MENU IDEAS - APRIL 29, 2008

ROASTED ASPARAGUS WITH LEMON

3 Tbs. fresh lemon juice, 1 Tbs. extra virgin olive oil, 1 tsp. finely grated lemon peel, 36 asparagus spears-trimmed DIRECTIONS: Preheat oven to 450 degrees. Mix lemon juice, oil and lemon peel in 10”x15” jelly roll pan. Add asparagus; turn to coat. Sprinkle with salt and pepper. Roast asparagus until crisp tender, turning occasionally, about 20 minutes. Serve warm.

BACON ASPARAGUS

1-1/2 lbs. fresh asparagus-trimmed, 2 Tbs. extra virgin olive oil, ¼ tsp. salt-divided, ¼ tsp. ground black pepper-divided, 6 bacon strips-diced 1 medium onion-chopped, 2 Tbs. cider vinegar, 1 tsp. sesame seeds-toasted DIRECTIONS: Place the asparagus in a 10x15” jelly roll pan. Drizzle with oil; sprinkle with 1/8 tsp. salt and 1/8 tsp. pepper. Bake at 400 degrees for 10-15 minutes or until lightly browned. In a small skillet, sauté bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tsp. drippings. Sauté onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon and remaining salt and pepper. Transfer the asparagus to a large shallow bowl; top with warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.

SALISBURY STEAK WITH ONION GRAVY

1 egg, 1 can condensed French onion soup (undiluted-divided), ½ c. dry bead crumbs, ¼ tsp. salt, pinch pepper, 1-1/2 lbs. ground beef, 1 Tbs. flour, ½ c. water, ¼ c. ketchup, 1 tsp. Worcestershire sauce, ½ tsp. prepared mustard, 6 c. hot cooked egg noodles DIRECTIONS: In large bowl, beat egg. Stir in 1/3 c. soup, bread crumbs, salt and pepper. Add beef, mix gently. Shape into six oval patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add ketchup, Worcestershire sauce, mustard, and remaining soup, bring to a full boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles.

LIME COTTAGE CHEESE SALAD

1 small pkg. sugar-free lime-flavored Jell-O, 2 c. boiling water, 2 c. cold water, 2 Tbs. low-calorie mayonnaise, 1 c. low-fat cottage cheese, 1 (8 oz.) can crushed water-packed pineapple-drained, vegetable cooking spray, lettuce leaves-optional DIRECTIONS: Dissolve Jell-O in boiling water in medium bowl, stirring well. Stir in cold water. Chill until mixture is the consistency of unbeaten egg white. Fold low-calorie mayonnaise into Jell-O mixture. Add cottage cheese and pineapple, stirring well. Pour gelatin mixture into a 6 cup mold coated with cooking spray. Chill Jell-O mixture until firm. Unmold salad on to lettuce leaves, if desired.

LEMON SOUR CREAM POUND CAKE WITH LEMON GLAZE

1 pkg. yellow cake mix, 1 (2.9 oz.) pkg. lemon cook and serve pudding and pie filling, 8 oz. sour cream, 1/3 c. oil, 4 eggs GLAZE: 1 c. powdered sugar, ¼ c. lemon juice, 2 Tbs. melted butter, 1 tsp. water DIRECTIONS: Heat oven to 350 degrees. Grease and flour 10” tube pan. Beat all cake ingredients on medium speed for 4 minutes. Pour into prepared pan. Bake 55-60 minutes till toothpick inserted near center comes out clean. Cool 15 minutes. Remove from pan to serving platter. Poke cake all over with skewer. Spoon glaze over warm cake. Dust cooled cake with additional powdered sugar, if desired.

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MAIN STREET MARKET – CUMBERLAND

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SPRINGTIME RECIPES - APRIL 22, 2008

SPRINGTIME LIME SLUSHY

2 (3 oz.) pkgs. Lime Jell-O, 2 c. boiling water, 2 c. cold water, 2 quarts lime sherbet, 3 c. ginger ale-chilled DIRECTIONS: In a freezer container, dissolve Jell-O I boiling water. Stir in the cold waster and sherbet until combined. Freeze for 4 hours or until set. Remove from the freezer 45 minutes before serving. For each serving, place 1 c of slush mixture in a glass; add about 1/3 c. ginger ale.

SPRINGTIME CREAM OF ASPARAGUS SOUP

1 Tbs. butter, 1 lb. asparagus tips, chopped, 1 small onion-finely chopped, salt & pepper to taste, ½ stalk celery-finely chopped, ¼ tsp. Mace, 2 c. chicken stock, ¾ c. whipping cream, 3 hard-boiled eggs-chopped DIRECTIONS: Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft, but not brown. Add the stock and bring to a boil. Add the asparagus and simmer for 5 minutes. Add salt, pepper and mace. Remove from heat. Slowly stir in the cream. Reheat to a gentle simmer. Serve with chopped egg sprinkled on top of soup for garnish.

SPRINGTIME PASTA PRIMAVERA

8 OZ. UNCOOKED INGUINE PASTA, 4 C. CUT-UP VEGETABLES (SUCH AS SOW PEAS, BABY CARROTS, BROCCOLI), 1 C. CHICKEN BROTH, ¼ C. DRY WHITE WINE, 1 Tbs. flour, 2 tsp. dill weed, 1 tsp. garlic salt, ¼ tsp. thyme leaves, ¼ c. heavy cream, Parmesan cheese (optional) DIRECTIONS: Cook pasta in a large saucepan according to pkg. directions. Add vegetables during the last 3-4 minutes of cooking. Drain. Whisk together broth, wine, flour, dill weed, garlic salt and thyme in same saucepan. Bring to a boil, stirring constantly; dimmer 1 minute. Add cream; gently stir in vegetables and pasta. Cook until heated through. Garnish with Parmesan cheese, if desired.

SPRINGTIME PEA SALAD

1 (10 oz.) pkg. frozen peas-thawed, 2 celery ribs-thinly sliced, 1 c. small cauliflowerets, 3 green onions-thinly sliced, ½ c. Ranch salad dressing, ¼ c. sour cream, 4 bacon strips-cooked and crumbled, ¼ c. sunflower kernels DIRECTIONS: In a large bowl, combine peas, celery, cauliflower and onions. Combine dressing and sour cream, pour over salad and mix well. Cover and refrigerate for 1 hour. Just before serving, stir in bacon and sunflower kernels.

SPRINGTIME STRAWBERRY BARS

1 c. butter, 1-1/2 c. sugar, 2 eggs, 1 tsp. grated lemon peel, 3-1/4 c. flour, ¾ c. slivered almonds-chopped, 1 tsp. baking powder, ½ tsp. salt, 1 (12 oz.) jar strawberry preserves DIRECTIONS: In large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 c. flour, almonds, baking powder and salt; gradually add to creamed mixture until mixture resembles coarse crumbs (do not over mix). Set aside 1 c. dough. Press the remaining dough into a greased 15x10” baking pan. Spread preserves to within ¼” of the edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake @ 350 degrees for 25-30 minutes or until lightly browned. Cool on wire rack. Cut into bars

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MENU IDEAS-APRIL 8, 2008

SO-TENDER SWISS STEAK

¼ c. flour, ½ tsp. salt, ¼ tsp. pepper, 2 lbs. round steak-cut into serving-size pieces, 2 Tbs. vegetable oil, 1 medium onion-thinly sliced, 2c . water, 2 Tbs. Worcestershire sauce GRAVY: ¼ c. flour, ¼ tsp. salt, 1/8 tsp. pepper, 1-1/4 c. beef broth, hot cooked noodles or mashed potatoes DIRECTIONS: In shallow bowl combine flour, salt and pepper. Dredge steak, a few pieces at a time. Pound with a mallet to tenderize. In a Dutch oven brown steak in oil on sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. Cover and bake at 325 degrees for 2-2 ½ hrs. or until meat is very tender. Remove to a serving platter and keep warm. In small bowl, combine flour, salt, pepper and broth until smooth; stir into the pan juices. Bring to a boil over medium heat; cook and stir for 2 minutes. Serve steak and gravy over noodles or mashed potatoes.

PASTA WITH SAUSAGE-CREAM SAUCE

½ lb. sweet or hot Italian sausage (removed from casing, crumbled), 2 c. heavy cream, 2 c. cooked green peas, 1 c. sliced mushrooms, ¼ c. grated Parmesan cheese, ¼ tsp. nutmeg, 12 oz .rigatoni or other large-cut pasta, cooked & drained DIRECTIONS: In medium skillet, brown sausage well. Stir in cream, scraping up browned bits I pan. Stir in peas, mushrooms, Parmesan and nutmeg. Simmer, stirring occasionally till sauce thickens. Pour sauce over hot pasta in bowl; toss and serve immediately.

STRAWBERRY PEAR GELATIN

1 can (29 oz.) pears, 1 pkg. (6 oz.) strawberry Jell-O, 1 pkg. (8 oz.) cream cheese-cubed, 1 carton (8 oz.) Cool Whip-thawed, mandarin oranges-optional DIRECTIONS: Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Transfer to a large bowl. Add Jell-O and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. Transfer to 9x13” dish. Cover and refrigerate until smooth. Cut into squares. Garnish with mandarin oranges, if desired.

SWEET PEAS AND MUSHROOMS

2 (10 oz.) pkgs. frozen peas, 2 c. sliced fresh mushrooms, ½ c. chopped onion, ¼ c. butter, 2 tsp. sugar, 1 tsp. salt, dash pepper DIRECTIONS: Cook peas according to package directions; drain. Meanwhile in a skillet, sauté mushrooms and onion in butter until onion is crisp-tender. Stir in sugar, salt, pepper and peas. Cover and cook until heated through.

CHIVE MUFFINS

2 c. flour, 1/3 c. minced chives, 1 Tbs. baking powder, 1 Tbs. sugar, 1 Ts. Brown sugar, ½ tsp. salt, ¼ to ½ tsp. pepper, 1 egg, 1 c. buttermilk, ¼ c. butter-melted DIRECTIONS: In a bowl, combine the first seven ingredients. Combine egg, buttermilk, and butter; stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake @ 400 degrees for 14-18 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.

PINEAPPLE DESSERT

1 Jiffy yellow cake mix, 1 small pkg. vanilla instant pudding, 1 (8 oz.) pkg. cream cheese, 2 c. milk, 1 (20 oz.) can crushed pineapple, 1 (8 oz.) carton Cool Whip, nuts (optional) DIRECTIONS: Make cake as on package. Put in greased 9x13” pan. Bake at 350 degrees for 12-15 minutes or until done. Cool. Mix pudding and cheese together with milk and spread on cake. Sprinkle drained pineapple over this. Spread Cool Whip on top. Nuts can be sprinkled on top. Refrigerate until set. Will keep several days in refrigerator.

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MUFFINS, COFFEECAKES & MORE - APRIL 1, 2008

PECAN ORANGE MUFFINS

½ c. butter-softened, 1 c. sugar, 2 eggs, 2 c. flour, 1 tsp. baking soda, 1 (8 oz.) container plain yogurt, ¾ c. chopped pecans-toasted, 1 tsp. grated orange rind, ¼ c. orange juice, 1 Tbs. sugar DIRECTIONS: Beat butter at medium speed until creamy; gradually add sugar, beating well. Add eggs 1 at a time, beating until blended after each addition. Combine flour and baking soda; add to butter mixture alternately with yogurt, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in pecans and orange rind. Place paper baking cups in muffin pans and lightly coat with cooking spray. Spoon batter into cups, filling until almost full. Bake @ 375 degrees for 18-20 minutes or until lightly browned. Brush orange juice over hot muffins and sprinkle with sugar.

PINA COLADA MUFFINS

1 box yellow or butter cake mix, 1 tsp. coconut extract, 1 tsp. rum extract, 1 c. flaked coconut, ½ to 1 c. nuts-chopped, 1 (8 oz.) can undrained crushed pineapple DIRECTIONS: Prepare cake mix following package instructions. Add other ingredients. Mix 1 minute-don’t overmix. Grease muffin tins and fill ¾ full. Bake @ 350 degrees for 15-20 minutes.

OVERNIGHT COFFEE CAKE

1/3 c. butter-softened, ½ c. sugar, ¼ c. brown sugar, 1 egg-beaten, 1 c. flour, ½ tsp. baking powder, ¼ tsp. baking soda, ½ tsp. cinnamon, ½ c. buttermilk TOPPING: ¼ c. brown sugar, ¼ c. finely chopped pecans, ¼ tsp. cinnamon, 1/8 tsp. nutmeg-optional DIRECTIONS: In mixing bowl, cream butter and sugars. Add egg; mix well. Combine flour, baking powder, baking soda and cinnamon; add to creamed mixture alternately with buttermilk. Beat well. Spread into a greased 8” square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. Bake uncovered, at 350 degrees for 40-45 minutes or until the cake tests done.

RICH PUMPKIN COFFEE CAKE

2 pkgs. (16 oz. each) pound cake mix, 4 tsp. pumpkin pie spice, 2 tsp. baking soda, 2/3 c. water, 1-3/4 c. solid pack pumpkin (15 or 16 oz. can) 4 eggs Streusel Topping (recipe follows) DIRECTIONS: Combine pound cake mixes, pumpkin pie spice and baking soda in large mixer bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13” baking pan; sprinkle with half of Streusel Topping. Carefully spread with remaining batter; sprinkle with remaining Streusel Topping. Bake in preheated 325 degree oven for 50-55 minutes or until wooden toothpick inserted in center comes out clean. STREUSEL STPPING: Combine ¾ c. brown sugar, ¾ c. chopped nuts and ½ c. flour in medium bowl. Cut in 1/3 c. butter with pastry blender or two knives until crumbly.

CHERRY CHIP SCONES

3 c. flour, ½ c. sugar, 2-1/2 tsp. baking powder, ½ tsp. baking soda, 6 Tbs. cold butter, 1 c. vanilla yogurt, ¼ c. plus 2 Tbs. milk-divided, 1-1/3 c. dried cherries, 2/3 c. vanilla or white chips DIRECTIONS: In large bowl, combine flour, sugar, b. powder and b. soda. Cut in butter until the mixture resembles coarse crumbs. Combine yogurt and ¼ c. milk; stir into crumb mixture just until moistened. Knead in the cherries and chips. Pat the dough into a 9” greased cake pan. With sharp knife score dough into 8 wedges. Brush with remaining milk. Bake at 400 degrees for 20-25 minutes or until golden brown. Cool 5 minutes. Invert onto platter. Turn right side up. Cut along score marks. Serve warm.

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MAIN STREET MARKET – CUMBERLAND

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EASTER LEFTOVER RECIPES & MORE MARCH 25, 2008

ZIPPY DEVILED EGGS

12 hard-cooked eggs, ¼ c. mayonnaise, 3 Tbs. chili sauce, 1 tsp. prepared mustard, ¼ tsp. hot pepper sauce, paprika DIRECTIONS: Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, chili sauce, mustard and hot pepper sauce. Pipe or stuff into egg whites. Sprinkle with paprika. Refrigerate until serving.

CHEESY HAM ’N’ RICE SOUP

4 celery ribs-chopped, 1 large onion-chopped, ¼ c. butter or margarine, 4 medium carrots-shredded, 1/3 c. flour, 1 tsp. salt, 1/3 tsp. pepper, 2 c. half & half, 8 oz. process cheese (Velveeta)-cubed, 4 c. cooked wild rice, 3 c. cubed fully cooked ham, 2-2/3 c. cooked brown rice, 3 Tbs. chicken bouillon granules, 8 c. water, slivered almonds-optional DIRECTIONS: In a saucepan, sauté celery and onion in butter until tender. Add carrots; cook and stir for 1-2 minutes. In large kettle combine the flour, salt and pepper. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Stir in the wild rice, ham brown rice, bouillon, celery mixture and water. Return to a boil. Sprinkle with almonds if desired. Yield: 12 servings

HURRY-UP HAM’N’ NOODLES

5-6 cups uncooked wide egg noodles, ¼ c. butter, 1 c. whipping cream, 1-1/2 c. julienned fully cooked ham, ½ c. grated Parmesan cheese, ¼ c. thinly sliced green onion, ¼ tsp. salt, 1/8 tsp. pepper DIRECTIONS: Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ha mixture and heat through.

