Green Beans with Lemon-Herb Butter

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 10 min.
Total Time: 20 min.
Ingredients:1 package (12 oz) fresh green beans
3 Tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

Directions:1) Cook green beans as directed on package and drain.
2( Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat.
3) Stir in lemon peel, marjoram and salt.
4) Pour over beans and toss to coat. Garnish with lemon slices.

Seven-Layer Holiday Pasta Salad

Makes 8 servings
Prep Time: 30 min.
Chilling Time: 8 hrs.
Total Time: 8 Hrs. 30 min.Ingredients:2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
2 cups broccoli florets
2 medium tomatoes, chopped (1 1/2 cups)
1 medium yellow bell pepper, chopped (1 cup)
1/3 cup diced red onion
1 cup mayonnaise or salad dressing
1/2 cup plain yogurt
2 Tablespoons sugar
1/2 teaspoon curry powder
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 Tablespoon bacon flavor bits or chips
2 Tablespoons finely chopped fresh parsley

Directions:Cook and drain pasta as directed on package. 1) Place broccoli in boiling water. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
2) While pasta is cooking, layer tomatoes, broccoli, bell pepper and onion in 2-quart glass serving bowl.
3) In a medium bowl, mix mayonnaise, yogurt, sugar and curry powder.
4) Stir in pasta. Layer pasta evenly over onion in serving bowl.
5) Sprinkle with cheese. Top with bacon bits and parsley.
6) Cover and refrigerate at least 8 hours before serving but no longer than 24 hours.

Creamy Ranch Mashed Potatoes

Makes 10 servings
Prep Time: 15 Minutes
Total Time: 15 MinutesIngredients:2 cups milk
3/4 cup water
2 Tablespoons butter or margarine
1 package (1 oz) Ranch salad dressing and seasoning mix (milk recipe)
1 cup sour cream
1 box (7.2 oz) home-style creamy butter mashed potatoes
4 slices bacon, cooked, crumbled
2 Tablespoons thinly sliced green onions

Directions:1) In 3-quart saucepan, heat milk, water and butter (or margarine) to boiling.
2) Stir in ranch dressing mix and sour cream. Beat until smooth.
3) Stir in 3 slices of the bacon and both pouches of potatoes just until moistened.
4) Let stand 1 minute. Stir with fork until smooth.
5) Spoon potatoes into serving dish.
6) Top with remaining crumbled bacon and the green onions.

Festive Pizza Appetizers

Makes 60 appetizers
Prep Time 15 Minutes
Total Time 15 Minutes
Ingredients:1 container (8 ounces) dill dip or spinach dip
1 package (16 ounces) ready-to-serve original pizza crust (12 to 14 inches in diameter)
2 cups chopped fresh vegetables
1/2 cup finely shredded Cheddar cheese (2 ounces)

Directions:

1) Spread dill dip over pizza crust within 1/2 inch of edge.

2) Sprinkle with vegetables and cheese.

3) Cut into 1 1/2-inch diamond shapes.

Honey Mustard Ham With Sauteed Apples

Makes 4 servings
Prep Time: 5 min.
Cooking Time: 8 to 10 min.
Total Time :12 to 15 min.
Ingredients:

3 Tablespoons honey mustard
2 Tablespoons stick Fresh Buttery Spread
2 medium red cooking apples, cored, cut into thin rings

DirectionsHeat broiler.
1) Place ham steak on broiler pan; spread with honey mustard.
2) Broil 4 to 6 inches from heat for 8 to 10 minutes or until browned and bubbly.
3) Meanwhile, melt Fresh Buttery Spread in 10-inch skillet until sizzling. Add apples.
4) Cook over medium heat for 6 to 8 minutes, stirring occasionally, until tender.
5) Serve apples with ham steak. 1 1/4 pound (1/2-inch thick) ham steak

Cheesy Ham Loaf

Makes 6 servings
Prep Time: 20 min.
Baking Time: 1 hr.
Total Time 1:20

Ham Loaf
1/4 cup dried breadcrumbs
1/4 cup ketchup
1/4 cup finely chopped onion
1 egg, beaten
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3/4 pound ground ham
1/2 pound lean ground pork
2 ounces (1/2 cup) Cheddar Cheese, shredded
Glaze
1/2 cup peach preserves*
2 tablespoons firmly packed brown sugar
2 tablespoons lemon juice
1/2 teaspoon dry mustard

Directions:Preheat oven to 350°F. Spray 8-inch square baking dish with no-stick cooking spray. Set aside. 1) In large bowl, combine breadcrumbs, ketchup, onion, egg, dry mustard and pepper.
2) Add ham, pork and cheese; mix lightly.
3) Shape mixture into 7x3 1/2-inch loaf.
4) Place loaf in prepared baking dish.
5) Bake for 55 to 60 minutes or until thoroughly cooked and juices run clear.
6) Meanwhile to make glaze, in 1-quart saucepan, combine peach preserves, brown sugar, lemon juice, and mustard.
7) Cook over low heat for 3 to 4 minutes, stirring occasionally, until preserves melt and sugar is dissolved.
8) Pour half of glaze into small dish. Brush loaf with glaze 2 to 3 times during last 30 minutes of baking.
9) Let baked ham loaf stand for 10 minutes before serving; cut into slices. Serve with remaining heated glaze, if desired.
*Substitute 1/2 cup apricot preserves. Ingredients:

Apricot Barbecue Baked Chicken

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 1 hr.
Total Time: 1 hr. 10 min.
Ingredients:1 whole Fresh Young Chicken
Salt (to taste)
Pepper (to taste)
1/2 cup apricot preserves
1/4 cup ketchup
2 Tablespoons mustard
1 Tablespoon vinegar
1 Tablespoon horseradish
1 teaspoon cinnamon

Directions:Preheat oven to 350°F. 1) Remove giblets from chicken (discard or save for another use if desired).
2) Sprinkle chicken inside and out with salt and pepper to taste.
3) Truss chicken by tying string around drumsticks. Fold wing tips under wings and tuck wings under back.
4) Spray shallow baking pan with nonstick cooking spray. Place chicken in pan with breast side up.
5) In a mixing bowl, combine apricot preserves, ketchup, mustard, vinegar, horseradish, and cinnamon. Mix well.
6) Reserve two-thirds of sauce and use remaining third to baste chicken during baking.
7) Place chicken in oven and bake for 1 hour, basting with sauce several times during last 30 minutes, or until chicken is done (internal temp 180°F).
8) Remove chicken to warm platter. Let stand 10 minutes before carving.
9) Heat reserved barbecue sauce to serve with chicken.

Molasses-Pepper Glazed Chicken & Squash

Makes 6 servings
Prep Time: 20 min.
Baking Time: 55 to 60 min.

Ingredients:
Chicken2 pounds (4 cups) butternut squash, peeled, cut into 2-inch pieces
2 Tablespoons butter, melted
1/2 teaspoon salt
6 chicken leg quarters, skinned* (about 7 ounces each)
Glaze1/3 cup molasses
3 Tablespoons soy sauce
1 1/2 teaspoons coarse ground pepper
1 teaspoon ground ginger

Directions:Preheat oven to 375°F. 1) Toss together squash, butter and salt in 15x10x1-inch jelly-roll pan.
2) Place chicken in pan, meat-side down.
3) Bake for 35 minutes or until chicken begins to brown. Turn chicken. Stir squash mixture.
4) Meanwhile to make the glaze, in small bowl, stir together molasses, soy sauce, pepper, and ginger.
5) Drizzle chicken and squash with glaze. Continue baking for 20 to 25 minutes or until chicken is no longer pink and squash is tender.
6) Remove chicken and squash to serving platter. Spoon pan juices over chicken.
*Substitute 6 split chicken breasts.

Malaysian Chicken on Fresh Greens

Makes 6 servings.
Prep Time: 20 min.
Chilling Time: 30 min.

Ingredients:1/2 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon Ginger, Ground
1/2 teaspoon Garlic Powder
1/2 teaspoon Red Pepper, Crushed
2 packages (6 ounces each) grilled chicken breast strips
6 cups mixed salad greens
1/2 cup coarsely shredded carrots
1/2 cup alfalfa or bean sprouts
1/2 cup thinly sliced radishes

Directions:1) In a large bowl, mix rice vinegar, sesame oil, soy sauce, peanut butter, ginger, garlic powder and red pepper until well blended.
2) Add chicken breast strips and toss to coat chicken with marinade. Cover.
3) Refrigerate 30 minutes to 1 hour, stirring occasionally.
4) In a large bowl, toss salad greens, carrots, sprouts and radishes . Top with chicken mixture before serving.

Chicken, Vegetables and Twist Pasta

Makes 6 servings
Prep Time:15 min.
Cooking Time 11 to 17 min.

Ingredients:
Pasta
6 ounces (2 cups) uncooked dried fusilli pasta (thin corkscrew or pasta twists)
Chicken & Vegetables4 Tablespoons Fresh Buttery Spread
2 teaspoons chopped fresh garlic
1 pound boneless skinless chicken breasts, cut into 1/2-inch cube
1 teaspoon dried thyme leaves
1 bag (16-ounce) frozen vegetable mixture (broccoli, carrots and water chestnuts )
1/2 small red bell pepper, cut into thin strips
1/2 cup shredded Parmesan cheese

Directions1) Cook fusilli pasta according to package directions. Drain and set aside. Keep warm.
2) Meanwhile, melt 3 tablespoons Fresh Buttery Spread in 10-inch skillet until sizzling and add garlic, chicken and thyme.
3) Cook over medium-high heat for 5 to 8 minutes, stirring constantly, until chicken is no longer pink.
4) Stir in vegetables. Continue cooking for 6 to 9 minutes, stirring occasionally, until vegetables are crisply tender.
5) Stir in cooked fusilli, remaining Fresh Buttery Spread and Parmesan cheese.

Cream of Peanut Soup 2

Makes 6 Cups
Prep Time: 20 min
Cook Time: 15 min
Ingredients:
2 Tablespoons butter
1 stalk celery
1/2 medium onion
1 1/2 Tablespoons all purpose flour
4 cups chicken or vegetable broth
1 cup Creamy Peanut Butter
1 cup milk
Snipped chives
Chopped peanuts for garnish

Directions:
1) In a medium saucepan, melt butter. Cook celery and onion until onion is tender, but not browned.
2) Stir in flour and cook about one minute.
3) Whisk in chicken broth, cooking until thickened and bubbly. Remove from heat.
4) Puree mixture in batches, in a blender, until smooth. Return to saucepan.
5) Add the peanut butter and milk, stirring to blend thoroughly.
6) Heat through, but do not boil. Serve hot or cold.
7) Garnish with snipped chives and chopped peanuts, if desired.

