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Party Pecan Pies Ingredients: - 1 cup butter, softened - 1 package (8 ounces) cream cheese, softened - 2 cups all-purpose flour - 2 cups chopped pecans - 1-1/2 cups packed brown sugar - 2 large eggs, lightly beaten - 2 tablespoons butter, melted - 2 teaspoons vanilla extract Directions: - In a large bowl, beat butter and cream cheese until fluffy. Gradually add flour and mix well. Cover and chill for 1 hour. - Press tablespoonfuls of dough onto the bottom and up the sides of ungreased miniature muffin cups to form shells; set aside. Combine filling ingredients in a bowl. Spoon about 1 heaping teaspoon into each shell. - Bake at 325° for 25-30 minutes or until crust is brown and filling is set. Cool for 10 minutes before removing from pans to wire racks.

Apple Cake Ingredients: - 1 1/2 c. oil - 2 c. sugar - 3 eggs - 2 tsp. vanilla - 3 c. flour - 1 tsp. soda - dash of salt - 1 tsp. cinnamon - 1 c. chopped walnuts - 3 c. chopped, unpeeled apples Directions: - Preheat oven to 325°. - Beat oil and sugar. - Add eggs, vanilla, cinnamon and salt. - Beat again. - Add flour and soda gradually, and continue beating. - Fold in nuts and apples. - Bake in 10-inch tube pan for 1 hour and 15 minutes.

Beef Enchiladas Recipe Ingredients: - 2 lbs. grnd beef - 1 lg. onion - 2 cans refried beans - 2 cans enchilada sauce - 24 soft tortillas - 1 can cream of mushroom soup - 1 1/2 lbs. Cheddar cheese Directions: - Fry grnd beef till fully cooked. - Add in minced fine onions. - Simmer till onions are clear. - Add in beans and enchilada sauce and mix well. - Soften each tortilla in butter. - Put 2 Tbsp. - of beef mix in tortillas. - Add in as much cheese as desired. - Roll up, place in baking dish. - When all tortillas have been placed in baking dish, spread beef mix on top of tortillas and sprinkle cheese on top. - Bake at 350 degrees till cheese is melted and mix is bubbling.

Favorite Banana Bread Ingredients: - 3/4 cup sugar - 1/2 cup Land O Lakes Margarine, softened - 2 Land O Lakes Eggs - 2 ripe (1 cup) bananas, mashed - 1/2 teaspoon vanilla - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 teaspoon ground cinnamon Directions: - Heat oven to 350F. - Grease and flour 8x4-inch loaf pan; set aside. - Combine sugar, margarine and eggs in bowl. - Beat at medium speed, scraping bowl often, until creamy. - Add bananas and vanilla; beat at low speed until well mixed. - Stir in all remaining ingredients. - Spoon batter into prepared pan. - Bake 60-70 minutes or until toothpick inserted in center comes out clean. - Cool in pan 10 minutes; remove from pan to cooling rack. - Cool completely.

Three Bean Salad Ingredients: - 1 can green beans, drained - 1 can wax beans, drained - 1 can red kidney beans, drained - 1 green pepper, sliced thin - 1 onion, sliced thin - salt and pepper to taste - 1/2 c. sugar - 1/2 c. oil - 1/2 c. vinegar Directions: - Combine vegetables, salt and pepper. - Mix oil, sugar and vinegar together - and pour over vegetables. - Allow to set a few hours.

Pannukakkua Ingredients: - 12 cup butter - 2 cups milk - 4 eggs, slightly beaten - 2 cups all-purpose flour - 2 teaspoons sugar - 1 teaspoon salt - 14 cup butter, melted - syrup or jam or fruit Directions: - Heat oven to 400 degrees. - Put 1/2 cup butter in 13x9x2 inch pan; put in oven to melt. - Keep warm until batter is ready. - Meanwhile, add 2 cups milk to eggs. - Combine flour, sugar and salt; stir into milk and eggs. - Add remaining milk and 1/4 cup melted butter. - Pour mixture into hot pan. - Bake about 40 minutes or until brown and puffy. - Serve hot with toppings of choice.

Ginger Nuts Ingredients: - 125 g butter - 1 cup sugar - 2 teaspoons golden syrup - 1 egg, beaten - 2 cups flour, sifted - 2 teaspoons baking powder - 1/2 teaspoon bicarbonate of soda - 3 teaspoons ground ginger Directions: - Melt the butter, sugar and golden syrup over a low heat. - Remove from the heat and allow to cool slightly. - Add beaten egg and dry ingredients. - Mix well and leave in a cool place to harden. - Roll into small balls and place on a greased baking tray (they will expand so place accordingly). - Press down a little with the back of a fork. - Bake for 10-15 minutes in a moderate oven, around 180c.

Pumpkin Bread Ingredients: - 2 c. sugar - 3/4 c. vegetable oil - 4 eggs - 1 (16 oz.) can pumpkin - 3 1/3 c. flour - 2 tsp. baking soda - 1/2 tsp. baking powder - 1 tsp. salt - 2 tsp. pumpkin pie spice - 1 tsp. cinnamon - 1 tsp. nutmeg - 2/3 c. water - 2 tsp. vanilla - 1 c. chopped pecans Directions: - Combine sugar and oil, stirring well. - Add eggs one at a time, mixing well after each addition. - Stir in pumpkin. - Combine next 7 ingredients; add to pumpkin mixture alternately with water, beginning and ending with flour mixture. - Stir in vanilla and pecans. - Spoon batter into 2 lightly greased 9 x 5 x 3-inch loaf pans. - Bake at 325° for 1 hour and 10 minutes or until toothpick comes out clean. - Cool in pans 10 minutes; remove from pans and cool on wire racks. - Serve with cream cheese and peach preserves if desired.

Mother'S Broccoli Casserole Ingredients: - 1 pkg. frozen, chopped broccoli - 1/2 c. mayonnaise - 1/2 can mushroom soup - 1/2 c. grated cheese - 1 egg, well beaten Directions: - Cook until barley tender in salted water and broccoli. - Drain well and place in shallow casserole.

Jezebel Spread Ingredients: - 3 oz. jar horseradish - 1 (1 3/8 oz.) can dry mustard powder - 1 (18 oz.) jar pineapple preserves - 1 (18 oz.) jar apple jelly - 1 Tbsp. coarse black pepper - 1 (8 oz.) block cream cheese - 2 c. presweetened alphabet cereal - 1 c. salted peanuts - 1/2 c. jelly beans - 1/2 c. chopped dates or raisins Directions: - In a medium bowl, mix cereal, peanuts, jelly beans and dates or raisins or both with a wooden spoon. - Store in a jar or a plastic container with a tight lid.

Protein muffins Ingredients: - 1 Betty Croker muffin mix (I used blueberry) - 1/3 cup milk - 2 1/2 scoops of whey protein - 1 dash vanilla extract Directions: - preheat oven to 350 - prepare muffin mix as stated on back of mix - add milk, protein and vanilla - fill muffin pan (greased or lined) a little less than half way - cook 17-20 min until golden brown

Chocolate Fudge Cake Ingredients: - 1/2 c. butter, softened (must be butter) - 2 1/4 c. brown sugar (light) - 3 eggs - 3 (1 oz.) sq. unsweetened chocolate, melted - 2 1/4 c. sifted cake flour - 2 tsp. baking soda - 1/2 tsp. salt - 1 c. sour cream (8 oz.) - 1 c. very hot water - 1 1/2 tsp. vanilla extract Directions: - Cream butter. - Gradually add sugar, beating well. - Add eggs, one at a time, beating well after each. - Add chocolate; mix well. Add vanilla. - Combine flour, soda and salt; gradually add alternately with sour cream, beating well after each addition. Add water carefully; mix well (batter will be very thin). - Pour into greased and floured 9-inch cake pans (round). - Bake at 350° for 45 minutes, or until cake bounces back at the touch.

