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Homemade Croutons Ingredients: - 1 loaf French bread, sliced 1/4-inch thick - butter - garlic powder Directions: - Spread butter evenly on bread slices, taking to edges of bread. Sprinkle with garlic powder and cut into cubes. Bake at 350° until crispy. Store in airtight bags. Will keep for several days.

Carrot And Pepper Soup Ingredients: - 2 Tbsp. olive oil - 1 medium onion - 1 1/2 tsp. cumin seed - 1 large sweet potato, peeled and sliced - 3 medium carrots, sliced - 1 red bell pepper, cored and sliced - 1/2 to 1 hot chile pepper, minced - 4 c. chicken broth, divided - 3 Tbsp. whipping cream - juice of 1/2 lime - salt and pepper to taste Directions: - Heat oil in large saucepan over medium high heat. - Add onion and cumin seed. - Cook, stirring often, until onion is soft, about 10 minutes. - Add sweet potato, carrots, bell pepper, hot pepper and 3 1/2 cups broth. - Cover and heat to boil. - Reduce heat and simmer until vegetables are tender, 20 to 25 minutes.

Magic Ginger Cake Ingredients: - 500 g self raising flour - 250 g butter, chopped - 250 g sugar - 1 teaspoon bicarbonate of soda - 2 teaspoons baking powder - 2 tablespoons golden syrup - 1 tablespoon ginger - 500 ml milk Directions: - Mix everything BUT NOT the milk. - Heat the milk to just below boiling then pour over mixed ingredients. - Mix well or until butter has melted (although I have left some whole bits in). - Pour into a greased lamington tin - Bake 45 minutes @ 180°C. - Serve with a dusting of icing sugar.

3-Ingredient Tomatillo Guacamole Ingredients: - 3 avocados, coarsely chopped - 1/2 cup mild or medium heat tomatillo salsa - 1 tablespoon (or more) fresh lime juice - 1/2 teaspoon (or more) kosher salt Directions: - Mash avocado, salsa, lime juice, and salt with a fork in a medium bowl. Taste and adjust seasoning, if needed.

Middle Eastern Lamb Balls Ingredients: - 1 lb. ground lamb - 1/2 c. cooked rice - 1 Tbsp. minced onion - 1 Tbsp. dried mint - 1 tsp. salt - 1/2 tsp. ground allspice - 1/4 tsp. black pepper - 2 to 4 Tbsp. oil - 1 c. plain yogurt - 1/2 c. grated cucumber - 2 tomatoes, chopped - 1/4 c. sliced scallions Directions: - Combine lamb, rice, onion, mint, salt, allspice and pepper and mix thoroughly. - Shape into 12 balls. - Heat oil in skillet, add lamb balls and cook until brown and desired doneness.

Strawberry Blush Ingredients: - 4cl vodka - 3cl Jasmine Syrup - 2cl Strawberry Puree - 3cl Fresh Lime Juice - Topped with a splash of sparkling water - Garnish with a lime wedge and half a strawberry Directions: - Put vodka, jasmine syrup, strawberry puree and fresh lime juice in a shaker and shake for 2 minutes. - Pour into serving glass. Top with a splash of sparkling water and garnish with a lime wedge and half a strawberry.

Grilled Honey-Mustard Pork Chops Ingredients: - 1/2 c. honey - 4 Tbsp. Dijon mustard - 3 Tbsp. orange juice - 1 tsp. tarragon leaves - 1 1/2 Tbsp. white Worcestershire sauce - 1 tsp. onion powder - 4 to 5 loin pork chops (about 1-inch thick) Directions: - Combine all ingredients, except pork chops. Grill over medium heat for about 20 minutes, brushing with the honey mixture each time you turn them.

Triple Cheese Log Ingredients: - 250g block PHILADELPHIA Cream Cheese, softened - 125g tasty cheese, grated - 60g blue cheese - 2 spring onions, finely sliced - 1 tablespoon parsley, finely chopped - pepper - 200g KRAFT* Cheese In A Biskit* Directions: - Beat Philly*, tasty cheese and blue together. - Add spring onion, parsley and pepper to taste. - Shape the cheese mixture into a log shape and refrigerate until firm. - Crush 1/4 of the biscuits, roll the cheese log in the biscuits to coat. - Serve with remaining biscuits.

Seafood Penne Pasta Salad Ingredients: - 1 lb imitation crabmeat - 1/2 cup chopped onion - 1/2 cup chopped green pepper - 1/2 cup chopped celery - 1 1/2 lbs penne pasta, cooked - 16 ounces sour cream - 1 (16 ounce) bottle ranch dressing - 1/4 cup milk Directions: - Cook and cool pasta. Mix sour cream, dressing and milk (let sit 2 hours). - Mix together onions, peppers, celery, crabmeat and pasta. Mix well with dressing. Chill at least 2 hours.

Lasagne Ingredients: - 2 lb. ground beef - 1 tsp. pepper - 2 tsp. garlic powder - 2 large cans (12 oz. each) tomato paste - 16 oz. Mozzarella cheese - 4 tsp. salt - 1 tsp. oregano - 1 Tbsp. sugar - 2 Tbsp. parsley flakes - Parmesan cheese Directions: - Brown meat and drain grease off. - Add 4 to 5 cups of water, seasonings and tomato paste. - Simmer for 30 minutes. - Cook noodles; 9 noodles for each pan (3 across and 3 deep). - In baking dish alternate a layer of noodles, meat sauce, Mozzarella cheese and then Parmesan cheese. - Bake at 350° for 30 to 45 minutes or until cheese bubbles on top, in the middle. - Freezes very well. Makes 2 (13 x 9-inch) pans, 12 servings per pan.

Mom'S Blueberry Cream Pie Ingredients: - 1 graham cracker crust - 1 (14 oz.) can sweetened condensed milk - 1/3 c. lemon juice - 1 can blueberry pie filling - 1 pkg. Cool Whip Directions: - In condensed milk, add lemon juice and mix well. - Add Cool Whip. - Pour into crust. - Top with blueberry filling. - You can also use pineapple with 1/2 cup coconut. - Top with nuts. - Chill pie.

Cornbread Salad Ingredients: - 4 c. cornbread, crumbled - 4 large tomatoes, chopped - 1 c. celery, chopped - 1 c. green pepper, chopped - 1 c. red onions, chopped - 2 c. real mayonnaise Directions: - Stir together and chill. - Great way to use leftover cornbread.

Grilled Tandoori Chicken Wings With Coriander Yogurt Ingredients: - 1 1/2 pounds chicken wings, separated into wingette and drumette sections (a.k.a. "party wings") - 2 cups plain whole milk yogurt (not Greek) - 2 heaping tablespoons tandoori spice powder, plus a drop or two of red food coloring if desired - 2-3 thick slices fresh ginger root (no need to peel) - 1 large clove garlic, smashed - kosher salt - 1 1/2 cups plain whole milk yogurt - 1 tablespoon prepared coriander chutney - 3/4 teaspoon ground cumin - kosher salt, to taste - 1/2 Serrano pepper, seeded and finely chopped - chopped cilantro - lime wedges Directions: - Combine yogurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with kosher salt. - Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade. - Refrigerate overnight, resquishing the bag once halfway through.

