Layered Carrot Cake

prep time : 30 minutes --- Total time : 2 hours --makes 16 servings

CARROT CAKE BATTER :

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

1/4 --------------------cup granulated sugar

2 -----------------------teaspoons baking soda

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

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

1 -----------------------(8 ounces) can crushed pineapple in juice , drained

1/4 --------------------cup vegetable oil

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

2 -----------------------egg whites

1 -----------------------tablespoon vanilla extract

3 -----------------------cups grated carrots

----------Vegetable spray

CREAM CHEESE FROSTING :

1/2 ----------------------(8-ounces) package 1/3-less-fart cream cheese

2 ------------------------tablespoons butter , softened

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

3 ------------------------cups powdered sugar or Equal ---measerement directions on package

1 to2 -------------------teaspoons milk (optional)

1) Prepare Batter : Preheat oven to 350*F . Combine first 5 ingredients in a large bowl ; make a well in center of mixture . Whisk together pineapple and next 4 ingredients ; add pineapple mixture to flour mixture , stirring just until dry ingredients are moistened . Fold in carrots . Pour batter into 2 (8-inch) round cake pans coated with cooking spray .

2) Bake at 350* for 22 to 25 minutes or until a wooden pick inserted in center comes out clean . Cool in pans on a wire rack ; cool completely (about 1 hour) .

3) Prepare Frosting :Beat first 3 ingredients at medium speed with an electric mixer until smooth . Gradually add powdered sugar to butter mixture ; beat at low speed just until blended . (do not overbeat) Beat in up 2 teaspoons molk for desired consistency .

4) Place 1 layer on a serving plate ; spread with 3/4 frosting and top with remaining cake layer . Spread remaining frosting over top and sides of cakes .

TRY THIS TWIST :

Carrot Cake Muffins : Omit frosting . Place about 15 baking cups in muffin pans ; coat with cooking spray . Prepare batter ; fold in 1/2 cup chopped raisins with carrots . Spoon batter into baking cups , filling about 2/3 full . Bake as directed . Cool in pans on a wire rack 10 minutes . Serve warm or at room temperature . Makes about 15 cupcakes .

No time for breakfast : grab one with your favorite morning drink and off to work or play .

Tangerine Chess Pie

Prep time : 15 minutes -Total time : 2 hourd -18 minutes - Makes 6 to 8 servings

1 -----------------(14.1) package refrigerated piecrusts

1 -1/2 -----------cups sugar

1 -----------------tablespoons all-purpose flour

1 -----------------tablespoon plain yellow cornmeal

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

1/4 --------------cup butter , melted

2 -----------------teaspoons tangerine or orange zest

1/3 -------------- cup fresh tangerine or orange juice

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

-------------------Garnishes : Tangerine slices

1) Preheat oven to 450*F . Unroll piecrust ; stack on a lightly floured surface . Roll into a 12-inch circle . Fit piecrust into a 9-inch pie plate ; fold edges under , aand crimp . Prick bottom and sides of crust with folk . Bake 8 minutes ; cool on a wire rack 15 minutes . Reduce oven temperature to 350*F .

2) Whisk together sugar and next 8 ingredients until blended . Pour into perpared piecrust .

3) Bake at 350* for 40 to 45 minutes or until center is set ; shielding edges with foil after 20 ninutes to prevent excessive browning . Cool 1 hour .

Creme Caramel

Prep Time : -- 20 minutes ---Cook time : 45 minutes ---Makes 8 servings

CARAMEL :

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

1/3 --------------cup water

CUSTARD:

3 -----------------cups milk

3/4 --------------cup sugar

1 ------------------vanilla bean , split lengthwise

4 ------------------strips orange zest (2 by 1/2 inch each)

3 ------------------strips lemon zest (2 by 1/2 inch strip)

3 ------------------strips lime zest (2 by 1/2 inch each)

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

3 -----------------eggs plus 3 eggs yolks

For the CARAMEL :

In a small saucepan over moderately high heat , bring sugar and water to a boil . Continue boiling until sugar turn amber --about 5 minutes . Pour caramel into the bottoms of 8 ungreased 6-ounce ramekins . Tilt to coat the bottom and about 1 inch of the sides . Arrange ramekins on a folded kitchen towel in a baking pan large enough to hold them without touching .

For the CUSTARD:

In a medium-size nonreactive saucepan over moderate heat , bring milk , 3/4 cup sugar , vanilla bean , orange , lemon and lime zests and salt to a simmer . Remove from the heat and let stand uncovered , 30 minutes .

Prehaet oven to 325*F . In a large bowl , whisk eggs and yolks with the remaining 1/2 cup sugar until well blended . Strain in milk mixture and whisk to combine . Ladle custard into prepared ramekins .

Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins . Bake uncovered until a knife inserted in the center comes out clean --- about 45 minutes .

Remove ramekins from the water bath and cool to room temperture on a rack . Refrigerate until ready to serve .

To serve , run a knife around the edge of the custards , then invert onto rimmed plates .

Your family & guests will be asking for more .

Broiled Chicken Salad With Mango

Prep Time : 50 minutes --- Marinating time : 5 houurs --- Cook time : 30 minutes Makes 4 servings

2 -------whole skinless boneless chicken breasts (about 1 -1/2 pounds)

2 -------tablespoons lime juice

2 -------tablespoons minced garlic

1/2 ----cup flaked coconut

2 ------cups shredded romaine lettuce

1 ------medium-size mango , peeled , pitted amd cut into 1/2-inch cubes

1/4 ---cup light seedless raisins

1/3 ----cup coarsely chopped toasted cashews

1 --------cup julienned carrots

2 --------tablespoons chopped coriander (cilantro)

1) Place chicken , 1 tablespoon each of the lime juice and oil and garlic in a glass bowl and marinate , covered in the refrigerator for 5 hours .

