Jar Recipe - Rich Hot Chocolate Mix

8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle's Quick
1 cup Coffeemate
4 heaping tablespoons powdered sugar

Mix the ingredients and put them into an airtight jar.

Attach to the jar:
Rich Hot Chocolate
Add 1/2 cup mix per cup of boiling water. Makes 24 cups

Jar Recipe - Herb Salad Dressing Mix

1/4 cup parsley flakes
2 tablespoons each dried oregano, basil and marjoram, crumbled
2 tablespoons sugar
1 tablespoon fennel seeds, crushed
1 tablespoons dry mustard
1 1/2 teaspoons black pepper

Place all the ingredients in a 1 pint jar, cover tightly and shake well to mix.
Store in a cool, dark, dry place. Makes 1 cup


Attach instructions to jar:

To Make Herbal Vinaigrette Dressing:
In a small bowl, whisk together 1 tablespoons Herb Salad dressing mix, 3/4 cup warm water, 2 1/2 tablespoons tarragon vinegar or white wine vinegar, 1 tablespoons olive oil and 1 crushed clove garlic. Taste and add 1/4 to 1/2 teaspoon of the Herb Salad Dressing Mix if you want a stronger flavor. Let Stand at room temperature at least 30 minutes before using, then whisk again. Makes about 1 cup.

NOTE: this low-sodium, low fat mix can be stored for up to six weeks.

Simple Bean Soup

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

In a large bowl, combine the beans with the water, cover and let soak overnight.

In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Fun Holiday Mugs

Boca Java Holiday Santa Mug only $9.95 while supplies last. Quantities are limited. Act Now!






















Boca Java Holiday Penguin Mug only $9.95 while supplies last. Quantities are limited. Act Now!

Sweet Potato Soufflé

3-4 yams-cook and mash with:

3 T butter
1 c sugar
1/2 tsp salt
1/2 c milk
2 eggs
1 tsp vanilla

Whip until smooth. Put in greased 3 qt casserole.

Topping:
1 c brown sugar
1/3 c flour
1 c chopped pecans
6 T melted butter

Crumble over sweet potatoes. Bake at 350* for 35-45 minutes till bubbly and topping is crunchy.

Salmon Cheese Ball

1 (8 oz.) package cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste

In a mixing bowl with a hand-held electric mixer at medium speed, beat cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended.

1 (15-1/2 oz.) can salmon

Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands.

3 to 4 tablespoons fresh chopped parsley
1/4 cup chopped walnuts or pecans

Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

Hot Bacon Spread

1 (1 pound) loaf unsliced round Italian bread
2 cups shredded Monterey Jack cheese
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/4 cup chopped onion
5 bacon strips, cooked and crumbled
1 garlic clove, minced

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving 1-in. walls. Cube removed bread and set aside. Combine the remaining ingredients; spoon into bread bowl. Replace top. Place on an ungreased baking sheet. Bake at 350 degrees F for 1 hour or until heated through. Serve with reserved bread cubes.

Bacon Bacon Spread

1 pound sliced bacon
3 cups finely shredded Cheddar cheese
4 large green onions, sliced (optional)
3 tablespoons mayonnaise

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, let cool and crumble.

Mix together the crumbled bacon, Cheddar cheese, green onions, and mayonnaise. Refrigerate overnight before serving.

Perfect on breads such as pumpernickel, rye, sourdough, or on various flavors and types of crackers.

Christmas Crab Rolls

1/2 lb. crab meat (not imitation)
1/2 lb. grated Velveeta cheese
1/2 lb. grated mild cheddar
4 green onions, chopped
1 green pepper, chopped
6 oz. green olives, chopped
1 c. tomato sauce
2/3 c. oil
3/4 tsp. garlic powder
36 small French rolls

Mix all ingredients (except rolls) together. Set aside and refrigerate. Cut the top 1/4 off the rolls
and gently pull out the insides of the bottoms. Fill with crab mixture and replace tops. Place
rolls in foil and store in refrigerate until ready to bake or may be frozen. Bake at 350 degrees for
20-30 minutes until outside are crispy and filling is melted and hot.

Gift in a Jar - Oatmeal Milk Bath

1 cup cornstarch
2 cups powdered milk
One-half cup finely ground oatmeal (you can grind your own by putting regular oatmeal into a blender until powdery)
Any other additions such as rose petals, lavender, or rosemary all finely ground (optional)
Combine all ingredients in a blender or food processor. Blend thoroughly.

