Dog Treats I

Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by su tituting chicken bouillon for the beef.

Yields:4 dozen

INGREDIENTS:

• 1 cup rolled oats
• 1/3 cup margarine
• 1 cup boiling water
• 3/4 cup cornmeal
• 2 teaspoons white sugar
• 2 teaspoons beef bouillon granules
• 1/2 cup milk
• 1 cup shredded Cheddar cheese
• 1 egg, beaten
• 3 cups whole wheat flour

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
2. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
3. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
4. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.

Creamy Chicken and Wild Rice Soup

A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover roti erie chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skim milk or water when reheating.

Yields:8 servings

INGREDIENTS:

• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

DIRECTIONS:

1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Fluff Dip for Fruit

A lovely vanilla flavored dip for fresh fruit. A friend shared this recipe with me. E ecially good with strawberries, pinea le and bananas.

Yields:4 cu

INGREDIENTS:

• 2 (3 ounce) packages instant vanilla pudding mix
• 1 cup milk
• 1/2 cup amaretto liqueur
• 1 (16 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. In a medium bowl, mix together the vanilla pudding mix, milk and amaretto liqueur. Beat in the thawed frozen whipped topping. Chill 1 hour in the refrigerator before serving.

Fudge Truffle Cheesecake

Truffle-like chocolate cheesecake in a chocolate cookie crust. If this does not drive your mate wild, keep the recipe and replace him or her. Note: The to ing for this cake is your choice, you could use chocolate di ed strawberries, purchased chocolate truffles, or melt chocolate and/or white chocolate and drizzle it over the top.

Yields:14 servings

INGREDIENTS:

• 1 1/2 cups vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/3 cup unsweetened cocoa powder
• 1/3 cup butter, softened
• 2 cups semi-sweet chocolate chips
• 3 (8 ounce) packages cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 4 eggs
• 2 teaspoons vanilla extract

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter or margarine by hand. Press ingredients into a 9 inch springform pan.
3. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth.
4. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust.
5. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven.

Amazingly Good Eggnog

It's taken me several years to perfect this recipe. Now everyone asks, 'When are you making the eggnog?!!' This uses cooked eggs for safety, and you can use more or le rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!

Yields:12 servings

INGREDIENTS:

• 4 cups milk
• 5 whole cloves
• 1/2 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 2 1/2 cups light rum
• 4 cups light cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground nutmeg

DIRECTIONS:

1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Fruited Curry Chicken Salad

A healthy and tasty chicken salad with a fruity twist - great on a croi ant or in a honey pita. The salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor.

Yields:8 servings

INGREDIENTS:

• 4 skinless, boneless chicken breast halves - cooked and diced
• 1 stalk celery, chopped
• 1/2 onion, chopped
• 1 small apple - peeled, cored and chopped
• 1/3 cup golden raisins
• 1/3 cup seedless green grapes, halved
• 1/2 cup chopped toasted pecans
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon curry powder
• 3/4 cup mayonnaise

DIRECTIONS:

1. In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Grandma VanDoren’s White Bread

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

Yields:3 - 1 1/2 pound loaves

INGREDIENTS:

• 3 cups warm water
• 3 tablespoons active dry yeast
• 3 teaspoons salt
• 4 tablespoons vegetable oil
• 1/2 cup white sugar
• 8 cups bread flour

DIRECTIONS:

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Chicken Andouille Gumbo

Sausage makes this very icy. Can be prepared two days ahead.

Yields:8 servings

INGREDIENTS:

• 12 cups water
• 3 pounds chicken parts
• 2 tablespoons vegetable oil
• 1 1/2 pounds okra
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can Italian-style whole peeled tomatoes
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon file powder

DIRECTIONS:

1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

The Best Banana Pudding

The best no bake banana pudding you will ever find (or so I've been told by many).

Yields:20 servings

INGREDIENTS:

• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups cold milk
• 1 (14 ounce) can sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (16 ounce) package vanilla wafers
• 14 bananas, sliced

DIRECTIONS:

1. In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Margaritas

I have been asked by everyone, 'How do you make your margaritas?' Everyone says I make the best. I like them, maybe you will too.

Yields:4 servings

INGREDIENTS:

• 1 (6 ounce) can frozen limeade concentrate
• 6 fluid ounces tequila
• 2 fluid ounces triple sec

DIRECTIONS:

1. Fill blender with crushed ice. Pour in limeade concentrate, tequila and triple sec. Blend until smooth. Pour into glasses and serve.