2) Preheat oven to 350*F . spread cocomut in an un-greased shallow baking pan and toast , stirring often , until golden brown --- about 10 minutes ; reserve.

3) Preheat the broiler and broil chicken 4 to 5 minutes from the heat until dark brown --- about 10 minutes on each side .

4) Meanwhile , in a large bowl , toss together remaining 1 tablespoon lime juice and oil , toasted coconut , mango , raisins , cashews , carrots and coriander .

5) Slice broiled chicken into strips about 1/4-inch thick .

6) Divide salad equally among 4 individual serving plates , top with chicken slices and serve immediately .

Refreshing Gazpacho

Makes 4 servings

2 ----------------------------cups low-sodium tomato juice

1 -----------------------------can (14 ounces) fat-free , reduced-sodium beef broth

1 -----------------------------can (10 -3/4 ounces) reduced -fat condensed tommato soup

1 -1/2 -----------------------cups peeled and diced cucumbers

1 -1/2 -----------------------cups diced green bell peppers

1 -----------------------------cup shredded carrots

1 -----------------------------cup diced celery

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

1/3 --------------------------cup chopped fresh parsley

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

1 -----------------------------tablespoon lime juice

2 -----------------------------teaspoons low-sodium Worcestershire sauce

1/2 ---------------------------salt (optional)

1/2 ---------------------------teaspoon dried oregano leaves

*******Fat-Free sour cream

*******Chopped fresh cilantro

Combine tomato juice , beef broth , tomato soup , cucumbers , peppers , carrots , celery , green onions , parsley , garlic , lime juice , Worcestershire sauce , salt and oregano in large bowl . Chill at least 2 hours to blend flavors . Top with sour cream and cilantro .

So good and serve with Club Crackers or crackers of your choice .

Southwestern Meatballs & Sausage Dinner

Prep time : --- 25 minutes --- Bake : ---1 hour --- Make 6 to 7 servings

1 -----------------package (10 ounces0 frozen chopped broccolli , thawed

2 ----------------medium potatoes , peeled and cubed

3 ----------------medium carrots , sliced

1 ----------------medium onion , chopped

1 ----------------pound smoked kielbasa ot polish sausage , halved and cut into 1 -inch pieces

1/2 -------------pound lean ground beef

1 ----------------can (14 -1/2 ounces) beef broth

Lemon pepper seasoning to taste

1) In a large bowl , combine the first four ingredients . Transfer to a greased 13-inch X 9-inch baking pan . Sprinkle with sausage .

2) Shape beef into 1-inch balls ; arrage over top . Pour broth over the casserole . Sprinkle with lemon-pepper . Bake , oncovered at 350* for 1 hour or until meatballs are no longer pink .

Everone will love thia casserole and ask for more .

Pinto Beans & Rice

Prep time : ---15 minutes --- Bake time : --- 30 minutes --- Makes 6 servings

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

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

3/4 ---------------------------cup ketchup

2 to 4 ------------------------tablespoons brown sugar

1 ------------------------------teaspoon prepared mustard

1 ------------------------------teaspoon Liquid Smoke (optional)

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

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

3 -----------------------------cups cooked long grain rice

2 -----------------------------cans (15 ounces each ) pinto beans , rinsed and drained

1) In a large skillet , saute onion in oil until tendee . Remove from heat ; stir in ketchup , brown sugar , mustard , Liquid Smoke if desired , salt and pepper . Stir in beans and rice .

2) Transfer to a greased 1 -1/2 quart baking dish . Bake uncovered at 350* for 30 to 35 minutes or until heated through .

Getting ready for the fall & winter .For busy cooks everywhere .

Vegetarian Taco Twist Soup

Prep / Total time : --20 minutes --- Makes 6 servings

1 -----------------------medium onion , chopped

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

2 ----------------------teaspoons olive oil

3 ----------------------cups vegetable beef broth or reduced-sodium beef broth

1 ----------------------can (15 ounces) black beans , rinsed and drained

1 ----------------------can (14 -1/2 ounces) diced tomatoes

1 -1/2 ----------------cups picante sauce

1 ----------------------cup uncooked spiral pasta

1 ----------------------small can green pepper , chopped

2 ---------------------teaspoons chili powder

1 ---------------------teaspoon ground cumin

1/2 ------------------cup shredded reduced-fat cheddar cheesed

3 ---------------------tablespoons reduced-fat sour cream .

In a large saucepan , saute onion and garlic in oil until tender . Add the broth , beans , tomatoes , picante sauce , pasta , green pepper and seasonings . Bring to a boil , stirring frequently . Reduce heat ; cover and simmer for 10 to 12 minutes or until pasta is tender , stirring occasionally . Serve with cheese and sour cream .

Chipotle Mango Sauce

Prep time : --- 10 minutes --- Cook time : --- 45 minutes ---Serves 8

1 --------------pound mangos , seededd , skinned and chopped

2 -------------chipotle peppers in adobo sauce

1 -------------cup orange marmalade

1/2 ----------cup light brown sugar

2 -------------teaspoons salt

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

Place mangos and chiotles in a blender ; puree . In a pot , add mango puree and remaining ingredients ; bring to a boil . Reduce heat to a simmer and let simmer for 30 minutes . Cool and store in refrigerator .

Can be served over pork chops of grilled meats .

Sausage Calzones

Makes 6 servings

1 -------------------package active dry yeast

1/2 ---------------cup warm water (110* to 115*)

3/4 ---------------cup warm milk (110* to 115*)

2 ------------------tablespoons plus 2 teaspoons olive oil , divided

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

1 ------------------teaspoon sugar

3 to 3 -1/4 ------cups all-purpose flour

1 ------------------pound bulk Italian sausage

1 ------------------package (10 ounce) frozen chopped spinach , thawed and squeezed dry

1 ------------------carton (15 ounce) ricotta cheese

1/2 ---------------cup Parmesan cheese

1 ------------------tablespoon parsley

1/8 ---------------teaspoon pepper

2 ------------------tablespoons garlic salt

1 -1/2 ------------cups pizza sauce , warmed

1) In a large bowl , dissolve yeast in water . Add milk , 2 tablespoons oil , salt , sugar and 2 cups flour , beat until smooth . Stir in enough remaining flour to form a soft dough .

2) Turn onto a floured surface ; knead until smooth and elestic , about 6 to 8 minutes . Place in a greased bowl ; turn once to grease top . Cover and let rise in a warm place until doubled , about 1 hour .

3) Meanwhile , in a large skillet , cook sausage over medium heat until no longer pink ; drain . Add the spinach , cheese , parsley and pepper ; mix well .

4) Punch dough down ; divide into 6 pieces . On a floured surfaace , roll each piece into an 8-inch circle . Top each with 2/3 cup filling . Fold dough over filling ; pinch to seal .

5) Place on greased baking sheets sprinkled with cornmeal . Brush tops lightly with remaining oil ; sprinkle with garlic salt . Bake at 400* for 20 to 25 minutes or until golden brown . Serve with pizza sauce .

Italian sausage combined with ricotta cheese , Parmesan and spinach makes these calzones unforgettable .

Rustic Pear Tart

Makes 10 servings

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

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

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

7 ----------------------tablespoons cold butter , cubed

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

FILLING :

3/4 -------------------cup sugar

1/4 -------------------cup slivered almonds , toasted

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

1 -1/2 --------------- teaspoons dried grated lemon peel

1/2 to 3/4 teaspoon ground sinnamon

4 ----------------------medium ripe pears , peeled and sliced

1 -----------------------tablespoon butter

TOPPING :

1 -----------------------egg white

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

1------------------------tablespoon coarse sugar

GLAZE (OPTIONAL):

!/4 ---------------------cup confectioners' sugar

1 -1/2 -----------------teaspoons milk

1/4 -------------------- teaspoon vanilla extract

1/4 --------------------cup slivered almonds , toasted

1) In a small bowl , combine the flour , sugar and salt ; cut in butter until crumbly . Gradually add water , tossing with a folk until dough forms a ball . Roll out to a 14-inch circle . Tranfer pastry to a 14-inch pizza pan .

2) In a large bowl , combine the sugar , almonds , flour , lemon peel and cinnamon . Add pears ; toss to coat . Spoon over the pastry to within 2 inches of edges ; dot with butter . Fold edges of pastry over pears .

3) For TOPPING :Beat egg white and water . Brush over pastry ; sprinkle with coarse sugar . Bake at 375* for 45 to 50 minutes or until brown .

4 For GLAZE : Combine the confectioners' sugar , milk and vanilla . Pour over warm tart . Sprinkle with almonds . Cool on a wire rack . Store in the refrigerator .

Tender pastry ankes a "pouch" for a cinnamony pear filling . For even more flavor , top the tart with a powdered sugar glaze and toasted slivered almonds .

Marinated Lamb Chops

Prep time : 20 minutes -- Cook time : -- 12 to 14 minutes -- Makes 4 servings

3 -------------------------tablespoons vegetables oil

1 -------------------------teaspoon grated lemon zest

3 -------------------------tablespoons lemon juice

2 -------------------------cloves garlice , minced

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

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

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

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

4 ------------------------lamb chops 3/4-inch thick (about 1 -1/2 pounds), trimmed of excess fat

1 ------------------------lemon , cut into 8 wedges

1 ) In a large self-sealing bag , mix together oil , lemon zest , juice , garlic , rosemary , thyme , salt and pepper.

2) Add chops , seal , turn to coat well and refrigerate at least 4 hours or overnight .

3) Preheat the grill . Pat chops dry and place about 5 to 8 inches from moderately high heat . Grill , turning and basting every 3 minutes with remaining marinade , 12 to 14 minutes . Garnish with lemon wedges .

Tuscan Vegetable Soup

Prep time : ---35 minutes --Cooking time : --45 minutes --Makes 6 servings

1 -----------------tablespoob olive oil

4 ----------------ounces thick-sliced bacon , cut into 1/2-inch dice

1 ----------------large onion , diced

5 -----------------cloves garlic , minced

2 -----------------large carrots , peeled , halved lengthwise and thinly slice

1 -----------------can (20 ounces) tomatoes , drained and chopped

5 -----------------cups Vegetable Broth or reduced-sodium canned broth

1 -----------------pound new potatoes , peeled and cut into 1/2-inch dice

2 -1/2 -----------cups drained , cooked , dried cannellini beans or one 19-ounce can cannellini beans , drained and rinsed

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

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

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

4 ----------------cups shredded cabbage

4 ----------------cups tightly packed trimmed , rinse and torn spinach

3 ----------------slices Italian bread , toasted and torned into 1-inch chunks

1) In a 5-quart Dutch over over moderate heat , heat oil 1 minute . Add bacon and cook , stirring frequently , until lightly crisp --4 to 6 minutes . Remove all but 2 tablespoons of beacon dripping from the pan , add onion and garlic and cook , stirring occasionally until solf -- about 5 minutes . Add carrots and cook , stirring frequently , until solf -- about 5 minutes .

2) Add tomatoes , broth , potatoes , beans , salt , sage and thyme and bring to a boil over high heat . Reduce the heat to moderately low heat and simmer until the potatoes are firm-tender -- about 12 to 15 minutes .

3) Add cabbage , cover and cook until tender -- 12 minutes . Add spinach and bread and cook , uncovered until spinach wilts -- about 1 minute longer .

Tucsan Vegetable Soup is traditionally served with crusty bread .

Take 10

1----------Organize your cooking tools and kitchen cabinets so you don't spend precious minutes hunting for that final ingredients .

2---------- Create (or download) a meal plan for a weeks worth of dinners , then buils a shopping list .

3----------Scan the grocery store ads for meat on sale , then create a couple of main dishes with what you buy .


4 ---------Buy family sized packages of meat and divide into meal-size portions before freezing .

5----------Think twins ; Cook two of an item , like a chicken . Serve one the day you cook it , and remove the meat from the other one for meals later in the week .

6) -------- Stock up on frozen and canned vegetables , beans and peas and stables like spaghetti .


7 ---------Start with a salad while the main dish finishes cooking . Get your family to help prepare the salad and set the table .


8---------Keep it simple . Broil meat or fish , warm frozen or canned vegetables and add some bread for a complete but speedy meal .

9 --------Dust off that slow cooker or crock pot . Simmer meat all day or make a stew . Add rice and vegetables to round out the meal .


10 ------ Make your microwave work for you . You can cook most vegetables in the microwave .
Check your owners manual for cooking times and techniques .
Does the school night rush leave you reaching for your keys to head to a fast food drive-through ? A little planning can help you avoid those fat-and-sodium-laden meals . Follow these tips to get a healthier meal on the table with a minimum of fuss.
Keep a watch out more helpful tips on the way .

Tiramisu

Makes 12 servings

1/2 ----------------------------cup strong brewed coffee

2 ------------------------------tablespoons coffee liqueur

2 ------------------------------packages (8 ounces each) cream cheese , softened

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

2 ------------------------------cups (16 ounces) sour cream

1/4 --------------------------- cup 2% milk

1/2 ---------------------------teaspoon vanilla extract

2 -----------------------------packages (3 ounces each) ladyfingers , split

1 -------------------------------tablespoon baking cocoa

1) In a small bowl , combine coffee and liquuuuuueur ; set aside .

2) In a large bowl , beat cream cheese and sugar until smooth . Beat in the sour cream , milk and vanilla until blended .

3) Layer one package of ladyfingers in an ungreased 11-inch x 7-inch dish ; brush with half of coffee mixture . Top with half of cream cheese mixture . Repeat layers (dish will be full) .

4) Cover and refrigerate for 8 hours or overnight . Just before serving , place a cookie on top of the dessert , if desired and sprinkle with cocoa .

A fix-ahead dessert is just what a speedy meal needs . This Italian delight is the perfect way to cap it off .

Kielbasa Cabbage Soup

Prep : ---30 minutes --- Cook : --- 1 -1/4 hours --- Make 8 to 10 servings (about 2 -1/2 quarts)

1 ------------------small head cabbage , coarsely chopped

1 ------------------medium onion , chopped

4 to 6 ------------garlic cloves , minced

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

4 ------------------cups water

3 ------------------tablespoons cider vinegar

1 to 2 -------------tablespoons brown sugar

1 -------------------pound smoked kielbasa or polish sausage , halved , cut into 1/2-inch pieces

4 ------------------medium potatoes , peeled and cubed

3 -----------------large carrots , chopped

1 -----------------teaspoon caraway seeds

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

1) In a Dutch oven or soup kettle , saute the cabbage , onion and garlic in oil for 5 minutes or until tender .

2) Combine the water , vinegar and brown sugar ; add to cabbage mixture . Stir in remaining ingredients . Bring to a boil . Reduce heat ; cover and simmer for 60 to 70 minutes or until vegetables are tender .

Cabbage is plentiful year round . During the winter you can keep this hearty soup simmering on the stovetop all day .

Taco Casserole

Prep : 25 minutes ---Bake : 15 minutes --- Makes 4 servings

1--------------------------pound ground beef

1/4 ----------------------cup chopped onion

1/4 ----------------------cup chopped green pepper

1 -------------------------evelope taco seasoning

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

1 -------------------------cup crushed tortilla chips

1 -------------------------can (16 ounces) refried beans

1 -------------------------cup (4 ounces0 shredded cheddar cheese

TOPPING : Chopped lettuce and tomatoes , sliced ripe olives , sour cream and picante sauce

1) In a large skittet , cook beef , onion and green pepper over medium heat until meat is no longer pink ; drain . Stir in taco seasoning and water . Cook and stir for 3 minutes or until thickened ; set aside .

2) Place chips in a greased 8-inch square baking dish . In a small bowl , stir refried beans ; spread over chips . Top with beef mixture and cheese .

3) Bake , unncovered at 375* for 15 to 20 minutes or until heated . Top with lettuce , tomatooes and olives . Serve with sour cream and picante sauce .

This casserole , which tastes like a taco salad will be a favoriye at your houxe , it's a breeze to prepare .

Turkey 'n' Stuffing Pie

Prep Time : 30 minutes ---Bake time : --- 25 minutes ---Make 4 to 6 serving

1 ----------------------------egg lightly beaten

1 ----------------------------cup chicken broth

1/3 -------------------------cup buttered , melted

5 ----------------------------cups seasoned stuffing , cubed

FILLING :

1 ----------------------------can (4 ounces) mushroom stems and pieces , drained

1/2 -------------------------cup chopped onion

1 ----------------------------tablespoon butter

1 ----------------------------tablespoon all-purpose flour

3 ---------------------------cups cubed turkey

1 ----------------------------cup frozen peas

1 ----------------------------tablespoon minced fresh parsley

1 ----------------------------tablespoon Worcestershire sauce

1/2 -------------------------teaspoon dried thyme

1 ----------------------------jar (12 ounces) turkey gravy

5 slices process American cheese , cut into strips

1) In large bowl , combine the egg , broth and butter . Stir in stuffing . Pat onto the bottom and up the sides of a greased 9-inch pie plate ; set aside .

2) FILLING: In a large skillet , saute mushrooms and onion in butter until tender . Sprinkle with flour until well blended . Stir in the turkey , peas , parsley , Worcestershire sauce and thyme . Stir in gravy . Bring to a boil ; cook and stir for 2 minutes .

3) Spoon onto crust . Bake at 375* for 20 minutes . Arrange cheese strips in a lattice pattern over filling . Bake 5 - 10 minutes longer or until cheese is melted .

Serve with a salad , butter pickles and a glass red wine (your choice) Welch's grape juice for the kids .

Baked Beef Stew

Prep time : 25 minutes --- Bake : 1 -1/2 hours ---Makes 6 to 8 servings

1 -----------------------can (14 -1/2 ounces) diced tomatoes , undrained

3/4 --------------------cup water

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

3 -----------------------tablespoons quick-cooking tapioca

2 -----------------------teaspoons sugar

1 -1/2 -----------------teaspooms seasoned salt

1 -----------------------teaspoon browning sauce , (optional)

1/2 --------------------teaspoon dried marjoram

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

2 -----------------------pounds lean stew meat , cut into 2-inch cubes

5 -----------------------small red potatoes , quartered

4 -----------------------medium carrots , cut into 1-inch chunks

2 -----------------------celery ribs , cut into 3/4-inch chunks

1 -----------------------medium onion , cut into chunks

1/2 --------------------cup soft bread crumbs

1 -----------------------cup frozen peas , thawed

1) In a large bowl , combine the tomatoes , water , wine or broth , tapioca , suger , seasoned salt , browning sauce if desired , marjoram and pepper . Let stand for 15 minutes . Add the meat , potatoes , carrots , onions , celery , onion and bread crumbs .

2) Pour into a greased 13-inch x 9-inch x 2-inch baking dish . Cover and bake at 375* for 1 -1/4 hours . Uncover , stir in peas . Bake 15 -20 minutes longer or until meat and vegetables is tender .

So good on a chilly day .

Country Cassoulet

Prep time : 65 minutes + standing --- Bake 1 -1/2 hours --- Makes 4 servimg

#/4 ------------------pound dry navy beans

3 ---------------------cups water

1 ---------------------bay leaf

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

1 ---------------------can(14 -1/2 ounces) chicken broth

1/4 ------------------pound bacon , diced

4 --------------------chicken legs or thighs

2 --------------------carrots , quartered

2 --------------------medium onions , quartered

2 --------------------medium onions , quartered

1/4 ----------------- cup coarsely chopped celery with leaves

1 --------------------cup canned diced tomatoes

2-------------------- garlic cloves . crushed

1/2 -----------------teaspoon dried marjoram leaves

1/2 -----------------teaspoon ground sage

1 --------------------teaspoon whole cloves

1/2------------------ pound smoked sausage , cut into 2-inch pieces

--------------------Chopped fresh parsley

1) Sort beans and rinse with cold water . In a Dutch oven or soup kettle , combine the beans , water , bay leaf , salt and pepper . Bring to a boil ; boil uncovered for 2 minutes . Remove from heat ; cover and let stand for 1 to four hours or until beans are softened . Do not drain .

2) Stir in chicken broth ; bring to a boil . Reduce heat ; cover and simmer for 1 hour . Meanwhile , in a small skilletr , cook bacon over medium heat until crisp . Using a slotted spoon , remove to paper towels . Drain ; reserve 2 tablespoons drippings . In the same skillet , brown the chicken in reserved drippings on all sides ; drain and set aside .

3) In a 3-quart casserole , combine the beans with cooking liquid , bacon , carrots , onions , celery , tomatoes , garlic , marforam and sage . Place whole cloves on a double thickness of cheesecloth ; bring up corners of the cloth and tie with a string to form a bag . Add to the casserole ; top with chicken .

4) Cover and bake at 350* for 1 hour . Uncover , add sausage . Bake 30 to 35 minutes longer or until beans are tender . Discard bay leaf and spice bag . garnish with parsley .

Beef Veggie Casserole

Prep / Total time : --- 25 minutes --- Makes 5 servings

1 ------------------------evelope mushroom gravy mix

3/4 ---------------------cup water

2 ------------------------cups cubed cooked beef

2 ------------------------cups frozen mixed vegetables

2 ------------------------medium potatoes , peeled , cubed and cooked

1 ------------------------tube (12 ounces) refrigerated buttermilk biscuits , separated into 10 biscuits

1) In a large sauce pan , combine the gravy mix and water until smooth . Bring to a boil ; cook and stir 1 minute or until thickened . Stir in beef , vegetables and potatoes ; heat through .

2) Transfer to a greased 8-inch square baking dish . Top with the biscuits . Bake , uncovered , at 400* for 12 to 16 minutes or until bubbly and biscuits are golden browqn .

Leftover roast beef and refrigerated biscuits make this satisfying stew a breeze to fix .

One Dish Meals Comfort Foods On The Way

Savory Casseroles ---Tasty dinnertime bakes , breakfast creations and saucy sides . All of these enticing recipes are perfect for family dinners or potlucks .

Slow Cooker Classics --- Discover the magic of slow cooked dishes from appetizers , soups, entrees , sides and desserts . With a little prep , these fuss free meals cooked while you're at work or play .

Simmering soups -- dish up savory soups , hearty chili , cream soups and cozy chowders . For lighter fare , try the luscious chilled and fruity soups . Some recipes slowly simmer for hours and others are ready in just minutes .

You'll cook each meal with confidence ,I will enclude meatless recipes for vegetarians , a little of every thing for everyone .

The recipes are heart healthy . Thanks aunt Nee , Nita

Cordon Bleu Casserole

Prep time : --- 25 min .---Bake :--- 25 min. --- Makes 6 serving

2------------------cups cubed fully cooked ham

4 -----------------cups cubed cooked turkey

1 -----------------cup (4 ounces ) shredded Swiss cheese

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

1/3 ---------------cup butter , cubed

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

1/8 --------------teaspoon ground mustard

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

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

TOPPING :

1 -1/2 -----------cups soft bread crumbs

1/2 --------------cup shredded Swiss cheese

1/4 --------------cup butter , melted

1) In a large non-stick skillet , saute ham for 4 to 5 minutes or until browned ; drain and pat dry . Meanwhile , in a grteased 2-quart baking dish , layer the turkey cheese and ham ; set aside .

2) In a large saucepan , saute the onion in butter until tender . Stir in flour , mustard and nutmeg until blended . Gradually stir in milk . bring to a boil ; cook and stir 2 minutes or until thickened . Pour over ham .

3) Combine topping ingredients ; sprinkle over the top . Bake uncovered , at 350* for 25 to 30 minutes or until golden brown and bubbly.

Tuna in the Straw Casserole

Prep total time : 30 minutes ----Makes 4 servings

1 ------------------------can (10-3/4 ounces) condensed cream of mushroom soup , undiluted

1 ------------------------can (5 ounces) evaporated milk

1 ------------------------can (6 ounces) tuna , drained and flaked

1 ------------------------can (4 ounces) mushroom stems and pieces , drained

1 ------------------------cup frozen mixed vegetables , thawed

2 ------------------------cups potatro sticks , divided

1) In a large bowl , combine the soup and milk until blended . Stir in the tuna , mushrooms , vegetables and 1 -1/2 cups potato sticks .

2) Transfer to a greased 1 1/2 quart baking disn . Bake , uncovered , at 375*F for 20 minutes . Sprinkle with the remaining potatoes . Bake 5 - 10 minutes longer or until bubbly and potatoes are crisp .

Shoestring potatoes give this main dish great flavor and crunch . It will become one of your favorites .

Irish Pie

Prep time : 15 minutes ---Bake time : 65 minutes +standing time -- Make 6-8 servings

3 -----------------------------cups cooked chicken

2 -----------------------------cups (8 ounces) shredded Monterey jack cheese

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

2 ------------------------------cups seasoned stuffing croutons

1 ------------------------------pound bluk pork sausage , cooked and drained

2 ------------------------------cups peeled cooked diced potatoes

2 ------------------------------cups (8 ounces) shredded cheddar cheese

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

1 -1/2 ------------------------cups milk

1) In a greased 3-quart baking dish , layer the first seven ingredients in the order given . Beat eggs and milk ; pour over the cheese .

2) Cover and bake at 325*F for 55 minutes . Uncover and bake 10 minutes longer . Let stand for 10 minutes before serving .

Cooks of all ages , the weather is getting cooler so look for more hearty dishes to warm the body with amazing tastes .

Nee

Rosemary-Anjou Pear Cake

Prep Time : ---20 minutes ---Start to finish : 1 hour 40 minutes ---Serves 12

4 ------------------large unpeeled red Anjou pears , thinly sliced (3 -1/2 cups)

1 -1/2 ------------cups sugar

4 ------------------teaspoons coarsely chopped fresh rosemary leaves

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

1 ------------------cup olive oil

2 ------------------tablespoons orange-flavored liqueur

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

3/4 ---------------cup stone-ground yellow cornmeal

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

1) Heat oven to 350*F . Wrap outside bottom and side of 9-inch springform pan with heavy duty foil to prevent leaking . Spray inside bottom and side of pan with cooking spray . In large bowl , gently tosss pears , 2 tablespoons of the sugar and the rosemary . Layer pear slices in bottom of pan .

2) In a large bowl , beat eggs and 1 cup plus 6 tablespoons remaining sugar with electric mixer on medium speed 2 minutes or until light and fluffy . Add oil , liqueur and orange peel , beating until blended . On low speed , beat in flour , cornmeal and salt just until blended . Pour batter over pears .

3) Bake 1 hour -10 minutes or until toothpick inserted in center comes out clean . Cool completely in pan on cooling rack about 2 hours . Run knife around edge of pan to loosen cake , place heatproof serving plate upside down on pan . Turn plate and pan over . Carefully remove pan .

Lemon Chicken & Vegetables

Prep time :--- 15 minutes --- Cook time: --- 15 minutes --- Makes 8 (1-cup) servings

8 -----------------------Ounces uncooked spaghetti

1 ------------------------pound boneless skinless chicken breasts

1) -----------------------large green bepp pepper , cut in half

1 ------------------------medium yellow squash , cut in half lengthwise

1/2 ---------------------cup finely chopped parsley

1/3 ---------------------cup dry white wine

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

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

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

2 ------------------------teaspoons finely grated lemon peel

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

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

1) Cook pasta according to package directions , omitting salt . Drain ; set aside .

2) To prevent sticking , spray grid with nonstick cooking spray on gris . Prepare coals for grilling . (you can use a gas grill ) Place chicken , peppers and squash on grill 5 to 6 inches from medium-hot coals / Grill 10 minutes or until chicken is no longer pink in crnter and vegetables are soft to the touch . Remove from Grill . Cool slightly ; cut into 1/2-inch pieces .

3) Combine parsley , wine , lemon juice , oil , garlic , lemon peel , salt and pepper in medium bowl . Toss cooked chicken and vegetables with 1/3 cup sauce . Toss pasta with remaining sauce . Place chicken and vegetables over pasta ; serve .

It's almost time for soups , casseroles , stews and some downhome beans , peas and greens cooked from different parts of the United States .

Sweet Potato Coffee Cake with Caramel Glaze

Hands on time : 30 minutes total time : 3 hours (incl. glaze) Make 10 to 12 serving

2 ------------------(1/4-ounce) envelopes active dry yeast

1/2 ----------------cup warm water (105* to 115*)

1--------------------teaspoon granulated sugar

5 -1/2 ------------cups bread flour , divided

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

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

1 -------------------cup cooked mashed sweet potato

1 -------------------large egg , lightly beaten

1 -------------------cup buttermilk

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

1/4 ----------------cup butter , melted

1 -------------------tablespoon orange zest

2/3 ---------------cup gradulated sugar

1/3 ----------------cup firmly packed brown sugar

1 -------------------tablespoon ground cinnamon

1/4 ----------------cup butter , melted

1) Stir together first 3 ingredients in a 1-cup glass measuring cup ; let stand 5 minutes .

2) Stir together 4 -1/2 cups bread flour , salt and baking soda .

3) Beat yeast mixture and 1/2 cup bread four at medium speed with a heavy-duty electric stand mixer until well blended . Gradually add sweet potato , next 5 ingredients and flour mixture , beating until well blended .

4) Tough out onto a well floured surface , and knead until smooth and elestic 9About 4 to 5 minutes) , gradually adding remaining 1/2 cup bread flour . Place dough in a lightly greased large bowl , turning to greased top . Cover and let rise in a warm place (85*) , free from drafts . 1 to 1 -1/2 hours or until double in bulk .

5) Stir together 2/3 cup gradulated sugar and next 2 ingredients . Punch dough down ; turn out onto a well floured surface . Divide dough in half . Roll 1 portion into a 16x12-inch rectangle . Brush with half of the 1/4 cup melted butter . Sprinkle with half of sugar mixture . Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife .

6) Loosely coil 1 strip and place in center of a lightly greased 10-inch round pan . Loosely coil remaining dough strips , 1 at a time around center strip , attaching each to the end of the previous strip to make a single layer spiral .(Sugar sides of dough strips should face center of spiral) Repeat with remaining dough half , butter and sugar mixture .

7) Cover and let rise in a warm place (85*) free from drafts or until double in size .

8) Preheat oven to 350* . Bake 30 minutes or until lightly browned and done . Cool in pans on a wire rack 10 minutes . Remove from pans to serving plates . Prepare Caramel Glaze and brush over swirls .

CARAMEL GLAZE :

Prep time :---15 minutes --- Total time : ---15 minutes ---Makes about 1 -1/2 cups

1 ---------------cup firmly packed brown sugar

1/2 ------------cup butter

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

1 ---------------cup powdered sugar , sifted

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

Bring first 3 ingredients to a boil over medium heat , whisking contantly . Boil , whisking constantly 1 minute . Remove from heat ; whish in powdered sugar and vanilla until smooth . Stir gently 3 to 5 minutes or until mixture begins to cool and thicken . Use immediately over coffee cake .

Prosciutto Chicken in Wine Sauce

Makes 6 serving

1 ------------------------broiler/fryer chicken (3 pounds) cut up and skin removed

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

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

1 ------------------------tablespoon olive oil

1 ------------------------tablespoon butter

1 ------------------------cup white wine or reduced-sodium chicken broth

4 ----------------------- thin slices prosciutto or deli ham , chopped

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

1 -------------------------tablespoon fresh sage or 1 teaspoon dried sage leaves

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

1) Sprinkle chicken with salt and pepper in a large nonstick skillet coated with cooking spray , brown chicken on all sides in oil and butter .

2) Add the remaining ingredients , stirring to lossen browned bits . Bring to a boil . Reduce heat ; cover and simmer for 20 to 25 minutes or until chicken lucies run clear . Remove chicken and keep warm . Bring sauce to a boil ; cook for 10 to 12 minutes or until liquid is reduced to 3/4 cup .

Serve with chicken .

Pork Parmigiana

1 -1/3 --------------------cups uncooked spiral pasta

2 --------------------------cups meatless spaghetti sauce

1 --------------------------pork tenderloin ( 1 to 2 pounds)

1/4 -----------------------cup egg substitute

1/3 -----------------------cup seasoned bread crumbs

3 --------------------------tablespoons grated Parmesan cheese , divided

1/4 -----------------------cup shredded part-skim mozzarella cheese

1) Cook pasta according to package directions . Place spaghetti sauce in a small saucepan ; cook over low heat until heated through , stirring occasionally .

2) Meanwhile , cut tenderloin into 8 slices , flatten to 1/4 thickens . Place egg substitute in a shallow bowl , combine bread crumbs and 1 tablespoon Parmesan cheese . Dip pork slices in egg sucstitute , then roll in crumb mixture .

3) Place on a baking sheet coated with cooking spray . Bake at 424*F for 5 to 6 minutes on each side or until meat is tender . Drain pasta ; serve with spahhetti sauce and pork . Sprinkle with mozzarella cheese and remaing Parmesan cheese .

This recipe brings home the flavors of Italy with this tantalizing Parmiginana . Baked in minutes , the crispy yet moist pork tenderloin makes an easy dinner that your family will request .

