Cinnamon Apple Walnut Pancakes

Makes: 12 pancakes

Serves: 4

Ingredients:

1.  2 cups all-purpose flour

2.  1 teaspoon baking soda

3.  1 teaspoon salt

4.  1 teaspoon cinnamon

5.  3 Tablespoons sugar

6.  2 cups buttermilk

7.  3 eggs, separated

8.  1/4 cup melted butter

9.  1 teaspoon vanilla

10.  2 Granny Smith Apples -- peeled, cored, and chopped 

11.  1/3 cup chopped walnuts

Method:  Shift all the dry ingredients in a mixing bowl. Stir in the buttermilk, vanilla, and beaten egg yolks. Add the butter and beat until smooth. Stir in the apples and walnuts. Beat the egg whites until they are stiff but not dry, and gently fold into batter. Drop the batter by spoonfuls onto a lightly greased hot griddle and bake until golden brown. Turn and brown other side. Serve immediately with warmed maple syrup.

Apple Strudel

Ingredients:
1.  3 cups all-purpose flour
2.  1 egg, beaten
3.  1 cup lukewarm water
4.  1 teaspoon white sugar
5.  1 teaspoon lard, melted
6.  1 pinch salt
7.  1 1/2 cups butter, melted
8.  1 cup toasted bread crumbs
9.  1 cup ground walnuts
10.  3 1/2 pounds apples - peeled, cored and thinly sliced
11.  3/4 cup raisins
12.  1 teaspoon ground cinnamon
13.  1 3/4 cups white sugar

Method:  Sift all-purpose flour into a large bowl. Mix in egg, water, white sugar, lard and salt. Knead until soft and smooth. Lightly brush with approximately 1 tablespoon butter. Cover with a towel and set aside 1 hour. Mix bread crumbs and 3/4 cup butter in a medium bowl. Mix in ground walnuts, apples, raisins, cinnamon and sugar. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a medium baking dish. On a large, lightly floured surface stretch and roll the dough into a large, very thin rectangle. Cut away thick edges. Sprinkle with approximately 1/2 cup melted butter. Spread bread crumb mixture across the dough, leaving a two inch border on all sides. Fold one end of the dough over the filling, then roll dough to form strudel. Cut so that it will fit the baking dish. Place strudel in baking dish and brush with remaining butter. Bake in the preheated oven 1 hour, until surface is golden brown and apples are tender.

Chocolate-Peanut Butter Cake with Baby Ruth Frosting

Ingredients:
1.  1 package chocolate cake mix
2.  1 cup creamy peanut butter
3.  6 NESTLE BABY RUTH Candy Bars
4.  1/2 cup (1 stick) butter or margarine
5.  1 cup CARNATION Evaporated Milk
6.  1 cup granulated sugar
7.  1 cup sweetened flaked coconut (optional)
8.  1/2 cup dry-roasted peanuts
9.  2 large egg yolks

Method:  PREHEAT oven to 350 F. Lightly grease and flour 13 x 9-inch baking pan. PREPARE cake mix batter according to package directions, adding peanut butter before mixing. Pour into prepared pan. BAKE for 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. PLACE chopped Baby Ruth and butter in medium, heavy-duty saucepan. Cook over low heat, stirring frequently, until Baby Ruth is melted. Combine evaporated milk, sugar, coconut, peanuts and egg yolks in medium bowl. Add to Baby Ruth mixture. Cook over medium heat, stirring frequently, for about 10 minutes or until thickened. Cool in refrigerator for 30 minutes; stir. FROST cake with Baby Ruth frosting. Refrigerate cake until ready to serve.