Directions: Add one-half cup to hot bath water.

Home Made Dog Biscuits

2 1/2 cups whole wheat flour
3/4 cup nonfat dry milk
1 egg
1/2 cup vegetable oil
2 beef bouillon cubes that have been dissolved in 3/4 cup boiling water
2 Tbsp. brown sugar

Preheat oven to 300 degrees. Combine all ingredients in a large mixing bowl, stirring until well
blended. Knead dough for about 1 minute. On a floured surface roll out dough to about 1/4"
thickness. Cut out bones and place on greased cookie sheet. Bake for 30 minutes. Cool before
placing in a jar.

Jar Recipe - Apple Cider Spice Mix

2 c sugar
2 tsp ground cinnamon
1 tsp ground cloves
1 1/2 tsp ground allspice
1/4 tsp ground nutmeg

Combine and store in airtight jar.








On the tag or lable you can put:

Spiced Apple Cider Mix
8 oz dry red wine or apple cider
2 tsp Apple Cider Mix
1 cinnamon stick
1 twist of orange or lemon peel

Heat wine or cider until very hot, but not boiling. Stir mix into wine / cider until dissolved. Pour into serving mug and garnish with peel.

Jar Recipe - Amaretto Coffee Creamer

2/3 c Non Dairy Coffee Creamer Powder
1 tsp almond extract
1 tsp ground cinnamon
2/3 c powdered sugar

In a jar with a tight fitting lid, add all ingredients and shake to stir
well. Label as desired.

2 T of creamer per 6 oz of coffee.

Decorate as desired and use for gifts or for yourself!

Apple Pancakes with Cinnamon Nonfat Yogurt

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 t baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour.

Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon.

Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used.

For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4-
to 5-inch) pancakes with filling.

Pumpkin Cream Cheese Pie

Graham Cracker Crust:
1 cup Graham Cracker Crumbs
1/4 cup Butter or Margarine

Pumpkin Cream Cheese Filling:
8 ounces Canned Pumpkin or Pumpkin Puree
12 ounces packaged Cream Cheese
2 Eggs
2 Egg Yolks
3/4 cups Sugar
1 1/2 tablespoons Flour
3/4 teaspoons grated Lemon Peel
3/4 teaspoons grated Orange Peel
1/2 teaspoon Vanilla Extract

Sour Cream Topping:
1 1/2 cups Sour Cream
2 tablespoons Sugar
1/2 teaspoon Vanilla Extract

Melt butter. In a bowl, use a fork to mix together graham cracker crumbs and butter. Form graham cracker crust, using the back of a tablespoon to press the mixture into a 9 inch pie plate.

Pre-heat oven to 350 degrees.

Combine all filling ingredients into a mixing bowl. Mix at medium speed until well blended and smooth. Pour filling mixture into pie crust. Bake 35 - 40 minutes, or until pie is firm.

Sour Cream Topping- Combine ingredients (see above) and mix well.
Spread topping over pie. Bake an additional 10 minutes. Let pie cool. Then, refrigerate overnight.

Thanksgiving Turkey Tips

Is Thanksgiving at your house this year? Here are some tips to help you out so your guests are impressed!





Fresh or Frozen?

Before you buy the turkey, figure out your guest list. You should have
1 to 1½ pounds of turkey per person.

Your next decision will be selecting between a frozen or fresh turkey.

• A fresh bird is more expensive, but will save you time and precious
  refrigerator space. Buy the bird the day before you wish to roast it, but remember to reserve your turkey with the butcher. Most grocers don’t keep a
  large stock of fresh birds on hand.


• You will need to plan ahead if buying a frozen bird as well: it can be catastrophic to find that the only turkey available for your intimate four-person dinner is a 26-pound glacial beast.


• A frozen turkey needs to be defrosted. The preferred method is to defrost it in the refrigerator. (Yes, the one filled with the rest of the holiday fare.) Allow one day per 5 pounds. A 15-pound turkey will require three days to defrost
  thoroughly.


• An alternate method is to defrost the bird in a cold water bath. Allow 30 minutes per pound. That 15-pound turkey will require only 7½ hours to defrost using this approach. It is also possible to use a combination of these methods.

How to Roast Your Turkey

To prepare the turkey for roasting, first remove the giblets! Not only is it is concerting to find these paper-wrapped lumps when carving the bird, but you may also wish to use the giblets in your gravy or stuffing. Next, rinse the bird inside and out. Pat dry with paper towels.

If you are stuffing the bird, stuff it loosely, allowing about ½ to ¾ cup stuffing per pound of turkey.

Brush the skin with melted butter or oil. Tie drumsticks together with string (for stuffed birds only).

Lastly, insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.

Place the bird on a rack in a roasting pan, and into a preheated 350 degree F (175 degrees C) oven. Use the following chart to estimate the time required for baking.
Bake until the skin is a light golden color, and then cover loosely with a foil tent.

During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning.

Weight of Bird Roasting Time (Unstuffed) Roasting Time(Stuffed)
10-18 lbs 3-3.5 hours 3.75-4.5 hours
15-22 lbs 3.5-4 hours 4.5-5 hours
22-24 lbs 4-4.5 hours 5-5.5 hours
24-29 lbs 4.5-5 hours 5.5-6.25 hours

BUTTERSCOTCH APPLES

5 apples

2/3 cup brown sugar

1/2 cup water

3/4 cup milk

1/2 tablespoon cornstarch

1/8 teaspoon salt

1/2 to 1 tablespoon butter

1/2 teaspoon vanilla

Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving. In another pan, mix the milk and cornstarch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert.

Black Forest Coffee

6 oz Fresh brewed coffee

2 T Chocolate syrup

1 T Maraschino cherry juice

Whipped cream

Shaved chocolate/chips

Maraschino cherries

Combine coffee, chocolate syrup, and cherry juice in a cup; mix well. Top with whipped cream, chocolate shavings and a cherry.

Pumpkin Biscuits

1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/3 cup butter, cold
3/4 cup pureed pumpkin (cooked or canned)
3/4 cup milk

Sift flour into mixing bowl. Stir in remaining dry ingredients. Cut in butter with a pastry blender until mixture is crumbly. Stir in pumpkin and milk to form a soft dough. Roll out on floured surface to 1/2-inch thickness. Cut out biscuits with biscuit cutter. Place on greased baking sheet. Bake at 450 degrees for 15 to 20 minutes. Makes 24 to 30 biscuits, depending on dough texture and cutter size.

Apple Cranberry Cider

1 quart apple cider or apple juice

2 cups cranberry juice

1/3 cup packed brown sugar

4 whole cloves

2 cinnamon sticks (3 inches)

In a large saucepan, combine the cider, cranberry juice and brown sugar. Place cloves and cinnamon sticks on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15-20 minutes. Discard spice bag before serving.

Apple Chutney

4 tablespoons butter
2 cups chopped tart apple
3 tablespoons light
brown sugar
2 tablespoons golden raisins
2 tablespoons dried cranberries
1/4 cup pecan pieces
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon lemon juice
1/3 cup apple cider or juice

Heat butter in a medium saucepan; add apple, brown sugar, raisins, cranberries, pecans, spices, and juices. Cook over medium heat until apple is tender, dried fruits are softened, and cider has boiled away. If necessary, add a little more apple
cider to keep the mixture from scorching. Serve warm or chilled with ham or pork. Makes about 2 cups.

Apple Brown Betty

4 slices white sandwich bread, torn into large pieces
4 tablespoons unsalted butter, melted
2 1/2 pounds Gala apples, peeled, cored, and cut into 1/2-inch-thick slices
2 tablespoons fresh lemon juice
1/3 cup packed light- or dark-brown sugar
1/2 teaspoon ground cinnamon, plus more for serving (optional)
1/4 teaspoon ground nutmeg
Vanilla ice cream, for serving (optional)


Preheat oven to 375 degrees F.

In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.

Place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.

Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.
6 servings

BUTTERSCOTCH APPLES

5 apples
2/3 cup brown sugar
1/2 cup water
3/4 cup milk
1/2 tablespoon cornstarch
1/8 teaspoon salt
1/2 to 1 tablespoon butter
1/2 teaspoon vanilla

Wash the apples, and cut them into quarters, pare and core them.

In a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender. Remove apples from the syrup, placing the fruit in sherbet glasses or other suitable dishes for serving.