Grilled Chicken Breast with Zesty Peanut Sauce

Makes: 8 Servings
Prep Time: 20 min.
Marinate: 1 hr.
Cooking Time: 16 min.
Grilling Time: 8 to 12 min.

Ingredients:8 large boneless, skinless chicken breast halves
MARINADE
1 tablespoon brown sugar
2 tablespoons Extra Crunchy Peanut Butter
1/4 cup Pure Canola Oil
1/2 cup soy sauce
1/3 cup fresh lime juice
2 large cloves garlic, minced
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
PEANUT SAUCE
1 cup Extra Crunchy Peanut Butter
1 cup unsweetened coconut milk
1/4 cup fresh lime juice
3 tablespoons soy sauce
2 tablespoons dark brown sugar
2 teaspoons finely minced fresh gingeroot
2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 cup chicken stock
1/2 cup heavy cream
Chopped fresh cilantro, for garnish

Directions:

1) Wash, trim and pound chicken to flatten to a consistent thickness.

2) In a small bowl, mix brown sugar, peanut butter, oil, soy sauce, lime juice, garlic, cayenne pepper and salt to make marinade.
3) Place chicken in a shallow dish (or food storage bag). Cover with marinade.
4) Marinate 1 hour at room temperature or as long as overnight in refrigerator.
When ready to cook: heat grill.
5) In a heavy saucepan, combine peanut butter, coconut milk, lime juice, soy sauce, dark brown sugar, ginger, garlic and cayenne to make peanut sauce.
6) Cook over medium heat, stirring constantly, about 15 minutes or until thickened.
7) Whisk in chicken stock and cream. Cook 1 minute more, whisking. (Keep warm while grilling chicken.)
8) Remove chicken from marinade and place on hot grill. Grill for 4 to 6 minutes on each side, turning only once, until browned and no longer pink in center.
9) Spoon peanut sauce over hot chicken and sprinkle with cilantro.

Baked Peaches with OREO Topping

Makes 4 Servings
Prep Time: 5 min.
Baking Time: 18 min.

Ingredients:
6 Oreo Cookies
12 Ritz Crackers
4 teaspoon butter, softened
2 cans (14 fl. oz. each) peach halves in light syrup in Fruit Juice, drained, juice reserved

Directions:
Preheat oven to 400°F.
1) Place cookies and crackers in food processor container. Cover.
2) Process until finely chopped. Add butter; process just until combined.
3) In a shallow baking dish, add peach halves, cut-sides up, . Top each with 1 Tablespoon of the crumb mixture.
4) Place baking dish in oven and bake for 15 min. or until heated through.
5) Broil 2 to 3 min. or until topping is lightly browned.
6) Serve warm drizzled with the reserved peach juice, if desired.

Thai Peanut Burgers

Makes 4 Burgers
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1/2 cup Extra Crunchy Peanut Butter
1 Tablespoon lime juice
1/2 Tablespoon soy sauce
1/2 Tablespoon finely grated fresh ginger
1/2 Tablespoon chopped cilantro
1/4 teaspoon cayenne pepper
1 pound lean ground beef or turkey
4 hamburger buns
Thai hot sauce

Directions:
1) In a large bowl, whisk together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper until well blended.
2) Add ground meat and mix well.

3) Form into 4 patties. Grill, broil or pan fry to desired doneness.

4) Serve on buns with Thai hot sauce and your choice of condiments.

Peanut Butter Caramel Bars

Makes 60 bars
Prep Time: 25 min.
Baking Time: 15 to 20 min.
Cooking Time: 6 to 11 min.
Chilling Time: 3 hrs.

Ingredients:
Crust
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup creamy peanut butter
1 egg
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups pecan halves
Topping
1 package (14-ounce) caramels, unwrapped
2 tablespoons Half & Half
1 teaspoon vanilla
1 package (11.5-ounce) milk chocolate chips

Directions
Preheat oven to 375°F.
1) In large bowl, combine sugar, brown sugar, butter and peanut butter.
2) Beat at medium speed, scraping bowl often, until creamy.
3) Add egg and continue beating until well mixed.
4) Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
5) Press dough evenly into ungreased 15x10x1-inch baking pan.
6) Sprinkle pecans evenly over dough.
7) Place baking pan in oven and bake for 15 to 20 minutes or until crust is lightly browned around edges.
8) Meanwhile, place caramels and half & half in 2-quart heavy saucepan.
9) Cook for 6 to 11 minutes over medium heat, stirring constantly, until smooth. Stir in vanilla.
10) Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips.
11) Cool completely, for about 3 hours, at room temperature. Cut into bars.

Peanut Butter Cheesecake Squares

Makes 12 to 15 Servings
Prep Time: 10 min.
Baking Time: 25 to 30 min.
Chilling Time: 3 hrs. or overnight

Ingredients:
Crust
2 pkgs. "JIFFY" Chocolate Muffin Mix
6 Tablespoons butter or margarine, melted
Filling2 packages (8 oz.) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1/2 cup peanut butter
1 cup mini chocolate chips

Directions:
Preheat oven to 350°F., grease 13"x9" baking pan.
1) In a mixing bowl, combine muffin mix and melted butter or margarine.
2) Press into bottom of prepared pan and bake for 10 minutes.
3) Beat cream cheese, sugar and vanilla until well blended. Add eggs one at a time.
4) Mix in peanut butter. Spread mixture over crust.
5) Sprinkle with chocolate chips and bake for 25 to30 minutes.
6) Refrigerate 3 hours or overnight before serving.

Fudge Sundae Pie

Makes 8 Servings
Prep Time: 15 min.
Baking Time: 10 min.
Freezing Time: 2 hrs. or overnight

Ingredients:
Crust1 package "JIFFY" Pie Crust Mix
1 Tablespoons peanut butter
3 Tablespoons cold water
1/4 cup chopped nuts (reserving 1 Tablespoons for topping)
Filling3/4 cup fudge topping
1/4 cup peanut butter
3 Tablespoons light corn syrup
1 quart ice cream, softened
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 450°F.
1) In a bowl, cream pie crust mix and peanut butter together.
2) Add water and chopped nuts. Stir until dough holds together.
3) Form dough into ball and cut in half. Roll one half to fit an ungreased 9" pie pan.
4) Prick well with fork and bake 10 minutes. Set aside to cool. (Use remaining dough for another pie or tart shells.)
5) For filling, mix topping, peanut butter and corn syrup together until well blended.
6) Spread half of filling on top of pie crust. Spread ice cream over filling.
7) Heat remaining fudge mixture in microwave 15 seconds and spread over ice cream.
8) Cover with whipped topping and reserved nuts. Freeze.
9) Remove from freezer 15 minutes before serving for easier cutting.

Frozen Peanut Butter Pie

Makes 9 to 12 Servings
Prep Time: 15 min.
Baking Time: 6 to 8 min.
Freeze Time: 2 hrs. or overnight

Ingredients:
Crust
1 package "JIFFY" Sugar Cookie Mix
6 Tablespoons peanut butter
1/4 cup butter or margarine, melted
Filling1 package (8 oz.) cream cheese, softened
1-1/4 cups peanut butter
3/4 cup powdered sugar
1 Tablespoons vanilla extract
1 container (16 oz.) whipped topping, thawed

Directions:
Preheat oven to 350°F.
Crust
1) In a bowl, combine mix, peanut butter, and butter or margarine. Blend well.
2) Press into bottom and up sides of 9" pie pan.
3) Bake for 6 to 8 minutes. Set aside and cool.
Filling
4) In a mixing bowl, beat together cream cheese, peanut butter, powdered sugar and vanilla.
5) Fold in half of whipped topping and spoon into prepared crust. Top with remaining whipped topping.
6) Freeze for 2 hours or overnight.
7) Let stand for 25-30 minutes before serving.

Dessert Layers

Makes 16 Servings
Prep Time: 15 min.
Baking Time: 35 to 45 min.

Ingredients:
Chocolate Sour Cream Layer
1 package "JIFFY" Fudge Brownie Mix
3 oz. chocolate chips
1/3 cup sour cream
1/2 cup chopped walnuts
Peanut Butter Layer
1/2 cup peanut butter
3/4 cup sugar
1/4 cup margarine or butter
2 eggs
6 Tablespoons flour
3 oz. chocolate chips

Directions:
Preheat oven to 350°F. and grease a 9"square pan.
1) In a mixing bowl, blend together brownie mix, 3 oz. chocolate chips, sour cream and walnuts. Spread mixture into prepared pan.
2) In another bowl, blend together peanut butter, sugar and margarine or butter.
3) Add eggs and beat until smooth. Add flour and chocolate chips. Mix well.
4) Pour peanut butter mixture over chocolate mixture.
5) Place square pan in oven and bake for 35 to 45 minutes. Cool and serve.

Chocolate Peanut Butter Muffins

Makes 6 to 8 Muffins
Prep Time: 15 min.
Baking Time: 11 to 13 min.

Ingredients:
Muffins
1 package "JIFFY" Chocolate Muffin Mix
1 egg
1/4 cup milk
Filling
2 oz. cream cheese, softened
1/4 cup peanut butter
1 Tablespoons sugar
1/4 cup mini chocolate chips

Directions:
Preheat oven to 400°F. and grease muffin pan or use paper liners.
1) In a mixing bowl, mix together muffin mix, egg and milk.
2) In separate bowl, blend cream cheese, peanut butter, sugar, and chocolate chips to make filling.
3) Fill prepared muffin cups half full with batter. Add 1 Tablespoon of filling.
Cover with remaining batter.
4) Place pan in oven and bake for 11 to 13 minutes.

Chocolate Peanut Butter Fudge

Makes 12 to 16 Servings
Prep Time: 20 min.

Ingredients:
1 package "JIFFY" Fudge Frosting Mix
8 teaspoon hot water
1/2 cup chocolate chips
2 Tablespoons peanut butter
1/2 teaspoon vanilla extract

Directions:
1) Butter a 9"x5" loaf pan. In a small sauce pan blend frosting mix with water.
2) Boil over medium heat for 3 minutes or until small amount of mixture dropped in very cold water forms a soft ball.
3) Remove from heat. Add chocolate chips, peanut butter and vanilla. Blend well.
4) Pour into prepared pan. Cool completely before cutting.

Peanut Butter Chip & Banana Mini Muffins

Makes about 4 dozen small muffins
Prep Time: 14 min.
Baking Time: 12 to 15 min.

