Mealtime Magic

mmmBring the magic back at mealtime – the magic of loosening tongues, light and even hearty laughter, conversational connection between family members. Declare it an edict in your home and set aside one night a week for Mealtime Magic with your family. Send your favorite family recipe in for the theme of the week. Make sure you include your name and where you’re from. I’ll post the complete menu by Friday. Listen to the Just Ask Joyce Hour on WFIA 94.7 FM at 3:00 p.m. weekdays. Perhaps your recipe will be chosen for the Mealtime Magic Menu of the week and announced on air. Be sure to catch the creative tip for sprinkling some extra magic on your spread! It’ll transform your family mealtime. Everyone will look forward to the set-aside time for family fellowship.


Kalamata Olive Bread with Oregano

(A Cooking Light recipe)

(Hands-on time 13 min. Total time: 58 min. If you don’t keep kalamata olives on hand, buy the amount you need at a supermarket olive bar.)

  • 1 T olive oil
  • 1 c finely chopped onion
  • 9 oz all-purpose flour (about 2 c)
  • 1 t baking soda
  • ½ t salt
  • 1 c low-fat buttermilk
  • 2 T butter, melted
  • 2 large egg whites
  • ¼ c pitted kalamata olives, chopped
  • 1 T chopped fresh oregano
  • Cooking spray
  1. Preheat oven to 350 degrees.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion to the pan; sauté for 3 minutes or until onion is tender.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in the center of mixture. Combine buttermilk, butter, and egg whites, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Add onion, olives, and oregano.

  4. Spread batter into an 8×4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 12 serving slices.


Grilled Salmon & Zucchini with Red Pepper Sauce

An Eating Well Recipe:


  • 1/3 cup sliced almonds, toasted (see Tip)
  • 1/4 cup chopped jarred roasted red peppers
  • 1/4 cup halved grape tomatoes , or cherry tomatoes
  • 1 small clove garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon sherry vinegar , or red-wine vinegar
  • 1 teaspoon paprika, preferably smoked
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1 1/4 pounds wild-caught salmon fillet , (see Note), skinned and cut crosswise into 4 portions
  • 2 medium zucchini , or summer squash (or 1 of each), halved lengthwise
  • Canola or olive oil cooking spray
  • 1 tablespoon chopped fresh parsley , for garnish


  1. Preheat grill to medium.
  2. Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
  3. Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.


Blueberry-Orange French Toast

A Betty Crocker Recipe


Blueberry-Orange Syrup

  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 2 cups fresh or Cascadian Farm® frozen organic blueberries


French Toast

  • 16 slices French bread, 1 inch thick
  • 1/2cup orange marmalade
  • 6 eggs
  • 1 1/2 cups half-and-half
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vanilla
  • 1/4 cup margarine or butter, melted


  1. In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.
  2. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.
  3. Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.

Sunny Lemon-Rasberry Muffins

A Betty Crocker Recipe


  • 1 egg or 1/4 cup fat-free egg product
  • 1 1/2 cups Gold Medal® all-purpose flour
  • 1 1/2 cups Whole Grain Total® cereal, slightly crushed (1 cup)
  • 1/3 cup sugar
  • 1/4 cup fat-free (skim) milk
  • 1/4 cup canola or soybean oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 container (6 oz) Yoplait® Original 99% fat-free lemon burst yogurt (2/3 cup)
  • 1/2 cup fresh or frozen (partially thawed) raspberries


  1. Heat oven to 400°F. Line 10 regular-size muffin cups with paper baking cups.
  2. In large bowl, beat egg slightly. Stir in remaining ingredients except raspberries just until moistened; gently stir in raspberries. Divide batter evenly among muffin cups.
  3. Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.

Pound Cake

A Williams-Sonoma Recipe
(A slice of pound cake is buttery, rich and delicious all by itself, but it takes well to additions, too. Vary this cake’s flavor by omitting the almond extract and stirring in 1 tsp. finely grated lemon zest, 2 Tbs. fresh lemon juice and 1 Tbs. poppy seeds, or 2 Tbs. minced crystallized ginger. If you like almond, add the optional almond extract and sprinkle sliced almonds on top before baking. You can also top the slices with fresh fruit.)


  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 tsp. baking soda
  • 1⁄4 tsp. salt
  • 12 Tbs. (1 1/2 sticks) unsalted butter,
  • at room temperature
  • 1 cup sugar
  • 1 1⁄2 tsp. vanilla extract
  • 1⁄4 tsp. almond extract (optional)
  • 2 eggs, at room temperature
  • 1⁄2 cup sour cream, at room temperature



  1. Preheat an oven to 325°F. Lightly grease an 8 1⁄2-by-4 1⁄2-inch loaf pan, preferably glass, and dust with flour.
  2. In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, vanilla and almond extract on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.
  3. Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.
  4. Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature.


Corn Chowder with Grilled Shrimp

A Williams-Sonoma Recipe

A farmers market or roadside stand is the best source for sweet corn. The natural sugars in the corn begin converting to starch the minute the ears are picked, so freshness is critical. Look for cobs with crisp green husks and dry, brownish silk that extends out the top (yellowish silk marks an immature ear). The kernels should be tightly packed in even rows and look plump and juicy.


  • 1⁄4 cup plus 1 Tbs. olive oil
  • 2 Tbs. minced fresh basil
  • Salt and freshly ground pepper, to taste
  • 18 medium shrimp, peeled and deveined
  • 1 yellow onion, diced
  • 2 russet potatoes, peeled and cut into
  • 1-inch cubes
  • 5 cups milk
  • 1 cup heavy cream
  • 3 ears of corn, kernels removed
  • 3 bacon slices, cooked and chopped
  • 1⁄4 tsp. cayenne pepper
  • Lime slices for garnish


  1. In a bowl, combine the 1/4 cup olive oil, the basil, salt and pepper. Add the shrimp, stir to coat and refrigerate for 30 minutes.
  2. In a Dutch oven or soup pot over medium heat, warm the 1 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the potatoes and cook for 2 minutes. Add the milk and cream, increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 minutes. Add the corn and bacon and cook for 5 minutes.
  3. Using a slotted spoon, transfer 2 cups of the soup mixture to a bowl. Using an immersion blender, puree the remaining soup until smooth. Stir in the reserved soup mixture, the cayenne, salt and pepper and keep warm.
  4. Heat a grill pan over medium-high heat. Remove the shrimp from the marinade; discard the marinade. Thread the shrimp onto skewers. Arrange the skewers on the pan and cook for 2 to 3 minutes per side.
  5. Ladle the chowder into warmed bowls. Garnish with the shrimp skewers and lime slices and serve immediately.


Chocolate-Hazelnut Ravioli

A Giada De Laurentiis Recipe


  • 16 wonton wrappers
  • 1 egg, beaten to blend
  • 1 cup chocolate-hazelnut spread (recommended: Nutella)
  • Vegetable oil, for frying
  • 16 fresh mint leaves
  • Nonstick vegetable oil spray
  • Granulated sugar, for dredging
  • Powdered sugar, for dusting


  1. Line a baking sheet with plastic wrap. Place 1 wonton wrapper on the work surface. Brush the edges of the wrapper lightly with egg. Spoon 1 tablespoon of chocolate-hazelnut spread into the center of the wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal. Place the ravioli on the prepared baking sheet. Repeat with the remaining wonton wrappers, egg, and chocolate-hazelnut spread.
  2. Preheat the oven to 200 degrees F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350 degrees F.
  3. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain. Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
  4. Spray the top side of the mint leaves very lightly with nonstick spray. Working with 1 leaf at a time, dredge the coated side of the leaves in sugar to coat lightly.
  5. Arrange 2 fried ravioli on each plate. Dust the ravioli with powdered sugar. Garnish with the sugared mint leaves and serve.

Fresh Strawberry Cake

A recipe


Serves: 10-12,slices


Prep Time: 45 mins

Total Time:1 1/4 hr

  1. Combine cake mix, eggs, sugar, water, canola oil, and 8 oz sour cream. Bake in three layers at 350 degrees for 20-25 minutes, or until done.

  2. Combine powdered sugar and 16 oz sour cream. (Do not use mixer.) Fold in Cool Whip, then strawberries.

  3. Use strawberry mixture as both filling and frosting.

  4. Store in refrigerator.

Do-Ahead Breakfast Bake

A Betty Crocker Recipe


  • 1 cup diced fully cooked ham (6 oz)
  • 2 boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
  • 1 medium green bell pepper, chopped (1 cup)
  • 1 tablespoon dried chopped onion
  • 2 Cups shredded Cheddar cheese (8 oz)
  • 1 cup Original Bisquick® mix
  • 3 Cups milk
  • 1/2 teaspoon pepper
  • 4 Eggs


  1. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray.

  2. Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.

  3. Heat oven to 375ºF. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.

(Health Tips: For fewer calories and less fat, use Bisquick Heart Smart® mix instead of the Original Bisquick mix, and use 1 cup fat-free egg product instead of the 4 eggs.)


Blueberry-Orange French Toast

A Betty Crocker Recipe


Blueberry-Orange Syrup

  • 1/3 cup sugar
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  • 2 Cups fresh or Cascadian Farm® frozen organic blueberries

French Toast

  • 16 slices French bread, 1 inch thick
  • 1/2 cup orange marmalade
  • 6 eggs
  • 1 1/2 cups half-and-half
  • 1/4 cup sugar
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vanilla
  • 1/4 cup margarine or butter, melted


  1. In 1-quart saucepan, mix 1/3 cup sugar, the cornstarch and orange juice until smooth; stir in blueberries. Heat to boiling over medium heat, stirring often. Boil 3 minutes, stirring often.

  2. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Cut lengthwise slit in side of each bread slice, cutting to but not through other edge. Spread marmalade inside slit. Place in pan. In large bowl, beat eggs, half-and-half, 1/4 cup sugar, the nutmeg and vanilla until well blended. Pour over bread; turn slices carefully to coat. Cover and refrigerate 8 hours or overnight.

  3. Heat oven to 425ºF. Uncover French toast. Drizzle with melted margarine. Bake 20 to 25 minutes or until golden brown. Serve with Blueberry-Orange Syrup.


Slow Cooker Ham With Currant-Cherry Sauce

A Betty Crocker Recipe


  • 1 1/2 cups cherry preserves
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground ginger
  • 6- to 8-pound fully cooked bone-in ham
  • 1/2 cup dried currants
  • 2 teaspoons grated lemon peel
  • 1 tablespoon chopped fresh chives.


  1. Mix preserves, vinegar, mustard and ginger in 2-cup glass measuring cup. Place ham in 6-quart slow cooker, trimming ham if necessary to fit. Brush ham with about 1/4 cup of the preserves mixture. Refrigerate remaining preserves mixture while ham cooks.

  2. Cover and cook ham on Low heat setting 7 to 8 hours.

  3. About 20 minutes before ham is done, microwave remaining preserves mixture uncovered on High 4 minutes. Stir in currants and lemon peel; microwave uncovered on High about 3 minutes or until mixture just begins to boil. Stir in chives. Cool about 10 minutes.

  4. Remove ham from cooker. Slice ham; place on serving platter. Serve sauce with ham.


Lemon-Poppy Seed Cake

A Betty Crocker Recipe


  • 1 box Betty Crocker® SuperMoist® lemon cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 2 tablespoons poppy seed
  • 1/2 cup Betty Crocker® Rich & Creamy lemon frosting


  1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.

  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.

  3. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour. Store loosely covered.

  4. In microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Chicken Piccata

Recipe by Giada De Laurentiis


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half

  • Sea salt and freshly ground black pepper

  • All-purpose flour, for dredging

  • 6 tablespoons unsalted butter

  • 5 tablespoons extra-virgin olive oil

  • 1/3 cup fresh lemon juice

  • 1/2 cup chicken stock

  • 1/4 cup brined capers, rinsed

  • 1/3 cup fresh parsley, chopped


Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



Yogurt Pops

A Paula Deen recipe

Servings: 9
Prep Time: 15 min
Difficulty: Easy


  • 3 (8-ounce) cartons yogurt, any 3 different flavors, divided
  • 3/4 cup orange juice, divided
  • 3 tablespoons honey, divided
  • 9 (3-ounce) paper cups
  • 9 wooden pop sticks


Your family (and friends) will crave the delightfully Southern flavor of cucumbers and lemonade! Mmh-hmm good

In 3 separate bowls, stir together 1 carton yogurt, 1/4 cup orange juice, and 1 tablespoon honey. Pour each mixture into paper cups, filling about 3/4 full. Put these in a cake pan to keep them steady. Put the pan in the freezer. Check on the yogurt cups in about 1 hour. When they have begun to freeze, stick a pop stick in the center of each cup. Return to the freezer for 3 more hours. When they are ready to eat, just peel off the paper cup. You can just freeze the yogurt in the cup with no stick and eat it with a spoon, like and Italian ice. Let it sit at room temperature for about 10 minutes, before you start eating, so it’s not so hard.


Slow-Cooked Cannellini Beans and Sausage


A Williams-Sonoma Recipe

This one-pot meal is prepared in a Cuisinart multicooker, which allows you to brown the ingredients and then slowly cook them, all in the same vessel. Soaking the dried beans overnight ensures they cook evenly.


  • 3 Tbs. olive oil

  • 2 lb. kielbasa sausages

  • 1 large yellow onion, diced

  • 3 celery stalks, diced

  • 2 red bell peppers, seeded and diced

  • 1 Tbs. tomato paste

  • 3 garlic cloves, thinly sliced

  • Red pepper flakes, to taste (optional)

  • 2 cups chicken stock

  • 2 cups water

  • 1 bay leaf

  • 1 fresh thyme sprig

  • 1 fresh rosemary sprig

  • 1 fresh sage sprig

  • 1 1/2 lb. dried cannellini beans, rinsed, soaked overnight and drained

  • 1 can (14 1/2 oz.) diced tomatoes, drained

  • 1 cup fresh bread crumbs

  • 1 Tbs. unsalted butter, melted

  • Salt and freshly ground black pepper, to taste

  • 1/4 cup chopped fresh flat-leaf parsley

  • 6 oz. baby spinach

  • Crostini for serving


Preheat a Cuisinart multicooker on the brown/sauté setting to 400ºF according to the manufacturer’s instructions. Warm 1 Tbs. of the olive oil in the multicooker. Add the sausages and cook until browned on all sides, 8 to 10 minutes. Transfer to a plate. Cut 2 links into large dice; leave the other links whole.