Easy Punch Ingredients: - 1 pkg. Kool-Aid (any flavor, depending on color desired) - 1 c. sugar - 1 can unsweetened pineapple juice Directions: - Combine all ingredients and pour into gallon container. Finish with enough water to make gallon. - Can add ginger ale to punch bowl if desired.

Aussie Lime Pie Ingredients: - 23 cup rolled oats - 23 cup flaked coconut - 23 cup all-purpose flour - 12 cup white sugar - 12 cup unsalted butter, melted - 2 tablespoons light corn syrup - 1 teaspoon baking soda - 1 (14 ounce) can sweetened condensed milk - 58 cup lime juice - 4 egg yolks, beaten - 3 teaspoons grated lime zest Directions: - Preheat the oven to 350F. - Grease pie pan. - In a bowl mix oats, coconut, flour and sugar. - In another bowl mix baking soda, corn syrup and butter until frothy. - Stir frothy mixture into oats mixture and press into pie pan. - Mix lime juice, zest, condensed milk and egg yolk and beat on medium speed for about one minute. - Pour into pie pan. - Bake 20 minutes before serving. - Center should be firm.

Apple Cake Ingredients: - 3 c. flour - 2 c. sugar - 3 eggs - 1 1/4 c. liquid oil - 1 tsp. cinnamon - 1 c. nuts - 1 tsp. vanilla - 1 tsp. salt - 1 tsp. soda - 3 c. diced apples Directions: - Mix eggs and sugar. Add oil. - Mix dry ingredients together. Add to the mixture. - Add apples and nuts last. - Bake at 350° for 1 hour and 15 to 30 minutes. - Check with toothpick for doneness. May cook in Bundt pan, well-greased and floured.

Sauteed String Beans Ingredients: - 2 tablespoons olive oil - 1 pound fresh green beans, trimmed and snapped - garlic salt to taste - garlic powder to taste - ground black pepper to taste - dried minced onion - 1 (16 ounce) jar marinated cocktail onions, with liquid Directions: - Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.

BLT Pockets Ingredients: - 4 cups romaine lettuce, chopped - 1 large tomatoes, chopped - 1 cup mozzarella cheese, shredded - 1 cup cheddar cheese, shredded - 12 cup bacon bits (use the real kind) - 12 cup mayonnaise - 1 tablespoon cider vinegar - 14 teaspoon salt - 18 teaspoon pepper - 6 pita pockets Directions: - Combine lettuce, tomato cheese and bacon. - Separately combine mayo, vinegar, salt and pepper; spoon over lettuce mixture and toss to coat. - Spoon about 3/4 c into each pita pocket (try them warmed).

Marinated Vegetables Ingredients: - 1 c. oil - 1 c. sugar - 3/4 c. vinegar - 1 tsp. salt - 1 tsp. black pepper - 1 onion, sliced and ringed - 1 can French-style green beans - 1 can Shoepeg corn - 1 large jar pimentos - 1 green pepper, sliced - 1 can Chinese vegetables Directions: - Bring first five ingredients to a boil and cool. - Drain all canned vegetables well. Put all vegetables in bowl and pour oil mixture over. - Cover and let set several hours or overnight.

Tater Tot Casserole Ingredients: - 2 cans mushroom soup - 1 can milk - 1 lb. ground beef - 1/2 c. Parmesan cheese - small onion - bag of Tater Tots - 3/4 c. Cheddar cheese Directions: - Fry ground beef. - Combine mushroom soup, milk, beef, onion, Tater Tots and Cheddar cheese in a casserole dish. - Sprinkle with Parmesan cheese. - Bake one hour at 350°.

Raspberry Poke Cake Ingredients: - 1 white cake mix (2 layer size) - 3 oz. pkg. raspberry Jell-O or any flavor - 1 c. boiling water - 1/2 c. cold water Directions: - Prepare cake mix as directed, baking in a well-greased 13 x 9-inch pan at 350° for 30 to 35 minutes. Cool 15 minutes. Poke with a fork at 1/2-inch intervals. Dissolve Jell-O in boiling water. Add cold water and spoon over cake in pan. Chill 3 to 4 hours. Top with Cool Whip.

Kenny'S Favorite Spaghetti Sauce Ingredients: - 2 (32 oz.) cartons Pomi strained tomatoes - 1/4 c. olive oil - 1 yellow onion, minced - 2 ribs celery with leaves, minced - 1 unpeeled carrot, grated - 1/2 c. fresh parsley - 1/2 tsp. crushed red pepper - 1 Tbsp. dried whole oregano - 1 tsp. dried whole rosemary - 2 Tbsp. fresh basil - 2 whole cloves - 1/2 tsp. freshly ground black pepper - 2 to 3 cloves garlic - 1/4 c. Romano cheese Directions: - In large stock pot, saute onions, celery, carrot and garlic in olive oil until soft. - Add parsley, crushed red pepper flakes, oregano, rosemary, basil, cloves and black pepper. - Mix enough to blend the herbs with the vegetable mixture and the strained tomatoes and Romano cheese. - Bring to a gentle boil, reduce heat and simmer 2 hours, partially covered. - Store in plastic or glass container, never aluminum.

Coconut Ball Bonbon Ingredients: - 2 (14 oz.) pkg. coconut - 1 can sweetened condensed milk - 1 stick butter, melted - 2 1/2 (12 oz.) pkg. chocolate chips - 1/4 block paraffin - 1 box powdered sugar - 1 tsp. vanilla Directions: - Combine coconut, sugar, milk, butter and vanilla. - Mix well. In a saucepan, melt chocolate chips and paraffin over very low heat. - Shape coconut mixture into balls and dip in chocolate mixture until coated well. - Makes a lot.

Alaskan Salmon Marinade Ingredients: - 1 cup orange juice - 1 cup soy sauce - 1/2 cup ketchup - 1/2 cup oil - 1/2 cup chopped parsley - 1/4 cup lemon juice - 2 teaspoons oregano - 2 teaspoons pepper Directions: - Rinse fillets and pat dry. - Place gallon-size ziploc bag in an empty pitcher, folding top edges over mouth of pitcher. - Combine all ingredients inside ziploc bag. - Add fillets, squeeze air out of the bag. Gently mush the ingredients together and onto the fish. - Let marinade and fish set for 30 minutes. - Remove fish from marinade; discard leftover marinade. - Grill or broil as desired.

Broccoli And Corn Scallop Ingredients: - 2 Tbsp. chopped onion - 2 Tbsp. butter - 1 Tbsp. flour - 1 1/4 c. milk - 8 oz. shredded Cheddar cheese - 1 (12 oz.) can whole kernel corn - 1/2 c. bread crumbs - 2 (10 oz.) pkg. frozen broccoli spears, cooked and drained Directions: - Saute onion in 1 tablespoon of butter. - Blend in flour. Gradually add milk. - Stir constantly until thickened. - Add cheese. Stir until melted. - Stir in corn and 1/4 cup bread crumbs. - Arrange broccoli in an 11 3/4 x 7 1/2-inch dish. - Pour cheese sauce over broccoli. - Toss remaining crumbs and butter over casserole. - Bake at 350° for 30 minutes. - Serves 8.

Taco Soup Ingredients: - 2 lb. ground beef - 1 (15 oz.) can pinto beans - 1 (15 oz.) can kidney beans - 1 chopped onion - 3 cans Hunt's Mexican tomatoes - 1 qt. tomatoes - 1 can corn, drained - 1 pkg. taco seasoning mix - 1 pkg. Ranch dressing mix Directions: - Brown the ground beef and onion. Drain. Simply dump all other ingredients in pot and cook for 1 hour. Serve with grated cheese, nacho chips and sour cream.

