Mama's Cornbread Dressing

courtesy of Annis H* and quoted from an email she wrote me in November 2001

Makes 1 9x13 pan

Make up a couple of batches of cornbread (I like the Martha White mix)
Crumble into a large bowl
Add: about 3-4 pieces of celery (chopped fine)
1 bunch green onions with all of the white and some green (chopped fine)
about 1 bunch parsley (chopped fine)
salt and black pepper to taste

Mix well and add 1 can cream of chicken soup (undiluted), chicken broth (several cups), and 3 eggs, beaten.
It should be slightly thicker than the consistency of the cornbread batter before you baked it.
Bake it at 350 degrees until set and slightly brown. (About an hour.)

Quick & Easy Sugar Cookies

from Kraft Food & Family Magazine


Philadelphia Sugar Cookies

prep 20 min
total 1 hour 40 min, including refrigerating

1 pkg (8. oz) Philadelphia Cream Cheese, softened
1 c. powdered sugar
3/4 c. (1 1/2 sticks) butter, softened
1/2 t. vanilla
2 c. flour
1/2 t. baking soda

Preheat oven to 325. Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Refrigerate 1 hour.

For shaped cookies: Roll dough to 1/8 inch thickness on lightly floured surface. Cut, and place cookies 2 inches apart on ungreased baking sheets. Bake 12 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove to wire rack; cool completely.

The dough didn't seem very roll-out-able to me. I rolled them into balls, then flattened them a bit before baking. They turned out chubby and soft. Mmmmm.

Pineapple Dream Bars

courtesy of Stephanie Ashcraft's 101 More Things To Do With A Cake Mix

Bars:

1 white or yellow cake mix
1/2 cup butter or margarine, melted
1 egg

Filling:

8 ounces cream cheese, softened
2 tablespoons sugar
2 tablespoons milk
1 teaspoon vanilla
1 egg
1 can (8 oz) crushed pineapple, drained
1-1 1/2 coconut

Glaze:

3/4 cup powdered sugar
1/4 teaspoon vanilla
3-4 teaspoons milk


Preheat oven to 350*. With a spoon, mix cake mix, butter, and egg together. Press into a lightly greased 9x13 pan.

Beat cream cheese, sugar, milk, vanilla, and egg together in a separate bowl until smooth. Stir in well-drained pineapple. Spread evenly over dough. Sprinkle coconut over top. Bake 25-30 minutes or until coconut is light golden brown. Cool completely.

Mix powdered sugar, vanilla, and milk together in a small bowl. Drizzle glaze evenly over cooled dessert. Refrigerate at least 2 hours and cut into bars. Store in refrigerator.

HSS RS Confrence Chicken Salad

- 4 cups seasoned and grilled chicken breasts, cubed
- 2 hard boiled eggs, chopped
- 2 cups seedless grapes - green or purple
-1 15 oz. can pineapple chunks, well drained
- 1/4 cup chopped green onion
- 1 T. mustard mixed with 1 cup salad dressing or mayonnaise
- 1 5 oz. can Chowmein noodles
- lettuce & tomato

optional ingredients:
- 1 11 oz. can mandarin oranges
-1/2 cup green pepper, chopped
- 1/2 cup sliced olives
- 3/4 cup celery, chopped

Mix all ingredients except Chowmein noodles, chill in refrigerator. Just before serving, top with noodles. Serve on bakery rolls, with lettuce and tomato.

Baked Apple Donuts

1 ½ c. all purpose flour
1 ¾ ts., baking powder
½ t. salt
½ tsp. nutmeg
½ c sugar
½ c shortening
1 egg beaten
¼ c. milk
1 c apples, peeled and grated

Sift together flour, baking powder, salt, nutmeg and sugar; cut in
shortening until mixture is fine. Combine egg, milk and apples. Add to
dry ingredients; mix quickly. Fill greased muffin tins ¾ full and
bake at 350 degrees for 20-30 min. Remove from pan and roll in butter
and then prepared topping. Makes 12 servings.

TOPPING

¼ c butter melted
¼-½ c sugar
½-1 tsp cinnamon

Stir together all ingredients until well blended, roll warm muffins in
butter mixture and set on a tray over wax paper to cool slightly.

Zucchini Pasta with Red Onion, Oregano & Feta

from Ladies' Home Journal

1 package (12 oz.) dried gemelli or fusilli pasta
5 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 small red onion, sliced
1/2 tablespoon chopped fresh oregano
1 pound medium zucchini, trimmed, halved crosswise, and shredded lengthwise
1 pound medium yellow squash, trimmed, halved crosswise, and shredded lengthwise
1 cup chicken or vegetable broth
1/2 cup (about 3 oz.) crumbed feta

1. Bring a large pot of water to a boil; add salt. Stir in pasta and cook until al dente, about 9 minutes. Reserve 1 cup cooking liquid, then drain pasta.

2. Meanwhile, heat 3 tablespoons oil and the butter in a large deep skillet over moderate heat until butter is melted. Add onion and oregano, season with salt and pepper, and cook until softened, about 5 minutes. Add zucchini and squash; cook, stirring frequently, until wilted, about 5 minutes. Add broth; bring to a simmer. Remove from heat and keep warm, covered, for sauce.
3. Add pasta and 1/2 cup reserved cooking liquid to sauce in skillet; toss to combine. Season with salt and pepper. Simmer until pasta is coated well, about 2 minutes. Remove from heat and toss in feta. Spoon into bowls, drizzle with remaining 2 tablespoons oil and serve. Makes 4 to 6 servings.

