A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. You will be absolutely delighted with what is here for you today. I had hoped to have the theme recipes gathered and edited for posting today but knew a week or so back that it would not be possible (I am working nights and the theme recipes would be coming in while I was still at work last night). This issue may very well exceed the size of the actual theme issue and should make you very happy.

Our Monthly Theme issue, containing your submissions for Your Favorite Recipe, will be posted next Sunday. It is time for the newest theme topic to be announced. You can visit the Monthly Theme section and read all about it. With your help we can have another fabulous theme issue (which will be posted on Sunday, November 5th). FYI: my kids came up with the new theme topic... I asked them what they thought of when the weather becomes cooler and so many Fall celebrations are on the horizon. It was unanimous that the aromas coming from the kitchen were the major draw come Fall.

Today's issue is a very special one in that we feature recipes from a valuable member of the a2z family. For our fellow recipe collectors out there, you will certainly recognize the person whose recipes are shared here today. You can do a web search and find numerous recipes from our featured submitter, all the way back to the years in which she called the beautiful mountains of North Carolina 'home'. Yes we are honoring the efforts of Treva in Eastern Tennessee today. It is indeed true that we have quite a few readers who send in recipes, thoughtful messages, and humorous items. I am forever grateful to each and every one of you. However, when someone sends in items for posting almost daily, a huge collection is amassed. I am posting only a small part of what she has shared with me in this issue. Join me in thanking her by visiting the QT and letting Treva  know how much you appreciate all she does. By the way, if you ever have a tough cooking question, or need a particular recipe, you can bet that Treva or one of our QT Gang will come running to the rescue. You will find great recipes, cooking ideas, as well as some absolutely hilarious exchanges there. Best of all... you will meet some of the nicest people on the planet. Truth!

We'll see you here again on Wednesday, God willing.

Psst!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

http://www.thebreastcancersite.com/

Wild Game Menu

Pot roast from bear, saut?ed rabbit or hare.
Bayou snipe and venison tripe.
Alligator fingers, pate of goose,
raccoon with salsa and stir fried moose.
Armadillo that's baked, or beaver stew,
crunchy frog legs and turtle pilau.
No matter your choice, you'll get your fill,
but I promise you true, there is no roadkill.

~~Anon~~~

"WHERE GOD AIN'T"

Shared by Brenda, AL

He was just a little boy, on a week's first day.
He was wandering home from Sunday School, and dawdling on the way.

He scuffed his shoes into the grass; he found a caterpillar.
He found a fluffy milkweed pod, and blew out all the "filler."

A bird's nest in a tree overhead, so wisely placed on high.
Was just another wonder that caught his eager eye.

A neighbor watched his zig zag course, and hailed him from the lawn;
Asked him where he'd been that day and what was going on.

"I've been to Bible School," he said and turned a piece of sod.
He picked up a wiggly worm replying, "I've learned a lot of God."

"M'm very fine way," the neighbor said, "for a boy to spend his time."
"If you'll tell me where God is, I'll give you a brand new dime."

Quick as a flash the answer came! Nor were his accents faint.
"I'll give you a dollar, Mister, if you can tell me where God ain't."

HOMEMADE APPLESAUCE

Shared by Treva, Eastern TN

HOMEMADE APPLESAUCE RECIPE

8 large apples, peeled, cored and cut into thick slices 
1/2 cup water 
2 lemon slices 
1/2 cup sugar 
1/8 teaspoon nutmeg 
1/4 teaspoon cinnamon 

Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered for 10 minutes or until apples are part sauce and with some chunks of apple left. Watch closely and stir often to prevent burning. Applesauce should be thick; add more water if necessary. Leave sauce chunky or put apples and lemons through a food mill or coarse sieve. Stir in sugar to desired sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and refrigerate leftovers for up to one week. 

Yield: 5 to 6 cups 

FREEZING APPLESAUCE

Increase your spices to twice the amount since they lose some flavor during freezing. Refrigerate until chilled and pack cool applesauce into rigid freezer containers to within 1/2-inch from the top and seal. Use a container size suitable for your family's needs. 

To use just thaw in the refrigerator overnight or in cold water for 3 hours. This can usually be frozen for up to one year.

This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~

Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !

Shared by Luanne, FL

You know you are addicted to coffee if ...

You grind your coffee beans in your mouth.

You sleep with your eyes open.

You have to watch videos in fast-forward.

The only time you're standing still is during an earthquake.

You can take a picture of yourself from ten feet away without using the timer.

You've worn out your third pair of tennis shoes this week.

Your eyes stay open when you sneeze.

You chew on other people's fingernails.

The nurse needs a scientific calculator to take your pulse.

You're so jittery that people use your hands to blend their margaritas.

You can type sixty words per minute with your feet.

You can jump-start your car without cables.

You don't sweat, you percolate.

You walk twenty miles on your treadmill before you realize it's not plugged in.

You forget to unwrap candy bars before eating them.

You've built a miniature city out of little plastic stirrers.

People get dizzy just watching you.

Instant coffee takes too long.

You channel surf faster without a remote.

You have a picture of your coffee mug on your coffee mug.

You can outlast the Energizer bunny.

You short out motion detectors.

You don't even wait for the water to boil anymore.

Your nervous twitch registers on the Richter scale.

You help your dog chase its tail.

You soak your dentures in coffee overnight.

Your first-aid kit contains two pints of coffee with an I.V. hookup.

You ski uphill.

You get a speeding ticket even when you're parked.

You answer the door before people knock.

You haven't blinked since the last lunar eclipse.

(Note from Maggie: I know Treva needs that morning cuppa and thought she would enjoy this funny!)

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

KENTUCKY PECAN PIE

~Submitted by Treva, Eastern TN

1/2 cup chopped pecans
3 Tbsp. Bourbon
1/4 cup butter or margarine, melted
1 cup sugar
3 eggs
3/4 cup Mrs. Butterworth's syrup
1/4 tsp. salt
1/2 cup chocolate chips
1 unbaked pie shell

SOAK pecans in Bourbon. Set aside. In mixing bowl, BEAT butter, sugar and eggs until fluffy. BLEND in syrup, salt and vanilla. ADD chocolate chips. POUR filling into pie crust. SPRINKLE with pecans. BAKE in 375 degree F oven for 45 to 50 minutes.

Makes one 9-inch pie.

GRILLADES AND GRITS

~Submitted by Treva, Eastern TN

This flavorful Louisiana grillades and grits recipe is made with slices of beef or veal, chopped vegetables, and hot cooked grits. I love this with sirloin steak and creamy grits, but it would be just as delicious with hot boiled rice. 

1 to 1 & 1/2 pounds lean beef or veal steaks, about 1/2-inch thick 
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons bacon drippings or vegetable oil
1 large onion, cut into 4 wedges, sliced
1/2 cup chopped celery
1 cup chopped sweet bell pepper, red and green
2 garlic cloves, minced
2 tablespoons bacon drippings or oil 
2 tablespoons flour
1 & 1/4 cups beef broth
1 can (14.5 ounces) diced tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried leaf basil
1/2 teaspoon crushed red pepper
Tabasco or other hot pepper sauce
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
4 to 5 cups hot cooked grits

Cut the steaks into 2-inch pieces. Combine 1/4 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper; dredge steak pieces. Heat the bacon drippings in a heavy skillet over medium-high heat; saut? the meat, turning pieces to brown both sides. Remove the meat to a plate and set aside. Saut? the onion, celery, and pepper in the same pan until tender. Add garlic and stir well. Push the vegetables to one side of the pan. Add the additional bacon drippings or oil and stir in the 2 tablespoons of flour. Stir the mixture well and cook, stirring constantly, until mixture is medium brown in color. Add the beef broth; stir until smooth. Return the meat to the pan and pour tomatoes over meat. Sprinkle with the thyme, basil, red pepper, and a little Tabasco or pepper sauce. Reduce heat to a simmer and cook until tender, about 40 to 60 minutes, or until meat is tender. Taste and add salt and pepper as needed; stir in the fresh chopped parsley. Serve grillades with hot buttered grits. 

Serves 6 to 8. 


BLACKBERRY WINGS

~Submitted by Treva, Eastern TN

25 to 30 chicken wing drumettes
4 tablespoons butter
2 cloves garlic, minced
1/2 teaspoon salt
1 pint fresh blackberries
3 tablespoons chopped fresh cilantro
1/2 to 1 teaspoon hot Hungarian paprika (to taste)
2 tablespoons fresh lemon juice

Place wings in single layer in baking pan and brush with melted butter. Mash garlic and salt together into paste. 

Using a wooden spoon, push the blackberries through a non-metallic sieve. Discard seeds. Mix garlic paste and blackberry juice with remaining ingredients and let set to blend flavors. Bake drumettes at 375°F for 1/2 hour.

Brush on blackberry sauce and continue to bake another 1/2 hour, until wings are tender. Baste and turn frequently. Add water if the juice cooks away before wings are done.


OLD SOUTH SILKEN PEANUT SOUP
(American)

~Submitted by Treva, Eastern TN

4 tbl butter 
1 onion chopped 
2 celery stalks with leaves chopped 
2 tbl flour 
5 cup chicken stock 
(although nontraditional, vegetable stock is fine) 
2/3 cup creamy peanut butter 
2/3 cup heavy cream 
----------------- GARNISH ---------------- 
Dribbles of heavy cream 
Finely-minced celery leaves 

Saut? onion and celery in the butter until soft, but not brown. Stir in the flour and cook, stirring, for 30 seconds or so. Stir in the stock a little at a time, whisking, then bring to a boil. Reduce heat and let simmer for 15 minutes. Puree, solids first, then whisk in peanut butter and cream until the soup is smooth.

When ready to serve, reheat (don't let boil), then ladle into small bowls. Dribble a half-teaspoonful of cream in a pretty pattern, then sprinkle with minced celery leaves and finely crushed peanuts. Serve immediately.

Serve hot as a first course to 6.

Comments: A rich yet delicate beginning to an elegant meal, this creamy American classic should be served in small bowls with a special garnish. I recommend a tiny dribbling of cream topped with finely minced celery leaves and finely crushed peanuts.


WHITE CHOCOLATE NOUGAT CANDY

~Submitted by Treva, Eastern TN

12 oz pkg white chocolate chips
7 oz jar marshmallow fluff
1/3 cup sweetened dried cranberries
1/3 cup whole natural almonds
1/8 tsp almond extract

In microwave bowl melt chips on high 30 seconds or until melted. Cool 5 min. Stir in rest of ingredients. Divide mixture in half. On wax paper sheets form into 2 logs. Refrigerate 2 hours. Cut into pieces. CHEWY AND DELICIOUS. 

