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ARTICHOKE DIP

1 JAR artichoke hearts, drained ad mashed and chopped (Progresso 8 1/2 oz)
1 cup parmesan cheese
1 cup Mayo
Put in pie dish bake 350 20 minutes till little brown.
Need more just double the ingredients.
Try adding Roasted Red peppers, 1/2 cup sour cream and a dash of Lemon juice

HOT CRAB DIP


1/3 CUP GRATED PARMESAN CHEESE
2 cups Mayo
6 oz Dungeness crab meat (or any other crab meat)
13 oz artichoke hearts well drained and coarsely chopped
Combine all ingredients well with a spoon. Bakes at 375 for 10min till brown.
Serve with tortilla chips, garnish with onions and pepper

Deviled STUFFED MUSHROOMS


24 MUSHROOMS (1 1/2 CAPS)
1 can 4 1/2 oz Underwood deviled Ham
3 tab minced onions
dash steak sauce
1/2 cup fresh bread crumbs
24 melba toast rounds
Wash mushroom, remove stems. Chop Stems finely, mix with ham, onion, steak sauce
and bread crumbs. Fill caps with ham mixture, mounding slightly. Place in shallow pan
Broil slowing for 15 min. Serve each on small melba toast rounds.

SKYLINE DIP
1 8OZ pkg. cream cheese
1/4 cup diced onions (optional)
1 13 oz box skyline chili
8 oz cheddar cheese
Spread cream cheese evenly on bottom of 8x8 micro dish. Sprinkle diced onions. Pour
heated chili on top cheese and onions. Cover with cheddar cheese.
Conventional oven: 350 for 10 min.
Micro : heat on high for 2 min or until cheese is melted.
Allow to stand for 5 - 10 min before serving. Serve with nacho chips or corn chips.
ROUND RYE BREAD DIP
2 TAB DILL SEED
1 envelope ranch dressing
16 oz sour cream
2 cup Mayo
2 tab minced onion
2 tab parsley
mix together. Must make the night before. Next day-- scoop out center of round rye bread
and add dip. Use the bread that was scooped out for the dip.

HOT SEAFOOD SPREAD


2 8 oz cream cheese, softened
1 pkg. crab delights flakes
2 tsp. finely chopped green onions
1/2 cup bottle horseradish sauce
1/2 cup sliced almonds
Paprika
Beat cream cheese until smooth, 1 to 2 minutes. Blend in remaining ingredients,
except almonds and paprika. Spread mixture in 9" pie plate. Top with almonds and
sprinkle with paprika. Bake uncovered at 375 for 20 minutes. Serve with crackers.

Rye Bread Fancies - By Sherrie Desserich

8 oz cream cheese - softened


1 pkg Ranch Party Dip
1 pkg of party Rye Bread
2 tablespoon Milk
1 Cucumber - sliced thin
Fresh Dill
Mix cheese and Ranch Dip and Milk. Spread on rye bread, top with cuke and sprinkle dill.
SMOKED SALMON ROULADES
1 LB smoked salmon, cut into 8 slices
1 cup cream cheese with chives
2 med English seedless cucumbers
Lay salmon slices flat. Spread each slice thickly with 2 tb cream cheese. Roll up
jellyroll-style into even 1 inch thick rolls. Wrap each roll tightly in plastic wrap,
twisting ends to make compact package. Refrigerate at least 1 our to firm.

Wash cucumbers and dry well. Trim ends and cut into 1/4 inch thick rounds. Unwrap
roulades. Using a sharp knife, cut each roulade into 1/4 inch thing rounds. Place
1 round on each cucumber.

Tip: roulades can be made 1 day ahead and can be assembled on cucumber rounds
several hours before serving.

WASABI-STUFFED SHRIMP
32 very large shrimp (about 2 lbs.) cooked in their shells
8 oz cream cheese
2 tb wasabi powder*
Note: You may use shrimp already cooked from your fish store. To prepare your own,
bring a large pot of salted water to boil. Add uncooked shrimp. Lower heat to medium
and cook 3-4 minutes, until shrimp are pink. Place in colander under cold running water for
1 minute. Remove shells, leaving tails intact.

Place cream cheese in food processor. In small bowl, mix wasabi with 1 1/2 to 1 tb cold
water to form a thick paste. Add to food processor. Add 1/4 tsp. Salt or more to taste.
Process till smooth.

Split shrimp down the back, cutting almost all the way through. Using a small spoon or
pastry bag, stuff each with 1 1/2 tsp. Cream cheese. Press sides gently together. Optional:
serve with additional wasabi paste.
Tip: Prepare the shrimp and cream cheese filling 1 day ahead. Fill several hours before
serving.
*Available in Asian markets and some specialty-food stores. You may substitute 2 tb
of drained prepared white horseradish.
CHEDDAR-BACON DIP
1 PKG (8 OZ) cream cheese, softened
1 cup (8oz) sour cream cream
5 green onions, thinly sliced
4 med tomatoes, chopped
1 large green pepper, chopped
1 jar (16 oz) taco sauce
2 cups shredded Cheddar cheese
1 lb. Sliced bacon, cooked and crumbled
Tortilla or taco chips
In a mixing bow, beat cream cheese, and sour cream. Spread in an ungreased 13x9x2
or a 12 inch plate. Combine onions, tomatoes and gr pepper: sprinkle over the cream
cheese layer. Pour taco sauce over vegetables. Sprinkle with Cheddar cheese.
Refrigerate. Just before serving, sprinkle with bacon. Yield 10-12 servings

CHEESEY DEVILED HAM SPREAD


8oz cream cheese
4 oz can deviled ham
1/2 teasp onion juice
1/4 teasp worchestershire sauce
dash salt and pepper
Mix together and spread on crackers

Artichoke Balls

1 garlic clove -- minced


1 tablespoon olive oil
8 ounces (1 can) artichoke hearts -- mashed
1 egg -- beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs

Sauté garlic in oil. Add egg and artichokes. Cook over low heat for 5 minutes. Remove
from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With a teaspoon, form into
balls. Roll in remaining bread crumbs. Chill 2 hours or until ready to serve.
DEVILED EGGS
6 hard cooked eggs
1/2 teas salt
1/2 teas dry mustard
1/4 teas pepper
3 tabl salad dressing, vinegar or light cream 20%
Cut peeled eggs lengthwise in half. Slip out yolks; mash with fork. Mix in seasonings
and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly.
Variations:
Catsup-flavored Deviled Eggs: Decrease salt to 1/4 teas, omit salad dressing and
mix 5 tabl catsup into egg mixture.

Zesty Deviled Eggs: Decrease salt to 1/4 teas and mix one of the following into
egg mixture.
2 slices bacon, crisply fried and finely crumbled
1/2 cup finely shredded process Amer cheese
2 tabl snipped parsley
1 teas horseradish

Cheese-Stuffed Mushrooms
1 1/2 Pounds Small fresh mushrooms
8 Ounces Cream cheese -- softened
Dash of salt
Dash of Worcestershire sauce
Dash of ground nutmeg
Freshly ground black pepper
1 Cup Grated parmesean cheese

Rinse mushrooms, and pat dry. Remove stems. Place caps on greased baking
sheet. Combine remaining ingredients except 2 tb parmesean cheese. Mix well.
Spoon mixture into mushroom caps; sprinkle each with reserved cheese. Bake
mushrooms at 350 degrees for 20 minutes. Yeild: 4 dozen. Appeared in
Southern Living: 1981 Annual Recipes.
Artichokes Stuffed with Garlic-Cheese Breadcrumbs
GARLIC-CHEESE STUFFING:
1 1/2 cups dry bread crumbs
1 cup grated Romano cheese -- (4 ounces)
1 cup loosely packed minced fresh parsley
6 medium cloves garlic -- minced
Salt
Ground black pepper

8 small whole artichokes


outer leaves removed, stems and tops
trimmed, and chokes removed -- (see Notes)
1/2 cup olive oil
10 whole black peppercorns
2 bay leaves
1 lemon -- cut into 8 wedges

TO PREPARE:
For the stuffing, mix all ingredients including 1/2 teaspoon salt and 1/4
teaspoon pepper in a medium bowl. Spoon about 1/3 cup of this filling
into the cavity of each artichoke.

TO COOK AND SERVE:


Arrange artichokes upright in a single layer in a nonreactive Dutch oven
or large, deep skillet. Drizzle each artichoke with 1 tablespoon olive oil.
Add remaining ingredients, along with enough water to come 1 1/2
inches up the sides of the artichokes.

Bring to simmer; cover and simmer until a small knife inserted into each
stuffed artichoke easily pierces the bottom of the artichoke, 30 to 40 minutes.
Carefully remove artichokes with a slotted spoon and let them drain on
paper towels. (Can be covered and set aside at room temperature up
to 4 hours.) Serve warm or at room temperature.
NOTES

As you trim the artichokes, rub all cut surfaces with lemon juice to prevent
them from discoloring. To remove the choke or fuzzy core protected by the
artichoke leaves, place the trimmed artichoke, bottom side up, on a work
surface. Gently pound the artichoke bottom so that the artichoke leaves
spread apart exposing the center of the artichoke. Then, use a small
spoon to scrape out the fuzzy choke, thus forming a small cavity in the
center of the artichoke
BAKED CHEDDAR OLIVES

Serving Size : 24 Preparation Time :0:00


Categories : Vegetables Cheese
Appetizers
1 c Cheddar cheese, grated
2 tb Unsalted butter, softened
1/2 c Flour
1/8 ts Cayenne pepper
24 Pimiento-stuffed olives (a 3
-oz. jar)

Drain olives and pat dry with towels. Combine cheese


and butter in a bowl. Add flour and cayenne and blend
until well mixed. Drop the dough by Tablespoons onto
wax paper and wrap or mold each piece of dough around
an olive, covering it completely. Bake the wrapped
olives on a baking sheet in the middle of a preheated
400f oven for 15 minutes or until golden. Serve warm.
Makes 24 olives.

Boursin
8 Oz Butter
1 Lb Cream Cheese
1 Tbsp Oregano
1 Tbsp Dill
1 Tbsp Thyme
1 Tbsp Black Pepper
1 Tbsp Garlic Powder
1 Tbsp Marjoram

Thoroughly cream butter and cream cheese in electric mixer. Add spices and
mix well. Place in a small bowl covered with plastic wrap allow to mellow
overnight in refrigerator before using, if possible.
SPINACH ARTICHOKE DIP
1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
2 tab chopped onion
1 tab butter
1 pkg frozen chopped spinach, thawed and well drained
1/4 cup grated Parmesan cheese
2 cups shredded colby/monterey Jack cheese
1/2 cup milk
3/4 teas Creole seasoning
In a skillet, saute artichokes and onion in butter until onion is tender
Stir in spinach and Parmesan cheese, cook over low heat until
spinach is heated through. Add Colby/ Monterey Jack cheese, milk
and Creole seasoning; heat until cheese is melted. Serve immediately.

HOT REUBEN DIP


1 pkg 8 oz cream cheese, softened
1/2 cup sour cream
2 tab ketchup
1/2 lb deli corned beef, finely chopped
1 cup souerkraut, chopped, rinsed and drained
1 cup 4oz shredded Swiss cheese
2 tab finely coppped onion
snack rye bread or cracker
In a mixing bowl, beat cream cheese, sour cream and ketchup until smooth
Stir in the corned beef, sauerkraut, Swiss cheese and onion until blended.
Transfer to a greased 1 qt baking dish. Cover and bake 375 for 30 min.
Uncover, bake 5 min longer or until bubbly. Serve war with bread or crakers

Reuben Dip
8 oz cheddar cheese
8 oz swiss cheese
10 oz Corn beef
1 cup sour cream
14 oz sauerkraut
bake 350 for 15 min

Parmesian Puffs
1 cup finely grated Parmigiano-Reggiano
2/3 cup reg or light mayo
2 tab minced onion
40 white bread rounds about 1 1.2 diameter
Mix the cheese mayo and onion together and spread
generously over each bread round. Refrigerator if
desired.

To serve preheat the broiler and broil the puffs about


4 inches from the heat source for 1 to 2 min until the

tops bubble and brown. Watch carefully, they burn quickly.


Salsa
1 can + 3/4 oz black olives
1 can chopped green chilies
1 can large whole 28 oz tomatoes - cut up
2 whole Jalapeno peppers
1/4 cup oil
1/8 cup white vinegar
sugar
salt pepper garlic to taste
sit overnight

Broccoli Ham Ring


Makes 8 servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready in: 1 Hour 5 Minutes

Ingredients
1/4 pound cooked ham, coarsely chopped
1/4 pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
1/2 cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice
and Dijon-style mustard.
On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center
and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over
the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be
completely covered.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.
Cheesy Little Link Snack Wraps
Ingredients
6 KRAFT Singles
1 (8 ounce) can refrigerated crescent dinner rolls
24 OSCAR MAYER Little Smokies

Directions

Cut each Singles into 4 strips; cut strips in half.


Separate dough into triangles; cut lengthwise into thirds. Top each dough piece with 2 Singles pieces and
Little Smokie. Roll up. Place on ungreased cookie sheet.
Bake at 375 degrees F for 12 minutes or until golden brown.

LAYERED BEAN DIP


1 16oz can fat free refried beans
1 15oz can black beans, rinsed and drained
1/2 cup reduced fat sour cream
1 cup bottled salsa
1 cup shredded Mexican blend or cheddar cheese
chopped cilantro
1. Preheat oven to 375
2. Combine beans, spread in a 8 in sq pan. Spread sour cream over
beans, top with salsa and cheese. Cover bake at 375 for 20 min.
Uncover and bake 10 till bubbly. Top with cilantro if desired.

CHEESY BACON BITES


1 3OZ cream cheese soften
1/4 cup real bacon pieces
2 tab chopped onion
1/8 teas back pepper
1 pkg crescent rolls
Preheat oven to 350. Combine the cream cheese, bacon, onion and pepper in bowl.
Separate crescent rolls into two rectangles. Pinch seam together, spread cream cheese
mixture on each rectangle. Roll up, starting at the longest side, and then seal, cut each roll
into 16 slices. Plave slices cut side down, bake for 15 minutes or until brown.
HAM AND CHEESE DIP
2 8 OZ cream cheese
4 cups shredded milkd cheddar cheese
1 small onion diced small
1 small pkgs ham, cut in small pieces
Milx all ingredients together in a bowl, then spread in a chip cip. Sprinkle additional shredded
cheddar cheese on top if desired. Bake at 350 for 20 min

MUSHROOM ROLLS
1/2 lb white mushrooms or exotic mushrooms like protobello, cremini, shitake or some combination
4 tab 1/2 stick unsalted butter, plus melted butter for brushing
3 tab flour
1 cup light cream or half and half
1 tab minced chives
1 teas lemon juice
salt and freshly ground pepper to tast
21 slices white breat (two 16oz loaves), crusts removed
1. Wash trim, dry, and finely chop the mushrooms. Saute' them in 4 tab hot butter for about
3 or 4 min. Remove from the heat and blend in the flour. Stir in the cream and return to the
heat, cooking until the mixture thickens. Remove from the heat. Stir in the chives and lemon
juice. Season with salt and pepper. Let cool.
2. With a rolling pin, roll the bread slices thin. Spread each slice with some of the mushroom
mixture; roll up and place seam side down, on cookie sheets. Brush with additional melted
butter. Leave on the cookie sheets and freeze, if desired or refrigerate. After they are
frozen or chilled, they can be removed from the sheets and stored in plastic bag, if desired.
3. To serve, let the frozen rolls defrost; preheat the oven to 400 degrees. Toast on all sides
for about 15 minutes, until the rolls are golden. Cut in half and serv warm, not hot.

CHERYL'S CHEESE BALL


2 8 oz cream cheese
1/2 cup finely chopped green pepper
2 T finely chopped onion
1 8oz crushed pineapple, drained
1 teas seasoned salt
1 1/2 cup finely chopped pecans
Combine all, except 1 cup pecans. Fridge until you can form into ball. Roll in 1 cup pecans.
Sharon's Onion Spread
1 cup Mayo
1 cup Onion sliced thin
1 cup guyerce cheeese shredded
mix and bake 350 till melted.

Parmesan Rosemary Pinwheels


1 can Crescent Dinner Rolls
1/2 c reg cream cheese spread
1/4 c grated fresh Parmesan cheese
4 teas snipped fresh rosemary

preheat oven to 375. Separate doug into four rectangles. Press seams to seal.
Mix cream cheese, parmesan cheese and rosemary. Spread on rectangle with 2 tab cheese
mixture to within 1/3 of edge
Starting at short side, roll up each rectange. Pinch edges to seal. Cut each roll crosswide for a
total of 24 slices. Place slices, cut side down on cookie sheet. Bake 12- 15 min or until golden brown.

Spicy Tortilla Roll-Ups


Submitted by: Karen
These are delicious, easy, and can be made ahead of time. No leftovers, either! I always serve them on a
platter with
hot sauce for dipping. You may serve them with toothpicks in each spiral for easy eating!!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (2 ounce) can chopped black olives
1 (4 ounce) can diced green chiles
1 (4 ounce) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoons hot pepper sauce
3 tablespoons chopped fresh cilantro
10 (10 inch) flour tortillas

Directions:
1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce
and fresh
cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.
Tortilla Pinwheels
Submitted by: JoAnn Hibbard
Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes
and ingredients on hand.
Servings: 6

Ingredients:
1 (8 ounce) package whipped cream cheese
10 (10 inch) flour tortillas
1/2 cup green onions, chopped
1/4 cup black olives, chopped (optional)
3/4 cup chopped ham slices

Directions:

1. Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and
chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with
plastic wrap and refrigerate for 2 hours.

2. Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

Spanish Nibbles
: Hot Olives with Citrus and Spice, Marcona Almonds, Paprika Toasted Chick Peas
4 cups mixed good quality olives
3 to 4 strips orange peel
3 to 4 strips lemon peel
1 teaspoon crushed red chili pepper flakes
1 teaspoon fennel seeds, 1/3 palm full
2 to 3 tablespoons extra-virgin olive oil
2 cups Marcona almonds (available in bulk food section of your market) or, toasted peeled whole almonds
2 (15-ounce) cans chick peas, rinsed and drained
2 teaspoons smoked paprika
Salt and pepper

Make a double layer pouch of foil for the olives. Add citrus peel, red pepper flakes and fennel seeds to
olives then top with olive oil. Seal the pouch and shake it to distribute the spices and oil. Place in hot
oven at any temperature or on outdoor grill to heat them through.

Place the almonds in a small decorative serving dish.


Place chick peas in a medium skillet over medium heat and cook 15 minutes until crisp and dry. In the last
5 minutes, season the chick peas with paprika salt and pepper. If you season them up too soon, the
paprika will blacken and become bitter. Place the cooked chick peas in a small serving bowl. Place the
olives on a platter and cut the pouch open to expose them. Place the small serving dishes for nuts and
peas on the platter alongside olives. Place a ramekin or other small cup out to collect olive pits.
Marinated Cheese
1/2 c olive oil
1/2 cup white wine vinegr
3 tbsp chopped fresh parsley
3 tbsp minced green onions
1 tsp sugar
3/4 tsp dried basil
1/2 tsp salt
1/2 tsp freshly ground pepper
3 gloves garlic, minced
1 jar diced pimiento, drained
1 (8oz) block Cheddar cheese, chilled
1 (8oz) cream cheese

Combine first 10 ingredients. Cut block of Cheddar cheeese half lengthwise. Cut Crosswise into 1/4 inch
thick slices. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking
dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in fridge at lease 8
hours. Transfer cheese slices to a serving platter and spoon marinae over cheese slices. Garnish with
parsley: serve with crakers.

Chicken-Artichoke-cheese spread gift box


3 cups of diced cooked chicken
2 (8oz) package cream cheese, softened
2 cups parmesan cheese
1 (14oz) can artichoke hearts, drained and diced
1 cup peacans finely chopped and toasted
4 green onions, minced
1 tbsp lemon juice
1/2 tsp salt
1 tsp seasoned pepper
Garnishes: 7 to 8 green onions stems and 1 red chili peper, halved
Mix together all ingredients in a large bowl until blended: spoon into a straight-sided 9x5 loan pan lined
with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in fridge 8 hours. Invert chilled
mixture onto a serving plate: remove plastic wrap. Cut loaf in half crosswise, place 1 cut half directly on
top of remaining cut half and smooth sides. Serve with crackers or toasted French baguette slices.
Garnish if desired, by pluging green onion stems in boiling water: plunge stems into ice water to stop the
cooking process. Immediately transfer to paper towels, drain, and press stems into sides of cheese
square, beginning with the end of one stem on each side. Bring stems up and over to center of top; form
loops with remaining stems, and secure with wooden picks. Arrange chili pepper halves on top.
Genoa Salami with Manzanilla Olive Cream Cheese Finger Sandwiches

Finger sandwiches are coming out of grandma's closet and joining the happy hour crowd. These little
guys are way fabulous and they'll make anybody smile. Your guests who are expecting a plain old
cucumber sandwich will be blown away by the gutsy flavors hiding behind a sweet and innocent fa?e. I
make these with thin-sliced bread so the sandwiches are light and not too filling ? look for bread labeled
"Very Thin." Pepperidge Farm makes a good one in both white and wheat.

1/4 cup finely chopped manzanilla olives (about 12 to 15 olives)


1/2 cup cream cheese, at room temperature
10 slices very thin white bread (recommended: Pepperidge Farm)
1/4 pound thinly sliced Genoa salami

Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread
and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the
sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.

Marinated Cheese
1/2 cup olive oil
1/2 cup white wine vinegar
3 tbsp chopped fresh parsley
3 tbsp minced green onions
1tsp sugar
3/4 tsp salt
1/2 tsp freshly ground peppper
3 cloves of garlic, minced
1 (2 oz) jar diced pimiento, drained
1 (8oz) block cheddar cheese, chilled
1 (8 oz) cream cheese
Combine first 10 ingredients. Cut block of cheddar cheese in half lengthwise. Cut crosswise into 1/4
inch thick slices. Repeast procedure with cream cheese. Arrange cheese slices alternately in a shallow
baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in
refrigerator at least 8 hours. Transfer cheese slices to a serving platter and spoon marinade over cheese
slices. Garnish with parsley; serve with crackers.
Chicken-Artichoke-cheese spread
3 cups diced cooked chicken
2 (8 oz) pkg cream cheese, soften
2 cups Parmesan cheese
1 (14 oz) can artichoke hearts, drained and diced
1 cup pecan, finely chopped and toasted
4 green onions, minced
1 tbsp lemon juice
1/2 tsp salt
1 tsp seasoned pepper
Garnishes: 7 to 8 green onion stems and 1 red chilli pepper, halved
Mix together all ingredients in a large bowl until blended; spoon into a straight-sided 9x5' loaf pan lined

with plastic wrap. Cover and chill 8 hours or freeze up to 1 month; thaw in the refrigerator 8 hours.
Invert
chilled mixture onto a serving plate: remove plastic wrap. Cut loaf in half crosswise; place 1 cut half
directly on top of remaining cut half, and smooth sides. Serve with crackers or toasted French
baguette slices. Garnish, if desired, by pluging green onion stems in boiling water; plunge stems into
ice water to stop the cooking process. Immediately transfer to paper towels; drain, and press between
paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on
each side. Bring stems up and over to center of top, form loops with the remaining stems, and secure
with wooden picks. Arrange chili pepper halves on top.

PHILLY Tomato-Basil Dip


1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2 plum tomatoes, chopped
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese
1 Tbsp. finely chopped fresh basil

SPREAD Neufchatel cheese onto bottom of 9-inch pie plate.


MIX tomatoes and dressing; spoon over Neufchatel cheese. Sprinkle with the Parmesan cheese and basil.
SERVE with WHEAT THINS Snack Crackers or assorted cut-up fresh vegetables.

Parmesan-Pesto Dip
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. pesto

MIX all ingredients until well blended; cover.


REFRIGERATE several hours or until chilled.
SERVE with assorted cut-up fresh vegetables, WHEAT THINS Snack Crackers or chips.
Chili Cheese Dip
1 pkg 8 ox cream cheese, softened
1/2 cup chunky salsa
1 cup shredded Cheddar cheese, divided
1 can Bush's Chili Beans, undrained
3 tab sliced green onions
3 tab pitted sliced black olives
Tortilla Chips
Preheat oven to 350
Combine cream cheese and salsa and spread in bottom of 9 inch pie pan. Sprinkle with 1/2 cup cheese.
Spread chili beans over shredded cheese . Top with remaining shredded cheese, sliced green onions and
olives. Bake for 15-20 minutes until mixture is thoroughly heated and cheese is melted.

Ricotta-Stuffed Cherry Tomatoes


24 cherry tomatoes
3/4 cup (6 oz) low-fat ricotta cheese, drained in mesh strainer for 1 hour
2 tab minced of fresh flat-leaf parsley
1 to 2 tab. heavy cream, if needed

Preheat oven to 400. Slice off top of each tomato and set the tops aside. Using a very small spoon or
tiny melon baller, carefully scoop out and discard the seeds and pulp. Set tomatoes aside.

In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too
thick to spoon into the tomatoes, mix in the cream.

Fill each tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture
in a plastic bag, snip off the tip and pipe it into the tomatoes.

Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet. Roast until the
cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10 to 12 minutes. Transfer
to a platter and serve warm.

Pimento cheese toasts


10 oz extra sharp cheddar, coarsely grated (about 4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely dinced bottled roasted red pepper (rinse and pat dry first!)
1 french baguette
Preheat broiler and stir together all ingredients, except the baguette of course, plus 1/8 teaspoon pepper
and salt to taste. Slice the baguette crosswise about 1/3 inch thick and spread the bread thickly with
cheese mixture. Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

*can make up to 3 days ahead of time

Tomato Bruschetta
1 loaf day old french baguette
1 can chopped tomatoes
6 basil leaves, chopped
1 tablespoon olive oil, plus more for bread
5 cloves garlic, peeled and minced
1 teaspoon salt
1 teaspoon garlic powder
Balsamic vinegar
Fresh parmesan grated
salt
pepper

First, start the broiler and line a baking pan with aluminum foil. Slice the bread about 1 inch on a diagonal
and lay on the sheet pan and drizzle with olive oil. Place in the broiler and let brown slightly, about 1-2
minutes. Once out of the oven, take a clove of garlic and rub all over the top of the bread. Take the
canned tomatoes and slice into bite sized pieces. Put in a bowl and mince some fresh garlic and put it
with the tomatoes. Season with salt and pepper and garlic powder and drizzle with the olive oil. Tear the
basil by hand and put with the tomatoes. Toss all together to combine and put on top on garlic toasts and
put fresh parmesan on top. Drizzle the tops with balsamic vinegar for presentation and taste! Great
summer treat or all year round!

Bimbo dip

2 8oz packages lowfat cream cheese


2 cans hot rotel (premade salsa in grocery store! in ethnic food isle)
1 teaspoon minced fresh cilantro

Couldn't be easier ladies... just mix and serve!!!!! You can thank me later ;)

Three-cheese mini macs


1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
1 packed cup cheddar cheese
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked paprika

Preheat oven to 425*F. In a large saucepan of boiling salted water, cook the macaroni until al dente,
about 5 minutes. Drain and shake off excess. Brush four 12-cup nonstick mini-muffin tins with butter.
Sprinkle the cups with a little parmigiano, and tap out the excesss.

In a large saucepan, melt the 1 1/2 tablespoons of butter. When melted whisk in the flour over moderate
heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling for about 5 minutes Add the
cheddar and American cheeses until melted. Take saucepan off the heat and whisk in the egg yolk and
paprika very quickly! Fold the macaroni into the sauce. Spoon slightly rounded tablespoons of the
macaroni into the prepared muffin tins, packing them down gently. Sprinkle the tops with the rest of the
parmigiano on top.

Bake the mini macs in the upper and middle thirds of the over for about 10 minutes until golden and
sizzling. Let cool for 5 minutes to let set so you can take them out. Using a small spoon, carefully loosen
the mini macs and transfer them to the serving platter. Enjoy!

Bagel chips with ricotta, chive puree and proscuitto


1/2 cup snipped chives
1/4 cup extra-virgin olive oil
salt
1 cup fresh ricotta cheese
48 small bagel cheese
12 thin slices prosuitto (about 4 ounces)cut into 3 in wide strips

In a blender or mini food chopper, combine the chives, olive oil, and a pinch of salt to a coarse puree. In a
small bowl, lightly season the ricotta with salt and spread about 1 teaspoon onto each bagel chip.
Carefully spoon a small dollop of the chive puree on top of each chip and garnish each with a loosely
rolled up slice of proscuitto. Transfer the bagel chip to a platter and serve! What could be easier?

Brie with brown sugar and almonds


1 firm-ripe whole brie cheese (8 ounces) top rind cut off
2 tablespoons firmly packed brown sugar
2 tablespoons slivered almonds
1 1/2 teaspoons run (or brandy)
raspberry jelly
crackers

Cut the top rind off the brie and place the brie in a baking dish slightly larger than the width of the
cheese. Top the cheese with the brown sugar and almonds. Drizzle the top with rum and bake in a 425*F
oven just until cheese begins to soften in the center, about 10 minutes. Top a cracker with the melted
brie and rasperry jelly or jelly or your choice! AMAZING!

GREEK LAYERED DIP


8oz cream cheese with chives and onions
1 8 ox hummus
1 cucumber, peeled, seeded and chopped
3 italian plum tomatoes, seeded and chopped
1 2 1/4 oz sliced ripe olives, drained
4 oz crumbled feta cheese
1/4 cup chopped green onions

Spread cream cheese in bottom of 10 inch quiche dish or pie pan. Drop hummus by small
spoonfuls evenly over cream cheese; spread evenly. Top with remaining ingredients in order given .
Serve with pita crisps.

Reuben Bites
1 can crescent dinner rolls
1/4 thinly sliced corned beef
2 oz finely shredded swiss cheese
1/3 cup well-drained sauerkraut
DIPPING SAUCE
1/2 cup purchased thousand island salad dressing
1 tab milk

Heat oven 375. Unroll dough into 2 long rectangles. Press each to form 12 inch long rectangle; press
perforations to seal.
Layer half of corned beef on each dough rectangle, cutting to fit necessary. Top each with cheese and
sauerkraut. Starting at long side, roll up each tightly; seal long edges. Place, seam side down, on
ungreased cooking sheet; tuck edges under.
Bake 375 for 12 to 14 minutes or until golden brown.
Meanwhile, in small bowl, combine dipping sauce ingredients; mix well.
To serve, cut warm rolls into 1 inch slices; place on serving platter. Serve with dipping sauce.

Sausage-Cheese Balls
3 cups Original Bisquick® mix
1pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
Do-Ahead Tip
Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.
Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased
cookie sheet. Bake 25 to 30 minutes or until brown.
Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased
cookie sheet. Bake 10 to 12 minutes or until heated through.
Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely
cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Kahlua & Brie


Submitted by Sue
3 tablespoons brown sugar
¼ cup Kahlua
¾ cup chopped pecans
16 oz Brie cheese, rind removed

Directions:
Cook the brown sugar & Kahlua until foamy. Mix pecans into sugar mixture; spread on Brie; microwave
for approximately 50 seconds --- or until soft.

Serve with crackers.

Tomato Pie
Submitted by Gloria and Rene
1 (9 inch) deep dish pie crust
4 large tomatoes, sliced
1 large sweet onion, sliced very thin
1 lb hot Italian sausage, crumbled, fried & drained
1 cup (4oz) shredded Cheddar cheese
1 cup (4oz) shredded Swiss cheese
¼ cup Parmesan cheese
¼ cup mayonnaise
¼ cup finely slivered fresh basil

Directions:
Preheat oven to 375 degrees. Slice the tomatoes and pat both sides with paper towel to remove some of
the juice. In alternating layers, fill the pie shell with the tomatoes, onion, sausage and basil, reserving
some of the basil to garnish. In a small bowl, mix the cheeses with the mayonnaise and spread over pie.
Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake for 30 minutes more.
Garnish with fresh basil slivers. Can be served hot or cold.

Artichoke Dip
Submitted by Karen
This recipe always gets raves—the green chilies make the difference.

14 oz can whole artichoke, drained and chopped


1 cup grated Parmesan cheese
2/3 cup Mayonnaise
4 oz green chilies, undrained

Directions:
Preheat oven to 325 degrees. Combine all ingredients well. Bake for 20 minutes, until slightly brown.
Serve with Triscuit crackers.
If you need more, just double the ingredients.
OR: Do not add green chilies and add roasted red peppers, ½ cup sour cream and a dash of lemon juice.

Crab Rangoon
Submitted by Ann
4 oz. cream cheese, softened
1/4 cup Kraft Light Mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, thinly sliced
12 won ton wrappers

Directions:
Preheat oven to 350°F. Mix cream cheese, mayo, crabmeat and onions.
Spray 12 (2-1/2-inch) muffin cups with cooking spray. Place 1 won ton wrapper in each cup, allowing
edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm.

Tip: You can double the recipe, but still only use 1 can of crab meat and add diced black olives.

Tortellini Appetizers
Submitted by Lorene
1 package frozen cheese tortellini
Zesty Italian Salad Dressing
1 jar of green olives
Thin slices of honey ham
Thin slices of Provolone
You just want meat and cheese to be thin so you can roll up.

Directions:
Cook tortellini according to package directions and drain. Marinate in salad dressing and refrigerate for
at least a couple hours or longer, if desired. Poured dressing over tortellini just enough to coat
and mixed well. Occasionally stir or shake it around in the bowl to coat more evenly.
Lay cheese on top of ham and cut in narrow strips and roll up (or can roll up first and then cut). Skewer
ham/cheese roll, olive and tortellini with toothpicks or little skewers. (You may want to use paper towel
to "dab" tortellini if they're covered with too much dressing. Makes them kind of slippery!

Hot Crab Dip


Submitted by Mary Kay
1 (8 oz) pkg. cream cheese, softened
1 tablespoon milk
1 lb. fresh crab meat, picked over for shells and drained
1 ½ teaspoon horseradish
¼ teaspoon salt and pepper
1/3 cup slivered almonds, toasted lightly

Directions:
Preheat oven to 375 degrees. Combine all ingredients except almonds. Refrigerate for one day. Put the
mixture into a small casserole dish. Sprinkle with almonds. Bake for 15 minutes. Serve with unsalted
crackers.

Toasted Rounds
Submitted by Pat
Pesto
Bread rounds, toasted
Mozzarella
Cherry tomato, sliced in half.
Fresh basil

Directions:
Spread a thin layer of pesto on toasted bread rounds. Then add fresh mozzarella, 1/2 cherry tomato
slice, and a piece of fresh basil.

Spicy Tortilla Roll Ups


Submitted by Barbara

These are delicious, easy, and can be made ahead of time. No leftovers, either. I always serve them on a
platter with hot sauce for dipping. You may serve them with toothpicks in each spiral for easy eating!

1 (8 oz) pkg. cream cheese, softened


1 (2 oz) can of chopped black olives
1 (4 oz) can of diced green chilies
1 (4 oz) jar sliced pimento peppers, drained
2 green onions, minced
3 tablespoon hot pepper sauce
3 tablespoon chopped fresh cilantro
10 (10 inch) four tortillas

Directions:
In a medium size bowl, combine cream cheese, olives, chilies, pimentos, onions, hot sauce and cilantro.
Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour. Slice the roll up
and serve.

Parmesan-Pesto Dip
Submitted by Ann
1 pkg. (8 oz) cream cheese, softened
¼ cup grated Parmesan cheese
¼ cup sour cream
2 tablespoon pesto

Directions:
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with
assorted cut-up fresh vegetables, or Wheat Thins crackers.

Brie with Brown Sugar and Almonds


Submitted by Kathy
1 firm ripe whole brie cheese (8 oz)
2 tablespoons firmly packed brown sugar
2 tablespoons silvered almonds
1 ½ teaspoons rum or brandy
Raspberry jelly
Crackers

Directions:
Preheat oven to 425 degrees. Cut the top rind off the brie and place the brie in a baking dish slightly
larger than the width of the cheese. Top the cheese with the brown sugar and almonds. Drizzle the top
with rum and bake just until cheese begins to soften in the center, about 10 minutes. Top a cracker with
melted brie and raspberry jelly or a jelly of your choice. Amazing!

Sausage Bread
Submitted by Paula
1 1lb package ground hot pork sausage
1 (11oz) can refrigerated, French bread dough (e.g. Pillsbury Crusty French Loaf)
1 ½ cups shredded, pizza cheese blend

Directions:
Preheat oven to 350 degrees. Cook sausage in skillet over med-high heat, stirring till sausage crumbles
and is no longer pink. Remove from pan; drain well, press between paper towels.

Unroll dough into a rectangular shape on a lightly greased baking sheet (note keep the dough cold till
ready to do this step – it’s really hard to unroll if you let it get warm); sprinkle evenly with sausage and
cheese. Beginning with one long side, roll up, jelly roll fashion. Turn, seam side down, on baking sheet,
and pinch ends to secure filling inside. Cut 3 (1/4 inch-deep) slits across top of dough with a sharp knife.
Bake for 30 minutes or until brown. Remove from oven; let stand 10 minutes before slicing.

Artichoke Nibbles
Submitted by Anja
4 jars marinated artichokes,
2 small onions, chopped
2 garlic cloves, minced
8 eggs, beaten
½ cup breadcrumbs
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Tabasco
4 cups sharp cheese, grated
4 tablespoons minced parsley

Directions:
Use oil from 2 jars of artichokes (set aside artichokes) and heat with onions and garlic, sauté until limp,
about 5 minutes.

Drain other 2 jars of artichokes and discard oil. Chop all of the artichokes and set aside.

Combine eggs and breadcrumbs, salt, pepper, oregano and Tabasco. Fold in cheese and parsley. Add
artichokes and sautéed onion mixture and blend well. Pour into two 9-inch square glass baking dishes.
Bake at 325 degrees for about 30 minutes. Let rest and cut into 1-inch squares. Can be served at room
temp.

Brie Cheese Spread


Submitted by Judy
Dried cranberries
Walnuts, chopped
Dried Apples
Carmel, ice cream topping
Directions:
Cut off skin on brie and remove from refrigerator about an hour before serving so it becomes soft. Stir
together dried apples, dried cranberries, chopped walnuts and Carmel ice cream topping. Pour over
cheese. Serve with crackers.

Chicken Dip
Submitted by Fran
2 cans (9.7 oz) Swanson chicken, drained
8 oz. cream cheese
½ cup Ranch dressing
¾ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees. Mix all ingredients. Put in ungreased quiche dish and bake 20 to 25
minutes. Serve with crackers.

Empanadas
Submitted by Claudia
1 lb. lean, ground beef
1 envelope onion soup mix
1 cup (4oz.) grated or shredded Cheddar cheese
3 (8oz.) pkgs. refrigerated crescent rolls

Directions:

Preheat oven to 375 degrees. In skillet, combine meat, soup mix and red pepper. Cook until meat is all
browned. Drain off excess fat. Add cheese and stir until melted. Remove from heat. Separate dough into
triangles. Cut each triangle in half. Spoon about 1 tablespoon of meat mixture onto each triangle. Fold
dough around meat seal well. Bake on ungreased cookie sheet until golden, about 12-15 minutes.

Nacho Dip
Submitted by Judy
1 (8 oz) pkg. cream cheese
1 can Hormel Chile – no beans
1 bunch of green onions, chopped stems and all
1 can green chilies – chopped
1 pkg. Mexican cheese, shredded

Directions:
Preheat oven to 350 degrees. Spread cream cheese on bottom of 9x13 inch pan. Layer each ingredient,
in order given, on top of cream cheese. Bake for 30 minutes. Serve with chips and mild chunky Taco
Sauce, on the side.
Tip: This recipe can be doubled for a large gathering, just use a larger pan.

Stromboli Appetizer
Submitted by Sue
2 Packages Crescent Roll dough
8 oz provolone slices
8 oz thinly sliced ham
3 large eggs
1 jar roasted red peppers (very well drained). (I squeezed them with paper towels)

Directions:
Preheat oven to 350 degrees. Grease the sides of a 9x13 inch, metal pan. Unroll 1 package crescents and
line the pan (bottom only). Layer ½ of the salami, provolone, and ham on the dough. Repeat to create
second layer. Beat grated cheese into eggs and spread over top of layered meat and provolone cheese.
Layer the roasted, red peppers over egg/cheese mixture. Unroll second package of crescent dough and
cover the layered ingredients. Cover with foil and bake for 30 minutes. Uncover and bake an additional
30 minutes. Let Stromboli cool. Cut into small squares.
Pepperoni Party Dip
Submitted by Sue
8oz. Mozzarella cheese, shredded
8oz. Cheddar cheese, shredded
5oz. green olives, sliced
1 green pepper, diced
6 green onions with stems, diced
1 cup black olives, sliced (save ½ cup for top)
2 cups mayonnaise
Pepperoni slices to taste
1 bag Corn, scoop chips

Directions:
Preheat oven to 350 degrees. Mix above ingredients except pepperoni and ½ of black olives. Spread in
10” glass pie dish. Top with pepperoni and remaining black olives. Bake until cheese is melted. Serve
with corn scoops. Note: I chopped up some pepperoni and added it to the other ingredients.

Cucumber Sandwich’s
Submitted by Sandra
Pampered Chef “Flower” Baking Tube, sprayed with Pam
1 Pillsbury French loaf (from the refrigerated section)
2 (8oz) pkgs. Cream cheese, softened
2-3 tablespoon Miracle Whip
1 pkg. Good Seasons, Dry, Italian Dressing
1 cucumber, sliced thin
1 teaspoon dry dill

Directions:
Put French loaf into tube and bake approximately 55 minutes at package temperature. Cool completely
on rack after removing from tube. Slice into thin circles.

Mix cream cheeses, Miracle Whip and Italian Dressing. Spread mixture on cooled bread slices. Top each
slice with cucumber and sprinkle lightly with Dill. Cover tightly and chill 1-2 hours.

Blue Cheese Ball


Submitted by Cary
2 (8 oz each) pkgs. Cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp cheddar cheese
¼ cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts

Directions:
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and
Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and
refrigerate overnight.
The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll
the cheese ball in nuts until coated. Refrigerate or serve immediately.

Olive Lover’s Salad


Submitted by Jeanette

1 can (6oz.) pitted black ripe olives, drained, chopped


1 jar (5 3/4oz) green olives stuffed with pimento, drained, chopped
2 celery ribs, chopped
2 teaspoon minced garlic from jar
2 tablespoon olive oil
Directions:
In bowl combine olives, celery and garlic. Drizzle with oil and toss to coat. Cover and refrigerate for 4
hours or overnight

Mexican Cheesecake
Submitted by Anja
1 cup green onions, chopped
¼ cup butter, melted
3 medium tomatoes, chopped & drained
2 16-oz cans non-fat refried beans
1 6-oz can ripe olives, sliced
1 pkg. taco seasoning
6 oz cheddar cheese, grated
3 medium avocados, mashed
6 oz Monterey Jack cheese, grated
2 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
1 cup sour cream
½ cup mayonnaise
Tortilla chips

Directions:
Mix corn chips with melted butter. Press on bottom of 10” spring form pan. Bake at 350º for 8 – 10
minutes; cool. Mix together refried beans and one half of taco seasoning. Spread lightly on the corn chip
crust. Mash avocados with lemon juice, salt and pepper.

Spread over beans. Mix sour cream, mayonnaise, and remaining taco seasoning. Spread sour cream
mixture over avocado mixture. Sprinkle onion, tomatoes, olives and cheeses over sour cream. Chill
several hours before serving. To serve, remove side of pan. Center cheesecake on platter and surround
with tortilla chips.

Feeds a crowd! You can halve the ingredients and make in an 8” spring form pan.

Seven Layer Taco Dip


Submitted by Mary
1 (1 oz) pkg. taco seasoning mix
1 (16 oz) can refried beans
1 (8 oz) pkg. cream cheese, softened
1 (16 oz) container sour cream
1 (16 oz) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
1 small head iceberg lettuce, shredded
1 (6oz) can sliced black olives, drained
2 cups shredded Cheddar cheese

Directions:
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large
serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the
salsa, and top with Cheddar cheese. Garnish with black olives.

Lemon Chews
Submitted by Rosie
1 box Lemon Cake Mix
1 8 oz. Cool Whip
1 egg
½ box powdered sugar

Directions:
Preheat oven to 325 degrees. Mix the first 3 ingredients. Roll a small amount of mixture into a ball. Coat
balls with powdered sugar. Place on parchment paper. Bake for 15 minutes.

Buffalo Chicken Dip


Submitted by Dennis
2 (10 oz) cans chunk chicken, drained
¾ cup Frank's Hot Sauce
2 (16 oz) pkgs. cream cheese, softened
1 cup Ranch dressing
1 bunch celery, cleaned and cut into 4 inch pieces
1 ½ cup sharp Cheddar cheese, shredded

Directions:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and
ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and
transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on
Low setting until hot and bubbly. Serve with celery sticks and crackers.
Brown Sugar Smokies
Submitted by Karen
1 (16 oz) package little smokie sausages
1 lb bacon
1 cup brown sugar, or to taste

Directions:

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place
the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet
and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.

Mexican Appetizer
Submitted by Sue
1 package Pillsbury Grand Biscuits
2 packages Pillsbury Regular Biscuits
1 large jar of Salsa
2 cans sliced olives
1 (2 cup) package of grated Monterey/Cheddar or Mexican Blend Cheese

Directions:
Preheat oven to 350 degrees. Quarter biscuits and put in a bowl, mix with Salsa. Put mixture in 9x12
baking dish and top with sliced olives and grated cheese. Bake for 25-30 minutes.

Beer Cheese
Submitted by Ken
2 (8oz) pkg. cream cheese, softened
1 to 2 cups pkg. Cheddar cheese, finely shredded
1 envelope Hidden Valley Ranch Mix
Beer

Directions:
Mix the cream cheese with the Ranch dry mix adding a little beer to help stir it. Mix in the Cheddar cheese, ad
Enjoy with pretzels, Wheat Thins or corn chips.

Cheesecake Dip
Submitted by Amanda
4 oz cream cheese, softened
1/3 cup sour cream
3 tablespoons confectioners’ sugar
1 tablespoon milk
¼ teaspoon almond extract
1 pint fresh strawberries
¼ cup graham cracker crumbs

Directions:
In a mixing bowl, beat cream cheese until smooth. Add the sour cream, sugar, milk and extract; mix until
smooth. Transfer to a serving bowl. Place the strawberries and crumbs in separate serving bowls. Dip
strawberries into cheesecake mixture, then into crumbs.

UT Orange Fluff
Submitted by Shirley
1 (3 ¾ oz) pkg. vanilla instant pudding (you can also use cream cheese or lemon flavored instant pudding)
2 cups really cold milk
1 cup sour cream
½ to 1 teaspoon grated orange peel (depending on how intense you want to flavor to be)
¼ cup fresh squeezed orange juice with pulp
Fresh fruit

Directions:

In a mixing bowl on low speed, beat the pudding mix with milk until well blended, approximately 2 to 3 minut

Tip: Pour into a fancy bowl on a platter and arrange with fresh fruits on Boston bib lettuce. (I use the fancy wo

Cheesy Appetizer Cookies


Submitted by Betty
1 cup sharp shredded Cheddar cheese
½ cup butter, softened
1 cup flour
½ teaspoon salt
1 cup Rice Krispies
Dash of ground red pepper

Directions:
Preheat oven to 375 degrees. Combine all ingredients and mix thoroughly. Chill for an hour or more.
Shape into 1-inch balls and place on ungreased cookie sheet and flattening slightly with a fork. Bake for
10 to 12 minutes until slightly browned. Cool slightly before removing to a wire rack.

Cheesiest Crackers
Submitted by Wendy
1 ½ cup grated Swiss cheese
¼ cup grated Parmesan cheese
½ cup butter or margarine
¾ cup all-purpose flour
¾ teaspoon salt
1/8 teaspoon nutmeg
1 egg white
Paprika

Directions:
Preheat oven to 425 degrees. Mix cheese and softened butter together; add flour, salt and nutmeg;
blend well. Chill for 15 minutes. Form into 60 small balls, placed on buttered cookie sheet, and flatten
each with a fork. Brush with egg wash made by beating one egg white with 1 teaspoon water. Bake for 10
minutes. Cool. Sprinkle with paprika.

Store in a covered jar.


Stuffed Gouda
Submitted by Teri
1 small Gouda or Edam cheese, wax coating removed
1 to 2 tablespoons red wine or Worcestershire sauce
1 tablespoon Dijon-style mustard
Salt and freshly ground pepper, to taste

Directions:
Scoop out the cheese, leaving a hollow shell. Grate or finely chop the scooped out cheese and mix with the re

Stuffed Biscuits
Submitted by Jan
1 ½ cups barbeque sauce
2 lbs. ground beef
1 lb. Colby and jack cheese, shredded
Salt, pepper and garlic to taste
Big country dinner rolls

Directions:
Preheat oven to 350 degrees. Brown ground beef. Season to taste. Drain grease and add barbecue
sauce and cheese, mixing to combine. Roll each dinner roll out flat. Top with meat mix. You can fold the
biscuit over the filling pinching the edges to seal or place the flattened biscuit into muffin pans and add
filling in the center or just top the biscuit with filling (like a miniature pizza). Place on a baking sheet
lightly sprayed with cooking spray. Bake for 15 minutes. Remove and serve.

NOTE: if you are making them in the muffin pan or just on the flat biscuit, you can sprinkle with additional
cheese 5 minutes before removing from oven.

Brickle Dip
Submitted by Brooke
8 oz cream cheese, softened (do not us the low fat)
1 (12 oz) bag Heath brickle bits/chips
1 cup sugar
¼ cup brown sugar
1 ½ teaspoons vanilla extract

Directions:
Melt cream cheese and mix in other ingredients. Serve with Granny Smith apples.

Savory Spinach Balls


Submitted by Denise
2 pkg. frozen chopped spinach, cooked and drained
1 large onion, finely chopped
4 eggs, beaten
¾ cup butter, softened
½ teaspoon salt
½ teaspoon garlic salt
½ teaspoon thyme
½ cup Parmesan cheese
2 cups stuffing mix

Directions:

Mix all ingredients in a large bowl; chill 1/2 hour. Preheat oven to 350 degrees. Grease cookie sheets or line

Tip: This is a handy make-ahead appetizer. Prepare a batch, freeze the unbaked balls, and then bake as many

Cheesy Baked Onion Dip


Submitted by Sharon
12 to 16 oz fresh or frozen chopped onions
24 oz cream cheese, softened
2 cups grated Parmesan cheese
½ cup mayonnaise

Directions:
Preheat oven to 325 degrees. Stir together all ingredients until well blended. Transfer to a shallow 2-quart dis

NOTE: This can be prepared ahead.

Pepperoncini Cheese Spread


Submitted by Sharon
1 (8 oz) cream cheese, softened
½ cup shredded provolone cheese
¼ cup grated parmesan cheese
1/8 teaspoon garlic powder
1 (12 oz) jar Pepperoncini peppers, drained, stemmed, seeded, and chopped
1 plum tomato, diced

Directions:
Stir together cheeses and garlic powder in medium bowl until well blended. Add Pepperoncini peppers and to

Sweet & Sour Meatballs


Submitted by Paulette
2 pkgs. of frozen meatballs (24 oz.) or make your own.
1 jar of chili sauce
1 can sauerkraut
1 can jellied cranberry sauce

Directions:
Slice the cranberry jelly. Pour in a crock pot. Add all other ingredients, Stir.
Slow cook for 4-5 hours

Tip: If you're in hurry...Microwave the meatballs to thaw. Put in a large pot. Add all remaining
ingredients and cook until hot. Stir

Spicy Asian Lettuce Cups


Submitted by Anja
2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, minced
1 can (8 oz) sliced water chestnuts, drained, rinsed, & chopped medium fine
1 lb vegetarian “ground beef” (it’s a soy protein found in the refrigerator area of supermarket)
¼ cup soy sauce
¼ cup ketchup
4 teaspoon rice wine vinegar (I used 2 teaspoon rice vinegar & 2 teaspoon wine vinegar since I couldn’t
find rice wine vinegar)
4 teaspoon Asian sesame oil
2 teaspoon hot red pepper flakes
2 tablespoon light or dark brown sugar
1 head iceberg lettuce, core removed, leaves separated & torn into @ 4”cups
¼ cup sliced scallions
¼ cup chopped peanuts

Directions:
Heat oil in large (12”) skillet over medium-high heat. Add onion, garlic, & water chestnuts and sauté
until onion softens, 3-4 minutes. Add turkey & cook, stirring frequently, until meat loses its raw color
and liquid has mostly evaporated, (about 5 minutes).

Meanwhile, mix soy sauce, ketchup, vinegar, oil, pepper flakes, & sugar in small bowl. Add to pan and
continue to cook until mixture thickens to consistency of thick Sloppy Joes. Remove from heat. When
ready to serve, reheat turkey mixture if necessary. Lay out lettuce cups on a serving tray. Fill each with 2
tablespoon filling, garnish with scallions and peanuts and serve.

A great make-ahead hot appetizer that doesn’t require an oven.

Layered Mexican Dip


Submitted by Eileen
2 cups Dannon yogurt
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 16 oz can refried beans (available in health food aisle) or black beans
1-cup chunky salsa
1 cup sliced olives (black or green)

Directions:
In a bowl, combine beans with 1/3-cup salsa. Spread half of mixture into a flat serving dish. Spread 1-
cup yogurt over the bean mixture, followed by ½ cup olives, 1/3-cup salsa, and ½ cup cheese and ½ cup
lettuce. Repeat layering. Cover and chill until ready to use

Crescent-Wrapped Brie
1 can (8 oz) crescent rolls
1 round (8 oz) Brie cheese
1 egg, beaten
Pecans, chopped
Honey
Directions:
Heat oven to 350 degrees.
Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal,
forming 2 squares.
Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or
canape' cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges
over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten
egg. Top with cutouts; brush with additional beaten egg.

Bake 20 minutes oruntil golden brown. Remove from oven and brush with honey and top with pecans.
Put back in oven for 5 minutes. Cool 15 minutes. Serve warm.

Cheese Stacks
8 (3 1/2 inch) square slices Cheddar cheese (about 5 oz)
1/3 cup sundried tomato-basil spreadable cheese or onion chive cream cheese
8 (3 1/2 inch) square clices Provolone cheese (about 5 oz)
1/3 cup garlic-herb spreadable cheese or cream cheese
8 (3 1/2) square slices Swiss cheese (about 6 oz)
1/4 cup dill dip
8 (3 1/2 oz)square slices Colby-Jack or Muenster cheese (about 6 oz)
Crackers or party picks
Directions:

Spread Cheddar cheese slices with about 2 teaspoons tomato-basil spreadable cheese. Top with
Provolone cheese slices; spread with about 2 teaspoons garlic-herb spreadable cheese. Top with Swiss
cheese; spread with scant 2 teaspoon dill dip. Top each stack with Colby-jack cheese.

Cover and chill at least 1 hour. Carefully cut each stack into 9 pieces. Place each stack on cracker or
place a party pick in each piece, if desired.

Philly Beef Slices


1 sheet frozen puff pastry (from 17.3 oz pkg.)
1 tablespoon olive oil
1 small red or green bell pepper, seeded and cut into bite size strips
1 small onion halved and thinly sliced
1 clove garlic, minced
1 1/3 cups shredded Monterey Jack or Provolone cheese
1/2 lb shaved roast beef, cut into thin strips
1 teaspoon olive oil
Directions:
Thaw pastry according to package directions. Preheat oven to 375 degrees. Heat 1 tablespoon oil in
medium skillet over medium heat. Add pepper,onion, and garlic. Cook and stirr 3 to 5 minutes or until
onion is tender. Set aside to cool.
Cut pastry in half lengthwise to form 2 pieces. On lightly floured surface, roll each piece of pastry to 14x6
inch rectangle. Place pastry pieces on 2 sheets of wax paper or plastic wrap for easy handling.
Spread half of onion mixture evenly on each pastry piece to within 1/2 inch of long end. Top each evenly
with half of cheese. Spread half of beef evenly over each piece.
Starting on long end, firmly roll each piece jelly roll-style to enclose filling. Crimp seam to seal. Carefully
transfer to large ungreased cookie sheet. Brush with 1 teaspoon oil. Make 15 evenly spaced small slits in
top of each troll.
Bake 19 to 23 minutes or until puffed and golden brown. Cool slightly. Cut each roll into 16 pieces.

Cucumber Roulades
1 seedless cucumber, peeled
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 oz. smoked salmon, thinly sliced, cut into 12 pieces
12 sprigs fresh dill

CUT cucumber into 12 slices.


USE melon baller to scoop out indentation in center of each.
FILL with cream cheese spread; top with salmon and dill

Layered Black Bean Dip


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned black beans, rinsed
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
Directions:
Spread cream cheese onto bottom of shallow dish.
Layer with beans and tomatoes; top with cheese.

Serve with tortilla chips

Serve the dip mixed. Beat cream cheese with mixer until creamy. Add remaining ingredients; mix until
well blended

Spinach & Artichoke Cups


24 won ton wrappers
1 can (14 oz.) artichoke hearts, drained, finely chopped
1 cup KRAFT Shredded Mozzarella Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup finely chopped red peppers
2 cloves garlic, minced
HEAT oven to 350°F.
PLACE 1 won ton wrapper in each of 24 mini muffin cups sprayed with cooking spray, with edges of
wrapper extending over top of cup. Bake 5 min. Meanwhile, combine remaining ingredients.
SPOON artichoke mixture into won ton cups.
BAKE 12 to 14 min. or until filling is heated through and edges of cups are golden brown.

Mini Ham & Cheese Frittatas


2 whole eggs
3 egg whites
1 Tbsp. water
1/4 cup finely chopped OSCAR MAYER Deli Fresh Shaved Honey Ham
1/2 tsp. dill weed
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

HEAT oven to 350ºF.


BEAT whole eggs, egg whites and water with whisk in medium bowl until blended. Stir in ham and dill
weed.

SPOON into 12 mini muffin cups sprayed wth cooking spray; top with cheese. (Cheese will sink slightly.)
BAKE 18 to 20 min. or until puffed and golden brown.
Kraft Kitchens Tips
Special Extra
Add 1 Tbsp. chopped fresh chives or green onions to the egg mixture before spooning into cups as
directed

VELVEETA Potato Bites


2 lb. baking potatoes (about 5), peeled, cut into chunks
2 green onions, thinly sliced
1 egg, beaten
1/4 tsp. black pepper
4 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 24 cubes
1 pouch SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
COOK potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash
potatoes until smooth. Add onions, egg and pepper; mix just until blended.
HEAT oven to 400ºF. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA
cube into center of each ball, completely enclosing VELVEETA cube with potato mixture. Place potato
balls on baking sheet covered with coating mix; turn until evenly coated. Place on clean baking sheet.
BAKE 14 to 16 min. or until heated through. Serve with salsa.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Substitute
Substitute 2 Tbsp. chopped fresh chives for the green onion

New Orleans Bacon Pralines


1 pound thick-cut bacon
3 tablespoons plus 2 cups light brown sugar
3 tablespoons plus 2 tablespoons butter, cut into 1/2-inch cubes
1 1/4 cups pecans, roughly chopped
1/2 cup heavy cream
1/4 teaspoon table salt
Directions
Special equipment: candy thermometer
Preheat the oven to 400 degrees F. Line 1 rimmed sheet pan with heavy foil and another with parchment
paper.
Place a baking rack over the foil-lined sheet pan and arrange the bacon slices across the rack next to each
other, but not overlapping. Bake until crispy, 15 to 18 minutes. When cool enough to handle, finely chop
and set aside.
Reduce the oven temp to 350 degrees F.
In a small saucepan over moderate heat, melt 3 tablespoons butter and 3 tablespoons brown sugar,
about 1 minute. Add the pecans and combine until the pecans are coated. Pour out onto another unlined
sheet pan and bake until golden brown, about 10 minutes. Let cool.

Place the remaining 2 cups brown sugar into a 3-quart heavy saucepan, being careful to not get sugar on
the sides of the pan. Add the cream, the remaining 2 tablespoons butter and salt and cook over very low
heat (do not let simmer), stirring frequently with a rubber spatula, until the sugar is dissolved, 10 to 15
minutes. Wash down any sugar crystals on the side of the pan with a pastry brush dipped in cold water.
Clamp on a candy thermometer to the saucepan and boil the syrup over moderately-high heat until it
registers 236 degrees F.

Remove the pan from the heat, leaving the thermometer in place, and let cool until the syrup registers
220 degrees F, 1 to 2 minutes. Using a rubber spatula, stir in the bacon and pecans. Working quickly, drop
1 tablespoon of pralines onto the prepared parchment-lined sheet pan. If the mixture starts to harden,
place back on the stove over moderately-low heat and let it melt. Let the pralines sit until they harden,
about 45 minutes.