Banana Pudding Parfaits

from Everyday Food Magazine

Serves 5-6 people

2/3 c. sugar
1/4 c. cornstarch
1/4 t. salt
2 1/2 c. milk
4 large egg yolks
2 T. unsalted butter, cut into pieces
1 t. vanilla extract (I doubled it. Yum.)
2 bananas, sliced at last minute. Plus more for garnish.
12 shortbread or other vanilla-flavored cookies
sweetened whipped cream, for garnish

1. Have ready a fine-mesh sieve over a medium bowl. In a medium saucepan, off heat, whisk together sugar, cornstarch, and salt. Very gradually (a few tablespoons at a time), whisk in milk, taking care to dissolve cornstarch; whisk in egg yolks.
2. Whisking constantly, cook mixture over medium heat until the first large bubble forms and sputters. Reduce heat to low; whisking constantly, cook 1 minute.. Remove from heat, and immediately pour through sieve into bowl. Stir butter and vanilla into hot pudding. Let pudding cool slightly; meanwhile, slice bananas.
3. In six 8-ounce glasses, alternately layer warm pudding with cookies and bananas, ending with pudding and covering bananas as completely as you can to prevent discoloration. Refrigerate until set, at least 1 hour, and covered with plastic wrap, up to 2 days.
4. To serve, top with whipped cream and more crumbled cookies and sliced bananas.

Lentil Curry

from Everyday Food Magazine

Serves about 6

3 T. vegetable oil
1 medium onion, finely chopped
1 2-inch piece of fresh ginger, peeled and finely grated (I used ginger-in-a-jar from the fridge.)
coarse salt
2 t. curry powder
1 t. garam masala (I used chana masala, don't know the difference)
1/4 to 1/2 t. cayenne pepper
1 jar (26 oz.) best-quality tomato sauce
2 cans (20 oz each) cooked lentils, drained and rinsed
2 T. fresh lime juice (from 1 lime)
1/2 c. chopped fresh cilantro, plus more for garnish (optional)
cooked basmati rice, for serving (I used Texmati, because I'm from Tex.)

1. In a large saucepan, heat oil over medium. Add onion and ginger; season with salt. Cook, stirring frequently, until beginning to brown, 5 to 8 minutes.

2. Add spices; cook, stirring, until fragrant, 30 to 60 seconds.

3. Add tomato sauce, lentils, and 1 cup water. Simmer until slightly thickened, 5 to 10 minutes. Stir in lime juice and cilantro; season with salt.

4. Serve lentil mixture with rice; garnish with more cilantro, if desired.

Tabbouleh

from Everyday Food Magazine, which you need to receive each month, believe me.

1 c. medium-grind bulgur (Find it in a bag in the Mediterranean/middle eastern food aisle. It looks like really coarse brown sugar.)
coarse salt & pepper
6 plum tomatoes, cored, seeded and diced
1 English (seedless) cucumber, seeded and diced
1 c. chopped fresh parsley
1/4 c. fresh lemon juice (from about 2 lemons)
3 T. extra virgin olive oil

1. In a medium bowl, mix bulgur with 1/2 t. salt and 2 c. boiling water. Cover bowl, and let sit until bulgur is tender (but still slightly chewy), about 30 minutes. Drain in a fine-mesh sieve (I skipped this), pressing to remove liquid (I had no liquid); return to bowl.

2. Add tomatoes, cucumber, parsley, lemon juice, and oil; season with salt and pepper, toss to combine. Serve immediately, or cover and refrigerate up to 3 days (bring to room temperature before serving).

Creamy Mushroom Pasta

Recipe by Leslie

6 baby portabello mushrooms, chopped
2-3 shallots, chopped
2 cooked chicken breasts, chopped (optional)
1 lb. linguine or any other pasta you prefer
2 T. butter or olive oil
1/4 c. chopped fresh parsley
salt & pepper
1 c. half & half
1/4 c. chicken broth
1/2-1 c. parmesan cheese

Cook pasta according to package directions. Be sure to add salt to the water while it comes to a boil. While it's cooking, saute mushrooms and shallots in the butter (or oil) over medium-high heat. Add a dash of salt and pepper to season while it's cooking down. Stir occasionally, cook for 5-6 minutes, or until shallots are translucent and mushrooms have reduced in size. Add chicken and parsley, stir to combine.

Add half & half and broth to sauce mixture. Let reduce until it thickens slightly. Pour over cooked pasta. Add cheese.

This mushroom/chicken sauce is also delicious served with savory crepes.

Panera's New Salad

Have you a Panera in your town? We do, and I love it. I stopped in today for lunch after a nice morning on my own and they had a new salad. It's a Strawberry, Poppyseed & Chicken Salad.

Tried it, loved it, and it would be so easy to recreate!

Here are the ingredients, no amounts, though. You can determine that based on your crowd:



Salad greens (spinach would be yummy)
roasted chicken, sliced
strawberries, sliced
mandarin orange segments
blueberries
pineapple chunks
walnuts

Poppyseed dressing

I might add some thin red onion slices for a little more heat. It was delicious!