Warm 1 Tbs. of the olive oil in the multicooker. Add the onion, celery and bell peppers and cook, stirring occasionally, until just tender, 5 to 7 minutes. Add the tomato paste, garlic and red pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Stir in the stock, water, bay leaf, thyme, rosemary, sage, cannellini beans and diced sausages, then place the sausage links on top. Set the multicooker on the slow cook-simmer setting. Cover and cook according to the manufacturer’s instructions until the beans are tender, about 3 hours, adding the tomatoes during the last 30 minutes.

Meanwhile, in a small bowl, combine the bread crumbs, the remaining 1 Tbs. olive oil, the butter, salt and black pepper. Transfer the bread crumb mixture to a sauté pan, set over medium heat and toast until crispy, 8 to 10 minutes. Let cool, then stir in the parsley.

Transfer the sausage links to a cutting board and cover loosely with aluminum foil. Skim the fat off the cooking liquid and season the beans with salt and black pepper. Add the spinach and gently fold in until just wilted. Slice the sausage links on the bias.

Ladle the beans and broth into warmed bowls and top with the sliced sausages. Serve immediately with the toasted bread crumbs and crostini. Serves 6 to 8.


Garden Lasagna

A Williams-Sonoma Recipe

To create this lasagna, we turned to the garden for inspiration, layering the dish with fresh spinach, cremini mushrooms and bell peppers, plus three types of cheeses for richness. No-boil lasagna noodles streamline preparation.


  • 1 cup packed fresh basil leaves

  • 1/2 cup raw baby spinach leaves

  • 1 1/2 tsp. minced garlic

  • 1/2 cup plus 1 Tbs. olive oil

  • 1/4 cup grated Parmigiano-Reggiano cheese

  • Kosher salt and freshly ground pepper, to taste

  • 3 cups ricotta cheese

  • 1 egg

  • 4 Tbs. (1/2 stick) unsalted butter

  • 1/4 cup finely chopped shallots

  • 1/4 cup all-purpose flour

  • 3 cups milk

  • 1 lb. cremini mushrooms, sliced 1/4 inch thick

  • 1 jar (16 oz.) roasted red bell peppers, drained and sliced 1/4 inch thick

  • 1 lb. baby spinach, blanched and squeezed dry

  • 6 oz. no-boil lasagna noodles, torn into rough 2-inch pieces

  • 4 1/2 cups shredded mozzarella cheese

  • 1 Tbs. thinly sliced fresh basil


In a blender, combine the basil leaves, raw spinach, 1/2 tsp. of the garlic and the 1/2 cup olive oil and process until a thick sauce forms. Add the Parmigiano-Reggiano, salt and pepper. In a bowl, combine the ricotta, egg, salt and pepper. Set aside.

In a saucepan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 1 tsp. garlic and the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and let cool for 15 minutes. Stir the basil puree into the sauce.

In a large fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and the excess moisture has evaporated, 10 to 12 minutes. Transfer to a bowl. Add the bell peppers, blanched spinach, salt and pepper and stir to combine.

Preheat an oven to 375°F. Butter a 3 1/2-quart shallow Dutch oven.

Spread 1/2 cup of the sauce on the bottom of the pot and arrange a single layer of torn noodles on the sauce. Top with 1/2 cup of the ricotta mixture, 1 cup of the vegetable mixture, 1/2 cup of the sauce and 1 cup of the mozzarella. Layer the noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add a layer of noodles, ricotta, vegetables and noodles. Spread the remaining sauce on top and sprinkle with the remaining 1 1/2 cups mozzarella.

Cover the pot, transfer to the oven and bake until the noodles are nearly tender and the filling is bubbly, about 45 minutes. Uncover the pot and continue baking until the top is browned, about 15 minutes more. Let the lasagna rest for 15 minutes. Sprinkle with the sliced basil, cut into slices and serve immediately. Serves 8 to 10.

Baked Potato-and-Bacon Soup


Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.

Yield: 18 servings (serving size: 1 cup soup, about 1 teaspoon bacon, about 1 tablespoon cheese, and about 1 tablespoon green onions)


  • 5 1/4 pounds baking potatoes

  • 7 bacon slices

  • 4 1/2 cups chopped onion

  • 1 teaspoon salt

  • 5 garlic cloves, minced

  • 1 bay leaf

  • 7 1/2 cups 1% low-fat milk

  • 3/4 teaspoon black pepper

  • 3 cups fat-free, less-sodium chicken broth

  • 1/3 cup chopped fresh parsley (optional)

  • 1 1/4 cups sliced green onions

  • 1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese


Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool slightly. Partially mash potatoes, including skins, with a potato masher; set aside.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to bacon drippings in pan; sauté 5 minutes. Add salt, garlic, and bay leaf; sauté 2 minutes. Add potato, milk, pepper, and broth; bring to a boil. Reduce heat, and simmer 10 minutes. Stir in parsley, if desired. Top individual servings with bacon, green onions, and cheese.

Orange-Glazed Salmon Fillets with Rosemary


Fresh rosemary and a little maple syrup infuse aromatic and faintly sweet flavor into this speedy seafood dish.

Prep Time: 20 minutes
Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)


  • 4 (6-ounce) salmon fillets (1 inch thick)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • Cooking spray

  • 2 tablespoons minced shallots

  • 1/4 cup dry white wine

  • 1/2 teaspoon chopped fresh rosemary

  • 3/4 cup fresh orange juice (about 2 oranges)

  • 1 tablespoon maple syrup


1. Sprinkle fillets evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fillets; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan.

2. Recoat pan with cooking spray. Add shallots; sauté 30 seconds. Stir in wine and rosemary; cook 30 seconds or until liquid almost evaporates. Add juice and syrup; bring to a boil, and cook 1 minute. Return fillets to pan; cook 1 minute on each side or until thoroughly heated.

Seasoned haricots verts: Cook 1 pound haricots verts in boiling water 3 minutes or until crisp-tender. Drain; rinse with cold water. Pat dry. Combine with 1/3 cup chopped roasted red bell pepper and 1/4 cup toasted pine nuts. Combine 2 tablespoons red wine vinegar, 1/8 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon dry mustard. Toss with bean mixture.


Strawberry and White Chocolate Buttercream Cake

A Betty Crocker recipe


  • 1 3/4 cups Betty Crocker® SuperMoist® butter recipe yellow cake mix (from 18.25-oz box)
  • 1/2 cup water
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon almond extract
  • 1 egg


Filling and Topping

  • 8 oz white chocolate baking bars or squares, chopped
  • 2 tablespoons butter, cut into pieces, softened
  • 2/3 cup whipping cream
  • 2 cups fresh whole strawberries, thinly sliced



  1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Generously spray bottom and side of 8- or 9-inch round cake pan with baking spray with flour.
  2. In large bowl, beat cake mix, water, 1/4 cup butter, the almond extract and egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

  3. Bake as directed on box for 8- or 9-inch rounds. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.

  4. Meanwhile, place white chocolate and 2 tablespoons butter in medium metal bowl. In 1-quart saucepan, heat whipping cream over medium heat just to boiling. Immediately, pour hot cream over white chocolate and butter. Let stand about 5 minutes, or until mixture is melted and smooth when stirred. Cool 1 hour or until room temperature.

  5. Beat cooled white chocolate mixture on high speed until fluffy.

  6. Cut cake horizontally in half, using long, sharp knife. On serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in refrigerator.

Easy Arugula Salad

Compliments of All Recipes


  • 4 cups young arugula leaves, rinsed and dried

  • 1 cup cherry tomatoes, halved

  • 1/4 cup pine nuts

  • 2 tablespoons grapeseed oil or olive oil

  • 1 tablespoon rice vinegar

  • salt to taste

  • freshly ground black pepper to taste

  • 1/4 cup grated Parmesan cheese

  • 1 large avocado – peeled, pitted and sliced


  1. In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix.

  2. Divide salad onto plates, and top with slices of avocado.

Artichoke and Sun-dried Tomato Chicken

Compliments of All Recipes


  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 teaspoons olive oil
  • 1 (14.5 ounce) can diced tomatoes with green peppers and onions
  • 1/4 cup sun-dried tomato pesto
  • 1 (14 ounce) can artichoke hearts in water, drained and quartered


  1. Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside.
  2. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.

Aimee’s Quick Chicken

Compliments of All Recipes


  • 4 skinless, boneless chicken breast halves
  • 4 ounces Dijon mustard
  • 1/4 cup teriyaki sauce
  • 1/4 cup bacon bits
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken in a 9×13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
  3. Bake at 400 degrees F (200 degrees C) for 30 minutes.

Chocolate Banana Cupcakes with Peanut Butter Icing

A Pillsbury recipe:


2 large eggs, at room temperature 1 cup mashed bananas (about 2 large bananas) 1/3 cup Crisco® Pure Vegetable Oil 2/3 cup water 1 1/2 teaspoons vanilla extract 2 cups Hungry Jack® Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) OR 2 cups Hungry Jack® Buttermilk Pancake & Waffle Mix (Add Milk, Oil & Eggs) 1/4 cup unsweetened cocoa powder 1 cup sugar 1/4 teaspoon salt PEANUT BUTTER FROSTING 3/4 cup Pillsbury® Vanilla Frosting, (about 1/2 can) 1/3 cup Jif® Creamy Peanut Butter 1 tablespoon milk Preparation Directions

1. HEAT oven to 325°F. Place 24 paper baking cups in muffin pans.
2. BEAT eggs, bananas, oil, water and vanilla in large bowl with electric mixer until blended. Add pancake mix, cocoa, sugar and salt. Beat until smooth. Fill baking cups one-half full.
3. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove from pan. Place on rack to cool completely.
4. BEAT frosting, peanut butter and milk in medium bowl with electric mixer until blended. Spread on cooled cupcakes.

BLT Steak Gruyere Popovers

(A Williams-Sonoma recipe)

These airy golden puffs are served warm from the oven at BLT Steak, a modern American steakhouse opened by acclaimed French chef Laurent Tourondel. Easy to make at home, the popovers are delicious paired with our Steakhouse Filets Mignons (see related recipe at left). After rotating the pan partway through the baking time, don’t open the oven door again until the popovers are done; this will help ensure they rise evenly.


  • 3 cups milk
  • 3 cups all-purpose flour
  • 1 Tbs. kosher salt
  • 6 eggs
  • 6 oz. Gruyère cheese, grated


Place a 6-cup popover pan in the bottom third of an oven. Place a baking sheet on the rack underneath to catch any drips. Preheat the oven to 400ºF.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges. Put the flour and salt in a fine-mesh sieve and sift onto a sheet of waxed paper. In a large bowl, whisk the eggs until frothy, about 2 minutes. Slowly whisk in the hot milk, whisking constantly so the eggs don’t cook, then gradually whisk in the flour mixture until almost smooth.

Remove the popover pan from the oven and spray the cups with nonstick vegetable spray. Fill the prepared cups about three-fourths full with batter and sprinkle each with 1/2 oz. cheese.

Return the pan to the oven and bake for 15 minutes, then rotate the pan 180 degrees. Continue baking until the popovers are browned and puffed, 30 minutes more; do not open the oven after rotating the pan.

Invert the pan and remove the popovers. Serve immediately. Using a paper towel, wipe out the excess fat from the popover cups. Heat the pan in the oven for 5 to 10 minutes. Repeat to bake the remaining batter. Makes 12 popovers.



Make-Ahead Chicken and Corn Chowder

(A Williams-Sonoma recipe)

To freeze the chowder, fill a large bowl or your sink with ice water. Pour the soup into a smaller bowl and nest it in the ice. Stir the soup occasionally to hasten cooling. Once cooled, transfer the chowder to 1-quart airtight containers, leaving 1/2 inch to allow for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat over medium-low heat.


  • 2 Tbs. canola oil
  • 3 leeks, white and pale green parts only, chopped
  • 2 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 quarts chicken broth
  • 3 red-skinned potatoes, peeled and cut into 1-inch dice
  • 1 tsp. finely chopped fresh thyme
  • 1/2 tsp. salt, plus more, to taste
  • 1/2 tsp. freshly ground pepper, plus more, to taste
  • 4 Tbs. unsalted butter, at room temperature
  • 1/4 cup all-purpose flour
  • 1 1/2 cups corn kernels
  • 1/2 cup heavy cream


Cook the leeks and chicken
In a large saucepan over medium heat, warm the oil. Add the leeks, cover and cook, stirring occasionally, until softened, about 3 minutes. Add the chicken, cover and cook, stirring occasionally, just until the chicken is golden on all sides, about 5 minutes.

Prepare the chowder
Add the broth, potatoes, thyme, salt and pepper to the saucepan. Increase the heat to high, cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 30 minutes.

Finish the chowder
In a bowl, mix together the butter and flour to form a paste. Whisk 1 cup of the broth into the mixture and add it to the saucepan along with the corn. Return to a simmer and cook, stirring frequently, until thickened, about 5 minutes. Stir in the cream and season with salt and pepper.

Ladle the chowder into bowls and serve immediately. If freezing, set aside to cool (see note). Serves 8.


Hot Reuben Pot Pie


  • 1 can (14 oz) sauerkraut, drained
  • ½ cup chili sauce
  • ¼ cup mayonnaise
  • 1 lb sliced corned beef (from deli), cut into 1/2-inch strips
  • 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
  • 1 cup shredded Swiss cheese (4 oz)


  1. Heat oven to 375°F. Spray 2-quart round casserole with cooking spray.
  2. Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
  3. Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.