Makes 36 candies.


ASPARAGUS WITH MINT, PARSLEY, AND HONEY VINAIGRETTE

~Submitted by Treva, Eastern TN

Serves 4 
Preparation time less than 30 mins
Cooking time less than 10 mins

Ingredients
For the dressing
15g/1/2 oz flatleaf parsley
15g/1/2 oz mint
2 tbsp white wine vinegar
1 tsp honey
150ml/5fl oz groundnut or sunflower oil
salt
freshly ground black pepper

For the asparagus
250g/9oz fresh British asparagus
salt

Method
1. To make the dressing, strip the leaves and finer stalks off the thick stems of the herbs. Pile the leaves into a liquidizer and add all the remaining ingredients.

2. Liquidize to a smooth emulsion, taste and adjust the seasoning. Pour into a jug.

3. Trim the tough lower part of the root from the asparagus. Cook in lightly salted water, simmering gently, for about 5-8 minutes until just tender.

4. Drain and run quickly under cold water to set the color and prevent overcooking.

5. Serve the asparagus warm or at room temperature with the dressing.


MARINATED MUSHROOMS

~Submitted by Treva, Eastern TN

"Tarragon vinegar and garlic highlight the marinade for these delicious mushrooms!"

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 8 Hours 20 Minutes
Servings: 12

2 (8 ounce) packages fresh mushrooms 
2 tablespoons butter 
1 (.7 ounce) package dry Italian-style salad dressing mix 
1/3 cup tarragon vinegar 
2 tablespoons water 
2/3 cup vegetable oil 
1 tablespoon white sugar 
4 cloves garlic, peeled and crushed 
6 drops hot pepper sauce 

In a medium saucepan over low heat, cook and stir mushrooms in butter until browned, about 5 minutes.

Remove from heat and place in a medium bowl. 

In a medium bowl, whisk together dry Italian-style salad dressing mix, tarragon vinegar, water, vegetable oil, white sugar, garlic and red pepper sauce. 

Pour the whisked mixture over the mushrooms. Cover and chill in the refrigerator at least 8 hours before serving. 


ABSOLUTE BEST POTATO SALAD

~Submitted by Treva, Eastern TN

Prep Time: 20 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 10

1/4 cup butter 
6 tablespoons all-purpose flour 
1/2 teaspoon garlic powder 
1/4 teaspoon salt 
1/4 teaspoon pepper 
2 1/2 cups milk 
3/4 cup shredded Cheddar cheese 
3/4 cup shredded Swiss cheese 
6 large russet potatoes, sliced into 1/4 inch slices 
1 small onion, finely chopped 
1 pound cooked ham, chopped 
1 (16 ounce) package frozen cauliflower 
1/4 cup crushed cornflakes cereal 

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. 

To prepare the cheese sauce, melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and

Swiss cheese, and continue to stir until smooth. Reduce heat to low. 

Layer potatoes in the bottom of the prepared baking dish. Layer onion and ham over potatoes. Top with cauliflower. Cover with the cheese sauce. 

Bake covered 1 hour in the preheated oven. Remove cover, sprinkle with crushed cornflakes, and continue baking 10 minutes, until vegetables are tender and surface is bubbly and lightly browned. Allow to cool about 10 minutes before serving. 


6-LAYER MEXICAN DIP

~Submitted by Treva, Eastern TN

(2) 9 oz. cans Frito Lay® Bean Dip 
(2) 8 oz. tubs guacamole dip OR 1 1/2 cups fresh guacamole 
1 cup sour cream, lowfat okay 
1/2 cup mayonnaise, lowfat okay 
1 packet taco seasoning 
2 green onions, minced fine 
(1) 4.25 oz. can chopped black olives, drained 
2 medium tomatoes, diced 
1 cup salsa 
3/4 cup cheddar cheese, shredded, lowfat okay 

1st layer: Frito Lay® bean dip

2nd layer: guacamole dip OR fresh guacamole

3rd layer: (combined)
sour cream
mayonnaise
taco seasoning

4th layer: (combined)
green onions
black olives
tomatoes

5th layer: salsa

6th layer: cheddar cheese

-Spread each layer, one on top of the next, on large serving plate or on baking sheet.

-Refrigerate.

Notes: Serve with plenty of tortilla chips for dipping.


ITALIAN POTATO CAKE

~Submitted by Treva, Eastern TN

5 tablespoons unsalted butter, plus extra for greasing pan
5 tablespoons plain bread crumbs
3 pounds russet potatoes (about 6 medium), peeled and cut into 1-inch pieces
1/2 cup heavy cream
1 teaspoon salt 
1/4 teaspoon pepper
3 large eggs
6 ounces Italian Fontina cheese, sliced thin
1/4 pound thinly sliced salami, cut into 1/2-inch pieces
1/3 cup grated Parmesan or Romano cheese 

1. Adjust oven rack to middle position and heat oven to 350 degrees. Butter 9-inch springform pan and sprinkle with 1/4 cup bread crumbs, shaking pan to distribute crumbs evenly.

2. Place potatoes in large pot and add enough cold water to cover by 1 inch. Bring potatoes to boil over high heat, then lower heat to maintain gentle simmer. Cook until potatoes are tender, about 15 minutes. Drain potatoes, wipe pot dry, return potatoes to pot, and mash with 4 tablespoons butter until smooth. Stir in cream, salt, and pepper. Cool 5 minutes. Stir in eggs, one at a time. 

3. Spoon half of potato mixture into prepared pan. Place slices of Fontina over potatoes to cover surface and top cheese with salami pieces. Cover with remaining potatoes. Melt remaining 1 tablespoon butter and mix with remaining 1 tablespoon bread crumbs and Parmesan in small bowl. Sprinkle cheese mixture over top of casserole. 

4. Bake until casserole is very hot and puffed and top is golden brown, 35 to 45 minutes. Run paring knife around casserole to loosen. Cool for 10 minutes before unmolding. Serve hot. 

Cut the casserole into wedges and serve with a holiday dinner or brunch. 

Serves 10 to 12



ALBONDIGAS SOUP

~Submitted by Treva, Eastern TN

1 pound lean ground beef 
1/4 pound pork sausage 
1 onion, chopped 
1 egg, beaten 
1/2 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon garlic powder 
1/4 cup milk 
1/4 cup chopped fresh basil 
1/2 cup cornmeal 
6 (14 ounce) cans beef broth 
1 (8 ounce) jar salsa 
1 onion, chopped 
2 (14.5 ounce) cans peeled and diced tomatoes 
1/2 teaspoon dried basil 
1/2 teaspoon dried oregano 
1/4 teaspoon ground black pepper 
1/2 cup white rice

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) 

Bring to a boil and simmer 20 minutes. 

Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs. 

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.



QUICK CRAWFISH ETOUFFEE

~Submitted by Treva, Eastern TN

Servings: 6

1 cup uncooked long-grain rice
1/4 cup butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 can cream of mushroom soup (10 3/4-ounce)
1 can chicken broth (14.5-ounce)
1 tablespoon salt-free Cajun seasoning
1/8 teaspoon ground red pepper (1/8 to 1/4)
1 pound frozen cooked peeled crawfish tails, thawed and drained
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley

1. Prepare rice according to package directions. Melt butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.

2. Stir together soup and chicken broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.

3. Cook over medium-low heat 10 minutes, stirring occasionally. Stir in crawfish, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.

4. Note: To freeze, divide ?touff?e evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings. 

Notes: You can purchase frozen, cooked, peeled crawfish tails in the freezer section of your grocery store.

Source: Southern Living - March 2005


FRIED GREEN TOMATOES

~Submitted by Treva, Eastern TN

4 firm green tomatoes
1 cup cornmeal
pinch salt to taste
pinch pepper to taste
3 Tbsp. canola or corn oil (I use olive oil)

1 Wash the tomatoes, remove the stems, and slice each tomato into 4 thick slices. Season the cornmeal with salt and pepper. 

2 Heat the oil in a medium skillet until hot. Dip the tomato slices into the cornmeal and fry until brown, turning once, about 3-4 minutes total.

Servings: 4 

Exchanges Per Serving: 2 Starch; 2 Monounsaturated Fat

Nutrition Information per serving:
Calories 251; Calories from Fat 102; Total Fat 11g; Saturated Fat 0g; Cholesterol 0 mg; Sodium 17 mg; Total Carbohydrate 33 g; Dietary Fiber 4 g; Sugars 3 g; Protein 4 g



CELEBRATION CHILI

~Submitted by Treva, Eastern TN

Source: Midwest Living

1 pound boneless pork loin, cut-up into 1/2-inch pieces
2 tablespoons cooking oil
1 medium green sweet pepper, coarsely chopped (1 cup)
1 medium red sweet pepper, coarsely chopped (1 cup)
1 large onion, chopped (1 cup)
1 clove garlic, minced 
1 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1 cup orange juice
1/2 cup water
1 ounce semisweet chocolate, cut up
2 (15-ounce) cans dark red kidney beans, rinsed and drained 
1 (15-ounce) can tomato sauce
1 (14-ounce) can chicken broth
3 to 4 jalapeno peppers, seeded and finely chopped*
2 medium tomatoes, seeded and chopped
1/4 cup snipped fresh cilantro
Dairy sour cream 
Fresh cilantro sprigs (optional) 

1. In a Dutch oven, cook the pork in hot oil until no longer pink. Remove the pork and set aside. 

2. Add the sweet peppers, onion, and garlic to Dutch oven. Cook until tender, adding extra oil, if needed. Stir in pepper, cumin, and salt. Add orange juice, water, and chocolate. Cook and stir until the cut-up chocolate melts. 

3. Stir in kidney beans, tomato sauce, chicken broth, and jalapeno peppers. Bring to boiling; reduce the heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Stir in cooked pork, chopped fresh tomatoes, and cilantro. If you like, garnish each serving with sour cream and cilantro sprigs. 

Makes 6 to 8 servings. 

*Note: Hot peppers contain volatile oils that can burn your eyes, lips, and sensitive skin. Wear plastic gloves while working with peppers, and be sure to wash your hands afterwards. 