HAM AND WILD RICE SALAD

¾ c. golden raisins, 1-1/2 c. hot water, 4 c. cooked wild rice, 2 c. julienned fully cooked ham, 4 green onions-thinly sliced, 1/3 c. olive or vegetable oil, ¼ c. cider or white wine vinegar, ½ tsp. salt, ¼ tsp. pepper DIRECTIONS: In large bowl, soak the raisins in water for 5 minutes; drain. Add rice, ham and onions. In a small bowl or jar with tight-fitting lid, combine oil, vinegar, salt and pepper; mix well. Pour over rice mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce garnish with pecans.

RED SKINNED POTATO SALAD

2 lbs. clean-scrubbed new red potatoes, 6 hard-cooked eggs, 1 lb. bacon, 1 onion-chopped, 1 stalk celery-finely chopped, 1 c. mayonnaise, 1 c. sour cream, salt & pepper to taste DIRECTIONS: Bring large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Peel and chop the eggs. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, sour cream, salt and pepper to taste. Chill for an hour before serving.

STRAWBERRY ANGEL DESSERT

1 round angel food cake-store bought is fine, 1 can strawberry pie filing, 1(8 oz.) pkg. cream cheese, ¾ c. milk, 8 oz. Cool Whip. DIRECTIONS: Cut cake in 1” cubes. Place ½ of cake cubes in 9x13” dish. Spread with pie filling. Cover with remaining cake cubes. Beat cream cheese; add milk, beating until smooth. Fold in Cool Whip. Spread over cake. Chill and serve.

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KITCHEN & FLOOR DÉCOR – RICE LAKE

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EASTER RECIPES MARCH 18, 2008

LEMON SOUR CREAM COFFEECAKE

1 box yellow cake mix, 1 small box instant lemon pudding, 1 (4 oz.) pkg. poppy seeds, 4 eggs, ½ c. oil, 1 c. sour cream, ½ c. sugar, ½ tsp. nutmeg, ½ tsp. cinnamon, ½ c. walnuts-chopped, ¼ c. powdered sugar, 1 Tbs. lemon rind-grated DIRECTIONS: Prepare cake mix with directions listed, adding lemon pudding mix, poppy seeds, eggs, oil and sour cream In separate bowl combine powdered sugar and lemon rind. Grease tube pan. Pour in 1/3 batter, then 1/3 sugar, spices and nuts mixture. Alternate layers 3 times. Bake @ 350° for 50-60 minutes. Cool; remove from pan and place on serving platter; sprinkle with powdered sugar and lemon rind mixture.

HAM WITH GOLDEN RAISIN SAUCE

1 ham (10 lb.), ½ c. golden raisins, ½ c. rum, ½ c. apple jelly, ½ c. orange juice, 2 Tbs. cornstarch, 2 Tbs. brown sugar, 1 Tbs. mustard DIRECTIONS: Bake ham according to the oven temperature and cooking time indicated on the label. While the ham bakes, prepare the glaze. In saucepan combine raisins, rum, apple jelly and orange juice. Cook until jelly melts. Mix together cornstarch, brown sugar, and dry mustard. Blend into the rum mixture. Cook and stir over low heat until thickened. Spoon glaze over top and sides of ham during the last 30 minutes in the oven. Serve warm.

COMPANY CARROTS

2 lbs. carrots-cut up and cooked crisp (do not overcook), *reserve ¼ c. cooking liquid SAUCE: ¼ c. cooking liquid, 1 Tbs. minced onion, ½ c. mayonnaise, 1 Tbs. creamy horseradish, salt & pepper, TOPPING:1/2 c. bread crumbs, 2 Tbs. butter, paprika, parsley DIRECTIONS: Cook the carrots to crisp tender. Drain, reserving the ¼ c. liquid. Mix together the sauce ingredients. Mix with cooked carrots and place in casserole. Sprinkle bread crumbs and dot with butter. Sprinkle with paprika and parsley. Bake uncovered 20 minutes at 375°.

FLUFFY LIME SALAD

1 can (8 oz.) crushed pineapple, 1 pkg. (3 oz.) lime Jell-O, 3 Tbs. water, 2 pkg. (3 oz. each) cream cheese-softened, 1 c. chopped walnuts, 1 c. miniature marshmallows, 1 c. whipping cream-whipped DIRECTIONS: Drain pineapple, reserving juice; set the pineapple aside. In a saucepan combine Jell-O, water and reserved juice. Cook and stir over low heat until Jell-O is dissolved. Refrigerate until syrupy, about 30 minutes. In small mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture, walnuts, marshmallows and reserved pineapple. Fold in the whipped cream. Transfer to 1 qt. serving bowl. Cover and refrigerate for 2 hours or until set.

EASTER BASKET CAKE

2 c. flour, 1/12 c. sugar, 1 tsp. baking powder, 1 tsp. baking soda, ½ tsp. salt, 3 cups carrots-shredded, 2/3 c. butter-softened, ½ c. sour cream, 4 eggs FROSTING INGREDIENTS: ¼ c. flour, 1 c. milk, 1 c. butter-softened, 1 ¼ c. powdered sugar, ½ tsp. almond extract, 1 c. flaked coconut, green food color, jelly beans DIRECTIONS: Heat oven to 350°. Combine 2 c. flour, sugar, baking powder, baking soda and salt in large bowl. Add carrots, 2/3 c. butter, sour cream and eggs. Beat at medium speed, scraping bowl often, until well-mixed. Pour batter into 2 greased and floured 9” baking pans. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Stir together ¼ c. flour and milk in 1 qt. saucepan until dissolved. Cook over medium heat, stirring constantly until thickened (4-5 minutes). Cool completely. Combine 1c. butter, powdered sugar and almond extract in small bowl. Beat at medium speed, scraping bowl often until creamy. Add cooled flour mixture. Continue beating until fluffy. Place 1 cake layer on serving platter; spread with ¾ c. frosting. Place second layer on top of frosted layer. Frost top and sides of cake. Sprinkle top and sides of cake with ¾ c. flaked coconut. Tint remaining coconut with green food color. Form nest on top of cake with green coconut. Before serving fill nest with jelly beans.

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ST. PATRICK’S DAY RECIPES MARCH 11, 2008

IRISH FARMHOUSE BAKE

¼ c. butter, 1 lb chopped ham or Canadian bacon, 1 large onion-finely chopped, 4 oz. sliced mushrooms, 6 boiled potatoes-peeled, ½ c. heavy cream, 4 oz. sharp cheddar cheese-grated (about 1 c.)1 Tb. chopped fresh parsley, salt & pepper to taste DIRECTIONS: Melt butter in pan. Add ham. Cook over medium heat, to brown the ham slightly, and then remove from pan. Add onions and mushrooms to pan. Cook until slightly browned. Cut boiled potatoes into wedges. Arrange with ham, mushrooms and onions in baking dish. Pour cream over the top. Cover with grated cheese and parsley. Sprinkle with salt & pepper. Bake on top rack of 425 degree oven 20-30 minutes until cheese is melted and the casserole is heated through.

IRISH SODA BREAD

½ c. sugar, 4 c. flour, 2 tsp. baking powder, 1 tsp. salt, 3 c. raisins, 1 Tbs. caraway seeds, 2 eggs-slightly beaten, 1-1/4 c. buttermilk, 1 c. sour cream DIRECTIONS: Preheat oven to 350°. Grease a 9” round cast iron skillet or a 9” round cake pan with solid shortening and set aside. In a large mixing bowl, combine flour (reserving 1 Tbs.), sugar, b. powder, b. soda, salt, raisins and caraway seeds. In a small bowl, combine eggs, buttermilk and sour cream and beat until smooth. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10-12 times. The dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4” deep slit in the top of the bread and dust with reserved flour. Bake in preheated 350° oven for 65-75 minutes. Turn bread onto a wire rack to cool. Store in plastic bag-keeps well for several days.

CORNED BEEF AND CABBAGE CASSEROLE (PAULA DEENS RECIPE)

4 slices bacon, 4 Tbs. butter, 1 head green cabbage-coarsely chopped, salt and Pepper to taste, 1 can corned beef-diced DIRECTIONS: Cook the bacon in large pot over medium heat until almost crisp. Remove the bacon from the pot and set aside. Melt the butter in the pot with the bacon grease. Add the cabbage, stirring well to coat the cabbage in fat. Add about 1/3 c. water and salt & pepper to taste. Cover pot with a lid, and cook over medium heat for a bout 10-15 minutes. Meanwhile chop the bacon into small pieces. Remove the lid from the pot and scatter chunks of corned beef and chopped bacon over top of cabbage. Cover and cook until desired doneness. TIP: Cabbage is one of those vegetables that naturally contains water in its leaves. Begin by adding just a small amount of water. As cabbage cooks, if it needs more liquid, then add more water. Yield 4-6 servings (if serving 6, use 2 cans corned beef).

GREEN IRISH FLUFF

1 (12 oz.) container cottage cheese, 1 large container Cool Whip, 1 (20 oz.) can crushed pineapple-drained, 1 (3 oz.) box lime Jell-O DIRECTIONS: Mix together and chill.

IRISH MIST BROWNIES

BROWNIES INGREDIENTS: ½ c. butter, 2 (1 oz.) squares unsweetened baking chocolate, 1 c. sugar, ¾ c. flour, 2 eggs FILLING INGREDIENTS: 2 c. powdered sugar, 1 (3 oz.) pkg. cream cheese-softened, 3 Tbs. butter-softened, ½ tsp. peppermint extract, 5 drops green food color, 2 drops yellow food color DRIZZLE INGREDIENTS: 1 (1 oz.) square unsweetened baking chocolate-melted Directions Heat oven to 350°. Melt ½ c. butter and 2 squares chocolate in 2-qt. saucepan over medium heat, stirring constantly, until smooth (4-6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 9” square baking pan. Bake for 25-340 minutes or until brownie begins to pull away from sides of pan. Cool completely. Combine all filling ingredients except chocolate in small mixer bowl. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.

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NATIONAL BREAKFAST WEEK RECIPES - MARCH 4, 2008

EGG PUFFS

½ lb. fresh mushrooms-sliced, 4 green onions-chopped, 1 Tbs. plus ½ c. butter-divided, ½ c. flour, 1 tsp. baking powder, ½ tsp. salt, 10 eggs-lightly beaten, 4 c. shredded Monterey Jack cheese ( or your choice of cheese) 2 c. small curd cottage cheese DIRECTIONS: Preheat oven to 350°. In skillet, sauté mushrooms and onions in 1 Tbs. butter until tender. In large bowl, combine flour, baking powder and salt. In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture. Fill greased muffin cups ¾’s full. Bake 35-40 minutes or until a knife inserted near the center comes out clean. Carefully run the knife around edge of muffin cups before removing.

EASY BAKED OMELET

1/3 c. flour, ½ tsp. baking powder, 1/8 tsp. salt, dash pepper, 1-1/2 c. milk, 8 eggs, 1-1/2 c. shredded cheddar cheese or your choice of cheese DIRECTIONS: Preheat oven to 350°. Mix the dry ingredients in a bowl. Add enough milk to make a paste and then add the remaining milk a little at a time, stirring after each addition, until you have a smooth mixture. Add the eggs and cheese. Grease a 9” pie pan with butter. Pour the omelet mixture into the pie pan and bake for 40-45” or until the omelet starts to brown and a knife inserted in the center comes out clean. Variations: Add herbs, spices, sautéed vegetables, ham or other meats or vegetables as desired to this recipe as you would for stovetop omelets.

BACON BREAKFAST CASSEROLE

8 slices white bread, crusts trimmed & divided, 8 slices bacon crisply cooked & crumbled, 1 can sliced mushrooms-drained, 2 green onions-sliced, 1-1/2 c. shredded mild cheddar cheese, 4 eggs, 2 c. milk DIRECTIONS: Place 4 of the bread slices on bottom of greased 8” square baking dish top with bacon, mushrooms, onions and cheese. Cover with remaining 4 bread slices. Beat eggs and milk with wire whisk until well blended; pour over bread; cover. Refrigerate at least 1 hour or overnight. Bake uncovered in preheated 350° oven for 1 hr. or until center is set. Let stand 10 minutes before cutting to serve.

OVERNIGHT BAKED CINNAMON FRENCH TOAST

½ c. butter, 1 c. brown sugar, 1 tsp. cinnamon, 12 slices soft bread, 6 large eggs, 1-1/2 c. milk, ½ tsp. cinnamon DIRECTIONS: Preheat the oven to 350 degrees. Melt the butter in an 8-1/2” x 13” baking pan. Stir in the brown sugar and one teaspoon cinnamon. Layer the bread two slices deep in the pan. Whisk the eggs, milk, and cinnamon together. Pour the mixture evenly over the bread. Sprinkle the ½ tsp. cinnamon over the bread. Place the pan in the refrigerator overnight. Bake for 45-50” or until the bread is browned. Serve hot with butter and maple syrup.

BLUEBERRY COFFEE CAKE

¾ c. butter-softened, 1-1/2 c. sugar, 4 eggs, 1 tsp. vanilla extract, 3 c. flour, 1-1/2 tsp. baking powder, ¾ tsp. baking soda, ¼ tsp. salt, 1 c. sour cream FILLING: ¼ c. packed brown sugar, 1 Tbs. flour, ½ tsp cinnamon, 2 c. fresh or frozen blueberries GLAZE: 1 c. powdered sugar, 3 Tbs. milk DIRECTIONS:

In large mixing bowl, cream butter and sugar. Add eggs, beating well. Add vanilla and mix. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with the sour cream. Spoon 1/3 of the batter into a greased and floured 10” tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over the batter. Top with ½ of the berries. Repeat layers. Top with remaining batter. Bake in preheated 350° oven for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire cooking rack. Combine glaze ingredients, drizzle over the cake.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

EASY SEMI-HOMEMADE RECIPES FEBRUARY 26, 2008

VEGETABLE BEAN SOUP

3 cans (15-1/2 oz.) great northern beans-rinsed and drained, 4 c. water, 2 cans (15-1/2 oz.) hominy or garbanzo beans-rinsed and drained, 1 pkg. (16 oz.) frozen shoe peg corn, 1 can (15 oz.) crushed or diced tomatoes-undrained, 1 can (11-1/2 oz.) condensed bean and bacon soup-undiluted, 1 can (10 oz.) diced tomatoes and green chilies-undrained, 1 medium onion-chopped, 1 Tbs. dried cilantro flakes, 1 Tbs. dried parsley flakes, 1 tsp. cumin, 2 bay leaves, 1 c. shredded cheddar cheese DIRECTIONS: In Dutch oven, combine the first 13 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Discard bay leaves. Sprinkle with cheese.

SMOKED SAUSAGE SKILLET

1 lb. fully cooked Kielbasa or Polish sausage-sliced, 3 c. pre-shredded cabbage, 1 celery rib-finely shopped, 1 Tbs. vegetable oil, 2 Tbs. Dijon mustard, ½ tsp. garlic salt, ¼ tsp. sage, 2 c. cooked noodles DIRECTIONS: In large skillet, sauté the sausage, cabbage and celery in oil for 5 minutes. Add the mustard, garlic salt and sage. Cook and stir over medium heat for 4-6 minutes or until vegetables are tender. Stir in noodles and heat through.

CASHEWS ‘N PEAS

½ c. mayonnaise, 2 Tbs. lemon juice, ½ tsp. dill weed, 1 (10-1/2 oz.) pkg. frozen peas (thawed) 2 c. fresh pre-packaged cauliflowerets, 1 (8 oz.) can water chestnuts, ¼ chopped red onion, ¼ c. cashews DIRECTIONS: Mix together mayonnaise, lemon juice and dill weed. Stir in peas, cauliflower, water chestnuts and onion. Refrigerate. Sprinkle with cashews and serve.

LEMON FILLING SALAD

1 can lemon pie filling, 1 can mandarin oranges-drained, 1 can pineapple tidbits-drained, 1 can fruit cocktail-drained, 2 c. marshmallows, 1 (12 oz.) container Cool Whip, Add the Cool Whip to the lemon filling; then add the oranges, pineapple, fruit cocktail and marshmallows; mix together. Make and refrigerate overnight.