Source: CelebrationCorner

Oven Fried Chicken

Servings: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients:
1.  2 cups Panko bread crumbs
2.  1 cup grated Parmesan
3.  4 tablespoons olive oil, divided
4.  2 tablespoons freshly minced thyme leaves
5.  Kosher salt and freshly ground black pepper
6.  1/4 cup Dijon mustard
7.  2 tablespoons water
8.  2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Method:  Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray. In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Pasta with Shellfish and Mushrooms

Serves 4

Prep: 10min

Cook: 15min

Total: 25min

Ingredients:

1.  1 tablespoon olive oil

2.  1 tin (10 ounces) baby clams, with juice

3.  1 pound shrimp, peeled and deveined

4.  2 cups sliced mushrooms

5.  2 large tomatoes, peeled and coarsely chopped

6.  2 cloves garlic, minced 

7.  1 tablespoon fresh dill

8.  salt

9.  ground black pepper 

10.  8 ounces whole wheat linguine

11.  1/3 cup grated Parmesan cheese

Method:  If you blanch your tomatoes, their skins will slip off easily. Begin by coring the tomatoes with a paring knife, removing the stems and white middles. Then cut an X in the bottom of each tomato, cutting only the skin. Bring a pot of water to a boil and add the tomatoes to the water. Boil for about 30 seconds. Remove the tomatoes from the pot and immediately plunge them into ice water to stop the cooking process. when the tomatoes are cool enough to handle, use the edge of the knife to slip off the skin. Warm the oil in a large saucepan over medium-high heat. When it's hot, add the clams, shrimp, and mushrooms. Cook, stirring occasionally, for about 5 minutes, or until the shrimp are pink and the mushrooms are soft. Add the tomatoes, garlic, and dill. Reduce the heat to low and simmer for about 10 minutes, or until the juice from the tomatoes evaporates a bit. Season to taste with the salt and pepper. Meanwhile, in a large pot, cook the linguine according to package directions. Drain the pasta and place it in a large bowl. Add the shellfish mixture and toss gently to combine. Sprinkle with the cheese and additional dill, if using, and serve.

Dried Cherry and Almond Cookies with Vanilla Icing

Recipe courtesy Giada De Laurentiis
Yield: 24 cookies

Ingredients:
For Cookies:
1.  1/2 cup (1 stick) unsalted butter, at room temperature
2.  1/2 cup, plus 2 tablespoons sugar
3.  1/2 teaspoon pure vanilla extract
4.  1/2 teaspoon pure almond extract
5.  1/4 teaspoon ground cinnamon
6.  1/4 teaspoon fine sea salt
7.  1 large egg
8.  1 1/4 cups all-purpose flour
9.  3/4 cup coarsely chopped dried tart cherries (see Cook's Note)
10.  1/2 cup slivered, blanched almonds, toasted and coarsely chopped (see Cook's Note)
For Icing:
1.  2 3/4 cups powdered sugar, sifted
2.  2 teaspoons pure vanilla extract
3.  3 tablespoons water, plus extra, as needed

Method:
For the Cookies:  In a large bowl, with an electric mixer, beat the butter, sugar, vanilla extract, almond extract, cinnamon, and salt until light and fluffy, about 2 minutes, then beat in the egg. Add the flour and beat on the lowest speed until just blended. Using a wooden spoon, stir in the dried cherries and almonds. Transfer the dough to a sheet of plastic wrap and shape it into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic wrap and refrigerate for at least 2 hours. (Dough can be made up to 3 days in advance). Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper. Cut the log crosswise into 1/2-inch thick slices. Transfer the dough slices to the prepared baking sheets, spacing them about 1-inch apart. Bake until the cookies are golden around the edges and puffed, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing, about 30 minutes.

For the Icing:  Put the powdered sugar in a medium bowl. Gradually whisk in the vanilla extract and water, adding more water, 1 teaspoon at a time, until the mixture becomes a drizzling consistency. (Makes about 2/3 cups icing, enough to ice both variations.) Put the cooled cookies on a wire rack set over a baking sheet. Using a spoon or a fork, drizzle the cookies with the icing, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving, about 1 hour.

Cook's Note: To toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Cook's Note Alternative: Replace the dried cherries with 1/2 cup coarsely chopped dried apricots and add 2 tablespoons of toasted pine nuts. Also, use 1 teaspoon vanilla extract and omit the almond extract.