BLT Rollers
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Real Mayo Mayonnaise
8 slices OSCAR MAYER Bacon, cooked, crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce
Directions
MIX cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.

CUT each into 7 diagonal slices.

Spiced Cranberry Dip


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cupPLANTERS Slivered Almonds, toasted
Make It
SPREAD cream cheese onto bottom of 9-inch pie plate.
MIX next 3 ingredients; spoon over cream cheese. Top with nuts.
SERVE with RITZ Crackers.
Kraft Kitchens Tips
Variation
Prepare as directed, omitting the red pepper and substituting hot pepper jelly for the orange marmalade.

Marinated Shrimp and Artichokes


1/4 cup white balsamic vinegar
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped green onion
3 tablespoons olive oil
1 (0.75-oz.) envelope garlic-and-herb dressing mix
1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
1 (14-oz.) can artichoke hearts, drained and cut in half
1 (6-oz.) can large black olives, drained
1 cup halved grape tomatoes
1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
Small fresh basil leaves
Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients.
Cover and chill 8 to 24 hours.
Stir in desired amount of basil just before serving. Serve with a slotted spoon.
Note: We tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix

Mexican Pinwheels
1 pkg large spinach or tomato flour tortillas
1 8 oz. Pkg cream cheese,softened
1 4 oz. can chopped black olives
1 4 oz. jar chopped red pimientos
1 4 oz. can chopped green chiles
3 tbsp chopped green onions

Mix every but tortillas together.


Spread mixture on torillas and roll up tightly. Wrap each tortilla up individually in plastic wrap.
Stor in refrigerator until ready to serve. Slice into 1/2 inch pinwheels.
Makes about 64 pinwheels.

Rotel Cups
Makes: 45 cups
1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.

Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15
min.

Buffalo Chicken Cups


12 oz of chicken (diced or shredded)
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles
Directions
1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar
cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if
needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin.
Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another
tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges
are browned cover the cupcakes with foil for the remaining cooking time.
5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop
each cup out.

Cheesy Spinach and Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained


1 lb. (16 oz.) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices cooked OSCAR MAYER Bacon, crumbled
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
MICROWAVE ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted
and mixture is well blended, stirring after 3 min.

Muffuletta Deviled Eggs


12 large eggs
1/4 cup mayonnaise
6 tablespoons Olive Salad
3 ounces very thinly sliced salami
Preparation
Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3
inches. Bring to a rolling boil. Cover, remove from heat, and let stand 15 minutes. Tap each egg on the
counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise;
remove yolks. Mash yolks with a fork in a bowl. Stir in mayonnaise until smooth. Fold in Olive Salad.
Spoon mixture into egg white halves. Heat a small skillet over low heat 1 to 2 minutes or until hot. Add
salami, and cook, stirring often, 2 to 3 minutes or until lightly browned and crisp. Remove from skillet,
and drain on paper towels. Top eggs with salami. Serve immediately, or cover and chill up to 24 hours.

Sparkling Cranberries
1 cup pure maple syrup
2 cups fresh cranberries
1 cup sugar

Parchment paper
Preparation

Cook maple syrup in a saucepan over medium-low heat 1 to 2 minutes. (Don't let syrup get too hot or
cranberries will pop.) Remove from heat; stir in cranberries. Cover and chill 8 to 12 hours. Place sugar in a
large bowl or baking dish. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a
time to sugar; gently toss to coat. Repeat with remaining cranberries. Place cranberries in a single layer
on a parchment paper-lined baking sheet; let stand until completely dry.

Millionaires Bacon
Yield: Makes 10 to 12 servings
1 (16-oz.) package thick bacon slices
1 cup firmly packed dark brown sugar
Preparation
Preheat oven to 350°. Arrange bacon slices in a single layer on 2 lightly greased wire racks in 2 aluminum
foil-lined broiler pans. Let stand 10 minutes. Top bacon with brown sugar, pressing lightly to adhere.
Bake 35 to 40 minutes or until done. Cool completely (about 20 minutes). Cut into bite-size pieces.

Bacon Appetizer Crescents


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
8 slices OSCAR MAYER Bacon, cooked, crumbled
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup finely chopped onions
2 Tbsp. chopped fresh parsley
1 Tbsp. milk
2 cans (8 oz. each) refrigerated crescent dinner rolls
make it
HEAT oven to 375°F.
MIX all ingredients except crescent dough.
SEPARATE each can of dough into 8 triangles; cut each triangle lengthwise in half. Spread each dough
triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. Place, point-
sides down, on baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.

Bacon cheese spread


8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions

Preheat oven to 400 F.


Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture
into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.

Bacon Crackers
1 pound sliced bacon, cut into thirds
1 (16 ounce) package buttery round crackers
1 pound brown sugar
DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C).
Arrange the crackers in a single layer on a large baking sheet. Top each cracker with 1/3 slice bacon, and
sprinkle desired amount of brown sugar over all.
Bake 1 hour in the preheated oven, or until browned and crisp. Serve warm.

Cheese Dip
1/2 cup mayonnaise
One 8-ounce package cream cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper
8 butter crackers, crushed, such as Ritz
8 slices bacon, cooked and crumbled
Corn chips, crackers or bagel chips, for serving

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green
onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top
the mixture with the cracker crumbs and bake until heated through, about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or
bagel chips.

Spinach Artichoke Dip Stuffed Garlic Bread


1 pkg of cream cheese, softened
1 cup mozzeralla cheese
1 pkg frozen spinach, thawed and drained
1 teaspoon of garlic powder
artichokes
skinny loaf of French Bread
1 stick butter, melted
1 teaspoon of garlic powder
2 tablespoon parsley

Mix the first 5 ingredients. Cut the bread into 3 or 4 pieces. Scoop out the bread and fill with artichoke
mix. Slice bread into 3/4 inch slices. Mix melted butter, garlic powder and parsley flakes. Brush on
bread. Wrap bread in foil and put on cookie sheet. Bake for 20 minutes at 350 degrees.

Cheesy Bacon Dip


2 cups sour cream
1 1/2 cups sharp cheddar
8 oz cream cheese
1 cup crumbled bacon
1/3 cup green onion

Mix all together. Put in over baking dish, sprinkle cheddar cheese and bake 375 for 30 to 35 minutes

Hot Ham & Cheese Party Rolls


1 can Pillsbury™ refrigerated Classic Pizza Crust
¾ lb deli ham (thinly sliced, but not shaved)
12 slices Swiss cheese (thinly sliced)

Glaze
½ cup (8 tablespoons) butter
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon poppy seeds

Instructions
1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.

2. Unroll the pizza dough onto a cutting board and press into approximately a 13x18-inch rectangle. Top
with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When
you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12
slices, approximately 1-inch wide. Arrange in prepared baking dish.

3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce
pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour
evenly over the rolls.

4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned.
Enjoy!
Makes: 12 rolls.

Chicken Dip
4 oz cream cheese
1/4 cup hot sauce
2 1/2 cup shredded chicken
1 cup shredded Montrey Jack cheese
16 oz crescent rolls
1 cup mozzarella cheese

Mix cream cheese, hot sauce, chicken and Jack cheese.

Place a bowl in center of greased cookie sheet. Place cresent roll in a sunburst shape around the bowl
on cookie sheet. Put the fatter part of the crescent roll touching the bowl. (You will remove bowl, it is
just a spacer.
Sprinkle 1/2 of the mozzarella around the base of rolls. Now top with chicken mixture. Top with the rest
of the mozzarella.
Taking the points of the rolls over the mixture. It will look like a T-ring coffee cake.
Bake at 375 degrees for 35 minutes.
Place a bowl in the center with blue cheese dressing and a celery stick.

Pizza Pinwheels
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
1. Preheat oven to 375 degrees F (190 degrees C).

2. On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each
rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and
slice each into 4 or more pieces.
3. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.

Cheesey Chorizo Caramelized Onion Dip


2 cups onion, chopped
3 tablespoons butter
⅛ teaspoon thyme
½ chorizo sausage, about 6 ounces
8 ounce package of cream cheese
¼ cup mayonnaise
⅓ cup mozzarella cheese
¼ cup chopped chives or green onions
kosher salt
1. Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10
minutes, chopping with spoon and stirring occasionally. Set aside.
2. In another skillet, melt butter over medium heat and add onion. Add thyme, season with kosher salt
and lower heat to medium-low and cook onion for about 20 minutes until onions become soft and
caramelized.
3. In a medium sized bowl add cream cheese and mayonnaise and mix well until smooth. Add mozzarella
cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking
dish.

4. Place on a baking sheet and bake at 350 degree F for 12-15 minutes or until dip is golden and bubbly.
Garnish with additional green onion and serve with baguette slices or tortilla chips.
Caramelized Onion, Gruyere, and Bacon Spread
1 tablespoon butter
1 tablespoon olive oil
3 1/2 cups chopped onion
1/4 teaspoon kosher salt
2 ounces Gruyere cheese, shredded and divided
2 tablespoons chopped fresh chives, divided
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 bacon slices, cooked and crumbled
Preheat oven to 425 degrees F.
Heat butter and olive oil in a large cast-iron skillet over medium heat. Add onions and salt to the pan and
sauté 5 min, stirring frequently. Reduce heat to medium-low and cook, stirring occasionally, for 30
minutes or until the onions are a deep golden brown. Cool slightly.

Reserve 2 tablespoons cheese. Combine cheese, caramelized onions, 1 tablespoon chives, and the
remaining ingredients in a medium bowl. Taste and adjust seasonings if necessary. Transfer the mixture
to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking
spray. Sprinkle with reserved 2 tablespoons cheese. Bake at 425 degrees for 20 minutes or until golden
brown and bubbly. Sprinkle with remaining 1 tablespoon chives.

Bacon Cheeseburger Dip


1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 ounces cream cheese (softened)
1 tablespoon worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

1. Pre-heat oven to 350 degrees F


2. Cook ground beef then drain
3. Cook bacon until crispy (drain but keep 1 1/2 tablespoons grease in pan)
4. Saute onion and garlic in grease
5. In a large bowl mix the cream cheese, sour cream, mayonnaise, cheese, worcestershire and ketchup
Add beef, bacon, onions and garlic to mixture above and stir until combined.
6. Pour into baking dish and bake for 15-20 minutes

Flaky Biscuit Pizza Snacks


1 (12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated flaky original biscuits
cup pizza sauce
80 pepperoni slices (from two 3.5-oz. pkg.)
4 oz. (1 cup) shredded mozzarella cheese

1 Heat oven to 400°F. Lightly grease cookie sheets.

2 Separate dough into 10 biscuits. Separate each biscuit into 4 layers; place on greased cookie sheets.
Spread each biscuit layer with 1 teaspoon pizza sauce. Top each with 2 pepperoni slices and about 2
teaspoons cheese.

3 Bake at 400°F. for 7 to 9 minutes or until biscuits are golden brown.

Cheese Ball Bites


12 oz. cream cheese, softened
1 c. shredded Cheddar
1 tsp. garlic powder
1 tsp. paprika
kosher salt
Freshly ground black pepper
8 slices bacon, cooked and finely chopped
1/3 c. finely chopped fresh chives
1/3 c. finely chopped pecans

1. Mix together cream cheese, cheddar, garlic powder, paprika and season with salt and pepper. Form
into 18 small balls and refrigerate until firm, 1 hour.
2. In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
3. Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
4. Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room
temperature 15 minutes before serving.)

Mexican Taco Pinwheels


2 (8 ounce) packages ounces cream cheese, softened
1 (4 ounce) cans chopped green chilies, drained
1 (4 ounce) cans chopped black olives, drained
1/4 cup pimiento, drained
1 (1 1/4 ounce) packages taco seasoning mix
1 (1 ounce) package dry ranch dressing mix
10 -12 large flour tortillas
DIRECTIONS
1. Mix all ingredients except tortillas.
2. Divide mixture evenly among tortillas, spread slightly and roll up.
3. Refrigerate 1-2 hours and cut into 1-inch slices.
4. Can be served with sour cream if desired.

Meatball Bubble Biscuits


1 (16 1/3 ounce) cans ready-to-bake refrigerated buttermilk flaky biscuits ( or other LAYER biscuits)
8 frozen cooked italian meatballs, thawed, each cut in half
3 ounces mozzarella string cheese, each cut into 6 pieces
1 tablespoon grated parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated
DIRECTIONS
1. Heat oven to 375°F.
2. Separate dough into 8 biscuits.
3. Separate each biscuit into 2 layers.
4. Press each biscuit layer to form a 3-inch round.
5. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round.
6. Wrap dough around meatball and cheese, pressing edges to seal.
7. Place seam side down in single layer in ungreased 8 or 9-inch round cake pan.
8. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
9. Bake at 375°F for 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center.
10. Remove from pan.
11. Serve warm biscuits with warm marinara sauce for dipping.

Honey Ham and Swiss Crescent Twists


1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent
dinner rolls
3 oz deli sliced honey ham, cut into 1/2-inch pieces
3 slices extra-thin Swiss cheese slices (about 2 oz from an 8-oz package), cut into 1/2-inch pieces
Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.

Unroll crescent dough sheet on work surface; press into 14x8-inch rectangle. Cut into 4 (7x4-inch)
rectangles. (If using crescent dinner rolls, separate into 4 rectangles, and press seams to seal.) Top 2 of
the rectangles evenly with the ham and cheese pieces, up to within 1/4 inch on the long edges of dough.
Top each with the remaining 2 dough rectangles.

Cut each rectangle crosswise into 8 strips, about 3/4 inch wide. Twist each strip a couple of times, and
place on cookie sheets, pinching and pressing down on ends of each dough strip to seal. Replace any ham
and cheese pieces that may come out, if necessary.

Bake 13 to 15 minutes or until golden brown. Serve warm.

Bacon Brie Crescent Wreath


2 8-oz tubes Crescent rolls
1/3 c. cranberry sauce
1 12-oz wheel of brie, cut into cubes
8 slices bacon, cooked and crumbled
2 eggs, lightly beaten
kosher salt
Freshly ground black pepper
1 tbsp. Chopped parsley, for garnish

1. Preheat oven to 375°. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating
each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base
of the triangles should overlap).

2. Spread cranberry sauce on dough. Top with brie and bacon. Fold triangle tips over filling and tuck
under base to secure.

3. In a small bowl, whisk egg. Brush top of dough with egg and sprinkle with salt and pepper. Bake until
dough is golden 15-20 minutes. Garnish with parsley and serve.

PEANUT BUTTER CHEESE BALL DIP


1/4 cup butter, softened
4 ounces cream cheese, softened
1 cup peanut butter (your choice; crunchy or smooth)
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar
1 cup peanut butter chips1
1-2 cups mini chocolate chips
Cream butter, cream cheese, and peanut butter until mixed (using a hand or stand mixer). Mix in vanilla.

Add powdered sugar, 1/2 cup at a time, and mix until combined. Mix in peanut butter chips.

Using your hands, form the mixture into a ball. Wrap it in plastic wrap and place it in a bowl (this is to
prevent the ball from getting a flat bottom). Chill until firm, about 2 hours or overnight.

Depending on how long you chilled the ball, you may need to let it sit out for about 30 minutes or so to
get the chocolate chips to stick. Place the mini chocolate chips on a plate. Unwrap the cheese ball and roll
it in the chocolate chips, using your hands to coat and press them to make them stick.

Serve dip with your choice of dippers, like pretzels, cookies, or celery. Serve room temperature or store
in refrigerator for up to 2 days before serving.

Crescent Meatball Sliders


16 frozen Italian meatballs (1/2 oz each)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup shredded mozzarella cheese (4 oz)
1/2 cup tomato basil pasta sauce (from 28-oz jar)
2 tablespoons butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
Steps

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave
as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place
on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into
14x4-inch rectangle.

Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese
on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.

Starting from one end, stretch and pull both sides of dough up and between each meatball; press
together to seal.

With table knife, score dough between meatballs.


In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle
with Parmesan cheese.

Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least
165°F). Serve with additional warmed pasta sauce for dipping.

Smoked Salmon Pâté


4 oz smoked salmon (lox)
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons lemon-pepper seasoning
1 teaspoon chopped fresh dill weed
3 tablespoons chopped fresh parsley
24 slices cocktail pumpernickel bread

Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with
electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover;
refrigerate until ready to serve.

To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and
plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

Caramelized Chili Shrimp


1/3 cup sugar
1 tablespoon all-purpose flour
1 teaspoon kosher (coarse) salt
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder or ground red pepper (cayenne)
1 clove garlic, finely chopped
1 lb uncooked large shrimp (21 to 30 shrimp), peeled with tails left on, deveined
1/4 medium fresh lime

Heat oven to 500°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.

In resealable 1-gallon food-storage plastic bag, mix all ingredients except shrimp and lime. Add shrimp;
seal bag and shake to coat with sugar mixture. Arrange shrimp with sugar mixture in single layer in pan.

Bake 7 to 9 minutes or until sugar is caramelized. Remove from oven. Using pancake turner, turn shrimp;
squeeze juice from lime over shrimp. Place on serving platter; serve immediately.
Fresh Mozzarella in Tomato Cups
12 large cherry tomatoes
2 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1 1/4 cup Italian dressing
12 small basil leaves

Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each
tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands
upright. Place tomatoes on serving plate or tray.

In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf.

Cheese and Bacon Potato Rounds


4 baking potatoes, cut into 1/2 inch slices
1/4 cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
Directions
Preheat oven to 400 degrees F (200 degrees C).
Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the
preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both
sides, turning once.

When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has
melted

Smoked Gouda and Bacon Dip


8 oz smoked Gouda cheese, shredded (about 2 cups)
1 package (8 oz) cream cheese, softened
1/2 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon crushed red pepper (cayenne)
1 cup chopped cooked bacon
1/4 cup sliced green onions
Heat oven to 350°F. Bake French loaf as directed on can; cool before slicing.
Meanwhile, spray 9-inch pie plate with cooking spray. In medium bowl, mix Gouda cheese, cream cheese,
mayonnaise, sour cream and crushed red pepper; mix on low speed with electric mixer until well mixed.
Reserve 2 tablespoons bacon for topping; set aside. Stir in remaining bacon and 3 tablespoons of the
green onion.

Transfer mixture to pie plate. Bake 20 to 25 minutes or until dip is heated through. Top with remaining
bacon and green onions. Serve hot dip with sliced French bread.

7-Layer Dip
1 1/2 cups sour cream
1package (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 package (8 oz) refrigerated guacamole
1 1/2 cups finely shredded Cheddar cheese (6 oz)
1 cup pico de gallo
1 can (2.25 oz) sliced ripe olives, drained
1 /4 cup sliced green onions
Tortilla chips, as desired
In small bowl, mix sour cream, taco seasoning mix and green chiles. Spread refried beans on 12- to 14-
inch round platter or plate; spread sour cream mixture over beans.

Carefully spread guacamole on top of sour cream mixture; top with Cheddar cheese, pico de gallo, olives
and green onions. Cover and refrigerate until serving. Serve with tortilla chips.

Hawaiian Sandwichess
24 Hawaiian sweet rolls – Costco sells this.
1 pound deli ham, sliced or turkey
2 6-oz. pkg. shredded Swiss cheese )( I use large package of small squared cheese pkg of sharp, havarti
gruyere, and swiss from Costco and
1 teaspoon poppy seed ( Or spice – called Everything but the Bagel available at Trader Joe’s or Online
from Amazon)
1/2 cup butter, melted
1 1/2 teaspoons Dijon mustard
2 tablespoons dried, minced onion
1 1/2 teaspoons Worcestershire sauce
How to Make It
Cut rolls in half; set tops aside. Place bottoms in a lightly greased 13"x9" baking pan or glass dish; they
should just fit. Layer ham or turkey and cheese on top. I used a pastry brush with poppy seed or
Everything but the Bagel Spice replace roll tops. In a small pan melt butter, add dry mustard,
Worcestershire sauce, and poppy seed OR All But the Bagel spice h aluminum foil, at 350 degrees for 15
to 20 minutes. Cut into squares.

Crescent Dog Pull-Apart Wreath


1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
30 cocktail-size smoked link sausages (from 14-oz package)
1 egg, beaten
Grape tomatoes, halved, and Italian (flat-leaf) parsley, cut into sprigs for garnish, if desired
Heat oven to 375°F. Line large cookie sheet (without sides) with cooking parchment paper. Unroll dough
on work surface. Press into 13x8-inch rectangle. With pizza cutter or sharp knife, cut dough into 15
squares (about 2 1/2 inches each). Cut each square diagonally in half to make 30 triangles.
Place sausage on short side of dough triangle, and roll up. Place in circle with sides touching on
ungreased cookie sheet with every other wrapped sausage extending out slightly. Leave about 6 inches
for opening in center of wreath.
Brush dough with beaten egg. Bake 12 to 15 minutes or until golden brown. Garnish with tomatoes and
parsley. Serve with ketchup, barbecue sauce or honey mustard, if desired.

Slow-Cooker Hot Reuben Spread


1 1/2 cups shredded Swiss cheese (6 ounces)
3/4 cup drained sauerkraut
1/2 cup Thousand Island dressing
1 package (8 ounces) cream cheese, softened
2 packages (2 1/2 ounces each) thinly sliced corned beef, chopped
Cocktail rye bread slices or pretzel crackers, if desired
Spray inside of 1- to 2 1/2-quart slow cooker with cooking spray. Mix all ingredients except crackers;
spoon into slow cooker.

Cover and cook on Low heat setting 1 hour or until cheese is melted. Stir until cheese is smooth; cover
and cook 1 hour longer.

Scrape down side of cooker with rubber spatula to help prevent edge of spread from scorching. Serve
spread with rye bread. Spread will hold up to 2 hours on Low.

Hot Ham & Pimiento Cheese Crescent Roll-Up Sandwiches


Pimiento Cheese
Crescent Roll-ups
2 cans (8 oz each) Pillsbury™ refrigerated crescent dough sheet
8 slices deli sliced ham (about 1/3 lb)
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, beat
Pimiento Cheese ingredients with electric mixer on medium speed 1 to 2 minutes or until creamy;
refrigerate 15 minutes.

Unroll 1 dough sheet on work surface; reshape into 12x8-inch rectangle. Carefully spread half of the
pimiento cheese mixture onto dough sheet, to within 1 inch of one of the short ends, leaving room to
seal the seams. Place 4 ham slices evenly on top of cheese layer. Starting on short, topped edge of
rectangle, roll up tightly, and pinch seam together. Repeat for remaining dough sheet.

With serrated knife, carefully cut each roll into 6 slices, about 1 1/4 inches wide, and arrange spiral sides
up in baking dish, reshaping into a round shape, if necessary. With piece of waxed paper, gently press
down on tops of rolls to flatten slightly.

Bake 25 to 30 minutes or until golden brown and dough is baked through. Garnish with additional sliced
green onion, if desired. Serve warm.

Bacon-Cheddar Pinwheels
1 can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough
sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)
Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into
12x4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut
lengthwise into 2 long rectangles. Press each into 12x4-inch rectangle.

Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll
into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet.
Serve warm.

Crabbies
1 7 oz can crab meat
1 jar Kraft Old English Spread
1 medium onion chopped
1 stick of butter - room temp.
large pinch of garlic powder
English muffins - split and quartered

Mix all but the English muffins. Spread on the English muffins (covering the entire top of the 1/4). Place
on a cookie sheet and freeze. Remove from the cookie sheet and put in a freezer bag and store in the
freezer until ready to use.

Bake at 350 until hot and bubbly. Serve immediately.

Bacon Bites Recipe


packed light brown sugar
bacon slices
very thin breadsticks (from a 3.5-ounce package)
Preheat the oven to 350˚F. Spread the brown sugar in a large pan or baking sheet. Wrap 1 bacon slice
around each breadstick, starting at 1 end of the breadstick and barely overlapping the bacon. Roll the
breadsticks in the brown sugar, pressing to adhere. (At this point, you can cover and refrigerate
overnight, if desired.) Place breadsticks on an aluminum foil-lined 12- x 7-inch baking sheet.
Bake in the preheated oven until bacon is cooked through and almost crisp, 35 to 40 minutes.
Immediately remove the warm sticks from baking sheet, and place on wax paper (They will stick like glue
if not moved immediately.) Cool to room temperature.

Sweet-and-Salty Snack Mix


3 cups corn cereal squares (such as Corn Chex)
2 cups bite-size pretzels
2 cups bite-size Cheddar cheese crackers (such as Cheez-It)
2 cups rice cereal squares (such as Rice Chex)
1 cup crisp wheat cereal squares (such as Wheat Chex)
1/2 cup unsalted butter, melted
1/2 cup packed light brown sugar
2 tablespoons honey
1 teaspoon kosher salt
2 cups miniature marshmallows
1 cup candy-coated peanut butter pieces (such as Reese’s Pieces)
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Stir together corn cereal,
pretzels, cheese crackers, rice cereal, and wheat cereal in a large bowl. Whisk together butter, brown
sugar, honey, and salt in a small bowl until smooth. Pour butter mixture over cereal mixture; stir to
thoroughly coat. Spread mixture in an even layer on prepared baking sheet.
Bake in preheated oven until mixture is light golden brown and toasted, about 30 minutes, stirring every
10 minutes. Remove from oven. Let cool completely, about 30 minutes, stirring occasionally and breaking
up clumps with your hands. Stir in marshmallows and candy-coated peanut butter pieces. Store in an
airtight container at room temperature up to 1 week.

Pesto-Goat Cheese Pinwheels


One 6-inch tortilla
2 ounces goat cheese
1 tablespoon pesto
Spread the tortilla with the goat cheese and pesto. Roll up and slice into pinwheels.

Grilled Edible Cheeseboard


2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (see Cook’s Note)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto or mortadella, or a combination

Make five 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make one 2-inch-wide disc, two
3-inch-wide discs and two 5-inch-wide discs. Set aside.
Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots,
walnuts and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs
in the open space inside the grape border, making sure they don’t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and
lay it over the top of the foil discs, grapes and other ingredients. Cover with plastic wrap and let rise at
room temperature until puffy, about 1 hour.
Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill.
Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10
minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes and other
ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden
around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the
indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked
and golden all over and the cheese is hot through, about 10 minutes.

Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula.
Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the
honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the
cured meat into the remaining large bowl. Put a small spoon in the honey and a knife by the brie for
serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat
and cheese or drizzle with honey.

Cook’s Note
If you buy two 1-pound balls of pizza dough, knead them together before bringing to room temperature.

Baked Brie In Puff Pastry


1/2 (17.3-oz.) pkg. frozen puff pastry sheets, thawed
1 (8-oz.) Brie cheese round
1/4 cup sweet or hot pepper jelly
1 large egg, lightly beaten
Crackers, for serving
Apple slices, for serving
Directions
1. Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out puff pastry on a lightly
floured work surface to an 11-inch square (about 1/8-inch-thick), discarding any extra pastry.
Place pastry square on prepared baking sheet, and set wheel of Brie (rind still on) in middle of pastry.
Spread jelly evenly over top of Brie.
Fold one edge of pastry over top of Brie, and brush folded section of pastry with egg.
Working in a circle, continue folding pleats of dough over Brie, brushing with egg after each fold, and
pressing gently to adhere, until all pastry is wrapped around Brie.
Lightly score top of dough around edges of dough round at about 1-inch intervals, being careful not to
cut all the way through dough.
1. Bake in preheated oven until golden brown all over and pastry is cooked through, about 35 minutes.
Let cool 10 minutes. Serve with crackers and apple slices.

Slow-Cooker Bacon Cheeseburger Dip


8slices bacon
1/2lb lean (at least 85%) ground beef
1package (8 oz) cream cheese, cubed
1package (8 oz) shredded American-Cheddar cheese blend (2 cups)
1can (10 oz) diced tomatoes with green chiles, undrained
2tablespoons chopped fresh parsley
2medium red bell peppers, cut into bite-size strips
1package (5.25 oz) mini bagel chips
In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; drain on paper
towels. Crumble bacon; reserve 2 tablespoons bacon for garnish.
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly
cooked; drain. Reduce heat to low. Stir in cream cheese, shredded cheese, tomatoes and crumbled bacon
until well mixed and cheese starts to melt.
Pour mixture into 1- to 1 1/2-quart slow cooker. Cover; cook on Low heat setting 2 to 3 hours or until hot
and bubbly.
Stir parsley into dip. Sprinkle with reserved bacon for garnish. Keep on Low heat setting to serve. Serve
with bell pepper strips and bagel chips.

Slow-Cooker Bourbon Cocktail Sausages


1lb smoked sausage, cut diagonally into 3/4-inch slices
1bottle (12 oz) chili sauce
1/3cup bourbon
1/4cup packed brown sugar
2tablespoons grated onion
Heat 12-inch nonstick skillet over medium-high heat; add sausage. Cook about 2 minutes on each side or
until browned. Drain on paper towels.
Spray 3-quart slow cooker with cooking spray. In slow cooker, mix chili sauce, bourbon, brown sugar and
onion. Add sausage; stir to coat.

Cover; cook on Low heat setting 3 hours or until sauce is slightly thickened. Serve sausage with toothpicks.

Cheese Ball
So I’m ready to divulge the big secret: You simply take 2 softened blocks of cream cheese and mix in a
packet of ranch seasoning and a drained can of chicken. Once they are thoroughly combined, form the
mixture into a ball and then roll it in some chopped pecans until it’s covered. That’s it.

The chicken cheese ball is creamy, perfectly seasoned, has a nice pop of protein, and the pecans add a
little texture. I like to serve this appetizer with a few different types of hearty crackers, but it also pairs
nicely with celery and carrot sticks and halved sweet mini peppers for a lighter dish.

And when making this for Thanksgiving or the winter holidays, try adding some dried cranberries
alongside the pecans (or fold them in) for a pop of color and a sweet twist to help balance out the
saltiness from the ranch seasoning.
HARD-COOKED EGGS
Place eggs in saucepan; add enough cold water to come at least 1 inch
above eggs. Heat rapidly to boiling. Remove from heat; cover. Let
stand 8 to 10 minutes. Immediately cool eggs in cold water to prevent
further cooking. Tap egg to crackle shell. Roll egg between hands
to loosen shell, then peel. Hold egg under running water to help ease
off shell.
OR

Put eggs into a 1-quart saucepan, then add enough cold water to cover them by 1/2 inch. Bring
water to a boil over high heat, then reduce heat to moderately high and cook eggs at a gentle boil,
uncovered, 10 minutes. Pour off hot water. If using eggs right away, shake pan gently so eggs bump
into one another (to crack shells). Run cold water into pot to stop cooking. Let eggs stand in cold
water 15 minutes, adding more cold water or ice to keep water cold.

OR
instead of bringing eggs up to a boil from cold water, drop eggs directly into boiling water.
Most instructions recommend starting eggs in cold water, but Lopez-Alt suggests starting at a
rolling boil. Eggs starting in hot water are "strikingly easier to shell than those started in a cold
pot," he says. We put this method to the test and agree.

One crucial step that applies, no matter which hack you're using for easy peeling, is making sure
the eggs have cooled completely. After removing them from the hot water, plunge them into an ice
bath immediately and let them cool for at least 15 minutes. Never let finicky shells deter you again.

OR

Fill a medium saucepan with 1 inch of water; fit with a steamer basket. Bring to a boil over high.
Add eggs to basket; cover and steam until eggs are hard-cooked, about 13 minutes. Transfer eggs
to an ice bath, and let sit until chilled, about 6 minutes. Crack eggs all over; peel and discard shells.

BREAKFAST BURRITO
1 BAG 16oz frozen hash browns (southern style)
12 eggs
1 large onion
1 green or red pepper
1/2 LB pork sausage, browned and drained
12 flour tortillas (10inches) warmed
3 cup shredded cheddar cheese
salsa
In large skillet fry hash brown according to directions, remove and set aside. In large
bowl heat eggs, add onion and pepper. Pour into same skillet, cook and stir until eggs
Add potatoes and sausage mix gently. Place 3/4 cup filling on each tortilla and top with
1/4 c cheese. Roll up and bake on greased baking dish 350 for 15 to 20 minutes.

HASH BROWN CASSEROLE


1 Large bag hash brown (defrosted)
1 egg
salt and pepper
mix this and shape in a round casserole pan, greased. Bake 400 till crisp

8 eggs beaten
salt and pepper
green onion, sliced and use the slice tops for color
banana pepper rings
cheese
Canadian bacon, chopped
mushroom sauté with butter
red and yellow pepper sauté w/ butter
1/2 cup milk
mix this and microwave 3 minutes and stir keep micro waving till set.
Spoon egg mixture into hash brown shell and serve.
Stuffed Apricot French Toast
1 pkg. cream cheese, softened
1-1/2 teas vanilla extract, divided
½ c finely chopped walnuts
1 loaf French bread
4 eggs
1 c whipping cream
½ teas ground nutmeg
1 jar (12 oz) apricot preserves
½ c orange juice
In a mixing bow, beat cheese and 1 teas vanilla until fluffy. Stir in nuts. Set aside. Cut bread into
1 1/2" slices. Cut a pocket in the top of each slice. Fill each pocket with about 2 tab of cream cheese
mix. In another bowl, beat eggs, cream, nutmeg and vanilla. Dip both sides of bread into egg mixture,
being careful not to squeeze out the filling. Cook on lightly greased griddle until golden brown on
both sides. Place on an ungreased baking sheet. Bake at 300 for 20 minutes. Meanwhile combine
preserves and orange juice in a small pan, heat through. Drizzle over hot toast.

Hash Brown Quiche


3 c frozen loose-pack shredded hash browns, thawed.
1/3 c butter melted
1 c diced fully cooked ham
1 c shredded cheese
¼ c diced green pepper
2 eggs
½ c milk
½ teas salt
¼ teas pepper
press potato btw paper towel to remove moisture. Press into the bottom and up the sides of an
ungreased 9" pie plate. Drizzle with butter. Bake at 425 for 25 min. Combine the ham, cheese and
pepper, spoon over crust. In bowl beat eggs milk S&P. Pour over all. Reduce heat to 350, cook 25-
30 min. Until knife inserted in center comes out clean. Allow to stand for 10 min b-4 serving.

Morning Mix-up
2 c frozen hash browns
1 c cooked, chopped ham
½ c chopped onion
2 tab veg oil
6 eggs
s&P
1 c shredded cheese
minced fresh chives
In large skillet sauté potatoes, ham and onion in oil for 10 min. or until potatoes are tender. In a sm.
bowl, beat eggs, sp. Add to the skillet cook stirring occasionally until eggs are set. Remove from the
heat and gently stir in cheese. Sprinkle w/ chives
SAUSAGE SOUFFLÉ
MAKE A DAY AHEAD
8 Slices of bead, no crust and cubed
2 cup sharp cheese
Breakfast sausage
4 eggs
2 1/2 cup milk
3/4 teas dry mustard
1 can cream of mushroom soup
1/2 cup milk
Use 9x13 pan. Grease. Put bread on bottom of pan. Top with cheese. Brown sausage and
drain on paper towels, cut into 4ths. Lay sausage on top of cheese. Beat eggs with 2 1/2 cup
milk and mustard. Pour evenly on casserole. Cover with Reynolds wrap and refridge overnight
The next day mix soup and 1/2 cup milk and pour on casserole. Bake at 325 for 1 1/2 hours.
Or till center is firm.
You can add red roasted peppers to this or mushrooms or anything you want to spice this up!

Breakfast Burritos
4 flour tortillas
6 oz breakfast sausage
1 large potato, peeled, grated
3 whole eggs
2 egg whites
1 tomato diced
3/4 cup cheddar cheese
1/2 cup salsa
Warm tortillas according to package directions. Cook sausage in skillet; add potatoes and
cook until golden brown. Add eggs and egg whites to mixture in skillet; stir until eggs are
done, stir in tomatoes.
Divide ingredients evenly among four tortillas. Scatter cheese down center of tortillas and
cover with egg mixture. Top with salsa, roll and serve immediately.
Smoked Salmon with Scrambled Eggs
4 eggs
4 tablespoons water -- warm
6 thin slices smoked salmon -- cut into slivers
Fresh ground black pepper

Lightly beat eggs in a bowl with a whisk or egg beater, adding water.

Put some water in a saucepan; bring to boiling and put bowl with eggs over water; cooked like this
they will be creamier. Lower heat; stir eggs constantly, as they will cook quickly; stir in slivers of
smoked salmon and pepper to taste.

Baked Tomatoes with Egg and Bacon


Prep: 15 min, Cook: 20 min.
4 tomatoes
8 slices bacon
6 eggs, lightly beaten
1/2 tsp. Dijon mustard
4 scallions, thinly sliced
1/2 tsp. basil, or 2 Tbs. fresh, chopped
1/4 cup unsalted butter, melted
2 ounces Monterey Jack cheese, cut into 2x1/4 inch thick slices

Preheat oven to 400°F. Using a sharp knife, cut 1/2 inch off the stem end of each tomato. Discard
top end and scoop out pulp from tomato leaving a thick shell. Sprinkle inside of tomatoes with salt.
Invert on a rack to drain 15 minutes. Heat a heavy nonstick skillet over medium heat. Sauté bacon
3-4 minutes per side or until crisp. Transfer bacon to paper towels to drain. Crumble and set aside.
Whisk together next 4 ingredients with salt and pepper to taste in a bowl. Stir in bacon and set
aside. Arrange tomatoes in a shallow baking pan. Place in oven and bake 5 minutes. Pour 1 Tbs.
melted butter in each tomato. Fill tomato cavities with egg mixture. Top with strips of cheese and
bake about 10 minutes or until eggs are just set.

This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of
servings only in multiples of 4.
Baked Cheese and Bacon Omelette
6 large eggs, beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese
1 green onion, sliced thin
3 slices bacon; cooked and crumbled
1 tablespoon butter or margarine
1 tablespoon freshly grated Parmesan cheese

1. Preheat oven to 400*F (205*C).


2. Whisk together eggs and milk. Stir in seasonings, cheese, onion and
bacon.
3. Melt butter in a 9-inch oven-safe skillet. Pour egg mixture into pan. Sprinkle with Parmesan.
4. Bake for 20 minutes or until set and golden. Serve immediately.

Serves 4.

Breakfast Casserole I
1 pound sausage or bacon
6 to 8 eggs
2 tablespoons milk
1/2 cup shredded cheese (or as much as you like)

1. Brown sausage or bacon in skillet. Drain sausage from grease using a slotted spoon. Spread meat
in the bottom of a casserole dish.
2. Break 6 or 8 eggs individually and put into a bowl. Add milk; beat well.
3. Cook scrambled eggs until done, but not dry, they should be soft. Spread on top of meat.
4. Sprinkle cheese evenly on top of eggs.
5. Bake in 350*F (175*C) oven for 15 minutes or until cheese melts. Serve hot.
Makes 6 to 8 servings.
Eggs Au Gratin
2 large onions, thinly sliced
2 tablespoons butter
6 hard boiled eggs, (12 minutes) sliced
3/4 cup mayonnaise
1/4 cup milk
3 tablespoons grated Parmesan cheese
1 teaspoon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1. In large skillet saute onions in butter.


2. Layer sauteed onions and the egg slices in shallow baking dish.
3. Stir together last 6 ingredients and spread over top of onion/egg slices. Broil for 3 minutes or
until brown and bubbly.
Serves 4 to 6.

Eggs Oskar
10 hard-boiled eggs, peeled and sliced
2 cups ham, ground or shredded
1 (10 3/4-ounce) can condensed cream of asparagus soup, undiluted
3 cups cheese (cheddar, Swiss or American), shredded

1. In a 1 1/2 to 2-quart, generously buttered casserole dish, make layers beginning with the eggs,
then ham and then cheese. Spread 1/2 can asparagus soup over the cheese. Repeat the layering
& spread the remaining 1/2 can of soup over that layer. Repeat the layering again, ending with
cheese (and no soup) on the top.

2. Bake at 350*F (175*C) for 30 to 35 minutes or until bubbly. Spoon servings on to plates.

Serves 6 to 8.
Egg Rolls
6 eggs
1½ cups milk
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
5 scallions, thinly sliced
1 cup (4 ounces) shredded Cheddar cheese

1. Preheat the oven to 350°F. Line a 10" x 15" rimmed baking sheet with aluminum foil, then coat
the foil with nonstick cooking spray.
2. In a large bowl, whisk together the eggs, milk, flour, salt, and pepper for 2 to 3 minutes, or until
the mixture is smooth. Stir in the scallions, then pour the mixture onto the baking sheet.
3. Bake for 12 to 15 minutes, or until set. Sprinkle evenly with the cheese, then bake for 2 to 3
minutes, or until the cheese is melted.
4. Allow to cool for 5 minutes, then carefully lift the aluminum foil (eggs and all) and remove it
from the baking sheet. Starting from a smaller end, roll up the eggs jellyroll style, carefully
releasing them from the aluminum foil as you roll. Slice into 1-inch pieces and serve.

Brunch Breakfast Squares


1 lb bulk pork sausage
1 tube crescent rolls
4 eggs
2 tab milk
1/8 teas pepper
3/4 cup cheddar cheese
In a skillet, cook sausage until no longer pink. Drain. Unroll crescent rolls into a lightly
greased 9x13 baking dish. Press dough 1/2 inch up the sides, seal seams. Sprinkle
sausage over dough. In a bowl, beat eggs, milk and pepper. Pour over sausage. Sprinkle
with cheese. Bake uncovered at 400 for 15 - 20 minutes until crust is golden brown and
cheese is melted. Serves 8
BLUEBERRY FRENCH TOAST
12 slices day old white bread -cut into cubes
1 8 oz cream cheese- cubed I think you could add more
1 cup fresh or frozen blueberries
12 eggs
1/3 cup maple syrup or honey
2 cup milk

Grease 9x13 pan. Layer 1/2 of the bread and cream cheese - cubed. Top with 1 cup blueberries
and remaining bread. Beat eggs, add milk and syrup; mix well. Pour over bread mixture. Cover
and chill overnight. Remove from fridge. Let stand 30 minutes before baking. Cover and bake 350
for 30 min. Uncover and bake 30 more until brown and center is set. Serve with maple syrup or
blueberry syrup.

Sauce
1 cup sugar
2 T cornstarch
1 cup water
1 cup blueberries (fresh or frozen)
1 T butter

In saucepan, combine sugar, cornstarch and water. Bring to boil over med heat. Boil 3 min and
add blueberries. Simmer for 8 to 10 min or until blueberries have burst. Stir in butter till melted.

Serve over French Toast

EGG CASSEROLE
6 eggs
6 slices of bread cubed
salt and pepper
dry mustard
2 cup milk
1 lb sausage cooked
1 cup cheese
sheddered hash brown on top cooked
The day before:
grease 9x13 pan. Put bread and then sausage and cheese on top of bread. Mix milk, eggs, salt,
pepper and mustard.
Pour on top.
The next day put cooked hash browns on top and bake 350 for 40 - 60 min.
Sausage and Egg Casserole

1 tube pork sausage cooked and separate into chunks


1 can crescent rolls
1 cup frozen O'Brian hash browns cubes, thawed
1 cup cheddar cheese
3 eggs lightly beaten
3 tab milk
salt and pepper
3 tab parmesan cheese

oven 375

Separate crescent rolls into triangles. Place in ungreased 12" pizza pan, with points toward center.
Press together, seal performations and form a circle 1" larger than pan. Turn edges under to make
a slight rim. Sprinkle sausage over crust. Top with hash browns. Sprinkle with 1 cup cheddar
cheese. Stir 3 eggs with milk, salt and pepper in small bowl. Pour evenly over pizza. Sprinkle with
parmesan cheese. Bake 20 minutes or until eggs are set and crust is golden.

*I also top with fresh tomatoes and basil.

Blueberry Buckle Coffe Cake


Batter
1/4 cup butter
3/4 cup sugar
1 egg
1/2 tsp vanilla
2 cup flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
16 oz blueberries- fresh or frozen
Crumb topping
1/4 cup butter (cubed)
1/2 cup brown sugar
1/3 cup flour
1/2 tsp cinnamon
Cream butter and sugar. Add egg and vanila. Beat until smooth. Combine dry ingredients and add
to butter mixture alternately with milk. Fold in blueberries and gently press into a greased 9"
square baking dish. Combine crumb topping ingredients with fork or in a food processor until they
form pea size lumps. Crumble on top of batter and bake at 375 for 35 - 40 minutes.
Potato Egg Casserole
4 eggs
3 c milk
3 c shredded frozen potatoes
2 c grated cheddar cheese
1 c spicy cheddar (Sorrento Bistro Cheddar Salsa)
1 c total chopped red/green/yellow bell peppers
½ c chopped onion 1 tbs chopped parsley
1 c Bisquick
1 tsp salt

Preheat oven to 350. Spray a 9x13 baking pan with non-stick spray. Combine potatoes, peppers,
onion and plain cheddar cheese; spread over bottom of baking dish.
Combine milk, Bisquick, eggs, salt and pepper to taste; pour over potato mix in baking dish.
Sprinkle with spicy cheddar & parsley. Cover and refrigerate for 1 hour. Bake for 40-45 minutes.
Check with knife inserted in center.

Apricot-Pecan Cinnamon Biscuits


Ingredients
1 (26.4-oz.) package frozen biscuits
1 (6-oz.) package dried apricots
All-purpose flour
1/4 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans, toasted
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
Preparation
1. Arrange frozen biscuits, with sides touching, in 3 rows of 4 biscuits on a lightly floured surface.
Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
2. Pour boiling water to cover over dried apricots, and let stand 10 minutes; drain well. Chop
apricots.
3. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10- x
12-inch rectangle of dough; spread evenly with softened butter. Stir together brown sugar and
cinnamon; sprinkle evenly over butter. Sprinkle chopped apricots and pecans evenly over brown
sugar mixture.
4. Roll up, starting at one long end; cut into 12 (about 1-inch-thick) slices. Place rolls into a lightly
greased 10-inch cast-iron skillet, 10-inch round pan, or 9-inch square pan.

5. Bake at 375° for 35 to 40 minutes or until center rolls are golden brown and done; cool slightly.
6. Stir together 1 cup powdered sugar, 3 Tbsp. milk, and 1/2 tsp. vanilla; drizzle evenly over rolls.
Cinnamon-Raisin Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed, substituting 1 cup
golden raisins for 1 (6-oz.) package dried apricots.
Peaches-and-Cream Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as directed,
substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter and 1 (6-oz.) package
dried peaches for 1 (6-oz.) package dried apricots.

Chocolate-Cherry-Cream Cheese Cinnamon Rolls: Prepare Apricot-Pecan Cinnamon Rolls as


directed, substituting 1/2 (8-oz.) package softened cream cheese for 1/4 cup butter, 1 (6-oz.)
package dried cherries for 1 (6-oz.) package dried apricots, and 1 cup semisweet chocolate morsels
for 1/2 cup pecans.

Yield
Makes 1 dozen
Apple Enchiladas
Ingredients
1 (21-ounce) can apple fruit filling
6 (8-inch) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter or margarine
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup water

Preparation
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up, and
place, seam side down, in a lightly greased 2-quart baking dish.
Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce heat, and simmer,
stirring constantly, 3 minutes. Pour over enchiladas; let stand 30 minutes.
Bake at 350° for 20 minutes.

Yield
4 to 6 servings

Brunch Egg Nests


Ingredients
1/2 tablespoon butter
1/2 cup sliced mushrooms
1/2 cup chopped cooked ham
1 (10-ounce) container refrigerated Alfredo Sauce
1/4 cup sour cream
1/4 cup milk
1 (10-ounce) package frozen puff pastry shells, baked
4 hard-cooked eggs, coarsely chopped
Pepper, paprika, and parsley (optional)

Preparation
Melt butter in a medium saucepan over medium-high heat; add mushrooms and ham, and sauté 7
minutes or until tender. Reduce heat to low; whisk in Alfredo sauce, sour cream, and milk, stirring
until thoroughly heated. (Do not boil.)
Fill each pastry shell with 1/3 cup mixture. Sprinkle evenly with chopped egg. Sprinkle with pepper,
paprika, and parsley, if desired.
HASH BROWNS AND GOETTA CASSEROLE
8 frozen hash brown patties (can use shredded hash browns)
8 slices of goetta
3 cups shredded sharp cheddar
1 cup shredded Monterey jack
1 scallion thinly sliced
7 eggs
1 cup milk
1/2 teas salt
1/4 teas pepper
Place hash brown patties ina single layer in a greased 13x9 inch baking dish. Top with goetta
slices, sprinkle with shredded cheese and scallion.

In a bowl, beat eggs, milk, salt and pepper until well combined. Pour over other layers in dish.
Cover with foil and bake 350 for 1 hour. Uncover and bake 15 min longer or until edges are golden
brown and knive inserted near center comes out clean.

Note: Can be assembled the night before and refrigerated.


Ham and Cheese Breakfast Casserole
3 cups of cooked ham or sausage, cubed or chopped
3 cups of cubed French bread
1/2 lb cubed cheddar cheese
6 eggs
3 cups of milk
1 teas garlic salt
1 teas Maggi seasoning
2 drops of Tabasco
3 tab of flour
3 tab melted butter
3 teas dry mustard
Place ham or sausage in bottom of greased 9x13 pan. Layer cubed bread over top of meat then
add cubed cheddar in another layer.
In mixing bowl, blend eggs, milk, garlic salt Maggi and Tabasco sauce. Pour egg mixture over top of
layers in cassserole.
Mix flour and mustard and sprinkle over top. Dribble melted butter over everything.
Using spatula, push mixture down evenly so that bead soaks up egg mixture. Cover and refriderate
overnight.
The next day bake at 350 for 1 hour. Makes 10 servings.

CRAN-APPLE FRENCH TOAST CASSEROLE


3/4 cup brown sugar
3 teas ground cinnamon, divided
3 tart apples, peeled, cored and sliced
1/2 cup butter, melted
1/2 cup dried cranberries
8 slices French bread, cut about 1/2 inch thick
6 large eggs
1 teas vanilla extract
1 1/2 cup milk
Combine brown sugar and 1 teas cinnamon. Add apples, dried cranberries and butter. Toss to
coat and spread in greased 13x 9 pan. Arrange bread slices on top. Mix eggs, vanilla, milk and
remaining 2 teas cinnamon. Pour over bread.
Cover and refrigerate 4 to 24 hours. Bake covered with foil in 375 oven for 40 minutes. Remove
foil and bake another 5 minutes. Remove from oven and let sit for 5 minutes before serving.
Makes 6 servings.

CRANBERRY MUFFINS
2 teaspoons shortening or paper liners
1 3/4 cups all-purpose flour
1/3 cup sugar plus 2 tablespoons, divided
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 cup fresh cranberries, rinsed, coarsely chopped
Preheat the oven to 400 degrees.

Grease twelve 2 1/2-inch muffin cups or line with paper liners; set aside.
In a medium mixing bowl, combine the flour, 1/3 cup sugar, baking powder and salt. Make a well in
the center of the flour mixture; set aside.
In a separate mixing bowl, combine the egg, milk and cooking oil. Add the egg mixture to the flour
mixture and stir just until moistened. Batter should be lumpy.
In a small bowl, thoroughly combine the cranberries and remaining 2 tablespoons sugar. Fold the
cranberry mixture into the batter.
Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake for 20 minutes or until
golden. Remove from oven and cool in muffin pans on wire rack for 5 minutes. Remove from pans
and serve warm. Makes 10 to 12 muffins; 1 per serving.
Food footnote: This recipe from "Better Homes and Gardens New Cook Book" is Susan Sikora's
favorite. She bakes the batter in mini-muffin pans and then dips the tops of the warm muffins in a
glaze. She uses 1/2-1 cup confectioners' sugar and enough orange juice concentrate to achieve a
medium liquid consistency.
Eggs-traordinaire
1/2 cup butter
1/2 cup all purpose flour
6 large eggs, beaten
1 cup milk
16 oz monterey jack cheese, shredded
3 oz pkg cream cheese, softened
2 cups cottage cheese
1 tsp baking powder
1 tsp salt
1 tsp sugar
Oven to 350. Melt butter in saucepan. Add flour and cook until smooth. In large bowl beat eggs.
Add cooked mixture and remaining ingredients. Stir well until blended. Pour into well-greased
9x13 pan. Bake uncovered for 45 min. This can be baked in individual ramekins, but bake a
shorter time--just until the egg has set and browns slightly on top. Your favorite pre-cooked meat
can also be added. It is delicious with broccoli or spinach added.

Breakfast Frittata
3 Tbsp. olive oil
1 garlic clove, minced
1/3 cup sourdough bread, cubed small
1 red onion, chopped medium
2 red bell peppers, seeded and diced medium
6 eggs
3 tbsp. flat leaf parsley
1 1/2 tbsp. dried basil
salt and pepper to tast
1/3 cup shredded Fontana Cheese

Pre heat oven to 350. Grease 10 round baking dish. In a 10 skillet over medium heat, 1 tbsp. olive
oil, add the garlic and cupbes of bread. Shake the pan until the bread is thoroughly coated and
lightly toasted (about 2 minutes.) Turn out of the pan. Heat the remaining oil and saute the onion
and peppers until soft (about 5 minutes). Let cool slightly. In the medium bowl, beat the eggs just
until blended and mix in the parsley, basil, salt and pepper and sauteed vegetables. Pour into the
prepared baking dish and sprinkle with croutons and cheese. Bake in oven for 20 minutes or until
set. Serve warm.

Aloha Loaf
½ c. Margarine
¼ tsp. salt
1 c. Sugar
1 7 0z. can crushed pineapple
2 eggs
1 banana (mashed)
2 c. flour
1 tsp. baking powder
½ tsp. baking soda
½ c. coconut

Cream sugar & margarine. Add eggs and beat. Stir in banana. Sift flour, baking powder, soda and
salt into creamed mixture
Mix well. Fold in undrained pineapple and coconut. Put in floured, greased loaf pan and bake at
350 for 1 hr.

Jimmy Dean Breakfast Casserole


1 pkg Reg flavored Jimmy Dean Pork Sausage
10 eggs lightly beaten
3 cup of milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Preheat oven to 325. In a large skillet, cook sausage over medium-high heat, stirring frequently
until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and
salt; stir well. Distribute half the bread evenly in a buttered 9x13 baking dish. Sprinkle with half
the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering
using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly
over casserole. Bake uncovered for 55 to 60 minutes, or until eggs are set. Tent with foil if top
begins to brown too quickly.

May be assembled ahead and refrigerated up to 12 hours before baking.

Pecan Rolls
Here is the sticky roll recipe - I realized they put them in when I got there and were in far too long,
the goo crystalized - they need 15/20 minutes at 350 degrees, so give them another try - they
really are delicious:

MAKE LATE AT NIGHT

16-18 dinner rolls frozen, I used Rhodes Sweet bread loaf and let it thaw a little and cut into 14
pieces.
1- 3 oz cook n serve vanilla pudding
3/4 cup brown sugar
stick of butter
1 teaspoon cinnamon
--Melt the stick of butter in microwave and stir in other ingredients
Handful of nuts or raisins

Spray 9x13 pan, arrange dinner rolls. Shake dry pudding over rolls, pour butter/brown sugar syrup
over rolls.

cover with saran and leave on counter overnite.


Bake at 350 degrees for 15 to 20 minutes. Serve immediately.

Baked French Toast with Pecan Steusel


1 (16 oz) loaf French bread, cut into 1/2 inch slices
8 large eggs
3 cups half & half
3/4 cup firmly packed light-brown sugar
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
Pecan Streusel (recipe below)
Arrange bread slices in greased 13x9" baking dish.

Combine eggs and next 5 ingredients in a large bowl, whisking until well blended. Pour egg
mixture over bread. Cover and chill 8 hours or overnight.

Preheat oven to 350. Sprinkle Pecan Streusel over bread slices. Bake at 350 for 45 minutes or until
slightly puffed and golden. Serve with maple syrup. Makes 8 to 10 servings.
Pecan Streusel
1 cup butter, softened
3/4 cup firmly packed light-brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinamon
1 cup chopped pecans
Combine first 4 ingredients in a small bowl; stir in pecans. Makes 3 cups.

Salmon and Brie Breakfast Strata


1 (8oz) round Brie
1 (16 oz) round loaf bread, cubed
8 oz hot-smoked salmon, skin removed and broken into pieces
1 cup freshly grated Parmesan cheese
8 large eggs
4 cups half and half
1 teaspoon seasoned salt
Garnish sliced green onions
Trim rind from Brie, if desired; cut cheese into cubes. Layer bread, Brie, salmon and Parmesan in a
lightly greased 13x9 baking dish.

Whisk together eggs, half and half, and seasoned salt; pour evenly over salmon mixture. Cover and
chill 8 hours.

Bake uncovered, at 350 for 55 minutes or until casserole is set. Garnish if desired. Makes 10
servings.

*You'll find smoked salmon two ways; cold and hot smoked. Cold-smoked salmon is thin,
translucent, and presliced, which the hot-smoked versions are opaque, thick, and have skin
attached. Hot-smokes salmon is cooked completely and it's best for this recipe.

Elaine's Breakfast Casserole


1/2 (20 oz) pkg. Frozen Hash Browns, thawed
12 oz cheddar cheese, shredded
2 lb. Bulk pork sausage, browned and crumbled
8 oz mushroom, sliced
5 eggs
2 cups milk
3/4 teaspoon dry mustard
pepper to taste
1 can of mushroom soup
1/2 soup can of milk
Layer potatoes, cheese, sausage, and mushrooms in 9x13 dish, sprayed with cooking spray.
Combine eggs and 2 cups of milk in bowl, beat well, adding in mustard and pepper. Pour egg
mixture evenly over mushroom layer. Let stand, covered in fridge for 5 to 10 hours. Combine milk
and soup in a bowl. Pour the soup mixture evenly over the egg layer. Sprinkle with paprika. Bake
350 degreees for 1 to 1 1/2 hours or until set. Remove from oven and let stand for 5 to 10
minutes. Makes 10 to 12 servings.

Sausage Breakfast Pizza


1 pkg. Regular Flavor Jimmy Dean® Pork Sausage, cooked, crumbled and drained
1 cans (8.5 oz each) refrigerated crescent rolls
1 cups frozen hash brown potato cubes, thawed
4 oz. (1 cup) shredded sharp Cheddar cheese
3 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon salt
1 teaspoons black pepper
1/4 cup grated Parmesan cheese
1/4 cup each diced green, red and yellow bell pepper (optional)
1/4 cup thinly sliced green onions (optional)

Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12"
rimmed pizza pans with points toward the center. In each pan, press rolls together, seal
perforations and form a circle 1" larger in diameter than bottom of pan. Turn edges under to make
a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers
and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper
in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with
Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden.

makes 1 pizza

Breakfast Baked oatmeal


3 cups oatmeal
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon baking powder
1 cup milk
1/2 cup veg oil
2 eggs
3/4 cup dried fruit, raisins, cranberries, etc.

Combine all ingredients. Place in 2 quart baking dish. Bake at 350 degrees for 20 to 25 minutes.
Serve with additional milk. Recipe doubles easily.

Scandinavian Pancakes
4 eggs
2 cups milk
1 cup flour
1/2 teaspoon salt
1/2 cup sugar
1/4 cup butter

Mix in blender. Melt butter in 9x13 pan. Pour mixture over butter. Bake at 400 degrees for 20 to
25 minutes.

Praline French Toast


1 loaf French bread, 8 slices 3/4 thick
8 eggs
1 1/2 cup milk
1 tablespoon brown sugar
2 teaspoon vanilla

Sauce I double this


1/4 cup butter
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup chopped pecans

Blend eggs, milk, brown sugar and vanilla.

In a 9x 13 pan, spray and put in bread. Pour egg mixture over bread. Cover and let sit overnight.

In another 9x 13 pan, melt butter and add brown sugar and syrup. Mix, now add the pecans. Place
bread over mixture. Bake at 300 degrees for 35 to 40 minutes.

Texas Eggs
6 eggs
2 cups diced cooked ham
1 cup Cheddar cheese, shredded
1 cup Swiss cheese, shredded
1/2 cup mayonaise
2 cups milk
Bread croutons - seasoned or plain.
Green/Red pepper, mushrooms, onions or anything else you might want to add.

Coat a 9x 11 baking dish with butter. Cover bottom of dish with a layer of croutons.
Combine ham, cheese, peppers, mushrooms, onions and mayonaise. Spread on bread croutons.
Combine eggs and milk, then pour over bread and ham mixture. Sprinkle with pepper. Cover with
foil and chill overnight. Uncover and bake at 350 degrees for 45 minutes. Will be moist, let rest for
5 minutes before cutting.