In another pan, mix the milk and cornstarch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve hot or cold for a dessert.

RAISIN APPLE CRISP

3 Apples
1/4 cup Raisins
1/4 cup Chopped nuts
1/8 cup Water
3/8 cup Brown sugar
1/8 teaspoon Cinnamon
1/2 tablespoon Lemon juice
2 tablespoon Flour
2 tablespoon margarine
1/8 teaspoon
Salt

Wash, pare, core and slice apples thinly. Mix with raisins. Place in a greased casserole Add cinnamon, salt, lemon juice and water. Work sugar, flour and margarine together to form crumb like consistency Spread over apple and raisin mixture Bake in 380 degree oven for at least 30 minutes.

Apple Sausage Pancakes With Cider Syrup

1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple -- shredded
2/3 cup milk
1/2 pound bulk pork sausage -- browned
2 tablespoons oil

Heat griddle to 375. In small bowl, beat egg on high speed until thick and lemon colored, about 3 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.

Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side. Serve with hot Cider Syrup.


Cider syrup

1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons butter

CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in butter.

Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk 1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic,
Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air−tight container and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

Copycat Recipe: Cracker Barrel Old Country Store's Carrot Cake

3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CREAM CHEESE FROSTING
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and
blend well.

Gradually add flour mixture a half at a time until blended through. Pour
batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for
about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little powdered sugar at a time until all has been
blended well. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.

Herbed Potato Slices

3 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 teaspoon dried basil or oregano
2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.Serves 4

Asparagus au Gratin

1 pound trimmed asparagus spears, fresh or frozen
salt and pepper
8 ounces sliced mushrooms
2 tablespoons butter
1/4 cup all-purpose flour
1 1/4 cup milk
2 teaspoons lemon juice
2 tablespoons grated Parmesan cheese

PREPARATION:
Heat warming drawer or preheat oven to 225°. Put asparagus in a pan large enough to hold them lying flat. Pour enough boiling water in the pan to cover asparagus; add salt, to taste. Cover and simmer gently for 10 to 15 minutes, or until tender.

Lift asparagus out carefully with a spatula; transfer to paper towels to drain. Reserve 1/4 cup of cooking liquid. Arrange asparagus with tips all pointing in one direction on a warm, ovenproof serving dish; cover and keep warm in warming drawer or in a 225° degree oven. Simmer mushrooms in half of reserved asparagus liquid (2 tablespoons) for about 2 minutes, or until tender.

Drain and arrange over the bottom half of asparagus, leaving tips uncovered. Cover and continue to keep warm while making sauce.

In a small saucepan over low heat, melt butter; stir in flour until smooth. Continue to cook and stir for 1 to 2 minutes, until golden in color. Remove from heat; gradually stir in milk, the remaining half of asparagus cooking liquid (2 tablespoons), and lemon juice. Season with salt and pepper to taste. Return sauce to heat; simmer for 2
minutes, stirring constantly, until thickened. Pour over mushrooms and sprinkle
with Parmesan cheese. Asparagus tips will remain exposed. Cover exposed
asparagus with foil; place dish under broiler for 2 to 3 minutes, or until sauce
with cheese is browned.
Serves 4

Copy Cat Recipe Cracker Barrel Cherry Chocolate Cobbler

1−1/2 cups flour
1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cups butter
1 (6 oz.) pkg. Nestle's semi−sweet chocolate morsels
1/4 cups milk
1 egg
1 (21 oz.) can cherry pie filling
1/2 cups nuts, finely chopped

Preheat oven to 350F. In large bowl, combine flour, sugar, baking powder, salt and butter; cut with pastry blender until crumbs are size of large peas. Melt over hot (not boiling) water, Nestle's semi−sweet chocolate morsels. Remove from heat and cool
slightly at room temperature (about 5 minutes). Add milk and egg to melted
chocolate and mix well. Blend chocolate into flour mixture.

Spread cherry pie filling in bottom of 2 quart casserole. Drop chocolate batter randomly over cherries. Sprinkle with chopped nuts.

Bake at 350 F for 40 − 45 minutes. Serve warm with heavy cream.