Harvest Turkey Bread Salad

Ingredients:

1.  8 C. cubed day old Italian bread
2.  1/4 C. whole berry cranberry sauce or chutney
3.  6 tbsp olive oil divided
4.  6 tbsp balsamic vinegar divided
5.  2 tsp salt divided
6.  1 large sweet potato peeled and cubed
7.  1 large sweet onion  peeled and cut into wedges
8.  2 tbsp minced fresh thyme
9.  1/2 tsp coarsely ground pepper
10.  5 C. cubed cooked turkey breast
11.  1/4 C. minced fresh parsley
12.  1/3 C. dried cranberry
13.  1/3 C. chopped pecans or hazelnuts toasted

Method:  Place bread cubes in an ungreased 15x10 baking pan.  Bake at 250 for 12-15 minutes or until lightly browned.  Set aside.  Increase heat to 400. In a large bowl combine the cranberry sauce, 2 T. oil, 2 T. vinegar and 1 t. salt.  Add sweet potato and onion; toss to coat.  Place in a foil lined 15x10 baking pan.  Bake 30-40 minutes or until tender stirring once. In a small bowl, combine thyme and pepper with the remaining oil, vinegar and salt.  In a large bowl, combine the bread cubes, roasted vegetables, turkey and parsley.  Drizzle with dressing and toss to coat.  Sprinkle with cranberries and pecans.

Turkey With Curried Cream Sauce

Ingredients:

1.  2 tbsp butter
2.  2 tbsp all purpose flour
3.  1/2 tsp curry powder
4.  1 C. chicken broth
5.  1/4 C. milk
6.  1 small yellow summer squash sliced
7.  1 small zucchini sliced
8.  1/2 small onion thinly sliced
9.  2 tsp cubed cooked turkey breast
10.  1/2 t. grated lemon peel
12.  Hot cooked rice
13.  3 tbsp chopped cashews

Method:  In a small saucepan melt butter; stir in flour and curry until smooth.  Gradually add broth and milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat; set aside. In a large skillet, saute the squash, zucchini and onion in oil until tender.  Add turkey, lemon peel and reserved sauce; heat through.  Serve with rice.  Sprinkle each serving with cashews.

Spanish Flan

Ingredients:

1.  1 cup white sugar
2.  3 eggs
3.  1 (14 ounce) can sweetened condensed milk
4.  1 (12 fluid ounce) can evaporated milk
5.  1 tablespoon vanilla extract

Method:
1.  Preheat oven to 350 degrees F (175 degrees C).
2.  In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3.  In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish.
4.  Cover with aluminum foil.
5.  Bake in preheated oven 60 minutes. Let cool completely.
6.  To serve, carefully invert on serving plate with edges when completely cool.

Holiday Strawberry Bread

Ingredients:

1.  1 1/2 c. flour
2.  1/2 tsp. baking soda
3.  1/2 tsp. cinnamon
4.  1 c. sugar
5.  2 eggs, beaten
6.  1 (10 oz.) pkg. frozen strawberries (defrosted with juice)
7.  3/4 c. salad oil
8.  3/4 c. pecans, chopped

Method:  Sift together dry ingredients. Combine eggs, strawberries and oil. Add liquid ingredients to dry ingredients. Add pecans. Pour into well-greased loaf pan. Bake at 325 degrees for 1 hour or until center tests done. Cool. This can be made and frozen for gift giving during the Christmas holidays.

Australian Potato Salad

Ingredients:
1.  4 pounds white potatoes, cut into 1 inch cubes
2.  3/4 cup bottled French salad dressing
3.  1 cup chopped celery
4.  6 green onions, chopped
5.  1 1/4 cups mayonnaise
6.  1 cup sour cream
7.  1 tablespoon coarse grained mustard
8.  1/2 cup chopped fresh mint leaves
9.  1/2 cup chopped fresh dill weed
10.  ground black pepper to taste

Method:  Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil with the pot uncovered, then remove from the heat, cover and let stand for 25 minutes. Drain and transfer to a serving bowl. Stir in the French salad dressing while the potatoes are still warm. Cool for at least 1 hour. Add the celery and green onions to the potatoes and mix in the mayonnaise, sour cream, mustard, mint, dill and pepper. Refrigerate until serving.

