Cheesy Beer Salsa Dip

(Courtesy of Better Homes and Gardens)

Ingredients:
1 jar (16 oz.) salsa
6 c. shredded American cheese (1 1/2 lbs.)
1 pkg. (8 oz.) cream cheese, cut up into cubes
2/3 c. beer (can substitute milk if you wish)
Tortilla chips


Directions:
In a 3 1/2-4 qt. slow cooker, combine salsa, shredded cheese, cream cheese and beer.  


Cover and cook on low heat for 2-3 hours (stirring occasionally).  Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours, stirring occasionally.  Stir just before serving.  Serve with tortilla chips.

Raspberry and Champagne Ice Cream Floats

(Courtesy of The Taunton Press)

Ingredients:
1 c. fresh raspberries, picked over
1 pint vanilla ice cream, slightly softened
1/4 c. framboise or other raspberry eau de vie
2 c. chilled dry champagne or sparkling wine


Directions:
Put 2 Tbsp. of the raspberries in the bottom of each of 4 tall glasses.  Top with a 1/4 c. scoop of ice cream.  Drizzle 1 Tbsp. framboise into each glass then top with another 2 Tbsp. of raspberries and another 1/4 c. scoop of ice cream.  Pour 1/2 c. of champagne into each glass.  Serve immediately with a straw and a long-handled spoon.

Christmas Sparklers

(Courtesy of Ladies Home Journal)

Ingredients:
4 c. pomegranate juice
1 bottle Prosecco or other dry sparkling wine


Directions:
Pour 1/2 c. juice in each champagne flute; top with Prosecco.

Champagne Fruit Punch

(Courtesy of Home and Gardens)

Ingredients:
16 oz. frozen unsweetened whole strawberries or sliced peaches
1/4 c. sugar
2 1/2 c. orange juice
2 Tbsp. lemon or lime juice
750 ml. bottle champagne or sparkling wine or 4 c. unsweetened pineapple juice


Directions:
Thaw fruit at room temperature but do not drain.  Place fruit and any juice in a blender container or food processor bowl.  Add sugar.  Cover and blend or process until smooth.  To remove strawberry seeds, pour mixture through a fine sieve or sieve line with double thickness or 100% cotton cheesecloth.


Transfer pureed fruit to a 2 quart pitcher.  Stir in orange juice and lemon or lime juice.  Slowly stir in champagne, sparkling wine or pineapple juice.  Serve over ice.  

Champagne Cosmo

(Courtesy of Fine Cooking)

Ingredients:
1 1/2 c. cranberry juice cocktail, chilled
1/2 c. Grand Marnier
3 Tbsp. fresh lime juice
8 thin strips of lime zest (from 2 limes), each about 1/4 inch wide and 3 inches long
2 bottles (750 ml each) brut sparkling wine or Champagne, chilled


Directions:
Combine the cranberry juice, Grand Marnier and lime juice in a small pitcher; mix well.  Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils, and drop the zest into the flute.  Repeat with remaining zest and seven more flutes.  Divide the juice mixture equally among the flutes.  Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the champagne).  Serve immediately.

Sweet and Spicy Nuts

(Courtesy of Taste of Home)

Ingredients:
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
1/4 tsp. ground chipotle powder
1/8 tsp. ground nutmeg
3 Tbsp. unsalted butter
1 c. shelled walnuts
1 c. pecans halves
1/4 c. packed brown sugar
1 Tbsp. water
1 1/2 tsp. Worcestershire sauce
Dash Louisiana-style hot sauce


Directions:
In a small bowl, combine the salt and spices; set aside.  In a large heavy skillet, melt butter.  Add walnuts and pecans; cook over medium heat until nuts are toasted, about 4 minutes.


Sprinkle with spice mixture.  Add the brown sugar, water, Worcestershire sauce and hot sauce.  Cook and stir for 1-2 minutes or until sugar is melted.  Spread on foil to cool.  Store in an airtight container.

Bacon-Wrapped Breadsticks

(Courtesy of Paula Deen)

Ingredients:
1 c. grated Parmesan
2 tsp. garlic salt or powder
12 slices bacon
24 (4 1/2 inch long) sesame breadsticks (1 pkg.)


Directions:
Preheat oven to 350 degrees.


In a mixing bowl, combine the Parmesan with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with 1 slice of bacon, starting at 1 end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.

Cannoli-Stuffed French Toast

(Courtesy of Hungry Girl)

Ingredients:
3 Tbsp. fat-free ricotta cheese
2 tsp. mini semi-sweet chocolate chips
1 tsp. vanilla extract, divided
1 no-calorie sweetener packet (ex: Splenda or Truvia)
1 light hot dog bun (with about 80 calories)
1/4 c. fat-free liquid egg substitute
1/4 tsp. cinnamon
2 tsp. light whipped butter
1/2 tsp. powdered sugar
Optional topping: sugar-free pancake syrup


Directions:
In a small bowl, combine ricotta cheese, chocolate chips, 1/2 tsp. vanilla extract and sweetener.  Mix well.


Split the hot dog bun open lengthwise without fully separating the two halves.  Spoon ricotta cheese mixture onto the bottom half of the bun.  Gently press down the top half of the bun over the filling.  Carefully slice into 4 "nuggets" and set aside.  


Mix the egg substitute, cinnamon and remaining 1/2 tsp. vanilla in a small bowl.  Set aside.  


Bring a skillet sprayed with nonstick cooking spray to medium-high heat on the stove.  Add butter and allow it to coat the bottom of the pan evenly.


Meanwhile, coat all of the nuggets with the egg mixture (you do not need to use all of the egg mixture).


Once the butter has melted, place the nuggets in the skillet, flipping occasionally, until lightly golden brown on all sides (about 3-4 minutes).


Plate the nuggets and sprinkle with powdered sugar.  Top with syrup if you would like.

Denver Omelette in a Mug

(Courtesy of Hungry Girl)

 

Ingredients:

1/4 c. chopped green bell pepper

2 Tbsp. chopped onion

1/2 c. fat-free liquid egg substitute

1 oz. (about 2 slices) 97-98% fat free ham, chopped

2 Tbsp. shredded fat free cheddar cheese

Directions:

Spray a large microwave-safe mug with nonstick cooking spray.  Add vegetables and microwave until soft, about 1-2 minutes.

