Chocolate Chip Cheesecake Bars

There's no need to agonize over whether to bake a cheesecake or make chewy chocolate chip cookies.  Enjoy the best of both with this cold cookie bar or dessert square. The top and  bottom crusts are cookie dough. The filling is orange-y cheesecake. Either on its own is great, and the combination is superb. The only difficulty is that refrigerated cookie dough in tubes is becoming hard to find.  The manufacturers* are packaging pre-cut chunks instead. Even if you have to alter the chunks you will be so happy with the results it won't matter a bit that it took an extra 2 minutes of your life.

Spray a 9x13 pan and preheat the oven to 350. Chill or briefly semi-freeze  two rolls of refrigerated chocolate chip cookie dough - the colder it is, the easier it will slice thinly, about 1/4". Layer the slices from one roll on the bottom of the pan, no need to make them all  touch, and don't press them down or together.  Refrigerate/freeze  the dough again while you make the filling.With a mixer, combine 2 eggs, 1/3 c. sugar, the zest of one orange, 16 oz softened cream cheese, and 1 tsp vanilla   til well blended. Pour  it over the bottom crust. Slice the second roll and lay the slices over the filling. Bake for about 35 minutes, cool completely before slicing. Chill before serving, and store in the refrigerator. Cut in squares or rectangles.

If you wind up having to buy the dough in 'chunks' instead of rolls, slice  each in half horizontally. Using them as-is, you won't have enough to make a crust, and the chunks  are  too thick. Whatever configuration the dough comes in, slice thinly as possible  and remember that fully  half needs to  not-quite-cover the bottom before baking ..... it will spread like cookies do, when baked, and the rest will go on top. Some  some space between  the top layer cookies   is expected.

Feel free to make plain cheesecake filling by eliminating the zest and orange extract, and using vanilla extract instead, or to make a lemon or  key lime version.

Like most bar or square cookies, cutting  the portions  larger  and topping with ice cream and a drizzle of some sort of syrup or ice cream topping  make an already-delicious cookie into an impressively  rich and easy   dessert.

*Edited to note that its safest to stick with Nestle Toll House dough.  A few others are ok but several store brands ( Kroger and Wal-Mart so far) are seriously sub-standard cookies!

Berry Berry Good ! Cranberry Jalapeno Rangoons

We found this terrific recipe - my favorite new appetizer this holiday season- in a local travel magazine - Cape Cod View - picked up at our hotel in Hyannis this fall. http://www.capecodview.net/

There are 47,000 acres of cranberry production in North America, and one third are on Cape Cod, providing about $50M in revenue to the area. I was hoping to see the berries being lifted from the bogs by helicopter, but no such luck. I'd never seen cranberry bogs before, and had not been in New England in the fall for eons. It was a wonderful trip and this recipe is a great souvenir.

I would never have thought of this combination --- jalapenos with cranberries--- and cream cheese, of course. We love cranberries and stock up on the fresh ones in the fall and winter since finding frozen cranberries around here the rest of the year is almost impossible. I just toss the bags in the freezer, though its best to put them inside another freezer bag if you plan to keep them a while.

You will need a food processor or good chopper...... I started with a small one we use for smoothies and it was not successful. I grumbled about having to drag out the processor although it turned out to be entirely worth the effort!

Process 3/4 c. fresh cranberries, 1 medium size jalapeno pepper ( stem removed but not seeded), 1/4 c. sugar, 1/4 c. mayonnaise - not Miracle Whip- until smooth or almost smooth. Set half of it aside and add 10 oz softened cream cheese to the rest in processor and mix again til smooth.

Use a package of regular-size wonton wrappers ( in the produce section of the supermarket). Lay out a few at a time -- so they don't dry out too rapidly-- and spoon 1 tsp mixture onto each. Brush two edges with water, using a small brush or your finger. Fold the other edges over to form triangles, press to seal & then twist points toward a center if you prefer the curved version. Set aside.

Heat vegetable oil to between 260 and 280 degrees. Carefully place several rangoons at a time in the oil, cook until golden brown, turning once- each will only take a minute or so. Remove and drain on paper towels to remove excess oil.

Serve warm with the sauce for dipping, if you like. I am not crazy about heat-hot food, but these just had a nice sweet-hot tang to them. If you really enjoy hot, use a giant jalapeno or two small ones.

I am going to try making these ahead and freezing them. I make a similar appetizer, Italian wontons, stuffed with Italian sausage and mozzarella cheese, which are best served right away. I've also cooled them, frozen them and successfully reheated them in one layer wrapped in foil in the oven, so I expect that's possible here too.

Pepper-Jelly Brie Kisses

You'll need 2/3 lb brie cheese and one 18 oz box of frozen puff pastry sheets and a jar of hot pepper jelly. Cut brie into 1/2" squares and place on a plate in the freezer while thawing the pastry at room temperature for 30 minutes . As it thaws, unfold and roll lightly to remove creases. Cut each sheet in quarters, then each quarters into quarters. Each sheet will make 16 squares.

Lightly spray mini-muffin tins, and fit a pastry square into each cup. Pointed edges should extend straight up. Place a square of cheese in each, and top with 1/4 tsp hot pepper jelly. Bake at 400 10-15 minutes until golden.

Makes 32

Apple-Butter Country Ribs

At first glance, an apple-butter sauce may seem a tad too sweet, but   red pepper, horseradish and cumin add a  subtle tasty twist  that's unusual and welcome.   There's not much actual labor involved in this dish,  just  a long slow  cooking time to  ensure  tender ribs.

 Put about 4 lbs.  meaty country-style pork ribs in a  pot, add enough salted water to cover,  bring  to a boil , then cover and cook over medium heat for an hour. 

While the meat cooks, make the sauce.  Combine  these  ingredients in a saucepan:
14 oz. apple butter; 1/2 c. water, 1/4 c. vinegar, 3 TB lemon juice; 2 tsp. prepared  horseradish,  1 tsp mustard, 1/2 tsp celery seed;  1/2 tsp garlic powder,  12/ tsp sugar,  1/2 tsp salt,  1/8 tsp pepper, dash red pepper, dash cumin.  Bring to a boil, cover, reduce heat and summer for about 30 minutes, until reduced to about 2 cups, stirring occasionally. 

Preheat oven to 325 and grease a 9x13 baking dish. Place ribs in the dish and salt and pepper them.  Spread with 1/2 the  apple butter sauce.  Bake for 1 hour, basting three times, using  all the sauce.

Garlicky Cheddar Roast Beef Subs

 You'll serve this open-faced, it's piled high with a tasty combination of flavors.

1 loaf frozen garlic bread (can use garlic Texas Toast); 1/2 lb. sliced fresh mushrooms;
2/3 c. sliced onion; 1 tsp minced garlic; 4 tsp butter; 1 tsp Worcestershire sauce;
1 lb shaved deli roast beef; 6 slices  Colby cheese

Bake garlic bread according to package directions. Meanwhile in a large skillet, saute the mushrooms, onion and garlic in butter until vegetables are tender. Stir in Worcestershire sauce.
Layer each half of garlic bread with roast beef, mushroom mixture and cheese. Return to oven; bake 1-2 minutes longer or until cheese is melted. Slice and serve immediately.

Mmmmmmmmm.

Creamy White Seafood Lasagna

This easy, creamy lasagna crammed with 2 pounds of seafood was a popular dish  when I was catering. 

Preheat the  oven to 350.  Cook a box of lasagna noodles and put some in the bottom  of  a greased 9 x13 lasagna pan. Cook 1 chopped onion in 2 TB butter til tender, blend in 8 oz.  cream cheese,  12 oz cottage cheese, 1 beaten egg, 2 tsp basil, 1/2 tsp salt, 1/8 tsp pepper.

