Blender Hollandaise Sauce

3/4 cup (1-1/2 sticks) unsalted butter or margarine
3 large egg yolks
1 tsp. fresh lemon juice
1/2 tsp. salt
pinch each cayenne pepper, ground black pepper

      Melt butter in a saucepan over low heat

 and let cool slightly.  Add egg yolks to jar of a blender.

  Start it mixing and, while motor is running,

slowly pour in melted butter. 

 When all butter has been added,

season with lemon juice, salt,

cayenne and black peppers.

  Blend to combine.  Sauce should be thick,

 but able to drizzle from a spoon (should form a pool,

 not a mound).  If too thick, thin it with a little water. 

 Sauce is best if used immediately,

 but can sit about 30 minutes over hot water in a

 bain-marie or in a Thermos®.  Makes about 1/2 cup.

Note: 

 

This easy-to-make version of hollandaise sauce

 eliminates the laborious task of whisking egg yolks

; blender does the work!

Raspberry French Toast

1 loaf (1 lb.) soft French bread (about 18" long)

4 oz (1/2 [8-oz.] pkg.) 1/3-less-fat

 cream cheese (Neufchâtel), softened

1/2 cup raspberry preserves

1 cup each fat-free egg product,

 fat-free (skim) milk

1 tbsp. sugar

1/4 tsp. salt

Sauce
1 bag (10 oz.) Cascadian Farm® frozen organic

 raspberries, thawed

1/4 cup sugar

2 tsp. cornstarch 

 

      Heat oven to 400ºF (205ºC). 

 Spray bottom and sides of 13x9" (3-qt.)

 glass baking dish with cooking spray. 

 Cut bread into 24 (3/4"-thick) slices. 

 Spread 12 slices with cream cheese.

  Spread remaining bread slices with preserves;

 place over cream cheese to make 12 sandwiches.

  Arrange in baking dish,

 press together if necessary to fit. 

 In a medium bowl, beat egg product, milk,

1 tbsp. sugar and salt with wire whisk until blended.

  Pour over bread in dish. 

 Let stand 15 minutes or until liquid is absorbed. 

 Cover dish with foil; bake 10 minutes. 

 Uncover; bake 15 - 20 minutes longer,

 until golden brown.  Sauce:  Meanwhile,

 in 2-qt. saucepan, mix ingredients until blended. 

 Heat to boiling over medium heat, stirring frequently. 

 Boil 30 - 60 seconds, just until thickened.

  Place strainer over medium bowl;

 pour raspberry mixture into strainer.

  Press mixture with back of spoon through strainer to

 remove seeds; discard seeds.  Serve sauce over French toast.

 

Note:  High Altitude (3500-6500 ft.):

 In step 3, uncover and bake 23 - 28 minutes

Ranch Sirloin and Vegetable Kabobs

1 boneless beef top sirloin steak, cut 1" thick (about 1 lb.)

1 pkg. (1 oz.) dry ranch salad dressing mix

2 tbsp. water

1 tbsp. vegetable oil

1 medium green or red bell pepper cut in 1" pieces

1 medium yellow squash or zucchini, halved lengthwise,

 sliced crosswise into 3/4" pieces

      In small bowl, combine dressing mix,

water and oil; mix well.  Cut steak into 1-1/4x1" pieces.

  Alternately thread beef and vegetables onto

4 (12") skewers skewers (soak wood skewers

in water 30 minutes prior to using).  Brush kabobs

with dressing mixture. 

Place kabobs on grill over medium, ash-covered coals. 

 Grill, uncovered, 10 - 12 minutes for medium-rare

to medium doneness, turning occasionally.

Lasagna Rolls

6 lasagna noodles

1 lb. ground beef

1 jar (15-1/2 oz.) spaghetti sauce

1 tsp. fennel seed, optional

2 cups (8 oz.) shredded part-skim mozzarella cheese,

 divided use

      Heat oven to 400ºF (205ºC). 

 Cook lasagna noodles according to pkg. directions. 

 Meanwhile, in a large skillet,

 cook beef over medium heat until no longer pink; drain.

  Stir in spaghetti sauce and fennel seed; heat through. 

 Drain noodles. 

 Spread 1/4 cup meat sauce over each noodle;

sprinkle with 2 tbsp. cheese. 

 Carefully roll noodles and place seam-side down

 in an 8x8" baking dish.  Top with remaining sauce, cheese.

  Bake, uncovered  10 - 15 minutes,

 until heated through and cheese is melted.

Cheese Olive Balls

1/4 tsp. hot pepper sauce
1 tsp. paprika
1/2 tsp. salt
2 cups sharp cheddar cheese, grated
1/2 cup butter or margarine
1 cup flour, sifted
enough olives (see directions)

      Heat oven to 425ºF (220ºC). 

Mix all ingredients but olives, like a pie crust.

  Wrap each olive with mixture. 

 Spread little balls on a pan and freeze. 

 Bake 12 minutes.  Serve hot. 

 Can be kept frozen in a bag. 

 If only partial batch required,

 freeze remainder for another day.