Pastrami can be used in place of the corned beef.

Although this casserole bakes for almost an hour, the preparation is quick and simple.



Raspberry-Laced Vanilla Cake

(A Pillsbury recipe)


(Pillsbury Baking Spray w/Flour)


  • 3 cups Pillsbury SOFTASILK® Cake Flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 ½ cups butter, softened
  • 1 ¼ cups sugar
  • 2/3 cup milk
  • 1 ½ teaspoons clear vanilla
  • 4 large eggs




  • 2 cups butter, at room temperature
  • 1 teaspoon clear vanilla
  • 7 1/2 cups (2 pounds) powdered sugar
  • 1 cup Smucker’s® Red Raspberry Fruit Syrup
  • 1 (12 oz) jar Smucker’s® Seedless Red Raspberry Jam
  • Fresh raspberries (optional)

Preparation Directions:

1. HEAT oven to 350°F. Spray three 9-inch round cake pans generously with flour no-stick cooking spray.

2. MIX cake flour, baking powder, salt and baking soda; set aside. Beat 1 1/2 cups butter and sugar in large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat 2 minutes longer. Spread batter evenly into prepared pans.

3. BAKE 19 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

4: BEAT 2 cups butter and vanilla in large bowl with electric mixer until light and fluffy. Gradually add powdered sugar and syrup; blend until well combined. Place 1/2 cup frosting in a pastry bag fitted with a #4 tip for piping.

5: LEVEL cake layers as necessary. Cut each cake horiontally to make two layers by marking the side of cake with toothpicks and cutting with a long, thin serrated knife. Place 1 layer cut side up on serving plate; spread with 1/3 raspberry jam to within 1/4 inch of edge. Top with other half of layer, cut side down. Spread with raspberry cream frosting. Repeat with remaining layers. Frost the sides and top of cake. Pipe remaining frosting on top of cake in a lattice pattern. Refrigerate cake to set frosting. Allow cake to stand at room temperature 10 minutes before serving. Garnish with raspberries.

Holly’s Chicken Casserole

(Compliments of All Recipes)


  • 4 cups cornflake crumbs
  • 1 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 10 cooked skinless, boneless chicken breast halves – cut into strips
  • salt and ground black pepper to taste
  • 6 cups shredded Swiss cheese
  • 1 pound cooked ham, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 bunch green onions, sliced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 2 tablespoons butter, melted (optional)


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
  2. Mix the corn flake crumbs, Parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. Layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. Cover with half the Swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
  3. Mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. Place the rest of the chicken strips onto the soup layer, followed by the rest of the Swiss cheese. Top the casserole with the remaining 1/3 of the crumb mixture. Drizzle with 2 more tablespoons of melted butter if desired.
  4. Cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

Chocolate-Raspberry Cookies


  • 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1/3 cup chocolate-hazelnut spread
  • 24 raspberries
  • 2 tablespoons dark chocolate chips
  • 1 egg, beaten
  • 1 tablespoon powdered sugar





  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
  • Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.
  • Spoon 2 teaspoons of the chocolate-hazelnut spread onto 1 side of each square. Top each with 3 raspberries and 4 chocolate chips. Fold dough over filling; press edges to seal. Form each into heart shape as shown by pressing indentation in center to form top of heart while rounding sides of heart with hands. Brush with egg.
  • Bake 13 to 17 minutes or until hearts are golden brown.
  • In small microwavable bowl, mix remaining 1 tablespoon chocolate-hazelnut spread and remaining 1 tablespoon chocolate chips. Microwave uncovered on High 45 to 60 seconds or until mixture can be stirred smooth. Spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Sprinkle hearts with powdered sugar. Squeeze bag to drizzle each with chocolate mixture.

Grands!® Biscuit Sandwiches


(A Pillsbury recipe)






  • 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
  • 8 slices bacon, cut in half
  • 1 tablespoon butter or margarine
  • 8 eggs, beaten
  • 8 slices American cheese




  • Make biscuits and bacon as directed on packages.
  • Meanwhile, in 8-inch skillet, melt butter. Pour eggs into skillet. Cook, stirring occasionally, until set. Season with salt and pepper as desired.
  • Split biscuits. Fill each with egg, cheese and bacon.

Turn up the heat when you add chopped green chiles to the egg mixture.



Valentine Pizzas

(A Pillsbury recipe)





  • 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust or 1 can (11 oz) Pillsbury® refrigerated thin pizza crust
  • 1 can (8 oz) pizza sauce
  • 24 slices turkey pepperoni with 70% less fat
  • 3/4 cup shredded mozzarella cheese (3 oz)




  • If using classic crust: Heat oven to 425°F. Lightly spray or grease large cookie sheet. If using thin crust: Heat oven to 400 F. Spray or grease 15×10-inch or larger dark or nonstick cookie sheet.
  • Unroll dough on work surface. With sharp knife or pizza cutter, cut dough into 4 rectangles. Place rectangles on cookie sheet. Cut 1-inch slit in center of wide edge of each dough portion; on opposite wide edge across from slit, pinch dough together to shape point of heart. Slightly separate each cut slit, and gently press dough into a 6×5-inch heart, creating slight rim on edge of dough.
  • Divide pizza sauce evenly onto hearts, spreading to within 1/2 inch of edges. Top each with 6 slices pepperoni and 3 tablespoons cheese.
  • Bake classic crust 13 to 16 minutes, thin crust 9 to 13 minutes, or until crust edges are golden brown and cheese is melted.

Tip if using classic crust: For a crispier crust, prebake crusts 5 minutes, then add toppings; bake pizzas 7 to 9 minutes.

Feeling tropical? Substitute pineapple tidbits and thin-sliced deli ham, and bake as directed.

Be bold! Substitute a thin layer of barbecue sauce in lieu of red sauce, top with your choice of meat and cheese, and bake as directed. Or coat chicken chunks in spicy barbecue sauce for quick and zesty buffalo pizza!

From cute to cuter: Use a small heart-shaped cookie cutter or paring knife to cut pepperoni slices into adorable hearts to adorn your pizza.

Go gourmet! Extra special toppings make extraordinary pizza. Try artichoke hearts and shrimp, roasted potato chunks and braised beef tips, or eggplant sprinkled with Parmesan cheese.

Blushing pizza: Use red meats and veggies, such as pepperoni, red bell pepper, tomato, red chili pepper (use sparingly!), red onion, and diced red potato (keep red skins on). Sprinkle top lightly with curry or paprika for added blush.



Berry Lover’s Delight

(A Pillsbury recipe)




  • 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
  • Powdered sugar for dusting hearts
  • 4 oz white chocolate
  • 3 cups halved hulled fresh strawberries
  • 2 cups fresh blueberries
  • 10 tablespoons granulated sugar
  • 4 tablespoons water
  • 2 tablespoons cornstarch





  • Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.
  • Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.
  • Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.
  • Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.
  • Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.
  • Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.
  • Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.
  • Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings. Awesome served with whipped cream, if desired.

Chocolate-Filled Crescents

(A Pillsbury recipe)



  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1/2 cup mini-chocolate chips
  • Powdered sugar, if desired





  • Heat oven to 350°F. Separate dough into 8 triangles.
  • Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
  • Bake at 350°F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

Filet Mignon with Rich Balsamic Glaze

(Courtesy of All Recipes)


  • 2 (4 ounce) filet mignon steaks
  • 1/2 teaspoon freshly ground black pepper to taste
  • salt to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup dry red wine


  1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
  2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
  3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

First-Class Bleu Cheese Salad

(Courtesy of All Recipes)


  • 1 hard-cooked egg, sieved or finely chopped
  • 8 romaine lettuce leaves, torn into bite size pieces
  • 1/2 cup blue cheese dressing
  • 1/4 cup toasted sliced almonds
  • 1/4 cup crumbled blue cheese


  1. In a medium bowl, toss together the egg, romaine lettuce, blue cheese dressing, toasted almonds, and crumbled blue cheese.
  2. Divide between two serving plates.

Seafood Stuffed Avocados

(Courtesy of All Recipes)


  • 1/2 cup flaked cooked crabmeat
  • 1/2 cup cooked small shrimp
  • 2 tablespoons peeled and diced cucumber
  • 1 tablespoon mayonnaise
  • 1 teaspoon chopped fresh parsley
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 pinch paprika
  • 1 avocado


  1. In a bowl, mix the crab, shrimp, cucumber, mayonnaise, and parsley. Season with salt, and pepper. Cover, and chill until serving.
  2. Slice the avocados lengthwise, and remove the pit. Scoop out the flesh of the avocado, leaving about 1/2 inch on the peel. Spoon the seafood mixture into the hollowed centers of the avocado halves. Sprinkle the tops with paprika.

Lemon Blueberry Chicken Skillet

(An Oceanspray Cranberry Recipe)


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 cup slivered yellow bell pepper
  • 1 cup cubed zucchini
  • 1 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
  • 3/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard


Heat butter and oil over medium heat in large skillet. Season chicken with salt and black pepper; cook, turning once, for 3 to 4 minutes or until well-browned. Cover; cook for 8 to 10 minutes longer or until internal temperature of chicken is 165ºF. Remove from skillet; cover to keep warm.

Add onion to skillet; cook for 3 to 4 minutes or until soft. Add bell pepper and zucchini; cook for 2 minutes longer. Stir in sweetened dried cranberries.

Whisk together remaining ingredients in small bowl. Pour into skillet. Bring to a boil, stirring frequently. Return chicken to skillet; cover. Cook for 1 minute or until thoroughly heated. Serve vegetables over chicken.

Mushroom-Potato Bake

(A Pillsbury recipe)


1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms 1 (2.8-oz.) can french fried onions 6 eggs 1 cup milk 2 tablespoons sliced green onions ½ teaspoon salt ¼ teaspoon pepper 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend


  1. 1Heat oven to 350°F. Spray 12×8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish.
  2. 2In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
  3. 3Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving.

Cheese blends are made by combining two cheeses, such as colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture.

Meat-and-potato lovers can add cooked bacon pieces or cooked sausage slices to this casserole.

This recipe is perfect for a hearty breakfast or brunch. Serve it with fresh fruit and warm muffins.


The Ultimate Brownie

Courtesy of All Recipes


  • 1 1/2 cups unsalted butter
  • 3 cups white sugar
  • 2 teaspoons vanilla extract
  • 7 eggs
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 pound chopped walnuts


  1. Preheat oven to 350 degrees F (175 degrees C). Line one 9×9 inch baking pan with foil and spray with cooking spray.
  2. In a saucepan over medium heat melt the butter. Stir in the sugar until dissolved. Remove mixture from heat and beat in the eggs one at a time mixing well after each addition. Stir in the vanilla.
  3. Sift the flour, cocoa and salt together. Add the flour mixture to the butter mixture, mixing until combined. Stir in the walnuts. Spread the batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Do not overbake! These brownies freeze well so that you can enjoy them later.

Chicken Divan

(A Pillsbury recipe)



  • 1 bag (12 oz) Green Giant® Valley Fresh Steamers™ Select® frozen broccoli florets
  • 1 1/2 cups cubed deli rotisserie chicken
  • 1/4 teaspoon ground black pepper
  • 1 can (18.5 oz) Progresso® creamy chicken and wild rice soup
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup Progresso® Italian style panko crispy bread crumbs



  • 1Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.
  • 2Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
  • 3Bake about 20 minutes or until hot and bubbly.

Hearty Beef Stew


  • 1 pound cubed beef stew meat
  • 1/4 cup all-purpose flour
  • 1 tablespoon paprika
  • salt and pepper to taste
  • 2 cups beef broth
  • 1 1/2 tablespoons teriyaki sauce
  • 1 onion, chopped
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 2 potatoes, cubed
  • 1/2 pound mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 bay leaf


  1. Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
  2. Cover, and cook on Low 6 hours, stirring occasionally.

Southwestern Chicken Scalopini

(A Pillsbury recipe)




  • 4 boneless skinless chicken breasts (about 1 1/4 lb)
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons canola oil
  • 1/2 cup Progresso® chicken broth (from 32-oz carton)
  • 1/4 teaspoon red pepper sauce, if desired
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro




  • 1Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Repeat with remaining chicken. Cut chicken into smaller pieces if desired.
  • 2In shallow dish, mix flour, cumin and salt. Coat chicken with flour mixture. Reserve 1 teaspoon flour mixture.
  • 3In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 3 to 5 minutes on each side or until golden brown and no longer pink in center. Remove chicken from skillet; cover to keep warm.
  • 4In small bowl, stir reserved 1 teaspoon flour mixture into broth. Gradually stir broth mixture and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken.

Serve with cornbread or corn muffins, steamed green beans or broccoli, and fresh fruit for a scrumptious dinner.

Instead of chicken, use 1 pound pork tenderloin. Cut into 4 pieces, and flatten as directed for the chicken.



Panera’s Cream Cheese Potato Soup



  1. 1 Combine broth, potatoes, onion, and spices.
  2. 2 Boil on medium heat until potatoes are tender.
  3. 3 Smash a few of the potatoes to release their starch for thickening.
  4. 4 Reduce to low heat.
  5. 5 Add cream cheese.
  6. 6 Heat, stirring frequently, until cheese melts.

Serves 4-6.

To Die for Crock Pot Roast


  • 1 (4 -5 lb) beef roast, any kind
  • 1 (1 1/4 ounce) package brown gravy mix, dry
  • 1 (1 1/4 ounce) package dried Italian salad dressing mix
  • 1 (1 1/4 ounce) package ranch dressing mix, dry
  • 1/2 cup water


  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

Sarah’s Banana Bread Muffins


  • 1 cup white sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3 ripe bananas, mashed
  • 1/4 cup chopped walnuts
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
  2. Mix sugar, oil, and egg until creamy and light yellow. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
  3. Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Banana Muffins II


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda, and salt; set aside.
  2. Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
  3. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Lemon Chicken Tenders


  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large boneless, skinless chicken breasts, cut into 2-inch pieces
  • 2 eggs, slightly beaten
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup sugar
  • 1/2 cup lemon juice
  • 1 1/2 teaspoons curry powder


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, stir together paprika, salt, and pepper. Sprinkle seasoning over chicken pieces. Dip pieces in egg, then dredge in bread crumbs. Arrange chicken pieces in a single layer in an aluminum foil-lined 15×10-inch jelly roll pan.
  3. Bake in preheated oven for 15 minutes, turning once.
  4. In a small saucepan over medium-low heat, stir together sugar, lemon juice, and curry powder, stirring until sugar dissolves, about 5 minutes.

