Gingerbread Cookie

Ingredients to make gingerbread cookies


• 1/2 cup butter shortening
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup molasses
• 1 large egg
• 1 tablespoon vinegar
• 2 1/2 cups all purpose flour
• Candies and frostings for decorating if desired

Directions

Preheat oven to 375 degrees. Beat shortening in a mixing bowl on high speed for 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat until combined, scraping bowl occasionally. Mix in the molasses, egg, and vinegar until well combined. Beat in as much flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover tightly with plastic wrap, and chill for at least 3 hours.

Grease a cookie sheet with butter shortening. On a lightly floured surface roll the dough to 1/8 inch thick for 2 and 1/2 round cookies and the dough to 1/4 inch for 6 inch gingerbread people cookies. Cut dough with your favorite cookie cutters. Place cookies 1 inch apart on baking sheet. Bake round cookies for 5 to 6 minutes and gingerbread people cookies for 6 to 8 minutes. Edges of cookies should be lightly browned. Cool cookies for 1 minute on cookie sheet then transfer to wire rack and cool completely.

Shortbread Cookie

Ingredients

• 3/4 cup butter, softened
• 1/4 cup sugar
• 2 cups all purpose flour

Directions

Preheat oven to 350 degrees. Mix butter and sugar in large bowl. Stir in flour. If dough is crumbly, mix in an additional 1 to 2 tablespoons of softened butter.

Roll dough to 1/2 inch thickness and cut dough with cookie cutters into desired shapes. The dough can even be cut with a knife into wedges or strips for interesting designs. Bake about 20 minutes or until set. Remove from oven and transfer to a wire rack to cool.

Snickerdoodle Cookies

ngredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Directions

Preheat oven to 375 degrees. In a mixing bowl, beat the butter on medium speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until well blended. Beat in as much flour as you can with the mixer, and stir in remaining flour. Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 to 11 minutes or until edges are beautifully golden. Transfer cookies to a wire rack to cool.

Peanut Butter Cookies

Ingredients

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all purpose flour
• granulated sugar

Directions

In a large mixing bowl, beat the butter and peanut butter on high speed for 30 seconds. Add the sugar, brown sugar, baking soda and baking powder. Mix until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in the remaining flour. Cover and chill dough until easy to handle, approximately 1 hour.

Shape dough into 1 inch balls. Roll balls in granulated sugar and place balls 2 inches apart on an ungreased cookie sheet. Flatten the dough balls by using a fork to make a criss cross pattern on the cookies. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly brown. Cool cookies on a wire rack.



Easy Peanut Butter Cookies

• 1 cup peanut butter
• 1 cup sugar
• 1 large egg

Mix together. Drop teaspoonfuls onto an ungreased baking sheet. Bake at 325 degrees for 8 to 12 minutes.

Chocolate Mint Cookies

Ingredients

• 3/4 cup butter
• 1 1/2 cup firmly packed dark brown sugar
• 2 tablespoons water
• 2 cups semisweet chocolate chips
• 2 large eggs
• 2 1/2 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• green mint wafers (or mix peppermint chocolate as directed below)

Directions

In a large saucepan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large mixer bowl and let stand 10 minutes to cool. Mix at high speed and beat in eggs one at a time. Reduce speed to low and add dry ingredients. Mix until just blended. Cover dough tightly with plastic wrap and chill for at least one hour until dough is easy to handle.

Preheat oven to 350 degrees. Line 2 cookie sheets with foil. Roll teaspoonfuls of dough onto cookie sheets 2 inches apart. Bake 12-13 minutes and NO longer. Cookies should come out of the oven looking slightly underdone. They will crisp when cool.

Immediately after taking the cookies out of the oven, place one mint wafer on top of each cookie. Allow mints to soften; then swirl to cover cookie. Peppermint chocolate can be placed on top of cookies instead of wafers. See note below. Sprinkles can be added at this point if desired.

Making Peppermint Chocolate

You will need 1 cup white chocolate and peppermint extract to make this. Melt the white chocolate in a microwave safe bowl by microwaving for 30 secs and then stirring. Repeat until chocolate is partially melted. Remove from microwave and continue stirring until chocolate is completely melted. At this point add 2-4 drops of peppermint extract and food coloring if desired.