Pumpkin Spice Muffins Ingredients: - 2 cups oat bran - 1/2 cup dates packed, soak for a few mins in warm water if dry - 1/2 cup lite coconut milk or another non-dairy milk - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons cinnamon - 1/2 teaspoon nutmeg - 1/2 teaspoon pumpkin spice optional - 15 ounces pumpkin or about 2 c - 1/3 cup raisins Directions: - Pre-heat oven to 375 F. - Mix dry ingredients (oat bran, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice). Sift or stir with a fork to combine. - Puree dates in a high-powered blender. Add them to the dry mix. Add remaining wet ingredients (pumpkin puree and non-dairy milk). Stir to combine, but don't over stir. Once combined, stir in raisins. - Generously fill paper/foil muffin cups (or use a non-stick tin). - Bake about 20 minutes or until center is firm to your liking.

Bananarama Ingredients: - 2 tablespoons light rum - 1 tablespoon creme de banane - 1 tablespoon blue curacao - 1 cup diced banana - 1 cup vanilla ice cream Directions: - Add all ingredients into the container of an electric blender. - Start mixing on low speed and gradually increase speed until mixture is blended and smooth. - Pour into a chilled champagne flute and enjoy.

Zucchini Or Squash Casserole Ingredients: - 8 cups diced zucchini or 8 cups diced squash - 1 large green pepper, chopped fine - 1 large red pepper, chopped fine - 1 large onion, chopped fine - 1 cup sharp cheddar cheese, grated - 1 cup stale breadcrumbs - 1/2 cup olive oil - 2 large eggs, beaten well - 1 tablespoon dried basil, crumbled Directions: - Preheat oven to 350 degrees F. - Combine all ingredients well in a large bowl. - Transfer to a baking dish that you have first brushed with olive oil to prevent sticking. - Bake for 45 minutes, or until top is browned lightly.

Chicken Casserole Ingredients: - 4 chicken breasts - 1 pkg. corn bread stuffing - 1 can cream of chicken soup - 1 can mushroom soup Directions: - Cook chicken; remove from bone. - Put layer of stuffing in bottom of casserole dish. - Layer chicken, can of chicken soup, can of water, layer of chicken, stuffing, mushroom soup, can of water, another layer of chicken and stuffing. - Melt 1/2 stick of butter; pour over top of casserole. - Bake at 350° for 45 minutes.

Crispy Deep fried pickles Ingredients: - 2 1/2 tbsp creamy Dill dressing and dip mix clubhouse brand or other - 4 cup all-purpose flour - 2 cup panko - 15 pickles - 6 large slices or 12 to 15 small - 2 tbsp cayenne pepper - 1 tbsp salt - 1 tbsp black pepper - 3 pinch fresh Dill or parsley fkakes - 1/4 cup water - 1/4 cup pickle juice - 1 tsp baking powder Directions: - Mix 2 cups of panko and flour in a dry ingredients bowl then add the cayenne the creamy Dill mix and parsley fkakes as well ands the salt and pepper set aside... - Now in seperate bowl mix the water, pickle juice, 2 cups of flour, baking powder, and whisk well.. - Now dip pickles whole or sliced into wet badder then dip into dry mix and place on baking sheet until all are cover evenly with breading... - Heat up deep fryer and place pickles in freezer until fryer is heated .... once heated place the pickles in basket and cook till golden Browne serve with creamy buttermilk ranch or Dill pickle dip and enjoy! - ! - !

Prune Cake Ingredients: - 1 1/2 c. dried prunes - 1/3 c. melted shortening - 3/4 c. sugar - 1 tsp. cinnamon - 1/2 tsp. nutmeg - 1 3/4 c. pastry flour - 1/2 c. prune juice - 1 tsp. soda - 1 egg, beaten - 1/2 tsp. salt - 1 tsp. vanilla Directions: - Soak prunes as usual and cut to raisin size. - Cover with boiling water and cook until tender.

Chinese Chicken Microwave Ingredients: - 2 chicken breasts - 1 can mushroom soup - 3/4 c. cashews - 2 Tbsp. diced pimento - 1 (3 oz.) can chow mein noodles - 2 c. sliced celery - 1 green pepper, chopped - 1 c. mushrooms Directions: - Cook chicken in microwave for 10 minutes on High; cool and cut into bite sized pieces. - Combine all ingredients in 2-quart casserole; cook on High for 8 minutes, covered. - Let stand 3 minutes and serve.

Fruit And Nut Pulave Ingredients: - 2 cups Cooked Basmati Rice - 10 pieces Cashew Nut - 10 pieces Almonds - Raisins 50 grms (sauced in warm water) - Dates 50 grms - 2 Onions - Butter 2 tbsp - Hot water 2 tbsp Directions: - Fry and remove the nuts - Fry and remove the Onions - To the remaining fat add the raisins and dates stir fry gently for two to three minute. Add 1/2 cup water and cook till the dates are tender water dries up. - Take an oven proof dish Spread Half the rice , sprinkle the nuts and onions ,date mixture spread the remaining rice dot with butter cover .Steam or bake for 20 minute ate at 150 C.

Muffins Ingredients: - 1 c. flour - 2 tsp. baking powder - 1/2 tsp. soda - 1/2 tsp. cinnamon - 1/2 tsp. salt - 1/2 c. brown sugar - 1 c. milk - 1 egg, beaten - 1/4 c. margarine - 1 c. carrots, grated - 1 c. quick oats Directions: - Sift dry ingredients together; add remaining ingredients and mix thoroughly. - Spoon batter into muffin cups, filling each cup 2/3 full. - Bake at 375° for 25 minutes.

Disappearing Stuffed Mushrooms Ingredients: - 24 large mushrooms, washed - 8 -16 ounces fat free cream cheese - 1 cup small shrimp, washed - 1 cup imitation crabmeat - feta cheese - 23 cup shredded cheddar cheese - garlic powder Directions: - Wash the mushrooms and remove the stems. - Soften the cream cheese. - Using a food processor, chop the crabmeat and the shrimp. - In a small bowl, combine the seafood, cream cheese, garlic powder, feta cheese and half of the cheddar cheese. - Scoop the mixture evenly into the mushroom caps and top each cap with a little of the remaining cheddar. - Bake at 350F until the cheese is melted and the mixture is lightly golden on top. - Let cool and enjoy!

Kisses Caramel Brownies Ingredients: - 66 Hershey Kisses Brand Milk Chocolates filled with Caramel - 1 package brownie mix (13x9) - 2 teaspoons water - 1/2 cup chopped nuts Directions: - Remove wrappers. Prepare brownies per directions on package & spread in pan. Place 30 chocolates & water in microwave safe bowl. Microwave on med. for 30 sec., stir. If needed microwave 10 sec. at a time until chocolate is melted & smooth after stirring. Put in heavy duty plastic baggie, cut corner off baggie and squeeze caramel mix onto brownie surface in 5 or 6 1/2 inch wide diagonal stripes. Sprinkle nuts over brownies. Bake according to package. Cool 25 minutes. Top w/ remaining caramel filled chocolates, spacing so that each brownie piece willed be topped w/ a chocolate. Cool completely. Cut into bars.

Breakfast Brown Rice Ingredients: - 1 cup cooked brown rice - 2 tbsp. raisins - 1 cup milk - 1/4 tsp. vanilla extract - a pinch of ground cinnamon - 1 tsp. honey or molasses, to taste Directions: - Mix all ingredients in a 3-4 cup microwave safe bowl. Cover bowl, and microwave on high for 2 minutes, or until hot, but not boiling. Serve hot.

Black BeansA Dieters Delight. Ingredients: - 1 pound dried black beans, rinsed and picked over - 2 1/2 quarts (10 cups) water - 1 cup diced cooked ham (not sugar-cured) - 1 large yellow onion, chopped - 1 stalk celery, sliced - 2 bay leaves - 1 tablespoon Worcestershire sauce - 1 teaspoon salt - 1/2 teaspoon ground black pepper - Diced onions and tomatoes, to garnish (optional) - Homemade salsa (page 324), to garnish (optional) Directions: - Combine the beans, water, ham, onion, celery, and bay leaves in a Dutch oven. - Bring to a very low boil over medium heat and cook for 1 hour, adjusting the heat as needed to maintain a simmer. - Remove and discard the bay leaves. - Add the Worcestershire sauce, salt, pepper, and more water if needed. - Cover and maintain a simmer until the beans are slightly tender, 15 to 30 minutes. - Serve with a sprinkling of diced onions and tomatoes, if desired, or with homemade salsa.