Blot any excess liquid off of vegetables.  Add egg substitute and microwave for 1 minute.

Add ham and cheese, lightly stir.  Microwave until scramble is set, about 45-60 seconds.  Let cool slightly.

Spicy Hot Chocolate

(Courtesy of Sundara Spa)


Ingredients:
2 qts. milk
1 qt. heavy whipping cream
4 cinnamon sticks
4 star anise
2 c. sugar
1 Tbsp. vanilla extract
1 lb. dark chocolate, finely chopped
Marshmallows, optional


Directions:
Combine the milk and cream in a large bowl.  Add the cinnamon sticks and star anise.  Place in the refrigerator overnight.  Add the sugar and place in a saucepan on the stove over medium heat, bringing to a simmer for 5 minutes.  Strain the mixture and place back on the stove, adding in the chocolate.  Whisk until fully blended.  Pour into mugs.  Top with marshmallows if you wish.

Vanilla Bean Infused Hot Chocolate

(Courtesy of Midwest Living)

Ingredients:
2 c. whipping cream or heavy cream
2 (4-6 inch) vanilla beans
14 oz. bittersweet chocolate or semisweet chocolate, coarsely chopped
Sugar (optional)
Whipped cream

Directions:
In a heavy large saucepan, heat the milk and cream over medium heat until hot, but not boiling.  Remove from the heat.  Using the top of a paring knife, slit the vanilla beans down the center.  Using the side of the knife, scrape the seeds.  Place seeds and the vanilla pods into the hot milk mixture.  Cover and chill.  Allow the vanilla pods to infuse their flavor into the milk for at least 2 hours or transfer mixture to a container with a tight-fitting lid and chill in the refrigerator overnight.  Remove the vanilla pods and using 2 fingers press the milk out of the bean to extract all of the seeds; discard the pods.

When ready to make the hot chocolate, heat the milk mixture over medium heat until hot, but not boiling.  Add the chocolate.  Whisk until the mixture is smooth and chocolate is melted.  Add sugar to sweeten, if you like.  Top with whipped cream.

Poinsettia Mimosas

(Courtesy of Midwest Living)

Ingredients:
3-4 tangerines (optional)
Maraschino cherries (optional)
3 c. cranberry juice, chilled
1/4 c. Triple sec, orange liqueur or orange juice
2 Tbsp. maraschino cherry juice or grenadine syrup
1 (750 mL) bottle champagne or sparkling apple juice or 32 oz. carbonated water or lemon-lime soda, chilled
Small carambola (star fruit) slices, seeded (optional)

Directions:
If you like, use a vegetable peeler or a thin sharp knife to thinly peel the tangerines into about 6 inch long spirals of peel.  Place a tangerine spiral into each chilled champagne flute.  If you like, add 1 or 2 maraschino cherries.

In a glass pitcher, combine chilled cranberry juice, triple sec and maraschino cherry juice.

For each serving, half fill chilled champagne flute with cranberry juice mixture (about 2 oz.).  Pour in the chilled champagne and fill almost to the top (about 2 oz.).  Gently stir with an up-and-down motion (mixes the drink without destroying the carbonation of the champagne).  Garnish the rim with a carambola slice. 

Roasted Pepper Dip

(Courtesy of mrfood.com)

Ingredients:
1 (7 oz.) jar roasted red peppers, drained, patted dry and finely chopped (about 1/2 c.)
1 (16 oz.) container reduced-fat sour cream
1 tsp. minced garlic
1 tsp. salt

Directions:
In a medium bowl, with an electric beater on medium speed, combine all ingredients until thoroughly blended.  Serve immediately or store in a refrigerator in an airtight container until ready to use.  Serve with assorted fresh-cut vegetables for dipping.

http://www.mrfood.com/Snacks/Roasted-Pepper-Dip-2455

Snowcapped Red Velvet Cookie

(Courtesy of mrfood.com)

Ingredients:
1 (18.25 oz.) pkg red velvet cake mix
2 eggs
1/2 c. vegetable oil
2 Tbsp. water
1 c. white chocolate chips
1 (16 oz.) container cream cheese frosting

Directions:
Preheat oven to 350 degrees.  Coat baking sheets with cooking spray.

In a large bowl, combine cake mix, eggs, oil and water; mix well.  Stir in white chocolate chips and drop by teaspoonfuls onto prepared baking sheets.

Bake 8-10 minutes or until lightly browned around edges.  Cool slightly and remove to wire racks.

When cookies are cooled completely, pipe cream cheese frosting in the center of each cookie, forming a peak, by using a plastic storage bag with an end snipped off.  Serve immediately or place in airtight containers.

Chocolate-Cinnamon Bread Pudding

(Courtesy of Kraft foods)

Ingredients:
1/2 c. (4 oz.) 1/3 less fat cream cheese
1/2 c. packed brown sugar
2 egg whites
1/2 tsp. ground cinnamon
1 3/4 c. fat-free milk
6 c. cubed whole wheat bread (6-8 slices)
2 squares Baker's semi-sweet chocolate, coarsely chopped

Directions:
Preheat oven to 350 degrees. 

Beat reduced-fat cream cheese and sugar in a large bowl with a mixer until well-blended.  Add egg whites and cinnamon; mix well.  Gradually beat in milk until well-blended.

Place bread in an 8 inch square baking dish; top with chocolate and cream cheese mixture.

Bake 30-35 minutes or until center is set.  Cool slightly.  Refrigerate leftovers.

Buckeyes

(Courtesy of mrfood.com)

Ingredients:
2 c. smooth peanut butter
1 c. (2 sticks) butter, softened
1 1/2 lb. confectioners' sugar
1 (12 oz.) pkg. semisweet chocolate chips
1/3 cake paraffin wax (see note)

Directions:
In a large bowl, combine peanut butter and butter; mix until smooth.  Gradually add confectioners' sugar, stirring until thoroughly mixed.  Form mixture into 1 inch balls, place on waxed paper-lined rimmed baking sheet, and chill for 1 hour. 

In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.  Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sidea except the top quarter.  Place on the prepared baking sheet and remove toothpick.  Using your finger, fill the hole left by the toothpick.

After dipping all of the peanut butter balls, cover and chill, or freeze until ready to serve. 

Note~ Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature.  You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold.  You may also find it in the aisle where baking supplies are sold.

Oreo Banana Cream Pie

(Courtesy of Kraft foods and Pat Neely)

Ingredients:
20 Oreo cookies, finely crushed (about 1 3/4 c.)
1/4 c. butter, melted
3 c. half and half
2 egg yolks
1/2 c. sugar
1/3 c. cornstarch
1 tsp. vanilla
2 Tbsp. butter, cut into small pieces
3 ripe but firm bananas, sliced
1 c. thawed cool whip
Additional Oreo cookies, for garnish

Directions:
Combine crushed cookeis and butter in a bowl.  Press crumb mixture onto bottom and up sides of a 9 inch pie plate.  Refrigerate.

Add half and half, egg yolks, sugar and cornstarch to a 2 quart saucepan and whisk until the mixture is smooth and the cornstarch is dissolved.  Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 minutes.  Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.

Place half of the sliced bananas in the bottom of the prepared crust.  Top with half of the pudding; repeat layers.

Refrigerate 4 hours or until set.  Top with cool whip just before serving.  Garnish with Oreo cookies.

Sausage and Peppers with Penne

(Courtesy of Gourmet magazine)

Ingredients:
Cooking spray
6 (4 oz.) links turkey Italian sausage
2 c. (1/4 inch strips) green bell pepper
1 c. (1/4 inch strips) red bell pepper
1 c. (1/4 inch strips) yellow bell pepper
6 garlic cloves, thinly sliced
1 (26 oz.) bottle fat-free pasta sauce (such as Healthy Choice)
1/2 c. (2 oz.) shredded part-skim mozzarella cheese
6 c. hot cooked penne (about 3/4 lb. uncooked tube-shaped pasta)
2 Tbsp. grated fresh Parmesan cheese


Directions:
Heat a large nonstick skillet coated with cooking spray over medium-high heat.  Add sausage to pan; cook 8 minutes or until lightly browned, turning occasionally.  Remove from pan; cool slightly.  Cut sausage into 1/2 inch thick slices.


Wipe pan with paper towels; recoat with cooking spray.  Place pan over medium-high heat.  Add peppers; saute 6 minutes.  Add sausage; saute 2 minutes.  Add garlic; saute 2 minutes.  Add sauce; bring to a simmer.  Reduce heat; cook 5 minutes, stirring occasionally.  Remove from heat.


Add mozzarella, stirring until melted.  Place 1 c. pasta in each of 6 shallow bowls; spoon about 1 c. sausage mixture over each serving.  Sprinkle each serving with 1 tsp. Parmesan.

Salt Dough Christmas Ornaments

(Courtesy of The Chew)

Ingredients:
1/2 c. water
1/2 c. salt
1 c. all-purpose flour
Food coloring (optional)
Cookie cutters
Ribbon
Bamboo skewer/ straw
Polyurethane gloss varnish
Rolling pin

Directions:
Place salt, water and flour into a mixer and blend together until a sticky dough forms.  If you want to experiment with color, you can add food coloring to the water.  Make sure all the flour is incorporated.  Take the dough out, and knead for 7-10 minutes on a well-floured surface.  Once it feels smooth and elastic you are ready to start making ornaments.  The recipe can easily be doubled, but be sure to keep any dough you are not using in plastic wrap and work quickly- salty dough does not like to sit.

Roll out to 1/4 inch thick and use your favorite cookie cutters to make a variety of shapes.  Once the ornaments are formed, poke them with a bamboo skewer or straw to make holes to hang them from.  Place in the oven at 200 degrees for 4-6 hours.  Once they are hardened, take them out and let them cool completely.

You can decorate them with paints or markers however you would like.  If you want the ornaments to last for years, coat them with 3-4 very thin coats of polyurethane gloss varnish, making sure to cover all surfaces.  Add glitter after you varnish them if you would like.  Store in a cool, dry place.

Lemon Drop Cookies

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
3/4 c. sugar
1 egg
1 Tbsp. half and half cream
1 tsp. grated lemon peel
1 1/2 c. all-purpose flour
1/2 c. finely crushed lemon drops
1 tsp. baking powder
1/4 tsp. salt


Directions:
In a large bowl, cream butter and sugar until light and fluffy.  Beat in the egg, cream and peel.  Combine the flour, lemon drops, baking powder and salt; gradually add to the creamed mixture and mix well.


Drop by rounded teaspoonfuls 3 inches apart onto greased baking sheets.  Bake at 350 degrees for 8-10 minutes or until edges are lightly browned.  Cool for 2 minutes before removing to wire racks.

Greek Spinach Pizza

(Courtesy of Taste of Home)

Ingredients:
2 c. fresh baby spinach
3 Tbsp. olive oil
3 tsp. Italian seasoning
1 pre-baked 12 inch thin pizza crust
2 plum tomatoes, thinly sliced
1 c. (4 oz.) crumbled feta cheese
1/4 c. shredded part-skim mozzarella cheese
1/4 c. chopped pitted Greek olives
2 Tbsp. chopped sweet onion


Directions:
In a small bowl, toss the spinach, oil and Italian seasoning.  Place crust on an ungreased 12 inch pizza pan.  Arrange spinach mixture over crust to within 1/2 inch of edge.  Place tomatoes on top; sprinkle with the cheeses, olives and onion.


Bake at 450 degrees for 10-15 minutes or until cheese is melted and edges are lightly browned.

Nacho Mac and Cheese

(Courtesy of Taste of Home)

Ingredients:
3 c. uncooked gemelli or spiral pasta
1 lb. ground beef
2 c. chopped sweet red peppers
1/4 c. butter, cubed
1/4 c. all-purpose flour
1 envelope taco seasoning
1/4 tsp. pepper
2 1/4 c. 2% milk
2 c. (8 oz.) shredded cheddar cheese
1 c. frozen corn, thawed
1 c. coarsely crushed tortilla chips


Directions:
Cook pasta according to package directions.  Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain.


Stir in the butter, flour, taco seasoning and pepper until blended.  Gradually stir in milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in cheese and corn until cheese is melted.


Drain pasta; add to beef mixture and stir to coat.  Sprinkle with tortilla chips.

All American Apple Pie

(Courtesy of Gourmet magazine)

Ingredients:
Prepared frozen, refrigerated or homemade pastry for double-crust 9 inch pie
3/4 c. firmly packed light brown sugar
3 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 1/2 tsp. grated lemon peel
6 c. peeled and cored apples (about 6) sliced 1/4 inch thick
1 Tbsp. fresh lemon juice
2 Tbsp. butter or margarine


Directions:
Preheat oven to 425 degrees.  Line a 9 inch pie pan with half of the pastry.  Combine the sugar, flour, cinnamon, nutmeg, salt and lemon zest in a large bowl.  Add the apples and toss to coat evenly.  Spoon the apple mixture into the pie shell.  Sprinkle with lemon juice and dot with butter.  Top with remaining pastry.  Trim and flute the edges.  Cut slits in the top crust to allow steam to escape.  Bake for 15 minutes.  Turn down the oven temperature to 350 degrees and continue baking the pie until the crust is golden and the apples are tender, about 45 minutes longer.  Serve warm or at room temperature.

Pumpkin Waffles

(Courtesy of Gourmet magazine)

Ingredients:
2 1/2 c. all-purpose flour
1/3 c. packed light brown sugar
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
4 large eggs
1 c. whole milk
1 c. well-shaken buttermilk
1 c. canned solid-pack pumpkin
3/4 stick (6 Tbsp.) unsalted butter, melted
Vegetable oil for brushing waffle iron


Directions:
Preheat oven to 250 degrees and preheat waffle iron.


Sift together flour, brown sugar, baking powder, baking soda, salt and spices.  


Whisk eggs in a large bowl until blended, then whisk in milk, buttermilk, pumpkin and butter until smooth.  


Brush waffle iron lightly with oil and spoon batter (about 2 c. for four 4-inch Belgian waffles) into waffle iron, spreading quickly.  Cook according to manufacturer's instructions.  


Transfer waffles to rack in oven to keep warm and crisp.  Make more waffles in the same manner until the batter is used up or desired number of waffles is reached.  This recipe should make about 12 (4 inch) waffles.

Thumbprint Cookies

(Courtesy of Taste of Home)

Ingredients:
Nonstick cooking spray
1/2 c. firmly packed brown sugar
1 butter shortening stick, cut into slices or 1 c. butter shortening
3 large eggs, separated
2 Tbsp. water
1 1/2 tsp. vanilla extract
1/4 tsp. salt
2 c. all-purpose flour
2 c. finely chopped pecans
1 c. fruit preserves, jam or jelly


Directions:
Preheat oven to 350 degrees.  Adjust rack to middle position.  Coat 2 cookie sheets lightly with nonstick cooking spray. 


Beat brown sugar and shortening in a medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy.  Scrape down sides of bowl.  Add egg yolks, water, vanilla and salt.  Beat until well combined.  Add flour on low speed until well blended.


Beat egg whites in a shallow bowl until foamy.  Place pecans in a separate shallow bowl.  Measure about 2 tsp. dough for each cookie.  Form into balls by rolling between your palms.  Dip each dough ball into egg whites, then roll into pecans.  Place on prepared cookie sheet.  Using back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.


Bake 10 minutes.  Remove from oven.  It may be necessary to create the indentation once again with a spoon.  Place about 1 tsp. preserves into the indentation of each cookie.  Bake an additional 5-7 minutes or until lightly browned.  Remove from oven.  Cool on baking sheets for several minutes.  Remove to wire racks to cool completely.

Chewy Soft Pretzels

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (1/4 oz.) active dry yeast
1 1/2 c. warm water (110-115 degrees)
1 Tbsp. sugar
2 tsp. salt
4- 4 1/4 c. all-purpose flour
8 c. water
1/2 c. baking soda
1 egg, lightly beaten
Kosher salt, sesame seeds, poppy seeds or grated Parmesan cheese

Directions:
In a large bowl, dissolve yeast in warm water.  Add the sugar, salt and 2 cups of flour; beat until smooth.  Stir in enough remaining flour to form a stiff dough.

Turn onto floured surface; knead until smooth and elastic, about 5 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled (about 1 hour).

Punch dough down; divide into 12 portions.  Roll each into an 18 inch rope; twist into a pretzel shape.

In a large saucepan, bring water and baking soda to a boil.  Place pretzels into boiling water, one at a time, for 30 seconds.  Remove with a slotted spoon; drain on paper towels.

Place on greased baking sheets.  Brush with egg; sprinkle with desired topping.

Bake at 425 degrees for 12-14 minutes or until golden brown.  Remove from pans to wire racks.  Serve warm.

Ravoli Bake

(Courtesy of Betty Crocker)

Ingredients:
1 jar (26-28 oz.) tomato pasta sauce (any variety)
1 pkg. (25-27 1/2 oz.) frozen cheese-filled ravioli
2 c. shredded mozzarella cheese (8 oz.)
2 Tbsp. grated Parmesan cheese


Directions:
Heat oven to 350 degrees.  Spray bottom and sides of 9x13 baking dish with cooking spray.


Spread 3/4 c. of the pasta sauce in the baking dish.  Arrange half of the frozen ravioli in a single layer over sauce; top with half of the remaining pasta sauce and 1 c. of mozzarella cheese.  Repeat layers once, starting with ravioli.  Sprinkle with Parmesan cheese.


Cover with aluminum foil and bake 40 minutes.  Remove foil; bake uncovered 15-20 minutes longer until bubbly and hot in center.  Let stand 10 minutes before cutting.

Touchdown Potato Pizzas

(Courtesy of mrfood.com)

Ingredients:
1/4 c. extra virgin olive oil, divided
4 Idaho potatoes, scrubbed and cut into 1/4 inch thick slices
2 oz. pepperoni (about 30 slices), chopped
3/4 c. shredded mozzarella cheese
1/3. c. grated Parmesan cheese
1 tsp. Italian seasoning
1/2 tsp. garlic powder
1/2 tsp. salt


Directions:
Preheat oven to 425 degrees.  Coat 2 baking sheets with 1 Tbsp each of olive oil.


Arrange potato slices on baking sheets and bake 10 minutes, or until pale golden in color.  Turn potato slices over and cook 6 additional minutes, or until fork-tender and beginning to brown.


In a medium bowl, combine remaining ingredients except remaining olive oil, and toss until well blended.


Remove potatoes from oven and evenly distribute pepperoni mixture on top of each potato slice.  Return to oven and bake an additional 3-5 minutes, or until cheese begins to melt.  Remove from oven, and then drizzle remaining 2 Tbsp oil evenly over topped potato slices.  Let stand 5 minutes to allow flavors to absorb, then serve.

Upside-Down Orange French Toast

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, melted
1/2 c. sugar
1/4 c. chopped pecans
2 Tbsp. grated orange peel
2 tsp. ground cinnamon
12 slices French bread (3/4 inch thick)
4 oz. cream cheese, cubed
8 eggs
1 c. orange juice
1 Tbsp. orange liqueur, optional
1/2 tsp. butter flavoring


Directions:
Place butter in a 9x13 baking dish.  Combine the sugar, pecans, orange peel and cinnamon; sprinkle over butter.  Arrange bread in dish.  Dot with cream cheese.  In a large bowl, whisk eggs, orange juice, orange liqueur (if desired) and butter flavoring; pour over bread.  Cover and refrigerate overnight.


Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 325 degrees for 25-30 minutes or until a knife inserted near the center comes out clean.  To serve, invert slices onto plates.

Mini Ham and Cheese Frittatas

(Courtesy of Taste of Home)

Ingredients:
1/4 lb. cubed fully cooked ham
1 c. (4 oz.) shredded fat-free cheddar cheese
6 eggs
4 egg whites
3 Tbsp. minced chives
2 Tbsp. fat-free milk
1/4 tsp. salt
1/4 tsp. pepper


Directions:
Divide ham among 8 muffin cups coated with cooking spray; top with cheese.  In a large bowl, beat eggs and egg whites.  Beat in chives, milk, salt and pepper.  Pour over cheese, filling each muffin cup three-fourths full.


Bake at 375 degrees for 22-25 minutes or until a knife inserted near the center comes out clean.  Carefully run a knife around edges to loosen; remove from pan.  Serve warm.

Bacon and Bean Chili

(Courtesy of Better Homes and Gardens)

Ingredients:
4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2 inch thick
4 cloves garlic, minced
1 (28 oz. each) cans whole tomatoes
1 (15.5 oz) can navy beans, rinsed and drained
1 (15.5 oz.) can red beans, rinsed and drained
2-3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

Directions:
In a 4-6 qt. Dutch oven, cook bacon and beef, half at a time, over medium heat until beef is browned.  Drain fat.  Return meat to pan.  Reduce heat; add onions and half of garlic.  Cook and stir until onion is tender.

Add undrained tomatoes, beans and 1 Tbsp. of chili powder.  Bring to boiling; reduce heat.  Simmer, covered, for 1 hour, stirring occasionally.  Stir in remaining garlic, chili powder and vinegar.  Cook, covered, for 1 hour.  Add water to reach desired consistency.  Season to taste.  Top servings with cheese, oregano and crumbled bacon.

Buffalo Mac

(Courtesy of Family Circle)

Ingredients:
1 lb. fusilli or rotini
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1 tsp. celery seed, crushed
2 tsp. paprika
1/4 tsp. salt
1 Tbsp. olive oil
2 celery ribs, diced
3 cloves garlic, minced
4 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
2 tsp. dry mustard
2 1/2 c. 2% milk
1/2 c. Franks Red Hot Buffalo Wing Sauce
8 oz. sharp cheddar cheese, shredded
3/4 c. crumbled blue cheese
1/2 c. plain bread crumbs

Directions:
Heat broiler.  Bring a large pot of lightly salted water to boiling.  Add pasta and cook 8 minutes, or as per package directions; drain.

Meanwhile, season chicken with 1/2 tsp. celery seed, 1 tsp. paprika and salt.  In a large skillet, heat oil over medium-high heat.  Brown chicken, 3-5 minutes, until cooked through; set aside.  Lower heat to medium.  Add celery to same skillet; saute for 4 minutes.  Add garlic; cook 1-2 minutes.  Set aside with chicken.

In saucepan, melt 3 Tbsp. of butter over medium heat.  Sprinkle in flour and mustard powder, whisking for 2 minutes.  Pour in milk and sauce, whisking until it boils.  Simmer 3 minutes.  Remove from heat; stir in cheddar, 1/2 c. blue cheese and remaining teaspoon paprika.

Add pasta, celery, garlic and chicken.  Place in a broiler-safe dish.

Microwave remaining tablespoon butter for 30 seconds.  Stir in bread crumbs and remaining 1/2 tsp. celery seed; sprinkle over dish with remaining 1/4 c. blue cheese.  Broil 2-3 minutes, or until browned.

Beef and Broccoli Lo Mein

(Courtesy of Family Circle)

Ingredients:
1 c. reduced-sodium beef broth
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. ketchup
1 Tbsp. rice vinegar
1 Tbsp. cornstarch
1/4 tsp. red pepper flakes
1 large head broccoli, cut into florets
1/2 lb. whole-grain linguine
2 Tbsp. vegetable oil
1/2 lb. flank steak, sliced into 1/4 inch thick slices
1 large green bell pepper, cored, seeded and thinly sliced
1 can (8 oz.) chopped water chestnuts, drained

Directions:
In a small bowl, whisk broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes.  Set aside.

Bring a large pot of water to a boil.  Lightly salt and add broccoli.  Bring back to a boil and cook for 3 minutes.  Scoop out broccoli with a slotted spoon and reserve.  In same pot, cook pasta for 6 minutes; drain and set aside.

In a large nonstick skillet, heat oil over medium-high heat.  Add steak and pepper and stir-fry for 3 minutes.  Stir in sauce and simmer for 1 minute until thickened.  Add broccoli and water chestnuts; cook 2 minutes.  Toss with pasta and serve immediately.

Note~ Substitute soy crumbles for flank steak to make a meatless version (use vegetable broth as well)

Apple Fritter Bread

(Courtesy of Bauer's Market and Garden Center)


Ingredients:
3 c. flour
1 pkg. yeast
1/4 tsp. salt
1/2 c. brown sugar
1/4 c. water
1 egg, beaten
3/4 c. milk
1/4 c. butter
FILLING:
6 apples, peeled and diced
1 Tbsp. lemon juice
1 c. brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 Tbsp. cornstarch
GLAZE:
1 Tbsp. butter, softened
1 tsp. vanilla
3/4 c. powdered sugar
3 tsp. half and half or milk


Directions:
Preheat oven to 350 degrees.  Grease a 9x5 bread pan.  In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened.  Set aside to cool.


Heat the milk in a small saucepan until it bubbles; remove from heat.  Add the butter and stir until melted; set aside.  Put flour, yeast, brown sugar and salt in a bowl; mix well.  Add the water, egg and milk/butter mixture.  Mix until dough forms into a ball; knead for an additional 5 minutes.  On a well-floured surface, roll dough into a rectangle.  Evenly spread apple mixture over dough.


Cut dough into even squares (about 20).  Carefully stack pieces of dough onto each other forming 4 piles.  Use a spatula, it makes stacking much easier.  Place piles of dough into prepared pan.  


Bake 45-50 minutes, until golden brown.  Immediately remove from pan.  


Mix butter, vanilla and powdered sugar in a bowl.  Add half and half; stir until you get a creamy consistency.  Pout on glaze and allow to set-up for a few minutes.  Pull some apart and enjoy.

Crock Pot Baked Apples

(Courtesy of Bauer's Market and Garden Center)


Ingredients:
1/4 c. brown sugar
1/4 c. walnuts, chopped
2 Tbsp. butter
1 tsp. cinnamon
6 Macintosh apples, cored
1/2 c. apple juice or apple cider


Directions:
Preheat a large crock pot on high heat and preset it for 3 hours.  In a large bowl, mix brown sugar, walnuts, butter and cinnamon.  Fill the apples with filling and place them in the crock pot.  Pour in the apple juice or cider.  Cover and cook them 2 1/2 hours to 3 hours on high heat until the apples are soft and begin to collapse.

Gingersnap Cookie Dip

(Courtesy of cdkitchen)

Ingredients:
8 oz. cream cheese
1 c. powdered sugar
2 tsp. pumpkin pie spice
8 oz. cool whip
Gingersnap cookies

Directions:
In a small mixing bowl, combine the cream cheese, powdered and pumpkin pie spice until well blended.  Beat in the cool whip.  Refrigerate until time to serve.  Serve as a dip for the cookies.

Note~ This dip can be used for other cookies if you would prefer.  I also heard people suggest that it can be used for strawberries.  This is a great base recipe and can be used in a variety of ways.  I would suggest trying different spices (cinnamon, nutmeg, etc).

Pretzel Cereal Crunch

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. Golden Graham cereal
1 1/4 c. Apple Cinnamon Cheerios cereal
1 1/4 c. miniature pretzels
1 c. chopped pecans, toasted
1 pkg. (10-12 oz.) vanilla or white chips
2 Tbsp. creamy peanut butter


Directions:
In a large bowl, combine the cereals, pretzels and pecans.  In a microwave-safe bowl, melt chips; stir until smooth.  Stir in peanut butter.  Drizzle over cereal mixture; toss to coat.  Spread evenly on a waxed-paper lined baking sheet.  Cool completely; break into pieces.  Store in an airtight container.

Caramel Crispies

(Courtesy of Betty Crocker)

Ingredients:

6 c. Honey-Nut cheerios cereal

1 bag (14 oz.) vanilla caramels, unwrapped

3 Tbsp. water

2 c. miniature marshmallows

1/2 c. semi-sweet or milk chocolate chocolate chips

1 Tbsp. shortening

1/4 c. miniature candy-coated semi-sweet chocolate baking bits

Directions:

Spray bottom and sides of a 9x13 pan with cooking spray.  Place cereal in a large bowl; set aside. 

In a medium microwaveable bowl, microwave unwrapped caramels and water uncovered on high for 2 1/2- 4 minutes, stirring after each minutes, until mixture is smooth.  Remove from the microwave.

Pour caramel mixture over cereal in bowl; stir until cereal is evenly coated.  Gently stir in marshmallows.  Pour cereal mixture into pan.  With buttered back of a spoon, press mixture in pan until even.

In a small microwaveable bowl, microwave chocolate chips and shortening uncovered on high for 1-2 minutes, stirring after each minute, until mixture is smooth.  Drizzle chocolate over top of cereal mixture.  Sprinkle baking bits evenly over chocolate.  Refrigerate until mixture is firm and glaze is set, about 1 hour.

With a table knife, cut cereal mixture into 9 rows by 4 rows to make 36 bars.  Store in a loosely covered container.

Chicken Pad Thai

(Courtesy of Better Homes and Gardens)

Ingredients:
8 oz. rice noodles (Vietnamese bahn pho or Thai sen-mee)
1/4 c. salted peanuts, finely chopped
1/2 tsp. grated lime peel
3 Tbsp. fish sauce
2 Tbsp. fresh lime juice
2 Tbsp. packed brown sugar
4 1/2 tsp. rice vinegar
1 Tbsp. Asian chile sauce with garlic
3 Tbsp. cooking oil
1 lb. boneless, skinless chicken breast or turkey, cut into bite-sized strips
1 Tbsp. finely chopped garlic
1 egg, lightly beaten
1 c. fresh bean sprouts
1/3 c. sliced green onion
2 Tbsp. snipped fresh cilantro

Directions:
Place noodles in a large bowl.  Add enough hot tap water to cover; let stand for 10-15 minutes or until pliable but not soft.  Drain well in a colander.

Meanwhile, for peanut topping, combine peanuts and lime peel; set aside.

In a small bowl, combine fish sauce, lime juice, brown sugar, rice vinegar and chile sauce; stir until smooth.  Set aside.

In a 12 inch nonstick skillet, heat 1 Tbsp. of the oil over medium-high heat.  Add chicken and garlic; cook and stir for 6 minutes until the chicken is tender and no pink remains.  Transfer to a bowl.

Add egg to the hot skillet and cook for 30 seconds.  Turn egg with spatula and cook for 30-60 seconds more, just until set.  Remove and chop egg; set aside.

In same skillet, heat remaining 2 Tbsp. oil over high heat for 30 seconds.  Add drained noodles and sprouts; stir-fry for 2 minutes.  Add fish sauce mixture and chicken; cook 1-2 minutes more until heated through.  Divide noodle mixture among 4 plates.  Sprinkle each serving with egg and peanut topping.  Garnish with green onion and cilantro. 

White Chocolate-Raspberry Cheesecake Bars

(Courtesy of kraftfoods.com)

Ingredients:
12 Oreto cookies, finely crushed, about 1 c.
2 Tbsp. butter or margarine, melted
3 squares Baker's white chocolate, divided
2 pkg. (8 oz. each) cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs
1/4 c. red raspberry preserves

Directions:
Heat oven to 350 degrees.

Mix cookie crumbs and butter; press onto the bottom of a 8 or 9 inch square pan (if doubling the recipe, use a 9x13 pan).  Melt 2 chocolate squares as directed on package.

Beat cream cheese, sugar and vanilla in a large bowl with a mixer until well-blended.  Add melted chocolate; mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.

Bake 25-28 minutes, or until center is almost set.  Cool for 5 minutes; spread with preserves.  Melt remaining chocolate square; drizzle over cheescake.  Cool cheesecake completely.  Refrigerate for 4 hours.

Brats and Beer Cheddar Chowder

(Courtesy of Midwest Living)

Ingredients:

2 Tbsp. butter or margarine

1 medium onion, finely chopped (1/2 c.)

1 medium carrot, coarsely shredded (1/2 c.)

3 large shallots, chopped

1 (14 oz.) can vegetable broth or 1 3/4 c. vegetable stock

1/3 c. all-purpose flour

1 c. whole milk, half and half or light cream

1 tsp. caraway seeds, crushed

1/4 tsp. ground black pepper

10 oz. Wisconsin Aged Cheedar cheese or sharp cheddar cheese, shredded

4 cooked smoked bratwurst, knockwurst or Polish sausage (about 12 oz. total), halved lenthwise

1 (12 oz.) can beer or 12 oz. bottle ale

Directions:

In a large saucepan, heat the butter over medium heat.  Add onion, carrot and shallots; reduce heat to medium low.  Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.

In a large screw-top jar, combine the broth and flour.  Cover and shake until combined and smooth.  Stir into the onion mixture.  Add the milk, caraway seeds and black pepper.  Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens.  Gradually stir in the cheese; reduce heat to low.  Cook, stirring frequently, until cheese melts, but do not boil.  Stir in the bratwurse and beer.  Cook, stirring frequently, until heated through.  If you like, serve with rye bread. 

Note~  When I made this it was really thin.  I added half and half with cornstarch mixed in and it helped thicken it a little.  I also omitted the onion and just used the shallots.

Orange Freeze

(Courtesy of recipe.com)

Ingredients:
6 thin orange slices (optional)
1 1/2 c. low-fat or fat-free milk
1/3 c. frozen orange juice concentrate, thawed

Directions:
Line the inside of two glasses with orange slices; cover with plastic wrap.  Freeze until firm, 1-2 hours.  In a small pitcher, stir together milk and orange juice concentrate.  Remove plastic wrap and pour into the glasses.  Add a few more drop of milk in the center with the tip of a spoon.

BBQ Chicken Pizza

(Courtesy of recipe.com)

Ingredients:
1 recipe traditional pizza crust (or tube of pizza crust from refrigerator section)
1/3 c. sweet hickory-smoke barbeque sauce
1 1/2 c. shredded mozzarella cheese, divided
1 (6 oz.) pkg. grilled chicken breast strips
1/2 small red onion, thinly sliced
3 Tbsp. chopped fresh cilantro
3/4 c. shredded Italian five-cheese blend

Directions:
Preheat oven to 450 degrees.

Spread barbeque sauce over prepared pizza crust; sprinkle with 1 c. mozzarella cheese.  Top evenly with chicken, onion and cilantro.  Sprinkle with remaining mozzarella cheese and cheese blend.

Bake for 15-20 minutes, or until crust is lightly browned.

PIZZA CRUST RECIPE:
Ingredients:
1 (1/4 oz.) envelope active dry yeast
2 tsp. sugar
1 1/4 c. warm water (105-115 degrees)
3 1/4 c. all-purpose flour
1 1/2 tsp. salt
1 Tbsp. olive oil
Cornmeal

Directions:
Combine yeast, sugar and water in a 2 cup liquid measuring cup; let stand for 5 minutes.

In a food processor bowl, combine flour and salt.  Pulse several times to combine.  With processor running, slowly add yeast mixture and oil.  Continue running processor until mixture is combined and forms a ball.

On a lightly floured surface, turn dough out and knead for 5 minutes.  Place in a bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour or until dough is doubled in bulk.

Preheat oven to 450 degrees. 

Punch dough down; knead lightly 4 or 5 times.  Roll dough into an 18 inch circle. 

Spray a 15 inch pizza stone lightly with cooking spray; sprinkle with cornmeal.  Place dough round on top of stone, folding edges over to fit stone.  Prick with a fork.

Top with desired sauce and toppings.  Bake for 15-20 minutes, or until lightly browned.

Sunday's Best Chicken

(Courtesy of Taste of Home)

Ingredients:
2-3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6-7 lbs.)
1 Tbsp. olive oil
2 Tbsp. minced fresh rosemary
1 Tbsp. coarsely ground black pepper
1 1/2 tsp. salt

Directions:
Finely grate the peel from the lemons to measure 2 Tbsp; set aside.  Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity.  Save remaining lemon for another use. 

Place chicken on a rack in a shallow roasting pan; brush with oil.  Combine the minced rosemary, pepper, salt and lemon peel; rub over chicken.

Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until a meat thermometer reads 180 degrees, basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.

Let stand for 15 minutes before carving.  Discard lemons and rosemary sprigs.

Oatmeal Gingersnaps

(Courtesy of Taste of Home)

Ingredients:
1/2 c. shortening
1 c. sugar
1 egg
1/4 c. molasses
1 1/2 c. all-purpose flour
3/4 c. quick-cooking oats
1 tsp. baking soda
1 tsp. ground ginger
1/4 tsp. salt
1/4 tsp. ground cloves
Additional sugar

Directions:
In a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg and molasses.  Combine the dry ingredients; gradually add to creamed mixture and mix well.  Roll into 1 inch balls; roll in additional sugar.

Place 2 inches apart on greased baking sheets.  Flatten with a glass dipped in sugar.  Bake at 350 degrees for 10 minutes or until set (do not overbake).  Remove to wire racks to cool.

Southwestern Pork and Pasta

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) penne pasta
2 pork tenderloins (1 lb. each), cut into 1 inch cubes
2 Tbsp. olive oil
8 green onions, chopped
4 garlic cloves, minced
3 cans (14 1/2 oz. each) diced tomatoes with mild green chilies, undrained
2 cans (15 oz. each) black beans, rinsed and drained
1 pkg. (16 oz.) frozen corn, thawed
1 jar (16 oz.) salsa
1 Tbsp. chili powder
1 tsp. salt
1 tsp. ground cumin
1 tsp. paprika or smoked paprika
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
Sour cream

Directions:
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook pork in oil in batches over medium heat for 6-7 minutes or until juices run clear; return all to the pan. Add onions and garlic; cook 1 minute longer. Stir in the tomatoes, beans, corn, salsa and spices. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Combine the cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Drain pasta; add to pork mixture and toss to coat.

Serve desired amount of pasta with sour cream. Cool remaining pasta; transfer to freezer containers. Cover and freeze for up to 3 months.
To use frozen pasta: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through.

Rice-Stuffed Pork Chops

(Courtesy of Taste of Home)

Ingredients:
2 1/4 c. water
1 Tbsp. butter
1 pkg. (5.6 oz.) instant chicken-flavored rice and sauce mix
4 bone-in pork loin chops (1 inch thick and 8 oz. each)
1 envelope seasoned coating mix

Directions:
In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes.

Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13x9 inch baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425 degrees for 25-30 minutes or until a thermometer reads 145 degrees. Let meat stand for 5 minutes before serving.

Rum Balls

(Courtesy of Taste of Home)

Ingredients:
2 1/2 c. crushed vanilla wafers (about 75 wafers)
1 c. ground pecans
1 c. confectioners' sugar
2 Tbsp. plus 2 tsp. baking cocoa
1/4 c. rum
3 Tbsp. honey
2 Tbsp. water
Additional confectioners' sugar and/or crushed vanilla wafers

Directions:
In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.

Shape into 1 inch balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container.

Potato Drop Doughnuts

(Courtesy of Taste of Home)

Ingredients:
1/2 c. mashed potatoes (mashed with milk and butter)
1/4 c. sugar
1 egg, lightly beaten
1/2 c. sour cream
1/2 tsp. pure vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
Oil for deep frying
Additional sugar or confectioners' sugar, optional


Directions:
In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla.  Combine dry ingredients; stir in potato mixture.


Heat oil in an electric skillet or deep fryer to 375 degrees.  Drop teaspoonfuls of batter, a few at a time, into hot oil.  Fry until golden brown on both sides.  Drain on paper towels; roll in sugar while warm.

Raspberry Ribbon Pie

(Courtesy of Taste of Home)

Ingredients:
2 pkgs. (3 oz. each) cream cheese, softened
1/2 c. confectioners' sugar
Dash salt
1 c. heavy whipping cream, whipped
Pastry for deep-dish single-crust pie (9 inches), baked
1 pkg. (3 oz.) raspberry gelatin
1 1/4 c. boiling water
1 Tbsp. lemon juice
1 pkg. (10 oz.) frozen raspberries in syrup, thawed


Directions: 
In a large bowl, beat the cream cheese, sugar and salt until smooth.  Fold in cream.  Spread half into pie shell.  Chill 30 minutes.


Meanwhile, dissolve gelatin in water; add lemon juice and raspberries.  Carefully spoon half over cream cheese layer.  Chill until set, about 30 minutes.


Set aside the remaining gelatin mixture at room temperature.  Carefully spread remaining cream cheese mixture over top of pie.  Chill for 30 minutes.  Top with remaining gelatin.  Chill until firm.

Cheesy Baked Pork Chops

(Courtesy of mrfood.com)

Ingredients:
1 c. finely crushed cheese crackers
1/4 c. sesame seeds
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground red pepper
2 eggs
4 (1 inch) pork loin chops (1 1/4-1 1/2 lbs total)
Cooking spray

Directions:
Preheat oven to 400 degrees.  Coat a rimmed baking sheet with cooking spray.

In a shallow bowl, combine cracker crumbs, sesame seeds, parsley, salt, black and red peppers; mix well.  Beat eggs in another shallow bowl.

Dip each pork chop into the eggs, then the seasoned crumbs, coating well.  Place chops on prepared baking sheet.

Spray both sides of chops with cooking spray then bake 40-45 minutes for medium, or to desired doneness beyond that, turning halfway through cooking.

Tortilla Black Bean Casserole

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. chopped onion (2 large)
1 1/2 c. chopped green sweet pepper (2 medium)
1 (14 1/2 oz.) can tomatoes, cut up
3/4 c. bottle picante sauce or green salsa
2 tsp. ground cumin
2 cloves garlic, minced
2 (15 oz.) cans black beans and/or red kidney beans, rinsed and drained
12 (6 inch) tortillas
8 oz. reduced-fat Monterey Jack cheese, shredded (2 c.)
2 medium tomatoes, chopped (optional)
2 c. shredded lettuce (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 c. light sour cream or plain low-fat yogurt (optional)

Directions:
In a large skillet, combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin and garlic.  Bring to boiling; reduce heat.  Simmer, uncovered, for 10 minutes.  Stir in beans.

Spread 1/3 of the bean mixture over the bottom of a 3 quart rectangular baking dish.  Top with 6 of the tortillas, overlapping as necessary, and 1 c. of the cheese.  Add another 1/3 of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.

Bake, covered, in a 350 degree oven for 30-35 minutes or until heated through.  Sprinkle with remaining cheese.  Let stand for 10 minutes.

If desired, top with chopped tomato, shredded lettuce, green onions and olives.  Serve with sour cream (if you choose).