Ingredients2 cups all-purpose biscuit baking mix
1/4 cup sugar
2 tablespoons butter or margarine, softened
1 egg
1 cup mashed very ripe banana(2 to 3 medium)
1 cup Peanut Butter Chips
QUICK GLAZE (recipe below)

DirectionsPreheat oven to 400°F. Grease small muffin cups (1-3/4 inches in diameter).
1) In a medium bowl, stir together baking mix, sugar, butter and egg in medium bowl.
2) With a fork, beat vigorously 30 seconds.
3) Stir in banana and peanut butter chips.
4) Fill muffin cups 2/3 full with batter.
5) Place muffin cups in oven and bake for 12 to 15 minutes or until golden brown.
6) Meanwhile, prepare QUICK GLAZE.
7) Remove from pan immediately and dip tops of warm muffins into glaze. Serve warm.

QUICK GLAZE:
Ingredients:
1-1/2 cups powdered sugar
2 Tablespoons water
Directions:
1) in a small bowl, stir together powdered sugar and water until smooth.
2) Add additional water, 1/2 teaspoon at a time, for thinner consistency.

Peanut Butter Chip Brittle

Makes about 2 pounds brittle
Prep Time: 10 min.
Cooking Time: 30 to 35 min.

Ingredients:1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, divided
1-1/2 cups (3 sticks) butter or margarine
1-3/4 cups sugar
3 Tablespoons light corn syrup
3 Tablespoons water

Directions:Butter 15-1/2x10-1/2x1-inch jelly-roll pan.*
1) Sprinkle 1 cup peanut butter chips evenly onto bottom of prepared pan and set aside.
2) Melt butter in heavy 2-1/2-quart saucepan; stir in sugar, corn syrup and water.
3) Cook over medium heat, stirring constantly until mixture reaches 300°F. on candy thermometer; this should take 30 to 35 minutes. (Bulb of thermometer should not rest on bottom of saucepan.)
4) Remove from heat. Immediately spread mixture in prepared pan.
5) Sprinkle with remaining 2/3 cup peanut butter chips. Cool completely.
6) Remove from pan. Break into pieces.
7) Store in tightly covered container in cool, dry place.
* For thicker brittle, use a 13x9-inch pan.

Peanut Butter Chip Pineapple Drops

Makes about 3-1/2 dozen cookies.
Prep Time: 20 Minutes
Baking Time: 10 to 12 min.

Ingredients1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 oz.) crushed pineapple, drained
1 cup Peanut Butter Chips
1/2 cup chopped nuts (optional)
candied cherries, halved

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat butter and shortening until blended.
2) Add sugar, egg and vanilla; beat well. Stir together flour, baking powder, baking soda and salt.
3) Add to butter mixture, beating until well blended. Stir in pineapple, peanut butter chips and nuts, if desired.
4) Drop by teaspoons onto ungreased cookie sheet.
Lightly press cherry half in center of each cookie.
5) Place cookie sheet in oven and bake for 10 to 12 minutes or until lightly browned.
6) Remove from cookie sheet to wire rack. Cool completely.

Holiday Double Peanut Butter Fudge Cookies

Makes about 3-1/2 dozen cookies
Prep Time: 10 min.
Baking Time: 6 to 8 min.

Ingredients:1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3/4 cup Creamy Peanut Butter
2 cups all-purpose biscuit baking mix
1 teaspoon vanilla extract
3/4 cup Peanut Butter Chips
HOLIDAY SUGAR (recipe below)

DirectionsPreheat oven to 375°F.
1) In a large bowl, beat sweetened condensed milk and peanut butter until smooth.
2) Add baking mix and vanilla; stir in peanut butter chips.
3) Shape into 1-inch balls and roll in HOLIDAY SUGAR.
4) Place 2 inches apart on ungreased cookie sheets. Flatten slightly with bottom of glass.
5) Place cookie sheet in oven and bake 6 to 8 minutes or until very lightly browned (do not overbake).
6) Remove from oven and place cookies on a wire rack.
7) Cool completely. Store in tightly covered container.
HOLIDAY SUGAR:
Ingredients:
1/4 cup granulated sugar
1/2 teaspoon red colored sugar
1/2 teaspoon green colored sugar
Directions:
1) In a small bowl, stir together granulated sugar, red colored sugar and green colored sugar .

Peanut Butter Chip Tassie Cookies

Makes 3 dozen
Prep Time: 15 min.
Chilling Time: 1 hr.
Baking Time: 20 to 25 min.
Ingredients:1 package (3 oz.) cream cheese, softened
1/2 cup (1 stick) butter, softened
1 cup all-purpose flour
1 egg, slightly beaten
3/4 cup sugar
3 Tablespoons butter or margarine, melted
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
1-2/3 cups (10-oz. pkg.) Peanut Butter Chips, chopped*
9 red candied cherries , quartered (optional)
CHOCOLATE DRIZZLE (recipe below, optional)
Directions:1) In a medium bowl, beat cream cheese and 1/2 cup butter and add flour, stirring until well blended.
2) Cover and refrigerate for about one hour or until dough is firm.
3) Shape into 24 one-inch balls and place each ball into ungreased, small muffin cups (1-3/4 inches in diameter).
4) Press dough evenly against bottom and sides of each cup.
Preheat oven to 350°F.
5) In small bowl, combine egg, sugar, melted butter, lemon juice and vanilla. Stir until smooth.
6) Add chopped peanut butter chips and fill muffin cups 3/4 full with mixture.
7) Place muffin cups in oven and bake for 20 to 25 minutes or until filling is set and lightly browned.
8) Cool completely; remove from pan to wire rack. Garnish with candied cherries or CHOCOLATE DRIZZLE, if desired.
CHOCOLATE DRIZZLE:
Ingredients:
1/2 cup SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips
1-1/2 teaspoons shortening
Directions:
1) In a small microwave-safe bowl, place SPECIAL DARK Chocolate Chips, Semi-Sweet Chocolate Chips or Milk Chocolate Chips and shortening.
2) Microwave at MEDIUM (50%) 30 seconds; stir.
3) If necessary, microwave an additional 10 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
* Do not chop peanut butter chips in food processor or blender.

Chocolate-Peanut Butter Checkerboards

Makes about 4-1/2 dozen cookies
Prep Time: 15 min.
Chilling Time: several hrs.
Baking Time: 8 to 9 min.

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 teaspoon baking soda
1/4 cup Cocoa
1/2 cup Peanut Butter Chips, melted

Directions
1) in large bowl, beat butter, sugar, egg and vanilla until fluffy. Add 1 cup flour and baking soda; beat until blended.
2) Remove 3/4 cup batter to small bowl. Set aside.
3) Add cocoa and remaining 3 Tablespoons flour to remaining batter in large bowl and blend well.
4) Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until melted and smooth when stirred.
5) Immediately add to batter in small bowl, stirring until smooth.
6) Divide chocolate dough into four equal parts. Roll each part in a log 7 inches long and about 1 inch in diameter.
7) Between plastic wrap or wax paper, roll each part into logs about 1 inch in diameter and 7 inches long. Repeat with peanut butter dough.
8) Wrap the eight rolls individually in wax paper or plastic wrap and refrigerate several hours until very firm.
Preheat oven to 350°F.
9) Remove rolls from wax paper and place 1 chocolate roll and 1 peanut butter roll side by side on a cutting board.
10) Top each roll with another roll of the opposite flavor to make checkerboard pattern. Lightly push rolls together; repeat with remaining four rolls.
11) Working with one checkerboard at a time (keep remaining checkerboard covered and refrigerated), cut into 1/4-inch slices.
12) Place on ungreased cookie sheet and bake 8 to 9 minutes or until peanut butter portion is lightly browned.
13) Cool 1 minute and remove from cookie sheet to wire rack.
14) Cool completely.

Chicken-Vegetable Pot Pies

Makes 6 pot pies
Prep Time: 15 min.
Cooking Time: 50 min.
Baking Time: 1 hr.

Ingredients:
12 oz Chicken Breast halves
2 1/2 cups Water
2 Medium Baking potatoes, peeled and cut into 1/2″ cubes
1/2 cup Chopped Celery
1 teaspoon Dry Chicken Bouillon powder
1 package (10 oz) frozen Mixed Vegetables
2 Tablespoon Unsalted Margarine
2 Tablespoon Flour
1 cup Skim Milk
1 teaspoon Poultry seasoning
1 can (4 oz) sliced Mushrooms, drained
CRUST
1 cup Flour
1 teaspoon Baking powder
1/4 teaspoon Salt
1 Tablespoon Plus 1 1/2 teaspoon Margarine
1/2 cup Nonfat Buttermilk

Directions:
1) Combine chicken and water in a large saucepan. Bring to a boil.
2) Cover, reduce heat, and simmer 30 minutes or until chicken is tender.
3) Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces. Set aside.
4) Add potatoes, celery, and bouillon powder to broth and bring to a boil.
5) Cover, reduce heat, and simmer 15 to 20 minutes or until potatoes are tender.
6) Stir in mixed vegetables. Set aside.
7) Melt 2 Tablespoon margarine in a heavy saucepan over low heat.
8) Add 2 Tablespoons flour, stirring until smooth. Cook 1 minute, stirring constantly.
9) Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly.
10) Remove from heat; stir in poultry seasoning.
11) Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl.
12) Spoon into individual baking dishes that have been coated with Pam.
Preheat oven to 350-degrees F.
13) CRUST: In a small bowl, combine 1 cup flour, baking powder, and salt.
14) Cut in 1 Tablespoon plus 1 1/2 teaspoons margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
15) Spoon biscuit dough into 6 portions over chicken mixture.
16) Place in oven and bake for 1 hour or until biscuits are golden.

Ham and Swiss Brunch Bake

Makes 10 servings
Prep Time 25 Minutes
Chilling Time: 1 hr.
Baking Time: 30 to 35 min.

Ingredients:
1 loaf (1 lb) French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 oz thinly sliced cooked ham
8 oz thinly sliced Swiss cheese
4 eggs
2 cups milk
1/4 cup grated Parmesan cheese
1/4 cup plain bread crumbs
2 tablespoons chopped fresh parsley
3 tablespoons butter or margarine, melted

Directions:
1) In ungreased 13x9-inch (3-quart) glass baking dish, arrange half of the bread slices, overlapping as needed.
2) Brush bread in dish with mustard. Top evenly with ham and Swiss cheese, overlapping as needed.
3) Top with remaining bread slices, arranging them over first layer of bread slices to make sandwiches.
4) In medium bowl, beat eggs and milk with wire whisk until well blended. Carefully pour over sandwiches.
5) Cover and refrigerate at least 1 hour but no longer than 12 hours.
6) Meanwhile, in small bowl, mix Parmesan cheese, bread crumbs, parsley and butter. Set aside.
Preheat oven to 375-degrees F.
7) Sprinkle crumb topping over casserole.
Place baking dish in oven and bake uncovered for 30 to 35 minutes or until sandwiches are puffed and golden brown.