Cream Cheese Frosting Ingredients: - 1 (8 oz.) pkg. cream cheese, softened - 1 Tbsp. butter - 1 tsp. vanilla - 1 lb. confectioners sugar Directions: - In a medium bowl, with an electric mixer set at medium speed, beat cream cheese, butter and vanilla until creamy. - Add sugar and beat until fluffy. - Spread thickly over cake, making swirls with the knife. - Makes 2 1/2 cups of icing.

Better Than Bouillon® Garlic Parmesan Chicken Bake [Ad] Ingredients: - 1 (16-ounce) pack cream cheese - 2 cups rotisserie chopped chicken - 1 cup shredded Parmesan cheese - 1 tablespoon Better Than Bouillon(R) Roasted Chicken Base - 1 tablespoon melted butter - 2 teaspoons chopped parsley - 1 teaspoon lemon juice - 1 teaspoon garlic powder Directions: - Preheat oven to 350°F. - In a mixer with a paddle attachment, add all ingredients and mix until fully incorporated. - Pour into an oven-safe pan and cook for 10-15 minutes or until fully heated through. - Serve with crackers or bread.

Chocolate Chip Cookies Ingredients: - 1/2 c. butter flavored Crisco - 6 Tbsp. sugar - 6 Tbsp. firmly packed brown sugar - 1 egg - 1/2 tsp. vanilla - 1 c. plus 2 Tbsp. unsifted all-purpose flour - 1/2 tsp. salt - 1/2 tsp. baking soda - 1/2 c. semi-sweet chocolate bits Directions: - Preheat - oven - to - 375°. - Cream butter flavored Crisco, sugar, brown - sugar, - egg and vanilla in large bowl. - Combine flour, salt and soda and blend into creamed mixture. - Stir in chocolate bits and drop level tablespoon onto ungreased baking sheet. - Bake for 8 minutes. - Cool on baking sheet for 1 minute and place on wire rack to finish cooling.

Old-Fashioned Meatloaf for Two Ingredients: - 8 ounces ground chuck - 2 tablespoons grated onion - 2 tablespoons chopped parsley - 3 tablespoons chili sauce - 1 tablespoon Worcestershire sauce - Salt and pepper, to taste Directions: - 1. - Preheat the oven to 350F. - Place the chuck, onion, parsley, 2 tablespoons of the chili sauce, the Worcestershire, salt, and pepper in a bowl. - Toss together lightly. - 2. - Form the meat into a 5-inch by 3-inch oval loaf in a small baking pan. - Spread the remaining tablespoon of chili sauce all over the surface of the meatloaf. - Bake for 30 minutes, or until cooked through. - Do not overbake.

Frozen Maple Mousse Pie Ingredients: - 1-1/2 cups gingersnap cookie crumbs (about 30 cookies) - 1/4 cup butter, melted - 2 tablespoons confectioners' sugar - 1/2 cup maple syrup - 4 large egg yolks - 2 tablespoons dark rum - 1-1/3 cups heavy whipping cream - Additional gingersnap cookie crumbs Directions: - Preheat oven to 350°. Combine cookie crumbs, butter and confectioners' sugar; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. - In a double boiler or metal bowl over simmering water, constantly whisk the maple syrup and egg yolks until mixture reaches 160°. Remove from the heat; beat mixture for 5 minutes or until thickened. Stir in rum. - In a large bowl, beat cream until soft peaks form; fold into maple mixture. Spoon into prepared crust. Cover and freeze 4 hours or until set. Garnish with cookie crumbs if desired.

Crab Cakes Ingredients: - 7 to 8 c. cooked crab meat * - 1 doz. boiled eggs, chopped fine - 1/2 box cracker crumbs - 1 stick margarine, melted or butter - enough Miracle Whip salad dressing to hold all together (1/2 to 1 c.) Directions: - *Can used baked dolphin, bass or any other salt water fish desired.

Chicken With Mushroom Soup Recipe Ingredients: - 1/2 c. sliced fresh mushrooms - 1 med. onion, minced - 2 tbsp. butter - 6 c. chicken stock (College Inn is very good) - 1 c. cooked chicken - 1/2 c. white rice, uncooked Directions: - Saute the onions and mushrooms in butter in a large pot. - Add in the soup stock with the chicken and rice. - Cook until the rice is puffy.

Green Chile & Cilantro Rice Ingredients: - 1 cup Long grain rice - 7 oz can of diced green Chiles (do not drain liquid) - 3 tbsp chopped cilantro - 2 cup water - 1 small onion diced (any kind) - 1 garlic clove minced - 1/2 tsp pepper - 1 tbsp olive oil - 1 packet of sazon seasoning (found in the Latin cuisine aisle) or 1 teaspoon of salt or seasoned salt Directions: - Prep your onions, garlic and cilantro. - Heat olive oil in a pot. - Add onion, cook for 5 min til transclucent. - Add garlic, cook for 30 to 60 seconds. - Add chilis, cook for 30 seconds. - Add rice, cilantro, pepper and sazon or salt. - Mix. - Add water and mix. - Cover completely with lid and turn to a low heat. - Cook for 20 min. - Set your timer, the time is important. - DO NOT uncover or mix the rice while it's cooking. - It will be sticky if you do. - Turn heat off after 20 min and let rest for 5 min uncovered. - Use a fork to fluff the rice. - Ready to eat!

Fresh Strawberry Pie Ingredients: - 3 Tbsp. strawberry Jell-O - 3 Tbsp. cornstarch - 1 c. sugar - 1 c. water, boiled - fresh strawberries - 1 baked pie shell Directions: - Mix the Jell-O, cornstarch and sugar together and set aside. In saucepan, bring 1 cup of water to boil. - Slowly add dry Jell-O mixture, stirring constantly to blend. - Bring to second boil and boil for 1 minute. - Remove from heat and cool. - Arrange fresh berries in baked pie shell. - Pour cooled filling over berries. Refrigerate at least 1 to 2 hours. - Serve with whipped cream.

Wholesome Homemade Honey Whole Wheat Bread Ingredients: - 2 envelopes yeast - 4 cups water - 1/2 cup butter, softened - 1/4 cup molasses - 1/2 cup honey - 2 teaspoons salt - 6 cups whole wheat flour - 4 cups white flour Directions: - Dissolve yeast in warm water. - In a large bowl, combine butter, molasses, honey and salt and mix well. - Add yeast mixture and then gradually add flours. - Turn onto floured surface and knead until smooth. - Place in buttered bowl and let rise until double. - Punch down and let rest for a few minutes. - Divide dough into 4 parts and shape into loaves. - Place in greased pans and let rise for about an hour. - Bake at 375* for 35 to 40 minutes.

Gooey Roasted Red Pepper Dip Ingredients: - 1 (7 1/4 ounce) bag Jalapeno Jack or Everything Pretzel Crisps - 3 12 ounces roasted red peppers, diced - 8 ounces cream cheese, room temperature (1/3 less fat) - 1 cup monterey jack pepper cheese, shredded - 1 cup mozzarella cheese, shredded - 12 small onion, minced - 1 tablespoon garlic powder - 1 tablespoon Dijon mustard - 12 teaspoon nutmeg - salt and pepper, to taste Directions: - Preheat oven to 350F Mix all ingredients and place in a baking dish. - Bake 25-30 minutes until bubbly and golden brown. - Serve hot with Jalapeno Jack or Everything Pretzel Crisps.

