Andies Candies Cookies
*3/4 cup butter or margarine
*1 1/2 cup brown sugar
*2 Tablespoons water
*2 Eggs
*2 cups chocolate chips
*2 1/2 cups flour
*1 1/4 teaspoon baking soda
*1/2 teaspoon salt *3 boxes Andes candies
*In a sauce pan over low heat, melt butter, add sugar and water.
*Add chocolate chips, stir until partially melted.
*Remove from heat, stir, let cool for 5 minutes.
*Add eggs and dry ingredients, mix with a mixer on low speed until blended.
*Chill for 1 hour in the fridge.
*Make into little balls and bake on ungreased cookie sheet at 350 degrees for 10 to 13 minutes.
*While still hot, put Andies candy mint on each cookie, let it get soft, then swirl mint with spoon.
*Cool on baking rack.
*Makes about 10 dozen.

 Hot Chocolate
*2 squares (2 ounces) unsweetened or semisweet chocolate, corasely chopped (or 1/3 cup semisweet chocolate pieces)
*1/3 cup sugar
*4 cups milk
*Whipped Cream or marshmallows (optional)
*In a medium saucepan combine unsweetened or semisweet chocolate, sugar, and 1/2 cup of the milk.
*Cook and stir over medium heat until the mixture just comes to a boil.
*Stir in the remaining milk; heat through but do not boil.
*Remove from heat. If desired, beat milk mixture with a rotarty beater until frothy.
*Serve in hot cups or mugs. Top each serving with a dollop of whipped cream or a few marshmallows, if desired.

Pumpkin Spice Bread
*3 cups sugar
*1 cup vegetable oil
*4 eggs, lightly beaten
*1 can (15 oz.) solid-pack pumpkin
*3 - 1/2 cups all-purpose flour
*1 teaspoon baking soda
*1 teaspoon salt
*1 teaspoon ground cinnamon
*1 teaspoon ground nutmeg
*1/2 teaspoon baking powder
*1/2 teaspoon ground cloves
*1/2 teaspoon ground allspice
*1/2 cup water
*In a large bowl, combine the sugar, oil and eggs. Add pumpkin and mix well. Combine the flour, powder, cloves and allspice; add to the pumpkin mixture alternately with water, beating well after each addition.
*Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees for 60-65 minutes or until a toothpick is inserted near the center and comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely

Pumpkin Soup
3 cups canned or 2 lbs. cooked fresh pumpkin
3 cups scalded milk or chicken broth
1 tablespoon butter
1 tablespoon flour
1 tablespoon sugar or 2 tablespoons brown sugar
Salt
Pepper
Ginger
Cinnamon
1/2 cup finely julienned ham
3/4 cup light cream, optional
*Place 3 cups canned or 2 lb. cooked fresh pumpkin in 3 cups scalded milk or chicken broth.
*Knead together and add 1 tablespoon butter and 1 tablespoon flour.
*Add 1 tablespoon sugar or 2 tablespoons brown sugar, salt and pepper, ginger and cinnamon, 1/2 cup finely julienned ham, 3/4 cup light cream if you have used the chicken broth.
*Heat, but do NOT boil. Serve at once.
*Makes 6 cups.

Chicken Brie
8 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
3 tablespoons butter
1-1/2 cups chicken broth
1/4 cup minced shallots
2 tablespoons fresh lemon juice
2 teaspoons minced garlic
1 14-ounce can artichoke hearts, drained and cut in half
1/4 cup chopped fresh basil
8 ounces Brie cheese, rind removed
*Dredge the chicken breasts in flour, shaking to remove any excess. Heat the butter in a saute pan and cook the breasts over high heat for 4 minutes, turning once.
*Add the chicken broth, shallots, lemon juice, and garlic to the saute pan and bring it to a boil over high heat. Reduce to simmer and cook the chicken for 8 to 10 minutes, until the juices run clear and the sauce is reduced. (If sauce reduces too quickly, lower the heat and add a little more broth)
*Transfer the chicken to a platter and keep warm.
*Add the artichoke hearts and fresh basil to the sauce and cook over low heat until the artichoke hearts are warm. Remove the sauce from the stove.
*Transfer the chicken to individual serving plates. Press a piece of Brie onto the top of each chicken breast and press it flat with your findgers, breaking it into pieces. Pour the sauce over the top and serve immediately. The heat of the sauce will soften and melt the Brie.
*Makes 4 servings

Layered Enchilada Bake
1 lb. lean ground beef
1 large onion, chopped
2 cups chunky salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup italian dressing
2 Tbsp. taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream
1 pkg. shredded cheese
*Line 13x9-inch baking dish with foil. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well.
*Arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
*Preheat over to 400 degrees, bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve.
*If you want to cook later, freeze the assembled uncooked casserole for up to three months. Bake, covered for one hour.
*Try serving it topped with chopped tomatoes, shredded lettuce and chopped cilantro.
*Makes 8 servings.

Slow Cooker Orange Chicken
8 small boneless, skinless chicken thighs (1 lb.)
3 Tbsp. Flour
1/3 cup orange marmalade
1/3 cup Kraft Original Barbecue Sauce
2 Tbsp. soy sauce
1 Tbsp. grated fresh gingerroot
*Mix the orange marmalade, barbecue sauce, soy sauce, and gingerroot in a seperate bowl.
*Toss the chicken and the flour into the slow cooker.
*Stir in the remaining ingredients from the mixture and cover the slow cooker with lid.
*Cook on low for 6 to 8 hours (or on high for 3 to 4 hours).
*Try serving it with hot cooked rice and steamed green beans for a complete meal!
*Makes 4 servings.