BUTTERFINGER ANGEL DESSERT

1 premade angel food cake-torn into pieces, 2 c. powdered sugar, 2 tsp. vanilla, ¼ c. butter 4 egg yolks, 1 pint whipping cream, 6 Butterfinger candy bars DIRECTIONS: Cream butter and sugar together. Add yolks and vanilla. Add whipped cream. Place cake in large pan; spread with whipped cream mixture. Sprinkle crushed candy over top. Chill until serving.

RAPID RASPBERRY TORTE

¾ c. heavy whipping cream, 1 Tbs. powdered sugar, 2 cartons (3-1/2 oz. each) lemon pudding*, 1 loaf (10-3/4 oz.) frozen pound cake-thawed, 1/3 c. raspberry jam-divided DIRECTIONS: In a small mixing bowl, beat cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Place pudding in a bowl; fold in whipped cream. Split cake into three horizontal layers. Spread half of the jam over the bottom layer; repeat layers. Top with third cake layer. Cut into slices; dollop with pudding mixture. *Used Hunt’s Snack Pack lemon pudding.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

PRESIDENT’S DAY CHERRY RECIPES - FEBRUARY 19, 2008

DRIED CHERRY MINI LOAVES

3 c. flour, 2 tsp. baking powder, 1 tsp. baking soda,1 tsp. salt, ¼ tsp. ground cloves, 1 c. sugar, ¾c . butter-softened, 2 Tbs. brown sugar, 1 Tbs. honey, 1 tsp. vanilla, 2 eggs, 1 c. buttermilk, 1 c. toasted slivered almonds, 1 c. dried cherries CHERRY BUTTER: 1 c. butter-softened, ½ c. cherry preserves, 2 Tbs. powdered sugar, 1 tsp. almond extract DIRECTIONS: Heat oven to 350°. Combine flour, baking powder, baking soda, salt and cloves in medium bowl; set aside. Combine sugar, ¾ c. butter, brown sugar, honey and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, one at a time, beating well after each addition. Reduce speed to low. Beat, gradually adding flour mixture alternately with buttermilk and scraping bowl often until well mixed. Stir in almonds and cherries by hand. Spoon batter evenly into five well-greased mini loaf pans. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Meanwhile, beat 1 c. butter in small bowl at medium speed until creamy. Reduce speed to low. Add preserves, powdered sugar and almond extract; beat until well mixed. Serve with cooled bread.

CHERRY COFFEE CAKE

1 c. sugar, ½ c. butter-softened, 1 c. sour cream, 2 eggs, 1 tsp. vanilla, 2 c. flour, 1-1/2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 can cherry pie filing , ¼ c. sugar, ¼ c. chopped pecans, 1 tsp. cinnamon, 3 Tbs. butter-chilled DIRECTIONS: Heat oven to 325°. Combine 1 c. sugar and ½ c. butter in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add sour cream, eggs and vanilla; continue beating until well mixed. Add 2 c. flour, b. powder, b. soda and salt. Reduce speed to low; beat until well mixed, 1-2 minutes. Spread half of batter into greased and floured 9x13” baking pan. Spoon cherry pie filing over batter. Spoon remaining batter over pie filling; spread carefully. Stir together ¼ c. flour, ¼ c. sugar, pecans and cinnamon in medium bowl; cut in 3 Tbs. butter until mixture is crumbly. Sprinkle over batter. Bake for 45-50 minutes, or until tested with toothpick and topping is golden brown.

CHERRY BERRY SALAD

1 c. red cherries-pitted, 1 c. seedless grapes, 1 c. strawberries-halved, 1 c. pineapple chunks, 1 c. lowfat cottage cheese, ½ c. lowfat vanilla yogurt, ¼ c. chopped walnuts DIRECTIONS: In a bowl combine cherries, grapes, strawberries and pineapple chunks. In a separate bowl blend cottage cheese and yogurt. Mix with fruit. Sprinkle top with walnuts and cinnamon. Chill in the fridge an hour or more before serving.

WASHINGTON’S CHERRY PIE

1-3/4 c. flour-divided, ½ tsp. salt, ½ c. shortening, 4-6 Tbs. cold water, 2 cans cherry pie filling, 1/3 c. firmly packed brown sugar, ¼ c. cold butter-cut into small pieces DIRECTIONS: Preheat oven to 400°. Place 1-1/4 c. flour and salt in food processor; process with short pulses to mix. Add shortening; process until mixture resembles coarse crumbs. Add 4 Tbs. cold water; process just until dough begins to cling together, adding more water if needed. Shape dough into a disk on lightly floured surface and wrap in plastic wrap. Chill for 30 min. Roll dough to a 12” round. Place in a 9” pie plate. Trim and crimp edges. Spoon cherry pie filling into piecrust. Combine remaining flour and brown sugar in a medium bowl; mix well. Cut in butter with a pastry blended until coarse crumbs form. Sprinkle crumbs evenly over pie filling. Bake pie until filling is bubbly and crust is golden, 45-55 minutes.

CHERRY GOOD COBBLER

2 cans cherry pie filling, 1 tsp. almond extract, 1 c. flour, 2 Tbs. sugar, 2 tsp. baking powder, ½ c. orange juice TOPPING: 1 Tbs. slivered almonds-coarsely chopped, 1 Tbs. sugar, 1 tsp. grated orange peel, ½ tsp. cinnamon DIRECTIONS: Combine cherry filling and almond extract in an ungreased 8x8” baking pan. Combine flour, sugar and baking powder in a medium mixing bowl; mix well. Add orange juice, stirring just until dry ingredients are moistened. Drop batter by tablespoonfuls over cherry filling, making at least 8 dumplings. For the Topping: Combine almonds, sugar, orange peel and cinnamon in a small bowl; mix well. Sprinkle on top of cobbler. Bake 350° oven 30-35 minutes or until filling is bubbly.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

AMUNDSON’S APPLIANCES & KITCHEN & FLOOR DÉCOR – RICE LAKE

VALENTINE’S DAY RECIPES 2008 FEBRUARY 12, 2008

VALENTINE CHERRY SCONES

¼ c. sugar, 1 Tbs. baking powder, ½ tsp. salt, ½ tsp baking soda, 2/3 c. butter, 1-1/3 c. buttermilk, cherry jam DIRECTIONS: Combine sugar, b. powder, salt and soda. Mix with butter and the butter milk. Cut into heart shapes. Make a sandwich using the cherry jam between. Makes two heart shaped scones. Bake @ 425° for 15-18 minutes.

VALENTINE BREAD

10 oz. frozen sweetened strawberries, 2 eggs,3/4 c. oil, 1-1/2 c. flour, 1 c. sugar, 1 tsp. cinnamon, ½ tsp. baking soda, ¾ c. chopped walnuts DIRECTIONS: Preheat oven to 325°. Thaw strawberries, but don’t drain. Puree berries with eggs and oil. Sift dry ingredients into bowl. Stir in strawberry mixture and nuts. Blend well. Pour into lightly greased 9x5” loaf pan. Bake for 70 minutes or until tester comes out clean. Let cool in pan.

CRISPY CHOCOLATE HEART COOKIES

1 c. semisweet chocolate pieces, ¼ c. light corn syrup, 2 Tbs.butter, 3 c. crisp rice cereal, frosting (optional)

½ tsp. butter or margarine DIRECTIONS: Line a cookie sheet with waxed paper. Grease the waxed paper with the ½ tsp. of butter or margarine. Set aside. Put the chocolate pieces, corn syrup and the 2 Tbs. butter or margarine in heavy medium saucepan. Cook on low heat until chocolate and butter are melted, stirring constantly with wooden spoon. Remove from heat and add the rice cereal to the melted chocolate mixture. Stir until the cereal is evenly coated with chocolate. Turn the chocolate-coated cereal out onto the prepared cookie sheet. Pat it into a 12x6” rectangle. Chill about 20 minutes or until slightly firm. Cut cereal mixture into heart shapes with a heart-shaped cookie cutter. Decorate with frosting, if you like. Chill until firm; wrap each heart in plastic wrap. Chill until serving time. Makes 8-9 three-inch hearts.

CHOCOLATE BETTER THAN SEX CAKE

Flour for dusting pan, 1 pkg. devil’s food cake mix, 1 c. semi-sweet chocolate chips, ¾ c. pecans, 1 (3.9 oz.) pkg. chocolate instant pudding mix, 1 c. sour cream, ½ c. vegetable oil, ¼ c. water, 4 large eggs, 1 tsp. vanilla DIRECTIONS: Preheat oven to 350°. Lightly spray 10-inch tube pan with non-stick cooking spray. Dust with flour. Shake out excess flour. Set pan aside. In small bowl, combine 2 Tbs. cake mix, chocolate chips and pecans. Stir. Set aside. In large mixing bowl, combine remaining cake mix, chocolate pudding mix, sour cream, oil, water, eggs and vanilla. Using electric mixer, blend on low speed for 1 minute; scrape bowl well. Beat on medium speed 2-3 minutes until well-blended. Fold in chocolate chip mixture until well distributed. Pour batter into prepared pan. Bake for 50-55 minutes or until cake springs back when lightly pressed with finger. Cool on wire rack for 15 minutes. Invert cake onto cooling rack, invert again onto serving platter. Cool completely 20 minutes or more. While cake cools, prepare penuche frosting. Spread on top of cooled cake. Let stand 30 minutes before serving.

PENUCHE FROSTING

1 c. light brown sugar, ½ c. butter, ¼ c. whole milk, 2 c. powdered sugar-sifted DIRECTIONS: In medium-size saucepan, heat brown sugar and butter over medium heat. Simmer, stirring constantly, for 2 minutes or until well combined. Carefully pour in milk. Stirring, bring to a boil. Remove from heat; cool slightly. Place powdered sugar in large mixing bowl. Pour hot brown-sugar mixture over powdered sugar. Using electric mixer, blend on low speed for 2-3 minutes or until frosting is smooth and creamy. Use immediately, while still warm. Otherwise frosting will harden. Makes 3 cups.

STRAWBERRY VALENTINE PIE

1 graham cracker pie crust, 1 (8 oz.) pkg. cream cheese-softened, 1 carton strawberry yogurt, 1 (10 oz.) carton frozen sliced strawberries-thawed DIRECTIONS: Blend cream cheese and yogurt until smooth. Stir in strawberries and their syrup. Pour into pie shell and place in freezer until hard. Cut and serve.

SUPER BOWL PARTY RECIPES JANUARY 29, 2008

BAKED SPINACH ARTICHOKE DIP

1 (10 oz.) pkg. frozen chopped spinach-thawed, 1 (14 oz.) can artichoke hearts-drained and chopped, ½ c. grated Parmesan cheese, 1 c. shredded mozzarella cheese, ¼ tsp. ground white pepper, 1 tsp. lemon juice, ¼ c. grated Parmesan cheese DIRECTIONS: Preheat oven to 350 degrees. In medium bowl combine spinach, artichoke hearts, ½ c. Parmesan cheese, mozzarella cheese, white pepper and lemon juice. Mix well and spoon mixture into a 1 qt. baking dish. Top with remaining ¼ c. parmesan cheese. Bake for 15-20 minutes or until hot and bubbly.

HONEY GARLIC CHICKEN WINGS

½ c. honey, ¼ c. lemon juice, ¼ c. water, 3 Tbs. ketchup, 1-1/2 tsp. garlic powder, ½ tsp. garlic salt, 1 tsp. ginger DIRECTIONS: Combine all ingredients in saucepan. Heat to boiling and simmer for 5 minutes. Place 3 lbs. chicken wings separated into a 9x13” baking dish. Pour sauce over wings. Marinate for 2 hours. Then bake @ 400° for 1 hour turning once.

LAZY NACHO MAN NACHOS

1 lb. ground beef, ½ pkg. taco seasoning mix, ½ c. water, 1 can refried beans, ¾ jar of Cheese and Salsa Dip DIRECTIONS: In large skillet brown ground beef; drain well. Stir in taco seasoning and water. Cook and stir over medium heat for 5 minutes. Add refried beans and Cheese and Salsa Dip and continue to cook and stir over medium heat for an additional 10-15 minutes. Serve over tortilla chips with lettuce, cheese, salsa, jalapenos, olives and sour cream. You can also prepare alternate way by browning hamburger then add the remaining ingredients. Spoon into a crock pot and simmer on low for at least a couple of hours or until bubbly. Great as a party dip.

TOUCHDOWN CHILI

1 lb. lean ground beef, 1 c. chopped onion, 1 pkg. McCormick Chili Seasoning Mix, 1 can (15 oz.) kidney beans-rinsed and drained, 1 can (14-1/2 oz.) diced tomatoes-undrained, 1 can (8 oz.) tomato sauce Garnishes: shredded cheese, sour cream, chopped onion DIRECTIONS: Cook and stir ground beef and onion in large skillet on medium-high heat 5 minutes. Drain fat. Stir in Chili Seasoning and remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes stirring occasionally. Serve with shredded cheese, sour cream and chopped onion, if desired.

BOSTON MARKET CORNBREAD (COPYCAT TYPE RECIPES) :

1 box butter recipe cake mix, 2 boxes Jiffy Corn Bread Mix, 5 eggs, 2/3 c. milk, 1-1/3 c. water, ½ c. butter-softened DIRECTIONS: Preheat oven to 350 °. Mix together all dry ingredients. Add remaining ingredients and mix well. Pour into greased cupcake pans or mini loaf pans. Bake 40 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. Allow to cool slightly in the pan. Remove from pan and serve warm.

KILLER BROWNIES

1 pkg. German Chocolate Cake mix, ½ stick margarine, 1 egg Filling: ½ stick margarine, ½ c. evaporated milk, 1 pkg. (14 oz.) Kraft Caramels Topping: ½ c. chopped pecans, ½ c. chocolate chips DIRECTIONS: Preheat oven to 350°. Mix cake mix, margarine and egg with fork until crumbly. Press half of mixture into ungreased 9x13” baking pan. Refrigerate remaining half. Bake 10-12 minutes until top appears dry. Melt margarine, milk and caramels over low heat until smooth and creamy. Let cook 5 minutes. Pour cooled Filling over cooled crust. Top with nuts and chocolate chips. Sprinkle remaining crumbly mixture evenly over top. Bake 25 to 30 minutes until top appears dry. Cool and slice. Store in refrigerator.

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AMUNDSON’S APPLIANCE’S – RICE LAKE

COLD WEATHER RECIPES – JANUARY 22, 2008

CHUNKY POTATO SOUP

3 medium red potatoes, 2 c. water, 3 Tbs. butter, 1 small onion-chopped, 3 Tbs. flour, crushed red pepper flakes, ground back pepper, 3 c. milk, ½ tsp. sugar, 1 c. shredded Cheddar cheese, 1 c. cubed cooked ham DIRECTIONS: Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain. Reserving liquid. Set aside potatoes. Measure 1c. cooking liquid, adding water if necessary, set aside. Melt butter in saucepan over medium heat. Add onion and cook stirring frequently, until onion is translucent and tender, but not browned. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook stirring, 3-4 minutes. Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator.

BEEF BARLEY VEGETABLE SOUP

1 c. frozen green beans, 1 c. frozen whole kernel corn, 1-1/2 lbs. beef stew meat, 1 chopped bell pepper, 1 large onion-chopped, 2/3 c. uncooked barley, 1-1/2 c. water, ½ tsp. salt, ½ tsp. dried thyme leaves, ¼ tsp. pepper, 2 (14 oz.) cans ready to serve beef broth, 2 (14 oz.) cans diced tomatoes with roasted garlic-undrained, 1 (8 oz.) can tomato sauce DIRECTIONS: Rinse green beans and corn with cold water to separate and partially thaw. Mix all ingredients in a 3-5 qt. crock pot. Cover and cook on low heat for 8-9 hours, or high setting for 4-5 hours until vegetables and barley are tender.