Slow Cooker Chicken Tequila Soup Ingredients: - 1 whole Onion, Cut Into 8 Wedges - 1 cup Frozen Corn - 1 can Diced Tomatoes (28 Oz) - 1 can Diced Green Chiles (4 Oz) - 2 cloves Garlic, Minced - 1/2 teaspoons Salt - 1 teaspoon Coriander - 1 Tablespoon Cumin - 1 teaspoon Poultry Herbs (or Oregano) - 1/4 cups Cilantro, Chopped - 5 whole Chicken Tenders, Cut In One Inch Chunks - 2 cups Chicken Broth - 4 Tablespoons Tequila - 1 whole Avocado Directions: - Place onions, corn, tomatoes, green chilies, garlic, salt, herbs, spices and cilantro into a slow cooker and mix well. - Place chicken on top of the tomato mixture. - Combine broth and tequila and pour over the chicken and tomato mixture. - Cover and cook on high for 4-6 hours (the longer the better! - ). - Serve with chunks of avocado, shredded cheese and sour cream.

Spinach Cake Ingredients: - 1- 1/2 pound Spinach, Thoroughly Washed, Leave Stems On If They Are Not Tough - 3 Tablespoons Grapeseed Oil - 1 cup Pine Nuts - 2 cloves Garlic, Minced - 2 whole Eggs, Whisked - 1/2 cups Currants - 1 teaspoon Celtic Sea Salt Directions: - Wilt spinach in a large covered saucepan over low heat (do not add water) for 5 minutes, until tender. - Drain and cool, then gently squeeze moisture out of the spinach. - Place spinach in a food processor and pulse until coarsely blended, then set aside. - In a small skillet, warm the oil. - Add pine nuts and saute until golden brown. - Add garlic to the pan of pine nuts and saute together an additional minute. - In a large bowl, combine pine nuts mixture, blended spinach, eggs, currants and salt. - Spread mixture into a greased 7x11 inch baking dish. - Bake at 350 degrees F for 30-40 minutes. - Serve.

Mediterranean Spinach And Rice Ingredients: - 1 cup long grain white rice - 1 tablespoon olive oil - 4 garlic cloves, finely chopped - 1/2 cup raisins - 1/2 cup golden raisin - 1 lb spinach leaves, washed dried, and coarsely chopped (or 10 oz frozen spinach thawed) - 1 medium red bell pepper, thinly sliced - 1/2 cup feta cheese, crumbled - 1/2 teaspoon pepper - salt Directions: - Cook rice according to package directions, omitting oil and salt. - Heat a large skillet or wok over medium heat. - Add oil and garlic. - Stir until garlic is light golden brown, about 2 minutes. - Add raisins and cook for 1 minute. - Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt. - Add cooked rice, red bell pepper, feta cheese, and pepper. - Stir briefly to combine and season with salt to taste.

Cream Of Onion And Cheese Soup Ingredients: - 2 tablespoons butter - 4 diced onions - 2 tablespoons flour - 1 quart milk - 1 cup of grated cheese - salt and pepper - paprika Directions: - Melt the butter in pan and add the diced onions. - Cook until brown. - Add flour, stirring constantly. - Add milk (a little at a time), stirring constantly. - When soup is hot and thickened, add cheese and stir until it's all combined. - Season with salt, pepper, paprika and serve.

Ragout Of Beef Ingredients: - 2 lb. top round steak - 1/2 c. flour - salt and pepper - 2 Tbsp. margarine - 1 Tbsp. flour - 1 diced carrot - 1 diced onion - 2 tsp. Worcestershire sauce Directions: - Wipe meat with a cold damp cloth and cut into small cubes. Sprinkle with salt and pepper; roll in flour. - Melt margarine in a large saucepan. - Add meat and brown it well. - Stir in 1 tablespoon flour. - Add 1 cup boiling water. - Bring to boiling point, stirring constantly. - Add carrot and onion. - Cover tightly and let simmer 1 hour. - Add Worcestershire sauce and serve hot. Excellent over baked potato.

Maple Dried Plum Granola Bars Ingredients: - 2 cups Old Fashioned Oats - 1 cup Mashed Sweet Potatoes - 3/4 cups Chopped Dried Plums - 1/2 cups Chopped Dried Apples - 1/2 cups Chopped Walnuts Directions: - Preheat oven to 325 degrees. - Combine all ingredients in a large bowl and mix thoroughly until a large ball of sticky granola goodness is formed. - Line a baking sheet with parchment paper. - Press granola onto the parchment paper with damp hands until it is 1/2 inch thick throughout. - Bake for 25 minutes. - Cut into 12 even bars shortly after removing from the oven. - Store in an airtight container for up to two weeks.

7 Layer Jello Ingredients: - 4 small boxes Jell-O (green, orange, yellow and red) - 1 pt. sour cream - 2 envelopes unflavored gelatin - 2 c. milk - 1 c. sugar - 2 tsp. vanilla Directions: - 1st Layer: - Make green Jell-O with 1 cup boiling water and 1/2 cup cold water. - Put in pan; set 1 hour.

Russian Rocks Ii Ingredients: - 1 cup butter - 2 1/4 cups packed brown sugar - 6 eggs - 2 teaspoons baking soda - 5 cups all-purpose flour - 3 cups chopped walnuts - 3 cups raisins Directions: - Preheat oven to 350 degrees F (175 degrees C). - In a large bowl, cream together the butter and brown sugar. Stir in the eggs until everything is well blended. Stir in the baking soda , then gradually add the flour until the dough is thick. This may not require all 5 cups. Finally, stir in the walnuts and raisins. Drop by tablespoons onto unprepared cookie sheets. - Bake for 10 to 12 minutes in the preheated oven. Cool on the baking sheets.

Roasted Cod With Prosciutto, Cherry Tomatoes And Olives Ingredients: - 12 ounces cherry tomatoes, halved - 2 ounces pitted black olives - 2 tablespoons capers, drained and rinsed - 1 grated lemon, juice and rind of - 2 teaspoons chopped thyme - 4 tablespoons extra virgin olive oil - 4 (6 ounce) cod fish fillets - 4 slices prosciutto - salt and pepper - basil leaves, to garnish Directions: - Combine the tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan and season with salt and pepper. Fit the cod fillets into the pan, spooning some of the tomato mixture over the fish. - Scatter the ham over the top and roast in a preheated oven, 425 degrees F, for 15 minutes. Remove the pan from the oven, drizzle over the lemon juice, cover with foil and let rest for 5 minutes. - Garnish the cod with basil leaves and serve with new potatoes and a green salad.

Lemon Cheese Cake Ingredients: - 1 large can Pet milk or 1 c. cream - 1 tsp. vanilla - 1 box lemon jello - 30 graham crackers, rolled fine - 1 c. hot water - 1 stick oleo - 1 (8 oz.) cream cheese - 1 c. sugar Directions: - Dissolve jello in - hot - water. - Let - stand to thicken. Line bottom of - pan - with - cracker crumbs (save some for top). Soften cream cheese. - Add sugar and vanilla. - Beat cream until thick; add cheese - mixture - and - whipped cream to jello, which has thickened somewhat. - Beat - until - fluffy. - Pour into pan. Top with remaining crumbs and cool. - Very good.

Onion Cheese Sauce Ingredients: - 1 small onion, chopped - 2 tablespoons butter - 2 tablespoons all-purpose flour - Salt and pepper to taste - 1-1/4 cups milk - 1-1/4 cups shredded cheddar cheese Directions: - In a saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually add the milk. - Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted.

No Bake Cocoa Oatmeal Pie Crust Ingredients: - 1/4 cup unsweetened cocoa powder - 1/2 cup hazelnut flour - 3/4 cup old fashioned oats - 1/4 cup honey - 1 dash salt Directions: - In food processor, combine cocoa powder, hazelnut flour, and oats. Pulse until well combined and almost smooth. - Add honey and salt and pulse until combined. - Press evenly into bottom on springform pan or 12 ramekins. Cover and refrigerate 1 hour before using.

