Sour Cream Raisin Pie

Mom's favorite Sour Cream Raisin Pie recipe.

Cranberry Orange Cookies

Ingredients

* 1 cup butter, softened
* 1 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon grated orange zest
* 2 tablespoons orange juice
* 2 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups chopped cranberries
* 1/2 cup chopped walnuts (optional)
*
* 1/2 teaspoon grated orange zest
* 3 tablespoons orange juice
* 1 1/2 cups confectioners' sugar

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart.
3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.
4. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

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Nutritional Information
Amount Per Serving Calories: 110 | Total Fat: 4.8g | Cholesterol: 15mg

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Almond Butter Cookies

"A whole-wheat and almond butter version of the Chinese cookie classic. These treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea."


Servings: 36

Ingredients

* Cooking spray
* 3/4 cup all purpose flour
* 1/2 cup whole wheat pastry flour, or regular whole wheat flour
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 1/4 cup unsalted butter, softened
* 3/4 cup smooth, unsalted almond butter
* 1/3 cup packed light brown sugar
* 1/3 cup granulated sugar
* 1/2 teaspoon vanilla extract
* 1 egg
* 36 raw whole almonds
Directions

1. Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, blending well.
2. Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutritional Information
Amount Per Serving Calories: 82 | Total Fat: 5.1g | Cholesterol: 9mg

Pasta Pomodoro

"Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4

Ingredients

* 2 (8 ounce) packages angel hair pasta
* 1/4 cup olive oil
* 1/2 onion, chopped
* 4 cloves garlic, minced
* 2 cups roma (plum) tomatoes, diced
* 2 tablespoons balsamic vinegar
* 1 (10.75 ounce) can low-sodium chicken broth
* crushed red pepper to taste
* freshly ground black pepper to taste
* 2 tablespoons chopped fresh basil
* 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
3. Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.

Nutritional Information
Amount Per Serving Calories: 478 | Total Fat: 16.9g | Cholesterol: 1mg

Butternut and Acorn Squash Soup

"This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream."

Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Min
Serves: 8

Ingredients

* 1 butternut squash, halved and seeded
* 1 acorn squash, halved and seeded
* 3 tablespoons butter
* 1/4 cup chopped sweet onion
* 1 quart chicken broth
* 1/3 cup packed brown sugar
* 1 (8 ounce) package cream cheese, softened
* 1/2 teaspoon ground black pepper
* ground cinnamon to taste (optional)
* fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
2. Melt the butter in a skillet over medium heat, and saute the onion until tender.
3. In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
4. Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.

Nutritional Information
Amount Per Serving Calories: 281 | Total Fat: 15.5g | Cholesterol: 42mg

Honey Walnut Shrimp

"Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts"

Prep Time: 15 Min
Cook Time: 15 Min
Ready In: 30 Min
Servings: 4
Ingredients

* 1 cup water
* 2/3 cup white sugar
* 1/2 cup walnuts
* 4 egg whites
* 2/3 cup mochiko (glutinous rice flour)
* 1/4 cup mayonnaise
* 1 pound large shrimp, peeled and deveined
* 2 tablespoons honey
* 1 tablespoon canned sweetened condensed milk
* 1 cup vegetable oil for frying

Directions

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.

Nutritional Information
Amount Per Serving Calories: 605 | Total Fat: 26.3g | Cholesterol: 180mg

Alfredo Sauce

"A satisfying sauce you can use on any type of pasta - dry or fresh."

Serving: 2

Ingredients

* 3 tablespoons butter
* 8 fluid ounces heavy whipping cream
* salt to taste
* 1 pinch ground nutmeg
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 egg yolk
* 2 tablespoons grated Parmesan cheese

Directions

1. Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Nutritional Information
Amount Per Serving Calories: 671 | Total Fat: 69.1g | Cholesterol: 331mg

Hurricane I

"Super tropical drink that needs to be served in a hurricane glass!"


