credit Rachel M.

5-Minute Guacamole

INGREDIENTS
• 1 medium ripe avocado, peeled and cubed
• 1 tablespoon salsa
• 1 clove garlic, peeled
• 1/4 teaspoon salt

DIRECTIONS
1. In a food processor, combine all ingredients; cover and process until smooth. Transfer to a small bowl; serve immediately.

Nutritional Analysis:
2 tablespoons equals 53 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 114 mg sodium, 2 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchange: 1 fat.

Appetizer Stuffed Mushrooms

INGREDIENTS
• 12 large fresh mushrooms
• 2 tablespoons finely chopped green onion
• 2 tablespoons finely chopped green pepper
• 1 tablespoon butter or margarine
• 1 slice bread, toasted and cut into small cubes
• 1/4 teaspoon onion salt
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dried thyme
• 1 dash paprika
• grated Parmesan cheese

DIRECTIONS
1. Remove stems from mushrooms; set caps aside. Finely chop stems; measure 1/2 cup (discard any remaining stems or save for another use). In a skillet, saute chopped mushrooms, onion and green pepper in butter until vegetables are tender and mushroom liquid has evaporated.
2. Add toast cubes, onion salt, garlic salt, pepper, thyme and paprika; mix well. Stuff into mushroom caps. Place on greased baking sheets. Bake, uncovered, at 425 degrees F for 10 minutes or until heated through. Sprinkle with Parmesan cheese.

Basil-Buttered French Bread

INGREDIENTS
• 2 tablespoons butter or margarine, melted
• 1/2 teaspoon dried basil
• 4 (1 inch thick) slices French bread

DIRECTIONS
1. In a small bowl, combine butter and basil. Brush butter mixture over one side of each bread slice. Place buttered side up on an ungreased baking sheet. Bake, uncovered, at 400 degrees F for 5 minutes or until golden brown.

Cheddar Herb Snacks

INGREDIENTS
• 6 hot dog buns
• 1 cup shredded Cheddar cheese
• 1/2 cup butter or margarine, softened
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced chives
• 2 tablespoons chopped pimientos
• 1 tablespoon chopped green onion

DIRECTIONS
1. Slice hot dog buns lengthwise. Mix remaining ingredients together; spread over the buns. Place on a baking sheet. Bake at 400 degrees F for 6-8 minutes or until cheese is melted. Cut each bun into 1-inch pieces.

Jalapeno Pepper Appetizers

INGREDIENTS
• 10 jalapeno peppers
• 4 ounces cream cheese, softened
• 10 bacon strips, halved

DIRECTIONS
1. Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
2. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately. When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Louisiana Crab Dip

INGREDIENTS
• 2 (8 ounce) packages cream cheese, softened
• 2 tablespoons prepared horseradish, drained
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot pepper sauce
• 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
• 1 medium onion, chopped
• 1 tablespoon dry bread crumbs
• 1/8 teaspoon paprika
• Assorted crackers

DIRECTIONS
1. In a mixing bowl, combine the cream cheese, horseradish, Worcestershire and hot pepper sauce; mix well. Stir in crab and onion. Spoon into a greased 1-qt. baking dish. Toss bread crumbs with paprika; sprinkle over top. Bake, uncovered, at 350 degrees F for 30-35 minutes or until edges are bubbly. Serve warm with crackers.

Pecan-Date Cheese Ball

INGREDIENTS
• 1 teaspoon ground mustard
• 1 teaspoon water
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 teaspoon ground nutmeg
• 2 cups shredded Cheddar cheese
• 1 cup chopped dates
• 1 cup chopped pecans
• Crackers

DIRECTIONS
1. In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a mixing bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for 15 minutes. Shape into a ball; roll in pecans. Chill. Serve with crackers.

Smoky Bacon Wraps

INGREDIENTS
• 1 pound sliced bacon
• 1 (16 ounce) package miniature smoked sausage links
• 1 cup packed brown sugar

DIRECTIONS
1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
2. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400 degrees F for 30-40 minutes or until bacon is crisp and sausage is heated through.