Cookie Layer Bars

Ingredients

• 1 cup crushed graham crackers
• 1 3.5 oz can flaked coconut
• 1 6oz bag semisweet chocolate chips
• 1 6oz bag butterscotch chips
• 1 cup chopped nuts
• 1 stick butter
• 1 small can sweetened condensed milk

Directions

Start oven warming to 350 degrees. Melt stick of butter in the bottom of a 9x12x2 inch baking pan. I do this on the stovetop. Make sure the butter coats the entire bottom of the pan.

Sprinkle graham cracker crumbs evenly over the butter layer. Sprinkle the coconut on top of the graham cracker layer. Place chocolate chips, butterscotch chips, then chopped nuts in layers on top of the coconut. Pour the condensed milk over the nuts making sure to evenly pour the milk.

Bake at 350 degree for 30 minutes. Cut into 2 dozen squares while still warm.

Sugar Cookies

Ingredients

• 1/3 cup butter
• 1/3 cup butter shortening
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• Frostings and candies for decorating if desired

Directions

Preheat oven to 375 degrees. Beat butter and shortening on high speed for 45 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping the bowl occasionally. Beat in egg and vanilla. Beat in flour. If you can't get all of the flour mixed in with the mixer, then stir in the remaining flour by hand. Divide dough in half. Cover tightly with plastic wrap and chill for 2 hours.

On a lightly floured surface roll half of the dough out to a thickness of 1/8 inch. Cut into desired shapes with cookie cutters and place onto an ungreased cookie sheet. Bake for 7 to 8 minutes until edges are firm and bottoms are lightly browned. Cool cookies on a wire rack then decorate as desired.

Chocolate Chip Cookies

Ingredients

• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter
• 1 large egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips
• if desired, 1 cup chopped pecans

Directions

Preheat oven to 375 degrees. Mix sugar, brown sugar, butter and egg in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool for one minute then remove from cookie sheet and place on wire rack to finish cooling.

Chocolate Drop Cookies

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup butter
• 1/4 cup semisweet chocolate pieces (2oz)
• 1/2 cup milk
• 1 cup finely chopped pecans

Directions

Prepare you oven for baking by preheating to 350 degrees. Combine flour, baking powder and salt in a bowl. In a separate microwaveable bowl, combine chocolate and butter. Melt the chocolate without burning by microwaving for 1 minute then stirring vigorously. Microwave for 20 seconds and stir again. Continue heating and stirring until the chocolate and butter are completely melted.

Add brown sugar and egg to the chocolate. Add half of your dry ingredients to chocolate mixture and stir until completely combined. Stir in milk and the remainder of the dry ingredients. Fold in chopped pecans with a spoon.

Grease a shiny cookie sheet. Using a 1/2 teaspoon as a measure, drop small amounts of dough onto cookie sheet.

Bake for approximately 10 minutes. These cookies are especially good if frosted with chocolate icing while cookies are still hot.

These drop cookies can also be baked as bar cookies quite easily. Spread the dough in a greased pan until dough is approximately 1/4 to 1/2 inch thick. Bake for about 20 minutes or until done. Cut into bars when cool.

Store both drop cookies and bar cookies in an airtight container. If you choose to frost the cookies, place sheets of wax paper between the layers of cookies to keep them from sticking together during storage.

Oatmeal Cookies

Ingredients

• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 1/2 cup butter, softened
• 1/2 cup butter shortening
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3 cups old fashioned or quick cooking oats
• 1 cup all purpose flour
• 1 cup raisins

Directions

Preheat oven to 375 degrees. Mix all ingredients, except oats, flour and raisins, in a large bowl. Stir in oats, flour, and raisins. Drop dough by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to a wire rack for cooling. The cookies will overcook if left on cookie sheet.

