Drinks for a Cold Winter Night

Candy Cane Hot Chocolate
1 quart Organic Whole Milk
1 quart Organic Low-Fat (1%) Milk
3/4 cup sugar
8 ounces Semi-Sweet Chocolate Chips
4 ounces red-and-white striped peppermint candies
1 cup Lucerne Heavy Whipping Cream
Peppermint schnapps or peppermint extract (optional; see notes)
8 candy canes, each at least 4 inches tall

Directions:
1. In a 5- to 6-quart heavy pan over medium heat, combine whole milk, low-fat milk, and 1/2 cup sugar. Whisk often, just until milk is steaming, about 10 minutes; do not boil. Reduce heat to low and add chocolate chips. Whisk constantly until chocolate is melted and mixture is smooth; keep warm.

2. While milk heats, place the 4 ounces of peppermint candies in a food processor and whirl just until coarsely crushed. (Or place candies in a heavy resealable plastic food bag and pound with a mallet or rolling pin until coarsely crushed.) Set aside.

3. Pour whipping cream into a medium mixing bowl. Beat on high speed with an electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar; beat until stiff peaks form. With a spatula, gently fold crushed peppermint candy into whipped cream.

4. To serve, divide hot chocolate among mugs. If desired, add peppermint schnapps or extract to each mug to taste. Top each with a dollop of whipped cream and garnish with a candy cane.

Note: You can tailor this to appeal even more to grown-up tastes: Add 1 to 2 tablespoons peppermint schnapps to each adult portion. For increased peppermint flavor for kids, add 1/8 to 1/4 teaspoon peppermint extract to each child's mug.


Peanut Buttercup Hot Chocolate
1 (1 ounce) envelope instant hot chocolate mix
2 teaspoons creamy peanut butter

Directions:
In a mug, prepare chocolate mix as directed on package. Stir in 1 or 2 teaspoons peanut butter.



Hot Spiced Cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel
2 quarts apple cider

Directions:
Place filter in coffee basket, and fill with brown sugar, allspice, cloves, cinnamon stick, salt, nutmeg, and orange wedges. Pour apple cider into coffee pot where the water usually goes. Brew, and serve hot.



Hot Spiced Cranberry Cider
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 lemon, thinly sliced

Directions:
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Texas Caviar with Avocado

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 fluid ounces Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

Directions:
In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.

Cinnamon Rolls

1 1/2 C. milk, heated
1/2 C. sugar
1/3 C. shortening
1 tsp. salt
1 egg
1 pkg. yeast
1/2 C. warm water
4 C. flour

Heat milk with sugar, shortening, and salt. Cool and add egg and yeast, dissolved in 1/2 cup warm water. Add flour to make a soft dough, but not sticky. Refrigerate over night. Take out of refrigerator. Let rise until double. Roll out and spread with soft butter or margarine, cinnamon, and brown sugar. Bake for 30 minutes in a 300 degree oven.

Apple Butter

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Directions:
1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
2. Cover and cook on high 1 hour.
3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
4. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.
5. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Creamy Raspberry Punch

2 (64 fluid ounce) bottles raspberry cream soda, chilled
1 (12 fluid ounce) can frozen concentrated raspberry juice
1/2 gallon vanilla ice cream

In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled.

Chicken Toscani Soup

1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi
2 cups fat free half and half
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish

1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving.

Puppy Chow For People

1/4 cup Butter
1 cup Chocolate Chips
3/4 cup Peanut Butter
8 cups Crispix Cereal
2 cups Powdered Sugar

In a medium sized pan, melt first three ingredients over a low to low-medium heat. Place cereal in a large bowl, and pour melted chocolate, butter, and peanut butter over cereal, and stir well. Once everything has been mixed together well, an the cereal is evenly coated pour powdered sugar in a brown grocery bag and add cereal and shake well to coat evenly.

Creamy Chicken and Noodles

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 teaspoon ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken
3 cups medium egg noodles, cooked and drained

Directions:
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Gingerbread Men

3 cups flour
2 teaspoons McCormick® Ginger, Ground
1 teaspoon McCormick® Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon McCormick® Nutmeg, Ground
1/4 teaspoon salt
3/4 cup butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1 teaspoon McCormick® Pure Vanilla Extract



Directions

1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

2. Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.


Gingerbread Cookie Variations:
White Chocolate Kissed Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a white and milk chocolate swirled kiss-shaped candy into center of each cookie. Remove to wire racks; cool completely. Makes 5 dozen.

Caramel Pecan Gingerbread Thumbprints: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a pecan half into center of each cookie. Top each with 1/4 teaspoon of caramel topping. Remove to wire racks; cool completely. Drizzle cookies with 2 ounces semi-sweet baking chocolate, melted. Let stand until chocolate is set. Makes 5 dozen.

Almond Gingerbread Cookies: Prepare and refrigerate dough as directed. Shape into 1-inch balls. Roll in 1 1/3 cups sliced almonds, pressing almonds into dough. Place 2 inches apart on ungreased baking sheets. Bake in preheated 350 degrees F oven 8 to 10 minutes or until edges of cookies just begin to brown. Remove to wire racks; cool completely. Makes 5 dozen.

Guacamole

6 ripe California avocados
1 cup canned tomatoes, drained and coarsely chopped, about 6 ounces
2 tablespoons bottled hot sauce like Pace Picante
2 tablespoons vegetable oil
1 tablespoon finely chopped onion
1 teaspoon salt
1 teaspoon fresh lemon juice
1/2 teaspoon minced garlic

Remove avocados from peels and dice into large 1/2 inch chunks, and place avocado pieces into a medium sized bowl. Add tomatoes, hot sauce, lemon juice, salt, onion, and minced garlic, and stir well. Gently mash the guacamole until about half of the avocodo pieces are smooth, and the other half are still chunky. Stir mixture together well, so that all of the ingredients are incorporated into the guacamole. Serve immediately.