Best Bet Burgers

Ingredients:
1.  2 eggs beaten
2.  1 tbsp prepared mustard
3.  1 tbsp chili sauce
4.  2 tsp Worcestershire sauce
5.  1 small onion finely chopped
6.  1 tsp seasoned salt
7.  1 garlic clove minced
8.  2 lb. ground beef
9.  6 hamburger buns split

Method:  In a large bowl combine the first 7 ingredients.  Crumble beef over mixture and mix well.  Shape into 6 patties. Grill covered over medium heat 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear.  Serve on buns with your favorite toppings.

Buffalo Burger Topping

Ingredients:
1.  2 tbsp butter softened
2.  2 tbsp brown sugar
3.  3/4 C. mayonnaise
4.  1/4 C. Louisiana style hot sauce
5.  1 celery rib finely chopped
6.  6 tbsp crumbled blue cheese

Method:  In a small bowl beat butter and brown sugar until light and fluffy.  Add mayonnaise and hot sauce; beat until smooth.  Chill until serving.  Spoon onto your favorite burger; top with celery and cheese.

Greek Chickpea & Walnut Burgers

Ingredients:
1.  2 eggs
2.  1/2 C. dry bread crumbs
3.  1/2 C. chopped walnuts
4.  1 medium carrot shredded
5.  1/3 C. crumbed reduced fat feta cheese
6.  1/4 C. coarsely chopped onion
7.  1/4 C. Greek olives
8.  4 sprigs fresh parsley stems removed
9.  1 T. lemon juice
10.  2 garlic cloves
11.  1/4 t. each salt and pepper
12.  1 (15 oz) can chickpeas or garbanzo beans rinsed and drained
13.  5 whole wheat hamburger buns

Method:  In a food processor combine the first 11 ingredients; cover and pulse 4 times.  Add chickpeas; pulse until chopped.  Refrigerate for at least 45 minutes. Shape chickpea mixture by 2/3 cupfuls into patties.  Coat grill rack with cooking spray before starting the grill.  Grill burger covered over medium heat for 3-5 minutes on each side or until a thermometer reads 160.  Serve on buns with your favorite toppings.

Tzatziki Topping

Ingredients:
1.  1 C. finely chopped cucumber
2.  1/2 C. reduced fat plain yogurt
3.  1/4 C. fat free sour cream
4.  1 T. minced fresh mint or 1 t. dried mint
5.  1 T. lemon juice
6.  1 garlic clove minced
7.  1/4 t. salt
8.  5 lettuce leaves
9.  5 slices tomato

Method:  For tzatziki sauce, combine the first 7 ingredients; refrigerate until serving.  Serve sauce on your favorite burger with lettuce and tomatoes.

Crock Pot Party Mix

Ingredients:

1.  3 c. pretzel sticks
2.  4 c. wheat Chex
3.  4 c. Cheerios
4.  1 can (13 oz.) salted peanuts
5.  1/2 tsp. seasoned salt
6.  1 tsp. celery salt
7.  1 tsp. garlic salt
8.  2 tbsp. Parmesan cheese
9.  1/4 c. melted butter

Method:  Mix together pretzels, cereals, and peanuts in large mixing bowl or slow cooking pot. Sprinkle with garlic salt, celery salt, seasoned salt and cheese. Pour melted butter over all. Toss until well mixed. Cover and cook in Crockpot on low 3 to 4 hours. Uncover the last 30 to 40 minutes. Makes 3 quarts.

