Orange Creamsicle Cake

Ingredients
To one box orange cake mix:
Substitute milk for water and add 2 tsp orange extract.

Bake in two 9 in round layer pans.
Slice each layer in half after cooled.

Frosting:
16 oz container cool whip defrosted
1/4 tsp orange extract
16 oz sour cream
2 cups confectioners sugar

Directions:
Mix together. Frost between layers then all over cake. I put frosted layers in fridge for an hour before frosting the top and sides to help set it up. You can also refrigerate the frosting before putting it on the cake in hot weather. Keep refrigerated until serving.

Recipe from Cheri Dauphinee- another huge hit at parties!

Avocado Dip

Ingredients
2 avocados
1 pkg grape tomatoes
1 pkg crumbled feta cheese
1 large bunch of basil

Directions
dice avocados, slice tomatoes in 1/2 or 1/3s, chop basil. Mix ingredients together. Just before serving, mix together 1 T. olive oil and 1 T white or cider vinegar and pour over mixture. Mix together and enjoy.

Recipe from Cheri Dauphinee--- this one is great! Its a huge hit at parties. You can't go wrong. Seriously!

Rustico Tomato And Bread Salad

Ingredients

3 c. crusty whole wheat bread, cut into 1-inch cubes

2 lbs ripe tomatoes, chopped into 1-inch pieces

1 small sweet onion, sliced thin and halved

4 T. shredded basil (only use fresh)

4 T. balsamic vinegar

4 T. olive oil

Salt and pepper to taste

Directions
Place the bread cubes in a preheated oven at 325° F. Toast 15 to 20 minutes until crisp and slightly browned, turning every so often. Put in a medium bowl. Add remaining ingredients and toss gently. Taste for seasoning. Let flavors marinate for 15-20 minutes. Serve at room temperature.

Makes 6 servings.

Recipe from Mom

Got some tomatoes left over from a trip to the farm stand or your own garden? This rustic Italian recipe is perfect for the excess bounty. It is quick, easy, and mucho delicioso. Use any tomatoes that are at their peak. Your choices include regular reds, cherries, grapes, yellows, heirlooms, or a combination. You can add garlic for a pungent, heart-healthy effect or substitute shallots for the onions for a milder flavor. Feel free to add good calamata olives cut in half. DASH for Health always recommends you use whole grain or 100% wheat bread, but the recipe works for any rustic, crusty loaf.

Melon Splits

Ingredients
2 large bananas, halved crosswise
1 1/3 cups chopped watermelon
1 1/3 cups chopped honeydews
1 1/3 cups chopped cantaloupe
1 cup low calorie vanilla yogurt
1/4 cup fresh blueberries
1/4 cup fresh pineapple, chopped
1/4 cup fresh raspberry
2 tablespoons low-calorie frozen yogurt topping

Directions
1. Cut bananas halves lengthwise to make 8 pieces total. Place 2 on opposite sides of banana split dishes or a shallow bowl.
2. Drop spoonfuls of the 3 melons in seperate mounds between the bananas to resemble ice cream scoops.
3. Drizzle yogurt over melon.
4. Sprinkle next 3 ingredients over yogurt for garnishes.
5. Drizzle with frozen yogurt topping and serve.

Recipe from Mom

Cardamom-Spiced Fruit Salad

Ingredients
1 medium cantaloupe (2 lbs), peeled and cut into 1/2-inch cubes
2 medium seedless oranges or nectarines, peeled, sectioned and sections cut in half
2 medium apples, peeled, cored and cut into 1/2-inch cubes (Fuji apples work well)
1/2 cup seedless golden raisins
1/2 cup honey2 tablespoons water
1/2 teaspoon ground cardamom
1/4 cup fresh lemon juice or orange juice

Directions:
1. In a small saucepan, combine honey, water, and cardamom and bring to a boil, stirring often. Simmer 2 minutes and remove from heat. Stir in lemon juice and let cool completely.
2. When sauce has cooled, toss it with the fruit and refrigerate until dessert ready to be served.

