 basket of cherry tomatoes

Dressing:

• 5 Tbsp. vinegar
• 2 tsp. salt
• 1 1/4 c. sugar
• 1 1/4 tsp. celery seed
• 1 Tbsp. dry parsley fl akes
• 1 tsp. garlic powder
• 1 tsp. coarse black pepper
• 1 tsp. Accent
• 1 1/2 c. Wesson oil

Cook pasta as directed on package (usually 16 cups boiling water, add pasta, cook 10-12 minutes uncovered. Drain, rinse in cold water and drain again.) Cool about 10 minutes.

While pasta cooks and cools, thinly slice cucumbers, pepper and onions. Add to cooled pasta in a BIG bowl. Set aside.

In a small bowl, mix all dressing ingredients and stir well to combine. Pour over pasta and veggies, stirring gently to combine. Chill in refrigerator until ready to serve (it is best refrigerated overnight). Add cherry tomatoes just before serving.

• 2 cups self-rising flour
• 7 Tbsps. shortening
• 2/3 – 3/4 cup buttermilk
• 1 baked sweet potato, peeled and mashed

Preheat oven to 425 degrees. Place flour in a large bowl. Cut in shortening with a pastry blender until mixture looks like coarse meal. Add buttermilk a little at a time, mixing gently until mixture just holds together. Add mashed sweet potato and mix gently.

Turn dough onto floured board and pat gently to an even thickness of 1/2 to 3/4 inch. Cut out rounds with a biscuit cutter, arrange on baking sheet and bake about 10 minutes. (Cooking time varies depending on oven.) Serve with honey butter.

Vivian Gibson, Norman
OEC Foundation Board of Directors

• 1 can sweet potatoes, drained and mashed
• 1/2 tsp. ground nutmeg
• 1/3 can evaporated milk or half and half
• 2 eggs, beaten
• 1/3 c. butter, melted
• 1/2 tsp. cinnamon
• 1/2 tsp. baking powder
• pinch of salt

Combine all ingredients, blend well with electric mixer. Pour into a 9 inch unbaked pie shell. Bake in a preheated 400 degrees oven for about 30 minutes, or until golden brown. Insert toothpick or knife to test for doneness. Serve alone or topped with whipped cream.

• 3/4 cup unsalted butter
• 1/4 cup shortening
• 1 3/4 cups brown sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/8 tsp. ground allspice
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp. vanilla
• 1 Tbsp. spiced rum (optional)
• 2 large eggs
• 3 Tbsps. maple syrup
• 1 cup dried cranberries
• 1 cup golden raisins
• 1 cup chopped pecans or almonds
• 2 cups all-purpose flour
• 3 cups old-fashioned rolled oats

Preheat oven to 350 degrees.

Cream together butter, shortening, sugar, spices, baking powder, baking soda, salt, vanilla and rum. Add eggs, one at a time, beating well after each addition; then add the maple syrup. Stir in fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they’re thoroughly distributed throughout the bowl.

Drop tablespoonfuls of dough onto lightly-greased or parchment-lined cookie sheets, leaving about 2” between them. Bake 11-13 minutes, until cookies are just barely set on top. Cool on the baking sheets, or transfer them to a rack to cool. Makes about 4 dozen cookies.

• 1 Tbsp. white wine vinegar or Champagne vinegar
• 1 large egg
• Salt and freshly ground pepper to taste
• 1 cup vegetable or olive oil
• 3 Tbsps. sweet pickle relish
• 5 Tbsps. ketchup
• 1 tsp. Worcestershire sauce
• 2 Tbsps. minced red onion
• 1 Tbsp. chopped flat-leaf parsley

Place vinegar, egg and salt and pepper in the bowl of your food processor fitted with the steel blade or whisk attachment. Begin beating the mixture and slowly drizzle in the oil. Continue to run the machine until all of the oil has been added. When you have a thick mayonnaise, stop beating and stir in the remaining ingredients until well blended. Refrigerate in a covered container. Editor’s note: You can substitute 1 1/2 cups commercial mayonnaise for the first four ingredients.

• 11oz. can refrigerated soft bread-stick dough*
• 3 large plum tomatoes
• 3/4 tsp. salt
• 1 cup loosely-packed basil leaves
• 3/4 cup (3oz.) shredded part-skim mozzarella cheese
• 2/3 cup fat-free ricotta cheese
• 1/2 cup (2oz.) fresh Parmesan cheese, grated
• 1/4 tsp. pepper
• 2 large egg whites
• 2 tsp. olive oil

Preheat oven to 425°.

Unroll dough, separating into strips. Working on a flat surface, coil 1 strip of dough around itself in a spiral pattern. Add a second strip of dough to end of first strip, pinching ends to seal; continue coiling remaining dough. Let rest 10 minutes.

Roll dough into a 12-inch circle, fit into bottom and up sides of a 9-inch round removable-bottom tart pan coated with cooking spray. Cover dough with foil; arrange pie weights or dried beans on foil. Bake for 15 minutes; remove weights and foil. Bake at 425° an additional 5 minutes or until edges are lightly browned.

Reduce oven temperature to 350°.

Cut tomatoes into 1/4 inch-thick slices. Sprinkle with salt; place slices salt sides down on several layers of paper towels. Cover with an additional layer of paper towels. Let stand 10 minutes, occasionally pressing on paper towels to absorb liquid from tomatoes.

Place basil, cheese, pepper and egg whites in food processor. Process until smooth. Spread cheese mixture over dough. Arrange tomato slices over cheese mixture. Brush with olive oil. Bake at 350° for 40 minutes or until cheese mixture is firm. Let stand 10 minutes before serving.

*Tip: Use garlic-flavor breadsticks for variation.

• 1 Tostada shell
• 2 T. Refried beans*
• 1-2 T. Enchilada sauce
• Mexican cheese, shredded
• Optional toppings: Olives, Sour cream, Jalapenos, Taco seasoning

Place a single tostada on a microwave-safe plate. Spread refried beans on the tostada, drizzle with enchilada sauce and sprinkle generously with cheese. For extra flavor mix a little taco seasoning in with the refried beans. Place in the microwave for about 40 seconds or until cheese is melted.

Keep ingredients in plastic wear in the refrigerator for easy access.

*As an alternative, use black beans instead of refried.

• 1 1/2 cups strawberries
• 1 cup blueberries
• 1 cup raspberries
• 1/2 - 1 cup frozen white grape juice concentrate

Purée all ingredients in blender 1 to 2 minutes, or until smooth.

Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.

• 9 pieces of Borden Mozzarella Part-Skim String Cheese™
• 1 small, seedless watermelon cut into thin slices
• 2 apples, unpeeled and sliced into 1-inch thick slices
• 3 whole, unpeeled apples, approximately 3" in diameter
• 1 fresh pineapple, core removed, cut into 1-inch thick slices
• 1 quart fresh whole strawberries
• 1 bunch seedless grapes

Line a cookie sheet with foil or parchment and set aside; cut string cheese into 4 pieces and set aside.

Using 1 to 1 1/2-inch cookie cutters, cut watermelon, apple slices, pineapple and strawberries into various shapes. Alternately place cheese pieces and fruit onto nine 6-inch wooden skewers, allowing about 2-inches at the bottom of every skewer to remain free. Place skewers on prepared cookie sheet; cover and place in refrigerator until ready to use or up to 2 hours.

Tip: To keep apples from turning brown, sprinkle apple slices with fresh orange juice and keep them covered until they are ready to be eaten.

• 2 boxes (20) Twinkies snack cakes
• 1 large box strawberry Jello
• 1 large package instant vanilla pudding
• 1 can strawberry pie filling
• 12-oz. container whipped topping
• 1/2 c. chopped pecans (optional)

Unwrap Twinkies and place them in the bottom of a 9-inch by 13-inch pan (may have to squeeze to fit). Mix Jello according to package directions; pour over Twinkies. Prepare pudding mix according to package directions; pour over Jello. Spread pie filling over pudding and top with whipped topping. Sprinkle nuts, if desired, over whipped topping. Chill at least 2 hours before serving (it is best refrigerated overnight).

• 1/2 small seedless watermelon
• 1/2 cup sugar
• 1/4 cup mini chocolate chips
• 1 pint lime sherbet, softened

Make watermelon ice: scoop out and measure 5 cups watermelon pulp. Puree watermelon and sugar in batches in a blender until smooth. Push puree through mesh strainer into medium bowl. Cover and freeze until slightly slushy but not yet solid, 2 to 3 hours. Remove from freezer and stir well, scraping any slush from sides of bowl. Stir in chocolate chips.

Place 12 3-ounce disposable cups in a shallow baking pan. Spoon watermelon ice into cups within 1/2-inch of rim. Freeze until solid, 1 to 2 hours.

Spread softened sherbet on top of watermelon ice. Cover each cup with plastic wrap and cut a small slit in the center of the plastic. Insert Popsicle stick into pop so it almost reaches bottom of cup. Freeze until solid, at least 5 hours and up to 2 days.

Let pops sit at room temperature for 1 minute; gently pull out of cups.

• 2 cups seeded watermelon chunks
• 1 cup cracked ice
• 1/2 cup plain yogurt
• 1-2 tablespoons sugar
• 1/2 teaspoon ground ginger
• 1/8 teaspoon almond extract

Purée all ingredients in blender 15 to 20 seconds, or until smooth. Serve immediately.

Makes 2-3 servings.

• 3 medium onions, chopped
• 2 Tbsp. cooking oil
• 4 cloves garlic, minced
• 4 cans chopped green chiles
• 3 Tbsps. ground cumin
• 2 tsps. dried oregano
• 2 tsps. green chili powder
• 1/2 tsp. ground cloves
• 2 Tbsps. dried cilantro
• 3 14-1/2 oz. cans chicken broth
• 2 lbs. boneless chicken breasts, cut into 1/2-inch cubes
• 2 lbs. boneless pork loin, cut into 1/2-inch cubes
• 4 15-1/2 oz. cans Great Northern beans, rinsed and drained
• 2 c. frozen corn
• 2 cans yellow hominy
• 1 tsp. salt
• Shredded Monterey Jack cheese

In a 3-quart saucepan, sauté onions in oil until tender. Stir in garlic, chiles and spices; cook and stir 2-3 minutes more. Add broth, chicken, pork and beans. Simmer, uncovered, for 15 minutes. Remove from the heat. Stir in cheese until melted. Garnish with sour cream and jalapeno peppers if desired.

• 1 14-oz. package candy-coated chocolate-covered peanuts
• 1 9-oz. package butter-flavored pretzels
• 5 cups Cheerios
• 5 cups Corn Chex
• 1 24-oz. package almond bark coating

Combine first four ingredients in a large mixing bowl; set aside.

Microwave almond bark in a microwaveable bowl at high for 1 minute, stirring once. Microwave at high for 1 more minute; stir until smooth. Pour over pretzel/cereal mix, stirring to combine. Spread onto wax paper and let cool 30 minutes.

Break apart and store in an airtight container.

• 2 cups cauliflower florets (about 1/2 a small head)
• 2 small - medium zucchini, peeled and coarsely chopped
• 1 tsp. lemon juice
• 1 to 2 Tbsp. water

Place cauliflower in a microwave-safe bowl, cover the cauliflower with water and microwave on high for 8 to 10 minutes or until very tender. Drain.

While cauliflower cooks, pulse the raw peeled zucchini with the lemon juice in your food processor. Once the cauliflower is cooked and tender, working in batches if necessary, add 1 tablespoon of water and some of the cauliflower to the food processor with the pulsed zucchini. Puree on high until smooth. Stop occasionally to push contents to the bottom. Add another tablespoon of water to smooth out the puree if necessary.

Recipe makes 2 cups of puree and is easy to double. It will keep in the refrigerator for up to 3 days or stored in the freezer in portions in sealed plastic bags or small plastic containers.

• 1 cup butter or margarine
• 1 cup water
• 2 cups flour
• 2 cups sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 2 eggs, slightly beaten
• 1/2 cup sour cream
• 1 tsp. almond extract

Preheat oven to 375 degrees. Grease 10-inch by 15-inch jelly roll pan.

Mix together flour, sugar, salt and baking soda; set aside. Bring butter and water to boil in large saucepan. Remove from heat and stir in fl our mixture, eggs, sour cream and almond extract. Spread in prepared pan and bake 20-22 minutes or until cake is golden brown and tests done. Cool 20 minutes. Prepare frosting while cake cools.

Frosting:

• 1/2 cup butter or margarine
• 1/4 cup milk
• 4 1/2 cups powdered sugar
• 1/2 tsp. almond extract
• 1 cup chopped walnuts

Combine butter and milk in saucepan; bring to boil. Remove from heat; add sugar and almond extract. Mix well; stir in walnuts. Spread over warm cake.

• 1 c. unsalted pistachios
• 1 pound white chocolate, melted
• 12 round red- and white-striped hard candies

Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into the corners and there is at least 1 inch overhang on all sides of the pan.

Stir pistachios into melted chocolate, scrape mixture into prepared pan, and smooth top. Sprinkle peppermint candies on top and refrigerate until firm, about 1 hour.

Lift foil from the pan and transfer to cutting board. Peel away and discard foil; cut bark into rough chunks with chef’s knife. Layer candy between waxed paper in airtight container and refrigerate for up to 2 weeks.

For each omelet:

• 2 large eggs
• 1 quart-size Ziploc freezer bag
• filling ingredients (example: ham, cheese, green onions, mushrooms, salsa, etc.)

If making several, write each person's name on their freezer bag with a permanent marker. Crack eggs into bag and shake to combine. Add ingredients of choice; shake to blend. Squeeze air from bag and seal.

Place bags (8 max in large pot) in rolling, boiling water for 13 minutes. Open the bags and the omelets will roll out easily.