Marbled Chocolate Cheesecake

4 cups plain nonfat yogurt
4 chocolate wafers, crushed
1 (8 oz.) pkg. reduced-fat cream cheese
2/3 cup sugar
1/4 cup skim milk
2 Tbsp. all-purpose flour
2 tsp. vanilla
3 egg whites
1 Tbsp. cocoa
1 tsp. chocolate extract

Directions:
1. Place a paper coffee filter in a small strainer and place over a bowl. Spoon yogurt into paper-lined strainer and place in refrigerator at least 12 hours, discarding liquid occasionally.

2. Heat oven to 300° F. Spay a 9 x 3-inch pan with nonstick cooking spray. Sprinkle chocolate wafer crumbs into bottom of pan.

3. Combine the drained yogurt and cream cheese together in a medium bowl and beat on medium using an electric mixer until blended. Add sugar, milk, flour, vanilla and egg whites and continue to beat until well mixed.

4. Place 1 cup of mixture into a separate small mixing bowl and beat in the cocoa and chocolate extract until well mixed. Carefully spread vanilla batter over chocolate crumbs.

5. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with a metal spatula for marbled effect, being careful not to touch the bottom of the pan.

6. Bake 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Remove and cool for 15 minutes. Cover and refrigerate at least 3 hours.

Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)

Directions:
1. Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8-inch glass baking dish. Refrigerate until set.

Caramel Apple Cookie Bars

1¼ cups all-purpose flour
¾ cup brown sugar, divided into ¼ cup and ½ cup, firmly packed
½ cup (1 stick) butter or margarine
2 large eggs, beaten
1 tsp. vanilla extract
2 apples, cored and chopped
1 cup caramel candies, each cut into quarters
½ cup walnuts or pecans, chopped

Directions:
1. Heat oven to 350º F. Lightly grease a 9" square baking pan.

2. In a medium-sized bowl, combine 1 cup flour and ¼ cup brown sugar. Cut in butter until mixture resembles coarse crumbs. Transfer mixture to pan and press in an even layer in bottom of pan. Bake for 10 minutes.

3. In same mixing bowl, combine eggs, vanilla, ½ cup brown sugar, and remaining ¼ cup of flour; stir in apples, caramels, and nuts. Pour over bottom crust.

4. Bake 30 to 35 minutes or until golden. Cool slightly; cut into quarters lengthwise and crosswise to make 16 bars. Cool completely.

Raspberry Mousse Cheesecake

RASPBERRY MOUSSE
1 1/2 tsp. Gelatin
1 1/2 Tbsp. Cold water
1/2 C. Raspberry preserves
2 Tbsp. Sugar
1 C. Heavy whipping cream

FILLING
1 lb. Cream cheese – softened
1/2 C. Sugar
2 Eggs
1/2 tsp. Vanilla
1 9″ chocolate crumb crust – prepared


FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and vanilla with electric mixer on medium until thoroughly blended, about 3 to 4 minutes. Pour into prepared crust. Place on baking sheet and bake for 25 minutes. Cool to refrigerated temperature.

MOUSSE-Sprinkle gelatin over cold water, stir and let stand 1 minute. Micro on HIGH for 30 seconds or until gelatin is completely dissolved. (Or heat on stove with 1 additional tablespoon of water.) Combine gelatin with preserves. Chill 10 minutes. CREAM-Whip cream until soft peaks form. Add 2 tablespoon sugar and continue whipping until stiff peaks form. Measure out 1-1/2 c of whipped cream for mousse and set aside. Refrigerate remainder of cream for topping. Gently fold raspberry mixture into measured whipped cream. Spread raspberry mousse on top of chilled cheesecake, mounding slightly in the center. Chill 1 hour before serving. To serve, cut cheesecake into 6 servings and top each piece with a dollop of reserved whipped cream.

Blueberry Muffins

1 1/2 cups all-purpose flour
1 cup fresh blueberries
1 egg white
1 tablespoon vegetable oil
1/2 cup skim milk
2 tablespoons margarine, melted
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white suga


Directions
1. Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.

2. Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.

3. In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.

Cranberry Pumpkin Bread & Pumpkin Butter

3 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup egg substitute
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can pumpkin puree
1/3 cup vegetable oil
1 tablespoon orange zest
2 tablespoons chopped walnuts

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray.

2. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside.

3. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts.

4. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.



Pumpkin Butter
1 (29 ounce) can canned pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg

Directions:

1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Cookie Dough Cheesecake

2 Tbsp. Margarine
2 1/2 C. Chocolate cookie crumbs
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1 lb. Refrigerated chocolate chip cookie dough
2 oz. Chocolate chips

TOPPINGS
1 pt. Heavy whipping cream – whipped
Chocolate chips
Chopped walnuts

Preheat oven to 325~.
CRUST-Generously grease the bottom and sides of a 10″ spring form pan. Combine the margarine with the chocolate cookie crumbs. Press onto the bottom and sides of the pan.

FILLING-Using an electric mixer on high speed, combine cream cheese, sugar, eggs and flour and mix until smooth. Add vanilla and sour cream and mix just until blended. Pour 1/2 of the batter into prepared crust. Cut cookie dough into golf ball sized chunks and drop into batter. Sprinkle in chocolate chips. Pour over remaining batter. Bake for 60 minutes. Turn off the oven and open the door to the broil position. Allow cake to remain in the oven 30 more minutes. Refrigerate until ready to serve. To serve, remove the sides of the pan and top with fresh whipped cream. Sprinkle with additional chocolate chips and chopped walnuts.

Banana Bread

1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Beef Stew

1 medium onion, chopped
2 cups baby carrots
2 cups sliced celery
1 pound red potatoes, unpeeled, cubed
2 pounds beef stew meat, cut into bite-size chunks
2 teaspoons dried thyme leaves
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1/4 cup water
1 (6 ounce) can Hunt's® Tomato Paste

Directions:
1. Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.

2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.

3. Stir in tomato paste; cover. Cook an additional 10 minutes.

Peaches and Cream Cheesecake

SPONGE CAKE BASE
1 Egg
1/3 C. Sugar
1/4 tsp. Vanilla
1/4 C. All-purpose flour
1/4 tsp. Baking powder
1 pinch Salt
2 Tbsp. Water

FILLING
2 lbs. Cream cheese – softened
1 C. Sugar
4 Eggs
1 tsp. All-purpose flour
1 tsp. Vanilla
1 C. Sour cream
1/4 C. Peach liqueur or peach – schnapps or reserved
canned/fresh peaches
2 C. Canned or firm peaches – ripe and fresh
sliced – drained well
TOPPING
1 pt. whipping cream or equivalent


BASE-Preheat oven to 375~. Lightly grease base of 10″ spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed – 4 minutes – to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp.