Amaretto Coffee

1 ½ c Warm Water
1/3 c Amaretto
1 T Instant Coffee Crystals
Dessert Topping from a pressurized can

In a 2-cup measure stir together water and instant coffee crystals. Micro-cook uncovered, on 100% power for about 4 minutes or just till steaming hot. Stir in Amaretto. Serve in mugs. Top each mug of coffee mixture with some dessert topping.

Peanut Butter and Chocolate Truffles

1 c peanut butter chips
3/4 c butter
1/2 cup cocoa
1 can (14 oz) sweetened condensed milk
1 tablespoon vanilla

Coatings:
crushed graham cracker crumbs, confectioner’s sugar or crushed nuts.

In a heavy saucepan, over low heat, melt chips with butter. Stir in cocoa until smooth. Add condensed milk and vanilla. Cook and stir until thickened and well blended, about 4 minutes. Remove from heat. Chill until firm enough to handle. Shape into 1 inch balls. Roll in desired coating. Chill until firm.

Store, covered in refrigerator. Makes about 3 dozen truffles

Chicken Pasta Salad

2 boneless chicken breasts
3/4 cup steak sauce
1 (12 ounce) package fussili or bowtie pasta
2 chicken bouillon cubes
1 medium Vidalia onion, diced
2 avocados, peeled and diced
1 cup halved cherry tomatoes
1 cup blue cheese or ranch salad dressing
Marinate chicken breasts in steak sauce for 15 to 60 minutes.

Grill until done and chop into bite−size pieces. In a large pot of boiling water, add the bouillon cubes and cook pasta until al dente. Drain and rinse under cold water.
In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Add salad dressing, mix and refrigerate until chilled.

Stir in additional salad dressing when ready to serve, if desired.

Italian Tuna Salad Toss

• 1 (10-ounce) package salad greens
• 1 (14-ounce) can artichoke hearts, drained, quartered
• 1 (9-ounce) package tuna in water, drained, flaked
• 1/2 pound green beans, cooked, drained
• 1 cup sliced plum tomatoes
• 1 bottle (8 oz) Italian salad dressing - fat free

Place greens on serving platter. Arrange artichokes, tuna, beans, and tomatoes over greens. Top with dressing. Makes 6 servings, serving size 2 cups

Sweet Potato Salad

Makes 12 Servings


• 3 pounds red potatoes
• 2 1/2 pounds sweet potatoes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/4 cup dill pickle relish
• 1/2 cup chopped red onion
• 1/3 cup mayonnaise
• 1 pinch ground black pepper
• 1/3 cup sour cream
• 1/2 cup chopped parsley

DIRECTIONS
Boil until tender but still firm, about 15 minutes.

Drain, cool and slice. Combine the vinegar, olive oil, garlic, dill pickle relish and onion in a large bowl. Add sliced potatoes and mix to coat.

Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours before serving.

KITCHEN CLEANING TIPS

Cleaning up the kitchen is part of cooking. Not only is it easier to cook and bake in a clean kitchen, but clean surfaces and storage containers will keep your family healthier and safer. Take some time to learn these easy tips and preventative measures and before you know it your kitchen will be automatically cleaner and less cluttered. Make cleaning second nature and you'll save time and money.

BASIC TIPS

Have a place for everything. It's much easier to use a utensil or appliance, clean it and put it away when it has a home. I use foil as an example in my kitchen. I have a special drawer that is used just for foil, plastic wrap and parchment paper. Those items are always easy to find, and are put away after each use because they have a special home.

Don't mix ammonia and bleach because it will create toxic fumes. Identify spots in your kitchen that accumulate clutter and take a few minutes every day to clear those spots and place objects in their correct homes. Try to end each day with a clean, empty kitchen sink. Run the dishwasher before you go to bed and unload it first thing in the morning. A sponge is actually a great way to spread germs. I prefer using paper towels, discarding them after cleaning each surface, to totally prevent cross-contamination.

QUICK FIXES

To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, and then let the liquid cool in the pan. The burned food will be easy to remove. When food spills over and burns on the oven floor, sprinkle a bit of salt on
the mess. The smoke will be reduced and the spill easier to clean after the oven
cools.

To clean your microwave oven, mix together 2 Tbsp. of lemon juice or vinegar and 2 cups of water in a 4 cup glass microwave safe bowl. Microwave on HIGH for two to three minutes. Carefully remove the bowl and wipe the microwave with paper towels. Repeat as necessary.

