Skillet Cornbread

Prep Time : ---10 minutes ---Total time : ---25 minutes --- Makes 6 servings

2 -----------------teaspoons bacon drippings

2 -----------------cups buttermilk

1------------------large egg

1 -3/4 ---------- cups plain white cornmeal

1 ------------------teaspoon baking powder

1 ------------------teaspoon baking soda

1 ------------------teaspoon salt

1) Preheat oven to 425*F . Coat bottom and sides of a 10-inch cast-iron skillet with bacon drippings ; heat in oven 5 minutes .

2) Meanwhile , whisk together buttermilk and egg . Add cornmeal , stirring well . Whisk in baking powder , soda and salt . Pour batter into hot skillet .

3) Bake at 425* for 15 minutes or until golden brown .

Utterly Deadly Southern Pecan Pie

Prep time : ...8 to 10 minutes ...Total time : --- 4 hours

1/2 -------------(14.2-oz) package refrigerated piecrusts

1 ----------------tablespoons powdered sugar

4 ----------------large eggs

1 -1/2 ----------cups firmly packed ligh brown sugar

1/2 --------------cup butter , melted and cooled to room temperature

1/2 --------------cup granulated sugar

1/2 --------------cup chopped pecans

2 -----------------tablespoons all-purpose flour

2 -----------------tablespoon milk

1 -1/2 -----------teaspoon bourbon

1 -1/2 -----------cups pecan halves

1) Preheat oven to 325*F . Fit pie crust into a 10-inch cast iron skillet ; sprinkle pie crust with powdered sugar .

2) Whisk eggs in a large bowl until foamy ; whisk in brown sugar and next 6 ingredients . Pour mixture into pie crust and top with pecans halves .

3) Bake at 325*F for 30 minutes ; reduce heat to 300*F , and bake 30 more minutes . Turn Oven off , and let pie stand in oven , with door closed , 3 hours .

Tip : Vanilla extract may be substituted for bourbon .

Peach & Pecan Muffins

Prep Time : ---15 minutes --- Total time : ---40 minutes ---Makes I dozen

PECAN STREUSEL :

1/2 ----------------cup chopped pecans

1/2 ----------------cup firmly packed brown sugar

1/4 ----------------cup all-purpose flour

2 -------------------tablespoons meltrd butter

1 -------------------teaspoon ground cinnamon

MUFFINS :

1 -1/2 -------------cups all-purpose flour

1/2 -----------------cup gradulated sugar

1 --------------------teaspoon baking powder

1 --------------------teaspoon ground cinnamon

1/4 -----------------teaspoon salt

1/2 -----------------cup butter , melted

1/4 -----------------cup milk

1 --------------------large egg

1 --------------------cup frozen sliced peaches , thawed and diced

12 ------------------paper baking cups

Vegetable cooking spray

1) PREPARE STREUSEL: Stir together pecans and next 4 ingredients until crumbly .

2) PREPARE MUFFINS : Preheat oven to 400*F . Combine flour and next 4 ingredients in a large bowl ; make a well in crnter of mixture . Stir together butter , milk and egg ; add to dry ingredients , stirring just until moistened . Gently stir in peaches .

3) Place paper baking cups in (12-cup) muffin pan and coat with cooking spray ; spoon batter into cups , filling two-thirds full . Sprinkle with Pecan Streusel .

4) Bake at 400*F for 20 to 25 minutes or until a wooden pick comes out clean . Cool in pan on wire rack 10 minutes ; remove from pan and serve warm or at room temperature .

Great for breakfast or a snack anytime .

Broccoli with Creamy Lemon Sauce

2 -----------------tablespoons fat-free mayonnaise

4 -1/2 -----------teaspoons low-fat sour cream

1 ------------------tablespoon fat-free (skim) milk

1 to 1 -1/2 ------teaspoons lemon juice

1/8 ---------------teaspoon ground turmeric

1 -1/4 ------------cups hot cooked broccoli florets

Combine all ingredients except broccoli in top of double boiler . Cook over simmering water 5 minutes or until heated through , stirring constantly .

Serve over hot cooked brocolli .

Makes 2 servings .

Citrus Asparagus

ORANGE SAUCE :

2 ---------------------tablespoons reduced-fat margarine

1 ---------------------clove garlic , minced

Juice of 1 Large orange (about 1/4 cup)

1 -1/4 ---------------teaspoon balsamic vinegar

1/4 -------------------teaspoon Dijon mustard

1/2 -------------------teaspoon grated orange peel

Salt (optional)

ASPARAGUS :

Nonstick olive oil cooking spray

1 ---------------------small onion , diced

1 ---------------------pound fresh asparagus , lower half of stalks peeled

2/3 ------------------cup diced red bell pepper

1/2 ------------------cup water

1) For the ORANGE SAUCE ; heat maragarine in a small saucepan over medium heat . Add garlic ; cook and stir 2 minutes or until soft . Stir in orange juice ; bring to a boil . Add vinegar and mustard ; reduce heat and simmer 2 minutes . Remove from heat and add orange peel . Season to taste with salt , if desired .Reserve and keep warm .

For ASPARAGUS ; spray medium saucepan with cooking spray ; heat over medium-high heat . Add onion ; cook and stir 2 minutes . Add asparagus , bell pepper and water . Reduce heat to medium low . Cpver and simmer 7 minutes or until asparagus is crisp-tender . Remove vegetables with slotted spoon to serving dish ; serve with reserve Orange Sauce .

Make 4 servings

Penne Primavera Salad

1---------------------pound penne or medium pasta shells , cooked and cooled

1/2 -----------------cup fresh or thawed frozem peas , cooked

1 --------------------large yello or red bell pepper , sliced

1/2 -----------------cup sliced green onions and tops

1/2 -----------------cup blanched sugar snap peas

1/2 -----------------cup sliced carrots

1 --------------------cup milk

1/2 -----------------cup fat-free mayonnaise

1/2 -----------------cup red wine vinegar

1/4 -----------------cup minced parsley

2 --------------------teaspoons draines green peppercorns , crushed (optional)

1 -1/2 --------------teaspoons EQUAL* FOR RECIPES or 6 paclets EQUAL* sweetene or 1/4 cup EQUAL* SPOONFUL

salt and pepper

1) Combine pasta , peas , bell pepper , green onions , sugar snap peas and carrots in salad bowl . Blend Milk and Mayonnaise in mediun bowl until smooth . Stir in vinegar , parsley , peppercorns and EQUAL*.