Sausage-Mushroom Cranberry Tart

Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 42 min.

Ingredients1 sheet refrigerated pie pastry
1 package Regular Flavor Pork Sausage
1-1/2 cups sliced fresh mushrooms
1-1/2 cups sliced baby Portobello mushrooms
3 Tablespoons butter
2 eggs, beaten
1-1/2 cups (6 oz.) shredded Gruyere or Swiss cheese
3/4 cup dried cranberries, divided
1/2 cup heavy whipping cream
3 Tablespoons minced fresh parsley
2 green onions, sliced

DirectionsPreheat oven to 450-degress F. 1) Press pastry onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Set aside pastry trimmings.
2) Place pastry crust on a baking sheet.
3) Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack.
Reduce heat to 375°. 4) In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove from pan and set aside.
5) In the same skillet, sauté mushrooms in butter until tender; set aside.
6) In a large bowl, combine the eggs, cheese, 1/2 cup cranberries, cream, parsley and reserved sausage and mushrooms. Pour into pastry.
7) On a lightly floured surface, roll out reserved pastry trimmings.
8) Cut decorative cut-outs from trimmings using cookie cutters. Place over filling.
9) Bake for 25-30 minutes longer or until filling is set and golden brown.
10) Sprinkle with green onions and remaining cranberries.

Whole-Grain Waffles

Makes 3 (two 4-inch waffles each) servings
Prep Time: 5 min.
Cooking Time: 10 min.

INGREDIENTS
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1 1/4 cups fat-free (skim) milk
1/4 cup fat-free egg product or 1 egg
1 Tablespoon vegetable oil
Powdered sugar, if desired

DIRECTIONS
Heat nonstick waffle maker.
1) In a large bowl, mix all-purpose flour, whole wheat flour, oats and baking powder.
2) In small bowl, mix milk, egg product and oil until well blended.
3) Add to flour mixture all at once. Stir just until large lumps disappear.
4) Spread batter in hot waffle maker; bake until waffle is golden brown and steaming stops.
5) Sprinkle with powdered sugar.

High Altitude (3500-6500 ft): Add up to 1/4 cup additional milk if batter is too thick

Oat and Wheat Pancakes with Cherry Berry Sauce

Makes 4 (12 pancakes) servings
Prep Time: 20 min.
Cooking Time: 25 min.

INGREDIENTS:
SAUCE
1/2 cup water
1 Tablespoon cornstarch
1/4 cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1/4 teaspoon ginger
1 1/2 cups frozen unsweetened pitted dark sweet cherries
1 1/2 cups frozen unsweetened raspberries or blueberries
PANCAKES
3/4 cup uncooked oat bran hot cereal
1/2 cup whole wheat flour
3 Tablespoons dark brown sugar
2 Tablespoons wheat germ
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups skim milk
1 Tablespoon oil
2 egg whites or 1/3 cup refrigerated or frozen fat-free egg product, thawed

DIRECTIONS
1) In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. 2) Stir in sugar, lemon juice, vanilla, ginger, cherries, and blueberries.
3) Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
4) In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
5) In small bowl, combine milk, oil and egg whites; beat until well blended.
6) Add to dry ingredients and stir just until dry ingredients are moistened and large lumps disappear.
Preheat nonstick griddle or large skillet to medium-high heat (375°F.).
7) Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes.
8) Cook for 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface.
9) Continue to cook for 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.

Hot Cocoa Mocha

Makes 3 to 4 servings
Prep Time: 5 min.
Heating Time: 1-1/2 to 2-1/4 min.

Ingredients:1/4 cup sugar
2 Tablespoons Cocoa
2 Tablespoons water
1 cup whipping cream
1-1/4 to 2 cups hot coffee

Directions:1) Stir together sugar and cocoa in microwave-safe 2 cup measure.
2) Add water and stir until well blended.
3) Microwave at HIGH (100%) 30 to 45 seconds or until mixture boils.
4) Add whipping cream and stir until well blended.
5) Microwave at HIGH 1 to 1-1/2 minutes or until hot.
6) Combine cocoa mixture and coffee. Serve immediately.

Pumpkin Walnut Cookies

Makes 5 dozen cookies
Prep Time: 15 min.
Baking Time: 8 to 10 min.

Ingredients:
Cookie
1 cup butter, softened
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
Frosting
2 cups powdered sugar
1/4 cup butter, softened
1 package (3-ounce) cream cheese, softened
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon
Walnut pieces, if desired

Cookie Recipe Directions:
Preheat oven to 350°F.
1) In large bowl, combine butter, brown sugar and sugar . Beat at medium speed, scraping bowl often, until creamy.
2) Add pumpkin, egg and vanilla. Continue beating until well mixed.
3) Reduce speed to low and add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
4) Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.
5) Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets.
6) Bake for 8 to 10 minutes or until set. Cool completely.
7) In a medium bowl, combine powdered sugar, butter, cream cheese, vanilla, and pumpkin pie spice or ground cinnamon.
8) Beat at low speed, scraping bowl often, until smooth.
9) Frost cooled cookies. Garnish with walnuts, if desired.

Lemon Broccoli Amandine

Makes 4 (1/2-cup) servings
Prep Time: 15 min.
Cooking Time: 8 to 10 min.

Ingredients:
1/2 pound fresh broccoli, trimmed, cut into spears
1/2 cup water
3 Tablespoons butter
2 Tablespoons sliced almonds, toasted
1/4 teaspoon salt
1 teaspoon lemon juice

Directions
1) Place broccoli and water in 2-quart saucepan. Bring to a full boil.
2) Cover and cook over medium heat for 8 to 10 minutes or until broccoli is crisply tender. Drain.
3) In a l-quart saucepan, melt butter. Stir in almonds, salt, and lemon juice. Cook over medium heat 2 to 3 minutes, stirring occasionally, until heated through.
4) To serve, spoon butter sauce over warm broccoli spears

Roasted Garlic Mashed Potatoes

6 (3/4-cup) servings
Prep Time: 15 min.
Cooking Time: 22 to 27 min.

Ingredients:
5 medium-sized potatoes, peeled, cut into eighths
1 teaspoon salt
1/2 cup warm milk
6 Tablespoons butter, softened
1 teaspoon purchased prepared roasted garlic
Salt (to taste)
Pepper (to taste)

Directions:
1) In a 4-quart saucepan or Dutch oven, place potatoes.
2) Add enough water to cover and add 1 teaspoon salt.
3) Bring to a boil over high heat for 7 to 9 minutes.
4) Reduce heat to medium. Cook until potatoes are fork tender for 15 to 18 minutes. Drain.
5) Place potatoes in large bowl. Add milk, butter and garlic.
6) Beat at medium speed until smooth. Season with salt and pepper.

Alan’s Kitchen Tip: To roast fresh garlic: 5 garlic bulbs
1 teaspoon olive oil
Salt (to taste)
Pepper (to taste)
Directions:
Preheat oven to 350-degrees F.
1) Cut 1/4 to 1/2 inch from top of garlic bulb to expose cloves. Remove most of outer skin from bulb, leaving bulb intact and cloves unpeeled.
2) Place bulb, cut-side up, on 8-inch piece aluminum foil.
Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Wrap in foil.
3) Bake for 45 to 55 minutes or until softened. Cool slightly.
4) Separate the cloves and press cloves slightly to squeeze out softened garlic.
5) Use roasted garlic in recipes or spread on French bread.
Roasted Garlic

Turkey Breast With Sausage-Apricot Stuffing

Makes 8 servings
Prep Time: 30 min.
Baking Time: 2 to 2 1/2 hrs.

Ingredients:
12 ounces pork sausage
2 cups dried bread cubes
1 cup pecan halves
1/2 cup chopped dried apricots
1/4 cup butter, melted
1/3 cup chicken broth
2 ribs (1 cup) celery, sliced 1/2-inch
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon dried sage leaves, crushed
1/8 teaspoon ground pepper
1 bone-in turkey breast (5 to 7-pound)
3 Tablespoons butter, melted

Recipe Directions:
Preheat oven to 350-degrees F.
1) In a 10-inch skillet, brown sausage over medium heat. Drain off fat.
2) In a large bowl, combine browned sausage and bread cubes, pecan, apricots, butter, broth, celery, onion, salt, sage, and pepper.
3) Gently loosen skin from turkey in neck area to make large area to stuff.
4) Stuff with enough sausage mixture to fill and secure skin flap with toothpicks.
5) Place remaining sausage mixture into ungreased 1-quart covered casserole and refrigerate until baking time.
6) Place stuffed turkey breast, breast-side up, on rack in roasting pan. Brush with 3 tablespoons melted butter.
7) Place roasting pan in oven and bake, basting occasionally, for 2 to 2 1/2 hours or until meat thermometer reaches 170-degrees F. to 175-degrees F. and turkey breast is no longer pink. Let stand 10 minutes.
8) During last 30 minutes of turkey breast baking time, bake remaining stuffing for 25 to 30 minutes or until heated through.

Grandma's Dinner Rolls

Makes 18 rolls
Prep Time: 15 min.
Rising Time: 90 min. to 2 hrs.
Baking Time: 12 to 14 min.

Ingredients:
3 Tablespoons warm water (105-degrees F. to 115-degrees F.)
1 package (1/4-ounce) active dry yeast
1/4 teaspoon sugar
3/4 cups milk
1/4 cup butter, cut into chunks
1 teaspoon salt
1/4 cup sugar
1 egg
3 - 3 1/2 cups all-purpose flour
butter, melted (if desired)

Directions:
1) In a small bowl, place warm water and stir in yeast and 1/4 teaspoon sugar until dissolved.
2) Let stand 5 to 10 minutes or until mixture starts to foam around edges.
3) Place milk and butter in 1-quart saucepan. Cook over low heat, stirring occasionally, until butter is almost melted.
4) Combine 1/4 cup sugar and salt in large bowl. Add warm milk mixture; mix well.
5) Add egg and beat at medium speed until well mixed. (Check the temperature in the bowl. It should be less then 115°F. If it is warmer, let mixture cool slightly.)
6) Add yeast mixture; continue beating until well mixed. Add 2 cups flour; beat until mixture is smooth.
7) Stir in enough remaining flour with wooden spoon, 1/2 cup at a time, until dough is easy to handle. Let dough rest 5 minutes.
8) Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes).
9) Add more flour if dough is sticky. Place into greased bowl; turn greased side up.
10) Cover; let rise in warm place until doubled in size for 45 to 60 minutes. (Dough is ready if indentation remains when touched.)
11) Punch down dough. Divide dough in half. Cut each half into 9 equal pieces. Shape each piece into a ball.
12) Place balls onto large greased baking sheets. Cover with plastic food wrap and let rise until almost doubled in size for 30 to 45 minutes.
Preheat oven to 350-degrees F.
13) Bake for 12 to 14 minutes or until light golden brown. Brush warm rolls with melted butter, if desired.