Drizzle lemon sauce over chicken, return to oven, and bake 5 minutes more.


Lemon Pots de Crème with Swiss Meringue Brûlée

A Williams-Sonoma recipe


  • 1 cup heavy cream
  • 2/3 cup milk
  • 1/4 cup sugar
  • Pinch of salt
  • Zest of 2 lemons
  • 5 egg yolks
  • 1 tsp. vanilla extract

For the meringue:

  • 2 egg whites
  • 3/4 cup sugar


Preheat an oven to 300°F. Have a pot of boiling water ready.

In a small saucepan over medium-low heat, combine the cream, milk, sugar, salt and lemon zest and slowly bring to a simmer. In a bowl, whisk the egg yolks until blended. Slowly add the hot cream mixture, whisking constantly, then whisk in the vanilla. Pour the custard through a fine-mesh sieve into a 1-quart measuring pitcher and press on the zest with a rubber spatula to extract the flavor.

Place four 5.4-fl.-oz. ramekins in a baking dish large enough to hold them without touching. Divide the custard evenly among the ramekins.

Carefully pour boiling water into the baking dish to come halfway up the sides of the ramekins. Cover the dish with aluminum foil and bake until the custards are set, 35 to 40 minutes. They should still jiggle a little in the center; they will firm as they cool.

Remove the ramekins from the baking dish, place on a wire rack and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about 8 hours.

To make the meringue, in the bowl of an electric mixer, combine the egg whites and sugar. Set the bowl over but not touching simmering water in a saucepan and gently whisk until the mixture is hot to the touch or a candy thermometer registers 140°F.

Set the bowl on the mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is doubled in volume and holds medium peaks when the whisk is lifted from the bowl, about 5 minutes.

Place a spoonful of the meringue on top of each pot de crème. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface of the meringue until it is lightly browned. Serve immediately. Serves 4.


Fresh Cracked Crab with Chili Dipping Sauce

A Williams-Sonoma recipe


  • 4 to 6 cooked Dungeness crabs

For the chili dipping sauce:

  • 4 cups mayonnaise
  • 1/2 cup Thai chili paste
  • 3 Tbs. minced shallots
  • 2 sweet pickles, minced
  • 3 Tbs. sweet pickle juice
  • 2 tsp. cayenne pepper
  • 2 tsp. Worcestershire sauce
  • 1/2 to 1 tsp. salt
  • 1/2 to 1 cup half-and-half or whole milk
  • Lemon wedges for garnish


Working with 1 crab at a time, break the claws and legs off and crack each segment. Put the body on its back and push down on each side to break it out of the shell. Remove the gills and viscera and rinse the body well. Break the body in half down its centerline. Cover and refrigerate the crab until ready to serve. Alternatively, many markets will crack and clean the crab for you.

To make the dipping sauce, in a large bowl, stir together the mayonnaise, chili paste, shallots, pickles, pickle juice and cayenne. Add the Worcestershire sauce, 1/2 tsp. of the salt and 1/2 cup of the half-and-half and stir to combine. Taste and add more salt if needed. If the sauce is too stiff, thin with a little more of the half-and-half. Transfer to 1 or 2 small serving bowls.

Arrange the crab on 1 or 2 platters and tuck the lemon wedges around the edge. Serve the bowl(s) on the platter(s) or alongside. Serves 8.


Red Oakleaf and Frisée Salad with Persimmons

(Cranberries can be substituted)

A Williams-Sonoma recipe


For the vinaigrette:

  • 1⁄3 cup extra-virgin olive oil
  • 2 Tbs. fresh mint leaves
  • 1 1⁄2 Tbs. white wine vinegar or pear vinegar
  • 1 tsp. honey
  • Kosher salt and freshly ground white pepper,
    to taste
  • Leaves from 3 to 4 heads red oakleaf lettuce
  • Leaves from 1 head frisée lettuce
  • 2 Fuyu persimmons, peeled, seeded if necessary
    and cut into thin wedges
  • Seeds from 1⁄2 pomegranate
  • 1⁄2 cup hazelnuts, toasted and skinned


To make the vinaigrette, in a blender, combine the olive oil and mint and puree until smooth. Add the vinegar and honey and blend until incorporated. Pour the vinaigrette into a small bowl and season with kosher salt and white pepper.

Tear the oakleaf and frisée leaves into bite-size pieces and put them in a large bowl. Add the persimmons. Whisk the vinaigrette, add most of it to the salad and toss well to coat. Taste and adjust the amount of the vinaigrette and the seasonings. If serving the salad family style, add the pomegranate seeds and hazelnuts and toss. Or, divide the salad among individual salad plates and sprinkle each serving with pomegranate seeds and hazelnuts. Serve immediately. Serves 8 to 10.

Variation Tip:If you cannot find fresh pomegranates, substitute 1/3 cup dried cranberries.

Three-Cheese Filo Triangles

A Williams-Sonoma recipe



  • 1 cup whole-milk ricotta cheese
  • 6 oz. feta cheese, crumbled
  • 6 oz. smoked mozzarella cheese, cut into 1/4-
    inch cubes
  • 2 shallots, minced
  • 1/3 cup coarsely chopped fresh flat-leaf parsley
  • 1 egg, lightly beaten
  • Generous 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 7 sheets frozen filo dough, thawed
  • 1/3 cup unsalted butter, melted


In a large bowl, combine the ricotta, feta, mozzarella, shallots, parsley, egg, salt and pepper. Using 2 forks or your hands, toss thoroughly until all the filling ingredients are uniformly combined.

Preheat an oven to 350°F. Lightly oil 1 or 2 baking sheets.

Cut the whole stack of thawed filo lengthwise into quarters. Each strip will be about 3 1/2 inches wide. Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface. Brush it lightly but thoroughly with the melted butter.

Place about 1 Tbs. of the filling 1 inch from the bottom edge. Fold the lower right corner of the pastry up and over the filling, forming a triangle. Roll the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip. Transfer to a prepared baking sheet and brush the top of the triangle with a little more butter. Use the remaining filo and filling to make the remaining triangles, placing them on the baking sheet(s).

Bake the triangles until golden brown, about 20 minutes. Let cool for 10 minutes (the filling will be very hot), then serve. Makes 28 warm bites.

Make-Ahead Tip: The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. When you are ready to serve them, bake them straight from the freezer, adding 5 minutes or so to the baking time.


Roasted Red Pepper Pesto Crostini

A Williams-Sonoma recipe


  • 1 baguette, cut into 1/4-inch-thick slices
  • 1/4 cup plus 2 tsp. extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 2 red bell peppers, roasted, peeled, seeded and
    coarsely chopped
  • 2 Tbs. slivered almonds, toasted
  • 3 Tbs. grated Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1 tsp. fresh lemon juice
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper, to taste
  • 4 oz. goat cheese


Preheat an electric panini press according to the manufacturer’s instructions.

Arrange the baguette slices on a baking sheet and brush lightly on both sides with the 1/4 cup olive oil. Working in batches, place the bread slices on the preheated panini press and cook until light golden brown, 2 to 3 minutes. Transfer to a baking sheet. While the crostini are still warm, rub the top of each one with 1 of the garlic cloves. Set aside.

In the bowl of a food processor, combine the red peppers, the remaining garlic clove, the almonds, cheese, 3 Tbs. of the parsley, the lemon juice, the 2 tsp. olive oil and the cayenne pepper. Pulse until a coarse puree forms. Season with salt and black pepper.

Preheat an oven to 350°F.

Place the crostini in a single layer on a baking sheet. Spread about 2 tsp. of the goat cheese on each crostini. Bake until the cheese is slightly soft and the crostini are warm, about 5 minutes. Transfer to a platter and top each with about 1 Tbs. of the red pepper pesto. Sprinkle with the remaining 1 Tbs. parsley. Makes 24 crostini.

Williams-Sonoma Kitchen.

Cranberry Wild Rice


  • 4 cups water
  • 3/4 cup uncooked wild rice
  • 1 small red onion, chopped
  • 1/2 cup chopped dried cranberries
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts, toasted


  1. In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender.
  2. In a large skillet, saute the onion, cranberries, garlic and thyme in oil until onion is tender. Drain rice if needed; stir in onion mixture and pine nuts. Yield: 4 servings.


Chocolate Cherry Cookies

A recipe by Joyce Oglesby


  • 1 ½ c. all-purpose flour
  • ½ c. unsweetened cocoa powder
  • ½ c. butter
  • 1 c. sugar
  • ¼ tsp. baking soda
  • ¼ tsp. Baking powder
  • 1 egg
  • 1 ½ tsp. vanilla
  • 48 undrained maraschino cherries (about one 10-ounce jar)
  • 1 c. semisweet chocolate pieces
  • ½ c. sweetened condensed milk

Makes 48 cookies.


*Combine flour and cocoa powder; set aside. In a medium bowl, beat butter with an electric mixer on medium to high speed until softened. Add sugar, baking soda, baking powder, and salt; beat until combined. Beat in the egg and vanilla, scraping sides of bowl. Gradually beat in flour mixture.

*Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie.

*For frosting: In a heavy, small saucepan, combine chocolate pieces and sweetened condensed milk; cook and stir over low heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.

*Spoon about 1 teaspoon frosting over each cherry, spreading to cover cherry. (If necessary, thin the frosting with additional cherry juice.) Bake in a 350-degree oven about 10 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.




  • 2/3 cup butter or margarine, softened
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1 1/2 cups old-fashioned oats
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
  • 2/3 cup white chocolate chunks or chips


Preheat oven to 375ºF.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Chicken With Apples, Almonds, and Brie


  • 4 boneless, skinless chicken breasts
  • 1/2 cup sliced almonds
  • 2 tablespoons butter
  • 1 apple, peeled and diced
  • 4 slices brie, chilled
  • salt and freshly ground pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken stock


  1. Gather these tools: cutting board, chef’s knife, paring knife, wet and dry measuring cups, small saute pan, large nonstick saute pan with a tight-fitting lid, tongs
  2. In a small saute pan, toast the almonds over medium-high heat, shaking occasionally to prevent them from burning, for about 3-4 minutes. Remove from the pan and set aside. In the same pan add the butter and apples and cook, stirring frequently, until softened and caramelized, about 5 minutes. Set aside.
  3. Using a paring knife, make a deep and wide pocket in each chicken breast by piercing the plump, short end of the chicken breast with the knife, moving the knife gently from side to side, about 2 inches wide, within half an inch of the edges.
  4. Sprinkle the inside and outside of the pocketed chicken breasts with salt and pepper. Place one piece of brie inside each chicken breast, then fill each breast with 1/4 of the sauteed apples and 1 tablespoon of the toasted almonds.
  5. Heat a large nonstick skillet over medium-high heat and add the olive oil and butter. Swirl to coat the pan and add the chicken breasts (do NOT crowd the pan). Cook for 4-5 minutes, then turn and cook for 3 minutes. Add the chicken stock, place a lid on the pan, and continue to cook for 2 minutes. Remove the lid and cook until the stock has almost evaporated.
  6. Serve the breasts whole or sliced on the bias. Garnish with remaining toasted almonds and any remaining pan juices.


Deen Brothers’ Creamy Artichoke and Spinach Dip


  • 8 cups fresh spinach
  • 1 clove garlic, minced
  • 1 lemon, zest finely grated
  • 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
  • 6 ounces (about 1 1/2 cups) Parmesan, freshly grated, divided
  • 3/4 cup sour cream
  • 3/4 cup mayonnaise
  • 1 tablespoon bottled cayenne pepper sauce
  • Kosher salt and freshly ground black pepper
  • Serving suggestion: Pita Chips, for dipping


Preheat oven to 375 degrees F. Spray 1 1/2-quart casserole dish with cooking spray; set aside

Blanch spinach. Squeeze excess water.

In a medium bowl, mix together spinach, garlic and lemon zest. Add artichoke hearts, 1-cup Parmesan, sour cream, mayonnaise and cayenne pepper sauce. Mix. Place into prepared casserole dish. Bake for 30 minutes. The last 5 minutes add the remaining 1/2 cup of Parmesan to the top. Serve hot or cold along with pita chips.


Blue Cheese-Bacon Dip

A Southern Living recipe

Prep: 20 min., Bake: 15 min. This rich, creamy dip goes a long way. It can be baked in individual cups or a 1-quart dish.

Yield: Makes 12 to 15 servings


  • 7 bacon slices, chopped
  • 2 garlic cloves, minced
  • 2 (8-ounce) packages cream cheese, softened
  • 1/3 cup half-and-half
  • 4 ounces crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 3 tablespoons chopped walnuts, toasted
  • Grape clusters
  • Flatbread or assorted crackers


Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.

Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.


Spinach-Apple Salad With Maple-Cider Vinaigrette

Southern Living recipe

Hands-on Time: 20 min.; Total Time: 50 min.

Yield: Makes 8 servings


  • Sugared Curried Pecans
  • 1 (6-oz.) package pecan halves
  • 2 tablespoons butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon curry powder
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • Maple-Cider Vinaigrette
  • 1/3 cup cider vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2/3 cup olive oil
  • Salad
  • 1 (10-oz.) package fresh baby spinach, thoroughly washed
  • 1 Gala apple, thinly sliced
  • 1 small red onion, thinly sliced
  • 1 (4-oz.) package crumbled goat cheese


  1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
  2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
  3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.

Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.