Slow Cooker BBQ Short Ribs
4 lbs. beef short ribs
1 large onion, coarsely chopped
1/4 cup flour
1 cup Barbecue Sauce
1/4 cup honey
1 Tbsp. yellow mustard
*Place ribs in slow cooker; top with onions. Mix remaining ingredients; pour over ingredients in slow cooker. Cover with lid.
*Cook on low for 6 to 8 hours (or on high for 3 to 4 hours). Remove ribs from slow cooker; cover to keep warm.
*Skim excess fat froun sauce; return ribs to sauce. Stir gently until evenly coated.
*Makes 8 servings.

Special Egg Salad
3 ounces cream cheese, softened
1/4 cup mayonnaise (or Miracle Whip)
1/2 teaspoon sugar
1/4 teaspoon onion powder (little less)
1/4 teaspoon garlic powder (little less)
1/8 teaspoon salt
1/2 teaspoon mustard
6 hard-cooked eggs, chopped
12 slices whole wheat bread, toasted
6 lettuce leaves
*In a small mixing bowl, beat the cream cheese until smooth. Beat in the mayonnaise, sugar, onion powder, garlic powder, mustard, salt and pepper; fold in the eggs. Cover and refridgerate for 1 hour. Serve on toast with lettuce. Serves 6.

Pineapple Chicken Kabobs
2 cans (one 20 oz, one 8 oz) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves
1 package (1lb) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
*Drain the pineapple, reserving juice, set aside. In a bowl, combine the Worcestershire sauce and reserve juice. Cut each piece of chicken into 4 strips. Pour 1 cup marinade into a large plastic bag, add chicken, refrigerate for at least 1 hour. (Save remaining marinade for basting) In large skillet, cook bacon over medium heat or until partially cooked but not crisp. Cut in half widthwise. Cut each onion into 16 wedges, cut each pepper into 8 wedges. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On skewers, alternate bacon wrapped chicken, vegetables, and pineapple. Grill uncovered, over medium heat from 6-8 minutes on each side or until juices run clear, basting frequently. Serves 8.

Maple Barbecued Chicken
3/4 cup barbecue sauce
3/4 cup maple pancake syrup
1/2 tsp salt
8 boneless skinless chicken breast halves (4 oz each)
*In a large bowl combine the first four ingredients, reserve 3/4 cup.
Grill chicken, uncovered, over medium heat for 3 min each side.
Grill 6-8 min longer or until juices run clear, basting with sauce
and turning occasionally. Serve with reserved sauce.
(8 servings)

Sirloin Squash Shish Kabobs
1 cup packed brown sugar
1 cup soy sauce
1 tsp each garlic powder, ground mustard and ground ginger
1 lb boneless beef sirloin steak, cut into 1-inch pieces
1 medium zucchini, cut into 1/4 inch pieces
1 medium, yellow summer squash, cut into 1/4 inch slices
1 medium red pepper, cut into 1-inch pieces
1 medium red onion, cut into eight wedges (optional)
*In a small bowl, combine brown sugar, soy sauce, garlic powder, mustard
and ginger. Place beef in large resealable plastic bag, add 1 cup marinade. Seal
bag and toss to coat. Place zucchini, yellow squash, red pepper and onion, add
remaining marinade and toss to coat. Refrigerate beef and vegetables for at
least 4 hours, turning occasionally. Drain and discard marinade. On skewers,
alternate beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in
from the heat for ten minutes or until meat reaches desire doneness, turning occasionally.
*4 servings

Mustard Sage Glaze
1/2 cup prepared Dijon mustard
1 tbsp minced fresh sage
1/2 cub amber ale
2 tbsp melted butter
1 tbsp molasses
1/2 tsp cracked black pepper
Whisk together all ingredients in medium bowl, brush on chops, steak, chicken, or fish during last five minutes of cooking. (Makes 1 cup)

Mango Margarita
3 oz of Tequila
1 1/2 oz Cointreau
4 oz fresh mango puree (1 mango)
1 oz simple syrup
Freshly squeezed juice of one lime
Add above ingredients to a bar blender and blend until smooth. Serve in a tumbler or Margarita glass rimmed with salt. Garnish with a wheel of lime. Serves 2.

Dan's Famous BBQ Dip
2 cups ketchup
4+ heaping tblsp of yellow mustard
4 heaping tblsp maple syrup
2 tblsp Worcestershire sauce
2 tbsp classic stir fry sauce
2 tsp hot sauce (to taste)
1/2 cup packed tight brown sugar
4 tblsp grape jelly
1 to 2 tsp each onion salt, minced onion, salt, & pepper (to taste)
Mix all together in order listed above and then stir well until grape jelly starts to stir in. Heat for 1 minute and then take out and stir well. Heat again about 45 more seconds until mixture is hot. Stir well again.

Pesto Dip
1 cup pine nuts
8oz soft goat cheese
8oz Philadelphia Cream Cheese
1 (15oz) prepared Pesto Basil Dip
1 Large French Baguette
Bring goat and cream cheese to room temperature. Blend togehter. Spread mixture evenly on a shallow oven-proof 9 inch baking dish. Layer the prepared pesto basil dip on top of the goat and cream cheese. Lightly toast the pine nuts in a heavy frying pan. Use medium heat, stirring often, they can burn easily. Sprinkle pine nuts on top of dip. Bake at 350 degrees for 30 minutes. Dip should bubble.
Serve warm on thinly sliced french baguettes.