Makes 6 servings

Recipe from Mom

Grilled Cantaloupe With Orange Drizzle

Ingredients:
1 small cantaloupe, seeded, and cut into 1-inch chunks

2 tablespoons orange-flavored liqueur (Grand Marnier is one)

2 tablespoons fresh orange juice

Directions:
1. Prepare grill for a medium fire, using direct method.

2. If using wooden skewers, soak in water 30 minutes.

3. Spear cantaloupe chunks onto six skewers and place at edge of grill.

4. Grill 3-5 minutes, turning often, until warmed through. Do not char.

5. Remove cantaloupe from skewers and place in serving bowl.

6. In small bowl combine orange juice and liqueur; drizzle over hot cantaloupe and serve.

Makes 4 servings.

Recipe from Mom

Watermelon Popsicles

Ingredients
2 cups watermelon, cubed, with seeds removed
1 cup apple juice

Directions
1. Blend in blender until smooth.
2. Pour into Popsicle molds and freeze.

Makes 4 servings

Recipe from Mom

Creamy Low Fat Dip

Ingredients
1-16 oz. carton low fat cottage cheese

Chopped fresh dill and parsley

Garlic powder

Directions
Whip cottage cheese in blender till smooth. Pour into a small serving bowl. Stir in chopped fresh herbs and garlic powder. Cover and refrigerate for several hours to blend the flavors.

Makes 16 portions, 2 Tablespoons each

Calories: 20 Total Fat: 0 g Saturated Fat: 0 g

Recipe from Mom

Whole Wheat Pancakes with Nutty Topping

Ingredients
For the Topping:
1/4 cup sliced almonds
1/4 cup hulled (green) pumpkin seeds
1/4 cup sunflower seeds
1 tablespoon sesame seeds (preferably unhulled)
1/4 cup toasted wheat germ
1/4 cup real maple syrup, plus more for serving
Pinch salt

For the Pancakes:

1 medium apple, such as Golden Delicious, cored and diced (about 2 cups)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 cup 1 percent lowfat buttermilk
3/4 cup lowfat milk
2 teaspoons honey
Nonstick cooking spray

Make the topping: In a large skillet, toast the almonds and pumpkin seeds over medium-high heat, stirring, for about 1 minute. Add the sunflower seeds and cook, stirring, for 1 minute more. Add the sesame seeds to the pan. Cover and cook, shaking the pan, until the seeds are toasted, about 30 seconds more. Transfer the toasted nuts and seeds to a medium sized bowl. Add the wheat germ. Stir in the syrup and a pinch of salt and set aside.
Make the pancakes: Put the apple in a microwave-proof bowl, tightly cover with plastic wrap and microwave on high until softened, about 2 minutes. Set aside.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk together the eggs, buttermilk, 1/2 cup of the milk and honey. Slowly whisk the egg mixture into the dry ingredients, stirring until just combined. If the batter seems too thick, add as much of the remaining 1/4 cup milk as necessary.

Spray a large non-stick griddle with cooking spray and heat over medium heat. Spoon about 1/4 cup batter per pancake into the pan and top each pancake with a heaping tablespoon of the cooked apple. Flip when the pancake tops are covered with bubbles and the edges look cooked, about 2 minutes. Cook until the pancakes are golden brown and cooked through, an additional 1 to 2 minutes. Serve immediately or transfer the cooked pancakes to an ovenproof dish and keep warm in a preheated 250 degree F oven while making the rest. To serve, arrange 3 pancakes per plate and sprinkle each serving with 1/4 cup of the topping. Serve with additional maple syrup.

Recipe from Gayle Elsberry- originally from Food Network

Ricotta Stuffed Zucchini

· 2 zucchini, halved lengthwise
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper
· 1/2 cup part-skim ricotta cheese
· 1/4 cup shredded part-skim mozzarella cheese
· 2 tablespoons grated Parmesan cheese
· 1 teaspoon fresh lemon juice
· 2 teaspoons dried basil
· 1/2 teaspoon salt
· 1/2 teaspoon ground black pepper

Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
3. Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
4. Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.