Breakfast Bake
1 can (8 oz.) refrigerated crescent dinner rolls
1 pkg. (8 oz.) OSCAR MAYER Smoked Ham, chopped
6 eggs
1/2 cup milk
1/2 tsp. pepper
1 cup KRAFT Shredded Cheddar Cheese
1 cup KRAFT Shredded Mozzarella Cheese
HEAT oven to 350ºF.

UNROLL dough in 13x9-inch baking dish; press to cover bottom of dish, firmly pressing perforations
and seams together to seal. Top with ham.

WHISK eggs, milk and pepper until well blended; pour over ham. Top with cheeses.

BAKE 25 min. or until center is set.


Substitute 2 cups KRAFT Shredded Colby & Monterey Jack Cheeses for the 1 cup each Cheddar and
mozzarella cheeses.
Substitute 1 lb. pork sausage, cooked and drained, for the ham.

Perfect Scrambled Eggs

1 tablespoon water
4 teaspoon sour cream
4 eggs
salt and pepper to taste
Directions
In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy. Using a
nonstick frying pan, cook over low heat stirring occasionally until you reach desired consistency.
Serve hot with country ham and biscuits.

Cinnamon Toast Trifle Bread Pudding


1/2 cup raisins
1/4 cup dark rum
1 (4 ounce) package vanilla pudding, prepared according to package directions
1/4 cup cinnamon sugar
2 cups heavy cream, whipped to soft peaks
cinnamon toast bread pudding, cooled, recipe follows
sweetened whipped cream, for garnish
Cinnamon Toast Bread Pudding
1 pound loaf cinnamon bread, sliced and toasted
5 eggs
1/2 cup packed light brown sugar
1 cup whipping cream
1 cup milk
1 teaspoon vanilla extract
Directions

Soak the raisins in rum for 10 minutes to plump them up. Fold together the vanilla pudding, sugar
and whipped heavy cream. Cut the cooled cinnamon toast bread pudding into large cubes, about 1
1/2-inches. Layer half the bread pudding cubes into the bottom of a large trifle dish or serving bowl
and sprinkle with raisins. Spoon half the cinnamon pudding over the raisins and bread pudding.
Sprinkle half of the rum raisins on top. Repeat the layers with remaining ingredients. Chill in the
refrigerator for 4 hours before serving. Serve with sweetened whipped cream, if desired.

Cinnamon Toast Bread Pudding


Preheat oven to 350 degrees F. Butter a 9 by 13-inch baking dish.
Arrange the cinnamon toast, in shingled rows, in the prepared baking dish. In a large mixing bowl,
whisk eggs, brown sugar, cream, milk and vanilla together. Pour the egg mixture over the
cinnamon toast. Cover and refrigerate for 1 hour, pressing down on the cinnamon toast
occasionally into the egg mixture. Bake for 1 hour until puffed and golden.

Baked French Toast Casserole


dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8 large eggs
2 cup half-and-half
Butter, for pan
1 loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread
crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the
slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt
and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the
bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the
mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and
bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and
thinned out like syrup

Pineapple Cheese Bread


Pineapple and Cheddar cheese are surprisingly good partners in this recipe.
3/4 cup grated sharp cheddar cheese
2 tablespoon vegetable oil
2 eggs
1 cup canned crushed pineapple with juice
3/4 cup sugar
2 cup self-rising flour
1/2 cup chopped walnuts
1/2 teaspoon pineapple extract
Directions
Preheat oven to 350 degrees.
Using a large mixing bowl, sift the flour and sugar and mix together. In a separate bowl, mix the
pineapple, eggs, oil, and add to the flour mixture, mix well. Fold in the cheese, nuts, and pineapple
extract. Pour mixture into a greased 9x3-inch loaf pan. Bake for 1 hour. Cool and turn out bread
from pan. Allow to cool completely before slicing.

Sausage Pancake Egg Sandwich


Pancakes:
2 1/2 cups self-rising flour
Pinch salt
2 cups milk
2 eggs
1/4-cup vegetable oil, plus oil for skillet
Butter, for skillet
For the scrambled eggs:
8 eggs
Salt & Pepper
Garlic powder
2 tablespoons butter
4 crumbled cooked sausage patties
For assembly:
American cheese slices
Butter
Maple syrup
Directions
Heat a nonstick griddle to medium heat while you prepare the pancake batter. Combine flour and
salt. Mix milk, eggs, oil together and add to flour mixture.

Butter your skillet and then add 1/4 cup of oil to the skillet, which keeps butter from burning. Ladle
about 1/4 cup of the batter, for each pancake, onto the skillet. The bottoms of the pancakes should
brown in roughly 2 to 4 minutes. Flip to finish cooking the other side. Cook until lightly golden
brown.
Reserve pancakes in a preheated 200 degree F oven until ready to serve.
For the scrambled eggs:

Preheat a large nonstick skillet over medium heat for 1 minute. Crack eggs into a large mixing bowl
and whisk them until the whites and the yolks are combined. Add seasoning. Add butter to the
skillet and allow melting. Add the eggs and reduce heat to medium-low. Add sausage. Stir
frequently until soft small curds have developed. The more you stir the more the creamier the eggs
will be. Remove from heat.

For assembly:
Place slice of American cheese on top of pancake, top with scrambled eggs. Top scrambled eggs
with another slice of cheese and place another pancake on top. Add a dab of butter and smother
with maple syrup.

Hearty Sausage Mini Quiche


1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
1 cup fresh chopped mushrooms
1/2 cup chopped green bell pepper
10 eggs
1/4 cup milk
1/4 teaspoon ground black pepper
1 cup (4 ounces) Cheddar Cheese
1/2 cup sliced green onions

Directions

1. Preheat oven to 350°F. Cook sausage, mushrooms and bell pepper in large skillet over medium-
high heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and black pepper in large bowl with wire whisk until well blended. Stir in sausage
mixture, cheese, and green onion.
3. Line 2 cupcake pans with 16 foil baking cups or spray muffin cups with cooking spray. Spoon
mixture evenly into baking cups.
4. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Let stand 5 minutes
before serving.

Yield:

8 servings (2 mini quiches each)

Slow Cooker Sausage Breakfast Casserole


1 pkg. (26 ounces) frozen shredding hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper

Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow
cooker.
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green
onion. Repeat layering.
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended.
4. Pour evenly over potato-sausage mixture.
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.
Yield:
12 servings (about 1 cup each)

Easy Egg Casserole


1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
8 eggs
3 cups milk
¼ teaspoon ground black pepper
8 cups French bread cubes (3/4-inch pieces)
2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions
1. Preheat oven to 350°F. Cook sausage in large skillet over medium-high heat 8-10 minutes or until
thoroughly cooked, stirring frequently; drain.
2. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. Add bread cubes;
stir gently until evenly coated. Stir in sausage and 1½ cups cheese.
3. Pour into lightly greased 13x9-inch baking dish; sprinkle with remaining cheese.
4. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before
cutting into 12 squares to serve.
Cook’s Tips:Spinach-Egg Casserole: Add 1 pkg. (10 ounces) frozen chopped spinach, thawed and
squeezed dry, to egg mixture before pouring into prepared baking dish.
Make-Ahead Egg Casserole: Assemble casserole as directed; cover. Refrigerate overnight. When
ready to serve, uncover and bake 50 to 55 minutes or until knife inserted in center comes out
clean.
Sage or Spicy Egg Casserole: Prepare using 1 pkg. Jimmy Dean® Sage Flavor or Hot Pork Sausage
Roll.
Yield:
12 servings (1 square each)

Cornbread Pancakes
3/4 cup all-purpose flour
3/4 cup cornmeal
2 tablespoons white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted and cooled
Directions
1. Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk
buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture
until blended and smooth.
2. Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup
batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the
other side, about 1 minute. Continue with remaining batter.

Mushroom Bacon Quiche


1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
1-1/4 cups Egg Beaters® Original (1-1/4 cup = 10 oz)
1/2 cup fat free half-and-half
3/4 cup shredded reduced fat Mexican blend cheese
1/4 teaspoon ground black pepper
Serving Size: 8 servings (1 slice each)
Directions
1. Preheat oven to 350°F. Unroll crust and place in 9-inch deep dish pie plate; pierce crust with
fork. Bake 15 to 20 minutes or until light golden brown.
2. Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to
5 minutes or until softened. Remove from heat; set aside.
3. Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in
mushroom-onion mixture. Pour into baked crust. Bake 40 - 45 minutes or until knife inserted near
center comes out clean.
4. Cool 5 minutes on wire rack. Cut into wedges; serve immediately.
Cook's Tip
This quiche may be made without pie crust. After preheating oven, spray bottom and sides of 9-
inch pie plate with PAM® Original No-stick Cooking Spray. Sprinkle 1/2 cup bread crumbs over
surface and shake to coat bottom and sides evenly with crumbs. Fill with Egg Beaters mixture and
bake as described in Step 3.

Quick Vegetable Frittata


PAM® Original No-Stick Cooking Spray
3/4 cup thinly sliced yellow onion
3 cups chopped fresh spinach
2 medium cloves garlic, finely chopped
1/4 teaspoon ground black pepper
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1 tablespoon balsamic vinegar
1 carton (16 oz each) Egg Beaters® Original

1. Spray medium skillet with ovenproof handle with cooking spray; heat over medium heat. Add
onion; cook 3 minutes or until onion is tender, stirring frequently. Stir in spinach, garlic and pepper;
cook 2 to 3 minutes or until spinach wilts. Stir in drained tomatoes and vinegar.
2. Pour Egg Beaters evenly over spinach mixture; reduce heat to medium-low. Cover skillet with lid.
Cook 10 minutes or until top of frittata is almost set. Meanwhile, preheat broiler.
3. Remove lid; place skillet under broiler. Broil 2 minutes or just until top is set. Cut into 4
wedges.
Cook's Tip

To cook frittata completely on stove-top, pour Egg Beaters over spinach mixture; reduce heat to
medium-low. Cover skillet. After 6 minutes, lift edge of frittata with spatula and tilt skillet to allow
Egg Beaters to flow underneath in several places. Cover; continue cooking 4 minutes or until set.

Baked Omelet Roll


6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 375° for 20-25 minutes or until eggs are set.

Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down
on a serving platter. Cut into 3/4-in. slices. Yield: 6 servings.

CHEESE SCONES
2 cups flour
2 tsp. CALUMET Baking Powder
1/2 tsp. salt
1/8 tsp. ground red pepper (cayenne)
1/3 cup cold butter, cut into 1/2-inch cubes
1 1/2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
3 Tbsp. KRAFT Grated Parmesan Cheese
2 eggs
1/3 cup milk

HEAT oven to 400ºF.


MIX first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Stir in cheeses.

WHISK eggs and milk until blended. Make well in center of flour mixture. Add egg mixture; stir with
fork until mixture forms stiff dough. Lightly knead dough just until it holds together. Pat or roll out
to 1/2-inch thickness; cut into 3-inch rounds with floured biscuit cutter, rerolling scraps as
necessary to make 10 rounds. Place on parchment-covered baking sheet.

BAKE 15 to 17 min. or until golden brown. Serve warm.

Food Facts

The cold butter helps to make the scones both tender and flakey. Also, it's important to knead the
dough just until it holds together to help prevent the baked scones from having a dense texture.

Cranberry-Walnut Scones
1 cup boiling water
1 cup dried cranberries
4 cups flour
1/2 cup sugar
3 Tbsp. CALUMET Baking Powder
3/4 cup cold butter or margarine
1 cup PLANTERS Walnuts, toasted, chopped
1 cup ATHENOS Greek Strained Nonfat Yogurt
1 cup whipping cream
1 egg, lightly beaten

HEAT oven to 350°F.


ADD water to cranberries; stir. Let stand 10 min. Meanwhile, mix flour, sugar and baking powder in
large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
Add nuts and drained cranberries; mix well. Add yogurt and cream; stir just until dry ingredients
are moistened.

DIVIDE dough into 3 pieces. Pat each piece into 6-inch round on floured surface; cut each into 8
wedges. Place wedges, 2 inches apart, on ungreased baking sheets; brush with egg.
BAKE 15 to 18 min. or until lightly browned. Serve warm.
Substitute
Substitute raisins, dried cherries or cut-up dried apricots for the dried cranberries.

Cheddar & Sour Cream Scones


2 cups flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 cup cold butter, cut up
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup milk
1 egg, beaten
3 Tbsp. KRAFT Grated Parmesan Cheese
1 Tbsp. minced fresh chives

Make It
HEAT oven to 450ºF.
MIX first 4 ingredients in large bowl. Cut in butter with pastry blender or 2 knives until mixture
resembles coarse crumbs. Stir in Cheddar.
MAKE well in center of flour mixture. Mix sour cream and milk. Add to flour mixture; stir with fork
just until moistened.
SPOON onto parchment-covered baking sheet; pat to 10-inch circle. Cut into 10 wedges. Gently
separate wedges; brush with egg. Sprinkle with combined Parmesan and chives.
BAKE 10 to 12 min. or until golden brown. Serve warm.
Creative Leftovers
Store leftover scones in airtight container at room temperature. Split in half. Fill with OSCAR
MAYER Deli Fresh Smoked Ham and KRAFT Big Slice Cheddar Cheese Slices and serve as part of
your lunch the next day.

Bacon, Cheddar and Chive Scones


2 cups flour
2 tsp. CALUMET Baking Powder
1/4 cup (1/2 stick) cold butter
3 eggs, divided
1/2 cup half-and-half
1 1/2 cups KRAFT Shredded Sharp Cheddar Cheese
8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled
1 Tbsp. chopped fresh chives
1 Tbsp. water
PREHEAT oven to 425°F. Mix flour and baking powder in large bowl. Cut in butter with pastry
blender or 2 knives until mixture resembles coarse crumbs. Add 2 of the eggs and the cream; beat
with wire whisk until well blended. Add to flour mixture; stir just until moistened. Stir in cheese,
bacon and chives. Shape into ball.

KNEAD dough on lightly floured surface 10 times. Roll out to 12x6-inch rectangle. Cut into 8 (3-
inch) squares; cut each square diagonally in half. Place on lightly greased baking sheet. Beat
remaining egg and the water with wire whisk until well blended; brush over dough triangles.

BAKE 14 to 16 min. or until lightly browned. Serve warm.

Wild Berry-Oatmeal Cheesecake Muffins


1 cup old-fashioned oats
1 cup buttermilk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup granulated sugar
3 Tbsp. orange zest
1 cup flour
3/4 cup packed brown sugar
1 tsp. CALUMET Baking Powder
1/2tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh or frozen mixed berries
Make It

HEAT oven to 350ºF.


COMBINE oats and buttermilk in small bowl; let stand 10 min.

MEANWHILE, beat cream cheese, granulated sugar and zest with mixer until blended; set aside.
Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.

ADD egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until
moistened. Gently stir in berries.

SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling
each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.
Note
The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you
don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23
to 25 min. or until toothpick inserted in centers comes out clean.

Substitute
Replace buttermilk with sour milk. Mix 1 Tbsp. lemon juice or white vinegar and enough milk to
equal 1 cup. Let stand 5 min.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.

Chilaquiles El Rancho Merlita


8 eggs
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Cottage Cheese
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 corn tortillas (6 inch), cut into 1-inch pieces
1 can (4 oz.) chopped green chiles, undrained
1/2 cup chopped fresh cilantro
2 green onions, thinly sliced
WHISK eggs and milk in large bowl until blended. Add remaining ingredients; mix well. Pour into 2
(9-inch) pie plates sprayed with cooking spray.

REFRIGERATE at least 8 hours or overnight.

HEAT oven to 350ºF. Bake chilaquiles, uncovered, 50 min. or until puffed and golden brown.
Variation
Prepare as directed, substituting one 13x9-inch baking dish for the two pie plates and increasing
the baking time to 55 min. or until puffed and golden brown.

Easy Apricot Breakfast Ring


2 cans crescent rolls
1 jar of apricot jam
Cinnamon sugar

Separate crescent rolls into triangles. Make a ring on round pizza pan or large cookie sheet.
Arrange with pointed side out and overlapping triangles.
Spread jam over rolls. Fold pointed ends to center or ring to cover jam and tuck points under to
secure.
Sprinkle cinnamon sugar over top.
Bake according to crescent roll instructions....about 12 minutes at 350.

Sassy Eggs
1 16 ox. Pkg of frozen peaches,defrosted
1/4 cup sugar
1/2 tsp. salt
1 pint (2 cups) half and half
10 eggs
corn bread mix
fresh peaches and or raspberries for garnish,optional
Lightly coat a 9x13 pan with cooking spray, then sprinkle a light covering of cornbread mix on the
bottom.
Spread the defrosted peaches over the cornbread. Evenly sprinkle the sugar and salt over the
peaches.
In a separate bowl, beat eggs and half and half together until well blended. Pour egg mixture over
the peaches.
Bake in a 400 degree oven for 45 minutes,or until the souffle is lightly browned and set.
Garish with fresh peaches and or raspberries, if desired. Serve warm.
Serves 6-8
Cranberry ricotta Pancakes
2 tbsp. concentrated cranberry juice
3/4 cups milk
6 tbsp. butter
4 eggs
2/3 cup ricotta cheese
1 cup flour
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp. salt
1/4 cup sugar
1/2 cup chopped cranberries

In a small non-aluminum saucepan, heat the cranberry juice, milk and butter until the butter is
melted. (Can be done in microwave) Transfer to a large mixing bowl.
Add the eggs, one at a time, beating well after each addition.
Fold in ricottaand cool to roomtemperature.
Combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Fold into the egg
batter until just mixed.
Toss the cranberries in a small amount off additional flour and add to the batter. Cover the batter
and let rest for 15 minutues.
Heat surface of griddle or skillet. Brush with margarine. Pour 1/4 cup batter per pancake on the
griddle surface. Cook until the edges are dry and the surface is covered with small bubbles. Turn
pancakes over and cook remaining side. Serve the pancakes hot with butter and syrup.
Serves 6

Breakfast Casserole
12 eggs
1 12 oz. can evaporated milk
1 tsp salt
1/2 tsp pepper
1 30oz pkg. frozen shredded hash browns, thawed
2 cups shredded cheddar cheese
1 large yellow onion, chopped
1 red pepper, chopped
1 cup of cooked ham, cut in 1/2 inch cubes
Preheat oven to 350 degrees. Lightly grease or spray with cooking spray a 13 x 9 baking pan. Set
aside.
In a large bowl, beat eggs until well blended. Mix in the evaporated milk, salt and pepper and stir
to blend.
Add potatoes, cheese,onion, pepper and ham. Mix well.
Pour mixture into prepared pan. Bake, uncovered until set and a knife inserted in the center
comesout clean, about 45 minutes.
Serves 12

Muffins that taste like doughnuts. (But without all the work and without the frying)! Now who
doesn't love that???

3/4 cup sugar


1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

2 Tbsp butter, melted


1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)

Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until
light in color. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg
mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly
into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into
the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins
are done, lightly brush the top of each with some melted butter, remove from the pan and roll in
sugar. Cool on a wire rack.

Biscuit CINNAMON Roll!!


WOW these look Awesome and Delicious!!!
Sticky Bun Breakfast Ring:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and
set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about
half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture
on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a
ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25
minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and
enjoy!

** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like
enough) and bake it for about 30 minutes.

Breakfast Bake
1 cup diced fully cooked ham (6 oz)
2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs

Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir
Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1
cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges
and cheese is melted. Let stand 10 minutes.

Breakfast Bake 2
2 12 oz pkg. bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash brown potatoes
2 cup shredded cheddar
1 cup bisquick mix
2 cup milk
1/4 tsp pepper
4 eggs

Heat oven to 400. Cook sausage, bell pepper, and onion over medium heat, stirring occasionally;
drain. Combine sausage mixture, potatoes and 1 1/2 cup cheese in a greased 13 x 9 pan.
Stir bisquick mix, milk, pepper and eggs. Pour into baking pan.
Bake uncovered 40 - 45 minutes. Sprinkle with remaining cheese. Bake 1-2 minutes until melted.
Serves 12.

Eggs Benedict Casserole


12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 Eggland's Best Eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika
HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

1. Place half of the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish; top with English
muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top.
Refrigerate, covered, overnight.
2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with
paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted
near the center comes out clean.

3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon
juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and
temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in
warm melted butter, whisking constantly. Serve immediately with casserole.Yield: 12 servings (1-
2/3 cups sauce).
Cheesy Grits Soufflé
4 teaspoons kosher salt, divided
2 cups uncooked regular yellow grits
3 cups milk
1 1/2 cups fresh corn kernels (about 3 ears)
6 large eggs, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
6 tablespoons butter
1 jalapeño pepper, seeded and diced
1 tablespoon sugar
1 teaspoon hot sauce
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 350°. Generously butter a 3-qt. baking dish; freeze 10 minutes.
2. Meanwhile, bring 3 cups water and 1 tsp. salt to a boil in a large saucepan over medium-high
heat. Gradually whisk in grits; return to a boil. Reduce heat to medium-low, and cook, whisking
often, 2 to 3 minutes or until thickened. Whisk in milk, and cook, stirring constantly, 3 to 4 minutes
or until grits are creamy.
3. Remove from heat, and stir in corn, next 7 ingredients, and remaining 3 tsp. salt. Spread mixture
in prepared dish. Place on an aluminum foil-lined jelly-roll pan.

4. Bake at 350° for 50 minutes or until puffed, firm around edges, and slightly soft in center.
Remove from oven to a wire rack, and cool 5 minutes before serving.

Apricot Scones
1/2 cup(s) half-and-half
1 large egg
2 1/2 cup(s) all-purpose flour
2 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1 stick(s) (1/2 cup) cold butter or margarine (not spread), cut in small pieces
3/4 cup(s) dried apricots, chopped
cup(s) sugar
directions
1. Heat oven to 400°F. Have 2 cookie sheets ready.
2. Beat half-and-half and egg in a small bowl with a fork until blended.
3. Mix flour, baking powder and baking soda in a medium-size bowl. Add butter and cut in with a
pastry blender or rub in with fingertips until mixture resembles cornmeal. Add apricots and sugar;
stir with a fork until mixed. Add egg mixture and stir until a soft dough forms.
4. On a lightly floured surface, shape the dough into an 8-inch round (about 1 inch thick), cut into
wedges and place on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon
cream and bake until golden brown, 12 to 14 minutes.

Basic Scones
2 cup(s) all-purpose flour
2 tablespoon(s) granulated sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 large egg
1/2 cup(s) heavy cream
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and,
using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Make a well in
the center of the mixture.
3. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using
a fork, gently stir until incorporated (do not overmix). Bring the dough together.
4. On a lightly floured surface, shape the dough into an 8-inch round (about 1 inch thick), cut into
wedges and place on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon
cream and bake until golden brown, 12 to 14 minutes.

Blueberry Dessert Scones


2 cup(s) all-purpose flour
cup(s) sugar
2 tablespoon(s) sugar
1 tablespoon(s) baking powder
1 1/2 teaspoon(s) grated lemon zest
1/4 teaspoon(s) each ground cardamom and salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 1/2 cup(s) blueberries
3/4 cup(s) heavy cream
1 tablespoon(s) heavy cream
2 large eggs
1/4 teaspoon(s) almond or vanilla extract
directions
1. Line two small baking sheets with parchment paper. In large bowl, whisk flour, 1⁄3 cup sugar, the
baking powder, zest, cardamom and salt until combined. Cut in butter with a pastry blender until
mixture resembles coarse meal. Gently fold in blueberries.
2. In 2-cup glass measure, whisk 3⁄4 cup cream, eggs and extract until blended; slowly stir into dry
ingredients just until a wet dough comes together. Divide in half.
3. With floured hands, transfer dough to each prepared baking sheet. Pat each into a 6 1⁄4-in.
round, a scant 1 in. thick. With floured knife, cut each round into 8 wedges. Refrigerate 30
minutes.
4. Heat oven to 375°F. Brush dough with remaining 1 Tbsp cream and sprinkle with remaining 2
Tbsp sugar. Bake 24 minutes, or until scones are golden and a pick inserted into the center comes
out clean. Serve warm.

Cranberry-Oat Scones
2 cup(s) all-purpose flour
2 tablespoon(s) granulated sugar
1 tablespoon(s) baking powder
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 cup(s) old-fashioned oats
1/2 cup(s) dried cranberries
1/4 cup(s) crystallized ginger, finely chopped
1 large egg
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and,
using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the oats,
cranberries, and ginger and toss to combine. Make a well in the center of the mixture.
3. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using
a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball.
4. On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick).
Cut into eight 2-inch rectangles, separate and transfer to the prepared baking sheet. Brush tops
with the remaining tablespoon cream and sprinkle with additional oats, if desired. Bake until
golden brown, 12 to 14 minutes.

Maple-Pecan Scones
2 cup(s) all-purpose flour
1/4 cup(s) packed dark brown sugar
1 tablespoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) kosher salt
6 tablespoon(s) cold unsalted butter, cut into small pieces
1 cup(s) pecans, roughly chopped
1 large egg
1/4 cup(s) maple syrup
1 tablespoon(s) maple syrup
1/4 cup(s) heavy cream
1 tablespoon(s) heavy cream
directions
1. Heat oven to 425 degrees F. Line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the
butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add
the pecans and toss to combine. Make a well in the center of the mixture.
3. In a bowl, whisk together the egg and 1/4 cup each maple syrup and heavy cream. Add to the
flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough
together into a ball.

4. On a lightly floured surface, shape the dough into an 8- by 4-inch rectangle (about 1 inch thick).
Cut into eight 2-inch rectangles, separate, and transfer to the prepared baking sheet. In a small
bowl, whisk together the remaining tablespoon each maple syrup and cream. Brush the mixture
over the tops and bake until golden brown, 12 to 14 minutes.

Easy Scones
3 cup(s) self-rising flour
3/4 cup(s) lemon-lime soda (such as Sprite)
3/4 cup(s) heavy cream
directions
1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Place the flour in a large bowl and make a well in the center. With a fork, gently stir in the soda
and cream, mixing until incorporated (do not overmix).
3. Drop 8 large spoonfuls of dough onto the prepared baking sheet. Sprinkle with raw or
granulated sugar, if desired, and bake until golden brown, 18 to 20 minutes. Serve warm with
butter and honey or jam.
Make-Ahead Breakfast Bites
3 1/2 cups Original Bisquick® mix
1 cup milk
12 eggs
2/3 cup grated Cheddar cheese
2/3 cup diced ham
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon chopped fresh rosemary leaves, if desired
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
2. In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out
onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or
4-inch round cutter.
3. Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham.
Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with
remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
4. Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using
knife. Serve immediately.
5. Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1
week. Reheat in the microwave.

INCREDIBLE BREAKFAST BAKE


1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix saving biscuits for last.

Cut biscuits into fours and carefully mix in.


Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it
comes out looking JUST like picture. Serve for breakfast or dinner w small salad...

VELVEETA® Cheesy Bacon Brunch Casserole


8 slices OSCAR MAYER Bacon, chopped
2 cups frozen shredded hash browns, thawed
lb. fresh mushrooms, sliced
1 each red and green pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA, thinly sliced
make it
HEAT oven to 350ºF.
COOK bacon in large skillet on medium heat 10 min. or until crisp, stirring occasionally. Remove
bacon from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile,
add potatoes, mushrooms, peppers and onions to drippings; cook 10 min. or until peppers and
onions are crisp-tender, stirring occasionally.
SPREAD vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and
VELVEETA.
BAKE 40 min. or until center is set and casserole is heated through.
kraft kitchens tips
SIZE WISE
Looking for something to serve as part of your next brunch menu? This satisfying casserole is sure
to fit the bill since it makes enough for 12 servings.
MAKE AHEAD
Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed,
increasing the baking time if needed until casserole is done.
SUBSTITUTE
Substitute 1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese for the cubed VELVEETA.

Crockpot Breakfast Casserole


Ingredients:
1 dozen eggs
1 cup milk
1 package (32 oz.) of frozen hash brown potatoes.
1 lb of bacon - cooked, drained and cut into pieces.
1 lb of sausage, browned and drained
1/2 cup green onions - diced
1 green pepper - diced
3/4 pound cheddar cheese - shredded
1/4 teaspoon dry mustard
salt & pepper to taste
Directions:
1. Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
2. Add cheese.

3. Beat the eggs, milk and mustard, salt & pepper together.

4. Pour over the whole mixture.


5. Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly
cooked.

Slow Cooker Breakfast Casserole


Ingredients:
1 doz eggs
1 cup milk
1 bag (32 oz bag frozen hash brown potatoes
1 lb bacon, cooked crisp
3/4 cup chopped sweet onion
1 1/2 cup cheese - shredded (cheddar, jack, or both)
salt and pepper
garlic powder
Directions:

1. Spray inside of crock pot with nonstick spray.

2. Layer potato, bacon, onion, cheese 1/3 of each 3 times.

3. In a large bowl, beat eggs with milk and seasonings.

4. Pour egg mixture over the ingredients in the crockpot.

5. Cook on low 10 - 12 hours, until eggs are set and thoroughly cooked.

Overnight Oatmeal - Cinnamon Apple


Serves 8
Easy slow cooker oatmeal. Prepare at night and enjoy in the morning.
Ingredients
2 apples (cored, peeled, diced)
1 1/2 cups coconut milk
1 1/2 cups water
1 cup steel cut oats
1 tablespoon brown sugar
1 tablespoon sucanat (or another tablespoon of brown sugar)
1 tablespoon coconut oil
1 teaspoon cinnamon
1/4 teaspoon sea salt
Toppings
raisons, pecans, walnuts, apples, bananas, etc.
Instructions
1. Spray the inside of your slow cooker with oil thoroughly (very IMPORTANT)
2. Add all ingredients except your toppings to the slow cooker.

3. Cook on low for 5-7 hours depending on your cooker. Some take longer and some are faster. We
recommend trying a test run during the day to see how long yours takes before trying overnight.

Notes
Serves 6-8.
Be sure to use STEEL CUT OATS. These are heartier and take longer to cook so they are better for
slow cooking.
Experiment with different flavors and fruits.

Caramel Rolls
Any type of refrigerator biscuits 6-8 count
1/2 cup brown sugar
4 TBSP butter
{if you like nuts, sprinkle some on top of brown sugar mixture before cooking for added enjoyment}

Directions:
crock-pot:
Spray crock pot with non stick cooking spray. Lay biscuits flat on the bottom of the pot. In a
saucepan, melt butter with brown sugar. Cook until melted. Pour over biscuits. Cover and cook
on high for 1 hour to 1 hour and a half or until brown.
for oven:
Preheat oven to 350 degrees. Spray 8 in baking dish with non stick cooking spray. Place biscuits in
dish. Melt butter with brown sugar in a saucepan. Pour over biscuits. Cook 15-20 minutes or until
brown.

Overnight Baked French Toast Casserole

Double batch of cinnamon sugar Combine 1/2 cup of sugar with 1 heaping tablespoon of cinnamon. Place int

1 long loaf of French bread (like Reisings)


1/2 cup (1 stick) of unsalted butter
1/2 cup of packed light brown sugar
8 large eggs
1 cup of heavy cream or whole milk
1 cup of half and half
1 tablespoon pure vanilla extract
Pinch of kosher salt
1/2 chopped pecans
Warmed pure cane, maple, sorghum or fruit syrup
Sifted powdered sugar

Make a double or triple batch of cinnamon sugar. Slice French bread into thick slices, about 1 to 1-1/2 inch thi

Add the remaining French bread slices in another layer, and press them down into the dish with
the palm of your hand. Drizzle the remaining egg mixture on top and around the slices. Sprinkle the
top very generously with more cinnamon sugar. Scatter about 1/2 cup of chopped pecans all over
the top and cover tightly with foil. Refrigerate overnight.

The next morning, bring the baking dish to room temperature while preheating the oven to 350
degrees F. Bake, covered, for about 35 minutes; uncover and bake another 10 minutes or until
firmed up and slightly crispy on top. If you prefer it with a lot more crunch, bake it uncovered the
entire 45 minutes. Let rest for just a minute or so, then sift the top with powdered sugar. Cut into
squares and drizzle top with warmed, pure cane syrup, maple syrup, or a fruit syrup over the top of
individual squares if desired. Serve hot.

Cook's Notes: I used the long 10 ounce loaf of Reising's New Orleans Po'boy bread, which is an
extra long, thinner loaf than most typical deli style French breads. If you have other leftover
sandwich bread, Texas toast, homemade yeast bread, brioche, or challah, certainly make
substitutions with those.

Crockpot French Toast Casserole: One of our Facebook readers, Janine stuck this in her crockpot Christmas Ev

SLOW COOKER STRAWBERRY FRENCH TOAST


Makes 6 servings
10 slices of bread, cubed and toasted (I put mine in the oven to toast)
1 cup evaporated milk
1/2 cup flour
1 tsp vanilla
6 eggs
1/2 cup strawberry jam (I used this recipe)
Powdered sugar and cinnamon

1. Line your slow cooker with a foil collar (see instructions below). Then spray inside of slow
cooker with nonstick cooking spray.
2 Place toasted bread cubes in the slow cooker.
3. In a large bowl, whisk together the flour, milk, vanilla, eggs and strawberry jam. Pour over the
top of the bread. Press down bread to submerge in the liquid.
4. Cover and cook on LOW for 3 hours.
5. Sprinkle with cinnamon and sugar and serve.

Review:

I thought that this was really yummy. However, not one other member of my family ate it. They
thought it was weird. I guess I'll probably just stick with normal French toast from now on. 3 stars.

How to make a foil collar:


• Layer and fold sheets of heavy duty foil until you have a six layered foil rectangle. Press the collar
into the back side of the slow cooker insert; the food will help hold the collar in place during
cooking.

Ham and Cheese Breakfast Quiche

2 (12 ounce) packages frozen hash


brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

DIRECTIONS:
Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or
margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie
pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate
small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard
has completely set.

Banana Muffins
3 large ripe bananas, mashed
3⁄4 cup sugar
1egg, slightly beaten
1⁄3cup melted butter
1teaspoon baking powder
1teaspoon baking soda
1⁄2teaspoon salt
1 1⁄2cups flour
DIRECTIONS
Mash bananas.
Add sugar and slightly beaten egg.
Add melted butter.
Add the dry ingredients and bake at 375 degrees for 20 minutes.

Banana-Cinnamon Muffins
2/3 cup sugar
1/2 cup vegetable oil
2 eggs
2/3 cup mashed very ripe bananas (2 small)
1 teaspoon vanilla
1 2/3 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Topping
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
Directions
1 Heat oven to 375°F. Grease bottoms only of 12 regular-size muffin cups with shortening or spray,
or line with paper baking cups.

2 In medium bowl, beat 2/3 cup sugar, the oil and eggs with wire whisk. Stir in bananas and vanilla.
Stir in remaining muffin ingredients just until moistened. Divide batter evenly among muffin cups.

3 Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Immediately remove
from pan to cooling rack.
4 In small bowl, mix 1/4 cup sugar and 1/2 teaspoon cinnamon. Dip muffin tops into melted butter,
then into cinnamon-sugar. Serve warm.

Cream Cheese-Blueberry Muffins

2cups flour (for best results use cake flour)


3⁄4cup sugar
1 1⁄2teaspoons baking powder
1⁄2teaspoon baking soda
1pinch salt
3ounces cream cheese, cubed
2teaspoons lemon juice
2teaspoons vanilla extract
2whole eggs
4tablespoons melted butter
1⁄2cup milk
1cup blueberries

DIRECTIONS
Preheat oven to 350°F.
Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth.
Add eggs and process 15 seconds.
Scrape down side of container with a spatula.
With processor running, pour melted butter through food chute.
Process another 10 seconds.
Add milk and process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second pulses.
With a spoon, fold in blueberries.
Pour an equal amount of batter into each muffin cup, filling each about 3/4 full.
Bake 30 minutes in the middle of the oven.
Cool on rack 15 minutes.

Scones with Fresh Fruit


Makes 2 dozen.
A few notes on the recipe and my changes. The authors are precise about keeping everything very
cold. They instruct you to freeze the fruit for a little while before adding it, which helps it stay
distinct in the scones (a very smart technique). They also have you chill the bowl of dry ingredients
and butter before mixing. Don't skip this; it gives great results.

The original recipe specifies huckleberries or blueberries, but the authors say they rely on what's in
season to guide them in the day's flavors. Peach is a favorite here, and blackberries are in season
right now for me so that's what I use.

Also, the recipe instructs you to form the scones by packing the dough into a round cookie cutter,
then lifting the cutter away. This creates very large scones — small cakes, practically — and I prefer
smaller scones that I create by pressing a handful of dough into a thick puck. With this approach, I
get over 2 dozen scones from this recipe, although the original yield is 1 dozen.

1 cup fresh huckleberries, blueberries or other fresh ripe fruit


3 1/2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cubed
2 tablespoons vanilla extract
3/4 to 1 cup well-shaken cultured buttermilk
2 to 4 tablespoons turbinado sugar
About 2 hours before making the scones, scatter the berries or fruit on a cookie sheet and put it in
the freezer. (If using large berries, cut them in half.)
Whisk together the flour, sugar, baking powder, baking soda, and salt, and drop in the cubed
butter. Put the bowl in the freezer and leave it there for 30 minutes.
Meanwhile, adjust the oven rack to the middle position and preheat the oven to 375°F. Line a
baking sheet with parchment paper or a Silpat and set it aside.
Using a pastry cutter or two knives, work the chilled ingredients together in the bowl until the
butter cubes are the size of peas. Make a well in the center. Combine the vanilla and 3/4 cup
buttermilk in a separate bowl, and pour the mixture into the well. Mix the ingredients with a
wooden spoon to form a shaggy, slightly crumbly mass. Let stand for 3 to 5 minutes to let the flour
absorb the liquid, then fold one more time. If the dough seems simply too dry to come together,
add 1 tablespoon buttermilk at a time until it just barely comes together. The dough should not be
too wet; the scones will spread too much.

Add the frozen fruit and gently mix them in, trying not to crush them.

To shape the scones, scoop a small handful into your palm and press it into a tall, fat puck and put
it on the prepared baking sheet. Repeat, leaving enough room for the scones to double in size.
Sprinkle the tops of the scones with the turbinado sugar. Bake for 15 minutes or until they are
golden brown around the sides but still tender in the middle.

Carefully transfer the scones to a cooling rack and let them cool for at least 10 minutes before
serving. Cool completely before storing in a loosely covered container. Store for up to three days.

Omelet Muffins
8 eggs
8 ounces cooked ham, crumbled
1 cup diced red bell pepper
1 cup diced onion
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons water
1. Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2. Beat eggs together in a large bowl. Mix ham, bell pepper, onion, salt, black pepper, and water
into the beaten eggs. Pour egg mixture evenly into prepared muffin cups.
3. Bake in the preheated oven until muffins are set in the middle, 18 to 20 minutes.

Cheesy Bacon-Hash Brown Bake


8 slices OSCAR MAYER Bacon, chopped
2 cups ORE-IDA Diced Hash Brown Potatoes
1/2 lb. sliced fresh mushrooms
1 each green and red pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA®, sliced
Heat oven to 350ºF.
Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet with slotted
spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
Add vegetables to reserved drippings in skillet; mix well. Cook 10 min., stirring frequently. Spread
onto bottom of 13x9-inch baking dish sprayed with cooking spray.
Whisk eggs in medium bowl until blended; stir in sour cream. Pour over vegetable mixture, spread
to completely cover vegetable mixture. Top with bacon and VELVEETA.
Bake 40 min. or until center is set.

Sausage-and-Mushroom Dutch Baby


3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
1/2 pound breakfast sausage, casings removed and meat crumbled
1/2 pound white button mushrooms, stems removed and caps cut into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped shallots
1 cup grated Gruyere or Swiss cheese
Tossed green salad, for serving

Position an oven rack in the center of the oven, and preheat to 425 degrees F. Whisk the eggs,
milk, flour, 2 tablespoons of the melted butter, 1/2 teaspoon salt and a few grinds of pepper in a
bowl or measuring cup until smooth (a few lumps are fine); cover the batter, and refrigerate until
needed.

Cook the sausage in a large nonstick skillet over medium-high heat, breaking up any big chunks
with the back of a wooden spoon, until browned and cooked through, about 5 minutes; transfer to
a small bowl, and set aside. Lower the heat to medium, and add the remaining 1 tablespoon
melted butter to the skillet. Once the butter is bubbling, add the mushrooms, parsley, shallots and
some salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned and
softened, about 5 minutes. Stir in the sausage. Put the skillet in the oven to heat the mushroom-
sausage mixture through, 2 minutes. Sprinkle the Gruyere evenly over the mixture, and carefully
pour in the batter (make sure that the sausage and mushrooms are evenly distributed over the
bottom of the pan). Bake until browned and puffed, 20 to 22 minutes. Serve immediately with
salad.
Hash Brown, Tomato and Mozzarella Quiche
2 teaspoons plus 2 tablespoons extra-virgin olive oil
One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
Kosher salt and freshly ground black pepper
Cooking spray
6 large eggs, lightly beaten
3/4 cup half-and-half
1 1/2 cups red and yellow cherry tomatoes, halved
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh chives, finely chopped
4 ounces part-skim mozzarella, shredded
Special equipment: a 9 1/2-inch deep-dish glass pie dish
Preheat the oven to 450 degrees F. Coat a 9 1/2-inch deep-dish glass pie dish with 2 teaspoons of
the oil.
Toss the hash browns, the remaining 2 tablespoons oil, 1 teaspoon salt and 1/4 teaspoon pepper in
a medium bowl to mix well. Gently press the hash browns into the prepared pie dish to form a
crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes.
Lower the oven temperature to 400 degrees F, and bake until golden brown, 20 minutes more; set
aside until cool to the touch. Lower the oven temperature to 350 degrees F.

Beat the eggs, half-and-half, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Place
the tomatoes, basil and chives on the crust, pour the egg mixture over them and top with the
mozzarella. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes. Let cool
for 20 minutes, then slice and serve.

Cheesy Oven Scrambled Eggs


3 tablespoons and 1-3/4 teaspoons butter, melted
16 eggs
1 cup shredded sharp Cheddar cheese
1-1/2 teaspoons seasoned salt
1-1/4 teaspoons hot pepper sauce (such as Tabasco(R))
1-1/4 teaspoons mustard powder
1-1/3 cups milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Pour melted butter into a glass 9x13-inch baking dish. Tilt dish to coat bottom with butter.
3. Beat eggs, Cheddar cheese, seasoned salt, hot pepper sauce, and mustard powder together with
a whisk in a large bowl. Stream milk into egg mixture while whisking; pour into the baking dish.
4. Bake in preheated oven for 15 minutes, stir, and continue baking until eggs are set in the middle,
15 to 20 minutes more. Serve immediately.

Peanut Butter Banana Bread


Cooking spray
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 cup smooth peanut butter
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 very ripe bananas, mashed
Glaze and topping:
1/3 cup smooth peanut butter
3 tablespoons unsalted butter
1 tablespoon confectioners' sugar, sifted
3 tablespoons honey-roasted peanuts, chopped
Add Checked Items To Grocery List

For the bread: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray.
Whisk together the flour, baking soda, cinnamon and salt in a medium bowl.

Beat together the peanut butter, brown sugar and granulated sugar with an electric mixer on
medium-high speed in a large bowl until smooth. Beat in the egg and vanilla, then fold in the
mashed banana. Add the flour mixture, and beat on medium-low until just combined (it's OK if
there are some lumps).

Transfer the batter to the prepared loaf pan, and bake until the bread is golden brown and has split
at the top and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 20
minutes. Run a knife around the edges, and let cool completely in the pan on a rack. (You can tent
the bread with foil if it begins to brown too quickly.)
For the glaze: When the bread has cooled, combine the peanut butter, butter and confectioners'
sugar in a medium microwave-safe bowl, and microwave in 30-second increments, stirring after
each, until smooth. Let the glaze sit until it has stiffened up a bit but is still spreadable. Spread over
the top of the bread, and sprinkle the peanuts on top. Let sit for 10 minutes to set up before
slicing. The bread can be stored at room temperature in an airtight container for up to 3 days.

Bacon and Cheese Quiche


1 Pillsbury™ refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust
Filled Pie.
2. In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and
onion in crust-lined plate. Pour egg mixture over top.

3. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut
into wedges.

Bacon and Egg Empanadas


6 ounces cream cheese, softened
1 teaspoon dried parsley
3/4 teaspoon seasoning salt
1/4 teaspoon pepper
2/3 cup sharp cheddar cheese, shredded
2 tablespoons butter
5 eggs, beaten
1 (7 1/3 ounce) cans refrigerated jumbo flakey biscuits
8 slices bacon, cooked and crumbled
1 egg white, slightly beaten
1 -2 teaspoon sesame seeds (optional)
1. Preheat oven to 375.
2. Stir together the first 4 ingredients in a medium bowl until blended; stir in cheese.

3. Melt butter in a 9 inch skillet over medium heat; add eggs and cook without stirring until eggs
begin to set on bottom. Draw spatula across bottom of skillet to form large curds. Continue cooking
until eggs are slightly thickened but still moist. (Do NOT stir constantly).

4. Remove from heat and let cool.

5. Flatten each bisquit into about a 5 inch circle.

6. Spread cream cheese mixture evenly over the tops of dough circles, leaving a 1/2 inch border
around the edges.

7. Top evenly with eggs and bacon.

8. Fold dough circles in half over mixture, pinching edges to seal.

9. Place 2 inches apart in a 15 x 10 jelly roll pan coated with pam.

10. Brush top of doughs evenly with egg white.

Press sealed edges with the tines of a fork.

Sprinkle with sesame seeds.

Bake at 375 14-16 minutes until golden brown.

Remove empanadas with a spatula onto a wire rack.

Serve Warm.

Leftovers store in a ziplock bag after completely cooled.

To reheat wrap in paper towel and microwave at 50% power for 1-2 minutes.

Omelet Muffins
8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese (Your choice, I used Cheddar)
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)

– Preheat oven to 375 degrees.


– In a frying pan, cook up your favorite omelet ingredients. I chose onions, bell peppers, and diced
ham.
– Grease a 12 spot muffin tin. I put in paper liners. Still my muffin pans gets dirty. So spray muffin
pan with Pam and then put the paper liners in pan. I also spray the paper liners. It is just easier to
remove egg muffins.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.

I put them in a large plastic ziplock bag, store them in the fridge, and enjoy throughout the week.
These taste just as delicious the next day. I like them both cold or heated up in the microwave. To
make them last even longer, you could also store them in the freezer and reheat them in the
microwave for a minute or 2 when you want to enjoy them.

Impossibly Easy Mini Breakfast Sausage Pies


3/4lb ground pork breakfast sausage
1medium onion, chopped (1/2 cup)
1can (4 oz) mushroom pieces and stems, drained
1/2teaspoon salt
3tablespoons chopped fresh sage
1cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2cup Original Bisquick™ mix
1/2cup milk
2eggs
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring
frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and
cheese.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant
tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1
tablespoon baking mixture onto sausage mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins
are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan
and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Tater Tot Breakfast Bake


12 oz. bacon, chopped
1 1/2 lb. Frozen Tater Tots
2 c. shredded Cheddar
2 cloves garlic, minced
2 tbsp. freshly chopped chives
8 large eggs
2 c. milk
kosher salt
Freshly ground black pepper
DIRECTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium heat, cook bacon until crispy, 8 to
10 minutes. Drain half the fat.

2. To skillet add frozen tater tots, cooked bacon, cheddar, garlic, and chives and toss until
combined.

3. In a large bowl, whisk together eggs and milk and pour over skillet. Season generously with salt
and pepper.
4. Bake until eggs are set and tater tots golden, 45 minutes.
5. Let sit 10 minutes, then slice and serve.

EGGS IN CLOUDS
4 eggs
1/4 cup parmesan cheese, grated ( Pecorino-Romano will work)
1/4 cup chives, chopped
1/4 cup bacon, cooked and crumbled
pepper
DIRECTIONS
1. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls.
2. Whip whites until stiff peaks form.
3. Fold in cheese, chives and bacon.
4. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each.
5. Bake at 450 degrees for 3 minutes.
6. Then add 1 yolk to each well; season with pepper. Bake until yolks are just set, 2 to 3 minutes.

INDIVIDUAL BREAKFAST CASSEROLES


3/4 cup hash brown potatoes ( refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper
DIRECTIONS
1. Prheat oven to 400°F.
2. Drain thawed potatoes and make sure there is no excess water on them.
3. Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
4. Press potatoes into the bottom of the ramekin.
5. Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned
around the edges.
6. Remove from oven and allow to cool for 10-12 minutes.
7. Right after removing from oven, reduce oven temp to 350°F.
8. In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.

9. In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste
with salt and pepper.

10. Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I
like butter-flavored).
11. Place half the cheese on top of the potatoes in the ramekin.
12. Cover this cheese with the sauteed peppers and onion.
13. Pour egg mixture over that.
14. Top with remaining cheese.
15. Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set,
puffy, and golden.

16. Allow to rest 5-10 minutes after cooking.


17. Then run a knife around the edges of the ramekin, and invert onto a serving plate.
18. Tap lightly, and carefully lift ramekin away from casserole.
19. Serve warm.

BREAKFAST EGG ROLLS


1 (8 ounce) cartons egg whites (shells removed) or 6 eggs ( shells removed)
1/3 cup nonfat milk or 1/3 cup milk
1 teaspoon garlic pepper seasoning
1/2 teaspoon cayenne pepper
1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

4 ounces turkey sausage (or turkey bacon or regular bacon, even veggie bacon or veggie sausage)
or 4 ounces sausage, cooked and chopped in small pieces ( or turkey bacon or regular bacon, even
veggie bacon or veggie sausage)

8 egg roll wraps


1 cup reduced-fat monterey jack cheese (optional) or 1 cup monterey jack cheese, shredded
(optional)
4 tablespoons asiago cheese
non-fat cooking spray
1. Preheat oven to 425 degrees.
2. On the stove, heat a large skillet greased with cooking spray to medium high.

3. Whisk together egg, milk and peppers in a bowl, and add to skillet; scramble until nearly done.
Add spinach and cooked meat and stir together until well-mixed, then remove from burner.

4. Assemble the egg rolls: on each wrapper, place one-eighth of the egg mixture (almost half a
cup), two tablespoons shredded jack cheese (if using) and sprinkle with half a tablespoon of asiago
cheese. Moisten the edges of each egg roll wrap; fold in sides and then roll tightly the long way like
an egg roll in a Chinese restaurant; place in a baking dish greased with cooking spray.

5. Spray the top of the egg rolls with cooking spray and bake for eight minutes, then flip on the
other side and cook an additional eight minutes or just until starting to crisp and turn golden. Allow
a minute to cool and then ENJOY!
Bacon, Ranch and Cheddar Grits Casserole
1 carton (32 oz) Progresso™ chicken broth (4 cups)
2 cups milk
1 1/2 cups quick-cooking grits
2 cups shredded sharp Cheddar cheese (8 oz)
3 tablespoons butter
1 package (1 oz) ranch salad dressing & seasoning mix
3 eggs, beaten
6 strips bacon, crisply cooked, crumbled

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 3-quart saucepan, heat broth and milk to boiling. Slowly stir in grits. Reduce heat; cover and
cook 6 to 8 minutes, stirring occasionally, until thickened. Remove from heat. Stir in 1 1/2 cups of
the cheese, the butter and seasoning mix until cheese and butter are melted. Stir in eggs.

Pour mixture into baking dish; sprinkle with bacon.

Bake 30 to 35 minutes or until center is set. Top with remaining 1/2 cup cheese. Let stand 3 to 5
minutes or until cheese is melted.

Bacon Tater Egg Cups


24 frozen bite-size potato nuggets (such as Tater Tots(R))
cooking spray
1 cup chopped mushrooms
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped fresh spinach
3 green onions, chopped
1/4 cup chopped sun-dried tomatoes, or to taste
10 slices cooked bacon, chopped
12 eggs
1 teaspoon heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 cup shredded Monterey Jack cheese

Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets onto a baking sheet.
Bake in the preheated oven until nuggets are half-cooked, 10 to 12 minutes. Allow to cool until
easily handled. Cut each nugget in half.
Reduce oven temperature to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking
spray.
Heat a large skillet over medium heat; cook and stir mushrooms, onion, red bell pepper, spinach,
green onions, and sun-dried tomatoes for 5 minutes. Drain excess liquid and stir in chopped bacon.

Beat eggs, cream, salt, garlic powder, onion powder, and pepper together in a large bowl.
Spoon bacon mixture into the prepared muffin cups and top each with Monterey Jack cheese. Pour
egg mixture over cheese layer until each cup is nearly full. Place 4 potato nugget halves into each.
Bake in the preheated oven until set in the middle, 20 to 25 minutes.

Homemade Granola
2 cups of shredded coconut
1 cup of slivered almonds
1 cup of sunflower seeds
1/2 cup of walnuts
1/2 cup pumpkin seed
1/3 coconut oil
10 drops of liquid stevia
1 teas of cinnamon
1/2 teas nutmeg

Mix all so everything is coated. Bake at 250 for1 hours turning every half hour. Cool and put in
tuberware and refrigerater. It will keep for 1 month.

Ginormous Toaster Pastry


Two 8-ounce tubes refrigerated seamless crescent dough sheets
4 tablespoons unsalted butter, at room temperature
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 large egg, lightly beaten
1 cup confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the
other dough and other baking sheet. Refrigerate both while you make the filling.
Unroll one tube of dough onto one of the prepared baking sheets into a rectangle. Repeat with the
other dough and other baking sheet. Refrigerate both while you make the filling.

Combine the butter, brown sugar and cinnamon in a small bowl. Mix together with your hands or a
rubber spatula until completely combined.

Spread the filling on one of the dough rectangles, leaving a 1-inch border. Pick up the other dough
rectangle, keeping it on the parchment (it will stick to the parchment, making it easier to transfer).
Arrange it parchment-side up on top of the other dough piece to sandwich them together, lining
them up as evenly as possible. Peel away the top piece of parchment. Brush the dough with the
beaten egg and use a fork to crimp the edges.

Bake until golden brown and crispy, 15 to 20 minutes. Let cool for 5 minutes before icing.
Put the confectioners' sugar in a bowl. Stir the milk and vanilla together in a separate bowl, then
slowly whisk the milk mixture into the sugar until thick but pourable.

Drizzle the icing over the top of the pastry in a zigzag pattern. Cut into squares and serve warm.

Oven Scrambled Eggs


1/2 cup butter or margarine, melted
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk

Preheat the oven to 350 degrees F (175 degrees C).


Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt
until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs
are set. Serve immediately.

Omelette for a Crowd


6 large eggs
Salt and freshly ground black pepper
2 to 3 re-sealable plastic freezer bags
Add-Ins (all are optional):
Shredded Cheddar
Crumbled feta
Shredded mozzarella
Cooked and crumbled bacon
Cooked and crumbled sausage
Diced ham
Chopped bell peppers
Chopped spinach
Diced red onion
Diced tomatoes
Sauteed sliced mushrooms
Sliced black olives
In a medium mixing bowl whisk together eggs, salt, pepper and any of the desired add-ins. Divide
and pour the egg mixture into re-sealable plastic bags.

Boil a large pot of water and drop in the sealed omelette bags. Simmer the bags for 5 to 8 minutes.
Remove bags from the water with tongs and drain them on a paper towel lined plate.

Allow to cool slightly before handling. Open the bags and pour the cooked omelet out onto a plate.

Overnight Country Sausage and Hash Brown Casserole


1 package (16 oz) bulk hot pork sausage
10 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over
medium heat 5 to 7 minutes or until no longer pink; drain.

In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash
browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and
refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup
cheese. Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

Rhubarb Bread
1 1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
1 cup buttermilk
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups diced rhubarb
Topping:
1/2 cup white sugar
1 tablespoon butter
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
Mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact
order and stirring after each addition, together in a bowl until batter is just combined; pour into
the prepared pan.
Combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press onto
batter.
Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean,
about 1 hour.

Amazing Lemon Scones


3 cups all-purpose flour
1/3 cup white sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/3 teaspoon salt
3/4 cup cold butter, cut into pieces
9 tablespoons milk
3 tablespoons lemon juice
2 1/2 teaspoons lemon zest
1 1/2 teaspoons vinegar
2 cups confectioners' sugar
1/3 cup butter, melted
2 1/2 tablespoons lemon juice
1/2 teaspoon vanilla extract
2 tablespoons water, or as needed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a
pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice,
lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a
lightly floured surface.
Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10
wedges and arrange on a baking sheet leaving 1 inch between each wedge.

Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool
for 15 minutes.

While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice,
and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time,
until mixture is easily drizzled.

Drizzle glaze over warm scones.

Since scones taste best the day they are baked, I like to store them raw in the freezer and bake off a
few at a time. Keep them on the baking sheet until frozen solid, then transfer to resealable plastic
bags and seal well. You may need to add a few minutes to the baking time.

cranberry buttermilk breakfast cake


½ cup unsalted butter, room temperature
the zest from 1 orange zest
1 cup + 1 tablespoon sugar
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh cranberries
½ cup buttermilk
1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and
fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2
tablespoons of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the
cranberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick
spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35
minutes, then check for doneness by touching the top gently or by inserting a toothpick. If
necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45
minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you
made the batter in advance.) Let cool at least 15 minutes before serving.

Do-Ahead Breakfast Bake


1 cup diced fully cooked ham (6 oz)
2 boxes (4.6 oz each) Betty Crocker™ julienne potatoes
1 medium green bell pepper, chopped (1 cup)
1 tablespoon dried chopped onion
2 cups shredded Cheddar cheese (8 oz)
1cup Original Bisquick™ mix
3 cups milk
1/2 teaspoon pepper
4 eggs
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking
dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until
blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8
hours, but no longer than 24 hours.

Heat oven to 375ºF. Bake 40 to 45 minutes or until brown on top and knife inserted in center
comes out clean. Let stand 10 minutes.

Peanut Butter Banana Smoothie


2 bananas , broken into chunks
2 cups milk
1/2 cup peanut butter
2 cups ice cubes
2 tablespoons honey

Place all igredients in a blender; blend until smooth, about 30 seconds.

Slow-Cooker Cheesy Potato Breakfast Casserole


1 package (16 oz) bacon, cooked and chopped
1/2 cup chopped onion
1 container (16 oz) sour cream
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1 package (8 oz) shredded sharp Cheddar cheese (2 cups)
2 tablespoons butter, melted
Chopped fresh chives, if desired
Spray 5- to 6-quart oval slow cooker with cooking spray.
In large bowl, mix bacon, onion, sour cream, condensed soup, green chiles, salt and pepper; mix
well.
Carefully stir in hash browns and cheese; mix well. Transfer mixture to slow cooker, and drizzle
with melted butter.

Cover insert with large kitchen towel. Place slow-cooker lid on top of towel. (This will prevent
condensation from dripping onto hash browns during cooking.)

Cook on High heat setting 3 to 4 hours, rotating insert after 1 1/2 hours. Cook until mixture is
heated through in center and golden brown around edges. Garnish with chopped chives.

Easter Breakfast Casserole


1 pound bacon
1/4 cup diced onion
1/4 cup diced green bell pepper
3 cups shredded Cheddar cheese
Kraft Natural Cheese Reduced Fat 2% Milk Sharp Cheddar Finely Shredded Cheese 7 Oz
8 eggs
2 cups milk
1 (16 ounce) package frozen hash brown potatoes, thawed
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10
minutes. Drain on a paper towel-lined plate. Crumble.
In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in
the thawed hash browns. Pour mixture into prepared casserole.

Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for
another 30 minutes until eggs have set.
Pimiento-Cheese Breakfast Casserole
1 block (8 oz) sharp Cheddar cheese, shredded
1/2 cup mayonnaise
2 jars (4 oz each) diced pimiento peppers, well drained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/2 cup thinly sliced green onions
2 tablespoons finely chopped jarred pickled jalapeño chiles
2 teaspoons Worcestershire sauce
1/4 teaspoon ground red pepper (cayenne), if desired
10 eggs
1 package (20 oz) refrigerated shredded hash brown potatoes
2 cups chopped cooked ham
Chopped Italian (flat-leaf) parsley, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat cheese, mayonnaise, pimiento peppers, green chiles, green onions, jalapeño
chiles, Worcestershire sauce and ground red pepper with electric mixer on medium speed 1 to 2
minutes or until creamy.

In another large bowl, beat eggs with whisk; stir in cheese mixture. Add potatoes and ham to bowl;
stir until well mixed. Transfer mixture to baking dish.

Bake 43 to 48 minutes or until edges are golden brown and center is set. Let stand 15 minutes; top
with parsley before serving.