Thai Steamed Mussels

INGREDIENTS
• 5 pounds fresh mussels, scrubbed and debearded
• 1/3 cup fresh lime juice
• 1 (13.5 ounce) can unsweetened coconut milk
• 1/3 cup dry white wine
• 1 1/2 tablespoons Thai red curry paste
• 1 1/2 tablespoons minced garlic
• 1 tablespoon Asian fish sauce
• 1 tablespoon white sugar
• 2 cups chopped fresh cilantro

DIRECTIONS
1. In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
2. Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Baked Cornish Game Hens

INGREDIENTS
• 2 Cornish game hens
• 1/2 cup melted butter
• 1/2 onion, chopped
• 1/2 stalk celery, chopped
• 1/4 green bell pepper, chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 1/4 cup melted butter

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
3. Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
4. Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Baked Potato Skins

INGREDIENTS
• 4 large baking potatoes, baked
• 3 tablespoons vegetable oil
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon pepper
• 8 bacon strips, cooked and crumbled
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup sour cream
• 4 green onions, sliced

DIRECTIONS
1. Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Beef and Bean Chimichangas

INGREDIENTS
• 1 pound lean ground beef
• 3/4 cup chopped onion
• 3/4 cup diced green bell pepper
• 1 1/2 cups whole kernel corn
• 2 cups taco sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin
• 1 (16 ounce) can refried beans
• 8 (12 inch) flour tortillas
• 1 (16 ounce) package shredded Monterey Jack cheese
• 1 tablespoon butter, melted
• shredded lettuce
• 1 tomato, diced

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato. Note The meat mixture may be made as much as 24 hours in advance.

Beef and Mushroom Stuffed Peppers

INGREDIENTS
• 1 pound ground beef
• 1 cup fresh mushrooms, sliced
• 1/2 white onion, diced
• 2 cups beef gravy
• salt and pepper to taste
• 3 small red bell peppers, halved and seeded
• 3/4 cup shredded Monterey Jack cheese

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown beef in a large skillet over medium-high heat. Halfway through browning, add mushrooms and onion. Continue cooking until meat is fully browned; drain fat from skillet. Stir in enough gravy to bond mixture without making it soupy. Season with salt and pepper, and set aside.
3. Meanwhile, heat a medium saucepan of water until boiling. Place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. Place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
4. Bake in preheated oven for 15 to 20 minutes, until bubbling. Top with cheese, and bake for an additional 5 to 10 minutes. Serve in a small pool of gravy.

Beef and Noodle Bake

INGREDIENTS
• 1 pound ground beef
• 2 cups elbow macaroni
• 4 cups spaghetti sauce
• 12 ounces processed cheese food (eg. Velveeta), sliced

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
3. In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
4. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

Beef and Parmesan Pasta

INGREDIENTS
• 1 1/2 pounds lean ground beef
• 1 (14 ounce) can beef broth
• 1 (14.5 ounce) can Italian-style diced tomatoes
• 2 cups uncooked farfalle (bow tie) pasta
• 2 cups sliced zucchini, (1/4 inch thick)
• 3/4 cup grated Parmesan cheese, divided

DIRECTIONS
1. In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
2. Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
3. Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
4. Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.

Cheesy Chicken and Potato Casserole

INGREDIENTS
• 3 teaspoons vegetable oil
• 3 skinless, boneless chicken breasts
• 1 (5.5 ounce) package scalloped potato mix
• 4 potatoes, thinly sliced
• 2 cups shredded Cheddar cheese

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet over medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of milk and sliced potatoes. When chicken is tender, remove from heat, let cool and shred. Add shredded chicken to potato mixture.
3. Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.

