Tilapia with Tomato-Onion Ragout Yield: Four Servings Ingredients: 1 ½ tsp. olive oil ¼ med. red onion, thinly sliced ½ cup grape or cherry tomatoes, halved 1 to 2 tsp. white-wine vinegar Coarse salt and ground pepper 1 flounder fillet (5 to 6 oz) 2 Tbsp. chopped fresh parsley Directions: (Flounder) In a 10-inch nonstick skillet, heat ½ tsp. olive oil over medium heat. Add onion and cook, stirring occasionally until lightly browned, 1 to 2 min. Add tomatoes and cook, stirring occasionally, until slightly collapsed, 30 to 60 seconds. Remove skillet from heat. Add vinegar; stir to combine. Season with salt and pepper. Remove to a bowl; cover and keep warm. Directions: (Flounder) Wipe skillet clean with paper towel. Place 1 tsp. of olive oil in pan, and heat over medium-high. Season fish with salt and pepper; Place in skillet. Cook, until lightly browned, about 2 min. With a wide metal spatula, carefully turn fish over; cook until opaque throughout, about 1 min. Transfer fish to a dinner plate. Spoon tomato-onion ragout over fish; serve with couscous or rice, if desired. Sprinkle parsley over top. Mango Chicken Salad Yield: Four Servings Ingredients: ½ Cup sweetened shredded coconut ¾ cup plain low-fat yogurt ½ cup chopped fresh cilantro 2 Tbsp fresh lime juice 2 Tbsp mango chutney 1 Tbsp Dijon mustard 1 tsp turmeric ¼ tsp cayenne pepper Course salt and ground pepper 4 cups shredded cooked chicken 1 mango, peeled, seeded and diced 10 oz baby spinach Directions: Preheat oven to 350*. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden brown, 8 to 10 minutes; cool. In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango, toss. Serve on spinach, sprinkled with coconut. Barbeque Chicken Pizza Yield: 1 12 inch pizza Ingredients: 1 store bought pizza crust 2 cups cooked, shredded chicken ½ cup barbeque sauce 2 cups shredded Monterey Jack cheese 1 large zucchini, halved and sliced thin 1 small onion, halved and sliced thin 1 green pepper, cored and sliced thin Course salt and ground pepper Directions: Preheat oven to 400* In a medium bowl, combine chicken and barbeque sauce. Leaving a one inch boarder, scatter chicken mixture evenly over dough; sprinkle with cheese, then vegetables. Season generously with salt and pepper. Bake until crust is golden and cheese is melted, about 15-20 minutes. Serve immediately Reuben in a Dish Makes 8 to 10 servings. Ingredients: 32-ounce of sauerkraut, rinsed and drained ½ cup chopped onion ¼ cup snipped fresh parsley 2 teaspoons caraway seed 4 cups shredded Swiss cheese (16 ounces) 1 1/3 cups Thousand Island salad dressing 1 pound thinly sliced cooked corned beef, coarsely chopped 6 slices rye bread, cut into ½- cubes (5 cups cubes) toasted in the oven Directions: Toast bread, cut into cubes, set aside. In a large bowl combine drained sauerkraut, onion, parsley, and caraway seed. Spoon mixture into a 3-quart rectangular baking dish; spread the mixture evenly. Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Repeat with the remaining salad dressing and cheese. Sprinkle bread cubes over the top of the casserole. Bake covered in a 375? oven about 3 minutes or until heated through. Uncover and bake 5–10 more minutes until bread cubes are browned. Zucchini and Feta Gratin 8 servings Ingredients: 2 ½ cups hot cooked rice 1 cup crumbled feta cheese, divided 4 cups sliced zucchini ½ tsp salt Dash pepper Dash nutmeg 3 large eggs, lightly beaten Directions: Combine rice and ½ cup feta cheese in a bowl, press into a 10 inch quiche or pie plate coated with cooking spray. Steam zucchini slices 5 minutes (just until slightly tender) Press zucchini gently between paper towels until barely moist. Combine zucchini and the remaining feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine eggs and nutmeg, pour over zucchini mixture. Bake, uncovered, 375* for 40 minutes. Southwestern Turkey Club Yield: 4 sandwiches Ingredients: 8 slices thick peppered bacon 4 Turkey cutlets (4 oz each) 2 Tbsp olive oil 1 ripe avocado, pitted and peeled 2 T fresh lime juice 2 T chopped pickled jalapeno chilies 12 slices whole wheat sandwich bread, lightly toasted. 1 tomato, sliced thin Course salt and Black pepper Directions: Cook bacon in a large skillet over medium heat until brown and crisp, 6-8 min. per side; transfer to a paper towel lined plate to drain. Season turkey generously with salt and pepper. Sauté in 2 Tbsp olive oil and cook over medium heat until opaque throughout, 2 to 3 min. per side; transfer to paper towel lined plate to drain. In a small bowl, mash avocado, lime juice and chilies with a fork; season with salt and pepper. Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks slice in half or quarters with serrated knife. Crab and Asparagus Au gratin Yield: 4 servings Ingredients: 1 pound fresh or frozen crab legs 1 pound fresh asparagus, trimmed and cut into 1 inch pieces 1 T butter or margarine 1 C sliced fresh mushrooms ¼ C finely chopped onions 1 T cornstarch 1/8 t salt 1/8 t ground nutmeg dash of pepper 1 C fat free milk 2 T Chopped almonds, toasted 2 T Grated Parmesan Cheese Directions: Thaw crab legs, if frozen. Remove meat from shells; cut meat into 1 in. pieces. Trim and cook asparagus until lightly softened, drain well, set aside. In medium saucepan melt butter or margarine over medium heat. Add mushrooms and onions; cook until onion is tender. Stir in cornstarch, salt, nutmeg, and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir for 2 min. more. Stir in crab and asparagus. Spoon the crab mixture into four 10- 14 oz. individual au gratin dishes or oval casserole dish. In a small bowl stir together almonds and parmesan cheese. Sprinkle over casserole. Bake in a 400 degree oven about 10 min; or until heated through. Marsala Glazed Carrots with Pecans Ingredients: ½ c chopped pecans, toasted 1 pound baby carrots, halved 1 cup water ½ tsp salt 3 Tbsp butter 2 shallots, minced ½ cup Marsala wine ½ cup sugar Directions: Preheat oven to 300*. Spread pecans in a single layer on a baking sheet. Bake in the preheated oven for 5 to 8 minutes, stirring once or twice, watching carefully as they will burn easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt and 1 T of butter to a gentle boil. Reduce heat to low. Cover and simmer 10-15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove on medium heat, and melt the remaining 2 Tbsp butter. Cook shallots, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and pecans with the sauce until well coated. Garnish with parsley if desired. Serve immediately. Irish Soda Bread Muffins Ingredients: 2-1/4 cups all purpose flour ½ cup plus 1 tablespoon sugar, (divided) 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 teaspoon caraway seeds 1 egg 1 cup buttermilk ¼ cup butter, melted ¼ cup vegetable oil ¾ cup raisins Directions: In a large bowl, combine the flour, ½ cup sugar, baking powder, salt, baking soda, and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Rice Bowl with Shrimp, Snow Peas, and Avocado Ingredients: Coarse salt and ground pepper 1 cup long-grain brown rice ¼ cup soy sauce ¼ cup fresh lemon juice 2 T. rice vinegar 2 t. light-brown sugar 1 T. olive oil 1 lb. peeled and deveined medium shrimp, thawed ½ lbs snow peas trimmed and halved on the diagonal 1 piece fresh ginger peeled and cut into matchsticks 1 Hass avocado, pitted and cut into chunks Directions: In a large saucepan bring 2 cups salted water to a boil. Add rice; cover reduce heat to low, and cook until rice is tender and water is absorbed, 45-50 minutes. Meanwhile, in a small bowl or liquid-measuring cup, stir together soy sauce, lemon juice, vinegar, and sugar until sugar is dissolved. Set sauce aside. When rice has finished cooking, heat oil in large skillet over medium-high. Add shrimp, snow peas, and ginger; season with salt and pepper. Cook until shrimp are opaque throughout and snow peas are bright green, 2-3 minutes. Divide rice among four bowls. Top with shrimp mixture and avocado; serve sauce on the side, or pour sauce directly over the rice bowl. Braised Red Cabbage Yield: 6 servings Ingredients: 1½ lbs red cabbage 1c bacon, diced ½ c onion, diced 2 tsp oz sugar ¾c water 1 Granny Smith apple, cored and chopped 1 cinnamon stick 1/4 c cider vinegar 1/4 c red wine Salt and Pepper Directions: Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and shred the cabbage with a knife or a power shredder attachment. Do not chop: cabbage should be in long, fine shreds. Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft. Add the cabbage and stir over hear until it is coated with bacon grease Add the stock, apples, and cinnamon, salt and pepper. Cover and simmer until cabbage is nearly tender, about 10-12 minutes. Add the vinegar and red wine and simmer another 10 minutes. Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar. Chicken and Tortellini Casserole 12 servings Ingredients: 1 pound skinless, boneless chicken breast 10 oz fresh cheese tortellini 1 bag sugar snap pea blend frozen vegetables (16 oz bag) 1 pint sliced, fresh mushrooms 2 Tbsp olive oil 1/3 cup chicken broth 2 tsp flour 1 ½ tsp dried oregano ¾ tsp garlic salt ½ tsp black pepper 1 cup milk 1 8-oz pkg cream cheese, cubed and softened 1 tsp lemon juice 1 cup quartered cherry tomatoes 2 Tbsp grated Parmesan cheese Directions: Cut chicken into bite-size pieces; cook chicken and mushrooms in olive oil in a large skillet until chicken is no longer pink. Remove from skillet, set aside. Cook tortellini according to package directions, adding the frozen vegetables during the last full minute of cooking time. Drain and rinse in cold water. Combine chicken broth, flour, oregano, garlic salt, and black pepper (this can be done in a screw-top jar, shake until smooth) add to skillet along with the milk. Cook and stir until thick and bubbly; add cream cheese. Cook and stir until cream cheese is melted and mixture is smooth. Remove from heat, stir in lemon juice. Add pasta mixture, chicken mixture, and tomatoes. Toss to combine. Spoon into a 3-quart baking dish. Bake covered, at 350° for about 30 minutes or until heated through. Stir and sprinkle with parmesan cheese. This dish can be made 24 hours ahead. Increase baking time to 55-60 minutes. Chocolate Covered Strawberries Ingredients: 16 oz milk chocolate chips 2 Tbsp vegetable shortening 1 pound fresh strawberries Directions: Wash and dry strawberries Insert toothpicks into the tops of the berries (optional) Using a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks or stems, dip the strawberries into the chocolate mixture. Lay berries out onto wax paper until chocolate is set. White chocolate may be drizzled over the milk chocolate for a fancier look. Chocolate may be melted using the microwave, stir frequently to avoid over melting. For special occasions, inject berries using a medicine dropper at the stem end with a sweet dessert wine. NOTE: The chocolate dipped strawberries are best if eaten within 24 hours - refrigerate for longer storage, but serve at room temperature for greatest flavor. Methods of Melting Chocolate: Double Boiler: In the top of a double boiler over hot water, not boiling water (don't let the bottom of the bowl touch the water, melt chocolate, stirring until smooth. NOTE: Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy. NOTE: If you don't have a double boiler you can improvise one by placing a glass or stainless steel bowl over a pot of simmering water. Let the chocolate cool slightly, but it should not set. Microwave Melting Chocolate: In a microwave-safe bowl, melt chocolate chips using either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If you need more time, do it in 10-20 seconds intervals and check and stir after each addition of microwave time. Remove the container from the microwave and stir the chocolate until completely melted. Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring. HOW TO DIP: Grasp the stem, toothpick or green leaves of the strawberry and dip into the chocolate and swirl in chocolate to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate (this will fill in all the cracks and leave a nice even line of chocolate at the base.) When the strawberry is completely withdrawn from the chocolate, swirl it in a quick, clockwise motion to let the excess chocolate drip off. Place on the prepared cookie sheet. Repeat with the rest of the strawberries. Either place strawberries into refrigerator or set aside to allow the chocolate to harden, about 30 minutes. Transfer fruit onto a serving platter to serve. Italian Sausage and Spinach Bake Yield: Six servings Ingredients: ¾ pound uncooked Italian sausage links, sliced 2-10-ounce packages frozen chopped spinach, thawed and well drained 1-19-ounce can white kidney beans (cannellini), rinsed and drained 1 small red onion, finely chopped ¾ cup evaporated fat-free milk ½ cup grated Romano or Parmesan cheese, divided 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ teaspoon ground nutmeg 1/8 teaspoon pepper 1/3 cup fine dry bread crumbs 2 cloves garlic, minced 4 teaspoons butter or margarine, melted Directions: In a large skillet cook sausage over medium heat about 8 minutes or until brown, turning often. Drain on paper towels. Slice into bite-size pieces. Grease a 2-quart oval or square baking dish; set aside. In a large bowl combine sausage, spinach, beans, onion, and evaporated milk, ¼ cup of the Romano or Parmesan cheese, the lemon peel, lemon juice, ground nutmeg, and pepper. Spoon into prepared baking dish. For topping, in a small bowl combine bread crumbs, remaining Romano or Parmesan cheese, garlic, and melted butter or margarine; sprinkle atop casserole. Bake at 375°, about 35 minutes or until heated through. Super Bowl Pizza Dip Yield: 5 ½ cups Ingredients: 2 packages (8 oz each) cream cheese, cubed 1 can (14 oz) pizza sauce 1 package (8 oz) sliced pepperoni, chopped 1 can (3.8 oz) chopped ripe olives, drained 2 cups shredded mozzarella cheese Bagel chips or garlic toast Directions: Place the cream cheese in a 3 quart slow cooker. Combine the pizza sauce, pepperoni and olives; pour over the cream cheese. Top with mozzarella cheese. Cover and cook on low for 1 ½ to 2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast. This recipe can be made using browned sausage, chopped mushrooms, green olives or any flavor you choose! Potato and Onion Frittata 4 Servings Ingredients: 2 Tbsp olive oil 1 large onion, halved and thinly sliced 1 baking potato (8 ounces), peeled and sliced thin ½ tsp dried rosemary Course salt and pepper 5 large eggs 5 large egg whites ½ cup whole flat-leaf parsley leaves ¼ c shredded Parmesan cheese Directions: In a medium 10-inch non-stick, broiler proof skillet, heat 1 Tbsp oil over medium heat. Add onion, potato, and rosemary; season with salt and pepper and toss to combine. Cover and cook 10 minutes. Uncover, tossing mixture occasionally, until potato and onion are tender. Meanwhile, in a large bowl, whisk together eggs and egg whites, parsley leaves, ¾ tsp salt and ¼ tsp pepper. Heat broiler with rack set 4 inches from heat. Add remaining Tbsp olive oil to vegetables in skillet. Pour egg mixture into skillet. Cook on stove, over low heat lifting mixture a few times around the edges with a spatula to let egg flow underneath. Continue cooking until frittata is almost set in center, about 10 minutes. Top with Parmesan cheese. Place skillet under broiler; broil until frittata is set and top is lightly golden, about 3 minutes. Run a clean spatula around edges to loosen, then slide frittata out onto a serving plate, and cut into wedges. Meatball Minestrone 6 Servings Ingredients: Meatballs ½ pounds ground turkey ½ cup shredded Italian fontina or mild provolone cheese 1 small garlic clove, crushed or minced fine 1/8 tsp salt 1/8 tsp pepper 1 Tbsp olive oil Soup 1 Tbsp olive oil 1 medium onion, chopped 1 garlic clove, crushed or minced fine ½ pound carrots, peeled and diced ½ pound peeled and diced butternut squash 1 can (48 oz) chicken broth 1 can (15 ½ oz) can canelli beans, drained and rinsed ¼ tsp salt 1/8 tsp black pepper 1 cab (14 ½ oz) Italian style tomatoes ½ pound escarole, trimmed and chopped 1 small zucchini, diced Directions: To make meatballs: In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool. To make soup: Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini. Serve with extra fontina cheese on top! Crock pot Swiss Steak 6 Servings Ingredients: 3 Tbsp flour 1 tsp ground mustard ½ tsp salt 1 ½ pounds boneless beef round, tip or chuck, cut into 6 pieces 2 Tbsp vegetable oil 1 large onion, sliced 1 large green pepper, sliced 1 14.5 oz can diced tomatoes – un-drained 2 cloves garlic, minced Directions: Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 8 minutes, turning once, until browned. Place beef in 3 ½ - 6 qt slow cooker; top with onion and green pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low setting 7 – 9 hours until beef is tender. Serve with mashed potatoes or rice. Weight Watchers: 4 pts per serving (without rice or potatoes) Tortellini Appetizers Yield: 2 dozen Ingredients: 4 garlic cloves, peeled 2 Tbsp olive oil, divided 1 pkg. (10 oz) refrigerated spinach tortellini ½ cup mayonnaise ½ cup sour cream ¼ cup grated parmesan cheese 3 oz jar prepared pesto 1/8 tsp pepper 1 pt cheery tomatoes 26 filled toothpicks Directions: Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 TBSP oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. Meanwhile, cook tortellini according to package direction; drain and rinse in cold water. Toss with remaining oil; set aside. In a small bowl, combine the mayonnaise, Parmesan cheese, sour cream and pesto; mash garlic into pesto mixture and stir until combined. Thread tortellini and tomato onto frilled toothpick. Serve with pesto dipping sauce. Christmas Meatballs Yield: 3 dozen Ingredients: 1 ½ lbs lean ground beef 2 eggs ½ c seasoned bread crumbs ¼ c chopped dried cranberries 2 T dried parsley Sauce: 1 can (16 ounces) whole berry cranberry sauce ¾ cup ketchup ½ cup beef broth 3 Tbsp brown sugar 3 Tbsp green onion 2 tsp balsamic vinegar Directions: In a bowl, combine beef, eggs, soup mix, bread crumbs, cranberries and parsley, mix well. Shape into 1-inch balls; place on baking tray. Bake 350° for 10-12 minutes. In a 2 quart saucepan, combine all sauce ingredients and simmer using low heat approximately 15 minutes. Pour sauce over warm meatballs. Serve warm Appetizer Chicken Bundles Yield: 4-5 dozen Chicken filling ingredients: 2 C cooked, chicken, diced 16 oz cream cheese, softened ½ c minced green onion 1/4 c minced red pepper 1 tsp red-hot sauce 2 tsp Worcestershire sauce 2 tsp salt 1 tsp black pepper 1 pkg Phyllo dough sheets 1 c butter or margarine, melted Directions: Beat cream cheese until soft. Add the remaining ingredients and mix well. To create bundles: Unwrap dough but keep covered with a lightly damp towel when bundling appetizers. Lightly pull a sheet from the stack and brush it lightly with butter. Repeat to create four layers. Using a pizza wheel, cut sheets into 3X3 inch squares. Drop a tablespoon of the chicken filling in the middle of each square and bundle the ends toward the center to look like small package. Place onto ungreased baking sheet. Bake at 375°, 20-25 minutes or until golden brown. These can be made weeks ahead and they freeze well. They can be cooked from a frozen state, just increase the baking time. Taste of Home recipes Appetizer Wreath Yield: 16 servings Prep: 20 mins Bake: 15 min. + cooling Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened ½ cup sour cream 1 tsp dill weed 1/8 tsp garlic powder 1-1/2 cups chopped fresh broccoli florets 1 cup finely chopped sweet red pepper Celery leaves Directions Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in.pizza pan. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Zucchini Rolls with Herbed Goat Cheese and Red Pepper Yield: 16 pieces; easily doubled Ingredients: 2 small zucchini, washed, dried, and ends trimmed Kosher salt 1 small bunch fresh chives 4 oz. Goat cheese, softened to room temperature 1 tsp. Chopped fresh thyme Freshly ground black pepper Pinch cayenne 1 jar roasted red pepper, cut into ¼-inch strips Directions: Using a mandoline, slice the zucchini lengthwise to get 16 long, thin strips each about 1/8 inch thick Line a large, rimmed baking sheet with a few layers of paper towel. Set the zucchini on the towel and sprinkle both sides with salt; you will use about 1 tsp for all the slices. Let sit for 15 minutes to soften and remove excess water. Meanwhile, trim end from the chives. Cut 2 inch long pieces from the ends and reserve. Thinly slice the rest of the chives (you should have about 1 Tbsp sliced chives). Mash the goat cheese with the sliced chives, thyme, ½ tsp black pepper, cayenne, and ½ tsp salt. Season with more salt and pepper to taste. It should be assertive. Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 tsp of the goat cheese. At one end of the zucchini, lay one or two strips of the red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice get rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to two hours before serving. Chicken-Avocado Quesadillas with Pineapple Salsa Yield: 30 appetizers (two per serving) Pineapple Salsa 1/2 ripe pineapple, peeled and cleaned and cut into ¼ inch cubes ½ red bell pepper, seeded and finely chopped 1 large ripe tomato, diced 2 Tbsp finely chopped fresh chives 2 Tbsp chopped fresh cilantro 2 Tbsp lime juice 1 fresh jalapeno, seeded and finely chopped Kosher salt and freshly ground black pepper to taste Combine all of the salsa ingredients and let stand at least an hour at room temperature so the flavors can develop. Chill until ready to serve. Chicken Avocado Quesadillas: Twelve, 8-inch flour tortillas 1-½ cups shredded Monterey Jack Cheese 1-½ cups cooked chicken, chopped fine 2 ripe avocados, pitted, peeled, and mashed 1/3 cup finely chopped green onion 1/3 cup lightly packed, finely chopped cilantro leaves 2 Tbsp fresh limejuice Kosher salt and freshly ground black pepper Canola oil for frying To Assemble: With a 2-inch cookie cutter, cut out 120 circles from the tortillas (you’ll get about 10 per tortilla) In a large bowl, gently mix the chicken, cheese, avocados, scallion, cilantro, limejuice, salt, and pepper. Spread the chicken mixture onto 60 of the tortillas (about 1 Tbsp each and top with the other tortilla. (You can assemble these a couple of hours ahead; refrigerate them until ready to fry.) To cook, heat a little oil in a nonstick sauté pan over medium heat and cook the quesadillas in batches until lightly browned and the cheese is melting, about 2 minutes per side. Serve warm with a bit of salsa on top. Creamy Pumpkin Dip Yield: 32 servings Ingredients: 8 oz cream cheese, softened ½ cup sour cream 2 cups powdered sugar 1 (15 oz) can cooked pumpkin 1 Tbsp orange juice concentrate 1 Tbsp ground cinnamon Directions: Combine cream cheese, sour cream and powdered sugar in large bowl, beat at medium speed until smooth and creamy. Reduce speed to low, add pumpkin. Beat until combined. Stir in cinnamon and orange juice until mixed well. Refrigerate at least an hour before serving. Serve with gingersnaps, graham crackers or sliced apples. Quesadillas with Chutney and Brie 4 Servings Ingredients 4 flour tortillas (10-inch or burrito-size) 4 tablespoons Dijon mustard ¾ pound sliced leftover turkey ½ cup Cranberry Chutney (recipe follows or purchase some from the deli) 8 thick slices (8 ounces) Brie cheese Coarse salt Ground pepper 1 Tbsp olive oil Directions: Preheat over to 425°. Spread one side of each tortilla with 1 tablespoon of mustard. Divide the turkey over mustard-coated side of each tortilla; dress with Cranberry Chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets. Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired. Cranberry Chutney Serves 8 Ingredients 1 Tbsp olive oil ¼ cup finely minced shallot 1 tablespoon peeled and finely grated fresh ginger 1 bag (12 ounces) fresh cranberries, rinsed and picked over 1 C sugar 2 tablespoons red-wine vinegar Coarse salt and ground pepper Directions: In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook stirring occasionally, until shallots are softened, about 5 minutes. Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst And mixture has thickened, to 10 or 15 minutes. Season with salt and pepper. Let cool completely. Serve at room temperature or chilled. Festive After Thanksgiving Salad Yield 4 salads Ingredients: ½ C mayonnaise ½ C salsa 6 C torn romaine lettuce 2 C diced holiday turkey 8 slices bacon, cooked and crumbled 1/2 C canned black beans, drained and rinsed 8 cherry tomatoes, halved Red onion slices (to taste) Directions: Combine mayo and salsa. Toss with remaining ingredients. Serve immediately. Apple Stuffed Pork Chops 6 servings Ingredients 1 Tbsp chopped onion ¼ C butter 3 C fresh bread crumbs 2 C chopped apples ¼ C chopped celery ¼ C Craisins ¼ C chicken broth 2 Tbsp fresh or dried parsley ¼ tsp salt 6 (1 ¼ inch) thick, boneless pork chops Salt and pepper to taste 1 Tbsp vegetable oil Directions: Preheat oven to 350° Melt butter in a large skillet and sauté onion until tender. Remove from heat and add breadcrumbs, apples, craisins, celery, chicken broth, parsley, salt and pepper. Mix well. Cut a large pocket in the side of each pork chip; season inside and out with salt and pepper to taste. Spoon apple mixture into pockets. Heat oil in a skillet on medium heat and brown chops on both sides. Place browned chops in an un-greased 9 X 13 inch baking dish. Cover with foil and bake 30 minutes. Remove foil and bake an additional 30 min or until juices run clear. Baked Butter Pecan French Toast 8 servings Ingredients 1 cup packed brown sugar ½ cup butter 2 Tbsp honey 1 cup chopped pecans 1 (1 pound) loaf French bread, cut into ½ inch slices 2 cups chopped ham 6 eggs, beaten 1 2/3 cups milk 1 tsp vanilla 1 Tbsp sugar 1 tsp pumpkin pie spice Directions: Combine brown sugar and honey in a 1 qt saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 – 3 minutes). Pour into ungreased 13 X 9 in baking pan. Sprinkle with pecans. Top with half of the bread slices; sprinkle with ham. Combine eggs, milk and vanilla in a large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped side down. Pour remaining egg mixture over bread slices. Combine sugar and pumpkin pie spice in a small bowl; sprinkle over top. Cover and refrigerate for 4 hours or overnight. Heat oven to 350°. Bake, uncovered, 50 – 55minutes or until golden brown and a knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings. Invert onto serving plates. Serve with maple syrup if desired. Pumpkin Risotto Serves 6 Ingredients: 2 C hot water 2 C chicken broth ½ c dry white wine 1 Tbsp olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped ¼ c (about 6 slices) bacon, cooked crisp and crumbled ½ cup red pepper, diced 1 cup Arborio rice 1 cup pumpkin 1 tsp fresh thyme or chopped fresh sage ½ cup shredded Parmesan cheese 1 Tbsp butter Black pepper to taste Directions: Combine water, wine and broth; set aside Heat oil in a large, nonstick skillet over medium-high heat Add onion and garlic; cook, stirring occasionally, for 4 minutes or until onion is tender. Stir in rice; cook, stirring frequently, for 2 minutes. Stir in pumpkin and thyme, bacon and red pepper. Stir in 1 cup of broth mixture. Reduce heat to medium; continue adding broth mixture, 1 cup at a time, allowing each addition to be absorbed before adding more broth. Rice should be tender but firm to the bite and mixture should be creamy. This will take 20 – 25 minutes. Stir in cheese and butter until melted. Season with salt and pepper. Serve immediately. Harvest Vegetable Gratin Yield: 8 servings Ingredients: 2 lbs. mixed fall vegetables (butternut squash, sweet potatoes, turnips, parsnips and carrots), peeled and cut into 1-inch pieces (about 6-7 cups). ½ C milk ½-pint heavy whipping cream 8 oz cream cheese 1/8 tsp. ground nutmeg 1 tsp. salt ½ tsp. pepper 10-12 Ritz crackers, crushed (about 1/3 c crumbs) Directions: Preheat oven to 350°. Spray a 9x13, (2 qt) baking pan with Pam. Place vegetables into a large saucepan, cover with cold water. Bring to a boil on medium-high heat. Reduce heat to medium-low and simmer until tender (about 20 minutes). Drain. Place into baking pan. In medium sized saucepan, combine milk, cream and cream cheese; cook until cream cheese is melted. Add Parmesan cheese, salt, pepper and nutmeg. Pour over vegetables and sprinkle with cracker crumbs. Bake 30 minutes until top is golden brown and vegetables are heated through. This recipe can be made ahead as directed except for topping with the cracker crumbs and baking. Cover and refrigerate up to 24 hours. When ready to serve, uncover and sprinkle with the cracker crumbs. Bake as directed, increasing the baking time to 40 minutes or until top is brown and vegetable mixture is heated through. This dish would also be nice served in individual casseroles; time will need decreased to 20 minutes. Cranberry Pear and Apple Crumble Yield: 6 servings Ingredients: Crumble Topping: ¾ Cup all purpose flour ¾ Cup light brown sugar ¾ Cup old fashioned rolled oats 1/3 cup walnuts or pecans, chopped ½ cup unsalted butter, cut into pieces Filling: ¼ cup light brown sugar ¼ cup white granulated sugar ½ tsp. ground cinnamon ½ Tbsp cornstarch 1/8 tsp salt 1 ½ pound Granny Smith Apples peeled, cored, and sliced into ¼ inch thick slices 1 ½ pounds ripe Bartlett Pears, peeled, cored and cut into thick slices 2 cups fresh cranberries, rinsed, drained and picked over Directions: Preheat oven to 375° and place rack in the center of the oven. Butter or spray with nonstick cooking spray a 2-½ quart casserole or oval dish, or a 10-inch deep pie plate. Set aside. For topping: combine the flour, sugar, oats and nuts in a large bowl. Cut the butter into small pieces and blend the flour mixture with a pastry blender. The mixture should be crumbly and about the size of peas. Set aside while you prepare the filling. For filling: In a large bowl combine the sugars, cornstarch, cinnamon and salt. Peel core and slice the apples and pears and toss them along with the cranberries, in the sugar mixture. Once combined, transfer to the prepared pan. Spread the topping evenly over filling. Bake 35-45 minutes or until the topping is golden brown and crisp. Remove from oven and place on a wire rack to cool for at least 15 minutes. Serve with whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving. Spaghetti Squash Marinara Serves 6 Ingredients: 1 large spaghetti squash 1 jar marinara sauce ½ -1 cup fresh Parmesan cheese, grated Salt and pepper ½ cup butter or margarine Directions: Wash squash and prick with a fork. Bake at 400° until tender, about 40 minutes. Cut squash into halves and remove seeds and fibrous stings with a spoon. Using a fork, pull squash strands out of the shell. The squash will resemble spaghetti. Melt butter or margarine in a sauté pan; add squash and season with salt and pepper. Add Parmesan cheese and toss. Serve with warm marinara sauce. Stuffed Tomatoes Yield: 6 tomatoes Ingredients: 6 medium tomatoes 1-pint mushrooms, chopped 1 small onion, minced ½ cup sour cream ¼ C bread crumbs 2 egg yolks 2 tsp. lemon juice 1 tsp. dried thyme 1 tsp dried parsley 2 T butter Salt and pepper Directions: Wash tomatoes and slice off the stem end. Scoop out pulp, chop fine and reserve. Salt the inside of each tomato and invert onto paper towels. Combine sour cream, chopped tomato pulp and egg yolk. Melt 2 Tbsp butter in sauté pan and sauté onion until soft, add mushrooms and sauté until they are tender. Add sour cream mixture to the onion-mushroom mixture, stir in breadcrumbs and seasonings and cook until slightly thickened, about 3-4 minutes. Season with salt and pepper. Fill each tomato and bake uncovered at 375° for 25 minutes. Sprinkle with Parmesan cheese in the last 5 minutes of bake time. Serve warm. Ambrosia Angel Food Cake Serves 10 Ingredients: 1 10 inch angel food cake 2 c sour cream 1 c cool whip 1 (20 ounce) can crushed pineapple, drained 1 c flaked coconut ¼ c light brown sugar ½ tsp orange extract 1 (11 ounce) can mandarin orange sections, drained Directions: Cut cake horizontally into 3 even layers. Use a serrated or bread knife in a back and for the slicing motion while turning the cake for best cutting results. Combine sour cream, coconut, brown sugar, crushed pineapple, cool whip and orange extract. Place bottom layer of cake on serving plate; top with one-third of the pineapple mixture. Add second layer of cake; top with another one-third of pineapple mixture. Top with final cake layer and spread with remaining pineapple mixture. Arrange mandarin orange sections around the top and chill thoroughly. Keep refrigerated, serve cold. Flank Steak and Arugula Salad Serves 4 Ingredients: 2 tsp chili powder ½ tsp dried oregano ½ tsp ground cumin course salt and ground pepper 1 pound flank steak 2 tsp olive oil 1 cup prepared salsa (I used mild) 2 tsp balsamic vinegar 3 large bunches arugula (about 1/14 lb., thick stems discarded) 2 ounces soft goat cheese Directions: Combine chili powder, cumin, oregano and ½ tsp salt into a small bowl. Rub spice mixture evenly over flank steak to coat. In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5-8 minutes. Turn; cook until browned on other side, 5-8 minutes for medium rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before slicing. To slice, use a sharp knife and slice thinly against the grain for the tenderest pieces. In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top. Serve with Tomato Avocado Toasts To make this dish even lighter, use the broiler. Coat the rack with nonstick cooking spray, and cook the steak, turning once, about nine minutes total for medium rare. Rinse the arugula in cold water. This spicy green grows close to the ground and can be sandy. Pat dry or use a salad spinner to prevent a soggy salad. Tomato Avocado Toasts Makes 16 Ingredients: 1 small baguette 2 Tbsp olive oil 1 ripe avocado 1 tsp lemon juice 1 pint grape tomatoes, quartered course salt and ground pepper Directions: Preheat oven to 350° . Slice baguette diagonally into sixteen ½ inch-thick slices. . Brush slices with olive oil (both sides). . Bake on baking sheet until golden, about 8 minutes. . Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. . Mash with lemon juice (I use a fork) and season with salt and pepper to taste. . Spread on toasted bread. . Top with grape tomatoes. . Serve immediately. This is a wonderful accompaniment to the flank steak and arugula salad. The creamy avocado and crisp bread go well with the slightly spicy flavors in the salad and steak rub. The Perfect Omelette Serves 1 Ingredients: 2 eggs 1 TBSP water salt ¼ tsp pepper dash Directions: Whisk eggs, water, salt and pepper in a bowl. Heat 6 inch omelette pan (or heavy bottomed, non stick sauté pan), add 2 TBSP butter. Add egg mixture and let cook 30-40 seconds. Using a rubber scraper, pull the cooked edges towards the center, and let the uncooked egg slide into its place on the bottom. When there is no more runny egg remaining, just a little custardy top, remove from heat. With a rubber scraper, flip one side over the middle of itself as you tip the pan back up and slip the omelette onto a plate. The nice thing about making an omelette is that even if it does not turn out right, it will still taste good! Western Omelette (often called Denver omelette) Add diced ham, green peeper, onion and cheese. Flavored Omelettes A flavoring is added to the beaten eggs before they are cooked. Flavorings can include herbs, meats, potatoes and cream. Filled Omelettes These are the most well known. A filling is spread on the eggs that have been partially cooked, then folded and served. Garnished Omelettes These are filled omelettes with a twist. A garnish is usually placed on top of the omelette or tucked into the fold. A ribbon of sauce can surround them and sometimes a slit will be cut into the omelette and some of the sauce spooned into it. Flat Omelettes Similar to Italy's frittata and Spain's tortilla, these omelettes are cooked for a longer time and turned over in the pan halfway through the cooking process. They are not folded. Open-face Omelettes The eggs are mixed with the fillings before adding them to the pan. No folding or flipping over is required. They are sometimes finished briefly under the broiler. Cranberry Chutney Ingredients: 1 (16 oz.) can whole- berry cranberry sauce 1 (8 - oz.) can crushed pineapple 1 (5 oz.) bottle prepared horseradish Juice of one fresh orange Directions: Combine ingredients in a medium bowl and serve with ham, pork or chicken. This can be warmed in the microwave if desired. Parmesan Asparagus Serves 8 Ingredients: 2 C water 2 lbs asparagus spears, trimmed 2 Tbsp butter 1 package (8 ozs.) sliced mushrooms (3 cups) 1 ½ tsp chopped fresh or ½ tsp dried basil leaves ¼ tsp salt ¼ tsp coarsely ground pepper ¼ C shredded Parmesan Cheese ¼ C slivered almonds Directions: In 12- inch skillet, heat water to boiling. Add asparagus. Bring to a boil; reduce heat to medium. Cover and cook 4 to 6 minutes, or until crisp tender. Drain; set aside. In the same skillet, melt margarine over medium-high heat. Stir in mushrooms. Cook 2 to 3 minutes, stirring frequently, until mushrooms are light brown. Add asparagus, basil, salt and pepper into mushrooms until vegetables are coated with seasonings and asparagus is heated through. Sprinkle with cheese and almonds. This dish says spring! You can also use the European white asparagus available in most stores. It has a milder flavor and a soft, tender texture. It is produced by covering the stalks with soil as they grow, this prevents sunlight from reaching the plant and retards the development of chlorophyll. To prepare asparagus, wash gently with cool water. Asparagus needs to be cooked quickly to a tender-crisp texture. To gauge doneness, poke a stalk with a knife and you should feel a little resistance. There are about 15-20 medium stalks in a pound. One half pound of asparagus per person will satisfy most as a first course or accompaniment. Sweet Potato Casserole Serves 10-12 Ingredients: 2 large cans sweet potatoes, drained well 1 stick of butter, cut into slices 1 large can crushed pineapple 1 C maple syrup Marshmallows (about half a bag) Directions: Spray a 9 x 13 pan with non-stick cooking spray Layer: 1 can of potatoes Slices of butter 1 can of potatoes Slices of Butter Pineapple Syrup Hand-mash all ingredients in the pan with a potato masher. Bake it at 325° uncovered for 45 minutes. Top with marshmallows. Return to the oven for 5 minutes or until marshmallows are browned and puffy. Corn Pudding Casserole Serves 6-8 Ingredients: 1 can cream corn 1 can kernel corn 1 package corn bread mix (Jiffy) 1 egg 1 C sour cream ¼ C melted butter 1 C Cheddar cheese Directions: Combine all ingredients in a mixing bowl. Pour into an 8X8 baking dish. Bake at 325° uncovered 45-55 minutes or until knife inserted into the center comes out clean. Top with cheddar cheese. Return to heat to melt cheese. Irish Beef Stew with Guinness 6-8 servings Ingredients: 1 T Olive Oil 1 T Butter 2 lbs. Beef Stew meat 8-10 oz Shortcut carrots or 4-6 large carrots, peeled and sliced large 10 oz Pearl onions, trimmed and peeled 4 Garlic cloves, minced 2 TBSP Tomato paste ¼ cup flour 1 TBSP Brown sugar 1 TBSP Worcestershire sauce 12 oz Guinness beer 1 cup red wine 1 cup beef broth 2 Bay leaves 2 TBSP Parsley chopped Salt and Pepper Directions: Heat olive oil and butter in a large saucepan. Add onions and carrots and sauté until slightly browned on all sides. Transfer to a dish. In the same saucepan, add the meat. When browned nicely, add the garlic and stir. Add the tomato paste and flour and stir. Cook 30 seconds while stirring (be careful not to burn the flour). Slowly stir in the Guinness, red wine and beef broth. The stew will thicken as you do this. Bring to a boil and return onions and carrots. Reduce heat to a simmer. Add the brown sugar, Worcestershire, bay leaves and season with salt and pepper. Simmer 1 hour, stirring occasionally until meat is tender and carrots are cooked through. Serve with a good mound of Colcannon. Colcannon 6-8 servings Ingredients: 1½ pounds of potatoes 1½ cups of milk (warm) 6 scallions 1 ½ cups green cabbage 2 T butter 1 T chopped parsley Salt and Pepper Directions: Peel the potatoes and cover them in cold, salted water. Bring to a boil, reduce heat and simmer until tender. Slice the cabbage very thin, and boil in salted water 5 minutes. Slice the scallions, using the green tops as well as the bulbs. Place the scallions into a colander and drain the cabbage over the scallions. This will scald them and keep them bright green. When the potatoes are tender, drain and return to the cooking pot. Add the warm milk and beat until fluffy. Toss in the cooked cabbage, scallions, butter and season generously with salt and pepper to taste. This is very Irish and far nicer than it sounds. Potato Tips: White potatoes (sometimes called all purpose) or Finnish yellows work well for mashing, they have a low starch and high moisture content. Russet or baking potatoes are high in starch and tend to fall apart when boiled. Begin cooking potatoes in cold water to ensure even cooking. Bring to a boil and reduce to a simmer and cook until done. Potatoes should not be rinsed after cooking. This will give them a gummy texture when mashed. Winter Greens Salad Serves 4 Ingredients: 6 c Spring Greens 1 Red Bartlett pear, chopped, skin on ½ c Bleu Cheese 1 C Candied Walnuts ¼ - ½ C bottled Balsamic Vinaigrette Dressing Directions: Toss greens with pears, walnuts, cheese and dressing just before serving. Arrange onto plates or into bowls. Garnish with additional pears, cheese and walnuts. Candied Walnuts Ingredients: Nonstick cooking spray 1 cup walnuts 2 TBSP light corn syrup 1 TBSP sugar ½ tsp. salt ¼ tsp. cayenne pepper Directions: Preheat oven 325° Spray baking sheet with nonstick spray. Combine walnuts and remaining ingredients in a medium size mixing bowl; toss to coat. Spread nut mixture on prepared baking sheet. Bake uncovered until nuts are a deep golden color and sugar is bubbling, stir occasionally to break up clumps during baking. Cool. Store in an airtight container up to 3 months. Can be frozen. Smoked Salmon Fettuccini Serves 4 Ingredients: 4 oz Smoked Salmon ¼ c Sun Dried Tomatoes 1 TBSP Olive Oil 1 clove Garlic, minced 1 c Heavy Whipping Cream ¼ c snipped fresh chives, extra for garnish ¼ tsp. Dry Mustard 2 tsp. Lemon Juice 12 oz Cooked fettuccini (according to package directions) 2 TBSP fresh grated Parmesan cheese, extra for garnish Directions: Slice the smoked salmon and sun dried tomatoes into bite size pieces. Heat the oil in a sauté pan over medium heat. Add the garlic and stir for 30 - 40 seconds. Add cream, chives, sun dried tomatoes, mustard powder and salt and pepper to taste. Bring to a boil, reduce heat and summer uncovered, stirring until the sauce begins to thicken. Reduce to low heat. Add salmon, Parmesan cheese and lemon juice. Heat gently. Toss the sauce with the hot pasta. Serve immediately. Garnish with additional chives and cheese. Enjoy! Chocolate Lace Cups Serves 4 Ingredients: 1 cup white or semi-sweet chocolate morsels 2 cups chocolate cool whip whipped topping ¼ cup seedless raspberry jam ¼ cup fresh raspberries Directions: Line each of four muffin cups from medium muffin tin with foil, freeze 5 minutes Microwave chocolate in microwavable bowl on medium, 1 minutes; stir and microwave an additional 30 seconds or until chocolate is completely melted. Drizzle chocolate with spoon onto the bottoms and up the sides of prepared cups. Freeze an additional 5 minutes or until chocolate is firm. Carefully remove cups from pan, gently peel off and discard foil. Fill chocolate cup with cool whip, garnish with berries Seedless jams make a great dessert sauce. Simple fill a squeeze bottle with warm jam. Drop jam evenly around the outside of the plate. Using a toothpick, pull through jam creating heart design. This is an easy way to make any dessert look elegant! Substitutions: White or dark semi sweet chocolate will work. There is also a red morsel I found at a local store and I used this with the white chocolate for more color. Ice cream, puddings, fresh fruits or cool whip with a drop of flavored extract will change this to suit individual tastes. Have fun! Strawberry Napoleon Ingredients Prepared cookie dough (I used the roll type found in the refrigerated section) 1 cup Cool Whip whipped topping 1 cup fresh strawberries, sliced Chocolate syrup Strawberry Syrup (warmed seedless strawberry preserves in a squeeze bottle) Directions Roll cookie dough into 1/8 in thick rectangle. Using a heart shaped cookie cutter, cut cookies and bake on an un-greased cookie sheet at 375°, or until lightly browned. Cool completely. Cookies can be as big or little as you like. Assembly Spread cool whip onto cookie and place sliced strawberries on top. Repeat and stack cookies. For the top cookie, omit the berries and garnish with chocolate or strawberry sauce. Add a fanned or chocolate dipped strawberry to plate, a dollop of cool whip and chocolate or strawberry sauce for decoration. This recipe is so easy to prepare. Kids love them! Valentine Martini Serves 2 Ingredients: 2 tsp. red sugar crystals 2 tsp. corn syrup 2 martini glasses 2 scoops vanilla ice cream 1 tsp. crushed peppermint candies 2 mint springs Brownie heart optional Directions: Place sugar crystals in a shallow bowl. Dip martini glass rim in corn syrup and roll edge into the sugar. Add a scoop of your favorite ice cream (any flavor) and garnish with peppermint candies and mint. Bananas Foster Serves 4 Ingredients: 1 stick butter ½ cup brown sugar ½ tsp. cinnamon 4 bananas, peeled and sliced ¼ cups dark rum or brandy Slice pound cake Vanilla ice cream Directions: Melt butter. Add brown sugar and cinnamon and stir. Add the bananas and cook until caramelized over medium-high heat. Pour in the rum or brandy and light using a BBQ lighter. Be careful; a flame will shoot up above the pan. Let flame extinguish. Serve over sliced pound cake and vanilla ice cream. Super Bowl Party Sandwich Serves 8 Ingredients: 1 loaf hearty bread (I use Ciabatta) 6-8 oz sliced peppered turkey breast 4 oz sliced smoked provolone cheese 2 Roma tomatoes, sliced thin 1 small red onion, sliced thin into rings (rinse sliced onion in cold water and pat dry to remove the strong odor) 1 cup roasted red peppers from a jar Fresh basil leaves Extra Virgin Olive oil Salt and Pepper Directions: Split bread in half lengthwise and hollow out about ¼ inch of bread. Layer on bottom half of bread: Basil leaves Cheese Turkey Tomato slices Red onion slices Roasted red pepper slices Drizzle with olive oil Season with salt and pepper Replace top half of bread and wrap tightly in plastic wrap. Place between two sheet trays and put heavy items on top of tray (liter of pop or gallon of milk) to press the sandwich together. Refrigerate several hours or overnight. Unwrap and slice sandwich 1 -2 inches thick for appetizer portions or larger for a plated sandwich. Add a frill pick and olive if desired. Serve with coleslaw and chips. This is a great sandwich that can be made the day before your Super Bowl event! Raspberry Layer Bars Ingredients: 2 C graham cracker crumbs (finely crushed) 1/2 c melted margarine (can use fat free margarine spray) 2 C shredded coconut 1 can (14 oz) sweetened condensed milk (can use fat free) 1 ½ c seedless raspberry jam 1 c walnuts, toasted and chopped 1 c semi sweet chocolate chips, melted 1 c white chocolate chips, melted Directions: Melt margarine and stir in graham cracker crumbs. Press evenly in bottom of un-greased 9 X 13 in. baking pan Add coconut, and pour canned milk evenly over the coconut layer Bake 20 min or until lightly browned. Cool completely Spread raspberry jam onto coconut layer Add walnuts Drizzle with melted white and dark chocolate Let set until chocolate is firm (can be refrigerated) Cut into desired size To melt chocolate: Place into microwave safe container and microwave on high 30 - 40 seconds. Stir. Continue this process until chocolate is completely melted. Use immediately. Toasting walnuts: Place nuts onto a sheet tray and bake 6-8 minutes at 350°. This process brings out the natural oils in the nut and increases their flavor Buffalo Chicken Dip Makes 5 cups (about 15 servings) Ingredients: 2 package (8 oz) cream cheese, cubed 1 cup bottled ranch or bleu cheese salad dressing 1 cup Franks Red Hot Cayenne Pepper Sauce 8 oz package shredded cheddar cheese 2 cups shredded cooked chicken (or two 10 oz cans) Directions: Layer in crock pot: Cubed cream cheese Shredded chicken Bottled salad dressing Franks Red Hot Sauce Shredded Cheese Cook on low until melted (about 1 hour). Stir and enjoy with Tostitos Scoops chips or vegetable sticks. This is a great alternative to chicken wings. It has great flavor, I guarantee you won't miss the bones! This recipe can be made with low fat and/or fat free ingredients. It still tastes great.