FILLING-Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully – distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. TOPPING-Top with fresh whipped cream or equivalent and serve. STORE up to 2 days in the fridge.

Pot Roast

4 pounds beef chuck roast
1/2 cup margarine
1 tablespoon onion salt
1 tablespoon garlic salt
1/4 cup white sugar
1/4 cup packed brown sugar
3 (.75 ounce) packets dry brown gravy mix
5 pounds baking potatoes, peeled and diced
2 pounds carrots, peeled and diced
2 cups water


Directions
1. Preheat oven to 325 degrees F.

2. Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.

3. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.

4. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F and continue baking for 2 hours and 15 minutes, or to desired doneness.

Nine Layer Dip

2 strips lean bacon
1 16 0z Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions

Fry diced bacon until done, add refried beans and cook slowly and stirrer frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat. Mix taco seasoning with sour cream and set aside.

To build 9 layer dip place ingredients in this order.
Place refried beans on serving platter spread out to 1 – 1 1/2 inches thick.
1/2 C. shredded cheese
1/2 C. prepared sour cream
3/4 C. guacamole
diced tomatoes
diced cilantro
black olives
sliced green onion
1/4 C. cheese for garnish

Serve with crisp corn chips

Serves 12

Banana Cream Pie

4 C. Milk
1 C. Sugar
1 stick Butter
2 Tbsp. Cornstarch
4 eggs
4 egg yolks
1 Tbsp. Vanilla
4 bananas
8 Oreos«
2 C. Heavy Cream
2 Tbsp. Granulated Sugar
2 Oreo« Pie Shells

Combine milk, 1/2 the sugar and butter and bring to a boil. Mix the eggs, yolks, remaining sugar, cornstarch and vanilla. Mix until smooth. Temper the egg mixture with the hot milk, slowly adding while whisking. Pour the tempered eggs slowly into the hot milk. Whisk vigorously. Turn the heat on high and continue to whisk until mixture thickens. Place the pudding into the fridge until it cools. Remove the pudding mixture from the fridge once it has chilled to room temperature, this may take an hour. Whip the heavy cream to soft peaks and fold into the base mix. Fold in chopped bananas and crumbled Oreos. Fill the Oreo shells with the filling and refrigerate.

Beef Tenderloin

1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter

Directions:
1. Preheat oven to 350 degrees F.
2. Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
3. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Baby Back Ribs

2 Racks Baby Back Ribs – Frozen – Pre-cut in 3 rib pieces
1 Large Onion – Quartered
1 Cup – Barbecue Sauce
1 Cup – Cranberry Honey

Place frozen ribs into a 5-7 quart Crock Pot with onion. Turn on High and cook for 6 hours. Mix the Barbecue Sauce and Honey together in a bowl for basting. Set aside. When ribs are done place them immediately on the grill (325 degrees – Medium heat). Baste the ribs with the sauce honey mixture for 10 -15 minutes. They will fall off the bones.

Pumpkin Cheesecake

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulate sugar
1/3 cup butter or margarine, melted

Cheesecake:
3 8 oz. packages cram cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
1 3/4 cup (16 oz. can) solid pack pumpkin
2 eggs
2/3 cups (5 fl. oz. can) undiluted evaporated milk
2 tablespoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons cornstarch

Topping:
2 cups (16 oz. carton) sour cream at room temperature
1/4 to 1/3 cup granulated sugar
1 teaspoon vanilla extract


For Crust:
Combine gaham cracker crumbs, sugar and butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake in preheated 350 degree f. oven for six to eight minutes. Do not allow to brown. Remove from oven; cool


For Cheesecake:
Beat cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in pumpkin, eggs and evaporated milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour into crust. Bake in preheated 359 degree f. oven for 55 to 60 minutes or until edge is set.

For Topping:
Combine sour cream, sugar, and vanilla in small bowl. Spread over surface of warm cheesecake. Return to 350 degrees f oven and bak for five minutes. Cool on a wire rack. Removes side of pan; chill for several hours or overnight.

Halloween Drinks

Witches Brew
1 (10 ounce) package frozen raspberries, thawed
2 1/2 cups cranberry juice
2 envelopes unflavored gelatin
2 liters ginger ale
2 liters sparkling apple cider (non-alcoholic)
6 gummy snakes candy

1. To make the frozen hand: Wash and rinse the outside of a rubber glove. Turn glove inside out and set aside. In a 4 cup measuring cup, combine the thawed raspberries and cranberry juice.

2. Pour 2 cups of the raspberry mixture into a small saucepan. Sprinkle the gelatin over and let stand 2 minutes. Warm over low heat, stirring constantly, just until gelatin dissolves. Mix back into the reserved raspberry mixture in the measuring cup.

3. Pour raspberry mixture into the inverted glove. Gather up the top of the glove and tie securely with kitchen twine. Freeze until solid, or several days if possible.

4. To serve: Carefully cut glove away from frozen hand. Place frozen hand, palm side up, leaning against side of a large punch bowl. Pour in ginger ale and sparkling cider. Garnish with gummy snakes.



Orange Party Punch
1 (12 fluid ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
1 (46 fluid ounce) can pineapple juice, chilled
1 quart orange or pineapple sherbet

Prepare orange juice according to package directions; pour into a punch bowl. Stir in the soda and pineapple juice. Top with scoops of sherbet. Serve immediately.


Green Grog
2 (12 fluid ounce) cans frozen limeade concentrate
2 (12 fluid ounce) cans frozen lemonade concentrate
2 (2 liter) bottles lemon-lime flavored carbonated beverage
1 (750 milliliter) bottle rum
2 quarts lime sherbet

In a large pot, combine limeade, lemonade and lemon-lime soda. Stir in rum (add more to taste if desired.) Mix in the lime sherbet.

Halloween Treats

Spooky Witches Fingers
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3/4 cup whole almonds
1 (.75 ounce) tube red decorating gel

Directions:
1. Combine the butter, sugar, egg, almond extract, and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes.

2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.

3. Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper. Use the waxed paper to roll the dough into a thin finger-shaped cookie. Press one almond into one end of each cookie to give the appearance of a long fingernail. Squeeze cookie near the tip and again near the center of each to give the impression of knuckles. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. Arrange the shaped cookies on the baking sheets.

4. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

5. Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity; replace the almond to cause the gel to ooze out around the tip of the cookie.


Spider Cupcakes
1 (18.25 ounce) package chocolate cake mix
1 pound black shoestring licorice
1 (16 ounce) can white frosting
48 pieces candy corn
48 cinnamon red hot candies
1/4 cup orange decorator sugar

Directins
1. Prepare cupcakes according to package directions. Let cool completely.

2. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.


Halloween Popcorn Pumpkins
5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks red or black licorice, cut into thirds

Directions:
1. Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.

2. Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.

3. Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!


Pumpkin Fudge
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
1. Line a 9x9 inch pan with aluminum foil, and set aside.

2. In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

3. Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.

4. Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Pumpkin Pancakes

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions:
1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Pumpkin Cake

3 cups flour
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
2 cups canned pumpkin
1 cup white sugar
4 eggs

Directions:
1. Mix dry ingredients into a bowl.
2. Add pumpkin and eggs.
3. Add to pan and bake at 350 degrees for 50 minutes.

Pumpkin Scones

From Better Homes and Garden; October 2010 issue

3/4 cup canned pumpkin puree
1/2 cup grated Parmesan Cheese
1/4 cup butter, melted
1 egg
1 tsp. Worcestershire Sauce
Ground White Pepper or Black Pepper
2 tsp. chili-flavor oil
1 2/3 cup all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
Milk

1. Preheat oven to 400 degrees farenheit. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt and pepper, and chili oil. Stir well to mix.

2. In another bowl, mix together flour, baking powder and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.

3. Turn dough out onto a lightly floured work surface. Pat to 1-inch-thick oval.

4. Cut dough into scones using a round 2-inch biscuit cutter dipped in flour. Place scones 1 inch apart on ungreased cookie sheet. Reform dough and repeat. You should get 12 scones.

5. Brush tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.

To Freeze:
Baked scones can be frozen in airtight containers or resealable bags for up to 1 month. Thaw for 1 hour at room temperature. Wrap scones in foil and reheat in a 300 degree Faranheit oven for 10 to 12 minutes. Unbaked scones can be put on cookie sheets lined with parchment paper and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Do not thaw before baking as directed in recipe, adding 2 to 3 minutes to baking time.

Garden Pasta Salad

1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese

Directions:
1. Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2. Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3. Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4. Chill for one hour before serving.

BBQ Pizza

3-6 pieces boneless/skinless chicken breasts cut into 1/4 inch cubes
1 Tbsp. olive oil
2 Tbsp. favorite BBQ sauce (we use a spicy-sweet sauce).
For the pizza
1 basic pizza dough
Cornmeal, semolina or flour for handling
1/2 C. favorite BBQ sauce (we use a spicy-sweet sauce).
2 Tbsp. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 C. small red-onion, sliced into 1/8 inch pieces
2 Tbsp. chopped fresh cilantro

In a large frying pan, cook the chicken in olive oil over medium high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with two tablespoons BBQ sauce; set aside in the refrigerator.

To make the pizza
Place a pizza stone in the center of the oven and preheat to 500 deg for once hour before cooking pizzas.

Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes). When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.

Repeat with the remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)

Beef Sirloin Tips with Smoky Pepper Sauce

From Better Home and Garden Magazine, October 2010 issue.

1 1/2 lb. beef sirloin tip steak
1 Tbsp. vegetable oil
1 12 to 16 oz. jar roasted and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian (flat-leaf) parsley

1. Trim meat and cut into 1 to 1 1/2 inch chunks; sprinkle with paprika. In 12-inch skillet, heat oil over medium high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.

2. Meanwhile, drain roasted red peppers, reserving liquid. Measure 1/2 cup of reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add barbecue sauce. Cook, ucovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.

3. Sprinkle with parsley. Makes 4 servings.

Deviled Eggs

6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs

Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, mustard, dill, garlic powder and salt.
2. Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.


Boiling eggs:
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Chili

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

Add ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes

Egg Nog

4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg


Directions:
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Irish Beef Stew

Ingredients

* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley

Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

Applebee’s Bourbon St. Steak

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resalable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

Grilled Tri-Tip Steak with Bell Pepper Salsa

Ingredients

Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
A couple of turns of freshly ground black pepper
A sprinkling of salt

Steak
1 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
6 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped parsley, basil, or arugula
1/4 teaspoon red chile flakes
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste


Directions:
1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)

2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.

4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.

7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.

Serves 6.

Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Meat Loaf

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
1/3 cup ketchup

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F for 1 hour.

Cinnasticks

1 package pizza mix, or your favorite recipe
1/4 C. melted butter (they don’t use butter, you can use margarine)
1/2 C. sugar
2 tsp. cinnamon
Icing
1 lb. powdered sugar
1 Tbsp. milk
1 Tbsp. melted butter
1/2 tsp. vanilla

Preheat oven to 350 degrees. Roll out pizza dough to a rectangle, roughly 10 by 12 inches, cut in half across the longest side, and then cut the other sides into 8th’s. You should have 16 individual pieces now. Place pieces onto a lightly greased baking sheet, and bake for approximately 15 minutes.

While the sticks are baking, make the icing by combining the powdered sugar, vanilla, milk, and 1 tbsp. of butter. You may need to add additional milk to thin down the icing. Set icing aside.

Combine the 1/2 cup sugar and 2 tsp. cinnamon in a bowl, mix well. Melt the 1/4 cup butter and when the pizza dough is done brush with butter. Sprinkle over the cinnamon and sugar mixture over the freshly buttered sticks.

Potato Salad

2 lbs of Yukon Gold potatoes, peel on, cut into 1-inch pieces
3/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
1/2 cup thinly sliced green onions
1/2 cup chopped celery
1/4 cup chopped parsley
2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
6 slices of bacon, cooked and finely chopped
Coarse salt
Freshly ground pepper

Directions:
1 In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.

2 In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the pickle juice for good measure.) Season to taste with salt and pepper.

Sour Cream Apple Cake

1/4 lb. butter (unsalted) room temperature
1 1/4 cup sugar
2 eggs (room temperature)
1 tsp. vanilla
2 cup flour (unbleached)
1 tsp. baking powder
1 tsp. baking soda
1/2 int regular sour cream
2 apples, peeled and thinly sliced
1/2 tsp cinnamon

Directions:
Pre-heat oven to 350 degrees. Grease 8 inch square pan. utter pan generously.

In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs (one at a time) and vanilla. Beat well. Sift flour, baking powder, baking soda and salt. Add these ingredients alternately to the batter with the sour cream. Fold in the apples.

Spread entire batter into prepared pan. Mix together remaining 1/4 cup sugar and cinnamon. Sprinkle on top of better.

Bake 45-50 iinutes. Cool completely. Remove cake from pan and serve.

Potato Soup

1/8 cup unsalted butter
2 leeks, thinly sliced
1 large yellow onion, sliced
1 1/2 qt. chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slides
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese
1/2 cup bacon cooked and diced
salt to taste

In a large saucepan, add butter, leeks and onions, and cook. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching. Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.

Apple Pie Pops

Prep: 40 minutes Bake: 15 minutes
Ingredients:
2 large apples, peeled, cored and finely chopped
1/4 cup sugar
1 tsp. apple pie spice
1 tsp. tsp. lemon juice
dash juice
1 Tbsp. cornstarch
2 Tbsp. water
1 15 oz. pkg. rolled refrigerated unbaked pie crust (2 crusts)
10 paper or wooden lollipop sticks
1 egg, separated
2 tsp. water
2 Tbsp. sugar
1/2 tsp. apple pie spice

Directions:
1. Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.

2. In a medium skillet cook apples, the 1/4 cup sugar, the 1 tsp. apple pie spice, the lemon juice, and salt over medium heat for 3-5 minutes or until apples are nearly tender, stirring occasionally. In a small bowl, combine cornstarch and 2 Tbsp. water until smooth. Add to apple mixture; cook, stirring constantly, until mixture is thickened and well combined. Mixture will thicken quickly.

3. Unroll piecrusts. On a lightly floured surface, roll each pie crust to a 12 inch circle. Using a 3 inch round or leaf cutter, make 10 cutouts in each circle of dough.

4. Arrange 10 of cutouts on the prepared baking sheet. Press a lollipop stick firmly into the center of each dough cutout. Spoon a scant tablespoon of filling in the center of each cutout. You will have leftover filling.

5. In a small bowl whisk the egg white and 1 tsp. water until frothy. Use a pastry brush or your fingers to brush mixture around the edge of each dough shape. Place a second cutout of dough on top of the filling. Use a fork to seal edges, taking care that dough is sealed around lollipop stick.

6. In a small bowl, whisk together the egg yoke and remaining 1 tsp. water. Brush atop pie pops. In a small bowl, combine 2 Tbsp. sugar and remaining 1/2 tsp. apple pie spice. Sprinkle over pops.

7. Bake 15 to 20 minutes or until golden. Cool on the baking sheet.

Makes 10 pops. If you can't find wooden lollipop sticks, wooden chopsticks will also work. It's best not to overfill the mini pies. Any leftover apple filling is a treat served warm over ice cream or oatmeal.

Carmel Popcorn

1 bag popcorn
13 marshmellows
1/2 cup brown sugar
1 cube butter
1/8 teaspoon baking soda

Directions:
Pop the popcorn and set aside. Combine the other ingredients and microwave 1 1/2 minutes. Stir. Microwave 1 minute. Add 1/8 teaspoon baking soda and microwave for 4 seconds. Pour over corn and enjoy.

Artichoke Spinach Dip

1 (6.25 oz) Jar Marinated Artichokes (drained)
1 (10 oz.) Package Frozen Chopped Spinach (thawed and drained very well)
1/2 tsp. Minced Garlic
1/3 C. Freshly Grated Romano Cheese
1/4 C. Freshly Grated Parmesan Cheese
1 C. Shredded Mozzarella Cheese
1/3 C. Cream or Half and Half
1/2 C. Sour Cream

In food processor blend artichokes, Romano cheese, garlic and parmesan cheese for about 1 – 1 1/2 minutes. Artichokes and cheeses should be minced, but should not be pasty.

In a mixing bowl add drained spinach, cream, sour cream, mozzarella, stir well. Spoon into mixing bowl mixture from food processor. Blend all ingredients. Mixture should have a medium thick consistency. Spray an oven proof shallow serving dish. Pour artichoke mixture into baking dish and bake for 20 – 25 minutes at 350 degrees.
Artichoke dip should be a little bubbly and cheese melted through. Remove from oven and serve with your favorite heated tortilla chips, sour cream and salsa and enjoy.

Applesauce

Preparation time: 45 minutes. The sugar amounts are just guidelines, depending your taste, and on the sweetness of your apples, use less or more. If you use less sugar, you'll likely want to use less lemon juice. The lemon juice brightens the flavor of the apples and balances the sweetness.
Ingredients

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith, Fuji, Jonathan, Mcintosh, or Gravenstein.)

4 strips of lemon peel - use a vegetable peeler to strip 4 lengths
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

Directions:
1 Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

2 Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.

Ready to serve, either hot or refrigerated. Delicious with vanilla ice cream or vanilla yogurt.

Freezes easily, lasts up to one year in a cold freezer.


Cranberry Applesauce
3 to 4 pounds of peeled, cored, roughly chopped Granny Smith apples (or other good cooking apple such as Golden Delicious, Fuji, Jonathan, Mcintosh, or Gravenstein)
1 1/2 cups to 2 cups fresh or frozen cranberries
2 Tbsp lemon juice
1/2 teaspoon ground cinnamon
1/4 cup of brown sugar
1/2 cup white sugar
1 cup water
1/2 teaspoon salt

Directions:
1 Place all of the ingredients in a large (5-quart) pot. Bring to a boil, lower heat to a simmer and cover. Cook 20-30 minutes, or until the apples can easily be mashed.