Blueberry Compote Ingredients: - 2 1/2 cups (12 ounces/340 g) fresh or frozen blueberries - 1/4 cup (50 g) sugar, plus more to taste - 2 tablespoons (30 ml) gin Directions: - In a medium saucepan, combine the blueberries, sugar, and gin. - Cook over medium heat, stirring occasionally, until the berries soften and release their juices. - Remove from the heat and let stand, uncovered, and let cool to room temperature. - Taste for sweetness and add more sugar, if desired. - This compote can be stored in the refrigerator for up to 3 days. - Its actually better when prepared a day in advance, which gives it time to thicken nicely. - If you dont wish to use gin, you can substitute water and a good squeeze of fresh lemon juice.

Vegetable Soup Ingredients: - 2 large cans tomato sauce - 1 large can peeled tomatoes - 1 large can tomato juice - 2 bags frozen vegetables - 2 lb. hamburger - 1 medium onion Directions: - Cut whole tomatoes. - Put in large pan. - Add both tomato sauce and juice. - Turn on medium low heat. - In frying pan fry hamburger (scrambled); drain and add into sauce. - Put both bags frozen vegetables in sauce. - Peel and dice onion. - Add to soup. - Season to taste. - Cover. - Turn stove to simmer. - Cook for 2 or 2 1/2 hours. - Add a little water if more juice is wanted.

Chicken Vegetable Stir-Fry Ingredients: - 2 lb. boneless skinless chicken breasts, cut into strips - 1 Tbsp. vegetable oil - 1 large onion, thinly sliced - 1 cup diagonally sliced carrots Target 2 lb For $3.00 thru 02/06 - 1 large red bell pepper, cut into strips Target 1 pkg For $2.99 thru 02/06 - 1 clove garlic, minced - 1 can (14-1/2 oz.) lower sodium chicken broth - 3 Tbsp. reduced sodium soy sauce - 2 Tbsp. cornstarch - 1 cup fresh or frozen snow peas - 4 cups hot cooked rice Directions: - Cook and stir chicken in oil in large skillet over medium-high heat until no longer pink; remove from skillet with slotted spoon. - Cook and stir onion, carrots, pepper and garlic in same skillet in pan drippings until tender-crisp. - Blend broth, soy sauce and cornstarch; stir into vegetable mixture. - Heat to a boil. - Stir in chicken and snow peas; heat through. - Serve over hot cooked rice.

Grilled Corn And Red Pepper Salad Ingredients: - 2 ears corn, shucked - 2 red bell peppers, seeded and halved - Olive oil-flavored cooking spray - 2 green onions, chopped - 2 tablespoons fresh lime juice - 1/4 teaspoon salt - 1/4 teaspoon freshly ground black pepper Directions: - Prepare grill. - Coat corn and bell peppers with cooking spray. Place on a grill rack coated with cooking spray. Grill 6 minutes on each side or until slightly charred. - Cut corn from cob; cut bell pepper into strips. Place in a bowl with green onions and remaining ingredients. Toss well.

Ham Loaf With Brown Sauce Ingredients: - 3/4 lb. ground ham - 1 1/2 lb. lean ground pork - 3/4 c. finely ground bread - 1/2 tsp. salt - 1 well beaten egg - 1/2 c. milk - 1/2 c. drained tomatoes Directions: - Combine all ingredients; form into 16 individual rolls. - Place in well-greased pan. - Baste with Brown Sauce every 30 minutes. Bake in a 400° oven for 1 1/2 hours.

Spaghetti Sauce Ingredients: - 1 lb. hamburger - 2 cans tomato sauce - 1/2 stick butter (Mom always put it in) - 1/2 Tbsp Italian seasoning - 1/2 Tbsp garlic - salt and pepper to taste Directions: - Brown hamburger. - Season with salt and pepper. - Add rest of ingredients. - Add mushrooms if you like. - You can always use this sauce for lasagna, too. - Serves 4-6 people.

Great Secret Ingredients: - 1 1/2 ounces gin - 1/2 ounce Lillet - Dash Angostura bitters - 3 or 4 ice cubes - Twist orange peel Directions: - Combine all ingredients except the orange peel in a mixing glass and stir well. - Strain into a cocktail glass and add peel.

Boiled Frosting Ingredients: - 1 1/2 cups sugar - 1/2 cup water - 4 egg whites - 1/2 teaspoon cream of tartar - 1/8 teaspoon salt - 6 large marshmallows, cut into small pieces Directions: - Combine sugar and water in a heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook, without stirring, until syrup reaches soft ball stage or candy thermometer registers 240° (about 10 minutes). - While syrup cooks, beat egg whites at low speed with an electric mixer until foamy. Add cream of tartar and salt; beat at medium speed until soft peaks form. Increase to high speed, and add hot syrup in a heavy stream. Add marshmallows, a few pieces at a time. Beat until stiff peaks form and frosting is thick enough to spread.

Prezel Hugs Ingredients: - 15 ounces miniature pretzels (As big a bag as you want, I suggest Snyder's mini knots) - 1 lb Hershey chocolate kiss (Hugs Work Best, Make sure you unwrap them all!) - 1 lb M&M' (Enough to cover all of the kisses at least, and a few to munch on!) Directions: - Preheat oven to 350 degrees. - Cover favorite cookie sheet with a layer of mini prezel knots (They shouldn't overlap and should have enough room to hardly touch). - Set 1 hug on each pretzel center. - Bake for 3 minutes. - As soon as time is up, remove the pan and immediatly press one M&M on each Hug top gently (Chocolate should ooze into the pretzel holes! - ). - Allow to cool completly (They will cool quicker if put in the fridge). - When completly cooled, remove with a spatula and store in an airtight container.

Asparagus And Pea Casserole Ingredients: - 2 large cans asparagus pieces, drained - 1 large can small peas - 1 can mushroom soup - 1 c. Cheddar cheese, grated Directions: - Mix together in about a 3-quart casserole dish.

Dried Fruit Fried Pies Ingredients: - 3 c. flour, sift before measuring - 1/2 tsp. salt - 1/2 c. oleo - 1/2 c. shortening - 1 1/2 tsp. butter flavoring - 1/2 tsp. yellow food coloring - 1/2 c. cold water - 1 egg Directions: - Combine flour and - salt, - cut - in - oleo - and shortening until mixture is uniform. - Add flavoring and food coloring to cold water. - Then mix - with - the - beaten egg. - Cut dough while preparing - the - filling. - Roll - dough - approximately - 1/8-inch thick, cut into 3-inch squares and fold into triangles. - Place 1 tablespoon of dried - fruit into center of square and smooth. Moisten edge with water, - fold over to pinch sides with a fork and seal. - Fry in - deep - fat, 375° - approximately 2 minutes. Drain well on paper towels.

Scotts College Casserole Ingredients: - 1 pound ground beef - 1 can mushroom soup - 1 1/2 cups grated mozzarella cheese - 6 - 8 thin slices velveeta cheese - 1 package tater-tots - 1 can celery soup - 1 teaspoon garlic salt - 1/2 chopped onion Directions: - Brown ground beef, onion and garlic salt. - Drain off excess grease and add the celery and mushroom soups and mix well. - Pour this mixture into a 9 X 12 baking dish. - Top with velveeta cheese slices. - Top with a bag of tater tots. - Bake at 350° until tater tots are done. - Then top with grated mozzarella cheese and return to oven until cheese melts, about 10 - 15 minutes.

