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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

7 LAYER DIP 03
APPLE AND GREEN CHILE SALAD 03
BLUEBERRY PINWHEELS 03
BREAKFAST BURRITOS 04
BRIE IN BRIOCHE 04
CHERRY APRICOT FREEZER JAM 05
CHERRY BERRY CONSERVE 06
COFFEE HAZELNUT BROWNIES 06
DOUBLE CHOCOLATE SOUFFLE 07
FAMILY GREEN CHILE DIP 07
GORGONZOLA FOCCACIA 08
GREEN BEANS WITH SALSA 08
GRILLED MARINATED SEAFOOD 08
LEMONY CHEESECAKE WITH WHITE MORSELS 09
MACADAMIA NUT WHITE CHIP PUMPKIN COO 10
MOCHA BISCOTTI 10
MOZZARELLA RISOTTO CAKES WITH MARINA 11
NACHOS A LA SALSA 11
NEVER FAIL CARAMEL FROSTING 12
PEANUT BUTTER SCOTCH PRETZEL SNACKS 12
PINEAPPLE JALAPEÑO SALSA 12 
POACHED PEARS IN BALSAMIC 13
POLENTA WITH SAUTÉED VEGETABLES 13
PUFFED PANCAKE WITH LEMON CURD AND 14
PUMPKIN APPLE STREUSEL MUFFINS 14
PUMPKIN BANANA NUT BREAD 15
PUMPKIN CARAMEL FLAN 15
PUMPKIN RICE PUDDING 16
PUMPKIN TOFFEE CHEESECAKE 17
PUMPKIN WHITE CHIP MACADAMIA BARS 17
RAMEN COLE SLAW 18
RAZZY TEA VINAIGRETTE 18
RISOTTO STUFFED MUSHROOMS 19
ROASTED RED PEPPER AND WHITE BEAN 19
ROCKY ROAD PEANUT CLUSTERS 20
RUSTIC CHERRY SHORTCAKE 20
SAUTÉED COLLARD GREENS 20
SNICKER TEA DOODLES 21 
SOUTHWESTERN QUICHE 21
SPICED ISLAND PUNCH 22
SPICY CILANTRO HUMMUS 22
STAINED GLASS WINDOW COOKIES 22
STICKS and STONES CANDY BARK 23
SUGAR COOKIE FRUIT TART 23
SWEET CHERRY BARS 24
SWEET CHERRY ICE 24
SWEET CORN CASSEROLE 24
SWEET POTATO SOUFFLÉ 25
SWIRL OF CHOCOLATE CHEESECAKE TRIANGLE 25
THAI STYLE PUMPKIN SOUP 26
THREE CHEESE CRAB QUESADILLAS 26
THREE VEGETABLE BAKE 27
TOLL HOUSE PARTY MIX 27
TOLL HOUSE STREUSEL MUFFINS 28
TOO MANY TOMATOES 28
TRADITIONAL CHEESECAKE 29
TWICE BAKED POTATOES 29
UPSIDE DOWN APPLE COFFEE CAKE 30
VEGGIE FRIED RICE 31
WARM SPINACH DIP IN BREAD BOWL 31
WHOLE WHEAT BUTTERMILK PANCAKES 32 





























7 LAYER DIP 

1 3/4 cups (16-ounce can) Refried Beans 
1 package (1.25 ounces) Taco Seasoning Mix 
1 cup (8-ounce container) sour cream 
1 cup (8-ounce container) refrigerated guacamole
1 cup (4 ounces) shredded cheddar cheese 
1 cup Thick & Chunky Salsa 
1/2 cup (4-ounce can) Diced Green Chiles 
1/3 cup (about 2) sliced green onions 
Tortilla chips 

COMBINE beans and seasoning mix in small bowl. Spread bean mixture in 8-inch-square baking dish. TOP with sour cream, guacamole, cheese, salsa, chiles and green onions. Serve with tortilla chips. Note: Can be prepared up to 2 hours ahead and refrigerated. 

APPLE AND GREEN CHILE SALAD 

2 cups (2 medium) chopped red and green apples 
1 cup (2 large stalks) sliced celery 
1/2 cup chopped walnuts, toasted 
1/2 cup (4-ounce can) Diced Green Chilies 
1/3 cup prepared ranch-style salad dressing 
1/4 cup mayonnaise 
Lettuce leaves (optional)

COMBINE apples, celery, nuts, chilies, salad dressing and mayonnaise in medium bowl; cover. Refrigerate for 1 hour. Serve over lettuce leaves.

BLUEBERRY PINWHEELS

2 cups biscuit mix
2 tablespoons sugar
1-1/2 tablespoons grated orange peel
1/2 cup milk
1/4 cup butter or margarine -- melted
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/3 cup pecans -- chopped
1/4 cup frozen blueberries -- thawed and drained
1 cup sifted powdered sugar
2 tablespoons milk

Combine biscuit mix, 2 tablespoons sugar, and orange peel in a mixing bowl; mix well. Stir 1/2 cup milk into flour mixture to make a moderately stiff dough.

Turn dough out onto a floured surface, kneading lightly until dough is smooth. Roll out to a 15- x 9-inch rectangle (about 1/4 inch thick); brush melted butter over dough, leaving a narrow margin on all sides.

Combine brown sugar, cinnamon, and pecans; sprinkle over dough. Sprinkle blueberries evenly over dough. Roll up jellyroll fashion, beginning at long side; moisten edges with water to seal. Cut roll into 15 (1-inch) slices; place slices cut side down in a greased 9-inch round cake pan. Bake at 425 degrees F. for 25 minutes or until rolls are lightly browned. Combine powdered sugar and 2 tablespoons milk, mixing well; drizzle over warm rolls. Yield: 15 servings.

BREAKFAST BURRITOS 

6 ounces breakfast sausage 
1 3/4 cups (16-ounce can) Refried Beans 
1 tablespoon butter or margarine 
8 large eggs, lightly beaten 
8 (10-inch) burrito-size flour tortillas, warmed 
1/2 cup (2 ounces) shredded cheddar cheese 
1/4 cup chopped tomato 
1/4 cup chopped green bell pepper 
Thick & Chunky Salsa 

COOK sausage in large skillet over medium-high heat, stirring occasionally, for 4 to 5 minutes or until no longer pink; drain. Stir in beans; cook for 3 to 4 minutes. Remove from skillet; keep warm. MELT butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, for 3 to 4 minutes or until eggs are of desired consistency. 

TOP each tortilla evenly with sausage mixture, eggs, cheese, tomato and bell pepper; fold into burritos. Serve with salsa

BRIE IN BRIOCHE 

* Brioche: 
5 cups all purpose flour 
1 tablespoon yeast 
1/4 cup sugar 
1 tablespoon salt 
2/3 cup hot water (120 degrees) 
6 eggs 
1 cup unsalted butter, softened 
9-inch whole round of Brie 
1 egg 
1 tablespoon of milk 

* Tapenade (optional topping): 
1/2 cup pitted Greek olives, finely chopped 
1 tablespoon olive oil 
1 garlic clove chopped 
1 teaspoon anchovy paste 
1/2 tablespoon lemon juice 

Mix one cup flour, yeast, sugar and salt in heavy duty mixer. Add hot water and beat at medium speed for two to three minutes until smooth. Add eggs one at a time beating after each egg. Gradually add two cups more flour. When blended, add butter a few pieces at a time just until blended. Gradually add the rest of the flour slowly for several minutes. The dough will have a thick batter-like consistency. Put into a greased bowl. Cover with plastic wrap and let rise at cool room temperature until doubled, approximately 2 hours. Punch down dough, cover tightly and refrigerate overnight. 
Cut dough in half. You may freeze half for another use for up to three weeks. With a rolling pin roll out remaining dough large enough to wrap completely around whole 9-inch Brie round (you may need additional flour to make dough easier to handle; add one tablespoon at a time). (Tip: make sure the dough doesn't stick to the countertop or board before placing Brie in center. Use additional flour if necessary to prevent
sticking.) 