Oatmeal Raisin Cookies

INGREDIENTS

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Fat-Free Vegetable Soup

INGREDIENTS to make a fat-free vegetable soup

* 14 cups water
* 2 onions, chopped
* 2 large carrots, sliced
* 2 potatoes, peeled and cubed
* 2 green bell peppers, diced
* 1 (28 ounce) can whole peeled tomatoes with liquid, mashed
* 1 tablespoon chicken bouillon powder
* 1/4 teaspoon ground black pepper
* 2 teaspoons curry powder (optional)
* 3 cups finely shredded cabbage
* 2 stalks celery, chopped
* 1 1/2 cups cauliflower florets
* 3 teaspoons dried dill weed

DIRECTIONS

1. In a large pot, add water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for about 20 minutes or until carrots are tender.
2. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Makes about 12 servings

Mixed Fruit Crisp

INGREDIENTS

* 3 Granny Smith apples - peeled, cored and sliced
* 4 fresh peaches - peeled, pitted and sliced
* 1 banana, sliced
* 1/2 cup raisins
* 1/4 cup water
* 1/2 cup rolled oats
* 1/4 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 pinch salt
* 1/4 cup butter
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). .
2. Combine apples, peaches, banana, raisins and water in a 7x11 baking dish.
3. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit.
4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.

Guacamole

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper

DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately

Italian Vegetable Soup

Ingredients for a delicious Italian Vegetable Soup

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, sliced
* 2 stalks celery, sliced
* 1 (16 ounce) can diced plum tomatoes
* 2 teaspoons Italian seasoning
* 2 cubes beef bouillon
* 6 cups water
* 2 zucchinis, quartered and sliced
* 2 cups sliced cabbage
* 1 teaspoon garlic salt
* salt and ground black pepper to taste
* freshly grated Parmesan cheese (optional)

DIRECTIONS

1- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
2- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

This recipe makes about 6 servings. Enjoy

Lasagna

INGREDIENTS

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.

Banana Crumb Muffins

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Oatmeal Raisin Cookies

INGREDIENTS

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Olive Oil Crackers

1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil


If you have a hard time finding semolina flour, just use white whole wheat flour (or all-purpose flour), it will be make a slightly different cracker but should still work. To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using one of those pizza cutting wheels.


Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets.

Bake until deeply golden, and let cool before eating - you will get more crackery snap.

Baked Pasta Casserole

Ingredients

extra-virgin olive oil
3/4 pound whole wheat pasta shells
sea salt
1 large yellow onion, chopped
2 cloves garlic, chopped
4 cups well-chopped fresh spinach
1 1/2 cups sliced almonds, lightly toasted
zest of 2 lemons
8 ounces mozzarella, shredded or torn into small pieces

Directions

Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan - something roughly equivalent to 13x9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir - mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Peach Cobbler

INGREDIENTS

* 5 fresh peaches - peeled, pitted and sliced
* 5 slices white bread, crusts trimmed
* 1 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup butter, melted
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
3. Bake in preheated oven 35 to 45 minutes, until golden.

Pear Cranberry Crumble

INGREDIENTS

* 1/2 cup unsweetened apple juice
* 1/3 cup dried cranberries
* 1/2 teaspoon vanilla extract
* 4 firm, ripe pears, each peeled, cored and cut into 12 slices
* 3 tablespoons sugar
* 1/3 cup quick-cooking oats
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 3 tablespoons whole wheat flour
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons cold butter
DIRECTIONS

1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
2. In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350 degrees F for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Apple Pie

INGREDIENTS

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Strawberry Pie

INGREDIENTS

* 3/4 cup sugar
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 3 cups milk
* 3 egg yolks, lightly beaten
* 2 tablespoons butter or margarine
* 1 1/2 teaspoons vanilla extract
* 1/2 pint heavy cream
* 1 1/2 tablespoons confectioners' sugar
* 1 (9 inch) pie shell, baked
* 1 pint fresh strawberries, halved
* 1 cup fresh or frozen blueberries



DIRECTIONS

1. In a 3-qt saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Add cream around edge of pie.

Chicken Pot Pie

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Crumb Topping for Pies

INGREDIENTS

* 1 cup brown sugar
* 1 cup all-purpose flour
* 1/4 cup butter, diced
DIRECTIONS

1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Pumpkin Bread

INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Oatmeal Raisin Cookies

INGREDIENTS

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

White Bean Salad

Ingredients

2 big handfuls baby spinach, washed and dried
2 cans white cannelloni beans (or freshly cooked equivalent)
2 handfuls walnuts, toasted
a couple glugs of citrus-flavored olive oil
a small splash of champagne vinegar
a few pinches fine-grained sea salt
a bit of crumbled cheese (manouri, goat cheese work nicely)