Rhubarb Coffee Cake


1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1 teaspoon vanilla
3 eggs
1 package (3 oz) cream cheese, softened
3 cups chopped fresh rhubarb
1/2 cup Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
Heat oven to 325°F (for all pans). Spray bottom and sides of 13x9-inch pan with baking spray with
flour.
In large bowl, beat cake mix, milk, vanilla, eggs and cream cheese with electric mixer on low speed
1 minute, then on medium speed 2 minutes, scraping bowl frequently; set aside.
In medium bowl, toss rhubarb and 1/4 cup of the flour. Fold rhubarb into batter; spread in pan.
In small bowl, mix remaining 1/4 cup flour, the sugar and butter until coarse crumbs form. Sprinkle
over top of batter.

Bake 35 to 42 minutes or until lightly browned and toothpick inserted in center comes out clean.
Cool about 30 minutes to serve warm or cool completely, about 1 hour 30 minutes.
Expert Tips
If using frozen rhubarb, measure the rhubarb while it's still frozen; then partially thaw and chop.
Thaw it completely in a colander and drain but do not press out the liquid.

Cheesy Bacon Breakfast Casserole


cooking spray
4 slices bread, crusts removed
1 1/2 cups skim milk
1 cup egg substitute (such as Egg Beaters(R))
1 tablespoon chopped fresh chives
6 slices cooked bacon, crumbled
1 cup Cheddar cheese
Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the
bottom of the prepared baking dish.

Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared
baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate,
8 hours to overnight.

Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30
minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue
baking until cheese is melted and casserole is set, about 5 minutes more.

Eggs Florentine Bake


1 1/4 cups Original Bisquick™ mix
2 cups milk
12 eggs
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 cups lightly packed fresh baby spinach
1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Parmesan cheese (4 oz)
1 package (1.25 oz) hollandaise sauce mix
1/3 cup diced tomato
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl,
beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk
until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.

Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-
inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking
dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes
longer or just until yolks are set. Cool 5 minutes.
Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of
casserole. Top with tomato. Serve with remaining sauce.

Sausage-and-Croissant Casserole Recipe


1 pound hot ground pork sausage (such as Jimmy Dean)
1 1/4 cups (5 oz.) shredded Parmesan cheese
1 teaspoon table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)
Directions
Instructions Checklist
Cook sausage about 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss
together sausage, Parmesan cheese, and next 3 ingredients; arrange mixture in a 13- x 9-inch
baking dish coated with cooking spray.
Whisk together milk and next 2 ingredients; pour over the sausage mixture. Cover and chill dish for
8 hours.
Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or
until golden. Let stand 10 minutes

Ham and Egg Breakfast Braid


1 package (8 oz) cubed ham (about 1 1/3 cups)
1/3 cup chopped red bell pepper
7 eggs
1/8 teaspoon black pepper
1 tablespoon butter
1/2 cup chive cream cheese spread (from 7.5-oz container)
1 can (12 oz) Pillsbury™ Grands!™ Big & Buttery refrigerated crescent dinner rolls or 1 can (12 oz)
Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
1teaspoon poppy seed
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In medium bowl, beat ham, bell pepper, 6 of the eggs and the pepper with whisk or fork until well
mixed.
In 10-inch nonstick skillet, melt butter over medium-high heat. Pour egg mixture in skillet; cook
over medium-high heat 2 to 3 minutes or until eggs are thoroughly cooked but still moist. Stir in
cream cheese. Cook 1 to 2 minutes longer, stirring occasionally, until cheese is melted.
Meanwhile, unroll dough into 1 long rectangle onto cookie sheet. Press into 16x8-inch rectangle,
firmly pressing perforations and seams to seal.
Spoon egg mixture in 4-inch wide strip lengthwise down center of rectangle. Sprinkle with
shredded cheese. With sharp knife, make cuts 1 inch apart on long sides of dough rectangle to
within 1/2 inch of egg mixture. Fold strips of dough up over egg mixture to meet in center; pinch to
seal.
In small bowl, beat remaining egg with whisk or fork; brush evenly onto dough. Sprinkle with
poppy seed.
Bake 25 to 30 minutes or until deep golden brown. Remove from cookie sheet; cut into crosswise
slices. Serve warm.

Cream Cheese, Egg and Bacon Grands! Crescents


8 slices bacon
2 eggs
1/4 tablespoons chopped green onions (about 2)
1/4 teaspoon black pepper
2 oz (from 8-oz package) cream cheese, softened, cut into 1/2-inch pieces
1 cup shredded Cheddar cheese (6 oz)
1 can (12 oz) Pillsbury™ Grands!™ Big & Buttery refrigerated crescent dinner rolls or 1 can (12 oz)
Pillsbury™ Grands!™ Big & Flaky refrigerated crescent dinner rolls
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In 12-inch nonstick skillet, cook bacon over medium-high heat about 4 minutes or until cooked but
not crisp, turning once. Set bacon aside; drain all except 1 tablespoon bacon drippings from skillet.
In medium bowl, beat eggs, 1 tablespoon of the green onions and the pepper with whisk or fork
until well mixed. Pour egg mixture in same skillet; cook over medium heat 1 to 2 minutes or until
eggs are thoroughly cooked but still moist. Add cream cheese and 1/2 cup of the Cheddar cheese.
Cook 1 to 2 minutes, stirring occasionally, until cheese is melted.

Unroll dough; separate into 8 triangles. Cut each slice of bacon in half crosswise. Place 2 pieces
bacon on shortest side of each triangle; top with about 2 tablespoons scrambled egg mixture. Roll
up at shortest side of triangle, rolling to opposite point. Place crescents, point side down, on cookie
sheet.
Bake 15 minutes; sprinkle crescents with remaining 1/4 cup cheese. Bake 2 to 3 minutes longer or
until crescents are golden brown and cheese is melted. Sprinkle crescents with remaining 1
tablespoon green onions.

Lemon Raspberry Brunch Cake


3 cups Original Bisquick™ mix
1/4 cup milk
1/2 cup sugar
1/4 cup butter, softened
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 Large Eggs
2 cups fresh raspberries
Topping
1/3 cup sliced almonds
1/4 cup Original Bisquick™ mix
1/3 cup sugar
2 tablespoons butter, melted
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30
seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan.
Top with raspberries.
In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes
before serving.
Can be made with blueberries or strawberries, or blackberries.

Slow-Cooker Cinnamon Roll Casserole


Cooking spray
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
2 (16.3-oz.) cans refrigerated southern homestyle biscuits (such as Pillsbury Grands! Southern
Homestyle), biscuits separated and cut into fourths (about 64 biscuit pieces total)
1/2 cup (4 oz.) salted butter, melted, plus 2 Tbsp. butter, softened, divided
4 large eggs
1/4 teaspoon kosher salt
2/3 cup plus 2 to 3 Tbsp. half-and-half, divided
2 teaspoons vanilla extract, divided
1/2 cup chopped toasted pecans
1 (3-oz.) pkg. cream cheese, softened
2 1/4 cups (about 9 oz.) powdered sugar, divided
Line bottom and sides of a 6-quart slow cooker with aluminum foil; lightly coat foil with cooking
spray. Stir together granulated sugar, brown sugar, and cinnamon in a small bowl. Toss together
biscuit pieces and 1/2 cup melted butter in a large bowl until biscuits are coated.
Working in batches, add biscuits to granulated sugar mixture, and toss to coat; transfer biscuits to
prepared slow cooker. Sprinkle any remaining sugar mixture over biscuits in slow cooker.
Whisk together eggs, salt, 2/3 cup of the half-and-half, and 1 teaspoon of the vanilla in a bowl until
well combined; pour over biscuits in slow cooker. Sprinkle with pecans.
Beat cream cheese and 2 tablespoons softened butter with an electric mixer on medium speed
until thoroughly combined, about 30 seconds. Add 1 cup of the powdered sugar and remaining 1
teaspoon vanilla; beat until smooth, about 1 minute.
Gradually add remaining 1 1/4 cups powdered sugar to cream cheese mixture alternately with 2
tablespoons of the half-and-half, beating on high speed until frosting is smooth, creamy, and a little
loose, about 1 minute, adding remaining 1 tablespoon half-and-half, 1 teaspoon at a time, if
needed to reach desired consistency.

Drizzle half of the frosting over biscuit mixture in slow cooker. (Cover remaining frosting, and set
aside until ready to serve.) Cover slow cooker; cook on LOW until center of casserole is set and
biscuit bottoms are browned, 3 1/2 to 4 hours. Drizzle casserole with remaining frosting; serve
warm.

Bacon-Cheddar Crustless Quiche


12eggs
1cup heavy whipping cream
1lb uncooked bacon, crisply cooked, coarsely chopped
3cups shredded Cheddar cheese (12 oz)
1/3cup chopped green onions
1tablespoon fresh thyme leaves
Sour cream, chopped green onions or fresh thyme sprigs, if desired
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in bacon,
cheese, 1/3 cup green onions and the thyme leaves. Pour into baking dish.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Top
each serving with a dollop of sour cream, and garnish with chopped green onions.
Expert Tips
Crunched for time? Bacon slices can be purchased that are fully cooked. Find this product in the
meat department of the grocery store. For this recipe, one (2.52-oz) package precooked bacon
slices can be used in place of the 1 lb uncooked bacon. Prepare precooked bacon as directed on
package, then coarsely chop.
For brunch, serve this crustless quiche with a salad of fresh spring greens and raspberries or
blueberries tossed with a vinaigrette dressing.

Bacon and Cheese Quiche


1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1cup half-and-half or milk
4eggs, slightly beaten
1/4teaspoon salt
1/4teaspoon pepper
8slices bacon, crisply cooked, crumbled (3/4 cup)
1cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1tablespoon chopped onion, if desired
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled
Pie.
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and
onion in crust-lined plate. Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut
into wedges.

Breakfast Crisp
1 ½ cups quick cooking oats
½ cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup brown sugar
¼ cup margarine, softened
1 egg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x9 inch baking pan.
In a large bowl, stir together oats, flour, baking powder, cinnamon and salt. In a separate bowl,
cream together brown sugar and margarine. Beat in egg. Stir mixtures together just until blended.
Pour batter into prepared pan.
Bake in preheated oven for 30 minutes, until a toothpick inserted into center of pan comes out
clean.
Delish! I added 1/4 teaspoon of vanilla 1/2 cup of milk and one apple. Was very very good! I only
cooked it for 25 minutes and it came out perfect!

Baked Glazed Doughnuts


1can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/4cup butter, melted
Glaze
1 1/4cups powdered sugar
3tablespoons milk
1/2teaspoon vanilla
Heat oven to 350°F. Separate dough into 8 biscuits. Place biscuits on cutting board. With 1 1/4-inch
round cutter, cut hole in center of each.
Dip all sides of biscuits and centers into butter; shake off excess butter. Place on ungreased large
cookie sheet.
Bake 14 to 18 minutes or until golden brown.
Meanwhile, in small bowl, mix Glaze ingredients.
When doughnuts are cool enough to handle, turn upside down and dip halfway into glaze. Let any
excess drip off, then transfer right side up to a plate.

Spiced-Sugar Doughnuts
2cups vegetable oil
1can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
1/2cup sugar
3/4teaspoon ground allspice
In deep fryer or 2-quart heavy saucepan, heat oil over medium heat to 350°F. Separate dough into
8 biscuits. Using small round cookie cutter, cut hole in center of each biscuit.
Meanwhile, in small bowl, mix sugar and allspice; place on plate. While doughnuts are still warm,
add to spiced sugar; turn to coat.

Bear Claws
5tablespoons powdered sugar
1large orange (1 tablespoon grated peel and 1 tablespoon plus 1 1/2 teaspoons juice)
1/3cup coconut
1/4cup sliced almonds, coarsely chopped
2/3cup finely chopped pitted dates
1/4cup Creamy Almond Butter
1can (10.2 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Buttermilk Biscuits (5 Count)
Heat oven to 375°F. Line large cookie sheet with Parchment Paper. In small bowl, mix 2
tablespoons of the powdered sugar and 1 1/2 teaspoons of the orange juice with whisk until
smooth; set aside. In another small bowl, mix coconut and almonds; set aside.

In medium bowl, mix dates and 1 tablespoon of the orange juice. Stir in almond butter, orange peel
and remaining 3 tablespoons powdered sugar. Set aside.

Separate dough into 5 biscuits; press each biscuit to form 7x3 1/2-inch oval. Spoon about 2
tablespoons date filling on one half of each biscuit oval. Spread filling to center, 1 inch from short
end and 1/4 inch from sides. Fold dough in half over filling; bringing top edge of dough even with
bottom edge. Press edges firmly to seal.

Place biscuits 2 inches apart on cookie sheet. Using sharp knife or kitchen scissors, make four 1-
inch cuts, 1 inch apart on sealed end of biscuit. Gently stretch each section between cuts to form
claw shape. Brush tops of biscuits with reserved orange glaze; sprinkle evenly with reserved
coconut mixture.

Bake 10 to 20 minutes or until golden brown and coconut is toasted. Cool 2 minutes; remove from
pan to cooling rack. Cool completely, about 15 minutes.

Bacon-Cheddar Slab Quiche


1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
8eggs
1 1/2cups half-and-half
1/4teaspoon salt
1/4teaspoon pepper
1cup chopped cooked bacon
1/3cup sliced green onions
3/4cup shredded Cheddar cheese (3 oz)
3/4cup shredded Parmesan cheese (3 oz)
Heat oven to 450°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. Remove pie
crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll
to 17x12-inch rectangle.
Fit crust into pan, pressing firmly into corners and sides. Fold extra crust up and over edges of pan.
Seal any tears in crust. Bake 6 minutes; remove from oven, and cool 10 minutes. Reduce oven
temperature to 375°F.
In large bowl, beat eggs, half-and-half, salt and pepper with whisk. Sprinkle bacon, green onions
and cheeses on top of pie crust. Carefully pour egg mixture over top.
Bake 28 to 32 minutes or until knife inserted in center comes out clean and crust is light golden
brown. Let stand 5 minutes before serving.

Three-Cheese Quiche
1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2cups half-and-half
4eggs, slightly beaten
1/3cup chopped green onions
1/4teaspoon salt
1/8teaspoon pepper
1/2cup crumbled goat cheese (2 oz)
1/2cup shredded Cheddar cheese (2 oz)
1/2cup shredded mozzarella cheese (2 oz)
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled
Pie.
In medium bowl, mix half-and-half, eggs, green onions, salt and pepper; stir in cheeses. Pour into
crust.
Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before
cutting.

Spinach-Artichoke Quiche
1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2tablespoons butter
1teaspoon finely chopped garlic
2cups packed baby spinach, coarsely chopped
1cup shredded Parmesan cheese
1jar (6 oz) Progresso™ marinated artichoke hearts, drained and chopped, patted dry with paper towels
4eggs
1cup heavy whipping cream
1/4teaspoon salt
1/4teaspoon pepper

Heat oven to 375°F. Unroll crust in ungreased 9-inch glass pie plate. Press crust firmly against side
and bottom. Fold excess crust under, and press together to form thick crust edge; flute. Prick
bottom and side of crust with fork. Bake 9 to 10 minutes or until lightly browned; cool 5 minutes.

Meanwhile, in 10-inch nonstick skillet, melt butter over medium heat; add garlic, and cook 1 to 2
minutes, stirring frequently, until fragrant. Gradually add spinach, and cook until just wilted;
remove from heat.
Layer cheese, artichokes and spinach mixture in crust. In medium bowl, beat eggs, whipping cream,
salt and pepper with whisk until well blended. Pour into pie crust, carefully stirring to evenly
distribute spinach.
Bake 30 to 35 minutes or until knife inserted in center comes out clean; if needed, cover edge of
crust with foil during last 5 to 10 minutes of baking to prevent excessive browning. Cool 10 minutes
before serving. Cut into wedges.

Tomato-Bacon Quiche
1crust from 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
6slices bacon, cooked, crumbled
4medium green onions, sliced (1/4 cup)
3medium plum (Roma) tomatoes, seeded, chopped
1/4teaspoon salt
1/4teaspoon pepper
1cup half-and-half
2tablespoons all-purpose flour
2eggs
1/2cup shredded Swiss cheese (2 oz)
1/2cup shredded Cheddar cheese (2 oz)
Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1
minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden
brown.
Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together
half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let
stand 10 minutes before serving.

Italian Pepperoni-Vegetable Quiche


1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1box (7 oz) frozen broccoli, carrots and pepper strips in an olive oil seasoning
1 1/2cups shredded mozzarella cheese (6 oz)
1/2cup chopped seeded tomato
1/2cup sliced pepperoni, chopped
5eggs
3/4cup milk
1teaspoon Italian seasoning
Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-
Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box.
Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli,
carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small
bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese.
Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out
clean. Cool 5 minutes before serving.

Ham and Cheddar Quiche


1crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1cup diced cooked ham
1cup shredded cheddar cheese (4 oz)
4eggs
1cup half-and-half
1 1/2teaspoons chopped fresh thyme leaves
1/4teaspoon salt
1/8teaspoon pepper
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled
Pie. Do not prick crust. Bake 10 minutes. If necessary, use flat bottom of metal measuring cup to
carefully press down on baked pie crust to flatten. Cool 10 minutes.
Layer ham and 1/2 cup of the cheese in bottom of pie plate. In medium bowl, beat eggs and half-
and-half with whisk. Stir in 1 teaspoon of the thyme, the salt and pepper. Pour egg mixture over
ham and cheese. Sprinkle with remaining 1/2 cup cheese.
Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cover edge of crust with
strips of foil after 15 to 20 minutes of baking to prevent excessive browning. Let stand 15 minutes
before serving. Garnish with remaining 1/2 teaspoon thyme. Cut into wedges to serve.

Classic Overnight Oats


1 1/3 cups Almond Breeze Vanilla Almondmilk (or any flavor)
1 cup rolled (old fashioned) oats
3 tablespoons coarsely chopped Blue Diamond Honey Roasted Almonds (optional)
1/4 cup granola (optional)
Stir together almondmilk and oats in a medium bowl. Cover and refrigerate or spoon into 2 small
bowls or canning jars.
Cover and refrigerate overnight or for up to 3 days
Before eating, top with granola and almonds, if desired

Ham and Asparagus Breakfast Bake


1can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1cup chopped cooked ham
1cup chopped cooked asparagus or thawed frozen asparagus cuts (from 9-oz box)
4eggs
1/2cup milk
1/2teaspoon ground mustard
2cups shredded Colby-Monterey Jack cheese blend (8 oz)

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Unroll dough in baking dish; press in bottom and 1/2 inch up sides of dish.

Sprinkle ham and asparagus evenly over dough. In medium bowl, beat eggs, milk and mustard with
whisk until well combined. Pour mixture over ham and asparagus. Sprinkle cheese evenly over top.

Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 5 minutes before
serving.
Tip 1
You can substitute Cheddar cheese for the Colby-Monterey Jack.
Tip 2
Not a fan of asparagus? Use chopped cooked broccoli instead.

Sheet-Pan Tater-Topped Breakfast Pizza


2cups Ore-Ida™ Mini Tater Tots™ frozen potatoes (from 28-oz bag)
1package (16 oz) bacon, cooked and coarsely chopped
1 1/2cups shredded Colby-Jack cheese (6 oz)
1/4cup sliced green onions
5eggs
Ranch dressing and hot sauce, if desired
Heat oven to 400°F. Bake potatoes on ungreased 15x10x1-inch pan 15 to 20 minutes or until crispy
and golden brown. Remove to plate; set aside. Allow pan to cool about 10 minutes, and wipe any
crumbs from pan.
Spray bottom of same 15x10x1-inch pan with cooking spray. Unroll pizza crust in pan; let stand 5
minutes. Press dough in bottom and firmly up sides of pan. Bake 10 minutes. If necessary, press
down on prebaked crust if it puffs up during baking.
Sprinkle bacon over baked crust. Top with 1 cup of the cheese and the green onions. Beat eggs in
4-cup glass measuring cup, and carefully pour eggs over cheese and green onions.
Top with potatoes and remaining 1/2 cup cheese. Bake 11 to 16 minutes or until edges are golden
brown and egg is set. Drizzle with ranch dressing or hot sauce.

Apple Cinnamon Oatmeal


2 cups or milk half and half
1/2 cup packed, divided brown sugar
1 tablespoon plus some to dot the top butter
1/2 teaspoon salt
1 cup plus 3 tablespoons quick cooking oats
1 1/2 tablespoons divided ground cinnamon
1 cup peeled chopped apple
1/2 cup chopped dried apricots
1/4 cup chopped, plus 2 tablespoons pecans
1/2 cup raisins
2 tablespoons dried cherries
Preheat the oven to 350 °F. Grease a medium casserole dish.
Combine the half and half or milk, 1/4 cup brown sugar, butter and salt in a heavy saucepan over
medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat.
Add 1 cup oats to a casserole dish and stir in the milk mixture, 2 tablespoons cinnamon, apples,
apricots, 1/4 cup pecans, raisins and cherries. Cook’s Note: If the casserole seems dry, add milk to
moisten.

Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from
the oven and serve.
Cinnamon Oat Nut Topping:
Combine 1/4 cup brown sugar, 1 tablespoon cinnamon, 3 tablespoons oats and 2 tablespoons
chopped pecans in a small bowl until well combined.

Raspberry Crumb Cake


Cake
1/2box Betty Crocker™ Super Moist™ yellow cake mix (1 2/3 cups)
1/4cup sour cream
3tablespoons vegetable oil
3tablespoons water
1egg
3/4cup fresh raspberries
Topping
1/2cup sugar
1/3cup sliced almonds
3tablespoons Gold Medal™ all-purpose flour
3tablespoons butter or margarine, softened
Garnish
Fresh raspberries, if desired
Fresh mint leaves, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square
pan with baking spray with flour.
In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30
seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place
raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and
raspberries.
Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center
comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint
leaves.
Tips from the Betty Crocker Kitchens
Tip 1 Frozen berries (not packed in any syrup), thawed and drained, can be used in place of the
fresh raspberries.
Tip 2 This is a great cake to bring to a friend’s house, along with coffee or latte, in the morning or
afternoon.
Tip 3 You can use the remaining cake mix (about 1 2/3 cups) to make about 12 cupcakes. Add 2
eggs, 1/2 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on
box.

Cinnamon Coffee Cake


Readers have reported this cake takes about 55 minutes to bake in a bundt pan.
½ cup unsalted butter softened
▢8 oz cream cheese softened
▢1 cup light brown sugar tightly packed
▢½ cup granulated sugar
▢2 large eggs
▢1 ½ teaspoon vanilla extract
▢2 ½ cups all-purpose flour
▢2 teaspoons baking powder
▢1 teaspoon cornstarch
▢½ teaspoon salt
▢½ cup buttermilk
Cinnamon Swirl
▢¼ cup sugar
▢1 ½ teaspoon cinnamon
Streusel Topping
▢1 ⅓ cup all-purpose flour
▢1 cup + 2 Tbsp brown sugar packed
▢3 Tablespoons granulated sugar
▢4 ½ teaspoons ground cinnamon
▢¼ teaspoon salt
▢10 Tablespoons unsalted butter melted
Glaze (optional)
▢½ cup powdered sugar
▢2-3 teaspoons milk
Preheat oven to 350F and lightly grease and flour a 13×9 baking pan.
In stand mixer, or using an electric mixer in large bowl, cream together butter and cream cheese.
Beat in sugars until light and fluffy.
Add eggs, one at a time, beating until combined. Scrape down sides and bottom of mixing bowl
with rubber spatula.
Stir in vanilla extract.
In a separate, medium-sized bowl, whisk together flour, baking powder, cornstarch and salt.
Gradually add flour mixture to wet ingredients, alternating with buttermilk, until all of the flour
mixture and buttermilk have been combined.
Spread about half of the batter into prepared pan (batter will be thick).
Quickly whisk together sugar and cinnamon for cinnamon ripple layer in a small bowl and sprinkle
it evenly over the batter.

Dollop remaining batter over the cinnamon sugar layer and use a knife to spread evenly overtop. If
it gives you a tough time/doesn't want to spread, just try your best but don't stress! If it's easier,
just swirl the cinnamon/sugar in with a knife. Set aside and prepare your streusel topping.

Streusel
Melt butter in a medium-sized bowl on 10 second increments (stirring between) until just melted
(you don’t want it to be too hot, if it does get too hot allow to cool.

Use a fork to stir together your flour, sugars, cinnamon, and salt. Pour melted butter over mixture
and use a fork to toss/claw together the ingredients until combined (mixture should be crumbly).

Sprinkle streusel evenly over batter.


Bake on 350F for 40-50 minutes (check doneness with a toothpick inserted in center, it should
come out clean or with a few moist crumbs).
Allow to cool before cutting and serving.

Sour Cream Streusel Coffee Cake


1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
1/4 cup sugar
1/3 cup packed brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, sour
cream and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed
mixture and beat until combined. Spread half the batter into a greased 13x9-in. baking pan or dish.

2. In a small bowl, combine topping ingredients; sprinkle half the topping over batter. Dollop with
remaining batter and sprinkle with topping. Bake at 325° for 40 minutes or until a knife inserted in
the center comes out clean. Cool on a wire rack.

Crescent Cinnamon Rolls


2/3cup finely chopped pecans
1/3cup packed brown sugar
1/3cup powdered sugar
1teaspoon ground cinnamon
1/4cup butter or margarine, softened
Rolls
2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated
Pillsbury™ Original Crescent Dough Sheet
Glaze
1cup powdered sugar
1tablespoon butter or margarine, softened
2to 3 tablespoons milk
Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch
rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets:
Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing
perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch
rectangle.
Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each
strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle
over warm rolls. Serve warm.

Crescent Danish Rolls


1package (8 oz) cream cheese, softened
1/2cup sugar
1tablespoon lemon juice
2cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated
Pillsbury™ Original Crescent Dough Sheet
4teaspoons SMUCKER'S® Preserves or Jam
Glaze
1/2cup powdered sugar
1teaspoon vanilla
2to 3 teaspoons milk
Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using
dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream
cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently
stretch each roll to about 10 inches.
On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end
under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding
enough milk for desired drizzling consistency. Drizzle over warm rolls.

Zucchini Bread (Chris Baumgardner)


325 degrees for one hour
3eggs beaten
2 cup sugar
1 tablespoon vanilla
1 cup veg. Oil
2 cups grated zucchini
3 cup flour
1 tablespoon cinnamon
Mix together
Mix dry ingredients and add to above
1tsp baking soda
1tsp baking powder
1 tsp salt

1/2 cup raisins - I use a little more


Nuts - optional

Ham and Cheese Croissant Casserole


3large croissants (5 inches)
1package (8 oz) chopped cooked ham
1 1/4cups shredded Swiss cheese (5 oz)
6eggs
1cup half-and-half
2tablespoons honey
1tablespoon ground mustard
1/2teaspoon salt
1/2teaspoon pepper
1/4teaspoon ground nutmeg, if desired
Spray 10-inch glass deep-dish pie plate with cooking spray. Cut croissants in half lengthwise; cut
each half into 5 pieces. Place pieces in pie plate. Sprinkle with ham and cheese.
In large bowl, beat eggs, half-and-half, honey, mustard, salt, pepper and nutmeg with whisk.
Pour egg mixture over ingredients in pie plate; press croissant pieces into egg mixture to moisten
completely. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 325°F. Bake casserole covered 35 minutes. Uncover; bake 25 to 30 minutes longer or
until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Overnight Egg-Sausage Bake


1cup Original Bisquick™ mix
1cup shredded Cheddar cheese (4 ounces)
2cups milk
1teaspoon ground mustard
1/2teaspoon dried oregano leaves
6eggs, slightly beaten
1pound bulk pork sausage, cooked and drained
Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350°F. Grease 2-quart casserole. Pour egg mixture into casserole.
Bake uncovered about 1 hour or until knife inserted in center comes out clean.
am cheese
egg mixture,
er. In a sm.
e from the
paper towels
Internet recipe
2 cups all purpose flour
▢1 ½ cups sugar
▢2 teaspoons baking soda
▢1 tablespoon cinnamon
▢1 teaspoon salt
▢3 large eggs
▢2 cups zucchini grated/shredded
▢¾ cup vegetable oil
▢1 tablespoon vanilla
▢1 ½ cups walnuts chopped
Preheat the oven to 350˚F. Prepare two 8×4 loaf pans with parchment paper.
Combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Whisk to
combine and set aside.
In a large bowl, beat the eggs. Add the zucchini, oil, and vanilla and mix together.
Add the dry ingredients to the wet mixture. Add the walnuts and mix till just
combined.
Divide evenly over the prepared pans and bake for 50-60 minutes or until a
toothpick comes out clean.
Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.
HAM-VEGETABLE STRATA
1 hour cooking time

ADVANCE PREPARATION: Combine one 10 1/2 can condensed cream of mushroom soup
and 2 beaten eggs: stir in 1 1/2 cups milk. Cut 4 slices bread into 1 inch cubes.
Put half of the cubes in 9x9x2 inch baking dish. Top with 1 1/2 cups finely diced
fully cooked ham and 1 cup cooked peas. Sprinkle with remaining bread cubes.
Pour soup mixture over. Cover, chill 6 to 24 hours. Spread 2 slices bread with 1 tablespoon
butter, cut in 1/2 inch cubes. Wrap and chill.

BEFORE SERVING: Sprinkle buttered bread cubes on casserole. Bake 325 till set, 50 to 60
minutes, during the last few minutes top with 2 oz sharp, shredded cheese. Let stand
10 minutes before serving. Makes 6 servings.

Chicken Pot Pie


4.5 Tablespoon butter
4.5 Tablespoon flour
1.5 cup milk
.5 cup chicken broth
2.5 cup cooked chicken
1. 25 teaspoon salt
1 teas thyme
1 teas paprika
1/8 teas pepper
2.5 cups celery
1 cup carrots
1 cup frozen mixed vegetables
.25 cup chopped onion
Dash of lemon
Pastry for 2 crusts (I buy the shallow, frozen pastry crust, and this will make two pies)

In skillet melt butter - add flour and cook for 1 min. Add milk and broth, cook and stir until
thicken. Add chicken, salt, pepper, thyme and paprika, cook and stir for 1 minute. Cool.
Pre heat oven 425

Cook celery, carrot, onions & frozen vegetables for 7 minutes, drain. Add vegetable and lemon
juice to chicken mixture and mix. Pour into pastry, add top crust. Bake 30 minutes or freeze
before baking, for up to 30 days, and then bake for 50 to 60 minutes.

Tomato Bacon Pomodora

Page 170 of 378


1pk frozen ravioli or tortellini (Rosetto) any filling
1 tsb olive oil
8 oz bacon , finely diced
½ med. onion, diced
1 clove garlic
1 14.5 oz can diced tomatoes
¼ teas basil
½ oregano
5 tbsp. tomato paste
2/3 chick broth
½ parsley
prepare frozen pasta. Meanwhile, place oil and bacon in pan. Heat and cook bacon until
brown. Add onion
and garlic and cook until soft. Stir in remaining ingredients and simmer for 3 minutes. S&P to
taste.

TURKEY AND DRESSING (Grandma T's recipe)


The day before turkey day!
Wash and defrost early morning. Take paper off. Run cold water on it. Clear out neck.
Aluminum foil around turkey overnight. Giblet, (cut off skin) livers and neck, wash them. Cut up
into small pieces, except neck. Put in pot and cover with water, salt and pepper, celery and
whole onion. Full boil and then simmer for 2 hours. This is your broth. Put in fridge till next day.

Turkey day!
Take 1 stock of celery, 2 tablespoon parsley, one finely chopped onion, 3 bags of pepperidge
farm (slightly
seasoned). Heat broth. Melt one stick of butter in skillet, add celery, parsley and onion. Stir
over med. heat and cover. Put bread in large bowl, add the celery mix and pour in 2 cups of
the heated broth. Add salt and pepper. Add another stick of melted butter and a large glass
of water. Use your hands to mix. Don't let the stuffing get too soft. Throw neck out, chop
liver and giblets for gravy or stuffing. Rinse turkey with cold water, then stuff. Break the neck
membrane for stuffing. Bring neck skin and twist wings over skin. Use tooth picks, pull skin
over opening and pin with the tooth picks. Pour melted butter over turkey and bake. Baste
with

Page 171 of 378


water every 1/2 hour and cover bird while cooking. Last hour take cover off. Or you can
bake your turkey in an oven bag, and use their instructions.
Honey Butter Marinade
1/3 cup chicken broth
2/3 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt
2 tablespoons butter
Preheat oven to 350
Add all the ingredients for the marinade to a small saucepan and heat until the butter melts
and salt is dissolved. Cool to room temperature. Set aside.
Wash the chicken/turkey and pat dry. Use a marinade injector to load the meat with the
marinade. After marinating, return the chick/turkey to refrigerator for 30 minutes to allow the
marinade to seep through the meat.

After 30 minutes, remove the chick/turkey from refrigerator. Wipe any marinade from the skin
with a paper towel.

Place the chick/turkey breastside up in the pan on the rack or on a vertical rack with an infuser
and water to add steam to the meat.

Brush the chicken with melted butter.


Place the chick/turkey in the oven for 1 3/4 hours or until the thermometer reaches the proper
tempature. A large turkey will take longer.

Turkey Gravy
1/4 cup turkey drippings (fat and juices from roasted turkey)
1/4 cup Gold Medal™ all-purpose flour
2 cups liquid (juices from roasted turkey, broth, water)
Browning sauce, if desired
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup
drippings to roasting pan. (Measure accurately because too little fat makes gravy lumpy.) Stir
in flour. (Measure accurately so gravy is not greasy.)
Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Stir in liquid.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in a few drops of browning
sauce. Stir in salt and pepper.

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HAM AND POTATO CASSEROLE
3 cups frozen Ore-Ida Potatoes O'Brien
1 can cream of celery soup
1 cup sour cream
1 cup cubed ham
1 cup croutons ( any flavor)
Preheat oven to 400. In medium bowl, combine undiluted soup and sour cream, blend well.
Stir in potatoes and ham. Spoon into ungreased 1 1/2 quart casserole. Cover and bake for
40 to 50 min or until bubbly and potatoes are tender, stirring once after 20 min. Remove from
oven and sprinkle with croutons. Serves 4.

ZUCCHINI MANWHICH
2 1/2 LB ZUCCINI 1/4" sliced
1/3 cup flour
1 teas salt
1/2 teas basil
Put in bag and coat zuckes.
1 large onion sliced thin
1 cup celery " "
1 tab lemon juice
2 cup cheddar or mozzarella cheese
large can manwhich
Arrange in layer - zukes, onion, celery, sprinkle lemon juice, then add 1/2 cheese. End with sauce.
Bake 375 for 45 min in 9x13 pan cover tightly. Add rest of cheese and bake 10 more min.

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Chili -- Aunt Joan's style
1 family size can of tomato soup
1 large can of tomatoes
1 large can of kidney beans
1 lb ground beef or ground turkey
1 large onion, chopped
Chili powder
Brown meat with onion. Drain grease. Mix all ingredients in a crock pot. Add chili powder to taste.
Cook on high for 2 hours, then turn to low for 4 more hours. Or cook on low for 8 hours.
You can increase this recipe, just double everything. If you like more kidney beans, add more.

Sausage & Mozzarella Lasagna


Prep time: 25 minutes
Cooking time: 30 minutes
1 large onion, chopped
4 cloves garlic, chopped
1 1/2 lbs. Italian sausage, sweet or hot, cases removed
1 large red bell pepper, chopped
1 28 oz jar tomato sauce
1/2 cup dry red wine
1 15 oz ricotta cheese
1 large egg, beaten lightly
salt and pepper to taste
12 no-boil lasagna pasta sheets, 7x3 1/2 inches
12 oz mozzarella cheese grated
1/4 cup parmesan cheese, grated
In heavy skillet, cook the sausage, breaking it up with a fork. Meanwhile, in a small skillet, cook

the onion and 2 cloves of garlic until softened. Drain fat from sausage, add the bell pepper and

cook 2 minutes longer. Add onion mixture, tomato sauce, wine and remaining garlic. Simmer
10 min.

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Preheat oven 375 degrees. In a bowl, stir together ricotta, egg, salt and pepper. Pour 1 cup of

sauce into baking dish, 13 x 9" pan. Cover with 3 pasta sheets, making sure they do not touch

one another. Spread about 2 cups of sauce over pasta. Drop 1/3 of ricotta mixture by
spoonfuls onto sauce and
gently spread with back of spoon. Sprinkle 1/4 of mozzarella over ricotta mixture and make 2
more
layers in the same manner, beginning and ending with pasta. Spread remaining sauce evenly
over
top, making sure pasta is completely covered, and sprinkle with Parmesan and remaining
mozzarella.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in
middle of oven
20 minutes. Remove foil and bake 10 min longer, or until top is bubbling and golden. Let stand
5 min
before serving.

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DADDY - O'S CHILI
3 lbs ground chuck
1 tp garlic salt
brooks hot chili beans small and large can
1 tp cumin powder
1/2 tp season salt
46 oz lg can campbells tomato juice
1 cup onion
2 heaping tb (try it first) chili powder
1 can bush's chili magic

CHERYL'S SPINACH AND MUSHROOM FRITTATA


1 10 oz pkg frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
4 eggs
1 cup part skim ricotta cheese
3/4 cup freshly grated Parmesan cheese
3/4 cup chopped porotobello mushrooms
1/2 cup finely chopped scallions
1/4 tsp dried Italian seasonings
S & P to taste

Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed.
Spray a 9 inch pie plate
with cooking spray and fill with the spinach mixture. Bake for 30 min or until browned and set.
Let cool for 20 min.
Cut into wedges and serve.
6g carborhydrates

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Burgundy Beef Stew
1 pound boneless beef chuck
cut into 1 1/2 x 1 1/2 x 1/2-inch pieces
3 tablespoons all-purpose flour -- divided
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
4 medium carrots -- sliced 1/2" thick
8 small onions
1/2 cup Burgundy wine
1 tablespoon catsup
1 clove garlic -- crushed
1/4 teaspoon dried marjoram leaves -- crushed
1/8 teaspoon dried thyme leaves -- crushed
4 ounces mushrooms -- halved
2 tablespoons water
2 tablespoons fresh parsley -- chopped

Trim excess fat from beef chuck. Combine 2 tablespoons flour, salt and
pepper; dredge beef. Place beef and oil in 11 3/4 x 7 1/2-inch microwave-
safe baking dish. Cover and microwave at MEDIUM-LOW or 30 percent
power 20 minutes, stirring after 10 minutes. Add carrots and onions.
Combine wine, catsup, garlic, marjoram and thyme; pour over beef and
vegetables, stirring to combine. Cover and continue to microwave at
MEDIUM-LOW 45 minutes, stirring every 15 minutes. Add mushrooms
and continue to microwave at MEDIUM-LOW 15 to 25 minutes or until
beef and vegetables are tender. Combine remaining 1 tablespoon flour
and water; stir into beef and vegetables. Sprinkle with parsley. Cover and
microwave at MEDIUM-LOW 3 minutes, stirring after 1 1/2 minutes.

CREAMY WHITE CHILI


1 LB boneless skinless chick breast cut into 1/2 cubes
1 med onion chopped
1-1/2 teas garlic powder
1tab veg oil
2 can great northern beans rinsed and drained
1 can chicken broth
2 can chopped green chilies
1 teas salt
1 teas ground cumin

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1 teas dried oregano
1/2 teas pepper
1.4 teas cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large sauce pan, saute chicken, onion, and garlic powder in oil until
chicken is no longer pink. Add beans, broth, chilies and seasonings.
Bring to boil, Reduce heat, simmer, uncovered, for 30 min. Remove from
heat, stir in sour cream and whipping cream. Serve immediately.

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Baked Ziti
16 oz ziti pasta
1/2 lb each: lean ground beef, ground turkey breast
1 32oz jar or 4 cups of chunky garden style pasta sauce
1 tab dried Italian seasonings, divided
8 oz shredded mozzarella cheese, divided
1 15 oz cottage cheese
2 egg whites
1/4 cup freshly grated Parmesan cheese, divided
Heat oven to 350. Coat a 9x13 dish with cooking spray. Cook pasta according
to directions: drain. Cook beef and turkey 6 minutes or until no longer pink; drain.
Combine beef, turkey, pasta, sauce and 2 teas Italian seasoning.

Stir cooked pasta into meat sauce, spread half of mixture evenly in dish. Top
with half mozzarella cheese. Combine cottage cheese, egg whites, 2 tab of
Parmesan cheese and remaining Italian seasoning; spread over mozzarella in pan
Spread remaining pasta mixture over cottage cheese mixture. Sprinkle with
remaining mozzarella and the Parmesan. Bake 35 to 40 minutes or until hot
and cheese is golden. Let stand 10 min before serving. Makes 6 servings.

Barbecued beef
3 lbs boneless chuck roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tab Djon mustard
2 tab Worcestershire sauce
1 teas liquid smoke flavoring
1/2 teas salt
1/4 teas black pepper
1/4 teas garlic powder
Place chuck roast in Slow cooker. Combine remaining
ingredients in mixing bowl. Pour barbecue sauce
mixture over chuck roast. Cover and cook on low for 8
to 10 hours or on high 4 to 5 hours. Remove chuck
roast from slow cooker; shred meat with fork. Place
shredded meat back in slow cooker. Stir meat to
evenly coat with sauce. Spoon meat on buns.

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Red Beans and Rice
2 lb dried red kidney beans
5 bacon slices, chopped
1 lb smoked sausage, cut into 1/4 thick slices
6 cloves garlic, minced
6 celery ribs, sliced
2 green peppers, chopped
1 large onion chopped
2 (32 oz) chicken broth
2 cups water 1 teas salt
1 teas ground red pepper
1 teas black pepper
Hot cooked rice
Place kidney beans in a Dutch oven. Cover with water 2 inches above beans, and let soak 8
hours. Drain beans;
rinse thoroughly, and drain again.
Saute' bacon in Dutch oven over med high heat 5 minutes. Add smoked sausage; saute' 5 min
or until sausage is
golden brown. Add garlic and next 3 ingredients; saute' 5 minutes or until vegetables are
tender.
Stir in beans broth, 2 cups of water and nex 3 ingredients; bring to a boil. Boil 15 minutes;
reduce heat and simmer,
stirring occasionally, 3 hours or until beans are tender. Serve over rice.
NOTE: For quick soaking, place beans in Dutch oven; cover with water 2 inches above beans;
and bring to a boil.
Boil 1 minute; cover and remove from heat, and let stand 1 hour. Drain and proceed with
recipe.

CHICKEN TETRAZZINI
1/2 cup butter or margarine
1/2 med size sweet onion diced
1/2 cup flour
4 cup milk
1/2 cup dry white wine
1 tab chicken bouillon granules
1 teas seasoned pepper
1 1/2 cup freshly grated parmesan cheese (divided)
4 cup cooked chicken
12 oz vermicelli - cooked
1 60z jar sliced mushrooms drained

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1 cup soft bread crumbs
1 teas butter or margin melted

Whisk in flour and butter until smooth and cook whiskin constantly 1 min. Gradually add milk
and wine. Cook, whisking constantly, 5-6 min or until thickened.

Add bouillon granules, pepper, onion and 1 cup of cheese. Whisk until granules dissolve and
cheese melts. Remove from heat and stir in pasta, chicken and mushrooms. Spoon into lightly
greased 13x9 baking dish. Bake chick mix, covered at 350 for 20 min.
Stir together remaining 1/2 cup cheese, bread crumbs and 1 tab of melted butter and sprinkle
over casserole.
Bake 10-15 minutes more

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Beef Stew
2 tablespoons all-purpose flour
1 pound beef or pork stew meat, cut into 3/4-inch cubes
2 tablespoons cooking oil
2-1/2 cups cubed potatoes
1 cup frozen cut green beans*
1 cup frozen whole kernel corn*
1 cup sliced carrot
1 medium onion, cut into thin wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano, crushed
1/2 teaspoon dried marjoram or basil, crushed
1/4 teaspoon pepper
1 bay leaf
2-1/2 cups vegetable juice or hot-style vegetable juice

1. Place flour in a plastic bag. Add meat cubes and shake until meat is coated with flour. In a
large skillet brown half of the meat in 1 tablespoon of the hot oil, turning to brown evenly.
Brown remaining meat in remaining oil. Drain off fat.

2. In a 3-1/2- or 4-quart crockery cooker layer potatoes, green beans, corn, carrot, and onion.
Add meat. Add bouillon granules, Worcestershire sauce, oregano, marjoram, pepper, and bay
leaf. Pour vegetable juice over all.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6
hours or until meat and vegetables are tender. Discard bay leaf. Ladle into bowls. Makes 4 to 6
servings.

*Note: If you like, substitute 2 cups frozen mixed vegetables for the beans and corn.
For a 6-quart cooker: Recipe may be doubled.

Creamy Chicken Casserole


1 cup MINUTE Premium White Rice
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of mushroom soup
3/4 cup KRAFT Mayo Real Mayonnaise
3 hard-cooked eggs, chopped
1/4 cup finely chopped onion
1/2 tsp. salt
1 cup POST TOASTIES Corn Flakes
1 Tbsp. butter or margarine, melted

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PREPARE rice as directed on package.
MIX rice, chicken, soup, mayo, eggs, onion and salt in large bowl. Spoon into 1-1/2-quart
casserole.Top with combined corn flakes and butter.
BAKE at 350°F for 35 to 40 minutes or until thoroughly heated.

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Risotto
1 1/2 cups RiceSelect® Risotto Rice
2 tablespoons olive oil
2 tablespoons butter or margarine
1 onion, chopped
1 red or green bell pepper, chopped
1 1/2 cups sliced mushrooms
4 1/2 cups vegetable or chicken broth
1 tablespoon chopped Italian parsley

Heat olive oil and butter or margarine in large saucepan. Saute onion until transparent. Add bell
pepper and mushrooms; cook for 2 minutes. Add the rice and stir for 1-2 minutes. Add 1 1/2
cups broth and bring to a boil. Reduce heat to medium, stirring occasionally until liquid is
absorbed. Add remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed
each time. Remove from heat and stir in parsley.

Risotto
2 teaspoons virgin olive oil
1 small onion -- chopped
1 cup Italian arborio rice
2 cups vegetables stock
1/4 teaspoon salt
pepper to taste
2 tablespoons parmesan or
2 tablespoons Romano cheese
Preparation:

In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook,
until, stirring, 2 or 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes.
Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
NOTE: This is a basic risotto rice . Many ingredients may be added, such as green onion, peas,
sliced mushrooms, clams, shrimp, lean hamburger or chicken.

Risotto
3 cups corn
3/4 stick butter -- unsalted
5 tablespoons green onions -- chopped
3/4 cup rice -- uncooked
1/3 cup white wine
3 cups chicken stock
3/4 cup parmesan cheese -- grated

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Puree 2 cups corn kernels in a blender or food processor. Set aside. Melt butter in heavy
medium saucepan over medium heat. Add chopped green onions and saute until translucent,
about 5 minutes. Mix in rice and cook 1 minute, stirring constantly. Add wine and cook until all
liquid is absorbed, about 4 minutes. Add 3 cups chicken broth and cook 10 minutes. Add corn
puree, remaining 1 cup corn kernels and parmesan. Cook mixture 3 minutes. Thin rice with
more chicken broth, if necessary. Season risotto with salt and pepper and serve.

Burgundy Beef and Vegetable Stew


1 tablespoon vegetable oil
2 pounds stew beef, cut in 1-inch pieces
2 cloves garlic, finely minced
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 can beef broth, or about 1 1/2 cups
1/2 cup burgundy wine
1 1/2 cups sliced carrots
2 cups frozen whole pearl onions
2 tablespoons cornstarch combined with 1 tablespoon cold water
1 cup frozen peas, thawed

In a Dutch oven or stock pot, heat oil over medium heat until hot; add half of beef and garlic
and brown evenly, stirring occasionally; repeat with remaining beef and garlic. Pour off excess
fat; season beef with thyme, salt and pepper. Add beef broth and wine; bring to a boil,
reduce heat to low, cover tightly, and simmer 1 1/2 hours, or until beef is tender. Add carrots
and onions; cover and cook 25 minutes. Stir in cornstarch mixture, along with peas; bring to a
boil. Cook, stirring, for 3 minutes or until thickened.

BEEF STEW
2 pounds cubed beef stew meat
3 tablespoons vegetable oil
4 cubes beef bouillon, crumbled
4 cups water
1 teaspoon dried rosemary
1 teaspoon dried parsley
1/2 teaspoon ground black pepper
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces

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1 large onion, chopped
2 teaspoons cornstarch
2 teaspoons cold water
DIRECTIONS:
1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve
bouillon in
water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat,
cover and simmer 1 hour.
2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons
cold
water and stir into stew. Cover and simmer 1 hour more.

BEEF STEW
3 pounds beef stew meat, cut into 1 inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1/4 cup all-purpose flour
1/4 cup butter
1 tablespoon vegetable oil
1 onion, chopped
1 (8 ounce) can whole peeled tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, minced
2 tablespoons chopped parsley
1/8 teaspoon dried thyme
1 cup red wine
6 carrots, chopped
6 stalks celery, chopped
6 potatoes, cubed
2 cups pearl onions

DIRECTIONS:
1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet
over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the
outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and
bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red
wine.
2. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl
onions.

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Continue to simmer until potatoes are tender, about 1 hour.

FRITTATA
Makes 8 servings
2 beefsteak tomatoes
3 russet or red new potatoes
1 medium yellow onion
2 carrots
8 - 10 button mushrooms
1 red pepper (optional)
6 - 8 slices applewood smoked bacon
1/2 lb. smoked Gouda cheese
12 eggs
spices:
salt and pepper, fresh thyme, paprika (to taste)
equipment:
deep roasting pan, mixing bowls, cookie sheet with lip, parchment paper.

Peel and cut vegetables and toss with salt, pepper and olive oil (or canola) and a touch of
balsamic.

Roast in lightly oiled pan for about 25 minutes or until just limp.
Microwave bacon to cook, about a minute-and-a-half. Use plenty of paper towels! Crumble
bacon.
Grate Gouda on box grater.
Crack eggs and whisk with about 1/4 cup water.
Add everything to the bowl with eggs, stir lightly and then pour into a greased (with butter)
baking pan. Top with salt, pepper, paprika and fresh thyme. Bake on 400°F or 375°F for about
20 minutes.

Chicken & Noodle Casserole


1 can Cream of Mushroom Soup
1/2 cup of milk
1/4 tsp ground black pepper
1/4 cup parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
1 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

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1. Stir soup, milk, pepper, parmesan cheese, vegetables, chicken and noodles in 1 1/2 qt
casserole.
2. Bake at 400 for 25 min or until hot. Stir.
3. Top with cheddar cheese.
Make it crunchy: Omit cheddar cheese. Use 1/2 cup French's French fried onions.
Give it a twist: Use 2 cups cooked corkscrew-shaped pasta for noodles.

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MEXICAN CASSEROLE
1lb ground beef
1 (8 oz) Velveeta, cut into cubes
1 can (14.5) diced tomatoes with green chilies
1 can cream of chicken soup
1 can (26 oz.) ranch-style beans (do not drain)
12 corn tortillas
1 med onion, chopped
Preheat oven to 350. In a med skillet, cook ground beef and onions. Drain off fat and then
season with salt and pepper. Greasse bottom of 9x13 baking dish.

Layer bottom of dish with six tortillas. Place half of the seasoned ground beef on top of
tortillas, then add a layer of beans and cheese. Repeat this step. In a blender, mix the can of
tomatoes and chicken soup. Pour mixture over casserole and bake for 30 minutes or until top
is slightly browned.

Creamy Baked Ziti


4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium
heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently.
Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup
mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking
time to 30 to 35 min. or until heated through.

Muffuletta Braid
1/2 cup chopped green olives
1/4 cup chopped ripe olives
1/4 cup drained roasted red bell peppers (from 7-oz jar), diced

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2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil
1 tablespoon red wine vinegar
2 teaspoons capers
1/2teaspoon finely chopped garlic
1/4teaspoon salt
2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 LAND O LAKES® Egg
1 teaspoon water
4 oz thinly sliced ham
2 oz thinly sliced Genoa salami
4 oz thinly sliced provolone cheese
4 oz thinly sliced mortadella (from deli)

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. In medium
bowl, mix olives, red peppers, oil, vinegar, capers, garlic and salt; set aside.

On large cookie sheet, unroll both dough sheets, placing long sides together to make 15x12-
inch rectangle; press edges to seal. In small bowl, beat egg and water until well blended;
brush thin layer over dough. Reserve remaining egg mixture.

Place ham lengthwise down center of rectangle in 6-inch-wide strip. Layer ham with salami,
cheese, olive mixture and mortadella. Using kitchen scissors or sharp knife, make cuts 1
inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough
diagonally over filling, alternating from side to side and pressing to seal. Brush remaining
egg mixture over dough.

Bake 25 to 35 minutes or until deep golden brown. Cool on cookie sheet 10 minutes. Cut
crosswise into slices. Serve warm.

Reuben Pot Pie


1 can (14 oz) sauerkraut, drained
1/2 cup chili sauce
1/4 cup mayonnaise
1 lb sliced corned beef (from deli), cut into 1/2-inch strips
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
1 cup shredded Swiss cheese (4 oz)

Page 190 of 378


Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and
mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over
sauerkraut. Cover; bake 30 minutes.

Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange
biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until
biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until
cheese is melted.

Spinach-Bacon Macaroni and Cheese


3 cups medium shell macaroni, uncooked
1 pkg. (6 oz. ) fresh baby spinach leaves
4 slices OSCAR MAYER Bacon, chopped
2 Tbsp. flour
2 cups milk
2 cups KRAFT Shredded Sharp Cheddar Cheese, divided

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Meatball and Pepperoni Pasta Bake
1box (16 oz) penne pasta
2 jars (24 oz each) chunky marinara sauce
1 cup sliced pepperoni (from 6-oz package)
1 bag (16 oz) frozen cooked Italian-style meatballs (32 meatballs)
2 cups water
1 package (8 oz) shredded Italian cheese blend (2 cups)
Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray. In baking dish, mix all
ingredients except cheese; mix well. Cover with foil.

Bake 55 to 60 minutes or until pasta is tender. Uncover; sprinkle with cheese. Bake uncovered 8 to
10 minutes or until cheese is melted.

Bacon Chicken Bake


4 cups uncooked bow-tie (farfalle) pasta (8 oz)
1 box (9 oz) frozen baby sweet peas
6 slices bacon
1 large sweet onion, chopped (1 cup)
1 package (8 oz) sliced fresh baby portabella mushrooms
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
2 jars (15 oz each) Alfredo pasta sauce
1 cup freshly grated Parmesan cheese
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as
directed on package, adding frozen peas during last 3 minutes of cooking time; drain and return to
saucepan.

Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Reserve drippings.
Crumble bacon; set aside. Cook onion and mushrooms in bacon drippings over medium heat 5
minutes, stirring occasionally, until tender.

In large bowl, mix the pasta and peas, mushroom mixture, chicken, Alfredo sauce and 1/2 cup of the
cheese until blended. Spread in baking dish. Sprinkle with bacon and remaining 1/2 cup cheese.

Bake uncovered 20 minutes or until cheese is melted.


Beef Tortilla Taco Casserole
1 lb lean (at least 80%) ground beef or ground turkey
ne d
1 package (1 oz) Old El Paso™ 25% less sodium taco seasoning mix a d d a drai ans
Ca f bla ck be
n
2/3 cup water can o
1 red bell pepper, cut into 1-inch strips
2 3/4 cups Old El Paso™ Thick 'n Chunky salsa
1 package (12 oz) frozen whole kernel sweet corn
6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring
occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, water and bell pepper strips.
Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in
bottom of baking dish.
Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining
tortilla halves. Top with remaining beef mixture and cheese.
Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil
sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3
months. To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove
plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted. To
bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1
hour 40 minutes or until center is hot (165°F) and cheese is melted.
Chicken Cordon Bleu Lasagna
1/3 cup plus 2 tablespoons butter
1 cup Progresso™ Italian style panko crispy bread crumbs
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2/3 cup milk
2 1/2 teaspoons Dijon mustard
4 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
1 package (8 oz) cream cheese, cubed
1 1/4 cups shredded Swiss cheese (4 oz)
12 uncooked oven-ready lasagna noodles
3 cups shredded cooked chicken
1 cup chopped cooked ham
2 cups shredded Monterey Jack cheese (8 oz)
Additional chopped fresh thyme leaves or Italian (flat-leaf) parsley, if desired
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small
microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 20 to 40 seconds or
until melted. Add bread crumbs to bowl, and stir until mixed well; set aside.

In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart
saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth.
Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into
saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute;
reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk,
until cheeses are melted and mixture is smooth. Remove from heat.

Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles,
spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack
cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and
cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.

Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes
or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20
minutes before serving. Garnish with additional thyme.
Million-Dollar Spaghetti Casserole
1 lb uncooked spaghetti
4 eggs
1/4 cup fresh parsley, chopped
1/2 cup grated Parmesan cheese
1/2 cup butter, cut into chunks
1 container (8 oz) cottage cheese
1 package (8 oz) cream cheese, softened
1 lb ground beef
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1/4 cup heavy whipping cream or sour cream
8 oz mozzarella cheese, shredded or sliced
Heat oven to 350°F. Lightly grease 13x9-inch (3-quart) baking dish.
Cook spaghetti to al dente as directed on package.
Meanwhile, in medium bowl, beat eggs, parsley and Parmesan cheese with whisk. Drain spaghetti,
and add it right back to the hot pot. Add the butter and the egg mixture to the spaghetti, and quickly
toss until evenly coated and the eggs have formed a sauce. Add mixture to baking dish.
Add cottage cheese and cream cheese to the pot you tossed the spaghetti in, and mix until
combined. Pour the cheese mixture directly over the spaghetti mixture, spreading it out in an even
layer.
Heat 10-inch skillet (or use the pot you cooked the spaghetti in) over medium heat, and brown the
beef, 5 to 8 minutes; drain. Remove from heat, and stir in the pasta sauce and cream. Spread
mixture over cheese layer. Then add the mozzarella cheese in an even layer over top.
Place baking dish on large cookie sheet. Bake 30 to 45 minutes or until the cheese is melted and
lightly browned on top. Cool 5 minutes before serving. Serve with fresh mozzarella and basil, if
desired.
Italian Sausage and Ravioli Casserole
1 lb bulk Italian sausage
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 jar (26 oz) Muir Glen™ organic Italian herb pasta sauce
bag (25 oz) frozen cheese-filled ravioli
2 1/2 cups shredded 5-cheese Italian cheese blend (10 oz)
Heat oven to 350°F. In 10-inch nonstick skillet, cook sausage, onion and garlic over medium-high
heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce.
In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the sausage mixture. Arrange half of
the ravioli on top; sprinkle with 1 cup of the Italian cheese. Top with remaining ravioli, sausage
mixture and remaining 1 1/2 cups cheese.
Cover with foil; bake 45 to 50 minutes or until thoroughly heated. Remove foil; bake 10 minutes
longer or until cheese is melted. Let stand 15 minutes before serving.
To Freeze Baked Casserole: Cover baked casserole with foil, then in double layer of plastic wrap;
label and freeze up to 3 months. To thaw and bake, thaw in refrigerator overnight or until
completely thawed. Remove plastic wrap; leave foil cover on. Bake 50 to 65 minutes at 350°F until
center is hot (165°F).

Chicken Pot Pie


4.5 Tablespoon butter
4.5 Tablespoon flour
1.5 cup milk
.5 cup chicken broth
2.5 cup cooked chicken
1. 25 teaspoon salt
1 teas thyme
1 teas paprika
1/8 teas pepper
2.5 cups celery
1 cup carrots
1 cup frozen mixed vegetables
.25 cup chopped onion
Dash of lemon
Pastry for 2 crusts (I buy the shallow, frozen pastry crust, and this will make two pies)
In skillet melt butter - add flour and cook for 1 min. Add milk and broth, cook and stir until
thicken. Add chicken, salt, pepper, thyme and paprika, cook and stir for 1 minute. Cool.
Pre heat oven 425
Cook celery, carrot, onions & frozen vegetables for 7 minutes, drain. Add vegetable and lemon juice
to chicken mixture and mix. Pour into pastry, add top crust. Bake 30 minutes or freeze before
baking, for up to 30 days, and then bake for 50 to 60 minutes.

ALFREDO RAVIOLI BAKE


This rich and flavorful main dish recipe is made with purchased Alfredo sauce to make it quick-and-
easy to make.
Preparation time: 25 min Baking time: 1 hrs
Yield: 8 servings
2 tablespoons LAND O LAKES® Butter
1.25 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16 ounce) jar of red pasta sauce
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese
1 tablespoon of each: fresh parsley, fresh basil, fresh oregano, all finely chopped
1 tablespoon of garlic powder
Directions:
Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over
medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms, herbs and
garlic; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes).
Do not drain.