Hot Cranberry Cider Ingredients: - 1 gallon apple cider - 1 bottle (32 oz.) cranberry juice cocktail - 8 whole allspice berries - 8 whole cloves - 2 cinnamon sticks (3-inch), halved Directions: - In Dutch oven, combine all ingredients. - Bring to a boil over high heat. - Reduce heat to medium -low; simmer 30 minutes. - Remove spices; discard. - Serve hot. - Yields twenty one cup servings.

Stuffing Casserole Ingredients: - 2 lb. zucchini or squash (7 c.) - 2 medium onions - 1 (10 oz.) can cream of chicken soup - 1 (8 oz.) carton sour cream - 1 c. carrots, shredded - 2 c. herb dressing - 1/4 c. oleo, melted Directions: - Cook squash - or - zucchini in water with onions for 5 or 10 minutes; drain water off. Save squash and onions. - Combine soup, sour - cream - and - carrots. Fold - in squash and onions. Pour - in medium - baking dish. - Mix dressing with melted oleo. Spread this on top - of - squash mixture. - Bake at 350° for 30 minutes.

Gail'S Broccoli Soup Ingredients: - 1 stick margarine - 2 pkg. frozen broccoli, chopped - 3 cans evaporated milk - 1 small onion - 3 cans mushroom soup - 1 small jar Cheez Whiz and jalapeno pepper Directions: - Cook broccoli per instructions on package and drain. - Saute onion in margarine. - Mix all ingredients together and simmer. Great in crock-pot.

Crunchy Wild Alaskan Salmon Salad Ingredients: - 4 ounces salmon filets - 2 tablespoons sweet onion finely chopped - 2 tablespoons sweet pickle relish - 2 tablespoons celery finely chopped - 1 tablespoon low fat mayonnaise - 1 cup arugula - 4 pieces whole wheat bread Directions: - Season salmon filet with salt and pepper and bake in 350 degree oven for 20 minutes until salmon just flakes. Remove from oven and cool in the refrigerator. - Flake cooled salmon and combine with remaining ingredients, except arugula. - Place half the mixture in your bread of choice. - Top with arugula.

Zucchini Tots Ingredients: - 1 cup Zucchini, Grated - 1 Egg - 1/4 whole Yellow Onion, Diced Or Grated - 1/4 cups Cheese (cheddar Or Parmesan Work Best) - 1/4 cups Italian Style Bread Crumbs - Salt And Pepper Directions: - 1. Preheat oven to 400°F. Spray a mini-muffin tin with nonstick spray, set aside. - 2. Grate the zucchini and then place it in a dish towel and squeeze out the excess water, like you would do with frozen spinach. - 3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. - 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set. - Note: you can saute the onions before adding it to the mix if you want a milder flavor. - (Original recipe for Zucchini Bites from The Naptime Chef.)

Corned Beef-Noodle Casserole Ingredients: - 1 (8 oz.) pkg. egg noodles - 1 can corned beef - 1/2 lb. American cheese or Cheddar - 1 can cream of mushroom or cream of chicken soup - 1 c. milk - 1/2 c. chopped onion - 3/4 c. buttered cracker crumbs Directions: - Do not cook noodles. - Mix all together. - Place in casserole and top with cracker crumb mixture. - Bake about 45 minutes at 350°.

Zucchini Quiche Ingredients: - 2 to 3 c. zucchini - 6 eggs - 1/2 c. chopped onions - 1 c. Bisquick - 1/4 c. oil - dash of salt - dash of parsley - dash of pepper - dash of garlic powder - dash of cheese Directions: - Slice zucchini thin, about 2 to 3 cups. - Add eggs, chopped onions, Bisquick and oil. - Add salt, parsley, pepper, garlic powder and cheese. - Place in a greased pan. - Bake at 350° about 25 to 30 minutes.

Sangria Ingredients: - 1 bottle (750 ml) Zinfandel or other fruity red wine - 3/4 cup orange juice - 1/3 cup unsweetened pineapple juice - 1/4 cup superfine sugar - 1 medium orange, sliced - 1 medium lemon, sliced - 1 medium lime, cut into wedges Directions: - In a pitcher, combine the wine, orange juice, pineapple juice and sugar; stir until sugar is dissolved. Add fruit, press lightly with a wooden spoon. Refrigerate for 2-4 hours. Serve over ice.

Peanut Butter Pie Ingredients: - 1 (8 oz.) pkg. cream cheese - 1 c. crunchy peanut butter - 1 (16 oz.) container Cool Whip - 1 1/2 c. sifted powdered sugar - 2 (9-inch) graham cracker crusts - chocolate shavings (optional) Directions: - Allow cream cheese to soften. - Combine cream cheese and peanut butter in large mixing bowl. - Beat at medium speed until light and fluffy. - Gradually add whipped topping and powdered sugar and continue beating until smooth. - Spoon filling into prepared crusts. - Freeze at least 8 hours or overnight. - Garnish with chocolate shavings, if desired.

Easy Baked Pork Chops With Baked Beans Ingredients: - 4 pork chops, thick cut - 1/4 C brown sugar - 1 medium onion, quartered - 1 T worcestershire sauce (optional) - 28 oz can baked beans with juice - 1/4 C barbeque sauce - salt and pepper Directions: - Heat oven to 350. Sprinkle pork chops with salt and pepper then sear in a hot non-stick pan. Spray a 9x13 baking dish with non-stick spray. Place seared pork chops in the baking dish.Mix remaining ingredients and pour over the pork chops. Bake for 1 hour uncovered. Beans will be very hot. Let set for about 10 minutes before serving.

Muffins(With Master Mix) Ingredients: - 3 c. Master Mix - 2 tsp. sugar - 1 egg - 1 c. water Directions: - Mix water and egg. - Blend with dry ingredients. - Bake in muffin pan lined with baking paper cups at 425° for 25 minutes. Makes 1 dozen muffins.

Pineapple Dressing Ingredients: - Ingredients - 1/2 cup butter - 1 cup sugar - 4 beaten eggs - 1 number 2 can of crushed pineapple, drained - 6 slices of cubed bread Directions: - How to make it - - Cream butter and sugar - add eggs, and pineapple and mix well - fold in bread - Bake for 45 min at 350 in uncovered, greased dish

Incredible French Fries Ingredients: - 1 large egg white - 1 tsp. chili powder - 1 tsp. seasoned salt - 1/2 tsp. salt - 1/4 tsp. garlic powder - 1/4 tsp. onion powder - 16 oz. sweet potatoes or white potatoes Directions: - Preheat oven to 450°. - Cut potatoes into 1/2-inch strips. - In large bowl, whisk together egg white, chili powder, salts, garlic and onion powder until frothy. - Add potatoes; toss to coat well.

Teriyaki Steak Ingredients: - 1/2 c. water - 1 Tbsp. brown sugar - 2 lb. sirloin or round steak (1/2 inch) - 1/2 c. soy sauce - 1 1/2 tsp. ground ginger Directions: - Combine all ingredients except meat together and heat in saucepan to boiling. - Score both sides of meat, 1/4 inch deep. Slash fat on edges. - Place meat in shallow dish. - Pour soy sauce mix over meat. - Cover with plastic and refrigerate at least 2 hours, turning 4 times. - Grill or broil 2 to 3 inches from heat, 7 to 8 minutes on each side. - Meat should be brown and have a crust on the outside and rare inside. - To serve, cut diagonally across grain into 1/4 inch slices. - Serves 8.

