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The best of all gifts around any Christmas tree:  the presence of a happy family all wrapped up in each other.
~Burton Hillis

Ever had to read something twice?

I found the following (shared by Treva, NC) intriguing. So much so that I had to read it twice (actually... I read it many, many times). The truth is so blaringly clear that we muddle it up with our own dressings. I hope you enjoy this as much as I did...

You've spent your whole life creating your personality. Even now it is a work in progress, with every detail being fine tuned in response to your experience of life. Imagine, though, how it would be if your personality were to simply vanish. What exactly would be left?

You would still be you, just as you were on the day you were born. In fact, without the personality you've spent so long developing, you would be purely you.

There would be no mask behind which to hide. The intact, unblemished essence of your being would be clear and unmistakably evident.

The vast majority of things that you spend so much time worrying and fretting about each day, matter only to your personality. They are of no real concern to the authentic person who lives inside.

Seek to stay in touch with the true person you are beyond the personality you have adopted. And you'll devote more energy to what really matters.

~Ralph Marston

The Many Ways to Cook Boneless Skinless Chicken Breast
By Ralph Serpe

Boneless skinless chicken breast is the most popular cut of poultry in the United States and with good reason: they are low in fat, quick and easy to prepare and extremely versatile. This wonderful cut of poultry can be grilled, sauteed, broiled, poached, fried and baked. There is a downside however to this cut of meat: they are rather low in fat. You may be asking: "What is wrong with that? That makes them healthy right?" Yes, they are a healthier way to eat, but because they are low in fat, they are also low in moisture and that makes them very susceptible to over cooking. Nothing is less appetizing than a dry and overcooked piece of meat.

There are two ways to make certain your chicken is not overcooked. The first way, and the most accurate in my opinion, is to use an instant read thermometer. I own a handy little electronic thermometer with a voice alert feature. It is extremely accurate and has never let me down. The other method for checking doneness is by pricking the meat with a fork. If the juices run clear, then it is done. I think the first option is much safer, but you can be the judge.

There are literally hundreds of combined recipes and methods for cooking chicken breast, far too many to cover in this article, so I will talk about two very popular methods.

One of the easiest and tastiest ways is to marinate and grill them.

Below is a great marinade recipe:

GRILLED CHICKEN BREAST WITH CITRUS HERB MARINADE

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

1/4 Cup Extra Virgin Olive Oil
2 Tablespoons of Freshly Squeezed Lemon Juice
2 Tablespoons of Freshly Squeezed Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup of Freshly Chopped Basil
1 Clove of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper

DIRECTIONS:

Step 1: Mix together everything, accept the chicken breasts, in a large bowl. Step 2: Add chicken to the bowl, cover with plastic wrap and marinate in the refrigerator for several hours. Step 3: Get you grill nice and hot and oil the grates to prevent the chicken from sticking. Step 4: Grill chicken about 4 minutes per side or until done.

Another fantastic way to cook chicken breasts is by baking them in foil in the oven. The foil helps keep the meat nice and moist while cooking. What you put inside the foil is only limited by your imagination, but to make things easier, I have included a great recipe below.

CHICKEN WITH SUN DRIED TOMATOES AND KALAMATA OLIVES

INGREDIENTS:

4 Boneless Skinless Chicken Breasts

10 - 15 Kalamata Olives Pitted and Chopped
8 - 10 Sun Dried Tomatoes Cut Into Thin Strips
4 Tablespoons of Extra Virgin Olive Oil
2 Tablespoons of Freshly Chopped Basil
2 Tablespoons of Freshly Chopped Parsley
Salt and Pepper to Taste

DIRECTIONS:

Step 1: Preheat Oven to 450 Degrees F

Step 2: In a bowl, combine the olives, tomatoes, basil, parsley, olive oil, salt and pepper.

Step 3: Cut 8 Squares of Aluminum Foil (Cut them large, about 18 inches square)

Step 4: Grab 2 squares of foil and place one on top of the other.

Step 5: Grease the foil with some olive oil

Step 6: Place a chicken breast in the center of the foil and spoon some of the tomato and olive mixture on top

Step 7: Loosely fold the foil over the chicken forming a tent and seal tightly

Step 8: Repeat this process for the remaining chicken breasts

Step 9 : Place the wrapped chicken breasts on a baking sheet and place in the pre-heated oven

Step 10: Bake for approximately 20 minutes or until done. To check for doneness, cut a small slit in the foil to allow the steam to escape and then carefully unfold the foil. Check for doneness with an instant read thermometer. The internal temperature should read 160 degrees F.

Step 11: Let the chicken breasts stand for about five minutes before serving.

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com: free cooking recipes and tips. Visit today for more quick and delicious chicken breast recipes.

Article Source: http://EzineArticles.com/?expert=Ralph_Serpe

O x y m o r o n s

~Shared by Jean, Syracuse, NY

1. Is it good if a vacuum really sucks?

2.  Why is the third hand on the watch called the second hand?

3. If a word is misspelled in the dictionary, how would we ever know?

4. If Webster wrote the first dictionary, where did he find the words?

5. Why do we say something is out of whack? What is a whack?

6 Why does "slow down" and "slow up" mean the same thing?

7. Why does "fat chance" and "slim chance" mean the same thing?

8. Why do "tug" boats push their barges?

9. Why do we sing "Take me out to the ball game" when we are already there?

10. Why are they called "stands" when they are made for sitting?

11. Why is it called "after dark" when it really is "after light"?

12. Doesn't "expecting the unexpected" make the unexpected expected?

13. Why are a "wise man" and a "wise guy" opposites?

14. Why do "overlook" and "oversee" mean opposite things?

15. Why is "phonics" not spelled the way it sounds?

16. If work is so terrific, why do they have to pay you to do it?

17. If all the world is a stage, where is the audience sitting?

18. If love is blind, why is lingerie so popular?

19. If you are cross-eyed and have dyslexia, can you read all right?

20. Why is bra singular and panties plural?

21. Why do you press harder on the buttons of a remote control when you know the batteries are dead?

22. Why do we put suits in garment bags and garments in a suitcase?

23. How come abbreviated is such a long word?

24   Why do we wash bath towels? Aren't we clean when we use them?

25. Why doesn't glue stick to the inside of the bottle?

26. Why do they call it a TV set when you only have one?

27. Christmas - What other time of the year do you sit in front of a dead tree and eat candy out of your socks?

28.  Why do we drive on a parkway and park on a driveway ? I dunno, why do we?


Rules of the South

~Shared by Mary H., Montreal, Canada

1. Pull your droopy pants up. You look like an idiot.

2. Turn your cap right; your head isn't crooked.

3. Let's get this straight: it's called a "gravel road." I drive a pickup truck because I want to. No matter how slow you drive, you're going to get dust on your Lexus. Drive it or get out of the way.

4. They are cattle. That's why they smell to you. They smell like money to us. Get over it. Don't like it? I-40 goes east and west, I-65 goes north and south. Pick one.

5. So you have a $60,000 car. We're impressed. We have $250,000 cotton strippers that are driven only three weeks a year.

6. So every person in the south waves. It's called being friendly. Try to understand the concept.

7. If that cell phone rings while a bunch of doves are coming in, we WILL shoot it out of your hand. You better hope you don't have it up to your ear at the time.

8. Yeah, we eat catfish and crawfish. You really want sushi and caviar? It's available at the corner bait shop.

9. The "Opener" refers to the first day of deer season. It's a religious holiday held the closest Saturday to the first of November.

10. We open doors for women. That is applied to all women, regardless of age.

11. No, there's no "vegetarian special" on the menu. Order steak. Or you can order the chef's salad and pick off the two pounds of ham and turkey.

12. When we fill out a table, there are three main dishes: meats, vegetables, and breads. We use three spices: salt, pepper, and ketchup. Oh, yeah ... we don't care what you folks in Cincinnati call that stuff you eat ... IT AIN'T REAL CHILI!!

13. You bring "coke" into my house, it better be brown, wet, and served over ice. You bring "Mary Jane" into my house, she better be cute, know how to shoot, drive a truck, and have long hair.

14. College and high school football is as important here as the Lakers and the Knicks, and a dang sight more fun to watch.

15. Yeah, we have golf courses. But don't hit the water hazards -- it spooks the fish.

16. Colleges? We have them all over. We have state universities, universities, and vo-techs. They come outta there with an education plus a love for God and country, and they still wave at everybody when they come for the holidays.

17. We have more folks in the Army, Navy, Air Force, and Marines. So don't mess with us. If you do, you will get whipped by the best.

18. Turn down that blasted car stereo! That thumpity-thump mess ain't music, anyway. We don't want to hear it any more than we want to see your boxers. Refer back to #1.


The difference between the North and the South - at last, clearly explained....

~Shared by Brenda, AL
 
The North has Bloomingdale's, the South has Dollar General.
 
The North has coffee houses, the South has Waffle Houses.
 
The North has dating services, the South has Sunday go to meetings.
 
The North has switchblade knives; the South has Lee Press-on Nails.
 
The North has double last names; the South has double first names.
 
The North has Indy car races; The South has stock car races.
 
North has Cream of Wheat, the South has grits.
 
The North has green salads, the South has collard greens.
 
The North has lobsters, the South has crawfish.
 
The North has the rust belt; the South has the Bible Belt.

CRUNCHY COOKIE JAR GIFT MIX

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3/4 cup brown sugar
1 cup corn flakes cereal
2 tablespoons flaked coconut
3/4 cup semisweet chocolate chips
1 cup rolled oats

Use a 1 quart, wide-mouth canning jar. Pack each layer. Combine the flour, baking powder, baking soda and salt together and pour into the jar. Next add the white sugar, the brown sugar, the cereal, the coconut, the chocolate chips, and the oats. Seal and decorate the jar, and attach the recipe tag.