Redeye Ribeye Steaks
12 ounces dark lager
2 tbsp minced garlic
1/4 cup minced red onion
1 tsp hot pepper sauce
2 tbsp grapefruit juice
1/4 molasses
2 tbsp brown or spicy prepared mustard
2 tbsp olive oil
6 well-trimmed ribeye steaks (approx 8 oz each)
2 tsp salt
2 tsp coarsely ground black pepper
2 tsp dark brown sugar

1. Blend lager, garlic, onion, pepper sauce, grapefruit juice, molasses, mustard and olive oil in blender on high until smooth. Reserve 1/4 cup for basting and pour remaining marinade over steaks in a larger shallow dish. Cover and chill at least 2 hours turning steaks once to marinade both sides.

2. Mix salt, pepper and brown sugar to make a spice rub. Remove steaks from marinade and sprinkle with spice rub. Press rub into surface of meat. Prepare grill to medium-high heat. Grill steaks over indirect heat, about 5 minutes per side. Baste with reserved marinade.

3. Remove steaks from grill and let rest 5 minutes on warm platter before serving.

Chocolate Pecan Pie
1/2 cup chopped pecans
2 tbsp plus 2 tsp bourbon
3 eggs
1 cup sugar
3/4 cup light corn syrup
1/4 cup butter or margarine, melted
1/4 tsp salt
1 tsp vanilla extract
1/2 cup semisweet chocolate morsels
1 unbaked 9 inch pastry shell
Combine pecans and bourbon; set aside. Combine next 6 ingredients, mixing well. Stir in chocolate morsels and pecan mixture. Pour mixture into pastry shell. Bake at 375 for 55 to 60 minutes or until set.

Mexican Tortilla Pizza
4 corn tortilla or whole wheat tortillas, 6 inch
1/2 cup black bean dip, recipe follows
1 large tomato, seeded and diced
1/4 cup chopped fresh cilantro leaves

Preheat oven to 400 degrees

Place the tortilla onto a baking sheet and spread 2 tbsp of black bean dip on top of each tortilla. Top with tortilla. Top with tomato and cabbage and bake for 10 minutes. Remove the pizza from the oven and sprinkle some cilantro on each one. Allow to cool slightly before cutting into wedges

Black Bean Dip
2 tsp olive oil
1/2 medium onion, diced
1 clove garlic, minced
1 tbsp minced jalapeno pepper
1 (15 ounce) can black beans, drained and rinsed
2 tbsp lime juice
1/4 tsp ground cumin
2 tbsp coarsely chopped fresh cilantro leaves
1 tbsp water
salt and freshly ground black pepper
Heat the oil in a skillet over a medium heat. Add onions and saute until they soften, about 2 minutes. Stir in the garlic and jalapeno and cook for 1 minute more. Put the beans into a food processor. Add the onion mixture and the rest of the ingredients and puree until smooth.

Irish Soda Bread
1 1/4 cup flour
1 1/4 cup wheat flour
1 tsp baking soda
1 tsp salt
2 tbsp unsalted butter
1 1/4 cups buttermilk
Sift the flours, baking soda and salt together in a large bowl. Rub the butter unto the flour with your fingertips until evenly dispersed. Make a well in the center of the mixture and pour in the buttermilk. Use a wooden spoon to stir in the flour to form to form a soft, crumbly dough. Turn the dough out onto a lightly floured surface. Knead very lightly until smooth, up to 3 minutes. Shape inot a flattened round, about 6in. across and 2 in thick. Dust with flour. Cut a slash 1in. deep, across the top, then another in the opposite direction to make an "X". Bake in the preheated oven for about 35 minutes, until hollow sounding when tapped underneath. Cover with a dish town, then cool on a wire rack.

Mary's Brown Sugar Pork Loin
1/4 cup brown sugar
1 tbsp. dried thyme
1 tsp. each of garlic salt, pepper, dried sage and crushed rosemary
1 rolled boneless pork loin roast (3-4 lbs)
Combine sugar, herbs, and seasoning and roll over roast. Place fat side up on a rack in a shallow pan. Baket in a 500 degree oven, immediately reduce heat to 250 degrees. Bake uncovered until meat is 160 degrees. Mary recommends reducing over to 325 degrees or 300 and cooking the roast for a longer time so the meat is tender. The drippings make a delicious gravy.

Dawn's Tender Beef Tips
2 lbs beef stew meat
1 can of cream of chicken soup(undiluted)
1 pkg of lipton onion soup mix
1 1/4 cup gingerale
Put meat in a single layer in a roasting pan, cover with soup, then sprinkle lipton onion soup mix over the cream of chicken soup. Finish by pouring othe gingerale over the meat and soups. Cover and cook at 350 degrees for 3 hours. (You may cook at a lower temperature for a couple extra hours) Serve with rice or mashed potatoes.

White Chicken Chili
1 tbsp vegetable oil
2 medium onions, chopped
2 cloves garlic, finely chopped
3 cups chicken broth
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp red pepper sauce
1/4 tsp salt
1 can (11oz) white shoepegcorn or whole kernel corn, drained
1 can (15 to 16oz) great northern beans, drained.
1 can (15 to 16oz) butter beans, drained
2 cups chopped cooked chicken breast
In a 4 quart dutch oven, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, stirring ocassionaly, until onion are tender. Stir in remaining ingredients except the chicken. Heat to boiling, reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot. Serves about 4.

Swedish Pancakes
3 large eggs
1 1/2 cup milk
dash of salt
tbsp of sugar
3/4 shifted all purpose flour
Beat the eggs add the milk, salt and sugar. Mix again then add the flour. Melt a little butter in a small round non-stick frying pan over medium heat and add 1/3 cup or so of batter so it spreads evenly, about 2 minutes then flip and cook another 2 minutes until they are golden brown. Add syrup or fruit. Makes 6 to 8 pancakes.