Orzo With Tomatoes And Arugula Ingredients: - 1/4 cup orzo pasta - 1 1/2 teaspoons extra virgin olive oil - 1/2 teaspoon balsamic vinegar - 1 small tomatoes, seeded and diced - 1/2 cup arugula, chiffonade cut - 1 tablespoon basil, chiffonade cut - 1 tablespoon toasted pine nuts - salt - pepper Directions: - Cook orzo in 2-3 quart pot of boiling salted water until al dente. Drain well and transfer to a small bowl. - Toss with evoo and 1/2 t. vinegar. Cool to room temperature. - Stir in veggies, herbs, and pine nuts. - Add additional vinegar and salt and pepper to taste.

Ham Deviled Eggs Ingredients: - 6 hard-boiled eggs - 1/3 c. minced or ground cooked smoked ham - 1/3 c. mayonnaise - 1 1/2 tsp. grated onion - 1 tsp. prepared mustard - 1/2 tsp. horseradish (optional) - salt and pepper to taste - 12 thin gherkin pickle slices Directions: - Cut eggs in half, remove and mash yolks. - Stir in ham, mayonnaise, onion, mustard, horseradish, salt and pepper. - Spoon yolk mixture into egg white cavities. - Top each with pickle slice. Makes 12 appetizers or 6 salad servings.

Olivada Crostini Ingredients: - 2 6 oz cans pitted ripe whole medium olives, drained - 3 tablespoons olive oil - 2 tablespoons pine nuts, toasted - 2 large garlic cloves - 1 8 oz French bread baguette cut diagonally into slices - Roasted red peppers sliced - Mozzarella, slivered Directions: - Blend the first 4 ingredients in processor. Season the olive paste with salt and pepper to taste. (Can be made 1 week ahead. Cover and refrigerate. - - Preheat the oven to 350. Place bread in a single layer on the baking sheet. Bake until lightly toasted. 10 minutes. - - Spread olive paste on toasts. Top with red peppers and cheese. Put under broiler until mozzarella in slightly melted- NOT LONG. Serve warm. - - Alternatively, serve olive paste alone to be spead on crackers.

Garlic Bread Ingredients: - 1 large loaf French bread - 1/2 lb. margarine - 4 to 6 cloves garlic, minced - 2/3 c. grated Romano cheese - black pepper to taste Directions: - Slice bread. - Melt margarine in a small saucepan, then add garlic, cheese and pepper. - Spread on both sides of bread and then put loaf back together and wrap tightly in foil. - Bake in 350° oven for 15 to 20 minutes, turning once so that margarine will soak through.

Peanut Brittle Ingredients: - 1 1/2 c. raw shelled peanuts (skins on) - 1 c. white sugar - 1/2 c. light corn syrup - 1/8 tsp. salt (optional) - 1 tsp. butter or margarine - 1 tsp. vanilla extract - 1 tsp. baking soda Directions: - Stir together peanuts, sugar, syrup and salt in 1 1/2-quart microwave-safe container. - Microwave for 4 minutes on High. - Stir. Microwave 4 minutes longer. - Stir in butter and vanilla. Microwave 2 minutes longer on High. - Add baking soda and quickly stir until light and foamy. - Immediately pour onto lightly greased baking sheet. - Spread to 1/4-inch thickness. - When cool, break into pieces. - Store in airtight container. - Yields about 1 pound.

Quick And Easy Chili Ingredients: - 1 1/2 lb. ground beef - 1 large onion, chopped - 1 clove garlic, minced - 2 (16 oz.) jars Ortego salsa - 2 tsp. chili powder - 1/2 tsp. dried oregano leaves - shredded Cheddar cheese (optional) Directions: - In 4-quart saucepan over medium heat, cook beef, onion and garlic until beef is no longer pink, stirring occasionally to break up meat. - Drain. - Add beans, salsa, chili powder and oregano. - Cover and simmer 30 minutes, stirring occasionally. Serve topped with cheese.

Cabbage Rolls Ingredients: - 2 lb. hamburg - 1 1/2 tsp. salt - 1/2 c. chopped onions - 1 c. cooked rice - a little catsup - 1 large can sauerkraut - onion slices - 1 qt. tomatoes - 2 cans tomato sauce Directions: - Add sauerkraut and onions. - Pour the tomatoes and tomato sauce over the top. - Bake at 300° to 325° for 6 hours.

Chocolate Fondue Ingredients: - 2 tbsp butter, margarine or substitute - 1/4 cup brown rice syrup - 1 tsp vanilla extract - 1 tbsp tapioca flour - 1- 10 oz bag Enjoy Life (R) semi-sweet chocolate chips - 1/4 cup water or soy or rice milk Directions: - 1) Place butter, brown rice syrup, vanilla and tapioca flour in a microwavable container. - 2) Heat mixture just until butter is melted, stir to combine ingredients. - 3) Add chocolate chips to butter mixture, stirring until combined. Mixture will - "seize" and form a ball. - 4) Add water and stir until smooth. - 5) Keep warm and serve with fresh fruit, cookies, or anything you'd like. Enjoy!

Betty Ann'S Cabbage Rolls Ingredients: - 1 medium cored cabbage, cooked until soft - 1 lb. hamburger - 1 c. cooked rice - 1 small can tomato sauce - 2 Tbsp. brown sugar - 3 Tbsp. vinegar - 2/3 c. water - sauerkraut (optional) - 1 egg Directions: - Mix hamburger, egg and rice. - Salt and pepper to taste. - Add 2 or 3 tablespoons tomato sauce. - Put a spoonful in each cabbage leaf. - Roll leaf around meat tightly and secure with wooden toothpicks. - Put cabbage rolls on rack in pressure cooker. - Pour rest of tomato sauce over rolls. - Mix brown sugar, vinegar and water; pour over rolls. - Cook 10 minutes in pressure cooker or 1 1/2 hours without pressure. - After done, add sauerkraut, if desired. - Simmer 10 minutes.

Layered Salad Ingredients: - 1 head lettuce, broken into bite-sized pieces - 1 small onion, chopped - 1 green pepper, chopped - 2 to 3 stalks celery, chopped - 1 (10 oz.) pkg. frozen peas - 8 oz. jar Miracle Whip (do not use mayo) - 1 Tbsp. sugar - 1 c. Cheddar cheese, grated - 1/2 c. bacon bits (may use imitation) Directions: - In an 8 x 13-inch Tupperware or airtight container, spread lettuce as bottom layer, then sprinkle onion, green pepper, celery and peas in turn. - Spread Miracle Whip over all as if it were frosting. - Sprinkle sugar over Miracle Whip, then sprinkle cheese and bacon bits. - Seal tightly. - Keep in refrigerator overnight. Best if served after 24 hours. - Will keep in refrigerator for 3 to 4 days.

Spaghetti Squash Recipe Ingredients: - 1 spaghetti squash, halved lengthwise and seeded - 1/4 cup toasted pine nuts - 1/4 cup grated cheese - 2 tablespoons chopped fresh sage - 2 teaspoons butter, melted - 1/2 teaspoon salt - 1/2 teaspoon pepper Directions: - The oven must be at high degree before cooking. - Put the squash, in a medium baking pan. - Bake the squash in the hot oven for about one hour. - Slush the flesh of the squash with a sharp fork and put in a bowl. - Add pine nuts. Make tastier with cheese and butter. Add salt and pepper as much as desired. - Serve immediately. Bon Appetit!