Directions

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Grilled Salmon

INGREDIENTS

* 1 1/2 pounds salmon fillets
* lemon pepper to taste
* garlic powder to taste
* salt to taste
* 1/3 cup soy sauce
* 1/3 cup brown sugar
* 1/3 cup water
* 1/4 cup vegetable oil

DIRECTIONS

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Olive Oil Crackers

1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil


If you have a hard time finding semolina flour, just use white whole wheat flour (or all-purpose flour), it will be make a slightly different cracker but should still work. To get creative with your crackers you can top them with lots of things before baking: freshly grated cheese, artisan salts, cornmeal, a dusting of your favorite spice blend, seeds, or a wash of your favorite flavored or infused oil. You can simply cut the unbaked cracker dough into various shapes using one of those pizza cutting wheels.


Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured countertop. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.

When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.

While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.

When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets.

Bake until deeply golden, and let cool before eating - you will get more crackery snap.

Pear Cranberry Crumble

INGREDIENTS

* 1/2 cup unsweetened apple juice
* 1/3 cup dried cranberries
* 1/2 teaspoon vanilla extract
* 4 firm, ripe pears, each peeled, cored and cut into 12 slices
* 3 tablespoons sugar
* 1/3 cup quick-cooking oats
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 3 tablespoons whole wheat flour
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons cold butter
DIRECTIONS

1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
2. In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350 degrees F for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Crumb Topping for Pies

INGREDIENTS

* 1 cup brown sugar
* 1 cup all-purpose flour
* 1/4 cup butter, diced
DIRECTIONS

1. In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

Mixed Fruit Crisp

INGREDIENTS

* 3 Granny Smith apples - peeled, cored and sliced
* 4 fresh peaches - peeled, pitted and sliced
* 1 banana, sliced
* 1/2 cup raisins
* 1/4 cup water
* 1/2 cup rolled oats
* 1/4 cup brown sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon ground cinnamon
* 1 pinch salt
* 1/4 cup butter
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). .
2. Combine apples, peaches, banana, raisins and water in a 7x11 baking dish.
3. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit.
4. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.

Peach Cobbler

INGREDIENTS

* 5 fresh peaches - peeled, pitted and sliced
* 5 slices white bread, crusts trimmed
* 1 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup butter, melted
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
3. Bake in preheated oven 35 to 45 minutes, until golden.

Pear Cranberry Crumble

INGREDIENTS

* 1/2 cup unsweetened apple juice
* 1/3 cup dried cranberries
* 1/2 teaspoon vanilla extract
* 4 firm, ripe pears, each peeled, cored and cut into 12 slices
* 3 tablespoons sugar
* 1/3 cup quick-cooking oats
* 1/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 3 tablespoons whole wheat flour
* 1 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons cold butter
DIRECTIONS

1. In a small bowl, combine the apple juice, cranberries and vanilla; let stand for 15 minutes. Arrange pear slices in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with sugar. Pour apple juice mixture over pears.
2. In a bowl, combine the oats brown sugar, all-purpose flour, whole wheat flour, cinnamon and nutmeg. Cut in butter until crumbly. Sprinkle over pears. Bake, uncovered at 350 degrees F for 40-45 minutes or until pears are tender and tipping is golden brown. Serve warm.

Peach Cobbler

INGREDIENTS

* 5 fresh peaches - peeled, pitted and sliced
* 5 slices white bread, crusts trimmed
* 1 1/2 cups white sugar
* 2 tablespoons all-purpose flour
* 1 egg, lightly beaten
* 1/2 cup butter, melted
DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Place peaches in prepared dish. Cut each slice of bread into five fingers, and lay the fingers over the peaches. In a medium bowl, combine sugar, flour, egg and butter and mix until well blended. Pour over bread and peaches.
3. Bake in preheated oven 35 to 45 minutes, until golden.