Cruncy Munchy Cookies

You will need:
1/2 cup butter, melted
1 egg
1/4 tsp. vanilla
large bowl

Use a large bowl to mix the butter, egg and vanilla together. Add the contents of the jar and mix well. Roll 2" balls and place on cookie sheet. Bake at 350 degrees F. for 10-12 minutes. Let cool.


BOILED CHRISTMAS PUDDING

~Shared by Treva, NC

Makes one pudding

1/2 pound butter
Two cups brown sugar
Five eggs
One tablespoon treacle
Two 1/2 cups plain flour
One teaspoon bi-carb soda
One teaspoon cream of tartar
1/2 teaspoon nutmeg
One teaspoon mixed spice
One teaspoon Cinnamon
1/2 cup rum
One pound raisins
Two packets mixed fruit

Soak fruit and rum overnight. Cream butter and sugar. Add well beaten eggs and treckle, then dry ingredients (sifted), then fruit. Dip calico square in boiling water and cover with flour. Spoon pudding mixture onto cloth. Pull corners tightly and firmly to give pudding good round shape. Tie firmly with string about one inch above top of pudding (this allows room for expansion). Twist string around cloth about ten times to give firm seal. make handle from string ends for easier removal. Boil for five hours in large boiler with lid. Replenish water every twenty minutes, or so. When cooked, hang freely until completly cold. Store in fridge until needed. Boil one hour before use and untie as quickly as possible.


CLARITHA'S FRIED CHICKEN WINGS

~Shared by Jim H., Calgary, Alberta, Canada

OH MY! All I can say is, Claritha knows her fried chicken! I had heard about soaking poultry in a brine solution and during an internet search, came across this recipe. A true southern style recipe, we think this is absolutely the best fried chicken we have ever eaten. See you if don't agree! ~by Claire de Luna

3 days ; 3 days prep
Serves 4

3 lbs chicken wings (16 to 18)
1 cup coarse salt, plus
2 tablespoons coarse salt
2 onions, sliced
3 cups buttermilk
2 cups all-purpose flour
2 teaspoons cracked black peppercorns
1 teaspoon cayenne
2 cups vegetable shortening
1/2 cup unsalted butter

Cut off chicken wing tips, and reserve them for another use (stock). Arrange wings in one layer in a 9x13 inch glass baking dish and sprinkle them evenly with 1/2 cup coarse salt. Turn wings over and sprinkle with l/2 cup more salt. Chill wings for 2 hours.

Rinse wings in a colander under cold running water and drain. (An alternative to this is to soak chicken wings overnight in a brine solution, using one cup salt and enough water to cover wings.) Arrange wings in one layer in a baking dish and thinly slice onions.

Arrange onions over wings and pour buttermilk over onions. Chill wings, covered, at least 12 hours and/or up to one day. Discard onions and drain wings in a colander.

Tear off an 18 inch sheet of wax paper and set aside.

In a large shallow bowl, whisk together flour, peppercorns, cayenne, and remaining 2 tablespoons salt.

Working with no more than 2 wings at a time, dredge wings evenly in flour mixture and shake off the excess. Arrange wings with the flat sides up, a few inches apart on wax paper and let stand 15 minutes.

Get out a rack, brown paper bag, or paper towels, and set on a baking pan.

In a large fish fryer set over two burners (or two heavy skillets), melt 2 cups shortening and 1/2 cup butter over high heat, just until butter begins to turn golden. Add the wings, flat sides down, and reduce heat to moderately high. Cook wings, covered, until deep golden, 8 to 10 minutes. Turn wings and cook, uncovered, until deep golden, about 8 minutes. With tongs, transfer wings to a rack set over pan, to drain.

Source: Recipezaar


BISON CHATEAUBRIAND WITH HORSERADISH BUTTER SAUCE

~Shared by Jim D., WA

Makes 4 servings (serving size = 9 ounces)
   
Our tender Chateaubriand meets the tangy bite of pure horseradish for an unbelievable flavor combination. - Chef Forrest
 
INGREDIENTS

1 High Plains Bison Chateaubriand
Salt and pepper to taste
1 tablespoon vegetable oil
1/2 stick unsalted butter
3 1/2 tablespoons horseradish, drained (not creamed)
1 teaspoon Worcestershire sauce

DIRECTIONS

Preheat oven to 300 degrees F.

Pat Chateaubriand dry and season with salt and pepper.

Heat oil in a large cast-iron skillet over moderately high heat until hot, but not smoking. Cook for 5 minutes on each side for medium-rare.

Transfer meat to roasting pan and place in preheated oven to finish cooking for 8 minutes.

After removing skillet from heat immediately add butter and horseradish, stirring and scraping up any brown bits.

Stir in Worcestershire sauce and spoon butter sauce over Chateaubriand before slicing.

Source: High Plains Bison


SPINACH GNOCCHI IN GORGONZOLA CREAM SAUCE

~Shared by Linda H., Rosharon, TX

Serves 8 as a first course, 4 as a main course

Spinach Gnocchi:
1 package (10 oz/315 g) thawed, frozen leaf spinach
26 oz (815 g) yellow -fleshed potatoes unpeeled, cut into large pieces
2 1/2 cups flour, plus 1/2 cup flour for dusting
1 extra-large egg

Gorgonzola Sauce:
2 cups (16 fl oz/500 ml) heavy cream
2 oz (60 g) sweet Gorgonzola cheese, crumbled
3 tablespoons fruity Italian white wine
1 teaspoon Cognac or other brandy, optional
Salt and ground white pepper
Freshly grated nutmeg

To make the gnocchi, if using fresh spinach, place the spinach on a steamer rack over (not touching) boiling water. Cover and steam until wilted and tender, 3-4 minutes. Transfer the steamer rack holding the spinach to a sink to drain and let cool.

Using your hands, gather the cooled or thawed, frozen spinach into a ball; squeeze out any excess moisture. In a food processor fitted with the metal blade, purée the spinach until smooth. Transfer to paper towels, squeeze to remove any remaining moisture and set aside.

Place the potatoes on a steamer rack over (not touching) boiling water, cover and steam until tender, 8-10 minutes. Remove the potatoes from the steamer rack. While still hot, peel the potatoes, then pass them through a ricer onto a clean work surface, forming a broad, low mound. Sprinkle the 2 1/2 cups (12 1/2 oz/390 g) flour on top and quickly and gently "fluff" the potato and flour together with your fingertips.

Place the puréed spinach on top and, using a fork or your fingertips, begin to work it into the potato and flour mixture to form a dough. Place the egg on top and lightly mix it in. Press the dough together, then knead just until a dough forms.

Scrape the work surface clean. Sprinkle a little more flour on the work surface. Divide the dough into 6 equal portions; cover 5 of the portions with a kitchen towel to prevent drying. Form the sixth portion into a log 3/4 inch (2 cm) in diameter. Cut crosswise into pieces 3/4 inch (2 cm) wide. If the pieces are sticky, lightly coat them with some of the remaining flour. Repeat with the remaining 5 portions.

Fill a deep pot three-fourths full with salted water and bring to a rolling boil. Add the gnocchi all at once. Gently stir to prevent the gnocchi from sticking together. Boil until just cooked through, 12-15 minutes.

Meanwhile, make the Gorgonzola sauce. In a frying pan over high heat, bring the cream to a boil. Boil until slightly thickened, about 4 minutes. Stir in the cheese and reduce the heat to medium. Stir in the wine and simmer for 1 minute. Stir in the brandy, if using. Season to taste with salt, white pepper and nutmeg.

Drain the gnocchi and immediately add them to the sauce. Toss well to coat.  Spoon onto warmed individual plates and serve immediately.

Per Serving:
Calories: 522 Carbohydrates: 61g  Fat: 26g  Sodium: 562mg Cholesterol: 118mg  Protein: 12g 


BOUDIN STUFFED TURKEY LEG

~Shared by Johnny, LA

Makes 6 to 8 servings

2 boneless turkey legs
10 feet butcher’s twine

Boudin Stuffing:
2 tablespoons cooking oil
1 cup yellow onion, cut in small dice
½ cup celery, cut in small dice
½ cup carrots. cut in small dice
½ cup chopped toasted pecans (or candied pecans)
1 clove garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
1 pound spicy boudin, removed from casing
1 cup chicken stock
6 slices white sandwich bread, diced
Salt and pepper to taste

Preheat a large saucepan over medium heat with the cooking oil. Add vegetables, pecans, garlic and dry spices in the cooking oil, and cook until vegetables are just translucent. Add boudin and stir. Once boudin begins to stick to the pan, add chicken stock and bring to a simmer.

When stock simmers, adjust seasoning and add diced bread. Allow to cool. (At this point, mixture can be stored up to 4 days.)

To stuff the legs: Lay the de-boned leg quarters out flat, skin side down. Divide the boudin stuffing into two portions, and spread the portions evenly onto each leg. Roll the meat up jelly-roll style, keeping as much stuffing inside as possible.

Cut the butchers twine into 12-inch pieces. Tie the pieces of twine around the stuffed turkey legs every few inches to keep them rolled tight. Once the turkey legs have been tied, season them with salt and coarse black pepper.

Roast the legs in a pre-heated 375-degree oven for approximately 40 minutes or until the internal temperature reaches 165 degrees. Allow the meat to rest for 10 minutes before slicing and serving.


CHEESY PIZZA FONDUE

~Shared by Doe, Oliver, B.C., Canada

Makes 12 servings  (4 cups)

29 oz meatless spaghetti sauce  
2 c - 8 oz mozza 
1/4 c parmesan 
2 tsp dried oregano 
1 tsp dried minced onion  
1/2 tsp garlic powder
1 - 1-lb unsliced Italian bread, cut into cubes

In a 1 1/2-qt slow cooker, combine the spaghetti sauce, cheeses, oregano, onion & garlic powder. Cook for 4-6 hrs or til cheese is melted & sauce is hot. Serve with bread cubes.


