Hot Artichoke Spinach Dip

1 can artichoke hearts, drained and chopped
1 cup mayonnaise (NOT low-fat/fat-free)
1 cup grated fresh Parmesan cheese
1 garlic clove, minced
2 (4 ounce) cans chopped green chiles
1 (10 ounce) box creamed spinach (Green Giant), thawed

Mix all ingredients. Bake at 350 degrees until lightly browned, about 15 to 20 minutes. Serve with crackers or chucks of bread.

Black Bean 'n' Pumpkin Chili

METHOD: Slow Cooker
TIME: Prep: 20 min. Cook: 4 hours

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 tablespoons olive oil
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

.

In a large skillet, saute the onion, yellow pepper and garlic in oil until tender. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until heated through. Yield: 10 servings (2-1/2 quarts).

Note: This is a great recipe for using your leftover holiday turkey. I used cubed chicken breast and it tasted great.

Mexican Black Bean Soup

2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
2 (15-ounce) cans black beans, drained
3 cups chicken stock or canned low-sodium broth
¾ pound smoky cooked sausage, such as andouille or kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
Salt and freshly ground pepper
Sour cream and lime wedges, for serving

In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.

Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Serves: 4. Total time: 30 minutes.

Caramel Chocolate Trifle

1 package (9 ounces) devil's food cake mix
2 packages (3.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (12-1/4 ounces) caramel ice cream topping
1 package (7-1/2 or 8 ounces) English toffee bits or almond brickle chips

Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions. Cut cake into 1-1/2-in. cubes; place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving. Yield: 16 servings.

Santa Fe Chicken

Marinade:

juice from 3 limes

1/4 c. soy sauce

1 1/2 tsp. olive oil

1 1/2 tsp. chile powder

1 1/2 tsp. cumin

1 1/2 tsp. coriander

6 garlic cloves, minced

1 1/2 tsp. honey

2 whole chicken breasts (4 pieces)

1/2 c. white wine

3 T. chopped cilantro leaves

Marinade chicken in ingredients. (The recipe actually says to add the wine and cilantro 1/2 hour before cooking-but I can never remember, so I just add it all when I make it) Bake at 375 degrees till done, or grill till done. Serve with papaya salsa

Papaya Salsa:

1/2 c. cilantro leaves

1 c. cubed papaya

1/4 c. choped red bell pepper

1/4 c. diced red onion

1 small jalapeno pepper-seeded and minced

2 T. lime juice

Mix together and serve over chicken. You can make this the night before or earlier in the day so that the flavors meld together better. You could also pulse lightly in the blender if you want a smoother salsa.

Chicken Tikka Masala

Prep time: 30 minutes
Cook time: 30-40 minutes

Ready in: 2 hours 20 minutes

Yields: 4 servings

Chicken Tikka:

1 cup yogurt

1 tablespoon lemon juice

1 teaspoon ground cumin

1 teaspoon garam masala

1/2 teaspoon cayenne (or to taste)

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

1/2-1 teaspoon salt (to taste)

3 boneless skinless chicken breasts, cut into bite size pieces

4 long skewers

Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped (I use like 1-2 slices minced very small)

1 teaspoon ground cumin

2 teaspoons paprika

1 teaspoon garam masala

1/2-1 teaspoon salt (or to taste)

1 (8 oz.) can tomato sauce

1 cup half and half (or cream if you want to indulge...)

1/4 cup chopped fresh cilantro (optional)

Directions:

In a large bag, combine yogurt, lemon juice, 1 tsp. cumin, 1 tsp. garam masala, cayenne, black pepper, ginger, 1/2-1 tsp. salt. Stir in chicken. Seal bag and refrigerate for at least one hour.

Preheat grill for high heat. Soak wood skewers in water.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 1 tsp. cumin, 1 tsp. garam masala, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until the sauce thickens, about 20 minutes. While sauce is simmering, lightly oil the grill grate (or use Pam for the grill). Thread chicken onto skewers, and discard marinade. Grill until juices are clear, about 5 minutes on each side. Add grilled chicken to sauce, and simmer for 10 minutes. Transfer to a serving platter and garnish with fresh cilantro. Serve over rice with a side of naan.

Note: If you like a lot of sauce, you may want to double the masala sauce portion of the recipe.

Raspberry Pork Chops

4 boneless pork loin chops (5 ounces each)
1 tablespoon canola oil
1/4 cup cider vinegar
1/4 cup seedless raspberry jam
1 tablespoon prepared mustard

In a large skillet, brown pork chops on both sides over medium heat in oil. Stir in the vinegar, jam and mustard. Reduce heat; cover and simmer for 10-15 minutes or until juices run clear. Remove chops and keep warm. Bring sauce to a boil; cook until liquid is reduced by half, stirring occasionally. Serve with pork chops. Yield: 4 servings.

Chicken Artichoke Cacciatore

4 chicken breast halves
Flour seasoned with salt and pepper (for dredging)
2 T. olive oil
1 6 oz. jar marinated artichoke hearts, undrained
1 16 oz. can crushed tomatoes
2 garlic cloves minced
½ t. oregano
½ t. basil
½ t. pepper
1 can/fresh sliced mushrooms (optional)


In sauce pan heat olive oil, dredge chicken, and brown chicken over medium heat. Add artichoke hearts, tomatoes, herbs and spices. Remove from heat. Place in baking dish. Cover and bake at 350° for 1 hour. Serve over pasta or rice.

Garlic Creamed Spinach

3 tablespoons salted butter
1 tablespoon minced garlic
1 tablespoon all-purpose flour
3/4 cup half-and-half
2 10-ounce boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Melt butter in a small saucepan over medium heat. Add garlic and saute for about 30 seconds. Whisk in flour and heat for about 1 minute. Whisk in half-and-half.
Squeeze water out of the thawed spinach and add the spinach to the saucepan. Add salt, nutmeg and black pepper and simmer for 20 minutes on medium/low heat. Spinach will be tender when done. Serves 4.

Peanutty Chocolate Candy Cookies

1 (1 pound 2.25 ounce) box chocolate fudge cake mix with pudding

1/2 cup butter or margarine, softened

2 eggs

1 (14 ounce) bag candy-coated peanut butter pieces

1 cup coarsely chopped salted peanuts

Heat oven to 350. Grease cookie sheets with shortening or cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on LOW speed just until moistened. With spoon, stir in peanut butter pieces and peanuts.

Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.

Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets.

Chili Cheddar Penne

1-1/3 cups uncooked penne pasta

4 teaspoons butter

4 teaspoons all-purpose flour

1 cup milk

2 cups (8 ounces) shredded cheddar cheese

4 teaspoons taco seasoning

1/4 teaspoon salt

2/3 cup frozen corn, thawed

2/3 cup chopped fresh tomatoes

1 can (4 ounces) chopped green chilies, drained

Sliced avocado, optional

Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk.

Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through.

Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired. Yield: 6 servings.

Southwestern Pork Loin Chops

1 medium onion, chopped 

2 tablespoons olive oil, divided 

1-1/2 teaspoons minced garlic 

2 cans (14-1/2 ounces each) diced tomatoes, drained 

1 can (15 ounces) black beans, rinsed and drained 

3/4 cup chicken broth 

1-1/2 teaspoons chili powder 

1/2 teaspoon dried oregano 

1/2 teaspoon ground cumin 

1/8 teaspoon crushed red pepper flakes 

4 pork loin chops (1/2 inch thick) 

1/4 teaspoon salt 

1/4 teaspoon pepper 

Hot cooked rice 

2 tablespoons minced fresh cilantro, optional 

In a large skillet, saute onion in 1 tablespoon oil for 3-4 minutes or until tender. Add garlic; saute 1-2 minutes longer or until tender. Stir in the tomatoes, beans, broth, chili powder, oregano, cumin and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Meanwhile, in another skillet, brown pork chops on both sides in remaining oil over medium-high heat. Sprinkle with salt and pepper. Pour tomato mixture over chops. Cover and simmer for 10-15 minutes or until meat juices run clear. Serve with a slotted spoon over rice. Sprinkle with cilantro if desired. Yield: 4 servings.

Mexican Casserole

1-1/2 lbs ground (or shredded) beef
1 medium onion, diced
1 can cream of chicken soup
1 (10 1/2 ounce) can stewed tomatoes
8 oz grated Cheddar cheese
1 (8 ounce) can enchilada sauce
1 (11 ounce) canned corn
1 (4 ounce) can sliced ripe olives, drained
1 (4 ounce) can green chiles, drained
1/4 teaspoon oregano
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 dozen flour tortillas
1 cup grated Jack cheese

Brown beef, drain. Combine with remaining ingredients, except tortillas and Jack cheese. Layer in greased 9x13-inch baking dish with 6 tortillas, meat mixture, 6 tortillas and meat mixture. Top with Jack cheese. Bake uncovered at 325 for 30 minutes.

Try precooked chicken chunks, rather than ground beef with green sauce, rather than the red.

Heavenly Hearty and Healthy Soup

1 pound uncooked ground turkey
1 cup chopped celery
1/2 cup thinly sliced carrots
2-1/2 cups tomato juice
1 14-1/2-ounce can French-cut green beans, drained
1 cup fresh mushrooms, sliced
1/4-in. thick 1/2 cup chopped tomato
1 tablespoon dried minced onion
1-1/2 teaspoons Worcestershire sauce
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon pepper
1 bay leaf

In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker. Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.

French Bread

2 1/2 cups warm water
2 tablespoons sugar
2 packages dry yeast (a package is 2 1/4 teaspoons)
1 tablespoon salt
2 tablespoons oil
6 cups flour

This is the Waye family french bread recipe. The great thing is that you can simply make the dough and barely let it rise and it will turn out a denser bread, but still great. So you can have homemade bread on your table in an hour!

Preheat oven to 400 degrees. In a large bowl, pour warm water; stir in sugar and yeast until dissolved. Stir in 1/2 cup flour. Beat. Stir in remaining flour, salt, oil and stir until all ingredients are completely mixed in, leaving spoon in heavy batter. Allow the dough to rest 10 minutes with spoon, and then stir down. Repeat 5 times (or however much time you have...) Turn dough onto floured surface. Divide into 2 parts. Roll into 9x12 rectangles and then roll like a jellyroll (or just make it into a long loaf shape.) Let rise until double (or, again, however much time you have.) Bake at 400 degrees for 25-30 minutes. Brush with butter after baking.

Black Forest Pie

3/4 cup sugar
1/2 cup baking cocoa
2 tablesoons all-purpose flour
1/3 cup milk
1/4 cup butter or margarine
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
1 unbaked pastry shell (9 inches)
whipped topping, optional

This is a great pie if you want something fancy looking, but easy to make.

In a saucepan, combine sugar, cocoa, flour and mils until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. stir a small amount of hot mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell. Nake at 350 degrees for 35-40 minutes or until filling is almost set. Cool completely on wire rack. Just before serving, rop with remaining pie filling and whipped topping if desired. Serves 6-8.

Resort Fruit Salad

8 ounces can chunk pineapple
11 ounce can mandarin oranges
2 bananas, sliced
2 cups halved strawberries
1 1/2 cups halved green grapes
1 cup fresh or frozen blueberries
3.5 ounce box instant vanilla pudding

This fruit salad is really yummy-and great for a fancy dinner.

Drain pineapple and oranges, reserving liquid to combine with pudding mix in small bowl. Combine fruit in a large bowl. Fold in the pudding/juice mixture.

Tortilla-Black Bean Casserole

2 large onions, chopped
1 1/2 cup chopped green peppers
1 14 1/2 ounce can tomatoes, cut up
3/4 cup bottled picante sauce
2 teaspoons ground cumin
2 cloves garlic, minced
1 can green chile (optional)
2 15-ounce cans black beans or red kidney beans, rinsed and drained
nonstick cooking spray
10 7-inch corn tortillas
2 cups (8 ounces) shredded reduced-fat monterey jack cheese
shredded lettuce (optional)

This is one of our favorite vegetarian dishes. It's kind of like a mexican lasagna. You can adjust the spiciness by the picante sauce you add and/or extra chile peppers. You can also 1/2 this recipe and it works just as well.

In a large skillet combine the onions, peppers, undrained tomatoes, picante sauce, cumin, and garlic. If you want it spicier, add 1can of green chiles. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.

Coat 2-quart baking dish with cooking spray. Spread 1/3 of mixture over bottom of dish. Top with half the tortillas, overlapping as necessary, and half of the cheese. Add another one-third of the bean mixture, then remaining tortillas and remaining bean mixture.

Cover and bake in a 350 degree oven for 35-40 minutes or until heated through. Sprinkle with the remaining cheese. Let stand for 10 minutes.

If desired, arrange the shredded lettuce on dinner plate. To serve, cut the casserole into swaures and place on top of lettuce. If desired, garnish with chile peppers. Makes 6-8 servings.

No Bake Cookies

3 cups quick oats
5 tablespoons cocoa
1/2 cup nuts (pecans, walnuts...)
1/2 cup coconut
2 cups sugar
1/2 cup butter
1/2 cup milk

Mix together oats, cocoa, nuts and coconut in bowl. Bring sugar, butter and milk to a boil in a saucepan. Combine and drop by tablespoonfull onto wax paper to cool.

Oatmeal brown sugar pancakes

1 egg
1 cup milk
2 tablespoons vegetable oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup packed brown sugar
1/2 cup uncooked oats

Beat egg; add milk and oil, mixing well. Combine flour and next 4 ingredients. Add to egg mixture-mix until blended. Stir oats into batter. Use 1/2 cup for pouring on griddle.

Coconut Cream Cake

1 pkg. yellow cake mix
ingredients on cake mix box (oil, eggs, water)
1 tablespoon vanilla
1 tablespoon coconut flavoring
14 0z. bag of coconut
2/3 cup evaporated milk
1/2 cup powdered sugar
3/4 cup water
1 carton whipped topping

This is one of Paul's family's favorite dessert-Paul even one a cake contest in cub scouts with this recipe!

Add yellow cake mix, listed ingredients, vanilla, coconut flavoring and 1/2 of the bag of coconut. Mix and bake as directed on package. You can make this as a 9x13 (easiest) or as a round cake.
Cool slightly and poke holes with a fork
Mix the evaporated milk, powdered sugar and water together until mixed. Pour over cake. Cool completely and then top with whipped topping and leftover coconut. Store in refrigerator.

Broccoli Chicken Fettuccine

4 ounces uncooked fettuccine
1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 small onion, halved and sliced
4 garlic cloves, minced
2 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1-1/2 cups frozen broccoli florets, thawed
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 cup shredded Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, onion and garlic in butter until no longer pink. Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture. Reduce heat; cover and simmer for 5 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 2 servings.

Green Chile Chowder

1- 10 ounce package frozen corn (thawed and drained)
1 minced garlic clove
1 tablespoon butter

Melt butter in a pan, add the garlic and brown a little, then add corn until warm.
Then add:

2 - 7 ounce cans of green chile
3/4 cup chicken stock
3/4 cup evaporated milk
1 pound cooked cubed chicken

Bring to a simmer for 10 minutes and serve warm with chopped cilantro and crushed tortilla chips. Makes 4-6 servings

Cinnabon Rolls in the Breadmaker

Dough (2 lbs)
1 cup whole milk (or substitute powdered milk and extra water)
1/2 tablespoons salt
1 beaten egg
4 tablespoons melted butter
4 tablespoons water
1 small box (3.4 ounce) instant vanilla pudding
4 cups bread flour
2 tablespoons sugar
2½ tablespoons yeast

Filling
½ cup softened butter (or margarine)
1 cup brown sugar
1 tablespoon cinnamon

Icing
8 ounces (2 sticks) butter or margarine
8 ounces (1 package) cream cheese
16 ounces powdered sugar
1 teaspoon lemon juice
2 teaspoons vanilla extract

First, take the butter and cream cheese you will use for the Icing out of the fridge and set it aside so it can soften.
For the dough -
Toss all the ingredients into your bread machine and set it to its 'dough' setting. You do not want it to cook, just mix and rise. This takes about 1½ hours so while this is going you can get your filling and icing mixed together.
Filling -
Mix all ingredients very well. Make sure you don't have too many brown sugar lumps. Set aside.
Icing -
Mix butter and cream cheese in mixer until thoroughly combined. Add your powdered sugar and mix for another 12 minutes. Yes, that's right. 12 minutes. I don't know why this is important but the reviews I read on this particular icing said it was necessary and my icing turned out perfect so there ya go. When 12 minutes are almost up add your lemon juice and vanilla extract.

When your dough is ready dump it out on a floured counter. Punch it down and kneed it for a few seconds. With a rolling pin and make an 18 inch by 12 inch rectangle. Spread your filling all over it going to the very edge. Then, roll up your pastry tightly. Slice with thread into ½- to 1-inch rolls. Repeat this step over and over again, putting each cinnamon roll into a greased dish with sides. You can squish them beside each other but don't over-stuff. We had to use a round cake pan and a large rectangular pan (11x15?). These dimensions will make about 15 good-sized rolls, or make the dough longer and narrower (10x24) for more medium-sized rolls.

Set your oven to 'warm' and put your roll filled dishes inside. When the oven is warmed turn it off and let your rolls sit for 30 minutes to rise. After 30 minutes remove them, preheat your oven to 350 and cook your cinnamon rolls for 15 minutes. Pay close attention. When they are a golden brown take them out. Cool for a few minutes and ice.

If freezing, freeze the rolls before they are iced. I put some icing into three Ziploc baggies. When we're ready to pull some cinnamon rolls out of the freezer I will also take out a baggie. When rolls and icing are thawed, cut a corner off the baggie and squeeze it onto the rolls.

Blackberry Chicken

2 tablespoons plus ½ cup fresh blackberries, divided
½ cup reduced-sodium chicken broth, divided
2 tablespoons brown sugar
2 tablespoons white wine vinegar
1 teaspoon olive oil
2 garlic cloves, minced
¾ teaspoon paprika, divided
¼ teaspoon ground cumin
6 boneless skinless chicken breast halves (5 ounces each)
4½ teaspoons minced fresh thyme
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons cornstarch

In a small bowl, mash 2 tablespoons berries. Add ¼ cup broth, brown sugar, vinegar, oil, garlic, ¼ teaspoon paprika and cumin.

