brebakes

  This is a simple recipe for any type of potluck occasion, and the pan always comes home empty. Chocolate Chip Cookie Delight Yield: 15 servings Ingredients 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 3 cups cold 2% milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Chopped nuts and chocolate curls, optional Directions Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprin

The tangy lemon flavor of this no-fuss bar dessert is especially delicious on a warm day. Lemon Coconut Squares Yield: 4 dozen Ingredients 1-1/2 cups all-purpose flour 1/2 cup confectioners' sugar 3/4 cup cold butter, cubed 4 eggs 1-1/2 cups sugar 1/2 cup lemon juice 1 teaspoon baking powder 3/4 cup flaked coconut Directions In a small bowl, combine flour and confectioners' sugar; cut in the butter until crumbly. Press into a lightly greased 13-in. x 9-in. baking pan. Bake at 350° for 15 minutes. Meanwhile, in another small bowl, beat the eggs, sugar, lemon juice and baking powder until combined. Pour over crust; sprinkle with coconut. Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Here comes strawberry season! These luscious stuffed berries are the perfect bite-size dessert for a summer party. Heavenly Filled Strawberries Yield: 3 dozen Ingredients: 3 dozen large fresh strawberries 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 1/2 cup confectioners' sugar 1/4 teaspoon almond extract Grated chocolate Directions: Remove stems from strawberries; cut a deep "X" in the tip of each berry. Gently spread berries open. In a small bowl, beat the cream cheese, confectioners' sugar and extract until light and fluffy. Pipe or spoon about 2 teaspoons into each berry; sprinkle with chocolate. Chill until serving.

When I serve this lovely refreshing salad for picnics and holidays, the bowl empties fast. Fruit Salad with Apricot Dressing Yield: 26 (1-cup) serving Ingredients: 1 cup sugar 1 tablespoon cornstarch 2 cans (5-1/2 ounces each) apricot nectar 1 teaspoon vanilla extract 6 large red apples, coarsely chopped 8 medium firm bananas, sliced 1 medium fresh pineapple, peeled and cut into chunks (about 5 cups) 1 quart fresh strawberries, quartered 2 cups green grapes Directions: In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high for 4-6 minutes or until slightly thickened, stirring every 2 minutes. Stir in the vanilla. Refrigerate. In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.

At the root of this appetizer is a boatload of sweet, citrusy flavor. Children will find the carved pineapple appealing and be eager to dig into the delicious dip inside with fresh-cut chunks of summer fruit. Pineapple Boat with Fluffy Fruit Dip Yield: 6 cups dip Ingredients 1/2 cup sugar 1 egg, beaten 2 tablespoons orange juice 2 tablespoons grated orange peel 2 teaspoons lemon juice 2 teaspoons grated lemon peel 1 package (3 ounces) cream cheese, softened 1 carton (12 ounces) frozen whipped topping, thawed 1 large ripe pineapple Additional orange and lemon peel, optional Assorted fresh fruit Directions In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remov

  This recipe is quick and easy - it uses refrigerated buttermilk biscuit dough for the crust! Family Pizza Pie Yield: 6 servings Ingredients: 1 pound ground turkey or beef 1/2 cup chopped green pepper 1 envelope Italian-style spaghetti sauce mix 1 can (6 ounces) tomato paste 3/4 cup water 1 tube (12 ounces) refrigerated buttermilk biscuits 1/4 cup plus 1 tablespoon grated Parmesan cheese, divided 2 cups (8 ounces) shredded part-skim mozzarella cheese Directions: In a large skillet, cook and stir beef and pepper over medium heat until meat is no longer pink; drain. Stir in the sauce mix, tomato paste and water; bring to a boil. Reduce heat; simmer for 7-10 minutes or until thickened, stirring occasionally. Separate biscuits; press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate to form a crust. Sprinkle with 1/4 cup Parmesan cheese; fill with meat mixture. Sprinkle mozzarella cheese and remaining Parmesan cheese over top. Bake at 400° for 15-18 minutes or until

  This creamy, sweet salad with crisp apple crunch is a real people-pleaser. It makes a lot, which is good, because it will go fast! Candy Bar Apple Salad Yield: 12 servings (3/4 cup each) Ingredients: 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 large apples, chopped (about 6 cups) 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces Directions: In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

If I’m not rushed for time, I’ll sometimes make these with homemade biscuits and mashed potatoes. Mini Shepherd's Pies Yield: 5 servings Ingredients 1 pound ground turkey or beef 3 tablespoons chopped onion 1/2 teaspoon minced garlic 1/3 cup chili sauce or ketchup 1 tablespoon cider vinegar 1/2 teaspoon salt 1-1/4 cups water 3 tablespoons butter 1-1/4 cups mashed potato flakes 1 package (3 ounces) cream cheese, cubed 1 tube (12 ounces) refrigerated buttermilk biscuits 1/2 cup crushed potato chips Paprika, optional Directions In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside. In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth. Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. S

While this recipe might sound involved, it can be fixed in just 30 minutes. It's a hit at the potluck table—and I don't have to bring any home after the shindig! Crowd-Pleasing Taco Salad Yield: 10 servings Ingredients: 1 pound ground turkey or beef 1/2 cup ketchup 1 teaspoon dried oregano 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 medium head iceberg lettuce, torn 2 medium tomatoes, diced 1 cup (4 ounces) shredded Mexican cheese blend 1 can (2-1/4 ounces) sliced ripe olives, drained 1/2 cup mayonnaise 1/4 cup taco sauce 1 package (10-1/2 ounces) corn chips Directions: In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.

This hearty, vegetable lasagna is the only lasagna my wife will eat. We love it!!! Hope you all enjoy as much as we do. Hearty Vegetable Lasagna Yield: 12 servings Ingredients: 1 (16 ounce) package lasagna noodles 1 pound fresh mushrooms, sliced 3/4 cup chopped green bell pepper 3/4 cup chopped onion 3 cloves garlic, minced 2 tablespoons vegetable oil 2 (26 ounce) jars pasta sauce 1 teaspoon dried basil 1 (15 ounce) container part-skim ricotta cheese 4 cups shredded mozzarella cheese 2 eggs 1/2 cup grated Parmesan cheese Directions: Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes. Mix together ricotta, 2 cups mozzarella cheese, and eggs. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13

A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!" Broccoli Rice Casserole Yield: 10 servings Ingredients: 2 (10 ounce) packages frozen chopped broccoli 3 cups instant rice 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 1/4 cups water 1 (16 ounce) package processed American cheese, cubed 1 tablespoon butter 1 bunch celery, chopped 1 large onion, chopped salt and pepper to taste Directions: Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture,

Don't let the list of ingredients fool you. This is super easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer - both are excellent! Combine leftover salsa with some drained black beans the next day for lunch. Grilled Tilapia with Mango Salsa Yield: 2 servings Ingredients: 1/3 cup extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh parsley 1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon ground black pepper 1/2 teaspoon salt 2 (6 ounce) tilapia fillets 1 large ripe mango, peeled, pitted and diced 1/2 red bell pepper, diced 2 tablespoons minced red onion 1 tablespoon chopped fresh cilantro 1 jalapeno pepper, seeded and minced 2 tablespoons lime juice 1 tablespoon lemon juice salt and pepper to taste Directions: Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a b

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy! Pesto Pasta with Chicken Yield: 8 servings Ingredients: 1 (16 ounce) package bow tie pasta 1 teaspoon olive oil 2 cloves garlic, minced 2 boneless skinless chicken breasts, cut into bite-size pieces crushed red pepper flakes to taste 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips 1/2 cup pesto sauce Directions: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife. Strawberry Muffins Yield: 8 muffins Ingredients: 1/4 cup canola oil 1/2 cup milk 1 egg 1/2 teaspoon salt 2 teaspoons baking powder 1/2 cup white sugar 1 3/4 cups all-purpose flour 1 cup chopped strawberries Directions: Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too. Spicy Grilled Shrimp Yield: 6 servings Ingredients: 1 large clove garlic 1 tablespoon coarse salt 1/2 teaspoon cayenne pepper 1 teaspoon paprika 2 tablespoons olive oil 2 teaspoons lemon juice 2 pounds large shrimp, peeled and deveined 8 wedges lemon, for garnish Directions: Preheat grill for medium heat. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

My sister loves all things "girly" and pink, so this recipe was perfect for her birthday. Oddly enough, my brother (who's not a fan of pink) devours these cupcakes, too! Pink Velvet Cupcakes Yield: 2 dozen Ingredients: 1 cup butter, softened 1-1/4 cups sugar 1/8 teaspoon pink paste food coloring 3 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour 1-1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk    WHITE CHOCOLATE GANACHE: 2 cups white baking chips 1/2 cup heavy whipping cream 1 tablespoon butter Pink coarse sugar and sugar pearls Directions: In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until

Marinated in flavors of garlic and lime, this tangy grilled chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade for summer eating at its most relaxed. Margarita Chicken Yield: 4 servings Ingredients: 1 can (10 ounces) frozen non-alcoholic margarita mix, thawed 3 tablespoons lime juice 3 garlic cloves, minced 4 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper Directions: In a small bowl, combine the margarita mix, lime juice and garlic. Pour 1 cup marinade into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 2-4 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads

I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. Roasted Pepper Potato Soup Yield: 6 servings Ingredients: 2 medium onions, chopped 2 tablespoons canola oil 1 jar (7 ounces) roasted sweet red peppers, undrained and chopped 1 can (4 ounces) chopped green chilies, drained 2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground coriander 3 cups diced peeled potatoes 3 cups vegetable broth 2 tablespoons minced fresh cilantro 1 tablespoon lemon juice 1/2 cup reduced-fat cream cheese, cubed Directions: In a large saucepan, saute onions in oil until tender. Stir in the roasted peppers, chilies, cumin, salt and coriander. Cook and stir for 2 minutes. Stir in potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in cilantro and lemon juice. Cool slightly. In a blend

Farmers Breakfast Yield: 4-6 servings Ingredients: 6 bacon strips, diced 2 tablespoons diced onion 3 medium potatoes, cooked and cubed 6 Eggland's Best Eggs, beaten Salt and pepper to taste 1/2 cup shredded cheddar cheese Directions: In a skillet, cook bacon until crisp. Remove to paper towel to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Pour eggs into skillet; cook and stir gently until eggs are set and cooked to desired doneness. Season with salt and pepper. Sprinkle with cheese and bacon; let stand for 2-3 minutes or until cheese melts.

 The salmon bakes up tender and moist and the blended ingredients enhance the flavor of this delicious entrée. Garlic-Butter Baked Salmon Yield: 6 servings Ingredients: 2 whole garlic bulbs 4 teaspoons olive oil, divided 3 tablespoons butter 6 salmon fillets (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon pepper 2 to 3 tablespoons lemon juice 1 teaspoon minced fresh parsley 1/4 teaspoon minced fresh rosemary Directions: Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a food processor; add butter and remaining oil. Cover and process until blended; set aside. Place salmon in a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with salt and pepper; drizzle with lemon juice. Spoon 1 tablespoon garlic butter over each fillet. Bake, uncovered, at 425° for 8-10 minutes or until fi

Slow cooked and savory, this dish is perfect for any night of the week, and is sure to become a staple in your home. Chicken Merlot with Mushrooms Yield: 5 servings Ingredients: 3/4 pound sliced fresh mushrooms 1 large onion, chopped 2 garlic cloves, minced 3 pounds boneless skinless chicken thighs 1 can (6 ounces) tomato paste 3/4 cup chicken broth 1/4 cup merlot or additional chicken broth 2 tablespoons quick-cooking tapioca 2 teaspoons sugar 1-1/2 teaspoons dried basil 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons grated Parmesan cheese Hot cooked pasta, optional Directions: Place the mushrooms, onion and garlic in a 5-qt. slow cooker. Top with chicken. In a small bowl, combine the tomato paste, broth, wine, tapioca, sugar, basil, salt and pepper. Pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with cheese. Serve with pasta if desired.

Even with their from-scratch crust and sauce, you’ll be surprised by how easily they come together. Homemade Chicken Alfredo Pizzas Yield: 2 pizzas (6 slices each) Ingredients: 1 package (1/4 ounce) quick-rise yeast 1 cup warm water (120° to 130°) 1 teaspoon sugar 1-1/2 teaspoons salt, divided 2-1/2 to 3 cups all-purpose flour 2 tablespoons cornmeal 1 tablespoon olive oil 2 garlic cloves, minced 2 tablespoons butter 1 teaspoon dried parsley flakes 1/4 teaspoon pepper 4-1/2 teaspoons all-purpose flour 1-1/2 cups 2% milk 3 cups cubed cooked chicken breasts 2 large tomatoes, chopped 2 cups chopped fresh baby spinach 4 cups (16 ounces) shredded part-skim mozzarella cheese 1/2 cup shredded Italian cheese blend 1 teaspoon Italian seasoning Directions: In a large bowl, dissolve yeast in warm water. Add the sugar, 1/2 teaspoon salt and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a lightly floured surface; knead unti

These gooey grilled cheese sandwiches, subtly seasoned with garlic, taste great for lunch with sliced apples. And they're really fast to whip up, too. To save seconds, I soften the cream cheese in the microwave, then blend it with the rest of the ingredients in the same bowl. That makes cleanup a breeze. The Ultimate Grilled Cheese Yield: 5 servings Ingredients: 1 package (3 ounces) cream cheese, softened 3/4 cup mayonnaise 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 cup (4 ounces) shredded cheddar cheese 1/2 teaspoon garlic powder 1/8 teaspoon seasoned salt 10 slices Italian bread (1/2 inch thick) 2 tablespoons butter, softened Directions: In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or

 This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. No-Cook Coconut Pie Yield: 6-8 servings Ingredients: 2 packages (3.4 ounces each) instant vanilla pudding mix 2-3/4 cups cold 2% milk 1 teaspoon coconut extract 1 carton (8 ounces) frozen whipped topping, thawed 1/2 cup flaked coconut 1 graham cracker crust (9 inches) Toasted coconut Directions: In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until serving.

This is a very simple and hearty chili with plenty of flavor. It's even better the second day! I serve this with lowfat Cheddar cheese and lowfat sour cream. It's also delicious with crackers. Simple Turkey Chili Yield: 8 servings Ingredients: 1 1/2 teaspoons olive oil 1 pound ground turkey 1 onion, chopped 2 cups water 1 (28 ounce) can canned crushed tomatoes 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed 1 tablespoon garlic, minced 2 tablespoons chili powder 1/2 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon ground cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper Directions: Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and s

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made! Buttermilk Pancakes Yield: 12 - 5 inch pancakes Ingredients: 3 cups all-purpose flour 3 tablespoons white sugar 3 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 3 cups buttermilk 1/2 cup milk 3 eggs 1/3 cup butter, melted Directions: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together. Roquefort Pear Salad Yield: 6 Servings Ingredients: 1 head leaf lettuce, torn into bite-size pieces 3 pears - peeled, cored and chopped 5 ounces Roquefort cheese, crumbled 1 avocado - peeled, pitted, and diced 1/2 cup thinly sliced green onions 1/4 cup white sugar 1/2 cup pecans 1/3 cup olive oil 3 tablespoons red wine vinegar 1 1/2 teaspoons white sugar 1 1/2 teaspoons prepared mustard 1 clove garlic, chopped 1/2 teaspoon salt fresh ground black pepper to taste Directions: In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard,

This is an actual recipe from a former employee of a popular drive-in restaurant. Crispy coated onion rings like the pro's make! Old Fashioned Onion Rings Yield: 3 serving Ingredients: 1 large onion, cut into 1/4-inch slices 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 egg 1 cup milk, or as needed 3/4 cup dry bread crumbs seasoned salt to taste 1 quart oil for frying, or as needed Directions: Heat the oil in a deep-fryer to 365 degrees F (185 degrees C). Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt. Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish.

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste. Slow Cooker Mexican Style Meat Yield: 12 servings Ingredients: 1 (4 pound) chuck roast 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil 1 large onion, chopped 1 1/4 cups diced green chile pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon garlic powder Directions: Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides. Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast. Cover, an

A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired. Baklava Yield: 3 dozen Ingredients: 1 (16 ounce) package phyllo dough 1 pound chopped nuts 1 cup butter 1 teaspoon ground cinnamon 1 cup water 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup honey Directions: Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layerin