Bacon and Egg Casserole

 

1 large French bread loaf, cubed
8 large eggs
2-1/2 cups half and half
1/2 tsp. each salt, black pepper
1 tsp. each dried mustard, dried thyme
1/2 tsp. hot sauce
2 cups grated cheddar cheese
1/2 lb. bacon, cooked, crumbled
enough: butter or margarine (see line 1 below)

 

      Heat oven to 350ºF (175ºC).  Butter a 13x9" baking dish.  Arrange bread cubes in prepared dish.  Whisk eggs with half and half, salt, pepper, mustard, thyme and hot sauce.  Pour mixture over bread, top with cheese and bacon.  Bake 35 - 40 minutes, until eggs are set and cheese is melted. 
Note:  Can be prepared up to 2 days in advance up to Step 3.  Keep chilled and bake when ready to serve.  Makes 8 - 12 servings.

Buffalo Chicken Meatballs

1 lb. ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
to taste: salt, freshly ground black pepper
enough: olive oil, for drizzling
2 tbsp. butter or margarine
1/2 cup hot sauce (such as Frank's®)

      Heat oven to 400ºF (205ºC).  In a large mixing bowl, combine ground chicken with onion, garlic and parsley; season with salt and pepper.  Flatten meat in bowl, score into 4 portions, using side of a hand.  Shape each portion into 4 balls, making 16 total.  Arrange meatballs on a nonstick sheet pan and drizzle them oil.  Place in oven, bake until meatballs are cooked through and golden brown, about 10 - 12 minutes.  While meatballs bake, melt butter in a large skillet over medium heat.  Add hot sauce and whisk to combine.  Toss baked meatballs in hot sauce to coat.  Serve with blue cheese, carrots, and celery sticks as an appetizer (or can serve over rice as a meal).  Makes 4 servings.

Bacon Dog Roll-Overs

16 hot dogs, cut in half (about 1.6 pkg.)
enough: brown sugar
1 lb. bacon, cut in middle

      Wrap a piece of bacon around each piece of hot dog.  Secure with a toothpick.  Place 1 layer in bottom of slow cooker, cover with sprinkles of brown sugar.  Repeat layering.  Cook on Low heat 3 - 4 hours.

Oven Fried Chicken Tenders

1/4 cup pecans, chopped
2 cups toasted corn cereal, crushed
1 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
6 boneless chicken breast halves, cut into strips
1/4 cup olive oil

      Heat oven to 350ºF (175ºC). 

 Place pecans in a small microwave-safe bowl. 

 Microwave on High 1.5 - 2 minutes to toast.

  In a medium bowl, combine crushed cereal,

 toasted pecans, salt, chili powder, and pepper;

 set aside.  Cut each chicken breast into 4 tenders.

  Dip each chicken tender in oil,

 then coat with seasoned cereal crumbs.

  Place tenders in well-greased 9x13" glass baking dish. 

 Bake 25 minutes. 

BBQ Chicken Salad

2 skinless, boneless chicken breast halves
4 ribs celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 can (8.75 oz.) sweet corn, drained
1/4 cup barbecue sauce
2 tbsp. mayonnaise 

      Heat grill for high heat.  Lightly oil grate.  Grill chicken 10 minutes per side, until juices run clear.  Remove from heat, cool, and cube.  In a large bowl, toss chicken, celery, red bell pepper, onion and corn.  In a small bowl, mix barbeque sauce and mayonnaise.  Pour over chicken and vegetables.  Stir, chill until ready to serve.  

Garlic Knot Bread Bowl Recipe

2 tubes Pillsbury® Grands! biscuits
2 tbsp. olive oil
1 stick unsalted butter or margarine, melted
1/4 cup grated Parmesan cheese
4 cloves garlic, minced
2 tsp. dried Italian seasoning
1 tsp. garlic powder
1/4 tsp. salt
1/2 cup pizza sauce
 Special equipment:
1 (10 - 12 cup) bundt pan or tube pan

       Heat oven to 350°F.

  Cut each biscuit into quarters, making 64 pieces. 

 Pour olive oil into bottom of pan. 

 Combine butter, Parmesan, garlic, seasoning,

 garlic powder, salt in a medium bowl. 

Dip each piece of dough into butter mixture,

 place in pan.  Bake 30 - 35 minutes,

until golden brown.  Remove bread from oven,

 let cool in pan 15 minutes.

 Turn out of pan onto plate. 

 Stuff a small dish or piece of foil into bottom of hole. 

 Fill with pizza sauce.

  Pull pieces of garlic bread from bowl and dip away.

  Makes 10-cup "bowl."

Philly Cheesy Pizza Dip

1 pkg. (8 oz.) Philadelphia® Cream Cheese, softened

1/2 cup pizza sauce

1/2 cup Kraft® shredded mozzarella cheese

2 tbsp.  Kraft® 100% grated Parmesan cheese

2 tbsp. each: chopped red, green peppers

1 tsp.  Italian seasoning

Ritz® crackers 

      Spread cream cheese onto bottom of

 microwaveable (9") pie plate. 

Cover with pizza sauce;

 top with all remaining ingredients

 except crackers. 

Microwave on High 2 minutes.

 or until heated through.  Serve with crackers.

  Makes 2 cups dip or 16 servings,

 2 tbsp. dip and 5 crackers each.