Spinach, Pear and Almond Salad

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 4 to 5 min.

Ingredients:
Caramelized Almonds1 Tablespoon butter
1/2 cup slivered almonds
3 Tablespoons sugar
Salad3/4 cup (3 ounces) crumbled blue cheese
2 pears (3 cups), cut into bite-sized pieces
1 package (6-ounce) pre-washed baby spinach or mixed lettuce greens
Salad Dressing1 Tablespoon finely chopped shallot*
3 Tablespoons olive oil
2 Tablespoons red wine vinegar
2 Tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper

Salad Recipe Directions:
1) In 10-inch skillet, melt butter until sizzling; add almonds and 1 tablespoon sugar.
2) Cook over medium heat, stirring constantly, until sugar melts and nuts are golden brown for 4 to 5 minutes. (Watch closely to prevent burning.)
3) Remove from heat; stir in remaining 2 tablespoons sugar.
4) Quickly spread onto waxed paper; cool completely. Break clusters of nuts into pieces.
5) Place all salad ingredients in large bowl; toss to combine.
6) Combine all salad dressing ingredients in small bowl with wire whisk until well blended.
7) Pour dressing over salad and toss to coat. Sprinkle with almonds. Serve immediately.
*Substitute 1 tablespoon finely chopped green onion.

Alan’s Kitchen Tip: Instead of caramelizing the almonds, try toasting them. To toast almonds, place onto ungreased baking sheet. Bake in 325-degree F. oven, stirring halfway through, for 8 to 10 minutes or until lightly browned.

Nut Crunch

Makes 10 cups
Prep Time: 10 min.
Cooking Time: 4 to 6 min.
Baking Time: 10 to 15 min.
Ingredients:
4 cups bite-sized square oat, corn or rice cereal
4 cups bite-sized square crispy wheat cereal
1 cup salted small pretzel twists
1 cup salted mixed nuts
3/4 cup firmly packed brown sugar
6 Tablespoons butter
3 Tablespoons light corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Directions:
Preheat oven to 375-degrees F. and spray a 13x9-inch baking pan with no-stick cooking spray. 1) In prepared pan, combine cereals, pretzels and nuts . Set aside.
2) In a 2-quart heavy saucepan, combine brown sugar, butter and corn syrup.
3) Cook over medium heat, stirring occasionally, until mixture comes to a full boil for 4 to 6 minutes.
4) Remove from heat. Stir in vanilla and baking soda.
5) Pour over cereal mixture in prepared pan and toss to coat.
6) Place pan in oven and bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from oven. Stir.
7) Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid.

Alan's Kitchen Tip:This mix can be made ahead and stored in container with tight-fitting lid for up to 1 week.

Thai Style Sausage Soup

Make 5 (1-cup) servings
Prep Time: 10 min.
Cooking Time: 19 min.

Ingredients2 Tablespoon Olive Oil
1 1/2 cup Onion, 1/4 dice
1 cup Celery, 1/4 dice
2 cup Shiitake Mushrooms, sliced
1 1/2 teaspoon Curry Paste
1 package Hot Roll Sausage, cooked, crumbled, drained
3 cup Chicken Stock
3/4 teaspoon Salt
1/2 teaspoon Black Pepper, ground
13 oz. Coconut Milk
3 Tablespoon Cilantro, fresh chopped

Directions1) In a small pan, heat 2 Tablespoon olive oil on medium high heat.
2) Place the onion, celery, shiitake mushrooms and curry paste into the pot.
3) Add the sausage and continue cooking for 2 minutes.
4) Cook these items for 4 minutes and then add the chicken stock.
5) Add the salt and pepper as well.
6) Keep the soup at a simmer for 10 minutes and then add the coconut milk.
7) Cook for 3 minutes. Garnish the soup with the cilantro.

Sizzlin' Sausage Melt

Makes 12 servings
Prep Time: 10 min.
Baking Time: 15 min.

Ingredients1 package Regular Flavor Pork Sausage, cooked, crumbled and drained
1 clove garlic, crushed
1/4 cup shallots, finely chopped
1/2 cup grated Parmesan cheese
1 package (8 oz.) cream cheese, softened
1 jar (4 oz.) chopped pimientos
1/2 cup shredded mozzarella cheese
1 loaf thinly sliced Italian bread, or party rye
6 strips (3") roasted red pepper to garnish (optional)

DirectionsPreheat oven 375 F.
1) In mixing bowl, combine cooked sausage, garlic, shallots, Parmesan, cream cheese, and pimientos. Mix well.
2) Spoon mixture into a shallow ovenproof dish or pie plate; sprinkle top with Mozzarella cheese.
3) Garnish with roasted pepper strips if desired.
4) Place in oven and bake for 15 minutes or until cheese is lightly browned.
5) Serve with Italian party rye bread.

Sausage, Tomato and Tortellini Soup

Makes 8-9 cups
Prep Time: 10 min.
Cooking Time: 16 to 18 min.

Ingredients1 package Regular Flavor Pork Sausage
1 teaspoon ground fennel
3 cups water or stock
1 can (15 oz.) tomato sauce
1 can (15 oz.) diced tomatoes with Italian herbs and garlic
9 or 10 ounces purchased fresh cheese tortellini
1-1/2 cups thinly sliced, quartered yellow squash
salt and pepper to taste
3 Tablespoons chopped fresh basil, or 1 tablespoon dried (optional)
grated Parmesan cheese (optional)
1/4 cup chopped parsley (optional)

Directions1) Spoon 1" chunks of sausage into a 4 to 6 quart non-stick pot.
2) Cook sausage and ground fennel over medium-high heat, stirring frequently until meat is lightly browned and no longer pink.
3) Stir in stock, tomato sauce and diced tomatoes.
4) Bring to a boil, reduce heat to low. Cover and simmer for 10 minutes.
5 ) Raise heat to high, stir in tortellini and squash.
6) When liquid returns to a boil, stir once, add basil if desired; reduce heat to medium-low.
7) Cover and cook until pasta is just tender, for about 6 to 8 minutes.
8) Season to taste; garnish with Parmesan and parsley.

Antipasto Focaccia Sandwich Wedges

Makes 6 servings
Prep Time: 15 Min

INGREDIENTS
1/2 cup creamy Italian or regular Italian dressing
1 focaccia bread (8 to 10 inch), cut in half horizontally
4 leaves romaine or iceberg lettuce
1/2 cup roasted red bell peppers (from a jar), cut into 2x1/4-inch strips
1 package (6 oz) deli sliced provolone cheese
6 oz thinly sliced hard salami

DIRECTIONS
1) Spread 1/4 cup of the dressing on bottom half of focaccia bread.
2) Layer lettuce, roasted peppers, cheese and salami over dressing.
3) Spread cut side of top half of bread with remaining 1/4 cup dressing; place dressing side down over salami.
4) Cut sandwich into wedges to serve.

Ground Beef Reuben Melts

Makes 6 sandwiches
Prep Time: 15 min.
Cooking Time: 8 to 11 min.

INGREDIENTS
1 pound lean (at least 80%) ground beef
1/4 cup chopped onion (1/2 medium)
2 cloves garlic, minced
1 cup undrained sauerkraut (from 14-oz can)
6 slices dark rye bread, toasted
1/2 cup Thousand Island dressing
6 thin slices (1/2 oz each) Swiss cheese

DIRECTIONS
1) In 8-inch skillet, cook ground beef, onion and garlic over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked and onion is tender; drain.
Set oven control to broil.
2) In 1-quart saucepan, heat sauerkraut; drain.
3) Arrange toasted slices of bread on broiler pan.
4) Stir salad dressing into beef mixture. Spoon beef mixture evenly onto bread slices.
5) Top each with sauerkraut and Swiss cheese.
6) Broil sandwiches 4 to 6 inches from heat 3 to 4 minutes or until cheese is melted and bubbly.

Grilled Italian Panini

Makes 4 servings
Prep Time: 10 min.
Grilling Time: 15 to 20 min.

INGREDIENTS
1 round loaf (1 pound) un-sliced French or Italian bread
4 ounces thinly sliced salami
1 jar (7 ounces) roasted red bell peppers, well drained
1/2 cup olive tapenade
4 ounces sliced provolone cheese
Olive oil (optional)

DIRECTIONS
Preheat coals or gas grill for direct heat.
1) Cut a circle 1/2 inch from edge of bread, cutting 2 inches down into loaf but not all the way through.
2) Remove center of bread loaf and set aside.
3) Arrange salami inside bread loaf; top with peppers, tapenade and cheese.
4) Place center of bread loaf over filling to fit tightly. Wrap tightly in aluminum foil.
5) Cover and grill loaf 4 to 6 inches from low heat for 15 to 20 minutes, turning once, until cheese is melted.
6) Brush olive oil over top of loaf. Cut loaf into 4 wedges

Bacon and Tomato Frittata

Makes 4 servings
Prep Time: 10 min.
Cooking Time: 7 to 11 min.

INGREDIENTS
1 carton (16 oz) cholesterol-free fat-free egg product
1/4 teaspoon salt-free garlic-and-herb seasoning
1/4 teaspoon salt
2 teaspoons vegetable oil
4 medium green onions, sliced (1/4 cup)
2 large roma (plum) tomatoes, sliced
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 Tablespoons real bacon pieces (from 2.8-oz package)
2 Tablespoons light sour cream

DIRECTIONS
1) In medium bowl, mix egg product, garlic-and-herb seasoning and salt. Set aside.
2) In 10-inch nonstick ovenproof skillet, heat oil over medium heat.
3) Add onions; cook and stir 1 minute. Reduce heat to medium-low.
4) Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
5) Set oven control to broil. Top frittata with tomatoes, cheese and bacon.
6) Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted.
7) Top each serving with sour cream.