Cranberry Stuffed Turkey Breasts

INGREDIENTS
• 1 (12 ounce) package herb-seasoned bread stuffing mix
• 2 skinless boneless turkey breasts
• 1 cup chopped pecans
• 2 (8 ounce) packages dried, sweetened cranberries
• 2 tablespoons olive oil
• 6 lettuce leaves
• 1/2 cup pecan halves

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool.
2. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
3. Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
4. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry.
5. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

Crunchy Vegetable Dip

INGREDIENTS
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3/4 cup grated carrots
• 1/2 cup diced celery
• 1/2 cup diced green pepper
• 1/3 cup diced green onions
• Crackers or bread

DIRECTIONS
1. In a mixing bowl, beat cream cheese, mayonnaise, lemon juice, salt and pepper until smooth. Stir in vegetables. Cover and refrigerate for 2-3 hours. Serve with crackers or use as a sandwich spread.

Easy Baked Chicken

INGREDIENTS
• 4 skinless, boneless chicken breast halves
• 1 cup French dressing
• 1 1/2 cups cornflakes cereal crumbs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the dressing in a shallow dish or bowl for dipping. Do the same with the breadcrumbs. Dip the chicken breasts, one at a time, in the dressing, then in the breadcrumbs to coat. Place chicken in a lightly greased 9x13 inch baking dish and bake in the preheated oven for 25 to 30 minutes.

Fresh Herbed Halibut

INGREDIENTS
• 1 (2 pound) halibut fillet
• 1 large lemon, quartered
• 1 cup olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 tablespoon dill weed

DIRECTIONS
1. Preheat the oven's broiler and coat a baking sheet or broiling pan with olive oil.
2. Rinse the fish and pat dry. Place on the greased pan, and brush with olive oil or coat with olive oil cooking spray. Squeeze the juice from the lemon wedges over the entire fillet, and season generously with salt first, then garlic and finally dill.
3. Broil for 15 to 20 minutes in the preheated oven, until the fillet is opaque and can be flaked with a fork. Broiling time may depend on the thickness of your fillet.

Fresh Tomato Shrimp Pasta

INGREDIENTS
• 8 ounces dry fettuccine pasta
• 3 cloves garlic
• 1/2 sweet onion, cut into wedges
• 3 tablespoons fresh oregano leaves
• 4 tablespoons olive oil
• 4 medium tomatoes, chopped
• 3 tablespoons chopped fresh basil
• salt and pepper to taste
• 1 cup spinach leaves
• 1 pound cooked shrimp - peeled and deveined
• 8 ounces fresh mozzarella cheese, diced

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 minutes, or until tender. Drain.
2. In the container of a food processor, combine the garlic, onion and oregano. Pulse until finely chopped. Heat the olive oil in a large skillet over medium heat. Add the onion mixture; cook and stir until fragrant and almost golden. Mix in the tomatoes, basil, salt and pepper. Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
3. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp. Cook until heated through. Toss with pasta in a large serving bowl, and mix in mozzarella cheese.

Herbed Beef Rib Roast

INGREDIENTS
• 1 tablespoon garlic powder
• 1 tablespoon ground mustard
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 (6 pound) beef rib roast
• 1/4 cup water
• 1/4 cup beef broth
• 1 tablespoon red wine vinegar or cider vinegar

DIRECTIONS
1. Combine the garlic powder, mustard, salt and pepper; rub over entire roast. Place roast fat side up in a shallow roasting pan. Pour water, broth and vinegar into pan. Bake, uncovered, at 350 degrees F for 2-3/4 to 3 hours, basting frequently with pan juices, or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F. Let stand for 10-15 minutes before slicing. Wine Tip Try with a California red wine like Cabernet Sauvignon or Merlot.

Quick Eggplant Parmesan

INGREDIENTS
• 1 egg
• 1 tablespoon water
• 1 small eggplant, cut into 3/4 inch thick slices
• 1 cup dried bread crumbs, seasoned
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup spaghetti sauce
• 1/4 teaspoon crushed red pepper flakes
• 3 tablespoons grated Parmesan cheese

DIRECTIONS
1. In a small bowl beat the egg and water together. Place the bread crumbs in shallow dish. Dip eggplant slices in egg mixture then in crumbs, being sure to coat thoroughly.
2. Heat oil in a large skillet over medium-high heat until hot. Add eggplant slices and reduce heat to medium. Cook for 3 to 4 minutes per side or until golden brown and tender. Sprinkle mozzarella cheese over eggplant during last minute of cooking to melt.
3. While eggplant is cooking, combine spaghetti sauce and pepper flakes in a microwave-safe measuring cup. Cover with plastic wrap and cook at high power for 2 minutes or until heated through.
4. Top eggplant with sauce and Parmesan cheese and serve.