Basic Belgian Waffles

Cooks.com

2 c. flour
1 tsp. salt
8 eggs, separated
1/2 c. butter, melted
1 tsp. vanilla extract
2 c. milk

In a small bowl, mix flour and salt; set aside. In a large bowl, beat egg whites with electric mixer on high speed until stiff peaks form. In another large bowl, beat egg yolks with electric mixer on high speed until thickened and lemon-colored, about 5 minutes. Stir in melted butter and vanilla.

image courtesy of marthastewart.com

Alternately add flour mixture and milk to yolk mixture, beating well after each addition. Fold egg whites into yolk mixture. Prepare Belgian waffle iron according to manufacturer's directions. Using 1 1/4 cups batter for each waffle, bake on preheated waffle iron 30-60 seconds. Turn waffle iron; continue baking 2-3 minutes or until steaming stops and waffle is golden brown. Makes 6.

Southwestern Skillet Pie

Martha Stewart Living Everyday Food Magazine

1 pound lean ground beef
s & p
4 garlic cloves, minced
1 red bell pepper, ribs and seeds removed, chopped
1 can black beans, drained and rinsed
1 jar mild or medium salsa (16 oz)
1 c. coarsely grated pepper jack cheese (4 oz)
Bisquick (biscuit recipe on box) or cornbread (my favorite)

Preheat oven to 425. Cook beef until browned. Season with 1 1/2 t. salt and 1/4 t. ground pepper. Add garlic and bell pepper; cook, stirring, until softened, 3-5 minutes. Stir in beans, salsa, and 1/4 c. water; cook over low heat until warmed through, about 2 minutes. Stir in 1/2 c. cheese. Remove from heat. Cover to keep warm.

Make biscuit topping, Stir 1/2 c. cheese into dough. Spoon over beef mixture in 8 small mounds, about 1 inch apart.

Bake until bubbling and topping is golden brown, 20-25 minutes.

Pecan-Crusted Salmon with Orange Mustard Sauce

Courtesy of Lauren P*

Salmon filets
4 T. dijon mustard
2 T. honey
3/4 c. orange juice
1/2 c. finely chopped pecan pieces
3/4 c. breadcrumbs
2 T. butter

Preheat oven to 425. Place salmon filets in a square or 9x13 pan, depending on how many filets you are cooking. Pour orange juice in pan until it comes about 1/4 inch up the sides of the filets.
Mix dijon mustard and honey in a small saucepan over medium heat. When it's loose enough, drizzle it over the salmon.
In a small bowl, mix pecans and breadcrumbs, add a crust-like layer of this mixture on the top of the salmon, and drizzle melted butter over each filet.
Bake at 425 for about 20 minutes.
Delicious with rice.

Petit Farcis {Stuffed Vegetables}

Sauveur Magazine

6 medium round summer squash
1 medium long zucchini
4 large ripe tomatoes
S & P
2 T. Extra virgin olive oil
6 1/2"-thick slices day-old baguette
1/2 c. milk
1 lb. loose pork sausage
3 cloves garlic, peeled and chopped
1/2 small onion, peeled and thinly sliced
3 T. chopped fresh parsley
1/4 c. coarse fresh bread crumbs
4 T. butter

1. Move oven rack to bottom third of oven. Preheat to 375. Trim tops off summer squash and halve zucchini lengthwise. Scoop out flesh, leaving 1/2-3/4"-thick shells, then chop flesh, put it into a bowl, and set aside. Put squash and zucchini into a large baking dish, cavity sides up. Trim tops off tomatoes, scoop out and discard pulp, and add tomatoes to dish. Season vegetables with salt & pepper. Drizzle 1 T. oil around veggies, set aside.
2. Soak bread in milk in a bowl until soft; tear into small pieces and add to bowl with chopped squash. Add sausage, garlic, onions, parsley, and s & p to taste and mix well. Fill vegetable shells with stuffing, sprinkle with bread crumbs, dot with butter, and drizzle with remaining oil. Bake for 1 hour.

Chicken in Lemon Cream with Penne

Courtesy of Giada DeLaurentiis, from her new book, Everyday Pasta, with a few minor modifications

1 pound penne pasta
3 T. extra virgin olive oil
2 boneless, skinless chicken breast halves, diced into 1-inch cubes
1 t. herbes de Provence
pinch of salt, plus 1/2 t.
pinch of pepper, plus 1/4 t.
1 c. chicken broth
2 c. heavy cream
zest of 1 lemon
pinch of cayenne pepper
1/4 c. chopped fresh flat-leaf parsley
1 T. freshly squeezed lemon juice

Cook pasta until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken breast with herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. (Here, I actually seasoned and baked the chicken ahead of time [to save time], and added the juices from the baked chicken to the finished sauce.)

Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. Add the cream, lemon zest, and cayenne. (I let the lemon zest steep in the cream while I cooked the chicken.) Reduce the heat to medium-low and simmer for 10 minutes.

Add the pasta, chicken, 1/2 t. salt, 1/4 t. pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.

Banana Chocolate Chunk Ice Cream

Courtesy of Martha Stewart Living Magazine

MAKES 1 quart

1/2 c. plus 2 T shredded sweetened coconut
2 pints vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2 inch chunks

1. Preheat oven to 350. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3-5 minutes. Let cool completely.

2. Mix ice cream, chocolate, banana, and 1/2 c. toasted coconut in the bowl of an electric mixer fitted with paddle attachment until combined, about 1 minute.

3. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 T coconut.

Corn Casserole

Courtesy of Paula Deen

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm. It's also perfectly yummy without the cheese on top.

Apricot-Dijon Glazed Chicken

Courtesy of Martha Stewart Living Magazine

8 chicken thighs (You can also use breasts, just don't bake them as long if they're boneless.)
s & p
1 jar (12 oz) apricot jam
2 T honey
2 T. dijon mustard

1. Preheat oven to 425. Rinse chicken thighs; pat dry, and transfer to a baking dish. Season well with salt & pepper; set aside.

2. Bring jam, honey, and mustard to a boil in a small saucepan over medium heat. Reduce heat to medium-low; simmer until thickened and reduced by half, about 15 minutes. Spoon over chicken, to coat evenly.

3. Bake chicken, basting with sauce from bottom of dish every 10 minutes, until juices run clear when chicken is pricked with a fork, about 30 minutes.

It's delicious with rice and a green veggie like asparagus.

"Better than You-Know-What" Cake

Courtesy of Paula Deen

1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut

Preheat oven to 350 degrees F.
Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Chicken Tetrazzini

Courtesy of Giada DeLaurentiis

Don't be scared by this ingredients list. It's not hard to make, freezes well, & kids love it.

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine (or chicken broth)
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F.

Spread 1 tablespoon of butter over a 13 x 9 x 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

The Best Lemon Bars

Courtesy of Sara Moulton

4 large eggs
1 1/2 cups granulated sugar
3/4 cup fresh lemon juice
1/3 cup all-purpose flour
Hot shortbread base, recipe follows
3 tablespoons confectioners' sugar

Preheat oven to 350 degrees F. In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees F. And bake in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered and chilled, 3 days. Sift confectioners' sugar over bars before serving.

Shortbread Base:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preheat oven to 350 degrees.
Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

Lemon Spaghetti

Courtesy of Giada DeLaurentiis

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Pasta Primavera

Courtesy of Giada DeLaurentiis

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Caramel Layer Cocoa Squares

Courtesy of Melinda Masters

1 (14 ounce) package individually wrapped caramels, unwrapped
2/3 cup evaporated milk, divided
1 (18.25 ounce) package chocolate cake mix
3/4 cup butter, melted
1 cup semisweet chocolate chips

Preheat oven to 350 degrees F. In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan. In a large bowl, stir together the cake mix, melted butter and a little less than 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest.
Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

Pizza Crust

Courtesy of Carla R*

Makes 2 crusts
1 pkg. (1/4 oz.) yeast
1/4 c. warm water
1 tsp sugar

4 T olive oil
1 t. salt
1 T sugar
1 c. warm water
4 c. flour

Let first three ingredients proof.

In mixer, or by hand, mix oil, salt, sugar and water with 1 c. flour. Then add yeast and mix. Add the rest of the flour.
Knead (or use dough hook) for 5-10 min. Rub olive oil in a large bowl. Place the dough in the bowl, cover with a towel and place in a warm spot. Let it rise for 1 hour.
Punch down and roll out, half makes one crust.
Place rolled-out dough on a pizza stone or other large pan. (Sometimes it's helpful to sprinkle some corn meal on the pan to create a little friction.) Cook at 425 for a couple of minutes, then remove from oven, place desired toppings, and cook about 10 more min.

Parmesan Basil Rice Pilaf

Recipe by Leslie

Serves 4-5

1 large shallot, diced
1 T. butter
1 cup rice
2 cups broth or water
1 1/2 c. frozen peas
handful of fresh basil leaves, cut into strips
1/2 c. parmesan cheese
freshly ground black pepper to taste

Let the peas sit on the counter so they thaw a bit while you cook the rice. Heat butter over medium heat in a medium sized non-stick pot. Add shallot and stir until transluscent. Add rice, and keep stirring. Cook the rice until it starts to turn a little bit brown and you can smell it cooking. Add liquid (and salt, if desired) and bring to a boil. Cover and reduce heat. Cook for 20 minutes. Remove cover, add peas, and replace cover. Let the rice sit for 2-3 minutes, then stir in basil, cheese, and pepper.

Spinach & Feta Baked Chicken

Courtesy of my friend, Allison

2 chicken breasts, pounded thinly
salt and pepper
large handful of fresh spinach leaves
small jar of roasted red bell peppers
3/4 c. feta cheese crumbles
1 1/2 c. Panko bread crumbs (Japanese-style)

Preheat oven to 375. Pound chicken until it's about 1/4-1/2 inch thick. Season with salt & pepper. Place a layer of spinach leaves over each chicken breast, then add a layer of roasted peppers, and finally sprinkle on some feta cheese.






Roll the chicken into a roll, and skewer with toothpicks to keep it together.
Roll it in the breadcrumbs, or sprinkle and pat them onto the chicken. Bake at 375 for 35-40 minutes, or until chicken is done.

White Hot Chocolate

Yes, I know it's almost summertime, I just love this recipe and this picture. :)

Courtesy of Martha Stewart

2 c. heavy cream
6 c. whole milk
12 oz. white chocolate chips, crushed or shaved
1 t. vanilla
dark chocolate shavings for garnish, if desired

Place chocolate in medium bowl. In a saucepan over medium heat, combine milk and cream. Heat until bubbles form around the edges (approximately 4 minutes). Don't boil. Remove from heat and pour over chocolate chips in bowl. Stir until chocolate is melted, whisk in vanilla. Makes eight 1 cup servings.

Texas Taco Soup

Courtesy of Leslie Horn

Serves 5-8 people

1 lb. ground beef
1 small onion, chopped
2 cans chopped green chiles
1 t. salt
1 t. pepper
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn
2-3 cans Mexican stewed tomatoes (depending on how much soup you need)
1 1/2 c. water or broth
1 (1.25 oz) package taco seasoning
1 (1 oz) package Ranch dressing mix

Serve with:
Rice
Shredded cheddar, jack, or queso fresco
Corn or tortilla chips
Sour cream
any other taco fixings

Brown beef and onion in large stockpot, drain fat. Add all other ingredients, bring to a boil. Reduce heat and simmer up to 2.5 hours. You can increase the volume by adding more liquid, but be sure to season properly, too.

Cinnamon Coffee Cake

Courtesy MSL Everyday Food

Serves 6
2 cups flour
3/4 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon cinnamon
1 large egg, beaten
3/4 cup milk
2 tablespoons butter, melted

Preheat oven to 350 degrees. Grease an 8-inch square baking pan. In a medium bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in shortening until the mixture resembles coarse crumbs. Put 1/2 cup of the mixture in a small bowl, stir in remaining 2 tablespoons sugar and cinnamon, and set aside. Stir egg and milk into remaining flour mixture.

Spoon batter into the prepared pan, and smooth the surface. Pour melted butter over the top. Sprinkle reserved crumb mixture evenly over the butter. Bake the cake until a toothpick inserted in the center comes out clean, about 35 minutes.

Baked Ziti

Courtesy of our mutual friend, Angela R.

1 box ziti (large tube-shaped pasta) or some other large noodle such as shells
1 28-32 oz. jar pasta sauce of your choice
1 16-oz tub of ricotta cheese
8 oz. (or more) mozzarella cheese
1 T. chopped parsley
1 egg, slightly beaten
1 t. salt
1 t. oregano
1/2 t. garlic powder
1/4 t. pepper
Parmesan cheese for the top

This recipe makes one 9x13 pan or 2 8x8. I made two, and froze one. Boil noodles. Combine sauce, cheese, egg, and spices. Divide sauce into thirds. Pour 1/3 of the sauce on the bottom of the pan. Mix another third of the sauce with the noodles and place in pan. Pour the remaining third of the sauce on top. Sprinkle with Parmesan or mozzarella. Cover. Bake at 375 for 30 minutes. Uncover and bake until the cheese on top is melted and slightly browned.

Crème Anglaise with Brown-Sugared Strawberries

Courtesy of Leslie Horn

3 c. halved strawberries
1/3 c. packed brown sugar
1/4 c. granulated sugar
1/4 t. salt
2 large eggs
2 c. whole milk
1 t. vanilla extract
1/8 t. almond extract
fresh mint sprigs, for garnish

1. Combine strawberries and brown sugar; let stand at room temperature 30 minutes.
2. Combine granulated sugar, salt, and eggs in a large bowl, stirring well with a whisk.
3. Heat milk in a small, heavy saucepan over medium-high heat to 180 degrees, or until tiny bubbles form around the edge (do not boil). Gradually add milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until a lightly thick mixture coats the back of a spoon, stirring constantly. Remove from heat, stir in extracts. Strain through a fine sieve. Serve warm or chilled over strawberries. Garnish with mint, if desired.
Yield: 4 servings

Basil Pesto Sauce

courtesy Food Network Kitchens

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese (see Cook's Note)

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.
Thaw and stir in cheese.

COOKS NOTE: If using immediately, add all the oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Neal's Delicious Creamy Tomato Sauce

Courtesy of Dr. Neal H*

2 shallots, thinly sliced
1 T. olive oil
1 t. minced garlic
1 t. italian seasoning
salt and pepper to taste
1 can peeled, diced tomatoes (petite diced, stewed, whichever you prefer)
1/2 c. half & half or heavy cream
1/2 c. parmesan cheese, grated

Heat oil in a large, shallow saucepan over medium heat. Add shallots, stir for 2 minutes. Then add garlic and cook 1 minute. Add tomatoes and reduce heat to medium-low. Add italian seasoning and salt and pepper. Simmer for 10-15 minutes, or while pasta is cooking. Add cream at the end, toss with pasta, then stir in cheese. The sauce is quite loose, and is delicious served with gnocchi.

Berry Buckle

Courtesy of MSL Everyday Food Magazine

1 cup flour
1 stick butter, room temperature, plus more for baking dish
1 cup granulated sugar
1/2 t. salt
1/2 t. baking powder
3 eggs
2 containers raspberries (or other berries such as blueberries or strawberries, or a combination)
confectioners' sugar for dusting
whipped cream or ice cream for serving

Preheat oven to 350 degrees; Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.

Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

Orange Julius

Courtesy of Leslie Horn

1 can frozen orange juice concentrate
1 c. milk
1 c. water
1/4 c. sugar
2 t. vanilla
5 or 6 ice cubes

Blend until it's the frothy consistency of a milkshake. Just in time for summer!

Chicken & Dumplings

2 chicken breasts, chopped into bite-sized pieces
1 onion, sliced or chopped, according to preference
1-2 carrots, sliced
1-2 ribs of celery, sliced
1/2 c. frozen peas
1 clove garlic, minced
2 T. butter
water &/or chicken broth to cover
salt and pepper to taste
Cajun seasoning (optional)

Dumplings:
2 c. flour
1 T. baking powder
3 T. margarine or butter
1 c. milk

Heat butter in a large stock pot over medium heat. Add onions, carrots, celery and garlic and saute until soft. Add chicken pieces and saute until lightly browned. Add enough water to cover the mixture and about 2 inches more. The amount of liquid you use will determine how many servings you can get out of this dish. Season with salt, pepper, and cajun seasoning (such as Tony Chacere's). If you add more liquid, be sure you season it sufficiently. Add peas.
Bring to a boil, cover, and let simmer for 20-30 minutes, or until the chicken is done cooking and the liquid has become slightly opaque.

While the soup cooks, mix the ingredients for the dumplings in a separate bowl. Combine flour and baking powder. Cut in the butter thoroughly, add milk and stir. When the liquid is ready, add the dumpling mixture by heaping tablespoons on to the top of the soup. Uncover and cook 10 more minutes.

Serve a couple of ladlefuls of soup and 3-4 dumplings per person. Sometimes we add a dash of tabasco once the meal is served.

Cheese Scones

courtesy of Alton Brown - with Jay's alterations

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1 - 2 tablespoons sugar
4 tablespoons butter
2 tablespoons shortening
3/4 cup cream, whole milk or buttermilk
1/2 teaspoon ground pepper
1 egg
3/4 cup shredded cheese - any variety

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in butter and shortening. In a separate bowl, combine cream with beaten egg and cheese, then add to dry ingredients. Mix well and spoon 6-8 large portions onto cookie sheet. Bake for 15 - 20 minutes or until lightly golden.

Penne with Pancetta, Spinach, and Buttery-Crumb Topping

Courtesy of Cooking Light, March 2007

8 ounces French bread (or store-bought bread crumbs)
cooking spray
3/4 c. (3 ounces) chopped pancetta
3/4 c. onion
2 t. minced garlic
1/3 c. flour
3 3/4 c. milk, divided
1/4 c. half and half
6 c. chopped fresh spinach
1/2 c. grated parmesan
1 1/4 t. salt
1/2 t. pepper
8 cups hot cooked penne pasta (about 1 pound)
1/4 c. butter, melted

1. Preheat oven to 425.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 4 cups; set aside.
3. Cook pasta according to package directions. (I added about 1 1/2 c. frozen peas to the pata water when it had about 4 minutes left.) Heat a large nonstick saucepan over medium-high heat. Coat with cooking spray. Add pancetta, onion, and garlic; saute 5 minutes or until onion is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add 3/4 c. milk, stirring until smooth. Add flour mixture, remaining 3 cups milk, and half-and-half to pan; bring to a boil, stirring constantly. Reduce heat, and simmer 2 minutes or until thick, stirring constantly. Add spinach; cook 1 minute. Remove from heat. Stir in cheese, salt, and pepper, stirring until cheese melts.
4. Place cooked pasta in a large bowl. Add sauce mixture to pasta; toss well. Spoon mixture into a 13x9 inch baking dish coated with cooking spray. Combine bread crumbs and butter; toss well. Sprinkle over pasta mixture.
5. Bake at 425 for 6 minutes or until crumbs are lightly browned.

You could take out the pancetta if you wanted this to be a vegetarian dish.

Mexican Tomato-Bean Soup with Corn Dumplings

Courtesy of Cooking Light, March 2007

SOUP:
2 t. olive oil
1 c. chopped onion
1 T. chili powder
2 t. bottled minced garlic
2 cups organic vegetable broth
1 c. water
1/2 t. dried oregano
1/4 t. salt
1/4 t. black pepper
1 (15.5 oz) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained

DUMPLINGS:
1/3 c. masa harina or cornmeal
1/8 t. salt
3 T. hot water
1 t. olive oil

REMAINING INGREDIENTS:
2 T. chopped fresh cilantro
1 t. fresh lime juice
1/4 c. crumbled queso fresco

1. To prepare soup, heat 2 t. oil in a dutch oven over medium-high heat. Add onion; saute three minutes or until tender. Add chili powder and garlic; saute 30 seconds. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover. Reduce heat, and simmer for 20 minutes.
2. To prepare dumplings, combine masa harina and salt in a bowl. Add 3 T. bot water and 1 t. oil; stir until a soft dough forms (dough will be dry). Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. Stir in cilantro and juice. Ladle 1 c. soup into each of 3 bowls; top each serving with 1 T. queso fresco.

Pineapple Rice

Courtesy of Cooking Light, March 2007

1 bag boil-in-bag long-grain rice
2 t. butter
1 c. fresh diced pineapple
2 T. chopped fresh cilantro
1/4 t. salt

Cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; saute 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilatnro, and 1/4 t. salt to rice in bowl; cover and keep warm.

Oven-Fried Chicken

Courtesy of Leslie Horn

1 package chicken tenderloins or chicken breasts cut into finger-sized pieces
2 c. buttermilk
2 c. flour
salt and pepper
cajun seasoning
cooking spray
Country Gravy mix

Place chicken pieces in a bowl. Cover with buttermilk; be sure all of the chicken is exposed to the buttermilk. Chill in refrigerator for at least one hour.

Preheat oven to 400. Pour flour into a pie plate, add salt and pepper, and cajun seasoning. Shake excess buttermilk off of each piece of chicken, dredge in flour, and place on a cookie sheet (covered in parchment paper, non-stick aluminum foil, or a Silpat). Continue with each piece of chicken, then spray them all with cooking spray.

Place chicken in the oven, bake for 20-25 minutes, or until cooked through. Serve with rice and country gravy.

Chocolate Chip Cookies

Courtesy of Better Homes and Gardens New Cookbook

1/2 c. shortening
1/2 c. butter
1/2 c. granulated sugar
1 c. packed brown sugar
1/2 t. baking soda
2 eggs
1 t. salt
1 t. vanilla
2 1/2 c. flour
1 12-oz package semisweet chocolate chips or chunks

1. In a large mixing bowl, beat the shortening and butter. Add sugars, baking soda and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Stir in chocolate pieces and, if desired, nuts.
2. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake at 375 for 9 minutes or until edges are lightly browned. Transfer to rack to cool.

Whole Wheat Bread

Courtesy of Annis H*, my mother-in-law

2 pkgs. yeast
2 t. salt
3/4 c. warm water
1 c. water
2 eggs
1/3 c. dry milk
1/2 c. honey or brown sugar
1/2 c. oil (generous)
wheat flour

Sprinkle yeast over 3/4 c. warm water. Mix 1 c. water, eggs, salt, dry milk, honey and oil together. Add yeast mixture. Mix in enough flour to make a sticky dough. Knead; add flour if necessary. Place in a greased bowl and let rise until double in bulk.
Punch down. Divide dough in 2 loaves. Place in greased pan. Let rise again until double. Bake at 375 for about 35 minutes. Rub warm bread loaf with salted butter.

Cranberry Bread

Courtesy of Annis H*

Makes 1 small and 3 medium loaves. Half of this makes 2 medium loaves. Trying to make one regular sized loaf (standard loaf pan) with half of the recipe is not a great idea. :)

6 c. flour
3 c. sugar
3 whole eggs
4 1/2 t. baking powder
1 1/2 t. baking soda
3 cups chopped, fresh cranberries
1 T. salt
3/4 c. shortening (or butter)
3 T. orange rind
2 1/4 c. orange juice
1 1/2 c. chopped nuts (pecans or walnuts)

Sift dry ingredients. Cut in shortening. Combine orange juice, rind and eggs. Pour over all at once, into dry ingredients. Mix enough to dampen. Do not over mix or it will be dry. Carefully fold in nuts and cranberries. Bake in greased pans at 325 for 1 hour. Do not bake in convection oven.

Balsamic Tomato Basil Pasta with Fresh Mozzarella

Recipe by Leslie

1 lb. pasta of your choice (penne, farfalle, etc.)
1 can petite diced tomatoes
6-7 leaves fresh basil, chopped
2 shallots, diced
2 cloves garlic, minced
2 T. olive oil
salt and pepper
fresh mozzarella
2-3 T. balsamic vinegar

Set large pot of salted water to boil. While it heats, add olive oil to large saute pan over medium-high heat. Add shallots and garlic. Saute 1-2 minutes, while stirring. Then add tomatoes, salt and pepper to taste. Let simmer while pasta cooks. Add balsamic vinegar toward the end of cooking and turn off heat.

Add pasta to sauce. Stir in mozzarella and basil. Combine with large spoons and serve.

This is also a good dish to sneak veggies into such as spinach, broccoli, asparagus, or peas.

Peas & Mushrooms

Courtesy of Annis H*

1 large or 2 small cans LeSueur Early Sweet Peas (in silver can)
1/2 pint baby bella mushrooms, diced
1 1/2 T. butter
salt and pepper

In a medium saucepan, heat butter until melted. Add mushrooms and saute 2-3 minutes, until softened. Add peas with their liquid. Season with about 1/2 t. salt and 1/2 t. pepper, or to taste. Simmer gently for 5 minutes. Serve.

Mama's Beef Roast

Courtesy of Annis H*

1 2-4 pound chuck or rump roast
salt and pepper
1 pouch dry onion soup mix
2 cans cream of mushroom soup
water

Preheat oven to 325. Pour 1 can of cream of mushroom soup into dutch oven or other large oven-proof pot. Add 1 can of water and stir to combine. Season all sides of the meat with salt and pepper. Place meat into pot. Sprinkle onion soup mix over the top of the roast, and gently pat and rub it into the meat. Add enough water so that only about an inch of the meat is unsubmerged. Cover and bake for about 3 hours.

In Crock Pot, turn the setting to high, place beef in pot, sprinkle soup mix over it. Add cans of soup and enough water to almost cover the beef. Give it a little stir, place the lid on top and cook for 3-5 hours (or more if your roast is over 2.5 pounds).