Prep Time: 3 Min
Ready In: 3 Min
Servings: 1

Ingredients

* 1 (1.5 fluid ounce) jigger amaretto liqueur
* 1 fluid ounce light rum
* 1 fluid ounce dark rum
* 6 fluid ounces orange juice
* 6 fluid ounces pineapple juice
* 1 teaspoon lemon juice
* 1 dash grenadine syrup
* 1 orange, sliced into rounds
* 1 maraschino cherry
Directions

1. Fill a 16 ounce glass with ice. Pour in amaretto, light rum and dark rum. Pour in orange juice, pineapple juice, and lemon juice. Stir, then top with a dash of grenadine and garnish with an orange slice and a cherry.

Cream of Spinach Soup

This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.

Prep Time: 5 Min
Cook Time: 20 Min
Ready In: 25 Min
Servings: 4

Ingredients

* 1 1/2 cups water
* 3 cubes chicken bouillon
* 1 (10 ounce) package frozen chopped spinach
* 3 tablespoons butter
* 1/4 cup all-purpose flour
* 3 cups milk
* 1 tablespoon dried minced onion
* salt and pepper to taste

Directions

1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

Nutritional Information
Amount Per Serving Calories: 227 | Total Fat: 12.9g | Cholesterol: 38mg

Bread Pudding with Whiskey Sauce

"This bread pudding is absolutely delicious!"

Prep Time: 40 Min
Cook Time: 45 Min
Ready In: 1 Hr 25 Min
Servings: 12

Ingredients
* 6 eggs, lightly beaten
* 1 1/2 cups white sugar
* 4 cups milk
* 1 cup heavy cream
* 1 tablespoon vanilla extract
* 1/2 tablespoon ground cinnamon
* 1 (1 pound) loaf bread, cut into 1 inch cubes
* 1/2 cup golden raisins
*
* 1 1/2 cups white sugar
* 3/4 cup butter
* 3/4 cup corn syrup
* 1/2 cup whiskey

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
3. Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
4. Bake 45 minutes in the preheated oven, until lightly browned.
5. To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutritional Information
Amount Per Serving Calories: 641 | Total Fat: 24.2g | Cholesterol: 170mg

Golden Sweet Cornbread

If you like sweet cornbread, this is the recipe for you!

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min
Serves: 12
Original Recipe Yield 1 - 9 inch round pan

Ingredients

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutritional Information
Amount Per Serving Calories: 188 | Total Fat: 7.4g | Cholesterol: 19mg

Pumpkin Soup

Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr

8 Servings

Ingredients

* 2 (3 pound) pumpkins - seeded, peeled, and cut into 1-inch cubes
* 4 cups water
* 1 cube chicken bouillon
* 2 teaspoons chili powder
* 1 cup heavy cream
* 1 tablespoon pumpkin pie spice
* 2 teaspoons ground ginger
* 2 teaspoons grated orange zest

Directions

1. Combine the pumpkin, water, and chicken bouillon cube in a soup pot; bring to a boil. Reduce heat and simmer until the pumpkin is tender, about 30 minutes. Stir in the chili powder. Pour the mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the pumpkin mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
2. Return the soup to the pot and bring to a simmer over medium-low heat; stir in the cream, pumpkin pie spice, ginger, and orange zest and simmer for 10 more minutes. Return the hot soup to the blender and puree as before.

Nutritional Information
Amount Per Serving Calories: 199 | Total Fat: 11.6g | Cholesterol: 41mg

Southern Buttermilk Chicken

Chicken would be fried early in the morning or night before, then placed in the oven to finish while at church, then served for Sunday lunch. It is the best fried chicken around!
Prep Time: 15 Min
Cook Time: 1 Hr 20 Min
Ready In: 9 Hrs 35 Min

10 Servings

Ingredients

* 1 (3 pound) chicken, cut into 8 pieces
* 2 quarts buttermilk
* 2 tablespoons hot pepper sauce (such as Tabasco®)
* 2 tablespoons crushed garlic

* 2 cups vegetable oil for frying

* 3 1/2 cups all-purpose flour
* 1 1/2 tablespoons brown sugar
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* 1 tablespoon ground dried sage
* 1 tablespoon paprika
* 1 tablespoon garlic powder

Directions

1. Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
2. The next day, preheat oven to 325 degrees F (165 degrees C).
3. Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour.
4. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish.
5. Bake uncovered in the preheated oven for 1 hour.