Ratatouille

INGREDIENTS
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried parsley
• 1 eggplant, cut into 1/2 inch cubes
• salt to taste
• 1 cup grated Parmesan cheese
• 2 zucchini, sliced
• 1 large onion, sliced into rings
• 2 cups sliced fresh mushrooms
• 1 green bell pepper, sliced
• 2 large tomatoes, chopped

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
2. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
3. Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
4. Bake in preheated oven for 45 minutes.

Salmon with Lemon and Dill

INGREDIENTS
• 1 pound salmon fillets
• 1/4 cup butter, melted
• 5 tablespoons lemon juice
• 1 tablespoon dried dill weed
• 1/4 teaspoon garlic powder
• sea salt to taste
• freshly ground black pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
3. Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork. Wine Tip Try with a California Sauvignon Blanc .

Seafood Enchiladas

INGREDIENTS
• 1 onion, chopped
• 1 tablespoon butter
• 1/2 pound fresh crabmeat
• 1/4 pound shrimp - peeled, deveined and coarsely chopped
• 8 ounces Colby cheese
• 6 (10 inch) flour tortillas
• 1 cup half-and-half cream
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1 1/2 teaspoons dried parsley
• 1/2 teaspoon garlic salt

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish.
3. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese.
4. Bake in preheated oven for 30 minutes.

Squash and Zucchini Casserole

INGREDIENTS
• 2 medium yellow squash
• 2 large zucchini
• 1 Vidalia onions, thinly sliced
• 2 large tomatoes, sliced
• 2 cups grated Romano cheese
• 1/2 cup butter, divided
• salt and pepper to taste

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
3. Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
4. Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.

Sweet Mustard Chicken Bake

INGREDIENTS
• 4 boneless, skinless chicken breast halves
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/2 cup butter, melted
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish.
2. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
3. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear

Vegetarian Baked Pasta

INGREDIENTS
• 1 pound penne pasta
• 2 tablespoons olive oil
• 8 ounces portobello mushrooms, cut into 1/2 inch pieces
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 (28 ounce) jar spaghetti sauce
• 4 cups shredded mozzarella cheese
• 8 ounces Gorgonzola cheese, crumbled

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Pour a glass of ice water over the pasta to stop the cooking, but do not rinse thoroughly.
2. Preheat oven to 350 degrees F (175 degrees C). Coat a 9 x 13 glass pan with olive oil. Heat 2 tablespoons olive oil in large skillet. Add mushrooms. Cook for 2 minutes then add basil, oregano and garlic and cook 1 minute more. Add sauce to mushroom mixture and stir.
3. To assemble, pour enough sauce in the bottom of the pan to cover. Combine the remaining sauce and the pasta. Place one-third of sauced noodles on top of sauce in pan. Top with 1 cup of mozzarella and one-half of the gorgonzola. Repeat for a second layer. Put the final third of the noodles in the pan and top with the final 2 cups of mozzarella.
4. Bake for 30 to 45 minutes, or until cheese is browned. Serve.