2 Remove from heat. Mash the apples and cranberries with a potato masher to the consistency you want.

Serve hot as a side to pork or turkey. Or serve hot or cold as a dessert with some vanilla ice cream.

Store in the refrigerator for a couple of weeks. Or freeze for up to a year.

Makes 1 1/2 to 2 quarts.

Garden Fresh Piza

2 cups all0purpose flour
1/2 cup white whole wheat flour or whole wheat flour
1/2 cup cornmeal
1/4 tsp. active dry yeast
1 tsp. salt
olive oil
1/2 cup no-salt-added tomato sauce
1/2 tsp. dried Italian seasoning
3 to 4 cups fresh vegetables such as halved chrry tomatoes, broccoli flourets and shredded radicchio
1 cup mushrooms, halved or sliced
2 oz. chorizo sausage, cooked and drained
1/2 cup crumbled feta cheese or 1 cup shredded mozzarella cheese

Directions:
1. In large bowl, combine both flours, cornmeal, yeast and salt. With a spoon, gradually stir in 1 1/4 cups warm water (120 degrees to 130 degrees Fahrenheit), stirring until all is moistened. The mixture will be a soft, sticky dough. Cover bowl and let stand at room temperature 12 to 24 hours.

2. Line a 15x10x1 inch baking pan with parchment paper. Brush parchment with olive oil. Turn dough out onto prepared pan. Using well-oiled hands or a rubber spatula, gently push dough to edges and corners of pan (dough will be sticky). Cover; let rest for 1 1/2 hours or until puffy and dough pulls away slightly from edges of baking pan.

3. Preheat oven to 400 degrees Fahrenheit. Pre-bake crust for 10 minutes. Combine tomato sauce and dried Italian seasoning, and spread over hot crust. Add vegetables (except radicchio), mushrooms, cooked chorizo, and cheese. Bake 10 to 15 minutes more or until golden brown. Add radicchio. Serve immediately.

Makes 6 servings.

Snickerdoodles

1 3/4 cup sugar
1 tablespoon cinnamon
2 1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp. salt
8 tablespoon (1 stick) butter, softened
1/2 cup vegetable shortening
2 large eggs

Directions:
Combine 1/4 cup sugar with cinnamon in a small bowl. Set aside. Whisk together flour, cream of tartar, baking soda and salt. Set aside.

Beat butter, shortening and remaining 1 1/2 cup sugar in a large bowl. Add eggs. Add flour mixture. Using wet hands, roll 2 tablespoons of dough into a ball and roll in cinnamon/sugar mixture. Bake for 10-12 minutes in oven at 375 degrees.

Beef Teriyaki

1 lb. beef, cut in 1 inch cubes
1 15 oz. can pineapple chunks
1/2 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 tsp. minced ginger
2 tsp. sesame oil

Directions:
Combine all ingredients, including liquid from pineapple. Marinate, cover and put in refrigerator for 3 hours.

Thread beef and pineapple alternately on skewers.

Discard leftover marinade.

Broil 8 minutes, turning once, until beef is cooked.

Larson Sweet Rolls

Dough:
Dissolve 1 package yeast in 1 cup warm water
(1 package yeast = 2 1/4 tsp)
Add:
2 eggs, beaten
1 tsp. salt
1 TBS. sugar
3 cups flour
1 cube melted butter

Makes a very soft dough. Cover and refrigerate for at least 2 hours. At least 2 hours before serving, roll out dough on floured surface 1/2 inch thick. Spread melted butter over dough and sprinkle with cinnamon, sugar and brown sugar.

Roll out dough into log shape. Cut into pieces 1 inch thick. Place in a buttered baking pan close together, but sides not touching.

Bake at 400 degrees for 12-15 minutes.

Beef Stew Mostocelli

2 T. Vegetable Oil
2 T. Butter
1 - 1 1/2 lbs stew meat
1/2 chopped onion
1 clove garlic
1/4 - 1/2 cup water
3 cups beef broth
8 oz can tomato sauce
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 lb. pasta

Directions:
Heat oil in 5 quart pot. Add meat, onion, garlic and brown. Add water (1/4 - 1/2 cup). Cover and let simmer for 1 hour. Remove meat and shred. Return to pot. Add beef broth and tomato sauce, butter and bring to a boil. Add pasta. Cook pasta less than what the package says by 2-3 minutes. Bring to another boil. Stir occasionally. Cover when comes to boil for approximately 8 minutes. Test pasta. Shut off heat, it will continue to cook while it is hot.

Butternut Squash Soup

Butternut Squash
Onions
3 Tablespoons butter
1 cup Cream or 2 cups Half & Half
1/2 teaspoon ginger
2 dashes of nutmeg
1/2 teaspoon ground sage
Chicken Broth

Directions:
Cut the butternut squash into a few large pieces. Steam them. Once they're steamed, remove the meat from the skin.

Chop the onion, it does not have to be tiny, it will be pureed in the blender later on.

Melt butter in pan, add onions and cook until translucent. Add steamed squash. Let it cook in the pan for 1-2 minutes before you add other liquid.

Add 1 cup cream or two cups of Half & Half. Add ginger, nutmeg and sage. Add chicken broth.

Bring to a boil, then reduce heat. Let simmer for approx. 20 minutes, stirring occasionally.

Puree in blender. Return to pan. Allow to cook for 5-10 minutes more.

Banana Boat After School Snack

1 small banana
1 container low-fat vanilla yogurt
½ cup toasted oat cereal
¼ cup seasonal fresh fruit, cut into small pieces

Directions:
1. Peel the banana and slice it into bite-sized pieces.

2. Wash and cut seasonal fruit such as apples, strawberries, or blueberries into bite-sized pieces, where applicable.

3. Place banana pieces in a small bowl, spoon the yogurt on top of the banana pieces, and sprinkle with cereal and fruit.

Smoothie Favorites

Watermelon Smoothie
2 cups watermelon, seeded chunks
1 cup ice, cracked
1/2 cup yogurt, plain
1 Tbsp. sugar
1/2 tsp. ginger, ground
1/8 tsp. almond extract

Combine all ingredients in blender, blending until smooth.