Asparagus and Tomato Pasta Salad

Makes: 8 (1 cup each) servings
Prep Time: 15 min.
Chilling Time: 30 min.

INGREDIENTS
3 cups uncooked rotini pasta (9 oz)
1 pound asparagus, cut into 2-inch pieces (2 cups)
1/4 cup vegetable oil
2 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon garlic salt
3/4 cup chopped yellow bell pepper
2 large tomatoes, cut into 2-inch pieces (2 cups)
Freshly cracked pepper (optional)

DIRECTIONS
1) Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking and drain. Rinse with cold water and drain.
2) In tightly covered container, shake oil, vinegar, mustard and garlic salt.
3) In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture.
4) Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.

Santa Fe Nacho Pizzas

Makes 5 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

INGREDIENTS
1 can (10.8 ounces) refrigerated dough for large flaky biscuits
3 Tablespoons black bean dip
1/3 cup thick-and-chunky salsa
2 Tablespoons chopped canned green chilies
2 medium green onions, chopped (2 tablespoons)
2 Tablespoons sliced ripe olives
3/4 cup shredded Monterey Jack and Cheddar marble cheese (3 ounces)
1 Tablespoon chopped fresh cilantro

DIRECTIONS
Preheat oven to 350-degrees F.
1) Unroll biscuit dough. Press or roll dough into 5-inch circles on ungreased cookie sheet.
2) Spread dough with bean dip. Top with salsa, chilies, onions and olives. Sprinkle with cheese and cilantro.
3) Place cookie sheet in oven and bake for 20 to 25 minutes or until crust is deep golden brown and cheese is melted.

Open-Faced Canadian Bacon and Provolone Sandwiches

Makes: 8 sandwiches
Prep Time: 10 min.
Baking Time: 17 to 23 min.

INGREDIENTS
1 can (1 lb. 1.3-oz.) Refrigerated Flaky Biscuits
8 Tablespoons purchased sandwich spread
8 slices Canadian bacon
2 medium tomatoes, cut into 8 slices
2 package (6-oz.) (8 slices) sliced provolone cheese

DIRECTIONS
Preheat oven to 350-degrees F.
1) Place biscuits on ungreased cookie sheet. Press or roll each biscuit to form 4-inch round.
2) Bake for 14 to 18 minutes or until light golden brown.
3) Remove biscuits from oven. Spread each warm biscuit round with sandwich spread. Top each with Canadian bacon, tomato and cheese.
4) Return to oven; bake an additional 3 to 5 minutes or until biscuits are deep golden brown and cheese is melted.

Make-Ahead Grilled Cheese and Salsa

Makes 2 servings
Prep Time: 10 min.
Cooking Time: 4 to 8 min.

INGREDIENTS
4 slices whole wheat bread
2 slices (3/4-oz.) American cheese
2 slices (3/4-oz.) Muenster cheese
4 teaspoons margarine or butter, softened
1/3 cup Thick 'n Chunky salsa

DIRECTIONS
1) Top 2 slices of the bread with cheese. Place remaining slices of bread over cheese.
2) Spread top of bread slices with half of the margarine.
3) Place sandwiches, margarine side down, in large skillet. Cook over medium heat for 2 to 4 minutes or until golden brown. Spread top of sandwiches with remaining margarine.
4) Turn sandwiches; cook 2 to 4 minutes or until golden brown. Remove sandwiches from skillet; place on cutting board. Cool 5 minutes.
5)Cut sandwiches into strips or triangles. Wrap in plastic wrap or place in food storage plastic bags. Store in refrigerator.
6) Pack cold wrapped sandwiches in 2 lunch bags with ice packs. Divide salsa into 2 small plastic containers with lids. Place in lunch bags.
7)At lunch time, dip sandwiches in salsa.

Crossword Puzzle Soup

Makes: 4 (1 1/4 cups each) servings
Prep Time: 5 min.
Cooking Time: 5 to 10 min.

INGREDIENTS
1/2 lb. Italian sausage links, cut into 1/2-inch slices
2 cans (19 oz.) ready-to-serve tomato basil soup
1 cup frozen cut green beans (from 1-lb. bag)
3/4 cup uncooked alphabet macaroni (4 oz.)
1/4 cup shredded Parmesan cheese (1 oz.)

DIRECTIONS
1) In 2-quart saucepan, cook sausage over medium heat until thoroughly cooked and no longer pink, stirring frequently. Drain.
2) Add soup and beans; mix well. Bring to a boil.
3) Add macaroni and cook for 5 to 10 minutes or until macaroni and beans are tender, stirring occasionally.
Sprinkle individual servings with cheese.

Crabby Salad

Makes 3 servings
Prep Time: 15 min.

INGREDIENTS
1 package (8-oz.) imitation crabmeat chunks (surimi), chopped (about 1 1/2 cups)
1 can (8-oz.) water chestnuts, drained, chopped
1 Tablespoon chopped fresh parsley
1/4 cup purchased light cucumber ranch salad dressing
1 Tablespoon mayonnaise

DIRECTIONS
1) In medium bowl, combine imitation crabmeat, water chestnuts and parsley; mix well.
2) In small bowl, combine salad dressing and mayonnaise and blend well.
3) Add to imitation crabmeat mixture and toss to coat.
4) Divide salad into 3 plastic containers with lids. Pack in insulated lunch bags with ice packs.
5) At lunch time, eat salad by scooping up with sliced vegetables or crackers, if desired.

Pizza Dumbbell Lunch Combo

Makes 1 lunch
Prep Time: 10 min

Ingredients:
10 (1/2-inch) cubes hard salami
10 thin pretzel sticks
1/4 cup pizza sauce
1 package (1.5-oz.) (1/3 cup) Colby-Monterey Jack cheese blend cubes (from 7.5-oz. pkg.)
1 orange
1 package (1 1/2-oz.) teddy bear-shaped graham cracker snacks

Directions:
1) Pack salami cubes and pretzel sticks in separate snack-size resealable plastic bags.
2) Spoon pizza sauce into small sealable plastic container and seal tightly.
3) Pack lunch in insulated lunch bag to keep cold.
4) At lunch time, spear 1 cheese cube on one end of each pretzel stick and 1 salami cube on other end to form dumbbell.
5) Dip in pizza sauce.
6) Orange and graham cracker snacks complete the lunch.

California Spud Lunch

Makes 2 servings
Prep Time: 5 min.
Baking Time: 45 to 55 min.

Ingredients:
2 large baking potatoes, such as russets (about 8 ounces each)
1/4 cup reduced-fat sour cream
1/8 teaspoon garlic and pepper seasoning blend
Dash of butter-flavor sprinkles
3/4 cup frozen broccoli, cooked and drained
1 tablespoon chopped red bell pepper

Directions:
Preheat oven to 400-degrees F. Prick potatoes with fork.
1) Place in pie plate, 9x1 1/4-inches or 10x1 1/2 inches.
2) Bake for 45 to 55 minutes.
3) Slit tops of potatoes and squeeze open.
4) Mix sour cream, seasoning blend and butter-flavored sprinkles.
5) Spoon onto potatoes; top with broccoli and red peppers.

Chicken Lickin' Lunch Combo

Makes 1 lunch
Prep Time: 20 min.

Ingredients:
1 medium stalk celery
8 to 10 ready-to-eat baby-cut carrots
5 large round wheat crackers
1 can (3 ounces) water-packed chunk chicken breast (from a 3-pack box)
1 container (2.5 ounces) ranch salad dressing (from 6-pack box)
1 apple

Directions:
1) Place celery in 1-cup sealable plastic container; seal tightly.
2) Place crackers in small resealable food storage plastic bag.
3) Place in lunch bag with plastic fork and spoon. Add can of chicken, container of dressing, apple and carrot sticks.
4) At lunch time, open can of chicken and container of dressing.
5) Use fork to lift chicken from can, leaving liquid in can.
6) Add drained chicken and salad dressing to container with celery and mix well with spoon.
7) Spoon mixture onto crackers.
8) Apple and carrot sticks complete the lunch

Chicken Noodle Soup

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 8 to 12 min.

Ingredients:
1 package Fully Cooked Oven Roasted Diced Chicken Breast or 1-1/4 cups Diced Chicken Breast (Boxed)
2 cans (14 oz. each) chicken broth,
1/2 cup water
1 cup mixed vegetables, frozen
1/8 teaspoon pepper
2/3 cup egg noodles, medium to fine, uncooked

Chicken Noodle Soup Recipe Directions:
1) In large saucepan, combine chicken, chicken broth, water, vegetables, and pepper over medium heat.
2) Heat until bubbly and add noodles.
3) Simmer soup 8 to 12 minutes or until noodles are tender, stirring occasionally.

Alan‘s Kitchen Tip: Ladle into soup bowls. Serve with crackers or seven-grain bakery rolls. You can refrigerate leftovers.

Caesar Tortellini Salad

Makes 4 servings

Prep Time: 5 min.
Cooking Time: 5 min.

Ingredients:
1 package (9 ounces) refrigerated cheese-filled tortellini
1 bag complete Caesar salad mix (7 1/2 ounces)
1 medium tomato, chopped (3/4 cup)
1/4 cup bacon flavor bits or chips
1/4 teaspoon freshly ground pepper

Lunch Salad Recipe Directions:

1) Cook and drain tortellini as directed on package. Rinse with cold water; drain.

2) Toss tortellini, salad mix ingredients, tomato, bacon bits and pepper.

3) Serve immediately.

Alan’s Kitchen Tip:
The varieties of tortellini available in the refrigerated section of the supermarket are growing. Try some of these other flavors, as well, in this recipe.
Add grilled chicken or beef, cut into strips, for a heartier meal.

Lime Sundown

Makes 9 (one-cup) servings

Prep Time: 10 min.
Chilling Time: 1 or 2 hrs.

Ingredients
2 cups pineapple juice
2 cups cranberry juice cocktail
1/2 cup fresh lime juice
1 can (11.5 oz) of apricot nectar
9 lime slices
2 cans (12 oz) of ginger ale

Directions:
1) In a large pitcher, combine pineapple juice, cranberry juice, lime juice, apricot nectar, and lime slices. Cover and chill for 1 to 2 hours.

2) Add ginger ale just before serving and stir gently. Pour over ice.

Subject: "Warshing" Clothes Recipe

Something to be thankful for. An automatic washing machine and a clothes drier. Read Below.