Vegetarian Korma

INGREDIENTS
• 1 1/2 tablespoons vegetable oil
• 1 small onion, diced
• 1 teaspoon minced fresh ginger root
• 4 cloves garlic, minced
• 2 potatoes, cubed
• 4 carrots, cubed
• 1 fresh jalapeno pepper, seeded and sliced
• 3 tablespoons ground unsalted cashews
• 1 (4 ounce) can tomato sauce
• 2 teaspoons salt
• 1 1/2 tablespoons curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 cup heavy cream
• 1 bunch fresh cilantro for garnish

DIRECTIONS
1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Apple Cake

INGREDIENTS
• 2 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 4 cups diced apple without peel

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
2. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

Blueberry Cheesecake

INGREDIENTS
• 1 cup graham cracker crumbs
• 2 tablespoons white sugar
• 1/4 cup melted butter
• 2 (8 ounce) packages cream cheese, softened
• 1 cup sour cream
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 eggs
• 2 cups frozen blueberries, dry pack
• 1/3 cup blueberry jelly

DIRECTIONS
1. Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
2. Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
3. Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
4. Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.

Bread Pudding

INGREDIENTS
• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Chocolate Banana Cake

INGREDIENTS
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup mashed bananas
• 1/3 cup vegetable oil
• 3 eggs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
2. Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Double Chocolate Pie

INGREDIENTS
• 1 (9 inch) pie crust, baked
• 1 1/2 cups white sugar
• 1/3 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 3/4 cup semisweet chocolate chips
• 2 (1 ounce) squares unsweetened chocolate, chopped
• 4 egg yolks, beaten
• 1 tablespoon vanilla extract

DIRECTIONS
1. Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
2. Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
3. Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
4. Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

Lemon Bundt Cake

INGREDIENTS
• 1 (18.25 ounce) package lemon cake mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 3/4 cup vegetable oil
• 4 eggs
• 1 cup lemon-lime flavored carbonated beverage

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda.
3. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Orange Cake

INGREDIENTS
• 1 (18.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant lemon pudding mix
• 3/4 cup orange juice
• 1/2 cup vegetable oil
• 4 eggs
• 1 teaspoon lemon extract
• 1/3 cup orange juice
• 2/3 cup white sugar
• 1/4 cup butter

DIRECTIONS
1. Grease a 10 inch Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in 3/4 cup orange juice, oil, eggs and lemon extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. In a saucepan over medium heat, cook 1/3 cup orange juice, sugar and butter for two minutes. Drizzle over cake.

Raspberry Tart

INGREDIENTS
• 1 cup all-purpose flour
• 1/2 cup butter
• 2 tablespoons confectioners' sugar
• 4 cups fresh raspberries
• 1 (8 ounce) jar raspberry jam

DIRECTIONS
1. In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Pat chilled mixture into a 9 inch tart pan.
4. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
5. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

Rhubarb Crumble Pie

INGREDIENTS
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup white sugar
• 1/3 cup shortening, melted
• 3 cups diced rhubarb
• 1/2 cup white sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon water
• 1 tablespoon butter

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, sift together the flour and salt; stir in oats and 1/2 cup sugar. Cut in shortening until mixture is crumbly. Pat half of the mixture into a 9 inch pie pan; set aside remaining half for the topping. Arrange rhubarb in pie shell. Sprinkle 1/2 cup sugar, cinnamon and water over rhubarb, then dot with butter. Spread remaining oat mixture over filling.
3. Bake for 40 minutes in the preheated oven, until rhubarb is tender.

Rum Cake

INGREDIENTS
• 1 cup chopped walnuts
• 1 (18.25 ounce) package yellow cake mix
• 1/2 cup dark rum
• 4 eggs
• 1/2 cup water
• 1/2 cup vegetable oil
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1/4 cup butter
• 1/2 cup white sugar
• 1/8 cup water
• 1/4 cup dark rum

DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube or Bundt pan. Sprinkle walnuts over the bottom of the pan.
2. Mix together the yellow cake mix, 1/2 cup dark rum, eggs, 1/2 cup cold water, cooking oil and instant vanilla pudding. Pour batter over nuts.
3. Bake at 325 degrees F (165 degrees C) for 1 hour. Cool, invert on a serving plate and prick the top.
4. To Make Glaze: Melt the butter in a saucepan. Stir in 1/8 cup water and sugar. Boil for 5 minutes, stirring constantly. Remove mixture from heat and stir in rum. Drizzle and smooth glaze evenly over the top and sides of cake. Enjoy!