TGI Friday's Pot Stickers

Ingredients:
For Dough:
1.  2 1/2 cups flour
2.  1/2 teaspoon salt
3.  1 cup hot water
4.  1 tablespoon shortening or oil
For Filling:
1.  1 lb. ground pork
2.  2 tablespoons soy sauce
3.  1 tablespoon sesame oil
4.  1 teaspoon grated ginger
5.  Pinch of sugar
6.  Salt and pepper to taste
7.  3 green onions, chopped
8.  1 egg
9.  1 tablespoon cornstarch
10.  1 can water chestnuts, finely chopped
11.  1 clove garlic, minced
For Dipping Sauce:
1.  1/2 cup soy sauce
2.  1/4 cup white vinegar
3.  1 teaspoon chili oil
4.  1 green onion, chopped

Method:  Combine the flour, salt, hot water and shortening in a bowl and incorporate into a smooth dough. Allow the dough to rest for 20 minutes, covered. Combine the filling ingredients. Combine the dipping sauce ingredients. Roll the dough out about 1/8 thick. Use a biscuit cutter or a glass to cut out 3 inch circles. Brush a little water over the circles and place about 2 teaspoons of filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air. Stand the dumplings up on the folded side and press slightly so that they stand up nicely. To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes. Drain well. The dumplings may be frozen at this point for future use; this recipe makes about 8 dozen. Heat a skillet with about 2 tablespoons oil and fry the dumplings on one side only, until nicely browned. Drain on paper towels. Serve with the dipping sauce.

Slow-Cooker Beef Short Ribs

Ingredients:
1.  1/3 cup flour
2.  1 teaspoon salt
3.  1/4 teaspoon pepper
4.  2 1/2 lbs boneless beef short ribs
5.  1/4 cup butter
6.  1 cup chopped onions
7.  1 cup beef broth
8.  3/4 cup red wine vinegar
9.  3/4 cup brown sugar
10.  1/4 cup chili sauce
11. 2 tablespoons catsup
12.  2 tablespoons Worcestershire sauce
13.  2 tablespoons minced garlic
14.  1 teaspoon chili powder

Method:  Combine flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a large skillet. Place in slow cooker. In the same skillet, combine remaining ingredients. Bring to a boil while stirring. Pour over ribs. Cover and cook on low for 9 hours.

Salisbury Steak with Mushroom Gravy

Ingredients:
1.  1 pound lean ground beef
2.  1 (10 oz.) can condensed cream of mushroom soup, divided
3.  1/2 cup Italian bread crumbs
4.  1 egg, lightly beaten
5.  1/2 cup onions, chopped
6.  1 teaspoon steak seasoning
7.  1 tablespoon canola oil
8.  2 tablespoons butter, divided
9.  1/4 cup cognac
10.  1/2 lb. sliced fresh mushrooms
11.  2 cups beef broth
12.  1 (1.2 oz.) packet brown gravy mix

Method:  In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs, egg, onions, and steak seasoning. Mix thoroughly and shape into 4 oval patties. Heat oil and 1 tablespoon butter in large skillet over medium-high heat. Brown patties on both sides and transfer to a plate. Add remaining butter and cognac (remove pan from heat when adding cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and whisk in gravy mix until smooth. Stir in remaining mushroom soup. Return patties to skillet and spoon gravy over top. Cover pan and simmer for 20 to 25 minutes. Serve with mashed potatoes or rice.

Buttered Peas and Pearl Onions

Ingredients:
1.  1 1/2 pounds pearl onions
2.  1 cup chicken broth
3.  1/4 cup (1/2 stick) unsalted butter
4.  3 teaspoons chopped fresh dill
5.  2 cups fresh sweet peas, shelled
6.  1/2 lemon, juiced
7.  1 small bunch watercress, washed and trimmed
8.  Kosher salt and freshly ground black pepper

Method:  Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside. In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper.