(Toppings: You may add a topping but it isn't necessary. Suggested toppings could be minced roasted red peppers, olive oil and garlic or olive tapenade and spread on top of Brie.) 

Place Brie in center of brioche dough and wrap dough completely around the cheese. Place on greased baking sheet. Put an egg wash on Brie (one whole egg and one tablespoon milk whisked together). Bake in preheated oven 400 degrees until golden brown approximately 30 minutes. Cool. Serve while still warm with extra crackers. 

CHERRY APRICOT FREEZER JAM 

1/2 pound dark sweet cherries, pitted (1 1/4 cups) 
1 pound fully ripe apricots, halved and pitted (2 cups) 
4 cups sugar 
2 tablespoons lemon juice 
1/4 teaspoon almond extract 
3/4 cup water 
1 package (1 3/4 ounces) regular powdered fruit pectin 

Rinse cherries and apricot halves. Drain thoroughly in a colander. Finely chop fruit. (You should have a total of about 2 1/2 cups chopped fruit.) In a medium mixing bowl, stir together chopped fruit, sugar, lemon juice and almond extract. Cover loosely; let mixture stand 10 minutes. In a small saucepan, stir together water and powdered fruit pectin. Heat and stir over high heat until mixture reaches a full rolling boil. Boil, uncovered, 1 minute. Immediately pour hot pectin mixture over fruit; stir constantly 3 minutes. Ladle fruit mixture into 6 hot, clean 1/2-pint jars or freezer containers, leaving 1/2-inch headspace at top of each container. Seal containers tightly. Wipe containers and lids. Label each with recipe name and date. Let containers stand at room temperature about 24 hours or until jam is set. Store up to 3 weeks in refrigerator or up to 1 year in freezer.

CHERRY BERRY CONSERVE 

3 cups halved and pitted fresh sweet cherries 
1 1/2 cups sliced strawberries 
3 cups sugar 
1/4 cup water 
2 tablespoons lemon juice 
1/3 cup chopped walnuts 

Combine all ingredients, except walnuts, in a saucepan. Cook and stir over low heat until sugar dissolves. Bring to a boil over moderate heat; cook 20 to 25 minutes or until thickened. Add walnuts about 5 minutes before removing cherry mixture from heat. 
Ladle conserve into clean hot canning jars to within 1/4-inch of tops. Seal according to jar manufacturer's directions. Place jars on a rack in canner. Process 10 minutes in boiling water bath with boiling water 2 inches above jars tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars. Makes 4 ( 1/2-pint) jars. 

COFFEE HAZELNUT BROWNIES 

1 cup all-purpose flour 
1/2 teaspoon baking powder 
1/4 teaspoon salt 
6 tablespoons Hazelnut Roast Instant Coffee 
1/3 cup water
1 cup granulated sugar 
1/2 cup (1 stick) butter or margarine, cut into pieces 
1 cup (6 ounces) semisweet chocolate chips
3 large eggs 
Powdered sugar

PREHEAT oven to 350° F. Lightly grease 9-inch-square baking pan. COMBINE flour, baking powder and salt in small bowl. Combine Taster's Choice and water in medium saucepan; stir until coffee is dissolved. Add granulated sugar and butter. Cook over medium heat, stirring frequently, until mixture comes to a boil. Remove from heat; stir in morsels until smooth. Add eggs one at a time, beating well after each addition. Stir in
flour mixture. Pour into prepared baking pan. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into squares; sprinkle with powdered sugar

DOUBLE CHOCOLATE SOUFFLE 

4 ounces bittersweet chocolate 
4 ounces semisweet chocolate 
1 1/2 cups cream 
10 egg whites (whipped) 
7 egg yolks 
6 tablespoons all purpose flour 
3 teaspoons vanilla extract 
4 1/2 tablespoons unsalted butter 
4 tablespoons superfine sugar 
5 tablespoons brandy 
4 tablespoons sugar 
3 tablespoons butter, softened 
* Sauce 
1 cup confectioners sugar (sifted) 
3 tablespoons butter, melted 
1 cup whipping cream (whipped to soft peaks) 
1/4 teaspoon vanilla 
1/8 teaspoon salt 

Melt chocolate in double boiler (or ultra-low burner). Add superfine sugar, brandy and vanilla. Stir and set aside to cool. In a separate pan, melt butter, add flour and cook for three to five minutes to remove the flour taste. Add 1 to 1 1/2 cup cream and blend into
butter mixture. Heat, but do not boil. Let cool slightly. Add egg yolks one at a time, beating well after each addition. Add chocolate mixture and blend completely. Cover and set aside for three to four hours at room temperature. Butter 10 small individual souffle dishes and place sugar in each one, shake to have sugar coat the dish and set aside. When ready to bake the souffles, whip the egg whites and gently fold into chocolate mixture. Pour into dishes, filling almost to the top). Place in preheated oven 375 degrees in a pan filled with boiling water (water should come up halfway to the top
of the dishes). Bake for 25 to 30 minutes or until puffed up over dishes. Serve immediately. * Note: To prepare the optional sauce, mix melted butter, salt, vanilla extract and sugar. Gently fold in the whipped cream. Place a dollop on souffle and garnish with fresh raspberries. Pass extra sauce. Souffles may be dusted with confectioners sugar in lieu of sauce. 

FAMILY GREEN CHILI DIP 

2 cups (16-ounce container) sour cream 
1 cup (7-ounce can) Diced Green Chilies 
1/2 teaspoon garlic salt 
Tortilla Chips 
COMBINE sour cream, chilies and garlic salt in medium bowl; cover. Refrigerate for 2 to 4 hours. Serve with chips. 

GORGONZOLA FOCCACIA 

1 tablespoon dry yeast 
1 cup warm water 
1 cup flour (bread flour, wheat or 1/2 and 1/2 mixture 
1 tablespoon extra virgin olive oil 
1/2 tablespoon salt 
1 1/2 to 2 cups bread flour 
1 1/2 tablespoon heavy cream 
5 ounces Gorgonzola cheese 
1 tablespoon fresh thyme 

Combine yeast, water and one cup of flour. Cover and let stand at least four hours to develop flavors. Stir and add oil, salt and 1/2 cup flour at a time until you achieve a dough consistency. Knead briefly three to four minutes by hand adding more flour if necessary. Place dough in greased bowl cover and let rise 60 to 90 minutes or until doubled. Roll out to one 1 inch thickness, place on greased pan. Dimple dough with fingers. Preheat oven to 425 degrees. Place cheese and cream in food processor and blend until creamy. Place cheese mixture on dough, spreading out evenly. Sprinkle on
thyme. Let rise for about 15 minutes. Place in oven; cook for 10 minutes; reduce heat to 375 degrees and cook an additional 10 to 15 minutes or until golden brown. Remove and cool on a rack. Best served warm. 