I made this tonight and it came out great! I didn't measure anything... and I added in some basil to the cheese mixture, skipped the lemon, and added some tomato sauce on top before I put it in the oven. Delicious. I hate leftovers and I am SO looking forward to lunch tomorrow!

Zucchini Lasagna

Ingredients
3 pounds large zucchini, scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)
4 eggs, lightly beaten
2 Tablespoons parsley, chopped
1/2 teaspoon each dried oregano, basil salt & pepper to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese, coarsely grated

Slice zucchini into long slices. Cook in boiling water just until limp, about 5 minutes. Drain on paper towels.

Combine ricotta, eggs, parsley, seasoning and half of the parmesan cheese and half of the bread crumbs in a bowl. Set aside.

In a 9x13 pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this. Spoon half of the reserved ricotta mixture on top of the zucchini. Sprinkle with half the mozzarella cheese. Arrange the rest of the zucchini over this, layer more tomato sauce and the rest of the bread crumbs and top with remaining ricotta mixture. Top with remaining mozzarella and parmesan.

Bake in a 350 degree oven for about 1 hour or until top is brown. Let stand 20 minutes before cutting.

Recipe from my friend Anya who made this dish when I visited her. The recipe is from this site.

Kachnic Krazy Bars

Ingredients:
1 cup chocolate chips
1/2 cup caramel, butterscotch or heath bar chips, or a mix of any
11/2 cups crushed graham crackers
1/2 to 3/4 stick melted butter
1 cup shredded coconut, unsweetened
1 can sweetened condensed milk

Directions:
In an 8 x 10 pan, press down a graham cracker/butter mix as a crust;
Pour in chips to cover crust;
Pour coconut over to cover;
Drip on the can of condensed milk.

Bake in 350 oven for approximately 35 minutes or until coconut is golden brown;

Recipe from Lisa Kachnic ---- Notes- Do not watch football and burn like I did. Can also add nuts or just about anything.

Mexican Deep-Dish Pan Pizza

Ingredients
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce bag) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Directions
Preheat oven to 400 degrees F.
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese.

Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

Recipe from Kim- a Rachel Ray creation

Crockpot Pecan Topped Baked Sweet Potatoes

Ingredients
--4 peeled and sliced (1/4 inch thick) sweet potatoes
--1 can whole-berry cranberry sauce
--1 cup nonfat evaporated milk (in a can in the baking aisle---I don't know how fresh transfers)
--3/4 cup brown sugar
--1 tsp vanilla extract
--4 T butter
--1 cup chopped pecans
--2 cups crumbled pretzels

Peel and slice the sweet potato and stagger-stack in your crockpot. Cover with the 3/4 cup of brown sugar. Open the can of cranberry jelly and squish it out all over the top of the sugar and potatoes.Mix the 1 tsp of vanilla with the cup of milk, and pour over the entire top.Slice the butter, and dot it on top.Crumble the pretzels and mix them with the chopped pecans. Sprinkle over the top.
Cover and cook on high for 3-4 hours, or low for 5-6. This is done when the sweet potatoes have reached desired tendency. Unplug and uncover. Let sit for 15 minutes before cutting into.

Zesty, Cheesy, Healthy Mac & Cheese

Serves 4

Ingredients

12 ounces whole wheat mini pasta shells
1 cup milk
1 cup shredded parm-reggiano
1 cup reduced fat sharp cheddar cheese shredded
1 cup frozen butternut squash thawed
1 tsp salt
1 tsp dry mustard
½ tsp pepper
½ tsp Worcestershire sauce
½ tsp chili powder
2 tbsp whole wheat bread crumbs
2 tbsp reduced fat Monterey jack cheese- shredded

Boil the pasta shells. Preheat over to 350
In a saucepan combine milk, parmesan, cheddar and butternut squash over medium heat until melted. Turn off heat. Add salt, mustard, pepper, Worcestershire sauce and chili powder.
Drain pasta and combine with cheese sauce.
Place in baking dish sprayed with nonstick cooking spray. Sprinkle with breadcrumbs and Monterey jack cheesebake 15-20 minutes until slightly browned.