Sticky Buns

Ingredients:
For Dough:
1.  1 cup warm water (105F to 115F)
2.  4 teaspoons dry yeast
3.  2/3 cup sugar
4.  1/2 cup (1 stick) unsalted butter, room temperature
5.  1/2 cup dry nonfat milk powder
6.  1 1/4 teaspoons salt
7.  2 large eggs
8.  4 1/4 cups (or more) all purpose flour
For Glaze:
1.  1 1/4 cups (packed) golden brown sugar
2.  3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3.  1/4 cup honey
4.  1/4 cup dark corn syrup
5.  1/4 cup water
6.  2 cups pecan halves
7.  4 teaspoons sugar
8.  4 teaspoons ground cinnamon

Method:
To Make Dough:  Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand until foamy, about 8 minutes. Using electric mixer, beat remaining sugar, butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1 at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup flour onto work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

To Make Glaze:  Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar, 1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend. Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over each. Punch down dough. Divide dough in half. Roll each dough piece out on floured work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting at 1 long side, tightly roll up each rectangle into log. Cut each log into 12 rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly. Cover with plastic wrap. Let buns rise in warm area until almost doubled, about 1 hour. Preheat oven to 375F. Bake buns until deep golden brown, about 30 minutes. Run small knife around pan sides to loosen sticky buns. Turn hot buns out onto platter. Cool about 30 minutes and serve.

Crunchy Avocado Salad - Bobby Flay

Yield: 4 servings

Ingredients:

1.  2 ripe avocados, peeled, pitted and diced

2.  2 ripe beefsteak tomatoes, diced

3.  1/2 cup pitted nicoise olives, roughly chopped

4.  1 cup canned chickpeas, drained, rinsed and drained again

5.  2 tablespoons roughly torn flat-leaf parsley 

6.  1/4 cup champagne vinegar

7.  1/4 cup extra-virgin olive oil

8.  1 teaspoon ground cumin

9.  1/2 teaspoon smoked paprika

10.  Salt and freshly ground black pepper

11.  2 ounces blue corn tortilla chips

Method:  Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.

Beef and Broccoli

Serves:  4

Preparation: 8 min

Cook: 13 min

Total: 21 min

Ingredients:

1.  2 tablespoons cornstarch

2.  1 can (14 1/2 ounces) beef broth

3.  2 tablespoons light soy sauce

4.  2 tablespoons oyster sauce

5.  1 tablespoon vegetable oil 

6.  1 pound boneless sirloin steak, cut into thin strips

7.  4 cups fresh broccoli florets

8.  1 clove garlic, minced

9.  1 medium medium onion, sliced 

Method:  In a small bowl, combine the cornstarch, broth, soy sauce, and oyster sauce and whisk until smooth. Set aside. Warm the oil in a large skillet or wok over medium-high heat for 1 minute. Add the steak and cook, stirring constantly, for 5 to 7 minutes, or until the beef is browned. Transfer to a covered bowl to keep warm. Add the broccoli, garlic, and onion to the skillet and cook, stirring constantly, for 1 to 2 minutes, or until the broccoli is bright green and crisp-tender. Add the broth mixture and bring to a boil, stirring. Reduce the heat, add the beef, and simmer for 5 minutes, or until the sauce thickens.

Chicken Taco Burgers

Ingredients:

1.  1 egg beaten

2.  1/4 C. chopped onion

3.  2 T. taco seasoning

4.  1 garlic clove minced

5.  1/4 t. pepper

6.  1 lb. ground chicken

7.  4 whole wheat hamburger buns split and toasted

Method:  In a large bowl combine the first 5 ingredients.  Crumble chicken over mixture and mix well.  Shape into 4 patties. Grill burgers covered over medium heat 4-6 minutes on each side or until a meat thermometer reads 165 and juices run clear.  Serve on buns with your favorite toppings.

West African Stew

Ingredients:

1.  3 tablespoons peanut oil

2.  1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces

3.  2 cloves garlic, chopped

4.  1 large onion, chopped

5.  1 or 2 habanaro peppers, seeded and diced

6.  1 teaspoon cumin

7.  1 teaspoon salt

8.  1 teaspoon black pepper

9.  1 1/2 cups chicken stock

10.  1 large sweet potato, cut in 3/4" cubes

11.  3/4 cup creamy peanut butter (Skippy Natural is very tasty)

12.  1 (15 oz.) can chick peas, rinsed and drained

13.  1/4 cup cilantro, choppped

Method:  In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt. Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice.