Secret-Ingredient Devils Food Cake
3 large eggs
1 box Devils Food Cake
1 cup water
2 tsp vanilla
2 cups semisweet chocolate chips
1 cup Mayonnaise
Preheat oven to 250 degrees. Place papers in 24 muffin tin cups. In a mixing bowl, beat eggs. Beat in mayonnaise. Mix well with Devils Food Cake mix, water and vanilla. Divide the batter among the cups. Bake until toothpick inserted comes out clean, about 25 minutes. Cool before frosting, melt semisweet chocolate chips in a double boiler; whisk in sour cream. Frost the cupcakes immediately.

Hot Milk Cake
4 eggs
2 cups sugar
2 1/4 cup flour
2 1/4 tsp baking powder
1 tsp vanilla extract
1 1/4 cup milk
10 tbsp butter or margarine
In a mixing bowl, beat eggs at high speed until thick, about 5 minutes. Gradually add sugar, beating until mixture is light and fluffy. Combine flour and baking powder; add to batter with vanilla and beat at low speed until smooth. In a saucepan, heat milk and butter just until the butter melts, stirring occasionally. Add to batter beating until combined. Pour into a greased 13x9 inch baking pan. Bake at 250 degrees for 30 to 35 minutes or until cake tests done. Cool on a wire rack. Yield 12-16 servings.

Turkey Chili
1 small onion
3 15 ounce cans red kidney beans, drained (or navy beans)(can even put in elbow macaronni)
3 14.5 ounce cans chopped tomatoes
1 cup of water
2 celery stalks, chopped
1/4 cup red wine vinegar
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
Optional Toppings:
grated cheddar cheese
diced onion
low-fat sour cream
Heat a large stockpot over medium-high heat until hot. Add ground turkey and chopped onion and cook until browned. Add the remaining ingrediants and bring to a boil. Reduce heat and simmer on low heat for 2 hours. Garnish with optional toppings of desired.

Crispy Pecan Chicken (serves 4)
4 4-ounce boneless skinless chicken breasts
1 cup buttermilk or plain yogurt
2 cups Special K Protein Plus cereal(or other plain bran flake cereal)
1/3 teaspoon poultry seasoning
1/4 teaspoon salt
Place chicken breast between 2 sheets of plastic wrap and flatten with meat mallet to 1/2 inch thickness. Repeat with remaining breasts. Place the chicken in a glass bowl and cover with the buttermilk. Turn the chicken to coat. Cover and refrigerate for 6 to 24 hours. turning occasionally. Put the cereal in a food processor and process into coarse crumbs. Alternatively, you can put the cereal in a resealable plastic bag and crush with a rolling pin or with your hands. You will have approximately 1 cup of crumbs. Put eh crumbs in a shallow dish and add the pecans, lemon pepper, poultry seasoning, and salt. Stir to combine. Remove the chicken from the buttermilk and shake off the excess. Dip the chicken in the cereal mixture, turning to coat both sides well. Coat a baking sheet with cooking spray and arrange the chicken in a single layer. Coat the tops lightly with cooking spray and bake at 400 degrees for about 25 minutes or until the chicken is crisp and gold on the outside and is cooked through. Serve hot.

Honey Sand Balls (better than Mexican Wedding Cakes)
1 cup butter softened
1/2 cup sifted powdered sugar
2 tbsp. honey
2 cups flour
3/4 cup chopped walnuts
1 tsp. vanilla
1/4 tsp. salt
sifted powdered sugar
In a large mixing bowl beat together butter, the 1/2 cup powdered sugar and honey. Add flour, nuts, vanilla and salt. mix thoroughly, using hands if necessary. Shape into 1 inch balls. Place 1 1/2 inches apart on a greased cookie sheet. Bake in a 325 degree oven for 14 to 16 minutes or til the cookies are barely tinged with brown. While cookies are still warm, roll them in powdered sugar. Cool. Roll cookies in powdered sugar again! Makes 4 dozen cookies.

Eggnog
12 egg yolks
2 cups sugar
1 tbsp vanilla extract
2 cups milk
3/4 cup blended whiskey
3/4 cup light rum
1/2 cup brandy
12 egg whites
1/4 cup sugar
8 cups whipping cream
1/4 cup sugar
Whip egg yolks in mixer bowl. Add 2 cups sugar, vanilla, milk and nutmeg; mix well. Beat in whisky, rum and brandy alternately, beating well after each addition. Chill overnight. Beat egg whites in mixer bowl until soft peaks form. Add 1/4 cup sugar gradually, beating until stiff peaks form. Fold into egg yolk mixture. Beat whipping cream with remaining 1/4 cup sugar in mixter bowl until soft peaks form. Whisk into egg mixture. Garnish with additional nutmeg. Makes 24 servings.

Deluxe Sugar Cookie
1 cup butter
1 1/2 cup powered sugar
1 egg
1 tsp vanilla extract
1/2 tsp almond extract
1 tsp baking soda
1 tsp cream of tartar
2 1/2 cup flour
Blend butter, sugar and egg and mix. Add the vanilla and almond extract. Then baking soda, cream of tarter and flour mix well and shape in round flatened discs; wrap in saran wrap and refrigerate. Roll out dough to desired thinkness using flour. Bake at 375 degress fro 7 to 8 minutes on a lightly greased cookie sheet. Frost!

Lasagna with Turkey Sausage
2 tablespoons olive oil
1 cup chopped yellow onion
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 28 ounce can crushed tomatoes in tomato puree
1 6 ounce can of tomatoe paste
1/4 chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
Preheat the oven to 400 degrees. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thinkened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. Ladle 1/3 of the sauce into a 9x12x2 inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally sauce. Sprinkle with 1/4 cup of parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.

Salmon with Mustard and Brown Sugar Glaze from www.Epicurious.com
3/4 cup dry white wine
1/4 cup butter, cut into small pieces
1 teaspoon Old Bay seasoning
1 2-pound center-cut skinless salmon fillet
1/3 cup spicy brown mustard (such as Gulden's)
1/4 cup (packed) brown golden brown sugar
Preheat oven to 350 degrees. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven. Preheat broiler. Mix mustard and sugar in small bowl to blend; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes. Transfer salmon to platter and serve.

Slow Cooking Hot Beef
5 pounds of chuck roast (remove fat)
5 punds of cubed beef for stew
1 can of beefy mushroom soup
1 can of cream celery
Minced onions flakes
salt/pepper
Put meat in a medium to large roasting pan salt and pepper meat and sprinkle minced onion over meat (to taste). Empty contents of both soups over meat. Cover roast. Cook for 12 hours (or more) on a low oven setting, 275-300 degrees. Stir occasionally. Meat will fall apart like shredded beef as you stir it. Leave it uncovered for the last hour if you want some of the liquid to reduce. Horse radish sauce is good on sandwiches or this is good over mashed potatoes.

Mim's Chicken Supreme
6 chicken breasts, halved
6 slices Swiss cheese
1 10 1/2 oz. can cream of chicken soup
2/3 of soup can of milk
2 1/2 cup Pepperidge Farm Herb Stuffing Mix
1/2 cup margarine, melted
Remove chicken skins.
Place chicken in 9 x 13 pan and top each piece with cheese. Add milk to soup and pour over chicken. Combine stuffing mix with melted margarine. Spoon oven chicken. Bake uncovered at 350 degrees for 30 minutes. Cover with foil and continue baking for 1 hour or until chicken is tender. Serves 6

Chocolate Caramel Crispy Cakes
2 oz. Milky Way bars
1/2 stick unsalted butter
2 1/2 cups cornflakes
Break the Milky Ways into bits and drop them into a saucepan.
Add the butter and melt over a lowish heat, stirring frequently with a rubber spatula.
When everything's melted (the nougat-like layer takes the longest to go), tip in the cornflakes and turn them with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
Fill mini-muffin tins with the mixture and put in the fridge, on a small sheet or tray, for at least an hours. Makes approx. 40

Pork Tenderloin with Roasted Apples and Onions
1/4 cup of balsamic vinegar
2 tbsp of maple syrup
3 medium red apples, halved and cored, each cut into 8 wedges
1 large red onion, halved and sliced into 1/2 inch-thick pieces
1 tbsp olive oil
coarse salt and ground pepper
2 pork tenderloins (12 ounces each)
Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: in a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tbsp to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan. On a large rimmed baking sheet, toss apples and onion wit oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss. Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onions to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan) Roast until pork registers 150 degrees on an instant-read thermometer, and aplles and onions are tender, about 10 minutes more. Transfer pork to a cutting boardm, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples and onion.

French Dip Sandwiches
Make this recipe a day before serving, and store in the fridge overnight.
3 lbs. of beef boneless chuck roast
1 1/2 cups of water
1/3 cup soy sauce
1 tsp dried rosemary leaves
1 tsp dried thyme leaves
1 clove garlic, finely chopped
1 dried bay leaf
3 or 4 peppercorns
2 loaves french bread
If beef roast comes in netting or is tied, do not remove. In 3 1/2 to 4 quart slow cooker place beef. In small bowl, mix remaining ingredients except bread; pour over beef. Cover and cook on low heat setting 7 to 8 hours. Skim fat from surface of juices in cooker; discard bay leaf and peppercorns. Remove beef from cooker; place on cutting board. Remove netting or strings from beef. Cut beef into thin slices. Cut each loaf of bread into 5 pieces, about 4 inches long; cut horizontally in half. Fill bread with beef. Serve with broth for dipping.

Lemon Chicken with Reduced Chicken Broth
4 boneless, skinless chicken breasts
1 tsp of salt
1/2 tsp of pepper
1/2 cup of all purpose flour
2 medium lemons
1 tbsp of olive oil
1 tbsp of garlic, chopped
1/2 cup of low-fat soduim chicken broth
Season the chicken breasts with salt and pepper. Place the flour in a seperate shallow bowl, then dredge the chicken through the flour until it is coated. Using a cheese grater, grate the rind of both lemons. Squeeze the lemon juice from the 2 lemons into a seperate bowl. Heat the olive oil in a pan over medium heat. Place the chicken breasts in the pan and cook each side until it it golden brown. Add the lemon juice, grated lemon rind, and garlice to the pan. Continue cooking until the pan is almost dry again, turning the chicken once while cooking. Add the chicken stock to the pan and bring the liquid to a simmer. Cook until the liquid has been reduced by half. Serve the chicken breasts with reduced liquid on top.

Tator Tot Casserole, from Jon's Kitchen!
1 can of cream of mushroom soup
1 bag of tator tots
shredded cheese
1 lb of ground hamburger meat
Brown hamburger meat. Add cream of mushroom soup and stir together continuously. Let simmer on low heat for 15 minutes. Place mixture in the bottom of a casserole dish. Lay tator tots neatly on top of the mixture. Place in oven on 350 degrees and let the tator tots brown. Sprinkle with cheese; melt it in the oven and ENJOY!

Oreo Dessert
15 ounce package Oreo cookies crushed
1/3 cup melted butter
1/2 gallon of ice cream, softened
10 ounces of Hershey Fudge topping
8 ounces of Cool Whip
Combine crushed cookies and butter. Reserve 1 cup of the mixture. Press remaining mixture in a 9x13 pan. Spread ice cream over crumbs and top with fudge sauce and Cool Whip. Sprinkle on reserved crumbs and freeze until ready to use.

Cranberry Vodka Slush
1 (3) ounce package cherry, strawberry or raspberry gelatin
1 cup of boiling water
3 cups of cold water
12 ounces frozen orange juice concentrate
12 ounces frozen lemonade concentrate
2 cups of vodka
2 cups of cranberry juice
Club soda or 7-up
Dissolve gelatin in boiling water. Add cold water, orange juice concentrate, lemonade concentrate, vodka and cranberry juice, stirring to blend well. Pour into a large freezer container and freeze. Mixture will be slushy. To serve, mix 1/4 to 1/3 cup of slush with club soda or 7-up in an ice filled tumbler.

Grandma Jean's Carrot Cake
2 cups of sugar
2 cups of flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2-6 ounce jars of Gerber Baby carrots
1 1/4 cup of canola oil
4 eggs
1/2 cup of chopped nuts (optional)
Preheat oven to 350 degrees. Mix together sugar, flour, cinnamon, baking soda, and salt, set aside. In a seperate bowl combine Gerber Baby food, oil, eggs, and nuts. Combine both bowls over low speed until it is mixed well. Pour into a greased 9x13 pan. Bake for 25 to 40 minutes.

Cream Cheese Frosting
1 1/2 cup of powdered sugar
1/2 stick of butter or margarine, softened
4 ounces of cream cheese, softened
1/2 tsp. vanilla
Beat together until smooth. Wait until cake is cool and frost! ENJOY!

Crusty Beef Casserole
1 pound ground beef
1/4 cup of chopped onion
1 clove garlic, crushed
2 (8 ounce cans) tomato sauce
2 tablespoons chilli powder
1 cup (4 ounces) shredded Cheddar Cheese
1 (16 ounce) can of pinto beans, undrained
2 (6 ounce) packages cornbread mix
Cook ground beef, onion, and garlic in a large skillet until meat is browned, stirring to crumble. Drain off pan drippings; stir in tomato sauce and chilli powder. Spoon meat mixture into lightly greased 9x13 inch baking dish. Top with cheese; spoon beans over cheese. Prepare cornbread mix according to package directions(don't stir cornbread to much, you'll need to spread it), pour over beans. Bake at 400 degrees for 25 minutes or until cornbread is golden.

Sunrise Breakfast Casserole
1 20-ounce package of Johnsonville Original breakfast sausage links
9 large eggs
3 cups of milk
1 1/2 teaspoons of mustard powder
1 teaspoon salt
8 cups refrigerated or thawed frozen hash-brown potatoes
1 1/2 cups shredded cheddar cheese
Preheat the oven to 350 degrees. Place the links in a baking dish. Bake for 15 to 20 minutes, turning once, until they are no longer pink. Drian and slice into 1/4-inch coins. In a large bowl, whisk together the eggs, milk, mustard and salt. Add the potatoes, cheese and sausage and mix well to combine. Pour into a greased 13x9x2 inch baking dish. Cover and refrigerate overnight. Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees. Bake for 1 hour, or until set and lightly golden brown. Let stand 10 minutes before cutting and serving.

Grilled Pork Tenderloin with Mango Salsa and Ancho Chile Mayonnaise
2 pounds of Tenderloins
McCormick's Grill Mates Seasoning packet in Chipotle Pepper Marinade
1/4 cup of water
1/4 cup of olive oil
1/2 cup brown sugar
2 tablespoons of lime juice
Combine seasoning packet, water, oil, brown sugar and lime juice, mix well. Place tenderloin in large sealable plastic bag, add marinade and turn to coat all sides. Marinade in refrigerator for at least one hour. Place on grill or in coated shallow baking dish. Grill over medium heat turning every 10 to 15 minutes. Heat until internal temperature reaches 160 degrees. Approximately 30 to 40 minutes. Let pork stand for 10 minutes before slicing in 1/4 inch to 1/2 inch slices. Serve with Mango salsa and ancho chile mayonnaise.
Mango Salsa
2 cups diced mango
1/4 cup diced red pepper
1 cup rice wine vinegar
2 tablespoons honey
1/2 cup vegetable oil
1 jalapeno, ribs removed and seeded, finely chopped
1/4 cup fresh lime juice
1/2 cup fresh cilantro leaves chopped
1/2 cup red onion diced
Mix vinegar, honey, vegetable oil, and lime juice. Combine all other ingrediants together. May be made a day ahead of time.
Ancho Chile Mayonnaise
1 15oz jay of real mayonnaise
1 small jar of ancho chile chipotle peppers
Add juice of the peppers to the mayonnaise. Mince 1 or 2 remaining peppers to mayonnaise. Mix well and serve with pork tenderloin.

Mushroon Burgers with Spiced Ketchup
1 ounce dried porcini chanterelle or black trumpet mushrooms
5 large fresh white or cremini mushrooms, sliced
1 pound ground lean beef
2 teaspoons dried parsley
1(1/2) teaspoons dried tarragon
1 teaspoon salt
1/2 teaspoon onion powder
Freshly ground pepper
Spice Ketchup
2 tablespoons ketchup
1/2 teaspoon ground cloves
1/8 teaspoon garlic powder
Place the dried mushroom and sliced mushroom in a food processor fitted with the chopping blade or a blender; pulse until finely ground. Transfer to a medium bowl and combine with the beef, parsley, tarragon, salt, onion powder, and pepper. Shape into 4 burgers. Grill over medium heat until cooked thru. Meanwhile, mix the ketchup, allspice, cloves, and garlic powder in a small bowl until smooth. Serve with burgers.

Mustard-Peppercorn Rub
1 tablespoon coarse-grain brown mustard
2 teaspoons extra-virgin olive oil
2 teaspoons cracked black peppercorns
2 teaspoons chopped chopped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
1 teaspoon kosher salt
In a small bowl stir together mustard, oil, peppercorns, tarragon, and kosher salt. Spread evenly onto 3 pounds boneless beef steaks, boneless pork chops, or boneless lamb chops. Refrigerate for 15 minutes to 4 hours. Grill or broil meat.

Fresh Herb Rub (only 5 minutes)
1 tablespoon chopped fresh thyme or 3/4 teaspoon dried thyme, crushed
1 tablespoon chopped fresh sage or 3/4 teaspoon dried sage, crushed
1 tablespoon chopped fresh rosemary or 3/4 teaspoon dried rosemary, crushed
2 cloves garlic, minced (1 teaspoon minced)
1 1/2 teaspoon coarsely ground black pepper
1 to 1 1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
In a small bowl stir together thyme, sage, rosemary, garlic, black pepper, kosher salt, and crushed red pepper. Sprinkle evenly onto 3 pounds boneless pork chops, chicken breast halves, turkey breast tenderloin, or fish fillets or steaks; rub in with your fingers. Grill or broil pork, poultry, or fish.

Dirt Cake
1 large package of oreos, crushed
1 (8oz) package of cream cheese, softened
1 stick of butter, softened
1 cup of powered sugar
2 packages instant French Vanilla pudding mix
3 1/2 cups skim milk
1 container Fat Free Cool Whip
Gummy worms (optional)
Blend cream cheese, butter and powered sugar together. Set aside. In a seperate bowl, combine vanilla pudding mixes with milk and beat with an electric mixer until pudding thickens. Add cool whip and cream cheese mixture, beat well. Fill dessert cups or 9x13 pan; half full of crushed oreo cookies. Add 1/2 cup pudding and cream cheese mixture. Cover pudding with additional crushed cookies. Top with gummy worms. Serve with a play shovel or fork.

Chicken Tostadas
8 Tostada shells
1 16-ounce can refried beans
2 10-ounce packages fully cooked grilled chicken-breats strips or a rotisserie chicken
2 cups of shredded romaine lettuce
1/2 cup sour cream
3/4 cup fresh salsa
1/2 cup (2 ounces) shredded mexican cheese blend (Monterey Jack or Cheddar)
Heat oven to 225 degrees. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes. Meanwhile, warm the beans in a small pan over medium-low heat. Place the chicken in a nonstick skillet and warm over medium heat, turning once, for 4 minutes. Place 2 tostads shells on each plate. Divide the beans, chicken, lettuce, sour cream (if using), salsa and cheese among the tostadas.

Soupy Baked Chicken Breasts
4 - 6 chicken breats
1 can of cream chicken soup
1 can cream of celery soup
1 soup-can full of water
1 teaspoon salt
pepper to taste
8 - 10 medium potatoes, peeled
1 onion, sliced
Remove skin from chicken breasts and discard. Place breasts in a single layer in a large roasting pan. Add potatoes, whole. In a seperate container, combine soups with water. Pour over meat and potatoes. Sprinkle salt evenly and pepper as desired. Plave sliced onions on top of both the meat and potatoes. Cover with roasting pan lid and bake at 350 degrees for 1 hour. To serve, scoop potatoes out and place in one serving bowl and the chicken on a serving platter. Discard the soups on onion, or puree and freeze as a chicken-stock base for a creamed soup later

Meat Loaf
1 1/2 pounds ground beef
1-2 ounce envelope onion soup mix
1 cup shredded italian cheese blend
1 cup fresh flat-leaf parsley, chopped (optional)
2 eggs
1 1/2 cups saltines (about 4 ounces), finely ground
1/3 cup water
1/2 cup barbeque sauce
Heat oven to 400 degrees. In a large bowl, combine the beef soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine. Transfer the meat mixture to a baking dish and form it into a 9 inch loaf. Bake unitl cooked through, about 40 minutes. If using barbeque sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.

Turkey Meat Loaf
½ red bell pepper, seeded and coarsely chopped
1 medium carrot, coarsely chopped
1 medium onion, coarsely chopped
1 garlic clove
1 tablespoon extra-virgin olive oil
1 ½ pounds ground turkey
½ pound ground pork
½ cup bread crumbs
2 large eggs
1 ½ teaspoons salt
1 tablespoons Worcestershire sauce
2 tablespoons ketchup
8 strips of bacon
Preheat the oven to 375 degrees. Place the red bell pepper, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes. In a large mixing bowl, combine the vegetables, turkey, pork, bread crumbs, eggs, salt, Worcestershire sauce and ketchup and mix well. Place the meat mixture in a 9 by 13 inch baking dish and using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
Pour off the melted fat, slice the meat loaf and serve!

Chicken Puttanesca Pizza
1 (10 ounce) Italian cheese-flavored thin or thick pizza crust
1(1/3) cups mushroom and olive pasta sauce
2 teaspoons capers or fresh mushrooms or onions
¼ teaspoons crushed red pepper
1 (6 ounce) package Italian-style cooked chicken breast
¾ cup shredded part-skim mozzarella cheese
Preheat oven to 450 degrees. Place pizza crust on a baking sheet. Spread mushroom and olive pasta sauce over crust, leaving a 1 inch border; top with caper, mushrooms or onions; crushed red pepper, and chicken. Sprinkle with part-skim mozzarella. Bake for 12 minutes or until the crust is crisp. Cut into 4 wedges and enjoy!