WARM PEARS WITH A BRANDY CREAM

~Shared by Ann S., Mims, FL

This is from Zola Gorgon.

Number of Servings: 4

Ingredients:

4 fresh, ripe pears
1 Tbl butter
1 Tsp Vanilla
Juice from half of a small lemon
2 packets of stevia (this is a natural sugar substitute to cut the carbohydrates in this recipe)
2 oz of brandy (or you can use one tsp of brandy flavoring if you don’t cook with alcohol)
1 cup of whipping cream
2 tsp of tiny chocolate chips

Directions

Peel pears and cut into wedges. In a saute pan, melt the butter and add the pears. Add the lemon juice and toss the pears on medium high heat for 3 minutes. Add the stevia and vanilla. Turn heat to medium and cook until pears are tender but not falling apart. Remove the pears and keep them warm in the oven in a heat proof container. Add brandy and cream to the juices in the pear saute pan. Cook on medium high just to get the cream bubbling lightly. Stir often and watch for the cream to begin to thicken. That’s when you know it’s ready to serve. Serve pears with the brandy cream and sprinkle on just a few tiny chocolate chips. The chips will soften into a dreamy mass in the hot cream.

This is not a large dessert but it’s so decadent that you don’t need a large portion. Each person gets one full pear and a spoonful or two of the sauce.

If I wanted to make this for a larger party I’d put the pears, melted butter, lemon juice and stevia with the pears in a 9 X 13 pan and bake them. 30 minutes should do it at 350. Poke a pear or two to make sure they are soft. Cooking time will depend on how ripe the pears were when you started. You could even do this a day ahead and just keep it in the refrigerator and re-heat during the main course. Then take the liquid out from around the pears and put it in a large sauté pan and continue to recipe as it’s written. You’ll need to make the cream sauce the same way to get it to thicken properly. Cooking time will be a bit longer because of the volume. It can be done though this way for 12 people I’d say.


CINNAMON ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin With JP

I serve these yummy frosted rolls warm from the oven as a Christmas morning treat at our house. Even if you are not accustomed to working with yeast dough, you'll find this dough is easy to handle. -Julie Sterchi, Harrisburg, Illinois

INGREDIENTS
 
5 to 6 cups all-purpose flour
1 package (18-1/4 ounces) yellow cake mix
2 packages (1/4 ounce each) quick-rise yeast
2-1/2 cups warm water (120° to 130°)
1/4 cup butter or margarine, melted
1/2 cup sugar
1 teaspoon ground cinnamon

FROSTING:
6 tablespoons butter or margarine, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons milk

DIRECTIONS
 
In a mixing bowl, combine 4 cups flour, dry cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14-in. x 10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until almost doubled, about 20 minutes.

Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a mixing bowl, cream butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost warm rolls.

Yield: 2 dozen.

Source: Taste of Home


MUDDIE BUDDIES

~Shared by Marty B., Tell City, IN

Muddie Buddies are similar to Puppy Chow, using Crispix cereal instead of Chex cereal.

(Marty shared this one in the a2z QT a few days ago.)
 
9 c. Cripix cereal
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c, margarine
1 ts. vanilla
1 1/2 c. powdered sugar
 
In a large bowl measure cereal and set aside. In a 1 qt. microwaveable bowl, melt chocolate chips, peanut butter and margarine uncovered for 1 minute. Stir, microwave 1/2 minute longer and stir until mixture is smooth. Stir in vanilla.  Pour over cereal stirring until evenly coated.  Pour into a 2 gallon ziploc, add powdered sugar.  Seal bag and shake until well coated.


MOLTEN SPICED CHOCOLATE CABERNET CAKES

~Shared by Pat, Merritt Island, FL

4 servings

INGREDIENTS:
4 oz semi-sweet baking chocolate
1/2 C (1 stick) butter
1 Tbs Cabernet Sauvignon
1 tsp vanilla
1 C powdered sugar
2 eggs
1 egg yolk
6 Tbs flour
1/4 tsp cinnamon
1/4 tsp ground ginger

DIRECTIONS:
PREHEAT OVEN TO 425 F

Butter 4 (6 oz) custard cups or souffle dishes.  Place on baking sheet.

Microwave butter and chocolate in large microwave bowl on HIGH 1 minute or until butter is melted.  Whisk until chocolate is completely melted.  Stir in wine, vanilla, and sugar until blended.  Whisk in eggs and yolk.  Stir in remaining ingredients.  Spoon evenly into prepared dishes.

Bake in preheated oven 15 minutes or until sides are firm but centers soft.  Let stand 1 minute.  Loosen edges with knife.  Invert onto serving plates.  Sprinkle with powdered sugar if desired.


THE BEST APPLE STUFF, EVER!

~Shared by Carol, Tupper Lake, NY
 
4 apples, peeled and sliced thin
1 1/2 c. water (pour over the apples)
1/2 c. sugar (sprinkle over the top)
1 dry white  or yellow cake mix
1 1/2 sticks melted margarine
cinnamon (sift on top)
1 cup chopped pecans or walnuts
 
Spray a 9 x 13-inch baking dish with Pam.  Layer ingredients in the order listed.  Bake at 375° for 45 minutes.  Serve warm or cold.

This is a hit with men and women, whenever I serve it!!

Source: Best Damn Desserts From Bear Wallow to Goosehorn by LaVece Hughes


CAPPUCCINO IN A JAR

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2/3 cup instant coffee granules
1 cup powdered non-dairy creamer
1 cup powdered chocolate drink mix
1/2 cup white sugar
3/4 teaspoon ground cinnamon
3/8 teaspoon ground nutmeg

Have ready 2 (12 ounce) canning jars. Put the instant coffee into a food processor, and process to a fine powder. If you don't have a food processor, put it into a large plastic bag, and crush with a rolling pin.

In a large bowl, combine creamer, chocolate mix, instant coffee, sugar, cinnamon, and nutmeg. Stir together until well mixed. Spoon into 2 - 12 ounce jars.

Attach a note to each jar that reads:

Cappuccino

Mix 3 tablespoons of powder with 6 fluid ounces hot water.


RED HOLIDAY PUNCH

~Shared by Treva, NC

1 (46 oz) can red punch - recommend Hawaiian Punch
1 (46 oz) can apple juice
1 (48 oz) bottle cranberry juice
1 (2 liter) bottle ginger ale
 
Combine all ingredients in a large punch bowl and stir. Serve over ice with citrus fruit slices.


GRILLED BBQ CHICKEN WRAPS

~Shared by Jim H., Calgary, Alberta, Canada

Prep Time: 25 min
Total Time: 34 min
Makes: 4 servings

What You Need!
1 lb. boneless skinless chicken breasts
3 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup KRAFT Original Barbecue Sauce, divided
4 flour tortillas (10 inch)
1 cup KRAFT Shredded Mild Cheddar Cheese
1 tomato, chopped

Make It!
HEAT grill to medium heat.

BRUSH chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.

SPOON remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.

GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.


TURKEY BREAST WITH MUSTARD SAGE CRUMBS

~Shared by Jim D., WA

Active Time: 5 Minutes   
Total Time: 50 Minutes
Serves 6

Seasoned bread crumbs form an appealing brown crust on this turkey breast that tastes as good as it looks. We developed it for quick weeknight cooking, but it would make a fine holiday feast for a small group.

INGREDIENTS

1/2 cup dry bread crumbs
1 1/2 teaspoons dried sage
1/4 cup chopped fresh parsley
3 tablespoons melted butter
3/4 teaspoon salt
1 2-pound boneless, skinless turkey breast
1/4 teaspoon fresh-ground black pepper
1 tablespoon Dijon mustard

DIRECTIONS

Heat the oven to 450 degrees F. In a small bowl, combine the bread crumbs, sage, parsley, butter, and 1/4 teaspoon of the salt.

Season the turkey breast with the remaining 1/2 teaspoon salt and the pepper. Set the turkey breast in a roasting pan and then brush the top and the sides of the breast with the mustard. Pat the seasoned bread crumbs onto the mustard.

Roast the turkey for 20 minutes. Reduce the oven temperature to 375 degrees F. and continue to roast the turkey breast until just done, 15 to 20 minutes longer. Transfer the turkey to a carving board and leave to rest in a warm spot for about 10 minutes. Cut the turkey into slices.

Menu Suggestions
A moist and creamy side dish -- mashed potatoes or sweet potatoes, baked squash, or creamed corn or spinach -- is the perfect foil for the turkey.

Test-Kitchen Tip

Sometimes boneless turkey breasts come rolled and tied like a roast. For this preparation, you'll want to unroll the breast and put it flat in the roasting pan, thereby cutting the cooking time significantly.

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen


ASIAN PASTA TOSS

~Shared by Linda H., Rosharon, TX

1 pound Rotini, Twists or Spirals, uncooked
1/2 cup bean sprouts
2 cups diced, cooked chicken or turkey
1 cup thinly sliced carrots
1 cup diagonally sliced celery
1 (8-oz.) can water chestnuts, sliced
1/2 cup green pepper, cut into matchstick strips
1 cup honey mustard salad dressing
1 tbsp. Dijon mustard
1/4 tsp. pepper
3 tbsp. Low-sodium soy sauce

Prepare pasta according to package directions. Rinse in cold water; drain thoroughly.

Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large bowl.

Mix remaining ingredients together. Stir into pasta mixture. Cover and chill several hours.

Servings: 6-8


TRADITIONAL HAGGIS

~Shared by Johnny, LA

(Haggis is traditionally served with the Burns supper on the week of January 25, when Scotland's national poet, Robert Burns, is commemorated.)