"Warshing Clothes Recipe" -- imagine having a recipe for this.
Years ago an Alabama grandmother gave a new bride the following recipe:

This is an exact copy as written and found in an old scrapbook - spelling errors and all.

WARSHING CLOTHES
Build fire in backyard to heat kettle of rain water.
Set tubs so smoke wont blow in eyes if wind is pert.

Shave one whole cake of lie soap in boilin water.
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil,
then rub colored don't boil just wrench (rinse) and starch.
Take things out of kettle with broom stick handle, then wrench, and starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed.
Scrub porch with hot soapy water.
Turn tubs upside down.
Go put on clean dress, smooth hair with hair combs.
Brew cup of tea, sit and rock a spell and count your blessings.
================================================
Paste this over your washer and dryer
Next time when you think things are bleak, read it again,
kiss that washing machine and dryer, and give thanks.

Noodles & Sausages

Makes 4 to 6 servings.
Prep Time: 15 min.
Baking Time: 30 min.

Ingredients
4 ounces broad egg noodles
2 Tablespoons butter
1/4 cup hot milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound small sausages, cooked
1/2 cup bread crumbs

Directions
Preheat oven to 325-degrees F.
1) In a saucepan at moderate heat, drop the noodles into salted water, and cook about 5 minutes or until just tender. Drain the noodles.
2) Mix together the noodles, milk, eggs, and salt and pepper. Pour into a buttered baking disk.
3) Stick the cooked sausages vertically into the noodles, around the edges and in the center.
4) Sprinkle with bread crumbs and bake for 30 minutes.

Alan's Kitchen Tip:
Cook the dish just before leaving and store in a heated thermal container.  When at the picnic site, just open and serve.

Arizona Cheese Squares

Make 4 to 6 servings
Prep Time: 5 min | Baking Time: 15 min

Ingredients:
1 loaf day-old sourdough bread, crust trimmed
1/4 pound butter, melted
1/4 pound Jalapeno Monterey Jack and Cheddar Cheese, grated

Directions:
Preheat oven to 300 degrees F.
1) Cut bread in 2-inch strips and then cut each strip into 4 cubes.
2) Dip the cubes in melted butter, roll in grated cheese.
3) Bake 10 to 15 minutes or until golden brown.
4) Allow cooling 10 minutes before serving.

Alan's Kitchen Tip:
This is a recipe you might want to do just before heading out for the picnic or tailgate party.  After you have finished baking, place in plastic container.  Just carry in your picnic basket and serve when you reach your spot.

Hawaiian Cream Cupcakes

Makes 32 to 36 servings
Prep Time: 15 min.
Baking Time: 20 to 25 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cupcake Recipe Direction:
Preheat oven 350-degrees F. and Line muffin tins with paper liners.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Fill 1/4 full with cake batter, add 1 Tablespoon of filling and 1 Tablespoon of cake batter.
6) Place muffin tins in oven and bake for 20 to 25 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cupcakes and sprinkle with coconut (optional).

Hawaiian Cream Cake

Makes 12 to 15 servings
Prep Time: 15 min.
Baking Time: 38 to 40 min.

Ingredients:
Cake
2 packages JIFFY Golden Yellow Cake Mix
2 cups sour cream
2 eggs
1 cup flaked coconut
Filling
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 eggs
1 can (8 oz.) crushed pineapple, drained
Frosting
2 packages JIFFY White Frosting Mix
1 package (8 oz.) cream cheese, softened
flaked coconut (optional)

Cake Recipe Direction:
Preheat oven 350-degrees F. and grease a 13"x9" baking pan.
1) In a mixing bowl, mix cake mix, sour cream, eggs, and coconut on medium speed for 2 minutes.
2) To make filling, in separate bowl, blend 1 package of cream cheese with sugar. Mix well.
3) Add eggs and beat until well blended; fold in pineapple.
4) Pour half of cake batter into prepared pan.
5) Spread filling over batter and pour remainder of batter over filling.
6) Place baking pan in oven and bake for 38 to 40 minutes and cool.
7) Combine frosting ingredients until blended; beat on high for 2 minutes.
8) Frost cake and sprinkle with coconut (optional).

Snacking Cake

Makes 9 to 12 servings
Prep Time: 15 min.
Baking Time: 30 to 35 min.

Ingredients:
1 package JIFFY Devil's Food Cake Mix
1 package (3.9 oz.) instant chocolate pudding mix
1 egg
3/4 cup water
2 Tablespoon oil
1/2 cup chocolate chips

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease an 8-inch square pan.
1) In a mixing bowl, combine cake mi, pudding mix, egg, water, oil, and chocolate chips and mix well.
2) Pour batter into prepared pan and bake for 30 to 35 minutes or until toothpick inserted in center comes out clean.
3) Cool and cut.

Cherry Chip Cake

Makes 40 to 48 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.
Ingredients:
Cake
2 packages JIFFY Devil's Food Cake Mix
1 can (21-ounce) cherry pie filling
6 ounce chocolate chips
2 eggs
1 teaspoon almond extract
Glaze
2 Tablespoons butter or margarine
6 ounces chocolate chips
1 package JIFFY Fudge Frosting Mix
2 Tablespoons water

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour half sheet pan.
1) In a mixing bowl, combine cake mix, cherry pie filling, 6-ounces chocolate chips, eggs and almond extract and beat on low speed until blended.
2) Beat an additional 1 minute on medium speed.
3) Pour batter into prepared pan and bake 25 to 30 minutes, until top springs back when lightly pressed. Let cool slightly while preparing glaze.
4) For glaze, melt butter or margarine and chocolate chips over medium heat.
5) Add frosting mix and water, stirring until smooth.
6) Frost top of warm cake.

Extra Moist Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3 Tablespoons instant vanilla pudding mix
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs
1/4 cup oil
1/4 cup water
1/2 cup crushed pineapple, drained
3/4 cup carrots, grated
1/2 cup chopped pecans
1/2 cup flaked coconut

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease a 9-inch baking pan.
1) In a mixing bowl, combine cake mix, pudding, nutmeg and cinnamon.
2) Add eggs, oil and water. Mix on medium speed for 1 minute.
3) Add pineapple, carrots, pecans and coconut to mixture. Blend well.
4) Pour into prepared pan and bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool and serve.

Carrot Cake

Makes 6 to 9 servings
Prep Time: 15 min.
Baking Time: 25 to 30 min.

Ingredients:
1 package JIFFY Golden Yellow Cake Mix
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
dash nutmeg
1/4 cup chopped pecans
1/2 cup shredded carrots
1 egg
2 Tablespoon oil
1/2 cup water

Cake Recipe Directions:
Preheat oven to 350-degrees F. Grease and flour an 8-inch square pan.
1) In a large mixing bowl, combine cake mix, baking powder, cinnamon, cloves and nutmeg.
2) Stir in pecans and carrots. Blend well.
3) Add egg, oil and 1/4 cup of water. Beat 2 minutes on medium speed.
4) Add remaining water and beat an additional 2 minutes. Pour batter into prepared pan.
5) Place baking pan in oven and bake for 25 to 30 minutes or until top springs back when lightly pressed.

Apple and Carrot Cake

Makes 16 servings
Prep Time: 15 min.
Baking Time: 75 min.

Ingredients:
2 cups whole wheat flour-self-rising
1/2 cup margarine
1 teaspoon cinnamon
1. cup walnuts, chopped
2/3 cup raisins
2 cups dessert apples, peeled cored -grated
1 cup carrot; grated
Grated peel of 1 orange
2 large Eggs
4 Tablespoons fresh orange juice

Cake Recipe Directions:
Preheat the oven to 350 degrees and grease a loaf pan.
1) Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon.
2) Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined.
3) Spoon the mixture into the prepared pan, smooth the top and bake for about 75 minutes, or until the cake is well risen and firm to touch.
4) Turn out on a wire rack.

14 Carrots Cake Dream

Makes 8 servings
Prep Time: 15 min.
Baking Time: 35 to 40 min.

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
2 cups sugar
Pinch salt
1 1/2 cups oil
4 eggs
1 can pineapple
1/2 cup nuts
2 cups carrots, grated

Cake Recipe Directions:
Preheat oven o 350-desgrees F. and grease bundt pan.
1) In a large mixing bowl, sift flour, baking soda, baking powder, cinnamon, sugar, and salt. together.
2) Add sugar and oil to flour mixture.
3) Add eggs, pineapple, nuts and carrots, mix well. Bake in bundt pan (or large cake pan) at 350 degrees for 35 to 40 minutes.
4)Cool a few minutes in pan, turn out on wire racks.

Brickle Bundt Cake

Makes 12 to 14 servings
Prep Time: 15 min.
Baking Time: 45 to 50 min.

Ingredients:
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
1-1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz.) dairy sour cream
1/4 cup (1/2 stick) butter, melted
POWDERED SUGAR GLAZE(recipe follows)

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour 12-cup fluted tube pan or 10-inch tube pan.
1) Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2) Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy.
3) Add eggs and vanilla and beat well.
4) Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat for3 minutes.
5) Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture.
6) Spoon half of remaining batter into pan. Top with remaining toffee mixture.
Spoon remaining batter into pan. Pour melted butter over batter.
7) Place baking pans in oven and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 10 minutes; remove from pan to wire rack. Cool completely.
9) Prepare glaze and drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

POWDERED SUGAR GLAZE:
1 cup powdered sugar
1 Tablespoon milk plus
1/4 teaspoon vanilla extract.
1) Combine powdered sugar, milk and vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. Makes about 1/2 cup glaze.

Black Magic Cake

Makes 10 to 12 servings
Prep Time: 15 min.
Baking Time: round pans - 30 to 35 min. or rectangle pan 35 to 40 min.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
1) In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. 2) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin).
3) Pour batter evenly into prepared pans.
4) Place baking pans in oven and bake for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
5) Cool 10 minutes and remove from pans to wire racks.
6) Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Brickle Bundt Cake

12 to 14 servings
Prep Time: 15 min.
Baking Time: 45 to 50 min.