Creamy Raspberry Smoothie
1 cup orange juice
1 cup raspberry yogurt
1 cup vanilla frozen yogurt
1/2 banana, frozen, chunks
1 1/2 cups raspberries, frozen

Blend all ingredients together in blender and serve.


Berry Sweet Morning Smoothie
1 cup frozen berries (blueberries, raspberries, Marion berries, strawberries)
½ cup vanilla frozen yogurt
½ cup raspberry sorbet
2 cups 100% orange juice

Blend all ingredients in a blender until smooth.


Berry Banana Smoothie
1 cup frozen, mixed berries (raspberries, blackberries, blueberries, strawberries)
1 medium banana
2/3 cup unsweetened apple juice

Combine all of the ingredients in a blender. Purée until smooth. You can increase the berries to 1 1/2 cups and use just half a banana for more berry flavor, if desired. When using frozen berries no ice cubes are needed. If you want to use fresh fruit be sure to add two ice cubes to the blender for a thicker consistency.


Jungle Mist Smoothie
1/2 cup vanilla yogurt
1 cup frozen blue berries
1 banana, sliced
1 cup low-fat milk
6 ice cubes

Blend all ingredients in a blender until smooth.

Bruschetta

4 large tomatoes, coarsely chopped
1 sweet onion
1/4 cup olive oil
2 tbsp. chopped fresh oregano
2 tsp. chopped fresh basil
1 tbsp. + 1 tsp. fresh parsley
1 (1 lb.) loaf Italian bread or baquette, cut into 1 inch slices
1/2 cup freshly grated parmesan cheese

Directions:
1. Preheat oven to 400 degrees farenheit
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 - 10 minutes or until bottom if bread is browned. Allow to cool 5 minutes before serving.


Serves 12

Baked Zucchinni

1 1/2 to 2 pounds of zucchini
Salt to taste
1 large onion
1 cup of bread crumbs
1/2 pound of grated cheese (i.e. parmesan, romano or jack)
1 or 2 large eggs
1 cup of milk

You can also add pepper, parsley or garlic salt if you wish.

Directions:
1. Split zucchini (or squash) in half lengthwise.
2. Scoop out contents leaving 1/2 to 1/4 in shell.
3. Cut up or grind contents of scooped zucchini, place in a frying pan with some oil, enough to keep it from sticking.
4. Add onion, cut up finely. Cook 10 to 15 minutes. Cool slightly before adding bread crumbs and part of cheese.
5. Add well beaten eggs and some cheese.
6. Sprinkle remaining cheese on top.
7. Put in a baking dish and bake at 325 degrees. Fill dish about 1/3 of the way up with water. Bake for 30-45 minutes.

For a variation, with a larger squash, add ground beef or sausage to the mixture above. Brown beef or sausage first and then add the rest of the mixture. Be sure to pour off grease before adding mixture.

Orange Chicken Stir Fry

Ingredients:
1 cup orange juice
1 tbs grated orange zest
1/4 cup soy sauce
1 tsp salt
3 cloves garlic, chopped
1 tbs. brown sugar
3 tbs. vegetable oil
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 tbs. all-purpose flour
1 cup bean sprouts (optional)
1 (6 ounce) package crispy chow mein noodles

Directions:
1. In a small bowl, combine the orange juice, orange zest, soy sauce, salt, garlic, and brown sugar. Mix well.

2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through, about 7-10 minutes.

3. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute. Serve over hot chow mein noodles.

Makes 4 Servings

Sourdough Starter and Sourdough Pancakes

Sourdough Starter:

Things You'll Need:
glass or ceramic bowl
2 cups flour (white or whole wheat)
2 cup warm water
1/2 tsp active yeast

1. Be sure to start with a clean glass or ceramic bowl. The acidity of the starter will increase as the dough ferments and will discolor any metal, including stainless steel. Use a large bowl to make sure there is room for your starter to expand.

2. Mix the flour, water and yeast together in the bowl until thoroughly combined.

3. Cover the bowl loosely with plastic wrap. Do not cover the bowl with a lid or tight cover. Carbon dioxide gas is a natural byproduct of the fermentation process and will need to vent.

4. Place the bowl in a warm spot in the kitchen. Let the dough ferment for at least two days, stirring once daily. You will notice liquid accumulating on the surface of your sourdough. This is a natural byproduct of the fermentation process and is simply mixed back through the dough.

5. The starter is now ready to use. If your recipe only requires one or two cups of starter, you can use the starter immediately and store the remaining cup for another use. However, if your recipe requires more than two cups you will need to stretch your starter before you bake.

6. To stretch your starter begin the evening before you plan to bake and add enough equal parts flour and warm water to provide starter for your recipe plus one cup to reserve. Mix thoroughly, cover loosely and allow to rest over night. Your dough will not need any yeast as it has been building a yeast colony of its own during the fermentation process.

7. Stir the entire starter before measuring out for your favorite recipe. Be sure to reserve at least one cup to stretch for your next baking session.

8. Store your starter in a glass container loosely covered in the refrigerator. Your starter is a living organism and will thrive if you use it regularly.

9. If you do not use your starter often, it will keep well in the refrigerator with a weekly feeding. To feed the yeast colony and ensure that your starter is active and healthy add one tablespoon flour and one tablespoon warm water. Mix thoroughly and return to the refrigerator. If you are not planning to bake with your starter, do not leave it outside the refrigerator.


Sourdough Pancakes
The night before, mix well (to incorporate some air) 1 cup of your sourdough starter with 1½ cups of all purpose flour and 1 cup of warm water (85°-90°). Leave at warm room temperature (70°-85°) overnight, covered well with plastic wrap.

The next morning, return 1 cup of the starter mixture to the fridge.

Then mix the remaining 1½ cups of starter with

1 egg, slightly beaten
1 Tablespoon of sugar (or more if you like)
1 Tablespoon of melted butter
¾ Teaspoon of salt
½ teaspoon (generous) of baking soda
2 Tablespoons of milk

Cajon Chicken Pasta

3-4 chicken breasts
2 teaspoons Cajun seasoning
1/2 cup butter
1 red pepper, sliced
1 green onion, sliced
2 cloves garlic
1 lb. penne pasta
2 tablespoons flour
1 cup chicken broth
1 cup whipping cream
1/4 teaspoon basil
1/8 teaspoon lemon pepper
1/4 teaspoon salt
Parmesan Cheese

Directions
Cut chicken into strips or chunks. Put chicken breast in ziploc bag with cajun seasonings. Let sit for about 4 hours. In skillet, saute chicken in 2 tablespoons butter, about 7 minutes or until cooked. Set aside. In same pan, melt 1/4 cut butter, whisk in the flour, then whisk in chicken broth. Add cream, seasonings and garlic. Add chicken to sauce. Heat through. Add cooked pasta.

Sweet and Sour Chicken

1/2 cup flour
1 tsp. salt
1/4 tsp. black pepper
1 1/2 lbs. chicken, cut into bite size pieces

Sauce
1 (13 1/2 oz.) can pineapple chunks
1 cup sugar
1 tbsp cornstarch
3/4 cup cider vinegar
1 tbsp soy sauce
1 chicken bouillon cube
1 large green pepper cut into strips

Directions:
Coat chicken with flour. Heat oil and brown chicken. Sprinkle with salt and pepper. Add cooked chicken to a 9x12 in. baking dish. Set aside.
Drain pineapple and add enough water to drained liquid to make 1 1/4 cups. Mix sauce ingredients and boil for two minutes. Pour this over the chicken. Pour pineapple and green pepper on top of chicken. Bake until tender, about 30-40 minutes at 350 degrees.

Serve with rice.

Chicken and Gnocchi Soup

1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1 14 ounce can chicken broth
1/2 cup celery, finely diced
2 garlic cloves, minced
1 cup carrots, finely shredded
1 cup onion, finely diced
1 cup fresh spinach, coarsely chopped
1 tablespoon extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Freshly grated parmesan cheese – optional

1 pound potato gnocchi – can buy this in the gourmet section of many supermarkets
Sauté the onion and garlic in the butter, when the onion becomes translucent, add the flour, and make a roux, let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux add in the carrots, celery, and chicken. Once the mixture becomes thick add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasonings.

Lemonade

Lemonade
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice

Directions:
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.


Strawberry Lemonade from Rachael Ray
1 pint small strawberries, hulled and halved
A few sprigs fresh mint
1/3-1/2 cup sugar
6 cups spring or still mineral water
12 lemons, juiced

Add the berries and mint to a glass pitcher and muddle with a wooden spoon.

In a large pot, add the sugar, to taste, and 2/3 cup of water. Cook over medium heat until the sugar dissolves. Pour over the strawberries.

Stir in the lemon juice and fill the pitcher with the remaining water. Chill or pour over ice and serve.


2 Tbsp. frozen strawberries with syrup (let melt)
1 ½ C MinuteMaid Lemonade
Ice

In a tall highball glass, place two tablespoons the strawberries and syrup into the bottom of a glass. Add lemonade and stir the mixture together. Fill the glass with ice.

Makes 1 serving


Citrus Punch
6 lemons
4 limes
2 oranges
1/2 cup agave syrup
6 cups water or seltzer

Juice the fruit and strain out the seeds. In a large pitcher, mix the citrus juices and agave syrup together. Pour in the water or seltzer and stir. Serve over ice.

Peach Cobbler

1/2 cup raw sugar or other sweetener
2 Tablespoons cornstarch or arrowroot powder
4 cups fresh peaches, sliced (about 5 peaches)
1 cup water
ground cinnamon, to taste
1 cup whole wheat pastry flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons margarine
1/2 cup soymilk or water

1. Combine sugar and cornstarch in a saucepan, then stir in the peaches and water. Bring to a boil, then boil 1 minute, stirring constantly.

2. Pour into a 9-inch square baking dish, and sprinkle with cinnamon.

3. Preheat oven to 400°F.

4. Combine flour, sugar, baking powder, and salt. Cut in margarine until mixture resembles cornmeal. Stir in soymilk until mixed, then drop by spoonfuls onto the hot fruit.

5. Bake until golden brown, about 25 minutes.

Fudge

1/2 C. Butter
1 (6 oz.) pkg. semisweet chocolate pieces
1 tsp. vanilla
2 C. sugar
1 (5 3/4 oz.) can evaporated milk
10 marshmallows large
1 C. chopped nuts



Combine butter, chocolate pieces and vanilla in a medium bowl. Set aside. Place sugar, evaporated milk and marshmallows in medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and cook 6 minutes stirring constantly. Pour hot mixture over in bowl. Beat with electric mixer until fudge is thick and dull (this doesn’t take long). Stir in nuts. Pour into lightly buttered 8-inch square baking pan. Refrigerate several hours to firm.

Orange Sherbet

2 Liter Bottle of Minute Maid Orange Soda
1 can Fat Free Eagle Brand Milk
1-8oz container Fat Free Cool Whip
Electric ice cream maker
two bags of ice (can be bought at grocery store)
box of ice cream salt

In the ice cream container put Fat Free Eagle Brand Milk and Cool Whip in and pour in the Minute Maid Orange Soda to the fill line indicated on the ice cream container. Put the container into the larger pail that holds the ice and ice cream salt. Put the motor on the maker. Layer ice and ice cream salt around the outside of the container until the pail is full. Turn the ice cream maker on and keep the pail full of ice.

Chocolate Chip Cookies

New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day

French Vanilla Ice Cream

Yield: 1 quart.
2 large eggs
3/4 C. sugar
2 C. Whipping cream
1 C. Milk
2 tsp. Vanilla extract

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Sourdough Bread For Your Bread Machine

3/4 cup warm water
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons active dry yeast

Directions:
1. Add all ingredients in your bread machine.
2. Select white bread setting and push start.

Chocolate Ice Cream

4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla
1 pinch salt

Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator.

Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready.

BBQ Pork for Sandwiches

1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbecue sauce

Directions:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.

2. Preheat oven to 350 degrees F. Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbecue sauce.

3. Bake in the preheated oven for 30 minutes, or until heated through.