Place chicken in an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.

Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove chicken and keep warm.

Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Squash and Pepper Medley

Source: Curves Member Guide
Prep Time: 30 minutes

1 pound zucchini or yellow squash
1 red bell pepper
2 tablespoons olive oil
2 tablespoons minced fresh chives
½ teaspoon salt
¼ teaspoon black pepper
juice of 1 lemon
¼ cup grated parmesan cheese

Cut squash and pepper into julienne strips. Heat olive oil in skillet. Add chives and saute briefly. Add squash and pepper to skillet, with salt and pepper, and saute 4 minutes. Remove from heat. Pour over lemon juice and parmesan cheese and toss to coat well.
Makes 4 servings.

Nutrition facts per serving: calories: 115, fat 9 g, saturated fat 2.5 g, protein 3 g, carbohydrates 6 g, fiber 1 g, cholesterol 6 mg, sodium 376 mg

Slice 'n' Bake Lemon Gems

¾ cup butter, softened
½ cup confectioners' sugar
1 tablespoon grated lemon peel
1 cup all-purpose flour
½ cup cornstarch
¼ cup colored nonpareils

LEMON ICING:
1 cup confectioners' sugar
2 tablespoons lemon juice
½ teaspoon grated lemon peel

In a small mixing bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Shape into a 1-3/4-inch-diameter roll; roll in non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.

Unwrap and cut into ¼-inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375º for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.

In a small bowl, combine icing ingredients. Spread over cookies. These are basically lemon shortbread cookies. Yield: 28 cookies.

Nutrition Facts: 1 cookie equals 102 calories, 5 g fat (3 g saturated fat) 13 mg cholesterol, 35 mg sodium, 13 g carbohydrate, trace fiber, 1 g protein.

Oatmeal S'more Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups old-fashioned oats
1 cup (6 ounces) semisweet chocolate chips
1 cup miniature marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows.

Drop by heaping teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 9-11 minutes or until golden brown. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. [Note from Jessica: Don't wait long to remove from pans as the marshmallows make them stick.] Yield: about 6 dozen.

Pesto Pork Roast

1/4 cup plus 2 tablespoons olive oil, divided

2 cups loosely packed basil leaves (or 1 tablespoon dried basil)

1/2 cup grated Parmesan cheese

4 garlic cloves, peeled

12 plum tomatoes

1-1/2 teaspoons pepper, divided

1 teaspoon kosher salt, divided

1 boneless pork loin roast (3-4 pounds)

1 package (16 ounces) linguini noodles

For pesto, in a blender, combine 1/4 cup oil, basil, Parmesan cheese and garlic. Cover and process until blended. Remove 2 tablespoons pesto to a small bowl; stir in remaining oil and set aside.

Cut each tomato into four slices; place in a greased shallow roasting pan or slow cooker. Sprinkle with 1 teaspoon pepper and 1/2 teaspoon salt. Sprinkle remaining pepper and salt over roast; place over tomato slices. Spread remaining pesto over roast.

Bake, uncovered, at 350° for 1-1/2 to 2 hours or until a meat thermometer reads 160°; or cook in slow cooker for 6 to 8 hours on low. Remove roast and keep warm. Let stand for 10 minutes before slicing.

Cook noodles according to package directions; drain and place in a large bowl. With a slotted spoon, add tomatoes to noodles; add reserved pesto and toss to coat. Serve with pork. Yield: 6-8 servings.

Chicken Pesto Rolls

2 tubes (10-count each) buttermilk biscuits
2 tablespoons pesto sauce
1 (8-ounce) package cream cheese, softened
1½ cups rotisserie chicken, shredded
3 tablespoons roasted red peppers, chopped
2 tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo sauce

Lay biscuits on floured countertop (or cookie sheet) to form a 9x11-inch rectangle. (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well to form one solid layer of dough.

Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.

Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 11x7-inch pan. Drizzle lightly with sauce and sprinkly with cheese.

Bake for 25-30 minutes at 375 degrees. Check middle rolls for doneness of bread.

Lemon-Garlic Shrimp & Vegetables

4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
½ teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley


Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.


Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

Makes 4 large servings.

California Chicken

4 skinless, boneless chicken breasts
Italian salad dressing
½ teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Marinate chicken in salad dressing for a few hours or overnight.

Preheat oven to 350 degrees F. Grill chicken or cook in hot skillet for15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.

Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.