Ingredients:
1-1/3 cups (8-oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits, divided
1-1/4 cups sugar, divided
1/4 cup chopped walnuts
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 container (8 oz.) dairy sour cream
1/4 cup (1/2 stick) butter, melted
POWDERED SUGAR GLAZE(recipe follows)

Directions:
Preheat oven to 350-degrees F. and grease and flour 12-cup fluted tube pan or 10-inch tube pan.
1) Set aside 1/4 cup toffee bits for topping. Combine remaining toffee bits, 1/4 cup sugar, walnuts and cinnamon; set aside.
2) Beat remaining 1 cup sugar and 1/2 cup butter in large bowl until fluffy.
3) Add eggs and vanilla and beat well.
4) Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture, alternately with sour cream, beating until blended. Beat for3 minutes.
5) Spoon one-third of the batter into prepared pan. Sprinkle with half of toffee mixture.
6) Spoon half of remaining batter into pan. Top with remaining toffee mixture.
Spoon remaining batter into pan. Pour melted butter over batter.
7) Place baking pans in oven and bake for 45 to 50 minutes or until wooden pick inserted in center comes out clean.
8) Cool 10 minutes; remove from pan to wire rack. Cool completely.
9) Prepare glaze and drizzle over cake. Sprinkle remaining 1/4 cup toffee bits over top.

POWDERED SUGAR GLAZE:
1 cup powdered sugar
1 Tablespoon milk plus
1/4 teaspoon vanilla extract.
Combine powdered sugar, milk and vanilla extract. Add additional milk, 1 teaspoon at a time, until of drizzling consistency. Makes about 1/2 cup glaze.

Black Magic Cake

10 to 12 servings
Prep Time: 15 min.
Baking Time: round pans - 30 to 35 min. or rectangle pan 35 to 40 min.

Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup strong black coffee OR 2 teaspoons powdered instant coffee plus 1 cup boiling water
1/2 cup vegetable oil
1 teaspoon vanilla extract

Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan.
1) In a large bowl, stir together sugar, flour, cocoa, baking soda, baking powder and salt. 2) Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin).
3) Pour batter evenly into prepared pans.
4) Place baking pans in oven and bake for 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean.
5) Cool 10 minutes and remove from pans to wire racks.
6) Cool completely. Frost as desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Apple Pie Chocolate Brownie Cake

Makes 8 to 10 servings
Prep Time: 15 min
Baking Time: 35 to 40 min.
Cook Time: 38 min.

Ingredients:
APPLE TOPPING (recipe below)
1 cup all-purpose flour
2/3 cup sugar
1/4 cup Cocoa or SPECIAL DARK Cocoa
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 teaspoon vanilla extract
Whipped topping or ice cream

Cake Recipe Directions:
Prepare APPLE TOPPING. Preheat oven to 375-degrees F. and grease and flour 9-inch square baking pan.
1) Stir together flour, sugar, cocoa, baking powder and salt in medium bowl.
2) Add water, shortening, egg and vanilla; beat until smooth and well blended.
3) Spread into prepared pan. Carefully spoon APPLE TOPPING evenly over chocolate batter to within 1/2-inch from edges; DO NOT STIR.
4) Place baking pan in oven and bake for 35 to 40 minutes or until chocolate is set and cake-like.
5) Serve warm or cool completely in pan on wire rack and cut into squares. Serve topped with whipped topping or ice cream, if desired.

APPLE TOPPING:
1 can (20 oz.) apple pie filling
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
In a small bowl, stir together apple pie filling, lemon juice and ground cinnamon.

Dairy Country Chocolate Sheet Cake

Makes 48 servings
Prep Time: 20 min.
Cooking Time: 9 to 12 min.
Baking Time: 20 to 22 min.

Ingredients:
Cake
1 cup butter
1 cup water
1/4 cup unsweetened cocoa
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 teaspoon baking soda

Frosting
1/2 cup butter
1/4 cup unsweetened cocoa
6 Tablespoons milk
3 1/2 cups (1 pound) powdered sugar
1 cup chopped pecans
1 teaspoon vanilla

Chocolate Cake Recipe Directions:
Preheat oven to 350-degrees F. and grease a 15x10x1-inch jelly-roll pan.
1) In a 3-quart saucepan, combine 1 cup butter, water and 1/4 cup cocoa. Cook over medium heat, stirring occasionally, until mixture comes to a boil (6 to 7 minutes).
2) Remove pan from heat. Add flour, sugar and salt; mix well.
3) Add sour cream, eggs and baking soda; beat until smooth.
4) Spread batter into prepared 15x10x1-inch jelly-roll pan.
5) Place pan in oven and bake for 20 to 22 minutes or until toothpick inserted in center comes out clean.
6) Meanwhile, in 2-quart saucepan, combine 1/2 cup butter, 1/4 cup cocoa and milk. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes). Remove from heat.
7) Add powdered sugar; beat until well mixed. Stir in pecans and vanilla.
8) Spread over warm cake.

1-2-3-4 Cake with Caramel Icing Recipe

Makes 10 servings
Prep Time: 15 min
Baking Time: 25 to 30 min.

Ingredients:
Cake:
1 cup butter (2 sticks)
2 cups sugar
3 cups flour
4 eggs, well beaten
3 teaspoons baking powder
1 cup milk
1 teaspoon pure vanilla extract
Icing:
1/2 cup butter (1 stick)
1 cup dark brown sugar, firmly packed
1/4 cup milk
2 cups powdered sugar, well sifted

Cake Recipe Directions:
Preheat oven 350-degrees F. and grease and flour three 9-inch cake pans.
1) In a large mixing bowl, cream the butter and sugar together with an electric mixer till smooth, add the eggs and continue beating till smooth.
2) In a bowl, mix the flour and baking powder together and add alternately with the milk to the butter mixture, beating steadily till smooth.
3) Add the vanilla and beat till well blended. Divide the batter evenly among the prepared pans, “tap” the bottom of the pans to distribute the batter evenly.
4) Place cake pans in oven and bake till a straw inserted in centers comes out clean, 25 to 30 minutes. Let cool completely.
5) Meanwhile, to make the icing: melt the butter over low heat in a saucepan, add the brown sugar and milk, bring to a boil, and remove from the heat to cool.
6) Add the powdered sugar and mix till well blended. When the cake layers are cooled, remove from the pans, place one layer on a cake plate, and spread one third of the icing on the layer.
7) Place a second layer over the icing and spread with more icing.
8) Top with the third layer and spread icing over the top and around the sides.

Carrot, Potato, and Onion Gratin

Makes 6 servings
Prep Time: 15 min.
Cooking Time: 22 to 32 min.
Baking Time: 60 min.

Ingredients:
1 Tablespoon butter or margarine
2 large onions, finely sliced
4 medium potatoes, peeled and thinly sliced
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
6 ounces Swiss cheese, shredded
1/2 cup low-fat chicken broth
butter spray

Vegetables Recipe Direction
Butter a 9x9-inch baking dish or a 1 1/2-quart casserole.
1) In a large nonstick skillet, melt butter.
2) Add onions and cook over medium heat to 20 to 30 minutes or until very tender, lightly browned, and caramelized.
3) In a large pan, cook potatoes in boiling salted water for 5 minutes. Add carrots and cook another 2 minutes. Drain well.
Preheat oven to 350-deegrees F.
4) Arrange a third of the potatoes, carrots, and in bottom of baking dish.
5) Sprinkle with salt and freshly found pepper. Sprinkle with a third of the cheese.
6) Repeat layering with remaining vegetables, salt, and pepper, and top with remaining cheese.
7) Pour chicken broth over vegetables. Spray with butter spray.
8) Cover tightly and bake for 60 minutes or until broth is absorbed and vegetalbes are tender.

Kitchen Tip:
In place of Swiss, you could use Gruyere cheese or another cheese of your choice. If desired, add more cheese on top after baking time and place under the broiler until it melts.

Greek Spinach Phyllo Squares

Makes 12 servings
Prep Time: 15 min.
Baking Time: 40 to 50 min.

Ingredients:
1 Tablespoon butter or margarine
1 medium onion, finely chopped
3 eggs, lightly beaten
16 ounces fat-free ricotta cheese
20 ounces frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped fresh parsley
1/4 teaspoon nutmeg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
10 phyllo dough sheets, thawed, room temperature
1/2 cup olive oil

Side Dish Recipe Directions:
Preheat oven to 350-degrees F. and butter a 9x13-inch baking pan.
1) In a small skillet, melt butter.
2) Add onions and cook until onion are clear. Set aside.
3) In a large bowl, combine eggs, ricotta cheese, spinach, parsley, nutmet, salt, black and red pepper, and onion.
4) Fit 1 layer of phyllo pastry into pan.
5) Brush with olive oil. Add 4 more sheets of phyllo, brushing with oil between each layer.
6) Spoon spinach mixture over plyllo. Cover spinach mixture with another layer of phyllo and brush with oil.
7) Add 4 more sheets, brushing each layer with oil.
8) Bake for 40 to 50 minutes or until lightly browned.

Kitchen Tip:
To cut down on the fat in this recipe, used an olive oil spray in place of brushing the olive oil on each layer of phyllo. When working with phyllo read the direction on the box. It is important to keep the sheets covered as you work because they become dry and brittle very quickly.

Chicken Breast with Sherry-Sour Cream Sauce

Makes 4 servings
Prep Time: 20 min.
Baking Time: 1 hr.

Ingredients:
1 Tablespoon butter or margarine
4 boned and skinned chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, thinly sliced into rings
1 can (10 3/4-ounce) cream of chicken soup
1/3 cup evaporated fat-free milk
1/3 cup dry sherry wine
1/2 cup fat-free sour cream

Chicken Recipe Directions:
Preheat oven to 325-degrees F. and butter a 7x11-inch or a 9x9-inch baking pan.
1) In a large skillet, melt butter. Fry chicken over medium heat until brown on both sides.
2) Sprinkle with salt and pepper. Remove chicken and place in baking pan.
3) Add onions to skillet and cook until tender. Arrange onion rings on top of chicken.
4) In a small bowl, combine soup, milk, and sherry. Pour over chicken.
5) Cover and bake for 1 hours. Check occasionally and add water or milk if it is getting too dry.
6) Remove chicken and place in large serving bowl. Stir sour cream into sauce.
7) Heat briefly but do not boil. Pour over chicken.

Kitchen Tip:
Serve with rice, noodles, or mashed potatoes.

Beef Fondue with Cabernet Sauvignon

Makes 4 servings
Prep Time: 15 min.
Cooking Time: 5 to 10 min.

Ingredients:
2 cups Cabernet Sauvignon
1 can (10-3/4 ounces) beef consomme
1 small onion, chopped
Pinch thyme
Pinch marjoram
Pinch garlic powder
1 pound beef tenderloin, cubed

Beef Recipe Directions:
1) In an electric fondue pot, combine Cabernet, beef consomme, onion, thyme, marjoram, and garlic powder.
2) Bring to a boiling point and reduce heat to simmering.
3) Using fondue forks, place cubes of meat in pot.
4) Cook each piece the way you like it.
5) Serve with a variety of dipping sauces.