Cherry Cobbler

INGREDIENTS

* 1/2 cup butter
* 1 cup all-purpose flour
* 1 cup white sugar
* 1 teaspoon baking powder
* 1 cup milk
*
* 2 cups pitted sour cherries
* 3/4 cup white sugar
* 1 tablespoon all-purpose flour



DIRECTIONS

1. Preheat the oven to 350 degrees. Place the butter in a 9x13 inch baking dish, and place in the oven to melt while the oven is preheating. Remove as soon as butter has melted, about 5 minutes.
2. In a medium bowl, stir together 1 cup of flour, 1 cup of sugar, and baking powder. Mix in the milk until well blended, then pour the batter into the pan over the butter. Do not stir.
3. Rinse out the bowl from the batter, and dry. Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the batter. Do not stir.
4. Bake for 50 to 60 minutes in the preheated oven, until golden brown. A toothpick inserted into the cobber should come out clean.

Fat-Free Vegetable Soup

INGREDIENTS to make a fat-free vegetable soup

* 14 cups water
* 2 onions, chopped
* 2 large carrots, sliced
* 2 potatoes, peeled and cubed
* 2 green bell peppers, diced
* 1 (28 ounce) can whole peeled tomatoes with liquid, mashed
* 1 tablespoon chicken bouillon powder
* 1/4 teaspoon ground black pepper
* 2 teaspoons curry powder (optional)
* 3 cups finely shredded cabbage
* 2 stalks celery, chopped
* 1 1/2 cups cauliflower florets
* 3 teaspoons dried dill weed

DIRECTIONS

1. In a large pot, add water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for about 20 minutes or until carrots are tender.
2. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Makes about 12 servings

Italian Vegetable Soup

Ingredients for a delicious Italian Vegetable Soup

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, sliced
* 2 stalks celery, sliced
* 1 (16 ounce) can diced plum tomatoes
* 2 teaspoons Italian seasoning
* 2 cubes beef bouillon
* 6 cups water
* 2 zucchinis, quartered and sliced
* 2 cups sliced cabbage
* 1 teaspoon garlic salt
* salt and ground black pepper to taste
* freshly grated Parmesan cheese (optional)

DIRECTIONS

1- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
2- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

This recipe makes about 6 servings. Enjoy

Tortilla Chicken Vegetable Soup

INGREDIENTS to make tortilla chicken vegetable soup.

* 1 (3 pound) whole chicken, cut into pieces
* 4 quarts water
* 3 stalks celery, chopped
* 2 cloves garlic
* 1 onion, finely diced
* 2 (14 ounce) cans peeled and diced tomatoes with juice
* 2 cubes chicken bouillon
* 1 red bell pepper, chopped
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 (10 ounce) package frozen corn kernels
* 1 bunch green onions, thinly sliced
* 2 bunches chopped fresh cilantro
* 2 cups cooked white rice
* salt to taste

DIRECTIONS

1. Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

Italian Vegetable Soup

Ingredients for a delicious Italian Vegetable Soup

* 1 tablespoon olive oil
* 1 medium onion, chopped
* 2 carrots, sliced
* 2 stalks celery, sliced
* 1 (16 ounce) can diced plum tomatoes
* 2 teaspoons Italian seasoning
* 2 cubes beef bouillon
* 6 cups water
* 2 zucchinis, quartered and sliced
* 2 cups sliced cabbage
* 1 teaspoon garlic salt
* salt and ground black pepper to taste
* freshly grated Parmesan cheese (optional)

DIRECTIONS

1- Heat oil in a large stock pot over medium-high heat. Saute onion, carrot, and celery until onion is translucent and vegetables are tender, 5 to 7 minutes. Stir in tomatoes and Italian seasoning, and cook 5 minutes more, stirring frequently.
2- Dissolve bouillon cubes in water, and stir into vegetables. Adjust heat to a medium simmer, and cook approximately 10 minutes. Add zucchini and cabbage, sprinkle with garlic salt, and cook until tender, 5 minutes more. Adjust seasoning with salt and pepper, and serve.

This recipe makes about 6 servings. Enjoy

Fat-Free Vegetable Soup

INGREDIENTS to make a fat-free vegetable soup

* 14 cups water
* 2 onions, chopped
* 2 large carrots, sliced
* 2 potatoes, peeled and cubed
* 2 green bell peppers, diced
* 1 (28 ounce) can whole peeled tomatoes with liquid, mashed
* 1 tablespoon chicken bouillon powder
* 1/4 teaspoon ground black pepper
* 2 teaspoons curry powder (optional)
* 3 cups finely shredded cabbage
* 2 stalks celery, chopped
* 1 1/2 cups cauliflower florets
* 3 teaspoons dried dill weed

DIRECTIONS

1. In a large pot, add water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken bouillon powder, black pepper, and curry powder. Boil for about 20 minutes or until carrots are tender.
2. Add shredded cabbage, chopped celery, cauliflower florets, and dill weed, and cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to boil. Adjust seasonings to taste.