Sautéed Lobster with Champagne-Tarragon Cream Sauce
2 Lobster Tails (size does matter)
¼ cup of Heavy Cream
¼ cup Champagne
1 shallot finely chopped
2 Tbs Chopped Tarragon
Olive Oil
Salt and Pepper
-Remove tail meat from the shells, season with salt and pepper
-Sauté in olive oil until all sides are light brown
-Place in baking dish and place in 250 deg. Oven
-De-glaze sauté pan with Champagne, add shallots, Reduce by half
-Add Cream, reduce by half
-Slice tail meat into discs and fan out on plate
-Spoon sauce on lobster and garnish with Tarragon

Frosti Frozen Peppermint Dessert
1-1/2 cup of crushed chocolate wafers
¼ cup sugar
¼ cup of butter, melted
(can use oreos, leave out sugar)
1 (8oz) package of cream cheese
1 (14oz) can of sweetened condensed milk
1 cup of crushed peppermint candies
3 drops of red food coloring
2 cups of heavy whipping cream
10-14 peppermint candies
Beat together chocolate wafers, sugar, and butter. Line a 8" spring form pan bottom and sides. Refrigerate until cool and filling is complete. Beat cream cheese and milk until smooth. Beat in candies and food coloring. In separate bowl whip whipping cream until fluffy. Fold in cream cheese mixture. Place into pan and top with whole candies. Freeze for 8 hours before serving. Remove 10-15 minutes before serving.

Chicken and Dumplings
1 3-1/2 to 4 pound rotisserie chicken, meat shredded
1 10 ounce package frozen mixed vegetables
1 10.75 ounce can condensed cream of mushroom soup
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 10 count tube refrigerated biscuits
Heat oven to 400 degrees. Combine the chicken, vegetables, soup, salt, pepper and ¾ cup of water in a large bowl. Transfer the mixture to an oven-safe casserole, cover with foil and bake for 15 minutes. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.

Macaroni and Cheese with Chiles
12 ounces elbow macaroni (3 cups)
2-1/2 cups milk
2 tablespoons unsalted butter
2 tablespoons cornstarch
One 4 ounce can mild or hot chopped jalapeño or other green chilies, drained (1/2 cup)
Two 8 ounce packages of mixed shredded chesses(such as Wisconsin and Vermont cheddars, or American and Monterey Jack)Bring a large pot of water to a boil, add salt and stir in the pasta. Boil, stirring occasionally, until the pasta is al dente, about 7 minutes. Drain in a colander and shake well. Meanwhile, preheat the broiler. In a saucepan, heat 2 cups of the milk and the butter over medium-low heat. In a small bowl, mix together the remaining ½ cup of milk and the cornstarch until smooth. When the milk and butter come to a boil, whisk in the cornstarch slurry. Cook, stirring, until the milk returns to a boil. Stir in the chilies and then the cheeses, reserving a handful of cheese. Remove the pan from the heat and add the pasta. Pour the mixture into a large casserole, sprinkle with the reserved cheese and broil until the top is golden. Serve hot.

Southern Corn Bread
½ cup margarine, softened
1 10-ounce can cream-style corn
1 10-ounce can whole kernel corn
1 7-ounce package yellow corn bread mix
3 eggs
1 cup shredded cheddar cheese
Combine margarine, corn, corn bread mix, eggs, and cheese in mixer bowl; mix until smooth. Spoon into ungreased 9x13 inch baking dish. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Yield: 8 servings.

Mary's Broccoli Casserole
1 cup chopped onion
½ cup margarine
1 10-ounce can cream of chicken soup
7 ounces evaporated milk
8 ounces Velveeta cheese, cubed
2 10-ounce packages frozen chopped broccoli, thawed, drained
1 cup uncooked instant rice
Sauté onion in margarine in large skillet until tender. Add soup, evaporated milk and cheese; mix will. Bring to a boil. Stir in broccoli and rice. Spoon into deep round baking dish. Bake at 350 degrees for 50 minutes or until golden brown. Cool for 20 minutes. Yield: 8 servings

Artichoke Appetizer
8 ounces cream cheese, softened
1 8-ounce can crushed pineapple
½ cup chopped pecans
2 tablespoons finely chopped onion
Combine cream cheese, mayonnaise, Parmesan cheese, artichoke hearts and garlic powder in bowl; mix well. Spoon into 8-inch baking dish. Bake at 325 degrees for 45 minutes to 1 hour or until browned and bubbly in the center. Serve hot with crackers or toast rounds. Yield: 16 (1-ounce servings) servings.

Mary's Sundae Dessert
12 graham crackers (crushed) or 2-3 cups already crushed graham cracker crust
1/2 cup butter (softened,not melted)
2 cups powdered sugar
3 well-beaten eggs
3 squares unsweetened chocolate
1-teaspoon vanilla
2 half-gallon square containers of vanilla ice cream
Crust:Using a 9x13 pan, pat a layer of graham cracker crumbs on bottom of pan then set aside. Blend butter and powdered sugar until smooth then beat three eggs and add to the butter mixture. Melt the 3 squares of unsweetened chocolate then mix into butter mixture plus one teaspoon vanilla. When this is mixed, spoon a layer of chocolate onto the graham cracker crust then set aside chocolate mixture. Open square ice cream containers so you can slice the ice cream to create a layer of vanilla ice cream over the graham cracker crust and chocolate layer. You have to gauge how thick the slices should be according to the depth of your pan(however, leave room for another layer of chocolate mixture, topped off with more graham cracker crumbs, enough to cover the second chocolate layer.Put in freezer until serving(cover with foil. Keep frozen.

Crab Rangoon Dip
16 ounces Neufchatel cheese, softened (cream cheese)
2 6-ounce cans crab, drained
½ cup plain yogurt
4 green onions, chopped
1 ½ teaspoons Worcestershire sauce
5 teaspoons Parmesan cheese
¼ teaspoon garlic powder
Combine all ingredients in shallow casserole sprayed with nonstick cooking spray. Bake at 350 degrees for 30 minutes. Yield:30 servings