Nutrition facts per serving: calories: 282; total fat: 9g; cholesterol: 33mg; sodium: 952mg; carbohydrate: 31g; fiber: 9g 


ASIAN CHICKEN SALAD WRAPS
(A South Beach Diet Recipe) 

~Submitted by Treva, Eastern TN

Serves 4.

This is a tasty way to use leftover chicken. The recipe can easily be scaled down for one or two. Make half the sauce and use just over 1/3 cup shredded chicken for each wrap. Use whole wheat tortillas if you can find them.

Prep time: 40 minutes 

Ingredients
1/2 cup fresh lemon juice 
1/3 cup fish sauce (see Ingredient Note) 
1/4 cup sugar substitute 
2 cloves garlic, minced 
1/4 teaspoon crushed red pepper 
8 6-inch flour tortillas 
4 cups shredded romaine lettuce 
3 cups shredded cooked chicken (3/4 pound) 
1 large ripe tomato, cut into thin wedges 
1 cup grated carrots (2 medium) 
2/3 cup chopped scallions (1 bunch) 
2/3 cup slivered fresh mint 

Instructions
1. Whisk lemon juice, fish sauce, sugar substitute, garlic and crushed red pepper in a small bowl until sugar is dissolved. Set aside. 

2. Preheat oven to 325°F. Wrap tortillas in foil and heat in oven for 10 to 15 minutes, until softened and heated through. Keep warm. 

3. Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the reserved dressing; toss to coat. 

4. Set out chicken mixture, tortillas and remaining dressing for diners to assemble wraps at the table. Serve immediately. 

Tip: 
To warm tortillas in a microwave, stack between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through. 

Ingredient Note 
Fish sauce: A pungent, soy sauce-like condiment used throughout Southeast Asia, made from fermented, salted fish. Available in large supermarkets and in Asian markets.

Nutritional Information:
406 calories
10 total fat (2 g sat, 8 g mono)
72 mg cholesterol
49 g carbohydrate
34 g protein
5 g fiber
996 mg sodium



CHICKEN ETOUFFEE

~Submitted by Treva, Eastern TN

Source: Hometown Cooking

Makes 5 or 6 servings

1/3 cup cooking oil 
1/3 cup all-purpose flour
2 cups chopped onions (4 medium)
1 cup chopped celery (2 stalks)
1/2 cup chopped green sweet pepper
1 tablespoon cooking oil 
1/4 cup sliced green onions
1/4 cup snipped fresh parsley
1 tablespoon minced garlic (6 cloves)
1 (14 & 1/2 oz.) can chicken broth 
1 pound skinless, boneless chicken, cubed
1 teaspoon seasoned salt
1 bay leaf
Hot cooked rice 

1. To make a roux, in a large skillet heat the 1/3 cup oil over medium heat for 5 minutes. Gradually whisk in the flour until smooth. Cook over medium-low heat about 20 minutes or until the mixture is dark reddish brown (chocolate brown), stirring frequently. 

2. Meanwhile, in a large saucepan or Dutch oven cook the onions, celery, and sweet pepper in the 1 tablespoon oil over medium heat for 10 minutes, stirring occasionally. Stir in the roux, green onions, parsley, and garlic. Add chicken broth all at once, stirring to combine. Stir in the chicken, seasoned salt, and bay leaf. 

3. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is tender and no longer pink, stirring frequently. Discard bay leaf. Serve over rice. Makes 5 or 6 servings. 

Nutrition per serving: calories: 461; total fat: 22g; saturated fat: 3g; cholesterol: 63mg; sodium: 744mg; carbohydrate: 42g; fiber: 3g; protein: 25g; starch: 2.5diabetic exchange; vegetables: 1diabetic' exchange lean meat: 2diabetic exchange; fat: 3diabetic exchange 


MAKE-AHEAD FRENCH TOAST

~Submitted by Treva, Eastern TN

1 loaf French bread 
4 eggs
2/3 cup orange juice
1/3 cup milk
1/4 cup sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. vanilla
1/4 cup melted butter

Cut bread in 1" slices. Arrange in a 9 x 13 inch pan.

Combine remaining ingredients, except melted butter. Mix well and pour over the bread. Cover pan and refrigerate several hours or overnight.

Preheat oven to 400.

Melt butter and pour into a pan with a 1" side.

Arrange bread slices, leaving a small gap between them. Pour butter on top. Bake for 10 minutes. Turn over and bake another 10-15 minutes.


SWEET 'N' SPICY LEBKUCHEN

~Submitted by Treva, Eastern TN

These spicy holiday cookies hail from Germany and were traditionally sweetened with honey, but German immigrants in America substituted molasses. They have all the spice of a gingersnap and a texture that's tender and chewy.

1 cup almonds
1 cup packed light brown sugar
1/4 cup honey
1/4 cup unsulfured molasses
1 large egg
Finely grated zest of 1 orange
1/2 cup dark raisins
2 tablespoons coarsely chopped crystallized ginger (optional)
1 & 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Confectioners' sugar, for glaze

1. Toast the almonds in a medium-size nonstick skillet over medium-high heat for 6 minutes and set them aside.

2. With an electric mixer set on medium speed, beat together the brown sugar, honey, molasses, egg, and orange zest in a mixing bowl until smooth.

3. Combine the almonds, raisins, and crystallized ginger, if you're using it (for extra zip), in a food processor. Pulse repeatedly to finely chop the mixture. (You can also finely chop the ingredients by hand.) Stir the nut mixture into the sugar mixture.

4. Sift the flour, baking soda, spices, and salt into a separate medium-size bowl. Then stir the dry mixture into the liquid a third at a time, stirring well after each addition. The dough will be quite dense and sticky.

5. Scrape the dough onto a well-floured 3-foot-long sheet of plastic wrap. Generously flour the dough. Then, using floured hands, knead the dough several times to smooth it. Flatten the dough into a 1-inch-thick square and wrap it in the plastic. Slide the dough into a plastic bag or wrap it in aluminum foil and chill it until firm, several hours or overnight.

6. Heat the oven to 350 degrees. Line a baking sheet (preferably not a dark one) with parchment or lightly greased aluminum foil. Set the sheet aside. Transfer the dough to a generously floured sheet of waxed paper and roll it into a 1/4-inch-thick rectangle or square. Cut the dough into cookies that measure about 2 inches square.

7. Transfer the squares to the baking sheet, spacing them about an inch apart. Bake the cookies on the center oven rack for 12 to 13 minutes, 1 sheet at a time. When done, the cookies will have formed a crust, but they should still feel soft to the touch. 

(Tip: The cookies stay chewier if you bake them less and put them in an airtight container while they're still slightly warm. If your family prefers a crisper cookie, just bake them a little longer and let them cool completely before you store them.) Transfer the cookies to a wire rack and, while they are still quite warm, dredge them in confectioners' sugar. When they've cooled completely, dredge them once more.

Makes about 18 to 24 cookies.


PUMPKIN SCONES

~Submitted by Treva, Eastern TN

2 cups flour 
1 tablespoon baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon ginger, ground 
1/2 teaspoon allspice, ground 
1/2 teaspoon nutmeg, ground 
1/4 teaspoon salt 
1/4 cup vegetable shortening 
3 tablespoons light brown sugar 
1 cup solid-pack pumpkin 
1/4 cup plain yogurt 
2 tablespoons sour milk 

Preheat oven to 350 degrees. Lightly grease cookie sheets. Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar. Beat in the pumpkin, yogurt and sour milk. Gradually blend in the dry ingredients. Turn the dough out onto a floured surface, sprinkle with flour, and knead until smooth. Roll out the dough to a thickness of 3/4". Using a sharp knife, cut 2" squares and place 1" apart on baking sheets. Bake for 12-15 min., or until lightly colored. Transfer to wire racks, cover with a clean towel, and let cool. 

Makes 48 servings.



MAPLE-WALNUT SALMON

~Submitted by Treva, Eastern TN

Rich in protein and omega-3s

4 (5-oz) salmon fillets, about 1" thick
2 Tbsp pure maple syrup
1 Tbsp vegetable oil
1/3 cup chopped walnuts

1. Preheat oven to 450 degrees F. Place fish in nonstick 3-quart rectangular baking pan. Sprinkle with salt and cracked pepper, to taste. Drizzle with syrup. Bake 10 to 12 minutes or until fish flakes easily. 

2. While fish bakes, warm oil in 9" skillet over medium-high heat and stir in walnuts. Cook until lightly toasted, 45 seconds to 1 minute. Spoon nuts over fish. Serve with steamed kale, Swiss chard, or green beans, if desired.

Makes 4 Servings

Per Serving: (fish only) 382 cal, 30 g pro, 8 g carb, 25 g fat, 4 g sat fat, 84 mg chol, 1 g fiber, 85 mg sodium

Prep Time: 5 minutes 

Cooking Time: 12 minutes

Source: Prevention.com


LAYERED SOUTHWESTERN CASSEROLE

~Submitted by Treva, Eastern TN

3 split chicken-breasts, cooked and shredded 
1 & 1/2 c. (6 oz.) shredded Cheddar cheese, divided 
1/2 c. sliced green onion, white and green portions 
2 c. sour cream 
1 (4 oz.) can diced green chilies, drained 
3/4 tsp. cumin 
2 c. mild or medium salsa, divided 
8 (8-inch) flour tortillas 
Additional salsa 

In a large bowl, stir together cooked chicken, 1 cup of the shredded cheese, green onions, sour cream, diced chilies and cumin; set aside. Pour 1 cup of salsa into a 10-inch pie pan. Lay one tortilla in salsa, coating one side lightly. 

Place tortilla, salsa side down, in a 2-quart greased souffl? dish or straight-sided round deep casserole. Spread 1/2 cup of the chicken mixture on top of the tortilla. Repeat with 3 tortillas and chicken mixture. Spread with 1/2 cup of salsa. 

Continue layering tortillas and chicken mixture ending with tortilla. Top with remaining 1/2 cup of salsa and remaining 1/2 cup of shredded cheese. Cover and bake in a 400F (200C) preheated oven for 35 to 40 minutes or until heated through. 

Remove from oven and let stand 10 minutes; cut into wedges and serve with additional salsa. 

Yields 8 servings.


SUGARLESS COOKIES

~Submitted by Treva, Eastern TN

1 cup dates
1 cup raisins
1 cup water
1/2 stick or 1/8 lb. butter
1 cup whole wheat flour (or pastry flour)
1 tsp baking soda
2 eggs
1 tsp vanilla
1/2 cup chopped nuts (optional)

Boil dates, raisins and water for 3 minutes, or until thickened. Add 1/2 stick of butter before cooling. Cool thoroughly. Add remaining ingredients. Mix well. Drop by spoonfuls on ungreased cookie sheet. Bake at 375 degrees for 10-12 minutes (depends on your oven).


OATMEAL COOKIES

~Submitted by Treva, Eastern TN

1 cup raisins
1 cup water
3/4 cup shortening
1 & 1/2 cups sugar
2 eggs
1 tsp. vanilla
2 & 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon cloves
2 cups quick oats (not instant)
3/4 cup chopped nuts (optional)

Simmer raisins and water until raisins are plump...this usually takes about 15 minutes. Drain raisins and reserve the liquid. Add water to the liquid, if necessary, so you have 1/2 cup.

Cream together the shortening, sugar, egg and vanilla. Stir in the reserved raisin liquid, then stir in the rest of the ingredients. 

Drop by teaspoonfuls onto ungreased baking sheet. Bake at 400 degrees for about 8 to 10 minutes. 

Yield: 5 to 6 dozen cookies. 



DEEP-DISH TUNA PIE

~Submitted by Treva, Eastern TN

Source: Better Homes and Gardens

1/2 of an 11 oz, package piecrust mix (1-1/2 cups)
1 large onion, chopped (1 cup)
1 medium potato peeled and diced (about 1 cup)
1/4 cup water 
1 (10 & 3/4 oz.) can condensed cream of mushroom soup
1/3 cup milk
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
3/4 teaspoon dried dill weed
1/4 teaspoon pepper
1 (16 oz.) package frozen mixed vegetables 
1 (9 & 1/2 oz,) can tuna, drained and broken into chunks
1 beaten egg 

1. Prepare piecrust mix according to package directions, except do not roll out. Cover dough; set aside. 

2. In a large skillet cook onion and potato in water, covered, about 7 minutes or until tender. Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed, and pepper. Cook and stir until mixture is bubbly. Gently stir in frozen mixed vegetables and tuna. Spoon mixture into an ungreased 2-quart casserole. 

3. On a lightly floured surface roll pastry into a circle 2 inches larger than the diameter of the top of the casserole and about 1/8 inch thick. Make 1-inch slits near the center of the pastry. Center pastry over top of casserole, allowing it to hang over edge. Trim pastry 1/2 inch beyond edge of casserole. Turn pastry under; flute to the casserole edge, pressing gently. Brush pastry with beaten egg. 

4. Bake in a 400 degree F oven for 40 to 45 minutes or until crust is golden brown. Serve immediately. 

Nutrition facts per serving: 

calories: 386, total fat: 18g, saturated fat: 5g,cholesterol: 49mg, sodium: 893mg, carbohydrate: 35g, protein: 21g 


PORK IN OLIVE OIL MARINADE

~Submitted by Treva, Eastern TN

A light Mediterranean meal that is prepared in no time. Pork chunks are saut?ed, then marinated in a zesty vinaigrette.

2 tablespoons olive oil
1 & 1/2 LB. pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped
3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper

1.. Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saut? pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.

2.. In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

Yields: 4 servings


CHILI AND CORNMEAL CRUSTED CHICKEN

~Submitted by Treva, Eastern TN

1 & 1/2 pounds fresh boneless, skinless chicken breasts
1/4 cup cornmeal
2 tablespoons chili powder
1 teaspoon cumin
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 eggs, beaten
2 tablespoons vegetable oil

Pound chicken breasts between 2 pieces of plastic wrap or waxed paper to about 1/4 inch thickness; set aside.

In a shallow dish combine cornmeal, chili powder, cumin, salt and pepper.

Dip chicken breasts in beaten egg, then into cornmeal mixture.

Heat oil in a large, nonstick skillet over medium-high heat.

Add chicken cook on both sides until golden, about 10 minutes total.



BEEFY STUFFED PEPPERS
(Slow Cooker Recipe)

~Submitted by Treva, Eastern TN

The only way this recipe could get any simpler is if it were to cook itself - which it practically does! It's a busy parent's best friend, a nutritious family favorite that kids love. The meatloaf-and-rice-style stuffing is cooked and served in hollowed-out peppers that serve as edible individual casseroles. You can use peppers of any color, but I prefer red and yellow. They're sweeter than others and make a more colorful presentation. 

Serving: 6

6 red or yellow bell peppers
1 & 1/2 pounds ground beef
1/2 cup Uncle Ben's Original converted rice
1 can (11 ounces) Green Giant Mexican-style corn
1 can (7 ounces) sliced olives
1 cup Sargento Mexican-style shredded cheese 
1 package Lawry's taco seasoning
1 can (10 3/4 ounces) Campbell's condensed tomato soup
1 can (10 ounces) Ro-tel diced tomatoes
1/4 cup Sargento Mexican-style shredded cheese

Cut tops off peppers. Remove stems, seeds and cores from peppers. Dice pepper tops.

In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a slow cooker. 

In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1/4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours. 



CROCKPOT SIRLOIN TIP ROAST

~Submitted by Treva, Eastern TN

3 to 4 pound sirloin tip roast
2 to 3 garlic cloves, quartered
1 tsp. oregano
1/2 tsp. thyme
ground black pepper, to taste
14 oz. can beef broth (low sodium broth is fine)
1/2 cup red wine
2 Tbsp. onion soup mix

The night before, make slits in the roast and insert garlic clove quarters in each slit. Sprinkle the oregano, thyme and pepper all over the roast. 

Cover and refrigerate overnight. 

The next morning, take roast out of the refrigerator and let come to room temperature for at least 30 minutes. 

In a slow cooker, combine beef broth, wine and soup mix. Set crockpot to HIGH. 

Meanwhile, in a skillet, brown roast on all sides. When all sides are browned, put it in the crockpot. (Deglaze the pan with a little more beef broth, if necessary. Add to the crockpot.) Let roast cook in crockpot on HIGH for 1 hour, then cook on LOW for 5 to 6 hours. Turn roast over halfway through cooking. 

When done, let the roast rest on a platter (covered with foil) for 20 to 30 minutes to let juices redistribute. 

Transfer the roast broth to a saucepan and thicken with a cornstarch/water mixture. This makes excellent, flavorful gravy.



CINNAMON-RUBBED PORK LOIN WITH ROASTED APPLES AND ONIONS

~Submitted by Treva, Eastern TN

Spice-rubbed pork with maple-flavored apple puree can heat up the coldest day and may help fight colds and flu.

2 tsp lemon peel
1 tsp ground cinnamon
? tsp ground ginger
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1 Tbsp olive oil
1 center cut pork loin (1? lb)
2 apples, peeled, + 1 apple, unpeeled (garnish), all cut into wedges
3 med onions, cut into wedges
? c fresh lemon juice
? c apple juice
? c maple syrup

1. Preheat oven to 375°F. In small bowl, combine lemon peel, cinnamon, ginger, allspice, and nutmeg. In another small bowl, combine oil and half of the spice mixture. Season pork with salt and pepper, if desired, and rub with oil mixture. Set aside. 

2. In large bowl, toss apple and onion wedges with lemon juice and remaining spice mixture. Place in large roasting pan with pork and ? cup water. Roast 50 minutes or until thermometer inserted into thickest portion registers 160°F. (Toss apple mixture once during roasting.) Remove pan from oven and let pork sit.

3. Meanwhile, in medium saucepan, bring apple juice and maple syrup to a boil. Reduce heat and simmer 1 to 2 minutes, until slightly thickened. Remove from heat. 

4. In food processor, puree peeled apples, two-thirds of the onions, and pan drippings until smooth. Stir puree into juice mixture, season with salt and pepper, and heat on medium-low until warm.

5. Garnish pork with unpeeled apple wedges and remaining onions. Serve with sauce on the side.

Makes 4 Servings 
Per Serving: 470 cal, 35 g pro, 37 g carb, 21 g fat, 7 g sat fat, 100 mg chol, 2 g fiber, 90 mg sodium 
Prep Time: 20 minutes
Cooking Time: 50 minutes

Source: Prevention Magazine



GOLABKI
(Cabbage Roll-Ups)

~Submitted by Treva, Eastern TN

1 large head of cabbage, center core removed 
1 lb. each of ground beef, ground pork & ground veal
2 cups cooked white rice
1 cup chopped onion
1/2 cup finely chopped salt pork
1 cup ketchup
2 cans tomato soup
1 and 1/2 cans water
1 Tbsp. brown sugar
1/2 tsp. each of salt, pepper
1/4 tsp. each of celery salt, sweet basil, nutmeg and Worcestershire sauce
1/2 stick of butter or margarine 

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. 

Cut the thick membrane off back of each leaf. While cabbage is cooking saut? onion in butter or margarine until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the saut?ed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice. Mix thoroughly; Use your hands! 

Lay out leaves and depending upon their size, place 2-3 Tbsp. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. 

Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake at 325 degrees for 2 to 2 and 1/2 hours. 

Note: after baking for 1and 1/2 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into Ziploc bags and frozen up to 3 months. 


HONEY GLAZED PUMPKIN BREAD

~Submitted by Treva, Eastern TN

1 cup sugar (250 ml)
1 cup pumpkin puree (250 ml)*
2 eggs
1/4 cup vegetable oil (50 ml)
1/4 cup milk (50 ml)
2 & 1/4 cup flour (550 ml)
1/2 cup ground pecans (125 ml)
2 tsp grated orange rind (10 ml)
1 & 1/2 tsp baking powder (7 ml)
1/2 tsp baking soda (2 ml)
1/2 tsp cinnamon (2 ml)
1/2 tsp ginger (2 ml)
1/2 tsp mace (1 ml)
2 tbsp liquid honey (25 ml)

In a large bowl mix sugar & pumpkin. Add eggs, oil and milk. Beat. In another bowl mix flour, pecans, orange rind, baking powder, baking soda, cinnamon, ginger and mace. Stir into pumpkin mixture. Just stir until moistened - don't over mix. Pour into a greased 9 x 5" loaf pan. Bake @ 350 F (180 C) for 50 - 60 minutes or until a toothpick inserted into the bread comes out clean. Brush honey on top of loaf. Let cool in pan for 10 minutes, then remove and let cool on a rack. Wrap and store for 1 day before serving. 

*Pumpkin Puree: Cut pumpkin in half. Scoop out seeds and fibers. Cut pumpkin into chunks. Place pieces skin side up on in an 8 x 8" or 9 x 11" pan. Add about 1/2 INCH of water. Bake @ 350 F (180 C) for about an hour until pumpkin is tender. Drain water. Scrape pumpkin off rind. Puree pulp in blender. Can be kept in the fridge for about a week or frozen. Or buy a can of pumpkin ;-) 




BRUSSELS SPROUTS AND SWEET ONION AMANDINE

~Submitted by Treva, Eastern TN

Tender Brussels sprouts tossed with browned sweet onions and almonds in an almond liqueur sauce 

Prep Time: 30
Cooking Time: 20-30 minutes
Yield: 10 servings (1/2 cup each)

Ingredients

1 pound Brussels sprouts, stems removed 
1/2 cup (1 stick) Fleischmann's® Original-stick 
2 large sweet onions (Vidalia), cut into thin slices 
2 cloves garlic, minced 
1 cup sliced almonds 
1/2 cup almond-flavored liqueur 
1/2 teaspoon salt

Directions

Fill large saucepan half full with water; bring to a boil over high heat. Add sprouts. Reduce heat to low; simmer 10 minutes, or until tender. (Do not overcook.) Drain. Cut sprouts lengthwise in half; cover to keep warm.

Melt Fleischmann's in large skillet over medium-high heat. Add onions and garlic; cook and stir 7 minutes, or until golden brown. Add almonds, liqueur and salt; stir. Reduce heat to medium; cook 5 minutes, or until sauce has reached desired consistency, stirring occasionally.

Add sprouts; mix lightly.

Recipe source: Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ



MEXICAN-STYLE CHOCOLATE BANANAS

~Submitted by Treva, Eastern TN

1/3 c bittersweet chocolate chips 
1/4 tsp ground cinnamon
2 med bananas, each cut into 8 pieces

1. Heat chocolate in skillet over low heat until melted, about 2 minutes. Add cinnamon and stir to combine.

2. Coat end of each banana piece with chocolate mixture. Place on plate, chocolate end up. Repeat with remaining pieces, coating pointed ends of the 4 "tips." Serve or place in refrigerator until chocolate hardens, about 15 minutes.

Makes Four 4-Piece Servings

Per Serving: 120 cal, 1 g pro, 23 g carb, 5 g fat, 2.5 g sat fat, 0 mg chol, 2 g fiber, 0 mg sodium

Prep Time: 10 minutes, Cooking Time: 2 minutes, Chilling Time: 15 minutes

Source: Prevention


BAILEY'S IRISH CREAM FUDGE

~Submitted by Treva, Eastern TN

This is a "not for kiddos" fudge.

4 & 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Cr?me
2 teaspoons vanilla extract
2/3 cup Bailey's Irish Cream
2 cups chopped nuts

Follow directions EXACTLY.

Set chocolate chips, Marshmallow Cr?me, vanilla extract, Bailey's and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.


CHRISTMAS COCOA

~Submitted by Treva, Eastern TN

Here is another favorite beverage for these winter evenings:

1/2 cup sugar
1/4 cup baking cocoa
1/3 cup water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
4 cups milk
3/4 cup marshmallow creme
Candy canes (if desired)

Heat sugar, cocoa, water, cinnamon, and nutmeg in 2 qt. saucepan over low heat, stirring constantly, until mixture is smooth. Heat to boiling, reduce heat. Simmer 4 minutes, stirring constantly. Stir in milk. Heat over low heat. 

Pour cocoa into 6 mugs. 

Top each with 2 Tbsp. marshmallow creme. Serve with candy canes as stirrers, if desired.


SPICED MOCHA MIX

~Submitted by Treva, Eastern TN

This is great to have on hand for the cold evenings. Love to curl up in front of the fire place (right now my fire place is a make believe one, listen to Christmas carols and sip.

1 & 1/2 cups non-dairy creamer
3/4 cup sugar
1/2 cup unsweetened cocoa
1/2 cup instant coffee granules or crystals
1 & 1/2 tsp. cinnamon

In a large bowl or container, combine all ingredients; mix well.

Store mix in tightly covered container. 

To serve, spoon 3 Tbsp. mix into mug. Add 1 cup boiling water; stir to blend. 

If desired, garnish with a dollop of whipped cream.


HERSHEY'S SPECIAL DARK CHIPS AND MACADAMIA NUT SHORTBREAD WEDGES

~Submitted by Treva, Eastern TN

1 cup (2 sticks) butter (no substitutes), softened 
1/2 cup sugar 
2-1/2 cups all-purpose flour 
1 tablespoon vanilla extract 
1-1/3 cups (8-oz. pkg.) HERSHEY'S SPECIAL DARK Chips and Macadamia Pieces 

1. Heat oven to 350 F. Grease cookie sheet or line with parchment paper.

2. Beat butter and sugar in large bowl until fluffy. Beat in flour and vanilla, beating until you have pea-sized crumbs. Stir in chips and macadamia nuts. With hands press mixture into ball; divide into two smaller equal balls.

3. Place one dough ball at each end of prepared cookie sheet; flatten each into circle about 1/2 inch thick. With knife cut each circle into 12 wedges. Do not separate wedges.

4. Bake 20 to 25 minutes or until edges are golden brown and center is set. Cool 10 minutes; re-cut wedges.

24 wedges.


DECADENT FUDGE CAKE

~Submitted by Treva, Eastern TN

1 cup butter or margarine, softened
1& 1/2 cups sugar
4 eggs
1 cup buttermilk
1/2 teaspoon baking soda
2 & 1/2 cups all-purpose flour
2 (4-ounce) bars sweet baking chocolate, (melted and cooled)
1 cup chocolate syrup
2 teaspoons vanilla extract
1 & 1/2 cups semisweet chocolate mini-morsels, (divided)
4 ounces white chocolate, chopped
2 tablespoons plus 2 teaspoons shortening, (divided)
Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar. Beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 2 bars melted chocolate, chocolate syrup, and vanilla. Mix well. Stir in 1 cup mini-morsels.

Pour batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour 20 minutes or until a wooden pick inserted in center comes out clean. 

Invert cake immediately onto a serving plate, and let cool completely.

Combine 4 ounces white chocolate and 2 tablespoons shortening in top of a double boiler; bring water to a boil. Reduce heat to low; cook until melted and smooth. Remove from heat. Drizzle mixture over cooled cake. 

Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth. Remove from heat, and let cool; drizzle over white chocolate. Garnish with chocolate and white chocolate leaves, if desired. 

Yield: one 10-inch cake.


APPLE BRAN MUFFINS

~Submitted by Treva, Eastern TN

A healthy and delicious snack. These muffins make a great everyday breakfast or lunchbox treat.

Preparation Time 15 mins. 
Cooking Time 12 mins. 
Cooling Time 10 mins. 

1 cup all-purpose flour 
1/3 cup packed brown sugar 
2 teaspoons baking powder 
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
1 cup (1 medium) peeled, finely chopped tart apple 
3/4 cup water 
1/2 cup CARNATION Instant Nonfat Dry Milk 
1/4 cup vegetable oil 
1 large egg 
2 cups bran flake cereal 

PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups. 

COMBINE flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl. Mix apple, water, dry milk, oil and egg in small bowl. Add to flour mixture; stir until moistened. Stir in cereal. Spoon into prepared muffin cups, filling 2/3 full. 

BAKE for 12 to 15 minutes or until wooden pick inserted in center comes out clean. Remove to wire rack; cool slightly. Serve warm. 

Yields 12 muffins 


HERSHEY BAR PIE

~Submitted by Treva, Eastern TN

A great pie to have ready in the freezer, when guests drop by unannounced. 

1 ( 8 or 9-inch ) graham cracker crust

Filling:
1 ( 8-oz. ) Cool Whip
1 can Pecan-Coconut Frosting
2 Hershey Chocolate Bars with almonds, chopped 

Mix filling ingredients. Pour into crust. Cover with foil. Freeze. 


QUICK BLUEBERRY SLUMP

~Submitted by Treva, Eastern TN

Originally from Southern Living, January 1991

1/2 cup all-purpose flour
1/4 tsp salt
1 & 1/2 cups sugar
5 cups fresh or frozen blueberries, thawed if frozen
2 Tbsp. lemon juice
2 Tbsp. butter or margarine
1 (9-inch) refrigerated pie crust (or one of your homemade)

Combine flour, salt, and sugar in a medium bowl. Add blueberries; toss gently. Spoon into a lightly greased 8-inch square baking dish. Sprinkle lemon juice over blueberry mixture, and dot with butter.

Cut pastry to fit top; place over filling. Make several slits in pastry to allow steam to escape. Bake at 450 for 18 to 20 minutes or until crust is golden. 

Yield: 8 servings


BREAKFAST PIZZA

~Submitted by Treva, Eastern TN

1 lb. bulk pork sausage, browned
1 pkg. (8) refrigerated crescent rolls
1 cup frozen loose-packed hash brown potatoes, thawed
1 cup shredded sharp Cheddar cheese (4 oz.)
5 eggs
1/4 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. grated Parmesan cheese

Brown sausage and drain off fat. Separate crescent dough into 8 triangles. Place in ungreased 12 inch pizza pan with points toward center. Press over bottom and up sides to form a crust, seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. Beat eggs, milk, salt and pepper together. Pour into crust. Sprinkle Parmesan cheese over all. Bake at 375 degrees for 25-30 minutes.


COMPANY POTATOES

~Submitted by Treva, Eastern TN

1 Can cream of chicken soup
1 Tbsp. butter
1 & 1/2 Cups Grated Cheddar Cheese-6 Ounces
1 Pint sour cream
1/3 Cup chopped green onion
1 Lg. Bag frozen hash brown potatoes -- (32-36 oz)
1 Teaspoon salt
1 Teaspoon pepper
1 Cup crushed cornflakes
2 Tablespoons melted butter

Combine and heat cream of chicken soup and 1 cube butter. Add sour cream, onion, salt, and pepper to make a sauce. 

In a large bowl mix cheese with the potatoes, then add and mix with sauce.

Place in a 13 x 9 baking pan and bake at 350* for 45 minutes or until all around edge are good and bubbly. Mix the melted butter with the cornflakes and spread over the top of the potatoes. Bake until golden.

Can be mixed together and held in refrigerator overnight before baking. You can also mix it all together and then freeze. Thaw before baking.


BAKED ZITI

~Submitted by Treva, Eastern TN

Smaller than rigatoni shells but slightly larger than the lesser-known pasta mezzani, ziti (which in Italian means "bride-grooms") has been experiencing a revival in its popularity in recent years. This particular take on the baked delicacy features lean ground turkey and fat-free mozzarella for healthier dining.

This recipe serves: 4
Preparation time : 15 minutes 
Cooking time : 30 minutes

1/2 pound ziti pasta
4 teaspoons olive oil
1/2 cup onion, diced
1 & 1/2 cloves garlic, crushed
2/3 pound lean ground turkey
salt to taste
freshly ground black pepper
2 cups tomato sauce
1/3 cup fresh, chopped basil
1 cup fat-free ricotta cheese
2/3 cup grated, fat-free mozzarella cheese
1/3 cup freshly grated Parmesan cheese

1. Preheat the oven to 350°F.

2. Bring 1/2 gallon of salted water to boil. Add the ziti and cook until al dente, about 8 to 10 minutes. Drain and rinse with cold water. 

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 to 5 minutes. Add the garlic and cook 30 seconds more. Add the ground turkey, season with salt and pepper, and brown. Drain off the excess fat. 

4. Add the tomato sauce and simmer for 5 minutes. Adjust the seasoning. 

5. In a large mixing bowl, toss the ziti, meat sauce, basil and ricotta cheese together. Transfer to a casserole dish and sprinkle with the grated cheeses. (This can be made ahead and stored unbaked in the refrigerator up to 2 days, or it can be frozen.) 

6. Bake until the cheese is bubbly and brown and the dish is thoroughly heated, about 15 to 20 minutes; bake longer if the dish has been refrigerated.

Nutrition Facts
Serving Size about 1 1/2 cups 
Amount Per Serving 
Calories 528 
Total Fat 15 g 
Saturated Fat 4 g 
Protein 37 g 
Total Carbohydrate 56 g 
Dietary Fiber 4 g 
Sodium 480 mg 
Percent Calories from Fat 26% 
Percent Calories from Protein 29% 
Percent Calories from Carbohydrate 44%

Source: Food Fit


CHOCOLATE FROZEN DESSERT

~Submitted by Treva, Eastern TN

1/2 cup (1 stick) butter or margarine, melted 
1 package (16 oz.) chocolate sandwich cookies, crushed (about 4 cups) 
1/2 gallon vanilla ice cream (in rectangular block)
CHOCOLATE SAUCE (recipe follows) 
2/3 cup pecan pieces (optional) 

1. Stir together butter and crushed cookies in medium bowl. Press mixture onto bottom of 13x9x2-inch pan or two 8-inch square pans.

2. Cut ice cream into 1-inch slices; place over crust, cutting slices to fit, if necessary. Cover; freeze 1 to 2 hours or until firm. 

3. Uncover pan; spread CHOCOLATE SAUCE over ice cream. Sprinkle pecan pieces over top, if desired. Cover; freeze until firm. About 16 to 18 servings. 

CHOCOLATE SAUCE:
1/2 cup (1 stick) butter or margarine 
2 cups powdered sugar 
1 & 1/2 cups (12-oz. can) evaporated milk 
1 cup HERSHEY'S Semi-Sweet Chocolate Chips 

Combine butter, powdered sugar, evaporated milk and chocolate chips in medium saucepan. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 8 minutes. Remove from heat; cool to room temperature (about 1 hour). Stir until smooth. 

About 2-1/2 cups sauce.


BLUEBERRY SPIRALS

~Submitted by Treva, Eastern TN

1/2 cup butter
1 cup sugar
1/2 teaspoon baking powder
1 egg
3 tablespoons milk
1 teaspoon vanilla
2 3/4 cups flour
1 cup blueberry pie filling
1/2 cup ground hazelnuts or almonds
Powdered sugar -- optional

In a large mixing bowl beat butter with an electric mixer on med.-high speed for 30 sec. Add the sugar and baking powder. Beat until combined. Beat in the egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour.

Divide dough in half. Roll each half between 2 sheets of waxed paper into a 12 x 8" rectangle. Remove top sheet of waxed paper.

Combine pie filling and ground nuts. Spread half of filling over a dough rectangle to within 1/2" of edges. From a long side, roll jelly-roll style, removing waxed paper as you roll. Press edges to seal. Wrap filled roll in waxed paper or clear plastic wrap. Repeat with remaining dough and filling.

Chill rolls in the refrigerator for at least 4 hours or up to 48 hours.

Line cookie sheets with foil. Grease the foil.

Cut filled rolls into 1/4" slices. Place slices 2" apart on prepared cookie sheets.

Bake at 375 degrees for 10-12 min. or until edges are firm and bottoms are lightly browned. Cool on cookie sheets for 1 min. Transfer cookies to a wire rack to cool.

If desired, before serving, sift powdered sugar lightly onto cooled cookies.


CHICKEN AND VEGETABLE POT PIES WITH CREAM CHEESE CRUST

~Submitted by Treva, Eastern TN

This filling is definitely not peas and hard carrots and tough chunks of chicken. Instead, there are sun-dried tomatoes and shiitake mushrooms with flavorful pieces of thyme-seasoned chicken. And best of all, the individual pies can be assembled a day ahead, leaving only the baking to be done before sharing them with the family.

Crust:
2 & 1/2 cups all purpose flour 
1/2 teaspoon salt 
1 cup (2 sticks) unsalted butter, cut into pieces, room temperature 
1 (8-oz.) package cream cheese, cut into pieces, room temperature 

Chicken: 
1 (3 1/2-pound) whole chicken 
12 cups water 
2 large onions, quartered 
2 large carrots, coarsely chopped 
1 large leek, sliced 
12 small thyme sprigs 
1 bay leaf

Filling and assembly:
3 tablespoons olive oil 
2 red bell peppers, cut into strips 
1 large onion, chopped 
8 ounces shiitake mushrooms, stemmed, caps sliced 
4 ounces green beans, boiled 1 minute, cut into 1-inch pieces 
3/4 cup chopped green onions 
1/2 cup drained oil-packed sun-dried tomatoes, chopped 
1 tablespoon chopped rosemary 
1/2 cup (1 stick) unsalted butter 
1/2 cup plus 2 tablespoons all purpose flour 
1 cup milk 
1/4 cup whipping cream 
4 & 1/2 teaspoons beef base* or other concentrated beef-flavored broth*
1 egg, beaten to blend (for glaze)

For crust: Mix flour and salt in processor. Add butter and cheese; blend until moist clumps form. Shape dough into 6-inch-long log. Wrap; chill while making chicken and filling. 

For chicken: Place all ingredients in large pot; bring to boil. Reduce heat; simmer until chicken is cooked through, about 45 minutes. Transfer chicken to large bowl; cool. Discard skin and bones. Cut meat into 1-inch pieces; return to bowl. Strain cooking liquid into large saucepan. Boil until reduced to 3 cups stock, about 1 hour.

For filling and assembly: 
Heat 1 tablespoon oil in large skillet over medium heat. Add peppers and onion; cook until soft, about 6 minutes. Transfer to bowl with chicken. Heat 2 tablespoons oil in same skillet over medium-high heat. Add mushrooms; saut? until just brown, about 4 minutes. Add to bowl with chicken; mix in next 4 ingredients. Melt butter in large saucepan over medium heat. Add flour; whisk 2 minutes. Gradually whisk in 3 cups stock, then milk, cream and beef base; bring to boil. Season sauce with salt and pepper. Stir 3 cups sauce into chicken mixture (reserve remaining sauce for another use). Cut prepared dough crosswise into 6 equal pieces. Roll out pieces to 7-inch rounds on lightly floured surface. Divide filling among six 2-cup souffl? dishes. Cover each dish with 1 dough round. Press overhang to side of dish to adhere. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 350°F. Brush top of each dough round with egg glaze; cut 3 slits in each for steam to escape. Bake pies until crust is golden brown and filling is heated through, about 45 minutes. 


APPLE CORN MUFFINS

~Submitted by Treva, Eastern TN

1/4 cup (1/8 lb.) butter 
2/3 cup brown sugar 
1 pound sweet apples, such as Fuji, rinsed, peeled, cored, and sliced lengthwise 
1 cup yellow cornmeal 
1 cup all-purpose flour 
3 tablespoons granulated sugar 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 cup buttermilk 
1 large egg 
3 tablespoons salad oil 

Melt butter in a 10- to 12-inch frying pan over medium heat; stir in brown sugar until dissolved and bubbly. Stir in apples and cook until they are barely tender when pierced, about 5 minutes. Divide the apple-and-sugar mixture equally among 12 buttered muffin cups (1/2-cup capacity). 

In a bowl, mix cornmeal, flour, granulated sugar, baking soda, and salt. In another bowl, mix buttermilk, egg, and oil to blend. Stir into cornmeal mixture just until evenly moistened. Spoon batter equally into muffin cups. Bake in a 350° regular or convection oven until tops are lightly browned and feel firm when pressed, 15 to 20 minutes. Immediately run a knife between each muffin and cup rim and invert over a baking sheet to remove muffins (if any apple slices remain inside muffin cups, replace on muffins). Serve warm or at room temperature, apple side up. 

Yield: Makes 12 muffins 



PEANUT BUTTER CHIPS & JELLY BARS

~Submitted by Treva, Eastern TN

What would a school lunch be without PB & J? These easy-to-make and easy-to-pack cookie bars can be made with any flavor jelly and REESE'S Peanut Butter Chips. They also make a great after-school treat!

Ingredients 
1-1/2 cups all-purpose flour 
1/2 cup sugar 
3/4 teaspoon baking powder 
1/2 cup (1 stick) cold butter or margarine 
1 egg, beaten 
3/4 cup grape jelly 
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided

Directions
1. Heat oven to 375°F. Grease 9-inch square baking pan. 

2. Stir together flour, sugar and baking powder; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in beaten egg until blended. 

3. Reserve 1 cup mixture; press remaining mixture onto bottom of prepared pan. Stir jelly to soften; spread evenly over crust. Sprinkle 1 cup peanut butter chips over jelly. Stir remaining 2/3 cup chips into reserved crumb mixture; sprinkle over top. 

4. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. About 16 bars.

HIGH ALTITUDE DIRECTIONS:
Increase flour to 1-1/2 cups plus 1 tablespoon.
Add 1 tablespoon water with egg.
Do not change baking time or temperature.


CROCK POT PORK CHOPS AND GRAVY

~Submitted by Treva, Eastern TN

6 Thick pork chops 
Flour for dredging 
2 Cloves garlic - minced 
1 can Tomato paste 
1 can Mushrooms - drained 
1 can Mushroom soup - undiluted 
Garlic salt 

Dredge pork chops in flour, salt and pepper, and place in crockpot. Add remaining items and cook on low all day, 5-6 hours or until pork chops are tender. 


