Past Recipes

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

Agnes Sparks

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cake:

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

Glaze:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Karen McIntosh, Norman
Viking Resources Corp.

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

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

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

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

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

Makes 8 servings.

Nutrients Per Serving (1/8 of recipe)

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

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

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

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

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

Nancy Reifschneider, Norman
United Way of Norman-Helpline

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

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

Ginger Ware

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

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

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

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

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

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

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

Jonna Buck-OEC

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

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

Espresso Spread

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

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

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

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

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

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

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

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

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

Relish:

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

Marinade:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

Lori McCarthy

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

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

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

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

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

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

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

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

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

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

shared by Sue Cabbiness and Linda Miles

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

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

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

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

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

Indian Electric Cooperative

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Carolyn Nicoles

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

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

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

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

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

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

This makes 6 servings.

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

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

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

Kraft Foods

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

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

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

Preheat toaster oven to 425°.

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

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

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

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

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

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

Preheat oven to 325 degrees.

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

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

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

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

Dip Base:

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

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

Roma Dip:

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

Sweet Onion Dip:

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

Santa Fe Dip:

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

Danube Dip:

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

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

Elise Sherwood, Pocasset

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

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

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

Mix ingredients well and refrigerate 24 hours.

Stir in buttermilk to desired consistency before serving.

Serve as a dip with tortilla chips.

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

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

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

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

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

Preheat oven to 325 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Pamela Scott

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

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

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

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

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

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

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

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

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

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

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

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

Pulse Nilla wafers in food processor until very fine

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

Jennifer Kuykendall
First Commercial Bank

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

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

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

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

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

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

Carolyn Rodgers

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

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

Dressing:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Frosting:

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

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

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

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

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

Cake:

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

Frosting:

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

Hope McClellan

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

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

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

Preheat oven to 300 degrees.

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

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

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

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

Preheat oven to 350 degrees.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Preheat oven to 400 degrees.

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

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

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

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

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

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

Wash shrimp in cold water and dry on paper towel.

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

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

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

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

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

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

Laura Means-Tysor

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Makes 6 servings.

Nutrients Per Serving (1/6 of recipe)

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

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

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

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

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

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

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

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

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

Mix together pudding, sweetened condensed milk and Cool Whip.

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