Herb Roasted Pork

Herb-ru ed roasted pork loin with a sweet, tangy glaze.

Yields:8 servings

INGREDIENTS:

• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1 (5 pound) boneless pork loin
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 cup vinegar
• 1/4 cup water
• 2 tablespoons soy sauce

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Super Sausage Gravy

This is a hearty breakfast favorite. Biscuits served with hot sausage gravy are a sure way to stay satisfied until your next meal.

Yields:4 servings

INGREDIENTS:

• 1 pound Bob Evans or Owens

Restaurant-Style Zuppa Toscana

Creamy sausage and potato soup. This recipe is very similar to the one served in a well known restaurant.

Yields:6 servings

INGREDIENTS:

• 1 (16 ounce) package smoked sausage
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 6 slices bacon
• 1 1/2 teaspoons minced garlic
• 2 cups kale - washed, dried, and shredded
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

DIRECTIONS:

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Uncooked Banana Pudding

De ert in 10 minutes with vanilla pudding mix, bananas, sour cream and whi ed to ing.

Yields:10 servings

INGREDIENTS:

• 8 ounces sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 2 cups whole milk
• 1 (16 ounce) package vanilla wafer cookies
• 4 bananas, peeled and sliced

DIRECTIONS:

1. In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

Golden Potato Soup

This is a thick, hearty soup. Kids love this because of the cheesy flavor.

Yields:4 to 6 servings

INGREDIENTS:

• 3 cups peeled and cubed potatoes
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 cube chicken bouillon
• 1 cup water
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 2 teaspoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded American cheese
• 1 cup chopped ham

DIRECTIONS:

1. In a large stock pot add potatoes, celery, onion, chicken bouillon, water and parsley flakes. Season with salt and pepper and simmer until vegetables become tender.
2. In a separate bowl mix flour and milk. Once it is well blended, add to soup mixture and cook until soup becomes thick.
3. Stir in cheese, cooked ham or hamburger and simmer until cheese is melted.

Sauteed Apples

This is great for any meal, but is great for breakfast. The syrup from the a les is great on homemade waffles. You may add raisi to the sauce if you wish.

Yields:4 cu

INGREDIENTS:

• 1/4 cup butter
• 4 large tart apples - peeled, cored and sliced 1/4 inch thick
• 2 teaspoons cornstarch
• 1/2 cup cold water
• 1/2 cup brown sugar
• 1/2 teaspoon ground cinnamon

DIRECTIONS:

1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

Cioppino

A wonderful seafood stew! Serve with a loaf of warm, crusty bread for so ing up the delicious broth!

Yields:12 to 14 servings

INGREDIENTS:

• 3/4 cup butter
• 2 onions, chopped
• 2 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 2 (14.5 ounce) cans stewed tomatoes
• 2 (14.5 ounce) cans chicken broth
• 2 bay leaves
• 1 tablespoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup water
• 1 1/2 cups white wine
• 1 1/2 pounds large shrimp - peeled and deveined
• 1 1/2 pounds bay scallops
• 18 small clams
• 18 mussels, cleaned and debearded
• 1 1/2 cups crabmeat
• 1 1/2 pounds cod fillets, cubed

DIRECTIONS:

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

Garlic Croutons

A very simple recipe, these crouto are good for a Caesar's Salad or any to ed green salad.

Yields:1 1/2 cu crouto

INGREDIENTS:

• 4 tablespoons butter
• 1 clove garlic, minced
• 3 (3/4 inch thick) slices French bread, cut into cubes

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
3. Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Fruit Dip II

This is a really light and fluffy fruit dip that is great at parties, holidays, or any time! Serve with fruit of your choice.

Yields:12 to 16 servings

INGREDIENTS:

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar marshmallow creme

DIRECTIONS:

1. Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly.

Jo’s Rosemary Bread

This bread has a great flavor. It is moist, light and has a cri y crust.

Yields:1 - 1 1/2 pound loaf

INGREDIENTS:

• 1 cup water
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried rosemary
• 2 1/2 cups bread flour
• 1 1/2 teaspoons active dry yeast

DIRECTIONS:

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

Sarah’s Banana Bread Muffins

This is a recipe for people who like banana bread and muffi . These are great breakfast muffi ! You may su titute coconut for some or all of the walnuts if you wish.

Yields:12 muffi

INGREDIENTS:

• 1 cup white sugar
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 3 ripe bananas, mashed
• 1/4 cup chopped walnuts
• 1 teaspoon baking soda

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
2. Mix sugar, oil, and egg until creamy and light yellow. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
3. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Diane’s Colcannon

While Colca on seems to be a ociated with St. Patrick's Day, I love the combination of potatoes, ca age, onion and bacon all through the cooler months of Fall and Winter! I attend an a ual St. Patty's Day party and this is the dish I'm always asked to bring... and I'm ha y to say that the bowl comes home empty every time!

Yields:8 servings

INGREDIENTS:

• 2 1/2 pounds potatoes, peeled and cubed
• 4 slices bacon
• 1/2 small head cabbage, chopped
• 1 large onion, chopped
• 1/2 cup milk
• salt and pepper to taste
• 1/4 cup butter, melted

DIRECTIONS:

1. Place potatoes in a saucepan with enough water to cover. Bring to a boil, and cook for 15 to 20 minutes, until tender.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, crumble and set aside. In the reserved drippings, saute the cabbage and onion until soft and translucent. Putting a lid on the pan helps the vegetables cook faster.
3. Drain the cooked potatoes, mash with milk and season with salt and pepper. Fold in the bacon, cabbage, and onions, then transfer the mixture to a large serving bowl. Make a well in the center, and pour in the melted butter. Serve immediately.

Dessert Crepes

E ential crepe recipe. rinkle warm crepes with sugar and lemon, or serve with cream or ice cream and fruit.

Yields:8 crepes

INGREDIENTS:

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

DIRECTIONS:

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Pita Chips

These baked pita chi make a lovely accompaniment to any dip or read.

Yields:8 dozen

INGREDIENTS:

• 12 pita bread pockets
• 1/2 cup olive oil
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1/2 teaspoon dried basil
• 1 teaspoon dried chervil

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Pepperoni Bread

Everyone loves this! It's so easy and always comes out wonderful. Who could resist the delicious taste of pizza?

Yields:1 - 1 pound loaf

INGREDIENTS:

• 1 (1 pound) loaf frozen bread dough, thawed
• 1 egg, beaten
• 4 ounces sliced pepperoni sausage
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 1/2 teaspoons Italian seasoning

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
2. Roll frozen bread dough out into a rectangle. Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
3. Bake in preheated oven for 40 minutes, or until golden.

Turkey Brine

This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18 pound turkey.

Yields:2 gallo

INGREDIENTS:

• 1 gallon vegetable broth
• 1 cup sea salt
• 1 tablespoon crushed dried rosemary
• 1 tablespoon dried sage
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 gallon ice water

DIRECTIONS:

1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
4. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

Honey Butter

I was de erate to find this, and couldn't find anything on it, so I started playing. This is what I came up with, and the family a olutely loves it.

Yields:8 servings

INGREDIENTS:

• 3/4 cup butter, room temperature
• 1/4 cup honey

DIRECTIONS:

1. In a small bowl mix butter and honey until smooth.
2. Store, covered, in the refrigerator.

Alyson’s Broccoli Salad

A broccoli lovers delight with a sweet-sour taste!

Yields:6 servings

INGREDIENTS:

• 1 head fresh broccoli, cut into bite size pieces
• 1/2 cup raisins
• 1/4 cup red onion, chopped
• 2 tablespoons white sugar
• 3 tablespoons white wine vinegar
• 1 cup mayonnaise
• 1 cup sunflower seeds
• 10 slices bacon

DIRECTIONS:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
3. Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.

California Grilled Veggie Sandwich

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to Q, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Yields:4 servings

INGREDIENTS:

• 1/4 cup mayonnaise
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/8 cup olive oil
• 1 cup sliced red bell peppers
• 1 small zucchini, sliced
• 1 red onion, sliced
• 1 small yellow squash, sliced
• 2 (4-x6-inch) focaccia bread pieces, split horizontally
• 1/2 cup crumbled feta cheese

DIRECTIONS:

1. In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.
2. Preheat the grill for high heat.
3. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.
4. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Old Fashioned Onion Rings

This is an actual recipe from a former employee of a popular drive-in restaurant. Cri y coated onion rings like the pro's make!

Yields:3 serving

INGREDIENTS:

• 1 large onion, cut into 1/4 inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

DIRECTIONS:

1. Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
2. Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
3. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
4. Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Banana Nut Bread Baked in a Jar

This makes a great gift for friends and neighbors. Also great for Christmas Bazaar item. Decorate with pretty label and a circle of Christmas fabric under the jar ring. Using the same basic recipe you can su titute different fruits and vegetables to make other varieties.

Yields:8 (1 pint) jars

INGREDIENTS:

• 2/3 cup shortening
• 2 2/3 cups white sugar
• 4 eggs
• 2 cups mashed bananas
• 2/3 cup water
• 3 1/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2/3 cup chopped pecans

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C). Grease insides of 8 (1 pint) straight sided, wide mouth canning jars.
2. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs, bananas, and water. Sift together flour, baking powder, soda, salt, cinnamon, and cloves. Add to banana mixture. Stir in nuts.
3. Pour mixture into greased WIDE MOUTH pint jars, filling 1/2 full of batter. Do NOT put lids on jars for baking. Be careful to keep the rims clean, wiping off any batter that gets on the rims.
4. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.
5. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to

Light Oat Bread

Bread machine recipe.

Yields:1 -1/2 pound loaf

INGREDIENTS:

• 1 1/4 cups water
• 2 tablespoons margarine
• 1 teaspoon salt
• 3 cups all-purpose flour
• 1/2 cup rolled oats
• 2 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast

DIRECTIONS:

1. Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting.

Fabulous French Loaves

Just like I'd buy in the stores! Makes a great garlic bread. Mixing it will give your arm a workout, so use a sturdy oon!

Yields:2 - 2 pound loaves

INGREDIENTS:

• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F)
• 2 cups water
• 6 cups bread flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 5 tablespoons vegetable oil
• 2 tablespoons cornmeal
• 1 egg white, beaten
• 1 tablespoon sesame seeds

DIRECTIONS:

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with 2 cups water, 3 cups flour, salt, sugar and vegetable oil; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Divide dough half. Roll each half into a 9 x 12 rectangle and roll up jelly roll style, starting at long edge. Seal edges and place seam side down on a large baking sheet that has been sprinkled with cornmeal.
4. Use a sharp knife to slash each loaf diagonally 3 times. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5. Bake in preheated oven for 35 minutes, or until golden brown.

Berry Trifle

This de ert is great for parties. Its presentation is pretty, and it's even better to eat! Any combination of frozen berries may be used. Garnish with cho ed nuts.

Yields:1 trifle

INGREDIENTS:

• 1 (10.75 ounce) package prepared pound cake, cubed
• 1 (10 ounce) package frozen blueberries
• 1 (10 ounce) package frozen raspberries
• 1 (10 ounce) package frozen blackberries
• 2 tablespoons praline liqueur
• 1 (5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS:

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Janet’s Rich Banana Bread

This is the moistest banana bread that I have ever tasted. It's also very easy to make!

Yields:1 - 9x5 inch loaf

INGREDIENTS:

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Bacon Water Chestnut Rolls

Quick and easy! Bacon-chestnut rolls covered in a mayo aise and hot pe er sauce.

Yields:24 rolls

INGREDIENTS:

• 1 (8 ounce) can water chestnuts, halved
• 1/2 pound bacon, cut in half
• 1/4 cup mayonnaise
• 1/2 cup packed light brown sugar
• 1/4 cup tomato-based chili sauce

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Wrap each chestnut with a bacon strip. Place the rolls seam-side down in a baking dish.
3. Bake 30 minutes or until bacon is crisp and cooked through. When baked, drain the dish of fat.
4. In a medium-size mixing bowl, combine mayonnaise, brown sugar and hot sauce. Mix well and pour over baked bacon-chestnut rolls.

Bermuda Spinach Salad

Every time I serve this I am asked for the recipe. It is sooo.. good!

Yields:6 servings

INGREDIENTS:

• 6 eggs
• 1/2 pound bacon
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1/4 cup sliced fresh mushrooms
• 1 onion, chopped
• 2/3 cup white sugar
• 1 teaspoon salt
• 1 cup vegetable oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 teaspoon celery seed
• 1 tablespoon prepared Dijon-style mustard

DIRECTIONS:

1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

Health Nut Blueberry Muffins

An awesome healthy alternative to the usual blueberry muffin.

Yields:1 dozen

INGREDIENTS:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/4 cup oat bran
• 1/4 cup quick cooking oats
• 1/4 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped walnuts
• 1 banana, mashed
• 1 cup buttermilk
• 1 egg
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
3. Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched.

Frogmore Stew

I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 table oo of seasoning per quart of water. If you ca ot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pe er to the pot.

Yields:12 servings

INGREDIENTS:

• 6 quarts water
• 3/4 cup Old Bay Seasoning TM
• 2 pounds new red potatoes
• 2 pounds hot smoked sausage links, cut into 2 inch pieces
• 12 ears corn - husked, cleaned and quartered
• 4 pounds large fresh shrimp, unpeeled

DIRECTIONS:

1. Bring water and Old Bay Seasoning to boil in a large stockpot.
2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

New York Cheesecake III

A de e, thick cheesecake with a shortdough crust. This is THE definitive one! You'll never use another cheesecake recipe after you try this.

Yields:1 - 10 inch ringform pan

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/3 cup white sugar
• 1 egg, beaten
• 1/2 cup butter, softened
• 2 1/2 pounds cream cheese, softened
• 1 3/4 cups white sugar
• 3 tablespoons all-purpose flour
• 5 eggs
• 2 egg yolks
• 1/4 cup heavy whipping cream

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly coat a 10 inch springform pan with spray oil. Note: You could use a 9x13 inch pan instead.
2. To make the crust: Combine 1 1/2 cups flour, 1/3 cup sugar, 1 egg and 1/2 cup butter or margarine. Spread to the edges of the pan. Prick all over with a fork, then bake 15 minutes at 400 degrees F (200 degrees C). Allow to cool.
3. Increase oven temperature to 475 degrees F (245 degrees C). In a large bowl, combine cream cheese, 1 3/4 cups sugar, 3 tablespoons flour, 5 eggs and the yolks and mix thoroughly. Add cream and mix only enough to blend.
4. Pour filling over crust and bake for 10 minutes at 475 degrees F (245 degrees C). Reduce temperature to 200 degrees F (95 degrees C) and continue to bake for one hour. Turn oven off, but leave cake in for another hour. Don't worry if it looks a little jiggly in the center.
5. Chill overnight. This is imperative! If desired, top with your favorite fruit or serve plain.

Hawaiian Banana Nut Bread

This is a recipe that I put together, out of several different ones. It's very easy and very good.

Yields:2 - 9x5 inch loaves

INGREDIENTS:

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon ground cinnamon
• 1 cup chopped walnuts
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups mashed very ripe banana
• 1 (8 ounce) can crushed pineapple, drained
• 2 teaspoons vanilla extract
• 1 cup flaked coconut
• 1 cup maraschino cherries, diced

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans.
2. In a large mixing bowl, combine the flour, salt, baking soda, sugar and cinnamon. Add the walnuts, eggs, oil, banana, pineapple, vanilla, coconut and cherries; stir just until blended. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a tooth pick inserted into the center of a loaf comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Russian Mushroom and Potato Soup

I make this soup every Halloween and is the 'signal' to the family that the cool weather has arrived. I've been making it for 15 years now and out of all the sou I make, it is still everyone's favorite. Enjoy!

Yields:12 servings

INGREDIENTS:

• 5 tablespoons butter, divided
• 2 leeks, chopped
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 pounds potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half-and-half
• 1/4 cup all-purpose flour
• fresh dill weed, for garnish (optional)

DIRECTIONS:

1. Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.

Roasted Rack of Lamb

I have had this recipe for a long time, and always enjoy making it. You can also do the same thing with beef or pork.

Yields:4 Servings

INGREDIENTS:

• 1/2 cup fresh bread crumbs
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 (7 bone) rack of lamb, trimmed and frenched
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard

DIRECTIONS:

1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.

Sangria! Sangria!

The BEST sangria recipe I've been able to hone to perfection! If you like a sweeter Sangria, use ginger ale in place of club soda.

Yields:6 cu

INGREDIENTS:

• 1/2 cup brandy
• 1/4 cup lemon juice
• 1/3 cup frozen lemonade concentrate
• 1/3 cup orange juice
• 1 (750 milliliter) bottle dry red wine
• 1/2 cup triple sec
• 1 lemon, sliced into rounds
• 1 orange, sliced into rounds
• 1 lime, sliced into rounds
• 1/4 cup white sugar (optional)
• 8 maraschino cherries
• 2 cups carbonated water (optional)

DIRECTIONS:

1. In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Chocolate Chip Cookie Ice Cream Cake

Vary this de ert by using different flavors of ice cream.