Tortilla Chicken Vegetable Soup

INGREDIENTS to make tortilla chicken vegetable soup.

* 1 (3 pound) whole chicken, cut into pieces
* 4 quarts water
* 3 stalks celery, chopped
* 2 cloves garlic
* 1 onion, finely diced
* 2 (14 ounce) cans peeled and diced tomatoes with juice
* 2 cubes chicken bouillon
* 1 red bell pepper, chopped
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 (10 ounce) package frozen corn kernels
* 1 bunch green onions, thinly sliced
* 2 bunches chopped fresh cilantro
* 2 cups cooked white rice
* salt to taste

DIRECTIONS

1. Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

Tortilla Chicken Vegetable Soup

INGREDIENTS to make tortilla chicken vegetable soup.

* 1 (3 pound) whole chicken, cut into pieces
* 4 quarts water
* 3 stalks celery, chopped
* 2 cloves garlic
* 1 onion, finely diced
* 2 (14 ounce) cans peeled and diced tomatoes with juice
* 2 cubes chicken bouillon
* 1 red bell pepper, chopped
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground cayenne pepper
* 1/4 teaspoon ground white pepper
* 1 (10 ounce) package frozen corn kernels
* 1 bunch green onions, thinly sliced
* 2 bunches chopped fresh cilantro
* 2 cups cooked white rice
* salt to taste

DIRECTIONS

1. Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
2. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, carrots, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
3. Add corn, green onion, and cilantro. Simmer 10 minutes longer.
4. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

Chicken Fried Chicken

INGREDIENTS

* 30 saltine crackers
* 2 tablespoons all-purpose flour
* 2 tablespoons dry potato flakes
* 1 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 1 egg
* 1/4 cup vegetable oil
* 6 skinless, boneless chicken breast halves



DIRECTIONS

1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
4. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Sweet and Spicy Baked Chicken

INGREDIENTS

* 1 (4 pound) whole chicken
* salt and pepper to taste
* 1/2 cup hot pepper jelly
* 1 cup butter


DIRECTIONS

1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

Teriyaki Chicken

INGREDIENTS

* 1 (3 pound) whole chicken, cut in half
* 3/4 cup granulated sugar
* 3/4 cup soy sauce
* 1 tablespoon grated fresh ginger
* 2 cloves garlic, minced



DIRECTIONS

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish.
2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test to see if its done, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Sweet and Spicy Baked Chicken

INGREDIENTS

* 1 (4 pound) whole chicken
* salt and pepper to taste
* 1/2 cup hot pepper jelly
* 1 cup butter


DIRECTIONS

1. To Prepare Chicken: Remove giblets and set aside for another use. Rinse chicken in cold water and pat dry with paper towels. Pull front skin down over neck cavity and tuck under chicken. Fold wings under breast, and tie legs and tail together securely with kitchen twine or string.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place chicken on rack in roasting pan. Season with salt and pepper to taste. Melt jelly and 1/2 cup butter or margarine together in a small saucepan or in the microwave. Melt the remaining 1/2 cup butter or margarine separately.
4. Bake chicken in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and baste with melted plain butter or margarine. Bake for another 30 minutes, basting often with the plain butter or margarine. Then baste liberally with the melted jelly/butter mixture and bake for another 15 minutes. Remove from oven and allow to cool 10 minutes before cutting and serving.

Chicken Pot Pie

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Cheesecake

INGREDIENTS

* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Baked Pasta Casserole

Ingredients

extra-virgin olive oil
3/4 pound whole wheat pasta shells
sea salt
1 large yellow onion, chopped
2 cloves garlic, chopped
4 cups well-chopped fresh spinach
1 1/2 cups sliced almonds, lightly toasted
zest of 2 lemons
8 ounces mozzarella, shredded or torn into small pieces

Directions

Preheat the oven to 375 degrees. Butter/oil a large casserole dish or baking pan - something roughly equivalent to 13x9-inch pan.