Blue Trout Luchow Recipe Ingredients: - 1/4 c. White vinegar - 2 Tbsp. Wine vinegar Juice of 1/2 lemon - 1 pt Water - 1/2 tsp Salt - 1/2 x Bay leaf - 1 x Clove - 2 x Peppercorns - 1/4 x Onion, minced - 1/4 x Carrot, minced - 1/4 x Celery heart, minced - 1 lb Fish bones and heads - 2 x Fresh brook trout Directions: - Combine all the ingredients except the trout and bring to a boil. - Lower the heat and simmer 20 min. - Strain the mix through a cheesecloth. - While the liquid is boiling, clean the fish. - Don't wash, and handle as little as possible. - Bring the strained liquid to a boil, reduce the heat, add in the trout and simmer, uncovered, till the trout turns blue and the fish flakes easily when tested with a fork, seven or possibly eight min. - Remove from the liquid

Cathy'S No Sugar Pie Ingredients: - 1 c. sour cream - 1 pkg. sugar-free instant vanilla pudding - 20 oz. can crushed pineapple, drain juice - 8 oz. container Cool Whip Directions: - Mix all ingredients. - Pour into graham cracker crust.

Pork Chops And Rice Ingredients: - 6 pork chops, browned - 1 can mushroom soup - 1 pkg. dry Lipton onion soup mix - 1/2 c. rice (raw) - 1/2 to 1 can milk - salt and pepper to taste Directions: - Mix soup and water. - Layer in a greased casserole: rice on bottom, then chops. - Cover with soup. - Bake at 350° for 1 hour.

Peanut Butter Pie Ingredients: - 1/2 c. peanut butter - 1 c. powdered sugar - 2 1/2 c. milk - 4 beaten egg yolks - 1 tsp. vanilla - 3 Tbsp. flour - 3 Tbsp. cornstarch - pinch of salt - 1 Tbsp. butter - baked 9-inch pie shell Directions: - Mix peanut butter and powdered sugar until the mixture is like meal. - Bake pie shell and cool. - When cool, put 3/4 of peanut butter mixture into pie shell and press on bottom and sides. - Save the remainder to put on top of meringue before baking.

Lime Cucumber Pickles Ingredients: - 7 lb. cucumbers, sliced - 1 c. pickling lime - 2 gal. water - 8 c. distilled vinegar (5% acidity) - 8 c. sugar - 1 Tbsp. salt (optional) - 2 tsp. mixed pickling spices Directions: - Soak clean cucumbers in lime and water mixture for 12 hours or overnight (in crockery or enamel ware). - Remove cucumbers from lime water and wash 3 times in fresh cold water. - Soak cucumbers 3 hours in ice water. Combine sugar, vinegar, salt and mixed pickling spices. Bring to low boil. - Stir until sugar is completely dissolved. - Remove syrup from fire and add sliced cucumbers. Soak 5 or 6 hours or overnight. - Boil slices in syrup 35 minutes. - Fill sterilized jars with hot slices. Cover with hot syrup, leaving 1/2-inch headspace. - Cap jars. - Process pints 10 minutes, quarts 15 minutes in boiling water.

Stewz Tomato Steak Ingredients: - 1 steak - 1 mashed potatoes - 1 roll - 1 can green beans - 3 bunch green onions - 5 medium black olives - 4 asparagus - 1 mushroom - 1 tomato Directions: - Add below ingredients to steak & grill to your liking. - Chop up veggies, cook green beans in a small pan with butter & lemon pepper and make potatoes. - Add veggies to skillet pan coated with olive oil cooking spray & butter. - Remove steak when done and put 2 slices of tomato and asparagus on same area that had the steak. - Place grilled tomatoes on steak, veggies on that & put everything else on the plate. - Add a roll to scoop the potatoes and steak juice. - I like to put shredded cheese on the green beans. - To complete the food pyramid add your favorite fruit.

Christine'S Champagne Punch Ingredients: - 1 (46 oz.) can pineapple juice - 3/4 c. orange flavored liqueur - 3/4 c. sweet vermouth - 1 (28 oz.) bottle club soda (cold) - 1 bottle champagne Directions: - Combine all in large punch bowl. - Mix gently, serve and enjoy. Serves 28 (1/2 cup) servings.

Shoo-Fly Pie Ingredients: - 1 1/2 c. flour - 1/2 c. lard or shortening - 1 c. light brown sugar Directions: - Mix together and set aside.

Tiropitas Ingredients: - 1 (16 ounce) container small curd cottage cheese - 5 eggs, beaten - 8 ounces feta cheese, crumbled - 1 cup butter, melted - 1 (16 ounce) package frozen phyllo pastry, thawed in refrigerator Directions: - Preheat the oven to 425 degrees F (220 degrees C). - In a large bowl, mix together the cottage cheese, eggs and feta cheese until well blended. - Brush melted butter onto one sheet of phyllo dough at a time, and layer them in the bottom of a 9x13 inch baking dish until you have 7 sheets. - Let the sheets rest up against the sides of the dish as well. - Spread the cheese mixture over the phyllo layers, then repeat the process with 7 more sheets, tucking in the sides around the edges. - Bake for about 30 minutes in the preheated oven, until golden brown and crisp. - Cut into squares and serve warm.

Rhubarb Custard Cake Ingredients: - 4 cups Chopped Rhubarb - 1 box (18.25 Oz. Box) Yellow Cake Mix - Eggs, Water And Oil As Directed On Cake Mix Box - 1 cup Sugar - 1 pint Whipping Cream Directions: - Chop rhubarb, set aside. - Prepare cake mix according to box (you'll need eggs, oil, and water). Pour batter into greased and floured 9x13 cake pan. Use a glass one, if you have it. - Sprinkle chopped rhubarb evenly on top of batter. Sprinkle sugar evenly on top of rhubarb. Pour the whipping cream over all. - Bake at 350 degrees for 50-60 minutes. Cool and chill before serving, if you can wait that long. Doesn't require frosting, but it's extra lovely served with a dollop of whipped cream on top.

Crust For Fried Pies Ingredients: - 2 c. Flour - 1/2 tsp. Soda - 1 tbsp. Sugar - 1 tbsp. Vinegar - 1/2 c. Shortening - 1/2 c. Water - 1/2 tsp. Salt - 1/2 tsp. Nutmeg Directions: - Sift dry ingredients. - Work in shortening, vinegar and water. Cut in rounds and roll for any kind of fruit pies.

Egg Rolls Ingredients: - 1 lb. sausage - 1 lb. raw shrimp, peeled - 1 c. chopped bean sprouts - 1 1/2 c. finely chopped water chestnuts - 1/2 tsp. ginger root - 1 tsp. cornstarch - 1 1/2 Tbsp. soy sauce - 1/4 tsp. salt - dash of pepper - 6 chopped green onions - 1 raw egg Directions: - Combine pork, shrimp and onions. - Cook in 1 tablespoon oil for 3 minutes. - Add bean sprouts, water chestnuts, ginger, soy sauce, egg yolk, cornstarch, pepper and salt. - Mix together and place desired amount of filling on skin and roll. - Paste roll together with raw egg white. - Heat oil in fryer to 360°. - Fry until skins are brown. - Makes 36.