GREEN BEANS WITH SALSA

1 tablespoon vegetable oil 
1/2 cup chopped onion 
2 cloves garlic, finely chopped 
2 packages (9 ounces each) frozen green beans 
1 cup (8-ounce jar) Taco Sauce 
1/2 cup (4-ounce can) Diced Green Chiles 
1/2 teaspoon salt 

HEAT vegetable oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 2 minutes. Add beans, taco sauce, chiles and salt. Bring to a boil. Reduce heat to low; cover. COOK, stirring occasionally, for 10 to 12 minutes or until beans are tender. 

GRILLED MARINATED SEAFOOD

2 cup olive oil
1/2 cup fresh lemon juice
2 Tbs. chopped fresh dill
1/8 cup fresh horseradish
1/8 cup dijon mustard
salt and freshly ground black pepper to taste
1 lb fresh salmon fillet, boneless, skinless
1 lb fresh tuna
1 lb fresh swordfish
1 lb large shrimp, peeled and deveined
20 long bamboo skewers

Make two marinades as follows: Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls. Add the dill to the first bowl and the horseradish and mustard to the other. Add salt and pepper to both marinades.

Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces. Place the salmon and the swordfish in the horseradish-mustard marinade and the shrimp and tuna in the
dill marinade for about 3 0 minutes.

While the seafood marinates, soak the bamboo skewers in cold water.

Thread the seafood on the skewers, alternating fish, and beginning and ending with a shrimp. Grill over hot coals for about 2 minutes, turning occasionally. 10 servings.

LEMONY CHEESECAKE WITH WHITE MORSELS

Crust 
6 tablespoons butter or margarine, softened 
1/4 cup granulated sugar 
1 1/4 cups all-purpose flour 
1 large egg yolk 
1/8 teaspoon salt 

Cheesecake 

6 bars (two 6-ounce boxes) White Baking Bars, 
broken into pieces
1/2 cup heavy whipping cream 
2 packages (8 ounces each) cream cheese, 
softened 
1 tablespoon lemon juice 
2 teaspoons grated lemon peel 
1/4 teaspoon salt 
3 large egg whites 
1 large egg

FOR CRUST: PREHEAT oven to 350° F. Lightly grease 9-inch spring form pan. 
BEAT butter and sugar in small mixer bowl until creamy. Beat in flour, egg yolk and salt. Press mixture onto bottom and 1 inch up side of prepared pan. BAKE for 14 to 16 minutes or until crust is set. 

FOR CHEESECAKE: MICROWAVE baking bars and cream in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. 

BEAT cream cheese, lemon juice, lemon peel and salt in large mixer bowl until smooth. Gradually beat in melted baking bars. Beat in egg whites and egg. Pour into crust. 
BAKE for 35 to 40 minutes or until edge is lightly browned. Run knife around edge of cheesecake; loosen and remove side of pan. Cool completely on wire rack. Refrigerate for several hours or overnight. Garnish as desired. 

MACADAMIA NUT WHITE CHIP PUMPKIN COOKIES 

2 cups all-purpose flour 
2 teaspoons ground cinnamon 
1 teaspoon ground cloves 
1 teaspoon baking soda 
1 cup (2 sticks) butter or margarine, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1 cup canned pumpkin 
1 large egg 
2 teaspoons vanilla extract 
2 cups (12-ounce package) White Morsels 
2/3 cup coarsely chopped macadamia nuts or walnuts, toasted 

PREHEAT oven to 350° F. Grease baking sheets. 

COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butt er, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto prepared baking sheets; flatten slightly with back of spoon or greased bottom of glass dipped in granulated sugar. 

BAKE for 11 to 14 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 

MOCHA BISCOTTI 

1 1/2 cups all-purpose flour 
1/2 cup Baking Cocoa 
2 tablespoons Instant Coffee 
1 teaspoon baking powder 
1/2 teaspoon baking soda 
2/3 cup granulated sugar 
3 tablespoons butter, softened 
2 large eggs 
1/2 teaspoon almond extract 
1/2 cup sliced almonds, toasted 

PREHEAT oven to 350° F. COMBINE flour, cocoa, Taster's Choice, baking powder and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat until mixture is slightly thickened.
Gradually beat in flour mixture; stir in nuts. 

DIVIDE dough in half. With floured hands, shape dough into two 12 x 2-inch logs on one large or two small ungreased baking sheets; smooth sides with rubber spatula. 

BAKE for 25 minutes or until wooden pick inserted in center of each log comes out clean. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Slide logs onto cutting board and cut diagonally into 1/2-inch-thick slices. Return to baking sheet(s) cut side down. 

BAKE, turning biscotti over halfway through, for 20 to 25 minutes. Remove to wire rack(s) to cool completely. 

MOZZARELLA RISOTTO CAKES WITH MARINARA SAUCE 

1 package (5.5 ounces) Risotto with Rosemary 
& Potatoes, cooked and cooled 
1 cup (4 ounces) shredded mozzarella cheese 
2 tablespoons grated Romano cheese 
2 tablespoons chopped chives 
1/4 teaspoon ground black pepper 
1/2 cup plain, dry breadcrumbs 
1/4 cup olive oil, divided 
1 container (15 ounces) Refrigerated Marinara Sauce, warmed 

COMBINE risotto, mozzarella cheese, Romano cheese, chives and pepper in large bowl. Press mixture firmly into twelve 2-inch-round patties; coat with breadcrumbs. 
HEAT 2 tablespoons olive oil in large, nonstick skillet over medium-high heat. Add six risotto cakes; cook on each side for about 30 to 60 seconds or until golden brown. Drain on paper towels. Repeat with remaining oil and risotto cakes. Serve with marinara sauce. 

NACHOS A LA SALSA 

1 3/4 cups (16 ounces) Refried Beans, warmed 
4 cups (4 ounces) tortilla chips 
1 1/2 cups (6 ounces) shredded cheddar cheese 
2 tablespoons Sliced Jalapeños
Thick & Chunky Salsa (optional) 
Sour cream (optional) 

Additional topping suggestions: guacamole, sliced ripe olives, chopped green onions, chopped fresh cilantro (optional) PREHEAT broiler. SPREAD beans over bottom of large ovenproof platter or 15 x 10-inch jelly-roll pan. Arrange chips over beans. Top with cheese and jalapeños. BROIL for 1 to 1 1/2 minutes or until cheese is melted. Top with salsa, sour cream and additional toppings. 

NEVER FAIL CARAMEL FROSTING 

1 cup brown sugar
5 Tbsp butter
1/4 cup milk
1 tsp vanilla
1 cup powdered sugar 

Cook brown sugar, butter, and milk in medium saucepan over medium\high heat. Bring to boil, stirring occasionally, and boil for 3 minutes. Remove from heat and allow the bubbling to stop. Add vanilla. Add powdered sugar gradually. At this point it will look thin, but as soon as you start spreading it on the cake it hardens very quickly! This makes enough for a 9x12 cake or the top and middle of a 2-layer cake (so you will want to double it for a 2-layer). 

PEANUT BUTTER SCOTCH PRETZEL SNACKS 

1 2/3 cups (11-ounces) butterscotch chips
1/3 cup creamy peanut butter 
About 60 (3-inch) pretzel twists 
2 to 3 tablespoons sesame seeds, toasted 

MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on 
MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. DIP about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack; sprinkle lightly with sesame seeds. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth). REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags. 

PINEAPPLE JALAPEÑO SALSA 

2 cups diced fresh or canned pineapple, drained 
1/2 cup Shrimp Sauce 
1/4 cup diced red bell pepper
3 tablespoons finely chopped fresh cilantro 
2 tablespoons Diced Jalapeños 
1 teaspoon fresh lime juice 
1/4 teaspoon salt
COMBINE pineapple, shrimp sauce, bell pepper, cilantro, jalapeños, lime juice and salt in medium bowl. Cover; refrigerate for 1 hour. Serve over grilled fish or with tortilla chips. 

POACHED PEARS IN BALSAMIC RED CURRANT SAUCE 

6 cups water
1/4 cup fresh lemon juice
6 medium (about 3 pounds total) firm, ripe Bartlett or Bosc pears
1 1/2 cups (11.5 fluid-ounce can) Pear Nectar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 cup Red Currant Jelly
1/8 teaspoon salt
1 tablespoon balsamic vinegar
Fresh mint leaves (optional)

COMBINE water and 1/4 cup lemon juice in large bowl. Peel pears carefully, leaving stems intact. Cut a thin slice off bottoms of pears so they stand upright. Drop pears into lemon-water mixture. HEAT nectar, 2 tablespoons lemon juice and lemon peel in stockpot over medium-high heat, stirring occasionally, until mixture comes to a boil.
Reduce heat to low; stand pears in nectar mixture. Cover; cook, basting occasionally, for 20 to 25 minutes or until pears are tender. Transfer pears to plate; keep warm. 

ADD jelly and salt to saucepan. Cook over medium heat, stirring frequently, for 10 to 12 minutes or until sauce thickens. Remove from heat; stir in vinegar. POUR about 1/4 cup sauce onto individual serving plates. Place pears in center standing upright. Garnish stems with mint leaves. 

POLENTA WITH SAUTÉED VEGETABLES 

1 box (6.6 ounces) Polenta Mix 
1/4 cup (1/2 stick) butter or margarine 
1/4 cup (1 ounce) shredded Parmesan cheese 
1 ounce dried shiitake mushrooms 
1 tablespoon olive oil 
1/4 cup thinly sliced red onion 
1 large clove garlic, finely chopped 
1 cup (1 small) peeled and thinly sliced carrot 
1 cup (3 ounces) sliced fresh white mushrooms 
1/2 cup thin zucchini strips 
1/4 cup chopped green bell pepper 
1/4 cup chopped red bell pepper 
1/4 teaspoon salt 
1/4 teaspoon ground black pepper 
8 slices (8 ounces total) cheddar, fontina or mozzarella cheese 
PREPARE polenta mix according to package directions; stir in butter and Parmesan cheese. Spread into ungreased 11 x 7-inch baking dish; cool for 30 minutes. Soak shiitake mushrooms in water until soft; slice. PREHEAT broiler. Line broiler pan with foil. 

HEAT olive oil in large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, for 1 minute. Add carrot, white mushrooms, shiitake mushrooms, zucchini, bell peppers, salt and pepper; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are tender. 

CUT polenta into 8 pieces; place on prepared broiler pan. Top each piece with 1/3 cup vegetable mixture and 1 slice cheese. Broil for 2 to 3 minutes or until cheese is melted. 

PUFFED PANCAKE WITH LEMON CURD AND FRESH FRUIT 

3/4 cup all-purpose flour 
1 tablespoon granulated sugar 
1/4 teaspoon salt 
1/2 cup milk 
2 large eggs, lightly beaten
1 tablespoon butter or margarine 
1/2 cup Lemon Curd 
3 cups fresh fruit (raspberries or blueberries, sliced bananas, peaches or strawberries) 
Fresh whipped cream (optional)

PREHEAT oven to 425° F. COMBINE flour, sugar and salt in medium bowl. Add milk and eggs; whisk until blended. PLACE butter in 9-inch pie plate; melt in oven for 2 to 4 minutes or until butter sizzles. Remove from oven; immediately pour batter into hot plate. BAKE for 14 to 18 minutes or until puffed and golden brown. Spread curd
over pancake. Cut pancake into wedges; top with fruit and whipped cream. 

PUMPKIN APPLE STREUSEL MUFFINS 

Muffins
2 1/2 cups all-purpose flour 
2 cups granulated sugar 
1 tablespoon pumpkin pie spice 
1 teaspoon baking soda 
1/2 teaspoon salt 
1 1/4 cups canned pumpkin 
2 large eggs 
1/4 cup vegetable oil 
2 cups (2 small) peeled, cored and finely 
chopped apples 

Streusel
1/4 cup granulated sugar 
2 tablespoons all-purpose flour 
1/2 teaspoon ground cinnamon 
2 tablespoons butter or margarine 

FOR MUFFINS: PREHEAT oven to 350° F. Grease or paper-line 24 muffin cups. 
COMBINE flour, sugar, pumpkin pie spice, baking soda and salt in large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; mix well. Stir into flour mixture just until moistened. Stir in apples. Spoon batter into prepared muffin cups, filling 3/4 full. 

FOR STREUSEL TOPPING: COMBINE sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over muffin batter. 

BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. 

PUMPKIN BANANA NUT BREAD 

4 cups all-purpose flour 
4 teaspoons baking powder 
4 teaspoons ground cinnamon 
2 teaspoons ground ginger 
2 teaspoons baking soda 
1/2 teaspoon salt 
1 3/4 cups (15 ounces) canned pumpkin 
4 large eggs 
1 cup granulated sugar 
1 cup packed brown sugar 
1 cup (about 2 medium) mashed very ripe bananas 
3/4 cup vegetable oil 
1 cup chopped walnuts 

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, baking powder, cinnamon, ginger, baking soda and salt in medium bowl. Combine pumpkin, eggs, granulated sugar, brown sugar, bananas and vegetable oil in large mixer bowl; beat until smooth. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans. 

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. 





PUMPKIN CARAMEL FLAN 

3/4 cup granulated sugar 
2 large eggs 
2 large egg whites 
1 cup canned pumpkin 
1/2 cup honey
1 to 1 1/2 teaspoons pumpkin pie spice 
1 teaspoon vanilla extract 
1/2 teaspoon salt 
1 1/2 cups (12 oz.) Evaporated Fat Free Milk 

PREHEAT oven to 350° F. PLACE 8-inch-square baking dish into 13 x 9-inch baking dish; fill outer dish with hot water to 3/4-inch depth. 

HEAT sugar in small, heavy-duty saucepan over medium heat, stirring constantly, until melted and golden brown; pour into square dish. Remove square dish from pan of water; working quickly, swirl melted sugar around bottom and sides of dish to coat. Return dish to water. 

COMBINE eggs, egg whites, pumpkin, honey, pumpkin pie spice, vanilla extract and salt in medium bowl. Add evaporated milk; mix well. Pour into prepared square baking dish. 

BAKE for 40 to 45 minutes or until knife inserted near center comes out clean. Remove square baking dish from water. Cool on wire rack. Refrigerate for 4 hours or overnight. 

TO SERVE, run small spatula around edge of dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Cut in quarters diagonally; cut each quarter in half to form triangles. 