Crockpot Chili

1 1/2 lbs lean ground beef, pork, chicken or turkey
5 cloves garlic minced or 1 tablespoon bottled chopped garlic
2 onions, finely chopped
2 stalks celery, thinly sliced
2 cans (19 oz eacuph) red kidney beans, drained and rinsed
1 can (28 oz) tomatoes, coarsely chopped, with juice
1 can (5.5 oz) tomato paste
2 cups frozen corn kernels
1/2 cup salsa
2 tablespoon chili powder
1 teaspoon each dried cumin and dried oregano
1/2 teaspoon each salt, pepper, and hot sauce
1 each, red and green sweet pepper, finely chopped

Suggested toppings: chopped tomatoes, avocado, green onion, jalapeno peppers, cilantro, grated cheddar cheese, tortilla cuphips, sour cream.

Directions
In large non-stick skillet, cook ground meat, garlic and onion over medium-high heat, breaking up meat with spoon, for 9-10 minutes or until fully cooked. With slotted spoon transfer to Crock-Pot slow cooker stoneware. *** Or, in place of a skillet, you can use the Crock-Pot® VersaWare™ slow cooker. It offers a single pot meal solution. Sauté, Cook, Serve, Store and Reheat all in a single pot!
Add the meat mixture and remaining ingredients, except sweet peppers, to the slow cooker and stir to combine. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours or until bubbly and hot.
Stir in peppers; cover and cook on High for an additional 15 minutes.
Adjust seasoning and serve with suggested toppings. Refrigerate prepared chili in airtight container for up to 2 days or freeze for up to 1 month.

Harvest Vegetable Soup

3 cups tomatoes chopped
2 cups carrots sliced
2 cups zucchini
1 cups green beans
1 large onion
1/8 cup diced red bell pepper
1 cup corn
1 cup frozen peas
1 bay leaf
½ tsp thyme and marjoram (optional)
3 cups water

Combine all (except peas) in crockpot.
Cook on low heat for 5-7 hours. Add peas and cook 1-2 hours more.
Remove cover 15 min before serving (remove bay leaf)

Crockpot Risotto

--1 1/4 cup uncooked Arborio rice

--1/4 cup olive oil

--1/4 cup white wine

--3 3/4 cups chicken or vegetable broth

--1 t dried onion flakes

--5 cloves chopped garlic (I don't use this much)

--1 t kosher salt

--1/4 t black pepper

--2/3 cup shredded parmesan cheese (to add at the very end)

The Directions

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware--add the seasonings and garlic--pour in the broth and white wine--stir to mix flavors--cover and cook on high for 2 hours, or until the rice is tender.

It took 2.5 hours for me.--stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Recipe from A Year of Crockpotting

--Note: You can also use Vegetable Broth instead of Chicken Broth. This is a great winter recipe!

Crockpot Beef Stew

INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

DIRECTIONS
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Slow-cooker Chicken Tacos

1 1/2 pounds frozen chicken breasts

1 - 14 1/2 oz can diced tomatoes with green chilies

1 - packet taco seasoning

Directions:

Place frozen chicken breasts in crockpot.

In a separate bowl, mix together the can of diced tomatoes & the taco seasoning packet. Pour over the chicken breasts.

Cover and cook on low for 6-8 hours. Shred & serve.

**Cindy's notes: I ladle back into the shredded chicken part of the cooked-down tomatoes & juices but not the whole thing or it's too much liquid. I just like to make it moist. This chicken is great for soft tacos, enchiladas, or quesadillas.

Recipe from Cindy Fisher

Crock Pot Root Vegetables

--2 pounds carrots

--2 pounds rutabagas

--2 pounds parsnips

--1/2 cup chopped parsley

--3 T olive oil

--1 tsp kosher salt

--1 tsp black pepper

--1 tsp basil

The Directions.

Peel all of your vegetables, and cut into 2-inch chunks. Chop the parsley.Put all the vegetables into your crockpot, and add the olive oil, basil, salt, and pepper. Toss with your hands to coat fully coat the vegetables.

Cover and cook on low for 8 hours, or on high for 4-5. The vegetables are done when they have reached desired tenderness. I cooked ours on low for 6 hours, then on high for about 90 minutes.

(Jen's Notes: I make this with whatever I have on hand: turnips, potatoes, sweet potatoes, squash. Just nothing too flimpsy that couldn't withstand being cooked for a longer period of time)

from: A Year of Crockpotting

Couscous and Cucumber Salad

INGREDIENTS
· 10 ounces uncooked couscous
· 2 tablespoons olive oil
· 1/2 cup lemon juice
· 3/4 teaspoon salt
· 1/4 teaspoon ground black pepper
· 1 cucumber, seeded and chopped
· 1/2 cup finely chopped green onions
· 1/2 cup fresh parsley, chopped
· 1/4 cup fresh basil, chopped
· 6 leaves lettuce
· 6 slices lemon

DIRECTIONS
1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

Zucchini Parmesan

Ingredients:
· 2 large zucchini, thinly sliced
· 2 tablespoons olive oil
· 1 large onion, diced
· 2 cloves garlic, minced
· 1 (16 ounce) jar spaghetti sauce
· 1 cup shredded mozzarella cheese

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference). Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Kim's Homemade Brownies

Ingredients:
4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped PLANTERS Pecans

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Variations
Prepare as directed, using one of the following options:
Super Chunk Brownies: Stir 1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, and 1/2 cup raisins into prepared batter before pouring into prepared pan and baking as directed.

Cake-Like Brownies: Stir in 1/2 cup milk along with the eggs and vanilla, and increase the flour to 1-1/2 cups.

Extra-Thick Brownies: Spread prepared batter into 9-inch square baking pan. Bake 50 min. Cool, then cut into 16 squares. Makes 16 servings, one brownie each.

Extra-Fudgy Brownies: Use 4 eggs.

Kim says: I use the cake like recipe and add 2 teaspoons of instant coffee to the chocolate. I also add choc chips and walnuts 1 cup each.

Recipe from Baker's care of Kim Chelf

Candied Carrots

Recipe courtesy Tyler Florence Prep Time:

Ingredients:
1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin ----I usually omit this, I am not a cumin fan
1 teaspoon ground cinnamon

Directions
Preheat the oven to 350 degrees F.
Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

Chicken, Broccoli and Ziti

Ingredients:
1 stick of butter
1 pint of heavy cream
Grated cheese (1 cup)
1 tablesp. of flour
2 or 3 teaspoons of minced or chopped garlic
1 box of Ziti w/ lines
1 package (or fresh) broccoli florets
2 pkgs. of boneless chicken strips or breasts


For the cream sauce:
Melt 1 stick of butter over low flame; add 1 pint of heavy cream, 1 cup of grated cheese and 1 tablesp. flour. Continually stir until no longer lumpy and set-aside (do not keep on flame).

Chicken: cut chicken into cubes; place in frying pan and lightly brown; add two or three teaspoons of chopped/minced garlic.


Preheat oven to 350° -
Once the Ziti is finished, pour into a baking pan and mix around (be sure to mix it really well). Sprinkle more grated cheese over the top. Cover w/ aluminum foil. Bake in oven for 25 to 30 minutes.

From Tina Power

Turkey Recipe

Keep in original wrapper and put in refrigerator, it will defrost at a rate of 5 lbs. per day. The day before you are going to cook, feel it and you will be able to tell if it still feels frozen. If it does, leave in wrapper and put turkey in sink covered with cold water. Every couple of hours, drain water and replace with cold water. Probably will take about 5-6 hours in total.

Preheat oven to 450 degrees, take turkey out of wrapper and takes out “parts” from both ends. Rinse turkey inside and out and pat dry with paper towels. Salt and pepper inside and out. Place stuffing in cavity of turkey, do not overstuff or it will come out during roasting. Place turkey on rack in roasting pan and put about a cup of chicken broth in the bottom of the pan. Have butter softened and rub over outside of turkey and then put oil on turkey as well. (regular cooking oil.)

Roast turkey for 30 minutes and then lower temperature to 325 degrees. Turkey is done when the juices run clear when you move the leg, or when the internal temperature measured with a food thermometer in the thigh, behind the leg is at 170 degrees f, and the stuffing in the cavity reaches 165 degrees.

Cooking times for a stuffed turkey will run anywhere from 3 hours for a 15 pound stuffed bird to 4. 5 hours for a 22 pound stuffed bird.

Let turkey rest for 20 – 30 minutes after it is cooked so that the juices redistribute.

As for the stuffing, use 2 bags of Pepperidge Farm cornbread stuffing or one bag each of cornbread and seasoned. Mince a large onion and bunch of celery, (food processor works best), if you don’t have one, cut up very well so that no one ends up with a mouthful of celery and or onions. Sauté until soft in a frying pan with a stick or two of butter. Heat chicken broth and add to stuffing along with the vegetables. It depends on how soft you like your stuffing as to if you want to add additional broth. You can also add breakfast sausage, (sliced) along with small pieces of apple to the stuffing. If you are doing that, sauté the apples in butter add the sausage and add to the stuffing mix.

Care of Joan Lundgren

Divinity Fudge

Nana's Handwriting

Zucchini Cakes

Ingredients:
2 cups shredded zucchini
1 cup Italian seasoned bread crumbs
1 egg
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1 tablespoon Old Bay Seasoning TM

Directions:
•Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
•In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.
•Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Squash Casserole

Ingredients:
7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers

Directions:
•Preheat oven to 350 F
•Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
•To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
•Bake in preheated oven for 30 minutes.

Classic American Style Potato Salad

Ingredients:
2 pounds red boiling potatoes, scrubbed
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 hard-cooked eggs
1 small celery stalk
1/4 cup chopped sweet pickle (not relish)
3 scallions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon-style mustard

Directions:
•Place potatoes in a pot with water to cover. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin-bladed paring knife or a metal skewer inserted into a potato can be removed with no resistance, 25 to 30 minutes. Drain, rinse under cold water and drain again. Cool slightly.
•Cut warm potatoes into 3/4-inch dice with a serrated knife. Layer them in a bowl, seasoning with vinegar, salt and pepper as you go. Cut eggs, celery and pickle in 1/4-inch dice and thinly slice scallions. Add to potatoes, along with parsley. Stir in mayonnaise and mustard until everything is combined. Chill, covered, before serving.

Roasted Lemon Balm Chicken

Ingredients:
Handful of fresh lemon balm leaves
stems removed 1/4 cup or so of fresh sage leaves
1/4 cup (1/2 stick) butter, softened
Salt and pepper, to taste
1 large roasting chicken
1 teaspoon garlic powder
2 tablespoons olive oil

Preheat oven to 400°.

Trim herb leaves from stems; wash and pat dry. Set sprigs aside. Chop two-thirds of the leaves, and combine with the butter, salt, and pepper.

Rinse chicken and pat dry. Loosen the skin in several places and insert the herb butter underneath. Rub chicken with salt, pepper, and garlic powder. Insert the remaining herb sprigs into the cavity of the chicken. Place breast-side-down in a roasting pan.

Bake 30 minutes, then turn chicken over. Bake about 20 minutes longer. Makes 4 to 6 servings

Warm Sweet Potato Salad

6 large sweet potatoes, peeled and diced
4 large baking potatoes, peeled and diced
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/3 cup balsamic vinegar
1 teaspoon ground turmeric
1 tablespoon chopped chives
salt and ground black pepper to taste
2 slices crisply cooked bacon, crumbled
2 green onions, finely chopped
1 red onion, finely chopped

Directions:
Place the diced sweet potatoes and potatoes in a Dutch oven, cover with water, and bring to a boil. Boil until the potatoes are fork tender, but not mushy, about 20 minutes. Drain and cool the cooked potatoes slightly.

Meanwhile, mix together the mayonnaise, mustard, balsamic vinegar, turmeric, chives, salt and pepper in a large bowl. Add the bacon, green onions, red onion and cooked potatoes and toss to coat. Serve garnished with extra chives or green onion

French Pork Pie aka Toukay

Nana's Handwriting

Grammy's Bread Pudding

2 Cups milk
1/4 tsp salt
4 tlbs butter
1 tsp cinnamon
2 eggs
1/2 cups sugar
3 cups cubed bread or 6 slices of bread
1/2 cup raisans

Put Butter and milk in pan and bring to almost a boil take off stove
then in measure cup mix the eggs and the cinnamon sugar and salt then pour in the milk mixture

Put bread and raisans in a 2 1/2 quart cassarole pour mixture over top
put cassarole in a pan of water in the oven

Bake 35 for 45 minutes

Sweet and Tangy Collard Greens

1-1/2 teaspoons vegetable oil
1/4 Vidalia or other sweet onion, sliced
3/4 pound collard greens - rinsed, trimmed and chopped
1/4 cup water
1 tablespoon and 1-1/2 teaspoons balsamic vinegar
1 tablespoon honey
1/2 teaspoon grated fresh ginger root
2 tablespoons and 1-1/2 teaspoons melted butter
salt and freshly ground black pepper to taste

Directions:
•Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.

•Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.

Notes:
I've only made this once. Thought the greens could have been cooked longer.

Lemon Balm Vinaigrette

Ingredients:
3 tablespoons light olive oil
1/8 teaspoon salt
6-8 leaves lemon balm
Fresh black pepper to taste
2 tablespoons wine vinegar

Stack the lemon balm leaves together and roll, then with a very sharp knife cut thin strips, and then chop finely. Combine with the other ingredients and serve with steamed vegetables or mixed salad greens.

Garlic Scape Frittata

Ingredient

1 bunch garlic scape
1 bunch swiss chard or kale
1 small summer squash
1 small onion
4 eggs
1/2 cup mozzarella
salt and pepper
cooking spray

1. Chop scapes and chard into 2 inch pieces. Chop squash and onion.

2. Spray cooking oil in a large frying pan over medium high heat. Add scapes, chard. Cook for about 20-25 minutes over medium heat. Stir frequently. Add cooking spray when necessary.

3. Add onions and squash and cook for another 5 minutes.

4. Crack eggs and blend. Add more cooking spray, add eggs and lower the heat. Add cheese and cook until the eggs set and the cheese melts. Remove from pan and enjoy.

Recipe care of Gayle Elsberry :)

Emeril's Korean Scallion and Mushroom Pancakes

Emeril's Korean Scallion and Mushroom Pancakes

Ingredients
For the sauce:
3 teaspoons low sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce
2 teaspoons lightly toasted sesame seeds
½ teaspoon sugar

For the pancakes:
9 teaspoons vegetable oil
1 bunch scallions, trimmed, quartered lengthwise, and cut into 2 inch lengths
4 ounces assorted wild mushrooms, chopped
2 teaspoons minced garlic
½ teaspoon salt
2 cups all purpose flour
1 ½ cups water
2 eggs

Make the sauce by combining the soy sauce, vinegar, honey, chili garlic sauce, sesame seeds and sugar in a small bowl, stirring until the sugar is dissolved. Set aside while you make the pancakes.

In a medium sauté pan over medium high heat, add 1 teaspoon of the vegetable oil. Next, add the scallions, mushrooms and garlic and sauté until the mushrooms begin to wilt, about 3 minutes. Set aside and let cool.

In a mixing bowl, combine the flour, water, and eggs and mix gently until just combined. Add the cooked scallions, mushrooms, garlic, and salt and fold together briefly just to combine.

Heat a large nonstick skillet over medium-high heat and, when hot, coat with 2 teaspoons of the vegetable oil. Add ½ of the pancake batter and use a spoon to spread into a 6 to 8-inch circle, trying to get the filling ingredients as evenly spread out as possible. Cook the pancake about 4 minutes. Once the pancake has begun to set and is golden brown on the bottom, flip the pancake to the other side, pressing with a spatula to compress ingredients. Cook until golden brown on the second side, about 2 minutes longer, transfer to a warm plate and cover loosely with foil to keep warm while you prepare the remaining pancakes.

Once all of the pancakes have been cooked, cut into wedges and serve warm with the dipping sauce in small bowls for dipping.

Yield: 4 large pancakes, 8 to 10 appetizer servings

Emeril's Cabbage Lo Mein

Emeril's Cabbage Lo Mein

Ingredients:
12 ounces Chinese egg noodles
1 cup chicken stock
¼ cup orange juice
3 tablespoons oyster sauce
2 tablespoons dark soy sauce
2 tablespoons honey
1 tablespoon sesame oil
2 teaspoons chili garlic sauce
*optional 2 tablespoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced green onion
2 teaspoons minced ginger
12 cups baby bok choy, Napa cabbage, savoy cabbage or any mixed hearty greens, julienned
2 cups snow peas, cut in ½ on a bias
1 cup bean sprouts
½ cup crushed peanuts, for garnish

Method:
In a large pot of boiling, salted water, cook the noodles according to the package directions until barely tender and drain.

In a small bowl, combine the chicken stock, orange juice, oyster sauce, soy sauce, honey, and sesame oil and chili garlic sauce.

Heat a large high sided sauté pan over medium high heat, when hot add the peanut oil, garlic, green onion and ginger and sauté until fragrant, one minute. Add the bok choy, snow peas and bean sprouts and cook until the greens are crisp tender, 3 to 4 minutes. Add the sauce and the noodles to the pan and toss to thoroughly coat.
Sprinkle with the crushed peanuts and serve immediately.

Yield: 4 servings

Emeril's Mongolian Style BBQ

Emeril's Mongolian Style BBQ

Ingredients:
For the base marinade:
3 tablespoons minced garlic
3 tablespoons minced ginger
½ cup sake
2 tablespoons rice wine vinegar
3 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
2 tablespoons mirin
¼ cup hoisin sauce
1 bunch scallions, green and white parts chopped

For the pork: 1 pound pork loin, sliced thinly on the bias 1 teaspoon crushed red pepper 2 limes, juiced
For the chicken:1 cup orange juice 2 boneless, skinless chicken breasts
For the vegetables:2 zucchinis, thinly sliced 2 summer squash, thinly sliced
For serving:1 head red leaf lettuce, washed and separated into leaves 1 cup mung bean sprouts Kimchi Steamed short grain sticky rice

First, make the base marinade by whisking all of the sauce ingredients together in a large, non-reactive bowl. Once it's combined well, separate the sauce into three containers, which will be for the pork, chicken and veggies.

For the pork marinade, add the crushed red pepper and lime juice to the marinade in the first container and then add the pork loin, turning the pieces to coat. Cove the container and marinate for 1 to 2 hours.

For the chicken, add the orange juice to the base marinade in the second container and add the chicken, turning to coat. Cover the container and marinate for 1 to 2 hours.

For the veggies, simply add the zucchini and summer squash to the base marinade in the last container and toss to coat. Cover the container and marinate for 1 to 2 hours.

Heat a griddle to medium high and when hot brush with 1 tablespoon peanut oil. Remove the vegetables from the marinade and lay them on the griddle. Cook the vegetables until just tender and move to the cooler side of the griddle. Add 1 to 2 tablespoons of the reserved sauce to the vegetables, when bubbly remove the vegetables and transfer to a serving platter. Keep warm in the oven while cooking the meats.

Add the remaining tablespoon of peanut oil to the griddle. Remove the pork and chicken from their marinades. When the griddle is hot add the chicken on one side of the griddle and the pork on the other. Do not over crowd the griddle, if necessary cook in batches. Cook the pork for 2 to 3 minutes per side. Cook the chicken for 8 minutes per side, or until an instant read thermometer inserted into the thickest part of the breast reads 170 degrees.

Transfer the cooked meat to the warm serving platter with vegetables.

This meal is best served family style, with the lettuce leaves, bean sprouts, kimchi, and sticky rice alongside the warm platter of meat and vegetables.

Yield: 6 to 8 servings