Yields:1 9-inch round cake

INGREDIENTS:

• 1 (18 ounce) package small chocolate chip cookies
• 1/4 cup margarine, melted
• 1 cup hot fudge topping
• 2 quarts vanilla ice cream
• 1 cup whipped cream
• 12 cherries

DIRECTIONS:

1. Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes.
2. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes.
3. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.

Banana Pudding III

We like this version better than the cooked ones and it is so easy to prepare.

Yields:12 servings

INGREDIENTS:

• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (3.4 ounce) package instant vanilla pudding mix
• 2 cups heavy cream
• 3 bananas, sliced
• 1/2 cup lemon juice
• 36 vanilla wafers

DIRECTIONS:

1. In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill in refrigerator 5 minutes.
2. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3. Dip sliced bananas in lemon juice. Shake off excess.
4. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture. Top with one-third each of the wafers, bananas and remaining pudding. Repeat layers twice. Chill until serving.

Gourmet Mushroom Risotto

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Yields:6 servings

INGREDIENTS:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

DIRECTIONS:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Scott Ure’s Clams And Garlic

So simple, but so good - steamed clams served in their own liqueur. Serve with a crusty Italian bread, or over pasta.

Yields:4 servings

INGREDIENTS:

• 50 small clams in shell, scrubbed
• 2 tablespoons extra virgin olive oil
• 6 cloves garlic, minced
• 1 cup white wine
• 2 tablespoons butter
• 1/2 cup chopped fresh parsley

DIRECTIONS:

1. Wash clams to remove any dirt or sand.
2. In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
3. Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Winter Fruit Salad with Lemon Poppyseed Dressing

Wonderful salad for the holiday seaso . Great to serve for di er at home or to take to a family gathering during the holidays. Originally submitted to ThanksgivingRecipe.com.

Yields:12 - 1 cup servings

INGREDIENTS:

• 1/2 cup white sugar
• 1/2 cup lemon juice
• 2 teaspoons diced onion
• 1 teaspoon Dijon-style prepared mustard
• 1/2 teaspoon salt
• 2/3 cup vegetable oil
• 1 tablespoon poppy seeds
• 1 head romaine lettuce, torn into bite-size pieces
• 4 ounces shredded Swiss cheese
• 1 cup cashews
• 1/4 cup dried cranberries
• 1 apple - peeled, cored and diced
• 1 pears - peeled, cored and diced

DIRECTIONS:

1. In a blender or food processor, combine sugar, lemon juice, onion, mustard and salt. Process until well blended. With machine still running add oil in a slow steady stream until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.
2. In a large serving bow combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and cubed pear. Toss to mix then pour dressing over salad just before serving and toss to coat.

Grandma’s Gingersnap Cookies

This melt in your mouth recipe from my grandmother has been in my family since 1899.

Yields:5 dozen

INGREDIENTS:

• 2 cups sifted all-purpose flour
• 1 tablespoon ground ginger
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 cup white sugar
• 1 egg
• 1/4 cup dark molasses
• 1/3 cup cinnamon sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (275 degrees C).
2. Mix and sift the first 5 ingredients. Sift a second time and place the mixture back into the sifter.
3. Beat the shortening until creamy. Add the 1 cup of sugar gradually and continue beating. Beat in the egg and the molasses.
4. Sift into this about 1/3 of the flour mixture, stirring and blending well. Repeat until all is added. Roll the dough into tiny balls by hand, rolling each in a mixture of cinnamon and sugar.
5. Place 2 inches apart on a ungreased baking sheet. Bake 10 minutes until the tops are rounded and slightly cracked. Cool on a wire rack. Store in an air tight container.

Tiramisu II

Mascarpone custard layered with whi ed cream and rum and coffee soaked ladyfingers.

Yields:1 - 7x11 inch dish

INGREDIENTS:

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS:

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Great Pumpkin Dessert

This is a very easy cake made with ca ed pumpkin and yellow cake mix. Serve with vanilla ice cream or whi ed cream.

Yields:1 - 9x13 inch pan

INGREDIENTS:

• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.