Lo-Cal Baked Perch Fillets With Lemon Butter Ingredients: - approximately 30 oz. perch fillets - 16 small red onion rings - 4 Tbsp. low-fat margarine - 2 Tbsp. lemon juice - salt and pepper to taste Directions: - Grease a 9-inch square baking dish. - Place fillets in pan. Arrange onions down center of fish. - Dot each fillet with margarine. - Sprinkle with lemon juice, salt and pepper. - Bake at 425° for 30 minutes or until fillets flake with fork. - Cut into portions. - Serve. - Makes 6 servings, 118 calories each.

Banana Chocolate Chip Bread Ingredients: - 3/4 cups Sugar - 1-1/2 cup Mashed Bananas - 3/4 cups Vegetable Oil - 2 cups Flour - 2 whole Eggs - 2 teaspoons Vanilla - 1/2 teaspoons Baking Powder - 1 teaspoon Baking Soda - 1/2 teaspoons Salt - 1 cup Miniature Chocolate Chips Directions: - Preheat oven to 325 degrees. - Mix all ingredients. Put in a greased loaf pan. Bake for 1 hour.

Butter Cookies Ingredients: - sticks butter (or margarine) - 2 cups sugar - 4 eggs - 2 tablespoons vanilla - 12 teaspoon salt - 5 13 cups sifted flour - 2 tablespoons milk - 1 teaspoon baking powder Directions: - Preheat oven to 325. - Cream all ingredients, press out with cookie press and decorate. - Bake for 10 to 12 minutes.

Old-Fashioned Coffee Pound Cake Ingredients: - 4 cups flour - 1-1/2 tsp. CALUMET Baking Powder - 1 tsp. salt - 1 tsp. ground cinnamon - 2 cups (4 sticks) butter, softened - 2-1/2 cups granulated sugar - 7 eggs - 1 cup freshly brewed double-strength MAXWELL HOUSE Coffee, cooled Rite Aid $5.99 thru 02/06 - 2 Tbsp. powdered sugar Directions: - Preheat oven to 350F. - Mix flour, baking powder, salt and cinnamon until well blended; set aside. - Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. - Add eggs, 1 at a time, beating well after each addition. - Add flour mixture alternately with coffee, beating until well blended after each addition. - Pour into greased 10-inch tube pan or 12-cup fluted tube pan. - Bake 1 hour 30 min. - or until toothpick inserted near center comes out clean. - Cool 10 min. - ; loosen cake from side of pan. - Gently remove cake from pan. - Cool completely on wire rack. - Sprinkle with powdered sugar.

Tomato Aspic Ingredients: - 1 envelope gelatine - 1 3/4 c. tomato juice - 1/4 tsp. salt - 1/2 tsp. sugar - 1/2 tsp. Worcestershire sauce - 1/8 tsp. Tabasco sauce - 2 Tbsp. lemon juice Directions: - Sprinkle - gelatine on 1/2 cup of tomato juice. - Place on low heat, stir until gelatine dissolves. - Remove from heat and add remaining - tomato - juice and seasonings. - Pour into a 2 cup mold or - individual - molds, chill until firm. - Unmold on salad plate, garnish - with - cucumbers - and - black olives. - Enjoy, 33 calories per serving.

Tatjana'S Sambuca, With Fire! Ingredients: - 2 ounces sambuca romana (I use Molinari) - 3 coffee beans Directions: - Pour your sambuca into a shot glass. - Add the 3 coffee beans. Light the sambuka so that it flambe's, and leave lit for a minute or a minute and a half. (not more or the glass will get too hot). - Extinguish the flame by resting a drinking glass on the shot glass so that there is no oxygen and the flame goes out (takes 3 seconds or less) - Wait until the glass has cooled a little to handle and crunch a coffee bean as you drink the sambuca to blend the flavours.

Firehouse Pot Roast Ingredients: - 3 lb. boneless rump roast - 1 pkg. dried onion soup - 2 cans mushroom soup Directions: - Preheat oven to 325°. - Place roast on double thickness of foil. Pour canned soup over meat and sprinkle on soup mix. - Wrap meat entirely in foil. - Place in shallow pan and cook for 2 1/2 hours or until tender. - The juices from the meat will blend with the soups and produce a gravy. - Serves 6.

Mom'S Pound Cake Ingredients: - 1 lb. butter, softened - 1 lb. powdered sugar - 1 lb. flour - 1 tsp. vanilla - 1 tsp. lemon flavoring - 6 eggs Directions: - Cream the butter. - Add half the sugar, half the flour, vanilla and lemon. Add 2 to 3 eggs; mix until well blended. - Add remaining dry ingredients and remaining eggs. - Mix until all blended. - Bake at 325° to 350° for 1 1/2 hours in tube pan or loaf pan until desired brownness. - Insert toothpick in center of cake to make sure it is done.

Onion Souffle Ingredients: - 24 oz. cream cheese, softened - 16 oz. fresh Parmesan cheese - 1/2 c. mayonnaise - 16 oz. frozen onions Directions: - Ensure that the cream cheese is softened and onions are thawed and drained of all liquid. - Combine all ingredients and cook at 350 degrees for 15 minutes.

Fresh Herb Spread Ingredients: - 1/2 cup brummel & brown spread - 1 teaspoon loosely packed fresh basil leaves Directions: - In small bowl, blend ingredients. Serve, if desired, on baked potatoes, grilled or broiled steak, tossed with hot pasta or spread on bread and broiled.

Pureed Squash Soup with Mascarpone Swirl Ingredients: - 1 yellow onion, chopped - 2 tablespoons vegetable oil - 1 butternut squash, peeled and cut into 1/2-inch cubes - 1 large parsnip, peeled and cut into 1/2-inch cubes - 1 crisp apple, such as Gala or Fuji, peeled and cut into 1/2-inch cubes - 1 quart water plus 1 vegetable bouillon cube, or 1 quart chicken broth - 1/4 cup mascarpone thinned with a little milk or broth Directions: - In a 2-quart saucepan or soup pot, saute onion in oil for 5 minutes until limp. - Add vegetables and apple and stir until coated. - Add water and bouillon cube (or broth), bring to a boil, reduce heat, cover, and simmer for 35 minutes or until vegetables are very tender when pressed with the back of a spoon. - Puree with an immersion blender or in batches in a regular blender. - Mix mascarpone with milk or broth until thinned enough to pour; and transfer to a squeeze bottle. - Ladle soup into cups or bowls and squirt mascarpone on top of each serving.

Barbecue Baked Beans Ingredients: - 2 (16 oz.) cans pork and beans, drained - 3/4 c. KC Masterpiece barbecue sauce - 1/2 c. packed brown sugar - 1 tart apple, peeled, cored and chopped - 1/2 small onion, chopped - 2 Tbsp. golden raisins - 3 strips bacon, halved Directions: - In a 1 1/2-quart casserole, combine all ingredients and top with bacon. - Bake, uncovered, for 50 minutes at 350°.

Asparagus And Peas With Egg Sauce Ingredients: - 1 pound fresh asparagus spears, cleaned and cut into 1-inch pieces - 1 (10-ounce) package frozen green peas - 2 tablespoons butter or margarine - 2 tablespoons all-purpose flour - 2 cups milk - 1/2 teaspoon salt - 1/4 teaspoon pepper - 2 hard-cooked eggs, chopped - 6 slices bread, toasted and lightly buttered - Dried whole dillweed Directions: - Cook asparagus, covered, in a small amount of boiling salted water 6 minutes or until crisp-tender. Drain well; set aside. - Cook peas according to package directions. Drain well and set aside. - Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add salt, pepper, and chopped eggs. - Combine asparagus and peas. Spoon vegetables evenly onto toast slices; top with cream sauce. Sprinkle with dillweed.

Custard Pie (Fruit) Ingredients: - 3 c. scalded milk - 4 eggs - 1 tsp. vanilla - 1 1/4 c. sugar Directions: - Place in unbaked pie shell. - One cup of fresh fruit may be placed on top (such as rhubarb, strawberries, blueberries, cherries, etc.). - Bake at 350° until set (knife when inserted will come out clean).