Grilled Salmon with parsley dressing Ingredients: - 200 grams Salmon - dash chopped parsley - dash choped garllic - 1 olive oil - 1 lemon juice - 1 rosemary Directions: - Wash the salmon and peel the skin - Cut a pice of the alum. - foil - salt the salmon on both sides and add rosemary - Put the salmon on the alum.foil - In the gap in the middle add the butter - Wrap the alum. - foil so there is no air inside. - Cook on thrle grill for 15 to 20 minutes. - Flip the salmon from time to time to get equally grilled - Meanwhile in a bowl add the chopped parsley garlic olive oil and lemon juice and stir the mixture - Get the salmon out of the foil and add the parsley sauce - Enjoy in balanced and healthy meal

Cinnamon Coffee Puffs Ingredients: - 1/3 cup butter, softened - 1/2 cup sugar - 1 egg - 1/2 cup milk - 1-1/2 cups all-purpose flour - 1-1/2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon ground nutmeg - 1/4 cup butter, cubed - 1/2 cup sugar - 1 teaspoon ground cinnamon Directions: - In a bowl, cream butter and sugar; beat in egg and milk. Combine flour, baking powder, salt and nutmeg; stir into creamed mixture (batter will be stiff). Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until muffins test done. Meanwhile, melt butter and combine sugar and cinnamon. Remove muffins from oven; immediately dip tops in butter, then in cinnamon-sugar.

Cheese Pie Ingredients: - 3 (8 oz.) pkg. cream cheese - 1 c. sugar - 5 eggs - 1 tsp. vanilla Directions: - Let cheese soften, then put in mixer. - Cream the cheese and add sugar, eggs and vanilla; beat well. - Bake in large greased deep pie pan at 350° for 50 minutes.

Blueberry Muffins Ingredients: - 1 1/2 c. flour - 1/2 c. sugar - 2 tsp. baking powder - 1/2 tsp. salt - 1/4 c. shortening - 1 egg, well beaten - 1/2 c. milk - 1 c. well drained fresh blueberries or 3/4 c. canned drained blueberries Directions: - Measure flour, sugar, baking powder and salt together into a mixing bowl. - Cut in shortening until mixture is like meal. - Add milk to egg. - Add liquid ingredients to flour mixture. - Stir only until flour is moistened. - Blend in blueberries lightly. - Fill greased muffin pans 2/3 full. - Bake in preheated oven at 400° for 20 to 25 minutes, or until golden brown. - Makes 1 dozen.

Squash Casserole Ingredients: - 3 to 4 c. cooked squash - 1 large onion - 1 small carton sour cream - 1 can cream of mushroom soup - 1 c. grated carrots - 1 stick melted butter - 1 pkg. Pepperidge Farm stuffing - salt and pepper Directions: - Combine all ingredients in bowl, saving 1 1/2 cups stuffing. Pour in baking dish and top with stuffing. - Bake for 35 to 45 minutes at 350°.

Salsa Verde Ingredients: - 6 anchovy fillets, minced - 1/2 cup extra-virgin olive oil - 1/2 cup chopped fresh flat-leaf parsley - 1/2 cup chopped fresh basil - 1/4 cup capers, minced - 1/4 cup cornichons or sweet pickle, minced - 1 large garlic clove, minced - 1 teaspoon grated lemon zest - 2 tablespoons fresh lemon juice - 1/4 teaspoon freshly ground black pepper Directions: - Combine all ingredients in a small bowl. Cover and chill 8 hours.

Dump Cake Ingredients: - 20 oz. can crushed pineapple with juice (unsweetened) - 20 oz. can cherry pie filling - 1 box yellow cake mix (dry) - 2 sticks margarine, sliced thin - 1 c. nuts Directions: - In a 9 x 13-inch pan, put pineapple, then pie filling, dry cake mix, nuts and margarine over top. - Bake at 350° for 50 to 60 minutes.

Chicken Casserole Ingredients: - 4 breast or 2 whole chickens - 1 can cream of celery soup* - 1 can cream of chicken soup* - 2 boxes Stove Top stuffing mix - 1 (8 oz.) sour cream Directions: - (Dilute each can with 1/2 cup chicken broth.)

Christmas Pie Ingredients: - 1 can mandarin oranges - 1 small can crushed pineapple, drained - 1 can sweetened condensed milk - 1/3 c. lemon juice - 1 tsp. vanilla - 2 (9-inch) graham cracker pie crusts - 1 large container Cool Whip (about 2 c.) - 1/2 c. pecans, chopped - 1 small jar cherries Directions: - Mix the first 5 ingredients together. - Fold in the Cool Whip. Add the pecans and cherries. - Put mixture into the 2 pie crusts.

Shrimp Couscous Ingredients: - 3 cups fat-skimmed chicken broth - 1/4 cup catsup - 1 tablespoon minced fresh ginger - 2 teaspoons mustard seeds - 1 teaspoon chili powder - 1/2 teaspoon garam masala - 1/2 teaspoon dried dill weed - 1 pound thawed frozen uncooked, shelled, deveined shrimp (38 to 50 per lb.), rinsed and drained - 2 cups couscous - 2 tablespoons finely slivered fresh mint leaves - Plain nonfat yogurt - Salt - Lime wedges Directions: - In a 3- to 4-quart pan, combine broth, catsup, ginger, mustard seeds, chili powder, garam masala, and dill weed. Bring to a boil over high heat; when boiling, add shrimp and cook until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. - At once, stir couscous into pan, cover, and remove from heat. Let stand 5 minutes. Stir mixture with a fork; there should be some liquid. Spoon shrimp couscous onto plates; sprinkle with mint and add yogurt, salt, and juice from lime wedges.

Bitar's Salad In Garlic Dressing Recipe Ingredients: - 1/2 c. fresh lemon juice - 2 Tbsp. extra virgin extra virgin olive oil - 1 tsp chopped fresh garlic - 1 head lettuce shredded (egs: Romaine/ iceberg/ green leaf) - 2 lrg ripe tomatoes seeded and diced - 1 c. minced Italian parsley leaves only - 2 x sour dill pickles diced Directions: - 1. - Prepare Dressing: Using a hand held blender or possibly in a blender, blend the juice, oil and garlic to a creamy liquid. - 2. - Prepare salad: Toss dressing with lettuce, tomatoes, parsley and pickles. - NOTES : Amin Bitar developed a lighter falafel for his customers in Philadelphia. - He serve two-bean falafel with this salad. - See the recipe Bitar's Pan Grilled Falafel with Salad in Garlic Dressing.

Fast Fixin' Chocolate, Chocolate Chip Cake Ingredients: - 1 pkg. Duncan Hines Deluxe II devil's food cake mix - 1/4 c. oil - 2 eggs - 1 1/4 c. water - 1 (4 serving size) pkg. chocolate instant pudding mix - 1 c. chocolate chips (6 oz. pkg.) Directions: - Preheat oven - to - 350°. - Pour - oil into 13 x 9 x 2-inch pan. Tilt pan until bottom is covered with oil. Put remaining ingredients into pan and stir with fork or spoon until blended (about 2 - minutes). - Bake for 35 to 45 minutes until toothpick inserted - near - center - comes - out clean. Cooled cake may be sprinkled - with - powdered - sugar. - Store cake loosely covered. Makes 16 to 20 servings.

Spinach With Rosemary Ingredients: - 2 lbs fresh spinach - 1/2 teaspoon fresh rosemary, chopped - 1/4 cup green onion, finely chopped - 3/4 teaspoon salt - 2 tablespoons butter - 1 teaspoon lemon juice Directions: - Wash spinach. Drain well and remove heavy stems and ribs. - Place spinach in a large saucepan. - Add rosemary and green onion, and toss lightly. - Cover and cook over medium heat until spinach is wilted, 3-4 minutes, shaking pot frequently. - Drain excess liquid. - Add salt, butter and lemon juice, and toss to mix.

5 Cup Salad Ingredients: - 1 c. crushed pineapple, drained - 1 c. coconut - 1 c. mini marshmallows - 1 c. mandarin oranges, drained - 1 c. sour cream Directions: - Combine ingredients and mix well. - Chill before serving.

SW Ranch Cobb Salad Ingredients: - 2-1/2 qt. KRAFT Ranch Dressing (FS) - 1 cup jalapeno peppers, finely chopped - 8 gal. romaine lettuce, torn - 3-1/4 qt. eggs, hard-cooked, chopped - 3-1/4 qt. avocados, peeled, cubed (optional) Whole Foods 5 ea For $5.00 thru 02/09 - 3-1/4 qt. canned black beans, drained, rinsed - 3-1/4 qt. red peppers, chopped - 3-1/4 qt. red onions, thinly sliced, separated into rings - 1-1/2 qt. OSCAR MAYER Bacon, cooked, chopped Rite Aid 2 For $7.00 thru 02/06 - 1-1/2 qt. crumbled blue cheese Directions: - Mix dressing and jalapeno peppers. - For each serving: Place 2-1/2 cups lettuce on individual serving plate. - Cover with rows of 1/4 cup each eggs, avocados, beans, red peppers and onions, alternating ingredients as desired to create a striped pattern. - Sprinkle with 2 Tbsp. - each bacon and blue cheese. - Drizzle with 3 Tbsp. - of the dressing mixture. - Or, pour dressing into small pitcher and serve on the side.

Broccoli With Mustard Sauce Recipe Ingredients: - 1 lrg broccoli head - 3 Tbsp. mirin (sweet rice wine) - (to 4 tbspns) - 2 tsp dry mustard - 2 tsp warm water - 3 Tbsp. soy sauce - 3 Tbsp. dashi Directions: - Wash the broccoli, and cut into bite-size pcs using vegetable knife (makiri-bocho). - Cook in boiling, salted water till desired tenderness. - To be authentic, the broccoli is not overcooked, about 3 to 4 min of cooking. - Drain, but don't rinse. - Sprinkle on the mirin. - Mix the dry mustard with 2 tsp. - warm water, add in soy sauce and dashi. - Toss together gently.

Shrimp Dip Ingredients: - 1 (3 oz.) pkg. cream cheese, softened - 1 1/2 c. sour cream - 2 tsp. lemon juice - 2 to 3 Tbsp. Italian salad dressing (dry) - 1 can cooked shrimp pieces Directions: - Soften cream cheese; mix with sour cream. - Add remaining ingredients. - Chill for about 3 hours. - Flavor intensifies after chilling. - Best if made day before.

Curried Onion Dip Ingredients: - 1 package (8 ounces) cream cheese, softened - 1 cup mayonnaise - 2 tablespoons grated onion - 2 tablespoons chili sauce - 2 teaspoons tarragon vinegar - 1/2 teaspoon salt - 1/4 teaspoon curry powder - 1/8 teaspoon dried thyme - Assorted fresh vegetables Directions: - In a small bowl, beat cream cheese until smooth. Beat in mayonnaise, onion, chili sauce, vinegar, salt, curry powder and thyme until blended. Serve with vegetables. Cover and refrigerate leftovers.

Bacon and Cream Cheese Rollups Ingredients: - 1 lb bacon - 1 (8 ounce) package cream cheese - 2 eggs - 4 tablespoons milk - 6 -7 pieces good white bread - toothpick Directions: - Precook bacon until just starting to turn brown (you don't want to crisp). - Mix egg bath (eggs and milk) - Remove crust from bread and spread with cream cheese. - Slice bread into thirds. - Dip the bread into the egg bath. - Roll bacon around bread and secure with tooth pick. - Place on cookie sheet treated with Pam. - Heat in 350 oven for about 20 minutes or until golden brown, turning once.

Peanut Pico De Gallo Recipe Ingredients: - 2 large tomatoes, diced - 1/2 white onion, diced - 1 red bell pepper, diced - 1 green bell pepper, diced - 1/2 cup peanuts - 1 to 2 jalapeno peppers, finely chopped - 2 tablespoons chopped fresh cilantro leaves - 1 tablespoon juice from 1 lime - Kosher salt and freshly ground black pepper Directions: - Combine tomato, onion, peppers, peanuts, jalapeno, cilantro, and lime juice in a bowl and toss to combine. Season to taste with salt and pepper. Serve with tortilla chips, or add to tacos, burritos, or fajitas.

Snow Logs Or Sand Tarts Ingredients: - 1 c. butter or oleo - 2 c. flour - 4 heaping Tbsp. sugar - 1 c. pecans, chopped - 1 tsp. vanilla - powdered sugar Directions: - Mix all ingredients and roll into small logs or half-moon shapes. - Bake in slow oven and roll in powdered sugar. - Makes 3 dozen.

Bourbon Fudge Sauce Ingredients: - 3/4 cup (175 mL) whipping (35%) cream - 6 oz (175 g) bittersweet chocolate, chopped (see Notes) - 2 tbsp (25 mL) bourbon Directions: - In a saucepan, bring cream to a boil over medium heat. - Remove from heat. - Add chocolate and bourbon and whisk until melted and smooth. - Let cool for 5 minutes before serving. - Store in a glass jar in the refrigerator. - Reheat in the microwave as needed. - Let sauce thicken for 5 minutes before using. - Variation - Omit the bourbon for a G rating and add 2 tsp (10 mL) vanilla extract.

Two-Minute Tiramisu Ingredients: - 2 tsp. Maxwell House Instant Coffee Original Roast - 2 Jell-O No Sugar Added Refrigerated Vanilla Pudding Snacks (106 g each) - 1 pkg. (21 g) THINSATIONS Shortcake Thin Crisps Cookies - 1 Tbsp. thawed Cool Whip Light Whipped Topping Directions: - Stir 1 tsp. - instant coffee granules into each pudding snack. - Top with cookies and Cool Whip.

Easy Icebox Cake Ingredients: - 4 small boxes chocolate pudding mix - milk - graham crackers Directions: - Make chocolate pudding according to directions on box. - Line the bottom of a baking pan with graham crackers (be sure to cover all nooks and crannys with graham cracker). - Cover with a layer of chocolate pudding, then add another layer of graham crackers and so on. - Top layer should be chocolate pudding. - Let cool and refrigerate to set pudding. - Top with Cool Whip, if desired.

Orange Salad Ingredients: - 3 c. cottage cheese (24 oz. carton) - 1 (6 oz.) box orange jello - 1 (15 1/2 oz.) can crushed pineapple, drained well - 1 can mandarin oranges, drained and chopped - 1 large tub Cool Whip Directions: - Mix cottage cheese and jello; let stand overnight or at least 4 hours. - Add pineapple, mandarin oranges and Cool Whip. - Mix well and let set a few hours before serving.

