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.

Chicken Cordon Bleu Casserole

Makes 4 servings
Prep Time: 15 min.
Bake Time: 60 min.

Ingredients:
2 Tablespoons butter or margarine
4 skinless, boneless chicken breast halves
2 cups seasoned bread stuffing cubes
4 ounces lean ham sliced
1 cup shredded reduced-fat Cheddar cheese
1 can (10-3/4 ounces) low-fat cream of mushroom soup

Casserole Recipe Direction
Preheat oven to 325-degrees F. and butter a 7x11-inch or a 9x9-inch baking pan.
1) In a medium skillet, melt butter. Add chicken and quickly fry over medium-hot heat until brown on all sides. Remove chicken from pan and set aside on a plated. (Chicken does not need to be completely cooked at this point)
2) Add stuffing cubes the skillet. Stir to absorb any remaining butter and juice.
3) Place three-fourth of stuffing cubes in bottom of baking pan.
4) Layer chicken, ham, and the cheese over stuffing.
5) Top with soup. Sprinkle with remaining stuffing mixture.
6) Place baking pan in oven and bake for 60 minutes.

Kitchen Tip:
Swiss cheese or other cheese of your choice may be exchanged for the Cheddar cheese.

Fettuccine Alfredo Lite

Makes 4 servings
Prep Time: 15 min.
Cooking Time: 15 min.

Ingredients:
1 Tablespoon butter or margarine
2 cloves garlic, minced
1 Tablespoon flour
1-1/4 cups half-and-half
2 Tablespoons low-fat cream cheese
3/4 cup grated fresh Parmesan cheese
2 Tablespoons chopped fresh parsley
1/4 teaspoon white pepper
Salt (to taste)
8 ounces fettuccine
Freshly ground pepper (to taste)

Pasta Recipe Directions:
1) In a medium skillet, melt butter. Add garlic and cook 1 minute.
2) Add flour and cook, stirring constantly, for 2 minutes.
3) Add half-and-half and cook, stirring constantly, until mixture thickens.
4) Stir in cream cheese and Parmesan cheese.
5) Add parsley and season with white pepper and salt. Reduce heat to warm.
6) In a large saucepan, cook fettuccine in boiling water until al dente. Drain well.
7) Stir fettuccine into cheese mixture. Serve with freshly ground pepper to taste. Offer additional grated Parmesan cheese if desired.

Garden Vegetable Soup

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 40 to 45 min.

Ingredients:
1 Tablespoon vegetable oil
1 large onion, chopped
2 large carrots, peeled and diced
2 cloves garlic, minced
1/2 teaspoon basil
49 ounces low-fat chicken broth
2 large potatoes, peeled and diced
1 can (15 ounces) seasoned white beans, untrained
1 cup green beans, cut in 1-inch pieces
1 small zucchini, sliced
2 large tomatoes, peeled, seeded, and diced
1 cup pasta shells
Salt (to taste)
Freshly ground pepper (to taste)
1 cup grated Parmesan cheese, optional

Soup Recipe Direction:
1) In a large soup pot, heat vegetable oil.
2) Cook onions and carrots over medium heat until onions are clear.
3) Add garlic and cook 1 minute.
4) Add basil, chicken broth, and potatoes.
5) Bring to a boil, reduce heat, and simmer for 30 minutes or until potatoes are tender.
6) Add white beans, green beans, zucchini, tomatoes, and pasta shells.
7) Cook for 10 to 15 minutes or until pasta is tender.
8) Add extra broth if soup becomes too thick.
9) Adjust seasoning with salt and pepper.
10) Serve soup topped with grated cheese if desired.

Kitchen Tip:
You can use canned or frozen vegetables for any fresh vegetables. Also, any mixture of vegetables can be used.

Cucumber and Onion Salad

Makes 6 servings
Prep Time: 10 min.
Cooking Time: 5 min.
Chilling Time: 3 hrs or overnight

Ingredients:
1/2 cup cider vinegar
1/3 cup sugar
1/4 cup water
1 Tablespoon light olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
4 medium cucumbers, thinly sliced
1 medium onion, thinly sliced

Salad Recipe Directions:
1) In a small saucepan, combine vinegar, sugar, water, oil, salt, and white pepper. Heat until sugar dissolves. Cool.
2) Pour into a large resealable plastic bag.
3) Add cucumbers and onions. Mix gently.
4) Refrigerate several hours or overnight.
5) Remove cucumber and onions from marinade before serving.

Cocktail Meatballs

Makes 12 servings
Prep Time: 15 min.
Baking Time: 15 to 20 min.
Cooking Time: 10 min.

Ingredients:
1 pound extra-lean ground beef
1 cup crushed corn flakes (2 cups corn flakes)
1/2 cup evaporated fat-free milk
1/2 cup finely chopped onion
1/4 cup barbecue sauce
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash Tabasco sauce (optional)

Sweet and Sour sauce
1 cup ketchup
2 Tablespoons cider vinegar
1/4 cup brown sugar
2 Tablespoons soy sauce

Maple Syrup-Cranberry Sauce
16 ounces canned whole cranberry sauce
1 cup chili sauce
1/4 cup maple syrup
1 Tablespoon lemon juice

Brandied Peach Sauce
12 ounces peach preserves
1/2 cup brown sugar
1 teaspoon cornstarch
1/2 cup peach, apricot, or regular brandy
1/4 teaspoon nutmeg

Appetizer Recipe Directions:
Preheat oven to 400-degrees F. Butter two 9x3-inch pans.
1) In a medium bowl, combine ground beef with corn flakes, milk, onion, barbecue sauce, Worcestershire sauce, salt, pepper, and Tabasco. Stir to mix.
2) With a melon baller, shape meatballs into small 3/4-inch balls.
3) Place meatballs in baking pans and bake uncovered for 15 to 20 minutes or until brown on the outside and completely done on the inside.
4) While meatballs are baking, choose the sauce recipe you want to use.
5) Combine sauce ingredients in small saucepan.
6) Cook over low heat, stirring constantly, until mixture is heated through.
7) When meatballs are done, gently combine with sauce and keep warm until ready to serve. Serve with toothpicks.

Buttermilk Coconut Pie

Makes 10 servings
Prep Time: 15 min.
Baking Time: 60 to 70 min.

Ingredients:
1-1/4 cups sugar
2 Tablespoons all-purpose flour
1/2 cup butter or margarine, melted
3 eggs, lightly beaten
1/2 cup low-fat buttermilk
1 teaspoon vanilla
1 cup coconut
9-inch unbaked pie crust

Pie Recipe Directions:
Preheat oven to 325-degrees F.
1) In a medium bowl, combine sugar and flour.
2) Add butter, eggs, buttermilk, vanilla, and coconut. Mix well.
3) Pour into unbaked pie shell.
4) Place in oven and bake for 60 to 70 minutes or until set.

Chocolate Covered Blueberry Clusters

Makes 30 servings
Prep Time: 15 min.

Ingredients:
1 cup semisweet chocolate chips
1 Tablespoon shortening
2 cups blueberries

Dessert Recipe Directions:
1) In a small nonstick skillet, melt chocolate chips and shortening over lowest heat. Stir to mix.
2) Add blueberries and stir gently until well coated.
3) Drop by teaspoons onto waxed paper or paper plates.
4) Store in the refrigerator.

Homemade Onion Soup Mix

Makes 1 cup
Prep Time: 5 min.
Baking Time: 2 to 5 min.

Ingredients:
3/4 cup minced dry onion flakes
1/3 cup beef bouillon or beef soup base
1 Tablespoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon sugar

Directions:
Preheat oven to 400-degrees F.
1) Sprinkle onion flakes on baking sheet and bake for 2 to 5 minutes or just unil onon are toasted.
2) In small bowl, combine onions and beef bouillon, onion powder, celery salt, and sugar.
3) Stir to mix.
4) Store in a resealable plastic bag.

Kitchen Tip:
Use 5 Tablespoons to equal the amount in 1 commercial dry onion soup packet.

Blueberry Muffins

Makes 12 servings
Prep Time: 10 min.
Baking Time: 15 to 20 min.

Ingredients:
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 teaspoon salt
1 Tablespoon baking powder
1 egg, lightly beaten
1/2 cup fat-free milk
1/4 cup oil
1 cup fresh blueberries or unthawed frozen blueberries

Muffin Recipe Directions:
Preheat oven to 375-degrees or 350-degrees if using nonstick pans. Grease 12 muffins tins.
1) In a large bowl, combine flour, sugar, salt, and baking powder. Stir to mix.
2) Add egg, milk, and oil.
3) Stir with a spoon just until moistened but not smooth.
4) Gently stir in blueberries.
5) Spoon into muffin tines, filling two-thirds full.
6) Bake 15 to 20 min.

Butternut Squash and Apple Bake

Makes 8 servings
Prep Time: 20 min.
Cooking Time: 20 to 30 min.
Baking Time: 25 to 30 min.
Total Time: 65 min to 80 min.

Ingredients:
1 medium butternut squash ( 1 1/2 pounds)
1 Tablespoon butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon brown sugar
2 medium apples, peeled and cored
1/4 teaspoon cinnamon
2 Tablespoons sugar
Topping
1 cup corn flakes, slightly crushed
1/4 cup chopped pecans
1 Tablespoon butter, melted
1 Tablespoon brown sugar

Vegetable Recipe Directions:
1) Peel squash and cut in half lengthwise. Remove seeds and cut in large pieces.
2) Place in a large pan with 2 - inches of water.
3) Cover and steam for 20 to 30 minutes or until squash is tender. Drain well.
4) Add 1 Tablespoon butter, salt, pepper, and brown sugar. Mash with electric mixer. Set aside.
Preheat oven to 350-degrees F. Butter a 9-inch round pied pan.
5) Thinly slices apples and arrange in pan.
6) Sprinkle with cinnamon and sugar. Spread squash over apples.
7) In a small bowl combine topping ingredients: corn flakes, pecans, butter and brown sugar. Sprinkle over squash.
8) Bake for 25 5o 30 minutes or until apples are tender.

Gnocchi

Makes 8 servings
Prep Time: 15 min.
Cooking Time: 10 min.

Ingredients:
1 cup flour
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 cup water
1/2 cup butter or margarine
4 eggs
2 Tablespoons butter or margarine, melted
1/4 cup grated Parmesan cheese

Side Dish Recipe Directions:
1) In a small bowl, combine flour, salt, garlic powder, and dry mustard. Set aside.
2) In a heavy medium saucepan, combine water and 1/2-cup butter. Bring to a boil.
3) Add flour mixture all at one time, stirring until mixture forms a ball that does not separate.
4) Remove from heat. Add eggs, one at a time, beating well after each addition.
5) Drop teaspoons of the mixture into a medium saucepan of boiling water.
6) Cook for 5 minutes, keeping water boiling gently.
7) Remove balls with slotted spoon and drain well on a rack.
Preheat oven broiler.
8) Place gnocchi in a shallow 1 ½-quart baking dish.
9) Top with 2 Tablespoons melted butter and sprinkle with cheese.
10) Place under broiler and heat until heated through.
11) Watch carefully to prevent burning.

Chicken Breast with Apricot Curry Sauce

Makes 4 servings
Prep Time: 15 min.
Baking Time: 40 min.

Ingredients:
6 ounces apricot preserves
2 Tablespoons Dijon mustard
1/2 teaspoon curry powder
2 Tablespoons water
4 boned and skinned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon pepper

Chicken Recipe Direction:
Preheat oven to 350-degrees. Grease a 7x11-inch baking pan.
1) In a small saucepan, heat apricot preserves, mustard, and curry powder until mixture comes to a boil.
2) Thin with water. Remove from heat and set aside.
3) Place chicken in baking pan. Sprinkle with salt and pepper.
4) Bake 20 minutes.
5) Spoon sauce on top and bake another 20 minutes or until chicken is completely done.

Kitchen Tips:
Instead of baking the chicken, it can be crowned in a skillet, then topped with sauce. Partially cover pan and simmer for 15minute or until chicken is completely done.