2) Pour dressing over salad and toss to coat . Season to tasye with salt and pepper .

Makes 6 (1-cup) servings

French Vanilla Ice Cream

Prep time : --- 10 minutes ---Cook time : --- 15 minutes --Makes 1 quart --8 servings

1 -3/4 ----------------cups milk

2 -1/4 ----------------cups heavy cream

1 -----------------------cup sugar

1 ------------------------vanilla bean , split lengthwiae

1/4 ---------------------teaspoon salt

6 ------------------------egg yolks

1) In a large saucepan over moderate heat , scald milk and cream with 1/2 cup of sugar , the vanilla bean and salt just until small bubbles appear .

2) In a medium-size bowl , whisk egg yolks and remaining 1/2 cup of sugar . Gradually whisk in a little milk mixture into yolk mixture , then pour back into pan . Cook over low heat , whisking constantly , until mixture coats a spoon --- about 15 minutes .

3) Remove from heat and cool to room temperature . Scrape seeds from vanilla bean into custard ; discard the pod . Refrigerate custard , covered , until cold --- 1 to 2 hours .

4) Tranfer to an ice cream maker and freeze according to manufacturer's directions .

Young and old kids alike will love this sweet goodness .

Old Fashion Lemon Meringue Pie

Prep time :--- 45 minutes--- Chill time :---15 minutes ---Cook time :---35 minutes ---Makes 8 servings

CRUST :

1 -1/3 ----------------cups unsifted all-purpose flour

1/4 --------------------teaspoon salt

1/4 --------------------cup chilled vegetable shortening

2 to 3 -----------------tablespoons cold water

FILLING :

1 -----------------------cup suger

1/4 --------------------cup cornstarch

1/4 --------------------teaspoon salt

1 -1/2 ----------------cups cold water

3 ----------------------egg yolks , lightly beaten

2 ----------------------teaspoons grated lemon zest

1/2 -------------------cup lemon juice

1 ----------------------tablespoon butter or margarine

MERINGUE:

3 ----------------------tablespoons pasteurized dried egg whites

6 ----------------------tablespoon warm water

1/3 --------------------cup sugar

1) FOR the CRUST :In a large bowl , combine flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal . Sprinkle with water , 1 tablespoon at a time , folking unti dough holds together . Shape into a ball , flatten slightly , wrap in plastic wrap and refrigerate 15 to 30 minutes .

2) Preheat oven to 475*F . On a lightly floured work surface , roll pastry from the center out to form an 11-inch circle about 1/8-inch thick . Wrap pastry around rolling pin and ease into a 9-inch pie pan . Trim overhang to 1-inch , roll under and crimp , making a high fluted edge . Prick bottom and sides with a folk .

3) Cover crust loosely with foil . Weight with dried beans or baking weights and bake for 8 to 10 minutes ; remove foil and beans and bake until crust is golden ---5 minutes more . Reduce heat to 350*F . Remove to a rack and cool to room temperature .

4) For the FILLINGS: In a medium-size saucepan , combine sugar , cornstarch and salt . Gradually blend in water , set over moderate heat and cook , stirring constantly until mixture boils and thickens --- about 3 minutes . Remove from heat , blend a little of the hot mixture into beaten egg yolks , then stir back into pan . Stir in lemon zest and juice and butter . Pour hot filling into the pie shell .

5)For the MERINGUE : In the bowl of an electric mixer , sprinkle egg whited over water and beat until foamy . With the mixer running , add sugar , 1 tablespoon at a time , then continue beating until soft peaks form.

6) Spoon maringue onto hot filling , swirling it into peaks and making sure it touches the crust all around . Bake until meringue is lightly tipped with brown -- 10 to 15 minutes . Remove to a rack ; cool to room temperature .

TIP : Traditionally , meringue on pies is made from the whites of separated eggs beaten stiff with about 1/3 cup of sugar and 1/4 teaspoon of cream of tartar , then it is piled high while the pie is still hot .

It's best made with dried pasteurized egg whites because of concerns of raw eggs . The meringue topping does not remain in the oven long enough to actually cook through .

This is what my AUNT calls cooking safe .

Southern Fried Chicken

Prep time : --- 1 hour ---Cook time ; about 20 minutes per batch---Makes 6 servings

1 ------------------broiler-fryer ( 3 to 3 -1/2 pounds)cut up for frying

2 ------------------cups buttermilk

2 ------------------cups unsifted all-purpose flour

1 -1/2 ------------teaspoons baking powder

3 ------------------tablespoons paprika

1-------------------teaspoon salt

1/2 ----------------teaspoon black pepper

3/4 ----------------cup milk

2 -------------------eggs

2 -------------------tablespoons vegetable oil

Vegetable oil for deep-fat frying

1) Place chicken and buttermilk in a large self sealing plastic beg and refrigerate at least 4 hours or overnight .

2) In a small bowl , combine 1 -1/2 cups of the flour , baking powder , paprika , 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper , set aside .

3) In a large bowl , beat milk , eggs and 2 tablesoops of oil . Dradually add flour mixture , whisking just until smooth . Do not overbeat . Let mixture stand at room temperature for 1 hour .

4 Meanwhile , drain chicken and pat dry . Transfer to a rack and air dry for about 20 minutes .

5) Spoon the remaining 1/2 cup flour , 1/2 teaspoon salt and 1/4 teaspoon pepper into a brown paper bag . Shake chicken , a few pieces at a time in the bag . Return to rack .

6) In a deep-fat fryer or heavy skillet , heat at least 2 inches of oil to 365*F.

7) Dip chicken into batter and turn to coat evenly . Fry a few pieces at a time , turning several time , until golden brown --- 18 to 20 minutes . Drain on paper toweling and keep warm .

Baked Striped Bass with Herbed Bread Crumbs

Prep time :---25 minutes --- Cook time: ---15 to 20 minutes ---Makes 2 serving

BASS:

1-----------------striped bass about (1 -1/2) pounds , butterflied , boned and open flat , with head and tail left on

1 ----------------tablespoon lemon juice

STUFFING:

1/4 -------------cup chopped parsley

1/4 -------------cup grated Parmesan cheese

1 ----------------cup dry bread crumbs

1 ----------------teaspoon dried thyme , crumbled

4 ---------------tablespoons melted unsalted butter or margarine

1/2 -------------teaspoon salt

1/4 -------------teaspoon black pepper

1) Preheat oven to 400*F . Spray a 15x10-inch jelly roll pan with nostick cooking spray .

2) For the BASS: Rub inside of fish with lemon juice . Place fish , skin side down , with the cavity open in the prepared pan .

3) Ror the STUFFING: In a small bowl , stir together all ingredients . Press bread crumb mixture evenly into open cavity and bake , uncovered , until golden --- 15 to 20 minutes .

All you need is a salad , a small glass of white wine and you meal is ready , so easy and quick .

Autumn Torte Rustica

-------------------Makes 12 servings

1--------------------small butternut squash (1 -1/2 pounds ) peeled , seaded and cut into 1/4-inch slices

3 -------------------eggs

3 -------------------cups ricotta cheese

1 --------------------cup graded Romano cheese

1 --------------------teaspoon rubbed sage

1 --------------------teaspoon water

1 --------------------small onion , chopped

2 --------------------tablespoons olive oil

2 --------------------packages (10 ounces each) frozen chopped spinach , thawed and squeeze dry

2 --------------------garlic cloves , minced

1/4 -----------------teaspoon ground nutmeg

1---------------------package (17.3 ounces) frozen puff pastry , thawed

1) Place squash slices on baking sheet coated with cooking spray . Lightly spritz with cooking spray . Bake at 400* for 15 minutes or until tender .

2) Meanwhile , in a bowl , combine two eggs , cheese and sage in a small bowl , whisk the water and remaining egg ; set aside .

3) In a large skillet , saute onion in oil until tender . Stir in spinach , garlic and nutmeg . Cook and stir for 2 minutes ; set aside .

4) Unfold one pastry sheet onto a lightly floured surface . Roll out into a 14-inch squaer . Press onto bottom and yp the sides of a greased 9-inch springform pan , allowing the excess pastry to drape over the edges . Brush with reserved egg mixture .

5) Layer with half of the squash , cheese mixture and spinach . Repeat layers . Roll out the remaining pastry into a 10-inch square , place over filling . Trim edges ; fold the bottom pastry over the top and press edges to seal . Reroll pastry trimmings . Cut out with a small leaf cookie cutter , place on torte . Brush with egg mixture .

6) Place pan on baking sheet . Bake at 400* for 40 to 45 minutes . Serve warm or at room temperature . Refrigerate lefterovers .

TIP:

The wonderful flavor and lovely look of this cheese and vegetale pie is worth the bit of extra effort it takes to prepare it . The butternut squash adds a subtle sweetness that's irresistable .

Italian Strip Steak with Focaccia

4 ---------------------boneless beef top loin steaks ( 8 ounces each)

3 ---------------------tablespoons olive oil , divided

1/2 ------------------pound sliced baby portobello mushrooms

1 ---------------------shallot , finely chopped

3 ---------------------tablespoons chopped red onion

2 ---------------------cloves garlic , minced

2 ---------------------teaspoons minced fresh rosemary

1/2 ------------------cup roasted sweet red peppers , cut into strips

1/4 ------------------cup dry red wine or beef broth

1/4 ------------------teaspoon salt

1/4 ------------------teaspoon coarsely ground pepper

1 ---------------------focaccia bread ( 12 ounces) cut into quarters

2/3 ------------------cup shredded Asiago cheese

1/4 ------------------cup sliced pimiento-stuffed olives

1) In a large skillet , cook the steaks in 2 teaspoons oil over medium heat for 5 to 6 minutes on each side or until meat reaches desired doneness ( for medium-rare , a meat thermometer should read 145* ; medium 160* ; well-done , 170*) Remove and keep warm .

2) In the same skillet , saute the mushrooms , shallot and onion in remaining oil . Add Garlic and rosemary ; suate 1-2 minutes longer . Stir in red peppers , wine , salt and pepper , heat together .

3) Place focaccia on serving plates , top each with a steak and 1/2 cup mushroom mixture . Sprinkle with cheese and olives

TIP : This easy entree lets you enjoy entertaining . The dish comes together quickly and makes a beautiful presentation . Fans of Italian food will be impressed .

Roquefort Cheesecake with Pear preserves & Pecans

Hands on time : 15 minutes --- Total time : ---6 hr ; or overnight Make 12 servings

1/2 -------------------cup pecans or walnut halves

2 ----------------------(8-oz) package cream cheese , softened

1 ----------------------(8-oz) package Roquefort cheese , chopped

1/2 -------------------cup sour cream

2 ----------------------tablespoons chopped fresh chives

1-----------------------tablespoon chopped fresh parsley

2 ----------------------large eggs

2 ----------------------tablespoons all-purpose flour

1/2 --------------------(11.5-oz) jar pear preserves

Crackers , seedless red grapes and assorted vegetables

1) Preheat oven to 350*F. bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant , stirring halway through . Reduce oven temperature to 325*F .

2) Beat cream cheese and next 4 ingredients at medium speed with an electric mixture until well blended . Add eggs , 1 at a time , beating just until yellow disappears after each addition ; fold in flour . Spoon cheese mixture into a lightly greased 7-inch springdorm pan .

3) Bake at 325*F for i hour or until set . Run a knife around outer edge of cheesecake to loosen from sides of pan . Let cool in pan on a wire rack 30 minutes , cover and chill 8 hours .

40 Remove sides of springform pan . Transfer cheesecake to a platter and spoon preserves over top ; sprinkle with pecans , serve with crackers , red grapes and assorted vegetables .

Make a good item for your brunch menu .

Hot German Potato Salad

Prep time : --- 30 minutes ---Cook time : --- about 45 minutes --- Makes 6 servings

4 -----------------Thick slices bacon , diced

1/2 ---------------cup finely chopped yellow onion

1 ------------------tablespoon flour

1/2 ---------------cup Browned Beef Stock or canned reduced-sodium beef broth

1/2 ---------------cup cider vinegar

2 ------------------tablespoons sugar

1 ------------------teaspoon salt

1/4 ---------------teaspoon black pepper

3 ------------------pounds small red or white-skinned new potatoes , boiled , peeled , and cut into 1/4-inch thick slices

1 ------------------cup sliced scallions

1/4 ---------------cup minced parsley

1) In a medium-size skillet over moderately low heat , cook bacon until crisp --- about 5 minutes . Transfer to paper towels to train .

2) Add onion to bacon dripping and saute until solf --- about 5 minutes . Blend in flour ; remove from the heat and gradually stir in stock , vinegar , sugar salt and pepper . Return to the heat and cook stirring until mixture boils . Cook 1 minute more , reduce heat to low and keep dressing warm .

3) Place potatoes in a heatproof serving bowl , add scallions , parsley and reserved bacon , pour dressing over all and toss gently to mix .

Patoto salad with a twist and so good .

Herbed Roast Beef with Popovers

Prep time : --- 25 minutes ---Cook time : --- about 3 hours --- Makes 6 servings

ROAST BEEF :

1 -------------------standing rib roast (about 6 pounds)

1 -------------------large clove garlic , halved

1 -------------------teaspoon dried thyme , crumbled

1 -------------------teaspoon dry mustard

1 -------------------teaspoon dried rosemary , crumbled

1/2 ----------------teaspoon black pepper

POPOVERS :

I/2 ----------------cup sifted all-purpose flour

1/2 ----------------teaspoon salt

1/2 ----------------cup milk

1/4 ----------------cup cold water

2 -------------------eggs , lightly beaten

1 ------------------- Tablespoon melted roast beef dripping

1) For the Roast : Preheat oven to 450*F . Place roast , fat side up in a large roasting pan . Rub with garlic . In a samll bowl , combine thyme , mustard , rosemary and pepper ; rub over roast .

2) Insert a meat thermometer in center of roast making sure it does not tough bone (or test later with an instant-read thermometer).

3) Roast , uncovered for 25 minutes . Reduce the heat to 300*F and continue roasting until temperature registers 135*F to 140*F for medium-rare , 150*F to 155*F for medium , or 160*F to 165*F for well done . (the internal temperature fo the meat will continue to rise when the meat has been taken from the oven .

4) Remove roast from the oven and let stand for 15 to 20 minutes before carving .

POPOVERS :

1) For the Popovers : Increase the oven temperature to 500*F . Begin popovers about 30 minutes befor beef is done ,Combine flour and salt in a small bowl . With an electric mixer or rotary beater , beat in milk a little at a time until smooth . Beat in water and eggs . Cover and set aside in a cool place , but not refrigerated , for about 30 minutes .

2) Beat batter until bubbles appear on the surface --- about 1 to 2 minutes .

3) Pour 1/2 teaspoon of the drippings into each of 6 muffins cups and heat in oven until almost smoking hot --- 1to 2 minutes . Pour a scant 1/4 cup of batter into each cup and bake , uncovered for 8 minutes . Do not open the oven door . Reduce the temperature to 400*F and bake until fluffy , brown and crisp --- 8 to 10 minutes more . Serve at once with roast and pan gravy .

AU JUS GRAVY:

Drain all but i tablespoon of dripping from the roasting pan .

Add 2 cups Browned Beef Stock and hot water , or vegetable cooking water and heat over moderate heat , scraping up browned bits . Cook until slightly reduced ---5 to 6 minutes . ----Makes 2 cups .

American Bouillabaisse with Rouille Sauce

Prep time : ---20 minutes --- Cooking time : ... 50 minutes --- Makes 6 servings
1-----------------medium-sized yellow onion , chopped
2 ----------------medium-sizze carrots , peeled and thinly slices
1 ----------------large leek , halved lengthwise , thoroughly washed and thinly sliced
2 ---------------medium-sized tomatoes . coref , seeded and chopped
1 ---------------cup dry white wine
4 ---------------bottles (8 ounces each) clam juice
6 ---------------cups fish broth
2 ----------------pinches saffron threads , crumbled
2 ---------------pounds mussels in the shell
1 ---------------dozen littleneck clams in the shells
1/2 ------------pound boneless halibut , cut into 1 -1/2 pieces
1/2 -------------pound boneless scrod , cut into 1 -1/2 inch pieces
1/2 ------------pound bay scallops
1/2 ------------pound large shrimp . peeled and devined .
1) In a large 8-quart Dutch oven over moderately high heat , bring all ingredients except fish , shellfish and rouille to a boil . Reduce heat to mederately low and simmer , uncovered , for 30 minutes .
2) Strain the broth , discard vegetables , return broth to the pot , bring to boil .
3) Add clams and mussels , reduce the heat to moderately low and simmer , covered until shells open --- about 5 minutes . Discard any mujssels and clams that do not open . Add fish and simmer , uncovered , 5 minutes or more .
4) Divide fish and shellfish among 6 large heated soup bowls , ladle in broth and top each serving with 2 tablespoons rouille , if desired .
ROUILLE :
Prep time :--- 10 minutes --- cooking time : ---20 minutes ---Makes 1 -1/2 cups
1 -----------------cup roughly chopped pimientos
1 -----------------medium-size Idaho potato , peeled and thinly sliced
4 -----------------cloves garlic
1/4 --------------teaspoon dried thyme , crumbled
2 -----------------cups fish broth
6 -----------------drops hot red pepper sauce
1/2 ---------------teaspoon salt
1/4 ---------------cup olive oil
1) In a 2-quart saucepan over high heat , bring pimientos , potato , garlic , thyme and broth to boil . Reduce heat to moderately low and simmer , uncovered until potato is tender --- about 20 minutes . Strain broth , reserving vegetables .
2) In a food processor ; puree vegetables and 1/4 cup broth . Add red pepper sauce and salt . With the processor running , drizzle in oil until thick and creamy .

Sweet Tea Icebox Pie

Hands on time : ---25 minutes --- Total time 5 hours (incl. Gingersnap Crust) Makes 12 serving

2 -----------------------Tablespoons unsweetened instant ice tea mix

1 -----------------------(14 - oz) can sweetened condensed milk

1/2 --------------------teaspoon orange zest

1/2 --------------------teaspoon lime zest

1/2 --------------------cup fresh orange juice

2 ----------------------large eggs , lightly beaten

------------Gingersnap crust ----- recipe below

1 ----------------------cup heavy cream

3 ----------------------tablespoons sugar

3 ----------------------tablespoons sugar

Garnishes : orange slices , fresh mint sprigs .

1) Preheat oven to 350*F . Stir together ice tea mix and 2 tablespoons water in a large bowl . Whisk in sweetened cindensed milk and next 5 ingredients until blended . Place Ginger Snap crust on a baking sheet ; pour in milk mixture .

2) Bake at 350*F for 20 to 25 minutes or just until filling is set . Cool completely on a wire rack (about 1 hour) . Cover and chill 4 to 24 hours . Remove tart from pan , and place on a serving dish .

3) Beat cream and sugar at medium speed with an electric mixer until stiff peaks form . Pipe or dollop on top of tart ; garnish if desired .

GINGERSNAP CRUST :

Makes 1 (9-inch) crust

1 -1/2 -----------------cups crushed gingesnaps cookies

5 ------------------------tablespoons butter , melted

2 ------------------------tablespoons light brown sugar

1/4 ---------------------teaspoon ground sugar .

Stir together all ingredients . Press mixture into a 9-inch tart pan with removeable bottom .

TIP : 2 (4-oz) packages ready-made mini graham cracker pie crusts may be substituted .

NOTE : You may also bake this tart in a 14x4-inch tart pan with removeable bottom , increase bake time to 25 to 28 minutes or until filling is set .

Perfect Cheese Omelet

Prep time : --- 6 minutes --- Cooking time : --- 2 minutes --- Makes 1 serving

3 -------------------------------eggs , at room temperature

1 -------------------------------tablespoon milk

1/4 ----------------------------teaspoon salt

1/4 ----------------------------teaspoon black pepper

1 -------------------------------tablespoon butter or margarine

1/4 ----------------------------cup finely shredded Cheddar cheese

1) In a medium-size bowl , whisk together eggs , milk , salt and pepper .

2) In an 8-inch skillet or omelet pan , melt butter over low heat until foamy but not browned . Increase the heat to moderately high and tip the pan to coat with butter . Pour in egg mixture . As the omelet cooks , tilt the pan and draw the edges in toward the center with a folk . Shake pan gently to distribute the uncooled portion .

3) When the omelet is just set --- about 2 minutes --- remove from heat and sprinkle with cheese .

4) Loosen the edges of the omelet with a fork and as you tip the pan forward to fold the omelet in half . Slide the omelet onto a warmed serving plate .

Quick and easy .

Linguine with White Clam Sauce

Prep time : --- about 25 minutes --- cooking time : ---10 minutes ---makes 4 serving

1/4 -----------------cup olive oil

1 --------------------large yellow onion , chopped

3 --------------------cloves garlic , minced

1/2 ------------------cup dry vermounth

1/2 ------------------teaspoon salt

1/8 to 1/4 ---------teaspoon crushed red pepper flakes

2 --------------------cans (6 -1/2 ounces each) minced clams , with their liquid , or the chopped meat liquid from 2 dozen littleneck clams .

1/2 -----------------cup minced Italian parsley

1 --------------------pound linquine , cooked and drained .

1) In a large skillet over moderate heat , heat oil 1 minute . Add onion and garlic and saute until solf --about 5 minutes . Add vermouth , salt and red pepper flakes and simmer , uncovered , for 3 minutes .

2) Stir in clams and their liquid and cook 1 minute more . Stir in parsley .

3) Transfer linquine to a large heated serving bowl , pour sauce over all and toss well .

Key Lime Cheesecake & Strawberries & Fresh Mint

12 ----------------whole low-fat honey greham crackers , broken into small pieces

2 -----------------tablespoons reduced-fat mergarine

2 -----------------packages (8 ounces each ) reduced-fat cream cheese

1 -----------------package (8 ounce) non-fat cream cheese

1 -----------------container (8 ounces) plain non-fat yogurt

2/3 --------------cup powdered sugar

1/4 --------------cup lime juice

8 -----------------packets sugar substitute or equivalent of 1/3 cup sugar

2 -----------------teaspoons lime peel

1 -1/2 -----------teaspoons vanilla

5 -----------------cups strawberries

2 -----------------tablespoons finely chopped mint leaves

1) Preheat oven to 350*F . Coat 9-inch springform baking pan with nonstick cooking spray ; set aside .

2) Place grham crackers pieces and margarine in food processor or blender ; pulse until coarse in texture . Gently press crumb mixture on botton and 1/2 inch up side of pan . Bake 8 to 10 minutes or until lightly brown ; cool completely on wire rack.

3) Beat cream cheese , yogurt , powered sugar , lime juice , 6 packets of sugar substitute ,lime peel and vanilla in large bowl with electric mixer at high speed until smooth . Pour into pie crust . cover with plastic wrap ; freeze 2 hours or refrigerate overnight .

4) Combine strawberries , remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving ; set aside . Just before serving , spoon strawberries mixture over cheesecake .

Makes 12 servings .... kids young and old will love you .

Beef Tenderloin & Roasted Vegetables

1----------------------------beef tenderloin ( 3 pounds) , well trimmed
1/2 ------------------------cup chardonnay or other dry wine
1/2 ------------------------cup reduced-sodium soy sauce
2 ---------------------------cloves garlic , sliced
1 ---------------------------tablespoon fresh rosemary
1 ---------------------------tablespoon Dijon mustard
1 ---------------------------teaspoon dry mustard
1 ---------------------------pound small red potatoes , cut into 1-inch pieces
1 ---------------------------pound brussels sprouts
12 -------------------------ounces baby carrots
1) Place tenderloin in resealable plastic food dtorage bag . Combine wine , soy sauce , garlic , rosemary , Dijon mustard in small bowl . Pour over tenderloin . Seal bag ; turn to coat . Marinate in refrigerator 4 to 12 hours , turning several times .
2) Preheat oven to 425*F . Spray 13x9-inch baking pan with nonstick cooking spray . Place potatoes , brussels sproutd and carrots in pan . Remove tenderloin from marinade . Pour marinade over vegetables ; toss to coat well . Cover vegetables with foil . Bake 30 minutes ; stir . Place tenderloin on vegetables . Bake 45 minutes or until internal temperature reaches 145*F when tested with meat thermometer inserted into the thickest part of roast . Transfer roast to cutting board ; cover with foil . Let stand 10 to 15 minutes before carving . Internal temperature will continue to rise 5*F to 10*F during standing time .
3) Stir vegetables ; test doneness and continue to bake if not tender . Slice tenderloin ; arrange on serving platter with roasted vegetables . Garnish with fresh vegetables if desired .
Makes 10 servings .

Grilled Pork Tenderloin Medallions

PEPPER & HERB RUB :

1 ------------------------------tablespoon dried basil leaves

1 ------------------------------tablespoon garlic salt

1 ------------------------------tablespoon dried thyme leaves

1 -1/2 -----------------------teaspoons cracked black pepper

1 -1/2 -----------------------teaspoons dried rosemary

1 ------------------------------teaspoon paprika

PORK :

2 ------------------------------tablespoons Pepper & Herb Rub

12 ----------------------------- pork tenderloin medallions (about 1 pound)

1) For rub , combine basil , salt , thyme , pepper , rosemary and paprika in small jar or resealable plactic food storage bag , Store in cool dry place up to 3 months.

2) Prepare barbecue for direct cooking . Sprinkle rub evenly over both sides of pork ; pressing lightly . Spray pork with olive oil -flavored nonstick cooking spray .

3) Place pork on grid over medium heat . Grill , uncovered , 4 to 5 minutes per side or until pork is no longer pink in center .

Makes 4 servings

SERVING SUGGESTION : Serve with steamed red potatoes and broccoli .

Blue-Ribbon Apple pie

Prep time : --- 1 hour ---Cooking time : ---50 minutes ---Cooling time : ---20 minutes

1------------------recipe double crust pie pastry ( recipe below)

1/3 --------------- cup shredded cheddaar cheese (optional)

1 ------------------large egg , separated

4 ------------------tart apples

4 ------------------sweet apples

2 ------------------tablespoons lemon juice

1/2 ----------------cup firmly packed brown sugar

1/3 ----------------cup sifted all-purpose flour

1/4 ----------------teaspoon ground cinnamon

1/8 ----------------teaspoon ground allspice

1/8 ----------------teaspoon nutmeg

2 -------------------tablespoons butter

1 -------------------tablespoon cold water (optional)

1) Preheat oven to 425*F . Make pastry , adding cheese to dry mixture if you wish . Fit 1/2 the pastry into a 9-inch pie pan , letting the edges hang over about 1-inch . In a cup , whisk the egg white until frothy and brush on crust . Reserve yolk for the top crust glaze . Roll top pastry and cut several slits for steam vents . Cover with plastic wrap until redy to use .

2) Peel , core and slice apples 1/4-inch thick , placing them in a bowl . Sprinkle with lemon juice as you do . Add sugars , flour , cinnamon , allspice and nutmeg and toss lightly . Mound mixture in the piecrust ; dot with butter .

3) Moisten rim of bottom pastry with a little water and place top pastry on pie . Seal the pie by folding top pastry under bottom pastry at the pan rim , them crimp . In a small bowl , make glaze for top (optional) by whisking together reserved egg yolk and cold water . Brush over top , carefully avoiding the slits .

4) Bake at 425*F for 15 minutes ; lower temperature to 374*F and bake 35 minutes more or until filling is bubbly and pastry is nicely browned . If crimped edge browns to fast , cover with foil . Let pie cool on rack for 20 minutes . Serve with ice cream .

DOUBLE CRUST PIE PASTRY for an 8 or 9-inch pie :

2 -------------cups all-purpose flour

1 -------------teaspoon salt

2/3 ----------cup chill vegetable shortening

4-6 ----------tablespoons ice water

1) In a mixing bowl , stir together flour and salt . Using a pastry blender , cut in shortening until mixture resembles coarse meal .

2) Sprinkle water over flour mixture , 1 tablespoon at a time , mixing lightly with a folk , just until pastry holds together .

3) Divide pastry in half and shape in 2 balls . Flatten 1 ball slightly on a lightly floured work surface .

4) Using a floured rolling pin , roll pastry from center out to form a 12-inch circle about 1/8-inch thick .

5) Wrap pastry around rolling pin . Unroll into a pie pan . Repeat for top .

Tuna Nicoise Salad

Prep Time : --- 1 hour 10 minutes ----- Makes 4 servings

1 --------------------------large Shallot , minced

1 --------------------------tablespoon Dijon mustard

1 --------------------------tablespoon drained capers

1 -------------------------- tablespoon red wine vinegar

3 --------------------------tablespoons olive oil

1 -------------------------- medium-size head romaine lettuce , cut into 2-inch long pieces

2---------------------------hard cooked eggs , peeled and halve lengthwise

1/2 ------------------------cup drained , bottled roasted sweet red peppers , cut into 2-by 1/4-inch strips

3 --------------------------plum tomatoes , cut lengthwise into 8 wedges

2---------------------------carrots , pelled . parboiled and thinly sliced .

1/2 ------------------------pound green beans , trimmed , blanched and halved crosswise

1 --------------------------pound small red potatoes , boiled and sliced 1/4-inch thick

24 ------------------------Nicoise olives

1 --------------------------can (6 -1/2 ounces) oil-pacvked tuna , drained .

1) Place shallot , mustard , capers and vinegar in a large bowl and whisk in oil . Pour off 1/4 the dressing and set aside .

2) Add romaine to bowl , toss well and divide equally among 4 serving plates .

3) Arrange remaining ingredients artfully on the romaine , dividing amounts equally and spoon reserved dressing over all .

Tip : Try a different twist ---- COBB SALAD:

Prepare as directed above , omitting capers , carrots , green beans , potatoes and tuna . Add 1/2 cup crumbled blue cheese , 1 peeled , pitted and cubed avocado and 1/2 cup crisp crumbled bacon . Coarsely chopped hard boiled eggs , roasted peppers , tomatoes and olives and arrange ingredients over romaine .

Sweet & Sour Cabbage & Carrot Slaw

Prep Time : --- 45 minutes --- Cooking time : --- 10 minutes --- Makes 8 servings

8 ---------------------------cups shredded cabbage (about 1 small green cabbage )

2 ---------------------------carrots , peeled and grated

1 ---------------------------sweet red pepper , cored , seeded and finely chopped

1/3 ------------------------cup corn oil

1 ---------------------------medium-size red onion , finely chopped

2 ---------------------------tablespoons dark brown sugar

1/3 -------------------------cup cinder vinegar

1 ----------------------------tablespoon sweet pickle relish

1 ----------------------------teaspoon Dijon mustard

1 ----------------------------teaspoon salt

1/4 -------------------------teaspoon black pepper

1) Place cabbage , carrots and sweet red pepper in a large heatproof serving bowl .

2) In a large skillet over moderately high heat , heat oil 1 minute .

3) Add onion and saute 2 to 3 minutes . Stir in sugar and saute in 2 minutes more . Stir in vinegar , pickle relish , mustard , salt and black pepper .

4) Pour hot dressing over cabbage mixture and toss to mix well . Serve at room temperature .

Tip : Try HOT CABBAGE & SAUERKRAUT SLAW---

Prepare as directed in step 1 above , using 2 cups each shredded green and red cabbage and omitting carrots and sweet red pepper . Omit steps 3 amd 3 . In a large skillet over moderate heat , heat 2 cups sauerkraut , 1 tablespoon dijon mustard , 2 cups mayonnaise-type salad dressing , 1/4 cup sugar , stirring frequently , about 10 minutes ; do not allow to boil . Pour over cabbage and toss well to mix .

Shredded Beets & Red Cabbage with Crandberries

Prep time : --- 20 minutes ---Cooking time : ---16 minutes --- Makes 4 serving

2 -----------------tablespoons olive oil

1 -1/2 -----------cups coarsely shredded red cabbage

1 -1/2 -----------cups peeled , coarsely shredded cooked fresh beets or canned whole baby beets

1/3 ---------------cup fresh or canned whole berry crabberry sauce

1 ------------------tablespoon balsamic vinegar

1 ------------------teaspoon salt

1/4 ---------------teaspoon black pepper

1/8 ---------------teaspoon ground allspice

1/8 ---------------teaspoon ground allspice

1/8 ---------------teaspoon ground cloves

1) In a 10-inch skillet or Dutch oven over moderate heat , heat oil 1 minute . Add cabbage and saute , stirring occasionally , 5 minute .

2) Stir in beets , cranberry sauce , vinegar , salt , pepper , allspice and cloves . Cook , covered , until tender --- 10 minutes .

Tip : Makes a great side dish and not filling .

Chicken & Mushroom Cannelloni

Prep time : ---33 minutes --- Cooking time : --- 1 hour --- Makes 4 servings
---------------CREPE BATTER -------
1/2 -------------------cup unsifted all-purpose flour
1/4 -------------------teaspoon salt
1/4 -------------------cup low-fat (1%) milk
2 ----------------------eggs
2 ----------------------tablespoons plus 2 teaspoons olive oil
----------------FILLING----------------
1------------------------tablespoon olive oil
1 -----------------------medium-size yellow onion , finely chopped
8 ----------------------ounces assorted mushrooms (button and shilitake) , stemmed , wipeed clean and thinly sliced
12 ---------------------ounces skinless , boneless chicken thighs , cut into 1/2-inch chunks
2 ----------------------tablespoons all-purpose flour
1 ----------------------cup canned low-sodium chicken broth
1/2 -------------------teaspoon salt
1/4 -------------------teaspoon dried rosemary , crumbled
1/4 -------------------teaspoon dried pepper
---------------------CHEESE SAUCE ----------
1 -1/3 ----------------cups low-fat (1%) milk
2 ----------------------tablespoons all-purpose flour
1/4 -------------------teaspoon salt
1/4 -------------------teaspoon black pepper
1/2 -------------------cup grated Parmesan cheese
--------------------FOR THE CREPE BATTER :
1) In a small bowl , stir together flour and salt . In a 2-cup measure , combine milk , eggs and 2 tablespoons of the oil . Gradually add liquid ingredients to flour mixture , whisking until smooth . Cover and refrigerate at least 30 minutes . Strain through a fine sieve .
2) Brush a 6-inch nonstick skillet with a little of the remaining oil and place over moderate heat . cook 12 crapes .
-------------------FOR THE FILLING :
In a large non-stick skillet over moderate heat , heat oil 1 minute . Add onion and saute until soft -- 3 to 5 minutes . Add mushrooms and cook , stirring occasionally , until tender --- about 5 minutes . Add mushrooms and cook , stirring occasionally , until tender -- about 5 minutes .Sprinkle flour over chicken and stir to coat . Gradually add broth , salt , rosemary and pepper and cook , stirring frequently , until sauce thickens slightly and chicken is cooked through -- about 5 minutes .
-------------------FOR THE CHEESE SAUCE :
In a sauce pan , whisk milk into flour . Add salt and pepper and set over moderate heat , whisking constantly , until sauce is bubbly and as thick as heavy cream --- about 4 minutes . Stir in 1/4 cup Parmesan .
Preheat the oven to 400*F . Fill and roll crepes with the filling inside . Spoon cheese sauce over filled crepes , sprinkle with the remaining Parmesan , and bake , uncovered , until bubbling and lightly browned --- about 25 minutes .

Tip : Asparagus is a pefect complement to Chicken & Mushroom Cannelloni .

Kids young and old will love it .

Vegetable Lasagne

Prep time : --- 1 hour --- Cooking time : 1 hour 20 minutes --- Makes 6 servings

--------------SAUCE --------

2 ------------------cans (28 ounces each) Italian plum tomatoes

1 ------------------medium-size onion

4 ------------------cloves garlic , minced

1/2 ----------------teaspoon dried thyme , crumbled

1 - 1/2 ------------cup chopped fresh basil

1 -1/2 -------------teaspoon salt

1/2 ----------------teaspoon black pepper

2 -------------------tablespoons four mixed with 1/4 cup cold water

---------------FILLING-------

1 --------------------medium-size eggplant , peeled and cut length-wise into 1/2-inch slices

2 -1/2 -------------tablespoons olive oil

2 -------------------small zucchini , peeled and cut lengthwise into 1/2-inch slices

2 -------------------small sweet green peppers , cored , seeded and cut into 1/2-inch strops

2 -------------------small sweet red peppers , cored , seeded and cut into 1/2-inch strips

1 --------------------cup grated Parmesan cheese

1 --------------------cup shredded mozzarella cheese

1 --------------------pound lasagne noodles , cooked until almost tender and drained .

3 -------------------cups low-fat ricotta cheese

-----------------FOR THE SAUCE ---------

In a 5-quart Dutch oven over moderately high-heat , bring tomatoes and their juice , onion , garlic , thyme , basil , salt and black pepper to a boil . Reduce heat to moderately low and simmer uncovered , stirring occasionally to break up tomatoes for 15 minutes . Slowly whisk in flour-water paste and simmer , stirring constanstlt , until sauce thichened --- about 2 minutes . Meanwhile , preheat the boiler .

------------------FOR THE FILLING --------

1) Brush both sides of eggplant slices using 1 tablespoon oil , place in a single layer in a 15 -1/2"x 10" x 1" pan , set in broiler to 5 to 6 minutes from the heat , broil 5 minutes on each side . Oil zucchini slices using another 1 tablespoon oil and broil for 3 minutes on each side . Toss peppers with the remaining 1/2 tablespoon oil and broil 7 minutes ; toss well and broil 7 more minutes more .

2) Reduce the oven temperature to 350*F . Blend the Parmesan and mozzarella and reserve .

3) Cover the bottom of an ungreased 13"x9"x2" baking dish 1/2 cup tomato sauce . Lay 4 lasagne noodles over sauce with edges overlapping . Now layer the lasagne , distributing each ingredients evenly , 3/4 cup tomato sauce , 1/2 cup Parmesan mixture , 1 cup ricotta , all eggplant slices , 3/4 cup tomato sauce and 4 lasagne noodles . Repeat laying twice , using zucchini in place of eggplant in the second layer and the pepper mixture in the third . Top with remaining sauce and Parmesan mixture .

4) Cover with foil , shiny side down , set on baking sheet and bake until bubbly --- 45 to 55 minutes . Let stand 10 minutes before serving .

Tip : the meal is ready in one pan --- enjoy .

Lemonade Stand Pie

Prep time : --- 15 minutes ---Total time :---4 hours (incl.freezing) -- Makes 8 servings

1/3 ---------------cup Country Time Lemonade Flavor Drink Mix

1/2 ---------------cup cold water

2 ------------------cups vanilla ice cream , softened

1 -------------------tub (8 0z) Cool Whip Whipped Topping , thawed

1 -------------------Honey Maid Graham Pie Crust (6 oz)

1) Place drink mix in large bowl . Add ice cream . Beat with electric mixer on low speed until well blended . Gently stir in whipped topping . Freeze , if necessay , until mixture is thick enoug to mound /

--------------------Spoon into crust

2) Freeze at least 4 hours or overnight until firm . Remove from freezer 15 minutes before serving . Let stand at room temperature until pie can be easily cut . Store leftover pie in freezer .

Tip : A treat for young and old kids alike .

Farmhouse Chicken Dinner

Prep time : ---15 minutes ---Total time : ---45 minutes ---Makes 4 servings

1/4 -------------------------cup flour

1/2 -------------------------teaspoon pepper

4 ---------------------------bone-in chicken breasts halves (1 - 1/2 lb) skin removed

1/4 ------------------------cup Kraft Light Done Right ! Zesty Italian Reduced Fat Dressing

2 ---------------------------cups baby carrots

1 ---------------------------medium onion , cut in wedges

1 ---------------------------can (14 -1/2 0z) fat-free reduced sodium chicken broth , divided

2 ---------------------------cups Minute Brown Rice , uncooked

4 ---------------------------0z (1/2 of 8-oz package) Philadelphia Neufchatel Cheese , 1/3 less fat than cream cheese

2 ---------------------------tablespoons chopped fresh parsley

1) Mix flour and pepper in shallow dish . Add chicken ; turn to evenly coat coth sides with floue mixture . Shake off excess flour mixture . Heat dressing in large non-stick skillet on mediun heat . Add chicken , meat side down ; cook 5 to 6 minutes or until golden brown . Turn chicken over ; add carrots , onions and 1 cup of the broth . Cover . Reduce heat to medium-low simmer 20 mintues or until carrots are tender and chicken is cooked through (180*F) .

2) Meanwhile , prepare rice as directed on package . Spoon into serving platter . Use slotted spoon to remove chicken and vegetables from stew ; place over rice . Cover to keep warm .

3) Add Neufchatel cheese and remaing broth to skillet ; increase heat to high . Cook until cheese is melted and sauce is well blended , stirring constantly . Reduce heat to medium-low , simmer 3 to 5 minutes or until sauce is slightly thickened , stirring occasionally . Spoon over chicken and vegetables ; sprinkle with parsley .

Tip : Creamy and comforting , this chicken is the teaste of home .

Creole Glazed Pork Chop Dinner

Prep time : ---10 minutes --- Total time : --- 30 minutes ---Makes 4 servings

1 -----------------can (14 -1/2 0z) fat -free reduced-sodium chicken brooth

2 -----------------cups Minute rice , uncooked

3 -----------------cups small broccoli florets

4 -----------------bone-in chops (1 -1/4 lb) , 1/2inch thick

1/4 --------------cup Kraft Light Done Right ! Catalina Reduced Fat Dressing

1/4 --------------cup orange juice

3 -----------------tablespoons maple-flavored or pancake syrup

2 -----------------tablespoons sliced Planters Almounds --toasted

1) Bring broth to boil in medium saucepan on medium-high heat ; stir in rice . Cover . Reduce heat to medium-low ; simmer 3 minutes . Add broccoli ; stir cover ; simmer an addition 2 minutes . Remove from heat , let stand 5 minutes or until broth is completely obsorbed .

2) Meanwhile , heat large nonstick skilletr sprayed with cooking spray on medium heat . Add chops ; cook 4 minutes on each side or until lightly browned on both sides and cooked through (160*F) . Remove from skillet ; cover to keep warm .

3) Add dressing , orange juice and syrup to skillet . Bring to a boil on medium-heat ; cook 3 minutes or until sauce is reduced to half . Serve chops and rice drizzled with the sauce . Sprinkle with almonds .

Tip : Sweet secret ... it's all in the sauce ! Rich maple flavor turns the pork chop into a weeknight star .----Dinner is under 500 calories --- can't get better than that.

Creole Hummingbird Bundt Cake

Prep time : 20 minutes --- Total time : --3 hours -45 minutes -- Makes 12 servings

CAKE BATTER :

1 - 1/2 ---------------cups chopped pecans

3 ----------------------cups all-purpose flour

2 ----------------------cups sugar

1 -----------------------teaspoon baking soda

1 -----------------------teaspoon ground cinnamon

1/2 --------------------teaspoon salt

3 -----------------------large eggs , lightly beaten

1 -3/4 -----------------cups mashed ripen bananas (about 4 large)

1 -----------------------(8 ounce) can crushed pineapple (do not drain)

3/4 ---------------------cup canola oil

1 -1/2 ------------------teaspoons vanilla extract

1 to 2 ------------------tablespoons milk .

1) Preheat oven to 350*F . Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant , stirring halfway through .

2) Prepare Batter : Stir together folur and next 4 ingredients in a large bowl ; stir in eggs and next 4 ingredients in a large bowl , stirring just until dry ingredients are moistened . Sprinkle 1 cup toasted pecans into a greased and floured 14-cup Bundt pan . Spoon batter over pecans . Spoon batter over pecans .

3) Bake at 350*F for 1 hour and 10 minutes or until a lonf wooden toothpick inserted in center comes out clean . Cool cake in pan on a wire rack 15 minutes ; remove from pan to wire rack , and cool completely (about 2 hours).

GLAZE :

4 ---------------ounces cream cheese , cubed and softened

2 ---------------cups sifted powdered sugar

1 ----------------teaspoon vanilla extract

1 to 2 ----------tablespoons milk

Prepare glaze ; Process cream cheese , powdered sugar , vanilla and 1 tablespoon milk in food processor until well blended . Add remaining 1 tablespoon milk --- 1 teaspoon at a time , processing until smooth . Immediately pour glaze over cooled cake and sprinkle with remaining 1/2 cup toasted pecans .