Remove pot from oven, uncover, and stir the liquid. This liquid becomes the gravy for the roast. If it needs more water to thin it out, add it now and mix to combine. You may want to add more soup to increase the gravy's volume.

Serve with rice.

Baked Macaroni and Cheese

Courtesy of Alton Brown, Food Network

1/2 pound elbow macaroni
3 T. butter
3 T. flour
1 T. powdered mustard
3 c. milk
1/2 c. yellow onion, finely diced
1 bay leaf
1/2 t. paprika
12 ounces sharp cheddar, shredded
1 t. salt
fresh black pepper

Topping:
3 T. butter
1 c. panko bread crumbs

Preheat oven to 350. In a large pot of boiling, salted water, cook the pasta to al dente. Wile the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for 3-4 minutes. make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Chicken Pomodoro

Courtesy of Cuisine at Home Magazine

4 chicken cutlets
1 1/2 c. flour, seasoned with s & p
2 T. vegetable or olive oil
3/4 c. chicken broth, separated
2 T. fresh lemon juice
1/2 c. tomatoes, chopped
2 T. heavy cream
1/3 c. scallions, minced

Dredge chicken in seasoned flour. Saute 2-3 minutes on one side, then flip the cutlets, cover the pan, and saute another 1-2 miutes. Transfer cutlets to a warm plate; pour fat off from pan. Deglaze pan with broth (or vodka, as the recipe originally calls for). Add rest of the broth and lemon juice. Return cutlets to pan and cook on each side 1 minute. Finish the sauce with tomatoes and cream. Heat through, then serve, with sauce poured over cutlets. Use scallions for garnish.

Pecan-Topped Sweet Potato Casserole

Courtesy of Julie H*

(double this recipe for 9x13 size pan)

1 large can sweet potatoes, mashed
1/2 c. butter
1 cup sugar
2 eggs, well-beaten
1/3 cup milk
1 tsp vanilla

Combine all ingredients and mix well. Put in a 2-quart casserole dish. Cover with topping and bake at 350 for about one hour (possibly longer, keep checking it after about 45 minutes), or until set and slightly browned.

Topping:
1/2 cup brown sugar
2 1/2 T melted butter
1/4 cup flour
1/2 cup chopped pecans

Combine and sprinkle on top before baking.

Tortilla Pie

Courtesy of Martha Stewart Living Everyday Food Magazine

4 flour tortillas (10-inch)
1 T. olive oil, plus more for pan
1 medium onion, chopped
1 1/2 t. ground cumin
1/4 t. red-pepper flakes
coarse salt & pepper
2 T. tomato paste
1 pound ground beef sirloin (you could also use 2 chicken breasts, shredded)
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 c. (8 ounces) shredded Monterey Jack or Cheddar cheese
fresh cilantro sprigs, for garnish (optional)
sour cream (optional)

Preheat oven to 400. Trim tortillas to fit a 9-inch springform pan. Assemble pan with the bottom upside down; lighlty oil bottom and sides. Set aside.

In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.

Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 c. cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 c. cheese.

Bake pit until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, life pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Falafel Pitas

Courtesy Family Fun Magazine, February 2007

1 c. dried chickpeas (garbanzo beans)
1 T. lemon juice
3 cloves garlic, minced
1 small onion, coarsely chopped
1/4 c. fresh curly parsley, stems removed, tightly packed
1 t. cumin
1/2 t. coriander
1/2 baking soda dissolved in 1/4 c. water
1/2 t. salt
1/2 t. pepper
pinch of cayenne
vegetable oil for frying

Rinse the chickpeas, then soak them in a medium-sized bowl in several inches of water overnight in the refrigerator. (The patties won't hold together as well if you use canned chickpeas.)
Drain the soaked chickpeas and place them in a food processor. Add all the remaining ingredients and blend, scraping the sides if necessary, until the mixture is creamy, about 1 minute total.
Heat an inch of oil in a large, heavy frying pan to 375 (a spoonful of the mixture should sizzle as soon as it's immersed). Scoop up a heaping dinner tablespoon of the falafel mixture and gently place it in the heated oil. Place 4 or 5 more spoonfuls in the pan. Fry the patties until they're thoroughly brown on one side, about 2 to 3 minutes, then flip them to brown the other side.
Drain the patties on a plate covered with a paper towel and sprinkle with additional salt, if desired. Serve with yogurt dipping sauce. Makes 16 to 20 patties.

Yogurt Dipping Sauce

6 ounce container of plain yogurt
3 T. water
1 T. finely chopped fresh curly parsley
1 t. lemon juice
1/4 t. garlic powder
salt and pepper to taste

In a small bowl, whisk together the yogurt and water. Add the remaining ingredients and stir until thoroughly combined. Makes 1 cup.

Spread 1-2 tablespoons of yogurt sauce into pita, spread around. Serve falafel patties in a pita with tomato and lettuce.

Warm Chocolate Puddings

Courtesy, Martha Stewart Living Everyday Food Magazine

4 oz. semisweet chocolate, cut into small chunks
4 T. (1/2 stick) unsalted butter
2 eggs, separated (keep whites and yolks)
4 T. sugar
1/4 t. salt
1/2 t. vanilla extract

vanilla ice cream, for serving

1. Preheat oven to 375. Place four 6-8 ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 T. sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room teperature (puddings may sink as they cool), topped with ice cream, if desired.