Gluten-Free Tuesday: Quick-Pickled Sea Beans Recipe Ingredients: - 1 pound fresh sea beans - 1 1/2 cups water - 1/2 cup white wine vinegar - 1 tablespoon kosher salt - 2 teaspoons sugar - 2 garlic cloves - 1 bay leaf Directions: - Put the sea beans into jars, not stuffed but comfortably full. - Bring the water, vinegar, salt, sugar, garlic, and bay leaf to a boil in a large pot. Pour the liquid into the jars and put on the lids. Let sit in the refrigerator overnight before eating. - Good for 1 week.

Grilled Chicken Marinade Ingredients: - 1 cup Gallo Chablis - 1 teaspoon freshly ground black pepper - 1/2 shallot, finely chopped - 1 clove garlic, finely chopped - 1 tablespoon chipotle in adobo puree - 1 pound boneless, skinless chicken breasts Directions: - In a shallow non-reactive dish whisk together all marinade ingredients. - Add chicken breasts and turn to coat. - Cover and refrigerate for up to 3 hours. - Remove chicken from marinade and grill until tender and cooked through.

Chicken Honey Ingredients: - 1 (3 to 4 lb.) whole fryer - 1/2 c. honey - 1 Tbsp. cinnamon - 1/4 c. butter - 1/4 tsp. paprika - 1/4 tsp. poultry seasoning Directions: - Mix ingredients and baste inside and outside chicken. - Wrap in foil and bake at 325° until brown.

Curried Turkey Chicken Salad Recipe Ingredients: - 4 c. cooked turkey or possibly chicken, cut up and cooked - 1 c. mayonnaise - 1 tbsp. mild curry pwdr - 1 c. celery, minced - 2-3 green onions, minced - 1 tbsp. thyme leaves - Pepper to taste Directions: - Combine mayonnaise in a large bowl with thyme, pepper, curry pwdr, add in chicken or possibly turkey, celery and onion. - Mix and serve.

Sweet and Sour Green Beans Ingredients: - 1 pkg. ( 16 oz.) frozen whole green beans - 1 medium red onion, sliced, separated into rings * - 1/2 cup KRAFT Classic CATALINA Dressing Directions: - Mix all ingredients in small bowl. - Refrigerate.

Double Chocolate Espresso Trifle Ingredients: - 1 (19 7/8 ounce) package brownie mix - 1 3/4 cups cold milk - 2 (3 1/3 ounce) packages instant chocolate pudding mix - 4 teaspoons espresso powder - 2 tablespoons hot water - 1 (8 ounce) container whipped topping, thawed - 3 (1 1/2 ounce) bars chocolate covered toffee pieces (Heath) Directions: - Prepare brownie mix according to package directions. Bake and cool and cut into 1 inch cubes. - In a bowl, combine pudding mix, and milk. Whisk till slightly thickened. Dissolve espresso powder in another small bowl with hot water. Let sit till cooled. Add to pudding mixture and combine. Fold in two cups of the whipped topping. - In a glass serving bowl or trifle bowl, layer 1/3 brownie cubes, 1/3 pudding mix and 1 chopped candy bar. Repeat twice more and top with remaining whipped topping. Chill for 60 minutes or overnight to allow brownie cubes to soften slightly.

Tamale Pie(For The Microwave) Ingredients: - 1 lb. ground beef - 1 pkg. taco spices and seasonings - 1 can tomato sauce (8 oz.) - 1 (11 oz.) can corn, do not drain - 1 c. raisins (optional) - 3/4 c. black olives (optional) - 1 1/2 c. water - 1/2 c. cornmeal Directions: - Brown and crumple beef in 2-quart casserole. - Drain and add taco spices, tomato sauce, corn (with liquid), 1 cup water, raisins and olives. - Heat to simmer (about 10 minutes on high). - Sprinkle an even layer of cornmeal over the top. - Gently pour 1/2 cup water over to moisten cornmeal. - Cover and microwave 5 to 8 minutes.

Squash Casserole Ingredients: - 2 lb. yellow squash, sliced - 1 can cream of mushroom soup (undiluted) - 1 c. sour cream - 2 c. Pepperidge Farm dressing - 1 stick melted butter - 1 onion, grated or finely chopped - salt and pepper to taste Directions: - Cook and drain squash. - Add salt and pepper to taste. - Mix sour cream, soup and onion in a small bowl. - In another bowl, pour melted butter over dressing; mix well. - Alternate layers (2) of squash, soup and dressing in casserole dish. - Bake at 375° for 30 minutes.

Chicken Spread Ingredients: - 1 large can chunky premium white chicken - dash of Worcestershire sauce to taste - green onions, finely diced - celery, finely chopped - 2 (8 oz.) pkg. cream cheese - seasoned salt to taste - walnuts, chopped Directions: - Mix all ingredients and chill. Great on crackers or for stuffing celery sticks.

Chicken Quesadillas Ingredients: - 1 can cream of chicken soup - 1 jalapeno pepper, finely chopped - 1 cup shredded cheddar cheese - 1 12 cups chopped cooked chicken - 8 8-inch flour tortillas Directions: - Mix soup, pepper, 1/2 cup cheese and chicken. - Top half of each tortilla with 1/4 cup soup mixture, spread to 1/2-inch of edge. - Moisten edges with water and close. - Top with remaining cheese and bake at 400 for 8 minutes. - Serve with sour cream and salsa.

German Chocolate Pie Ingredients: - 1 pkg. German sweet chocolate - 1/4 c. margarine - 1 2/3 c. evaporated milk - 1 1/2 c. sugar - 3 Tbsp. cornstarch - 2 eggs - 1/8 tsp. salt - 1 tsp. vanilla - 1 1/3 c. coconut - 1/2 c. pecans Directions: - Melt chocolate with margarine over low heat. - Remove. Gradually blend in milk. - Mix sugar, cornstarch and salt together; add beaten eggs and vanilla to dry mixture. - Blend into chocolate mixture. - Pour into unbaked 10-inch pie shell. - Mix the coconut and pecans; sprinkle over top. - Bake at 375° for 45 minutes or until top is puffed. - Filling will be soft but will set while cooling. - Cool 4 hours before serving.

Broccoli And Rice Casserole Ingredients: - 1/2 c. oleo - 10 oz. broccoli - 1 onion - 1 can cream of chicken soup - 1/2 c. Cheez Whiz - 1/2 c. milk - 1 1/2 c. rice, cooked Directions: - Melt oleo and add broccoli and onion. - Saute and cover until onion is transparent and broccoli cooked. - Add soup, cheese, milk and cooked rice. - Bake at 350° for 30 minutes.

Hot Chicken Salad Ingredients: - 3 c. cooked chicken, cut in small pieces - 1/2 c. mayonnaise - 1 c. grated cheese - 1 can cream of chicken soup - 1 small bag slivered almonds - 1/2 c. chopped onion - 2 tsp. lemon juice - 1/2 c. finely chopped celery - 1 small bag potato chips, crushed Directions: - Combine all ingredients in buttered casserole, except potato chips. - Sprinkle chips on top. - Bake at 400° until brown, about 30 minutes.