Mango Brulee Ingredients: - 2 mangoes - 4 teaspoons brown sugar - 4 teaspoons rum or 4 teaspoons orange juice - 1 lime, cut into wedges Directions: - Preheat broiler. - Place one mango on a cutting board with the narrow side facing you. - With a sharp knife, slice off one side, sliding the knife along the flat seed. - Repeat on the other side of the mango. - With a paring knife, make crisscross cuts through the flesh, cutting up to but not through the skin. - Repeat with the second mango. - Sprinkle 1 teaspoon brown sugar over each mango half, then drizzle each one with 1 teaspoon rum (or orange juice). - Set mango halves on a broiler pan or baking sheet. - Broil until tops are light golden, 5 to 7 minutes. - Serve with lime wedges.

Melt In Your Mouth Sugar Cookies Ingredients: - BEAT TOGETHER - 1 cup margarine - 1 cup white sugar - 1 cup powdered sugar - THEN ADD - 2 beaten eggs - 1 teaspoon salt - 1 cup Wesson Oil - 2 teaspoons vanilla - SIFT AND ADD - 4 cups flour, plus - 4 tablespoons flour - 1 teaspoon baking soda - 1 teaspoon cream of tartar Directions: - Refrigerate the dough until chilled. - Then roll into balls and place on greased cookie sheet. Press with glass dipped in sugar. - Bake in 350 degree oven about 8 to 10 minutes. - Bet you can't stop yourself from eating these!

Ultra Fast Avocado Soup Ingredients: - About 2 cups chopped ripe avocados flesh (3 or 4 avocados) - 3 cups milk, preferably whole - Salt and cayenne pepper to taste - 2 tbsp freshly squeezed lime juice, or to taste - A handful or more of small cooked shrimp - Chopped fresh cilantro or parsley Directions: - Put chopped avocado in a blender. - Add half the milk, a large pinch of salt and a pinch of cayenne, process to a puree. - Add remaining milk and puree, then chill for up to 6 hours if you have time (press a piece of plastic wrap to the surface of the soup so it does not discolor). - Add lime juice,taste, then adjust seasoning, if necessary. Garnish with shrimp and parsley or cilantro, and serve.

Candied Zucchini Ingredients: - candied zucchini - 6 medium zucchini, very firm, peeled - 2 cups sugar, granulated - 3/4 cup water - 1 tablespoon lemon juice, strained or 1 tablespoon other flavoring Directions: - .Make syrup by boiling sugar and water together for 5 minutes. - Cut zucchini into 1/2" cubes. - Drop cubes into boiling syrup and cook over low heat only until barely tender (they will become somewhat translucent). - Chill in the syrup overnight. - The next day, spread cubes on dryer trays and dry at 135°F for about 8 to 12 hours, until leathery. - Store airtight. - I know I saw where someone used Kool-Aid to flavor it. Any extract should work, too.

Meatloaf Muffins Ingredients: - 1 14 lbs ground turkey breast or 1 14 lbs ground sirloin - 1 tablespoon olive oil - 1 medium onion - 2 celery ribs - 1 green pepper - 1 large egg, beaten - 1 cup plain breadcrumbs - 1 tablespoon McCormick's Montreal Brand steak seasoning - 1 cup ketchup - 12 cup salsa - 1 tablespoon Worcestershire sauce Directions: - With food processor, chop onion, celery, and green pepper into small pieces. - In large bowl, mix meat, olive oil, chopped veggies, egg, bread crumbs, and grill seasoning. - In a separate bowl, mix ketchup, salsa, and Worcestershire sauce. - Pour half of the sauce into the meat mixture and combine. - Spray muffin tin with Pam. - Use an ice cream scoop to put meat into cups. - Top each loaf with remaining sauce. - Bake about 20 minutes at 450 degrees or until done.

Almond Bark Candies Ingredients: - 1 pkg. almond bark chocolate or white - 1 lg. jar dry roasted peanuts - 1 bag miniature marshmallows Directions: - Melt bark in large bowl in microwave. - Needs to be soupy, usually 6-8 minutes. - The bark will hold it's shape, so stir it to determine consistency. - Add peanuts and marshmallows. - Drop by teaspoonfuls on wax paper. - You can make any size that you want. This makes a lot of candy.

Decorator Frosting Ingredients: - 1/2 c. solid vegetable shortening - 1/2 c. butter or margarine, softened - 1 lb. confectioners sugar - 2 Tbsp. milk or water - 1 tsp. vanilla Directions: - Cream shortening and butter. - Add sugar, milk and vanilla. Beat until smooth and creamy in texture, adding more milk a drop at a time if necessary. - Store in refrigerator up to 2 weeks, beating again before using. - Makes 3 cups of stiff icing for decorating. - Add 2 teaspoons of milk per cup of icing to thin it for icing cakes. - You can use stiff icing to make flowers, medium stiff icing to make borders, and thin icing to make writing and leaves.

Tater Tot Casserole Ingredients: - 1 lb. ground beef - 1 box Tater Tots - 1 can mushroom soup - 1/2 can water Directions: - Brown beef in skillet and drain. - Layer Tater Tots and ground beef. - Dilute mushroom soup with 1/2 can of water. - Pour over Tater Tots and beef. - Bake 45 minutes in 350° oven.

Orange Buttermilk Salad Ingredients: - 1 large can crushed pineapple - 1 large pkg. orange Jell-O - 2 c. buttermilk - 8 oz. Cool Whip - nuts Directions: - Heat pineapple to boiling. - Stir in Jell-O until dissolved. Add buttermilk. - Chill. - Fold in Cool Whip and nuts. - Chill to set.

Marinated Potato And Mushroom Salad Ingredients: - 1/3 c. vegetable oil - 1/4 c. lemon juice - 1 1/2 tsp. Dijon mustard - 1 tsp. sugar - 1 tsp. chicken flavor instant bouillon - 1 1/2 lb. small new potatoes, cooked and cubed (about 4 c.) - 1 c. sliced, fresh mushrooms (about 4 oz.) - 1/4 c. sliced green onions - 1/3 c. sliced celery Directions: - In a large, shallow dish, combine oil, lemon juice, mustard, sugar and bouillon; mix well. - Add potatoes, mushrooms, celery and onions. - Cover; marinate in refrigerator 3 hours or overnight, stirring occasionally. - Makes about 5 cups.

Beef Jerky Ingredients: - 1 1/2 lb. boneless steak - 1 Tbsp. liquid smoke - 1/3 tsp. garlic powder - 1 tsp. monosodium glutamate - 1/3 tsp. pepper - 1 tsp. onion powder - 1/4 c. soy sauce - 1/4 c. Worcestershire - 1/4 tsp. barbecue salt Directions: - Trim the meat of all possible fat; meat should be semi-froze for easier slicing. - Slice meat into 1/2-inch strips; marinate overnight in a shallow glass dish in the refrigerator. - Turn occasionally to coat each piece thoroughly. - Drain well on paper towel, patting each piece dry. - Lay strips in a single layer on an oven rack; do not overlap. - Place a cookie sheet or foil underneath to catch drippings. - Roast at lowest possible temperature (125° to 140°) for 8 to 12 hours, leaving oven door ajar.

Batter-Up Brownies Ingredients: - 1 c. all-purpose flour - 1/2 tsp. baking powder - 1/2 tsp. salt - 1/2 c. shortening - 1 1/2 c. peanut butter - 1 tsp. vanilla - 1 c. chopped nuts (any kind) - 1 c. (6 oz. pkg.) chocolate pieces Directions: - Spoon flour into measuring cup and level off. - Pour onto wax paper. - Add baking powder and salt. - Stir to blend (I use a bowl). Melt shortening in 2-quart saucepan over medium heat. - Remove; cool slightly. - Add remaining ingredients in order listed. - Mix thoroughly. - Spread in well-greased 13 x 9 x 2-inch pan. - Bake at 350° for 25 to 30 minutes. - Cool in pan. - Cut into bars. - Yields 3 dozen bars.