To clean sluggish drains, pour 1/2 cup baking soda down the drain. Add 1/2 cup white vinegar and cover the drain. Let this mixture foam for a few minutes, then pour 8 cups of boiling water down the drain. to flush it. Do not use this combination after using any commercial drain opener or cleaner.

I like to put lemon or lime pieces through the garbage disposal every few days for a clean fresh smell.

Clean your coffee maker every few weeks by filling the water reservoir with equal parts white vinegar and water and putting it through the brew cycle. Then use clean fresh water and repeat the brew cycle to rinse the machine. Repeat with fresh water
two more times.

If you don't have a self-cleaning oven, scrape up any large spills, then spray cleaner inside the oven, close the door and let it sit overnight so the cleaner has time to work.
To clean a blender, squirt a few drops of liquid soap into it, fill halfway with warm water, cover and blend away the mess. Rinse and repeat if necessary.

MAKE YOUR OWN CLEANERS
For your own window washing solution, mix 1/3 cup vinegar and 1/4 cup rubbing alcohol in a 1 quart spray bottle. Fill up with water.

Dry baking soda cleans chrome perfectly.

Cream of tartar and water mixed to a paste will clean porcelain.

A paste of baking soda and water will clean coffee stains.

Plain liquid Ivory soap mixed with water is one of the best all-purpose cleaners. You can keep this solution in a spray bottle, but only use a bit of soap or the mixture
may become too foamy to spray.

Dissolve 1/4 cup baking soda in 1 quart of warm water for a good general cleaner.

PREVENTATIVE TIPS

Clean up spills as they occur so you won't be faced with one huge cleaning session.
Did you know that you use 20% of your utensils 80% of the time? Any tool or appliance which doesn't get used during a week of cooking should be cleaned and stored to save counter and cupboard space and cleaning time. It's easier to clean a
grill if you do it after each use. Also oil the grill rack before each use to make cleanup easier.

Wash as you go. Fill one half of a double sink or a separate waterproof tub with hot soapy water and drop in utensils as you use them. Food won't dry on the utensils and cleanup will be a breeze.

Once every 7-10 days, remove all the food from your refrigerator, wipe
down the inside with warm soapy water, clean all the shelves and trays, then
replace the food. As you work, check expiration dates and discard food past
those dates. Place an open box of baking soda in the back of the fridge.
Once a month, remove all the food from your pantry, wipe down with a clean
damp cloth, check for spoilage and expiration dates, then replace items in their
designated places.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.

Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.

Mix in the cooked vegetables and scallions. Stir fry together for about 1minute. Serve hot with rice.

Basic White Sauce

Basic white sauce is the mainstay of many delicious sauces for a savy cook.You do not have to be a savy cook however to make this very easy sauce base. Once made you can refridgerate it for use another time. (it will keep tightly covered in the back coldest part of your fridge for 2 weeks)

INGREDIENTS:

2 tablespoons butter

2 tablespoons all-purpose flour

1/8 teaspoon salt

1 dash white pepper

1 cup milk

DIRECTIONS:
In a saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk.Bring to a boil; cook and stir for 2 minutes or until thickened.

Use immediately or refrigerate.

Suggested uses:

Cheese Sauce: To the hot basic white sauce, add 1/2 cup of your favorite grated cheese (or a combination of several cheeses equalling 1/2 cup.)

Mustard Sauce: Add 2 Tblsp of brown spicy mustard to the sauce,stir well.
(More if you desire a stronger mustard taste)

White Wine Sauce: Substitute the milk for 1 cup white wine, and add 1 tsp chopped fresh parsley. Perfect for pouring over chicken.

Creamy Garlic Sauce: Add 1 tsp chopped fresh garlic and 1 tsp freshly chopped parsley. Salt and pepper to taste.

Creamy Alfredo Sauce: Substitute 1/2 the milk with 1/2 cup chicken broth, add 1/4 cup romano cheese and 4 oz cream cheese, cubed.