Beef Au Jus Sandwiches

3 - 5 lb. beef, chuck roast
2 - 3 cans beef broth
1 can (12 oz.) beer
1 env. onion soup mix
1 tbsp. oregano, or to taste
1 tsp. fresh minced garlic, or to taste
1 tbsp. sugar

      Put all above in crockpot on High 4 - 5 hours.

  Shred meat with forks. 

 Serve on onion buns or

 hard rolls with provolone cheese,

 use au jus to dip sandwiches.

SOUTHERN SMOTHERED CHICKEN WITH GRAVY

1 (3 1/2 pound) chicken, rinsed and cut into 8 pieces

1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 cup flour
1/2 cup vegetable oil
2 onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
3 cups chicken broth

Directions
Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the flour in a large bowl. Roll the chicken in the flour to coat, shaking off excess flour. Transfer 3 tablespoons of the flour to a medium bowl and set aside.

In a large skillet, heat the oil over medium-high heat. Add the chicken and cook, turning halfway during cooking, until golden brown, about 10 minutes. Transfer to a plate and set aside.

Pour off all but 3 tablespoons of the oil from the skillet. Reduce the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until tender, about 5 minutes. Sprinkle with the reserved flour and stir well. Gradually stir in the broth and bring to a simmer.

Return the chicken to the skillet. Reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through and shows no sign of pink when pierced at the bone, about 35 minutes. Transfer the chicken to a deep platter and cover with foil to keep warm. Bring the sauce to a boil over high heat and cook, stirring often, until thickened, about 5 minutes. Season the gravy with salt and pepper and pour over the chicken. Serve hot.

Apple Pie Burritos!

I got this off of Facebook.. Looked to good to pass up...  :)

This is a really easy and fun dessert that tastes delicious!  So it's a win, win, win kind of recipe!  This would be great on Taco Tuesday or to serve as the dessert on a Mexican buffet, but it's just plain good anytime really.  To be honest, I ate one of these the next morning for breakfast and it was yummy!  This is one the kiddos could actually help make too which is always fun!  Here is what you will need:

 

6 (8 inch) flour tortillas

1 (21 oz.) can of apple pie filling (you could actually use any type of pie filling you like...cherry, blueberry)

1/2 cup sugar

1/2 cup brown sugar

1 tsp. cinnamon

1/4 cup butter, cut in pats (1/2 stick)

1  1/2 cups Sprite (or any lemon lime soda)

 

Preheat oven to 350 degrees.  Evenly divide the fruit filling between the flour tortillas and then roll them as you would a burrito.  Place seam side down in an 11"x7" baking dish you sprayed with nonstick spray.  Mix the sugars and cinnamon together and evenly spread over the top.  Dot with the pats of butter.  Pour the soda evenly around the edges of the baking pan.  Sprinkle the top with just bit more cinnamon if you really like the flavor like I did!  

Place in a preheated 350 degree oven, uncovered, for 30 to 35 minutes or until just browned a little. 

Serve warm with ice cream or whipped cream!

 

 

Homemade Lemonade Recipe

Squeeze juice of 1 lemon or lime into large glass filled with ice.

Fill with sparkling or still water, and add some simple syrup, liquid stevia or maple syrup.

Stir to mix.

Crock Pot Bowtie Casserole

 

1 1/2 lbs. lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 (15 o) can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt/pepper

10 oz. frozen spinach, thawed (I used fresh spinach)

16 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top

Pineapple Upside Down Cupcakes

 

1 can (20 oz.) pineapple chunks in juice
1 can (8 oz.) pineapple chunks in pineapple juice
1/3 cup (2.7 oz.) packed light brown sugar
1/3 cup (2.6 oz.) unsalted butter or margarine, melted
1 cup (5 oz.) all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (2 oz.) unsalted butter or margarine, softened
1/2 cup (4 oz.) pineapple juice (from pineapple chunk can)
1 large egg
1/2 tsp. vanilla extract
Topping:
3/4 cup heavy cream
2 tbsp. granulated sugar
12 maraschino cherries

 

      Heat oven to 350ºF.Spray 12 muffin cups well with non-stick cooking spray.  Drain both cans of pineapple chunks, while reserving 1/2 cup juice for batter.  Place pineapple over several layers of paper towels to drain well.  Melt butter in a microwave-safe bowl; stir brown sugar into melted butter.  Divide mixture among muffin tin cups, adding about 2 tsp. each.  Arrange pineapple chunks on top of sugar mixture, about 5 in each (may not use all, but I found one 20 oz. can wasn't quite enough, so I ended up opening 2 cans.  Pineapple may be too long to make a flower shape but try to squeeze in 5 unless they are large chunks).  Set aside.  In an electric stand mixer bowl, whisk flour, 3/4 cup sugar, baking powder and salt.  Set mixer with a paddle attachment, add butter and pineapple juice. then mix until batter is smooth, 1 - 2 minutes (if using a paddle attachment that doesn't constantly scrape bowl, occasionally stop mixer, scrape down sides and bottom of bowl throughout mixing process).  Mix in egg and vanilla extract until well combined.  Divide batter evenly among muffin cups, layering batter over pineapple layer.  Bake until toothpick inserted into into center of cupcake comes out clean, 23 - 26 minutes.  Remove from oven, allow to cool 5 minutes, then run a sharp knife around edges to loosen.  Place a wire cooling rack over top of muffin pan and flip onto wire rack.  Let cool completely, then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.  For sweetened whipped cream:  In a mixing bowl, using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form.  Add sugar then whip until stiff peaks form.

Apple Pie

 

1 pastry for a 9" double crust pie
1/2 cup unsalted butter or margarine
3 tbsp. all-purpose flour
1/4 cup water
1/2 cup each white sugar, packed brown sugar
8 Granny Smith apples; peeled, cored, sliced 

 

      Heat oven to 425ºF.  Melt butter in a saucepan.  Stir in flour to form a paste.  Add water, white sugar and brown sugar; bring to a boil.  Reduce temperature, let simmer.  Place bottom crust in pan.  Fill with apples, mounded slightly.  Cover with latticework of crust.  Gently pour sugar and butter liquid over crust.  Pour slowly, so it does not run off.  Bake 15 minutes.  Reduce temperature to 350ºF .  Continue baking 35 - 45 minutes, until apples are soft.  Makes 6 - 8 servings.

Chicken Cordon Bleu

6 skinless, boneless chicken breast halves
6 slices each Swiss cheese, ham
3 tbsp. all-purpose flour
1 tsp. paprika
6 tbsp. butter or margarine
1/2 cup dry white wine
1 tsp. chicken bouillon granules
1 tbsp. cornstarch
1 cup heavy whipping cream 

      Pound chicken breasts if too thick.  Place a cheese and ham slice on each breast within 1/2" of edges.  Fold edges of chicken over filling, secure with toothpicks.  Mix flour and paprika in a small bowl, and coat chicken pieces.  Heat butter in a large skillet over medium-high heat, and cook chicken until browned on all sides.  Add wine and bouillon.  Reduce heat to low, cover, simmer 30 minutes, until chicken is no longer pink and juices run clear.  Remove toothpicks, transfer breasts to a warm platter.  Blend cornstarch with the cream in a small bowl, whisk slowly into skillet.  Cook, stirring until thickened, and pour over chicken.  Serve warm.  Makes 6 servings.

Tortellini and Vegetables

1 pkg. (16 oz.) frozen cheese tortellini

 

1 - 2 tomatoes, cut into medium chunks

 

1 onion, cut into wedges

1 - 2 medium zucchini, sliced thickly, then cut in half to make half-circles

 

1/3 cup olive oil (+/-)

to taste: parmesan cheese

 

      Cook and drain tortellini according to pkg. directions. Heat olive oil in a large skillet, sautè onion and zucchini until onion begins to become transparent and zucchini becomes tender. Add tomatoe (s) and heat through for approx. 2 minutes. In large serving dish combine tortellini with vegetables and sprinkle with parmesan cheese.

Cajun Chicken Casserole

 

1 lb. boneless, skinless chicken breasts, cut into 1/2" strips
1 each medium bell pepper, coarsely chopped;  small onion,

 coarsely chopped

1 can (14-1/2 oz.) diced tomatoes, undrained

1 can (10-3/4 oz.) condensed cream of chicken soup

1-1/2 tsp. Cajun Creole seasoning

1-1/2 cups Original Bisquick®

1 cup milk

 

2 eggs 

 

      Heat oven to 375ºF (190ºC).

  Heat chicken in a 10" nonstick skillet

 over medium heat 2 minutes, stirring occasionally. 

 Stir in bell pepper and onion;

 cook about 4 minutes, stirring occasionally,

 until vegetables are slightly crisp.

  Spoon into 13x9x2" ungreased baking dish. 

 Stir in tomatoes, soup and seasoning. 

 Stir remaining ingredients in medium bowl until blended. 

 Pour over chicken mixture.

 Bake 30 - 35 minutes or until light golden brown. 

 Makes 6 servings.

Santa Fe Stuffed Chicken

8 skinless, boneless chicken breasts
1 (8 oz or larger) package Monterey jack cheese,
1/2 cup butter or margarine, melted
1 cup Italian seasoned bread crumbs
1-1/2 tbsp. grated Parmesan cheese
1/2 tsp. each salt, ground cumin, ground black pepper
1 each small red, green bell pepper

      Heat oven to 400ºF . Cut part of cheese into 8 slices,

reserve part of it for cheese sauce. 

 Place 1 chicken breast between 2 sheets of wax paper. 

Working from center to edges,

 pound with a meat mallet until flat and rectangular shaped.

  Repeat with remaining breasts.

  Wrap flattened chicken around cheese.

  Secure with wood picks or raw spaghetti noodles.

 Combine bread crumbs, parmesan cheese, salt,

 cumin and pepper. 

 Roll secured chicken pieces in melted butter,

 then in bread crumb mixture. 

Place chicken breasts in a 13x9" baking dish,

 but don't crowd.  Drizzle remaining butter over all 8 breasts.

  Refrigerate 1 hour or freeze to bake later

(baking time will be increased by 5 - 10 minutes).

  Bake 25 - 30 minutes, until chicken is done.

  Make a roux with butter and flour.  Add about 1 cup milk. 

 Bring to a simmer.  Add cheese and lower heat,

 stirring constantly so cheese does not burn.

  Add milk as needed to thin cheese sauce.

  Dice bell peppers.  When chicken is done,

 pour some cheese sauce over top, sprinkle with diced peppers.

Lentil Stew

1-1/2 cups lentils
1-1/2 qt. tap water (6 cups)
1 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1 can (15 oz.) tomatoes
1 large onion, chopped
1 tbsp. minced garlic
1/2 tsp. basil, optional

      Get out a large stew pot.  Put lentils in it, add water.  Can wash lentils first in a colander.  They do sometimes have a little dirt in them, so rinsing them is a good idea.  Put clean lentils in big pot (4-qt.) and add tap water.  Bring lentils to a boil, simmer on back of stove about an hour.  They should be nice and soft, if not, cook them a little longer, until soft enough to suit.  Get a cast-iron skillet or frying pan.  Heat olive oil in skillet over medium-high heat.  Add onion and garlic.  Quickly sautè onions and garlic until tender and translucent, a couple minutes.  Then add tomatoes and basil.  Bring to a slow boil, simmer a few minutes.  Meanwhile, add salt and pepper to lentils.  When tomatoes and onions are hot, add them to pot of lentils.  Stir and serve.  This is very hearty.  If already love lentils, then this will probably become a favorite.  If you don't like yet, then this is a good 'get acquainted' dish!  They have a special flavor which puts one in mind of getting closer to earth.  Offer hot muffins and celery sticks, stuffed with peanut butter as side dish.

Grilled Salmon

1-1/2 lb. salmon fillets
to taste: each lemon pepper, garlic powder, salt
1/3 cup each soy sauce, brown sugar (dark or light works), water
1/4 cup vegetable oil 

 

      Season salmon fillets with lemon pepper, garlic powder, salt.  In a small bowl, stir soy sauce, brown sugar, water and vegetable oil until sugar dissolves.  Place fish in a large resealable plastic bag with the soy sauce mixture, seal, turn to coat.  Refrigerate at least 2 hours.  Heat grill for medium heat.  Lightly oil grill grate.  Place salmon on grill, and discard marinade.  Cook salmon 6 - 8 minutes per side, until fish flakes easily with a fork.

The Best Lasagna

1 lb. sweet Italian sausage
3/4 lb. lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 can (28 oz.) crushed tomatoes
2 cans (6 oz. each) tomato paste
2 cans (6.5 oz. each) tomato sauce
1/2 cup water
2 tbsp. white sugar
1-1/2 tsp. dried basil leaves
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tbsp. salt
1/4 tsp. ground black pepper
4 tbsp. chopped fresh parsley, divided use
12 lasagna noodles
1 lb. ricotta cheese
1 egg
1/2 tsp. salt
3/4 lb. sliced mozzarella cheese
3/4 cup grated Parmesan cheese, divided use

 

      Heat oven to 375ºF . in a Dutch oven, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Season with sugar, basil, fennel seeds, Italian seasoning, 1 tbsp. salt, pepper, 2 tbsp. parsley.  Simmer, covered, about 1-1/2 hours, stirring occasionally.  Bring a large pot of lightly-salted water to a boil.  Cook lasagna noodles in boiling water 8 - 10 minutes.  Drain noodles, rinse with cold water.  In a mixing bowl, combine ricotta cheese with egg, remaining parsley, 1/2 tsp. salt.  To assemble, spread 1-1/2 cups meat sauce in bottom of a 9x13" baking dish.  Arrange 6 noodles lengthwise over meat sauce.  Spread with 1/2 ricotta cheese mixture.  Top with a 1/3 mozzarella cheese slices.  Spoon 1-1/2 cups meat sauce over mozzarella, sprinkle with 1/4 cup Parmesan cheese.  Repeat layers, top with remaining mozzarella and Parmesan.  Cover with foil: to prevent sticking, spray foil with cooking spray, or make sure foil does not touch cheese.  Bake 25 minutes.  Remove foil, and bake an additional 25 minutes.  Cool 15 minutes b4 serving. 

Bacon Hash Brown Rollups

1 tbsp. olive oil
6 slices Canadian bacon, cut into small pieces
2 cups frozen hash brown potatoes, thawed, drained
8 eggs
1/2 cup salsa
16 (6") flour tortillas
1 cup shredded Pepper Jack cheese

      In a large skillet, heat olive oil; brown bacon and hash-browns.  In large mixing bowl, combine eggs and salsa; beat well until combined.  Pour into skillet with bacon and potatoes, cook over medium heat, stirring occasionally, until eggs are set.  Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up.  Place roll-ups in freezer bags and freeze.  When ready to serve, place burritos in microwave, cover with a paper towel, heat about 1 - 2 minutes on High power per burrito.  May have to adjust time for microwave.  Makes 16 servings. 

Crunchy Munchy Pizza Snack

1 small pita bread
1 tbsp. butter or margarine, softened
1/8 tsp. garlic powder
1/2 tsp. oregano leaves
1 tbsp. grated parmesan cheese
to taste: Paprika

      Place a sheet of wax paper on microwave-safe plate.  Cut pita bread in half, to form 2 thin circles.  Place on wax paper.  Spread butter on rough side of each circle.  Sprinkle circles with 1/2 garlic powder, oregano and cheese.  Sprinkle each circle with paprika.  With scissors or knife, cut each circle into 4 triangles. (90º.)   Arrange triangles to form a circle around edge of plate.  Microwave on High 1 minute.  Turn plate halfway around.  Microwave other side on High, 1 minute more.  If pita triangles are still not crisp, microwave on High 10 - 30 seconds more.  Let cool 2 minutes.  Makes 2 servings.

Peanut Butter & Fudge Swirl Pie

 

1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
1/4 cup creamy peanut butter
2 cups thawed Cool Whip® whipped topping
1 Oreo® pie crust (6 oz.)
1/4 cup hot fudge ice cream topping, warmed 

      Beat cream cheese, sugar and peanut butter in large bowl with mixer until well blended.  Whisk in Cool Whip.  Spoon into crust.  Drizzle with fudge topping; swirl gently with knife.  Refrigerate 4 hours or until firm.

Cranberry-Almond Sour Cream Muffins

1-1/2 cups all purpose flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. each baking soda, salt
2 large eggs
1/4 cup butter or margarine, melted
1/2 cup sour cream
1/2 tsp. almond extract
3/4 cup sliced almonds, divided use
1/2 cup whole-berry canned cranberry sauce

 

      Heat oven to 375ºF (190ºC).  Line muffin pans with baking cup papers, or grease each cup well with shortening.  Mix flour, sugar, baking powder, baking soda and salt in a large bowl.  Break eggs into another bowl.  Whisk in melted butter, sour cream and almond extract.  When blended, stir in 1/2 cup almonds. Pour egg mixture over dry ingredients and fold in just until dry ingredients are moistened.  Spoon 2 scant tbsp. batter into each baking cup.  Top with a level tbsp. cranberry sauce, then remaining batter to 'enclose' cranberry sauce.  Sprinkle with remaining almonds.  Bake muffins 30 - 35 minutes, until lightly browned and springy to touch.  Remove from oven, let stand 20 minutes before removing muffins from pan.  Can be served warm, or cooled completely.

Kiwi Fruit Tart

 

1/2 batch Sweet Pastry Dough
4 eggs
1 cup organic heavy cream
6 oz. granulated sugar
4 tsp. pear brandy
8 ripe kiwi fruit, peeled
2 tbsp. confectioners' sugar
Sweet Pastry Dough
1/2 lb. (1-3/4 heaping cups) unsifted all-purpose flour
5 oz. (10 tbsp.) chilled unsalted butter or margarine, cut into 5 pieces
1/4 cup sugar
2 or 3 drops vanilla extract
2 egg yolks
1 - 2 tbsp. water

 

      Heat oven to 350ºF (175ºC).  Meanwhile, roll out dough to fit a quiche pan (10 dia x 1-1/2" deep) Crimp edges and remove excess dough.  Line dough with parchment paper or aluminum foil; fill it with baking beans, dried beans, or uncooked rice.  Bake until pastry is browned, 15 - 20 minutes.  Remove pan from oven, reduce temperature to 325ºF (165ºC).  Remove paper or foil and weights from pastry.  In a small mixing bowl, use a whisk to stir eggs, cream, sugar and brandy just until blended.  Place a finely-meshed strainer over another bowl; pour mixture through strainer, pressing it through with a rubber spatula.  Cut each peeled kiwi crosswise into 4 slices.  Arrange slices neatly in (pre-baked) pie shell.  Pour egg mixture over kiwi.  Bake until egg mixture is puffy, golden, and set, 45 - 50 minutes.  Remove tart from oven and turn on broiler.  Hold a small, dry fine-meshed sieve over tart, spoon in confectioners' sugar.  Tap side of sieve to dust tart filling evenly with sugar.  Put tart under broiler; broil just until sugar melts and filling looks lightly glazed, no more than 1 minute, watching carefully to avoid burning.  Remove tart and cool on a wire rack before cutting and serving at room temperature.  Makes 6 servings.  Sweet Pastry Dough Directions:  Put flour, butter, sugar, and vanilla in a food processor fitted with the stainless-steel blade.  Process until mixture resembles coarse meal, about 15 seconds.  In a small cup, lightly beat egg yolks and 1 tbsp. water.  With processor running, pour the yolk mixture through feed tube and continue processing until a ball of dough forms that 'rides' around bowl on blade; if necessary, add up to 1 tbsp. more water until dough comes together.  Wrap the ball of dough in plastic wrap and refrigerate overnight before use.  For a single-crust tart, which requires just 1/2 lb. dough, divide dough in half.  Re-wrap second piece of dough, airtight; refrigerate or freeze until ready to use for another food.  Makes 1 lb. dough.

Banana Colada Sundaes

 

6 tbsp. butter or margarine, cubed
1/3 cup each packed brown sugar, orange juice
2 tsp. ground cinnamon
4 medium bananas sliced
1/2 tsp. rum extract
3 pint vanilla ice cream
1/2 cup flaked coconut toasted

      In a small saucepan, combine butter, brown sugar, orange juice and cinnamon.  Cook, stir over medium heat 4 - 5 minutes, until sauce is smooth.  Stir in bananas; heat through.  Remove from heat.  Stir in extract.  Serve warm over ice cream.  Sprinkle with coconut.

 

Miniature Pecan Pies

 

Crust:

1 pkg. (8 oz.) cream cheese, softened
1 cup butter or margarine, softened
1 tsp. salt
2 cups flour

Filling:

3 eggs
1/4 cup butter or margarine, melted
1 cup each sugar, dark syrup
1 tbsp. flour
1 cup chopped pecans

 

      Heat oven to 325ºF (165ºC).  In large bowl, mix together cream cheese, 1 cup butter, 1 tsp. salt and 2 cups flour; blend well.  Refrigerate 30 minutes.  Remove, roll into 12 equal balls; place and press into muffin pan.  Filling:  In large bowl, mix eggs, 1/4 cup butter, sugar, dark syrup, 1 tbsp. flour, pecans; mix well.  Spoon mixture into muffin pan.  Bake 20 - 25 minutes.  Makes 1 dozen.

Peanut Butter Truffles

 

2 cups sugar
1 can (5 oz.) evaporated milk
1/2 cup butter or margarine
2 cups tiny marshmallows
3/4 cup creamy peanut butter
1/2 tsp. vanilla
12 oz. dark or bittersweet chocolate, chopped
2 tsp. shortening
optional: finely chopped peanuts

 

      Butter sides of a medium heavy saucepan.  In saucepan, combine sugar, evaporated milk and butter.  Cook and stir over medium-high heat until mixture is boiling.  Reduce heat to medium; continue boiling at a moderate, steady rate for 12 minutes, stirring occasionally.  Remove saucepan from heat.  Stir in marshmallows, peanut butter, and vanilla.  Transfer mixture to a large bowl.  Chill 45  - 60 minutes, or until mixture is thick and can be molded.  Line a large baking sheet with waxed paper or parchment paper.  Shape mixture into 1" balls; place on prepared baking sheet.  Freeze 15 minutes.  In a medium saucepan, combine chocolate and shortening.  Cook and stir over low heat until melted.  Dip balls, 1 at a time, into melted chocolate.  Let excess chocolate drip off balls.  Place on a wire rack set over waxed paper.  Sprinkle with peanuts.  Let stand until chocolate is set.*
Notes: *Test Kitchen Tip:  If desired, when chocolate is set, drizzle with a little melted milk chocolate. Let stand until chocolate is set.  Makes 50 truffles.
Storage: Layer truffles between sheets of waxed paper in an airtight container; cover.  Store in refrigerator up to 2 weeks.   

Cookie Pizza

1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1 tsp. vanilla extract
1 egg
1-1/4 cups all-purpose flour
1/2 tsp. baking soda
1 cup (6 oz.) semi-sweet chocolate chips
1 can (16 oz.) white frosting
1/4 cup flaked coconut, toasted
1/2 cup chopped miniature peanut butter cups
1 tbsp. colored sprinkles

      Heat oven to 350ºF .  In a large bowl, beat sugars, butter, vanilla and egg until creamy.  Stir in flour and baking soda until well mixed.  (Dough will be stiff.)  Stir in chocolate chips.  Spread dough onto an ungreased (12") pizza pan or baking sheet.  Bake 12 - 15 minutes, or until golden. 
When completely cooled, spread frosting over cookie base, leaving 1/4" edge to form crust.  Sprinkle with coconut and candies.  Cut into wedges to serve.  Makes 16 servings.

Homemade Angel Food Cake

 

18 egg whites (save yolks for another use)
2 tsp. cream of tartar
1 pinch salt
1-1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners' sugar
1 tsp. vanilla extract 

      Heat oven to 350ºF .

 

Sift cake flour and confectioners' sugar 5 times and set aside.  In a large clean bowl, whip egg whites with a pinch of salt until foamy.  Add cream of tartar, continue beating until soft peaks form.  Gradually add sugar while beating; continue to beat until very stiff.  Add vanilla.  Quickly fold in flour mixture. Pour into a 10" tube pan.  Bake 45 minutes.

Mom's Carrot Cake

 

 
4 eggs
1-1/4 cups vegetable oil
2 cups white sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. each baking soda, baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
3 cups grated carrots
1 cup chopped pecans
1/2 cup butter or margarine, softened
1 pkg. (8 oz.) cream cheese, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
1 cup chopped pecans 

      Heat oven to 350ºF.  Grease and flour a 9x13" pan.  In a large bowl, beat eggs, oil, white sugar and 2 tsp. vanilla.  Mix in flour, baking soda, baking powder, salt and cinnamon.  Stir in carrots.  Fold in pecans.  Pour into prepared pan.  Bake 40 - 50 minutes, or until a toothpick inserted into center of cake comes out clean.  Let cool in pan 10 minutes, turn out onto a wire rack and cool completely.  Frosting:  In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 tsp. vanilla.  Beat until mixture is smooth and creamy.  Stir in chopped pecans.  Frost cooled cake.  Makes 12-15 servings.

Spicy Oatmeal Raisin Cookies

1/2 cup each butter or margarine, softened; butter flavored shortening, white sugar
1 cup packed light brown sugar
2 eggs
1-1/2 cups all-purpose flour
1 tsp. each vanilla extract, baking soda, ground cinnamon
1/2 tsp. each ground cloves, salt
3 cups rolled oats
1 cup raisins 

      Heat oven to 350ºF (175ºC).  In a large bowl, cream butter, butter flavored shortening, brown sugar, white sugar, eggs and vanilla until smooth.  Combine flour, baking soda, cinnamon, cloves and salt; stir into sugar mixture.  Stir in oats and raisins.  Drop by rounded tsp. onto ungreased cookie sheets.  Bake 10 - 12 minutes, until light and golden.  Do not overbake.  Let cool f2 minutes before removing from cookie sheets to cool completely.  Store in airtight container.  They don't last long!

Lemon Lush

 

 

 

Layer 1:
1 cup all-purpose flour
1/2 cup each butter or margarine, chopped pecans
       Mix like pie dough.  Spread in 12x9" pan; bake at 375ºF (190ºC) 15 minutes.  Cool
slightly.  While still warm, mix and spread Layer 2.

Layer 2:

1 cup each confectioners sugar, frozen whipped topping, thawed
8 oz. cream cheese (at room temperature)
       Mix sugar and cream cheese.  Fold in whipped topping.  Spread on top of Layer 1.

Layer 3:

2 boxes (small) instant lemon pudding
3 cups milk
       Mix and pour over Layer 2.

Layer 4:

       Spread remaining whipped toping over top.  Sprinkle with chopped pecans.  Refrigerate overnight, or 12 hours.

Fruity Chicken Salad

2 cups diced, cooked chicken breasts
1 cup finely chopped celery
1/2 cup each golden raisins; mayonnaise, light or regular
1 tbsp. frozen orange juice concentrate, thawed
1/2 tsp. garlic powder,
1/4 tsp. each black pepper, ground ginger
fresh greens and cherry tomatoes

      In a large bowl combine chicken, raisins, and celery.  Add remaining ingredients and mix.  Chill.  Before serving:  Place a mixture of lettuce and greens on each plate.  Top with salad, garnish with 2 - 3 cherry tomatoes.

Summer Pasta Salad

 

8 oz. pasta (family favorite)
1 cup small broccoli florets
1/2 cup each diced cucumber, finely diced orange or red pepper, sliced black olives
1/4 cup thinly sliced onion greens
Dressing:
1 cup mayonnaise
4 tsp. plain vinegar or white wine
1 tsp. each salt, pepper, sugar

      Cook pasta, adding broccoli just as noodles are done.  Let boil another 30 seconds.  Drain and rinse well with cold water.  Dressing:  Stir ingredients in a bowl.  Put noodles, broccoli and rest of ingredients into a large bowl.  Add dressing.  It may seem like too much.  Add just enough to make it moist.  Add more before serving, as noodles absorb some dressing.  Add enough for tastes.  Taste and adjust seasonings.  Cover, refrigerate until ready to serve.  Stir again just before serving. 

Fruit Salsa and Cinnamon Chips

 

2 kiwis, peeled, diced
2 Golden Delicious apples; peeled, cored, diced
8 oz. raspberries
1 lb. strawberries
2 tbsp. white sugar
1 tbsp. brown sugar
3 tbsp. fruit preserves, any flavor (pick a favorite!)
10 (10") flour tortillas
enough: butter flavored cooking spray
2 cups cinnamon sugar 

      Heat oven to 350ºF (175ºC).  In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.  Cover; chill in refrigerator at least 15 minutes.  Coat 1 side of each flour tortilla with butter flavored cooking spray.  Cut into wedges, arrange in a single layer on a large baking sheet.  Sprinkle wedges with desired amount of cinnamon sugar.  Spray again with cooking spray.  Bake 8 - 10 minutes.  Repeat with any remaining tortilla wedges.  Cool about 15 minutes.  Serve with chilled fruit mixture.   Makes 10 helpings.

Bagel and Cheese Bake

 

1/2 lb. bacon, diced
1/2 cup chopped onion
3 plain bagels
1 cup shredded sharp Cheddar cheese
12 eggs, beaten
2 cups milk
2 tsp. chopped fresh parsley
1/4 tsp. pepper
1/2 cup grated Parmesan cheese 

      Heat oven to 400ºF (205ºC).  Place bacon and onion in a large, deep skillet.  Cook over medium-high heat until evenly brown.  Drain, set aside.  Slice each bagel into 4 thin slices.  Arrange 6 bagel slices in bottom of a lightly-greased 9x13" baking dish.  Cover with bacon and onion mixture, followed by Cheddar.  Top with remaining bagel slices.  In a medium bowl, whisk eggs, milk, parsley, and pepper.  Pour egg mixture over bagel layers.  Cover, refrigerate 8 hours or overnight.  Uncover chilled bagels, and bake 25 - 30 minutes, until eggs are firm.  Sprinkle with Parmesan, serve warm.

Egg & Muffin Sandwiches

12 English muffins, split with a fork
12 frozen sausage patties, cooked and well drained
12 slices American cheese
12 eggs
3 tbsp. butter or margarine

      Cook eggs as desired on a nonstick skillet, using 2 tbsp. butter.  Make sandwiches with English muffins, cooked sausage patties, cheese and cooked eggs.  Cool sandwiches in the refrigerator. When cool, wrap each in a microwave-safe paper towel and freeze.  Pack into heavy-duty ziplock freezer bags.  To heat:  Slightly unwrap paper towel; microwave on High 1 - 2 minutes, until cheese is melted and sandwich is hot. Makes 12.