Combine 2 cans cream of mushroom soup, 1/3 c. milk, and 1/3 c. white wine. Stir in 1 lb cooked shrimp, halved lengthwise, 8 oz drained, cleaned  crabmeat, 1/2 lb  small cooked  bay scallops.  Combine the two sauces.

Make layers of noodles and  sauce. Sprinkle 1/4 c.  Parmesan cheese over the top layer. Bake at 350 for 45 minutes, then top with  14/c.  chopped parsley and 1/2 c. shredded Swiss  cheese and let it melt. Let lasagna stand 10 minutes for better slicing.

 

Italian Rolled Meat Loaf

Ham and melting mozzarella  spiraled inside make this a memorable meat  loaf  and sandwiches are great the next day, too.

2 pounds ground chuck, 3/4 cup soft breadcrumbs,  1/2 cup tomato juice,  2 large eggs, beaten,  2 Tbs chopped fresh parsley,  1/2 tsp dried oregano,  1/4 tsp salt,  1/4 tsp pepper,  6 ounces thinly sliced cooked ham, 1 (6 ounce) package sliced mozzarella cheese, divided

Combine chuck, breadcrumbs, tomato juce, eggs, parsley, oregano, salt and pepper in a large bowl: stir well.

Shape mixture into a 10 x8 x1 inch rectangle on  foil or wax paper. Arrange ham over meat mixture, leaving 1-inch margin on all sides.  Reserve 1 slice of cheese; tear remaining cheese slices into pieces and place on ham

Carefully roll meat, jellyroll fashion, starting at narrow end, using wax paper to support meat. Pinch ends and seam to seal.  Remove from wax paper and place roll, seam side down on a rack in a greased shallow roasting pan. Bake at 350 degrees for 1 hour 20 minutes.  Cut remaining slice of cheese into 4 triangles.  Arrange on top of meat roll.  Bake 2 additional minutes or until cheese melts.  Let stand 5 minutes before slicing.

Orange Glazed Pork Roast

I used to work in Boston on occasion, which gave me a chance to  zip down to see my sister in Connecticut now and then.   One trip providentially  coincided with  her gourmet  club's monthly  dinner, where I experienced both the most delicious pork  and  sweet  potato dishes on earth.  The members providing  each month's meal  furnish   everyone with copies of the recipes, so I have been able to enjoy them many times in the years since that wonderful evening. Both recipes were  from a Louisiana cookbook ...I'm posting the sweet potato pone recipe separately..

Preheat the oven to 350.  Place a 3 1/2 to 4 lb. boneless pork  top-loin roast on a cutting board, fat side up. Make small slits in the fat  and insert  slivers cut from 4 large garlic cloves...there will  be quite a few.  In a small bowl, combine 1 TB dried rosemary, 2 tsp rubbed sage, 1 tsp. salt, 1 tsp freshly ground pepper and pat onto the roast.  Place the meat in  a large roasting pan.  Roast to 165 degrees or until the juices run clear when pierced, about  75 minutes,but set your time for 60 minutes, when you'll add the glaze.

Meanwhile, pepare the glaze: Combine 1/4 c orange marmalade, 1/4 c. orange juice, 1/4 c. Creole or  other stone-ground mustard, 2 TB light brown sugar.      About 15 minutes before the meat is done, brush it on the roast.

Prepare the sauce: Skim all the fat from the pan, place pan over  medium-high heat.  Add 1/4 c. Grand Marnier and 1 c. orange juice. Scrape up the browned bits from the bottom of pan. Cook 5 minutes,

Slice the roast into 1/2" slices, arrange, slightly overlapping, on a platter. Drizzle with sauce, and garnish with  orange slices  &  fresh rosemary sprigs or parsley  Serves 6-8

Pelican Lake Bacon-Fried Cabbage

I love cabbage just 'fried' in butter but this is another tasty version. Cabbage is healthy, low carb, and definitely a forgotten vegetable. Try this Minnesota lake recipe and see how you like it.

Shred 2-1/2 lbs of cabbage finely - or use packaged mix for coleslaw. Fry 3 strips of bacon til crisp, crumble and set aside. Fry the cabbage in the bacon fat and saute, stirring constantly, until just soft. Add 1/4 c. cider vinegar, 1 tsp sugar, salt and pepper to taste, sit in bacon and serve immediately.

http://www.pelicanlakeresorts.com/

Chilled Steak Stroganoff Spread

If you can't hover over the table all night to  explain, make a little nametag for this  yummy appetizer, otherwise many  guests  will pass it up, thinking it's  herring in sour cream. Serve on  strips of buttered toast, or cocktail size pumpernickel or rye.

Cut  1 1/2 c. leftover steak or roast beef ( a bit rare preferred) into  thin strips about 1 1/2" long,  like the  beef  stir-fry strips, which you can buy and cook for this dish if you're not using leftover meat..  If slicing, cut against the grain.  Mix 2 TB lemon juice with 3/4 c. sour cream, 1/4 c. "real" mayonnaise,  1/4 tsp hot sauce, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic salt, and 2 chopped green onions, some tops included.  Mix thoroughly, then add steak strips. Chill well in a covered bowl, preferably 6 hours. Serve sprinkled with paprika and some chopped green onion tops or chopped chives. And that little label!

Big Boy Pizza / Big Mac Pizza

My teenage Friday nights involved cruising with friends on a route through the Kingburger and Frisch's Big Boy, flirting with boys. McDonald's did not play into our social plan and wasn't the giant entity it is now. In our Ohio  town, Big Macs weren't introduced until 1969, so the double burgers we enjoyed then were at Frisch's Big Boy,franchised in other states as Azar's and Bob's Big Boys. Their Big Boy sauce was their tartar sauce. McDonald's Big Mac sauce is essentially Thousand Island salad dressing.

Flash forward forty or so years to this Big Boy Pizza recipe spotted in a Dayton Daily News article featuring Super Bowl party recipes. As I was making it, I remarked that this was either going to be truly disgusting or truly delicious. Since I am passing it on, you know the outcome... it tastes exactly like a Big Boy, or a Big Mac. Call it what you will, just try it.

Preheat the oven to 350 degrees. Use a pre-made pizza crust such as a Boboli. I have always used whole wheat crusts in a no-doubt futile effort to reduce the dietary damage. On the crust, layer these ingredients, in the order listed.

Spread 1/2 jar Frisch's (or your favorite) tartar sauce on the crust...this should be about a cup. Cover the sauce with 'hamburger dill' pickle slices. Top that with 1 lb lean ground beef, cooked and drained, then 1 bag (about 1/2 head) of finely shredded iceberg lettuce. Finish with 2 c. shredded mild cheddar cheese and bake for about 20-25 minutes, until the cheese is completely melted.

Despite the fact that the Big Mac secret sauce is essentially thousand island dressing and Big Boy's is tartar sauce,   you'd swear this  pizza tastes just as much like a  Big Mac as a Big Boy....go figure.

Chocolate Covered Cherry Cookies

My all-time favorite cookie !   The base is chewy and fudgy, and then there's that maraschino cherry on top, smothered in a  baked-on  cherry-fudge blanket.  I've been indulging myself and  others for over 40  years, and believe the recipe  originated in  Better Homes &  Gardens.     The original recipe claims to make 48 but I've never managed to get that many, so I plan on 3 dozen each time.....24 for the cookie jar and a dozen for the cook's quality-control  testing.

You'll need 1-1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup butter or margarine, softened, 1 cup sugar,; 1/4 teaspoon salt, 1/4 teaspoon baking powder,  1/4 teaspoon baking soda, 1 egg,  1-1/2 teaspoons vanilla,  48  maraschino cherries (about one 10-ounce jar + the juice) ; 1 cup (6 ounces) semisweet chocolate chips, (do not use milk chocolate), 1/2 cup sweetened condensed milk.  Don't mindlessly use the entire can, as I've done a time or six!

In a mixing bowl combine flour and cocoa; set aside. In a large mixing bowl beat the butter or margarine with an electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, salt, baking powder, and baking soda. Beat until well combined. Add egg and vanilla. Beat well. Gradually beat in the flour mixture.

Shape dough into 1-inch balls ( mine are apparently a little bigger) &   place on an ungreased baking sheet. Press down center of each ball with thumb. Drain maraschino cherries, reserving juice. Place a cherry in the center of each cookie. In a small saucepan combine the chocolate pieces and sweetened condensed milk; heat until chocolate is melted. Stir in 4 teaspoons of the reserved cherry juice.

Spoon about 1 teaspoon of the frosting over each cherry on unbaked cookie, spreading to cover cherry. (Frosting may be thinned with additional cherry juice, if necessary.)  Bake in 350°F oven about 10 minutes or until done. Remove to wire rack; cool. Cover and store at room temperature up to 2 days.   This might make  48 cookies.  More or less!

Ham Loaf with Raisin Sauce

My mother in law made this  version of Ham Loaf, and is famous for telling the story of eating it, raisin sauce and all, whhen she was in labor, claiming that she didn't know that was not a good idea! 

I have another version posted, using pork and ham, graham cracker crumbs and crushed pineapple....I make it more often . Try the one that sounds the most appealing to you, or try them both to compare. Just don't do it while anticipating a trio to the delivery room.



  Mix together 1-1/2 lbs ground ham, 1-1/2 lbs lean ground beef, 2 eggs, 1-1/4 c. milk, 1 tsp salt, 1 tsp dry mustard, 3 cups crushed cornflakes. Bake in a loaf pan at 350 for 1-1/2 to 2 hours.     Serve with Raisin sauce:

Mix together and simmer 5 minutes: 3/4 c. sugar , 2 tsp cinnamon, 1/4 tsp salt, 3 TB flour, 1/4 tsp cloves, 1-1/2 c pineapple juice, 3/4 c. raisins. Makes about 2 cups.

Garnish with pineapple if you like.

Ooey Gooey Italian Wontons, with a Mexican option

Serve these  appetizers with  a red pasta sauce, pesto, or a hot mustard sauce if you like.   With all the oozing cheese and Italian sausage,  a dip isn't  really  necessary.   They're best made as you need them,  but in a pinch, fry 'em up, cool completely, then  wrap well in foil for  up to 2 weeks before reheating  in the oven, on the opened-flat  foil  at about 400  until they're  hot and crisp again. You'll lose  a bit of the crispness. Don't  use a microwave, you'll  have soggy  wrappers. An air-fryer works best if you have one.. melty and crisp as  they began.

Cook (but don’t brown) ¾ lb sweet or hot (or mixed) Italian bulk sausage with 1 medium onion, chopped finely.  Cool and drain.  Mix with 2 c. shredded mozzarella cheese , 1 tsp dry oregano and 2 Tb dried parsley. Use to fill 1 lb. wonton wrappers…the larger size is easier to handle than than the small.  Don't overfill....they'll pop open.    Moisten 2 edges with water, add filling. and fold over into triangles, press edges together so they are sealed, otherwise it's pointless, all the filling will escape.   Leave in a triangle or fold  the  pointed corners up into a tradtional wonton shape. 

Heat 2” peanut  or canola oil in large pan to about 370.  Fry about 6 at a time.  Cook & turn in deep hot oil just briefly, til golden brown – keep temperature  even  and watch carefully. Drain on paper towels ...watch for any dribbles of oil to  come out anywhere you didn't seal well... Serve hot.   Makes about 4 dozen using small wrappers ,  2 1/2 doz.  with bigger ones.

For Mexican Wontons: use crumbled cooked chorizo sausage and  'taco' or jack & cheddar cheese or pepper jack)

Frozen Strawberry Margarita Pie

I enjoyed this perfect ending to Mexican meals at Guadalaharry's Mexican Grill in Boston  several times before I came across their recipe and made it my standard "Mexican meal'  dessert.   Garnish with clouds of whipped cream, a few sliced strawberries and lime twists for a colorful  presentation.

Buy a graham crust or make one using 1/4 c melted butter, 1/4 c. sugar, and 1 1/2 c. graham cracker crumbs.   Combine a 14 oz can of sweetened condensed milk with 1/4 c. freshly squeezed key lime juice, although Nellie and Joe's Real Key Lime  Juice is  perfectly acceptable;  3 TB tequila,  and 3 TB Triple Sec or Galliano  using  a mixer, in a large bowl, for about 3 minutes, until smooth.  Lower the speed and add 1/2 c (thawed) frozen strawberries and syrup, for about 1 minute. Gently fold in 2 c heavy cream  whipped ( not 2 c whipped cream)  until no white streaks remain.  Pour into crust, piling higher in the center. Freeze at least overnight.

 I've substituted 3 c. of cool whip now and then in a pinch, or an effort to reduce the calories, but there's nothing like  using real whipped cream in this, be forewarned!

Lake Forest Cafe Potatoes

Colorful  and a little different, great for breakfast or with burgers (serves 6), or as a veggie main dish.(serves 2-3)  I  discovered  these at a  renovated house-turned-Cafe in the Sacramento area, near  Folsom, California.  I think if the prison  there had served these potatoes to the inmates  Johnny Cash would  never have written " Folsom Prison Blues."


Melt 3 Tb butter in large heavy skillet over medium high heat. Add 3 cooked medium baking potatoes, skin on, coarsely chopped.  Cook til crisp, stir frequently.  Then add 1 ¼ c shredded monterey jack cheese, 1 ¼ c. shredded cheddar cheese, 2/3 c. chopped tomato, 2 TB  chopped green onion,  gently stir til cheese melts. Season with salt and pepper. Gently stir in ½   diced avocado. Spoon onto plates and top with sour cream. Serve immediately.

Abrams Battle Tank Beer Bread

You can purchase packaged mixes for desserts,  soups appetizers, and other foods.  The products are  tasty and simple.   But needless to say,  it's all about convenience.  A  $7  teeny tiny   pinch  of herbs and spices  to make  one tasty cheeseball  only has about 25 cents worth of  ingredients  in it.


My friend Rita  brought  this bread to work  often when we had carry-in  meals or all-day grazing  at the US Army Tank Plant  (thus the name), and it always disappeared in a flash. It's great  toasted, dripping with butter, or cold, with cream cheese and jelly,  and  makes a good sandwich too.    Ready for the recipe?  Don't blink!  I am not exaggerating when I say there's nothing to it:

Mix 3c. self-rising flour with 1 can beer at room temperature  & 3 Tb sugar.  Put in a greased or sprayed loaf pan and bake  in a preheated  375 oven  for about 1 hour.  For other versions, add herbs, or cheese.  Chives and  cheddar beer bread is a delight.

Oreo Truffles

Come to the dark side.......... the deep dark  decadent world of chocolate, with this simple  no-cook  confection that can  easily pass as a product from a  fine chocolatier.  I've seen them  called any number of things including  Oh My God! Balls  but I think 'truffle'  is more descriptive.   If you like white chocolate - or what passes for white chocolate, dip the truffles in white, they  may be  prettier  with that striking contrast, but I don't like the taste.  I make mine a little bigger than a standard candy-sized truffle.

 Crush a package of oreo cookies  or store-brand  oreos  using a food processor.  The crumbs  have to be  really fine. I suppose if you did them just a few at a time you might get by using a blender.

 Blend an 8-oz. block of room-temperature cream cheese into the crumbs, using the food processor if you like.. With your hands, make into bite size --- or two-bite -- balls,  and  refrigerate.  Melt a bag of semi-sweet chocolate chips (chocolate or ....yuk, white) with a heaping tablespoon of Crisco or other shortening - not oil.    Dip the cold  balls into the chocolate to cover completely, place on a cookie sheet lined with wax paper or foil, and return to the refrigerator to harden.    Drizzle with a little  melted white chocolate, if you like, or chopped nuts, sprinkles, dragees, or seasonal decoration.  At Christmas I sometimes color  white chocolate with red and green  for a holiday  swirl., or use mint oreos and tint  some of the white chocolate a pretty mint  green.

Dieter's Downfall Appetizer Spread

I had forgotten this  60's standby   until a coworker brought it into work one day. So good! For years it was the one  spread found on every appetizer table.

Combine 8 oz softened cream cheese, 3 oz shredded dried beef, 1/2 c chopped pecans or walnuts, 1/2 c sour cream, 2 TB each: green pepper, onion &  milk, a couple dashes of sriracha or other hot sauce, 1/8 tsp white pepper. Put into an 8" pie pan or small casserole dish. Bake in preheated 350 oven for 20 minutes or until heated through and edges are bubbly. Serve hot with sturdy  crackers  such as  Triscuits, or toasted party rye breads.   Leftovers can be nuked or served cold or make a tasty addition to an omelet. (Leftovers? Has that has ever happened ?)

Frankie Laine's Beef - Stuffed Eggplant

In Britain , as in France, eggplants are called aubergines. Italians call it "melanzane," which means "crazy apple".   By any name, it's native to India and Sri Lanka,  and I'm  happy that  it made its way here. Fried, baked,  or in a Parmigiana,  it's  aways a welcome change from the  'usual' veggies.

   Frankie Laine was a Sinatra-era Italian singer and since his name is on the recipe, he gets the  credit.  I have no idea if he was a good singer but he definitely knew what to do with an eggplant.

Eight ounces of  beef  goes a long way ---  the mushrooms and chopped eggplant absorb  its  flavor and it's hard to discern what's beef and what's veggie... it all tastes delicious and  beefy, so you could concievably get a lot of veggies into kids by calling this a 'purple hamburger boat ' or some such silliness.

Preheat the oven to 350. Cut an average,  2  to  2 1/2 lb  purple eggplant in half lengthwise.  Cut & scoop out the pulp, leaving a 1/2" shell.  Dice the pulp.  Saute it  in  1/4 c. oil in a large skillet along with 1 lb mushrooms, 1/4 c. chopped green pepper, 6 chopped green onions, 2 cloves of  minced garlic, and 1/2 lb ground sirloin, until the meat is browned.  Then add 1 c. red wine, 1/2 tsp oregano, 1 TB chopped parsley,  1/2 tsp paprika, 2 tsp salt, 1/4 tsp pepper and 1/4 c. Parmesan cheese.  Cook for about 30 minutes or until most of the moisture has been absorbed.

FIll the eggplant shells and cover each with  2 slices of  mozzarella cheese.  Place in a shallow baking dish with 1/4" water in it.   Bake for 30-40 minutes until the eggplant is tender and the cheese is melted.   Serves somewhere  between 2 and 4 people.

The Disappointing Diva Dionne Warwick's Caramel - Orange Ham

This recipe came from an old  -very old -Bon Appetit magazine feature on Dionne Warwick....who these days is  better  known  as Whitney Houston's cousin. We had the unfortunate experience of seeing her in concert recently, a bare-bones low-budget self-produced disappointment  in the lovely Niswonger Performance Hall.   Her lack of effort and energy coupled  with a  poorly-veiled  attempt to promote her son's singing career, was underwhelming. He doesnt have a bad voice but we didnt pay $50 to see him, and all of us  were uninterested and  under-awed....( well, all except Dionne who gushed and smooched and rah-rah'd endlessly...) His perfromance got average-level  applause (and for parts of hers) which led to her rudely lecturing the audience on what was "expected of us"   as  she proceeded to demand applause at an acceptable  level,  lecturing  about  how we " need  to know how to behave" "should you ever again have an opportunity to experience a performance".   She did stop short of adding "you dumb country hicks " but it was clear.       Diva Dionne, it's time to 'find your way back to San Jose' and check into the Home. Clearly,  whatever you once  had is long gone.   

Nevertheless, this is still a nice dish.....ham cloaked in caramel, studded with orange sections, along with yams and fresh green beans. 


Preheat oven to 325. Wipe a 12- lb ham with damp paper towels and place on a rack in a shallow roasting pan. Insert a meat thermometer into center of ham without touching the bone. Bake until it reaches 155, about 3 hours.

Meanwhile make the glaze: Combine 1 cup caramels ( like Kraft individually wrapped squares) with 1/4 c butter, 1/4 c water in a small saucepan. Melt over low heat and SLOWLY bring to a boil, stirring constantly. Stir and simmer 2 minutes. Remove from heat, stir in 1/2 c chopped walnuts. Set aside to cool to lukewarm.

Glaze ham with the caramel sauce and decorate  by placing   16 oz drained mandarin orange sections into the caramel  glaze arranging  them all over the ham.

Apple Cheesecake Pie and Apple Cinnamon Ice Cream

It's not fall  for me without this pie.......a soft cheesecake layer topped by sugary-cinnamon apples......
I've been making it since I found the recipe, much to my mother's dismay, in a True Story  romance magazine when I was  in high school in 1966.    "Just trash!" she said about the  sappy  publication, but  she did admit the  pie  was wonderful.
It's good with whipped cream  or ice cream  but  it's just fabulous  topped with  a super-tasty, super-fast  "homemade"  apple-cinnamon Ice Cream---- the perfect  combination.

APPLE CHEESECAKE PIE
Preheat oven to 350.  Toss 5 medium  apples, peeled and sliced thinly, with ¼ c. sugar and 2 tsp .  cinnamon.  Set aside.  With   mixer, beat 1 8-oz pkg cream cheese with 2 eggs until light. Then add ½ c. sugar, 1 tsp grated  lemon or orange peel. Pour into an unbaked pie shell,  top with apples, bake at 350 for 30-35 minutes.  The center may be slightly wobbly,  but  it will firm up as it cools.   Cool thoroughly.  Serve topped with cool whip, whipped cream, vanilla ice cream or  best of all,  apple-cinnamon ice cream.   This pie recipe is so old that it refers to  lemon 'peel' instead of lemon zest, which used to be (still is?)  available dried,  in spice jars, and that's what I used  forty years ago.  Needless to say, fresh zest is better.

APPLE CINNAMON ICE CREAM
Combine 2 medium size tart apples, peeled and chopped (2 c.)with ¼ c. chopped raisins, ½ c. firmly packed brown sugar, ½ tsp cinnamon, ¼ c. water. Heat to boiling, cover and simmer 20 minutes, or til apples are tender. Cool completely.   Soften 3 pints ( just leave about  1/4 of the ice cream in the half-gallon  carton) vanilla ice cream  or frozen yogurt slightly,  fold in the apple mixture well,  cover & refreeze.  Substitute  nuts in  place of the raisins  if you need to, or use both, but the raisins are the surprise element.    And that's a "True Story"!

Romano Basil Turkey Breast

You'll be impressed when you slice into golden grilled turkey breast dressed up with a layer of basil and cheese under the crisp skin.  The flavor just permeates the  entire, moist turkey breast, unlike most similar recipes I've tried. 

Combine 4 oz freshly grated Romano cheese,  1/2  c.  fresh basil,  4 lemon slices, and 4 minced garlic cloves.  With your fingers, carefully pull the skin away from  the turkey. Place the mixture under the skin.  Secure the skin with toothpicks.  Rub the skin with 2 TB olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp pepper.

Prepare the grill for indirect heat, and use a drip pan set beneath the grate, over the coals or burners.  Place the turkey over the pan. Grill covered  over indirect medium heat for 90 minutes or until a meat thermometer reads 170 degrees  and juices run clear.  Cover with foil and let stand for 10 minutes before slicing.

Butterflied Vermouth Shrimp

We like the subtle vermouth flavor, the quick cooking time, and  the  light, airy barely-there   coating that makes the shrimp crisp til the vermouth hits them, then mellows.

In a cup mix ½ c water, 1/3 c dry vermouth, 1 tsp instant  chicken bouillon, 1/2  t salt, 1/8 t pepper. Butterfly 1 lb jumbo  shrimp: remove shells, hold under running water to remove vein, slice through  the backs  ¾ of the way, flatten.  Drain.  In a  bowl beat 1 egg with a fork. 

Measure ½ c flour on wax paper, Mix shrimp with egg in bowl,  then coat  lightly with flour, hit & miss technique is fine..    Heat 2 TB butter & 2 TB canola or vegetable oil  in skillet over medium til hot… cook in two batches, til lightly browned, - about 2 min each  side- remove as they brown.   They will just be a pretty golden color, not really brown at all.

Return all shrimp to skillet, stir in vermouth mixture, over med high, heat to boiling; cook 1 minute to blend flavors. sprinkle with a little parsely.   Makes 4   entree servings.

Brazilian Hamburgers

In 1977 Family Circle published this recipe of Myra Waldo's, in a feature about international cooking. She was a travel and cookbook author. It was also featured in a cookbook called "Best of the Best" and the editor noted they are among the best hamburgers ever served on either side of the equator.

Mix 2 lb ground chuck or round with 1/2 c Parmesan cheese, 1 c finely chopped green onions, 1 c finely chopped parsley, 2 beaten eggs, 2 TB water, 1-1/2 tsp salt, a dash of cayenne pepper. Shape into 8 patties.

Broil, or pan-fry in 2 TB butter, turning to brown both sides. Or grill 5" above grayed coals.

Serve on toasted hamburger rolls and garnish with hot peppers if you like. Try them first before you load 'em up with any of the usual burger condiments- you may prefer these without them

Grilled Cuban Sandwiches

There are those who'd vote for Cuban cigars as the best Cuban product, but my choice is these delicious sandwiches.


Like the Philly Cheesesteak, the Cuban Sandwich is quickly becoming an icon of Pop-Americana food culture. This unique grilled and pressed sandwich--combining crusty-soft white bread with ham, pork roast, Swiss cheese, and pickles--was imported by Cuban immigrants in the Florida Keys and  made famous by Tampa and Miami street vendors.


The real thing uses Cuban style roast pork called lechon asado, seasoned with  lots of garlic and oregano.  Since finding cooked pork may be a task itself, we'll  infuse the mayonnaise with those flavors instead.  Because  seldom, if ever, do I see  deli -cooked pork, I make extra roast pork to use for this sandwich and stash it in the freezer if necessary. I slice it thinly using a mandolin.

In a small bowl, stir together  4 Tb mayonnaise, 1 1/2 TB fresh chopped oregano and 2 tsp minced garlic. Spread it on both  sides of a 12-oz. loaf of Cuban or French bread, sliced lengthwise.  Top with 2 oz thinly sliced Swiss cheese, 6 oz. thinly sliced roast pork, and 3 oz. thinly sliced  boiled ham, and 1/3 c. thinly sliced dill pickle.  On that place  2 oz more  ounces Swiss and the other half of the bread.

Spread the top of the bread (outside) with 1/2 TB plain mayonnaise.  Cut the sandwich in 4 pieces, pressing down as you cut to keep the filling together. If your pan is large enough to hold the entire loaf, you can grill it whole and cut afterward.

Heat a panini press or heavy iron skillet at medium-high until hot. Place sandwiches, mayo-side down, in the  pan, and  spread the tops with another 1/2 TB plain mayo.  Press with panini  lid,  or cover the sandwiches with foil and weight down with  the heaviest skillet you have, with a brick or other heavy objects in it.  If using a pan, grill 3 minutes  or until golden brown on the bottom, then turn for another 3 minutes, until the cheese is melted.

Note that Cuban bread is a crispy-crusted, soft, white bread that is formed in a long roll like French bread. It's important to use a white bread that's soft inside but crusty outside.

Soft Baked Potato Cakes

Peel and boil 6 potatoes, and add 4 beaten eggs, 1 TB salt, 1/2 lb butter, 1 TB baking powder, 1-1/2 c flour. Mixture should be stiff enough to knead. Roll out 1-1/2" thick and cut with biscuit cutter. Placed on greased or sprayed cookie sheet. Bake 1 hour at 325, turning often. Serve with butter and slice like a muffin.

This was a recipe from my North Dakota uncle, Ed Bowers, who has been in heaven for at least 50 years, so I know if he is reading this he'd wonder what in the world I meant by "spraying" a cookie sheet!

Prizewinning Recipe: Ham and Turkey Green Salad

Credit goes to a Mady Wolkenstein for this superb dish, which won $2500 in a magazine recipe contest a decade or so ago.....I've never served it without  getting rave reviews and multiple requests for the recipe.

1/4 cup vegetable oil


2 tablespoons white wine vinegar, divided

1/4 teaspoon salt, divided

1/4 teaspoon pepper, divided

4 cups strips of  salad greens - romaine, spinach suggested... no iceberg, please!

1/3 cup mayonnaise

4 teaspoons spicy brown mustard

1/4 teaspoon dried thyme

2-1/2 cups cubed cooked turkey

2 cups julienned fully cooked ham

1 cup halved seedless green grapes

1/4 cup thinly sliced green onions

1/4 cup slivered almonds, toasted

Directions:

Combine oil, 1 tablespoon vinegar, 1/8 teaspoon salt and 1/8 teaspoon pepper; toss with greens. Arrange on a platter or individual plates In a bowl, combine mayonnaise, mustard, thyme and remaining vinegar, salt and pepper. Add turkey, ham, grapes and onions; toss to coat. Spoon over greens. Garnish with almonds. I've added golden raisins on occasion, too  Yield: 4-6 servings.

Rose Lake Favorite Walleye

A recipe from my uncle Ed Bowers, from his cottage on Rose Lake in Minnesota, many years ago. My dad Doug and his brothers Jack and Ed helped my grandfather build several of their cottages in the Vergas- Detroit Lakes area and  when I was a baby my dad built and owned one called  Thunderbird Lodge.   http://www.minnesotalakes.com/

The big stone fireplaces and the stone walls on the outside steps were the things I remember most.  Grandad's Rose Lake cottage  was built in the early 1920's and  is still there and still in the family.  All my cousins own homes on various lakes.....Loon, Detroit, Melissa , Rose Making a another visit soon  is on my bucket list, to recall wonderful teenage summers as a guest of my aunts and uncles, and to catch up with distant family.

Melt 1/2 lb butter, add 1 medium onion, sliced, and 1/2 green pepper, sliced, cook til softened. Remove from pan. Dust 2 lb walleye or other white fish fillets with nutmeg, place in the same pan on low heat. When the flesh sets, turn and cover with the veggies. Cook about 4 more minutes, add 1/2 tsp salt. 1/4 tsp pepper, and 2 cups half and half cream. Simmer another 4 minutes.

Uncle Ed liked the sauce served over potatoes.

Swiss Lemon Chicken

Not just delicious, but efficent, since its just as good  prepared ahead and  run under the broiler just before serving.  The creamy swiss sauce has a subtle touch of lemon and white wine.

Rub 8  boneless, skinless chicken breast halves thoroughly with 1 tsp salt and 1/4 tsp pepper,  Spread 1/4 c. flour* on a paper plate or wax paper, and roll chicken to coat lightly on both sides.  Heat 1/4 c. butter or  margarine in  a large skillet and brown in two batches, about 2 minutes on each side. Remove to a plate as they brown.

To the pan, add 1 tsp fresh lemon zest, 2 TB lemon juice, 2 TB dry white wine and bring to boiling, stirring and scraping up browned bits from the pan.  Return chicken, all of it, to the pan.  Cover and lower the heat, simmer about 5 minutes.   Then arrange the breasts in a single layer in a 9x13 pan.   Stir 1/2 c. heavy cream into the  lemon-wine mixture and cook til bubbly, about 1 minute.   Pour over the chicken, and sprinkle with 1 cup shredded Swiss cheese.  Broil in a preheated broiler for about 5 minutes, until  bubbly and the cheese begins to brown. 

* if avoiding flour, you can skip it, making this an essentially carb-free  taste sensation. I've also used whole wheat flour, and really, it's almost as good without flour at all

Blanquette deVeau - Creamy White Veal

Like many foodies, when traveling I love to wander  into  grocery stores and see what's on the shelves. Sadly, due to luggage and customs restrictions, I can seldom buy much.   I found  a delightful bag of  dark-chocolate bridge mix purchased in an Austrian market near the Innsbruck train station, full of fruits and jellies and good nuts and caramels, nothing like the  awful American version. And in France, I saw Blanquette de Veau TV dinner  in the freezer case ....what a world apart we are.

What I love most about this stew beside the  luxurious taste is that there are no  really carb-y veggies in it other than a couple carrots.....just veal , white onions and mushrooms.  If you prefer, you can use a  couple jar of cooked small white onions, just be careful not to buy  tiny pickled cocktail onions! Serve this with rice and savor the richness as you pretend to be sitting in front of the TV in your Parisian apartment  enjoying your deluxe 'Lean Cuisine'!

Put 3 lbs veal shoulder, cut in chunks, in a large saucean and cover with cold water. Bring to a boil and boil for 5 minutes, then skim the gray scum off the top,  Add 2 sliced carrots, a sprig of parlsey, a bay leaf, and an onion stuck with 4 or 5  whole cloves.  Cover and simmer 30 minutes.  Add 1 1/2 tsp  salt and continue simmering for 75 minutes or until tender. 

Meanwhile, peel 24 small white onions and wipe 12 mushroom caps with a damp paper towel.  Cook the onions  in 3 TB butter until  lightly browned.  Cover and steam until tender.   Add 2 tsp sugar and shake the pan until they  caramelize a little.  Cook the mushrooms in 3 TB butter and season to taste with salt & pepper.

Take the veal  from the pan and keep it warm.  If  serving with rice have it ready  to serve.   Strain the broth and measure 2 cups for the sauce.  Melt 3 TB butter in the pan and whisk in 4 TB flour.  Slowly add the hot broth, whisking constantly until well thickened.  Mix 1 c heavy cream or evaporated  with 2   egg yolks, then stir a cup of the  sauce into the egg  mixture before adding it  back   to the  sauce. Stir constantly until thickened, being careful not to let it boiil.  Season  to taste with salt and pepper and 1 tsp lemon juice.  Combine veal and vegetables, sprinkle with parsley for color. Serves 6-8.

Tropical Grilled Pineapple Sundaes

We like to end a summer  grill meal with this simple,  yummy  dessert.


 Dump some coconut on a cookie sheet and toast  it in a preheated  oven at 325 for however long it takes to become brown but not overdone....just  a little crispy and toasted light brown, probably 10 -20 minutes. Keep an eye  on it.     Or, toast it it a dry skillet if you dont feel like  heating up the kitchen on a hot day.  Let the coconut  cool. You'll need  about 1/3 c. per person, more or less.  

 Scoop a nice round  ice cream ball from vanilla ice cream, or use frozen vanilla yogurt, one per person.  Roll each in the toasted coconut, place  in the freezer until serving time, covering  them if it's going to be  more than an hour.

Grill  slices of fresh pineapple just  until you get grill marks on both sides.  Top each slice with an ice cream ball and enjoy the hot-cold tropical flavors.  Don't be lazy and   skip the coconut toasting, it's just not the same.

Green Beans with Golden Onions and Prosciutto

Fresh green beans only take moments to clean and cook, and they can be done a day ahead , if need be.  I think this is my favorite  way to prepare green beans, and like tossing in some yellow wax beans on the very rare occasions I can find them. I like to leave them whole but you can snap them in half  if you  prefer

Clean 2 lbs fresh green beans  (snap off the stem end) and  cook in a large pan of salted, boiling water  just until crisp tender...there's more cooking ahead. This should take about 4 minutes.  Drain and rinse with cold water to stop the cooking.  If you're not using them today, cover and refrigerate, but you'll need to bring them back to room temperature when you are ready to finish them.

Heat a 12" skillet over medium-low heat and then add 4 oz.  coarsely chopped prosciutto, saute about 3 minutes or  until crisp.  Remove and reserve.   Add 1 TB oil to the pan and add 2 onions, halved and sliced thinly.  Cook for 10 minutes, stirring occasionally, until golden, don't brown them, they should be translucent.

Add the room-temperature beans to the pan, along with 1/4 tsp black pepper  and stir; cook about 4 minutes or until beans are heated through.  Add the prosciutto  and serve to 8  lucky people.

Possibly the Best Burgers on Earth

When you bite into the  burgers you get a  bonus  - a filling packed with  surprising  flavor.  Be sure to use the flavored mayonnaise and forget  all the  usual toppings.    Be  careful  to leave a substantial border  on both patties, so when you press and seal the edges the  cheesy goodness doesn't ooze out til it gets in your mouth.

Spinach-Mozzarella Stuffed Burgers:  Gently mix  together 1 1/2 lbs 80% lean  ground chuck, 1 tsp. salt, 3/4 tsp freshly ground pepper.  Form into 8 patties, 1/3 c meat each, making  about  3 1/2" patties. Refrigerate while making the filling.

Place 2 c. firmly packed fresh spinach in large dry saucepan. Cover and cook 1-2 minutes til wilted, stirring.   drain and cool.  Squeeze out any liquid and chop. Place in a medium bowl, stir in 1 c. shredded mozzarella cheese,  & 1/4 c. purchased pesto.    Mound about 1/4 c filling into the center of 4 patties and  firmly sealing the edges. Press down softly in centers to prevent mounding.

 Heat the grill and grill 4-6"  from medium coals, covered.  Grill 10-12 minutes or until no longer pink in the center, turning once.

In a small  bowl, mix 1/3 c. mayonnaise ( not Miracle Whip) with 2 TB   chopped oil -packed sundried tomatoes, 1 TB reggiano-Parmagiano cheese, 1 TB chopped capers.

Spread 2 TB.  mayo on four large sesame seed hamburger buns, top with burgers , and prepare to be astounded at the unexpected burst of flavors. Credit  goes to the  Cookng Club magazine for this recipe

Tennesee State Fair Meatballs with Buttermilk Gravy

Although we adults loved these prize winning meatballs, my kids hated meatballs of any kind and suffered through  seeing them appear on the table  regularly, with mashed potatoes for the wonderful  gravy.  Years later I learned about their  creative meatball-avoidance techniques, such as excusing themselves to to go the bathroom where they emptied meatballs out of their pockets and flushed them, or the times  they waited for us to leave the room and flung the metaballs into the neighbor's yard so the dog would eat the evidence.   After all this great PR  you may be hesitant to try them, but I assure you they won a  blue ribbon for good reason.

Combine  these ingredients  for the balls:  1 lb  hamburger, 1/2 c bread crumbs, 1/4 c minced onion, 1/2 c. milk,, 1 tsp salt, 1/8 tsp pepper.  Shape into balls, brown in 3 Tb butter. Remove from the  skillet and keep warm. Pour most of the grease from the skillet.

Make the sauce in the same pan:  Melt  1/4 c. butter then add 1/4 c flour and cook for a minute. Then add  1//4 c buttermilk, 1/4 tsp salt, 2 Tb sugar, 1 1/2 tsp dry mustard, 1 beaten  egg, 1/8 tsp pepper.  Cook and when thick, add meatballs and simmer til flavors are blended.

Cheesy Stuffed Italian Shells

Cook about 8 oz jumbo pasta shells til done but not overdone, and drain. In a bowl, combine 1 beaten egg, 3/4 c soft breadcrumbs ( 1 slice bread), 1/4 c parsley, 1 TB minced onion, 1/2 tsp salt. Mix well. Stuff shells with about 10-16 oz LEAN ground beef or groud steak.

Cut 4 oz mozzarella cheese into small cubes - you'll need at least one per shell so estimate you'll need 40 pieces. Push cubes into each shell.

Pour about 1 -1/2 cups spaghetti sauce into baking dish, arrange the shells over it and pour another 1 1/2 cups sauce over the top. Bake, covered, at 375 for 1 to 1- 1/4 hours, until meat is done and entire dish is bubbly.

Using lean beef insures not much grease after baking. This is easy to make ahead and freeze- just place frozen uncooked casserole in microwave at about 50-75% power ( depending on the wattage of your microwave) for about 40 minutes. Serves 6.

Do you feel all pasta is about the same quality? I have always grabbed whatever's on sale because they all seemed to be equal in taste, but I have to say I think that Barilla pasta is the exception - it's texture and taste are outstanding and when it's available I always choose it.

Lorenzo's Enchilada Chicken & Yellow Rice

In a slow cooker, place 3-4 large skinless chicken breasts, 1/2 c chopped onion, 1/2 c chopped celery, 1 clove minced garlic, 1 tsp salt, 1/2 tsp pepper, and one 10-oz can enchilada sauce. Cook on low for 6 hours, or high for 3 hours. Remove chicken and keep warm.

Put the juice sin a saucepan, skim off fat. Combine 1 TB cornstarch with 2 TB cold water, whisk well; stir into juices. Cook and stir til thickened and bubbly.

Serve chicken over yellow rice made from a packaged mix. Serves 6-8

Grilled Sausage-Stuffed Peppers

Grilled as an entree with fresh sweet corn and fried zucchini....oozing with cheesy sausage goodness...oh, my! Love 'em a little charred, it just sweetens them even more. I've added Anaheims to my garden list for next year specifically to have on hand anytime the urge arises.

Use 20 banana peppers or 10 Anaheim peppers carefully sliced open on one side, seeded and cored. Or, you can just cut off the stem end if you feel you can push the sausage mixture all the way down in the pointy end after removing the seeds and pulp. Mix 1 lb ground Italian sausage (sweet or hot or both) mixed with 1 c. shredded pepper jack cheese. Stuff the peppers. Use soaked skewers, toothpicks, or better yet, poultry-lacing pins to fasten shut the opening. Some leakage is inevitable. Place on top rack and grill over medium heat, turning often, til sausage is cooked through and peppers are soft.

Serves 8 as an appetizer, or 2-4 as an entree, depending on their size.

Raspberry Balsamic Chicken

Saute 1 red onion, chopped, in 2 TB olive oil 4-5 minutes. Add 4 boneless skinless breasts, cook 6-7 minutes each side over medium-high heat. Remove breasts and cover with foil to keep warm.

Reduce heat to medium. Add 2/3 c raspberry preserves and 4 TB balsamic vinegar. Cook and stir til blended and bubbly. Add chicken to the pan and turn to coat.

Serve with cheese ravioli or tortellini. Sprinkle with crumbled bleu or feta cheese.

Serves 4

Blackberry Bruschetta

A little touch of fruity sweetness to add to a  savory appetizer tray, or to end  dinner with something small and memorable .

Preheat oven to 350.  Bake a  loaf of Pillsbury French bread loaf as directed; cool and slice off ends.  Cut the  loaf into 24 slices about 1/2" thick and arrange them on an ungreased cookie sheet.  Spray each slice with  butter flavored Pam and sprinkle with  2 TB sugar, total. Return to the oven for 8-10 mmutes, tillightly toasted.

In a small bowl, beat 8 oz cream cheese, 1 tsp almond extract, and 1/4 c. powdered sugar  on low  until well combined.  Spread on the toasted bread slices.  Top each with 3 or 4 fresh blackberries, sprinkle with  1/3 c. toasted chopped almonds.  Sift  3 TB powdered sugar over the tops.

Buttermilk Walnut Banana Bars

Banana recipes often  get attention  only when we have too many ripening too quickly,  but  you'll buy them  specifically to make  these  cream-cheese-frosted dessert bars.  Great on their own,  they're good  eaten cold as well as at room temperature.  Top with a scoop of ice cream and  deluge with  butterscotch or caramel  sauce or ice cream topping for a dessert worthy of guest raves.    You  may already know that you can mash bananas, and freeze them in freezer bags.  Measure  as you bag them up, and mark the bag with  how many cups are in each bag,  Use the rest of the buttermilk to make gravy for the Tennessee state fair meatballs.

Preheat the oven to 350. In a large bowl, mix 2 1/2 c. flour, 1 2/3 c. sugar, 1 1/4 tsp baking powder, 1/2 tsp. salt. Make a well in the center and add  2/3 c. vegetable oil, 2/3 c. buttermilk, 1 1/4 c. mashed ripe banana, 2 eggs.  Beat with mixer on low til combined, then beat at medium for 1 minute.  Fold in 2/3 c. chopped walnuts.

Spread in a greased and floured 15x10  baking pan, bake 30-35 minutes or until a toothpick in the center comes out clean.  Cool completely.

Beat  together 8 oz. room-temp cream cheese, 1/2 c. butter, & 1 TB vanilla on low til smooth. Gradually add 1 lb  powdered sugar, at medium speed, til light and fluffy,  Frost cooled banana bars and sprinkle with a few more bits of walnut if you choose.

Creole Sweet Potato Streusel Pone

The  ideal accompaniment to Orange Glazed Pork Roast, from a Louisiana cookbook - this may change  your mind about boring  sweet potato casseroles.

Peel and quarter  4 large sweet potatoes - about 2 lbs. -  and place in a heavy 5 or 6 quart saucepan. Cover with water, bring to boil over high heat, then reduce heat and simmer until very tender, about 20 minutes. Drain well and mash.  

Preheat oven to 350 and lightly grease a 9 x 13 baking dish.  In a small heavy saucepan,  melt 1/2 c unsalted butter over medium heat, cook, stirring until nut-brown in color, about 7 minutes.  Stir the browned butter into the mashed potatoes, along with 2 slightly beaten eggs, 1 c whipping cream, 2 TB brown sugar, 1/2 tsp. each:  cloves, allspice, cinnamon.  Add a pinch of nutmeg, 1/2 c golden raisins, 1/2 c. coconut, 1 tsp each grated orange and lemon zest, 1/2 c. flour, and 1 TB baking powder.  Blend well and put in the prepared baking dish, and set aside.

Make the  streusel topping:  Combine 1 c. firmly packed brown sugar, 1/2 c room temperature unsalted butter, 1/2 c. finely chopped pecans, 1/2 c. grape nuts cereal or crushed graham crackers.  Sprinkle over the potatoes and bake until golden and bubbly, about 30 minutes.  Serves 6-8

Merry Berry Salad

I first tried this when  looking for 'pink' foods for our  summer Flamingo Fry party, and  we've  enjoyed it many times since.  Dried cranberries, crunchy apple chunks and toasted almonds dress up this crisp green salad. It's drizzled with a sweet-tart   pink dressing that's  easy and delicious.  The name refers to the red and green colors of the apples, if you're looking for a Christmas-y salad you might try this.

1 package (10 ounces) mixed salad greens

1 medium red apple, diced
1 medium green apple, diced
1 cup (4 ounces) shredded Parmesan cheese
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted

DRESSING:
1 cup fresh cranberries
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup thawed apple juice concentrate
1 teaspoon salt
1 teaspoon ground mustard
1 teaspoon grated onion
1 cup canola oil

In a large salad bowl, toss the first six ingredients.  In a blender, combine the cranberries, sugar, vinegar, apple juice concentrate, salt, mustard and onion; cover and process until blended. While processing, gradually add oil in a steady stream.
Drizzle  some  dressing over salad and toss to coat. Serve immediately. Refrigerate  leftover dressing.  Serves 10.

Loaded to the Top Baked Potato Soup

One of the first recipes I clipped from Taste of Home when it was a new magazine,  this thick soup is a winner.   As you toss  the  ingredients into the pot at the end, save  bit of the bacon, cheese, & green onions  for a  garnish.

In a large pot, melt 2/3 c butter; stir in 2/3 c. flour, 3/4  tsp salt, 1/2 tsp pepper.  Stir until smooth, for  about 2 minutes.  Gradually add 7 cups milk, stirring constantly until thickened.  Add about 4 cups baked potatoes,  cubed, and 4 green onions, sliced.  Bring to a boil, stirring constantly.  Reduce heat and simmer for 0 minutes.  Add  12 strips cooked crumbled bacon, 1  c. sour cream, and 1 1/4 c shredded cheddar cheese. Stir until the cheese is melted. Serve immediately.  Makes 2 1/2 quarts, to serve about 8.

Peanut Butter Truffle Tart

A ganache on peanut butter on peanut butter crunch....Six ingredients  quickly come together in this memorable , indulgent dessert.   To make crushing the granola bars easier, leave them in the wrapper while crushing.

Heat oven to 350.  In a large bowl, break up a  16 oz roll of refrigerated peanut butter cookie dough.  Stir, then knead in 6 crunchy peanut butter granola bars, crushed, ( a heaping cupful) until well mixed.  Press dough into bottom and sides of an ungreased 10" tart pan with a removable bottom, or a 9x13 pan.  Bake for 12-17 minutes, til light golden brown.

With the back of a spoon, press down on the crust all over, then bake 3-5 mnutes until deep golden brown.  Press down again with spoon, then cool 3 minutes.

In a large microwaveable bowl, zap 4 c. ( 24 oz) of semisweet chocolate chips and 1 c. heavy (whipping) cream on high for 1 minute.  Stir, nuke carefully  1-2 minutes longer, stirring several times to prevent burning, til melted and completely smooth.  In a small microwaveable bowl, zap 1/2 c. crunchy peanut buttter on high for 1 minute, stir.

Spread the warm peanut butter on the crust.  Pour the chocolate over it and sprinkle 1/3 c. chopped salted peanuts over the top.  Refrigerate at least 2 hours.  For easier cutting let stand at room temp for about 15 minutes first.  Store in the refrigerator.

Puffy Maple- Bacon Oven Pancake

Preheat oven to 425. Grease and flour a 13x9 pan.

Mix together: 1 1-2 c Bisquick, 1/2 c. shredded cheddar, 1-3/4 c milk, 1/2 c maple syrup, 1 TB sugar, and 2 eggs, by hand or with a whisk until only small lumps remain. Pour into the pan.

Bake uncovered until a toothpick in the center comes out clean, about 10-15 minutes. Sprinkle pancake with 1 cup shredded cheddar and 12 slices crisply cooked bacon, broken in large pieces. Bake until the cheese melts. Serve with maple syrup.

Creamy Baby Cabbages

Of course I know that  these aren't baby cabbages at all;  I'm just trying to avoid actually typing/saying the evil words "Brussels Sprouts" so you don't flip right  on by  this  recipe.   Sadly, the dreaded BS's have earned  a bad rep, due to the unimaginative way  many  of us grew up being urged to eat them: boiled.  While my husband even likes them that way, most of the  world does not.    There are so many ways to make  sprouts that are terrific;  many involve roasting, some  use bacon and onions, some saute the leaves on their own, headless.    This one just envelops them in a rich white cheese sauce, and crunches them up with  water chestnuts.  I've left them looking quuite  naked for the photo, otherwise  it just looks like a dish of  creamy white bumps.  And, really, the bacon is only a garnish; the dish stands on its  own for luxurious taste..don't overdo it.

Cook about 30 oz. Brussels sprouts, fresh or frozen, until tender; drain.  Melt 1/4 c. butter, add  1/4 c. flour, stir well; then add 1 c. half and half cream ( fat free works  fine) and 1 c. chicken broth, cook until it thickens.  Then stir in  1 c shredded Muenster cheese, a can of sliced, drained water chestnuts, and the sprouts. Garnish with   a  couple strips of crumbled crisp bacon.  Now, aren't those tasty little  babies?

Coffee Pie with Brown Sugar Meringue

A cream pie  with an  unexpected  flavor twist and beautiful  brown- sugar- tipped meringue topping is a really inexpensive dessert ending for any meal as well as  a great emergency dessert, since the ingredients are always on hand.  

Prepare a   pie shell for baking..  Combine 1/4 c. cornstarch with 3/4 c. sugar, 1/2 tsp salt, and 3 tsp instant coffee crystals in a medium saucepan.  Stir in 2 1/2 c milk gradually, stirring constantly until it thickens and comes to boiling. Boil 1 minute.  Blend half the hot mixture into 3 slightly beaten egg yolks; stir into the hot mixture in pan, stirring constantly for one minute.  Remove from heat, stir in 1 Tb butter and 1 tsp  vanilla, cool slightly and  pour into crust.

Preheat the oven to 350.   Beat 3 egg whites and 1/4 tsp cream of tartar until foamy.  Add 1/3 c light brown sugar  a little at a time, beating well after each addition.  Continue beating until stiff  glossy peaks form. Spread over the filling, being careful to touch the crust all the way around so no filling shows. "sealing the meringue"  to the crust keeps the meringue from shrinking and weeping, which could conceivably make the baker weep, too.     Bake at 350 for 15 minutes or until  meringue is tipped with brown.  Cool at room temperature away from drafts, and  expect to have  meringue problems if it's a  really humid day.