Baked Chicken with Rosemary and Lemon

Ingredients:

1.  2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

2.  6 cloves garlic, crushed

3.  3 tablespoons fresh rosemary leaves stripped from stems

4.  3 tablespoons extra-virgin olive oil

5.  1 lemon, zested and juiced

6.  coarse salt and black pepper, to taste

7.  1/2 cup dry white wine or chicken broth

Method:  Preheat oven to 450F. Arrange chicken in a 9 X 13 baking dish. Add garlic, rosemary, extra-virgin olive oil, lemon zest, and salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Balsamic Beef Sandwiches

Prep Time: 15 min
Start to Finish Time: 9 hr 15 min
Serves: 8 sandwiches

Ingredients:

1.  2 1/2 to 3 lb. beef boneless rump roast

2.  1/2 teaspoon Italian seasoning

3.  1/2 teaspoon salt

4.  1/4 teaspoon garlic pepper

5.  1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), sliced

6.  3/4 cup balsamic vinaigrette dressing

7.  8 hoagie buns, split

8.  3/4 cup sun dried tomato spread, if desired

9.  3/4 cup shredded or chopped fresh basil leaves

10.  8 thin slices (about 1/2 oz each) provolone cheese

Method:  Spray 12 inch nonstick skillet with cooking spray. If beef roast comes in netting or is tied, do not remove. Sprinkle beef with Italian seasoning, salt and garlic pepper. Cook beef in skillet over medium high heat 6 to 8 minutes, turning occasionally, until brown on all sides. Spray 5 to 6 quart slow cooker with cooking spray. Place onion in cooker. Top with beef. Pour dressing over beef and onion. Cover and cook on low heat setting 8 to 9 hours. Place beef on cutting board; remove netting or strings. Cut or shred beef into small pieces. Return beef to cooker. To serve, spread cut sides of buns with tomato spread; sprinkle with basil. Layer beef, onion mixture and cheese in buns.

From Betty Crocker Simple Slow Cooker September 2004

Roasted Garlic & Tomato Spread

Ingredients:

1.  2 whole garlic bulbs

2.  3 t. olive oil divided

3.  3 plum tomatoes quartered

4.  1 (8 oz) carton spreadable chive & onion cream cheese

5.  1/4 t. Italian seasoning

6.  1/4 t. salt

Method:  Remove papery outer skin from garlic (do not peel or separate cloves).  Cut tops off garlic bulbs; brush each with 1/2 t. oil.  Wrap each bulb in heavy-duty foil.  Place garlic and tomatoes in a foil-lined 9" square baking pan.  Brush tomatoes with remaining oil. Bake at 425 for 30-35 minutes or until garlic is softened.  Cool for 10-15 minutes; squeeze garlic into a small bowl.  Drain any liquid from tomatoes; chop and add to garlic.  Stir in the cream cheese, Italian seasoning and salt.  Serve with your favorite crackers or snack breads.

Desert : Kids Favorite Cookies

Ingredients:

1.  1 C butter softened

2.  1/2 C. sugar

3.  1/2 C. packed brown sugar

4.  1 egg

5.  1 t. vanilla extract

6.  2 C. all purpose flour

7.  1 t. baking soda

8.  1/2 t. salt

9.  1 1/2 C. quick cooking oats

10.  1 C. flaked coconut

11.  5 milk chocolate candy bars 

Method:  In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  Beat in eggs and vanilla.  Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.  Beat in oats and coconut. Roll into 1" balls.  Place 2" apart on ungreased baking sheets; flatten slightly.  Bake at 350 for 10-12 minutes or until lightly browned.  Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie.  Remove to wire racks.