CHEESY FLAT BREAD

1 loaf frozen bread dough-thawed, 3 Tbs. butter-softened, 2 Tbs. finely chopped onion, 2-3 tsp. paprika, ½ tsp. dried oregano or basil, ½ tsp. garlic powder, 1 c. shredded Cheddar cheese, DIRECTIONS: Pat dough onto the bottom and up sides of greased 14 inch pizza pan or 15x10” jelly roll pan, forming a crust. Spread with butter. Sprinkle with onion, paprika, oregano and garlic powder. Prick the crust several times with a fork. Sprinkle with cheese. Cover and let rise in a warm place for 30 minutes. Bake @ 375° for 20-25 minutes or until golden brown.

CREAMED CHICKEN IN BISCUIT BOWLS

2 Tbs. butter, ½ c. finely chopped onion, ½ c. finely chopped celery, ½ c. sliced fresh mushrooms, 1 can cream of chicken soup-undiluted, ½ c. milk, ¼ tsp. tarragon, 1 c. shredded sharp Cheddar cheese, 2-1/2 c. chopped cooked chicken, ½ pkg. (16 oz.) frozen peas and carrots-thawed, 1 jar (2 oz.) diced pimiento-drained, ¼ tsp. salt, ½ tsp. pepper BISCUIT BOWLS: 1 can (16.3 oz.) refrigerated jumbo flaky biscuits, vegetable cooking spray DIRECTIONS: Whisk together cream of chicken soup, ½ c. milk and ¼ tsp. dried tarragon; cook over medium low heat 3-4 minutes, stirring occasionally. Add 1 c. Cheddar cheese stirring constantly, until cheese melts. Stir in cooked chicken, peas and carrots, diced pimiento, salt and pepper. Cook over low heat stirring often, 10 minutes or until thoroughly heated. Spoon warm chicken mixture evenly into Biscuit Bowls. BISCUIT BOWLS: Roll each biscuit to a 5” circle. Invert 8 (6 oz.) custard cups or ramekins, several inches apart on a lightly greased baking sheet. Coat outside of cups with cooking spray. Mold flattened biscuits around outside of custard cups, and bake @ 350° for 14 minutes. Cool slightly and remove biscuit bowls from cups. NOTE: Frozen biscuits may be substituted. Let thaw at room temperature for 30 minutes or overnight in the refrigerator. Biscuits may be slightly sticky; lightly flour before rolling out. Bake at 350° for 16-18 minutes.

PEACH DESSERT

Pour 1 can sliced peaches, including juice into a 9x13” pan. Dump 1 pkg. butter brickle cake mix over preaches. Pour 1 c. melted butter over this. Bake @ 350° until golden brown.

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MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR – RICE LAKE

AMUNDSON’S APPLIANCES – RICE LAKE

GOOD COMFORT FOODS – JANUARY 8, 2008

CRACKER BARREL OLD COUNTRY STORE’S CHICKEN CASSEROLE

3 c. crumbled cornbread (ingredients follow) ½ c. melted butter CORN BREAD: 1 c. yellow corn meal, 1/3 c. flour, 1 ½ tsp. baking powder, 1 Tbs. sugar, ½ tsp. salt, ½ tsp. baking soda, 2 Tbs. vegetable oil, ¾ c. buttermilk 1 egg CHICKEN FILLING: 2 ½ c. bite-size cooked chicken breast, ¼ c. chopped yellow onion, ½ c. thinly sliced celery, 1 tsp. salt, ¼ tsp. black pepper, 1 can cream of chicken soup, 1 ¾ c. chicken broth, 2 Tbs. butter DIRECTIONS – CORNBREAD: Mix all together in mixing bowl until smooth. Pour into greased 8x8” baking pan and bake @ 375° for 20-25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of corn bread crumbs in mixing bowl. Add ½ c. melted butter to crumbs and mix well, set aside. CHICKEN FILLING: In saucepan on medium low heat place butter and sauté onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered 2 ½ qt. casserole dish. Spoon cornbread crumb topping on top of chicken mixture, do not stir into chicken filling and place baking dish in preheated oven @ 350° for 35-40 minutes. The crumbs will turn a golden yellow. A side order of green beans or a salad makes for a hearty meal.

BEEF STROGANOFF CASSEROLE

1 lb. ground beef, 1/3 c. chopped onion, ¾ c. water, 1 small can mushrooms, 1 envelope mushroom gravy mix, 1 c. sour cream, 1 c. Bisquick, 1 egg, ¼ c. milk, 1 small green pepper-cut into rings, paprika DIRECTIONS: Heat oven to 400°. Grease an 8-inch square baking dish. Cook beef and onion over medium heat, stirring occasionally, until beef browns; drain. Stir in mushroom gravy mix, water and mushrooms. Cook 1-2 minutes stirring constantly until thickened. Remove from heat. Stir in the sour cream and spoon mixture into the baking dish. Mix Bisquick, egg and milk until blended. Spread evenly over beef mixture. Top with green pepper rings. Sprinkle with paprika. Bake for 18-22 minutes or until topping is light golden brown. Let stand for 5 minutes before cutting

SUNSHINE SALAD

1 (3 oz.) pkg. lemon or orange Jell-O, 1 can (20 oz.) crushed pineapple-drained-reserve juice, 1 c. hot water, 1 c. pineapple juice, water as needed, ½ c. raw carrots-peeled and shredded, ½ c. finely chopped pecans DIRECTIONS: Drain crushed pineapple and reserve juice. Add water to juice if needed to make 1 cup. Dissolve Jell-O in hot water. Add pineapple juice or juice/water mixture. Pour into a 7”x11” dish. Chill until slightly thickened. Stir in grated carrots, pineapple and nuts. Mix well. Chill until firm.

BUTTERSCHOTCH POUND CAKE

1 lb. light brown sugar, ½ c. white sugar, 1 c. margarine, ½ c. Crisco, 5 eggs, 3 c. flour, 1 c. milk, ½ tsp. baking powder, 1 tsp. vanilla, ½ c. chopped pecans, ½ tsp salt DIRECTIONS: Cream shortening and sugar. Add eggs one at a time. Sift dry ingredients. Add alternately with milk. Bake @ 300° for 1-1/2 hrs. in bundt pan. BUTTERSCHOTCH FROSTING: 1 c. brown sugar, ¼ c. milk, ½ tsp. vanilla, ¼ c. butter, ¼ tsp. salt, ½ c. chopped pecans DIRECTIONS: Boil butter, sugar, milk and salt for 3 minutes. Add nuts and vanilla. Pour over cake while still warm.

WARM WINTER LEMON CAKE

1 pkg. yellow cake mix, 2 c. cold milk, 1-1/4 c. water, 2 pkg. Jell-O lemon flavor instant pudding and pie filling (4 serving size), 1/3 c. white sugar, 2 Tbs. powdered sugar DIRECTIONS: Preheat oven to 350°. Prepare cake batter according to pkg. directions. Pour into greased 9x13” baking pan.; set aside. Pour milk and water in large bowl. Add dry pudding mixes and white sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes. Bake 55 minutes to 1 hr. or until wooden toothpick inserted in center comes out clean. Cool 20 minutes. (Sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftover dessert in refrigerator.

PROGRAM SPONSORS: MAIN STREET MARKET – CUMBERLAND

KITCHEN & FLOOR DÉCOR & AMUNDSON’S APPLIANCES – RICE LAKE

CHRISTMAS RECIPES DECEMBER 18, 2007

FIESTA BAKED CHEESE DIP

2 pkg. (8 oz. each) cream cheese-softened, 1 pkg. (8 oz.) Kraft four Cheese Mexican Style Shredded Cheese-divided, 1 can (4 oz.) chopped green chilies, 1-1/4 c. sour cream-divided, ¼ to ½ tsp. ground red pepper, red & green bell peppers for garnish (optional) Beat cream cheese in large bowl with mixer until softened. Reserve ¼ c. shredded cheese for garnish. Mix remaining shredded cheese, chilies, ½ c. of the sour cream and ground red pepper into cream cheese. Spoon into 10-inch pie plate or quiche dish. Bake @ 350 degrees for 20 minutes or until lightly browned around edge. Spread remaining ¾ c. sour cream over baked cheese spread. Sprinkle with reserved ¼ c. shredded cheese. Garnish with bell peppers cut using small star cookie cutters or any other small Christmas cookie cutter.

RED AND GREEN CABBAGE SALAD

Dressing: 1 c. sugar, ½ tsp. salt, ½ tsp. dry mustard, ½ tsp. caraway seed, 1 c. vinegar Salad: 2 c. finely shredded red cabbage, 2 c. finely shredded green cabbage, ½ c. shredded carrot, ½ c. chopped red bell pepper, ¼ c. finely chopped green onions DIRECTIONS: In small saucepan, combine all dressing ingredients; cook over medium low heat just until sugar is dissolved, stirring frequently. In medium bowl, combine all salad ingredients; mix well. Add dressing; mix well. Refrigerate at least 2 hours to blend flavors, stirring occasionally

SEASONED PORK LOIN ROAST

2 tsp. garlic salt, 2 tsp. garlic-pepper blend, 2 tsp. lemon-pepper seasoning, 1 boneless rolled pork loin roast (about 5 lbs.) Basting Sauce: 3 c. water, 2 Tbs. lemon juice, 1-1/2 tsp. dried minced onion, ½ tsp. garlic salt, ½ tsp. garlic-pepper blend, ½ tsp. lemon-pepper seasoning, ½ tsp. crushed red pepper flakes, ½ tsp. grated lemon peel DIRECTIONS: Combine the garlic salt, garlic-pepper and lemon-pepper; rub over roast. Place on rack in shallow roasting pan. Bake, uncovered at 325 degrees for 1-1/2 to 2 hrs or until meat thermometer reads 160 degrees. Meanwhile in large saucepan, combine the basting sauce ingredients. Bring to a boil; reduce heat. Simmer, uncovered for 10 minutes. Brush over roast occasionally while baking. Let roast stand for 10 minutes before slicing. Serves 15-18

GREEN BEANS

2 Tbs. butter, 2 Tbs. flour, 1 tsp. salt, ¼ tsp. pepper, 1 tsp. sugar, ½ tsp. grated onion, 1 c. sour cream, 4 c. green beans-drained, ½ lb. Swiss cheese-grated, 2 c. cornflakes-crumbled, 2 Tbs. melted butter DIRECTIONS: Melt 2 Tbs. butter, add flour and seasonings. Cook, stirring for 1 minute. Add onion and sour cream; stir and cook until thickened. Arrange green beans in a 7x11” casserole dish and pour the above sauce over them. Cover with grated cheese. Melt 2 Tbs. butter and combine with cornflakes. Sprinkle over top of cheese. Bake @ 400 degrees for 20 minutes. Serves 10-12.

COCONUT CAKE SUPREME

1 pkg. yellow cake mix, 2 c. sour cream, 2 c. sugar, 1-1/2 c. flaked coconut, 1 carton (8 oz.) frozen whipped topping-thawed, fresh mint and red gumdrops-optional DIRECTIONS: Prepare and bake cake according to package directions in two 9” round cake pans. Cool in pans for 10 minutes before removing to wire rack to cool completely. For filling: combine sour cream and sugar; mix well. Stir in coconut (filling will be soft). Set aside 1 cup of filling for frosting. To assemble, split each cake into two horizontal layers. Place one layer on a serving platter; cover with a third of the filling. Repeat layers. Fold reserved filling into whipped topping; frost cake. Refrigerate for at least 4 hours. Garnish with mint and gumdrops, if desired. Yield: 10-12 servings

CHRISTMAS RECIPES 2007 - DECEMBER 11, 2007

MAKE-AHEAD SNOWMAN CHEESE BALL

3 pkgs. (8 0z. each) cream cheese-softened, 4 c. shredded Cheddar cheese, 2 tsp. basil pesto, 1 Tbs. grated onion, ¼ tsp. yellow mustard, 2 drops red pepper sauce, 1 container (4 oz.) whipped cream cheese softened, decorations-if desired, assorted crackers-if desired DIRECTIONS: Mix 3 pkgs. cream cheese and the Cheddar cheese; divide into 3 equal parts. Combine 2 parts to equal 2/3 of mixture; mix in pesto. Mix onion, mustard and pepper sauce into remaining one-third. Cover each cheese mixture and refrigerate abou4 4 hrs. or until firm enough to shape. Shape each cheese mixture into ball. Wrap each ball, label and freeze. About 12 hours before serving remove balls from freezer. Thaw in wrappers in refrigerator. Arrange balls on serving plate with smaller ball on top for head of snowman. Frost snowman with whipped cream cheese before serving. Decorate as desired. Serve with crackers. store covered in refrigerator.

ICY HOLIDAY PUNCH

1 pkg. (6 oz.) cherry Jell-O, ¾ c. sugar, 2 c. boiling water, 1 can (46 oz.) pineapple juice, 6 cups cold water, 2 liters ginger ale-chilled DIRECTIONS: In a 4 qt. freezer-proof container, dissolve Jell-O and sugar in boiling water. Stir in pineapple juice and cold water. Cover and freeze overnight. Remove from the freezer 2 hours before serving. Place in a punch bowl; stir in ginger ale just before serving. Yield: 32-36 servings

CHRISTMAS BROCCOLI SSALAD

4 ½ c. broccoli florets, 3 c. chopped sweet red pepper, 10 strips bacon-cooked and crumbled, 1/3 c. sliced green onions, ¼ c. chopped pecans, ¾ c. mayonnaise, 1 Tbs. cider or red wine vinegar, dash pepper DIRECTIONS: In large bowl, combine the first five ingredients. In a small bowl, combine the mayonnaise, vinegar and pepper until smooth. Pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Yield: 16 servings

SPICED HOLIDAY HAM

1 bone-in half ham (5-7 lbs.), 15 whole cloves,1 jar (12 oz.) currant jelly, 1 Tbs. brown sugar, 1 Tbs. vinegar, 1 tsp. ground mustard, ¼ tsp. ground cinnamon DIRECTIONS: Score ham; insert cloves in cuts. Place in a greased 13x9” baking dish. Bake, uncovered at 325 degrees for 20 minutes per pound. Combine jelly, sugar, vinegar, mustard and cinnamon; brush half over ham. Bake 15 minutes. Brush remaining jelly mixture over ham. Bake for 15 minutes basting occasional, or until a meat thermometer reads 140 degrees. Yield 8-10 servings

HOLIDAY POTATOES

3 lbs. potatoes (some red and white, peeled, cut and cubed), ¼ c. onion-chopped, 1 (8 oz.) pkg. cream cheese0cubed, ¼ c. butter-softened, ½ c. milk, 2 eggs-beaten, 1 tsp. salt, fresh chives-chopped, DIRECTIONS: Cook potatoes and onion in boiling water until tender, drain. Add cream cheese, butter and milk. With mixer beat until combined; add eggs and salt. Continue to mix until potatoes are fluffy. Pour into greased casserole dish, top with chopped fresh chives and bake 45 minutes at 350 degrees. MAKE AHEAD TIP: This works well to prepare and refrigerate overnight then bake before serving.

WHITE CHOCOLATE CANDY CANE CHEESECAKE

1 c. graham cracker crumbs, 3 tbs. each sugar, and melted butter, 3 pkg. (8 oz. each) softened cream cheese, ¾ c. sugar, 3 eggs, 4 squares Baker’s Premium White Baking Chocolate, ½ c. crushed candy canes, ¼ tsp. peppermint extract DIRECTIONS: Mix graham cracker crumbs, sugar and butter> press onto bottom of 9-in. springform pan. Bake at 325 degrees for 10 min. Mix the cream cheese and ¾ c. sugar until well blended. Add eggs 1 at a time, mixing on low speed after each addition just until blended. Melt chocolate according to pkg. directions. Stir into cream cheese mixture. Blend in crushed candy and peppermint extract; pour into crust. Bake @ 325 degrees for 45-50 minutes or until center is almost set if using silver springform pan. (or, bake at 300 degrees for 45-50 minutes, if using dark non-stick springform pan). Cool complete, then refrigerate 4 hours or overnight before serving.

PROGRAM SPONSORS: MAIN STREET MARKET, CUMBERLAND - KITCHEN AND FLOOR DÉCOR,RICE LAKE - AMUNDSON’S APPLIANCES, RICE LAKE

CHRISTMAS COOKIE RECIPES - DECEMBER 4, 2007

HOLIDAY COOKIES

½ c. butter, 1 c. sugar, 1 large egg, 1 tsp. vanilla, 2. c. flour, `/2 tsp. baking powder, ¼ c. cocoa, 1 (7 oz.) jar marshmallow cream, ½ c. chopped white chocolate chips, ½ c. dried cranberries, ½ c. chopped pecans DIRECTIONS: Preheat oven to 350 degrees. In mixing bowl, cream the butter and sugar. Add the egg and vanilla, mixing well. In a bowl, combine the flour, baking powder, and cocoa; add to the butter mixture. Blend in the marshmallow cream, stirring until combined. Stir in the white chocolate chips, cranberries and pecans. Batter is thick. Drop by teaspoonfuls onto baking sheets coated with nonstick cooking spray. Bake for 10-12 minutes.

YULETIDE LAYER BARS

½ c. butter, 2 ½ c. graham cracker crumbs, 1 ½ c. chopped nuts, 1 ½ c. flaked coconut, 1 ¾ c. Nestle Toll House Holiday Shapes & Morsels, 1 can (14 oz.) sweetened condensed milk DIRECTIONS: Preheat oven to 350 degrees. Melt butter in 13x9” baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. stir well; press onto bottom of pan. Sprinkle with nuts, coconut and Shapes & Morsels. Pour sweetened condensed milk evenly over top. Bake for 25-30 minutes or until light golden brown. Cool completely in pan on wire rack.

PENUCHE DROPS

2 c. light brown sugar, 1 stick butter, ½ c. milk, ¾ c. chopped nuts, 3 c. quick rolled oats, 1 tsp. vanilla DIRECTIONS: Combine brown sugar, butter and milk in saucepan and bring to a boil. Boil 1 minute. Pour over nuts, oats and vanilla extract. Drop by teaspoonful onto wax paper. Cool.

PINE BARK

35 saltine crackers, 1 c. butter, 1 c. brown sugar, ½ tsp. almond extract, 5 (4 oz.) milk chocolate bars-broken into pieces DIRECTIONS: Heat oven to 400 degrees. Line a 115x10” jelly roll pan with foil. Lightly spray foil with a non0stick cooking spray. Place saltine crackers, salty side up in prepared pan. In a saucepan, boil butter and sugar for 2-3 minutes stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4-6 minutes. Remove from oven, top with candy bars and spread evenly as chocolate begins to melt. Cool slightly and transfer to waxed paper. Allow to cool completely.

CHERRY DROP COOKIES

1 box Cherry-flavored cake mix, ¼ c. vegetable oil, 2 Tbs. water, 2 eggs, few drops red food coloring-if desired, 1 c. chopped nuts, quartered maraschino cherries DIRECTIONS: Preheat oven to 350 degrees. Blend cake mix, oil, water, eggs and food coloring, if desired. Stir in nuts. Drop from a teaspoon onto an ungreased cookie sheet. Top each cookie with a quarter of a maraschino cherry. Bake for 10-12 minutes. Cool on cookie sheet for about 1 minute, then remove to rack to finish cooling.

HOLIDAY CHERRY SQUARES

1 ½ c. corn flake crumbs, ½ c. butter –softened, 4 Tbs. sugar, 1 1/3 c. flaked coconut, ¾ c. maraschino cherries-chopped, 1 can sweetened condensed milk, 1 c. pecans-chopped, 2 c. miniature marshmallows DIRECTIONS: In 13x9” baking pan, combine cornflake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle coconut, marshmallows, pecans and cherries evenly over crumb crust. Pour sweetened condensed milk over all evenly. Bake @ 350 degrees for about 25 minutes. Cool completely before cutting into squares. Store in container between layers of wax paper.

PROGRAM SPONSORS: MAIN STREET MARKET, CUMBERLAND - KITCHEN AND FLOOR DÉCOR,RICE LAKE - AMUNDSON’S APPLIANCES, RICE LAKE

THANKSGIVING RECIPES 2007, WEEK 2 - NOVEMBER 20, 2007

APPLE CIDER PUNCH

6 cups apple cider, 2 c. orange juice, cranberry-raspberry juice or orange-mango juice, ½ c. lemon juice, 1 bottle sparkling white grape juice or sparkling wine DIRECTIONS: In punch bowl, large pitcher or pitchers combine apple cider, orange juice and lemon juice. Slowly add sparkling white grape juice or sparkling wine. Serve immediately. Makes about 15 six oz. servings

CHEESE PUMPKINS

8 Tbs. smoked Cheddar cold pack cheese food (from 8 oz. container) well chilled, 2 tsp. finely chopped peanuts, 4 butter-flavored pretzel spindles or sticks, broken in half, 16 tiny pieces fresh parsley leaves DIRECTIONS: Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10-15 minutes for easier handling. With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts. Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

ROAST TURKEY BREAST

2 tsp. minced fresh thyme, 1 tsp. grated lemon rind, ¼ tsp. coarsely ground pepper, 1/8 tsp. salt, 2 garlic cloves-crushed, 1 (2 ¼ lb.) turkey breast half, cooking spray, thyme sprigs (optional) DIRECTIONS: Preheat oven to 400 degrees. Combine first 5 ingredients in small bowl. Loosen skin from turkey by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin. Rub thyme mixture over turkey. Press skin to secure. Place breast half, skin side up, on a broiler pan coated with cooking spray. Insert meat thermometer into meaty part of breast, making sure not to touch bone. Bake at 400 degrees for 1 ½ hrs. or until meat thermometer register 180 degrees. Let stand 10 minutes. Remove skin and discard. Cut breast into thin slices; garnish with thyme sprigs, if desired.

TURKEY GRAVY

Pan drippings from roasted turkey, ¼ c. flour, ¼ tsp. salt, ¼ tsp. poultry seasoning DIRECTIONS: Pour drippings from turkey into a large glass measuring cup. Spoon off fat from drippings, reserving 3 to 4 tablespoons (discard remaining fat). Set aside remaining drippings. Place reserved fat in medium saucepan. Stir in flour, salt and poultry seasoning. Cook over medium high heat, stirring constantly until smooth and bubbly, about 1 minute. If necessary, add water to reserved turkey drippings to measure 1 ½ cups. Gradually stir drippings into flour mixture. Heat mixture to boiling, stirring frequently. Boil until thickened, 5 to 7 minutes. Makes about 2 cups.

THANKSGIVING PECAN PIE

1 unbaked deep dish pie crust, 3 eggs, 1 c. corn syrup, 1-1/2 c. sugar, ¼ c. butter, 1 c. pumpkin, 1 tsp. vanilla, 1 c. pecans-chopped fine DIRECTIONS: Preheat oven to 350 degrees. Beat eggs, add corn syrup, sugar, margarine, pumpkin and vanilla; beat well. Spread pecans over bottom of pie crust; slowly pour egg mixture over nuts. Bake 45 minutes or until knife inserted one inch from edges comes out clean. Let pie cool before serving.

TURKEY RICE BAKE

1 Tbs. butter, 1 Tbs. olive oil, ¼ c. finely chopped onion, ¼ c. finely chopped celery, 2 c. cooked rice, 1 c. frozen peas-thawed, 2-3 cups cooked diced turkey, 1 can condensed Cheddar Cheese soup, 1 c. milk, 1 tsp. prepared mustard, ½ tsp. salt, ½ c. soft bread crumbs tossed with 2-3 tsps. Melted butter, DIRECTIONS: Heat oil and butter in heavy skillet; sauté chopped onion and celery until tender. In a large bowl, combine cooked rice, peas, turkey, coup, milk, mustard, salt, and sautéed onion and celery. Transfer to a 2 qt. shallow baking dish; top with buttered breadcrumbs. Bake at 350 degrees for 30-40 minutes, or until heated through.

THANKSGIVING RECIPES - NOVEMBER 14, 2007

CRANBERRY VELVET SALAD

1 6 oz. pkg. raspberry Jell-O, 1 c. cold water, 2 cans jellied cranberry sauce, 1-1/4 c. hot water, 2 c. sour cream, 1 c. walnuts-chopped DIRECTIONS: Dissolve Jell-O in hot water. Add cold water. Chill until thick. Blend the sour cream and cranberry sauce together with electric mixer. Add to Jell-O mixture and then add the chopped nuts. Pour into mold.

YUMMY SWEET POTATO CASSEROLE

4 c. sweet potato-cubed, ½ c. white sugar, 2 eggs-beaten, ½ tsp. salt, 4 Tbs. butter-softened, ½ c. milk, ½ tsp. vanilla, ½ c. brown sugar, 1/3 c. flour, 3 Tbs. butter-softened, ½ c. chopped nuts DIRECTIONS: Preheat oven to 325 degrees. Put sweet potatoes in medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. In a large bowl, mix together the sweet potatoes, sugar eggs, salt, butter, milk, and vanilla. Mix until smooth. Transfer to a 9x13” baking dish. In medium bowl mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. Bake in the preheated oven 30 minutes or until the topping is lightly brown.

PERFECT TURKEY

1 (18 lb.) whole turkey (neck and giblets removed), 2 c. kosher salt, ½ c. butter-melted, 2 large onions-peeled and chopped, 4 carrots-peeled and chopped, 4 stalks celery-chopped, 2 sprigs fresh thyme, 1 bay leaf, 1 c. dry white wine DIRECTIONS: Rub the turkey inside and out with the kosher salt. Place the bird in a large stock pot and cover with cold water. Place in the refrigerator and allow the turkey to soak in the salt and water mixture 12 hours or overnight. Preheat oven to 350 degrees. Thoroughly rinse the turkey and discard the brine mixture. Brush the turkey with ½ the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, ½ the carrots, ½ the celery, 1 sprig of thyme, and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting pan and cover with the white wine. Roast uncovered 3 ½ to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees. Carefully turn the turkey breast side up about 2/3 through the roasting time and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

SOUTHERN CORN BREAD STUFFING

Cornbread (recipe follows), 7 slices oven dried white bread, 1 sleeve saltine crackers, 2 c. celery-chopped, 1 large onion-chopped, 8 Tbs. butter, 7 c. chicken stock, 1 tsp. salt, black pepper, 1 tsp. sage (optional), 1 Tbs. poultry seasoning (optional), 5 eggs-beaten DIRECTIONS: Preheat oven to 350 degrees. In large bowl, combine crumbled cornbread, dried white bread slices and saltines. Mix together and set aside. In large skillet, sauté the chopped celery and onion in butter until transparent, approximately 5-10 minutes. Pour sautéed mixture over cornbread mixture. Add the stock, mix well, taste and add salt, pepper, sage and poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is done, about 45 minutes. Serve with turkey as a side dish. CORNBREAD: 1 c. self-rising cornmeal, ½ c. flour, ¾ c. buttermilk, 2 eggs, 2 Tbs. vegetable oil DIRECTIONS: Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool.

PECAN STREUSEL PUMPKIN PIE

CRUST: 1 9-inch single pie crust FILLING: 1 (15 oz.) can solid-pack pumpkin, 1 (12 oz.) can evaporated milk, 2 large eggs, ¾ c. sugar, 1 tsp. cinnamon, ¼ tsp. salt TOPPING:1/2 c. flour, 1/3 c. brown sugar, 3 Tbs. butter, ½ tsp. cinnamon, 1/8 tsp. salt, ½ c. chopped pecans, sweetened whipped cream (optional) 6-8 pecan halves (optional) DIRECTIONS: Prepare your favorite single crust pie. For filling, stir together ingredients in large bowl until creamy and smooth. Pour into unbaked pie crust. For topping, mix together ingredients with fork or pastry blender until coarse crumbs form. Sprinkle over filling. Bake 55-60 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Garnish with whipped cream and pecan halves, if desired.

HALLOWEEN RECIPES – OCTOBER 30, 2007

BUBBLING BEASTY BREW

½ twp. Ground cinnamon, ¼ tsp. grated nutmeg, 1 can ( 6 oz.) frozen apple juice concentrate-thawed, 1 can (6 oz.) frozen orange juice contrite-thawed, 3 c. chilled cranberry juice cocktail, 1-1/2 liters (6 c.) chilled club soda DIRECTIONS: In large bowl, whisk the spices with the juices. Stir in the club soda just before serving, forming a fabulous froth on the surface. Double or triple the recipe if serving a larger crowd.

GHOST GUT DIP (with appendages)

Whirl all ingredients in a blender. Leave a little lumpy to resemble guts. Serve with appendages of carrot sticks, celery stalks, apple slices, orange sections, cucumber sticks, and banana sticks.

CRISPY CANDY CORN TREATS

½ c. butter, 10 c. Rice Krispies, 9 c. miniature marshmallows, 2 c. candy corn, ¾ c. miniature chocolate chips, orange food coloring, candy pumpkins DIRECTIONS: Melt butter and marshmallows; stir until smooth. In a large bowl, mix cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jellyroll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1-2 inches apart, if desired. Refrigerate and cut into squares.

EDIBLE SPIDERS

1 c. semisweet chocolate chips, 1 tsp. butter, 24 large marshmallows, 1 (6 oz.) pkg. chow mein noodles, 1 (12 oz.) pkg. mini candy coated chocolate pieces DIRECTIONS: Microwave-safe bowl, combine chocolate chips and butter. Microwave until melted. Stir occasionally until chocolate is smooth. Pour chocolate into a sealable plastic bag and set aside. Line a cookie sheet with wax paper. Stick 4 chow mien noodles to each side of marshmallow for legs, and arrange on wax paper. Using scissors, cut one corner of the bag of melted chocolate. Drizzle over the marshmallow spiders. Attach 2 candies to each marshmallow for eyes. Chill until chocolate hardens.

BAT CUPCAKES

1 pkg. chocolate cake mix, 1 container prepared chocolate frosting, 1 pkg. fudge stripe cookies, 1 (6 oz.) bag milk chocolate candy kisses unwrapped, 1 Tbs. red gel icing DIRECTIONS: Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting. Break the cookies in half, and press two halves into the top of each cupcake for wings. Place a chocolate kiss in front of the cookies with the point facing ford for the body. Make two beady little eyes with the red gel icing towards the point of the kiss.

HALLOWEEN PUMPKIN BREAD

1 ½ c. sugar, ½ c. shortening, 2 eggs, 1-2/3 c. flour, ½ tsp. baking powder, ½ tsp. baking soda, ¾ tsp. salt, ½ tsp. cinnamon, ¼ tsp. ground cloves, ½ c. water, 1 c. pumpkin-cooked ,pureed or canned, ½ c. chopped walnuts DIRECTIONS: Blend together first 9 ingredients. Add water, pumpkin and walnuts. Bake at 350 degrees in loaf pan for 55 minutes or in 4 small pans about 35 minutes until wooden pick in center comes out clean.

WITCH’S BREW

1 c. popped corn, ¾ c. mini pretzels, ½ c. each mini marshmallows, chocolate chips, raisins ands Goldfish crackers DIRECTIONS: Stir all ingredients together in large bowl and serve.

OCTOBERFEST RECIPES – OCTOBER 23, 2007

GERMAN APPLE PANCAKE

4 eggs, ½ c. flour, ½ tsp. baking powder, 1 Tbs. sugar, 1 pinch of salt, 1 c. milk, 1 tsp. vanilla, 2 Tbs. butter-melted, ½ tsp. ground nutmeg APPLE MIXTURE: ¼ c. butter, ½ c. white sugar-divided, ½ tsp. cinnamon, ½ tsp. nutmeg, 1 large tart apple-peeled-cored & sliced DIRECTIONS: In large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and ½ tsp. nutmeg. Let batter stand for 30 minutes or overnight. Preheat oven to 425 degrees. Melt butter in 10” oven-proof skillet or glass pie plate*, brushing butter up on the sides of the pan. In small bowl, combine ¼ c. sugar, cinnamon and ½ tsp. nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter over the apples. Bake 15 minutes then reduce heat to 375 degrees and bake for 10 minutes. Slide pancake onto serving platter and cut into wedges. *If using glass pie plate use microwave to slightly cook apple mixture.

GERMAN-STYLE BEET SALAD

2 bunches beets, 2 Tbs. water, ¼ c. white vinegar, 2 Tbs. caraway seeds, 1 tsp. white sugar, 2 Tbs. minced onion, 1 tsp. prepared horseradish, ¼ tsp. ground cloves, ½ tsp. salt, ¼ tsp. ground black pepper, 5 Tbs. vegetable oil DIRECTIONS: Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain; peel and slice when cool. In large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.

GERMAN SAUSAGE CHOWDER

3 cubes chicken bouillon, 5 medium potatoes-cubed, 1 (16 oz.) pkg. kielbasa sausage-sliced, 1 onion-diced, 1 small head cabbage-cored and sliced, 1 (12 oz.) can evaporated milk, 1 lb. Swiss cheese-shredded, 1 pinch salt and pepper to taste DIRECTIONS: Place the bouillon cubes, onion, potatoes and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage and cook for an additional 20 minutes. Reduce heat to low and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted-do not allow the soup to boil. Remove from heat and serve immediately.

BAVARIAN PORK CHOPS AND SAUERKRAUT

1 can (16 oz.) sauerkraut-undrained, 1 c. thinly sliced carrots, ¾ c. chopped onion, ½ c. water, ¼ c. uncooked barley, 6 pork loin or rib chops-3/4” thick, ½ c. prepared barbecue sauce DIRECTIONS: Heat oven to 350 degrees. In ungreased 2 qt. casserole or 11x7” glass baking dish, mix sauerkraut, carrots, onion, water and barley. Place pork chops on sauerkraut mixture. Spoon barbecue sauce on top of chops. Cover and bake 1 ¼ to 1 ½ hrs. or until pork is no longer pink in center.

GERMAN CHOCOLATE BARS

2/3 c. butter or margarine-softened, 1 box German chocolate cake mix, 1 c. semisweet chocolate chips, 1 container coconut pecan frosting, ¼ c. milk DIRECTIONS: Heat oven to 350 degrees. Lightly grease or spray bottom and sides of 13x9” pan. In medium bowl, cut butter into cake mix using pastry blender or fork, until mixture looks like fine crumbs. Press half of the mixture (2 ½ cups) in bottom of pan. Bake 10 minutes. Sprinkle chocolate chips over baked layer. Drop frosting by tablespoonfuls over chocolate chips. Stir milk into remaining cake mixture. Drop by teaspoonfuls onto frosting layer. Bake 24-28 minutes or until cake portion is slightly dry to touch; cool completely. Refrigerate until firm. Store loosely covered.

NATIONAL PORK MONTH & DESSERT MONTH - OCTOBER 16, 2007

BACON, LETTUCE AND TOMATO BRUSHETTA

6-10 slices bacon-crispy cooked & crumbled, 3-4 Roma tomatoes-seeded & chopped, 1 c. chopped leafy green lettuce, 2 Tbs. chopped fresh basil leaves, 1 clove garlic-minced, ¼ tsp. salt, ¼ tsp. pepper, Approximately 1/3 c. olive oil, ½ pkg. (16 oz.) twin French bread loaves-cut in ¼” slices, 1/3 c. crumble

cheese, blue cheese or feta (optional) DIRECTIONS: In medium bowl, stir together all topping ingredients; set aside. Brush olive oil on both sides of bread slices; place on baking sheet. Bake at 400 degrees, turning once, for 7 minutes per side or until crisp and golden brown; cool. Spoon about 1 Tbs. topping on each toast round or serve topping in a small bowl, surrounded by the toast rounds.

KANSAS CITY BARBECUED RIBS

MEAT: 2 racks spare ribs SAUCE: 1 bottle (14 oz.) ketchup, ½ c. apricot or peach preserves, 1/3 c. fresh orange juice, 1/3 c. fresh lemon juice, 2 Tbs. soy sauce, 1 Tbs. hot pepper sauce, 1 Tbs. paprika, 1 Tbs. chili powder DIRECTIONS: Heat oven to 425 degrees. Line 2 baking sheets (with sides) with aluminum foil. Place ribs on prepared baking sheets. Bake, uncovered for 45 minutes. Pour off juices. Meanwhile, prepare sauce: Stir ketchup, preserves, orange juice, lemon juice, soy sauce, hot pepper sauce, paprika and chili powder in a saucepan. Simmer, stirring occasionally for 20 minutes. Reserve half for serving. Lower oven temperature to 350 degrees. Cover ribs; bake another 1-1/2 hrs. or until tender. During last 30 minutes, cook uncovered, brushing ribs with sauce every 10 minutes. Serve with reserved sauce.

BRUNCH EGG SCRAMBLE

18 large eggs, 1 c. 1% milk, 1-1/2 tsp. dill weed, ¾ tsp. salt (optional), ¼ tsp. lemon juice, 1-1/2 c. diced cooked lean ham, 1 can (4 oz.) sliced mushrooms-drained, 1/3 c. minced green onions with tops, 1 Tbs. butter DIRECTIONS: In large bowl, beat together eggs, milk, dill weed, salt, and lemon juice until well blended. Stir in ham, mushrooms and onions. In preheated 350 degree oven, melt butter in 13x9” baking dish. Pour in egg mixture. Place in oven. As mixture begins to set, after about 8 minutes, pull out oven rack. Gently draw an inverted pancake turned completely across the bottom and sides of pan lifting and turning mixture to form large, soft curds. Return to oven. Repeat a few more times until eggs are thickened and no visible liquid egg remains, about 12-15 minutes. Do not stir constantly.

PHILADELPHIA “FRUIT SMOOTHIE” NO-BAKE CHEESECAKE

1-1/2 c. graham cracker crumbs, ¼ c. butter-melted, 2 Tbs. sugar, 4 pkg. PHILADELPHIA Neufchatel,1/3 Less Fat Cream Cheese-softened, ½ c. sugar, 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries) – thawed and drained, 1 (8 oz.) COOL WHIP LITE whipped topping-thawed & divided DIRECTIONS: Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, butter and 2 Tbs. sugar; press firmly onto bottom of prepared pan. Refrigerate while preparing filling. Beat cream cheese and ½ c. sugar in large bowl with electric mixer until well blended. Smash drained berries with fork; stir into cheese mixture. Gently stir in 2 c. of the whipped topping. Spoon over crust. Refrigerate 4 hours or until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with the remaining whipped topping. Store any leftover cheesecake in refrigerator.

EASY RASPBERRY TRIFLE

1 frozen pound cake loaf-thawed, 1 pkg. (10 oz.) frozen raspberries in syrup-thawed, ¼ c. raspberry preserves, 1 pkg. (4 serving size) vanilla pudding-prepared, sweetened whipped cream or whipped topping DIRECTIONS: Split cake in half lengthwise and sandwich together with the raspberry preserves. Slice into 8 slices as you would slice bread. Arrange slices in a shallow baking dish. Drain raspberry syrup into a cup; pour syrup over cake slices. Refrigerate the reserved raspberries. Spoon vanilla pudding over cake slices. Cover dish and chill thoroughly. Top with reserved berries and whipped cream just before serving. Serves 8

RECIPES RICH IN ANTIOXIDANTS OCTOBER 2, 2007

BEST EVER SPINACH ARTICHOKE DIP

1 (10 oz.) pkg. frozen chopped spinach, thawed and drained, 1 (14 oz.) can artichoke hearts-drained & chopped, 1 c. shredded Italian cheese blend, ½ c. mayonnaise, 1 c. Alfredo sauce DIRECTIONS: Preheat oven to 350 degrees. In a small casserole dish, mix the spinach, artichoke hearts, cheese, mayonnaise and Alfredo sauce. Bake 20 minutes in the preheated oven, or until lightly bubbly and lightly browned.

PECAN PIE MUFFINS

½ c. butter-softened, ¾ c. packed brown sugar, 2 eggs-beaten, ½ c. flour, ¾ c. chopped pecans DIRECTIONS: Preheat oven to 350 degrees. Grease and flour 8 muffin tins or use paper liners. In medium bowl, cream the butter and sugar. Add the eggs and mix well. Add the flour and stir until just combined. Stir in pecans. Spoon the batter into the muffin cups, filling each about 2/3 full. Bake for 25 minutes.

PINEAPPLE CRANBERRY SALAD

2 (3 oz.) pkgs. raspberry Jell-O, 1 (16 oz.) can whole cranberry sauce, ½ tsp. orange zest, 1/3 c. orange juice, 2 Tbs. lemon juice, 1 (20 oz.) can pineapple tidbits-drained, ¾ c. sliced celery DIRECTIONS: Drain and reserve syrup from pineapple, add water to equal 1 cup. In saucepan over medium heat, bring the pineapple juice to a boil, add gelatin and stir until dissolved. Remove from heat; add cranberry sauce, orange peel, orange juice and lemon juice. Blend together and cool until slightly thickened. Stir in pineapple and celery, turn into mold or 8-inch square pan. Chill until firm.

RED CABBAGE AND APPLES

2 Tbs. vegetable oil, 8 c. shredded red cabbage, 1 onion-chopped, 2 tart apples-peeled-cored & sliced, 2 Tbs. water, 1 ½ tsp. salt, ground black pepper to taste, 3 Tbs. white sugar, 3 Tbs. distilled white vinegar DIRECTIONS: Heat oil in medium size saucepan. Stir in cabbage and onion; fry until wilted. Stir in apple and water, salt and pepper. Cover and simmer about 25 minutes. Pour vinegar and sugar into the mixture while tasting for desired sweet and sour taste. Cook another 5-6 minutes.

TRIPLE BERRY CRISP

1 ½ c. fresh blackberries, 1 ½ c. fresh raspberries, 1 ½ c. fresh blueberries, 4 Tbs. sugar, 2 c. flour, 2 c. rolled oats, 1 ½ c. brown sugar, 1 tsp. cinnamon, ½ tsp. nutmeg, 1 ½ c. butter DIRECTIONS: Preheat oven to 350 degrees. In large bowl, gently toss together the berries and white sugar; set aside. In separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of 9x13” baking pan. Cover with berries Sprinkle remaining crumble mixture over the berries. Bake for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

BROWNIES WITH PEANUT BUTTER AND CARAMEL FILLING

FILLING: 1 c. chunky peanut butter, ½ c. caramel ice cream topping, 1 egg yolk BROWNIE BATTER: ½ c. butter (room temperature), 3 oz. unsweetened chocolate, ¾ c. flour, ¼ c. cocoa, ½ tsp. baking powder, ¼ tsp. salt, ¾ c. brown sugar, ½ c. white sugar, 3 x- large eggs (room temperature) DIRECTIONS: Combine all filling ingredients, cover and refrigerate. Butter bottom of 9-inch square baking pan. Melt ½ c. butter and chocolate. Cool 15 minutes. In large bowl, sift together flour, cocoa, baking powder and salt. In another bowl beat together sugars and eggs until fluffy. Gently fold in melted chocolate, then dry ingredients. Pour half of batter into prepare pan, smoothing surface. Freeze batter 15 minutes to firm. Preheat oven to 325 degrees. Form filling into 36, ¾-inch balls; flatten each ball into a 1” circle; arrange atop brownie laying 6 rows of 6, pressing lightly so circles stick to batter. Spoon remaining brownie batter over. Cover tightly with foil and bake for 30 minutes. Remove foil and continue baking until toothpick comes out with only a few crumbs attached, about 35 minutes more. Cool completely in pan. Cut into 1 ½ inch squares.

CRANBERRY RECIPES SEPTEMBER 25, 2007

CRUNCHY CRANBERRY CINNAMON SNACK

¼ c. sugar, 1 tsp. cinnamon, ¼ c. butter, 1 ½ c. each of Corn Chex, Rice Chex and Wheat Chex cereals, ½ c. dried cranberries DIRECTIONS: Place butter in large microwavable bowl. Microwave uncovered on High about 40 seconds or until melted. Stir in cereals until evenly coated. Microwave 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute. Stir in cranberries. Spread on paper towels to cool.

CRANBERRY CHEESE SPREAD

1 pkg. (8 oz.) cream cheese-softened, ½ c. sour cream, 2 Tbs. honey, ¼ tsp. cinnamon, 1 can (16 oz.) whole-berry cranberry sauce, 1/3 c. slivered almonds-toasted, assorted crackers DIRECTIONS: In small mixing bowl, beat the cream cheese, sour cream, honey and cinnamon until smooth. Spread onto a serving dish or plate. In a bowl, stir cranberry sauce until it reaches spreading consistency; spread over cream cheese mixture. Sprinkle with almonds. Cover and refrigerate for 2-3 hours. Serve with crackers.

BUTTERMILK CRANBERRY MUFFINS

1 c. cranberries-chopped, ¾ c. sugar, 3 c. flour, 3 ½ tsp. baking powder, ¼ tsp. baking soda, ½ tsp. salt, ½ c. butter, 1 egg, 1 ½ c. buttermilk, 2 Tbs. frozen orange juice concentrate DIRECTIONS: Combine cranberries and ¼ c. sugar; set aside. Sift together flour, remaining sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. Lightly beat together the egg, room temperature buttermilk, and thawed orange juice concentrate. Add liquid and sweetened cranberries to dry ingredients, stirring only until well-combined. Spoon batter into buttered muffin pans, filling them 2/3 full. Bake @ 375 degrees for 25 minutes. Makes 18 muffins.

CRANBERRY SNACK CAKE

½ c. butter-softened, 1 c. sugar, 2 eggs, 1 tsp. vanilla, 1 ½ c. flour, 2 tsp. baking powder, ½ tsp. salt, ¾ c. milk, 1 ½ c. cranberries-chopped TOPPING: 1 ½ c. miniature marshmallows, ½ c. packed brown sugar, ½ c. chopped pecans, 2 Tbs. butter-melted DIRECTIONS: In mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 13x9” baking pan. Sprinkle with marshmallows. Lightly press into batter. Sprinkle with brown sugar and pecans. Drizzle with butter. Bake at 350 degrees for 35-40 minutes or until cake tests done.

CRANBERRY GELATIN MOLD

1 pkg. (6 oz.) strawberry or lemon Jell-O, 3 c. boiling water, 1 can (16 oz.) whole-berry cranberry sauce, 1 can (8 oz.) crushed pineapple-undrained, 1 c. chopped pecans, sour cream-optional DIRECTIONS: In large bowl, dissolve Jell-O in water. Stir in cranberry sauce and pineapple. Cover and refrigerate for 1 hr. or until slightly thickened. Stir in nuts. Pour into a 1 ½ qt. Jell-O mold coated with non-stick cooking spray. Refrigerate until set. Unmold onto a serving platter. Serve with sour cream, if desired.

NORTHLAND CRANBERRY BARS

2 c. fresh cranberries, 2 eggs-well beaten, ½ c. butter, 1 tsp. vanilla, 1 ¼ c. sugar, 1 ½ c. flour, ½ c. chopped nuts, ½ tsp. salt DIRECTIONS: Mix eggs, butter and vanilla. Add remaining ingredients. Spread in greased 9x13” baking pan. Bake 40 minutes at 350 degrees. Allow to cool. Top with cream cheese frosting. CREAM CHEESE FROSTING: Mix 3 oz. cream cheese-softened, 1 tsp. milk, 2 c. powdered sugar, ½ c. butter and 1 tsp. vanilla.

EVERYTHING APPLE- WEEK I, SEPTEMBER 18, 2007

APPLE CINNAMON STUFFED FRENCH TOAST

8 oz. cream cheese-softened, 20 slices white bread, 10 eggs, 1 stick butter-melted, 1-1/2 c. cream or half & half, ½ c. maple syrup, 10 Granny Smith apples, 1 c. sugar, ¼ c. cinnamon, 1 Tbs. butter DIRECTIONS: To make compote, peel the apples and cut into small pieces. In a large bowl, mix the sugar, cinnamon and 1 Tbs. butter. Heat in microwave for 3 minutes. Remove and stir. Heat again for another 3 minutes. Set aside ¼ of the amount for stuffing toast. Wrap and refrigerate compote for the morning. To prepare the toast, grease a 9x13” glass baking dish. Make toast “sandwiches” by spreading cream cheese on a bread slice and then a heaping tablespoon of compote. Place another bread slice on top and cut off crusts. Mix eggs, syrup, melted butter and cream until frothy. Pour over sandwiches; cover and refrigerate overnight. In the morning, bake at 350 degrees for 50 minutes or until browned. Reheat compote in the microwave a d stir. Cut French toast into squares and serve with warm compote drizzled over sandwiches.

APPLE SPICE MUFFINS

¾ c. milk, ¼ c. cooking oil, 1 egg, beaten, ½ c. sugar, ½ tsp. salt, 2 c. flour, 1 Tbs. baking powder, 1 tsp. cinnamon, 1 c. finely chopped, pared apples, ½ c. raisins DIRECTIONS: Add milk to the egg; stir in oil. In a separate bowl, mix dry ingredients thoroughly. Stir in apples and raisins. Add liquid mixture and stir just until most of the dry ingredients are moistened. Do not overmix; batter will be lumpy. Bake @ 400 degrees for 20-25 minutes.

APPLE CRANBERRY SALAD TOSS

1 bag (10 oz.) mixed salad greens, 2 medium apples-sliced, 1 c. walnut halves-toasted, 1 c. sweetened dried cranberries, ½ c. sliced green onion, ½ c. Raspberry Vinaigrette Dressing DIRECTIONS: Toss greens, apples, walnuts, cranberries and onions in large bowl. Add dressing; toss to coat. Serve immediately.

APPLE- BEEF PATTIES

1 lb. ground beef, 1 c. cooked long grain rice, 1 slightly beaten egg, 1 tsp. salt, 1 tsp. Worcestershire sauce, (5 oz.) jar spiced apple rings, use 5 rings, ¼ c. corn syrup, 1 Tbs. lemon juice, 2 tsp. cornstarch DIRECTIONS: Combine ground beef, cooked rice, egg, salt and Worcestershire sauce plus ½ c. water. Shape into 5 thick patties and place in a shallow baking pan. Drain the 5 apple rings, reserving ½ c. of the apple syrup. Press 1 ring into each patty. Bake uncovered at 350 degrees for 35 minutes. Combine the apple and corn syrups and lemon juice in a saucepan. Stir 2 tsp. cold water into the cornstarch and add to the syrup mixture. Cook and stir until bubbly. Spoon onto meat and bake 5 minutes longer. Serves 5.

APPLE AND CARAMEL CAKE

½ c. walnuts-chopped, 1/3 c. brown sugar, 1 c. flaked coconut, 2 ½ c. flour, 1 ½ c. sugar, 1 ½ tsp. salt, ½ tsp. baking powder, ¼ tsp. cinnamon, 2 eggs, ½ c. evaporated milk, 1/3 c. water, 2 ½ c. apples, peeled and finely shredded Caramel Topping: 1/3 c. brown sugar, ¼ c. evaporated milk, 2 Tbs. butter DIRECTIONS: Combine the walnuts, brown sugar and coconut and set aside. In a mixing bowl, combine the next six ingredients. In a small bowl combine the eggs, milk, water and apples. Add the apple mixture to the flour mixture, mixing well. Pour into a greased 9x13” baking pan. Sprinkle with the nut mixture. Bake in a 325 degree oven for 45-50 minutes or until wooden pick inserted near center comes out clean. Meanwhile in a heavy saucepan, combine the caramel topping ingredients; cook over medium heat, stirring constantly until the sugar is dissolved and the mixture has thickened slightly (about 8 minutes). Poke holes with a fork in top of the hot cake and then immediately spoon caramel topping over the cake. Cool completely.

GARDEN & ORCHARD RECIPES - SEPTEMBER 11, 2007

TOMATO BRUSCHETTA

3 ½ Tbs. extra virgin olive oil, 1 tsp. minced garlic, Eight 1”-thick slices Italian bread, 1 lb. (about 6) ripe plum tomatoes-seeded and diced, ¼ c. chopped fresh basil leaves, ½ tsp. salt, freshly ground black pepper to taste, ¼ c. coarsely shredded Parmigiano-Reggiano cheese DIRECTIONS: Put 1 oven rack in middle position. Heat oven to 450°. Line a rimmed baking sheet with foil. Mix 1 ½ Tbs. oil and ½ tsp. garlic in large bowl. Brush both sides of bread with oil mixture and place on lined baking sheet. Bake 5 minutes, or until lightly toasted. Meanwhile, in same bowl, combine remaining 2 Tbs. oil and ½ tsp. garlic, the tomatoes, basil, salt and pepper. To serve top toasted bread with tomato mixture; sprinkle with cheese.

FETTUCCINI WITH RICOTTA, TOMATOES AND BASIL

1 pkg. (9 oz.) refrigerated fettuccini, 3 Tbs. butter or margarine-melted, ¾ c. ricotta cheese, ¼ c. grated Parmesan cheese, 1 large tomato-chopped (1 c.), 2 Tbs. chopped fresh basil leaves DIRECTIONS: Cook and drain fettuccine as directed on package. Return to saucepan. Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine. Top with tomato, basil and remaining Parmesan.

PEPPER SLAW

SLAW: 2-3/4 c. green cabbage (shredded), 1 c. purple cabbage (shredded) ½ c. green bell pepper-seeded and diced, ¼ c. carrots-peeled and shredded TO MAKE THE SLAW: Fill a large bowl with ice cold water. Soak the cabbage for 30 minutes. Drain well. Toss the cabbage in another large bowl with peppers and carrots. DRESSING: 2 Tbs. sugar, ¼ c. cider vinegar, ½ Tbs. oil, ½ tsp. ground black pepper TO MAKE DRESSING: In separate bowl whisk together the sugar, vinegar, oil and pepper. Pour dressing over vegetable mixture, toss to coat. Refrigerate slaw for at least 2 hrs. before serving Serves: 4.

CHEESY VEGETABLE CHICKEN CASSEROLE

½ c. each chopped onion & celery, ¼ c. each chopped green pepper & shredded carrots, ½ c. milk, 1 can cream of chicken soup, 1 (3 oz.) pkg. cream cheese-softened, ¼ c. grated Parmesan cheese, ½ tsp. salt, 1 (9 oz.) pkg. frozen cut broccoli (cooked) or 2 c. fresh broccoli cooked & cut up, 2-3 c. cubed cooked chicken, TOPPING: 1 c. buttermilk pancake mix, 1 c. shredded sharp cheddar cheese, ¼ c. slivered almonds, ¼ c. milk, 1 Tbs. oil, 1 egg-slightly beaten DIRECTIONS: Heat oven to 375°. In saucepan combine onion, celery, green pepper, carrots, milk, soup, cheeses and salt. Cook over medium heat until mixture is hot and cheese is melted. Stir in broccoli and chicken. Pour into ungreased 2 qt. casserole or 12x8” baking dish. In medium bowl, combine all topping ingredients. Blend well. Spoon topping by tablespoons over warm chicken mixture. Bake @ 375° for 20-30 minutes or until golden brown and heat thoroughly.

APPLE CAKE WITH BROWN SUGAR GLAZE

2 c. sugar, 1 c. oil, 3 eggs, 3 c. flour, 1 tsp. baking soda, ½ tsp. salt, 1 tsp cinnamon, 3 c. peeled-finely chopped cooking apples, ½ c. chopped pecans Glaze: ½ c. brown sugar, ¼ c. butter, 2 Tbs. evaporated milk DIRECTIONS: Beat first 3 ingredients at medium speed with mixer until creamy. Combine flour and next 3 ingredients; add to sugar mixture, beating well. Stir in apple and pecans. Spoon batter into greased bundt pan. Bake @ 350° for 1 hr. and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10-15 minutes; remove from pan, and cool completely on rack. Drizzle brown sugar glaze over cake For Glaze: Combine all ingredients in small saucepan; cook over high heat, stirring constantly, 2 minutes or until butter melts. Cool to lukewarm. Makes ½ cup.

CARMELIZED APPLE BITES

6 individually wrapped caramels-unwrapped and chopped, 2 Tbs. light corn syrup, 2 apples-peeled-cored and diced DIRECTIONS: In micro-wave safe bowl, place caramels and syrup. Microwave on high 30 seconds until melted. Place apples in the bowl; toss until coated with caramel mixture. Cool before serving.

LABOR DAY WEEKEND POTLUCK RECIPES 2007 AUGUST 28, 2007

CREAMED CUCUMBERS

4 large cucumbers, ½ to 1 pint sour cream, 5 Tbs. mayonnaise, 1-1 ½ c. water. ¼ c. vinegar, 2-3 Tbs. sugar, ¼ c. cream, onion slices (optional) DIRECTIONS: Peel and slice cucumbers. Soak overnight in salt water. Drain and rinse. Mix water, vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.

FRUIT SALAD

1 pkg. ring macaroni (cooked drained & chilled), 1-large can fruit cocktail, 1 can crushed pineapple, 2 Tbs. lemon juice, ½ c. sugar, 2 Tbs. flour, 4 eggs, 2 cans mandarin oranges-drained, 1 pkg. miniature marshmallows, 1 pint cream-whipped DIRECTIONS: Drain and reserve juice from fruit cocktail and pineapple; add lemon juice, sugar and flour to reserved juices place in saucepan and bring to boil over medium heat; cook until thickened. Beat eggs and add to thickened juice and bring just to a boil, stirring constantly. Remove from heat and cool. When cool add to fruit and chilled rings. Chill 12 to 24 hrs. Before serving add mandarin oranges, marshmallows and whipped cream.

CINDI’S CHICKEN MACARONI SALAD

5 lb. pkg. chicken cooked and cut-up into bite size pieces, 2 c. macaroni-cooked, ¾ c. chopped red bell pepper or green pepper, 2/3 c. thinly sliced celery, 2 Tbs. finely chopped onions, 1 (8 oz.) pkg. frozen peas-thawed, 1-1 ½ c. small cubed cheddar cheese, 1-1 ½ c. salad dressing, 2/3-3/4 bottle of creamy cucumber or ranch dressing DIRECTIONS: In large bowl add all the ingredients. Chill several hours before serving.

COUNTRY BAKED BEANS

4 large cans of baked beans-drained, 1 bottle chili sauce, 1 large onion-chopped, 1 lb. bacon cooked & crumbled, 2 c. brown sugar DIRECTIONS; In two ungreased 2 qt. baking dishes, combine all ingredients. Stir until blended. Bake, uncovered @ 350° for 45-60 minutes, or until heated through. Serves 10-12.

SPAGHETTI AND BEEF CASSSEROLE

2 bags of frozen tortellini or cheese ravioli, 2 large jars of favorite spaghetti sauce, 1 lb. ground round or 1- ½ lbs. Italian sausage cut into bite-size pieces, 1 small onion-sliced, 1 small jar mushrooms, 2 cloves garlic-minced, 2 Tbs. olive oil, 1 c. mozzarella cheese-shredded, ¼ c. parmesan cheese DIRECTIONS: In frying pan sauté onion and garlic till translucent. Add meat of choice and cook till done. Drain off fat. Add mushrooms and mix well. In 9x13” baking dish add layer of sauce. Place tortellini or ravioli, add more sauce. Layer the meat mixture on top. Add more sauce. Add the mozzarella cheese and finish with sauce. Sprinkle with parmesan cheese. Cover with foil and bake for 1 ½ hrs. Remove foil and bake additional 15” or until cheese is bubbly. Let rest 10” before serving.

FRESH PEACH CRISP

2 ½ lbs. fresh peaches (peeled & pitted), 1 c. flour, 1 c. sugar, ¼ tsp. salt, ½ tsp. cinnamon, ½ c. butter DIRECTIONS; Butter an 8-inch square baking dish. Preheat oven to 375°. Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake @ 375° for 45-50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.

WINNING RUTABAGA RECIPES

FIRST PRIZE – RUTABAGA HASH BROWN BAKE
¼ stick butter, 4 Tbs. olive oil, 1 Tbs. crushed garlic, 1 rutabaga peeled and cubed, 1 c. chopped onion, 1 c. chopped celery, 1 c. chopped green pepper, 2 lbs. ground beef browned & drained, 1 (14.5 oz.) can diced tomatoes with jalapenos, 1 (14.5 oz.) can diced tomatoes with basil-garlic & oregano, 2 ½ c. fresh packaged hash browns, ½ c. freshly grated parmesan cheese mixed with 1/3 c. Italian bread crumbs, 1 c. cheddar cheese DIRECTIONS: In Dutch oven, heat butter, olive oil and garlic. Add rutabaga, onion, celery and green pepper. Cook until tender, but not soft. Add hamburger, tomatoes, and hash browns, mix together. Place in large baking dish. Top with ½ c. hash browns. Cover hash browns with parmesan/bread crumb mixture. Cook in 350° oven for 1 hr. Top with cheddar cheese.

SECOND PRIZE – GOLDEN BAGA BAKE
1 large rutabaga (about 2 cups)peeled & sliced, ¾ c. baby carrots-sliced, 2 tsp. onion-diced CHEESE SAUCE: 3 Tbs. butter, 2 Tbs. flour, 1 tsp. salt, 1/8 tsp. pepper, 1 ½ c. shredded cheddar cheese DIRECTIONS: Heat water with 1 tsp. salt. Put in bagas, carrots and onion. Cook until tender; drain. Cheese Sauce: In saucepan melt butter, stir in flour, salt and pepper until smooth. Gradually add milk and cook over medium heat, stirring constantly for two minutes. Stir in 1 c. of grated cheese. Stir until melted and smooth. Remove from heat. Grease a baking dish. Layer ½ of vegetables in pan. Top with ½ of cheese sauce. Top with the rest of vegetables and balance of cheese sauce. Top with ½ c. of shredded cheese. Cover and bake about 20 minutes at 350°. The last 10 minutes, remove cover to melt top cheese.

HONORABLE MENTION – RUTABAGA FESTIVAL BREAD
COMBINE: 1 c. oil, 3 eggs, 2 c. sugar, 2 c. grated rutabaga, 3 tsp. vanilla ADD: 3 c. flour, 1 tsp. salt, 1 tsp. soda, 3 tsp. cinnamon, 4 tsp. baking powder (Optional additions: 1 c. raisins and/or chocolate chips) Spoon batter into prepared loaf pans. Bake in preheated 350° oven for 1 hr. or until toothpick comes out clean.

RUTABAGA SLAW
½ c. rutabagas-raw-coarsely grated, 1 c. cabbage-shredded, ½ c. carrots-shredded, ¼ c. raisins (optional), ¼ c. salad dressing or mayonnaise, ½ Tbs. lemon juice, ¼ tsp. sugar or artificial sweetener, 2 Tbs. peanuts-chopped DIRECTIONS: Combine the lemon juice, sweetener and salad dressing. Just before serving, toss all ingredients together. Variation: instead of shredded carrots, may use 1 c. diced and unpeeled red apple.

CREAMED RUTABAGAS
2 medium-sized rutabagas-cooked-drained & mashed, 1 c. half & half, ¼ c. butter, salt & pepper, 1 beaten egg DIRECTIONS: whip together all the ingredients in blender. Place in buttered baking dish. Bake @ 300° for 1 hour.

FRUITY RUTABAGA
4 c. peeled diced rutabagas, ½ c. apple cider or juice, ¾ c. halved cranberries, 2 apples-cored and diced, ¼ c. dark brown sugar, ½ tsp. cinnamon, 2 Tbs. butter DIRECTIONS: Cover the rutabaga with water and boil until just tender. Drain well and add all the remaining ingredients to the rutabaga. Simmer, stirring frequently, until blended well.

SUMMER RECIPES – AUGUST 14, 2007

CRANBERRY-RASPBERRY SPRITZ

3 c. sugar, 2 c. water, 1 (12 oz.) pkg. cranberries, 1 (12 oz.) pkg. frozen unsweetened raspberries, Champagne, carbonated water or lemon-lime carbonated beverage-chilled, fresh raspberries and/or cranberries (optional) DIRECTIONS: In medium saucepan, combine sugar, water, cranberries and raspberries. Bring to boiling, reduce heat to medium. Simmer, uncovered about 5 minutes until all the cranberries have popped. Remove from heat and allow to cool to room temperature. Pass through a fine mesh sieve, pressing lightly on the fruit with the back of a large spoon. (Pressing too hard on the warm fruit may make the syrup cloudy.) Transfer syrup to a pitcher or bottle; cover and refrigerate until ready to use. Syrup may be refrigerated for up to 2 weeks. When ready to serve, place about 1 Tbs. of the chilled syrup in a champagne flute or wine glass and top with chilled beverage. Stir the drink gently and garnish with fresh raspberries and/or cranberries threaded on a skewer, if you like.

DAIRY DELICIOUS DIP

1 pkg. (8 oz.) cream cheese-softened, ½ c. sour cream, ¼ c. sugar, ¼ c. brown sugar, 1-2 Tb. maple syrup, assorted fresh fruit DIRECTIONS: In small mixing bowl, combine cream cheese, sour cream, sugars and syrup to taste; beat until smooth. Chill. Serve with fruit. Yield 2 cups

BACON AND TOMATO CUPS

8 slices bacon, 1 tomato-chopped, ½ onion-chopped, 3 oz. shredded Swiss cheese, ½ c. mayonnaise, 1 tsp. dried basil, 1 (16 oz.) can refrigerated buttermilk biscuit dough DIRECTIONS: Preheat oven to 375°. Lightly grease a mini-muffin pan. In skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into mixing bowl and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10-12 minutes or until golden brown.

AWESOME PASTA SALAD

1 (16 oz.) pkg. fusili (spiral pasta), 3 c. cherry tomatoes-halved, ½ lb. provolone cheese-cubed, ½ lb. salami-cubed, ¼ lb. sliced pepperoni-cut in half, 1 large green bell pepper-cut into 1” pieces, 1 (10 oz.) can black olives-drained, 1 (4 oz.) jar pimentos-drained, 1 (8 oz.) bottle Italian salad dressing DIRECTIONS: Cook pasta according to package directions until al dente. Drain and rinse with cold water. In large bowl, combine pasta with all ingredients. Toss to coat with the dressing. Chill several hours or overnight before serving.

MIXED FRUIT TART

Cookie Crust: 1 c. flour, 6 Tbs. butter-softened, 2 Tbs. sugar, 1 egg yolk FILLING & TOPPING: 1 pkg. (8 oz.) cream cheese-softened, ¾ c. marshmallow crème, 3 c. assorted fruit, ¼ c. apricot preserves, 1 Tbs. water DIRECTIONS: Make Cookie Crust: Heat oven to 350°. Mix all ingredients until soft dough forms. Press firmly on 12” pizza pan to within 1/2” of edge of pan. Prick thoroughly with fork. Bake 20-25” or until golden. Cool completely. Filling: Mix cream cheese and marshmallow crème until smooth; spread on crust. Arrange fruit on cream cheese mixture. Heat preserves and water over low heat, stirring occasionally, until preserves are melted; cool slightly. Spoon over fruit. Store covered in refrigerator.

CHAMPIONSHIP CHOCOLATE CHIP BARS

1 ½ c. flour, ½ c. brown sugar, ½ c.cold butter, 2 c. semi-sweet chocolate chips-divided, 1 can sweetened condensed milk, 1 egg-slightly beaten, 1 tsp. vanilla, 1 c. chopped nuts DIRECTIONS: Heat oven to 350°. Stir together flour & brown sugar; cut in cold butter until crumbly. Stir in ½ c. chocolate chips; press mixture on bottom of ungreased 9x13” pan. Bake 15”. Combine sweetened condensed milk, egg & vanilla. Stir in remaining 1-1/2 c. chips & nuts. Spread evenly over hot crust. Bake 25” or until golden brown. Cool completely before cutting into bars.

SUMMERTIME RECIPES - AUGUST 7, 2007

HOULIHAN’S FRUIT FIZZ

1 (12 oz.) can Sprite, ½ c. pineapple juice, ¼ c. orange juice, 1c. cranberry juice. DIRECTIONS: Chill all and then combine. Serve over ice.

COOL CUBES

14 oz. good quality water or other liquid, ingredients to float in the center of ice tray. (See variations) DIRECTIONS: Fill each cubicle of an ice cube tray half full of water. Place in the freezer until partially frozen, about 1 ½ hrs. Place the desired ingredient in the center of each cube. Cover the cubes with enough water to approach the top of the tray. Freeze for at least 7 hrs. or overnight. For best effect, serve in clear glasses. *Berry Cubes: Go with whatever is in season, from raspberries to blueberries, freezing one in each cube. *Fruit Cubes: Freeze a small wedge of pineapple, or star fruit in cubes *Citrus Cubes: Twist a slice of citrus peel into a knot or cut a wedge from a lemon, lime or blood orange and freeze one in each cube.

MELON MEDLEY

¼ c. honey, 1 tsp. grated orange peel, ½ c. orange juice, 2 Tbs. lime juice, 1 Tbs. chopped fresh mint leaves, 6 c. assorted melon balls or cubes (cantaloupe, honeydew, watermelon) DIRECTIONS: In small bowl combine all ingredients except melon balls and whisk thoroughly. Place melon balls in serving bowl and pour honey mixture over. Toss to coat and serve immediately or refrigerate until serving time.

CUCUMBERS IN SOUR CREAM

2 c. peeled and sliced cucumbers, ½ tsp. salt, ½ c. sour cream, 2 tsp. vinegar, ½ tsp. sugar, 2 tsp. instant minced onion, ½ tsp. dill weed, dash of cayenne pepper, cracked black pepper DIRECTIONS: Place cucumber slices in bowl. Sprinkle with salt and cover with cold water. Refrigerate 30 minutes. Drain well, combine remaining ingredients and toss lightly. Chill at least 1 hour before serving.

BETTER THAN ARBY’S ROAST BEEF SANDWICHES

3-4 lb. beef roast, ½ c. brown sugar, 1 pkg. dry onion soup mix, ½ c. water, 1 chopped onion, 1 pinch garlic powder, salt and pepper. DIRECTIONS: Put roast in crock pot. Mix together remaining ingredients and pour over roast. Cook on low for 24 hrs. Usually put it in at bedtime, stir the next morning and by dinner it’s ready to serve. Pull apart using two forks and serve on buns.

SUMMER BERRIES AND CREAM

1 can fat-free sweetened condensed milk, 1 (6 oz.) can fat-free lemon yogurt, juice from one lemon, 2 tsp. lemon peel-grated, 1 (8 oz.) carton fat-free whipped topping, 1 angel food cake-prepared-cut in 1” cubes,

1 c. strawberries-sliced, 1 c blueberries, 1 c. raspberries, 1 c. blackberries DIRECTIONS: Combine milk, yogurt, lemon juice, and lemon peel. Fold in whipped topping. Mix berries in separate bowl. In trifle dish. layer ½ cake, top with ½ berry mixture and finally yogurt mixture. Layer again. Garnish top with lemon peel or extra berries, if desired

RASPBERRY PECAN BLONDIES

2 c. flour, 1 tsp. baking powder, ½ tsp salt, ¼ tsp. b. soda, 2 c. brown sugar, ¾ c. butter-room temperature, 2 large eggs, 2 tsp. vanilla, 1 c. chopped pecans, 1 ½ pints fresh raspberries DIRECTIONS: Preheat oven to 350°. Line 9x9” baking pan with foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, b. powder and b. soda in a bowl to blend. Using electric mixer, beat brown sugar and butter together until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries on top. Bake about 50 minutes until golden. Cool completely in pan on rack.

JULY 31, 2007

VICTORIAN ICED TEA

4 individual tea bags, 4 c. boiling water, 1 can (11-1/2 oz.) frozen cranberry-raspberry juice concentrate-thawed, 4 c. cold water, ice cubes, fresh mint DIRECTIONS: Place tea bags in a teapot; add boiling water. Cover and steep for 5 minutes. Remove and discard tea bags. Refrigerate tea in a covered container. Just before serving, combine cranberry-raspberry concentrate and cold water in a 2- ½ qt. pitcher; stir in tea. Serve on ice. Garnish with mint. Yield: 10 servings

ZUCCHINI GARDEN CHOWDER

2 medium zucchini-chopped, 1 medium onion-chopped, 2 Tbs. minced fresh parsley, 1 tsp. dried basil, 1/3 c. butter, 1/3 c. flour, 1 tsp. salt, ¼ tsp. pepper, 3 c. water, 3 chicken bouillon cubes, 1 tsp. lemon juice, 1 can (14-1/2 oz.) diced tomatoes-undrained, 1 can evaporated milk, 1 pkg. (10 oz.) frozen corn, ¼ c. grated Parmesan cheese, 2 c. (8 oz.) shredded cheddar cheese, pinch of sugar-optional, additional chopped parsley-optional DIRECTIONS: In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add tomatoes, milk and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley, if desired.

HERBED CORN ON THE COB

½ c. butter-softened, 2 Tbs. minced fresh chives, 2 Tbs. minced fresh parsley, ½ tsp. Salad Supreme Seasoning, 8 hot cooked ears sweet corn DIRECTIONS: Combine butter and seasonings; spread over corn.

LEMON GRILLED CHICKEN

½ c. lemon juice, ¼ c. vegetable oil, 3 Tbs. chopped onion, ½ tsp. salt, ½ tsp. pepper, ½ tsp. dried thyme, 1 garlic clove-minced, (1) 3-4 lb. cut-up chicken DIRECTIONS: In a large resealable plastic bag, combine the first seven ingredients; mix well. Remove ¼ c. for basting and refrigerate. Add chicken to the bag; seal and turn to coat. Refrigerate for 8 hrs. or overnight. Drain and discard marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with reserved marinade. Grill 20-30 minutes longer or until juices run clear, basting and turning several times.

MAIN DISH MACARONI SALAD

1 c. mayonnaise, ¼ c. grated Parmesan cheese, ¼ c. chopped parsley, 2 Tbs. milk, 1 clove garlic-minced, 2 c. corkscrew pasta, 1-1/2 c. diced ham, 2 c. halved cherry tomatoes DIRECTIONS: Cook pasta according to pkg. directions until al dente. Drain, rinse, and drain once more. Set aside. In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham and tomatoes. Chill several hours.

RASPBERRY CRISP

1 qt. (4 c.) fresh raspberries, 1/3 c. sugar, ¼ c. butter-softened, 1/3 c. flour, 1/3 c. brown sugar, ¾ c. rolled oats DIRECTIONS: Preheat oven to 350°. Wash the raspberries and put in the bottom of a 9” baking pan, deep dish pie plate or casserole dish. Sprinkle sugar over the top of the berries. In medium bowl, mix the butter, flour, brown sugar and oats with the back of a fork until it looks like coarse meal. Sprinkle over the raspberries and sugar. Bake 30” or until lightly browned. Serve hot or cold. Top with vanilla ice cream, if desired.

RASPBERRY RECIPES - JULY 2007

RASPBERRY DIP

1 c. sour cream, 1 (8 oz.) pkg. cream cheese-softened, ½ c. sugar, 1 Tbs. raspberry extract, ½ c. fresh raspberries DIRECTIONS: In medium bowl place sour cream, cream cheese, sugar and raspberry extract. With an electric mixer, blend until smooth. Refrigerate at least 30 minutes. Garnish with fresh berries. Serve as fruit dip.

RASPBERRY SLUSH

2 (10 oz.) pkg. frozen raspberries in syrup-slightly thawed, 1 (12 oz.) can frozen lemonade concentrate-thawed, 3 c. raspberry cranberry drink, 1 liter bottle club soda-chilled DIRECTIONS: In food processor or blender, combine raspberries and lemonade concentrate. Process or blend until smooth. Strain to remove seeds, if desired. In large freezer container blend raspberry puree with raspberry cranberry drink. Freeze for 3-4 hrs. or until slush consistency, stirring occasionally. To serve, pour slush into 4 qt. nonmetal pitcher. Add club soda and stir gently to blend.

TURKEY SALAD WITH RASPBERRY MINT DRESSING

DRESSING: 1 ½ c. vanilla yogurt, 2 Tbs. finely copped fresh mint, ½ c. mayonnaise, ¼ c. honey, 2 Tbs. raspberry vinegar. Combine all dressing ingredients and refrigerate.

SALAD INGREDIENTS: 16 oz. farfalle pasta, 2 c. fresh green beans-cut into 2” pieces, 1 lb. cooked smoked turkey or plain cooked turkey or chicken-cubed, 4 c. strawberries, baby spinach leaves, fresh raspberries DIRECTIONS: In large stockpot, cook farfalle pasta according to package directions. In last 5” of cooking time, add green beans and cook until pasta is tender and beans are crisp-tender. Drain well and stir in the dressing. Add turkey and strawberries and toss gently. Refrigerate. When ready to serve, place a handful of baby spinach on each plate and spoon salad onto spinach leaves. Garnish with fresh raspberries.

RASPBERRY DESSERT WITH VANILLA SAUCE

4 c. unsweetened raspberries-crushed, ½ c. orange juice, ¼ c. quick cooking tapioca, ½ c. sugar, 1/8tsp. salt, 2 Tbs. cornstarch, 1 Tbs. sugar, 1 c. milk, 1 egg-lightly beaten, 1 tsp. vanilla extract DIRECTIONS: In saucepan, combine the raspberries, orange juice and tapioca; let stand for 15 minutes. Stir in sugar and salt. Bring to a boil; cook and stir for 2” or until thickened. Remove from the heat. Cover and refrigerate.

For Vanilla Sauce: Combine the cornstarch and sugar in saucepan; gradually stir in milk. Bring to a boil; cook and stir for 1-2” or until thickened. Remove from heat. Stir ½ c. of hot mixture into the egg; return all to the pan, stirring constantly. Cook and stir over medium-low heat for 2-3” or just until the sauce thickens slightly and reaches 160 degrees (do not boil). Remove from heat. Stir in vanilla. Pour into a bowl; press a piece of waxed paper or plastic wrap over top of sauce. Refrigerate until serving. Divide raspberry mixture between four dessert dishes; top with vanilla sauce.

RASPBERRY TART

1 1/2c. flour, ½ c. sugar, ½ c. butter-cut into 1” pieces, 1 egg, 1 tsp. almond extract, ½ c. finely chopped almonds, 1 egg white-slightly beaten FILLING INGREDIENTS: 3 c. fresh raspberries-washed-drained, 2 Tbs. sugar DIRECTIONS: Combine all crust ingredients except chopped almonds and egg white in large bowl. Beat at medium speed until mixture resembles coarse crumbs. Stir in almonds by hand. Press onto bottom and 1” up sides of 10” spring-form pan. Cover, refrigerate 1 hour. Heat oven to 400 degrees, Brush crust with egg white. Bake for 15 minutes. Arrange raspberries in crust. Continue baking for 10-15 minutes or until crust is golden brown. Sprinkle with 2 Tbs. sugar. Serve warm with ice cream or sweetened whipped cream, if desired.

July 4th Picnic Rrecipes 2007

Picnic Fruit Punch

2 qts. cranberry juice, 3 c. pineapple juice, 3 c. orange juice, ¼ c. lemon juice, 1 liter ginger ale-chilled, 1 medium navel orange-sliced DIRECTIONS: Combine the juices in a large container. Refrigerate. Just before serving, stir in ginger ale and orange slices. Yield 5 qts.

Crunchy Pea Salad

1 (10 oz.) pkg. frozen baby peas, 1 c. diced celery, 1 c. chopped cauliflower, ¼ c. chopped green onion, ½ c. sour cream, 1 c. cashews-coarsely chopped, 1 c. Ranch dressing, 1 Tbs. lemon juice, 1 tsp. lemon pepper, ¼ tsp. cayenne pepper DIRECTIONS: Combine all ingredients to blend. Garnish with fried, crisp, crumbled bacon, if desired.

Patti's Potato Salad

3 lbs. red skinned potatoes (20 potatoes) well scrubbed, 6 large eggs-hard cooked, 1 medium red onion-finely chopped, 2 medium celery ribs-finely chopped, 2 tsp. celery seed, 2/3 c. mayonnaise OR Miracle Whip salad dressing, 2 Tbs. sweet pickle relish, salt, ground black pepper, paprika DIRECTIONS: Place the potatoes in a large pot and add enough salted water to cover by 1”. Bring to a boil over high heat. Reduce the heat to low and simmer until tender, but not mushy, about 20 minutes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes or until cool enough to handle. Drain well. Peel the potatoes and cut them into ½” cubes. Place in a larg