Footnotes
The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information
Amount Per Serving Calories: 514 | Total Fat: 20g | Cholesterol: 74mg

Sweet Butter

"A sweet and spiced, simple-to-make butter spread. Goes perfect on cornbread, pancakes, even toast! Spread it onto warm cornbread and watch it melt!"

16 servings

Ingredients

* 1/2 cup softened butter
* 1/4 cup brown sugar
* 2 tablespoons honey
* 1 pinch ground cinnamon
* 1 pinch ground nutmeg
* 1/2 pinch ground ginger

Directions

1. Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.

Nutritional Information
Amount Per Serving Calories: 72 | Total Fat: 5.8g | Cholesterol: 15mg

Brisket

Easy and festive brisket recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale. 10 servin.gs

Ingredients

* 1 tablespoon chili powder
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon brown sugar
* 1 tablespoon meat tenderizer
*
* 1 (6 pound) beef brisket
* 1/2 cup soy sauce
* 2 cups water
* 1 (8 ounce) can crushed pineapple, drained

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
3. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
4. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.

Nutritional Information
Amount Per Serving Calories: 495 | Total Fat: 37.7g | Cholesterol: 112mg

Pumpkin Spice Coffee

"Why spend extra money on seasonal flavored coffee when you can easily make your own?"

Ingredients

* 1/4 cup ground coffee
* 1 teaspoon ground allspice
* 1/2 teaspoon ground cinnamon
* 4 cups water
* 2 teaspoons half-and-half cream, or to taste
* 1 teaspoon white sugar, or to taste

Directions

1. Mix the ground coffee, allspice, and cinnamon in a small bowl, and place into the filter of a drip coffee maker. Pour 4 cups of water into the coffee maker, and turn on the machine. When coffee has finished dripping, pour into 2 cups. Stir in cream and sugar to taste.

Footnotes

Learn about the wonders of the allspice berry, a single spice that suggests the flavors of clove, cinnamon, and nutmeg.

Nutritional Information
Amount Per Serving Calories: 25 | Total Fat: 0.7g | Cholesterol: 2mg

Fabulous Fruit Salad

Prep Time: 20 Min
Ready In:20 Min

Ingredients
• 1 red apple, cored and chopped
• 1 Granny Smith apple, cored and chopped
• 1 nectarine, pitted and sliced
• 2 stalks celery, chopped
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts
• 1 (8 ounce) container nonfat lemon yogurt
Directions
1. In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Nutritional Information
Amount Per Serving Calories: 148 | Total Fat: 0.3g | Cholesterol: < 1mg

Spinach and Pine Nuts

"In the mood for a bit of something green and leafy? Try this scrumptious spinach with pine nuts. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association."
Prep Time: Cook Time: Ready In:

5 Min 10 Min 15 Min
Ingredients
• 3 pounds spinach, rinsed
• 2 teaspoons olive oil
• 2 tablespoons toasted pine nuts
• 1 teaspoon minced garlic
• freshly ground black pepper
Directions
1. Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
2. Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.
Nutritional Information
Amount Per Serving Calories: 81 | Total Fat: 3.8g | Cholesterol: 0mg

Grilled Caribbean Chicken

"Chicken breasts with a fruity marinade. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes."
Ingredients
• 3 skinless, boneless chicken breasts
• 1/4 cup orange juice
• 2 tablespoons fresh lime juice
• 2 tablespoons mango chutney
• 2 teaspoons grated fresh ginger
• 1 tablespoon olive oil
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon minced fresh oregano
• 2 cloves garlic, minced
Directions
1. In a nonporous glass dish or bowl combine the orange juice, lime juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all together and add chicken. Toss to coat, cover dish and place in refrigerator. Marinate overnight.
2. Preheat grill to medium high heat or set oven to broil
3. Remove chicken from dish (dispose of remaining marinade) and grill or broil the chicken 6 inches from the heat source.
FOOTNOTE
• The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutritional Information
Amount Per Serving Calories: 111 | Total Fat: 4.2g | Cholesterol: 36mg

Mediterranean Eggplant

For this recipe, and for dozens of other Association-approved recipes, purchase The Mediterranean Diabetes Cookbook
Serves: 4; Serving size: 2 eggplant halves

Ingredients
1 lb baby eggplants (about 4, at 4 oz each)
5 ripe Roma tomatoes
3 Tbsp extra-virgin olive oil, divided
1 tsp black Kalamata or Gaeta olives, pitted
1 tsp capers, rinsed and drained
2 cloves garlic, minced
2 Tbsp freshly chopped basil leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly grated Parmesan cheese
Preparation
1. Cut tops off of eggplants. Cut eggplants in half lengthwise, making two boat shapes. With a corer or grapefruit spoon, carefully remove the flesh from the eggplant, leaving a very thin layer next to the skin. Cut the flesh into small cubes and set aside.
2. Fill a medium pot 3/4 full with water. Bring to a boil over high heat. Add tomatoes to boiling water, and allow to boil for a few minutes or until skin begins to split. Remove tomatoes from boiling water and drain. Place them in a bowl of cold water and ice to stop cooking. When cool enough to handle, peel tomatoes, and dice them.
3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Â Add eggplant cubes. Allow to cook for about 3 minutes per side or until it begins to soften and change color. Add tomatoes, olives, capers, garlic, basil, salt, and pepper. Stir. Reduce heat to medium low, cover, and simmer for 10-20 minutes, or until vegetables are tender.
4. Meanwhile, heat the oven to 400°F. Oil a baking dish (large enough to fit the 8 eggplant boats in a single layer) with remaining 1 Tbsp olive oil. Arrange eggplant boats in baking dish.
5. When vegetables have finished cooking, stir in Parmesan. Stuff the eggplant boats up to the tops with the vegetable mixture. Bake, uncovered, for 45 minutes, or until eggplant is tender and mixture is golden.
Exchanges/Choices
3 Vegetable
2 Fat
Calories: 150
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.7 g
Cholesterol: 0 mg
Sodium: 295 mg
Total Carbohydrate: 13 g
Dietary Fiber: 4 g
Sugars: 5 g
Protein: 2 g

Cucumbers

• Peel
• Score with fork the length of the cucumber
• Slice
• Place saucer on top - refrigerate overnight
• 1 c Sugar
• 1/2 c Vinegar
• Stir will not cover cucumbers
• Stir again in 1 hour
• Refrigerate

Copper Pennies

• Cook 2 lbs carrots until done but not mushy
• Drain
• Cut up small green pepper and one onion
• 1 can Tomato Soup
• 1/2 Salad Oil
• 1 c Sugar
• 1 Tbsp Mustard
• 1 Tbsp Worchestershire Sauce
• Salt and Pepper
• Mix and chill overnight

Garbage Pail Cookies

INGREDIENTS
1 package (18-1/4 ounces) white cake mix with pudding in the mix
1/2 cup (1 stick) butter, softened
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 cup mini candy-coated chocolate pieces
1/2 cup salted peanuts
1/2 cup peanut butter chips
1‑1/2 cups crushed salted potato chips

PREPARATION:

1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. Beat half of cake mix, butter, eggs, vanilla and cinnamon in large bowl with electric mixer at medium speed until light. Beat in remaining cake mix until well blended. Stir in candy-coated chocolate pieces, peanuts and peanut butter chips. Stir in potato chips. (Dough will be stiff.)
3. Drop batter by rounded tablespoonfuls 2 inches apart onto prepared cookie sheets.
4. Bake 15 minutes or until golden brown. Let cookies stand on cookie sheets 2 minutes; transfer to wire racks to cool completely.

+++++++++++++++++++++++++++++
Oscar's Garbage Pail Cookies

1 2/3 cup all-purpose flour
1/2 t baking soa
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup reduced fat sour cream
1 egg
1 T water
1 t vanilla
3/4 cup peanut butter chips
3/4 cup salted peanuts
1/2 cup mini candy-coated chocolate pieces (mini M&M's)

1. Preheat oven to 350. Combine the flour and baking soda in a medium bowl.

2. Beat the butter, sugar, and brown sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Beat in the sour cream, egg, water, and vanilla until well blended. Gradually add the flour mixture, beat until blended.

3. Stir in the peanut butter chips, peanuts and candy-coated chocolate pieces. Drop the dough by tablespoonfuls 2 inches apart onto ungreased cookie sheets.

4. Bake for 12 minutes or until the edges are golden brown. Cool the cookies on the cookie sheets for 1 minute. Transfer to wire racks to cool completely.

Makes about 3 1/2 dozen cookies.

Peach-a-Berry Pie

This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.


Original Recipe Yield 8 servings

Ingredients

* 4 cups fresh peaches - peeled, pitted and sliced
* 1 cup fresh raspberries
* 3/4 cup white sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon ground cinnamon
* 2 (9 inch) pie crusts
* 2 tablespoons butter, softened and cut into pieces
* 1 tablespoon coarse granulated sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 301 | Total Fat: 13.4g | Cholesterol: 8mg

Triple Berry Crisp

"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great.

Original Recipe Yield 18 servings

Ingredients

* 1 1/2 cups fresh blackberries
* 1 1/2 cups fresh raspberries
* 1 1/2 cups fresh blueberries
* 4 tablespoons white sugar
* 2 cups all-purpose flour
* 2 cups rolled oats
* 1 1/2 cups packed brown sugar
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1 1/2 cups butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Nutritional Information open nutritional information

Amount Per Serving Calories: 295 | Total Fat: 16.3g | Cholesterol: 41mg

Divorce Cake

WOW WHAT A LITTLE GEM THE CUCUMBER IS

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5 Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6.. Want to avoid a terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8.. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9.. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Peach Ice Cream

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.


Original Recipe Yield 4 quarts

Ingredients

* 6 eggs, beaten
* 3 1/2 cups white sugar
* 10 fresh peaches, pitted and chopped
* 4 cups heavy cream
* 2 cups half-and-half cream
* 2 teaspoons vanilla extract
* 3/4 teaspoon salt

Directions

1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Footnotes
Get out your ice cream maker and we'll let you in on some of the secrets of sweet success with homemade ice cream.

Solid Potato Salad

Hoppin' John

Eat this dish every New Year's day, it's supposed to bring you luck. It's also good anytime you need a hearty homey meal!



Ingredients

* 1 1/2 cups dry black-eyed peas
* 1 pound ham hocks
* 1 onion, chopped
* 1/2 teaspoon crushed red pepper flakes
* salt and pepper to taste
* 4 cups water
* 1 1/2 cups long-grain white rice
* 1 cup shredded smoked Cheddar cheese

Directions

1. In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.
2. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Nutritional Information open nutritional information

Amount Per Serving Calories: 888 | Total Fat: 34.5g | Cholesterol: 107mg

Kalamata Pork Tenderloin with Rosemary

This is a quick and tasty dish that will definitely impress your guests. They'll think you spent all day preparing it! Greek olives and fresh rosemary give it a lot of flavor!”


Ingredients

* 1 pound pork tenderloin medallions
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 tablespoon olive oil
* 1 tablespoon chopped fresh rosemary
* 1 clove garlic, minced
* 1/2 cup dry red wine
* 1/2 cup chicken stock
* 1/8 cup sliced kalamata olives
* 1 tablespoon minced lemon zest

Directions

1. Pound the meat to 1/4 inch thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to a boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 223 | Total Fat: 9g | Cholesterol: 64mg

Buffalo Style Chicken Pizza

Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!


Ingredients

* 3 skinless, boneless chicken breast halves - cooked and cubed
* 2 tablespoons butter, melted
* 1 (2 ounce) bottle hot sauce
* 1 (8 ounce) bottle blue cheese salad dressing
* 1 (16 inch) prepared pizza crust
* 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Nutritional Information open nutritional information

Amount Per Serving Calories: 785 | Total Fat: 40.7g | Cholesterol: 83mg

Chicken Tagine

"This Moroccan slow cooker dish is the perfect blend of sweetness and spice."

Apricots, ginger, cinnamon, and cumin give this slow-cooked chicken and vegetable dinner a savory and sweet Moroccan flavor.”

Ingredients

* 2 tablespoons olive oil
* 8 skinless, boneless chicken thighs, cut into 1-inch pieces
* 1 eggplant, cut into 1 inch cubes
* 2 large onions, thinly sliced
* 4 large carrots, thinly sliced
* 1/2 cup dried cranberries
* 1/2 cup chopped dried apricots
* 2 cups chicken broth
* 2 tablespoons tomato paste
* 2 tablespoons lemon juice
* 2 tablespoons all-purpose flour
* 2 teaspoons garlic salt
* 1 1/2 teaspoons ground cumin
* 1 1/2 teaspoons ground ginger
* 1 teaspoon cinnamon
* 3/4 teaspoon ground black pepper
* 1 cup water
* 1 cup couscous

Directions

1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Nutritional Information open nutritional information

Amount Per Serving Calories: 387 | Total Fat: 15.4g | Cholesterol: 66mg

White Cheese Chicken Lasagna

Ingredients

* 9 lasagna noodles
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 cup all-purpose flour
* 1 teaspoon salt
* 2 cups chicken broth
* 1 1/2 cups milk
* 4 cups shredded mozzarella cheese, divided
* 1 cup grated Parmesan cheese, divided
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 1/2 teaspoon ground black pepper
* 2 cups ricotta cheese
* 2 cups cubed, cooked chicken meat
* 2 (10 ounce) packages frozen chopped spinach, thawed and drained
* 1 tablespoon chopped fresh parsley
* 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Nutritional Information open nutritional information

Amount Per Serving Calories: 437 | Total Fat: 24.7g | Cholesterol: 93mg

Crispy Oven-Roasted Rosemary Chicken with Sausage and Potatoes

Ingredients

* 1/4 cup olive oil
* 1 pound bratwurst links, cut into 1/2 inch slices
* 2 1/2 pounds chicken pieces
* 1 pinch kosher salt to taste
* 2 pounds potatoes, cut into 1-inch chunks
* 2 tablespoons extra-virgin olive oil
* 2 1/2 tablespoons fresh rosemary leaves, chopped
* 1 teaspoon red wine vinegar

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.

Nutritional Information open nutritional information

Amount Per Serving Calories: 627 | Total Fat: 30g | Cholesterol: 166mg

Tuna Rice Puff

Ingredients

* 2/3 cup uncooked white rice
* 1 1/3 cups water
*
* 2 egg whites
* 1/3 cup butter
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 1/2 cups milk
* 2 egg yolks
* 1 (12 ounce) can tuna, undrained
* 2 tablespoons grated onion
* 1 tablespoon lemon juice

Directions

1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
2. Preheat an oven to 350 degrees F (175 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside.
3. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir 5 minutes. Whisk the egg yolks in a bowl until broken, then whisk in the milk mixture a few tablespoons at a time until you have whisked in 1/3 of the milk mixture. Scrape the egg yolk mixture into the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly.
4. Remove the milk sauce from the heat, and stir in the rice, tuna, onion, and lemon juice. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish.
5. Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.

Nutritional Information

Amount Per Serving Calories: 305 | Total Fat: 13.6g | Cholesterol: 117mg

Dirty Rice

Ingredients

* 1 pound ground beef
* 1 yellow onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 teaspoons beef bouillon granules
* 1/2 teaspoon salt
* 1/2 teaspoon seasoned salt
* 1/2 teaspoon ground black pepper
* 2 cups water
* 1 cup uncooked white rice

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef, onion, green and red peppers, beef bullion, salt, seasoned salt, and pepper. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the water and rice. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

King Ranch Chicken Casserole I

Ingredients

* 1 (3 pound) chicken, boiled and deboned
* 1 (14.5 ounce) package tortilla chips
* 1 (10 ounce) can diced tomatoes with green chile peppers
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 onion, chopped
* 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 300 degrees F (150 degrees C.)
2. Layer the chips in a 9x13 inch casserole dish.
3. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture.
4. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted.

Rhubarb DumDUm

Ingredients

* 2 cups chopped rhubarb
* 1 pinch ground cinnamon, or more to taste
* 1/4 cup butter, softened
* 3/4 cup white sugar
* 2 eggs
* 1/2 cup milk
* 1 teaspoon vanilla extract
* 1 1/4 cups all-purpose flour
* 1 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a deep pie dish.
2. Place rhubarb into the bottom of the prepared pie dish and sprinkle with cinnamon. Mash the butter and sugar together in a bowl until the mixture is creamy and well blended; beat in eggs, milk, and vanilla extract with an electric mixer until the mixture is smooth. In a separate bowl, stir the flour and baking powder together; gently stir the flour mixture into the butter mixture. Spread the resulting batter over the rhubarb in the pie dish.
3. Bake in the preheated oven until the crust is lightly browned and the rhubarb is bubbling, about 45 minutes. Serve warm.

Monkey Bread Made Easy

Ingredients

* 3/4 cup white sugar
* 1 tablespoon ground cinnamon
* 2 (7.5 ounce) packages refrigerated biscuit dough
* 1/2 cup butter
* 1/2 cup brown sugar
* 1 tablespoon ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray 8 muffin cups with cooking spray.
2. In a bowl, stir together 1 tablespoon of cinnamon and white sugar until evenly blended. Remove the biscuits from the packages, and cut into quarters. Drop a few biscuit pieces at a time into the sugar mixture, and coat thoroughly. Distribute the coated biscuit pieces among the prepared muffin tins (4 to 5 pieces per cup).
3. Place butter and brown sugar in a microwave-safe glass or ceramic bowl, and microwave a few seconds until the butter has melted. Stir the butter and brown sugar together to blend, and drizzle about 1 tablespoon of the butter mixture over each cup.
4. Bake in the preheated oven until the tops of the muffins are crispy and brown, about 20 minutes. Allow to cool for about 10 minutes before removing from pan.

Footnotes

*
Cook's Note
*
I place my muffin pan on a foil-lined baking sheet to catch any drips.

Beefy Mushroom Barley Soup

Ingredients

* 1 pound cubed beef stew meat
* 1 tablespoon vegetable oil
* 2 cups water
* 2 tablespoons margarine
* 2 large carrots, diced
* 3 cloves garlic, minced
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 pound fresh mushrooms, sliced
* 6 cups water
* 3 cubes beef bouillon cube
* 1/4 cup pearl barley
* 1/4 cup sour cream

Directions

1. Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

Top 5 Valentine's Day Desserts

1) White Chocolate Raspberry Cheesecake

Ingredients
* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract
Directions
1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Nutritional Information
Amount Per Serving Calories: 412 | Total Fat: 28.3g | Cholesterol: 101mg

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2) Chocolate Covered Strawberries

Ingredients
* 16 ounces milk chocolate chips
* 2 tablespoons shortening
* 1 pound fresh strawberries with leaves
Directions
1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Nutritional Information
Amount Per Serving Calories: 115 | Total Fat: 7.3g | Cholesterol: 6mg

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3) The Best Rolled Sugar Cookies

Ingredients
* 1 1/2 cups butter, softened
* 2 cups white sugar
* 4 eggs
* 1 teaspoon vanilla extract
* 5 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
Directions
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
Nutritional Information
Amount Per Serving Calories: 109 | Total Fat: 5g | Cholesterol: 26mg

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4) Cream Puffs

Ingredients
* 2 (3.5 ounce) packages instant vanilla pudding mix
* 2 cups heavy cream
* 1 cup milk
* _______
* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 4 eggs
Directions
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
5. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Nutritional Information
Amount Per Serving Calories: 190 | Total Fat: 13.3g | Cholesterol: 82mg

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5) Easy Decadent Truffles

Ingredients
* 1 (8 ounce) package cream cheese, softened
* 3 cups confectioners' sugar, sifted
* 3 cups semisweet chocolate chips, melted
* 1 1/2 teaspoons vanilla
Directions
1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Footnotes
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
Nutritional Information
Amount Per Serving Calories: 78 | Total Fat: 3.8g | Cholesterol: 4mg

Basic 2-loaf White Bread

Basic 2-loaf white bread is the one of the easiest recipes for all beginners to learn. The recipe uses all the basic bread ingredients: flour, milk, water, yeast, sugar, and salt. It can be served fresh out of the oven or frozen for later use.
Prep Time: 3 hours
Cook Time: 45 minutes
Ingredients:
* 1 cup milk
* 2 tbsp butter
* 1/2 cup warm water
* 2 packages active dry yeast
* 2 tbsp sugar
* 1 tbsp salt
* 1 cup of warm water
* 6-7 cups of unbleached bread flour
Directions
1. Heat 1 cup of milk and 2 tbsp butter in a small saucepan over medium heat. Remove from heat when the butter is melted. Set aside to cool.

2. Pour 1/2 cup of warm water into a small bowl. Slowly pour yeast into bowl while stirring. The constant stirring while adding the yeast will prevent the dry yeast from clumping. Set the bowl of yeast water aside for about 5 minutes while you work on the next 2 steps.

3. In a large bowl, add sugar, salt, and 1 cup of warm water. Mix.

4. Check the small saucepan of milk and butter. If the contents are warm to the touch, pour the liquid into the large bowl and mix.

5. Pour the yeast water into the large bowl. It is important that the batter is warm, not boiling hot. Hot liquid, such as the milk you heated up, will kill the dry yeast and prevent the bread from rising.

6. Begin mixing in the unbleached bread flour, one cup at a time. By the fifth cup of flour, the dough will begin to get stiff and it will be difficult to mix it with the wooden spoon. Turn dough out onto a floured board and begin to knead the dough. Continue adding more flour and kneading the flour into the dough until the dough is smooth, not sticky.

7. Next, grease a large bowl with butter. Put the bread dough into the bowl and then turn the dough over so that the top of the dough is now buttered. Cover the bowl with a kitchen towel and let the dough rise at room temperature until double in size or about 1 hour.

8. Punch down dough. Turn it out onto a floured board and knead out all the bubbles for about 5 minutes. Divide the dough in half and form each half into a loaf by rolling the dough into a rectangle. Roll the dough up like a jellyroll. Pinch seam closed. Pinch and tuck edges under the loaf.

9. Preheat oven to 375 degrees F. Butter two loaf pans. Spread a light layer of yellow cornmeal on the loaf pans, if desired. Set loaves in pans, cover with kitchen towel, and allow to rise until double in size or for about a half hour.

10. Bake bread for about 45 minutes or until golden brown. Remove bread from oven and turn out loaves onto a rack or a clean kitchen towel. Allow to cool before cutting.

Streusel Coffee Cake

Ingredients
Cinnamon Streusel
1/3 cup Original Bisquick® mix
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Coffee Cake
2 cups Original Bisquick® mix
2/3 cup milk or water
2 tablespoons sugar
1 egg
Directions
1. Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.
2. In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.
3. Bake 18 to 22 minutes or until golden brown.

Bisquick Strawberry Shortcakes

Ingredients

Strawberries and whipping cream:

3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla
Method

Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.

Bisquick shortcakes:

2 1/3 cups Bisquick baking mix
3 Tbsp butter, melted
1/2 cup milk
3 Tbsp sugar

The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is:

Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.

Makes 6 biscuits.