PUMPKIN RICE PUDDING 

1 (16 ounce) can (2 cups) pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup raisins
1/2 teaspoon ginger
1/4 teaspoon cloves
2 eggs (slightly beaten)
1 (14 ounce) can (1 2/3 cups) evaporated milk
2/3 cup precooked rice 

In mixing bowl combine sugar, pumpkin, salt and spices. Stir in eggs. Add evaporated milk, mix well. Stir in rice and raisins. Pour into a 1 1/2 quart casserole. Place casserole in pan, filling pan with water to depth of one inch. Bake in 350 degree oven for 15 minutes. Stir mixture till well combined. Bake 50 to 60 minutes more or till knife comes out clean when inserted in the pudding. Top with dollop of whipped cream and tiny piece of candied fruit for color. 

PUMPKIN TOFFEE CHEESECAKE 

Crust 
1 3/4 cups (14 to16) crushed shortbread cookies 
1 tablespoon butter or margarine, melted 

Cheesecake 
3 packages (8 ounces each) cream cheese, softened 
1 1/4 cups packed brown sugar 
1 3/4 cups (15 ounces) canned pumpkin 
2/3 cup Evaporated Milk 
2 large eggs 
2 tablespoons cornstarch 
1/2 teaspoon ground cinnamon 
1 cup (about 25 to 30) chopped or crushed toffee candies 

Topping 
1 cup (8 ounces) sour cream, at room temp.
2 tablespoons granulated sugar 
1/2 teaspoon vanilla extract

FOR CRUST: PREHEAT oven to 350° F. COMBINE cookie crumbs and butter in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. BAKE for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. 

FOR CHEESECAKE: BEAT cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour
into crust. BAKE for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. 

FOR TOPPING: COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. BAKE for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. 

PUMPKIN WHITE CHIP MACADAMIA BARS 

2 cups all-purpose flour 
2 teaspoons ground cinnamon 
1 teaspoon ground cloves 
1 teaspoon baking soda 
1 cup (2 sticks) butter or margarine, softened 
1/2 cup granulated sugar 
1/2 cup packed brown sugar 
1 cup canned pumpkin 
1 large egg 
2 teaspoons vanilla extract 
2 cups (12 ounces) White Morsels, divided 
2/3 cup coarsely chopped macadamia nuts 

PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan. COMBINE flour, cinnamon, cloves and baking soda in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in pumpkin, egg and vanilla extract until blended; gradually beat in flour mixture. Stir in 1 1/2 cups morsels and nuts. Spread into prepared jelly-roll pan.

BAKE for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. PLACE remaining morsels in heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 45 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over bars. 

RAMEN COLE SLAW

2 tablespoons vegetable oil
3 tablespoons white wine vinegar
2 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

1/2 cabbage, chopped
5 green onions, chopped
1 (3 ounce) package chicken flavored ramen noodles
2 tablespoons sesame seeds
1/4 cup sliced almonds

Preheat oven to 350 degrees F (175 degrees C). Evenly spread sesame seeds and almonds on a baking sheet and toast for 10 minutes, or until slightly browned. Whisk together the oil, vinegar, sugar, ramen noodle spice mix and salt and pepper. In
a large salad bowl, combine the cabbage, green onions and ramen noodles. Pour dressing over the cabbage and toss to coat evenly. Top with toasted sesame seeds and almonds. Makes 4 servings 

RAZZY TEA VINAIGRETTE 

1/4 cup raspberry wine vinegar
3 tablespoons olive oil
2 tablespoons water
2 tablespoons Unsweetened Instant Tea
2 teaspoons granulated sugar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground white pepper

COMBINE vinegar, olive oil, water, Nestea, sugar, mustard, salt and pepper in small bowl; whisk until blended. SERVING SUGGESTION: Serve with about 8 cups mixed salad greens. 

RISOTTO STUFFED MUSHROOMS 

1 package (5.5 ounces) Risotto with Imported Mushrooms, cooked and kept warm 
3/4 cup (3 ounces) shredded Monterey Jack cheese, divided 
3 tablespoons grated Romano or Parmesan cheese 
1 tablespoon finely chopped chives or green onion 
1 tablespoon finely chopped red bell pepper 
1 large clove garlic, finely chopped 
18 to 20 (about 28 ounces total) jumbo whole white mushrooms, stems removed 

PREHEAT oven to 375° F. COMBINE risotto, 1/2 cup Monterey Jack cheese, Romano cheese, chives, bell pepper and garlic in medium bowl. Arrange mushrooms on baking sheet. Fill mushrooms with risotto mixture, mounding slightly. Sprinkle with remaining
Monterey Jack cheese. BAKE for 20 to 25 minutes or until mushrooms are golden brown and cheese is melted. 

ROASTED RED PEPPER AND WHITE BEAN DIP 

1 jar (12 ounces) roasted red bell peppers, drained, divided 
1 3/4 cups (15-ounce can) white beans, drained 
1 cup firm silken tofu 
1/2 cup fresh parsley leaves 
2 tablespoons fresh lime juice 
1 tablespoon olive oil 
3/4 teaspoon ground cumin 
2 cloves garlic, peeled 
1/2 teaspoon Diced Jalapeños 
1/2 teaspoon salt 
Pita wedges or tortilla chips 

COARSELY chop enough roasted bell peppers to equal 1/2 cup. PLACE remaining bell peppers, beans, tofu, parsley, lime juice, olive oil, cumin, garlic, jalapeños, and salt in food processor; cover. Process until smooth. Stir in chopped bell peppers. Refrigerate for about 1 hour before serving. Serve with pita wedges or tortilla chips. 


ROCKY ROAD PEANUT CLUSTERS 

4 cups (24 ounces) semisweet chocolate chips
3/4 cup creamy peanut butter 
9 cups (16 ounces) miniature marshmallows 
2 1/2 cups Milk Chocolate-Covered Peanuts 
Powdered sugar (optional)

MICROWAVE morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows until coated; stir in Goobers. DROP by heaping tablespoon onto prepared baking sheet. Refrigerate until firm. Sprinkle with powdered sugar before serving. 

RUSTIC CHERRY SHORTCAKE 

4 slices French bread 
2 tablespoons butter or margarine, softened 
2 tablespoons sugar, divided use 
1/4 teaspoon ground cinnamon 
1 1/2 cups pitted fresh sweet cherries, halved 
1 cup fresh pineapple chunks 
1/2 cup fresh blueberries 
3 to 4 tablespoons orange flavor liqueur or pineapple juice 
1/2 teaspoon grated lemon peel 
1/2 cup low-fat sour cream or vanilla yogurt 
Ground cinnamon 

Spread both sides of French bread with butter. Mix 1 tablespoon of the sugar and cinnamon; sprinkle on one side of bread. Place on baking sheet, cinnamon side up. Bake at 400 degrees 10 to 12 minutes or until crisp. Combine fruit, remaining sugar, orange liqueur and lemon peel; mix well. Spoon fruit mixture over each slice of cinnamon toast. Top with sour cream and sprinkle with cinnamon. 