Brew Pub Pork Chops

Introducing the man's man of grilled meats. This hearty beer-marinated chop with mustard-garlic rub is sizzling with big flavor.

prep: ...10 min ...total: ...1 hr 22 min ...total: ...4 servings

1 ..............................cup beer

1 ..............................cup water

2 ..............................Tbsp. sugar

1 ..............................Tbsp. salt

4 ...............................bone-in pork chops (1-1/2 lb.)

1/4 ............................cup KRAFT Real Mayo Mayonnaise

1 ...............................Tbsp. GREY POUPON Dijon Mustard

1 ...............................clove garlic, minced

1/2 ............................tsp. chopped fresh rosemary

1) MIX

first 4 ingredients until sugar is dissolved; pour over chops in shallow dish. Turn chops over to evenly coat both sides of each chop. Refrigerate 1 hour to marinate.

2) MEANWHILE,

mix remaining ingredients.

3) HEAT

grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF), brushing occasionally with mayo mixture.

Kitchen Tips :

Healthy Living

Save 50 calories and 7 grams of fat per serving by preparing with KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise.

Substitute

Prepare using GREY POUPON Savory Honey Mustard.

Brandy Snap Cannoli

Makes ------about 2 dozen

1/2 ---------------------cup butter , cubed

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

3 ------------------------tablespoons molasses

1 ------------------------teaspoon ground ginger

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

1 ------------------------cup all-purpose flour

2 ------------------------tablespoons brandy

FILLING :

1 - 1/2 ------------------cups ricotta cheese

3 ------------------------tablespoons grated orange peel

3 ------------------------tablespoons sugar , divided

1 -1/2 ------------------cups minature semi-sweet chocolate chips , divided

1 -1/2 ------------------cups heavy whipping cream

1) In a small saucepan , combine the first 5 ingredients . Cook and stir over medium heat until butter is melted . Remove from heat . Stir in flour and brandy ; keep warm .

2) Drop tablespoons of batter onto a parchment paper-lined or well-greased baking sheet ; spread each into a 4-inch circle . Bake at 350* for 5-6 minutes or until edges begin to brown . Cool for about 1 minute or just until cookie starts to firm .

3) Working quickly , loosen each cookie and curl around a metal cannoli tube to shape . Remove cookies from tubes ; cool on wire racks .

4) For FILLING : In a large bowl , combine the ricotta , orange peel and 1 teaspoon sugar ; stir in 1/2-cup chocolate chips . In a small bowl , beat cream on medium speed until solf peaks form . Gradually add remaining sugar , beating on high yntil stiff peaks form . Fold into ricotta mixture . Chill until serving .

5) Just before serving , pipe filling into cannoli shells . Dip ends in remaining chocolate chips .

TIP : This recipe combines two classics --- brandy snaps and cannoli . You can assemble and chill them up to an hour before serving .

Pull Apart Garlic Buns

2 -1/2 to 3 --------------cups all-purpose flour

1 --------------------------teaspoon sugar

1 --------------------------package (1/4 ounce) active yeast

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

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

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

2 --------------------------tablespoons shortening

1 --------------------------egg

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

1/2 -----------------------teaspoon garlic powder

1/4 -----------------------cup butter , melted

1 --------------------------tablespoon sesame seeds

1) In a large bowl , combine 1 -1/2 cups flour , sugar , yeast and salt . In a saucepan , heat the milk , water and shortening to 120* -130* . Add to dry ingredients ; beat until moistened . Add egg , beat on medium speed for 3 minutes . Stir in enough remaining flour to form a solf dough .

2) Turn onto a floured surface ; knead until smooth and elastic , about 6-8 minutes . Do not let rise . Divide into 12 pieces . Shape each into a bun . Combine paprika and garlic powder . Dip each bun in melted butter , then paprika mixture .

3) Place 6 buns in a greased 9x5-inch loaf pan ; sprinkle with half of the sesame seeds . Top with remaining buns and sesame seeds . Cover and let rise in a warm place until doubled , about 45 minutes .

4) Bake at 375* for 30 - 35 minutes or until golden brown . Remove from pan to a wire rack to cool .

Makes 1 loaf of 12 buns and they are easy to pull apart .

Homemade Pizza

Make 2 Pizzas ... (6 servings)

1 ---------------------package (1/4 ounce) active dry yeast

1 ---------------------teaspoon suger

1 -1/4 --------------cups warm water

1/4 ------------------cup canola oil

3 -1/2 --------------cups all purpose fflour

1/2 ------------------pound ground beef

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

1 ---------------------can (15-ounces) tomato sauce

3 --------------------teaspoons dried oregano

1 --------------------- teaspoon dried basil

1 ---------------------medium green pepper , diced

2 --------------------- cups (8 ounces0 shredded part-skim mozzarella cheese

1) In a large bowl , dissolve yeast and sugar in water ; let stand for 5 minutes . Add oil and salt . Stir in flour , 1 cup at a time , until a solf dough forms .

2) Turn onto floured surfaced ; knead untol smooth and elastic , about 2-3 minutes . Place in a greased bowl , turning oncce to grease top . Cover and let rise in a warm place until doubled , about 45 minutes . Meanwhile , cook beef and onion over medium heat until no longer pink , drain .

3) Punch down dough , divide in half . Press each half into a greased 12-inch pizza pan . Combine the tomato sauce , oregano and bbasil ; spread over each crust . Top with beef mixture , green pepper and cheese .

4) Bake at 400*F for 25 to 35 minutes or until crust is lightly browned .

This recipe ia a hearty , zesty main dish with a crisp , golden crust . Feel free to use whatever topping your family enjoys ... you can't miss .