Apple Cake Surprise Ingredients: - 2 c. graham cracker crumbs - 2 Tbsp. melted butter - 1/2 tsp. cinnamon - 3 eggs - 1 1/3 c. sweetened condensed milk - 2 Tbsp. lemon juice - grated rind of one lemon - 2 c. applesauce, not coarse Directions: - Mix graham cracker crumbs, butter and cinnamon together. Spread about 1/4 c. of the crumb mixture on the bottom of a buttered deep 10 inch cake pan. - Separate eggs and beat yolks well. - Add milk, lemon juice, rind and applesauce to beaten egg yolks. - Beat egg whites until stiff. - Fold into milk mixture. Pour into the cake pan. - Cover with remaining graham cracker crumbs. Bake at 350° degrees for 50 minutes.

Tikka Marinade Ingredients: - 1/3 cup yogurt (plain) - 1 tablespoon gingerroot, minced - 2 garlic cloves, minced - 1/2 jalapeno pepper, seeded and minced - 1 teaspoon cumin, ground - 1 teaspoon cardamom, ground - 1/2 teaspoon nutmeg, ground - 1/2 teaspoon salt Directions: - Mix all the ingredients. In a glass bowl or shallow dish add marinade to 4 servings of food (1 lb boneless or 2 lb bone-in or 30 minutes for fish or shrimp); cover and refrigerate for 4 hours. Makes about 1/3 cup.

Grilled Porterhouse Steaks Ingredients: - three 1 1/2-inch-thick porterhouse steaks (each about 2 to 2 1/4 pounds) - 3 tablespoons mixed whole peppercorns (see above note) - 1 1/2 teaspoons coarse salt Directions: - Prepare grill. - Let steaks stand at room temperature 30 minutes. - With a mortar and pestle or bottom of a heavy skillet coarsely crush peppercorns and in a small bowl combine with salt. - Pat steaks dry and rub seasoning onto both sides of steaks, pressing to adhere. - Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 7 to 9 minutes on each side, or until an instant-read thermometer registers 130F. - for medium-rare. - (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler about 4 inches from heat.) - Transfer steaks to a platter and let stand 10 minutes. - Serve steaks sliced.

Cajun Pork Roast Ingredients: - 2 pounds pork loin roast boneless - 3 tablespoons paprika - 1/2 teaspoon cayenne pepper - 1 tablespoon garlic powder - 2 teaspoons thyme - 2 teaspoons oregano - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 1/2 teaspoon cumin - 1/4 teaspoon nutmeg Directions: - Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 40 minutes, until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.

Chocolate Peanut Butter Baskets Recipe Ingredients: - 1/2 package of pastry dough (i think I owe it to Pepperidge Farm to recommend their product) - 18 teaspoons of Better n' Peanut Butter (healthy peanut butter spread from Trader Joe's) - 1 large bar of dark chocolate broken into 18 squares - Low-fat Cool-Whip Directions: - Allow pastry dough to thaw for 30 minutes before preparation - Preheat oven to 400 degrees - Place dough onto floured cutting board - Cut dough into 18 ( 3") squares - Put squares into muffin cups - Place 1 teaspoon of peanut butter into each cup - Top each basket off with 1 square of chocolate - Bake 12 minutes or until the pastry dough is golden brown - Remove the cups from the muffin pan, allow to cool, and then plate - Top each one off with a teaspoon of low-fat cool whip

Cod And Tater Bake Ingredients: - 1 lb. cod or other firm white fish (if frozen, thaw) - 1 can cream of shrimp soup - 1/2 c. sour cream - 2 Tbsp. chopped green onion - 1 Tbsp. horseradish - few drops Tabasco sauce - 1/4 tsp. paprika - 2 or 3 sliced, boiled potatoes Directions: - Arrange fish in lightly greased baking dish. - Cover with sauce made of soup, etc. - Place potatoes on top. - Bake 30 to 35 minutes or until hot through at 350°.

Simple Garlic Bread Ingredients: - 1 loaf French bread - 1 cup butter (softened) - 1 tablespoon garlic powder - 1 tablespoon parmesan cheese Directions: - First cut the french bread in half, long ways. Next mix the butter, parmesan cheese, and the garlic powder all together. Now spread the butter mixture onto both sides of the french bread. Spread as much and thick as to your liking. Next put both pieces heads up on a baking sheet and place them in the broiler on 350 until brown. Keep watch on it so it don't burn easily.

Apricot Delight Ingredients: - 2 pkg. apricot jello - 2 c. hot water - 1 c. miniature marshmallows - 2 c. cold water - 1 (No. 2) can crushed pineapple - 2 bananas, chopped - 1 egg - 2 Tbsp. flour - 1/2 c. sugar - 2 Tbsp. butter - 1 c. pineapple juice - 2 small cream cheese - 1 small carton Cool Whip Directions: - Mix and stir first 3 ingredients until melted. - Add the 2 cups cold water and refrigerate to thicken. - When slightly thick, add crushed pineapple, drained. - Save pineapple juice for sauce. - Add bananas. - Jell until firm.

Dark & White Chocolate Sorbet Ingredients: - 2 1/2 cups water - 1/3 cup sugar - 1/2 teaspoon vanilla extract - 6 ounces white chocolate - 1 teaspoon creme de cassis (black currant) - 1/4 cup semi-sweet chocolate chips Directions: - Boil the water& the sugar. - Simmer for 5 minutes. - Move to double boiler,& add the white chocolate and allow to melt. - Let mixture cool. - Add the creme de cassis& vanilla extract,and combine. - Freeze in a ice cream maker. - and fold in the chocolate chips. - Freeze again.

Gooey Butter Bars Ingredients: - 1 box yellow cake mix - 1 stick margarine - 1 egg - 1 (8 oz.) pkg. cream cheese, softened - 2 eggs - 3/4 box powdered sugar - 1/4 tsp. vanilla Directions: - Mix the first 3 ingredients together and press into a 9 x 13-inch pan. - Mix the remaining ingredients together until creamy, then pour on top of mixture pressed into pan. - Bake in a 350° oven for 30 to 40 minutes or until golden brown on top. - Sprinkle with powdered sugar. - Cool, then cut into bars.

Chicken Tetrazzini Ingredients: - 1 c. celery, diced - 1 c. green pepper, diced - 1/2 c. onion, diced - 1 c. sliced mushrooms - 1/2 c. butter - 1/4 c. flour - 1 c. milk - 1/2 lb. sharp cheese, grated - 2 tsp. salt - 1/4 c. sherry - 3/4 c. parmesan cheese - 1 clove garlic, crushed - 2 Tbsp. worcestershire sauce - 2 c. cooked chicken, diced - 8 oz. spaghetti, cooked Directions: - Saute celery, green pepper, onion and mushrooms in butter until onion is transparent. - Blend flour, add milk stirring constantly. - Blend in cheese, salt, pepper, garlic, worcestershire sauce and chicken. Stir until cheese is melted. - Mix sauce and spaghetti. - Place all in a casserole dish, sprinkle with parmesan cheese. - Bake at 350 degrees for 15 to 20 minutes.

Dixie Pie Ingredients: - 1/2 c. melted margarine - 1 c. sugar - 1/2 c. flour - 2 eggs, slightly beaten - 1 tsp. vanilla - 3/4 c. English walnuts - 3/4 c. chocolate chips Directions: - Mix in order given. - Pour into unbaked 9-inch pie shell. - I use Ritz. - Makes its own top crust. - Bake at 350° for 30 minutes until light brown. - Good for Christmas.

Cherry Cobbler Ingredients: - 2 (16 oz.) cans cherry pie filling - 1 Jiffy yellow cake mix - 1 stick butter or margarine, melted Directions: - Put cherry pie filling in a 13 x 9 x 2-inch pan. - Top with cake mix and melted butter. - Place in a 350° oven for approximately 35 to 40 minutes or until golden.