Olive Garden Lasagna - Copy Cat Recipe

Alfredo Sauce:
1/2 lb. sweet or salted butter
12 oz. heavy cream
Fresh ground white pepper
1 1/2 cups fresh Parmesan, grated

Ricotta Cheese Mix:
1 pint Ricotta cheese
2 oz. Romano, grated
3 oz. Mozzarella, shredded
2 tbls. green onions, sliced
2 teas. fresh parsley, chopped
1/2 teas. salt
1/8 teas. black pepper
1/4 teas. dried basil
1/4 teas. dried oregano
1 1/4 cups Alfredo sauce, cooled

Vegetable Mix:
4 cups broccoli florets
2 cups carrots, sliced 1/4"
4 cups fresh mushrooms, sliced 1/4"
2 cups red bell peppers, diced
1 cup green bell pepper, diced
1 cup yellow onion, diced
2 cups zucchini, sliced
Lasagna noodles
18 slices Mozzarella cheese, 1/2 oz. each

Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until barely "al dente" and drain.

ALFREDO SAUCE: Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pot and heat until butter is completely melted, then stir in Parmesan until melted and blended. Remove top pot and set aside to cool. Divide the sauce into 2 equal portions. Refrigerate 1 portion for use later.

RICOTTA CHEESE MIX: Combine all ingredients in a bowl and blend thoroughly with a rubber spatula. Set aside at room temp.

VEGETABLES: Combine all veggies and mix well.

ASSEMBLY: Coat the bottom and sides of a 9x13 baking dish with vegetable spray. Lay out cooked lasagna strips (about 4) to cover entire bottom.

Spread 1−1/4 c of the Ricotta mix evenly over the strips. Top with 8 c of veggie mix and spread out evenly. Lay out 9 of the mozzarella slices to cover the veggie layer. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and
spread them evenly with 1−1/4 c ricotta cheese mix to finish.

COOKING: Spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375F oven for about
an hour or until the internal temp is 165F. Remove from the oven and allow to sit for a few minutes, covered, before cutting and serving. Immediately prior to serving, heat the reserved portion of Alfredo Sauce and ladle the hot sauce over each slice of lasagna as it is served.

Cool Colorful Multi Bowl Set - Avon

Shaped like a bright, colorful flower, this 12-pc. bowl set (including lids) is a perfect accessory to home entertaining, indoors and out. Great for dipping veggies, chips, and more. Use center bowl for sauces and dips and outer bowls for veggies, chips & more! Dishwasher and microwave safe. Center bowl, 3" H x 5 1/2" diam. Outer bowls, 3" H x 7" W. Plastic.

Exclusively at Avon.

Click Picture to Purchase!

Spicy Bean Salad

Makes 8 Servings

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

DIRECTIONS
Rinse the beans well, drain and pour into a large bowl. Add corn. oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill for about 1 hour before serving.

Hooter's Buffalo Chicken Wings - Copy Cat Recipe

1/4 cup margarine
1/4 cup Red Devil Hot Sauce
1/4 teaspoon granulated garlic
1/2 cup all−purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings, tips removed
vegetable oil for frying

Heat oil in a deep fryer to 350F. Melt margarine and mix in hot sauce and garlic. Set aside.

Combine the flour, paprika, cayenne pepper, and salt in a small bowl.

Place wings in a large bowl and sprinkle the flour mixture over them,coating each wing evenly. Put the wings in the refrigerator for 60−90 minutes. This will help the breading to stick to the wings when fried. Put all the wings in the hot oil and fry about 10 minutes or until they turn a dark brown. Remove from the oil and place in a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with blue cheese dressing and celery sticks on the side.

Broiled Stuffed Tomatoes

6 medium tomatoes, washed
salt and pepper
1 can (6 1/2 - 7 ounces) tuna, drained and flaked
1/2 cup diced celery
2 teaspoons sweet pickle relish
1/2 cup mayonnaise

Cut a slice from the end of each tomato; scoop out center and pulp of tomatoes. Season tomatoes with salt and pepper; turn upside-down to drain.

Combine tuna, celery, relish, mayonnaise; season to taste with salt and pepper. Fill tomato cups with tuna mixture. Arrange stuffed tomatoes in a baking dish. Place under broiler, about 4 to 5 inches from heat source, for 5 minutes. Top each tomato with a little more mayonnaise; broil for 4 to 5 minutes longer, until mayonnaise is browned.

Herbed Potato Slices

•3 medium potatoes, peeled and thinly sliced
•1 medium onion, thinly sliced
•1 teaspoon dried basil or oregano
•2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.

Serves 4.

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.