SAUTÉED COLLARD GREENS 

2 1/2 pounds collard greens 
1 tablespoon olive oil 
2 large cloves garlic, finely chopped (optional) 
1/4 teaspoon crushed red pepper
1/2 teaspoon Worcestershire Sauce 
1/8 teaspoon ground white pepper 
1/8 teaspoon salt

REMOVE and discard stems and center ribs of collard greens; cut greens into
1-inch pieces. BRING large stockpot of water to a boil; add greens. Cook for 15 minutes; drain. HEAT olive oil in large, nonstick skillet over medium-high heat. Add garlic and crushed red pepper; cook for 30 seconds. Stir in greens, Worcestershire
sauce, white pepper and salt. Cook, stirring frequently, for 4 to 6 minutes or until greens are tender and heated through. 

SNICKER TEA DOODLES 

2 3/4 cups all-purpose flour 
1 teaspoon cream of tartar 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1 1/2 cups granulated sugar 
1/2 cup (1 stick) butter or margarine, softened 
2 large eggs 
1 1/2 teaspoons vanilla extract 
6 tablespoons Unsweetened Instant Tea 
2 tablespoons granulated sugar 
2 teaspoons ground cinnamon 

PREHEAT oven to 375° F. COMBINE flour, cream of tartar, baking soda and salt in medium bowl. Beat 1 1/2 cups sugar and butter in large mixer bowl until crumbly. Beat in eggs and vanilla extract until creamy; gradually stir in flour mixture. Stir in Nestea until well blended. COMBINE 2 tablespoons sugar and cinnamon in small bowl. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on
ungreased baking sheets. 

BAKE for 10 to 12 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 1 minute; remove to wire racks to cool completely. 

SOUTHWESTERN QUICHE 

1/2 cup chopped red or green bell pepper 
1/2 cup (4-ounce can) Diced Green Chiles 
1/4 cup (about 2) chopped green onions 
2 cups (8 ounces) shredded cheddar or Monterey Jack cheese, divided 
12 large eggs, lightly beaten 
1 cup (8-ounce container) sour cream 
1/2 cup Evaporated Milk 
1/4 teaspoon salt 
Chopped fresh cilantro (optional) 
Thick & Chunky Salsa 

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish. SPRINKLE bell pepper, chiles and green onions over bottom of prepared dish. Top with 1 1/2 cups cheese. 

WHISK eggs, sour cream, evaporated milk and salt in medium bowl. Pour over
vegetables and cheese in baking dish. Sprinkle with remaining cheese. 

BAKE for 35 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 5 minutes. Sprinkle with cilantro. Serve with salsa. 

SPICED ISLAND PUNCH 

1 cup boiling water 
1/4 cup honey 
6 whole cloves 
1/4 teaspoon ground nutmeg 
1/4 teaspoon ground cinnamon 
1 1/2 cups (11.5 ounces) Mango Nectar, chilled 
1 1/2 cups (11.5 ounces) Guava Nectar, chilled 
1/4 cup lime juice 
1 1/2 cups ginger ale or club soda 
Lime wedges (optional) 

COMBINE water, honey, cloves, nutmeg and cinnamon in small bowl; cool.
Remove cloves; discard. MIX mango nectar, guava nectar and lime juice in large bowl. Stir in honey mixture and ginger ale. SERVE over ice. Garnish with lime wedges. 

SPICY CILANTRO HUMMUS 

3 1/2 cups (two 15-ounce cans) garbanzo beans, drain, reserve 2 tablespoons liquid 
1/4 cup packed cilantro leaves 
3 tablespoons fresh lemon juice 
2 tablespoons Diced Jalapeños 
1 tablespoon olive oil 
1 clove garlic, peeled 
1/4 teaspoon ground cumin 
1/4 teaspoon salt 
Pita wedges or crackers (optional) 

PLACE beans and reserved liquid, cilantro, lemon juice, jalapeños, olive oil, garlic, cumin and salt in food processor; cover. Process until smooth. Serve with pita wedges or crackers. 

STAINED GLASS WINDOW COOKIES 

1 package (18 ounces) Refrigerated Sugar Cookie Dough
All-purpose flour
1 cup (about 8 ounces) hard candy, finely crushed

PREHEAT oven to 350° F. Line baking sheets with foil.

CUT dough in half; refrigerate one half. Sprinkle about 1 tablespoon flour onto work surface. Sprinkle additional flour over remaining half. Roll out dough to 1/4-inch thickness, using additional flour as needed to prevent sticking. Cut into desired shapes with 2 1/2-inch cookie cutters. Cut out small shapes in cookie centers. Transfer cookies to prepared baking sheet with spatula; place about 2 inches apart. Spoon candy into each center to fill holes. Pierce hole at top of shape if cookie is going to be hung.
Repeat with remaining dough.

BAKE for 6 to 7 minutes or until edges are light golden brown. Cool on baking sheet for 1 minute; slide foil with cookies to wire rack to cool completely. Store tightly covered. 

STICKS and STONES CANDY BARK 

1 2/3 cups (11 ounces) butterscotch chips, divided
1 1/2 cups (9 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter
2 cups pretzels sticks
2 cups dry-roasted peanuts
1 1/3 cups (10 ounces) semisweet chocolate-covered raisins

BUTTER 13 x 9-inch baking pan. MICROWAVE 1 1/3 cups butterscotch morsels, semi-sweet morsels and peanut butter in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

ADD pretzels, peanuts and chocolate-covered raisins; stir well to coat. Spread into prepared baking pan. PLACE remaining butterscotch morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth.
Cut tiny corner from bag; squeeze to drizzle over candy. REFRIGERATE for 1 hour or until firm. Break into bite-size pieces.

SUGAR COOKIE FRUIT TART 

package (18 ounces) Refrigerated Sugar Cookie Bar Dough 
1 package (8 ounces) cream cheese, softened 
1/3 cup granulated sugar
1/2 teaspoon vanilla extract 
1 1/2 cups fruit (whole raspberries or 
blueberries, sliced kiwifruit, bananas, peaches or strawberries)

PREHEAT oven to 325° F. Grease bottom and side of 9-inch fluted tart pan with removable bottom PRESS cookie dough evenly into prepared pan. BAKE for 22 to 27 minutes or until lightly golden and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. 

BEAT cream cheese, sugar and vanilla extract in small mixer bowl until smooth. Spread evenly over cooled cookie crust to within 1/2 inch of edge. ARRANGE fruit as desired on top of cream cheese mixture. Refrigerate for 1 hour. Remove rim of pan; slice into wedges. Note: If tart pan is not available, press cookie dough onto greased pizza pan or baking sheet to measure an 8-inch circle. Bake for 18 to 22 minutes or until lightly golden. 

SWEET CHERRY ICE 

3 cups pitted fresh sweet cherries 
2/3 cup unsweetened applesauce 
1/3 cup sugar 
1 envelope unflavored gelatin 
1 cup cold water 
1 teaspoon lemon juice 
1/2 teaspoon ground cinnamon 
Dash ground cloves 

Puree cherries in a blender, food processor or food mill. Combine cherry puree with applesauce and sugar. Soften gelatin in cold water; heat until completely dissolved. Stir gelatin mixture, lemon juice and spices into fruit mixture. Pour mixture into 2 different refrigerator trays OR a 13x9x2-inch pan and freeze. After mixture has frozen, spoon into a large, chilled mixer bowl and beat until light and fluffy (work quickly to prevent melting). Return to refrigerator trays and freeze until firm. Makes 2 quarts. 

SWEET CORN CASSEROLE

1/4 cup (1/2 stick) butter or margarine 
2 tablespoons vegetable shortening 
1/2 cup masa harina flour (corn masa mix) 
2 cups loose-pack frozen whole-kernel corn, partially thawed 
3 tablespoons cold water 
3 tablespoons Yellow Corn Meal 
1/4 cup granulated sugar 
2 tablespoons Evaporated Milk 
1/4 teaspoon baking powder 
1/4 teaspoon salt 
1 teaspoon chili powder (optional) 

PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

PLACE butter, vegetable shortening and flour in food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine corn meal, sugar, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder. 

BAKE for 40 to 45 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.

SWEET POTATO SOUFFLÉ 

2 cans (29 ounces each) sweet potatoes packed 
in light syrup, drained 
3/4 cup Evaporated Milk 
1/2 cup packed brown sugar 
2 large eggs
2 tablespoons butter or margarine, melted 
3/4 teaspoon pumpkin pie spice 
1/2 teaspoon salt 
1/3 cup finely chopped nuts

PREHEAT oven to 350° F. Lightly grease 3-quart casserole. PLACE sweet potatoes, evaporated milk, sugar, eggs, butter, pumpkin pie spice and salt in food processor or blender; cover. Process until smooth. Pour into prepared casserole; sprinkle with nuts. 
BAKE for 40 to 45 minutes or until golden brown. 

SWIRL OF CHOCOLATE CHEESECAKE TRIANGLES 

Crust
2 cups graham cracker crumbs 
1/2 cup (1 stick) butter or margarine, melted 
1/3 cup granulated sugar 

Filling 
2 packages (8 oz each) cream cheese, softened 
1 cup granulated sugar 
1/4 cup all-purpose flour 
1 1/2 cups (12 ounces) Evaporated Milk 
2 large eggs 
1 tablespoon vanilla extract 
1 cup (6 ounces) semisweet chocolate chips 

For Crust: 
PREHEAT oven to 325° F. COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan. 

For Filling: 
BEAT cream cheese, sugar and flour in large mixer bowl until smooth. Gradually beat in evaporated milk, eggs and vanilla extract. 

MICROWAVE morsels in medium, microwave-safe bowl on HIGH (100%) power for 1
minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface. 

BAKE for 40 to 45 minutes or until set. Cool completely in pan on wire rack; refrigerate until firm. Cut into 15 rectangles; cut each rectangle in half diagonally to form triangles. 

THAI STYLE PUMPKIN SOUP 

2 cups water 
1 3/4 cups (15-ounce can) Pumpkin 
1 1/2 cups (11.5 fluid-ounce can) Mango Nectar 
3 Vegetarian Vegetable Bouillon Cubes 
1 teaspoon finely chopped fresh ginger or 3/4 
teaspoon ground ginger 
2 cloves garlic, finely chopped 
1/4 to 1/2 teaspoon crushed red pepper 
1/4 cup creamy peanut butter 
2 tablespoons rice vinegar 
2 tablespoons finely chopped green onion 
1/4 cup finely chopped cilantro, divided 
1/2 cup Evaporated Milk 

COMBINE water, pumpkin, nectar, bouillon, ginger, garlic and crushed red pepper in large saucepan. Cook over medium-high heat, stirring occasionally, for 8 to 12 minutes or until mixture comes to a boil. Reduce heat to low. 

STIR in peanut butter, vinegar, green onion and 1 tablespoon cilantro. Cook, stirring occasionally, for 5 to 8 minutes or until soup returns to a boil. Stir in evaporated milk. Sprinkle with remaining cilantro before serving. 

THREE CHEESE CRAB QUESADILLAS 

1 1/2 cups (8 ounces) cooked crab or imitation crabmeat 
1 cup (4 ounces) shredded Monterey Jack cheese, divided 
1/2 cup (2 ounces) shredded mozzarella cheese 
1/2 cup (2 ounces) shredded cheddar cheese 
1 cup (12-ounce jar) Seafood Cocktail Sauce, divided 
1/4 cup (about 2) thinly sliced green onions 
1 clove garlic, finely chopped 
8 (8-inch) soft taco-size flour tortillas 
2 to 3 tablespoons butter, divided 

COMBINE crabmeat, 1/2 cup Monterey Jack cheese, mozzarella cheese, cheddar
cheese, 1/2 cup cocktail sauce, green onions and garlic in medium bowl; mix well. Spread about 1/2 cup mixture onto each of 4 tortillas; sprinkle evenly with remaining Monterey Jack cheese. Top with remaining tortillas. MELT about 2 teaspoons butter in large skillet over medium-high heat. Add one quesadilla; cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and quesadillas. Cut each quesadilla into eight wedges. Serve with remaining cocktail sauce. 

THREE VEGETABLE BAKE 

3 cups (about 3 medium) coarsely chopped red potatoes 
1 cup (about 1 medium) peeled, coarsely chopped parsnip 
3 cups fresh broccoli and/or cauliflower florets 
3 tablespoons butter, divided 
2 tablespoons all-purpose flour
1 1/2 cups (12 oz.) Evaporated Fat Free Milk 
1 Vegetarian Vegetable Bouillon Cube 
1/8 teaspoon ground white pepper 
1/4 cup seasoned dry breadcrumbs

PREHEAT oven to 350° F. MICROWAVE potatoes and parsnip in covered, medium, microwave-safe casserole dish on HIGH (100%) power for 9 minutes; drain. Return to dish; top with broccoli. 

MELT 2 tablespoons butter in small saucepan over medium heat. Stir in flour; cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper; cook, stirring occasionally, for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables. 

MICROWAVE remaining butter in small, microwave-safe bowl on HIGH (100%)
power for 10 to 20 seconds or until melted. Stir in breadcrumbs until combined. Sprinkle over vegetables; cover. BAKE for 30 minutes. Uncover; bake for additional 10 minutes or until top is golden brown. 

TOLL HOUSE PARTY MIX 

2 cups toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels, unwrapped and coarsely chopped
1 2/3 cups semisweet chocolate, milk chocolate, butterscotch or white chips

SPRAY 13 x 9-inch baking pan with nonstick cooking spray. COMBINE cereal, pretzels, peanuts, and caramels in large bowl. MICROWAVE morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power (100% power for semi-sweet morsels) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly. SPREAD mixture into prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces.

TOLL HOUSE STREUSEL MUFFINS 

Muffins
1 1/2 cups all-purpose flour 
1/4 cup granulated sugar 
1/4 cup packed brown sugar 
2 teaspoons baking powder 
1/4 teaspoon salt 
1/2 cup (1 stick) butter or margarine, melted 
1/2 cup milk 
1 large egg, lightly beaten 
2 cups (12-ounces) semisweet chocolate chips

Streusel
1/3 cup packed brown sugar 
3 tablespoons all-purpose flour 
1 tablespoon butter or margarine, melted 
1/4 cup chopped nuts 

FOR MUFFINS: PREHEAT oven to 350° F. Grease or paper-line 12 to 14 muffin cups. 
COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in butter, milk and egg just until moistened. Stir in morsels. Spoon batter into prepared muffin cups, filling 3/4 full. 

FOR STREUSEL: COMBINE brown sugar, flour and butter in small bowl; stir in nuts. Sprinkle generously over muffin batter; press down lightly. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. 

TOO MANY TOMATOES ,TOO MANY ZUCCHINI PASTA 

3-5 small, tender zucchini, sliced
1/3 cup pine nuts
1/2 Tbsp garlic, chopped 
2 Tbsp olive oil 

Put the oil in a frying pan over low heat, and add garlic and pine nuts. Slice the zucchini and add to the frying pan, stirring to move garlic off the heat and zucchini on. Let cook over very low heat while you prepare the rest of the ingredients, stirring every once in a while. (Note: Low heat = 2-3 on electric stove.) Start the pasta (in any quantity you want.) 

3-4 medium-large ripe tomatoes
1/4 cup fresh parsley (or 1 Tbsp dry)
1/4 cup fresh basil (or 1 Tbsp dry)
2 Tbsp olive oil
2 Tbsp lemon juice
1/2 pound shredded mozzarella cheese 

While zucchini cooks, dice 3-4 ripe med-large tomatoes and put in large heat-capable bowl. Chop the parsley and basil and add to bowl. Add olive oil and lemon juice and mix. (If using dry herbs, reverse the order - put herbs and oil and juice in bowl first and mix, so the herbs can release their flavor while you chop tomatoes.) Add the cheese and mix. Set aside. Pasta should be done. Drain water off and set aside. By this time the zucchini should be almost or completely done. Remove from stove and add to
tomato/cheese mixture in bowl. Add pasta. Stir all together well and serve. 

TRADITIONAL CHEESECAKE 

Crust 
1 1/2 cups graham cracker crumbs 
1/3 cup butter, melted 
1/4 cup granulated sugar 

Cheesecake 
3 packages (8 ounces each) cream cheese, 
softened 
1 can (14 ounces) Sweetened Condensed Milk 
4 large eggs 
1/4 cup all-purpose flour 
2 tablespoons lemon juice 
1 tablespoon grated lemon peel 
1 cup (8-ounce container) sour cream 
Fruit topping or fruit pie filling (optional)

FOR CRUST: PREHEAT oven to 350° F. COMBINE graham cracker crumbs, butter and sugar in small bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. BAKE for 6 to 8 minutes. Cool on wire rack for 10 minutes. 

FOR CHEESECAKE: BEAT cream cheese and sweetened condensed milk in large mixer bowl. Beat in eggs, flour, lemon juice and lemon peel. Pour into crust. BAKE for 50 minutes. Remove from oven; spread with sour cream. BAKE for 10 minutes or until edge is set but center still moves slightly. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Garnish with fruit topping. 

TWICE BAKED POTATOES 

4 medium (about 2 1/2 pounds total) russet potatoes 
1/4 cup (1/2 stick) butter or margarine 
1/2 teaspoon onion powder 
1 cup (4 ounces) shredded cheddar cheese
2/3 cup Evaporated Lowfat Milk 
1/3 cup (about 5 slices total) cooked, crumbled bacon (optional) 
1/4 cup finely chopped onion 
Paprika

PREHEAT oven to 425° F. BAKE potatoes for 45 to 50 minutes or until tender; cool slightly. Cut potatoes in half. Scoop out insides, being careful not to break skins. 

MASH potatoes with butter and onion powder in large bowl; stir in cheese, evaporated milk, bacon and onion. Fill potato shells; sprinkle with paprika. Place on baking sheet. 
BAKE for 15 minutes. 

UPSIDE DOWN APPLE COFFEE CAKE 

1/4 cup (1/2 stick) butter or margarine, melted 
1/3 cup packed brown sugar 
1/3 cup chopped pecans or walnuts 
2 1/2 teaspoons ground cinnamon, divided 
1 package (12 ounces) frozen Escalloped Apples, defrosted* 
2 cups all-purpose baking mix
1/2 cup granulated sugar 
2 tablespoons water 
2 tablespoons Instant Coffee 
2/3 cup Evaporated Milk 
1/4 cup vegetable oil 
1 large egg 
2 teaspoons vanilla extract

PREHEAT oven to 350° F. POUR butter into 9-inch-round cake pan. Combine brown sugar, nuts and 1/2 teaspoon cinnamon in small bowl; sprinkle evenly over melted butter. Spoon apples over brown sugar mixture. 

COMBINE baking mix, granulated sugar and remaining cinnamon in large bowl. Combine water and Taster's Choice in medium bowl; stir until coffee is dissolved. Add evaporated milk, vegetable oil, egg and vanilla extract; whisk until ingredients are incorporated. Stir into baking mix mixture just until blended. Pour over apples. 

BAKE for 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 5 minutes. Run knife around edge to loosen sides; invert onto serving platter. 

*TO DEFROST: Remove tray from outer carton; cut film to vent. Microwave on MEDIUM (50%) power for 5 to 6 minutes




VEGGIE FRIED RICE 

2 cups Rice -- dry
1 tablespoon Soy Sauce
1 teaspoon Ginger
1 clove Garlic -- minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper -- freshly ground
2 cups Vegetables -- any mix 

Prepare vegetables first, then cook rice according to package instructions. If you like the texture of fried veggies, fry onions and mushrooms in a small amount of oil or broth. Add spices and vegetables to rice shortly before it has finished cooking. Cook mixture until veggies are done to your taste. You may use a frying pan, Dutch oven or wok to make this recipe. Suggested vegetables are: Carrots, diagonally sliced, Snow Peas, parboiled Broccoli- sliced, parboiled Cauliflower- sliced, Shallots- sliced, Onions-rings or quarters, Mushrooms-sliced, Tomatoes- sliced, or Water chestnuts- whole or sliced 

WARM SPINACH DIP IN BREAD BOWL 

2 packages (9 ounces each) frozen Creamed Spinach, defrosted* 
1-1/3 cups (about 5 ounces) shredded Swiss cheese 
1 cup (8-ounce can) water chestnuts, drained and chopped 
3 tablespoons grated Parmesan cheese
1 tablespoon Dijon mustard 
1/4 teaspoon salt (optional) 
1/4 teaspoon ground black pepper 
1-pound bread loaf round

PREHEAT oven to 400° F. COMBINE creamed spinach, Swiss cheese, water chestnuts, Parmesan cheese, mustard, salt and pepper in large bowl. 

SLICE top off bread loaf; carefully remove soft bread from inside, leaving 1/2-inch-thick shell. Cut top piece and soft bread into bite-size pieces. Spoon spinach mixture into shell; wrap loaf in foil, leaving filling exposed. 

BAKE for 35 to 40 minutes or until heated through. Serve warm with bread pieces for dipping. 

*TO DEFROST: Remove pouch from outer carton; pierce several times to vent. Place on microwave-safe plate. Microwave on MEDIUM (50%) power for 6 to 7 minutes





WHOLE WHEAT BUTTERMILK PANCAKES
WITH MAPLE SYRUP AND FRESH BERRIES 

1 cup whole-wheat flour 
1/4 cup all-purpose flour 
1/4 cup Yellow Corn Meal 
1 teaspoon baking powder 
1/2 teaspoon salt 
1/4 teaspoon baking soda 
1 1/2 cups buttermilk or sour milk* 
2 large eggs, lightly beaten 
2 tablespoons honey 
Maple syrup 
1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries) 

GREASE griddle or skillet. COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy. 

HEAT prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries. 

*NOTE: For 1 1/2 cups sour milk, combine 4 teaspoons lemon juice and enough milk to equal 1 1/2 cups. Let stand for 5 minutes

 

SHALOM FROM SPIKE & JAMIE



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