Desert : Papa's Sugar Cookies

Ingredients:

1.  1 C. butter softened

2.  1 C. canola oil

3.  1 C. sugar

4.  1 C. confectioners' sugar

5.  2 eggs

6.  2 T. butter flavoring

7.  1 T. grated orange peel

8.  1 T. vanilla extract

9.  5 1/2 C. all purpose flour

10.  1/4 C. ground macadamia nuts

11.  1 1/2 t. soda

12.  1 t. salt

13.  1 t. cream of tartar

14.  1 t. ground cinnamon

15.  additional granulated sugar

Method:  In a large bowl beat butter, oil and sugars until well blended.  Add eggs, one at a time, beating well after each addition.  Beat in butter flavoring, orange peel and vanilla. Combine flour, nuts, baking soda, salt, cream of tartar and cinnamon; gradually add to butter mixture and mix well.  Cover and refrigerate for 1 hour or until easy to handle. Roll into 1" balls, then roll in additional sugar.  Place 2" apart on ungreased baking sheets.  Flatten with a glass dipped in additional sugar.  Bake at 350 for 10-12 minutes or until edges begin to brown.  Remove to wire racks.

Pulled Pork Sandwiches from Campbell's Kitchen

Prep Time: 20 min.
Cook Time: 2 hr. 25 min.

Serves 24.

Ingredients:

1.  2 jars (16 ounces each) Pace® Picante Sauce

2.  1 can (about 16 ounces) jellied cranberry sauce, cut up

3.  1 cup packed brown sugar 

4.  1/3 cup prepared mustard

5.  1 tsp. freshly grated or ground nutmeg

6.  1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks 

7.  24 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds

8.  Shredded lettuce 

9.  Prepared coleslaw 

Method:  Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes. Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender. Remove the pork from the sauce and cool slightly. Shred the pork, using two forks. Return the pork to the sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.

Bruschetta Chicken Skillet

Makes: 4 servings

Ingredients:

1.  1/4 cup KRAFT Sun-Dried Tomato Dressing

2.  4 small boneless skinless chicken breast halves (1 lb.)

3.  2 large red peppers, chopped 

4.  2 cloves garlic, minced 

5.  2 cans (14-1/2 oz. each) pasta-style or Italian-style diced tomatoes, undrained

6.  1/2 cup water

7.  2 cups instant white rice, uncooked 

8.  1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

9.  1 large tomato, chopped

10.  2 Tbsp. chopped fresh basil 

Method:

1.  HEAT dressing in large skillet on medium heat. Add chicken, peppers and garlic; cover. Cook 10 min. or until chicken is cooked through (165ºF), turning after 5 min. Remove chicken from skillet; cover to keep warm.

2.  ADD canned tomatoes and water to skillet. Stir in rice; bring to boil. Reduce heat to low; simmer, uncovered, 10 min. Meanwhile, combine cheese, chopped tomatoes and basil.

3.  RETURN chicken to skillet; sprinkle with cheese mixture. Cover. Cook 5 min. or until chicken is heated through and cheese is melted.

Desert: Chocolate Coconut Slices

Ingredients:

1.  6 T. butter softened

2.  1 C. confectioners sugar

3.  1 egg 

4.  2 squares unsweetened chocolate melted and cooled

5.  3 t. vanilla extract

6.  1 1/2 C. all purpose flour

7.  1/2 t. baking soda

For filling:

1.  1/3 C. cream cheese softened

2.  1 t. vanilla extract

3.  1 C. flaked coconut

4.  1/2 C. finely chopped pecans

Method:

1.  In a small bowl cream butter and confectioners' sugar until light and fluffy.  Beat in the egg, chocolate and vanilla.  Combine flour and baking soda; gradually add to creamed mixture and mix well.  Refrigerate 1 hour. 

2.  In another bowl, combine cream cheese and vanilla.  Stir in coconut and nuts until blended.  Refrigerate 1 hour.

3.  Shape dough into an 8 x 6 rectangle.  Shape filling into an 8 1/2" log; place on dough.  Wrap dough around filling, sealing the seam.  Wrap in plastic wrap and refrigerate 2-3 hours or until firm.

4.  Cut into 1/4" slices.  Place 2" apart on parchment paper lined baking sheets.  Bake at 375 for 10-12 minutes or until set.  Remove to wire racks.