Pumpkin Pie Waffles

A Williams-Sonoma recipe


  • 5 Tbs. unsalted butter
  • 1 cup pumpkin puree (you can use canned puree)
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 1/4 tsp. ground cinnamon
  • 1 1/4 tsp. grated peeled fresh ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. freshly grated nutmeg
  • Pinch of salt
  • 1 1/3 cups all-purpose flour
  • 1 Tbs. double-acting baking powder
  • 1/2 tsp. baking soda
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 eggs
  • 2 Tbs. dark rum
  • 1 tsp. vanilla extract
  • Vanilla ice cream and/or maple syrup for serving


Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.

Melt the butter; set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Don’t try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.

For a Belgian waffle iron, spoon out 2/3 to 3/4 cup of batter (or the amount recommended by the manufacturers instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.

Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. They are great with a cup of hot or cold cider. Makes about six 4 1/2-inch square Belgian waffles.

Adapted from Waffles from Morning to Midnight, by Dorie Greenspan (Weldon Owen, 2001).


Thai Pumpkin & Chicken Curry

A Williams-Sonoma recipe

Look for small, sweet pumpkin varieties like Sugar Pie or Cheese or substitute butternut squash. To prepare the pumpkin or squash, steady it on its side on a rigid cutting surface and, using a large, sharp knife, cut it in half through the stem end. (If the peel is thick, tap the knife with a mallet.) Scoop out the seeds and fibers with a large metal spoon. Finally, peel and cut as desired.


  • 1 small pumpkin or butternut squash, about 1 1/2 lb., halved, seeded, peeled and cut into bite-size cubes
  • 2 shallots, chopped
  • 3 garlic cloves, coarsely chopped
  • 1 Tbs. Thai red curry paste
  • 1 can (13 1/2 fl. oz.) unsweetened coconut milk
  • 2 Tbs. Asian fish sauce
  • Juice of 1 lime
  • 2 tsp. firmly packed light brown sugar
  • 3 Tbs. corn or peanut oil
  • 1 lb. boneless, skinless chicken thighs, cut into
    bite-size cubes
  • 2 Tbs. slivered fresh basil, preferably Thai basil
  • Steamed rice for serving


Cook the pumpkin
Bring a large pot of water to a boil over high heat. Add the pumpkin and boil just until barely tender, about 7 minutes. Drain well and set aside.

Prepare the curry base
In a blender, combine the shallots, garlic and curry paste with 2 Tbs. water and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.

Cook the curry
In a wok or large fry pan over medium heat, warm 2 Tbs. of the oil. Add the chicken and sear until light brown on all sides, 5 to 7 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the curry base and cook, stirring, for about 10 seconds until fragrant. Stir in the coconut milk mixture and bring to a boil. Add the chicken and pumpkin, reduce the heat to low, and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes more.

Transfer the curry to a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).


Chunky Cranberry Relish


  • 6 cups of fresh cranberries
  • 1 cup full-bodied red wine (such as pinot noir) or cranberry juice.
  • 1 1/2 cups sugar
  • 1/4 teaspoon salt
  • 1 cinnamon stick
  • 1 tablespoon finely shredded orange peel


Wash and drain the cranberries, removing any spoiled berries or foreign objects.

In a wide stainless steel skillet, combine wine, sugar, salt and cinnamon. Bring to a simmer over medium heat, stirring to dissolve the sugar. Cook 1 minute. Add the cranberries and bring to a boil; reduce heat. Boil gently over medium high heat for 3 to 5 minutes or until cranberries pop, stirring occasionally. Stir in the orange peel.

Cool completely; remove cinnamon stick. If desired, smash berries slightly with the back of a spoon for a thicker relish. Cover and store in a refrigerator for up to 1 week, makes 4 to 5 cups.


Hot Crab Dip

Recipe by All Recipes

(Serve with onion or garlic crackers)


  • 2 (8 ounce) packages cream cheese, softened
  • 4 tablespoons mayonnaise
  • 2 cups shredded Cheddar cheese
  • 2 (6 ounce) cans crabmeat
  • 1 1/2 tablespoons fresh lemon juice
  • 2 teaspoons hot sauce
  • 2 tablespoons Worcestershire sauce
  • paprika, for garnish


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix the cream cheese, mayonnaise, Cheddar cheese, crabmeat, lemon juice, hot sauce and Worcestershire sauce. Transfer to a shallow 9×13 inch baking dish. Garnish with paprika.
  3. Bake in the preheated oven 30 minutes, or until golden brown and bubbly.


Pumpkin Dip Recipe

Recipe by: Sue Case

(Serve with Ginger Snaps)


  • 1 (8 ounce) package cream cheese, softened
  • 2 cups confectioners’ sugar
  • 1 (15 ounce) can solid pack pumpkin
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon frozen orange juice concentrate


  1. In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving.





An Ocean Spray Recipe




  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons shortening
  • 1 egg, well beaten
  • 1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
  • 1/2 cup chopped nuts


Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.


Roasted Dry-Rub Turkey

A Southern Living recipe

Hands-on Time: 45 min.; Total Time: 3 hr., 10 min. (including rub). This recipe, with its Paprika-Brown Sugar Rub, yields a turkey with dark crusty skin. That’s good—it will remind you of the crispy outside pieces of barbecued meats.

Prep Time: 45 minutes
Other: 2 hours, 25 minutes
Yield: Makes 8 to 10 servings


  • 1/4 cup butter, softened
  • 3 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1 (14-lb.) whole fresh turkey
  • Wooden picks
  • Paprika-Brown Sugar Rub
  • 2 Granny Smith apples, quartered
  • Kitchen string
  • 1 (32-oz.) container low-sodium chicken broth
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • Garnishes: whole collard green leaves, green apples, lemon slices


1. Preheat oven to 350°. Combine first 3 ingredients.

2. Remove giblets and neck from turkey; pat turkey dry with paper towels. Loosen and lift skin from turkey breast with fingers without totally detaching skin; rub butter mixture underneath skin. Carefully replace skin; secure skin at both ends using wooden picks to prevent skin from shrinking.

3. Sprinkle 2 Tbsp. Paprika-Brown Sugar Rub inside cavity. Place apples inside cavity. Tie ends of legs together with string; tuck wingtips under. Place turkey, breast side up, on a rack in a roasting pan. Rub 6 Tbsp. Paprika-Brown Sugar Rub over outside of turkey. Pour chicken broth into roasting pan.

4. Bake turkey at 350°, on lowest oven rack, 2 to 2 1/2 hours or until skin is well browned and a meat thermometer inserted into thickest portion of thigh registers 170°, shielding with aluminum foil during last hour of cooking to prevent excessive browning, if necessary. (Do not baste.) Transfer turkey to a serving platter, reserving drippings in roasting pan. Let turkey stand 20 minutes before carving.

5. Meanwhile, pour pan drippings through a fine wire-mesh strainer into a 4-cup glass measuring cup. Let stand 10 minutes. Skim fat from surface of drippings. (Add chicken broth, if needed, to equal 3 cups.)

6. Melt 3 Tbsp. butter over medium heat in a medium saucepan. Whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until golden. Whisk in 3 cups drippings, and bring to a boil over medium-high heat. Reduce heat to low, and simmer 5 minutes, whisking occasionally. Serve with turkey. Garnish, if desired.


Salted Caramel Pecan Pie

By: Gail Simmons

Pie Crust:

  • 1 1/4 cups all purpose flour, plus extra for dusting
  • 1 Tbsp sugar
  • 1 stick unsalted butter, cut
  • 1 large egg

Salted Caramel:

  • 5 tablespoons unsalted butter
  • 1 cup packed light brown
  • 3/4 cup light corn syrup
  • 1 1/2 tsps flaky sea salt, plus extra for garnish
  • 2 cups chopped toasted
  • 2 tsps pure vanilla extract
  • 3 eggs, lightly beaten

Whipped Cream:

  • 1 pint heavy cream
  • 1/2 tsp pure vanilla extract


Begin by preparing dough: In a food processor combine flour, sugar and salt. Pulse a couple of times to combine then add butter. Pulse until you have the texture of coarse bread crumbs. Add egg and combine once again. Dump out on to a lightly floured work surface and form into a flat disc (this will make it easier to roll out later). Wrap in plastic and rest for 30 minutes.

Once rested, roll out and press into a deep 9-inch pie pan. Trim any uneven over-hanging bits then crimp the edges with your fingers so it has a nice lip. Pre-heat oven to 375 degrees F. Place a piece of parchment over the top of the crust and place dried beans or pie weights on top so it doesn’t rise. Bake for 15 minutes, then remove the parchment and weights and bake uncovered for another 5-7 minutes so it starts to brown. Remove from oven and reduce oven temperature to 350 degrees F.

Now prepare the caramel filling: In a medium saucepan add corn syrup, butter, sugar and sea salt. Bring to a boil then remove from heat and allow to cool to room temperature. Whisk in beaten eggs, vanilla and pecans. Pour mixture into pie pan and bake in the 350 degree oven for 45 minutes. Tent loosely with foil if it starts to brown too quickly. Allow to cool in pie pan before removing.

Whip cream and vanilla to soft peaks. Serve dollops of cream with warm slices of salted caramel pecan pie. Garnish with an extra sprinkle of flaky sea salt.

Read more:



Tony’s Chicken Tenders w/Honey Mustard Sauce

Courtesy of Food Network, The Neeleys


  • Peanut oil, for frying
  • 2 pounds boneless, skinless chicken breasts
  • 3 eggs
  • 1 cup all-purpose flour
  • 2 cups panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon-pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Honey Mustard, recipe follows


  1. Preheat oil to 350 degrees F.
  2. Cut the chicken breasts into long strips and set aside.
  3. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
  4. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
  5. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
  6. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.

Honey Mustard:

Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.


Holiday Reindeer Treats

A LandoLakes Recipe


  • 1/2 cup Land O Lakes® Butter
  • 2 (1-ounce) squares unsweetened baking chocolate
  • 1 (16-ounce) bag (64 large) marshmallows
  • 1 (9-ounce) box (8 cups) toasted rice cereal


  • White decorator icing
  • 20 small pretzel twists, broken in half
  • 20 small red spice gumdrops
  • 40 candy-coated chocolate pieces
  • 20 (4-inch) lollipop or craft sticks, if desired


  1. Generously butter 15x10x1-inch jelly-roll pan; set aside.
  2. Place butter and chocolate in 6-quart saucepan; cook over low heat until melted (3 to 4 minutes). Add marshmallows; continue cooking, stirring occasionally, until melted and smooth (4 to 5 minutes). Remove from heat. Add cereal; stir until well-coated.
  3. Press mixture evenly into prepared pan. Cool 15 minutes.
  4. Remove mixture from pan; cut using 3-inch heart-shaped cookie cutter.
  5. For each reindeer, use icing to secure 2 pretzel pieces onto top of heart to form antlers, 2 chocolate pieces for eyes and 1 gumdrop for nose. Insert lollipop stick into each reindeer, if desired.


Deep-Dish Chicken Pot Pie

A LandoLakes Recipe


  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup cold LAND O LAKES® Butter, cut into chunks
  • 4 to 6 tablespoons cold water


  • 1/4 cup milk
  • 1 (10.25-ounce) can condensed cream of chicken soup
  • 2 cups cubed 1-inch cooked chicken or turkey
  • 4 ounces (1 cup) LAND O LAKES® Cheddar Cheese, shredded
  • 1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
  • 1 1/2 teaspoons fresh thyme leaves*
  • 1 LAND O LAKES® All-Natural Egg, slightly beaten
  • 1 teaspoon water


Heat oven to 375°F. Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9 1/2-inch (deep-dish) pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine milk and soup in large bowl; mix well. Add all remaining filling ingredients except egg and 1 teaspoon water. Spoon filling into prepared pie crust.

Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Cut 3-inch “X” in center of pastry; cut each pastry triangle in half again. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Fold back the 8 points of pastry in center to form an open circle.

Combine egg and 1 teaspoon water in small bowl; lightly brush crust with egg mixture. Bake for 60 to 70 minutes or until golden brown. Let stand 10 minutes before serving.

*Substitute 1/2 teaspoon dried thyme leaves.


Shrimp and Andouille Sausage With Asiago Grits

Prep: 25 min., Cook: 23 min.

Yield: Makes 6 servings


  • 1 1/2 pounds unpeeled, medium-size raw shrimp
  • 1 tablespoon butter
  • 1/2 pound andouille sausage, diced
  • 3/4 cup whipping cream
  • 1/3 cup chicken broth
  • 1/3 cup dry white wine
  • 1/2 cup freshly grated Asiago or Parmesan cheese
  • 1/4 teaspoon ground white pepper
  • Asiago Grits
  • Garnish: chopped fresh chives


Peel shrimp; devein, if desired.

Melt butter in a large skillet over medium-high heat; add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Add shrimp, and cook, stirring constantly, 3 to 5 minutes or just until shrimp turn pink. Remove shrimp and sausage mixture from skillet.

Add cream, broth, and wine to skillet; cook over medium heat, stirring constantly, 5 minutes or until slightly thickened. Stir in cheese and pepper; cook, stirring constantly, 6 to 8 minutes or until cheese is melted. Stir in shrimp and sausage mixture. Serve over Asiago Grits. Garnish, if desired.


Sweet and sticky chicken drumsticks

From: “Giada’s Kitchen: New Italian Favorites”


  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • 1/2 cup light brown sugar, packed
  • 1/2 cup soy sauce
  • 5 fresh rosemary sprigs
  • 5 garlic cloves, halved
  • 10 to 12 chicken drumsticks
  • 2 tablespoons toasted sesame seeds
  • 1/4 cup chopped fresh flat-leaf parsley leaves


Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic cloves in a large, resealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.

Preheat the oven to 450 degrees. Line a rimmed baking sheet with aluminum foil.

Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Serving Size

4 to 6 servings


Pink Ribbon Cookies

(From Dawn’s Recipes – her website is awesome!)

