Double Chocolate Swirl Bread

Double Chocolate Swirl Bread

Ingredients:
Bread
1/2 cup sliced almonds, chopped
1/2 cup white chocolate morsels, chopped
2 packages (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated, divided

Chocolate Drizzle
1/2 cup white or semi-sweet chocolate morsels
1 teaspoon vegetable oil
Additional sliced almonds or white chocolate morsels (optional)

Directions:
1. Preheat oven to 375°F. For bread, lightly spray Loaf Pan with nonstick cooking spray. Coarsely chop almonds and white chocolate morsels; place in bowl.

2. Unroll one package of the bread dough on lightly floured surface; do not stretch. Lightly beat egg white and water in small bowl; brush dough with a portion of the egg white mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with baking pin, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg white mixture. Grate remaining chocolate morsels over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with baking pin.

4. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.

5. For chocolate drizzle, microwave chocolate morsels and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle over loaves; sprinkle with additional almonds or chocolate morsels, if desired.

Variation: White Chocolate Cherry Swirl Bread: Substitute 1/2 cup chopped maraschino cherries for the grated semi-sweet chocolate morsels; proceed as recipe directs. Drizzle finished loaves as directed in Step 5; garnish with halved maraschino cherries and grated almonds.

(Recipe from: Jennifer Weithman)

Apple Sage Stuffing

Ingredients
1 pound ground pork sausage with sage
8 ounces trinity mix (fresh diced onions, peppers, celery)
1/2 cup dried berry medley (berries and raisins)
1 large Granny Smith apple (rinsed)
1 tablespoon flour
1 (14-ounce) can reduced-sodium chicken broth
1 (6-ounce) box cornbread stuffing mix
cooking spray

Steps

1. Preheat oven to 450°F. Preheat large sauté pan on medium-high 2–3 minutes. Crumble sausage into pan (wash hands); stir in trinity mix and berries. Cook 5–7 minutes, stirring often, until meat is well browned and vegetables are tender. Meanwhile, peel apple; cut into small pieces.
2. Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
3. Stir in apple, broth, and stuffing mix until well blended. Coat 2-quart baking dish with cooking spray; add stuffing mixture. Bake 20–25 minutes or until golden and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes before serving.

Prep and Cook: 40 minutes (Makes 8 servings.)

(Recipe from: Publix)

Easy Cookies Using Cake Mix

Easy Cookies Using Cake Mix

Ingredients:
2 eggs
1/2 C oil
2 tsp. vanilla
1 box of cake mix (any kind, but for most, yellow)

Combine all and mix. Roll into balls and bake at 275.

If you want to make Snickerdoodles:
Combine 1/2 C sugar and 2 tsp. cinnamon in separate bowl. After making dough balls with cake mixture, roll into cinnamon/sugar mixture. Place on baking sheet and flatten just a bit. Bake.

If you want to make Peanut Butter Cookies:
With cake mixture, add 1/2- 1 C Creamy Peanut Butter (depending on your taste). Roll into balls. Flatten with fork and sprinkle with sugar. Bake. (Optional: add Hershey's kisses in the middle of the cookie before baking).

If you want to make Sugar Cookies:
Roll cake mixture into balls and then onto sugar. Flatten. Bake. You can add M&M's or sprinkles if you want.

Oh-So Easy Symphony Brownies

Ingredients:
Brownie mix and ingredients needed to prepare
Hershey's Symphony Bars (as many as it takes to cover your pan)

Directions:
Prepare brownies according to package directions. Grease brownie pan. Add 1/2 of brownie mix in pan. Lay enough Symphony bars on top to cover the mix. Add rest of brownie mix. Bake according to brownie mix directions.

(Recipe from: Crystal Fly)

Hot Fudge Cake for your crockpot...really!

Hot Fudge Cake For Your Crockpot

Ingredients:
1 cup packed brown sugar
1 cup flour
3 Tbs. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbs. melted butter
1/2 tsp. vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cup boiling water
vanilla ice cream

Directions:
Mix together 1 cup brown sugar, flour, 3 Tbs. Cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the batter in slow cooker. Pour (NOT STIR) in boiling water. Cover and cook on high for 2-3 hours or until inserted toothpick comes out clean. Best served warm with vanilla ice cream.

Corn Chowder

Corn Chowder
(from Old Mill Restaurant in Pigeon Forge, TN)

1 tablespoon margarine
2 cups water
1 cup clam juice*
2 cups chicken, beef or ham broth
3 cups diced potatoes
3 cups diced onions
3/4 cup cracker crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper, chopped and sautéed briefly in butter
Salt and freshly ground white pepper, to taste
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add half and half and corn, and simmer for 15-20 minutes.

The restaurant uses special chowder seasoning which is not available at grocery stores. To compensate, season to taste with garlic powder and onion powder. (Makes 2 quarts)

Note: 1/2 cup water and ½ cup chicken broth can be substituted for 1 cup clam juice.

Rocky Road Bars

Rocky Road Bars

Ingredients

1 box Betty Crocker Super Moist milk chocolate cake mix

1/2 cup melted margarine

1/3 cup water

1/4 cup packed brown sugar

2 eggs

1 cup chopped walnuts (or any type of nuts)

3+ cups mini marshmallows (enough to cover the entire pan)

1/3 cup Betty Crocker Rich and Creamy chocolate frosting

Directions
Heat oven to 350 degrees. Spray a 9x13 inch pan. In a large bowl, stir together half of the dry cake mix, the butter, water, brown sugar and eggs until smooth. Stir in remaining cake mix and nuts. Spread in pan and bake 20 minutes. Then remove it from the oven and sprinkle marshmallows all over the top. Bake 10-15 minutes longer or until marshmallows are puffed and golden. In microwavable bowl, microwave frosting uncovered on high for 15 seconds. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water.

Cheddar Biscuits

Cheddar Biscuits

Ingredients:
2 cups Bisquick baking mix
2/3 cup milk
½ cup cheddar cheese- shredded
¼ cup margarine or butter- melted
¼ tsp garlic powder

Directions:
Preheat oven to 450. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto a greased cookie sheet (or on parchment paper on a cookie sheet for easy cleanup). Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm.

Dangerous Chocolate Cake-in-a-Mug

Dangerous Chocolate Cake-in-a-Mug

1 - coffee mug (microwave-safe)

4 T. - cake flour (plain, not self-rising)

4 T. - sugar

2 T. - cocoa

1 - egg

3 T. - milk

3 T. - oil

1 - splash of vanilla

3 T. - chocolate chips (Optional)


Add dry ingredients to the mug; mix well with a fork. Add egg and mix thoroughly. Pour in milk, oil, and vanilla, and mix well. Add chips, if using.

Put mug in the microwave, and cook for three minutes at 1,000 watts. Cake will rise over the top of the mug -- do not be alarmed. When finished, carefully remove.
(Recipe from Haydee Chocolatier)

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Ingredients
1/4 C oil
1/4 C water
2 eggs
1 1/2 C flour

3/4 C sugar
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 C canned pumpkin
1/2 cup chocolate chips

Directions
Preheat oven to 400. Grease 12 medium muffin tins, or 6 jumbo muffin tins. Mix all ingredients with hand mixer. Bake for 20-25 minutes (a little longer for the jumbo muffins!)

Pumpkin Crisp

Pumpkin Crisp

1 (15 oz) can pumpkin
1 cup evaporated milk
1 cup sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1 (18.25 oz) butter flavored yellow cake mix
1 cup chopped pecans
1 cup butter, melted
whipped cream or ice cream ~when just out of the oven (optional)

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake 350 for 1 hour to 1 hour 5 minutes or until golden brown. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream.

ENJOY!!!

(Recipe from: Rachell Robinson)

Zucchini Nut Bread

Zucchini Nut Bread

(makes 2 loaves or 24 muffins)

Ingredients:

3 eggs

1 cup vegetable oil

2 1/2 cups sugar

2 medium zucchini, ends removed, grated with peel on

1 tbsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 tsp. grated nutmeg

1 tbsp. cinnamon

3 cups flour

1 cup chopped nuts

Directions:

Preheat oven to 325 degrees. Grease and flour 2 loaf pans or 24 cups for muffins. Beat eggs until lemony yellow; add oil, sugar, zucchini and vanilla. Mix well. Add remaining ingredients; mix just until all flour is mixed in. Pour into prepared pans. Bake loaves 1 hour - 1 hour 15 minutes. Bake muffins 15-20 minutes (this can take longer...it is very dense). Makes delicious finger sandwiches with cream cheese.

(Recipe from: Amanda Neelley)

Pecan Cakes

Pecan Cakes
(can be frozen up to one month)

Ingredients:
1 C butter, softened
1 1/2 C granulated sugar
2 1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp salt
3 eggs
2 1/4 C all-purpose flour
1/2 C pecans, toasted and ground
1 1/4 milk
powdered sugar
fresh raspberries
fresh mint leaves

Directions:
Preheat oven to 350 degrees. Grease and flour twenty-four 2 1/2 inch muffin cups; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually beat in granulated sugar until combined, scraping sides of bowl occasionally. beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating well after each addition. In another large bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Evenly spoon batter into prepared muffin cups. Bake for 15-18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans. Cool completely on racks. Before serving, sprinkle with powdered sugar and garnish with raspberries and mint leaves.

(Recipe from: Better Homes and Gardens: Celebrate the Season 2008)

Peanut Butter Frosting

Peanut Butter Frosting

1/3 C chunky peanut butter
2 C confectioner's sugar
1 tsp. pure vanilla extract
2 tsp. honey
4-5 T milk

Combine all ingredients in a medium bowl with the electric mixer on low speed. Add just enough milk to make an acceptable spreading consistency.

(Recipe from: Tennessee Magazine- 8/08)

Taco Soup

Taco Soup

1 3/4 pounds ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5 oz cans diced tomatoes, with juice
One 15-16 oz can kidney beans, drained
One 15-16 oz can pinto beans, drained
One 15-16 oz black beans, drained
One 15.25 oz can kernel corn, drained
One 14.5 oz can chicken broth
One 1.25 oz pkg. taco seasoning mix

In a large Dutch oven, cook the beef, onion and garlic over medium high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat and simmer, uncovered for 30 minutes.

Serves 10-12

(Recipe: Paula Deen Celebrates!)

Pecan Squares

Pecan Squares

4 eggs
One 1 pound light brown sugar
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1 1/2 C chopped pecans

Preheat oven to 350 degrees. Spray a 13X9 inch pan with vegetable oil cooking spray and dust with flour. In a medium bowl, beat eggs with a whisk. Stir in the brown sugar until smooth. Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches the soft boil stage on a candy thermometer, 240 degrees. Let cool for 5 minutes. Sift the flour and baking powder together. Stir into the cooked mixture. Add the vanilla and pecans and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 12 minutes. Allow to cool completely in the pan before cutting into pieces. Store in the refrigerator in an airtight tin.

(Recipe: Paula Deen Celebrates!)

Apple Chicken Salad with Red Grapes

Apple Chicken Salad with Red Grapes

2 C cubed cooked chicken breast meat, roasted or boiled (about 2 skinless boneless breasts)
1 C red grapes, halved
1 red apple, unpeeled, finely diced
One 2 oz pkg. slivered almonds, toasted
1/2 C chopped celery

Dressing:
1/2 C mayonnaise
1 T honey
1 T fresh lemon juice
1/2 tsp. celery salt

Combine the chicken, grapes, apples, almonds, and celery in a medium bowl. Combine the mayonnaise, honey, lemon juice, and celery salt in a small bowl. Whisk to combine. Toss the dressing with the salad ingredients. Chill until serving time.

(Recipe: Paula Deen Celebrates!)

Apple, Cranberry, and Walnut Salad

Apple, Cranberry, and Walnut Salad

2 large red apples, unpeeled, diced
2 celery stalks, diced
1/2 C sweetened dried cranberries
1/2 C chopped walnuts
1/2 C mayonnaise

Combine all of the ingredients in a medium bowl. Stir gently with a large spoon to mix. Keep refrigerated until serving time.

(Recipe: Paula Deen Celebrates!)

Strawberry icing

Strawberry icing

4 T (1/2 stick) unsalted butter, softened
4 C sifted confectioner's sugar, about a pound
6 ripe strawberries, hulled and mashed


Place the butter and 2 C of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 C sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioner's sugar. If too thick, add a teaspoon or two of milk.

(Recipe: Paula Deen Celebrates!)

Petit Fours

Petit Fours

One 1 pound loaf pound cake, top crust removed, cut into 1 1/2 inch cubes
1 tsp. unflavored gelatin
Two 1 pound boxes confectioner's sugar, sifted
1 egg white
1 T light corn syrup
Food coloring

Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight. In the top of a double boiler, dissolve the gelatin in 2/3 C cold water. Add the sugar, egg white, and corn syrup and whisk until well blended. Place over simmering water and heat to 110 degrees Fahrenheit (warm to the touch). Stir well to make sure the gelatin is completely dissolved. Divide the icing among several bowls and add 1 drop of food coloring to each tint. Line a baking sheet with waxed paper. Spoon the icing over the frozen cake cubes to cover completely. Place on the prepared baking sheet and allow them to dry completely.

(Recipe from: Paula Deen Celebrates!)

Peanut Butter Ice Cream

Peanut Butter Ice Cream

1/2 C creamy peanut butter
1 C whole milk
1 C whipping cream
2 C half and half
3/4 C sugar
1 tsp. vanilla extract

In a small bowl, whisk together the peanut butter and milk until blended. Stir in the rest of the ingredients and freeze in an ice cream maker according to the manufacturer's instructions. Serve immediately or store in the freezer in a plastic container with a snap on lid.

(Recipe from: Paula Deen Celebrates!)

Poppy Seed Pound Cake Muffin

Poppy Seed Pound Cake Muffin

Ingredients:
1 C sugar
1/2 C butter
2 eggs
1 C plain yogurt
1 tsp. vanilla
2 C all-purpose flour
3 tsp. poppy seeds
1/4 tsp. baking soda

Directions:
Cream sugar and butter; beat in eggs, then yogurt and vanilla. Stir in dry ingredients just until moistened. Spoon into 12 greased muffin tins. Bake at 400 degrees for 15-20 minutes. Cool on wire rack.

(Recipe from: Mature Living- June 2008)

Cranberry Muffin

Cranberry Muffin

Ingredients:
1/3 C melted butter
1/3 C orange juice
2/3 C buttermilk
1 egg
2 tsp. grated orange peel
2 C all-purpose flour
1/2 C sugar
3/4 C dried cranberries
1/2 C chopped nuts

Directions:
In a mixing bowl, beat butter, orange juice, buttermilk, egg, and orange peel. Stir in flour and sugar just until moistened. Stir in cranberries and nuts. Fill 12 greased muffin cups 3/4 full. Bake at 375 degrees for 18 minutes or until they test done with a toothpick. Cool on wire rack. Yield 12 muffins.

(Recipe from: Anna Aughenbaugh)

Easy Cherry Cake

EASY CHERRY CAKE

Ingredients:
1 can cherry pie filling
1 large can crushed pineapples
1 tsp. vanilla
1 box yellow cake mix
1 stick butter, melted

Directions:
Dump pie filling onto greased rectangular pan. Add whole can of crushed pineapples with pie filling and mix with vanilla. Sprinkle cake mix on top of the fruit mixture and spread evenly. Slowly add melted butter of top. Bake at 350 degrees for about 30-45 minutes until bubbling occurs and top is brown. Delicious served warm, alone or with ice cream.

(Recipe from: Vergie Culanding)

Cracker Barrel's Hashbrown Casserole

Hash Brown Casserole
like "Cracker Barrel's"

INGREDIENTS:
Prep. Time: 0:45 Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

DIRECTIONS:
Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.-Gently fold the potatoes into the mixture and pour into prepared pan.-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

(Recipe from: Robbie)

Outback's Bread & Dixie Stampede Soup

Hearty Rye Bread
like "The Outback's"
INGREDIENTS:
Serves: 10-16Prep. Time: 3:00
(3) .25 oz. pkts. active dry yeast
1 1/2 cup 110 degree water - divided
1 Tbls. granulated sugar
1/2 cup dark molasses
1 Tbls. salt
2 Tbls. vegetable oil
2 cups rye flour up to 3 cups all-purpose flour

DIRECTIONS:
Dissolve yeast in 1/2 cup warm water; stir in sugar; allow to rest for 6 minutes or until bubbly.-Combine dissolved yeast, 1 cup warm water, molasses, salt, oil and rye flour in a large bowl; beat until smooth.-Work in enough all-purpose flour until dough is smooth, pliable, and elastic, not sticky.-Knead dough for 4 minutes.-Place dough in a large bowl, cover with a damp cloth, and allow to rise in a warm place until doubled in size.-Punch dough down.-Divide and shape dough into 2 equal-sized loaves and place on a greased and cornmeal-dusted cookie sheet.-Cover dough with a damp cloth and allow to rise in a warm place until doubled in size.-Bake loaves in a 375 degree oven for 30 minutes, or until crust makes hollow sound when tapped on.

(Recipe from: Robbie)

GOOD WITH ...
Cream of Vegetable Soup
like "Dixie Stampede's"

INGREDIENTS:
Serves: 4-6Prep. Time: 0:25
1/2 cup peas - cooked
1/2 cup grated carrot - cooked
1/2 cup whole kernel sweet corn
1/2 cup canned green beans
1 qt. chicken broth
1/2 tsp. garlic powder
1/2 tsp. onion powdersalt and pepper - to taste
1 1/2 cups heavy whipping cream

DIRECTIONS:
Mash vegetables into small pieces.-Bring all ingredients, except cream, to a boil.-Stir in cream and heat through.

(Recipe frpm: Robbie)

BEST EVER CHOCOLATE CAKE

BEST EVER CHOCOLATE CAKE
INGREDIENTS:
3/4 C butter
3 eggs
2 C all purpose flour (DI)
3/4 C unsweetened cocoa powder (DI)
1 tsp. baking soda (DI)
3/4 tsp. baking powder (DI)
1/2 tsp. salt (DI)
2 C sugar
2 tsp. vanilla
1 1/2 C milk

DIRECTIONS:
Both eggs and butter at room temperature for 30 minutes. Spray PAM in cake pans. Set aside.
Preheat oven to 350 degrees. In medium bowl, stir all dry ingredients (DI). Set aside. In large bowl, beat butter with mixer for 30 seconds. Gradually add sugar, about 1/4 C at a time. Beat for about 3-4 minutes or until all well mixed. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add dry ingredients and milk on low speed. After all are added, beat on medium to high speed.
Spread evenly in cake pans. Bake about 30-35 minutes or until center is done. Cool in pan for about 10 minutes. Remove from pans. Cool on wire rack. Frost with chocolate frosting.

CHOCOLATE FROSTING
In large saucepan combine one 12 oz pkg (about 2 C) semisweet chocolate pieces and 1/2 C butter. Heat over low heat until melted, stirring often. Cool 5 minutes. Stir in one 8 oz sour cream. Gradually add 4 1/2 C sifter powdered sugar (about 1 lb), beating on medium speed until mixture is smooth.

(Recipe from: Better Homes & Gardens Favorite Bars & Cookies)

BLACK AND WHITE BROWNIES

BLACK AND WHITE BROWNIES

INGREDIENTS:
1 19-21 oz. pkg. fudge brownie mix
1 10-12 oz. pkg. white baking pieces
1 C semisweet chocolate pieces
1/2 C pecan pieces
1/4 C butter, melted
3 T hot water
2 C sifter powdered sugar
1/4 C unsweetened cocoa powder
1 tsp. vanilla
3/4 C pecan pieces

DIRECTIONS:
Preheat oven to 350 degrees. Grease the bottom of a 13X9X2 inch baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white baking pieces, all of the semisweet chocolate pieces and the 1/2 C pecans. Spread the batter in the prepared baking pan. Bake about 30 minutes or until center is set. Sprinkle with the remaining white baking pieces; bake for 1 minute more. Cool in pan on a wire rack.
For frosting, in a small bowl combine melted butter and hot water, stir in powdered sugar, cocoa powder and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with the 3/4 C pecans. Cool about 1 1/2 hours or until frosting is set. Cut into bars. Makes about 36 brownies.

(Recipe from: Better Homes & Gardens Favorite Bars & Cookies)

Creamy Tuna Noodle Casserole

With prices going up, here's one meal that won't break the bank.

Creamy Tuna Noodle Casserole

Ingredients:

• 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
• 6 tablespoons butter or margarine
• 4 stalks celery, chopped
• 1/2 cup chopped onion
• 2 cans (9 oz. each) tuna, drained and flaked
• 2 cans (10 oz. each) condensed cream of mushroom soup
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 2/3 cup crushed potato chips

Directions:
PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.

(Recipe from: Nestle)

Baked Ziti

Ingredients
1 lb. ziti
1 1/2 C marinara sauce
1 lb. mozzarella (grated)
1/2 lb. ricotta cheese
4 oz parmesan cheese (grated)
1 egg (beaten)
3 T basil (finely chopped)
2 T oregano (finely chopped)
3 T Italian parsley ( finely chopped)
1/2 C bread crumbs
pinch of crushed red pepper flakes (optional, good if you want a bit of spice)
salt
pepper

Directions

1. Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.
2. Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.
3. Cook ziti in a large pot of salted water. Drain well.
4. In a large bowl or pot, toss ziti with marinara sauce (and optional pepper flakes) until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.
5. Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.
6. Bake at 425 °F for 20 minutes or until cheese on top turns golden and begins to bubble.

Snack: Cinnamon Apple

Here's a recipe that is easy, healthy and tasty. Cinnamon helps lower cholesterol and regulates blood sugar while one medium fuji apple has approximately 80 calories and 22 gram carbohydrates.

Cinnamon Apple
Ingredients:
Fuji apples- cut into pieces (Granny's are not good for this)
Cinnamon

Directions:
Put apples in ziploc bag and sprinkle with cinnamon. Put as much cinnamon that will coat each apple. Refrigerate until chilled. Last up to a week in refrigerator because cinnamon is a nature preservative. Do not add sugar. Apples have natural sugar in them.

Strawberry Cream Trifle

Ingredients:
1/2 C sliced almonds, toasted
1 pkg. frozen pound cake, thawed (10.75 oz)
1 qt. fresh strawberries cut into squared
1 container (16 oz) frozen sliced strawberries in syrup, thawed
2 T lemon juice
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed
powdered sugar

Directions
Cut pound cake into 1 inch cubes. Combine fresh and frozen strawberries. Mix well. In mixing bowl, whisk lemon juice, yogurt, and pudding. Mix until smooth. Immediately fold in 1 cup of whipped topping. To assemble trifle, place 1/3 of pound cake cubes into bottom of trifle bowl. Top pound cake with 1/3 of strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds. repeat layers one time. Top remaining pound cake cubes and remaining strawberry mixture.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remianing almods over whipped topping. Sprinkle with powdered sugar.

(from: Pampered Chef Spring?Summer 2008 catalog)

Chicken Lettuce Wrap

Chicken Lettuce Wraps
(from: Janelle)

Ingredients:
head of lettuce and use the large 3-6 outside layers
1 pound chicken breast diced up into small pieces
1 large onion (chopped)
2 tablespoons minced garlic
1 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
dash red pepper
1 can (8 ounce size) sliced water chestnuts (drained, finely chopped)
2 teaspoons Asian sesame oil
Chinese rice noodles

Directions:
Rinse lettuce leaves, keeping them whole. Set aside to drain. Cook chicken in a large skillet over medium heat, stirring often to break up the meat.

Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and red pepper. Cook until the meat is crumbled and brown. Add water chestnuts. Cook about 2 minutes.
Stir in sesame oil. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center and top with the rice noodles.

OR

Apple or Peach Puff Pancake

1/3 C butter
1 C all-purpose flour
4 eggs
1 C milk
dash salt
1 can (21 oz) apple or peach pie filling
toasted nuts (optional)

Place butter in oven proof skillet. Heat oven to 425 degrees and melt butter. In large bowl, beat flour, eggs, milk, and salt until smooth. Use all but 1 T melted butter. Pour to batter. Mix till blended. Pour batter to skillet. Bake 15-20 minutes. Warm filling over low heat until heated through. Once puff is done, pour heated filling in the center of puff. Sprinkle with nuts if desired. Serve immediately.

Blueberry season will be here before we know it so here's a favorite summer blueberry recipe

Blueberry Cobbler

2 C fresh blueberries, rinsed
1/2 C sugar
2T melted butter
2/3 C all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 C milk

Sprinkle blueberries into greased baking dish. In a small bowl, combine sugar and melted butter until crumbly. In a separate bowl, combine flour, baking powder, and salt. Add this to the sugar mixture alternately with milk. Spread over blueberries, Bake at 350 degrees for 40-45 minutes or until golden brown. Serve warm with whipping cream or ice cream if desired.

(Recipe from: Taste of Home)

Broccoli Cheese Soup

6 cups water

2 T. minced onion (I used 2 t. onion powder)

6 chicken bouillon cubes (I used Better than Bouillon that I got from Publix-it is a paste in a jar)

2 pkgs. Ramen noodles, chicken flavor

2- 10 oz pkgs. Chopped broccoli

1 lb. Velveeta Cheese, cubed

6 c. milk (I used 4)

In a large pot, bring water, onion and bouillon cubes to a boil and allow cubes to dissolve. Add Ramen noodles and flavor packs, simmer about 3 minutes until noodles get tender. Add frozen broccoli, simmer until tender. Reduce temp and add cheese and milk. Heat until cheese melts-on low to keep milk from over cooking.

(Recipe from: Teresa Goodman)

Potato Cheese Soup

6 large Yukon gold potatoes, peeled and sliced
3 1/2 C chicken stock
2 cloves garlic, minced
1/4 C shredded sharp Cheddar cheese, divided
1/4 C chopped green onions
salt and pepper to taste
1 C heavy cream or half and half
3 slices bacon, cooked and crumbled

Place potatoes and stock in Crock Pot. Cover and cook on high for 4 hours (Note: I just cooked this on the stove and it took less time.) Using an immersion blended, puree to desired consistency. Stir in 1 cup of shredded cheese, garlic and green onions. Cover and cook on low for 30 minutes. Add more stock if soup is too thick. Season to taste with salt and pepper. Add cream and cook 10 minutes more. Ladle into warm soup bowls and garnish with remaining cheese crumbles and bacon. Serve immediately. Yield: 6 servings

Recipe from: The Tennessee Magazine (March 2008)

Chocolate Chip Truffle Bars

1/2	cup butter or margarine, softened
1	egg
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1	cup semisweet chocolate chips (6 oz)
1	container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1	can (6.4 oz) Betty Crocker® Easy Flow pink decorating icing
35	yogurt-covered miniature pretzels

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In medium bowl, stir together softened butter and egg. Stir in cookie mix until soft dough forms. Press mixture in bottom of pan, using floured fingers. 2. Bake 19 to 21 minutes or until golden brown. Cool 30 minutes. 3. In medium microwavable bowl, microwave chocolate chips on High 1 to 2 minutes, stirring every 30 seconds, until melted. Stir in frosting. Spread evenly over bars. Cool completely, about 30 minutes. For bars, cut into 7 rows by 5 rows. 4. Using star tip on pink decorating icing, fill in each hole of each pretzel, forming a heart in center of each. Place decorated pretzel on each bar. High Altitude (3500-6500 ft): Bake about 22 minutes.

© 2008 and ®/™ General Mills

White Chocolate Popcorn

Ingredients

(3.3-oz.) bag butter-flavored microwave popcorn, popped
1 cup salted mixed nuts
1 cup dried cranberries
1 (12-oz.) package white chocolate morsels
1/2 teaspoon ground cinnamon

Preparation

1. Place popcorn in a large bowl, discarding unpopped kernels. Stir in nuts and cranberries.

2. Microwave white chocolate morsels in a 2-cup glass measuring cup at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Pour over popcorn mixture, stirring until evenly coated.

3. Spread mixture in a 15- x 10-inch jelly-roll pan. Sprinkle evenly with cinnamon. Let stand 15 minutes or until chocolate hardens. Break into pieces; serve immediately, or store in an airtight container up to 3 days.

Yield

Makes 10 cups

From: Southern Living, JULY 2007

Conversions especially for those who didn't know.

1/16 C= 1/2 oz = 1T=3 tsp
1/8 C= 1 oz= 2T= 6 tsp
1/4 C= 2 oz= 4 T= 12 tsp

Oatmeal - Chocolate Chip Cookies
1 cup of softened butter
2 eggs
1 tsp. vanilla extract
1 cup sugar
2 cups flour (I use self-rising)
1/2 cup light brown sugar
2 cups oats
1 package Hershey milk chocolate chips
1 cup wal-nuts

Beat the butter with a mixer until smooth. Add eggs, one at a time. Beat in 1 cup sugar, 1/2 cup brown sugar, and 1 tsp. vanilla extract.Stir in 2 cups flour, 2 cups oats, and 1 package of chocolate chips. Add the nuts.Drop by teaspoon on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes.

(Recipe from: hopkinsrecipe)

Quick and Easy Quiche
(Recipe from: Sheri Meeks)

Frozen pie shell
1/2 cup to 1 cup shredded cheese. Personally, I like a lot of cheese so I add more.

Next- whatever you want to put in it: spinach, broccoli, ham. turkey

(Suggestion: Kroger has a Southwestern Veggies mix in frozen vegetable section. This basically fills the pie shell.)

Mix together the following ingredients:
2 eggs
2/3 cup mayonnaise
2/3 cup milk
dash of salt
dash of pepper

In a pie dish, lightly dust bottom of pan with cheese. Add veggies. Pour liquid mixture over the filled pie shell. Cover with MORE shredded cheese. Cook at 350 degrees for 45 minutes.

Cookie Dough Truffles

Cream of Broccoli Soup
(from: Taste of Home 2007)

2 C water
4 tsp. chicken bouillon granules
2 pkgs (10 oz. each) frozen, chopped broccoli
2 T finely chopped onions
2 cans (10 3/4 oz each) condensed cream of chicken soup, undiluted
2 C evaporated milk
2 C ( 16 oz) sour cream
1 tsp. dried parsley flakes
1/4 tsp. pepper

Combine water and bouillon in large saucepan. Add broccoli and onion. Bring to a boil. Reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. Combine cream of chicken soup, milk, sour cream, parsley and pepper. Add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Makes 6-8 servings.

Butter Pecan Cake (very easy!)
(Recipe: Dorothy Taylor)

1 box butter pecan cake mix
3 eggs
3/4 C oil
3/4 C water
1 can coconut pecan frosting

Mix all ingredients except frosting. When all are mixed, fold frosting into the mixture. Bake in a greased/floured bundt pan at 350 degrees until center is done. Let cool before taking out of pan. If desired, frost cake with another can of coconut pecan frosting.

Devil's Food Cookies

Recipe courtesy Family Circle Magazine
Show:	Good Food Fast with Family Circle
Episode:	How To Get Ahead

1. Mix
Preheat oven to 350 degrees F. Combine cake mix and flour in a large bowl.

2. Add
Add oil, eggs, and coffee to flour mixture.

3. Blend
Using a hand blender, beat ingredients on low speed. Once everything is moistened, beat on high speed for 2 additional minutes.

4. Fold
Fold in chocolate pieces, chopped pecans, and chocolate-toffee candy until evenly distributed.

5. Bake
Drop heaping tablespoonfuls of batter onto an ungreased baking sheet, spacing 2 inches apart. Bake in oven for 12 to 14 minutes.

Didn't give your neighbors a gift? Try making them these.

Sand Art Brownies Recipe courtesy George Duran Show: Ham on the Street Episode: Gift Food

For the Sand Art: 2 cups sugar Food coloring 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup cocoa powder 1 cup semisweet or white chocolate chips or a combination of both 1 clear glass quart jar with a tight fitting lid To make the Brownies: 1 cup (2 sticks) unsalted butter, melted and cooled, plus more for greasing pan 4 large eggs 2 teaspoons vanilla extract To color the sugar: Divide the sugar into 4 (1/2-cup) portions. Put 1/2 cup sugar into the jar and add 1 to 3 drops of food coloring. Put the lid on and shake the jar well until the sugar is completely colored. Empty the sugar into a small bowl and continue with the remaining sugar using different food colorings to make different colors. To make the Sand Art: Whisk together the flour and salt and set aside. Layer the dry ingredients into the jar, alternating colors (the sugar) and dark (cocoa powder) and light (flour), making your own design. Don't forget the chips! Screw on the lid and print out this recipe to enclose with your gift jar. To bake: Heat the oven to 325 degrees F. Grease a 13 by 9-inch pan with butter. Dump the contents of the jar into a large bowl. Mix together the melted butter, eggs, and vanilla. Stir the wet and dry ingredients together until well combined. Pour the batter into the prepared pan and bake for 30 to 35 minutes.

Mama's Quicker Fudge Frosting Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Birthday Party

1 stick butter or margarine 3 tablespoons cocoa 1/3 cup milk 1 box powdered sugar 1 teaspoon vanilla 1 cup nuts, chopped (optional)In a saucepan, combine butter, cocoa, and milk; bring to a boil. Add sugar and vanilla; beat well until smooth. Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency. Frost cake and sprinkle on nuts, if desired.

Basic 1-2-3-4 Cake Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Birthday Party

1 cup (2 sticks) butter, at room temperature 2 cups sugar 4 eggs 3 cups sifted self-rising flour 1 cup milk 1 teaspoon pure vanilla extractPreheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

BRRR! IT's getting really cold outside. Try this soup. Very easy and tasty!
EGG DROP SOUP

6 cups chicken stock 1/2 cup thinly sliced green onions 1/4 cup chiffonade spinach leaves 4 shiitake mushrooms, stems removed, wiped clean, and thinly sliced 1 teaspoon soy sauce Pinch finely ground white pepper 2 large eggs, lightly beatenIn a medium saucepan, bring the stock to a simmer. Add 6 tablespoons of the green onions, the spinach, mushrooms, soy and white pepper. Return to a bare simmer and cook for 3 minutes. Stirring with a fork or chopstick, gradually add the eggs in a slow steady stream. Cook until the eggs are set, stirring to create shreds or ribbons of the eggs, 1 minute. Remove from the heat. Ladle into bowls, garnish with the remaining 2 tablespoons of green onions, and serve immediately.

Ricotta Pancakes with Roasted Golden Delicious Apples and Roasted Prosciutto Recipe courtesy Tyler Florence, 2007 Show: Tyler's Ultimate Episode: Ultimate Pancakes

For the topping: 12 slices prosciutto (NOTE: you can use bacon or none at all) Salt and freshly ground black pepper, optional 4 Golden Delicious apples 1/2 stick butter, melted 1/4 cup maple syrup For the pancakes: 2 cups ricotta 4 large eggs, separated 1 cup buttermilk 1 tablespoon lemon juice 1 teaspoon lemon zest 1 cup all-purpose flour 3 tablespoons sugar 1 teaspoon baking powder Pinch salt Butter, for cooking Confectioners' sugar, for dusting, optional 1 cup maple syrup, warmed on stove-top For the topping: Preheat oven to 400 degrees F. On 1 tray lay the slices of prosciutto out in a single flat layer. Season with some salt and freshly ground black pepper, if desired, and pop into the oven. Roast the prosciutto until crispy, about 10 to 15 minutes. Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and maple syrup in a large bowl. Transfer to a roasting pan and place in the oven. Roast the apples until they are fork-tender and slightly caramelized on the top, about 30 to 45 minutes depending on ripeness of the fruit. For the pancakes: Combine the ricotta, egg yolks, buttermilk, lemon juice, and lemon zest in a large mixing bowl. Sift the dry ingredients: flour, sugar, baking powder, and salt together into the ricotta mixture and stir until fully combined. In a separate bowl whisk the egg whites until stiff peaks form and then gently fold into the batter. Heat a large nonstick pan over medium heat and add a little butter. Cook 2 to 3 pancakes at a time using a 6-ounce ladle or measuring cup to pour the batter into the pan. The trick to perfect round pancakes to carefully pour all the batter in the same spot and let it roll out to a complete circle. Cook the pancakes on 1 side until they set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 6 minutes. Keep the pancakes on a plate set at the back of the stove under a dry towel to keep warm while you make the rest. To serve, lay the pancakes on a plate and dust with confectioners' sugar. Serve with roasted apples, crispy prosciutto strips and warm maple syrup.