Boil the pasta in salted water per package instructions. Drain pasta, toss with a glug of olive oil. Set aside.

In the meantime, heat a bit of olive oil in a skillet over medium-high. Saute the onions with a couple pinches of salt for a few minutes (or if you want a bit more depth of flavor until caramelized). Stir in garlic. Stir in spinach. Cook for just about 20 seconds, until the spinach collapses a bit. Remove from heat and stir in 1 cup of the almonds and 1/2 of the zest. Add to pasta and stir and stir - mixing extremely well, a minute or so.

Now sprinkle the bottom of baking dish with the rest of the zest. Add a layer of the pasta to the bottom of the baking pan, now sprinkle with some of the cheese, add more pasta, then more cheese. Finish with a layer of cheese. Cover with foil and bake for 30 minutes or until cheese on top is bubbly and melty. Serve sprinkled with the remaining almonds.

Dirt cake

Ingredients

* 1 20 oz. pkg. oreo cookies
* 1 stick butter
* 1 8 oz. cream cheese
* 1 cup 10x sugar
* 3 1/2 cups milk
* 2 packages instant vanilla pudding (or chocolate)
* 1 12oz cool whip


Directions

1. Take the package of cookies and using a food processor crush the entire package and set aside.
2. Cream the margarine, cream cheese, and sugar together.
3. Combine the milk with the pudding and add the cool whip.
4. Combine the two mixtures.
5. In a plastic flower pot or glass bowl, alternate layers of cookies and pudding mixture.
6. Beginning and ending with cookie mixture.
7. Refrigerate Well.

Pumpkin Bread

INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Blackberry Cobbler

Blackberry Cobbler
INGREDIENTS

* 1 cup butter or margarine, divided
* 1 cup sugar
* 1 cup water
* 1 1/2 cups self-rising flour*
* 1/3 cup milk, room temperature
* 2 cups fresh or frozen blackberries
* 1/2 teaspoon ground cinnamon
* 2 tablespoons sugar


DIRECTIONS

1. In a 10-in. round or oval baking dish, melt 1/2 cup butter; set aside. In a saucepan, heat sugar and water until sugar melts; set aside. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11-in. x 9-in. rectangle 1/4 in. thick. Spread berries over dough; sprinkle with cinnamon. Roll up, jelly-roll style. Cut into 1/4-in. thick slices. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed). Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more. Serve warm or cold. (*If self-rising flour is not available, use 1-1/2 cups all-purpose flour plus 1/4 teaspoon salt and 2-1/4 teaspoons baking powder.)

Banana Crumb Muffins

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 egg, lightly beaten
* 1/3 cup butter, melted
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/8 teaspoon ground cinnamon
* 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Oatmeal Raisin Cookies

INGREDIENTS

* 1/2 cup butter, softened
* 1/2 cup butter flavored shortening
* 1 cup packed light brown sugar
* 1/2 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 3 cups rolled oats
* 1 cup raisins

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely.

Pumpkin Bread

INGREDIENTS

* 1 (15 ounce) can pumpkin puree
* 4 eggs
* 1 cup vegetable oil
* 2/3 cup water
* 3 cups white sugar
* 3 1/2 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Cheesecake

INGREDIENTS

* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Lasagna

INGREDIENTS

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.

Apple Pie

INGREDIENTS

* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 8 Granny Smith apples - peeled, cored and sliced

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Chicken Pot Pie

INGREDIENTS

* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving

Grilled Salmon

INGREDIENTS

* 1 1/2 pounds salmon fillets
* lemon pepper to taste
* garlic powder to taste
* salt to taste
* 1/3 cup soy sauce
* 1/3 cup brown sugar
* 1/3 cup water
* 1/4 cup vegetable oil

DIRECTIONS

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Carrot Cake

INGREDIENTS

* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

guacamole

INGREDIENTS

* 3 avocados - peeled, pitted, and mashed
* 1 lime, juiced
* 1 teaspoon salt
* 1/2 cup diced onion
* 3 tablespoons chopped fresh cilantro
* 2 roma (plum) tomatoes, diced
* 1 teaspoon minced garlic
* 1 pinch ground cayenne pepper

DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately