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3-MINUTE FUDGE

~Submitted by Linda, CA

2 sticks "real" butter
1-cup peanut butter
1 lb. powered sugar
1-tsp. vanilla

Place margarine and peanut butter in microwave safe bowl. Microwave on high 1 minute or until melted. Add powered sugar and vanilla. Mix well. Place in glass pan (I use 8 x 8) and refrigerate until firm. Cut into squares.

BEST EVER LASAGNA

~Submitted by Brian N., Kalamazoo, MI

Source: The Turkey Store

6 long lasagna noodles, uncooked
1 package (1 lb.) ground turkey
2 teaspoons bottled or fresh minced garlic
?? teaspoon salt (optional)
1 jar (28 oz.) fat free or regular spaghetti sauce
1 container (15 oz.) light or part skim ricotta cheese
?? cup grated Parmesan or Romano cheese
?? cup chopped fresh basil or 1 tablespoon dried
2 cups (8 oz.) reduced fat shredded mozzarella or Italian blend cheese

Heat oven to 350 degrees F. Cook noodles according to package directions. Meanwhile, crumble turkey into a large skillet; add garlic and salt. Cook over medium heat until turkey is no longer pink, stirring occasionally. Add spaghetti sauce; simmer 10 minutes, stirring occasionally.

Combine ricotta cheese, ?? cup of the Parmesan cheese and basil; mix well. Spread ?? cup spaghetti sauce mixture in bottom of a 9 x 13-inch baking dish. Layer half of noodles over sauce; spoon half of ricotta cheese mixture over noodles. Top with 1 cup sauce; sprinkle with 1 cup mozzarella cheese. Repeat layering with remaining ricotta cheese mixture, noodles, and sauce. Cover with foil; bake 50 minutes or until bubbly. Sprinkle remaining 1 cup mozzarella cheese and ?? cup Parmesan cheese over lasagna; return to oven and continue baking 3 minutes or until cheese is melted. Makes 8 servings.

Nutritional analysis per serving: Calories: 350, Protein: 33g, Carbohydrates: 22g, Fat: 13g, Cholesterol: 72mg, Sodium: 692mg

Notes: Can substitute ground chicken for the turkey. Have fun with the kind of cheese used.

CROCKPOT MALAYSIAN SWEET POTATOES

~Submitted by Jean, Syracuse, NY

This recipe has a fruity but nicely Asian sauce that is poured over the potatoes when they get done. Not your everyday stuff.

3 lbs sweet potatoes, peeled and cut into 1 inch cubes? 
1 1/2 inches fresh ginger, peeled and minced? 
1 large onion, diced? 
1 stalk lemongrass, outer leaves removed, and split lengthwise? 
1 Tbs sesame oil? 
1 1/2 tsp tamarind paste? 
1/4 cup rice wine vinegar? 
1/4 cup light soy sauce? 
2 cups orange juice? 
1 finely grated lemon, zest of? 
1 pinch ground red pepper (to taste)

Place ingredients into crock pot. Cover and cook on high for 4 1/2-5 hours or until potatoes are nice and tender. Remove lemongrass pieces and discard. Season with salt and pepper, if desired. Remove potatoes and keep warm; pour liquid from crock pot into a saut?© pan and reduce until it gets thick and syrupy, then pour over potatoes; serve.

70'S FIG NORTONS

~Submitted by Nancy, Sacramento, CA

Source: The Sacramento Bee

Ingredients:

Dough:

3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoons salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon cinnamon
12 tablespoons cool, unsalted butter, cut into pieces
4 eggs, divided use

Filling:

1 cup dried figs, cut into 1/2-inch pieces
1/2 cup orange juice
1/2 cup apple juice
1/4 teaspoon ground cinnamon

Instructions:

For Dough:

Blend the dry ingredients in a mixer fitted with a paddle attachment (or use a hand mixer). Add butter and mix at low speed until sandy. Whisk 3 of the eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic and refrigerate at least 2 hours.

For The Filling:

Combine all filling ingredients in a saucepan and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake. The recipe can be made up to this point and refrigerated up to 3 days.

When you are ready to bake, heat oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick. Cut the dough lengthwise into strips, at least 2-1/2 inches wide. Paint around the edges of 1 strip with egg wash. Pipe or spoon the fig filling down the center of the strip and fold the dough over to enclose the filling, slightly overlapping the long edge like a letter. Place the tube, seam side down on a large cookie sheet which has been well greased or lined with parchment paper or nonstick baking mats. Press down light to flatten somewhat. Repeat with remaining dough and filling. Bake until light golden brown, about 15 minutes. Let cool to room temperature. Use a sharp knife to cut into 1-inch segments.

Makes about 65 Nortons.

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For Two...

CORNED BEEF WAFFLE

~Submitted by Jean, Syracuse, NY

4 slices white or whole wheat bread
4 slices American cheese
Sliced corned beef
Soft butter

For each sandwich, cover bottom slice of bread with a cheese slice, corned beef and second slice of cheese and bread. Spread outside of the sandwich with butter and grill in a hot waffle iron until golden brown.