In a separate bowl, mix Alfredo sauce and red pasta sauce. Spread 1/2 cup sauce into greased 13x9-
inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over
ravioli. Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup
mozzarella cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese
and Parmesan cheese. Cover tightly with aluminum foil. Bake for 45 minutes.
Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20
minutes or until cheeses are melted. Let stand 15 minutes before serving.
Recipe Tip
To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours.
When ready to bake, continue as directed above. Increase first baking time to 1 hour.

Savory Beef and Mushroom Pie


1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 lb. lean ground beef
1 1/2cups sliced fresh mushrooms
3/4 cup chopped onions
3 tablespoons all-purpose flour
1 envelope savory herb with garlic soup mix (from 2.4-oz. pkg.)
1/2 cup half-and-half
1 (3-oz.) pkg. cream cheese, softened
2 oz. (1/2 cup) shredded Swiss cheese
Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.
Heat oven to 375°F. In 12-inch nonstick skillet, cook ground beef, mushrooms, onions and flour over
medium heat for 10 to 12 minutes or until beef is thoroughly cooked and liquid from mushrooms has
evaporated, stirring frequently.
Stir in soup mix and half-and-half. Add cream cheese; cook until cream cheese has melted and
mixture is hot, stirring constantly. Remove from heat. Stir in Swiss cheese.
Pour beef mixture into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in
several places in top crust.
Bake at 375°F. for 35 to 45 minutes or until crust is golden brown. Let stand 10 minutes before
serving. Cut into wedges to serve.
Expert Tips
To ensure the pie crust bakes completely through, assemble this pie with very hot filling. Heat from
the filling cooks the crust from the inside while the oven heat bakes it from the outside.

Ritz Cracker Cream Cheese Chicken Bake


1 cup uncooked long grain white rice
2 tablespoons butter
1/2 cup chopped onion
1 package (8 oz) sliced baby portabella mushrooms (about 2 cups)
1teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
1 1/2 cups whole milk
1 cup Progresso™ chicken broth
1 tablespoon Worcestershire sauce
1 cup sour cream
4oz chive & onion cream cheese spread
1 tablespoon poppy seed
2 cups chopped deli rotisserie chicken
2 cups coarsely broken Ritz™ crackers SAVE $
2 tablespoons butter, melted
Heat oven to 350°F. Spray 13x9 (3-quart) baking dish with cooking spray. Cook rice as directed on
package; set aside.
Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add onion,
mushrooms, thyme, salt and pepper; cook and stir 4 to 5 minutes or until tender. Stir in flour until
well combined. Slowly add milk, and heat to simmering, stirring to prevent lumps. Add chicken
broth, Worcestershire sauce, sour cream, cream cheese spread and poppy seed; simmer 3 to 5
minutes, stirring frequently, until slightly thickened.

In large bowl, mix chicken, cooked rice and sauce mixture; transfer to baking dish. Bake 25 to 30
minutes or until 165°F in center. Meanwhile, in large resealable food-storage plastic bag, mix
crackers and 2 tablespoons melted butter, shaking to combine. Sprinkle on top of casserole during
last 5 minutes of baking.
If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers
of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread rice
mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator.
Spoon rice mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked
casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon
resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-
inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking
dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F.
Uncover; bake 50 minutes. Sprinkle cracker mixture on top of casserole; bake 5 to 10 minutes longer
or until crackers are golden brown and casserole is heated through (165°F in center).

BAKED ZITI
1⁄2lb ziti pasta
16ounces ricotta cheese
3cups mozzarella cheese, grated
3cups spaghetti sauce
1⁄2cup parmesan cheese, grated
Preheat oven to 350.
Boil ziti, following package directions, drain and place in a large bowl.
Mix all the ricotta cheese and half of the mozzarella with the ziti.
Spray a 13x9 pan with Pam.
Cover the bottom half of the pan with about half the sauce.
Put the ziti mixture on top of sauce.
Pour remaining sauce on top of ziti.
Sprinkle with the parmesan cheese.
Top with the remaining mozzarella cheese.
Bake for 20-30 minutes until cheese is melted and it is lightly golden.

Cheesy Bacon and Spinach Tortellini Casserole


1 jar (15 oz) Alfredo pasta sauce
1/3 cup water
1 package (19 oz) frozen cheese-filled tortellini
1/2 cup plus 2 tablespoons chopped cooked bacon
1 bag (5 oz) baby spinach, coarsely chopped
2 cups shredded mozzarella cheese (8 oz)

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish generously with
cooking spray.
In medium bowl, mix Alfredo sauce and water. Arrange half of the frozen tortellini in single layer in
baking dish; top with 1/4 cup of the bacon, half of the spinach, half of the Alfredo sauce mixture and
1 cup of the mozzarella cheese. Repeat layers. Top with remaining 2 tablespoons bacon.
Spray one side foil with cooking spray and cover baking dish, sprayed side down. Bake 40 minutes.
Remove foil; bake 10 to 15 minutes longer or until bubbly around edges and hot in center.
Cheesy Pasta Bake
4 cups penne pasta, uncooked
1 lb. lean ground beef
2 cups sliced fresh mushrooms
1 onion, chopped
1 jar (24 oz.) spaghetti sauce
3 Tbsp. OSCAR MAYER Real Bacon Bits
1 tsp. Italian seasoning
1 1/3 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA

HEAT oven 375°F.


COOK pasta as directed on package, omitting salt.
MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add
sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly
thickened, stirring occasionally.
DRAIN pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray;
top with cheese.
BAKE 25 to 30 min. or until heated through.

5-Ingredient Beef Enchilada Casserole


Old El Paso™ flour tortillas for burritos (8 inch)
1 lb lean (at least 80%) ground beef or two cooked chicken breast, shredded
1 can (10 oz) Old El Paso™ mild enchilada sauce
jar (16 oz) black bean or corn salsa
2 cups shredded Mexican four-cheese blend (8 oz)
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2. Lghtly fold 8 Old El Paso™ flour tortillas for burritos (8 inch) in half and place folded-side-down in
dish; set aside.
3. In 10-inch nonstick skillet, cook 1 lb lean (at least 80%) ground beef with salt to taste over
medium-high heat, stirring frequently, until no longer pink; drain. Transfer to large bowl. Add 1/4
cup from 1 can (10 oz) Old El Paso™ mild enchilada sauce, 1 jar (16 oz) black bean or corn salsa and 1
cup of the shredded Mexican four-cheese blend; stir to combine.

4. Divide beef mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
5. Pour remaining Old El Paso™ mild enchilada sauce and remaining 1 cup shredded Mexican four-
cheese blend. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking
dish with foil, sprayed side down.
6. Bake 40 to 45 minutes or until hot and bubbly.
7. To freeze: Spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with
sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic
wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from
plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read
thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil
and bake 10 to 15 minutes.

VELVEETA® Cheesy Bacon Brunch Casserole


8 slices OSCAR MAYER Bacon, chopped
2cups frozen shredded hash browns, thawed
1/2 lb. fresh mushrooms, sliced
1 each green and red bell pepper, chopped
1 small onion, chopped
12 eggs
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
make it
HEAT oven to 350ºF.
COOK bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with
slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until
peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch
baking dish sprayed with cooking spray.
WHISK eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable
mixture.
BAKE 40 min. or until center is set and casserole is heated through.

Chicken Tortilla Bake


1 can cream of chicken soup
1 10 ounce can diced tomatoes with green chiles, undrained OR 1 c. salsa
12 small corn tortillas, cut into thin bite-size strips
3 cups cubed cooked chicken
1 cup shredded cheddar cheese
1/2 c. milk
Preheat oven to 350 degrees F.
In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.
Sprinkle one-third of the tortilla strips over the bottom of an ungreased rectangular baking dish.
Layer half of the chicken over the tortilla strips.
Spoon half of the soup mixture evenly over top.
Repeat layers.
Sprinkle with the remaining tortilla strips and top with cheddar cheese.
Bake, covered, about 40 minutes or until bubbly.
Uncover; bake about 5 minutes more or until cheese is melted.
Chicken-Broccoli Casserole
Ingredients
Vegetable cooking spray, for dish
2 cups cooked rice
3 cups chopped cooked broccoli
6 cups shredded, cooked, skinless, boneless chicken breasts (1 1/4 lbs.)
1 can (10 oz.) condensed cream of chicken soup
3 cups (10 oz.) shredded cheddar
1 cup sour cream
1/2 cup mayonnaise
1 tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
Directions
1. Heat oven to 350 degrees F. Lightly coat a 13-by-9-inch baking dish with cooking spray. Evenly
spread out rice in dish. Cover with broccoli.
2. In a large bowl, combine chicken, soup, 1 1/2 cups cheese, the sour cream, mayonnaise, juice, salt,
and pepper. Pour over broccoli and top with remaining 1 1/2 cups cheese. Bake until golden and
bubbly, about 40 minutes.

Cheesy Macaroni with Ham


1 1/2 cups uncooked elbow macaroni (8 oz)
1/4 cup butter or margarine
2 cloves garlic, finely chopped
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon ground red pepper (cayenne)
2 cups milk
1 1/2 cups chopped cooked ham
1 can (14.5 oz) diced tomatoes, drained
2 cups shredded sharp Cheddar cheese (8 oz)
1 cup soft bread crumbs (about 1 1/2 slices bread)
2 tablespoons butter or margarine, melted
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and
drain macaroni as directed on package, using minimum cook time.
2. Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook garlic in
butter, stirring frequently, until golden. Reduce heat to medium. Stir in flour, salt, mustard and red
pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly,
until mixture boils and thickens, about 5 minutes. Gently stir in ham, tomatoes and cooked
macaroni.

3. Remove from heat; stir in cheese until melted. Spoon into baking dish. In small bowl, mix bread
crumbs and melted butter; sprinkle over macaroni.
4. Bake uncovered 20 minutes or until browned and bubbly.
Makes 6 servings (1 1/2 cups)

Creamy Baked Ziti


4 cups ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain.
Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5
min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to
pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup
mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Make Ahead
The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to
30 to 35 min. or until heated through.

MEXICAN CASSEROLE
1lb ground beef
1 (8 oz) Velveeta, cut into cubes
1 can (14.5) diced tomatoes with green chilies
1 can cream of chicken soup
1 can (26 oz.) ranch-style beans (do not drain)
12 corn tortillas
1 med onion, chopped
Preheat oven to 350. In a med skillet, cook ground beef and onions. Drain off fat and then season
with salt and pepper. Greasse bottom of 9x13 baking dish.

Layer bottom of dish with six tortillas. Place half of the seasoned ground beef on top of tortillas,
then add a layer of beans and cheese. Repeat this step. In a blender, mix the can of tomatoes and
chicken soup. Pour mixture over casserole and bake for 30 minutes or until top is slightly browned.

Chicken Tortilla Casserole


1 onion, diced
Butter or olive oil for sauteing
4 cups chicken cooked and cut into bite size pieces
2 cans cream of chicken soup
2 10 oz diced tomatoes and chilies
4 jalapenos, diced without seeds
1 7 oz can diced green chiles
1 cup chicken broth
1 can black beans, rinsed
1 cup frozen corn
1 tsp chili powder
6 1- inch flour tortillas, torn into 1 inch pieces
1 cup shredded cheddar cheese
Preheat oven to 350 F. Spray baking dish with Pam
In a stockpot, saute onion in butter or oil over med heat for about 3 minutes or until onion starts
tosaften. Add all remaining ingredients except the cheese. Stirring occasionally, heat mixture until
hot and bubbly.
Pour ingredients into 1 very large baking dish. Bake for 20 minutes then top with cheese and cook
for 5 more minutes. Remove from oven and let cool for 5 minutes.

Overnight Country Sausage and Hash Brown Casserole


1 package (16 oz) bulk hot pork sausage
10 eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon ground pepper
1 bag (20 oz) refrigerated O’Brien hash browns (about 4 1/2 cups)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch skillet, cook sausage over medium
heat 5 to 7 minutes or until no longer pink; drain.
In large bowl, beat eggs, milk, Dijon mustard and pepper with whisk until mixed well. Stir in hash
browns, 1 cup of the cheese and the cooked sausage. Pour mixture in baking dish; cover and
refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Remove dish from refrigerator, uncover and top with remaining 1/2 cup cheese.
Bake 45 to 55 minutes or until center is just set. Cool 10 minutes before serving.

PEACH PIE
Refrig pie dough
3/4 to 1 cup sugar
3 tab cornstarch
6 cups sliced, peeled fresh peaches
1 tab butter cut up
milk
sugar
1. In a large bowl, stir together the 3/4 to 1 cup sugar and cornstarch. Add
peaches, and toss to mix.
2. Spoon peach mixture into pastry lined pie plate. Dot with butter.
3. Top with pastry. Fold top pastry under bottom pastry and crimp edge as
you would like.
4. Brush the top of the pie with milk and sprinkle with sugar. Cover the edge of
crust with foil. Place the prepared pie on a baking sheet.
5. Bake the pie in 375 oven for 25 min. Remove the foil. Bake pie for 25 to 30
min till tip is golden and filling is bubbly. Cool pie on wire rack.

Peach Cobbler
1 cup Original Bisquick™ mix
1 cup milk
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
1 cup sugar
1 can (29 ounces) sliced peach, drained

Heat oven to 375ºF.


Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8x8x2 inches. Stir in
butter until blended. Stir together sugar and peaches; spoon over batter.
Bake 50 to 60 minutes or until golden.

Cin-ful Peach Cobbler


1/4 cup brown sugar
1/4 cup white sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
10 cups frozen peaches, thawed, about 3 pounds prepared
1 teaspoon cornstarch, dissolved in 1 tablespoon water
1 lemon, juiced
1 teaspoon butter
For the crumb topping:
3/4 cup brown sugar
1/4 cup sugar
3/4 cup all-purpose flour
3/4 cup oats
1/4 cup slivered almonds
1/2 cup dried cranberries
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 stick unsalted butter, room temperature, cut into 8 pieces
Vanilla ice cream or whipped cream, for serving
Special Equipment: 12 by 8-inch oval stoneware dish or 13 by 9-inch rectangular glass or stoneware
dish
Preheat oven to 450 degrees F.
To make the peach filling: In a large bowl, stir together sugars, flour, cinnamon and salt. Add peaches
and gently toss to coat. Mix together cornstarch slurry and lemon juice and stir into peaches to
incorporate. Butter a 12 by 8-inch oval dish and add peach mixture.
To make the crumb topping: In a medium bowl, combine dry ingredients, add in butter pieces and
combine with hands until crumbly.
Top peaches with half of the crumb topping. Place in oven and immediately reduce oven
temperature to 350 degrees F. Bake uncovered for 30 minutes, then add remainder of the crumb
topping. Reduce heat to 325 degrees F and bake until golden and bubbling, another 45 minutes.
Remove from oven and let sit for 15 minutes before serving.
Serve with vanilla ice cream or fresh whipped cream.

Dump-and-Go Meatball Lasagna


8 oz uncooked campanelle pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired
Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture
into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly.
Sprinkle with cheese.
Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with
basil leaves before serving.

Creamy One-Pot Pasta


4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5 1/4 cups) 43 1/2 oz.
lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
1/4 tsp salt
1/2 tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)
Directions:
1. Thinly slice garlic using Paring Knife. Place garlic and 1 tbsp oil from sun-dried tomatoes into (8-
qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring
occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring
to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but
still firm, stirring occasionally using Mega Scraper.

2. Meanwhile, cut broccoli into small florets; place into Classic Batter Bowl. Cut carrots in half
lengthwise; thinly slice crosswise on a bias using Santoku Knife. Drain sun-dried tomatoes; pat dry
with a paper towel. Slice tomatoes into thin strips. Add carrots and tomatoes to batter bowl.
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Yield: 6 servings

CROCK POT APRICOT CHICKEN


1⁄2cup French dressing
1⁄2cup apricot jam
1(1 1/2 ounce) packet dry onion soup mix
3lbs skinless chicken pieces
In a bowl, whisk together dressing, jam and soup mix.
Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any remaining sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

ARTICHOKE CHICKEN
1/2 CUP flour
1 teas salt
1/2 teas pepper
4 boneless, skinless chicken breast
1/4 cup olive oil
Juice of one lemon
2 cups chicken broth (or l can)
1 6 oz jar marinated artichoke hearts
Combine flour, salt, pepper in a zip lock bag. Put chicken in bag and shake it to coat
chicken. Heat olive oil in wide skillet over med.-high heat. Add chicken and cook 4 min.
Turn over and cook 4 min more or until brown all over. Remove to plate and place in
250 oven to keep warm.
Add lemon juice and chicken broth to pan and turn heat to high. Boil rapidly to reduce
liquid to 1 cup.
Meanwhile chop artichoke hearts into small pieces. Add to sauce to heat through.
Put chicken on plates and pour sauce over the pieces.
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Chicken Curry
2 to 5 chicken breast skinned, cooked, boned, and cut into pieces
1 cup mayo
1 can cream of mush soup
1 teas lemon juice
1/2 teas curry powder
1 cup grated sharp cheddar cheese
Place cut-up chicken in baking dish. Mix together Mayo, soup, lemon juice
and curry powder and pour over chicken. Sprinkle cheese over top. Cover
and bake at 375 for 30 to 45 minutes, until done
Serve with rice.

ZESTY THREE-INGREDIENT CHICKEN


1 8oz bottle red Russian dressing
2 to 4 chicken breast
1 med. onion, sliced
In 12 inch skillet over medium heat, in 2 tablespoon Russian dressing, cook
chicken and onion until chicken is lightly browned.

Stir in remaining dressing, heat to boiling. Reduce heat to low, cover and simmer 30 minutes or until
chicken is tender. Remove chicken to platter, skim fat from sauce. Spoon sauce over chicken. Makes 4
servings.

Broccoli-Lemon Chicken
1 TSP. vegetable oil
4 chicken breasts
1 can cream of broccoli soup
1/4 cup milk
2 tsp. lemon juice
4 thin lemon slices
In skillet, in hot oil cook chicken 10 minutes or until browned on both sides.
Spoon off fat.
Combine soup and milk in lemon juice and pepper. Pour over chicken, top
each chicken with lemon slice. Reduce heat to low. Cover, simmer 5 min
or until chicken is fork tender,stirring occasionally.
4 servings

FRIED CHICKEN
4 Chicken breast
Seasoned Flour
1 1/2 cups flour
1 tablespoon garlic salt
1 1/2 teas black pepper
1 1/2 teas paprika
1/4 teas poultry seasoning
Combine all ingredients and set aside
Crispy Batter
2/3 cup flour
1/2 teas salt
1/8 teas pepper
1 beaten egg yolk
3/4 cup flat beer or water
Combine flour and seasonings in medium bow. Combine egg yolk and beer.
Add gradually to dry ingredients. Heat oil to 365 in deep fry pan to a depth
of 2 inches. Moisten chicken. Dip in seasoned flour, then batter, then back
in seasoned flour. Fry in hot oil for 15 to 18 mimutes until well browned.
Drain on paper.

COIT CHICKEN (your Grandmother named this)


2 pkg. Broccoli Spears (cooked)
4 chicken breast (cooked and deboned)
Mix:
2 cans cream mushroom, chicken, or celery soup
2 tablespoon lemon juice
3/4 cup Mayo
Spread broccoli spears in casserole, cover with pieces of chicken.
Pour soup mixture over chicken.
Spread shredded cheddar cheese on top. Spread 1 cup bread
crumbs or Kellogg corn flakes crumbs with melted butter on top
cheese.
bake 350 for 35 - 50 minutes

Three Cheese Chicken Bake


½ c chopped onion
½ c chopped peppers
3 tab butter
1 can cream of chix soup
1 can 8 oz sliced mush, drained
1 jar 2 oz pimientos drained
½ teas dried basil
1 pkg 8 oz noodles, cooked and drained
3 c diced cooked chik
2 c ricotta or cottage cheese
2 c shredded cheddar cheese
½ c grate parmesan cheese
¼ c buttered bread crumbs
In skillet sauté onion & pepper in butter until tender. Remove from heat. Stir in soup, mush
pimientos and basil set aside. In large bowl combine noodles, chick and cheeses, add
mushroom sauce and mix well. Transfer to a greased 13 x 9 pan Bake uncovered 350,
40-45 min until bubbly, sprinkle w/ crumbs bake 15 min

STUFFED CHICKEN ROLLS


Preheat oven 400 degrees
Pound boneless breast of chicken. Smear with butter
Place cream cheese with chives in chicken and roll.
Wrap with bacon and hold with toothpicks and bake 30 minutes.
Don't double layer bacon. Single wrap.

Chicken Vegetables Dijon


2 LB chicken
1 can cream of chicken soup
3 tablespoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup milk
1 pkg. 16 0z. Frozen unseasoned or garlic-seasoned pasta and veg combination
1 can durkee French fried onions
1 med. tomato, cut into wedges
Microwave

arrange chick in 12x8 micro dish, placing thicker portions toward edges of dish. In medium bowl stir soup,
oregano, mustard pepper and milk until smooth. Spoon 1 cup of soup mixture over chicken. Cover on
high 15 minutes.

CRISPY CHICKEN WITH ASPARAGUS SAUCE


4 skinless boneless chicken breast.
1 egg or 2 egg whites, beaten
1/2 cup dry bread crumbs
1 tablespoon vegetable oil
1 can cream of asparagus soup
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley
In pie plate, dip chicken into egg and coat with bread crumbs. In skillet over med. low heat
in hot oil, cook chicken 15 min. or until browned on both sides and no longer pink. Remove
and keep warm. In same skillet over low heat combine soup, milk and water. Heat through.
Stirring occasionally. Spoon soup mixture over chicken. Serve with rice.

ARTICHOKE CHICKEN
1/2 CUP flour
1 teas salt
1/2 teas pepper
4 boneless, skinless chicken breast
1/4 cup olive oil
Juice of one lemon
2 cups chicken broth (or l can)
1 6 oz jar marinated artichoke hearts
Combine flour, salt, pepper in a zip lock bag. Put chicken in bag and shake it to coat
chicken. Heat olive oil in wide skillet over med.-high heat. Add chicken and cook 4 min.
Turn over and cook 4 min more or until brown all over. Remove to plate and place in
250 oven to keep warm.
Add lemon juice and chicken broth to pan and turn heat to high. Boil rapidly to reduce
liquid to 1 cup.
Meanwhile chop artichoke hearts into small pieces. Add to sauce to heat through.
Put chicken on plates and pour sauce over the pieces.

ZESTY CHICKEN BREASTS


1 TSP LEMON ZEST, GRATED
1/2 LB BONELESS SKINLESS CHICK BREAST halves
3/4 tsp pepper
1 tsp. Unsalted butter
1 Tbs. Lemon juice
1 1/2 tsp Worcestershire sauce
1/2 tsp Dijon Mustard
1 1/2 tsp parsley, minced
Rub equal amount of lemon zest into each side of chick breast. Sprinkle with pepper,
pressing with hands to adhere. Melt butter in a heavy nonstick skillet over med heat. Saute'
chicken 4-5 min per side or until golden brown and chick is opaque throughout. Transfer to
a platter and keep warm. Add lemon juice, Worcestershire and mustard to skillet, stirring

with wooded spoon to deglaze. Serve sauce over chick and sprinkle w/ parsley

CHICKEN WITH BROCCOLI


2 CHICK BREAST SKINNED AND BONED
1 egg yolk
3/4 cup chick stock
3 tbl grated parmesan cheese
2 tsp butter
3 stalks broccoli
sea salt and black pepper
1 lemon quartered
Slice chick into 4 lengthwise strips
Beat yolk in a bowl with 2 tbl chick broth, add grated cheese, and stir together. Coat pieces of chick with
this egg batter
Heat butter to foaming in a saute' pan or skillet, add chik strips and cooked over med heat. Until golden on
all sides, about 4 min.
With a knife cut tops from broccoli and chop coarsely.
Remove chick from pan to a warm dish: put broccoli into pan over medium heat, stir in
remaining chick broth and catch all cooked bit in pan with your spoon Cook broccoli
for about 5 minutes. Season to taste
Place chick and broccoli together on plates Pour sauce from pan over broccoli and
garnish with quartered lemon.

STUFFED CHICKEN BREASTS


2 SUN DRIED TOMATOES, packed in oil or dried
1/2 tsp lemon zest, grated
2 tsp unsalted butter
1 tbs parsley, minced
1/8 tsp salt
1/2 lb bonless skinless chick breast halves

If using oil packed tomatoes, drain and finely chop. If using dried tomatoes, cover tomatoes with boiling
water in a bowl. Let stand 5 min. Drain and finely chop. Place 1 tbs chopped tomatoes and half the
lemon zest in a small bowl. Add butter parsley and salt. Mix thoroughly and set aside. Combine
remaining tomatoes and zest in another bowl and mix. Using a sharp knife, cut horizontally through the
center of each chick to form a pocket. Do not cut all the way through. Divide tomatoes and lemon zest
mixture into equal portions and spread in each pocket.

Turn on broiler. Arrange chick on broiler and place 4 inches from heat source. Broil 5 min. Turn and broil
another 4 min. Spread tomato and butter mixture over chick. Broil another 1-2 min, or until chick is
opaque.

PARTY CHICKEN (JACKIE'S)


Chicken Breast
Bacon, wrapped around chicken breast
chipped beef chopped
Sour Cream
Cream of Mush Soup
Spread chipped beef on greased baking dish. Top w/ chick breast.
Mix last two ingrediants pour over chick breast. Bake for 2 hours at
350 degrees

Jeannie's Chicken Casserole


4 whole chicken breasts
8 4x4 slices swiss cheese
1 can cream of chicken soup
1/4 cup dry white wine or chicken broth
1 cup pepperidge farm herb dressing
1/4 cup melted butter

Grease 13x9 pan lightly. Place chicken breasts in pan. Place a slice of cheese on each breast. Mix soup
and wine together and spoon over chicken breast. Sprinkle stuffing mix over chicken and soup mixture.
Drizzle melted butter over crumbs. Bake at 350 for 45 to 50 minutes.

Grilled Chicken Breasts


Prep: 10 min, Cook: 10 min.
2 Tbs. lemon juice
1-1/2 tsp. virgin olive oil
1/2 tsp. parsley, or 2 Tbs. fresh, chopped
1 clove garlic, minced
1 tsp. black peppercorns, crushed
3/4 lb. boneless skinless chicken breast halves
Prepare grill or broiler. Combine first 4 ingredients in a bowl. Mix thoroughly and set aside.
Press peppercorns into both sides of chicken breasts. Season with salt to taste. Arrange
chicken on a broiler rack and grill or broil 4 minutes per side or until chicken is cooked
throughout. Remove from heat. Serve chicken breasts with sauce.

Lemon roasted chicken


1 (3 to 4lb whole chicken
1/2 cup chopped onion
2 tab butter
juice of one lemon
1 tab fresh parsley
2 teas grated lemon peel
1/4 teas salt
1/4 teas dried thyme leaves
Rinse chicken and pat dry with paper towels. Remove
and discard any excess fat. Place onion in chicken
cavity and rub skin with butter. Place chicken in
slow cooker. Squeeze lemon juice over chicken.
Sprinkle with grated lemon peel, salt and thyme.
Cover and cook on low 6 to 8 hours.
Cornish Game Hens
6 whole Cornish game hens
1 medium onion -- chopped
1 celery stalks -- chopped
1/2 green peppers -- chopped
8 ounces mushrooms -- chopped
1 whole garlic clove -- minced
2 tablespoons fresh basil -- minced
1 teaspoon oregano
2 tablespoons fresh parsley
3/4 cup butter -- melted

Stir 1/2 cup melted butter with onion, celery, green pepper,
mushrooms, garlic, and herbs. Season hens inside and out with
salt and pepper. Stuff bird with equal amounts of the vegetable
mix. Place birds in baking dish, breast side up. Drizzle with
remaining 1/4 cup butter. Cover and bake 1-1/2 hours at 325
degrees. Brown at 500 degrees.

Chicken Lasagna
8oz lasagna noodles
1 10 oz cream mushroom soup
1 10oz cream chicken soup
1 cup grated parmesan cheese
1 cup 8oz sour cream
1 cup finely chopped onion
1/2 teasp garlic salt
3 cup cooked chicken
2 cups american processed chesse
Cook noodles as directed, drain. Mix soups, parmesan cheese, sour cream,
onion, and garlic salt.
Stir in chicken. To assemble: spread a little sauce in bottom of pan,
place four noodles across bottom and them 1/2 of the soup/ chicken
mix, and 1/2 American cheese. Then repeat. Sprinkle a little extra parmesan
over last layer. Bake 40-45 min at 350. You can freeze this. Take out
of freezer 1 hour before cooking then cook a little longer. Allow 10 min
before cutting.

ALMOND BACON CHICKEN


4 bacon strips
4 boneless skinless chicken breast halves
1/4 teas pepper
1 can condensed cream of onion soup
1/4 cup chicken broth
1/4 cup sliced almonds, toasted
In a microwave, cook bacon on papertowels on high for 1-3 minutes or
until partially cooked. Wrap a bacon strip around each chicken breast.
Sprinkle with pepper. Arrange in 8 in square micro dish. Cover and micro
on high for 7 minutes. Drain.
In a bowl combine soup and broth, cover and micro for 2 minutes. Spoon
around chicken. Cook, uncovered 5-7 min longer or until juices run clear.
Sprinkle with almonds.

Garlic Chicken
1/3 cup mayo
1/4 cup parmesan cheese
3 to 4 tab savory herb with garlic soup mix
4 bonless skinless chicken breast
2 tab dry bread crumbs
In a bowl, combine mayo, Parmesan cheese and soup mix. Place the chicken
in a greased 11 x 7 baking dish. Spread with mayo mixture. Sprinkle with bread
crumbs. Bake, uncovered, at 400 for 20-25 min or until juices run clear.

CHICKEN CASSEROLE, NANCY SNOW


1 PKG 6oz wild and long grain rice mix, cooked to pkg directions
3 cup skinned boned cooked chicken cut in 1 in pieces
2 can 15 1/2 oz french style green beans
1 can condensed cream of celery soup
6 oz shredded cheddar cheese
1 cup mayo
1/2 cup chopped onion
1 jar chopped pimientos
Heat oven to 350. Lightly grease 2 quart shallow oven dish
Mix all ingredients in casserole until blended. Wrap and fridge if making ahead.
Bake 25 to 30 min until hot and bubbly.

CHICKEN SPAGHETTI-MARY SALAITA'S


1 pint fresh mushrooms
Boil one chicken (or about 8 chicken breasts) Remove from bone and set aside.
Using broth, add about 1/2 cup each chopped red, yellow and green peppers.
1 whole chopped onion, a lot of fresh garlic. About 4-5 sticks chopped celery.
Salt and pepper to taste (use a lot of pepper). Also some Italian spices. Add
2 cans Hunts Italian recipe tomatoes, 2 small cans of Hunts tomato paste.
Boil this for awhile, then add chicken back to pot.

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Turn down to low and let simmer. (I usually let simmer for a few hours to blend
flavors). When ready to serve, if it is too thin I add some corn starch to thicken.
Serve over your favorite pasta.

Rosemary chicken Bake with Rice - Arlene's


6 skinned, boned chicken breasts
2 cups uncooked rice
1 pkg dry onion soup mix, halved
1 cup fresh mushroom, sliced or chopped
2 cans cream mushroom soup or cream of chicken soup
1 cup chick broth
fresh rosemary sprigs
black pepper
Preheat oven to 325. Wash and pat chicken dry. In 9x13 pan, spread rice
evenly to cover bottom of pan. Sprinkle half of dry onion soup mix over
rice and top with mushrooms. Arrange chicken on top of rice, soup mix, and
mushrooms. Sprinkle remaining soup mix on chicken. In large bowl, combine
soup and broth, stirring until smooth. Pour mixture over
chicken. Grind pepper on top of each breast. Place rosemary sprigs
around chicken. Bake uncovered for 45 min or until done. Spoon rice
onto plate and top with chicken. Garnish with rosemary.

CHICKEN AND SPAGHETTI


Salt and pepper
1 chick ro 4 breasts
1 tabl olive oil
1 med onion chopped
4 tab butter
2 tab flour
2 cups chick broth
2 cups cold water
1/2 cup dry white wine
1/2 lb sliced mushrooms
1/2 cup chopped parsley
1 l spaghetti, uncooked
grated Parmesan
Sal and pepper chick and saute in olice oil over med heat until
browned and nearly cooked through. Add chopped onion to pan
with chicken and saute until soft, 5 to 8 min.
With slotted spoon, remove chicken and onions from pan to platter.
Pour grease from pan and add 2 tab butter and flour over med heat.
Stir well to create a roux or paste and simmer 3 to 5 min. Don’t allow
flour to brown. Add chick broth and water and stir until sauce begins to
thicken.
Return cooked chick and onions to pan along with wine. Stir and
simmer over low heat 45 min, uncovered. Add sliced mushrooms during
last 15 min of cooking.
Cook spaghetti in boiling salted water until al dente, drain and add to
bowl.
Add remaining 2 tab of butter and stir to coat. Pour buttered spaghetti
on serving platter, and pour sauce and chicken over top. Sprinkle with
chopped parsley and cheese.

FETA CHICKEN BAKE


6 boneless chicken breast halves
2 tbsp lemon juice, divided
salt and pepper
1 pkg 4 oz Athenos Crumbled Feta cheese with Basil & Tomato
1/4 cup each finely chopped red pepper and fresh parsley
Arrange chicken in 13x9 baking dish.

Drizzle with 1 tbsp. Lemon juice. Season with salt and pepper. Top with cheese;

drizzel with remaining lemon juice.

Bake 350 for 35 - 40 min or until cooked through. Sprinkle with red pepper
and parsley. Makes 6 servings.

Greek-Style Lemon Roast Chicken


1 whole roasting chicken (3-1/2 lb.)
Salt and black pepper
1 medium lemon, washed, halved
1/2 cup KRAFT Special Collection Greek Vinaigrette Dressing

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and
pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves
inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest
part of one of the chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting
occasionally.
Round Out The Meal

Serve this Greek-style chicken with a mixed green salad and a whole-wheat roll.

Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 seconds before squeezing.

Chicken Piccata
4 (6 to 7 ounces each) chicken breast halves, boneless and skinless
1/2 cup all-purpose flour
Salt and coarsely ground pepper to taste
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup lemon juice
1/4 cup white wine
3 tablespoons capers, drained and rinsed

Working with one chicken breast at a time, place each between two pieces of plastic wrap with the
smooth side down (where the skin used to be). Working from the center to the edges, gently pound each
chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the
ragged side receives the impact of the mallet. And since chicken has little connective tissue, it’s important
to use gentle strokes when pounding—the meat can tear easily.

In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides.

In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to
5 minutes per side or until fully cooked and tender. Pour lemon juice and white wine over chicken. Add
capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving
platter.

Reduce liquid left in frying pan by boiling an additional 2 to 3 minutes; pour over the chicken and serve
immediately.
Makes 4 servings.

Roasted Turkey with Bourbon-Butter Glaze


Ingredients
1/2 cup butter, softened
1/4 cup packed brown sugar
2 tablespoons snipped fresh marjoram or 2 teaspoons dried marjoram, crushed
1 teaspoon finely shredded lemon peel
1 14- to 16-pound turkey
1/4 cup bourbon
Salt
Pepper
Fresh herbs (optional)
Kumquats (optional)

Directions
1. For glaze, combine butter, brown sugar, marjoram, and lemon peel in a small mixing bowl.

2. Place turkey, breast side up, on a rack in a shallow roasting pan. Using your fingers, separate turkey skin
from breast meat, being careful not to tear skin or pierce meat. Spread about half of the glaze over the
breast meat under the skin.

3. Melt remaining glaze; cool slightly. Stir in bourbon. Brush mixture over outside of turkey. Season turkey
with salt and pepper. Pull neck skin to back and fasten with a short skewer. Tuck drumsticks under the
band of skin that crosses the tail. If there isn't a band, tie drumsticks to tail. Twist wing tips under back.

4. Insert a meat thermometer in the center of an inside thigh muscle. The thermometer bulb should not
touch bone. Cover turkey loosely with foil. Roast in a 325 degree F oven for 3-3/4 to 4-1/4 hours or until
thermometer registers 180 degrees F. After 3 hours, cut the skin or string between drumsticks. Remove
foil the last 30 minutes of roasting to let bird brown. Turkey is done when drumsticks move very easily in
their sockets and their thickest parts feel soft when pressed. Remove turkey from oven and cover loosely
with foil. Let stand 15 to 20 minutes before carving. If desired, garnish platter with fresh herbs and
kumquats. Makes 12 to 15 servings.

ALFREDO RAVIOLI BAKE


This rich and flavorful main dish recipe is made with purchased Alfredo sauce to make it quick-and-easy to
make.
Preparation time: 25 min Baking time: 1 hrs
Yield: 8 servings
2 tablespoons LAND O LAKES® Butter
1.25 pounds boneless skinless chicken breast halves, cut into 1-inch pieces
1 (8-ounce) package sliced fresh mushrooms
1 (16 ounce) jar of red pasta sauce
1 (16-ounce) jar Alfredo sauce
1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli
1 large (1 cup) red bell pepper, chopped
8 ounces (2 cups) LAND O LAKES® Mozzarella Cheese, shredded
1/4 cup shredded Parmesan cheese
1 tablespoon of each: fresh parsley, fresh basil, fresh oregano, all finely chopped
1 tablespoon of garlic powder
Directions:

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces. Cook over medium-high
heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms, herbs and garlic; continue cooking
until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain.

In a separate bowl, mix Alfredo sauce and red pasta sauce. Spread 1/2 cup sauce into greased 13x9-inch
baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 cup sauce evenly over ravioli.
Spread with 1 1/2 cups chicken and mushroom mixture, 1/2 cup red bell pepper and 1 cup mozzarella
cheese. Repeat with remaining ingredients, except remaining 1 cup mozzarella cheese and Parmesan
cheese. Cover tightly with aluminum foil. Bake for 45 minutes.

Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20
minutes or until cheeses are melted. Let stand 15 minutes before serving.

Recipe Tip
To make ahead, prepare as directed above except do not bake. Cover; refrigerate up to 24 hours. When
ready to bake, continue as directed above. Increase first baking time to 1 hour.

Thick-Crust Chicken, Onion & Rosemary Pizza


2 cups of coarsely chopped cooked chicken
1 med red onion, sliced
1/4 cup snipped fresh parsley
2 garlic cloves, pressed
1 tsp crushed dried rosemary leaves
2 pkg refregerated pizza crust
2 cups of shredded mozzarella cheese

1. Preheat oven to 400. In large bowl, combine chicken, onion, parsley, garlic and rosemary: mix well.
2. Unroll both pkg of dough side by side onto large round stone. Shapping into a circle. Spread chicken
mixture
3. Bake over
18-22dough to within
minutes or until1/2 of edge:
crust sprinkle
is golden with
brown, cheese.
remove from oven. Let stand 10 minutes; cut into
wedges and serve immediately.

Poppy Seed Chicken


4 to 6 skinless, boneless chicken breast halves - diced & cooked
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons dry sherry
salt and pepper to taste
1.5 sleeve Ritz crackers, crushed
1 1/2 tablespoons poppy seeds
1/2 cup butter, melted

Preheat to 350 degrees F (175 degrees C).

Place the diced chicken breasts on the bottom of a 9x13 inch baking dish sprayed with a nonstick cooking
spray. In a bowl combine the soup, sour cream and sherry. Pour or spoon mixture over the chicken.
Sprinkle salt and pepper on top.

Mix the poppy seeds and crushed crackers and sprinkle mixture over the chicken, salt and pepper. Drizzle
the melted butter or margarine over the cracker/poppyseed layer and bake covered in the preheated oven
for 30 to 45 minutes (take cover off for the last 5 minutes). Let stand a few minutes before servings.

Chicken & Asparagus Roulades


1 1/2 lbs. red potatoes, each cut in half (or quarters if large)
1 Tbsp olive oil

Page 210 of 378


Bourbon Pecan Chicken
½ cup finely chopped pecans
½ cup dry bread crumbs
8 skinless, boneless chicken breast halves
¼ cup clarified butter, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup sliced green onions
Directions

1. Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread
the mixture out on a plate. Press the chicken breasts into the mixture to coat on both
sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium
heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely
browned and chicken meat is cooked through, about 10 minutes per side.

2. In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy
sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low
heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one
piece at a time. Do not return to the heat.

3. Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken,
and sprinkle with green onion.

Marry Me Chicken Tortellini


4 thick-cut bacon slices
2 (8 ounce) boneless, skinless chicken breasts, pounded to 1 inch thickness
1/2 teaspoon freshly ground black pepper
1 1/4 teaspoons kosher salt, divided
3/4 cup drained julienne-cut sundried tomatoes in oil with herbs
1/2 cup finely chopped shallot
4 large garlic cloves, finely chopped
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1/2 cup lower-sodium chicken broth
1 cup heavy whipping cream
1 (20 ounce) package refrigerated cheese tortellini
1/2 cup pre-grated Parmesan cheese, plus more for garnish
torn fresh basil leaves
1. Gather all ingredients. Fill a large saucepan with salted water and bring to a boil over
high heat.

2. Meanwhile, heat a large skillet over medium heat. Add chopped bacon; cook, stirring
occasionally, until rendered and crispy, about 8 minutes. Using a slotted spoon, transfer
bacon to a paper towel-lined plate to drain, reserving about 3 tablespoons drippings in
skillet.

3. While bacon cooks, sprinkle chicken evenly with pepper and 1/4 teaspoon of the salt.
Add chicken to skillet with drippings; cook over medium-high, until chicken is browned
and cooked through (a thermometer inserted into thickest portion of chicken registers
165 degrees F (73 degrees C)), 5 to 6 minutes per side, reducing heat if bottom of pan
gets too dark. Transfer chicken to a plate; set aside until cool enough to handle, about
10 minutes. Chop chicken into bite-size pieces.

4. Reduce heat to medium, and add sundried tomatoes and shallot. Cook, stirring often,
until softened, about 2 minutes. Add garlic, Italian seasoning, crushed red pepper, and
remaining 1 teaspoon salt. Cook, stirring constantly, until fragrant, about 30 seconds.
Add tomato paste; cook, stirring constantly, until deepened in color, about 1 minute.

5. Pour in chicken broth; cook, stirring and scraping constantly to deglaze the skillet,
about 1 minute. Stir in cream and bring to a simmer over medium. Simmer, stirring
occasionally, until slightly thickened, 3 to 5 minutes.
6. Add tortellini to boiling water, and boil until tortellini are tender and float to the
surface, 3 to 5 minutes. Reserve 1 cup cooking water. Drain.

7. Stir Parmesan cheese, reserved cooked bacon, reserved chopped chicken, and
tortellini into skillet with cream mixture. Cook, stirring and tossing constantly, until
evenly coated in sauce. Add reserved cooking water, 1/4 cup at a time, if necessary to
maintain a creamy consistency. Divide mixture among 6 bowls; garnish with additional
Parmesan cheese and a generous scattering of fresh basil.

Artichoke Chicken Casserole


1 cup grated Parmesan cheese
1 cup light mayonnaise
1 pinch garlic powder, or to taste
4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained
1 (8 ounce) package crimini mushrooms, sliced
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Mix together Parmesan cheese, mayonnaise, and garlic powder in a medium bowl
until well combined.

3. Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and
mushrooms. Spread cheese mixture over artichoke-mushroom layer.

4. Bake in the preheated oven until chicken is no longer pink in the center and the juices
run clear, about 30 minutes. An instant-read thermometer inserted into the center of
chicken should read at least 165 degrees F (74 degrees C).

CROCK POT APRICOT CHICKEN


1⁄2cup French dressing
1⁄2cup apricot jam
1(1 1/2 ounce) packet dry onion soup mix
3lbs skinless chicken pieces
In a bowl, whisk together dressing, jam and soup mix.
Brush each piece of chicken with sauce and place in slow cooker; cover chicken with any
remaining sauce.
Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Slow-Cooker Cranberry-Orange Chicken


2 Tbsp. oil
1 flat boneless pork loin roast (4 lb.) or chicken
1 can (14 oz.) whole berry cranberry sauce
1/2 cup KRAFT Classic CATALINA Dressing
1 Tbsp. less-sodium soy sauce
1 Tbsp. cornstarch
1 tsp. zest and 1/4 cup juice from 1orange

HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side
or until browned on both sides. Transfer meat to slow cooker.

MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.

COOK on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow
cooker. Cover meat to keep warm. Whisk remaining ingredients in small bowl until
blended; stir into liquid in slow cooker. Cook, covered, on HIGH 10 min. or until
thickened.
SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.

Oven Baked Chicken Thighs


2 pounds chicken thighs (bone-in skin-on)
1 teaspoon salt (or to taste)
▢1 teaspoon black pepper (or to taste)
Sauce
▢2 tablespoons olive oil
▢1 tablespoons whole grain dijon mustard
▢1 tablespoons mustard
▢2 tablespoons honey
▢6 cloves garlic (minced)
▢¼ teaspoon red pepper flakes
Preheat the oven to 425 F degrees.
Place the chicken thighs in a bowl and season them generously with salt and pepper.
Whisk all the sauce ingredients together in a small bowl.
Pour the sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9×13 inch baking dish including any remaining sauce.
No need to grease the dish.
Cook under broiler (500 degrees) for 30 minutes. Remove from oven.
Transfer the baking dish to the oven and bake for about 1 1/2 to 2 hours.
Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10
minutes before serving.

Tuscan Chicken
1tablespoon butter
1package (20 oz) boneless skinless chicken breasts
1jar (15 oz) Alfredo pasta sauce with roasted garlic
1jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
1/4cup grated Parmesan cheese
1teaspoon Italian seasoning
1cup chopped fresh spinach
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts;
cook 3 to 5 minutes, turning once, until browned.
In 3 1/2- to 4-quart slow cooker, place chicken breasts.
In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian
seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3
to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5
minutes longer. Serve over linguine, if desired.

Lemon Pepper Chicken / Slow Cooker


3 tablespoons butter
8 bone-in skin-on chicken thighs (2 1/2 to 3 lb total)
1 teaspoon lemon pepper
1/2 teaspoon salt
2 teaspoons finely chopped garlic
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons grated lemon peel and 2 tablespoons lemon juice (from 1 large lemon)
2 tablespoons cold water
2 tablespoons cornstarch
Cooked white rice, if desired
Spray 3 1/2- to 4-quart slow cooker with cooking spray.

In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat.
Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the
chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden
brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes.
Repeat for remaining chicken.

Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup
measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon
lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2
hours or until chicken is tender (at least 165°F).

Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and
cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High
heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in
remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.
Chicken Delite
8-9 chicken thighs
1/2 stick of butter
1 cup chopped onion
1/2 cup water
1/2 cup brown sugar
1 cup chili sauce
1 can drained mandarin oranges
1 can drained white cherries
Place 8-9 chicken thighs in a shallow pan, skin side up. Salt and pepper to taste.
Melt 1/2 stick butter and pour over chicken. Cook under broiler (500 degrees) for 30
minutes. Remove from oven.

Combine 1 C chopped onion, 1/2 C water, 1/2 C brown sugar and 1 C chili sauce. Pour
over chicken and bake, covered, for 1 1/2 - 2 hours at 350 degrees. Covered

Lastly, uncover, pour 1 can drained mandarin oranges and 1 can drained white cherries
over chicken. Bake uncovered for 15 minutes longer.

Heavenly Slow Cooker Chicken


2 tablespoons butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (10.75 ounce) can condensed golden mushroom soup
1 (8 ounce) container chive and onion cream cheese
1/2 cup dry white wine
4 skinless, boneless chicken breast halves

1. Melt the butter in a saucepan over medium heat, and stir in the salad dressing mix,
mushroom soup, cream cheese, and wine until the sauce mixture is hot, smooth and
well combined. Place the chicken breasts into the bottom of a slow cooker, and pour
the sauce mixture over the chicken. Cover and cook on Low setting until chicken is
tender, about 4 hours.
PEACH COBBLER
1 CUP self rising flour
1 cup sugar
1 cup milk
Mix and pour into a greased 9x9 pan
large can peaches
small can peaches
touch of nutmeg
1/2 cup melted butter
pour juice from peaches and place peaches on top of flour mixture. Top with additional sugar.
Bake at 400 for 20 minutes

LEMON SQUARES
2 cup flour
1/2 cup conf sugar
1 cup soft butter
9x13 pan greased. Mix into dough. Spread in bottom and sides of pan. Bake 350 for
20 min.
4 eggs
2 cup sugar
1/3 cup lemon juice
1.2 teas baking powder
mix and add
1/4 cup flour
pour into pan and bake 350 for 25 min.

MARBLE BROWNIES
2-3 oz cream cheese
5 table butter
1/3 cup sugar
2 eggs
2 tab flour
3/4 teas vanilla
1 pkg. family size Duncan Hines brownies
Soften cheese and butter. Beat together. Add sugar, egg, flour, and vanilla. Beat until
smooth and set aside. Prepare cake like brownies batter. Put 1/2 brownies in greased
9x13 pan. Pour all of cheese mixture. Spoon in remaining brownies mixture. Use knife
as swirl. Bake according to direction on brownie box.

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JUST PEACHY JULY PIE
1 cup sugar
3 tablespoons cornstarch
1 cup water
1/4 cup lemon-flavored gelatin
4 cups unpeeled sliced fresh or frozen peaches, thawed
3/4 cup fresh or frozen blueberries, thawed
Pastry Shell
Sweetened whipped cream
Combine first 3 ingredients in a saucepan. Bring to a boil over medium heat; cook 1 minute,
stirring constantly. Remove from heat; add gelatin, stirring until gelatin dissolves. Cool.
Combine peaches and blueberries in a large bowl. Add gelatin mixture, toss gently.
Spoon into prepared Pastry shell.
Cover and chill 1 hour or until set. Serve with sweetened whipped cream.
Pastry Shell
1 1/4 cups all purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup slivered almonds, coarsely chopped
1/3 cup vegetable oil
3 to 4 tablespoons water
Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into
a 9 inch pieplate.
Bake at 375 for 20 minutes; cool on a wire rack.

Lemonade Cake
1 2-layer yellow cake mix
3 ounces cream cheese, softened
1 cup sour cream
6 ounces frozen lemonade, thawed
3 large eggs
Preheat oven to 350 degrees. In electric mixer, beat together ingredients until blended. Beat on
medium speed for 2 minutes. Pour into a greased and floured bunt or tube cake pan. Bake 45
minutes. Cool slightly in pan
Then invert onto a rack to finish cooling. Sift over a light coating of powdered sugar. Or served
topped with fresh sweetened berries

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RASPBERRY-FILLED CHOCOLATE CUPCAKES
1 1/2 cups of flour
1/4 cup cocoa
3/4 cup sugar
1 tsp baking soda
1/4 tsp salt
1 stick butter, melted
1 cup milk
1tb vinegar
1/3 cup black or red raspberry preserves
powdered sugar
Preheat oven 350. In a large bowl, sift together flour, cocoa, surgar, soda and salt.
Stir and make well in center. Pour melted butter, milk and vinegar into well. Stir until all
ingredients are moist.
Place cupcake liners in muffin tin. Spoon a full tb of batter into each liner. Place 1 tsp
of fruit spread on top of batter.
Cover with additional tb of batter. Sealing fruit spread in center. Bake 20-25 min.
Remove from oven and sprinkle with powdered sugar. Cool on rack. Makes 12 cakes.

APRICOT-POPPY SEED QUICKBREAD


3 tb poppy seeds
1/4 cup milk
1/4 cup non fat dry milk powder
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/8 tsp ground mace
1/3 cup granulated sugar
1/4 cup butter, softened
2 large egs
1 1/4 cups apricot preserves
1/3 sour cream
In small bowl, soak poppy seeds in 1/4 cup milk. In medium bowl combine dry milk, flour
baking soda and powder, salt and mace. Set aside.
In large bowl, cream together sugar and butter. Add eggs, one at a time, mixing completely after
each addition. Stir preserves into mixture. Next, add poppy seeds and sour cream. Add dry
mixture to the wet in three stages, mixing thoroughly and scraping sides of bowl with each
addition. Spread batter in a greased, 9x5x3 loaf pan. Bake in preheated oven 350 for 50 min
until toothpick inserted in center of loaf tests clean and dry. Cool in pan on rack. Makes 1 loaf.

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CREAM CHEESE BROWNIE PIE
1 Pillsbury Refrig. Pie Crust, softened as directed on pkg.
8oz cream cheese, softened
3 tabl sugar
1 teasp vanilla
3 eggs
1 15oz pkg Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup veg oil
2 tabl water
1/2 cup chopped pecans
Preheat oven 350. Prepare pie crust as directed for one-crust filled pie\
using 9-inch pan.
In medium bowl, combine cream cheese, sugar vanilla and 1 of the eggs:
beat until smooth. Set aside.
Reserve hot fudge packet from brownie mix for topping. In large bowl,
combine brownie mix, oil 1 tabl of water and remaining 2 eggs; beat
50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and
carefully spread cream cheese mixture over brownie layer. Top with
remaining brownie mixture; spread evenly. Sprinkle with pecans.
Bake 40 to 50 minutes, until center is puffed and crust is golden
brown. If necessary, cover edge of crust with strips of foil after 15 to
20 minutes of baking to prevent excessive browning.
Place hot fudge from packet in micro bowl. Micro on high 30 seconds.
Stire in remaining tabl water. Drizzle fudge over top of pie and allow
to cool 3 hours. Keep in Fridge.

Apple Crisp
8 medium apples -- peeled and sliced
1 tablespoon fresh lemon juice
1/2 cup all-purpose flour
1 cup brown sugar
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Place apple slices in two quart baking dish. Sprinkle with lemon juice.
Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into
one-inch chunks. Blend into dry ingredients, using a pastry blender or two
forks. When crumbly, sprinkle over apples. Bake at 375 degrees for 15
minutes. Turn oven down to 350 degrees and bake for 30 minutes more.

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CNNAMON APPLE CROSTATA
Crust: 1 Pillsbury Ref. Pie crust
Filling: 1/2 cup sugar
4 teas cornstarch
2 teas cinnamon
4 cups (4 med) thinly sliced peeled apples
1 teas sugar
2 tab chopped pecans or walnuts
Topping: Whipped cream, if desired
Heat oven to 450. Bring pie crust to room temp as directed on pkg.
Unfold crust; place on ungreased cookie sheet. Press out fold
lines.
In med bowl, combine 1/2 cup sugar, cornstarch and cinnamon; mix
well. Add apples; toss gently. Spoon apple mixture onto center of
crust, spreading to within 2 inches of edges. Fold edges of crust over
filing, ruffling decoratively. Brust crust edge with water, sprinkle with
1 teas sugar.
Bake at 450 for 15 min or until crust is golden brown. Sprinkle
pecans over apple mixture. Bake an additional 5 to 15 min or until
apples are tender. Serve with whipped cream

Cayo Costa Key Lime Pie


1 9inch baked pastry shell
4 large eggs yolks
1 14 oz sweetened condensed milk - not evaporated
1/4 cup key lime juice
1/3 cup confectioners' sugar
4 egg whites, at room temperature
1/2 teas cream of tarter
6 tab sugar
Preheat oven to 450. Prick the bottom and side of pie shell with fork.
Bake for 10-12 minutes or until golden brown. Cool to room temp.
In med bowl beat egg yolk, stir in milk, confect sugar and lime juice
Spoon into pie shell.

Beat, at high speed, egg whites with cream of tarter until peaks form.
Gradually add sugar, beating 2 to 4 minutes.
Pour into pastry shell. Spread meringue
on top of pie, sealing carefully to edge of shell. Bake 12 to 15 min or until
golden brown. Cool, chill throughly.

Variation: Instead of meringue, top the pie with sauce of raspberries and

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Grand Marnier. Drain two 10oz pkg of frozen raspberries and press through
a sieve to remove seeds. Chill in fridge and add 2 to 3 tabl of Grand Marnier
just before serving. Rinse 2 pints of fresh raspberrries and sprinkle with
1/4 cup of sugar. Spread with sauce and top with fresh raspberries, or
nap the plates with sauce and top servings with fresh raspberries.

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ELEGANT FRUIT WEDGES
1 9inch baked pastry shell
1 8 oz pkg cream cheese, softened

1/4 cup powdered sugar


1/2 teas grated orange peel
1/2 cup sliced strawberries
1 peach, sliced
1 teas lemon juice
1 kiwi fruit, peeled, sliced, halved
6 large strawberries, halved
3 tab apricot preserves, melted
Let pie crust pouch stand at room temp for 15 to 20 minutes.
Heat oven to 450. Remove crust from pouch. Unfold crust, press out
fold lines. Place on ungreased cookie sheet. If desired, using rounded
edge of teas, scallop edge of crust. Prick crust with fork.
Bake at 450 for 9- 11 min. Cook 20 min or until cool.
Meanwhile in a small bowl, combine cream cheese, powdered
sugar and orange peel; beat until smooth. Stir in 1/2 cup strawberries
until well blended.
Place cooled crust on serving plate; spread with cream cheese mixture
to within 1/2 inch of edge. In small bowl, coat peach slices with lemon
juice. Arrange fruit as desired on cream cheese mixture. Brush fruit
with perserves. Store in fridge.

CREAM CHEESE BROWNIE PIE


1 Pillsbury Ref. Pie crust
1 8 oz cream cheese, softened
3 tab sugar
1 teas vanilla
3 eggs
1 15.1oz pkg Pillsbury Thick 'n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 cup oil
2 tab water
1/2 cup chopped pecans

Heat oven 350. Prepare pie crust as directed on pkg for one-crust pie
using 9 " pie pan.
In med bowl, combine cream cheese, sugar, vanilla and 1 egg; beat
until smooth. Set aside. Reserve hot fudge packet from brownie mix
for topping. In large bowl, combine brownie mix, oil, 1 tab water and

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remaining 2 eggs; beat 50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-line pan. Spoon
and carefully spread cream cheese mixture over brownie layer. Top
with remaining brownie mixture; spread evenly. Sprinkle with pecans.
Bake at 350 for 40 to 50 min or until center is puffed and crust is golden
brown.
Place hot fudge from packet in small micro bowl. Micro on HIGH for
30 seconds. Stir in remaining tablespoon water. Drizzle fudge over
top of pie. Cool 3 hours or until completely cooled. Store in fridge.

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PECAN PIE by DOT - MOM MOM
1 C brown sugar
1/2 c sugar
1 tab flour
mix the above ingrediants
1 stick margarine melted
2 eggs beaten
2 tab milk
1 teas vanilla
1 cup chopped pecans
pour mixture into pie shell and bake 400 degrees for 40 min

Peach-Cranberry Cobbler
1 (21oz)can peach pie filling
1 (16 oz)can whole-berry cranberry sauce
1 pk yellow cake mix (without pudding)
1/2 teas ground cinnamon
1/4 teas ground nutmeg
1/2 cup butter
1/2 cup chopped pecans
Vanilla ice cream
Combine pie filling and cranberry sauce.
Spoon the mixture into a lightly greased 9x13 pan and set aside.
Combine cake mix, cinnamon and nutmeg.
Cut in butter with a pastry blender until mixture is crumbly.
Stir in pecans.
Sprinkle cumb mixture evenly over fruit mixture.
Bake at 350 for 45 min or until golden and bubbly
Serve with vanilla ice cream.

Christmas pie
2 cups fresh cranberries
1 1/2 cups sugar, divided
1 cup chopped pecans
2 eggs
1/2 teas vanilla
1 cup flour
1/2 cup butter, melted
1/4 cup shortening, melted
Whipped cream or vanilla ice cream
Spoon cranberries into bottom of greased 10 inch pie plate.
Sprinkle with 1/2 cup sugar and pecans and set aside

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Beat eggs at high speed
Add remaining 1 cup sugar, vanilla, flour butter and shortening. Continue
beating until smooth
Pour batter over cranberry mixture.
Bake 350 for 50 min till golden brown
Serve warm with whipped cream or ice cream

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Apple Cranberry Pie
3/4 cup sugar
1/2 cup dried cranberries (craisins)
2 tab flour
1 teas cinnamon
1 tab lemon juice
2 1/2 lbs apples (mix granny smith & McIntosh)
Mix all above-pour into deep dish pie plate- use pastry shell. Cut
2 tab butter into small pieces on top of filling. Top with pie crust.
Place on foil lined cookie sheet. Bake 15 min at 425; then 60 min
at 350.
***Can substitute1/2 apples with peaches.

Cherry-Berries-On-A-Cloud
MERINGUE
6 egg whites
1/2 teas cream of tartar
1/4 teas salt
1 3/4 cup sugar
FILLING
6 oz cram cheese, softened
1 cup sugar
1 teas vanilla
2 cups whipping cream
2 cup mini marshmallows
TOPPING
1-lb, 5 oz can cherry pie filling
2 teas lemon juice
2 cup fresh strawberries, or 1 pkg frozen strawberries, thawed and drained.

Preheat oven to 275. Grease a 13-9 pan. Beat egg whites, cream of tartar
and salt until frothy. Gradually beat in 1 3/4 cups sugar until very stiff and
glossy. Spread in greased pan and bake 1 hour. Turn off oven and leave
meringue in oven to cool.
To make filling, mix cream cheese with sugar and vanilla. Whip cream
until stiff and fold into cream cheese mixture with marshmallows.
Spread this mixture over baked meringue and frige 12 hours or over
night. To make topping, mix pie filling with lemon juice and strawberries.
To serve, cut merigue and filling into servings pieces and top each with
berry mixture. Makes 12 to 15 servings.

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PEANUT BUTTER-HONEY BROWNIES
3/4 cup creamy peanut butter
1/2 cup honey
1 (15.5oz) pkg Pillsbury Thick n Fudgy Chocolate chunk deluxe brownie mix
1/4 cup butter melted
3 tab water
1 egg
3/4 cup semisweet chocolate chips
3 tab butter softened
Heat over to 350. Grease 8 or 9" square pan. In small bowl, combine peanut
butter and honey; blend until smooth. Set aside.

Next, in a large bowl, combine brownie mix, 1/4 cup butter, water, egg; beat
50 strokes with spoon. Spread half of batter in greased pan. Score batter into
16 suares. Using 1/4 cup of peanut butter mixtur, place scant measuring teas
\mixture in center of each square. Carefully spread remaining brownie batter
over top.

Then bake at 350 for 30 to 35 min or until edges pull away from sides of pan.
Cool 45 min.

Finally, spread remaining peanut butter mixture over brownies. In small saucepan,
combine chocolate chips and 3 tab butter; cook, over low heat until milted and
smooth, stirring constantly. Spoon and spread chocolate mixture over
peanut butter mixture on brownies. Coll 45 min or refrigerate until set. Cut
into bars.

BERRY COBBLER
1 1/3 cup sugar
3 tab cornstarch
1/2 teas salt
1/2 teas cinnamon
1/4 cup water
4 cups fresh or frozen blackberries
1/2 cup fresh or frozen blueberries
1/2 teas lemon juice
2 tab butter
1 10 oz pkg (8) cinnamon(8) flavored refrig biscuits or (10) flaky biscuits
1 tab milk
1 tab sugar
Vanilla ice cream (optional)
1. In a large saucepan, stir together 1 1/3 cups sugar, the cornstarch, salt and

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cinnamon. Add water and stir till sugar is mostly dissolved. Add blackberries,
blueberries, lemon juice and butter. Cook, stirring frequently, till thickened and
bubbly.
2. Meanwhile, split each biscuit horizontally into thirds. Arrange 16 of the
biscuit pieces in the bottom of a lightly greased 8x8x2 baking dish, gently
pressing pieces together.
3. Pour the hot berry mixture over the split biscuits. Arrange the remaining 8
or 14 biscuit pieces on the top of the berry mixture. Brush biscuit tops lightly
with milk and sprinkle with the 1 tab of sugar.
4. Bake the cobbler in a 400 oven for 15 to 18 min or till biscuits are golden
brown. Cool for about 45 min, serve warm with a scoop of ice cream.

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PEACH PIE
Refrig pie dough
3/4 to 1 cup sugar
3 tab cornstarch
6 cups sliced, peeled fresh peaches
1 tab butter cut up
milk
sugar
1. In a large bowl, stir together the 3/4 to 1 cup sugar and cornstarch. Add
peaches, and toss to mix.
2. Spoon peach mixture into pastry lined pie plate. Dot with butter.
3. Top with pastry. Fold top pastry under bottom pastry and crimp edge as
you would like.
4. Brush the top of the pie with milk and sprinkle with sugar. Cover the edge of
crust with foil. Place the prepared pie on a baking sheet.
5. Bake the pie in 375 oven for 25 min. Remove the foil. Bake pie for 25 to 30
min till tip is golden and filling is bubbly. Cool pie on wire rack.

RASPBERRY PIE
2 cup fresh raspberries
1 cup sugar
3 tab cornstarch
1 cup water
2 tab light-colored corn syrup
2 tab raspberry flavored gelatin
1 baked 9" pie crust
Frozen whipped dessert topping, thawed
1. Gently wash fresh raspberries with water and drain. Dry on paper towels.
2. In med saucepan, combine sugar and cornstarch. Stir in water and corn
syrup. Cook and stir over med heat till thickened and bubbly. Stir in gelatin.
Cook and stir for 2 min more. Remove the mix from heat. Cover the surface
with plastic wrap and let cool for 30 min.
3.. Place the raspberries in an even layer in bottom of pie crust, arranging
stem side down, if you like. Pour cooled gelatin mixture over raspberries. Cover
and chill for 3 hours till gelatin is set.
4. Serve the pie with whipped dessert topping.

BERRY-APPLE FANTASY PIE


pastry for double crust pie
1 cup sugar
4 teas quick cooking tapioca

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1/2 teas cinnamon
2 cups fresh blackberries
2 cup sliced peeled apples
1 tab butter, cut up
1. Prepare pastry
2. In a large bowl, stir together the sugar, tapioca and cinnamon. Adde the
blackberris and apple slices. Toss gently till coated. Let stan 15 min.
3. Spoon filling in pie plate. Dot with butter.
4. Top with top pastry. Cover the edge of pie with foil
5. Bake the pie in 375 oven for 25 min. Remove the foil. Bake pie for 25 to 30
min till tip is golden and filling is bubbly. Cool pie on wire rack.

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Peanut Butter , Nutter Butter
Crust
24 Nutter Butter Cookies
5 Tbsp butter melted
Filling
1 pkg cream cheese soften 8oz
1 cup creamy peanut butter
3/4 cup sugar
1 tbsp vanilla
1 tub 8oz cool whip, thawed
Crush cookies in zipper plastic bag with rolling pin or in food processor. Mix cookies
and butter. Press onto bottom and sides of 9 " pie pan
Mix cream cheese, peanut butter, sugar and vanilla with mixer on med speed until well
blended. Gently stir in 1-1/2 cups whipped topping. Spoon into crust.
Freeze 4 hours or overnight until firm. Let stand 1/2 hour or until pie can be cut easily.
Garnish with remaining whipped topping and additional cookies if desired.
Just befor serving, drizzle cholcolat-flavored syrup on plates.

CREAM CHEESE FINGER COOKIES


1/2 cup butter soften
4 oz cream cheese, softened
1 teas vanilla
1 3/4 cup flour
1 tab sugar
dash salt
1 cup finely chopped pecans
confectioners sugar
In a mixing bowl, cream the butter and cream cheese. Beat in vanilla. Combine
the flour, sugar and salt, gradually add to creamed mixture. Stir in pecans, dough will be
crumbly)
Shape in tab into 2 in logs. Place 2 " apart on ungreased baking sheets. Bake at 375 for
12-14 min or until lightly browned. Roll warm cookies in conf sugar, cool on wire racks
yield 2 dozen

CRANBERRY CAKE
3 tab butter, softened
1 cup sugar
1 egg
2 cups flour
2 teas baking powder
1 teas ground nutmeg

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1 cup milk
2 cups cranberries
2 tab grated orange or lemon peel
CREAM SAUCE
1 1/3 cups sugar
1 cup whipping cream
2/3 cup butter
In mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder
and nutmeg, add to the creamed mixture alternately with milk. Stir in cranberries and
orange peel.
pour into a greased 11x7 baking dish. Bake 350 for 35 to 40 min or until a toothpick inserted
near the center comes out clean. Meanwhile, in a sauce pan, combine sauce ingredients.
Cook and stir over med heat until heated through. Cut warm cake into squares, serve
with cream sauce. Yield 8-10 servings

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Pineapple Side Dish
This is one of our favorite dishes. It's great as a dessert or simply as a side dish with your meal.
If you like cheese on your apple pie...you are gonna love this!

2 large cans of chunk pineapple with juice


2/3 cup of sugar
5 rounded Tbsp of flour
6 Tbsp (or 3/4 of a stick) of butter or margarine
1 1/2 cups crushed ritz crackers (one full sleeve/I use the reduced fat)
1 1/2 cups grated cheddar cheese (i use 1/3 less fat, but the real stuff is best)

Spray a 9" x 13" dish with PAM. Pour in 2 large cans of chunk pineapple with the juice. Mix
sugar well with the flour. Sprinkle over pineapple. Melt butter or margarine and mix with
crushed ritz crackers. Sprinkle cracker crumb mixture over the sugar mixture. Top with cheddar
cheese. Bake at 350 degrees for 30 minutes.

Deep Fried Strawberries with Sauce Sabayon


Recipe adapted by Graham Kerr
A specialty of the San Francisco Hilton
1 cup flour
1/4 teaspoon salt
1/4-ounce yeast
1 teaspoon superfine sugar
3/8 cup water
3/8 cup flat beer
1 tablespoon olive oil
12 large strawberries
4 tablespoons Grand Marnier
Flour, to coat
1/2 stiffly beaten egg white
2 egg yolks
2 (1/2 egg shells) castor sugar
2 (1/2 egg shells) white wine

For batter: Sift together flour and salt and place in warmed bowl. Make well in center and add yeast, sugar
and water; mix together in well. Add beer and oil to well and stir slowly, incorporating flour, to make a
smooth batter. Let rest for 4 hours.

Inject strawberries with 1 tablespoon Grand Marnier and lightly flour. Heat oil in deep fryer to 380
degrees F. Fold in beaten egg white and 1 tablespoon Grand Marnier into beer batter. Dip strawberries
into batter, 1 at a time and fry in oil about 1 minute, 20 seconds.

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Heat together egg yolks, sugar, wine, and remaining Grand Marnier in double boiler, whisking for 4
minutes until thick and light. Fry strawberries once more for 40 seconds. Place on plate, lined with doily,
and serve with sauce.

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Cinnamon and Sugar Crescent Delights

1/3 cup sugar


1/3 cup brown sugar
1 teaspoon cinnamon
1 8-ounce can refrigerated crescent rolls
1/4 cup melted butter

Preheat the oven to 350 degrees. Mix together the sugar, brown sugar, and cinnamon in a small bowl. Set
aside. Unroll the crescent rolls on a work surface. Brush liberally with the melted butter. Sprinkle the
sugar mixture over the rolls. Separate into triangles and roll up, starting at the wide edge. Place on a
lightly greased baking sheet. Bake for 10 minutes or until golden brown. Cool slightly and serve hot or at
room temperature.

Pecan Pie with Chocolate-Cinnamon Whipped Cream


2 cups whipping cream
1 shot orange liqueur (recommended: Grand Marnier) (buy a tiny bottle, a nip, if you like)
1/4 teaspoon ground cinnamon, eyeball it in your palm
2 pinches chili powder or ground cayenne
1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: (Ghiradelli brand)
2 store bought pecan pies, serve warm or chilled, as you like

Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a
medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high.
Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the
rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.

Fresh Strawberries with Sweet Sour Cream and Red Wine Sauce
3 cups full-bodied red wine
1 1/2 cups sugar
4 to 5 (1-inch wide, 3-inches long) strips orange peel
1/4 orange-flavored liqueur (recommended: Grand Marnier)
1 1/2 cups sour cream, refrigerated
1/4 cup confectioners' sugar
2 pints fresh strawberries
Confectioners' sugar, for dusting

In a large saucepan add red wine, sugar, orange peel and orange-flavored liqueur. Bring to a boil and
reduce to a simmer. Simmer for 30 minutes over low-heat until slightly syrupy and liquid has reduced by
half. Set aside and cool in the refrigerator. Strain.

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In a mixing bowl, combine the sour cream with confectioners' sugar. Take a large platter and make a
smear of the sweet sour cream. Arrange the strawberries with the bottoms down in the sour cream. Pour
over the red wine sauce and dust the entire plate with confectioners' sugar.

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Sand Tarts
Makes 2-1/2 dozen
1 cup (2 sticks) butter, softened
1/2 cup confectioners' sugar, plus more for coating baked cookies
1 tsp. vanilla extract
1-3/4 cups all-purpose ?our, plus more for dusting hands
1 cup pecans, chopped into very small pieces

by Paula Deen
Directions:

Preheat the oven to 275°F. Line cookie sheets with parchment paper.

Using an electric mixer at low speed, cream the butter and sugar at low speed until smooth. Beat in the
vanilla. At low speed, gradually add the flour. Mix in the pecans with a spatula.

With your hands, take out about 1 tablespoon of dough and shape it into a crescent. (Continue to dust
your hands with your as you make more cookies.) Place the cookies 1 inch apart on the prepared cookie
sheets. Bake for 45 minutes. Dust with additional confectioners' sugar while still warm. Cool completely
on wire racks and store in airtight containers.

CHOCOLATE MOUSSE
Makes 6 servings 6 oz. bittersweet chocolate
3/4 cup plus 3/4 cup heavy cream
4 egg whites
Pinch of salt
1/8 tsp. cream of tartar
1/4 cup granulated sugar

There are many reasons to have a great chocolate mousse in your repertoire. First of all, everybody loves
it. Second, it’s one of the easiest desserts to make. Because it takes so little time and can be made a day
ahead, it’s a great dessert to make for a dinner party.

Cut the chocolate into 1/4-inch pieces using a serrated knife. Make sure your pieces are small. Place in a
medium-size, heatproof bowl. Bring 3/4 cup of the cream to a boil in the microwave or in a saucepan over
medium-high heat. When it comes to a boil, pour it over the chocolate. Tap the bowl on your work
surface so that all of the chocolate settles into the cream. Wait one minute, then slowly stir the chocolate
and cream with a heatproof rubber spatula until the chocolate has melted and the mixture is smooth.
Transfer to a large bowl and set aside.

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In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl with electric
beaters, beat the egg whites until they begin to foam. Add the salt and cream of tartar and continue to
beat at medium speed until they form soft, slightly drooping peaks when the beaters are lifted. Still
beating, add the sugar and continue until the whites form stiff but not dry, peaks.

Fold the egg whites into the chocolate mixture using a rubber spatula until fully blended.
In the same bowl in which you beat the egg whites, beat the remaining 3/4 cup of cream on medium
speed until it forms soft peaks, 1 - 2 minutes. Do not overbeat. Gently fold the whipped cream into the
egg white and chocolate mixture.

Spoon the mixture into individual parfait glasses, martini glasses, wine glasses or ramekins. Cover with
plastic wrap and refrigerate until the mousse is well chilled and firmly set, at least 2 hours.

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Almond-Coconut Toffee
Makes 8 servings
PAM® Original No-Stick Cooking Spray
1-1/4 cups slivered almonds, divided
1 cup granulated sugar
1/2 cup (1 stick) Parkay® Original-stick
1/4 cup corn syrup
1/4 cup water
3/4 cup shredded coconut, divided
1/2 cup semisweet chocolate morsels, coarsely chopped (about 4 ounces)
Spray baking sheet with PAM Original No-Stick Cooking Spray; set aside. Coarsely chop 1/4 cup of the
almonds; set aside.

Combine sugar, Parkay Original-stick, corn syrup and water in medium saucepan. Bring to a boil over high
heat, stirring occasionally. Cook 14 minutes, or until golden brown. Remove from heat. Stir in remaining 1
cup slivered almonds and 1/2 cup of the coconut.

Spread mixture evenly on prepared baking sheet. Immediately sprinkle chocolate over toffee mixture. Let
stand 1 minute to soften chocolate, then spread to evenly cover toffee. Sprinkle reserved chopped
almonds and remaining 1/4 cup coconut evenly over melted chocolate.

Refrigerate 30 minutes, or until firm. Break into pieces. Store in tightly covered container at room
temperature.

Decadent Peanut Butter Pie


Makes 8 - 10 servings 1 prepared chocolate cookie pie crust
1 cup Jif® Creamy peanut butter
8 oz. cream cheese (at room temperature)
1/2 cup sugar
4-1/2 cups (12 oz. container) non-dairy whipped topping, divided
1, 11.75-oz. jar Smucker’s® Hot Fudge Ice Cream Topping, divided
drizzle: 2 tbsp. Smucker’s® hot fudge and 2 tbsp. JIF® peanut butter

In a medium bowl, beat together the Jif peanut butter, cream cheese and sugar. Gently fold in 3 cups
whipped topping. Spoon mixture into the pie shell. Using a spatula, smooth mixture to edges of pie.

Reserving 2 tablespoons of Smucker’s hot fudge, place remaining Smucker’s hot fudge into microwave-
safe bowl or glass measuring cup. Microwave for 1 minute. Stir. Spread Smucker’s hot fudge over pie to
cover the peanut butter layer. Refrigerate until serving time. Just before serving, spread the remaining
whipped topping (1-1/2 cups), over hot fudge layer, being careful not to mix the two layers.

Place the 2 tablespoons Smucker’s hot fudge in a small baggie and knead for a few seconds. Cut a tiny
hole in the corner of the bag and drizzle over pie. Do the same with 2 tablespoons Jif peanut butter going
in the opposite direction of the Smucker’s hot fudge.

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Quick & Easy Peanut Butter Milkshakes

These super-fast, super-easy and super-tasty summer treats will be ready for you and a friend to enjoy in
just five minutes!

Ingredients:
1 ½ C. vanilla ice cream
¼ C. milk
3 T. creamy peanut butter
10 miniature peanut butter cup candies

Directions:
Mix all ingredients in a blender until well blended. Pour into chilled glasses and serve immediately. Serves
2.

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Zabaglione with Berries
4 egg yolks
2 tab of sugar
1/4 Marsala Wine
3/4 cup heavy cream
berries

In a double boiler over low heat, whisk the egg yolds and sugar until frothy. Add the Marsala wine and
continue to whisk constantly until mixture is light and creamy. Transfer to bowl and place in a large bowl
filled with ice water. When cool, whip the cream and fold egg mixture . Spoon the mixture into a serving
goblet or a martini glass and top with fresh berries and a mint leaf.

Raspberry- topped cream tarts


1 tab brown sugar
1/4 teas ground cinnamon
1/8 teas ground nutmeg
4 flour tortillas (8 inches)
Warm water
1 package 8 oz reduced-fat cream cheese, softened
3 tab sugar
1 to 2 tab fat-free milk
1/2 teas almond extract
1 cup fresh raspberries or strawberries

In a bowl, combine the brown sugar, cinnamon and nutmeg, set aside. Cut tortillas with a 3 1/2 inch
biscuit cutter; discard tortillas scraps. Brush both sides of tortillas rounds with warm water. Spray tops
with cooking spray; sprinkle with brown sugar mixture. Press into ungreased muffin cups.
Bake at 350 for 12-15 minutes or until lightly browned. Cool in pan on wire racks.

In a small mixing bowl, combine the cream cheese, sugar, milk and almond extract; mix well. Spoon into
tortillas shells and top with raspberries. Store leftovers in the refrigerator.

Berry Berry Cool Pie


1 (14) oz can Sweetened Condensed Milk
1/2 cup lemon Juice
1 1/2 to 2 cups assorted fresh berries (Reaspberries, bluerries or blackberries)
1 (8 oz) container frozen non-dairy whipped topping, thawed
1 (6oz) Keebler Ready Crust
In large bowl, mix together sweetened condensed milk and lemon juice, combine well. Mix in berries.
Fold in whipped topping. Spoon mixture into crust. Freeze 5 hours or until set. Let stand 30 to 40
minutes before serving.

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layered strawberry cream cheese desert
6 pack desert shells
1 8oz tub of whip cream sugar free or fat free
2 pkg of 8 oz fat free cream cheese
2 tbs and 1 tsp splenda
1 1/2 cup sliced fresh strawberrys or how many you desire

Crumble desert shells into deep 8 inch baking dish or square bowl. In a mixing bowl beat together whip
cream, cream cheese, and sugar with mixer on high speed until creamy . Spoon and spread evenly over
crumbled shells. Top with sliced strawberries. Serve
makes 6 servings
note: I have also used angel food cake instead of desert shells and it makes desert taste even better but
does add more calories. Also can be made with 1/2 cup of graham crackers crumbs.

Number of Servings: 6

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Cool Whip Dessert
8 oz Cool Whip Free
8 oz Fat Free Sour Cream
7 oz Fat Free Sweetened Condensed Milk
8 oz can crushed pineapple in juice
Dash of cinnamon
Dash of Nutmeg

Mix cool whip, sour cream, sweetened condensed milk, nutmeg and cinnamon together until toughly
mixed together (I used a hand mixer). Drain pineapple and fold in. Refrigerate. Put into 6 custard cups and
you have a fat free light and wonderful desert. This would also be great on cake or you could use as angel
food cake topping. You can add any fruit you would like. You can even add nuts.

Lemonade Party Cake


1 box SuperMoist® lemon or yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
1 container Betty Crocker® Whipped fluffy white or fluffy lemon frosting
Yellow colored sugar, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool
15 minutes.

Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined
fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run
knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake. Sprinkle with sugar. Store covered in refrigerator.

Tiramisu
1 box SuperMoist® white cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup kahlua
3 egg whites
Espresso Syrup
1/4 cup instant espresso coffee granules
1/2 cup boiling water
3 tablespoons corn syrup

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Topping
1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
2 cups whipping cream
1 tablespoon unsweetened baking cocoa, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening
or cooking spray. In large bowl, beat cake mix, 1 cup water, the oil, kahlua and egg whites with electric
mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into
pan.
Bake as directed on box for 13x9-inch pan. Cool 15 minutes.

In small bowl, stir espresso granules and 1/2 cup boiling water until mixed. Stir in corn syrup. Pierce top of
cake every 1/2 inch with long-tined fork. Brush top of cake with espresso syrup. Cool completely, about 1
hour.

In medium bowl, beat cream cheese and powdered sugar with electric mixer on low speed until mixed.
Beat on high speed until smooth. Gradually beat in whipping cream, beating on high speed about 2
minutes until stiff peaks form. Spread cream mixture over top of cake; sprinkle with cocoa. Store in
refrigerator.

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Hot Cider Nog
2 cups half-and-half
1 cup milk
1 cup apple cider
2 large eggs
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup bourbon (optional)
Sweetened whipped cream
Garnishes: cinnamon sticks, ground cinnamon, apple slices
Preparation

Whisk together half-and-half, milk, apple cider, eggs, sugar, 1/4 tsp. ground cinnamon, salt,
and nutmeg in a heavy saucepan. Cook over medium-low heat, whisking constantly, 15 to 20
minutes or until mixture thickens and coats a spoon. Remove from heat; stir in bourbon, if
desired. Top each serving with sweetened whipped cream. Garnish, if desired.

Praline Coffee
3 cups hot brewed coffee
3/4 cup half-and-half
3/4 cup firmly packed light brown sugar
2 tablespoons butter or margarine
3/4 cup praline liqueur
Sweetened whipped cream
Preparation

Cook first 4 ingredients in a large saucepan over medium heat, stirring constantly, until
thoroughly heated (do not boil). Stir in liqueur; serve with sweetened whipped cream.

Mulled Cider Tea


6 regular-size red zinger tea bags
2 1/2 cups water
4 whole allspice
4 whole cloves
2 (3-inch) sticks cinnamon
6 cups apple cider
Preparation
Combine tea bags and water in a medium saucepan; bring to a boil. Boil, uncovered, until
liquid is reduced to 2 cups.
Remove tea bags, and stir in spices. Let cool; chill at least 1 hour. Remove and discard spices.
Combine tea mixture and apple cider in a large saucepan, stirring well. Place over medium heat
until hot.
Note: For an alcoholic version, stir 1 cup spiced rum into the entire recipe of cider tea or add 2
tablespoons spiced rum to each serving.

Bourbon Cider Sour


3/4 cup bourbon
3/4 cup apple cider
1/2 cup orange juice
1/4 cup sugar
Preparation
Stir together bourbon, apple cider, orange juice, and sugar. Serve over finely crushed ice.

Jalapeño-Tequila Smash

2 lime slices
2 orange slices
1 fresh jalapeño pepper slice
2 to 3 tsp. simple syrup
Ice cubes
3 tablespoons tequila $
1/2 cup lemon-lime soft drink, club soda, or seltzer water

Muddle lime slices, orange slices, jalapeño pepper slice, and simple syrup in a 12-oz. glass to
release flavors. Fill glass with ice cubes, and add tequila; stir until thoroughly chilled (about 30
seconds). Top with lemon-lime soft drink, club soda, or seltzer water.

Lemon Raspberry Martini


1 shot tito vodka
1 shot limoncello
1 shot simple syrup with lemon zest
juice of one fresh lemon
1/2 shot Chambord
Shake with ice, serve in martini glass

White Sangria with Kiwi


1 (750 milliliter) bottle Chardonnay wine
1 liter club soda
3 tablespoons orange-flavored liqueur (such as Cointreau(R))
2 tablespoons white sugar
1 cup seedless green grapes
2 kiwis, peeled and sliced
1 large pear, thinly sliced
ice cubes
8 sprigs mint

Mix Chardonnay wine, club soda, orange-flavored liqueur, sugar, grapes, kiwis, and pear in a
large pitcher. Stir until sugar is dissolved. Pour wine mixture into wine glasses filled with ice,
making sure each glass has some fruit. Garnish with mint sprigs.

Sangria! Sangria!
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

Directions
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate,
orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and
maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria,
add club soda just before serving.

Chocolate Manhattans
Ballotin Chocolate Whiskey: 2 jiggers
Godiva Dark Chocolate Liqueur: 2 jiggers
Sweet Vermouth: 1 jigger
Bitters: dash
Amarena Cherries (Found at Trader Joe’s): Tablespoon of Juice pour out cherry juice and
replace with cheap bourbon, to marinade the cherries

Mix the above ingredients in a cocktail shaker filled with ice. Pour into a martini glass or
cocktail glass, filled with ice. Top with a cherry.

PINKY LADY LEMONADE COCKTAIL


1 1/2 fluid ounces vodka
1/2 fluid ounce peach schnapps
6 ounces frozen pink lemonade concentrate (crystal light works too)
1 dash ginger ale (splash)
1 slice orange (optional)
Prepare pink lemonade by diluting with water per the instructions on container.
In a glass 3/4 filled with ice,pour schnapps & vodka.
Add lemonade and a splash of ginger ale, stir.
Garnish with orange slice if desired.

DOLE PINEAPPLE WHIP


2 (20 ounce) cans dole crushed pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream, whipped
Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food
processor container; cover and blend until smooth.
Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
Freeze 1-1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
Return to freezer until completely frozen, about 1 hour and serve.

Pumpkin Keg Bourbon-Apple Punch


1 large pumpkin (about 15 pounds)
3 red apples
2 tablespoons whole cloves
12 cups (3 quarts) apple cider
One 750-ml bottle bourbon (about 3 cups)
20 dashes bitters (about 1/2 teaspoon)
Juice of 4 1/2 lemons (about 3/4 cup)
For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and
pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package
directions; set aside. (See Cook's Note).

For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet.
Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to
overnight.

Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the
pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are
well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve.

Cook’s Note
You can find a specialty pumpkin or watermelon tap kit online.
DOTTIE'S SCALLOPS
1 can cream of shrimp soup
1/2 stick of butter
1 pinch of Cajun seasonings
1 pinch of garlic powder
1/4 can of milk
heat through, add scallops serve over rice or noodles

DOTTIE'S CRAB
1 JAR FRENCH white sauce
1 bunch of green onions
sliced mushrooms
1 tab butter
1 pkg. Louis rich crab (imitation)
sauté in butter onion and mushrooms till soft. Add white sauce, heat through.
Add crab heat and serve over rice or noodles

Grilled Salmon with Sweet Hot Mustard

Prep: 5 min, Cook: 10 min.

1 Tbs. mustard
1 Tbs. brown sugar
2-1/4 tsp. water
1/4 tsp. soy sauce
3/4 tsp. virgin olive oil
2 6 ounce salmon fillets

Prepare grill or broiler. Combine mustard, sugar and water in a small bowl. Stir in soy
sauce and oil. Mix thoroughly and set aside. Season salmon with salt and pepper
to taste. Grill 5 minutes. Turn and grill another 5 minutes or until fish is just cooked
throughout. Serve fish drizzled with mustard sauce.
Per serving: calories 244, fat 7.9g, 30% calories from fat, cholesterol 88mg,
carbohydrates 7.2g, fiber 0.0g, sodium 257mg.

CRAB CAKES
1 small onion, chopped 1 medium green bell pepper chopped
2 table spoons olive oil, 1 pound fresh backfin or lump crab meat
2 tablespoons mayonnaisse, 1 tablespoon mustard, 1/2 cup fine italian
bread crums, 2 beaten eggs, 1/2 teaspoon salt, 1 teaspoon pepper

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Saute' the onion and green pepper in olive oil in a skillet until tender.
Combine with the crab meat, mayonnaise, mustard, bread crumbs, eggs,
salt and pepper in a bowl and mix gently; mixture will be thin.

Spoon into 6 mounds in a heated non-stick skillet; press slightly with a


spatula. Cook over medium heat until medium brown
golden brown on both sides; do not overcook.
Serve immediately.

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Roasted Salmon Fillets with Tomato-Basil Sauce

Tomato-Basil Sauce -- (see recipe)

4 salmon fillets (1 1/4 lbs.)


1 tablespoon olive oil
Salt

TO COOK:
Make the Tomato-Basil Sauce recipe in this cookbook. Keep warm.

Heat oven to 325°F. Brush the salmon fillets with olive oil and sprinkle with
1/2 teaspoon. salt. Heat a large nonstick ovenproof skillet. Sauté salmon
fillets, turning once, until they are lightly browned, about 4 minutes. Transfer
skillet to oven; roast salmon until opaque throughout, about 5 minutes longer.

TO SERVE:
Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner
plate. Place a salmon fillet in each pool of sauce. Serve immediately.

Tomato-Basil Sauce

1 tablespoon olive oil


2 medium shallots -- minced
4 medium tomatoes -- peeled, seeded, and
coarsely chopped
1/2 cup heavy cream
Salt
Ground black pepper
1/2 cup loosely packed julienned basil leaves

TO PREPARE:
Heat oil in a medium saucepan. Add shallots; sauté until softened, about
2 minutes. Add tomatoes; simmer until tomato sauce thickens, about 10
minutes. Add cream; simmer until heated through, about 2 minutes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper or to taste;
cover and keep sauce warm.
TO SERVE:
Stir basil into the sauce. Spoon a portion of sauce onto each warm dinner

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plate. Place a salmon fillet or piece of fish or meat in each pool of sauce.
Serve immediately.

NOTES : A creamy, light tomato sauce good for any fish or meat.

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SALMON, BOURBON-GLAZED
also good on pork, chicken

1 cup packed brown sugar


6 tab bourbon
1/4 cup low sodium soy sauce
2 tab fresh lime juice
2 teas ginger
1/2 teas salt
1/4 teas ground pepper
2 garlic cloves
8 (6oz fillets) salmon 1 inch thick
cooking spray
4 teas sesame seeds
1/2 cup thinly sliced green onions
1. Combine the first 8 ingredients in a large zip lock bag. Add salmon
Seal bag and marinate in frige for 30 minutes. Turning bag once.
Remove fillets from bag, discard marinade.
2. Preheat broiler
3. Place fillets on broiler pan coated with cooking spray. Broil 11 min
or until fish flakes. Sprinkle each with 1/2 teas sesame seeds and 1 tab
onions.

Rosemary Barbecued Salmon Fillets

Recipe Rating:

Prep Time: 10 min


Total Time: 1 hr 25 min
Makes: 6 servings

1/2 cup KRAFT CATALINA Dressing


1/4 cup orange juice
2 fresh rosemary sprigs
2 cloves garlic, minced
6 salmon fillets (4 oz. each)

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MIX dressing, orange juice, rosemary and garlic. Pour 1/4 cup of the dressing mixture over salmon fille
in shallow baking dish; cover. Refrigerate 1 hour to marinate. Refrigerate remaining dressing mixture u
ready to use.

PREHEAT grill to medium heat. Cover grill grate with foil. Remove salmon from marinade; discard
marinade. Place salmon, skin sides down, on foil. Cover grill with lid.
GRILL 10 to 15 minutes or until salmon flakes easily with fork, brushing salmon with reserved dressing
mixture during the last few minutes of the grilling time.

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Shell Fish Supreme
1/2 lb. fresh mushrooms
1/4 cup butter
1 can cream of shrimp soup
2/3 cup milk
1/4 lb grated swiss cheese
2 cups thin egg noodles - cooked, drained and chopped
1/2 cup mayonaise
1 lb cooked shrimp - cut into bite size pieces
1 can crab meat
1 can water chestnuts, sliced
1 can of french fried onion rings

Saute mushrooms in butter, then add soup, cheese, milk and mayonaise. Fold in remaining ingredient
except onions, use a 9 x 13 baking dish - bake covered 325 for 20 minutes, uncover add onion rings an
bake 10 minutes longer.
Serves 10-15 people

Page 258 of 378


The following recipes can be used for Christmas gifts!
BROWN BREAD
1 CUP Kellogg all Bran cereal
1 cup sour milk
1/2 cup raisins
1/2 cup nuts
3 tab dark Karo
1/2 cup sugar
1 cup flour
1 teas baking soda
1/4 teas salt
Put Brand and sour milk in bow.. Mix and add rest of ingredients. I mix flour with my
raisins and nuts before adding to batter. Triple the recipe, It freezes well. For single
recipe use 1 LB can and another size. Grease and flour cans. Fill cans only half way.
Bake one hour at 300 then test.
Sour Milk - 4 1/2 teas vinegar or lemon juice. In a 2 cup measuring and add enough
milk to measure 1 1/2 cup. Let stand 5 to thicken.

Dreamy White Chocolate Squares


2lb white chocolate
12 oz or 1 1/2 cup peanut butter, creamy style
12 oz dry roasted peanuts
2 cup rice krispies cereal
Mix peanuts, peanut butter and cereal in large bowl. Put choc. In covered micro dish.
Micro on med. until stir smooth. Pour over mixture in bowl. Mix well. Spread over waxed
paper lined cookie sheet. Let cool and cut

TASTY PECANS
1 LB pecans
2 egg whites
1 tab water
1 cup sugar
1 tab cinnamon
pinch of salt
1 tab oil (or Pam spray)
Beat egg whites and add water, beat again. Mix pecans in egg. Then mix in sugar and
cinnamon and salt. Spread onto foil lined cookie sheet, coated with oil or Pam spray.
Bake 250 1 hour. Stir every 15 min.
PHONY KAHLUA
10 Teas of instant coffee
2 cups sugar
3 cup water
mix and simmer for 2 hours or until syrupy. Add 4 teas vanilla and 1/5 cheap vodka,
while cooling
CRANBERRY-NUT BREAD
2 cups sifted all-prupose flour
1 cup sugar
1 1/2 teas baking powder
1 teas salt
1/2 teas baking soda
3/4 teas freshly grated nutmeg
1/4 cup shortening
1 egg, well beaten
1 teas grated orange peel
3/4 cup orange juice
1 cup fresh cranberries, coursely chopped
1/2 cup chopped walnuts or pecans

preheat oven to 350. Grease and flour 9x5 loaf pan. Sift dry ingredients
into large bowl and cut in shortening. Combine egg, orange juice and
peel and add to dry ingredients, mixing just to moisten. Fold in berries
and nuts. Turn dough into pan and bake until toothpick inserted in center
comes out clean, about 1 hour. Cool on rack before removing from pan.
Wrap and store overnight to develop flavors.

Hungarian Coffee Cake


1 cup sugar
1/2 cup brown sugar
1/2 cup butter, not stick butter
2 1/2 cup flour
1 teas cinnamon
1/4 teas salt
Mix together with electric mixer. Take out 1 cup and save for topping.
Topping
1 cup mixture
2 tab butter
1/2 cup chopped nuts

With remaining mixture add:


1 teas baking powder
1 teas baking soda
1 egg
1 cup buttermilk
1 teas vanilla
Beat until smooth - Put in greased and floured 2 8 or 9" pans - add topping
Bake 375 for 30 minutes
Add icing if desired.-- 3/4 cup conf sugar, 1 tab milk, 1/8 teas vanilla
mix and see how runny-- drizzle on coffee cakes
Substitute buttermilk-- 1cup milk, 2 tab vinegar
Toffee
2 cups sugar
> 4 sticks Parkay (do not substitute)
> 2 cups peacans, chopped & divided
> 6 Hershey bars or 12 oz milk choc chips
>
> In a heavy pot,bring sugar, parkay and 1 1/2 cup
> pecans to boil over med heat. Boil, stirring often,
> until it reaches the hard crack stage on the
> thermometer. (approx.25 min) BE PATIENT, DO NOT RUSH

> IT WILL SCORTCH OF COOKED TOO QUICKLY OR AT TOO HIGH OF HEAT

Strawberry Freezer Jam


Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: 5 (1-cup) containers or 72 servings, 1 Tbsp. each

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)


4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bo
Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and s
1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar cry
may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cove
lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or
extra containers up to 1 year. Thaw in refrigerator before using.

KRAFT KITCHENS TIPS


Variation - CERTO® Strawberry Freezer Jam
Omit water and boiling step. Mix 1 pouch CERTO Fruit Pectin and 2 Tbsp. lemon juice in bowl. Stir into fruit m
in large bowl. Continue as directed. Makes about 4 (1-cup) containers.
How To Measure Sugar Precisely
To get exact level cup measure of sugar, spoon sugar into dry metal or plastic measuring cup, then level by sc
excess sugar from top of cup with a straight-edged knife.
Basil
Using 2 bunches of fresh basil, pick the basil leaves removing all stems.
Tear the basil leaves into smaller pieces.
Important Tip
Wash and thoroughly dry the basil leaves.
It is very important that the basil leaves are totally dry.
Lay the basil leaves on a baking sheet and place in 350-degree oven
Bake until crumbly -not brown about 7-10 minutes.
Once the basil has cooled, crumble it with your hands to refine.

Next, place crumbled basil into a sieve and press through the sieve to your desired finer texture.
Preserving Basil
To store basil, rinse clean the basil leaves(remove stems), place in an air-tght
sealed plastic container and refrigerate. The basil will hold up to 5-7 days without turning black. You can also
the basil for future use by wrapping the leaves gently with plastic wrap and then inserting in a small freezer b
Use as needed.
Rosemary

When you need to dry it just tie a few sprigs of rosemary together and hang in a dry place such as a closet or
in a linen closet. You can then crush dry rosemary leaves with a mortar and pestle and put them. in a clean he
jar. You can also make your own rosemary flavoured cooking oil which lends a great flavour when cooking diff
meats etc. The herb has 100's of uses around the house I even use it as a bathroon cleanser by boiling it up o
stove with water, it has a wonderful fresh fragrance and antiseptic qualities
Rosemary-Infused Oil
I love Rosemary-Infused Oil for stirring into soup, for drizzling on pasta and vegetables, and for dipping with g
Italian bread.
When I've made it in the past on my stove top, it was hard to keep the oil in a small saucepan from getting to
too fast.
Those days are over. I can't believe how wonderful the slow cooker is for making this versatile addition to the
round pantry.
The finished infusion is a lovely pale green, and your kitchen will smell like Provence.
Yield: 1 cup
Cooking Time: 1-1/2 to 2 hours on HIGH
Slow Cooker Size: 4 quart

1 cup mild olive oil or vegetable oi1


1/4 cup packed chopped fresh rosemary leaves
Place the oil and the rosemary in the slow cooker. Cook on HIGH, uncovered, for 1-1/2 to 2 hours, and then t
the slow cooker off. Allow the oil to cool for about 20 minutes, and then pour it through a sieve lined with a c
paper towel or paper coffee filter into a metal bowl. When the oil is completely cool, transfer it to a clean gla
cover, and refrigerate for up to 1 month; after that the flavor may fade. The oil may cloud under refrigeration
it will become clear again at room temperature.

Variation: Basil-Infused Oil:


Proceed as for Rosemary-Infused Oil, using 1 cup of oil and 1/3 t o 1/2 cup of packed roughly chopped fresh b
leaves. Strain and store as for Rosemary- Infused Oil.

Pesto
1 1/2 cups of fresh basil leaves
2 cloves of garlic
1/4 cup pine nuts
1/4 cup freshly grated parmesean cheese
1/4 cup of fresh lemon juice
Put basil, garlic, pine nuts and cheese in blender. Start blending and drizzle lemon juice into the mixture. Co
until smoothe paste is formed. Freeze in ziploc sandwich bags.

Lemon Baby Teacakes


2 1/4 cup all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
Grated zest of 2 lemons
4 large eggs
1 1/2 teaspoon vanilla extract
1/2 cup milk
Directions:
Butter 3 5 3/4 inch (2 cup capacity) loaf pan, dust with four, and place them on a baking sheet.

Whisk together the dry ingredients. Beat the butter, sugar, and zest together for about 2 minutes. Add the e
one at a time, beating for 1 minute after each egg goes in. Stir in the vanilla. Alternately, blend in the dry
ingredients (in 3 additions) and the milk (in 2).
Divide the batter among the pans and bake at 325 degrees for 45 to 50 minuites, or until a toothpick inserted
the cakes comes out clean. Cool before wrapping.

Best Ever Pumpkin Bread


This is the best and lightest pumpkin bread you’ll ever eat. No one will know it’s lighter than the original, us
whole wheat pastry flour, and is loaded with nutrients. It’s my favorite!
Serves 16
1 cup light brown sugar (packed)
2 large egg whites or ¼ cup egg substitute
1 cup pure pumpkin
¼ cup canola oil
½ cup non-fat plain yogurt
½ cup applesauce
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 cup whole wheat pastry flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
Directions

Preheat oven to 350° F. Spray 9 x 5 loaf pan with nonstick cooking spray. In large bowl, combine brown suga
whites, pumpkin, oil, yogurt, applesauce and vanilla extract. In medium bowl, combine all-purpose flour, wh
wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixtu
until just combined. Pour batter into prepared pan. Bake 50 minutes or until toothpick inserted in center of
comes out clean. Cool in pan 10 minutes. Then cool completely on a wire rack.
Nutrition Information per serving: Calories 145, Total Fat 4 g, Saturated Fat 0, Cholesterol 0, Sodium 165,
Carbohydrate 27, Fiber 1 g, Protein 2 g

Cinnamon Apple Chips


Perfect as a party snack or wrap them up as a holiday gift.
Makes about 40 chips.
2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious Apples
Directions
Preheat oven to 250° F. In a large pot, combine apple juice and cinnamon sticks and bring to a simmer while
cutting the apples. Slice off ½ inch from the tops and bottom of the apples. Cut cross wise into 1/8-inch eve
slices—a mandolin slicer works best. (No need to peel or core the apples—the seeds will come off in the ne
step.) Drop slices into simmering juice and cook until slices are translucent and slightly golden. With a slotte
spoon, remove apples and pat dry. Arrange slices on wire racks, making sure slices do not overlap. Bake 30
minutes until slightly browned and almost dry to touch. Let chips cool on racks completely. Store in an airtig
container. For gifts, arrange slices in clear plastic bags and tie with ribbon.

Fool's Toffee
36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc..
Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
Place the saltines side by side but not over lapping each other.
In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantl
about 3 minutes.
Immediately pour over the crackers try to coat as evenly as possible.
Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of choc. ch
over the toffee (give them some time to melt) and spread evenly with a spatula.
Sprinkle your choice of topping over the candy and press down lightly.
(Crushed peppermint with white chocolate chips are awesome during Christmas
Refrigerate till cool then remove and break into pieces and serve!

Birdseed Ornaments
4 ft. of 1/4 inch wide ribbon cut into 12 inch long sections
1/2 oz. unflavored gelatin powder (or 2 envelopes of Knox)
1 1/2 cup birdseed
baking sheet lined with waxed paper
4 cookie cutters of any shape
cooking spray
Tie ends of each ribbon section together to form four loops for hanging. You will need this later.
Mix gelatin with 1/2 cup boiling water. Stir well to dissolve, then add to birdseed, continuing to stir well. If m
is watery, add more seed until it is stiff but sticky.
Place cookie cutters an inch apart on the prepared baking sheet. Lightly coat each cutter with cooking spray.
each halfway with birdseed mix.
Place knotted end of each ribbon loop on top center of each cutter. Then fill with more mix until loop is secu
Firmly press the mix with back of sppon to compact.
After a few hours, coax each birdseed ornament onto fresh waxed paper. Let dry, flipping every so often, for
hours or until hard. Hang ornaments outside in trees.
Lemon Blueberry Bread
1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt;
into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pa
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out c
Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remov
bread from pan and drizzle with glaze. Cool on a wire rack.

Blueberry Quick Bread Recipe


2 c all-purpose flour
1 and ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
6 oz. fresh or frozen blueberries
¾ c buttermilk
1 tsp vanilla extract
¼ c vegetable or canola oil
1 large egg, slightly beaten
1 c granulated sugar
1. Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
2. Preheat the oven to 375 degrees F.
3. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
4. Add blueberries and stir to distribute.
5. In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
6. With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay
7. Pour batter into prepared pan.
8. Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places
center of the cake comes out clean.
9. Cool completely in the pan.
10. Slice and serve.

Chocolate Covered Peanut Butter Crunch Balls


2 cups crunchy peanut butter
½ cup (1 stick) butter, softened
3 - 4 cups powdered sugar
1 tsp vanilla extract
2 cups crispy rice cereal
16 oz chocolate candy coating
¼ cup roughly chopped salted peanuts (optional)

1. Combine peanut butter and butter together in a large mixing bowl and mix until well combined.
2. Stir in vanilla extract.
3. Gradually add in the powdered sugar, half a cup at a time until mixture is nice and smooth and you can e
form balls.
4. Stir in crispy rice cereal.
5. Shape into 1 inch balls and refrigerate for 30 minutes on a waxed paper lined baking sheet. (You can also
freeze for 20 minutes.)
6. Melt candy coating following melting directions on package.
7. Dip the peanut butter balls into the chocolate using a toothpick or dipping tools
8. Transfer to wax paper and sprinkle chopped peanuts on top immediately.
9. Let candy stand until the chocolate is firm.
10. Store in an airtight container.

Pesto
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts or walnuts
2 large cloves garlic
½ cup extra-virgin olive oil
½ cup freshly grated parmesan cheese
1. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely min
2. With the machine running slowly dribble in the oil and process until the mixture is smooth.
3. Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
English Toffee
1 cup butter
1 ¼ cups white sugar
2 tablespoons water
¼ cup slivered almonds
1 cup chocolate chips
Butter a 10x15 inch jellyroll pan.
Melt butter in a heavy skillet over medium heat. Stir in sugar and water. Bring to a boil and add almonds. Coo
stirring constantly until nuts are toasted and the sugar is golden. Pour the mixture into the prepared pan; do
spread.
Immediately sprinkle the chocolate chips on top. Let stand for a minute, then spread the chocolate over the t
Let cool completely, then break into pieces.
Old Fashioned Pot Roast
1 boneless beef chuck roast 3 LB
6 tab flour divided
6 tab butter divided
3 c water
2 teas beef bouillon granules
1 med. onion, quartered
1 celery rib cut into pieces
1 teas salt
½ pepper
4 carrots, cut in 2” pieces
Sprinkle roast w/ 1 tab flour. In Dutch oven, brown the roast on all sides in half of the butter. Add the
water, bouillon, onion, celery, salt pepper, bring to boil. Reduce heat, cover and simmer for 1 hour.
Add carrots, cover and simmer 45-60 min or until meat is tender. Remove meat and carrots to platter
and keep warm. Strain cooking juices set aside. In same Dutch oven, melt remaining butter. Stir in
remaining flour, cook and stir until bubbly. Add 2 c of cooking juices and blend till smooth. Cook and
stir until thick add additional cooking juices until gravy is desired consistency.

Regal Roast - Aunt Joan

1 regal roast - frozen solid


onions - chopped
carrots - chopped into chunks
1 or 2 cans of beer

Bake at 325 with cover dish from 3 to 5 hours depending on the size of the roast. Test with Fork. If it
comes out easily, it is done.
**Can be made with Beer and dry onion soup also.

ALL DAY LONG CROCK POT BEEF


1 1/2 LB beef roast
1/2 tsp black pepper
2 garlic cloves, minced
1/2 pkg onion soup mix
2 tsp Worcestershire sauce
1 tsp steak sauce
3 carrots, sliced
2 celery stalks, diced
1 green bell pepper, chopped
1 yellow onion

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1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions. Use more beef if you need more than 6
servings. Brown
beef in a bit of vegetable oil, although you can skip this step.
Slice Onion and separate into rings. Dice the peeled carrots, dice the celery and peppers.
Put on
bottom of crock pot. Sprinkle beef w/ black pepper, garlic, onion soup mix. Place on top
of veg.
Mix the steak sauce + Worcestershire sauce in bowl w/ water + tomato juice. Pour over
meat.
Turn crock pot to high for 30 min.(you can skip this step) Turn to low, cover and cook for
7-9 hours.
When ready to serve, dip meat and veg out of pot with slotted spoon. Use the liquid as is
or turn
crock pot to high and thicken liquid with flour or cornstarch.

Crock pot Beef and Peppers


2 lb round steak, lean
2 green peppers sliced thin
2 tbs dried onions minced or finely chop 1/2 of fresh onion
1 cup beef broth
2 tb low sodium soy sauce
1/2 tsp ground ginger
1 garlic clove, minced
1 tsp Worcestershire sauce
Cut beef roast into serving-sized portions. Brown beef in a bit of oil before adding to
crock pot.
Place the pepper rings in bottom. Arrange the meat over pepper. Mix all other
ingredients and pour
over meat and peppers.
Cover and cook on low for 8-10 hours or high for 4 hours.

Peppered Meat Marinade

Prep: 5 min, Marinate: 30 min, Cook: 10 min.

2 Tbs. vegetable oil


1-1/2 Tbs. soy sauce

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1 Tbs. white vinegar
1-1/2 tsp. seasoned pepper
3/4 tsp. garlic powder
1/2 tsp. Italian herb seasoning
1/2 lb. sirloin or other steaks

Combine first 6 ingredients in a self-closing plastic bag or shallow glass dish. Add steak and
marinate 30 minutes in the refrigerator. Remove steak and discard marinade. Grill or broil
steak to desired doneness.
Per serving: calories 208, fat 9.3g, 41% calories from fat, cholesterol 76mg, protein 26.9g,
carbohydrates 3.3g, fiber 0.2g, sodium 828mg.

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BASIC ROAST BEEF
1 tab coarsely cracked black pepper
One 21/4 lb boneless rib roast or tenderloin
1/4 cup fresh flat leaf parsley
1 tab fresh chives
1 tab tarragon leaves
1 teas dried thyme
Set oven to 425. Rub the pepper evenly over beef, pressing gently so pepper adheres.

Place the herbs in a large measuring cup and chop using kitchen shears. Ona sheet of waxed
paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.

Loosely tie the beef at 2 inch intervals with kitchen twine. Place beef on roasting rack. Roast
until an instant-read meat thermometer registers 155 for medium, about 30 minutes. Let stand
for 5 minutes, carve into thin slices. Makes 6 servings.

Herbed Beef Ribeye Roast


Prep Time: 5 minutes

Cook Time: 2-3 hours

4 lb. beef ribeye roast


2 cloves garlic, crushed
1 tsp. cracked black pepper
1 tsp. dried rosemary leaves, crushed
1 tsp. salt

1. SAUCE: 1 jar brown beef gravy (12 oz.) 1/4 c. currant jelly 1 1/2 tsp. dry mustard,
dissolved in 1 tsp. water

2. Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press into surface
of beef roast. Place roast on rack in shallow roasting pan. Insert meat thermometer until
bulb is centered in thickest part. Do not add water or cover.

3. Roast 2 1/4 to 2 1/2 hours for medium rare to medium. Remove roast when meat
thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let roast
stand 20 minutes. (Temperature will continue to rise about 5 degrees - 145 degrees for
medium rare, 160 degrees for medium.)

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4. In small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or
until bubbly, stirring occasionally. Carve roast into slices; serve with sauce. Makes 8-10
servings.

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LAMB, RACK OF, PISTACHIO-ENCRUSTED
3 slices day old white bread
1/3 cup finely chopped pistachios
1 1/4 teas grated lemon rind
2 1/2 tab finely chopped fresh parsley
1/2 cup lemon juice
3/4 teas salt, divided
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh mint
2 1/2 tab Dijon mustard
2 garlic cloves, minced
2 (1 1/2 lb) French cut racks of lamb (8 ribs each) trimmed
cooking spray
mint sprigs
1. Preheat oven to 425
2. Place bread in food processor, pulse 10 times or until coarse crumbs
form to measure about 1` 1/4 cups
3. Combine the breadcrumbs, nuts, rind, parsley, juice and 1/2 teas salt
in small bowl.
4. Combine chives, mint, mustard and garlic in small bowl.
5. Sprinkle lamb with 1/4 teas salt. Heat large nonstick skillet coated
with cooking spray over med-high heat. Add lamb rack; cook 2 min on each side
until browned. Spread half of the mustard mixture over meaty portion of each
lamb rack. Carefully pat half of the breadcrumb mix into mustard mix.
6. Place lamb on a broiler pan coated w/ cooking spray. Bake at 425 for
35 min or until meat thermometer registers 140 to 155. Place lamb on
platter, cover with foil. Let stand 10 min before serving. Slice each rack
into 4 pieces (2 ribs per piece) Garnish with mint sprigs.

COKE ROAST
2-3 lb beef roast
1 can coke cola
1 can cream mush soup
Place roast in bean pot and then coke and cream soup, cover and bake 1 1/2 - 3 hours at
400.
Makes great gravy

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Spicy Wine Pot Roast
3 lb beef roast
1 md onion -- chopped
1 pk brown gravy mix
1 c water
1/4 c tomato sauce (or ketchup)
1/4 c red wine
2 ts prepared mustard
1 ts Worcestershire sauce
1/8 ts garlic powder
1/2 ts dried mixed herbs
: chopped parsley to garnish
: salt and pepper

Sprinkle meat with salt and pepper. Place in


crockpot. Combine the remaining ingredients, except
parsley, and pour over meat. Cover and cook on LOW 10
hrs. Remove the meat and slice. Thicken sauce with
flour mixed in a small amount of water and serve over
meat sprinkled with chopped parsley.

DENNY'S DAGO MEATLOAF


2 LB ground chuck
2 eggs
1 cup Italian Bread Crumbs
1/2 cup parmesan cheese grated
4 T Katsup
1 pkg Good Seasoning Italian Salad Dressing
2 T Olive oil
Preheat 350 and bake for 1 hour
Mix and shape into loaf. Top with Italian Tomatoes and Sprinkle with 2 T of parmesan cheese
the last 10 min.

FRUIT STUFFED PORK CHOPS

apples
raisins
walnuts
brown sugar
honey

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cinnamin
Mix together and stuff chops. Bake for 30-45 min @350

Sharon's Roast
Flour and Brown roast in hot oil
Press herbs (rosemary, garlic, salt and pepper) after browning
cut onions and put in pot with roast. Put lid on and roast at 425. When you smell the
roast,
turn down to 325. Use thermoter to tell when done.

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Roast Beef Tenderloin Recipe
Ingredients:
1 Boneless Beef Tenderloin, rolled and
strung about 4lbs
Salt
Fresh ground Pepper
Garlic Powder

Directions:
Meat must be at room temperature, so remove from fridge about an hour before putting
in oven.
Heat oven to highest degree - 600 degrees
Place meat in shallow roasting pan that has been sprayed with Pam (makes for easier
cleaning later) Rub meat all over liberally with seasonings.
Place meat in oven.
For rare meat cook for 5 minutes per pound, Medium rare 6 1/2 minutes per pound,
medium well 7 1/2 minutes per pound.
At the end of cooking time turn off oven and let cool completley.
DO NOT OPEN OVEN DOOR DURING COOL DOWN PERIOD.
When oven is completley cooled, remove meat to warmed platter and cover.
Place roasting pan on stove, heat add red wine to degalze pan. When boiling whisk 2
tablespoons of butter into liquid and check for seasoning.
Slice beef, por a little sauce over meat.
estimate at least a third of pound per serving. This is a NO fail perfectly roast beef. If doing
a standing rib roast or other tender beef roast with bone in roast at 600 degrees for 7
minutes per pound for rare meat. Adjust cooking time accordingly using the above
directions.
This is a NO fail perfectly roast beef. If doing a standing rib roast or other tender beef
roast with bone in roast at 600 degrees for 7 minutes per pound for rare meat. Adjust
cooking time accordingly using the above directions.

Soy-Rubbed Tenderloin
Makes 10 to 12 servings 1, 4- to 5-lb. beef tenderloin
1/2 cup soy sauce
Freshly ground black pepper
This is really so simple. I buy a whole tenderloin when it goes on sale and have it cut in
two. I fix one half that night and freeze the other for a special occasion.

Allow the beef to stand at room temperature for 1 hour. Preheat the oven to 425 F.

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Place the tenderloin in a 13-inch x 9-inch glass baking dish and rub all over with the soy
sauce. Rub the meat all over with a generous amount of black pepper.
Roast the tenderloin for 45 - 50 minutes, depending on the degree of doneness you
prefer. (Using a meat thermometer, 125 F is rare; 135 F is medium rare; and 140 F is
medium.) Remove from the oven and allow the meat to rest for 15 minutes before you
slice it.

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SPINACH LASAGNA
1 large jar of your favorite spaghetti sauce
2 eggs
1 15 oz ricotta or 16oz cottage cheese
1/2 teas. Salt
1 10oz frozen spinach, thawed and drained
1/2 cup parmesan cheese
1/2 LB mozzarella cheese
lasagna noodles
Beat eggs and add cottage cheese, spinach, salt and 1/4 cup parmesan cheese.
Lightly grease bottom of 9x13 pan, cover with a little sauce. Layer noodles cheese
mixture, mozzarella cheese and spaghetti sauce. Sprinkle top with parmesan cheese.
Cover dish and bake 350 for 60 min. Let stand 10 minutes.

CREAM CHEESE AND TOMATO OMELET


6 eggs
1/4 cup cream
salt
black pepper
1/4 cup butter
6 ounces cream cheese -- cubed
2 whole fresh tomatoes -- peeled, seeded, chop

Beat eggs until light, then beat in cream, salt, and pepper. Melt butter in a
large skillet. Pour eggs into skillet. When set, but still soft, spread tomatoes and
cheese over top. Fold in half. When bottom is brown, flip over and brown other side.

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GREEK SALAD
1 small red onion, cut in half lenghwise, then sliced crosswise into semi circles
5 med/large tomatoes cut into wedges, the wedges cut in half if very large
1/2 cucumber(seedless, cut in half lenghwise, then sliced
1 large green, red or yellow pepper cut in rings
salt and ground pepper
2 tbs red wine vinegar
3-4 tbs olive oil to taste
3 oz feta cheese, crumbled
12-16 black olives

Soak onion slices 5 min in bowl of cold water with 1 tsp of vinegar. Drain well.
Toss with other ingredients. Taste, adjust salt and pepper, serve.
Tip: The vegetables and cheese can be assembled hours before. Add
seasonings, vinegar, oil just before serving

EGGPLANT PARMESAN CASSEROLE


1 large firm eggplant
1 qt spaghetti sauce w/ meat
8 oz grated mozzarella cheese
parmesan cheese
2 eggs
italian parsley or basil

Arrange thin slices of eggplant on cookie sheet and lightly brown in 350 oven. Set
aside.
Cover bottom of casserole dish with enough spaghetti sauce to just cover, a layer
of eggplant, sprinkle with grated parmesan cheese, sale and pepper and some
shredded mozzarella cheese. Repeat and finsh with sauce.
Bake 400 for 20 minutes. Remove from oven. Beat 2 eggs with 1/2 or 3/4 cup of milk
add salt and pepper, add 2 tbsp. Italian parsley or basil, 1/4 cup of parmesan
cheese and rest of mozzareela cheese. Pour over eggplant. Return to oven and
bake at 450 for 10 minutes or until knife inserted into center of casserole comes out
clean. This will be puffy like souffle.

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WHITE CHILI
1 lb great northern beans
4 can chicken broth
1 onion, chopped
2 cloves garlic, minced
1 tbl dried oregano crushed
1 1/2 tab ground cumin
1 tsp ground red pepper (cayenne)
4 chopped cooked chicken breasts
16 oz sour cream
1 lb monterey jack cheese, shredded
1. Soak beans overnight. Drain and rinse. Cook beans in fresh water. Drain water
from beans.
2. Combine beans, broth, onion, garlic, oregano, cumin, red pepper, 1/2 tsp salt and
1/2 tsp pepper. Bring to boiling. Reduce heat. Cover and simmer 1/2 hour.
3, Stir in chicken breasts and sour cream. Simmer, covered for 1/2 hour more.
Before serving, stir in cheese till just melted. Do not bring to a boil aft adding cheese
or it will clump.

Asparagus and Pasta


Cook 8 oz rotini according to directions,drain. Meanwhile, melt 1 teas butter in
large nonstick skillet over medium heat. Add 2 cups of fresh asparagus cut into
1" pieces, 1 med chopped zucchini squash and 2 cloves of minced garlic. Cook,
stirring frequently, 6 to 8 min or until softened. Remove with slotted spoon and add to
pasta. Combine 1/2 cup whole milk & 2 tsp of finely gated lemon peel: boil 2 to 3 min
to reduce to about 1/3 cup. Pour sauce over pasta; toss to coat. Season with salt
and pepper.

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Bacon and Egg Pie
4 free-range eggs
1 large potato, peeled
Several rashers of smoked bacon, fried until crispy
1/3 cup of grated cheddar cheese
4 cherry tomatoes, halved
1/2 white onion, sliced
Store-bought Pie pastry, cut into 5 inch circles
1 egg, beaten, for brushing or substitute with milk
Tomato sauce for serving
2-4 x 5 inch pie tins
Sesame seeds
1 tbs of olive oil
Preparation:

1. Pre-heat the oven to 350F.


2. Lightly grease the pie tins.
3. Boil the potato until it's soft and then drain and cut it into slices.
4. Fry the bacon rashers until slightly crispy and then drain on a paper towel. Using the same pan, f
onions on a medium heat for 4 minutes. Drain and set side.
5. Beat one egg with a fork and set aside to use as egg wash. Alternatively, you can just use milk to
the tops of the pastry.
6. Place a pie tin on the pastry dough and cut a slightly larger circle around it. This is the pie base. C
another circle the same size of the tin. This is the pie top. Repeat the process until you have two ba
two pie tops.
7. Gently press 1 pastry circle into the bottom of the pie tin. Press the dough up the sides and arou
rim.
8. Line the pie with a slice of potato, then a layer bacon and onion. Sprinkle on the cheese and add
tomato pieces. Crack 1 or 2 eggs into the pie.
9. Brush the rim with egg wash or milk. Cover the pie with the pastry top and push it down with yo
fingers.

10. Brush the top with more egg wash or milk. Press around the rim with the back of a fork to seal
11. Using a sharp knife, make a small incision in the top of the pie to allow for steam to escape.Spri
some sesame seeds.
12. Repeat process with remaining pie pastry and then bake in the oven for 12 minutes.
13. Serve hot or cold with tomato sauce.

Steak & Mushroom Pie


2 Tbsp of vegetable oil
500 grams of chuck steak, trimmed of fat and cubed
1 white onion, diced
3 garlic cloves, minced
2 Tbsp of all-purpose flour
1 cup of beef stock
1 can of tomatoes, diced
10 brown mushrooms with stems removed, sliced
1 egg, whisked for brushing
1 sheet of pie pastry
1 tsp of sea salt
Special equipment: small ramekins or pie tins
Preparation:

1. In a large pot, heat the oil over a medium heat and then brown the meat in batches. Set asid
2. In the same pot, saute the onion until translucent for about 4 minutes. Add the garlic and stir
minutes.
3. Add the flour, stirring well to coat the onion and garlic. Add the beef stock and tomatoes. Stir
4. Next, add the beef and salt to the pot. Stir several times and then reduce the heat and cover.
gently for 1.5 hours.
5. After this time, add the mushrooms and cook for another 1.5 hours. Let the meat cool slightl
it's ready.
6. Preheat the oven to 200C. 392 degrees
7. Spoon the meat mixture into the ramekins or pie tins. Gently lay the pastry over the ramekin
trim the sides. With your fingertips, press the pastry around the edges to seal.
8. Brush pastry tops with egg and then bake in the oven for about 30 minutes or until golden br
9. Serve with a splash of tomato sauce (ketchup) on top.

Aussie Meat Pie


1 Tbs of olive oil
1 medium brown onion, finely chopped
400 grams of ground, lean beef (beef mince)
1 Tbsp of cornstarch
3/4 cup of beef stock
1/8 cup of tomato paste
1 Tbsp of Wocestershire sauce
1 tsp vegemite or substitute 1 vegetable stock cube
4 sheets frozen, ready-rolled pie pastry, thawed
1 egg, beaten
4 small pie tins & baking tray
Tomato sauce (ketchup)

Preparation:

1. Heat the oil in a saucepan over medium-high heat. Add the onion and fry for 3-4 minutes or u
and translucent.
2. Add ground beef and cook for 3-4 minutes, stirring and breaking up with a wooden spoon un
browned.
3. Combine cornstarch and 1 tablespoon of beef stock and stir well. Set aside.
4. Add remaining beef stock, Wocestershire sauce, tomato paste and Vegemite to beef. Stir we
combine. Add cornflour mixture and stir. Bring to the boil. Reduce heat to low and simmer for 1
minutes or until thick. Remove from heat and cool.
5. Preheat oven to 220°C. 428 degrees
6. Place a pie tin on pastry and cut a circle around it. Repeat process to make another 3 circles -
are the pie tops. Set aside.
7. Place pie tin on pastry again and cut a circle that's slightly larger than tin (about 1/2 inch bigg
this is the pie base. Repeat process to make another 3 bases.

8. Press base pastry into pie tins and press up the sides. Fill with meat mixture. Brush rims with
9. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush top
egg.
10. Place pies on to a baking tray and bake for 20 minutes or until golden. Serve with tomato sa
(ketchup).

Cottage Pie
400 grams of lean ground beef
1 medium white onion, diced
3 cloves of garlic, minced
2 stalks of celery, diced
2 medium carrots, diced
1 cup of frozen peas
2 Tbsp olive oil
1 tsp chili flakes
1 Tbsp tomato paste
1 large can of tomatoes, roughly chopped
2 Tbsp of chopped parsely
5 medium - large yellow potatoes, peeled and quartered
1 tsp sea salt
1 Tbsp butter
1/4 cup of milk
Several baking dishes/ramekins

Preparation:

1. Pre-heat the oven to 350F.

2. Peel, cut and boil the potatoes until soft. Drain and then add 1 tsp of salt, butter and milk. Mash
potatoes then cover and set aside.

3. Heat the olive oil in a large fry-pan. Add the onions and fry until translucent. Add the garlic and c
flakes. Fry for 2 minutes. Add the celery and carrot and fry for another 5 minutes.

4. Add the ground beef and fry for 5 minutes making sure you break up the clumps. Add the salt, to
paste and chopped canned tomatoes. Add about 1/4 cup of the liquid from the tomatoes ans stir. N
add the parsley and stir well.

5. Turn the heat down and let the beef simmer gently for about 10 minutes allowing for some of th
to reduce. Add the peas and cook for another 3 minutes.

6. Spoon the beef mixture into the baking dishes then gently top with mashed potato. Grate on som
parmesan cheese and then bake the pies for 15 minutes.
7. Remove from oven and serve.

Chicken and Vegetable Pot Pie


12 oz. (350 grams) skinless, boneless chicken thighs
1 medium leek, rinsed well, trimmed and sliced
3 cloves garlic, crushed
1 medium carrot, diced
1 medium potato, diced
1 cup fresh or frozen corn kernals
1/2 cups milk
2 tsp freshly chopped parsley
1 Tbsp cornstarch dissolved in 1/2 cup cold water
1 tsp sea salt
1-2 sheets pie pastry, cut into rounds slightly bigger than ramekins/baking dish
1 1/2 Tbsp olive oil
Tomato sauce, for serving (optional)
Preparation:

1. Cut the chicken into bite-sized pieces. Set aside.


2. Preheat the oven to 350F.
3. Heat the oil in a heavy saucepan over a medium heat. Saute leeks for 1 minute. Add garlic an
for 30 seconds.
4. Add the chicken and cook for 2 minutes. Add the carrot, potatoes and corn and stir-fry for ab
minutes.

5. Add the salt and milk. Stir well. Reduce heat, cover and simmer for 8 minutes.

6. Add the dissolved cornstarch and stir well. Continue to simmer for another 5 minutes while t
thickens. Taste and add more salt if necessary.
7. Spoon the mixture into 4 small ramekins (or a 1-quart baking dish). Let sit for about 5 minute
slightly.

8. Place the pastry rounds over the ramekins and press the dough down the sides. Brush the to
a little milk and then place in the oven. Bake for 20 minutes or until tops are golden.
9. Serve with tomato sauce on the side, if desired.

Meat pies
2 tablespoons dripping or oil
1 onion, peeled and finely chopped
500 g lean minced beef 17
2 tablespoons plain flour
1/3 cup bought tomato sauce
1 tablespoon Worcestershire sauce
1 1/4 cups beef stock
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
2 x basic shortcrust pastry recipe, or 4 sheets ready-rolled frozen shortcrust pastry
1.5 x basic puff pastry recipe, or 4 sheets ready-rolled frozen puff pastry
1 egg, beaten

Preparation method
Heat the dripping or oil in a medium frying pan. Add the onion and cook, stirring often, until the on
soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to bre
any lumps for 6–8 minutes, or until the mince is brown. Sprinkle the flour over the meat and cook f
minute. Add the tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce the
medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan
minutes, or until the sauce is thick. Stir in the parsley and season with salt and pepper. Remove fro
heat and set aside to cool completely.

Preheat the oven to 200°C. 392 degrees. Using a small plate about 17 cm in diameter as a guide,
circles from the shortcrust pastry and use them to line the base and sides of four 1-cup pie tins. Fill
pastry with the meat mixture – avoid spilling any on the edges.

Using the same plate as a guide, cut four circles from the puff pastry. Brush the shortcrust pastry e
the pies with water to moisten and top with the puff pastry circle. Press the pastry edges together
secure. Trim the excess pastry with a sharp knife and crimp the edges. Cut a small cross in the cent
each pie and brush the top with beaten egg.

Bake the pies in the preheated oven for 10 minutes, reduce the oven temperature to 180°C 350 de
and bake for a further 20 minutes, or until the pastry is puffed and golden.

Serve the pies immediately with creamy mashed potato and boiled green peas and pass some extr
tomato sauce separately, if desired.
THE ABSOLUTE BEST Steak and Guinness Pie
675g diced braising steak 24 oz
salt and freshly ground pepper
2 heaped teaspoons of plain flour
2 tablespoons olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
4 sticks of celery diced (about 15cm each)
1 small handful of fresh herbs (rosemary, thyme, bay leaf)
1 (500ml) bottle of Guinness
2 (400g) tins of chopped tomatoes 14 oz.
1 (500g) packet of puff pastry
1 egg, beaten
Preparation method
Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until co

Heat the olive oil in a large casserole type pot and fry your meat until well browned.
Add the onion and fry for one more minute, then add celery, carrots and fresh herbs. Cook for a fu
minutes then pour in the Guinness.

Add the tinned tomatoes; bring to the boil. Stir well, then simmer for 2 hours or until the meat is te

The sauce should be nice and thick with a seriously tasty flavour. Season with salt and pepper.

To make the pies, preheat the oven to 190 degrees. 375 degrees
Put the meat filling into a large baking dish or 6 ramekins.
Roll out pastry and line the baking dish or ramekins, making sure the pastry is slightly bigger than t
circumference of the dish/dishes.

Brush the rims of your dish/dishes with beaten egg, then place the pastry on top, squashing the ex
pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashio
brush with more egg.

Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 min
until golden and bubbling.
Let it cool down for 10 minutes before you dig in.
Steak and Three Mushroom Pie
750g steak, cut into small cubes 26 oz
Salt and freshly cracked pepper to taste
75g flour 2.6 oz.
3 tablespoons vegetable oil
½ medium onion, finely diced
250g crimini button mushrooms 8.8 oz
125g portobello mushrooms, stem trimmed, halved and sliced 4.5 oz
125g oyster mushrooms, stems trimmed and sliced 4.5 oz.
2 garlic cloves, crushed
250ml beef stock 8.8 oz
60ml red wine 2oz.
1 teaspoon of fresh thyme or 1/2 teaspoon dried
Pastry:
2 sheets of premade puff pastry (to fit a 23cm pie tin)
For egg wash:
1 egg mixed with 2 tablespoons milk
Directions:
Season the steak with salt & pepper. Coat in flour, shacking off excess. Reserve left over flour.

Heat the oil in a large frying pan over medium to high heat. Cook beef until nicely browned, then se
Add onion and mushrooms; cook, stirring until mushrooms are tender and liquid from them has
evaporated. Stir in garlic and reserved flour. Cook for 2 minutes, stirring well.

Slowly add the stock constantly mixing to ensure you don’t get lumps of cooked flour. Add wine, th
and steak and simmer for 5 mins. Season with salt and pepper; remove from heat, cool to room
temperature and refrigerate until well chilled.

Preheat oven to 220 degrees C . 428 degrees


Place one sheet of pastry in the bottom of a 23cm pie dish. Fill with beef and mushroom mixture be
topping with second layer of pastry.

Brush edges with egg wash and crimp to seal. Brush the top of the pie with egg wash. Cut a small h
centre of pie to allow steam to escape.
Bake for 20 mins. Reduce the heat to 180 C, 350 degrees and cook for a further 25 minutes.

Allow the pie to cool for 10 mins before serving

Corn Dog Muffins


2 (6 1/2 ounce) packages cornbread mix ( I use Betty Crocker)
2 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
8 beef hot dogs

1. Heat oven to 400. (I now have a convection oven and I cook these at 375 in the convection ove
2. Mix the cornbread mix, eggs, milk and cheese until blended.
3. Cut each hot dog into about 15 pieces (or as big or as little as you like).
4. Spary muffin tins with cooking spray.
5. Fill tins about 2/3 full and cook for 14-18 minutes.
6. Eat immediately or cool and put in fridge or freezer for later.
7. If freezing let thaw and I like to heat them up in the microwave for about 30 seconds before ea
PORK CHOPS IN WINE SAUCE
4 thick pork chops
flour salt and pepper
1/2 cup white wine
2 large onions
1 tsp. soy sauce
1 tbs. of teriyaki
Chop onion and sauté in butter or margarine until brown. Add pork chops and brown well
on both sides. Sprinkle with flour, and salt and pepper to taste. Over this pour mixture
of wine and teriyaki and soy sauce. Transfer to ovenproof pan, cover and cook 350 for
40 to 50 min.

GRAVY BAKED PORK CHOPS


4 lean pork chops
1/4 tsp. Salt
1/8 tsp pepper
1/3 cup water
2/3 cup evaporated milk
1 can cream of chick or mushroom soup
Preheat oven 350. Sprinkle chops with salt and pepper, brown in hot fat. Pour off drippings
Pour mixture of water, milk and soup around chops and bake 45 min or until chops are tender.
Stir gravy well. Serves 4

Smothered Pork Chops


2 pork loin chops, bone in
1/2 onion, coarsely chopped
5 oz condensed cream of mush soup
1/2 tsp thyme
1/4 water
Season pork chops with S & P to taste. Spray pan and place over med high heat. Cook
pork 2 min per side, or until browned. Transfer to platter. Add onion to dripping in pan and
cook 5/7 min, stirring frequently. Whisk in remaining ingredients. Bring to boil over high
heat. Return pork and any accumulated juices to pan. Reduce heat to med low, cover pan
and cook 7 min or until pork is cooked throughout.
Carbohydrates 4.0

Page 295 of 378


Spicy Pork Tenderloin

Prep: 10 min, Marinate: 45 min, Cook: 10 min, plus refrigeration time.

2 Tbs. chili powder


1/4 tsp. ground ginger
1/4 tsp. thyme
1/4 tsp. pepper
4--4 ounce pork tenderloins

Combine first 4 ingredients in a bowl. Rub over both sides of tenderloins. Place tenderloin
between 2 sheets of plastic wrap. Pound lightly with a mallet or other heavy object to
flatten slightly. Cover and refrigerate for at least 45 minutes. Prepare grill or broiler. Grill
4-5 minutes per side or until juices run clear or until internal temperature reaches 160°F.

Cajun Pork Roast


3 Tbs. paprika
1/2 tsp. cayenne
1 Tbs. garlic powder
2 tsp. oregano
2 tsp. thyme
1/2 tsp. ground white pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
1 2 lb. boneless pork loin roast

Preheat oven to 325°F. Combine all seasonings and salt to taste in a bowl. Rub well over all
surfaces of roast. Place roast in a shallow pan and roast 25 minutes per pound, or until a
thermator reads 155°F-160°F. Remove from oven, and let sit 5-10 minutes before slicing.

This recipe serves 6 people. Because this recipe is for a particular size pan, it adjusts the
number of servings only in multiples of 6.
The recommended wines are: Riesling, Burgundy, or Cabernet

Page 296 of 378


CHRISTMAS PORK ROAST
1 5-6LBS boneless center park loin
1 garlic clove, peeled
1/2 cup dark rum
1 cups orange juice
1 peeled onion, chopped
1 12 oz jar orange marmalade
1 fresh oranges, sliced
1 tabl Kitchen Bouquet
In large skillet, thoroughly brown all sides of pork loin. Cut garlic clove into slivers. Cut small
slits in meat and insert slivers. In small bowl, mix juice and rum together. Place roast in
large zip lock bag with juice and rum. Marinate for 3-4 hours. After marinating, place
roast in pan with mainade juices and onion. Salt and pepper roast and cover
generously with marmalade. Cover with orange slices secured with toothpicks. Heat oven
to 350. Roast for 3 hours. After the first hour, baste the roast, repeat every 30 minutes.
After second hour add Kitchen Bouquet ot pan juices, continue basting. Allow roast to
rest 15 minutes before carving. Remove toothpicks and orange slices. Serve with pan
juices.

Apple Butter Pork Loin


(this is for a large crowd)
8 lb boneless pork loin
2 cups apple juice
1 jar of apple butter

Marinate pork loin in apple juice for 4 to 6 hours.


Bake covered at 325 for 3 hours. Apply apple butter to outside of
loin and bake uncovered for another hour or until loin temperature
reaches 175 degrees. Slice into 1/2" slices and serve.
Serve au jus.

GRANDMA T'S FAMOUS RIBS

Baby back pork ribs


Sprinkle salt, pepper, garlic powder, onion powder on both sides of ribs.
Put enough water in 9x13 pan to cover bottom of pan. Cover with
reynolds wrap and bake at 300 for 3 hours. Now you can refrigerate
the ribs for couple of days or cover with barbeque sauce and
grill to sear the sauce.

Page 297 of 378


FANTASTIC PORK CHOPS
2" thick center cut (no bones) pork chops, 1 chop is plenty for each guest
Marinade*

Poke a fork in chops a number of times on both sides. (This allows marinade to
flavor the meat). Marinade chops in plastic bag for 6 hours. Cook on very
hot grill. Approximately 6 to 8 minutes on each side. Use meat thermomador,
do not cook over 170 degrees

*Marinade-you can use apple juice, pineapple juice, italian dressing or my


favorite is Lawry's Teriyaki Marinade. I season this with a dash of onion and garlic powder.

ROSE OF PARMA
1 (1 1/2 to 2 pound) veal tenderloin, pounded thin---can use a pork tenderloin---butterfly cut
Salt
Freshly ground black pepper
6 thin slices prosciutto (about 1/4 pound)
12 very thin slices Parmesan
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, peeled and crushed
1 sprig rosemary
3 cups Lambrusco or Sangiovese wine, other dry red wine can be substituted
1 cup heavy cream

Place the veal on a flat work surface and season lightly with salt and pepper. Arrange the slices of prosciutto and

cheese in the middle of the cutlet, roll into a tight package, and tie with kitchen twine. In a large

skillet, heat the oil and melt the butter over medium-high heat. Add the garlic, rosemary, and meat,

and cook to brown the meat on all sides. Add the wine, reduce the heat to medium-low, cover, and
cook until medium-rare and tender, about 15 minutes.

Remove the meat from the pan and let rest for 10 minutes before carving. Add the cream to the pan, and bring
to a boil. Cook until reduced by 50 percent and thickened, about 5 minutes. Strain and adjust
seasoning, to taste. Slice the fillet thinly and serve with the sauce.

Page 298 of 378


Molasses Grilled Pork
1/2 cup molasses
1/4 cup course Dijon mustard
2 tablespoon apple cider
1 teas salt
4 lb pork tenderloin

Combine the first 4 ingredients, brush half of mixture over pork. Cover and chill 8 hours. Chill remaining molasses gl

Coat grill rack with cooking spray, place on grill over med hot. Cover w/grill lid for 18 to 20 minutes until meat
thermometer reads
160, turn meat over and baste w/ molasses glaze the last 8 minutes.

Page 299 of 378


Slow-Cooker Creamy Ranch Pork Chops
4 bone-in pork loin chops (2 lb)
1 package (1 oz) ranch dressing and seasoning mix
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
2 tablespoons cornstarch

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranc
mix. Place pork chops in slow cooker. Pour soup over pork chops.

Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow co
place on plate; cover to keep warm.

In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce
cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.

Slow-Cooker Cranberry-Orange Pork Roast


2 Tbsp. oil
1 flat boneless pork loin roast (4 lb.)
1 can (14 oz.) whole berry cranberry sauce
1/2 cup KRAFT Classic CATALINA Dressing
1 Tbsp. less-sodium soy sauce
1 Tbsp. cornstarch
1 tsp. zest and 1/4 cup juice from 1orange

HEAT oil in large skillet on medium-high heat. Add meat; cook 4 to 5 min. on each side or until brow
both sides. Transfer meat to slow cooker.
MIX cranberry sauce, dressing and soy sauce; pour over meat. Cover with lid.
COOK on LOW 4 to 5 hours. Remove meat from slow cooker, reserving liquid in slow cooker. Cover
keep warm. Whisk remaining ingredients in small bowl until blended; stir into liquid in slow cooker
covered, on HIGH 10 min. or until thickened.
SLICE meat; place on platter. Drizzle lightly with sauce. Serve with remaining sauce.
Asian pork tenderloin
1. 2 tablespoons sesame seeds
2. 1 teaspoon ground coriander
3. 1/8 teaspoon cayenne pepper
4. 1/8 teaspoon celery seed
5. 1/2 teaspoon minced onion
6. 1/4 teaspoon ground cumin
7. 1/8 teaspoon ground cinnamon
8. 1 tablespoon sesame oil
9. 1 pound pork tenderloin, sliced into 4 portions
Directions
Heat the oven to 400 F. Lightly coat a baking dish with cooking spray.

In a heavy frying pan, add the sesame seeds in a single layer. Over low heat, cook the seeds, stirring
constantly until they look golden and give off a noticeably toasty aroma, about 1 to 2 minutes. Remove
the seeds from the pan to cool.

In a bowl, add the coriander, cayenne pepper, celery seed, minced onion, cumin, cinnamon, sesame oil
and toasted sesame seeds. Stir to mix evenly.
Place the pork tenderloin in the prepared baking dish. Rub the spices on both sides of the pork pieces.
Bake until no longer pink, about 15 minutes. Or bake until a meat thermometer reaches 165 F (medium)
or 170 F (well-done).

Baked chicken and wild rice with onion and tarragon


1. 1 pound boneless, skinless chicken breast halves
2. 1 1/2 cups chopped celery
3. 1 1/2 cups whole pearl onions
4. 1 teaspoon fresh tarragon
5. 2 cups unsalted chicken broth
6. 3/4 cup uncooked long-grain white rice
7. 3/4 cup uncooked wild rice
8. 1 1/2 cups dry white wine
Directions
Heat the oven to 300 F.
Cut chicken breasts into 1-inch pieces. In a nonstick frying pan, combine the chicken, celery, onions and
tarragon with 1 cup of the unsalted chicken broth. Cook on medium heat until the chicken and vegetables
are tender, about 10 minutes. Set aside to cool.
In a baking dish, stir together the rice, wine and remaining 1 cup chicken broth. Let soak for 30 minutes.

Add the chicken and vegetables to the baking dish. Cover and bake for 60 minutes. Check periodically and
add more broth if the rice is too dry. Serve immediately.

Baked cod with lemon and capers


1. 4 cod fillets, each 6 ounces
2. 1 lemon
3. 1 teaspoon low-sodium chicken-flavored bouillon granules
4. 1 cup hot tap water
5. 1 tablespoon butter, softened
6. 1 tablespoon all-purpose flour
7. 4 teaspoons capers, rinsed and drained
Directions
Heat the oven to 350 F. Spray 4 squares of foil with cooking spray.
Place 1 cod fillet on each foil square. Cut lemon in half. Squeeze the juice from one half over the fish. Cut
the other half into slices, place over the fish and seal the foil.

Bake in the oven until the fish is opaque throughout when tested with the tip of a knife, about 20
minutes.

In a small bowl, add the chicken bouillon granules and the hot tap water. Stir until the granules dissolve.
Set aside.

In another small bowl, mix the butter and flour together. Transfer to a heavy saucepan. Stir over
moderate heat until the butter-flour mixture melts. Add the bouillon to the butter mixture and continue
to stir until thickened. Add the capers and remove from the heat. Pour over the fish and serve.

Baked salmon with Southeast Asian marinade


1. 1/2 cup pineapple juice (no sugar added)
2. 2 garlic cloves, minced
3. 1 teaspoon low-sodium soy sauce
4. 1/4 teaspoon ground ginger
5. 2 salmon fillets, each 4 ounces
6. 1/4 teaspoon sesame oil
7. Freshly ground black pepper, to taste
8. 1 cup diced fresh fruit, such as pineapple, mango and papaya
Directions
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly. Arrange the
salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator
and marinate for 1 hour. Turn the salmon periodically as needed.

Heat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated
salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and
top each with 1/2 cup diced fruit. Wrap the foil around the salmon, folding the edges to seal. Bake until
the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side.
Transfer the salmon to warmed individual plates and serve immediately.

Barley and roasted tomato risotto


1. 10 large plum (Roma) tomatoes, about 2 pounds total weight, peeled and each cut into 4 wedges
2. 2 tablespoons extra-virgin olive oil
3. 1/2 teaspoon salt, divided
4. 1/2 teaspoon freshly ground black pepper, divided
5. 4 cups low-sodium vegetable stock or broth
6. 3 cups water
7. 2 shallots, chopped
8. 1/4 cup dry white wine, optional
9. 2 cups pearl barley
10. 3 tablespoons chopped fresh basil, plus whole leaves for garnish
11. 3 tablespoons chopped fresh flat-leaf (Italian) parsley
12. 1 1/2 tablespoons chopped fresh thyme
13. 1/2 cup grated Parmesan cheese, plus extra ungrated Parmesan for making curls for garnish
Directions
Heat the oven to 450 F.
Arrange the tomatoes on a nonstick baking sheet. Drizzle with 1 tablespoon of the olive oil and sprinkle
with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss gently to mix. Roast until the
tomatoes are softened and beginning to brown, 25 to 30 minutes. Set aside 16 tomato wedges to use for
a garnish.

In a saucepan, combine the vegetable stock and water and bring to a boil over high heat. Reduce the heat
to low and keep at a simmer.
In a large, heavy saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add the
chopped shallots and saute until soft and translucent, 2 to 3 minutes. Stir in the white wine, if using, and
cook until most of the liquid evaporates, 2 to 3 minutes. Stir in the barley and cook, stirring, for 1 minute.
Stir in 1/2 cup of the stock mixture and cook until the liquid is completely absorbed, stirring occasionally.
Continue stirring in the stock mixture in 1/2-cup increments, cooking each time until the liquid is
absorbed before adding more, until the barley is tender, 45 to 50 minutes total. Remove from the heat
and fold in the tomatoes, chopped basil, parsley, thyme and grated cheese. Add the remaining 1/4
teaspoon salt and 1/4 teaspoon pepper and stir to combine.

Divide the risotto among warmed individual shallow bowls. Garnish with the reserved roasted tomato
wedges and the whole basil leaves. Using a vegetable peeler, cut a curl or two of Parmesan cheese for
topping each serving.

Beef and vegetable kebabs


1. 1/2 cup brown rice
2. 2 cups water
3. 4 ounces top sirloin (choice)
4. 1 tablespoon fat-free Italian dressing
5. 1 green pepper, seeded and cut into 4 pieces
6. 4 cherry tomatoes
7. 1 small onion, cut into 4 wedges
8. 2 wooden skewers, soaked in water for 30 minutes, or metal skewers
Directions

In a saucepan over high heat, combine the rice and water. Bring to a boil. Reduce the heat to low, cover
and simmer until the water is absorbed and the rice is tender, about 30 to 45 minutes. Add more water if
necessary to keep the rice from drying out. Transfer to a small bowl to keep warm.

Cut the meat into 4 equal portions. Put the meat in a small bowl and pour Italian dressing over the top.
Rub the dressing into each piece. Cover and place in the refrigerator for at least 20 minutes to marinate,
turning as needed.

Prepare a hot fire in a charcoal grill or heat a gas grill or a broiler. Away from the heat source, lightly coat
the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat
source.

Thread 2 cubes of meat, 2 green pepper pieces, 2 cherry tomatoes and 2 onion wedges onto each
skewer. Place the kebabs on the grill rack or broiler pan. Grill or broil the kebabs for about 5 to 10
minutes, turning as needed.

Divide the rice onto individual plates. Top with 1 kebab and serve

Chicken and asparagus tossed with penne


1. 1 1/2 cups uncooked whole-grain penne pasta
2. 1 cup asparagus, cut into 1-inch pieces
3. 6 ounces boneless, skinless chicken breasts, cut into 1-inch cubes
4. 2 cloves garlic, minced
5. 1 can (14.5 ounces) diced tomatoes, no salt added, including juice
6. 2 teaspoons dried basil or oregano
7. 1 ounce soft goat cheese, crumbled (about 1 tablespoon)
8. 1 tablespoon Parmesan cheese
Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to
12 minutes, or according to the package directions. Drain the pasta thoroughly. Set aside.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam
until tender-crisp, about 2 to 3 minutes.
Spray a large nonstick frying pan with cooking spray. Add the chicken and garlic and saute over medium-
high heat. Cook until the chicken is golden brown, about 5 to 7 minutes. Add the tomatoes, including
their juice, basil or oregano and simmer 1 minute more.
In a large bowl, add the cooked pasta, steamed asparagus, chicken mixture and goat cheese. Toss gently
to mix evenly.

To serve, divide the pasta mixture between 2 plates. Sprinkle each serving with 1/2 tablespoon Parmesan
cheese. Serve immediately.

Grilled Asian salmon


1. 1 tablespoon sesame oil
2. 1 tablespoon reduced-sodium soy sauce
3. 1 tablespoon fresh ginger, minced
4. 1 tablespoon rice wine vinegar
5. 4 salmon fillets, each 4 ounces
Directions

In a shallow glass dish, combine sesame oil, soy sauce, ginger and vinegar. Add the salmon and turn to
coat all sides. Refrigerate for 30 to 60 minutes, turning occasionally.

Lightly oil grill and then heat to medium-high heat. Place salmon on grill and cook 5 minutes a side. Fish is
ready when a knife blade inserted into the center reveals that the pink flesh is almost opaque. Serve
warm.

Honey crusted chicken


1. 8 saltine crackers, each about 2 inches square
2. 1 teaspoon paprika
3. 2 boneless, skinless chicken breasts, each 4 ounces
4. 4 teaspoons honey
Directions
Heat the oven to 375 F. Lightly coat a baking dish with cooking spray.
Crush the crackers. Place crackers in a small bowl and add paprika. Stir to mix well.
In a separate bowl, add the chicken and honey. Toss to coat evenly. Add the cracker mixture. Mix and
press the chicken into the cracker mixture until it's evenly coated on both sides.

Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20
to 25 minutes. Serve immediately.

Italian chicken and vegetable packet


1. 1 skinless, boneless chicken breast, about 3 ounces
2. 1/2 cup diced zucchini
3. 1/2 cup scrubbed and diced potato
4. 1/4 cup diced onion
5. 1/4 cup sliced baby carrots
6. 1/4 cup sliced mushrooms
7. 1/8 teaspoon garlic powder
8. 1/4 teaspoon Italian seasoning or oregano
Directions
Heat oven to 350 F.
Cut off a 12-inch sheet of heavy-duty aluminum foil or parchment paper. Fold the foil or parchment
paper in half, unfold and spray with cooking spray.

Center the chicken breast on the sheet. Top with zucchini, potato, onion, carrots and mushrooms.
Sprinkle garlic powder and Italian seasoning on the chicken and vegetables.

Bring the foil together and make small, overlapping folds down the length of the packet to seal. Twist the
two ends several times to make a tight seal so the liquid won't escape during cooking.

Place the packet on a cookie sheet and bake for 45 minutes, until chicken and vegetables are tender.

Lasagna
1. 1 pound extra-lean ground beef
2. 1 onion, chopped
3. 1 1/2 teaspoons dried basil
4. 3/4 teaspoon oregano
5. 3/4 teaspoon garlic powder
6. 1 can (6 ounces) unsalted tomato paste
7. 1 can (8 ounces) unsalted tomato sauce
8. 3 1/2 cups water
9. 3/4 pound uncooked lasagna noodles
10. 1 cup low-fat cottage cheese
11. 3 cups shredded low-fat mozzarella cheese
Directions
Heat the oven to 325 F. Lightly coat a 9-by-13 pan with cooking spray.

To make the sauce, in a large saucepan combine the ground beef and onion. Cook over medium heat
until the ground beef is browned and onion is translucent. Drain well. Add the basil, oregano, garlic
powder, tomato paste, tomato sauce and water. Stir to mix evenly. Bring to a boil, reduce heat and
simmer for 10 minutes.

Put 1/2 cup of the sauce in the bottom of the prepared pan. Cover with a layer of uncooked lasagna
noodles, 1/3 of the remaining sauce, 1/3 cup cottage cheese and 1 cup mozzarella cheese. Repeat until
the ingredients are used up. Cover with aluminum foil and bake until the noodles are soft and the cheese
is lightly browned, about 1 hour and 20 minutes.

Linguine with roasted butternut squash sauce


1. 1 medium butternut squash (about 2 pounds), split and seeded
2. 2 tablespoons olive oil, divided
3. Freshly ground black pepper to taste
4. 12 ounces whole-wheat linguine or other pasta
5. 1 1/2 cups reduced-sodium vegetable broth
6. 8 sage leaves, cut into thin strips
7. 1/4 cup diced yellow onion
8. 1/2 cup chopped red bell pepper
9. 2 cloves garlic, minced
10. 1 tablespoon cider vinegar
11. 1/8 teaspoon ground nutmeg
12. Parmesan cheese (optional — not included in analysis)
Directions
Heat oven to 400 F. Brush the squash with 1 tablespoon oil and season generously with pepper. Roast
about 60 minutes or until soft. Remove from oven and let cool to room temperature.
Bring a large pot of water to a boil. Add the pasta and cook according to package instructions.

Place cooked butternut squash in large food processor or blender. Puree until smooth. Slowly add the
broth and puree until the sauce reaches the desired consistency. You may need to add a little water,
depending on the size of your squash.

In a small skillet, heat the remaining olive oil over medium-high heat until shimmering slightly. Add the
sage and cook until bright green, about 30 seconds. Add the onion, red pepper and garlic. Saute until soft,
3 to 5 minutes. Add the pureed butternut squash. Season with vinegar, nutmeg and more black pepper.
Add the pasta and stir until pasta is well-coated. Sprinkle with Parmesan cheese, if desired. Serve.

New York strip steak with whiskey-mushroom sauce


1. 2 New York strip steaks, each 4 ounces, trimmed of all visible fat
2. 1 teaspoon trans-free margarine
3. 3 garlic cloves, chopped
4. 2 ounces sliced shiitake mushrooms
5. 2 ounces button mushrooms
6. 1/4 teaspoon thyme
7. 1/4 teaspoon rosemary
8. 1/4 cup whiskey
Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat
the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat
source.

Grill or broil the steaks until slightly pink on the inside, about 10 minutes each side, or until a food
thermometer indicates 145 F (medium rare), 160 F (medium) or 170 F (well-done).

In a small saucepan, heat the margarine over medium heat. Add the garlic, mushrooms, thyme and
rosemary. Saute lightly until the mushrooms are tender, about 1 to 2 minutes. Remove from the heat and
carefully add the whiskey (be careful not to let the alcohol flame). Stir for another minute. Top the steaks
with the mushrooms mixture and serve immediately.

Orange-rosemary roasted chicken


1. 3 skinless, bone-in chicken breast halves, each 8 ounces
2. 3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
3. 2 garlic cloves, minced
4. 1 1/2 teaspoons extra-virgin olive oil
5. 3 teaspoons fresh rosemary or 1 teaspoon dried rosemary, minced
6. 1/8 teaspoon freshly ground black pepper
7. 1/3 cup orange juice
Directions
Heat the oven to 450 F. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil, and sprinkle with rosemary and
pepper. Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and
bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15
minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying
out.

Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the
chicken and serve immediately.

Pasta with grilled chicken, white beans and mushrooms


1. 2 boneless, skinless chicken breasts, each 4 ounces
2. 1 tablespoon olive oil
3. 1/2 cup chopped white onion
4. 1 cup sliced mushrooms
5. 1 cup white beans, canned or cooked (no salt added)
6. 2 tablespoons chopped garlic
7. 1/4 cup chopped fresh basil
8. 12 ounces uncooked rotelle pasta
9. 1/4 cup grated Parmesan cheese
10. Ground black pepper, to taste
Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat
the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat
source. Grill or broil the chicken until browned and just cooked through, about 5 minutes each side.
Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and
saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep
warm.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to
12 minutes, or according to the package directions. Drain the pasta thoroughly. Return the pasta to the
pot and add the chicken mixture. Toss to mix evenly. Divide the pasta among the plates. Garnish each
with 1 tablespoon Parmesan cheese and black pepper. Serve immediately.
Roasted salmon
1. Two 5-ounce pieces salmon with skin
2. 2 teaspoons extra-virgin olive oil
3. 1 tablespoon chopped chives
4. 1 tablespoon fresh tarragon leaves (optional)
Directions
Heat oven to 425 F. Line a baking sheet with foil.
Rub salmon all over with 2 teaspoons oil. Roast skin side down on foil-lined baking sheet until fish is
cooked through, about 12 minutes. After 10 minutes, check if fish flakes easily with fork. If it doesn't,
continue baking for 2 more minutes.
Using a metal spatula, lift salmon off skin and place salmon on serving plate. Discard skin. Sprinkle salmon
with herbs and serve

Rotelle pasta with sun-dried tomato and black olive sauce


1. 2 tablespoons olive oil
2. 4 garlic cloves, mashed
3. 1/3 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
4. 1 3/4 cups unsalted vegetable broth
5. 8 ounces uncooked whole-wheat rotelle pasta
6. 1/2 cup sliced black olives (about 15 medium olives)
7. 1/2 cup chopped fresh parsley
8. 4 teaspoons Parmesan cheese
Directions
In a large skillet, heat the olive oil and garlic over medium heat. Stir in the sun-dried tomatoes and
unsalted vegetable broth. Reduce heat, cover and simmer for 10 minutes.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente, 10 to 12
minutes, or according to the package directions. Drain the pasta thoroughly.
Add the olives and parsley to the sun-dried tomato mixture. Stir to mix evenly.
Divide the pasta among individual plates. Top each serving with 1/4 of the sun-dried tomato mixture and
1 teaspoon Parmesan cheese. Serve immediately.

Shrimp and grits


1. 3 cups unsalted chicken stock
2. 1 cup of grits (not de-germinated)
3. 1 tablespoon butter
For the shrimp topping:
4. 1 tablespoon olive oil
5. 1 bunch green onions including the green tops, cut into half-inch pieces
6. 2 large garlic cloves, minced
7. 1 tablespoon sundried tomatoes (pat off oil), or about 5 cherry tomatoes
8. 1/4 cup diced red or green bell pepper
9. 1 pound peeled and deveined shrimp (about 16 to 20 per pound)
10. 5 stuffed green olives, sliced
11. 5 black olives, sliced
12. 1 tablespoon capers
13. 2 tablespoons crumbled goat cheese
14. Black pepper to taste
15. 2 tablespoons chopped parsley
16. Lemon wedges (optional)
Directions
Have all other ingredients prepared and measured — this recipe goes fast. It is also beneficial to serve on
heated plates.

In a medium saucepan, bring broth to a boil over medium-high heat. Slowly whisk in grits to ensure no
clumping. Reduce heat, cover and simmer, stirring occasionally until thickened, about 10 to 15 minutes.
Remove from heat, stir in the butter. Cover and keep warm. (NOTE: Moist grits — not dry — that are
about the consistency of moist mashed potatoes taste best in this recipe. Add or decrease liquid for
desired consistency.)

In a large skillet, heat oil over medium heat. Add green onions, garlic and sundried tomatoes. Stir and
saute until fragrant. (If using cherry tomatoes, you may crush them once they are heated and cook into
the onion/garlic mixture.)

Add diced peppers and shrimp. Continue to stir and sauté until shrimp are pink and just cooked through.
Stir in sliced olives and capers and heat through.

Onto each plate smear about 1/4 cup grits and divide shrimp mixture equally among plates. Top each
with just a few crumbles of goat cheese, a twist of cracked black pepper and some parsley. Serve with
lemon wedges.

Turkey or chicken stove-top casserole over toast


1. 1 1/2 cups low-sodium chicken broth
2. 1/2 cup diced celery
3. 1/3 cup diced onions
4. 1/2 green bell pepper, seeded and chopped
5. 2 cups cooked turkey or chicken, cubed
6. 3 tablespoons all-purpose (plain) flour
7. 3 tablespoons white wine
8. 1/2 cup chopped fresh parsley
9. 2 tablespoons fresh rosemary (optional)
10. Ground black pepper, to taste
11. 4 slices whole-wheat toast
Directions

In a large nonstick saucepan, heat 1/4 cup of the chicken broth over medium-high heat until it simmers.
Add the celery, onions and bell pepper and cook until the vegetables are tender-crisp, about 4 to 5
minutes. Reduce heat to low, allowing the mixture to cool slightly.

In a medium bowl, add the turkey or chicken cubes and flour. Toss gently until the flour coats the meat.
Add to the vegetables and broth, cooking over low heat for about 5 minutes. Increase heat to medium
high and slowly add the remaining broth, wine, parsley, rosemary and black pepper. Cook and stir until
the sauce thickens slightly. To serve, spoon 1/4 of the casserole over each piece of toast.

Tuscan white bean stew


For the croutons:
1. 1 tablespoon extra-virgin olive oil
2. 2 cloves garlic, quartered
3. 1 slice whole-grain bread, cut into 1/2-inch cubes
For the soup:
4. 2 cups (about 1 pound) dried cannellini or other white beans, picked over and rinsed, soaked
overnight, and drained
5. 6 cups water
6. 1/2 teaspoon salt, divided
7. 1 bay leaf
8. 2 tablespoons olive oil
9. 1 cup coarsely chopped yellow onion
10. 3 carrots, peeled and coarsely chopped
11. 6 cloves garlic, chopped
12. 1/4 teaspoon freshly ground black pepper
13. 1 tablespoon chopped fresh rosemary, plus 6 sprigs
14. 1 1/2 cups vegetable stock or broth
Directions

To make the croutons, heat the olive oil over medium heat in a large frying pan. Add the garlic and saute
for 1 minute. Remove from the heat and let stand for 10 minutes to infuse the garlic flavor into the oil.
Remove the garlic pieces and discard. Return the pan to medium heat. Add the bread cubes and saute,
stirring frequently, until lightly browned, 3 to 5 minutes. Transfer to a small bowl and set aside.

To make the soup, combine in a soup pot the white beans, water, 1/4 teaspoon of the salt and the bay
leaf. Bring to a boil over high heat. Reduce the heat to low, cover partially and simmer until the beans are
tender, 60 to 75 minutes. Drain the beans, reserving 1/2 cup of the cooking liquid. Discard the bay leaf.
Place the cooked beans into a large bowl and save the cooking pot for later use.

In a small bowl, combine the reserved cooking liquid and 1/2 cup of the cooked beans. Mash with a fork
to form a paste. Stir the bean paste into the cooked beans.

Return the cooking pot to the stovetop and add the olive oil. Heat over medium-high heat. Stir in the
onion and carrots and saute until the carrots are tender-crisp, 6 to 7 minutes. Stir in the garlic and cook
until softened, about 1 minute. Stir in the remaining 1/4 teaspoon salt, the pepper, chopped rosemary,
bean mixture and stock. Bring to a boil then reduce the heat to low and simmer until the stew is heated
through, about 5 minutes.

Ladle the stew into warmed bowls and sprinkle with the croutons. Garnish each bowl with a rosemary
sprig and serve immediately.
Organic Egg B
12
1/2
1 1/2
2
1/2
3
6
3/4
1/2
1 1/4
3/8
Instructions:

1. Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish with Organic Valley butter.

Saute sausage in medium nonstick skillet over medium heat until brown and cooked through,
breaking up with back of fork into small pieces, about 10 minutes.

Add minced shallots, choped portobello mushrooms and garlic and saute 3 minutes. Add sun-
dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared
dish. Please note: Can be made 1 day ahead. Cover and refrigerate.
2. In a small bowl, combine shredded cheeses and set aside.

Whisk Organic Valley Large Eggs, half and half, 1 cup of cheese mixture, and sea salt in large bowl
to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese
and 1 tablespoon parsley over the top.

3. Bake until top of casserole is golden brown and knife inserted into center comes out clean,
about 30 minutes. Let stand 5 minutes before serving.
Serving Suggestions:
Serve with a country biscuit, or hash browns. Makes a great brunch, lunch and dinner.
Organic Roasted stuffed chicken breast

4 boneless, skinless Organic Prairie chicken breast portions (each 4-6 ounces)
1 1/2 tablespoons Organic Valley Butter
1/2 cup finely chopped onion
1 cup finely chopped mushrooms
2 teaspoons dried parsley
1 teaspoon dried rosemary
1/2 teaspoon dried sage
2 heaping cups dried bread cubes
1/2 to 2/3 cup chicken broth or white wine, warmed
1 tablespoon Organic Valley butter, melted
Instructions:

1. Grease a large baking pan or line it with parchment paper or aluminum foil. Trim
chicken breasts of all fat; flatten thickest parts of the meat by pounding it lightly with
heel of hand. Lay chicken in pan. Heat oven to 350 degrees.

2. Melt butter in large skillet over medium heat. Stir in onion, mushrooms and herbs,
Cook, stirring often, until vegetables are tender, about 10 minutes. Season to taste with
salt and pepper. Toss in bread cubes. Stir in enough chicken broth or wine to make a
moist stuffing. Brush chicken breasts with melted butter and cover each one with a
mound of stuffing, pressing it to adhere to the chicken.

3. Bake until stuffing has browned and chicken is tender, 20 to 25 minutes. Serve hot.

Preserve Fresh Herbs in Olive Oil


Fresh herbs (such as oregano, rosemary, thyme, or sage)
Olive oil (This is a great one)
An ice cube tray or silicone mold with small compartments
Pull the woody stems from the herbs, and chop the leaves into small pieces.
Stuff the ice cube tray at least 3/4 of the way full with the herbs.
Pour the olive oil to fill the rest of the way.
Freeze for 2-3 hours, or until set.
Pop the cubes out of the tray, then store in a sealed container in the freezer until you
need them.
Yes, that’s it. It’s that easy. You can do this, I have faith. Your winter dishes will thank you.
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ARTICHOKE AND TOMATO SALAD WITH BASIL VINAIGRETTE
For dressing:
1/4 cup balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves (or 2teaspoons dried)
1/2 cup olive oil
1/4 teaspoon each salt, pepper and dry mustard
2 pounds cherry tomatoes, halved
2 cans artichoke hearts, drained and cut into quarters.(14 oz/398 ml)
washed and torn salad greens
In large bowl, whisk together vinegar, basil, salt, pepper and mustard. Slowly whisk in oil until dressing
is thick and creamy.
Just before serving, whisk dressing ingredients to combine.
Add tomatoes and artichokes; toss well.
Line a serving platter with salad greens; spoon tomato mixture over greens.
Sliced beefsteak tomatoes can be substituted for cherry tomatoes if you prefer.

BLACK BEAN AND BELL PEPPER SALAD


4 15-ounce cans black beans, rinsed and drained
1/2 cup chopped red pepper
1/2 cup chopped yellow pepper
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped fresh parsley

For the vinaigrette:


1/2 cup water
16 dates, pitted, finely chopped
1/2 cup lime juice
6 tablespoons olive oil
2 tablespoons dried oregano
1 tablespoon honey
1 teaspoon ground cumin
1 teaspoon ground coriander

Make the vinaigrette:


Boil water and dates for 2 minutes. Remove from heat; cover and let stand 1 hour to soften. Transfer
date mixture to blender. Add lime juice, oil,oregano,honey, cumin and coriander and puree. Season to
taste with salt and pepper.
Page 317 of 378
Combine beans, bell peppers, onion and parsley in large bowl.
Toss with enough vinaigrette to coat. Season with salt and pepper.

Page 318 of 378


ARTICHOKE AND CELERY SALAD
4 medium artichoke bottoms, cooked
4 ounces peeled celery
1 cup mayonnaise
1 head boston lettuce
12 small asparagus tips, cooked

Cut artichokes and celery into small strips. Mix with mayonnaise.
Arrange vegetables on a bed of Boston lettuce leaves and top with asparagus.

CORN AND BEAN SALAD


1 1/2 cups canned chick peas, drained
1 1/2 cups canned red kidney beans, drained
1 1/2 cups canned black beans drained
1 cup canned corn kernels drained
1/2 cup chopped red onion
1 sweet red pepper, diced
1/2 chopped celery

For dressing:
1/2 cup chopped fresh basil
1/2 cup red wine vinegar
1/3 cup olive oil
Dijon mustard
1 garlic clove, minced
salt and pepper to taste
hot pepper sauce
1/4 cup chopped fresh parsley

In a large bowl, combine the chick peas, beans, corn, onion, pepper, and celery; set aside.
Mix basil, vinegar, oil, mustard, garlic and spices. Pour over beans, and toss. Refrigerate up to a day.
Garnish with parsley

Page 319 of 378


TURKEY AND SWISS SALAD
2 1/2 cups cooked elbow macaronis
2 cups cooked turkey, cubed
2 cups julienne Swiss cheese
1 cups carrots cut into julienne
1/2 cup celery julienne
1/4 cup diced green pepper
3 chopped scallions
1 cup chopped pimento
1 cup vinaigrette dressing
lettuce leaves for garnish

In a large bowl, combine macaroni and remaining ingredients. Toss lightly.


Cover then refrigerate to blend flavors.
Serve on a bed of lettuce leaves.

Tortellini Salad With Shrimp


1 pkg 9oz fresh cheese filled spinach tortellini
2 small sliced zucchini
2 small tomatoes cut into wedges
1 can 7oz artichoke hearts, drained and quartered
1 can sliced ripe olives, drained
1 lb shrimp, cooked peeled and deveined
1/2 cup chopped fresh basil leaves
Italian herb dressing
grated parmesan cheese

Cooked tortellini as indicated, drain. Gently toss all ingredients except cheese. Sprinkle with cheese.

Italian herb dressing

Whisk 3/4 cup olive oil, 1/4 cup red wine vinegar, 1 clove garlice, minced 1/4 teasp diced tarragon
leaves.
Season with salt and pepper.

Makes 4 main dish servings (about 8 cups)

Page 320 of 378


GREEK SALAD
1 small red onion, cut in half lenghwise, then sliced crosswise into semi circles
5 med/large tomatoes cut into wedges, the wedges cut in half if very large
1/2 cucumber(seedless, cut in half lenghwise, then sliced
1 large green, red or yellow pepper cut in rings
salt and ground pepper
2 tbs red wine vinegar
3-4 tbs olive oil to taste
3 oz feta cheese, crumbled
12-16 black olives
Soak onion slices 5 min in bowl of cold water with 1 tsp of vinegar. Drain well.
Toss with other ingredients. Taste, adjust salt and pepper, serve.
Tip: The vegetables and cheese can be assembled hours before. Add
seasonings, vinegar, oil just before serving

SUMMER SALAD
1 10oz pkg prewashed spinach (8 to 10 cups)
1 cup sliced fresh strawberries
1 11 oz can of mandarin orange sections, drained
1/2 cup fresh blueberries
1/4 cup almonds, toased
1/2 cup Tangy topper poppy seed dressing
Grape clusters and whole fresh strawberries
1. Tear spinach into bit size pieces
2. In a large salad bowl, combing spinach, strawberries, oranges, blueberries
and almonds. Drizzle with Dressing. Toss gently. Garnish with grape clusters
and strawberries.
POPPY SEED DRESSING
1/2 cup salad oil
1/2 cup sugar
1/3 cup vinegar
1/2 cup coarsely chopped onion
1/4 teas salt
1 tab poppy seeds

Page 321 of 378


1. In a blender container salad oil, sugar, vinegar, onion, and salt. Cover;
blend till smooth. Add poppy seeds. Blend for 2 seconds more.
Transfer dressing to covered container and store for up to 5 days. Whisk
well before serving.

Page 322 of 378


Bacon-Tomato Spinach Salad
16 cup torn fresh spinach (about 12 oz)
12 cherry tomatoes, halved
6 bacon strips, cooked and crumbled
1/2 cup julienned red onion
CREAMY OREGANO DRESSING
1 cup mayo
1 to 2 tab white vinegar
2 teas dried oregano
salt and pepper
In a large bowl, combine the spinach, tomatoes, bacon and onion. In a
small bowl, whisk the dressing ingredients until smooth. Serve with salad.

PARMA SALAD
1/2 pound very thinly sliced prosciutto di Parma
4 cups arugula, washed, patted dry and stemmed
1/4 cup extra-virgin olive oil
1 tablespoon aged balsamic vinegar
Salt
Freshly ground black pepper
8 ounces large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound Parmigiano-Reggiano, finely shaved
8 fresh thin bread sticks
Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper,
to taste. Place the arugula in the center of the 4 plates.

In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2
teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over
the arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each
plate.

Prep Time: 20 minutes


Difficulty: Easy

Page 323 of 378


BROCCOLI SALAD
1 lb. broccoli florets (about 7 cups)
6 slices OSCAR MAYER Fully Cooked Bacon, cut into bite-sized pieces
1/2 cup raisins
1/4 cup finely chopped red onion
1/4 cup PLANTERS Sunflower Kernels
1 cup KRAFT Coleslaw Dressing

TOSS broccoli, bacon, raisins, onion and sunflower kernels in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE at least 30 minutes or until ready to serve. Mix lightly just before serving.

Broccoli Salad
1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper
Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli
head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl.
Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining
ingredients, stirring well. Add to broccoli mixture and toss gently.

Broccoli Salad
5 cups fresh broccoli florets
1/2 cup raisins
1/2 cup sunflower seeds

Page 324 of 378


1/2 cup cooked, crumbled bacon
1/4 cup of red onion, chopped
1 cup of frozen peas, thawed
.
Dressing:
1 cup mayonnaise
2 tablespoons vinegar
1/2 cup sugar

Combine broccoli florets, raisins, sunflower seeds, crumbled bacon, chopped onion, and peas in a large
serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add
dressing to the salad and toss to mix well; chill thoroughly before serving.

Page 325 of 378


DUMPLINGS (Grandma T's recipes)
1 cup all purpose flour
1 1/2 teas baking powder
1/2 teas salt
2 tablespoons shortening (solid veg shortening)
1 egg
1/3 cup milk
Yield six fluffy dumpling

Sift four and mix baking powder and salt. Cut in shortening with pastry blender or 2 knives in coarse
crumbs. Beat egg and combine with milk add to flour mixture all at one time and stir with fork only until
four is dampened. (dough should be lumpy). With no further stirring drop dough by spoon over boiling
chicken gravy. (I use the can chicken gravy, about 4 cans). Cover and cook for 12 min without lifting lid.

To Double: Increase milk to 3/4 cup and use one egg, double all other ingredients.
Cooking time is the same.

FANCY POTATOES
2 LB FROZEN HASH BROWN, DEFROST
1/2 teas salt
1/2 cup chopped onion
1 pt sour cream
1/2 cup margarine soft
1/4 teas pepper
1 can cream of chick soup
2 cup cheddar cheese, shreddard
1/2 cup milk
1 cup crushed potato chips
2 tab butter
mix -- chips and butter on top. Cover, bake 350 for 1 hour. Uncover
and bake 15 min longer

Cheesy Potato Casserole


1 stick milted butter or margarine
2 ld frozen hash browns, thawed
1 cup chopped onion
1 pint sour cream
3 eggs, beaten
8 oz shredded cheddar cheese
Salt and pepper
Preheat oven to 375. Pour melted butter into 9 x 13 pan. Stir together
remaining ingredients and pour into dish.
Bake 1 hour till golden brown.
Patty's Birch's Potatoes
2 lb frozen hash browns, thawed
1/2 teas salt
1/2 cup chopped onion
1 pt sour cream
1/2 cup margarine soft
1/4 teas pepper
1 can cream of chicken soup
2 cups shredded cheddar cheese
1/2 cup milk
2 cups crushed potato chips
1 tabl butter
mix chips and butter on top. Cover 350 for 1 hour, uncover and bake 15 min longer.

RASPBERRY GELATIN RING


1 pkg 6oz raspberry gelatin
1 1/2 cup boiling water
2 pkg (10 oz each) frozen sweetened raspberries, thawed and drained.
2 can 8oz each crushed pineapple, undrained
1/4 teas salt
1 pak 8 oz cream cheese, softened
1/2 cup sour cream
In a bow, dissolve gelatin in water. Stir in raspberries, pineapple and salt.
Pour half into ian 8 cup ring mold coated with nonstick cooking spray.
fridge for 30 min or until firm. Let remaining gelatin mixture stand at room
temp.
in a mixing bowl, beat cream cheese and sour cream until smooth. Carefully
spread over gelatin in mold, top with remaining grelatin mixture. Fridge for 6
hours or until firm. Yield 12 servings.

PARMESAN POTATO GRATIN


1 large egg
1 cup heavy cream
1/4 tsp thyme
1/2 cup shredderd parmesan cheese
salt and pepper
1 1/2 lb russet potato sliced thin
1 pre baked pie shell
Combine egg, cream, thyme, cheese, salt & pepper. Toss in potatoes. Pull potatoes out of egg mixture and
place in pie shell, press down on potatoes to flatten, pour any left over egg mixture evenly over potatoes.
Back 375 for 1 hour
SUMMER SALAD
1 10oz pkg prewashed spinach (8 to 10 cups)
1 cup sliced fresh strawberries
1 11 oz can of mandarin orange sections, drained
1/2 cup fresh blueberries
1/4 cup almonds, toased
1/2 cup Tangy topper poppy seed dressing
Grape clusters and whole fresh strawberries
1. Tear spinach into bit size pieces
2. In a large salad bowl, combing spinach, strawberries, oranges, blueberries
and almonds. Drizzle with Dressing. Toss gently. Garnish with grape clusters
and strawberries.

POPPY SEED DRESSING


1/2 cup salad oil
1/2 cup sugar
1/3 cup vinegar
1/2 cup coarsely chopped onion
1/4 teas salt
1 tab poppy seeds
1. In a blender container salad oil, sugar, vinegar, onion, and salt. Cover;
blend till smooth. Add poppy seeds. Blend for 2 seconds more.
Transfer dressing to covered container and store for up to 5 days. Whisk
well before serving.

Bacon-Tomato Spinach Salad


16 cup torn fresh spinach (about 12 oz)
12 cherry tomatoes, halved
6 bacon strips, cooked and crumbled
1/2 cup julienned red onion
CREAMY OREGANO DRESSING
1 cup mayo
1 to 2 tab white vinegar
2 teas dried oregano
salt and pepper
In a large bowl, combine the spinach, tomatoes, bacon and onion. In a
small bowl, whisk the dressing ingredients until smooth. Serve with salad.
PARMA SALAD
1/2 pound very thinly sliced prosciutto di Parma
4 cups arugula, washed, patted dry and stemmed
1/4 cup extra-virgin olive oil
1 tablespoon aged balsamic vinegar
Salt
Freshly ground black pepper
8 ounces large button mushrooms, stemmed, caps sliced very thinly
1 cup artichoke hearts, very thinly sliced
2 ripe plum tomatoes (about 3/4 pound), cored, seeded, and finely diced
1/4 pound Parmigiano-Reggiano, finely shaved
8 fresh thin bread sticks
Arrange the prosciutto slices decoratively around the edges of 4 salad plates.

In a bowl, toss the arugula with 2 tablespoons of the oil, 1 teaspoon of the vinegar, and salt and pepper, to
taste. Place the arugula in the center of the 4 plates.

In the same bowl, toss the mushrooms and artichoke hearts in the remaining 2 tablespoons of oil, 2
teaspoons of vinegar, and salt and pepper, to taste. Arrange the mushrooms and artichoke hearts over the
arugula. Top with the diced tomatoes and shaved cheese, and serve with 2 breadsticks on each plate.
Prep Time: 20 minutes
Difficulty: Easy

SWEET POTATOES - CRISWELL STYLE


3 cups cooked sweet potatoes(I used (2) 1.? lbs canned yams,
drained)
1 c. granulated sugar
1 stick butter
2 eggs
1 tsp vanilla
Heavy cream
Mis together..adding cream to taste and desired consistancy..like mashed
potatoes, turn into casserole pan (8x8 or 9x13-or somewhere
in between)
TOPPING:
1 c. brown sugar
1 c. chopped pecans
1/2 c. flour
1/4 c. butter
Cut topping ingredients together until crumbly..sprinkle over top of
potatoes..bake uncovered at 350 for 20-30 min.
Family-Style Macaroni & Cheese

We even tucked in some vegetables for good measure — a sneaky way to get them past little mac-and-
cheese fans!

Serves: 8
Work Time: 20 minutes
Total Time: 40 minutes
1 package (16 ounces) fusilli or rotini pasta
salt
2 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon coarsely ground black pepper
pinch nutmeg
4 cups reduced-fat (2 percent) milk
1 package (8 ounces) pasteurized process cheese spread, cut up
1/4 cup grated Parmesan cheese
6 ounces extrasharp Cheddar cheese, shredded (1 1/2 cups)
1 package (10 ounces) frozen mixed vegetables

1. In large saucepot, prepare pasta in boiling salted water as label directs. Preheat oven to 400 dgrees F.
2. Meanwhile, in 3-quart saucepan, melt margarine or butter over medium heat. With wire whisk, stir in
flour, pepper, nutmeg, and 1/2 teaspoon salt; cook 1 minute, stirring constantly. Gradually whisk in milk
and cook over medium-high heat, stirring constantly, until sauce boils and thickens slightly. Boil 1 minute.
Stir in cheese spread, Parmesan, and 1 cup Cheddar just until cheeses melt. Remove saucepan from heat.

3. Place frozen vegetables in colander; drain pasta over vegetables. Return pasta mixture to saucepot. Stir
in cheese sauce. Transfer pasta mixture to 13" by 9" glass baking dish. Sprinkle with remaining 1/2 cup
Cheddar. Bake, uncovered, 20 minutes or until hot and bubbly and top is lightly browned.
Applebee's® Bacon Scallion Mashed Potatoes Recipe
Ingredients
2 pounds potatoes, peeled and cut into 1-inch cubes
4 cloves garlic, peeled
5 strips bacon, cut into 1/2-inch pieces
1 cup thinly sliced scallions
1/2 cup low-fat milk, warmed
1/2 cup low-fat sour cream
1 tsp salt
1/4 tsp black pepper

Instructions
In a large pot, cover potatoes and garlic with lightly salted water. Boil until potatoes are fork tender. Fry
bacon in skillet until crisp; drain on paper towels. Pour out all but 1 teaspoon bacon grease from pan. Add
scallions to grease, saute until soft, but not brown. Add bacon.

Drain potatoes and return to pot. Mash potatoes with milk, sour cream, salt, and pepper. Stir in bacon and
scallions. Reheat, if necessary, before serving.

Yield: 4 servings
Pizza Margherita

4 to 6 medium ripe tomatoes


2 cloves garlic, smashed
1 cup fresh basil leaves, torn or slivered, divided use
1 to 2 tablespoons extra virgin olive oil
1 teaspoon coarse salt
1 pound pizza dough, store-bought or homemade Flour
8 ounces fresh mozzarella, cut into 1/4-inch slices
1/2 cup finely grated Parmesan cheese
1 teaspoon hot red pepper flakes, or more to taste

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). If you
stone on the grill grate. Set the temperature to High and preheat, lid closed, for at least 30 minutes
grill and pizza stone be very hot. If you don’t own a pizza stone, preheat the grill in the usual way—

While the grill heats, stem each tomato and slice lengthwise into 4 to 6 wedges. Combine the toma
oil, salt, and half the basil leaves in a blender jar or the bowl of a food processor. Blend or process
slightly chunky sauce. Strain over a bowl to remove excess liquid. Use the liquid for soups, such as g
ice cubes for Bloody Marys. Transfer the sauce to a mixing bowl and stir in the olive oil and salt. Set

Tear two 12-inch sheets of cooking parchment from a roll. Working with one sheet at a time, lightly
surface and lay the parchment on top. The purpose of the water is to keep the parchment paper fr
the dough.

Divide the dough into two equal portions and form into balls. Dust your hands lightly with flour. Pu
the center of the parchment paper and flatten it with the heel of your hand. Gently stretch and pul
about 10 inches in diameter; pinch a slight rim around the edge. If the dough springs back, let it rel
before continuing. You can also use a rolling pin lightly dusted with flour to help you achieve a thin
dough on its parchment to an upside down rimmed baking sheet. Repeat with the remaining portio

Spread a few tablespoons of sauce over the first pizza. Arrange half of the mozzarella slices on top,
between each. Dust lightly with half the Parmesan.
Carefully tilt the baking sheet with the pizza and parchment onto the pizza stone. If you aren’t usin
upside down baking sheet with the pizza directly on the grill grate. Bake the pizza until the crust is
cheese is melted and bubbling 12 to 18 minutes, depending on the thickness of the crust. Remove
pizza stone, if using, in place on the grill grate. Sprinkle the pizza with 1/4 cup of the remaining bas
teaspoon hot red pepper flakes, if using. Slice into wedges. Cook the remaining pizza the same way
let the Traeger and pizza stone cool for several hours.

Traeger Tip: To remove grease from your pizza stone, sprinkle it with cornmeal and let it sit overnig
absorbing cornmeal off in the morning.

Smoked Pumpkin Soup

1 4- to 5-pound cooking pumpkin (also called "sugar" or "pie" pumpkins)


3 tablespoons butter
1 large onion, diced
2 cloves garlic, minced
1 tablespoon brown sugar
1 teaspoon Spanish smoked paprika, or sweet paprika
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1/2 cup apple cider or white wine
5 cups good-quality chicken or vegetable stock, preferably low-sodium, or more as needed
Salt and freshly ground pepper to taste
1/2 cup heavy (whipping) cream
Parsley for garnish (optional)

1. Using a sturdy knife (pumpkins are hard!), cut the pumpkin in quarters. Scoop out the seeds and
the seeds from the fibers, and save the seeds for roasting, if desired.

2. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is establishe

3. Arrange the pumpkin quarters, skin-side down, directly on the grill grate. Smoke for 1 hour. Incre
300 degrees F and roast the pumpkin until it is tender and can easily be pierced with a fork, about
then separate the pumpkin flesh from the skin.
4. Meanwhile, melt the butter over medium heat in a 4-quart saucepan or stockpot. Saute the onio
and translucent, about 5 minutes. Stir in the brown sugar, smoked paprika, cinnamon, nutmeg, and
add the apple cider, and cook for several minutes until the mixture is reduced and syrupy. Add the
broth. Let the soup simmer for 20 to 30 minutes.

5. Using a blender or hand-held immersion blender, blend the soup until it is smooth. Add salt and
too thick, stir in more chicken broth. Divide the soup among attractive bowls and drizzle with the h
sprig of parsley, if desired.

Smoked Cream of Mushroom Soup


1-1/2 pounds small white button mushrooms
2 large Portobello mushrooms
1 small to medium onion, peeled and cut into 6 wedges
3 1/2-inch slices country-style bread, crusts removed
6 cups chicken, beef, or vegetable broth
3 cloves garlic, coarsely chopped
2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 cup heavy cream
1 to 2 tablespoons sherry (optional)
Chopped fresh parsley or chives, for serving
PREPARATION
Clean the button mushrooms and the Portobellos and remove the stems. Coarsely chop the mushr
rimmed baking sheet lined with heavy duty foil. Add the onion wedges.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (

Arrange the baking sheet on the grill grate. Put the bread slices next to it (directly on the grill grate
and the bread for 30 minutes. Remove the bread from the grill, tear into pieces, and reserve. Incre
High (400 to 450 degrees F) and roast the mushrooms until they are tender and releasing their juic
about 20 minutes.

In the meantime, bring the chicken stock to a boil in a medium pot on the stovetop and add the ga
the heat to simmer, then add the mushrooms and their juices, and the onion wedges, bread, and W
the stock. Let the soup simmer for 15 minutes. Add the cream.
Working in batches, carefully puree the soup in a blender jar. (Do not fill the jar more than half full
down with a towel between the lid and your hand.) Pour the pureed soup in a clean pot and add th
Reheat before serving. Garnish with chopped parsley or chives.

Smoked Coleslaw

3/4 cup mayonnaise (for the dressing)


1/2 cup sour cream(for the dressing)
Juice from one lemon, about 1/4 cup(for the dressing)
2 tablespoons Dijon-style mustard(for the dressing)
1 to 2 tablespoons sugar(for the dressing)
1 to 2 tablespoons prepared horseradish(for the dressing)
Salt and pepper to taste(for the dressing)
8 to 10 cups finely shredded cabbage (for the slaw)
1/3 cup diced red onion (for the slaw)
1 large carrot, grated (for the slaw)
1 red or green bell pepper, seeded and finely diced (for the slaw)
Smoked paprika or regular paprika (for the slaw)

Combine the ingredients for the dressing in a small mixing bowl, cover, and refrigerate. Put the cab
colander or spread it out on a rimmed baking sheet. When ready to cook, start the Traeger grill on
until the fire is established (4 to 5 minutes). Smoke the cabbage for 30 minutes. Transfer to a large
dressing and stir to coat the cabbage. Taste for seasoning, adding more sugar, horseradish, or salt a
Dust the top lightly with paprika. Refrigerate until serving time.

Roasted Brussels Sprouts with Bacon

2 pounds fresh Brussels sprouts


2 tablespoons olive oil or vegetable oil
Salt and freshly ground black pepper
6 strips of thick-cut bacon, diced
1 small onion, diced
1/2 cup chicken broth
1 tablespoon balsamic vinegar (optional)
Trim the root end of the Brussels sprouts and remove any loose, discolored, or damaged leaves. Sli
the root end. Transfer the halves to a mixing bowl and toss with the olive oil and salt and pepper to
rimmed baking sheet and arrange in a single layer, at least half cut sides down.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Arrange the baking sheet on the grill grate, and roast the Brussels sprouts until they being to brow

Meanwhile, put the bacon in a cold frying pan. Saute until the bacon begins to render its fat, then a
sauté for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not
crisp as the bacon will continue to cook on the grill.)

Using a thin metal spatula, turn the Brussels sprouts. Add the bacon and onion mixture along with
balsamic vinegar, if using, to the pan. Continue to cook the Brussels sprouts until they are tender, a
Transfer to a serving bowl.

Beef Tenderloin w/ Tomato Vinaigrette

1 whole beef tenderloin, trimmed


Traeger Prime Rib Rub, or substitute salt and freshly ground black pepper
6 ripe plum tomatoes, cored, peeled, and seeded
2/3 cup extra-virgin olive oil, plus extra for rubbing the tenderloin
2 tablespoons good-quality balsamic vinegar
1 teaspoon fresh thyme leaves, minced, plus extra sprigs for garnish

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Tuck the thin end of th
the roast and secure it with butcher’s string. Rub the meat with olive oil and season it with the Prim
pepper. Place the meat on a rack in a shallow roasting pan.
Roast in the preheated Traeger for 20 minutes. Adjust the heat to 350 degrees F. Roast 20 minutes
degree of doneness (130 degrees F for rare; 145 degrees F for medium; 155 degrees F or higher for
5 minutes before slicing thinly. (If serving cold, thoroughly chill the tenderloin before slicing.) Garni

To make the vinaigrette, combine the tomatoes, olive oil, balsamic vinegar, and thyme leaves in a b
processor; puree until smooth. Season to taste with Traeger Prime Rib Rub or salt and pepper. Tran
serve with the tenderloin. (Best served the day it’s made.)

Award Winning Brisket

6 to 8 pound brisket
Your choice of Traeger Rub (Prime Rib, Beef Shake, BBQ, or your secret blend)

Cooks all day from 8am to 5 pm.

At 8:00: Turn on the grill to smoke with the lid open for 10 minutes. Rinse brisket and pat dry with
excess fat, but leave ¼” or so. Apply your choice of Traeger rub generously all over the brisket. (Prim
or your secret blend). Place directly on the grill fat side up and close lid. Cook on “smoke” setting fr
8:00am to 3:00pm. Turn every 2 hours.

At 3:00pm: Take brisket off grill and place on a disposable foil roasting pan. Cut up a whole onion a
brisket. Fill bottom of roasting pan with a ½” of your favorite beer. Turn grill up to medium (350 de
foil. Cook on medium from 3:00 to 4:30.

At 4:30: Take foil off brisket, (Optional: Cover with your favorite Traeger BBQ sauce) and cook until
then ENJOY!

Smoked Burgers

Ground Beef
Worcestershire Sauce
Beef Shake
Season hamburger patties with Worcestershire sauce and Traeger Beef Shake.Start your Traeger on
5 minutes to get started. Place patties on tin foil (do not wrap), and smoke for 2 hours. Remove fro

Smoked Corned Beef Brisket


1 corned beef brisket flat, about 3 pounds, with a fat cap at least 1/4-inch thick
1 8-ounce bottle Traeger Apricot Barbecue Sauce, or your favorite fruit-based barbecue sauce
1/4 cup Dijon-style mustard

Remove the corned beef brisket from its packaging and discard the spice packet, if any. Start the Tr
with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 275 degrees F
for 10 to 15 minutes. Put the corned beef brisket directly on the grill grate, fat side up, and cook fo
combine the barbecue sauce and the mustard in a medium bowl, whisking to mix.

Pour half of the barbecue sauce-mustard mixture in the bottom of a disposable aluminum foil pan.
brisket to the pan, fat-side up. Pour the remainder of the barbecue sauce-mustard mixture over th
a spatula to spread the sauce evenly. Cover the pan tightly with aluminum foil. Return the brisket t
to cook for 2 to 3 hours, or until the brisket is tender. The internal temperature should be 185 degr
meat thermometer. Allow the meat to rest for 15 to 20 minutes. Slice across the grain into 1/4-inch
and serve immediately. If desired, spoon some of the sauce over each serving. Cover and refrigerat

Traeger Brisket

6 to 8 pound brisket
Your preferred rub (Traeger Beef Rub, Prime Rib Rub, or just salt & pepper)
PREPARATION
1. Coat brisket liberally with preferred rub (beef rub, prime rib rub or something as simple as salt a
plastic wrap.
2. Let the wrapped brisket sit 12 to 24 hours in the refrigerator.
3. Start grill on smoke – allow plenty of time for cooking.
4. After grill has ignited, place brisket fat side up on the grill grate, insert thermometer probe and s
5. After 4 hours turn grill up to 250 degrees.
6. When internal meat temperature reaches 180 degrees, remove brisket from grill and wrap in foi
thermometer probe.
7. Place foiled brisket back on grill and cook until internal temperature is 195 to 205 degrees.
Note: not all briskets are “done” at the same temperature. Once you reach an internal temperatur
the brisket using your temperature probe – you should be able to slide the probe into different par
easily, like butter. We have had better success at achieving a tender, juicy brisket by letting it reach
pulling from the grill.
8. Remove brisket and allow it to rest in the foil for a minimum of 30 minutes. Many people place i
for up to 2 hours

Lone Star Barbecued Brisket

1 cup cold brewed coffee


1 cup Texas beer, such as Lone Star or Shiner Bock
2 tablespoons brown sugar
1 tablespoon chile powder
1 teaspoon garlic salt
1/4 cup Traeger Prime Rib Rub, or your favorite barbecue rub
1 tablespoon ground coffee
1 4 to 5 pound center-cut brisket flat, trimmed
1 8 ounce bottle of Traeger Texas Spicy Barbecue Sauce for serving (optional)
You’ll also need: A 9- by 13-inch aluminum foil disposable pan; aluminum foil; a clean spray bott

Make the mop sauce: Combine the coffee, beer, brown sugar, chile powder and garlic salt in a bow
any salt or sugar crystals. Transfer to a clean spray bottle and set aside.

In a small bowl, mix the Prime Rib Rub and the ground coffee. Rub this mixture on the brisket, cove

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (

Put the brisket directly on the grill grate and smoke for 2 hours. Spray the brisket with the mop sau
aluminum foil pan. Increase the temperature to 275 degrees F and continue to cook for 4 to 5 hour
with the mop sauce. If at any point the brisket appears to be drying out, cover it tightly with alumin
mopping if you do this.) When done, the internal temperature of the brisket will be 185 to 190 deg
your brisket will be tough). Let rest for 15 to 20 minutes before carving across the grain into 1/4-in
desired, with barbecue sauce on the side. Good accompaniments include baked beans and biscuits
Sullivan Street No-Knead Bread

Olive or vegetable oil


2 cups all-purpose white flour or bread flour, plus additional for the work surface
1 cup whole wheat flour, or more white flour
One 1/4-ounce package dry yeast
1-1/4 teaspoons salt
1-1/2 cups water, less than 110 degrees F
Cornmeal or wheat bran

Oil a large mixing bowl and set aside.

In a second mixing bowl, combine the flours, yeast, and salt. Push your sleeve up to your elbow and
claw. Mix the dry ingredients until well-combined. Add the water and mix until blended. The dough
somewhat stringy. Tip the dough into the oiled mixing bowl and cover with plastic wrap. Allow the
temperature-about 70 degrees-for 2 hours, or until the surface is bubbled.

Turn the dough out onto a lightly floured work surface and lightly flour the top. With floured hands
itself twice. Cover loosely with plastic wrap and allow the dough to rest for 15 minutes.

Dust a clean lint-free cotton towel—not terrycloth!—with cornmeal, wheat bran, or flour. With flou
the dough into a ball and place it, seam side down, on the towel. Dust the top of the ball with corn
flour, and cover the dough with a second towel. Let the dough rise until doubled in size, 1-1/2 to 2
risen, the dough will not spring back when poked with a finger.

In the meantime, start the Traeger grill on Smoke with the lid open until the fire is established (4 to
6- to 8-quart cast iron Dutch oven—preferably one coated with enamel, such as Le Creuset—on th
grill to High, 450 degrees F, and let preheat, empty, for at least 30 minutes.

When the dough is risen, remove the top towel, slide your hand under the bottom towel to suppor
carefully tip the dough, seam side up, into the preheated pot. Remove the towel, of course. Shake
if the dough looks lopsided: It will straighten out as it bakes.

Cover the pot with the lid and bake the bread for 30 minutes. Remove the lid and continue to bake
minutes more, or until it is nicely browned and sounds hollow when rapped with your knuckles. Tu
cool. Slice with a serrated knife.
Smoky Triple Cheese Mac 'N Cheese
2-1/2 cups half and half or whole milk, plus more if needed
1 8-ounce package cream cheese (not low-fat or nonfat), cut into cubes
4 tablespoons chilled butter
1 teaspoon dry mustard, such as Colman’s
1 teaspoon hot sauce, or more to taste (optional)
3/4 teaspoon freshly ground black pepper
16 ounces (1 pound) corkscrew-shaped pasta or elbow macaroni
Salt
1-1/2 cups (6 ounces) shredded Cheddar cheese
1-1/2 cups (6 ounces) shredded smoked mozzarella or Gouda or other smoked cheese
1 cup dry bread crumbs, preferably panko, tossed with 2 tablespoons melted butter Smoked pa
PREPARATION
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). If you
controller, set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes. If yo
controller, leave your unit on Smoke.

Make the sauce: Combine the half and half, cream cheese, 4 tablespoons of chilled butter, dry mus
and black pepper in a large (12-inch) well-seasoned cast iron skillet. Place the skillet on the grill gra
smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until fairly smooth. I
temperature to 350 degrees F.

While the sauce smokes, bring a large pot of salted water to a boil on the stovetop. Cook the pasta
the package directions call for; the pasta will continue to cook on the grill. Drain, rinse with cold wa
return to the pot. Toss the cooled pasta with the shredded cheeses. Pour the smoked sauce over th
stirring gently with a rubber spatula to coat the pasta. If the mixture seems dry, add more half and

Rinse out the cast iron skillet and dry thoroughly. Tip the macaroni and cheese into the clean skillet
baking dish or casserole, smoothing the top. Sprinkle evenly with the bread crumb mixture. Place o

Bake the macaroni and cheese until it is bubbling and the top is lightly browned, 30 to 40 minutes.
paprika. Carefully transfer the skillet to a trivet or hot pad before serving.

Smoked Boneless Turkey Breast

3 Tbsp Kosher salt


2 Tbsp brown sugar (either light or dark)
1 Tbsp ground black pepper
2 tsp paprika
1 tsp ground cayenne pepper
4-6 pound white boneless turkey breast (I use Honeysuckle brand)

Directions:
1. Mix all dry ingredients together.
2. Coat turkey with a little vegetable oil, and apply rub to all parts of the breast.
3. Wrap tightly in plastic wrap, and refrigerate over night.
4. Placed breast in a preheated 250 °F smoker, and apply 6 cherry bisquettes (or bisquettes of your

5. Smoke/cook until the internal temperature reaches 165 °F.


6. Remove breast from smoker, wrap in foil, and allow to rest 15 – 20 minutes. During this time the
will rise another 5 – 10 °F. The meat comes out moist, tender and delicious.

HERBED SMOKE-ROASTED TURKEY BREAST

For the brine:


One 6 to 7 pound bone-in, skin-on turkey breast, thawed if previously frozen
4 quarts cold water
3/4 cup kosher salt
1/3 cup brown sugar
For the herbed butter:
8 tablespoons butter, at room temperature
1/4 cup loosely packed chopped fresh herbs, a mix of parsley, sage, rosemary, and marjoram or
sprigs for garnish
1 clove garlic, finely minced
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1/2 teaspoon freshly ground black pepper
PREPARATION
Remove any excess gobbets of fat from the turkey breast. In a large stockpot or other food-safe co
water, kosher salt, and brown sugar, and stir until the salt and sugar crystals dissolve.
Add the turkey to the brine and refrigerate 6 to 8 hours, or overnight. If necessary, weight with a b
turkey submerged.

Drain and pat dry with paper towels; discard the brine. Put the turkey breast on a roasting rack in a
Add 1 cup of water to the bottom of the pan.

In the meantime, make the herb butter: In a microwave-safe mixing bowl, combine the butter, cho
juice, lemon zest, and salt and pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (
temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.

Gently work your fingers or the handle of a wooden spoon under the skin on the breast to loosen i
tablespoons of herb butter under the skin on each side of the breastbone, massaging it with your fi
evenly and push out any pockets of air. Melt the remaining 4 tablespoons of herb butter in the mic
low heat. Brush the outside of the turkey breast with some of the melted butter.

Roast the turkey for 2 to 2-1/2 hours, or until the turkey is golden brown and the internal tempera
of the thigh is 165 degrees F. (Use an instant-read meat thermometer.) Baste with the remaining b
Let the turkey breast rest for 15 minutes before carving. Garnish, if desired, with sprigs of fresh her

ANYTIME PORK ROAST


1 Pork Roast
Traeger Pork and Poultry Shake
4 tbsp. Apple Juice
PREPARATION
Sprinkle roast with Traeger Pork and Poultry shake. Start your Traeger on smoke with lid open for 5
Place Pork Roast on grill at 10:00 a.m. on smoke.
Mow the lawn – Watch Football – Play with the family

About 1 hour before your meal, loosely wrap the roast in tinfoil and add 4 TBS of apple juice. When
dinner, check the internal temperature. If the temperature is below 170, turn up the heat to 350 u
When the roast hits 170, remove it from the grill and let it rest for 15 minutes, slice and serve.
SMOKED PORK TENDERLOINS

2 pork tenderloins, trimmed of silverskin (see Note below), each about 1-1/4 to 1-1/2 pounds
1/2 cup apple juice or cider
3 tablespoons honey, warmed
PREPARATION

Drain the tenderloins and pat dry if they came in a vacuum-sealed package with liquid. Combine th
in a small bowl and brush over the outside of the tenderloins. Season the meat generously with the
with plastic wrap and refrigerate for 2 to 3 hours. When ready to cook, start the Traeger grill on Sm
until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid
minutes. Arrange the tenderloins on the grill grate and smoke until the internal temperature of the
degrees F (medium-rare), 2-1/2 to 3 hours. Let rest for 5 minutes before slicing. The pork may be se
room temperature.

BUFFALO PORK TENDERLOIN

2 pork tenderloins, each about 12 to 15 ounces


Traeger Cajun Rub, or your favorite barbecue rub
6 tablespoons butter (3/4 stick), melted
6 tablespoons Louisiana-style hot sauce
PREPARATION

Trim any silverskin from the tenderloins with a sharp knife. Combine the melted butter and the hot
tenderloins in the mixture. When ready to cook, start the Traeger grill on Smoke with the lid open
established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 t
the tenderloins on the grill grate and grill for 6 to 8 minutes per side, rolling with tongs, or until the
145 degrees F when read on an instant-read meat thermometer. (The pork will still be slightly pink
prefer your pork well-done, cook it to 160 degrees F.) Transfer the tenderloins to a cutting board. L
minutes before carving on a diagonal into 1/2-inch slices.

PORK TENDERLOIN WITH APPLE JELLY GLAZE

1/2 cup apple jelly


1 tablespoon butter
1 tablespoon Dijon-style mustard or yellow mustard
1-1/2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1/8 teaspoon ground cinnamon
2 pork tenderloins, each about 3/4 pound (1-1/2 pounds total), trimmed of excess fat and silver
Salt and pepper
PREPARATION

Make the glaze: Melt the apple jelly in a small saucepan on the stovetop over low heat or in a micr
the microwave. Add the butter and stir until it melts. Whisk in the mustard, vinegar, Worcestershir
Set aside. Generously eason the tenderloins on all sides with salt and pepper. When ready to cook,
Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 de
closed, for 10 to 15 minutes. Arrange the pork tenderloins directly on the grill grate and grill, turnin
With a basting brush, coat each tenderloin with the glaze. Roast for 10 minutes more, or until the i
the pork is at least 145 degrees F. (The pork will still be slightly pink in the center at that temperatu
pork to be well-done, roast it to an internal temperature of 160 degrees F.) Transfer the pork to a c
another coat of the glaze. Let rest for 3 minutes, then cut into 3/4-inch slices for serving.

Smoked Honey Glazed Turkey Breast


Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: Serves 6

1 skinless, boneless turkey breast (3 to 3 1/2 pounds)


1/2 cup honey
1/4 cup dry sherry
juice of one lemon
1 tablespoon butter
1/2 teaspoon salt
Preparation:
Heat honey, sherry and butter in a saucepan over a low heat long enough to melt the butter. Stir u
heat and add the lemon juice and salt. Let cool. Wash and pat dry the turkey breast. Place everythi
bag. Seal and refrigerate for at least 6 hours, but not more than 24 hours. Prepare smoker. Smoke
temperature between 225 degrees F. and 250 degrees F. for 2 1/2 to 4 hours depending on the size
breast will be done when it has reached an internal temperature of 170 degrees F.

Smoked Boneless Turkey Breast


3 Tbsp Kosher salt
2 Tbsp brown sugar (either light or dark)
1 Tbsp ground black pepper
2 tsp paprika
1 tsp ground cayenne pepper
4-6 pound white boneless turkey breast (I use Honeysuckle brand)
DIRECTIONS:
1. Mix all dry ingredients together.
2. Coat turkey with a little vegetable oil, and apply rub to all parts of the breast.
3. Wrap tightly in plastic wrap, and refrigerate over night.
4. Placed breast in a preheated 250 °F smoker, and apply 6 cherry bisquettes (or bisquettes of you
5. Smoke/cook until the internal temperature reaches 165 °F.
6. Remove breast from smoker, wrap in foil, and allow to rest 15 - 20 minutes. During this time th
will rise another 5 - 10 °F. The meat comes out moist, tender and delicious.

SMOKY SPICE-RUBBED BABY BACK RIBS


1/4 cup dark brown sugar
1/4 cup sea salt
1/4 cup pimentón (Spanish smoked paprika)
2 tablespoons freshly ground black pepper
2 teaspoons granulated onion
2 teaspoons granulated garlic
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
4 racks baby back ribs (8 to 10 pounds total)
2 cups of your favorite Traeger Barbecue Sauce
PREPARATION
Make the rub: Combine all the rub ingredients in a small bowl and whisk to mix.
If your butcher has not already done so, remove the thin papery membrane from the bone-side o
tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper tow
then pull the membrane off.

Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not
need about 1-1/2 tablespoons of rub for each side.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established
temperature to 250 degrees F and preheat, lid closed, for 15 minutes. Place the ribs rounded side
the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the
1/4 to 1/2 inch, about 3-1/2 to 4-1/2 hours.

Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375
with your favorite Traeger Barbecue Sauce. Grill for 6 to 8 minutes per side, or until the sauce is “
halves or individual ribs for serving.

TRAEGER CHUCK POT ROAST


16 ounce chuck roast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ancho chili powder
1 teaspoon kosher salt
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
2 dried chipotle peppers
1 cup sherry or red wine
2 cups chicken stock
2 cups pearl onions, peeled
2 cups red bliss potatoes, halved
2 cups carrots 2 inch diced
1 teaspoon black pepper
PREPARATION
Rub the roast with the garlic powder, onion powder, pepper, and salt.
Place the roast in a hot skillet and brown it on all sides. Next brown the pearl onions, potatoes, an
After all the vegetables have been browned, deglaze with the wine.
When ready to cook, start the Traeger on smoke with the lid open until a fire is established, then
275 degrees.
Place Dutch Oven inside the Traeger and preheat for ten minutes.

Add all of the vegetables, ancho chili powder, sherry wine, roast, rosemary, thyme, chipotle pepp
Place a lid and slow cook for 4 to 5 hours.
HINT: To thicken any soup, use instant mashed potatoes. Use it sparingly, it thickens very fast.
BAKED POTATO SOUP
Baked potatoes till done. Remove outer skin. Leave on second skin. Cube potatoes.
Put in pot and cover with enough milk to cover. Add chicken broth. Heat through.
Serve with bacon, cheese, green onion.

FUNKEY'S BAKED POTATO SOUP


1 stick butter
1 mild onion
1/2 cup flour
6 cups chicken stock
2 1/2 cups potato buds
1 quarter half and half
1 teas black pepper
1 1/2 teas seasoned salt
1 teas basil flakes or 1 tab chopped fresh basil
4 russet potatoes, baked
Dash hot pepper sauce
Garnish: Shredded cheddar, chopped green onion, crumbled bacon
Melt butter and cook onions on low 10 to 15 minutes in a heavy pot. Do not brown.
Add flour and cook, stirring 4 to 5 minutes. Do not brown. Mix chicken stock with
potato Buds and whisk until smooth. Whisk stock mixture into butter and flour.
Cook 20 min. Stir occasionally. Whisk in half and half. Add seasonings and cook,
toppings before serving.

Makes 12 to 16 servings.

CAMP STEW FROM MONTGOMERY ALABAMA


1 Fryer Chicken
14 oz ketchup
2 to 3 tab Worchester sauce
3 cans chopped or diced tomatoes
salt and pepper
2 cans corn 1 whole and 1 creamed
2 cans castlebury pork barbeque
2 tab lemon juice
Boil chicken until done - Debone chicken. Combine in Crock pot and
cook as long as desired.

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CORN CHOWDER
2 tablespoons butter
3 tablespoons chopped onion
2 large potatoes -- peeled and diced
1 pint water
2 cups corn kernels -- fresh if possible
1 pint cream
salt
black pepper

Melt butter in soup kettle and sauté onion until limp. Add potatoes and
water to kettle, season with salt and pepper, and bring to a boil. Simmer
over medium heat until potatoes are tender, about 30-40 minutes. Add
corn and cream. Heat, stirring frequently, for ten minutes.

Beer & Cheddar Soup


1 quart beer
1 quart chicken stock
1 cup heavy cream
3 egg yolks
1 cup cheddar cheese, shredded
1 teaspoon paprika

Bring beer and chicken stock to a boil over moderate heat. Simmer for
25 minutes. Beat egg yolks until thick and pale yellow. Beat in cream. o boil.
Slowly add a little of the hot beer to egg mixture, stirring constantly to
prevent curdling. Add egg mixture and cheese to remaining soup. Heat
for 5 minutes, but do not allow the soup to boil.
Serving Ideas : Serve with pumpernickel bread and beet salad.

Broccoli Cheddar Cheese Soup


10 3/4 ounces (1 can) canned beef broth
10 3/4 ounces (1 can) cream of celery soup
1 cup milk
1/4 cup white wine
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder -- to taste
Salt -- to taste
Black pepper -- to taste
1 1/2 cups coarsely chopped broccoli florets
1 cup grated cheddar cheese
1 tablespoon minced parsley or dill -- as garnish (optional

Add first 8 ingredients to pan. Bring to a boil, then lower heat and simmer for 20 minutes or
until broccoli is beginning to become tender. (Make sure that broccoli is cut into bite size
pieces). When broccoli is done to proper tenderness, slowly add cheddar cheese, stiring
constantly until each bit is completely blended into soup.
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Before serving, garnish with a sprinkle of parsley or dried or fresh dill, alongside some crusty
French bread.
NOTES : A quick soup of canned beef broth, cream of celery soup, fresh broccoli, milk, wine
and cheddar cheese.
Delicious!!! This soup is great on a cold night with warm crunchy French Bread.

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Broccoli and Cheese Soup
1 10oz pkg frozen chopped broccoli
1/2 cup chopped onion
1/4 cup chopped green pepper
1 1/2 tab butter, melted
1 1/2 cup milk
1 cup water 1 can cream of chik soup
12 oz loan porcess cheese spread, cubed
Cook broccoli according to package directions, but do not use salt.
Drain well and set aside.
Cook onion and pepper in butter in a large saucepan over med heat,
stirring until tender.
Add broccoli, milk, water, soup and cheese
Stirring frequently, cook until cheese melts and mixture is hot. Do not boil.

Island Chowder
8 to 10 servings
2 cans (28 ounces each) crushed tomatoes
1 tablespoon chopped fresh basil
½ teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 pound fresh conch, chopped (see Options)
1 can (15 ounces) cream of coconut
1 cup (½ pint) heavy cream

1. In a large soup pot, combine the tomatoes, basil, garlic powder, salt, and pepper. Bring to a
boil over medium heat, stirring occasionally.
2. Stir in the conch and cook for 5 minutes. Reduce the heat to low and slowly stir in the cream of
coconut and heavy cream.
3. Simmer for 4 to 5 minutes, or until heated through.

OPTIONS: If fresh conch isn't available, you can use frozen, or even use fresh scallops or halibut
that you've cut into chunks.

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GUMBO
1 can diced tomatoes, undrained
1 cup chick broth
1/4 cup flour
2 tab olive oil
3/4 lb polish sausage, cut into 1/2 inch pieces
1 med onion diced
1 green pepper, diced
2 ibs celery chopped
1 carrot chopped
2 teas dried oregano leaves
2 teas dried thyme leaves
1/8 ground red pepper
1 cup uncooked white rice
combine tomatoes and brothe in cooker. Sprinkle flour
evenly over bottom of small skillet. Cook over high
heat without stirring 3 to 4 minutes or until flour
begins to brown. Reduce heat to medium; stir flour
about 4 min. Stir in oil until smooth. Carefully
whisk flour mixture into cooker.

Add sausage onion bell pepper, celery carrot oregano


thyme and ground red pepper to slow cooker. Stir
well. Cover and cook on low 4 to 5 hours or until
juices are thickened.

About 30 min before gumbo is ready to serve, prepare rice.

CREAMY TOMATO SOUP


2 can 28 oz crushed tomatoes
1 tab sugar
1 tab chopped fresh basil
1/2 teas garlic powder
1 teas salt
1 teas pepper
2 cups (1 pint) heavy cream
In a large soup pot, combine the tomatoes, sugar, basil, garlic powder salt
and pepper; bring to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and slowly stir in the cream. Simmer for 4 to 5 min.
until heated through, do not allow to boil.

No fresh basil on hand? Just add 1 teas dried in place of fresh.

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Black Bean Soup
Makes 8 to 9 Servings

This is a great Central and South American favorite that can be used as the base for many other recipes.

2 C dried black beans


1 med onion, finely diced, about 1 C
3 T butter or oil
1 small carrot, peeled and finely diced, about 1/2 C
1 celery stalk, finely diced, about 1/2 C
6 C broth
1 t thyme
1/4 C lemon juice
1/4 C dry sherry
Sour cream
Chopped fresh dill

THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least
8 hours or up to 10. Or, for a quick-cook method, place beans in hot water for 1 hour before
continuing with the recipe. Combine onion and oil in a 2-quart pot over medium heat on top
of the stove and cook, stirring occasionally, for 5 minutes. Add the carrot and celery and
cook another 5 minutes. Add the drained beans, stock, thyme. Cover, increase heat to high
and bring to a boil. Decrease heat to low and cook, covered, for 1 1/2 hours. Place beans
and liquid in a food processor or blender and puree until smooth. Pour the puree back into
the pot and add lemon juice and sherry. Place a dollop of sour cream in each soup bowl and
sprinkle with some chopped fresh dill. Pour the piping hot soup at the table.

Another Black Bean Soup


1 lb (or so) black beans, soaked overnight and rinsed well
2 lg. onions, chopped
3 carrots, cut in halved slices
3 celery stalks, chopped
1-2 heaping tbsp chopped garlic
1-2 tsp cumin (seed or ground)
1 tsp ground coriander
salt to taste
cayenne pepper to taste

Simmer the black beans, garlic, and veggies in 2-3 quarts of water until reasonably tender.
Add the spices to taste and simmer 10-15 minutes longer.
The veggies get a little dark-looking if added at the start, so alternatively you can simmer the
black beans until tender, saute the chopped veggies in a little olive oil, and add them at the
end with the spices.
Serve with cornbread or french bread. This soup freezes well, and is better the next day too.

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Black Bean Soup
2 cans condensed chicken broth
3 cups water
4 cans (15 ounces) black beans, undrained
1 (16 ounce) jar salsa
1/2 teaspoon cumin

In a dutch oven, combine broth, water, and onion over medium heat. Cook for 5 minutes, and
reduce heat to low.
In a blender, puree 2 cans of the black beans, until smooth. Add to soup pot along with remaining
undrained beans.
Stir in salsa and cumin, and simmer for 10 minutes. This can be served with shredded cheese or
sour cream

Black Bean Soup


1 lb Black beans, soaked
8 c Water
2 tb Salt
1 c Onion, chopped
1 c Green pepper, chopped
1 c Celery, chopped
1 c Carrots, chopped
8 tb Olive oil
6 Garlic cloves
1 tb Cumin
4 ts White vinegar
1 ts Soy sauce
Simmer beans in water till soft.

Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic,
cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about 1/2 c water from beans & add it to the saute. Cook over a low heat for 30 minutes.
Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.

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1st, make a basic broth
Chicken Soup Base
2 quarts chicken broth, plus 1 quart water
1 store-bought roast chicken
3 Tbs. vegetable oil
2 large onions (2 cups), cut into medium dice
2 large carrots, peeled and cut into rounds or half rounds, depending on size
2 large celery stalks, sliced 1/4-inch thick
1 tsp. dried thyme leaves

Bring broth and water to a simmer over medium-high heat in a large soup kettle. Meanwhile,
separate chicken meat from skin and bones; reserve meat. Add skin and bones to the simmering
broth. Reduce heat to low, partially cover and simmer until bones release their flavor, 20 to 30
minutes.

Strain broth through a colander into a large container; reserve broth and discard skin and bones.
Return kettle to burner set on medium-high.
Add oil, then onions, carrots and celery. Sauté until soft, about 8 to 10 minutes. Add chicken, broth
and thyme. Bring to a simmer.
(Can be refrigerated up to 3 days in advance. Return to a simmer before adding the extras of your
choice.)

Makes 3 1/2 to 4 quarts.


Serves 8.
2nd, add your extras

Soup du jour:
Classic Chicken Noodle Soup
3 cups egg noodles Before removing from heat, stir in:
1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley
Add salt and pepper, to taste
Classic Chicken and Rice Soup
3/4 cup long-grain white rice Before removing from heat, stir in:
1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley
Add salt and pepper, to taste
Chicken Tortellini Soup With Zucchini and Tomatoes
1 9-ounce package refrigerated small cheese tortellini; 1 14.5-ounce can diced tomatoes; 2
medium zucchini, diced; 1 tsp. dried basil Before removing from heat, stir in:
1/2 cup chopped fresh parsley
Add salt and pepper, to taste.
Curried Chicken Soup With Chickpeas and Cauliflower
2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1
13.5-ounce can coconut milk (optional, but very good) Before removing from heat, stir in:

1/2 cup chopped fresh cilantro


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Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Chicken Soup With Pasta and White Beans
2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced
tomatoes; 2 tsps. minced fresh rosemary Before removing from heat, stir in:
1/2 cup chopped fresh parsley
Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Chicken Soup With Black Beans and Corn
2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced
tomatoes; 1 jalapeño pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili
powder Before removing from heat, stir in:
1/2 cup chopped fresh cilantro
Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and
fresh lime wedges.

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CHICKEN NOODLE SOUP
2 1/2 cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 1/2 tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
1/3 cup cornstarch
1/4 cup water
3 cups diced, cooked chicken meat
Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or
until tender. Drain, and rinse under cool running water.

In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir
in celery and onion. Reduce heat, cover, and simmer 15 minutes.

In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved.
Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

CHICKEN NOODLE SOUP ROSEMARY


8 cups water
2 pounds boneless, skinless chicken meat
2 tablespoons vegetable oil
2 tablespoons dried rosemary
1 tablespoon dried thyme
3 cloves crushed garlic
1 white onion
4 carrots, sliced
1 (16 ounce) package penne pasta
salt to taste
ground black pepper to taste
In a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
Add carrots, oil, and noodles; boil for 20 minutes. Salt and pepper to taste.

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Bean Soup
1 pound dry Great Northern beans
8 cups water
1/2 teaspoon salt
1 ham hock
1 cup chopped carrots
1/2 stalk celery, chopped
1 cup chopped onion
1 teaspoon minced garlic
1 teaspoon mustard powder
2 bay leaves
2 cups chopped ham
1/2 teaspoon ground white pepper
Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the
water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for
at least 60 minutes.

After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots,
celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low
and simmer for 60 more minutes.

Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season
with ground white pepper to taste.

Jackie's Vegetable Soup


Ingredients
2-3 Zucchini diced
1 Bell Pepper, cut in squares
2-3 Potatoes, cubed
1 can corn nibblets, drained
1 can baby peas, drained
1 can whole tomatoes, diced
2 pkg. beef bouillon cubes or seasoning
1/4 tsp. black pepper
1/4 cup vegetable or Canola oil
2-3 yellow Squash sliced
1-2 Onions, sliced or diced
2 or 3 carrots, sliced
1 can green or wax beans, drained
1 can stewed tomatoes
1 cup water
salt to taste
1/2 tsp. Oregano
Preparation

Combine all vegetables, water & bouillon in Crock Pot. Mix salt, pepper
& oregano in bowl and sprinkle over vegetables. Pour
vegetable oil over all and make sure all vegetables are coated.
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Turn Crock Pot on low and let cook all day (8 hrs). This is great,
low fat & gets even better the next day (if you have any leftovers!).
Serve with warm crackers or hot bread.

Page 362 of 378


PASTA FAGIOLI
1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta
1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the fat.
2. Add onion, carrot, celery and garlic and sauté for 10 minutes.
3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over
high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.
(http://www.topsecretrecipes.com)
Serves 8.

Margie's Pasta Fagioli Soup


2 Teas. Extra Virgin Olive Oil
1 Cup Onion, diced
1 Clove Garlic, minced
1/2 Lb. Fresh Italian Sausage, casing removed*
1 1/2 Cups Water
1 - 16 oz. Can of Low-Sodium,Low-Fat Chicken Broth
1 - 14.5-19 oz. Can of Cannellini, or white northern beans, Drained
1 - 14.5 oz. Can of Diced Tomatoes, Italian Herb, Undrained **
1/2 Cup Ditalini or Ditali, uncooked (or substitute any other tiny pasta or macaroni shape)
1/4 Teas. Freshly Ground Pepper
Salt to taste
2 Tab. Fresh Parsley or Fresh Basil, chopped
Garnish: Parmigiano Reggiano Cheese, shaved or shredded
Extra Chopped Fresh Parsley

Heat two teaspoons Olive Oil in large saucepan over medium heat. Add diced onion, garlic, and
sausage. Saute 4-5 minutes until onion is tender and sausage is browned, breaking up sausage
while cooking..

Page 363 of 378


Add water, broth, beans, tomatoes, salt and pepper, and bring to a boil. Add pasta, cover, and
reduce heat to medium and cook 7-9 minutes or until pasta is tender. Stir in parsley. Ladle into
bowls and top with freshly grated parmesan cheese, particularly Parmigiano-Reggiano.

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Mediterranean Chicken Soup
2 Teas. Extra Virgin Olive Oil
1 Cup Onion, diced
1 1/2 Cups Water
1 - 16 oz. Can of Low-Sodium, Low-Fat Chicken Broth
1 - 14.5 oz. Can of Chickpeas (Garbanzo Beans), drained and rinsed
1 - 14.5 oz. Can of Diced Tomatoes, UNdrained
1/2 Cup Farfalline (little bow-shaped pasta), uncooked (or substitute any other TINY pasta like
ditaline or ditali, etc.)
1/2 Teas. Ground Cumin
1/4 Teas. Ground Cinnamon
1/4 Teas. Freshly Ground Pepper
Salt to Taste
2 Cups Shredded or cubed Cooked Chicken (approx. 2 cooked chicken breast halves)
2 Tabs. Fresh Parsley, chopped

Heat 2 teaspoons Extra Virgin Olive Oil in large saucepan over medium heat. Add diced onion.
Saute 4 minutes until onion is tender. Add water, broth, chickpeas, tomatoes, cumin, cinnamon,
salt and pepper and bring to a boil. Add pasta, cover, and reduce heat to medium and cook 7-9
minutes or until pasta is tender. Stir in shredded or cut chicken pieces and warm thoroughly. Stir in
parsley. Ladle into bowls and serve immediately. Can serve with Pita Chips.

Notes From Margie:


The Mediterranean Chicken Soup recipe has a surprisingly wonderful Mediterranean flavor created
by the combination of ground cumin and cinnamon and is simply delightful with the chicken. You
can use leftover chicken or turkey in this recipe and it's ready in minutes. It's similar to my Pasta
Fagioli recipe in that it contains both beans and mini-pasta, but the flavor is totally different and
refreshingly new.

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Pasta Fagioli
vegetable cooking spray
1 teaspoon olive oil
2 cups onion -- chopped
4 cloves garlic -- minced
1/2 cup dry white wine
1/2 cup ditalini -- uncooked
3/4 teaspoon dried italian seasoning
1/2 teaspoon pepper
31 1/2 ounces low sodium chicken broth
15 ounces canned cannelini beans -- rinsed and drained
14 1/2 ounces diced tomatoes -- undrained
1/2 cup nonfat parmesan cheese -- grated, divided
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat
until hot.
Add onion and garlic; sauté 8 minutes or until tender. Add wine and next 6
ingredients; cover, reduce heat, and cook 10 minutes or until pasta is done.
Remove from heat; stir in 1/4 cup cheese.
Ladle soup into bowls; sprinkle with remaining cheese.
Serve with Italian bread.

Pasta Fagioli
tablespoons olive oil
7 cloves garlic, whole
1 large onion, finely chopped
6 slices bacon, cut into small pieces
1 pinch red pepper flakes
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
1 (15 ounce) can cannellini beans, with liquid
2 quarts water
12 ounces penne pasta

In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red
pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper;
cook on low for 10 minutes.
Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic
cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue
cooking until pasta is done. Mixture should be slightly soupy. Serve immediately

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SAUCY ASPARAGUS
1 CAN CREAM OF Asparagus Soup
2 tsp. Milk
2 pkg (10 oz each) frozen asparagus cuts or 1 1/2 LB fresh asparagus spears
trimmed and cut into 1 inch pieces
In 2qt saucepan over medium heat, combine soup and milk. Heat to boiling, stirring
often. Add asparagus. Cover cook over low heat 10 min or until asparagus is tender.
Stirring often. Serve with grated Parmesan cheese.

Lemon and Garlic Broccoli


Prep: 5 min, Cook: 5 min.

10 ounces broccoli florets


1/2 tsp. unsalted butter
1 clove garlic, minced
1-1/2 Tbs. lemon juice
Place broccoli in a steamer basket over boiling water. Cover saucepan and steam about
4 minutes, or until tender. Transfer to a serving bowl. Melt butter in a small saucepan
over medium low heat. Add garlic, lemon juice and salt to taste. Simmer 1 minute.
Pour butter mixture over broccoli and toss.
Per serving: calories 53, fat 1.5g, 20% calories from fat, cholesterol 3mg, protein 4.4g,
carbohydrates 8.7g, fiber 3.8g, sodium 37mg.

Roasted Asparagus

Asparagus
Olive oil
Course Kosher salt

Sprinkle salt and broil till tips of vegetable is crisp. I found that the thicker asparagus
works best.
Cauliflower Crunch
3 tabl olive or veg oil
8 sun dried tomatoes, cut into strips
2 garlic cloves, minced
1 4.5 oz can Old El Paso chopped green chiles, drained
2 10 oz pk Green Giant frozen cauliflower in Cheese-Flavored Sauce, thawed
1/4 cup Plain Bread Crumbs
1/4 cup grated Parmesan cheese
Preheat oven to 400. Heat 1 tabl oil in med skillet over med heat until hot. Add
tomatoes, garlic and green chilies. Cook 1 to 2 min, until heated, stirring occasionally.
Spread in bottom of ungreased 9 or 10 inch pan. Top with cauliflower in cheese sauce.
In small bowl, combine bread crumbs, Parmesan and remaining 2 table oil, mix well.
Sprinkle over cauliflower mixture.
Bake 20 to 22 min until edges are bubbly and bread crumbs are golden brown. Makes
4 servings.

Broccoli Casserole
2 tablespoons butter
2 tablespoons flour
1 cup milk
3 ounces cream cheese -- softened
1/4 cup blue cheese, crumbled
20 ounces (2 packages)frozen chopped broccoli
1/3 cup fresh bread crumbs

Melt butter. Stir in flour and cook 1 minute. Add milk and continue cooking, stirring, until
thickened. Add cheeses and cook until cheese melts and mixture is smooth.
Cook and drain broccoli according to package instructions. Stir cheese mixture into
broccoli. Turn into a buttered 1/2-quart casserole dish. Sprinkle with bread crumbs.
Bake at 350 degrees for 30 minutes.
Broccoli Salad
1/4 cup Mayo
1/4 cup Sugar
1 tsp vinegar
2 cups Sheddard Cheese
1 lb bacon, cooked, crumbled
1 head broccoli, uncooked, cut in small pieces

Mix first 3 ingredients and pour over broccoli, bacon and cheese. Mix and serve

CARROT CASSEROLE a la Dennis

18 carrots, sliced, and steamed in salted, boiling water, till tender


4 stalks celery , sliced and steamed w/ carrots
1/2 to 3/4 lb of velveta cheese
3/4 cup butter
1 Vidalia onion, thinly sliced (uncooked)
1 Vidalia onion, finely chopped
1/4 cup flour
1 1/4 teas salt
1/4 teas pepper
1/2 teas dry mustard
1 teas basil - minced or dried
2 cups milk
bread crumbs for topping

Layer carrots, celery, sliced onions and velveta cheese in a greased 9x13 pan.
Melt butter, add diced onions, and spices. Cook till onions are transparent,slowly add flour.
Cook with flour for one minute. Slowly add milk and cook till mixture thickens. Pour over carrots,
do not stir. Bake 375 for 15 min or until bubbling. Add bread crumbs for appearance.

Roasted Onions
8 medium onions -- peeled
1/4 cup butter
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
Heat oven to 400°F. Place onions in glass casserole baking pan or roasting pan. Mix
butter and oil together and rub the baking pan. Peel the onions and rub completely with
the butter and oil mixture. Set the onions closely together in the baking dish. Drizzle the
remaining oil and butter over the onions. Sprinkle with paprika and bake for 30 minutes,
baste onions with the drippings and bake for 20 minutes. Baste again and turn onions to
allow them to roast evenly. Bake for 15 minutes and baste again. Bake for 15 - 20
minutes, remove from pan and drain on paper towels. Sprinkle with salt and pepper and serve.
NOTES : Slow-baked, oven-caramelized whole onions.

A tighter onion will take longer to bake, so add extra time if you use Spanish onions or the like.

For a change, sprinkle with crumbled feta cheese instead of salt before serving or
alongside thin slices of buffalo mozzarella.
SQUASH CASSEROLE
2 med butternut squash, peeled and boiled until fork tender
1 bunch scallions (green parts only), chopped
1 1/2 cups sour cream
salt and pepper
1/4 lb Gruyere or Swiss cheese, grated

Drain boiled squash and mash well. Add coppped scallions, sour cream,
salt and pepper. Place this mixture in casserole and top with grated
cheese. Bake at 350 until cheese is bubbly, about 30m min.
Casserole can be made a day ahead. Cover and refrigerate casserole
and bake about 45 min before serving.

CARROTS SUPREME
8 cups sliced carrots
1 small onion, chopped
1 tab butter
1 can cream of mush soup
1 can mushroom stems and pieces, drained
1/2 cup grated Parmesan cheese
1 cup soft bread crumbs
Place carrots in saucepan and cover with water. Bring to boil. Reduce heat;
cover and cook until tender. Meanwhile, in a small skillet, saute onion in butter
until tender. Drain carrots; add onio, coup mushrooms and parmesan cheese.
Transfer to a greased 2 1/2 qt baking dish. Sprinkle with bread crumbs. Bake
uncovered at 350 for 30-35 min.
ONION CASSEROLE
1 1/2 lbs (about 3 large) Vidalia Onions, sliced and separated into rings.
1 cup whipping cream
1 egg
3/4 teas salt
1/2 teas pepper
1/2 cup shredded sharp cheddar cheese
1/2 teas paprika
Cook onion in a dutch oven in boiling water to cover, 1 min. drain. Place onion
in a lightly greased 8 " square baking dish. Whisk together whipping cream, egg,
salt, pepper. Pour over onion. Sprinkle with cheese and paprika. Bake 350
for 25 min.

GREEN BEAN CASSEROLE


1 cup chopped red pepper
1 small onion, finely chopped
1 tab butter
1 can cream of celery soup
1/2 cup milk
1 teas Worcestershire sauce
1/8 teas hot pepper sauce
2 pkgs (16 oz each) frozen French-style green beans, thawed and drained
1 can (8 oz) sliced water chestnuts, drained
1 cup ( 4 oz) shredded cheddar cheese

In skillet, saute red pepper and onion in butter until tender. Add soup, milk,
Worcestershire sauce and hot pepper sauce; stir until smooth. Stir in beans
and water chestnuts. Transfer to ungreased 1-1/2 qt. Baking dish. Sprinkle
with cheese. Bake, uncovered, at 350 for 15 min or until heated thru
ONION SHORTCAKE
2 large sweet onions, sliced thin
1/2 cup butter
2 pkg corn muffin mix
2 eggs, beaten\
2/3 cup milk
2 cups creamed corn
4 drops hot pepper sauce
2 cups sour cream
1/2 t. salt
1/2 t dill weed
2 cups grated cheddar cheese

Saute onion in butter, set aside. Combine muffine mix, eggs, milk, corn and
hot pepper sauce. Pour mixture into buttered 11x9 inch pan. To the onions add
sour cream, salt, dill weed and 1 cup cheese. Place on top of batter. Sprinkle
with remaining cheese. Bake 30-40 mins at 425.

ONIONS ROASTED WITH BALSAMIC VINEGAR AND THYME


2 LG. Sweet onion, peeled and cut into 6 wedges
2 1/2 tab balsamic vinegar
2 1/2 tab water
2 tab extra virgin olive oil
1/2 t salt
freshly ground pepper to taste
thyme--4 springs or 1/4 t dried or more to taste

Place onion wedges in a baking pan to fit. In a small bowl, combine the
vinegar, water and oil. Spoon the mixture over the onions. Sprinkle onions
with salt and pepper. Nestle the thyme springs among the onions. Roast
the onions in a preheated 400 for 45 minutes, basting occasionally, until
they are tender and golden. If the liquid seems to be evaporating add a table-
spoon or two of water. By the end of the cooking time theere should be a
syrupy glaze in the bottom of pan.

CAULIFLOWER AND BROCCOLI SALAD


4 cups chopped cauliflower
4 cups chopped broccoli
1 cup chopped green onion
1 cup mayo
1 teas sugar
2 teas vinegar
1 teas seasoning salt
Mix and refrigerate ( its better after it sets)
CAULIFLOWER
Cauliflower - 1 large, trimmed
Milk - 300 ml (½ pint)
Plain flour - 3 tbsp
Butter - 50g (2 oz)
Cheddar cheese - 100g (3½ oz), grated
Salt and black pepper
Mustard powder - pinch
Grated nutmeg - pinch
Fresh breadcrumbs - 25g (1 oz)

METHOD

1. Cook the cauliflower in boiling salted water for 10-15 minutes until tender. Drain and place in a flameproof

2. Meanwhile, place the milk, flour and butter in a saucepan. Heat, stirring continuously until the sauce thicke
boils and is smooth. Cook for a further 2 minutes.

3. Add about three-quarters of the grated cheese to the sauce. Season with salt and pepper to taste. Add the
mustard and nutmeg. Stir and cook for another minute.

4. Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together, sprinkle over th
sauce. Grill until golden. Serve immediately.

Baked Cauliflower
1 large cauliflower
1 onion -- diced
2 tablespoons parsley -- chopped
1 clove garlic -- minced
16 ounces stewed tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese -- optional

Break cauliflower into small florets. Combine everything in a casserole dish.


Cover and bake at 350F for about 40 min., or till tender
Cauliflower Homestyle
1 head cauliflower -- cut into 1" floweret
2 tablespoons fresh bread crumbs
1 tablespoon unsalted butter
2 large eggs
2 tablespoons sour cream
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F. and lightly butter a 2-quart baking dish.
In a kettle of boiling salted water cook cauliflower 3 minutes and drain
well. In a large non-stick skillet saute bread crumbs in butter over
moderately high heat, stirring, until golden. Stir in cauliflower and
remove skillet from heat.
In a large bowl whisk together eggs, sour cream, and mozzarella and add
cauliflower mixture, stirring to combine well. Transfer mixture to baking
dish and bake in middle of oven 25 minutes, or until pale golden.

Marinated Cauliflower
1 Head cauliflower
1 md Onion -- chopped fine
1/2 c Black olives -- chopped
Fine
2 tb Lemon juice
1/4 c Oil
1 cn Anchovies -- chopped fine
1/2 ts Pepper

Break cauliflower into pieces then steam until just


tender. Combine the remaining ingredients and toss
with the warm cauliflower. Let stand for 24 hours

Cold Brocolli Salad


2 groups of brocolli
1/2 of white onion - chopped
1 cup raisons
1 pkg Oscar Meyer Precooked Bacon already chopped
Dressing-Make a day ahead for best results
1 cup sugar
8oz mayo
sprinkle in Red Wine Vinegar to taste
Baked Acorn Squash
Cut squash in half, remove seeds. Place in baking dish skin side down in 1 " of water.
Bake 350 for 50 min or until tender. Remove from oven and put 1 tab brown sugar, 1 tsp butter,
salt and pepper in cavity. Continue to bake for 10 min.
Brussels Sprouts with Onion and Bacon
Makes 8 servings
1/2 lb. lean bacon, finely diced
1 cup diced yellow onion
2 cloves garlic, minced
2 lbs. Brussels sprouts, trimmed
2 cups chicken broth
4 tbsp. (1/2 stick) butter

Not everybody loves Brussels sprouts, which taste and look like sweet little cabbages, but I bet this recipe wo
change their mind.
by Paula Deen
Directions:

In a heavy-bottomed pot over medium heat, fry the bacon until crisp. Remove the bacon and drain on paper t
Sauté the onion and garlic in the bacon grease over low heat until soft, about 3 minutes. Add the Brussels spr
and stir them around so that they are coated with the bacon grease.

Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 12 - 15
minutes. Stir in the butter just before serving. Garnish each serving with bacon bits.

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