This is a simple sugar cookie recipe I found at and decorated with cookie glaze based on a recipe from McCormick. It can be rolled and cut into any shape you like. Think Halloween cookies! I decided on pink ribbons in support of breast cancer awareness.

I rolled the dough out on the thicker side – just under half an inch – and baked them for 11 minutes. This left a cookie that could hold its shape, but was still on the soft side. They’d have been perfect for making a cookie bouquet with, but I’ll need to buy some more cookie cutters first! If you prefer a crispier cookie, you can go thinner or just add a minute or two to the baking time.

I made two batches of the glaze. I added 1 drop of neon pink food coloring to the first batch and 1/4 teaspoon black food coloring to the second.

For the cookies you’ll need:

  • 3/4 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

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).

Preheat oven to 400°F. 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.

Bake 6 to 8 minutes in preheated oven. Cool completely.

For the glaze you’ll need:

  • 1 cup confectioners’ sugar
  • 3 1/2 teaspoons milk
  • 1/4 almond extract
  • 2 teaspoons light corn syrup
  • food coloring

Stir confectioners’ sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)

Stir in 1 to 2 drops of food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.

To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)

Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.

Makes about 30 cookies.


Apple Flapjacks

By Rachael Ray


  • 8 medium McIntosh apples, peeled, cored and diced
  • 1 cinnamon stick
  • 3/4 cup apple cider
  • 3/4 cup real maple syrup
  • 1 box buckwheat pancake mix (prepare according to package directions)
  • Nonstick cooking spray (as needed)


Pre-heat oven to 250ºF.

In a medium saucepot, add the apples, cinnamon stick and cider and cook over medium to medium-low heat until the apples break down and become a chunky sauce, 12-15 minutes. Stir in the maple syrup and reserve over low heat.

While the apples are simmering, prepare eight buckwheat pancakes according to package directions on a griddle top or in a large nonstick sauté pan, using the cooking spray to keep the flapjacks from sticking. Keep the finished flapjacks warm in low oven.

When pancakes are ready to serve, remove cinnamon stick from sauce and layer two flapjacks with lots of homemade apple-maple sauce. Yum-o!

This is a great recipe for kids and the whole family from Yum-o! It’s good AND good for you.


Flavor Roasted Pumpkin Seeds


  • Fresh pumpkin seeds out of hollowed out pumpkin
  • 1 teaspoon Worcestershire sauce
  • 1 Tablespoon vegetable oil
  • 1 teaspoon seasoning salt

Clean pumpkin seeds with water and pat dry. Let dry overnight. Mix ingredients together and toss pumpkin seeds to coat evenly. Place on a cookie sheet in an even layer and bake at 250 degrees for 1 hour or until seeds are browned. Stir once or twice during cooking time.



Pumpkin Pancakes


  • 1 medium egg
  • 1 cup milk
  • ¾ cup unbleached white flour
  • ¾ cup whole wheat flour
  • ½ cup cooked pumpkin
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • Pinch nutmeg
  • Pinch powdered ginger
  • 2 to 4 tablespoons vegetable oil, as needed


1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.

2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.



Pumpkin Soup

(Wooded Glen Specialty)

  • 2 Tbsp. butter
  • 1 (8 oz.) pkg. sliced fresh mushrooms
  • ½ c. onion, chopped
  • 2 Tbsp. all purpose flour
  • 3 c. chicken broth
  • 2 c. canned pumpkin
  • 1 Tbsp. honey
  • ½ tsp. salt
  • ¼ tsp. ground nutmeg
  • ¼ tsp. pepper
  • 1 (12 oz.) can evaporated milk (can substitute 1 c. half & half)

Melt butter in a large saucepan, add mushrooms and onion, and cook until tender, stirring often. Stir in flour, gradually add chicken broth, and cook over medium heat, stirring constantly until mixture is thickened.
Stir in pumpkin and next 4 ingredients, reduce heat and simmer 10 minutes stirring occasionally. Stir in milk and cook, stirring constantly until thoroughly heated. Garnish with sour cream, chopped chives and croutons.


Pumpkin Apple Muffins (Makes 12 Muffins or 24 Mini Muffins)

Compliments of Kimberly Olson


  • 1 1/3 Cups All Purpose Flour
  • 2/3 Cups Whole Wheat
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Spice
  • 3 Tbsp Vegetable or Canola Oil
  • 1/2 Cup Agave OR Honey
  • 1 Egg
  • 1/2 Cup Milk
  • 1/2 Cup Pumpkin Puree
  • 1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)
  • Pumpkin Seeds


1. Preheat oven to 350 degrees.

2. Combine the first 7 ingredients in a bowl and mix.

3. In a separate bowl, whisk the remaining ingredients together.

4. Slowly add the flour mixture into the wet ingredients and stir until just combined.

5. Grease a muffin tin or line it with muffin cups and fill each cup 3/4 full with the batter and top with some pumpkin seeds.

6. Bake for 20 minutes or until a toothpick comes out clean.

7. Serve.

Pumpkin Roll

Recipe by: Joyce Oglesby


  • 3 eggs
  • 1 c. sugar
  • 2/3 c. Libby’s pumpkin 9pure)
  • 2/3 c. self-rising flour
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg


Beat all ingredients together. Grease jelly roll pan – heavily. (I use Pam.) Bake in pre-heated 350-degree oven for 10-15 minutes. Remove immediately and turn onto a cloth coated with powdered sugar.

Dust open side lightly with powder sugar. Gently roll cloth and bread into a roll. Let stand 2-5 minutes.

Ingredients: (Cream cheese spread):

  • 8 oz. softened cream cheese
  • 1 ½ c. powdered sugar
  • 4 Tbsp. butter (softened)
  • 1 tsp. vanilla


Mix until smooth. Unroll bread. Spread cream cheese mixture evenly over bread. Sprinkle with cream cheese mixture evenly over bread. Sprinkle with chopped nuts (pecans). Roll and place in foil tightly wrapped. Place in refrigerator. (Overnight for best results.) Cut in slices as needed. Serve and enjoy.

Slow Cooker Red Beans and Rice

(Southern Living recipe)


Prep Time: 15 minutes
Other: 7 hours
Yield: Makes 10 cups (serving size: 1 cup with 1 cup rice)


  • 1 pound dried red beans
  • 3/4 pound smoked turkey sausage, thinly sliced
  • 3 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 sweet onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Creole seasoning
  • Hot cooked long-grain rice
  • Hot sauce (optional)
  • Garnish: finely chopped green onions, finely chopped red onion


1. Combine first 8 ingredients and 7 cups water in a 4-qt. slow cooker. Cover and cook on HIGH 7 hours or until beans are tender.

2. Serve red bean mixture with hot cooked rice, and, if desired, hot sauce. Garnish, if desired.

Butternut Squash Soup with Hazelnut Cream

(A Williams-Sonoma recipe)

Be sure to toast and skin the hazelnuts before adding them to the cream. Toasting brings out the rich flavor of the nuts and loosens the skins, which can taste bitter. Place the nuts in a dry fry pan over medium heat and toast, shaking the pan or stirring occasionally, until the nuts are fragrant, 10 to 15 minutes. Or spread the nuts in a single layer on a baking sheet and toast in a 325°F oven, stirring occasionally, for 10 to 15 minutes. While the nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s OK if a few bits of skin still cling to the nuts.


  • 1⁄3 cup heavy cream
  • 2 Tbs. finely chopped toasted hazelnuts
  • Salt and freshly ground pepper, to taste
  • 2 Tbs. unsalted butter
  • 1 yellow onion, chopped
  • 2 cups unsalted chicken stock, warmed,
    plus more as needed
  • 1 jar (17 oz.) butternut squash puree
  • Freshly grated nutmeg, to taste


In a saucepan over medium heat, warm the cream until steam starts to rise. Remove from the heat, add the hazelnuts and let cool. Season with salt and pepper. Refrigerate for 1 hour.

In a soup pot over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes. Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low. Cook, stirring, for 12 to 15 minutes. Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick. Season with salt, pepper and nutmeg.

Whisk the hazelnut cream until lightly foamy. Ladle the soup into warmed bowls and top each serving with the hazelnut cream.

Serves 4.


Smokey Greens with Cranberries

A Rachael Ray Recipe


  • 1/2 tablespoon extra-virgin olive oil
  • 4 slices hickory or applewood smoked bacon, chopped
  • 1 1/2 pounds kale, washed and dried in clean kitchen towels
  • Salt and pepper
  • A little freshly grated nutmeg, to taste
  • A handful dried sweetened cranberries
  • 1 cup chicken stock


Heat a high sided skillet over medium high heat. Add the extra-virgin olive oil and bacon and crisp bacon. Strip kale from stems while bacon crisps up. Coarsely chop kale and add to the pan to wilt.. Season greens with salt, pepper and a little nutmeg. Scatter in cranberries and stir in stock. Simmer greens 10 minutes over medium low heat to plump cranberries and sweeten greens.


Egg & Sausage Casserole


  • 12 slices sandwich bread, buttered on one side;
  • 2 lbs. Hot cooked sausage (I use Rudy)
  • ½ lbs. Sharp grated cheddar cheese
  • 5 eggs
  • 3 c. milk
  • Salt and pepper to taste


Place six buttered bread face down in Pyrex dish. Sprinkle ½ of the prepared sausage and cheese. Repeat above layer.

Mix milk, eggs, salt and pepper in blender and pour over mixture. Cover and chill overnight. Set out for 45 minutes before cooking. Bake uncovered 325 degrees for 45 minutes.

(Use a 3 qt. Pyrex dish)


Apple Walnut Cake

(Taken from Harrison County Medical Health Journal)


  • 1 2/3 c sugar
  • 2 eggs
  • ½ c vegetable oil
  • 2 tsp vanilla extract
  • 2 c all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 4 c chopped, unpeeled apples
  • 1 c chopped walnuts


  • 2 (3oz) packages of cream cheese
  • 3 Tbsp butter
  • 1 tsp vanilla extract
  • 1 ½ c confectioner’s sugar


In a mixing bowl, beat sugar and eggs. Add oil and vanilla. Mix well. Combine flour, bake soda, cinnamon, salt, and nutmeg. Gradually add to the sugar mixture, mixing well. Stir in apples and walnuts. Pour into greased and floured 9×13 inch baking pan. Bake 350 degrees for 50-55 minutes or until cake tests done. Cool.

For frosting: beat cream cheese, butter and vanilla in a mixing bowl. Gradually add the confectioner’s sugar until frosting is at the desired consistency. Frost cooled cake.

(Provided by Susan Book, Education Coordinator)


Roasted Chicken with Balsamic Vinaigrette

By Giada De Laurentils


  • 1/4 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves, chopped
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
  • 1/2 cup low-salt chicken broth
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley leaves


Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.


Roasted Scallops with Tomato Salsa

From “The Best Life Diet,” by Bob Greene

Tender hot scallops pair gorgeously with cool bright red salsa.

Serves 4:

  • 2 large tomatoes, seeded and chopped
  • 6 kalamata or oil-cured olives, pitted and sliced
  • 4 Tbs. extra virgin-olive oil, such as Bertolli
  • 1 Tb. Finely chopped basil or oregano leaves or ½ tsp
  • of dried basil or oregano leaves, crushed
  • 2 tsps. Balsamic vinegar
  • 1 clove garlic, finely chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 pound sea scallops

Preheat oven to 450 degrees F.

In a medium bowl, combine the tomatoes, olives, 2 Tbs. of olive oil, basil, vinegar, garlic, ¼ tsp. of salt, and 1/8 tsp. of pepper. Let the mixture stand for 10 minutes.

Meanwhile, in another medium bowl, toss the scallops with the remaining 2 Tbs. of olive oil, ¼ tsp. salt, and 1/8 tsp. pepper. In a shallow roasting pan or jelly roll pan, arrange the scallops. Roast them for 10 minutes or until the scallops turn opaque. Serve the tomato salsa with the hot scallops.


Pumpkin Truffle

Southern Indiana Living, Sep/Oct 2010 issue


  • 2-3 cups leftover crumbled unfrosted spice cake, or gingerbread
  • 2 ½ cups cold milk
  • 1 can (15 oz) solid-pack pumpkin*
  • 4 packages (3.4 oz each) instant butterscotch pudding mix
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • ¼ tsp. ground allspice
  • 2 cups heavy whipping cream
  • Maraschino cherries, optional


Set aside ¼ cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.

In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.

Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle with reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.


Waldorf Salad

(Serves 8 to 10)


  • 3/4 cup walnut or pecan halves
  • 4 crisp apples, such as pippin, McIntosh or Rome Beauty
  • Juice of 1 lemon
  • 1 cup finely diced celery
  • 1/2 cup diced red bell pepper
  • 3 green onions, including some of the tender
    green portions, finely chopped
  • 3/4 cup sour cream
  • 1 Tbs. Dijon mustard
  • 1 1/2 Tbs. honey
  • 1 tsp. minced fresh mint
  • Salt and freshly ground pepper, to taste
  • 1 or 2 heads Bibb lettuce


Preheat an oven to 200°F. Spread the nuts on a baking sheet and bake until lightly toasted, 6 to 7 minutes. Coarsely chop and set aside.

Peel, core and quarter the apples, and cut into 1/2-inch dice. In a bowl, toss the apples with the lemon juice. Add the celery, bell pepper, green onions and nuts and stir to combine.

In another bowl, combine the sour cream, mustard, honey and mint. Whisk until well blended, and season with salt and pepper.

Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger outer leaves for another use. Arrange the lettuce leaves around the rim of a serving platter. Add the dressing to the apple mixture and mix well. Spoon the salad onto the center of the platter.

Adapted from Williams-Sonoma Kitchen Library Series, Thanksgiving & Christmas, by Chuck Williams (Time-Life Books, 1993).


Trout, Watercress, and Apple Salad

Combining smoked trout with watercress and apples, this simple salad is perfect for autumn.


  • 3/4 lb. smoked trout fillets
  • 2 bunches watercress (about 3 cups tightly packed)
  • 2 Fuji or Gala apples, halved, cored and sliced 1/4 inch thick
  • 1/4 cup grapeseed oil
  • 2 Tbs. fresh lemon juice
  • 2 tsp. grated lemon zest


Using a fork, flake trout into 1-inch pieces.

Trim the coarse stem ends from the watercress and separate into medium-size sprigs.

In a bowl, toss together the trout, watercress and apples. Drizzle with the grapeseed oil and lemon juice, sprinkle with the lemon zest and toss well. Transfer to a platter and serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).


Gooey Caramel Apple Pull-Aparts



  • 4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)
  • ¼ cup Fisher® Chef’s Naturals® chopped pecans
  • 1 teaspoon ground cinnamon
  • 1 cup whipping cream
  • ½ cup packed light brown sugar
  • 2 cans (17.5 oz each) Pillsbury® Grands!® refrigerated cinnamon rolls with icing
  • 1 medium Granny Smith apple, peeled, coarsely chopped (about 1 ¼ cups)


  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with CRISCO® Original No-Stick Cooking Spray. In small bowl, mix crushed granola bars, pecans and ½ teaspoon of the cinnamon. Sprinkle mixture evenly in bottom of pan.

  2. In large bowl, mix whipping cream, brown sugar and remaining ½ teaspoon cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

  3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

Easy Ladybug Cupcakes for Grandkids!


  • 1 box cake mix – chocolate, yellow, white
  • 1 can prepared frosting – white
  • Food coloring
  • Gumdrops and/or other assorted candies, licorice strips


  1. Bake into cupcakes according to direction on package.
  2. Using a serrated knife, cut off cupcake tops and set aside.
  3. Divide frosting into three to four small bowls. Using food coloring, mix the child’s favorite colors for ladybugs (red, pink, green, blue – they just love color!)
  4. Cut the cupcake tops in half and frost.
  5. Frost the cupcake.
  6. Place the frosted halves atop the cupcake, joining one edge of the two halves. Dab a bit of frosting over the adjoined cake.
  7. Add licorice strips for antennas; gumdrops or other candies for spots on ladybugs.

(Be sure to let the kids’ imaginations go wild on these. They’ll have a blast. And so will you!)

Add a glass of milk and enjoy!

Granny Terrell’s Thin-Layer Fudge Icing Cake


Use your favorite scratch cake recipe, or Favorite box yellow cake (I use Betty Crocker or Duncan Hines butter recipe)

Preheat oven to 350 degrees. Prepare according to directions. I only use ¾ to 1 cup prepared batter in a 9-inch cake pan. Make sure it covers the bottom of the pan. (You should be able to get at least six layers, possibly more with batter.) Bake until just beginning to brown, but definitely done. Remove from oven and flip out on cake rack to cool.(Secret for moist cake: I cover layers with a cake plate cover to keep in moisture.)



  • 1 stick butter
  • 2 cups sugar
  • ½ cup milk
  • ½ Hershey’s cocoa
  • 2 tsp. vanilla
  • 2 dashes of salt


*These ingredients are for 2 batches of icing. You will need to prepare the frosting twice. I have never had any luck with doubling the recipe. It sets up better if it is prepared individually.)

In a small saucepan, begin melting ½ stick butter on medium high heat. Add 1 cup sugar and ¼ cup cocoa. Stir together. Add ¼ cup milk, 1 tsp. vanilla, and 1 dash of salt. Bring to boil, and boil for exactly 60seconds. Set aside. (If you would like to hurry process, set in a prepared container of ice water. It will set up really fast, however, so be careful not to get too thick.) Let mixture cool to the consistency of a thin glaze. You want to pour over each layer. You should be able to cover 3-4 layers with one making of frosting. (I cover only 3; we like a good layer of fudge between each layer.)

Repeat process for second batch. Should you run short of glaze, simply prepare another batch. You can’t have enough of the fudge icing!! Let it set under a covered cake plate or uncovered if you plan to eat right away. Trust me – it will be soon gone! Enjoy.

Asparagus Crepes Recipe

Servings: 2

Prep: 25 min. + chilling Bake: 10 min.


  • 1/2 cup milk
  • 1 egg
  • 1/3 cup plus 2 teaspoons all-purpose flour
  • 24 asparagus spears, cooked and drained
  • SAUCE:
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon butter, melted
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • Dash cayenne pepper
  • Paprika


  • For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Cover and refrigerate for 1 hour.
  • Heat a lightly greased 8-in. skillet over medium heat. Pour 1/4 cup batter into center of skillet; lift and tilt pan to coat evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove and keep warm. Repeat with remaining batter, greasing skillet as needed.
  • Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 10-15 minutes or until heated through.
  • In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon or until the temperature reaches 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately. Yield: 2 servings.

Nutrition Facts: 1 serving (2 each) equals 315 calories, 16 g fat (7 g saturated fat), 343 mg cholesterol, 294 mg sodium, 30 g carbohydrate, 4 g fiber, 15 g protein.

(Asparagus Crepes published in Country Woman May/June 2005, p37)



Lemon Cake Recipe:

(Courtesy of Joy of Baking)

Read more:


  • 1 cup (226 grams) unsalted butter, room temperature
  • 1 cup (200 grams) granulated white sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large lemon (outer yellow skin of lemon)
  • 2 cups (260 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (60 ml) fresh lemon juice

Lemon Frosting:

  • 1 cup (115 grams) confectioners’ (powdered or icing) sugar, sifted
  • 2 tablespoons
  • fresh lemon juice


Lemon Cake: Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Butter, or spray with a nonstick spray, a 9 inch (23 cm) spring form pan and then line the bottom of the pan with parchment paper.

In the bowl of your electric mixer (or with a hand mixer) beat the butter and sugar until light and fluffy and pale in color (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract and lemon zest.

Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.

Pour the batter into the prepared pan, smoothing the top with an offset spatula. Bake about 40 – 45 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool, then gently remove the sides of the pan.

Lemon Frosting: In a bowl, combine the sifted confectioners‘ sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Pour the frosting over the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.

This cake will keep for several days in an airtight container.

Makes one – 9 inch (23 cm) cake.


Boxer, Arabella. Arabella Boxer’s Book of English Food. Penguin Books Ltd. London: 1993.

Grigson, Jane. ‘Jane Grigson’s Fruit Book.’ Penguin Books. London: 2000.

Pettigrew, Jane. The National Trust Book of Tea-Time Recipes. Trafalgar Square. London: 1991.

Prosciutto Chicken Kabobs

(A “Taste of Home” recipe – Game Day edition)


  • 3/4 cup five-cheese Italian salad dressing
  • 1/4 cup lime juice
  • 2 teaspoons marinade for chicken
  • 1/2 pound boneless skinless chicken breasts, cut into 3-inch x 1/2-inch strips
  • 12 thin slices prosciutto
  • 24 fresh basil leaves
  • 2 medium ripe avocados, peeled
  • 1/4 cup minced fresh cilantro
  • 2 green onions, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared horseradish
  • 1 garlic clove, minced
  • 1/4 teaspoon salt


  • In a large resealable plastic bag, combine the salad dressing, lime juice and marinade for chicken; add chicken. Seal bag and turn to coat; refrigerate for 1 hour.
  • Drain and discard marinade. Fold prosciutto slices in half; top each with two basil leaves and a chicken strip. Roll up jelly-roll style, starting with a short side. Thread onto metal or soaked wooden skewers.
  • Grill, covered, over medium heat for 5 minutes on each side or until chicken is no longer pink.
  • Meanwhile, in a small bowl, mash the avocados. Stir in the cilantro, onions, lime juice, mayonnaise, horseradish, garlic and salt. Serve with kabobs. Yield: 12 appetizers.

Editor’s Note: This recipe was tested with Lea & Perrins Marinade for Chicken.


Fresh Apple Cake

Created By: Meal Essence

Prep Time: 0 Hours 35 Minutes
Cook Time: 0 Hours 45 Minutes



Servings: 16

  • 2 c apple (diced core but do not peel)
  • 1 c sugar
  • ½ c vegetable oil
  • 1½ c flour
  • 1 tsp. baking soda
  • ¼ tsp. Salt
  • ½ tsp. cinnamon ground
  • ⅛ tsp. ground nutmeg
  • ¼ c chopped pecans
  • 1 Egg


  1. Combine diced apples and sugar in a mixing bowl; let stand for 30 minutes.
  2. Grease a 10-inch Bundt pan; set aside. Preheat oven to 350 degrees.
  3. Add all remaining ingredients to apple mixture and mix well, stirring by hand. Pour batter into prepared pan.
  4. Bake at 350 degrees for 40 to 45 minutes. Cool for about 10 minutes before removing from pan.
  5. Remove from pan and cool on wire rack. Sprinkle with powdered sugar if desired.


Curry-scented Roasted Cauliflower (An Emeril Lagasse recipe – and it is delicious!)


  • 2 small heads cauliflower (3 to 3 1/2 pounds total), cored and cut into medium florets
  • 6 tablespoons ghee or clarified butter, melted (see Notes)
  • 2 teaspoons kosher salt
  • 2 teaspoons curry powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon garam masala


Preheat the oven to 400°F.
Place the cauliflower in a large mixing bowl.
In a smaller mixing bowl, combine the ghee and all the remaining ingredients. Stir to blend well, and then pour the spice mixture over the cauliflower. Toss until the cauliflower is thoroughly coated with the ghee and spices.
Transfer the cauliflower to a large baking sheet, and roast until it is caramelized around the edges and crisp-tender, 18 to 20 minutes, stirring it once midway through cooking. Serve hot.

Notes: Ghee is butter that has been slowly melted until the solids and liquid separate. The solids fall to the bottom and the butter is cooked until the milk solids are browned and the moisture evaporates, resulting in a nutty, caramel-like flavor. This last step is what defines ghee from regular clarified butter. Ghee is used primarily in Indian cooking, but is wonderful for any high-heat cooking preparation since it has a higher smoke point than butter. You can find it in many Middle Eastern markets or you can easily make your own at home.

Garam masala is a blend of ground Indian spices that comes in many variations, but can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. Garam means “warm” or “hot” in Indian. Today it is easy to find commercially bottled garam masala in the spice aisle of most grocery stores.

Bayou Sausage Jambalaya

Prep: 30 minutes


  • ¼ pound of skinless smoked turkey Kielbasa sausage cut into half-inch thick slices
  • 2 boneless skinless chicken breasts cut into bite-size pieces
  • 2 cups of salsa
  • 1 ½ cups of uncooked instant brown rice
  • 1 cup water


Spray skillet with non-stick cooking spray. Cook sausage and chicken on medium to high heat for 5 to 8 minutes, or until chicken is no longer pink. Add salsa, rice and water; mix well. Bring to boil. Reduce heat. Cover and simmer 5-10 minutes or until rice is tender.

One-skillet meal. Fast, and very healthy! And, delicious!

Submitted by: Marcee LaHue



Lunch-box ideas for parents.

Save money, time, and be nutritious, too!


Chicken with Artichokes and Melted Lemons (a Bob Greene diet recipe)

“Simple yet elegant, this is the kind of dish that’s perfect for entertaining.” -Bob Greene

  • 2 teaspoons olive oil
  • 4 pieces boneless skinless chicken breasts (about 1 pound)
  • Juice of 1 lemon
  • 3/4 cup
  • chicken stock or canned low-sodium chicken broth, such as Health Valley no-salt-added chicken broth or Pacific Foods low-sodium chicken broth
  • 1 lemon, thinly sliced
  • 2 tablespoons capers with juice
  • One 14-ounce can quartered artichoke hearts, drained
  • Salt and freshly ground black pepper


Heat the oil in an 8-inch skillet over medium-high heat. When the oil is heated, swirl it to cover the bottom of the pan. Add the chicken breasts and sear them until browned. Turn the chicken breasts and brown them on the other side. Remove the chicken to a plate and increase the heat to high. Deglaze the pan with the lemon juice, scraping up any browned bits into the sauce.

Add the stock and bring to a simmer. Add the lemon slices to the pan, reduce the heat to medium, and place the chicken breasts on top of the lemon slice. Add the capers, cover, reduce the heat to medium, and cook, covered, for 10 minutes. Remove the lid and add the drained artichoke hearts. Cover and continue cooking for 5 minutes, or until the breasts are cooked through.

Remove the chicken to a warm plate. Increase the temperature and reduce the sauce to a glaze. Taste the sauce and adjust the seasoning with salt and pepper as needed. Just a little salt will reduce the acidity of the lemon, capers, and artichoke hearts and balance the flavors. Serve the chicken with the artichoke hearts, capers, and melted lemon drizzled with the glaze.

Serves: 4

Per serving, about: Calories, 186


Ground Beef and Baked Beans Casserole


Nonstick cooking spray
2 tablespoons vegetable oil or olive oil
2 large onions, finely chopped (2 cups)
1 pound ground beef
2 15-ounce cans Boston-style baked beans
2 medium tomatoes, finely chopped (1 cup)
1/4 cup packed light brown sugar
1 tablespoon Dijon mustard
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
5 slices bacon



Preheat oven to 350°F. Coat a 2-quart casserole dish with cooking spray; set aside.

In a large skillet, heat the oil over medium heat. Add the onion; cook about 5 minutes or until softened. Add the beef; cook about 10 minutes or until brown, breaking meat up with a fork as it cooks.

In a large bowl, combine the beef mixture with the remaining ingredients except the bacon; mix well. Pour beef mixture into the prepared casserole; arrange the bacon slices on top. Cover with a lid or aluminum foil. Bake about 45 minutes or until thick and bubbly. Uncover dish and preheat broiler. Broil for 1 to 2 minutes or until the bacon is crisp.

By Jamie and Bobby Deen



Cheesy Turkey Meatloaf Bites

tmeatloafI love these mini meatloaf bites dearly, as they are the only thing I can get my 20-month old to eat. Of course, he is going through the picky-eater stage, and I just try to offer him meals that are packed with the most nutrients. Most toddlers don’t like the texture of meat, and these turn out so smooth that your little ones are bound to love them. These meatloaf bites are packed with 4 different veggies and lots of protein. I serve mine with a side of roasted broccoli. Enjoy!






(24 Mini Bites)
1 Zucchini, chopped
1/2 Cup Onion, chopped
1/2 Cup Red Bell Pepper
1/2 Cup Baby Carrots
1 Egg, beaten
1 Garlic Clove
1 Tbsp Worcestershire Sauce
1 Tsp Italian Herbs
1/2 Cup Bread Crumbs (whole wheat, preferably)
1/2 Cup Cheddar Cheese, white or orange, shredded
1 Lb. Ground Turkey (93% lean ground meat)


1. Preheat the oven to 375 degrees.
2. Spray a nonstick mini muffin tin with vegetable oil cooking spray or grease with oil.
3. Place all of the ingredients, except the turkey, in a food processor and pulse until everything is combined and the vegetables are in tiny pieces.
4. Place the ground turkey and vegetable mixture in a bowl and thoroughly combine (using your hands is the easiest way to do it).
5. Place about a tablespoon of the meatloaf mixture in the muffin pans and pack down with a spoon.
6. Bake until the mini turkey loaves are cooked through or an instant-read thermometer inserted in the center registers 165 degrees F, about 20 minutes.
7. Cool and serve.

Recipe Courtesy of Kimberly Olson, via

Easy Enchiladas

(A Southern Living recipe)

Look for fresh salsa in the refrigerated section or the deli counter at your supermarket, or feel free to use your favorite jar of tomato salsa.

Prep Time: 20 minutes
Cook Time: 53 minutes
Stand: 5 minutes
Yield: Makes 4 servings


  • 1 pound ground turkey sausage*
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 (7.76-oz.) can tomatillo salsa, divided
  • 1/4 cup chopped fresh cilantro
  • 8 (6-inch) fajita-size corn tortillas**
  • 2 cups (8 oz.) shredded Mexican four-cheese blend, divided
  • Vegetable cooking spray
  • 2 cups refrigerated fresh medium-heat tomato salsa
  • 1/2 cup low-sodium chicken broth
  • Garnish: chopped fresh cilantro


1. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 11 to 14 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon, and drain on paper towels.

2. Sauté onion and garlic in hot drippings over medium-high heat 2 to 3 minutes or until onion is tender. Remove from heat. Stir in sausage, 1/2 cup tomatillo salsa, and 1/4 cup chopped cilantro.

3. Place 2 tortillas between damp paper towels. Microwave tortillas at HIGH 15 seconds. Repeat procedure with remaining tortillas.

4. Spoon about 1/3 cup sausage mixture evenly down center of each softened tortilla, and sprinkle each with 1 Tbsp. cheese; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tops of tortillas with cooking spray.

5. Bake at 350° for 20 to 25 minutes or until tortillas are crisp.

6. Stir together 2 cups tomato salsa, 1/2 cup chicken broth, and remaining tomatillo salsa in a medium saucepan over medium-high heat; cook, stirring occasionally, 4 to 6 minutes or until thoroughly heated. Pour salsa mixture over tortillas, and top evenly with remaining cheese. Bake 5 more minutes or until cheese is melted. Let stand 5 minutes. Garnish, if desired.

*Ground pork sausage may be substituted.

**8 (6-inch) fajita-size flour tortillas may be substituted, omitting Step 3.


Rosemary-Garlic Roasted Red Potatoes


  • 7 Red Bliss potatoes (skin on and quartered)
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons garlic powder or 3 cloves fresh garlic (finely minced)
  • 2 teaspoons dried rosemary or 2-3 sprigs of fresh rosemary (stem removed)


Preheat oven to 350° F

Quarter potatoes with the skin on and place in a medium sized mixing bowl. Add olive oil, salt, pepper, garlic and rosemary and toss in bowl until evenly coated. Transfer seasoned potatoes to a nonstick baking dish or a baking sheet covered with aluminum foil.

Place in oven for about 30-35 minutes or until golden brown and tender… then ENJOY! Easy, delicious, and a great side dish for a variety of meals.


Confetti Pasta Salad

Prep: 20 min. This salad tastes great the minute it’s made but will become more strongly flavored if allowed to chill a few hours before serving. When making ahead, add the cheese just before serving.

Yield: Makes 4 to 6 servings


  • 8 ounces uncooked small shell pasta
  • 1 pint grape tomatoes, halved
  • 2 cups coarsely chopped fresh spinach
  • 1 yellow bell pepper, chopped
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh dill
  • Fresh Lemon Vinaigrette
  • 1 (4-ounce) package crumbled feta cheese


Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours.


Squash Casserole

(For a small-size casserole; double for larger)


  • 4-5 small to medium squash, bite-size pieces
  • 1 small onion, diced
  • 1 egg, beaten
  • ½ stick butter
  • ¼ cup mayonnaise
  • 1 cup shredded Cheddar cheese
  • ¾ – 1 cup crushed Ritz crackers
  • salt/pepper to taste


Prepare squash and onion in saucepan, add water, and bring to boil for approximately 10-12 minutes, or until tender. Drain. Add egg, butter, mayonnaise, cheese and crackers. Fold together. Salt and pepper to taste.

Place in a small casserole dish that has been sprayed or coated with butter or oil. Pour in mixture. Garnish top with additional cheese and/or crushed Ritz. Bake at 350 degrees for 20-25 minutes, or until golden. Delicious!

Joyce Oglesby



Country Captain



  • 1 frying chicken
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. butter
  • 1 med. onion, chopped
  • 1 small green pepper, chopped
  • 1 clove of garlic, crushed
  • 2 tsp. curry powder
  • ½ tsp. leaf thyme
  • 1 1-lb can stewed tomatoes
  • ¼ c. currants

Serve with:

Hot cooked rice



  • Toasted blanched almonds
  • Chutney



Cut chicken into serving pieces; sprinkle with salt and pepper. Heat butter in large skillet. Add chicken; brown on all sides. Remove chicken from skillet. Add onion, green pepper, garlic, curry powder and thyme to skillet; cook until onion is tender but not brown. Add tomatoes, currants and chicken; cover. Cook for 20-30 minutes or until chicken is tender. Serve over rice with almonds and chutney. Yield: 4 servings.

Cornmeal Pie


  • 1 stick butter, melted
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp. cornmeal
  • 3 beaten eggs
  • 1 tsp. vanilla
  • 1 tsp. vinegar (white)
  • 1 Pie crust


Mix all ingredients well and pour into unbaked pie shell. Bake at 350 degrees until dark brown on top about 1 hour but check after 50 minutes.

Submitted by Claudia


Sage-and-Pecan Pork Tenderloin Cutlets


  • 1 cup red wine vinegar
  • 5 Tbsp. Seedless blackberry preserves
  • ½ tsp. salt
  • 1 lb. pork tenderloin
  • ¾ cup fine, dry breadcrumbs (or Panko)
  • ½ cup finely chopped pecans
  • 2 tsp. rubbed sage
  • 2 large eggs, beaten
  • 4 tsp. olive oil


Fresh spinach leaves

Garnish: fresh blackberries


  1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium and cook 6 minutes or until reduced by half. Stir in blackberry preserves and cook 5 minutes. Stir in salt.
  2. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork into 8 slices. Place each pork slice between2 sheets of plastic wrap and flatten to a ¼-inch thickness, using a rolling pin or the flat side of a meat mallet.
  3. Stir together breadcrumbs, pecans and sage in a shallow bowl.
  4. Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.
  5. Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes. Repeat procedure with remaining pork and oil. Serve pork over fresh spinach, if desired. Drizzle with vinegar mixture, and garnish, if desired.

Compliments of Sue Cates


Easy Beef Stroganoff


  • 1 (8 ounce) package egg noodles
  • 1 pound ground beef
  • 1 (10.75 ounce) can fat free condensed cream of mushroom soup
  • 1 tablespoon garlic powder
  • 1/2 cup sour cream
  • salt and pepper to taste


  1. Prepare the egg noodles according to package directions and set aside.
  2. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
  3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Vidalia Onion Dip



2 ½ cups Vidalia onions, diced

24 oz cream cheese, softened

16 oz grated Parmesan cheese

3 tsp. butter

¼ cup Canola oil

¼ cup mayonnaise

Several dashes of Texas Pete (hot sauce)




Cook onions in oil and butter approximately 10 minutes on medium heat, or until golden. Combine both cheeses. Add heated onion mixture, mayo and hot sauce. Fold in and bake in Pyrex dish at 400 degrees for approximately 20 minutes or until brown. Serve with favorite chips.

Ed Griffin, North Carolina



Joyce’s Deep-Dish Blackberry Cobbler


2 cups blackberries
1 ½ – 2 cups sugar (sweeten to your liking)
1 ½ cups water

Directions 1

Bring to boil in saucepan. Cook on medium for 20-30 minutes. Set aside.

Directions 2

In a blender, combine:

1 stick butter, melted
1 cup sugar
1 cup self-rising flour
1 cup milk


Pour blended mix into a buttered casserole. Add blackberries mix. Do not stir. Bake at 350 degrees until golden brown. Serve hot, warm or cold. For added enjoyment (with more calories) add a scoop or two of vanilla ice cream. Mmh-hmm good!

Baked Sweet Potato Wedges


1/2 cup, plus 2 tablespoons butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into wedges
2 teaspoons salt
2 teaspoons freshly ground black pepper


Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

Paula Dean

Oglesby Bar-B-Q Sauce

This recipe has been in the Oglesby family for many generations. It’s been used at every family reunion, family cookouts and gatherings, and has captured the taste buds of many of the Oglesby friends along the way. We understand it is close to a Paula Dean recipe. The Oglesbys reign from the Rincon, Georgia area, which is only about 20 miles from Savannah, home of Paula. We don’t now which came first, but we’re happy to share!

Preparation time: 10’


1 ½ cups white vinegar

½ stick butter (no substitute)

1 Tbsp. peanut butter

1 Tbsp. chili powder

T Tbsp. celery seed

1 tsp. salt

1 tsp. pepper

Juice of two lemons


Mix all ingredients in saucepan. Heat until blended on medium heat. DO NOT BRING TO BOIL.

Serving suggestions

Great on chicken or ribs. The beautiful thing is: it doesn’t burn on the grill. Makes enough to baste 3 chickens or 3 racks of ribs. Use the leftover as dipping sauce.

Red, White and Blue Dessert Recipe


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups heavy whipping cream, whipped
  • 2 quarts strawberries, halved, divided
  • 2 quarts blueberries, divided


  • In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish.
  • Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a “flag” on top. Yield: 18 servings.

Submitted by: Beth of Louisville, KY

Grilled Asparagus

Serves 4

½ bunch Asparagus

¼ cup Whole bacon and Whole Grain Mustard Vinaigrette


  1. Coat the asparagus with the vinaigrette.
  2. Place on the grill, trying to keep away from direct flame.
  3. Once charred on all sides, remove and place back in the vinaigrette.


Hmm. Very tasty, and so healthy for your family. Enjoy!


Kathy Berger, Valdosta, GA

Peach, Mango Salsa Chicken

Chicken Breasts – 4

Olive Oil

2 Peaches – diced

1 Mango – diced

1 Container Fresh Salsa – don’t use the jar stuff unless that’s all you have

Or Container Fresh Peach, Mango Salsa already pre-mixed – I use Margaritaville brand at Meijer’s or Sam’s Club in the fresh vegetable section


Brown chicken breasts in olive oil on both sides on medium heat, add salsa, peaches, mango to cover chicken – be generous – cover and simmer on low to medium heat for 20 minutes or until chicken breasts are done. We usually serve with roasted corn on the cob and boiled red potatoes with a little butter and chives. Usually serve on white plates to see the beautiful blend of color in the foods. Perfect with frozen lemonade or limeade served in pretty glasses. (Or Cucumber Lemonade!)

Brenda Reed, Corydon, Indiana

Cucumber Lemonade

lemonade10-12 medium to large lemons

4-6 medium to large cucumbers

Sugar to taste


Mint, optional

(Makes two quarts. You’ll need it!)


You will need a large bowl. Squeeze lemons into bowl. (Cut one in half and slice to float in pitcher. Appearance is special.) Use a lemon sleeve or cheesecloth to capture seeds. Peel and slice cucumbers and place in lemon juice. Set aside for at least two hours. (Can be prepared overnight to maximize time.) Add sugar to water, stirring thoroughly. Strain cucumber/lemon mixture if you don’t want pulp in your lemonade. Drain the mixture if you enjoy some pulp. Mix lemon juice with sugar water. Discard cucumbers. Garnish with lemon slices and/or lemon zest. Add a sprig of mint, and viola!

Your family (and friends) will crave the delightfully Southern flavor of cucumbers and lemonade! Mmh-hmm good

Sage-and-Pecan Pork Tenderloin Cutlets

1 cup red wine vinegar

5 Tbsp. Seedless blackberry preserves

½ tsp. salt

1 lb. pork tenderloin

¾ cup fine, dry breadcrumbs (or Panko)

½ cup finely chopped pecans

2 tsp. rubbed sage

2 large eggs, beaten

4 tsp. olive oil


Fresh spinach leaves

Garnish: fresh blackberries


  1. Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium and cook 6 minutes or until reduced by half. Stir in blackberry preserves and cook 5 minutes. Stir in salt.
  2. Remove silver skin from tenderloin, leaving a thin layer of fat. Cut pork into 8 slices. Place each pork slice between2 sheets of plastic wrap and flatten to a ¼-inch thickness, using a rolling pin or the flat side of a meat mallet.
  3. Stir together breadcrumbs, pecans and sage in a shallow bowl.
  4. Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.
  5. Cook 4 pork slices in 2 tsp. hot oil in a large nonstick skillet over medium heat 8 minutes. Repeat procedure with remaining pork and oil. Serve pork over fresh spinach, if desired. Drizzle with vinegar mixture, and garnish, if desired.

Compliments of Sue Cates