1 Sheep's paunch (stomach)
1 pound lamb's liver
1 large onion
2 pounds dry oatmeal
1 pound suet, shredded (beef fat)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon nutmeg
1 teaspoon mace
1/2 teaspoon salt

Yields 12 servings.

Pull sheep's paunch shaggy side out and thoroughly scrape it clean (see note), keeping care not to puncture organ. Pull it back smooth side out.

In 4-quart pot with 3 to 4 cups water, boil liver for 30 minutes and parboil onion for 2 minutes. Remove liver and onion. Retain 2 1/2 cups of liver stock.

Mince together liver and onion.

Over medium heat in heavy-bottomed pan, lightly toast oatmeal.

In mixing bowl, mix together oatmeal, liver, onion, suet, cayenne and black peppers, nutmeg, mace, salt and reserved stock. Fill paunch with mixture, pressing it down to remove air. Sew up natural openings in paunch securely with kitchen twine. Wrap paunch in cheesecloth for ease of handling when finished cooking. When finished cooking, use cheesecloth as a sling to remove haggis in one piece.

Prick paunch so it won't burst during cooking. Place haggis in about 2 gallons of boiling water and boil gently for 4 to 5 hours.

Note: Even if the butcher has cleaned the paunch, you will probably want to clean it again. Turn paunch shaggy side out and rinse. Rub it in a sink full of cold water. Drain water and repeat until water stays pretty clear and handling paunch does not produce much sediment as water drains from sink.


DEEP-DISH APPLE PIE WITH A CHEDDAR CRUST

~Shared by Doe, Oliver, B.C., Canada

MAKES TWO 9-INCH PIES

Ingredients

CRUST:
3 cups all-purpose flour
1/2 pound sharp cheddar cheese, grated
1/2 teaspoon kosher salt
2 sticks cold unsalted butter cut into tablespoons
2 eggs, lightly beaten

FILLING:
5 pounds Golden Delicious apples (about 12)-- peeled, cored, and sliced 1/4-inch thick
Juice of 1 large lemon
1 1/2 cups light brown sugar
1/4 cup all-purpose flour
1 teaspoon kosher salt

Directions

1. Make the pie shell: In a food processor, pulse the flour, cheese and salt to mix. Add the butter and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. Stir in the eggs and work the dough into a ball.

2. Divide the dough into quarters and flatten into disks. Roll out each disk to an 11-inch round between 2 sheets of wax paper. Remove the wax paper and line two 9-inch pie pans with a dough round. Refrigerate the lined pans and the 2 dough rounds, covered, until thoroughly chilled.

3. Make the filling: Preheat the oven to 375°. In a large bowl, toss the apples with the lemon juice. Sprinkle on the brown sugar, flour and salt and toss well. Divide the apples between the lined pie pans. Moisten the pie-shell rims and cover with the dough rounds. Trim any overhang and crimp the edges to seal. Cut 4 steam vents in each pie.

4. Bake the pies on the bottom shelf of the oven for about 1 hour, or until golden and bubbly and the apples are tender when pierced; cover the pies with foil halfway through if necessary. Let cool for about 1 hour before serving.

Make Ahead:
The pies can be chilled until firm, then wrapped and frozen for up to 2 weeks. Thaw before baking.



CINNAMON-SPICED HOT CHOCOLATE COOKIES

~Shared by Ann S., Mims, FL

Prep Time: 40 min
Inactive Prep Time: 45 min
Cook Time: 14 min
Level: Easy
Serves: 36 cookies

Ingredients

* 1 cup all-purpose flour
* 1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (or substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup plus 1 tablespoon packed light brown sugar
* 1/2 cup plus 1 tablespoon granulated sugar
* 3 tablespoons sweet butter, at room temperature
* 3 tablespoons margarine
* 1/2 teaspoon ground cinnamon
* Generous pinch ground black pepper
* Generous pinch cayenne pepper
* 1 teaspoon vanilla extract
* 1 egg white
* 1/2 cup dulce de leche, optional*
* 1/4 cup almonds, finely chopped, optional

Directions

Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)

In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.

Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.

Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.

Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.

To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

*Dulce de leche is condensed milk that has been boiled for hours so that it can become a creamy candy. You can find it in... stores where they sell mexican food. There are two kinds, one called "Dulce de Leche" (Brand - La Lechera) and the other one called "Leche Quemada" (Brand - Coronado). Both are delicious!!

Source: Food Network



AUTUMN HARVEST STEW

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes 4 servings

1 pound boneless pork shoulder
2 cups cubed, peeled sweet potatoes
2 medium parsnips, peeled and cut into 1/2-inch pieces (1 3/4 cups)
2 small cooking apples, cored and cut into 1/4-inch slices (1 3/4 cups)
1 medium onion, chopped
3/4 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups apple cider or apple juice

Trim fat from meat. Cut pork into 1-inch cubes. In a 31/2- or 4-quart crockery cooker layer potatoes, parsnip, apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat. Pour apple cider or juice over all. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 31/2 to 4 hours or until meat and vegetables are tender. Ladle into bowls.


CREAMED SPINACH

~Shared by Leasa, IA

Serves 4
 
1 small onion, minced
2 cloves garlic, crushed
2 T butter
1 T butter
1 - 10 oz pkg frozen spinach, cooked and drained
1/4 t salt
1 C sour cream
3 slices bacon, cooked and crumbled (optional)
 
Saute the onion and garlic in the butter until onion is transluscent.  Stir in the flour and cook for 1 min.  Add the cooked spinach and salt.  Cook, stirring constantly over low heat until the mixture is thickened.
 
Remove from heat and add the sour cream and blend.  Fold in the bacon crumbles.  Serve hot.



PUMPKIN TORTE

~Shared by Barb C., Chula Vista, CA

Ingredients
1 package (18-1/4 ounces) yellow cake mix
1 can (15 ounces) solid-pack pumpkin, divided
1/2 cup milk
4 eggs
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
1/3 cup chopped pecans, toasted
 
Directions
In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.

Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans. Store in the refrigerator.

Yield: 10-12 servings.


PECAN-CARROT COOKIES

~Shared by Luanne, FL

Made these last year and will do again this year. From Land O Lakes butter box.

Cookie Ingredients:
1 cup LAND O LAKES® Butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
3 tablespoons orange juice
1 tablespoon grated orange peel
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1 cup coarsely chopped pecans
1 cup finely shredded carrots

Frosting Ingredients:
2 cups powdered sugar
1 tablespoon grated orange peel
2 to 3 tablespoons orange juice

Heat oven to 350°F. Combine butter, sugar and brown sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg, 3 tablespoons orange juice and 1 tablespoon orange peel. Continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, baking soda and salt. Beat until well mixed (1 to 2 minutes). Stir in coconut, pecans and carrots by hand.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool completely.

Combine powdered sugar and 1 tablespoon orange peel in small mixer bowl. Beat at low speed, adding enough orange juice for desired spreading consistency. Frost cooled cookies. If desired, top each cookie with pecan half or grated orange peel.

TIP: For thicker cookies, chill dough at least 1 hour. Roll dough into 1-inch balls.


CANDY COOKIE JAR GIFT MIX

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
1/2 cup white granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
2 cups flour
1 teaspoon powdered vanilla

Use a one quart, wide-mouth canning jar. Pack each layer.

Mix the flour, baking soda and powdered vanilla together. Set aside.

To the jar, add the white sugar, then the brown sugar, and then the flour mixture.

Seal and decorate the jar, and attach the recipe tag to the jar.

Candy Cookies

You will need:
1 cup unsalted butter, softened
1 large egg
1 cup candybar chunks (Reese's Peanut Butter Cups, Butterfinger bars, or any chocolate bars)

Beat the butter in a large bowl until smooth. Add the egg and beat until combined. Pour in contents of jar and the candy bar chunks. Blend on low speed just until mixed in. Roll the dough into 1 to 1 1/2" balls and place 2" apart on an ungreased cookie sheet. Bake at 350 degrees F. for 10 to 12 minutes or until edges or golden. Cool.



EGGNOG FILLED COOKIE CUPS

~Shared by Treva, NC

1 package (3 ounces) cook-and-serve vanilla pudding mix 
1 & 1/2 cups eggnog
1/3 cup milk 
2 teaspoons rum extract, divided
1 cup butter, softened
1/2 cup packed brown sugar
2 egg yolks
2 cups all-purpose flour
1/8 teaspoon salt
1/4 cup sugar
1/8 teaspoon ground allspice
1/4 teaspoon ground nutmeg

In a small saucepan, combine the pudding mix, eggnog and milk. Cook and stir until mixture comes to a boil. Remove from the heat; stir in 1 teaspoon extract. Transfer to a small bowl. Cover surface of pudding with waxed paper; refrigerate until chilled.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and remaining extract. Combine flour and salt; gradually add to creamed mixture and mix well.

In a small bowl, combine sugar and allspice. Shape dough into 1-in. Balls; roll in sugar mixture. With floured fingers, press onto the bottom and up the sides of well-greased miniature muffin cups.

Bake at 350° for 10-15 minutes or until light golden brown. Immediately remove from pans to wire racks to cool completely.

Just before serving, pipe or spoon pudding into cups. Sprinkle with nutmeg. Store in an airtight container in the refrigerator.

Yield: 2-1/2 dozen.


PERFECT PRIME RIB

~Shared by Jim H., Calgary, Alberta, Canada
 
This is my "tradmark" Christmas Eve Dinner. DH won't even order prime rib in a restaurant anymore, because he prefers mine. Its a super easy recipe, great for dinner parties, but DO NOT alter cooking times or directions. And DO NOT carve until just before serving. Here NEEDS a clarification!!! The salt is only intended to produce a shell to keep the moisture in. It's not intended to be consumed unless of course you like extremely salty foods. AFTER the roast has rested for 15 mins. Lightly scrape the salt away but not so much that you remove all the seasonings. ~by Lightly Toasted

5 1/4 hours ; 10 min prep
Serves 10

1 prime rib roast (size doesn't matter)
1/2 cup kosher salt
1/4 cup rosemary
1/4 cup horseradish powder
1/4 cup garlic powder
1/8 cup cracked black pepper

Combine seasonings, and rub into roast. Let sit while oven preheats to 375. Place roast in broiling pan, fat side up or bone side up. Bake for 45 minutes. Turn oven off, DO NOT OPEN OVEN. One hour before serving, turn oven back on 45 minutes. Take rib out, LET STAND FOR 15 MINUTES. This is VERY important, it allows the juices to distribute. Do not carve "ahead of time", either. Scrape off the salt "shell." The meat directly underneath that will be very salty, but that's usually the fatty part that no one eats, anyways. The rest of it will be fine, I PROMISE! Serve with au jus and horseradish sauce.

Source: Recipezaar


ROAST TURKEY WITH MASHED POTATOES AND GRAVY

~Shared by Jim D., WA

Active Time: 20 Minutes   
Total Time: 13 Hours 40 Minutes
Serves 6

Smart diner cooks know that a simply roasted turkey breast can make any day feel like a holiday. In this recipe, a marinade helps keep the meat juicy, while adding extra flavor. Ask your butcher to bone the breast for you, then to roll and tie it for more even cooking.

INGREDIENTS

1/4 cup olive oil
1 clove garlic, minced
1 teaspoon dried thyme, crumbled
1 teaspoon dried sage, crumbled
1/8 teaspoon freshly ground pepper, plus pepper to taste
1 boneless turkey breast, about 3 1/4 lb, rolled and tied
Salt
2 cups chicken stock

For Gravy:
1/2 cup water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock, warmed
Salt and freshly ground pepper

Mashed potatoes

DIRECTIONS

In a large baking dish, stir together the olive oil, garlic, thyme, sage and the 1/8 teaspoon pepper. Place the turkey breast in the dish and rub the mixture over the entire surface of the turkey breast. Cover and refrigerate overnight, basting a few times with the marinade.

Preheat the oven to 350 degrees F.

Place the breast on a rack in a roasting pan, season lightly with salt and pepper and pour 1 cup of the chicken stock over the breast and into the bottom of the pan. Roast, basting with the pan juices every 5-10 minutes, until an instant-read thermometer inserted into the center registers 165 degrees F, about 1 hour and 20 minutes. Check the pan periodically during roasting and add the remaining 1 cup stock to the pan as it becomes dry. Transfer the breast to a warmed serving platter and cover with aluminum foil while you make the gravy.

To make the gravy, place the roasting pan on the stove top over high heat, add the water and deglaze the pan by stirring to dislodge any browned bits on the pan bottom. Boil until the liquid is reduced by half, about 2 minutes. Remove from the heat and set aside.

In a saucepan over medium heat, melt the butter. Sprinkle the flour over the butter and whisk constantly until the flour is absorbed and the mixture is bubbling and golden, 2-3 minutes. Add the reduced drippings and warmed chicken stock and continue to whisk until thickened, 7-10 minutes. Season to taste with salt and pepper.

Snip and discard the string from the turkey breast. Slice the meat and serve on warmed individual plates. Place a mound of mashed potatoes alongside and drizzle the gravy over the turkey and potatoes.

TURKEY (allow 1 1/4 pounds per person)
Unstuffed: 12 minutes per pound
Stuffed: 16 minutes per pound Initial interval: 450 degrees for 30 minutes

Second step: lower heat to 375 degrees and continue to roast.

Source: Casual Cuisines of the World - Diner


BASIL CREAM CHICKEN

~Shared by Linda H., Rosharon, TX

1 lb hot cooked and drained fettuccine
1 lb boneless skinless chicken breasts, cubed
1 C. minced onions
3/4 lb fresh mushrooms, sliced
2 Tbsp. oil
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 Tbsp. chicken bouillon
1 C. whipping cream
2 Tbsp. minced fresh basil
1/4 tsp. pepper

1. Sauté chicken, onions, and mushrooms in oil for 4 minutes.

2. In lg. saucepan, melt butter; stir in flour until smooth.

3. Add chicken broth, bouillon and cream.

4. Stir in basil and pepper.

5. Bring to a boil; cook and stir for 2 minutes.

6. Combine with the chicken mixture.

7. Serve over fettuccini.


CASEY'S* TURKEY VENISON SAUSAGE GUMBO

~Shared by Johnny, LA

*Casey Allen is the 2005 Grand Prize Winner of the Academy Great Outdoors Recipe Contest.

Ingredients
2 lbs. Wild Turkey
2 lbs. Sliced Venison Sausage
32 oz. Carton Chicken Broth
5 Cups Boiling Water
5 Chicken Bouillon Cubes
1 Large White Onion
4-5 Celery Stalks
1 Green Bell Pepper
1 Cup Vegetable Oil
1 Cup All-purpose Flour
1 tsp Cayenne Pepper
1 tsp Garlic Powder
Salt
Black pepper
Zatarain's Gumbo Filè
Hot cooked white rice

Cooking Directions
In a large pot mix together the boiling water, chicken bullion, chicken broth, cayenne pepper, garlic powder, turkey, and venison sausage.  Boil ingredients for one hour.  Finely dice the white onion, celery stalks, and green pepper.  Set these 3 ingredients aside for the time being.  Take the chicken out of the broth, debone, and place back into the pot.  Continue to simmer over low heat. In a skillet, preferably with deep sides or cast iron, mix together the vegetable oil and all purpose flour until it is completely smooth.  Heat the mixture over low to medium heat for 25-45 minutes or until it becomes a copperish brown color.  When this occurs the roux is complete.  Be sure to stir the entire pan constantly because if the roux scorches it will separate.  When the roux is finished allow it to cool for 1 minute, and then stir it into the pot containing the bulk of the ingredients.  Next, add the diced vegetables to the mixture.  Add salt and pepper to the mixture…amounts depend on personal preferences.  Let the mixture simmer on low to medium heat for 1 hour stirring occasionally to allow flavors to mix.  Serve individually over the hot cooked white rice, and add Filè according to personal taste preferences.


CARIBBEAN BANANA BREAD

~Shared by Doe, Oliver, B.C., Canada

1.5 loaf:
1/3 c water 
3/4c mashed ripe banana
2 tbsp oil/marg 
1 lg egg 
3/4 tsp salt 
3 tbsp br sugar 
1 1/2 c flour 
1 1/2 c whole wheat flour
1 tsp cinn or nutmeg  
1/4 tsp yeast 
1/4 c @ raisins & chpd pecans-optional

2 lb loaf:
1/3 c water 
1 c mashed banana 
3 tbsp oil/marg 
2 lg eggs 
1 tsp salt 
1/4 c br sugar 
2 c flour 
2 c w.w. flour 
1 1/4 tsp cinn or nutmeg 
1/2 tsp yeast 
1/3 c @ raisins & chpd pecans

Add all ingred except raisins & nuts, select sweet or basic white cycle. Add raisins & nuts at the signal.



TURKEY & STUFFING CASEROLE

~Shared by Ann S., Mims. FL

* Prep Time: 20 min
* Cook Time: 30 min
* Total Time: 50 min

Makes: 6 Servings

Ingredients

1/2 Cup College Inn Chicken Broth 99% Fat Free
1 Box DRY HERB-SEASONED STUFFING MIX
1 Teaspoon SAGE
1 Cup CELERY chopped
1 14.5 oz. Can CREAM OF CELERY SOUP condensed
1 14.5 oz. Can CREAM OF TURKEY SOUP condensed
3 Cups TURKEY shredded cooked
1/4 Cup BUTTER melted

Instructions

Preheat oven to 425 degrees. Combine the first 4 ingredients, and set aside. Separate the 2 soups in separate bowls and add 1/2 soup can of water to each; stir these well and set aside. Place 1/3 of the crumb mixture into a lightly greased 9x13-inch baking dish. Layer 1/2 of the turkey and pour the celery soup over this. Layer another 1/3 of the crumb mixture, followed by the remaining turkey. Pour the turkey soup over and top with the remaining crumb mixture. Drizzle with butter and pack the mixture firmly into the dish. Bake 20 to 30 minutes.

Source: College Inn


OLD FASHION FUDGE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

This is so good! DO NOT skimp on the ingredients!!! Use exactly what it calls for, otherwise it will not set up.

36 1 x 1 inch pieces
20 minutes
5 minutes prep

2/3 cup Hershey cocoa
3 cups imperial sugar
1/8 teaspoon salt
1 1/2 cups whole milk
4 1/2 teaspoons Parkway margarine
1 teaspoon vanilla

Mix cocoa, sugar, salt, and milk together in heavy saucepan.

Boil to "soft ball stage".

Add margarine and cool.

Add vanilla and beat until stiff.

Pour into well greased 8 x 8 or 9 x 9 pan.


MELT-IN-YOUR-MOUTH CHOCOLATE MACADAMIA SHORTBREAD COOKIES
 
~Shared by Mary H., Montreal, Canada
 
1 cup butter, softened
2/3 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 cup cornstarch
2/3 cups milk chocolate chips, semi-sweet chocolate chips, or a combination of both
1/2 cup coarsely chopped macadamia nuts, almonds or white chocolate chips
 
Preheat oven to 325 degrees F.  Prepare lightly greased or foil-lined cookie sheets.

In large bowl, beat butter and icing sugar until light and fluffy.  Beat in vanilla.

In medium bowl, mix together flour and cornstarch; stir into butter mixture.

Stir in chocolate chips and nuts.  Form into rounds of about 2 tablespoons, or 1 tablespoon for small-sized cookies; flatten slightly to about 1/2-inch thickness.

Bake 10 to 12 minutes (check after 10 minutes), just until lightly browned at the edges.  Store in plastic container or cookie tin.

Makes 18 medium (2 1/2 inch diameter) or 36 smaller cookies.

Source: Hershey's Kitchens


OYSTER CASSEROLE

~Shared by Larry J., Spring Hill, TN

INGREDIENTS:

* 1 cup cracker crumbs
* 1/2 cup seasoned bread crumbs

* 1/2 cup melted butter
* 2/3 cup chopped parsley
* 2/3 cup chopped onions
* Tabasco sauce
* 1 dozen large or 2 dozen small oysters
* Seasoned salt
* Butter
* 3/4 to 1 cup chablis wine
* 3/4 to 1 cup light cream
* 1 cup Shredded American cheese

TO PREPARE:

Mix first three ingredients.  In a separate bowl, mix parsley and onions.  Put layer of bread crumb mixture, then layer of parsley and onions on bottom of a 2 or 3 quart casserole.  Put a layer of oysters.  Put 1 drop Tabasco sauce on each oyster.  Put a little salt and a dot of butter on each oyster.  Repeat procedure.  Crumb mixture should be last.  When the dish is full, gently pour wine, then cream, over the mixture.  Sprinkle cheese over the top.  Bake at 400 degrees for 20 minutes.

Serves:  6  - 8

Source: "River Road Recipes II...A Second Helping" by The Junior League of Baton Rouge


PROVOLONE AND PEPPER POPOVERS

~Shared by Larry Holmes, Toronto, Canada

1 tablespoon shortening OR nonstick spray coating
2 eggs
1 cup milk
1 tablespoon cooking oil
1 cup all-purpose flour
1/4  teaspoon salt
1/4  cup finely shredded provolone cheese
1 to 2 tablespoons cracked pepper

Using shortening or spray, grease bottoms and sides of six 6-ouonce cups or the cups of a popover pan.  If using cups, place them on a 15x10x1-inch baking pan.  Set aside.

Combine eggs, milk and oil in a medium mixing bowl.  Beat till combined.  Add flour and salt.  Beat till mixture is smooth.  Fold in provolone cheese and pepper.

Fill prepared cups/pan half full with batter.  Bake in a 400-degree oven about 40 minutes or until firm.

Remove popovers from oven and immediately prick each one with a fork to let steam escape.  Turn off the oven.  For crisper popovers, return them to the oven for 5 to 10 minutes or until desired crispness is reached.  Remove popovers from cups/pan and serve immediately.

Makes 6 popovers.

APPLE CARTWHEELS
 
~Shared by Treva, NC

Miriam Miller of Thorp, Wisconsin stuffs apples with a yummy filling, then slices the fruit into rings to make eye-appealing after-school snacks. The filling is an irresistible combination of creamy peanut butter, sweet honey, miniature chocolate chips and raisins.

SERVINGS 24
CATEGORY Low Fat
PREP 20 min. TOTAL 20 min.

1/4 cup peanut butter
1-1/2 teaspoons honey
1/2 cup miniature semisweet chocolate chips
2 tablespoons raisins
4 medium unpeeled Red Delicious apples, cored

 In a bowl, combine peanut butter and honey; fold in chocolate chips and raisins. Fill centers of apples with peanut butter mixture; refrigerate for at least 1 hour. Cut into 1/4-in. rings.

Yield: about 2 dozen.
 
Nutrition Facts One serving: 1 apple ring Calories: 50 Fat: 3 g Saturated Fat: 1 g Cholesterol: 0 mg Sodium: 13 mg Carbohydrate: 7 g Fiber: 1 g Protein: 1 g
 
Source: Quick Cooking



PISTACHIO-CRUSTED TUNA STEAKS

~Shared by Jim D., WA

4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients
1 tablespoon thinly sliced shallot
1 bay leaf
1/2 cup white wine
3 tablespoons reduced-fat sour cream
2 teaspoons lemon juice
2 teaspoons chopped fresh dill, divided
1 teaspoon whole-grain mustard
1/2 teaspoon salt, divided
1/4 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
1/4 cup shelled pistachios
4 4-ounce tuna steaks, 1-1 1/4 inches thick
1 teaspoon extra-virgin olive oil

Preparation
Place shallot, bay leaf and wine in a small saucepan and bring to a boil. Reduce until the wine is almost evaporated, about 5 minutes. Remove from the heat, discard bay leaf and transfer to a small bowl. Add sour cream, lemon juice, 1 teaspoon dill, mustard and 1/4 teaspoon salt; stir to combine.

Put breadcrumbs, pistachios, the remaining 1 teaspoon dill and 1/4 teaspoon salt in a blender or food processor. Process until finely ground. Transfer to a shallow bowl. Dredge both sides of the tuna in the pistachio mixture.

Heat oil in a large nonstick skillet over medium heat. Add the tuna and cook until browned, adjusting the heat as necessary to prevent burning, 4 to 5 minutes per side for medium-rare. Serve with the lemon-dill sauce.

Tips & Notes
Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

Nutrition
Per serving: 241 calories; 7 g fat (2 g sat, 3 g mono); 55 mg cholesterol; 8 g carbohydrates; 29 g protein; 1 g fiber; 402 mg sodium; 635 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 4 lean meat

Source: EatingWell Magazine



BRAISED PAPRIKA CHICKEN

~Shared by Maggie, TX

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good "pantry dish" since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

Servings: 6 servings
Prep: 1 hr
Total: 1 hr 55 mins

Ingredients
3-3 1/2 pounds bone-in chicken pieces, (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
3/4 teaspoon coarse salt, divided
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 tablespoon butter
4 cups finely diced onions
Pinch of sugar
1 cup diced red bell pepper
1/2 cup diced green bell pepper
2 tablespoons tomato paste
2 tablespoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon dried marjoram
1 cup reduced-sodium chicken broth
1/2 cup reduced-fat sour cream
1 tablespoon all-purpose flour
2 tablespoons finely minced fresh parsley, dill and/or chives

Directions
1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.

2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.

3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.

4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.

5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.

Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they'll cook at about the same rate.

MAKE AHEAD TIP:
Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.

Nutrition Facts
Calories 331, Total Fat 14 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 116 mg, Sodium 384 mg, Carbohydrate 17 g, Fiber 4 g, Protein 35 g, Potassium 705 mg. Daily Values: Vitamin A 50%, Vitamin C 90%. Exchanges: Vegetable 2,Lean Meat 4,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet

Source: EatingWell

DIABETIC PUMPKIN PIE

~Shared by Luanne, FL

This is a snap to make and very tasty. I was impressed with the flavor.

1 (16 ounce) can solid packed pumpkin
1 (13 ounce) can evaporated skim milk
1 egg
2 egg whites
1/2 cup buttermilk biscuit mix
8 packages sugar substitute
2 teaspoons vanilla
1 frozen pie crust

Place all ingredients in blender and process until smooth. Pour into pie crust. Bake at 350° for 50 minutes or until center is puffed.

I did use fat free whipped cream on top.


GARLIC CHICKEN BREASTS

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving size: 3-ounce half chicken breast

INGREDIENTS

-  Vegetable oil cooking spray
-  2 teaspoons olive oil
-  4 garlic cloves, minced
-  4 teaspoons brown sugar
-  4 (3 ounces) boneless, skinless chicken breast halves

DIRECTIONS

Preheat the oven to 500 degrees F. Line a shallow roasting pan with foil; spray the foil with cooking spray.

Heat oil in a small nonstick skillet over medium-low heat. Add garlic and cook, stirring frequently, for 1 to 2 minutes or until it begins to soften. Remove from heat and stir in brown sugar until well mixed.

Place chicken breast halves in the prepared pan. Spread garlic mixture evenly over chicken.

Bake for 10 to 15 minutes or until chicken is cooked through, no longer pink, and its juices run clear.

Nutritional Information Per Serving (3-ounce half chicken breast): Glycemic Index: 4, Glycemic Load: 3, Calories: 253, Protein: 25 g, Carbohydrate: 5 g, Dietary Fiber: 0 g, Fat: 7 g, Cholesterol: 129 mg, Sodium: 5 mg
Diabetic Exchanges: 6 Lean Meat, 1 Fat, 1/2 Fruit

Source: The Complete Idiot's Guide to Terrific Diabetic Meals by Lucy Beale


FISH FILLETS IN RED PEPPER SAUCE

~Shared by Mary S., Nashville, TN

Yield: 4 Servings

INGREDIENTS

-  1 cup coarsely chopped onion
-  1 clove garlic, minced
-  2 teaspoons olive oil
-  2 large red bell peppers (12 ounces total), cored, seeded, and coarsely chopped
-  1 teaspoon ground coriander
-  1/8 to 1/4 teaspoon crushed red pepper flakes
-  Four 4-ounce fish fillets such as scrod, cod, white fish, haddock, or orange roughy
-  1/2 teaspoon salt
-  1 lime, cut in wedges

DIRECTIONS

In a large non-stick skillet, saute the onion and garlic in oil until tender, about 5 minutes. Add the red peppers, coriander, and pepper flakes; saute 1 minute. Cover and cook over low heat until the peppers are very tender, about 8 minutes.

Transfer the mixture to a food processor or blender; blend until smooth, scraping down the sides twice. Stir in 1/4 teaspoon of the salt.

Sprinkle the fish with the remaining 1/4 teaspoon salt and place in the same skillet. Spoon the puree over the fish; cover and simmer until the fish is opaque, about 8 minutes. Serve the fish topped with the pepper puree and with lime wedges.

Nutritional Information Per Serving (1 fillet with about 1/4 cup sauce): Calories: 151, Fat: 3 g, Cholesterol: 49 mg, Sodium: 355 mg, Carbohydrate: 9 g, Dietary Fiber: 1 g, Sugars: 4 g, Protein: 21 g Diabetic Exchanges: 2 Vegetable, 3 Very Lean Meat

Source: The New Family Cookbook for People With Diabetes


SESAME-SOY EDAMAME & PASTA SALAD

~Shared by Mary S., Nashville, TN

Yield: Makes 10 side dish servings.

Ingredients

- 1 box Dreamfields Rotini
- 3 cups frozen shelled edamame
- 1 cup radishes, diced
- 1/2 cup packed fresh cilantro, stems removed, chopped
- 3 green onions, thinly sliced

Dressing Ingredients:

- 3 tablespoons vegetable or canola oil
- 2 tablespoons pickled ginger, chopped
- 2 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 3 cloves garlic, minced

Directions

Prepare Dreamfields pasta according to package directions. With 3 minutes left to cook pasta, add edamame. Drain; rinse with cold water and drain again.

Meanwhile, in small bowl, whisk together dressing ingredients; set aside.

In large bowl, toss pasta and edamame with radishes, cilantro and green onions. Add dressing; toss to coat.

Serve at room temperature or cover and refrigerate to chill.

Nutritional Information (Per Serving) Calories: 240; Protein: 11g; Sodium: 183mg; Cholesterol: 0 mg; Fat: 7g; Saturated Fat: 1g; Dietary Fiber: 6 g; Digestible Carbohydrates: 12g

Source: Dreamfields Healthy Carb Pasta


ONE-POT CHICKEN AND VEGETABLES

~Shared by Mary S., Nashville, TN

Yield: 4 servings
Serving size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken

INGREDIENTS

-  1 tablespoon olive oil
-  1 cup sliced zucchini
-  1 cup sliced or shredded carrot
-  1/2 cup sliced green onions or red onion
-  1/2 cup sliced celery
-  1 (14-1/2 ounce) can diced tomatoes
-  1 pound cooked, diced chicken breasts
-  1 teaspoon dried oregano
-  1/2 teaspoon dried basil
-  1/4 teaspoon salt
-  1/8 teaspoon fresh ground black pepper
-  2 cups cooked brown rice, hot

DIRECTIONS

In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally.

Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.

Serve the chicken and vegetables over cooked rice.

Nutritional Information Per Serving: Calories: 406, Fat: 13 g, Cholesterol: 96 mg, Sodium: 409 mg, Carbohydrate: 32 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 38 g
Diabetic Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat

Source: Express Lane Diabetic Cooking by Robyn Webb


CURRIED LAMB ON RICE

~Shared by Mary S., Nashville, TN

Yield: About 3 cups (4 servings) Serving Size: about 3/4 cup lamb plus 1/2 cup rice

INGREDIENTS

-  1 pound lean lamb, well trimmed and cubed
-  1/2 cup chopped onion
-  1 clove garlic, minced
-  1 tablespoon margarine
-  1 cup homemade or canned beef broth
-  2 teaspoons curry powder
-  3/4 teaspoon salt
-  1/4 teaspoon ground ginger
-  1 medium tomato, peeled, seeded, and chopped
-  1-1/2 tablespoons all-purpose flour
-  1/2 cup grated carrot
-  2 cups cooked rice

DIRECTIONS

Heat a large non-stick skillet. Brown the lamb, onion, and garlic in the margarine about 5 minutes. Add the broth, curry powder, salt, ginger, tomato, and flour. Stir to mix well.

Cover and simmer 30 to 40 minutes, or until the lamb is tender. Stir occasionally and add a little water if the liquid evaporates.

Toss the grated carrot with the rice in a small non-stick saucepan. Heat through.

Divide the rice among 4 serving plates; divide the lamb over the rice.

Nutritional Information Per Serving: Calories: 331, Fat: 10 g, Cholesterol: 75 mg, Carbohydrate: 31 g, Dietary Fiber: 2 g, Sugars: 4 g, Protein: 28 g Diabetic Exchanges: 2 Starch, 3 Lean Meat

Source: The New Family Cookbook for People With Diabetes

PRESSURE COOKER STUFFED PORK CHOPS FOR TWO

~Shared by Treva, NC

An apple, raisin, pecan, and bacon stuffing creates the perfect pressured-cooked pork chop dish.

1 bacon strip, diced
1/4 C. chopped onion
1/2 C. corn bread stuffing mix
1/2 C. chopped peeled tart apple
2 Tbs. chopped pecans
2 Tbs. raisins
2 Tbs. plus 1 C. chicken broth, divided
1/4 tsp. rubbed sage
Dash ground allspice
2 bone-in pork loin chops, 1 inch thick
1 Tbs. butter

In a 6-qt. pressure cooker, cook the bacon and onion over medium heat until the bacon is crisp. In a small bowl, combine the bacon mixture, stuffing mix, apple, pecans, raisins, 2 Tbs. broth, sage and allspice. Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing. In pressure cooker, brown chops in butter on both sides; add remaining broth. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 15 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; immediately cool according to manufacturer's directions until pressure is completely reduced.

Yield: 2 servings.


BAY AREA CLASSIC HAM SANDWICH

~Shared by Jim D., WA

Serves 2.

6 slices (6 ounces) ham, sliced thin
4 slices sourdough bread
2 tablespoons reduced fat herb-flavored cream cheese
1/2 cup lettuce, shredded
2 Roma tomatoes, sliced thin
2 tablespoons sliced banana peppers

Directions
Toast bread; spread one side of each slice with cream cheese.

Layer ham on two slices of bread.

Top with lettuce, tomatoes and banana peppers; add remaining bread.

Cut each sandwich in half and serve.

Serving Suggestions
What could go better with sourdough bread than ham? Serve with California grapes.

Source: FoodReference.com.



INDIAN BEEF PATTIES WITH CUCUMBER YOGURT SAUCE

~Shared by Maggie, TX

Makes: 2 servings
Prep: 15 minutes
Grill: 14 minutes

Ingredients

* 1/2  cup plain low-fat yogurt
* 1/3  cup chopped, seeded cucumber
* 1/4  cup finely chopped onion
* 2  tablespoons finely chopped, seeded fresh jalapeno chile pepper*
* 1  tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
* 1/2  teaspoon ground cumin
* 1/2  teaspoon bottled minced garlic (1 clove) or 1/8 teaspoon garlic powder
* 1/4  teaspoon salt
* 8  ounces lean ground beef
*   Indian flat bread (optional)

Directions

1. For sauce, in a small bowl, stir together yogurt and cucumber. Cover and chill until ready to serve.

2. In a medium bowl, combine onion, jalapeno pepper, mint, cumin, garlic or garlic powder, and salt. Add ground meat; mix well. Form meat mixture into two 3/4-inch-thick patties.

3. Place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until patties are done (160 degree F),** turning once. If desired, serve the patties on flat bread. Spoon sauce over patties. Makes 2 servings.

*Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Note: The internal color of a burger is not a reliable doneness indicator. A beef or pork patty cooked to 160 degree F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

Nutrition Facts

* Servings Per Recipe 2 servings
* Calories 241,
* Total Fat (g) 12,
* Saturated Fat (g) 5,
* Cholesterol (mg) 75,
* Sodium (mg) 377,
* Carbohydrate (g) 8,
* Fiber (g) 1,
* Protein (g) 24,
* Vitamin A (DV%) 0,
* Vitamin C (DV%) 0,
* Calcium (DV%) 0,
* Iron (DV%) 0,
* Milk (d.e.) .5,
* Vegetables (d.e.) .5,
* Medium-fat Meat (d.e.) 2.5
* Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens magazine

HOLIDAY FRITATTA

Hot coffee, fresh fruit and a spiked egg-nog chaser fit quite well with this one-pan wonder. The colors are a reflection of Christmas and it tastes as great as it looks. (This is a keeper and perfect for brunch year-round!)

Prep: 15 minutes
Cook: 15 minutes
Stand: 3 minutes

Ingredients

1  tablespoon cooking oil
1  cup fresh or frozen broccoli florets
1/2  large red sweet pepper, seeded and thinly sliced
1/4  cup chopped onion
1/2  teaspoon dried Italian seasoning, crushed
1/4  teaspoon salt
1/8  teaspoon pepper
10  eggs, beaten
2  tablespoons milk
2  tablespoons finely shredded Parmesan cheese

Directions

1. Heat oil over medium heat in a 10-inch skillet. Add broccoli, sweet pepper, onion, Italian seasoning, salt, and pepper. Cook and stir until florets are crisp-tender, about 4 minutes for fresh broccoli or about 5 minutes for frozen broccoli.

2. Combine eggs and milk in a medium mixing bowl; beat well. Pour over vegetable mixture. As the eggs begin to set, run a spatula around the edge of the skillet, lifting the egg mixture to allow the uncooked portions to flow underneath. Continue cooking and lifting edges until eggs are nearly set. (The surface will be moist.)

3. Remove skillet from heat; sprinkle with cheese. Cover; let stand for 3 to 4 minutes or until set. To serve, cut into wedges.

Makes 6 main-dish servings.

Nutrition Facts
Calories 166,
Total Fat (g) 11,
Saturated Fat (g) 3,
Cholesterol (mg) 357,
Sodium (mg) 234,
Carbohydrate (g) 4,
Fiber (g) 1,
Protein (g) 12,
Vitamin A (DV%) 0,
Vitamin C (DV%) 54,
Calcium (DV%) 8,
Iron (DV%) 8,
Vegetables (d.e.) .5,
Medium-fat Meat (d.e.) 1.5,
Fat (d.e.) 1
Percent Daily Values are based on a 2,000 calorie diet

Source: BH&G Magazine


NUTMEG LOAF
 
1/2 cup butter, softened
3/4 cup sugar
1 egg
2 cups flour
1 1/4 tsp ground nutmeg
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
 
In a large bowl, cream the butter and the sugar until light and fluffy.  Beat in the egg.  Combine the flour, nutmeg, baking powder, and the baking soda.  Add to the creamed mixture alternately with the buttermilk.  Pour into a 9 x 5 inch loaf pan that has been coated with cooking spray.  Bake at 350 F for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
 
Source:  Taste Of Home


TEX-MEX CHEESE ENCHILADAS

Cheese enchiladas are a Tex-Mex mainstay. A plate of enchiladas, refried beans and Mexican Red Rice is one of the meals that expatriate Texans long for. And although Mexican restaurants are found nationwide these days, take it from a Texan, it's not the same.

For the Enchiladas:
12 corn tortillas
1/2 cup olive or canola oil
2 large yellow onions
4 cups grated Longhorn cheese
Chili Gravy (recipe follows)

For the Chili Gravy:
2 tablespoons shortening or lard
2 tablespoons flour
2 tablespoons chili powder (see below)
3 cups Warm water
salt to taste

For the Chili Gravy, make a light roux by melting the shortening or lard in a skillet and stirring in the flour. Stir and cook a few minutes until the flour has browned a little. Add the chili powder, water and salt, and continue to stir and cook until mixture has thickened. Set aside and keep warm.

For the Enchiladas, lightly grease a 9x13-inch Pyrex dish, and preheat your oven to 400°F degrees.

Chop the onions, grate the cheese, and set aside.

Heat the oil in a second skillet. Have the corn tortillas ready.

Putting the enchiladas together is just a series of steps. And if you're the kind of cook that freaks out when the kitchen gets a little messy, you might want to consider finding a good Tex-Mex restaurant instead.

1. Pick up a tortilla with tongs and place it into the hot oil for about 15 seconds. This first step is to soften the tortilla.

2. Remove the tortilla from the oil, letting the excess oil drip back into the skillet.

3. Dip the tortilla into the chili gravy, coating both sides.

4. Place the now-coated tortilla in the 9x13-inch pan, put a handful of grated cheese and onion on one edge of the tortilla, and roll it up.

5. Place the rolled tortilla flat-side-down in one end of the pan.

6. Repeat ths process with the remaining 11 tortillas. The pan should be full.

7. Pour the remaining Chili Gravy on top of the enchiladas.

8. Sprinkle the enchiladas generously with the remaining grated cheese.

Bake for about 10 minutes until the cheese is bubbly. Serve at once.

Makes four servings of three enchiladas each. Garnish with chili gravy, Crema or sour cream. On the side, serve Mexican Red Rice and Refried Beans.

Source: Grandma's Cookbook, Texas Cooking


NEW ORLEANS PRALINES

1 cup light brown sugar, packed
1 cup granulated sugar
½ cup light cream
1 ½ cups pecans, halved
2 tablespoons butter

Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.

Add pecans and butter and continue to cook over medium heat, stirring frequently.

Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.

Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.

Makes about 12 candies.

Source: FrenchQuarter.com


HIDDEN VALLEY RANCH SAUSAGE STARS

These go over very well for holiday parties, Super Bowl games, or family movie nights.     

2 c. (1 lb.) cooked crumbled sausage
1 1/2 c. grated sharp Cheddar cheese
1 1/2 c. grated Monterey Jack cheese
1 c. prepared Hidden Valley Ranch Original Ranch Salad dressing mix
1 (2.25 oz.) can sliced ripe olives
1/2 c. chopped red pepper
1 pkg. fresh or frozen won ton wrappers (or egg roll wrappers cut in 4ths)
Vegetable oil

Blot sausage dry with paper towels and combine with Cheddar and Monterey Jack cheese, salad dressing, olives and red pepper. Lightly grease a mini (or regular) muffin tins and press 1 wrapper in each cup. Brush with oil, bake 5 minutes until golden. Remove from tins, place on baking sheet and fill with sausage mixture. Bake 5 minutes at 350 degrees or until bubbly.

Makes 4 to 5 dozen.


CHICKEN ROMANO

This dish is a symphony of flavor and texture: the sharp tanginess of the Romano cheese, the succulent chicken breast and the chunky tomato sauce all combine for a wonderful taste sensation.

INGREDIENTS:
3 TBSP salt-free seasoned dried bread crumbs
3 TBSP grated Romano cheese
4 thin-sliced boneless chicken breast cutlets
1 TBSP olive oil, divided
1 (14-½ oz.) can dice tomatoes with Italian herbs, liquid reserved
3 cloves garlic, peeled and crushed
2 TBSP sliced pitted Kalamata olives
1/8 tsp. red pepper flakes
3 TBSP coarsely chopped fresh basil leaves

1. Combine breadcrumbs and cheese in a shallow dish or pie plate. Dredge the chicken pieces in crumb mixture to coat on both sides

2. Heat 1-½ tsp. olive oil in a nonstick skillet over medium heat. Add half of the chicken and cook until golden and cooked through, 2 to 3 minutes on each side. Transfer to a plate; cover with foil to keep warm. Repeat with the other half of the chicken.

3. Add drained tomatoes, garlic, olives, vinegar, red pepper flakes and 1/3 cup of the reserved tomato liquid. Cook 2 minutes, stirring occasionally until slightly thickened.

4. Remove from heat and discard the garlic. Stir in basil. Spoon sauce over cutlets and serve.

Serves 4.

TIP: Thin chicken cutlets are available but sometimes pricey. It’s least expensive to buy chicken breasts on the bone, peel off the skin, remove the bones, then pound the breast to desired thickness. It’s a balance between your time and your wallet!

Source: Time-Life recipe card.


CP BROCCOLI SOUP

Canned cream of celery soup is the base for this pureed soup, which has fresh broccoli, carrot & celery. Whipping cream and cheddar cheese add richness. If you don't like canned soup (I prefer homemade myself) there is a recipe attached,

Ingredients
1 carrot diced
1 clove garlic minced
1 stalk celery diced
3 cups (organic) chicken broth
4 cups broccoli, cut up
1 can cream of celery soup (or homemade, recipe follows)
1 cup (skim) milk
1 cup heavy whipping cream
2 cups shredded cheddar cheese
1 teaspoon kosher salt (or to taste)
Ground black pepper

Method
In a crock pot combine chopped vegetables and chicken broth. Cook 4 hours on high or 8 hours on low. Once cooked transfer to a food processor or blender to puree. Return to crock pot or to a stock pot and add milk, cream, soup, cheese, salt & pepper; heat through to melt cheese.

Notes: You can cook this on the stovetop, for 1 hour or until vegetables are soft, puree, and then add creams and milk. Use vegetable broth for a vegetarian soup.
 
Number of Servings: 6-8

Homemade Cream of Celery Soup

2 cups milk
3 celery stalks, minced
2 tbsp. butter or margarine
1 garlic clove, minced
1 chicken bullion cube
2 tbsps. flour
Salt and pepper to taste

Combine all ingredients in a saucepan, bringing to boil, while stirring consistently. Cook for 3-4 minutes boiling, and then lower to low. Cook for an additional 15 minutes, stirring occasionally.


CHILI IN BISCUIT BOWLS

This is such a fun recipe. Even if you use canned chili and serve it up in the bread bowls.

2 cups biscuit/baking mix
2/3 cup milk
1 tsp. Cajun seasoning, divided
1 lb. ground beef
1 medium onion, chopped
1 medium green pepper, chopped
2 (14-1/2 oz.) cans chili-seasoned stewed tomatoes
16 oz. can kidney beans, rinsed and drained (I use can chili beans)
Optional toppings: shredded cheddar cheese, sliced ripe olives, sliced green onions, sour cream

1. In a bowl, combine the biscuit mix, milk and 1/2 tsp. Cajun seasoning until soft dough forms. Knead 4-5 times on a floured surface. Divide dough into 6 portions. Roll out each dough portion into a 6-inch circle.

2. Place six 10-oz. custard cups upside down on a large baking sheet; coat the outside of each with nonstick cooking spray. Shape dough circles over custard cups. Bake at 450 for 10-12 minutes or until golden brown. Immediately remove biscuit bowls from cups to wire racks (do not invert until cool).

3. Meanwhile, in a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add tomatoes, beans and remaining Cajun seasoning. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Spoon into biscuit bowls. Serve with toppings of your choice. Yield: 6 servings.

Source: Taste of Home Bonus Book "Ladles of Comfort" October/November 2007


BUTTER BRICKLE BISCOTTI

1/2 cup butter, softened
1/2 cup sugar
1/4 cup brown sugar
3 eggs
2 tsp. vanilla extract
3 cups flour
2 tsp. baking powder
1/4 tsp. salt
7-1/2 or 8 oz. English toffee bits or almond brickle chips

1. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in toffee bits.

2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 10" x 2-1/2" rectangle. Cover and refrigerate for 30 minutes.

3. Bake at 350 for 30-35 minutes or until golden brown. Cool for 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-inch slices.

4. Place slices cut side down on ungreased baking sheets. Bake for 20-24 minutes or until golden brown, turning once. Remove to wire racks to cool. Store in an airtight container.

Yield: about 2-1/2 dozen.

Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics


CHEESECAKE FACTORY BLEU CHEESE DRESSING

Ingredients
2 shallots, very finely minced
2 tablespoons vegetable oil
2 ounces crumbled bleu cheese
1 1/2 cups buttermilk
1/2 teaspoon salt
12 cup mixed baby greens (mesclun)

Instructions
Combine all ingredients except greens and whisk until smooth or blend at low speed. Chill. When ready to serve, put 2 cups greens on each salad dish and top with dressing.