BURRITO DOGS

~Submitted by Treva, Eastern TN

16 ounces refried beans 
10 ounces Enchilada sauce 
1/3 cup chopped green onions 
3 cloves minced garlic 
8 large corn tortillas 
1 cup cheddar cheese, shredded 
1 pound hot dogs 

In a small bowl combine beans, 1/3 cup enchilada sauce, green onions and garlic. Lay tortillas flat; spread with equal portions of bean mixture. Sprinkle with cheese; set aside. Grill hot dogs. Place each on a tortilla. Fold edges over hot dogs at ends and one side. Roll up. Brush all over with enchilada sauce; wrap in foil. Grill, turning occasionally, 10-15 min. 

Serving Size : 4


SALMON STUFFED EGGS WITH HERB DRESSING

~Submitted by Treva, Eastern TN

6 jumbo hard-boiled eggs, cut in half lengthwise
1/4 cup finely chopped smoked salmon (see note below)
1 tablespoon finely chopped fresh dill
1 tablespoon chopped capers
1 teaspoon Dijon mustard
1 tablespoon mayonnaise, preferably fresh
freshly ground pepper
1 cup Herb Dressing (Recipe Follows)

Work egg yolks through a sieve into a mixing bowl, add smoked salmon, dill, and capers, and mix well. Add mustard, mayonnaise, and pepper to taste, and blend well. Fill egg cavities with the mixture, press halves together neatly and securely, and trim the broad bases of the eggs so they stand upright on a serving dish. Spoon herb dressing over eggs. 

Herb Dressing:
2 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried tarragon)
2 tablespoon finely chopped fresh chervil
2 tablespoon finely chopped parsley
2 tablespoon finely chopped watercress
1/2 garlic clove, minced
l/2 cup sour cream
1/2 cup mayonnaise, preferably homemade
1 teaspoon lemon juice
Salt and freshly ground pepper

Combine the herbs and garlic in a mixing bowl, add the sour cream, mayonnaise, lemon juice, and salt and pepper to taste, and blend thoroughly. Makes about 1-1/4 cups of dressing. 

*Note: Substitutions for the salmon might include 4 tablespoons of chopped black olives, 1/4 cup ground ham, 4 tablespoons of crumbled Stilton or blue cheese, or even a few tablespoons of fresh caviar. 

Yield: 6 servings


PEANUT BUTTER GRANOLA BARS

~Submitted by Treva, Eastern TN

1 & 1/2 Cup light corn syrup
9 Cups granola with raisins (Quaker 100% natural with raisins, 2 pounds)
2 Cups peanut butter

Butter a 9 x 13-inch baking pan. Heat the corn syrup to a boiling in a 5 quart pan. Boil for 1 minute only. Remove from heat and stir in peanut butter until well blended then stir in granola. Transfer quickly to pan and distribute evenly using a damp spatula. Press very hard filling up corners and edges. Cover and cool for 1 hour. Store in a covered container. 


WILD RICE CASSEROLE

~Submitted by Treva, Eastern TN

1 cup wild rice, uncooked 
1 lb. fresh mushrooms, sliced thickly 
1 cup minced onion 
3 cup vegetable broth 
3 cloves garlic, minced 

Rinse wild rice well. Combine wild rice, mushrooms, onion, and garlic in a 3 quart casserole dish. Pour broth over it all, cover, and bake at 350° F. for about 1 & 1/2 hours


EASY MEXICAN CORNBREAD

~Submitted by Treva, Eastern TN

3 boxes Jiffy Cornbread Mix, or 3 bags Martha White
1 (13 & 1/2 ounce) can creamed corn
3 eggs
1/4 cup milk
1 & 1/2 cups taco flavored shredded cheese (or Mexican Blend)
Optional: 1 minced jalapeno and 2 tsp. chili powder

Mix all the ingredients together with a wooden spoon until just moistened. Spread in a 9 x 13 pan that has been coated with cooking spray. Bake at 350 degrees for about 20 minutes or until golden brown. Test by inserting a toothpick or tapping on the top to see if it's firm. Do not overcook or it will dry out. I prefer using a metal baking pan or cast iron. If you use a glass pan it may take 10-15 minutes longer. Watch it carefully.


BEEFY BAKED BEANS

~Submitted by Treva, Eastern TN

1 & 1/2 pounds ground chuck
1 cup Heinz chili sauce
2 large cans pork and beans or baked beans
1 large sweet onion
1/2 to 1 cup brown sugar

Brown ground beef and drain well. Dice onions and cook in a little oil until they are soft. Add all the ingredients together into a casserole dish. Bake at 350 degrees for 1 hour. You can easily add these to a crockpot in the morning and serve for supper. 

Options: 
This EASILY doubles or triples. For spicy beans add a few shakes of hot pepper sauce. I also like to add a spoon or two of molasses instead of the brown sugar and hearty mustard for a variation.


SLOW COOKED SPICY KIELBASA

~Submitted by Treva, Eastern TN

1 cup brown sugar
6 tbsp. spicy mustard
1 small sweet onion, finely chopped
2 pounds smoked kielbasa

Chop the onion and saut? in a small amount of olive or vegetable oil until browned. Combine the sugar and mustard and place in the crockpot. Cut the kielbasa into one inch thick slices and add to the crockpot. Stir to coat. Cover and cook on low heat 2-1/2 to 3 hours, stirring occasionally. 6 servings. Variations: Use a spicy barbecue sauce in your favorite brand instead of the sugar mixture. 

This is not a "set in stone" recipe! You can use smoked cocktail sausages as well, and more or less sauce, depending on what you prefer!


CREAMY CHEESE POTATOES

~Submitted by Treva, Eastern TN

2 lb. bag frozen hash browns
1 & 1/2 sticks butter or margarine
1 & 1/2 cups cottage cheese
1/2 lb. American or Velveeta cheese, shredded or cubed small
1 onion, minced very fine
1 pint half and half, brought just to a boil

Mix all well and pour into 13 x 9 baking dish. Bake at 350 degrees for one hour. You can also add a cup of diced ham to this, or a dash of cayenne pepper for zip.


ORIGINAL CONEY ISLAND SAUCE 

~Submitted by Treva, Eastern TN

1 tbsp. butter 
1 tbsp. butter 
1/2 lb. lean ground beef 
2 tbsp. chili powder 
1 (6 oz.) can tomato paste 
2 med. onions, chopped 
1 clove garlic, crushed 
Dash of salt & pepper 
1 tbsp. mustard 
1 (6 oz.) can water 
4-5 wieners (without skins) ground up 

Do not brown the beef before using. Combine everything but wieners and simmer over low heat until thick. Grind the wieners and add to the sauce. Cook 15 minutes longer. 


HALLOWEEN PARFAIT

~Submitted by Treva, Eastern TN

3 boxes instant vanilla pudding (enough to make 12 one-half cup servings)
1 teaspoon red food coloring
3/4 teaspoon yellow food coloring
One 9-ounce package plain chocolate wafers
6 cups milk
Chocolate syrup to taste
One 8-ounce can mandarin oranges, drained 

Combine pudding mix and milk in large bowl as directed on the package. Refrigerate until firm. Crush chocolate wafers into crumbs, using a food processor, or put the wafers into a zip-lock bag and crush with a rolling pin. 

Combine red and yellow food coloring in a small bowl. Stir into pudding thoroughly, until pudding is orange. Layer pudding with two layers of chocolate crumbs in a parfait cup or glass. Top each layer of crumbs with chocolate syrup, to taste before adding the next pudding layer. Top each parfait with mandarin oranges and additional chocolate wafer crumbs. 


RASPBERRIES & CREAM SALAD

~Submitted by Treva, Eastern TN

This recipe is so good that if you make it for a special occasion (birthday, graduation, anniversary, holiday or family dinner) don't expect any leftovers!

2 (6-ounce) packages of raspberry Jell-O
2 cans raspberry pie filling
1 cup sugar
1 (12-ounce) container of Cool Whip (or other topping)
1 (8-ounce) package of cream cheese
2 cups crushed pretzels
1 cup crushed walnuts
2 tablespoons sugar
1/4 cup melted butter (or margarine)

Prepare the raspberry Jell-O with boiling water according to package directions. Mix in the raspberry pie filling. Place in the refrigerator until set.

Allow the Cool Whip (or other topping) and the cream cheese to warm to room temperature. Whip the topping, cream cheese and 1 cup of sugar until smooth and thoroughly mixed. Spread over the Jell-O mixture.

Melt the butter (or margarine) in a saucepan. Add 2 tablespoons sugar, the crushed pretzels and crushed walnuts. Stir thoroughly. Sprinkle over the topping/raspberry Jell-O.

Keep refrigerated until you are ready to serve.

Note: I have also made a light version of the recipe and used sugar-free Jell-O, fat-free topping and and fat-free cream cheese.

Source: LeAnn R. Ralph, author of the books "Cream of the Crop (More True Stories from a Wisconsin Farm)" (September 2005); "Give Me a Home Where the Dairy Cows Roam" (September 2004) and "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (August 2003).


7-UP APPLE DUMPLINGS

~Submitted by Treva, Eastern TN

2 c Sugar
1 ts Cinnamon
1/2 ts Nutmeg
1 Stick butter
20 oz 7-up
10 Large apples
1 Can biscuits
1 ts Nutmeg
1 ts Cinnamon
1/2 Stick butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes.


BRUSSELS SPROUTS WITH CARAWAY

~Submitted by Treva, Eastern TN

2 (10 oz.) pkgs. Brussels sprouts
2 tbsp. butter
1/2 tsp. caraway seeds
Salt & pepper
2 tsp. balsamic or other mild vinegar

Trim the Brussels sprouts and remove tough outer leaves. Cut each sprout into three slices. Put the butter, caraway and 1/2 teaspoon salt in a microwaveable dish and microwave on High, uncovered, until the butter melts, about 1 minute. Add the Brussels sprouts and toss to coat with the butter. Cover with plastic wrap and vent. Microwave on High, stirring every 2 minutes, until Brussels sprouts are tender and bright green, about 10 minutes. Stir in the vinegar and 1/8 teaspoon pepper. Taste and add salt and pepper if needed.


BRAISED CARAWAY PORK CHOPS 

~Submitted by Treva, Eastern TN

4 center-cut pork loin chops (6 oz. each)
1 tbsp. plus 1 tsp. butter
1 cup each chopped onions and sliced mushrooms
1/2 tsp. each caraway seed and salt
1/4 tsp. pepper
1 & 1/2 cup water
1 tbsp. plus 1 tsp. chopped fresh parsley

On rack in broiler pan broil chops, turning once, until rare.

In 12-inch skillet heat butter until bubbly and hot; add onions and saut? until softened. Add pork chops, mushrooms, caraway seed, salt, and pepper and cook for 5 minutes; add water, cover, and let simmer until meat is tender, about 45 minutes. Serve sprinkled with parsley.

TUSCAN LAMB CHOP SKILLET

~Submitted by Treva, Eastern TN

8 lamb rib chops, cut 1 inch thick (1 & 1/2 pounds total) 
2 teaspoons olive oil
3 cloves garlic, minced
1 (19-oz.) can white kidney (cannellini) beans, rinsed and drained
1 (8-oz.) can Italian-style stewed tomatoes
1 tablespoon balsamic vinegar
2 teaspoons snipped fresh rosemary
Fresh rosemary sprigs (optional) 

1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium (160 degrees F) doneness, turning once. Transfer chops to a plate; keep warm. 

2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. 

3. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs. 

Makes 4 servings. 

Nutrition facts per serving: calories: 272, total fat: 9 g, saturated fat: 3 g, cholesterol: 67 mg, sodium: 466 mg, carbohydrate: 24 g, fiber: 6 g, protein: 30 g, vitamin A: 4%, vitamin C: 13%, calcium: 4%, iron: 21%.

Source: Better Homes and Gardens



NUTTY POPCORN FUDGE

~Submitted by Treva, Eastern TN

4 cups popped popcorn
1 (18 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tablespoon butter or margarine
1 cup toasted slivered almonds
1 teaspoon vanilla

Line 9" x 13” pan with foil; set aside. 

Melt chips, condensed milk and butter in large saucepan, stirring until smooth; remove from heat. Stir in popcorn, nuts and vanilla. 

Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares. 

Yield: 32 squares

Nutritional Information:
(Based on 1 serving)
Total Calories 170; Total Fat 9g; Cholesterol 5mg; Sodium 25mg; Carbohydrate 21g; Fiber 1g; Sugars 19g; Protein 3g



CAESAR CHICKEN SALAD

~Submitted by Treva, Eastern TN

Low in saturated fat.

1 clove garlic, minced 
2 tablespoons olive il or salad oil 
2 cups cubed French bread 
1/4 cup salad oil 
1/4 cup refrigerated or frozen egg product, thawed 
2 tablespoons red wine vinegar 
1 tablespoon lemon juice 
1 clove garlic, minced 
1 teaspoon anchovy paste or 2 anchovy fillets 
1/2 teaspoon Worcestershire sauce 
6 cups torn romaine 
2 cups cubed cooked chicken (10 ounces) 
4 green onions, bias sliced 
1/4 cup finely shredded Parmesan cheese 
Coarsely ground pepper 


1. For garlic croutons, in a medium skillet over medium heat cook garlic in the 2 tablespoons olive oil or salad oil just until golden. Add cubed French bread, stirring to coat evenly. Transfer bread cubes to a shallow baking pan. Bake in a 300 degree F oven for 10 minutes. Stir. Bake about 5 minutes more or until the cubes are dry and crisp. 

2. For dressing, in a blender container combine the 1/4 cup salad oil, egg product, vinegar, lemon juice, garlic, anchovy paste, and Worcestershire sauce. Cover and blend until smooth. 

3. In a large salad bowl combine romaine, chicken, green onions, Parmesan cheese, and garlic croutons. Pour the dressing over the salad. Toss gently and serve immediately. Pass coarsely ground pepper. Makes 6 servings. 

Nutrition facts per serving: 
calories: 316
total fat: 21g
saturated fat: 4g
cholesterol: 50mg
sodium: 296mg
carbohydrate: 12g
protein: 21g


CHILE CHEESE CASSEROLE

~Submitted by Treva, Eastern TN

1 & 1/2 cup lite ricotta cheese
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese
1 (4 oz.) can chopped green chilies, drained
1/2 cup frozen egg substitute, thawed
1/4 cup green onions, chopped
4 (6 inch) corn tortillas
Vegetable cooking spray
1/4 cup green pepper, chopped
1 clove garlic, minced
2 (16 oz.) cans red kidney beans, drained
1 (14-1/2 oz.) can no-salt-added whole tomatoes, undrained & chopped
1 (8 oz.) can no-salt-added tomato sauce
2 tsp. chili powder
1/2 cup (2 oz.) shredded reduced-fat sharp Cheddar cheese
2 tbsp. green onions, chopped

Combine first 5 ingredients in a medium bowl; stir well and set aside. Cut each tortilla into 8 wedges; place on an ungreased baking sheet. Bake at 350 degrees for 10 minutes or until crisp. Set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add green pepper and garlic; saut? until tender. Stir in beans, tomato, tomato sauce, and chili powder; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Spread half of cheese mixture in a 2-quart casserole coated with cooking spray; arrange 8 tortilla wedges over cheese mixture. Spread half of bean mixture evenly over wedges. Repeat layers with remaining cheese mixture, 8 tortilla wedges and remaining bean mixture. Cover and bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with Cheddar cheese; bake, uncovered, an additional 5 minutes or until cheese melts. Top with 2 tablespoons green onions. Serve with remaining tortilla wedges.

Yield: 8 servings

259 calories; Protein 20.5; Fat 6.8; Carbohydrate 30.5; Fiber 3.8; Cholesterol 22; Sodium 359.
Weight Watcher Points - 6 Points

TUNA STUFFED TOMATOES

~Submitted by Treva, Eastern TN

4 large tomatoes
1/ 2 cup light mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
2 cans (6 oz. each) tuna, drained and flaked
2 celery ribs, chopped
1/2 cup chopped cashews, optional 

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-inch shell for each. Invert tomatoes onto paper towels to drain. In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells. 

Yield: 4 servings 

Nutrition info per stuffed tomato (no cashews):
Cals: 241 Fat: 11g (2g sat) Chol: 36mg Sod: 746mg Carb: 12g Fiber: 2g Protein: 24g
Diabetic exchanges: 3 lean meat, 2 vegetable, 1 fat


FREEZER ROLLS

~Submitted by Treva, Eastern TN

Freezer Rolls can be prepared and stored in the freezer for up to a week before baking making them the perfect dinner rolls for the time conscious cook.

1 & 1/4 cups warm water (100° to 110°F) 
2 envelopes FLEISCHMANN'S® Active Dry Yeast 
1/2 cup sugar 
1/2 cup warm milk (100° to 110°F) 
1/3 cup butter or margarine, softened 
1 & 1/2 teaspoons salt 
5 & 1/2 to 6 cups all-purpose flour
2 large eggs 

Place 1/2 cup warm water in large warm bowl. Sprinkle yeast over water; stir until dissolved. Add remaining 3/4 cup warm water, sugar, warm milk, butter, salt and 2 cups flour. Beat 2 minutes at medium speed of electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes. 

Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week.* Makes about 2 dozen rolls

Once frozen, rolls may be placed in plastic freezer bags. 

Remove rolls from freezer; unwrap and place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 & 1/2 hours. Bake at 350°F for 15 minutes or until done. Remove from baking sheets; cool on wire racks. 

*To bake without freezing: After shaping, let rise in warm, draft-free place until doubled in size, about 1 hour. Bake according to above directions. 

Shaping the Dough Crescents: Divide dough in half. Roll each half to 14-inch circle. Cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Curve ends slightly to form crescents; Knots: Divide dough into 24 equal pieces; roll each to 9-inch rope. Tie once loosely. Coils: Divide dough into 24 equal pieces; roll each to 9-inch rope. Coil each rope and tuck end under the coil. Twists: Divide dough into 24 equal pieces; roll each into 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends to seal. 

Nutrients per Serving 
(1 roll) Calories 100 Calories from Fat 54 % Total Fat 6 g Saturated Fat 4 g Cholesterol 50 mg Carbohydrate 9 g Protein 2 g Sodium 360 mg 
Dietary exchanges 1/2 Starch 1 Fat



CORN PIE IN GROUND BEEF CRUST

~Submitted by Treva, Eastern TN

1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red or green sweet pepper
2 tablespoons finely chopped, seeded jalapeno pepper*
1 tablespoon minced garlic (6 cloves)
1 tablespoon olive oil 
1 (14-1/2-oZ.) can diced tomatoes, drained
1/2 cup golden raisins
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound very lean ground beef
1/4 cup fine dry bread crumbs
2 slightly beaten eggs
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon salt
2 & 3/4 cups fresh or frozen whole kernel corn, thawed and drained
2 green onions, thinly sliced 
Fresh cilantro (optional) 

1. In a large skillet, cook onion, celery, sweet pepper, jalapeno pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally. Remove from heat. Drain off fat. Stir in drained tomatoes, raisins, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper. In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture. Spread meat mixture evenly in an ungreased 2-quart square baking dish. 

2. In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth. Stir in corn and green onions. Spoon evenly over meat layer. Bake, uncovered, in a 350 degree F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink. Let stand for 10 minutes; cut into portions to serve. Makes 6 servings. 

*Test Kitchen Tip: Because chili peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic bags over your hands or wear plastic or rubber gloves. If your bare hands do touch the chili peppers, wash your hands well with soap and warm water. 

Nutrition facts per serving: calories: 325; total fat: 9g; saturated fat: 3g; cholesterol: 116mg; sodium: 545mg; carbohydrate: 45g; fiber: 5g; protein: 23g; starch: 1.5

Diabetic exchange: vegetables: 4 diabetic exchange; lean meat: 1.5 diabetic exchange; fat: .5 diabetic exchange

Source: Hometown Cooking


DIABETIC-FRIENDLY CORNBREAD SALAD

~Submitted by Treva, Eastern TN

The cornbread croutons are the best part of this bacon, lettuce, and tomato salad. 

Makes 6 (2-cup) servings.

1 (7.5 ounce) package corn muffin mix
6 cups torn romaine lettuce
1 cup seeded, chopped tomato
1 cup chopped green pepper
3/4 cup chopped purple onion
3 slices turkey bacon, cooked and crumbled
2/3 cup fat-free Ranch-style dressing

1 Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes.

2 Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve r