Cream of Cauliflower Soup

3/4 cup water

1 chicken bouillon cube

1 cup cubed potatoes

1/2 cup diced carrot

1/4 cup diced onion

1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables.  Bring to a boil for 5 to 10 minutes, or until tender.  Set aside.

1/4 cup butter

1/4 cup flour

3 cups half and half

salt and pepper to taste

4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter.   Stir in flour.  Cook for about 2 minutes.   Gradually stir in half and half.   Cook until thickened.  Stir in vegetables + cooking liquid.   Season with salt and pepper.   Stir in cheese until melted.   

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

• 1 tablespoon butter
• 1/2 cup minced white onion
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh thyme
• 3/4 cup low-sodium beef broth
• 1/2 cup port wine
• 1 tablespoon vegetable oil
• 4 filet mignon steaks (1 1/2 inch thick)
• 3/4 cup crumbled blue cheese
• 1/4 cup panko bread crumbs

DIRECTIONS

1. Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
2. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
3. Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
4. Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Tofu, Pork and Cashews

1 (16 ounce) package firm tofu, cut into 6 slices
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
2 boneless pork loin chops, cut into bite sized pieces
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup chopped green onions
1/3 cup cashews


DIRECTIONS
1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.

2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.

3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.

4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

Bethany's Yummy Potato Casserole

4 pounds potatoes, peeled
1 8oz pkg cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 garlic clove, chopped
1/4 c chopped fresh chives
2 tsp butter
1/2 tsp paprika

Boil potatoes until done. Beat with electric beater. Add next five ingredients. Beat until fluffy. Fold in chives. Put in greased baking dish. Dot with butter and sprinkle with paprika. Bake at 350 for 30 minutes.

Cranberry Apple Pie

6 apples
1 (16 ounce) can whole cranberry sauce
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 recipe pastry for a 9 inch double crust pie


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.

Peel, core, and slice the apples.

Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.

Bake for 1 hour, or until the crust is golden brown and the filling bubbly

Blueberry Orange Bread

2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 eggs
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.

In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.

Monkey Bread

1 sm. box butterscotch pudding (not instant)
1/2 c. brown sugar
1/2 c. butter, melted
1 pkg. Rhodes frozen rolls

Place frozen rolls in tube pan. Sprinkle dry pudding mix and brown sugar on top. Pour melted butter over all. Cover. Let rise overnight. Bake at 350 degrees for 30 minutes.

Mushroom Bacon Quiche

1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original Margarine-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
1-1/4 cups Egg Beaters® with Yolk (1-1/4 cups = 10 oz)
1/2 cup fat free half-and-half
3/4 cup Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
1/4 teaspoon ground black pepper

Preheat oven to 350°F.

Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15to 20 minutes or until light golden brown.

Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.

Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust.

Bake 40 - 45 minutes or until knife inserted near center comes out clean.
Cool 5 minutes on wire rack. Cut into wedges; serve immediately.



Calories 197
Total fat 12 g
Saturated fat 5 g
Cholesterol 41 mg
Sodium 372 mg
Carbohydrate 15
Dietary fiber 0
Sugars 1 g
Protein 8 g

Pumpkin Orange Poppy Seed Cake

1 pkg. (18.25 oz.) yellow cake mix
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
3 large eggs
2/3 cup orange juice
1/4 cup poppy seeds
GLAZE (recipe below)


Directions:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Pour into prepared Bundt pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.

Orange-Cranberry Pull-Apart

24 Rhodes™ Dinner Rolls, thawed but still cold

1 small box non-instant vanilla pudding

1/2 cup sugar

1 orange rind, grated

1/2 cup butter or margarine, melted

1/2 cup dried cranberries

Glaze:

1 cup powdered sugar

1 tablespoon butter, melted

2 tablespoons fresh orange juice

Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large sprayed bundt pan. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan.

Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts

Crockpot Chicken and Olives

3 large potatoes, peeled and cut bite-size
1 large green pepper, chopped, or cut into narrow strips if you prefer
1 med onion, chopped
1 can (15 oz.) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives
1 1/2 tsp. each, minced garlic and olive oil
1 T tomato paste
1/2 tsp. salt
1/4 tsp. pepper
6 drumsticks and thighs, skin and fat removed
In large slow cooker, stir all ingred. Add chicken, turn to coat with sauce. Cook on high 5-6 hours or low 8-10 hours.

(I didn't have tomato paste. Don't think it's necessary. I used frozen chicken tenderloins which I thawed in the microwave first.)

Oatmeal Pancakes

3/4 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 egg
1 cup buttermilk
2 tablespoons butter or margarine, melted


In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Sprinkle cinnamon on each pancake

Light Blueberry Muffins

1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.

Bake at 425 degrees 25 minutes

CHOCOLATE CHIP CRUNCH COOKIES

Preheat oven to 350 degrees F., rack in the middle position.

1 cup butter (2 sticks, ½ pound – melted)
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 beaten eggs (you can just beat them up in a cup with a fork)
2 ½ cups flour (not sifted – pack it down in the measuring cup)
2 cups corn flakes
1 to 2 cups chocolate chips
Melt the butter, add the sugars, and stir them all together in a large mixing bowl. Add the soda, salt, vanilla, and beaten eggs. Mix well. Then add the flour and stir it in. Measure out the corn flakes and crush them with your hands. Then add them to your bowl, along with the chocolate chips. Mix everything up thoroughly.

Let the dough set on the counter for a minute or two to rest. (It doesn’t really need to rest, but you probably do.)

Form the dough into walnut-sized balls with your fingers and place them on a greased cookie sheet, 12 to a standard sheet. (I used Pam to grease my cookie sheets.) Press the dough balls down just a bit with your impeccably clean hand so they won’t roll off on the way to the oven.

Bake at 350 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack until they’re completely cool. (The rack is important —- it makes them crisp.)

Yield: approximately 6 to 8 dozen, depending on cookie size.

Hannah’s Note: If your cookies spread out too much in the oven, either chill it in the refrigerator before baking, or turn out the dough on a floured board and knead in approximately 1/3 cup more flour.

BLUE BLUEBERRY MUFFINS

Preheat oven to 375 degrees F., rack in the middle position

The Batter:

1/2 cup melted butter (1 stick)
1 cup sugar
2 beaten eggs (just whip them up with a fork)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries (no need to thaw if they’re frozen)
2 cups plus one Tablespoon flour (no need to sift)
1/2 cup milk
1/2 cup blueberry pie filling
Crumb Topping:

1/2 cup sugar
1/3 cup flour
1/4 cup softened butter (1/2 stick)
Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers – that’s what I do at The Cookie Jar.) Melt the butter. Mix in the sugar. Add the beaten eggs, baking powder, and salt. Mix it all up thoroughly.

Put one Tablespoon of flour in a baggie with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.

Add half of the remaining two cups of flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and the milk, and mix thoroughly.

Here comes the fun part: Add 1/2 cup of blueberry pie filling to your bowl and mix it in. (Your dough will turn a shade of blue, but don’t let that stop you – once the muffins are baked, they’ll look just fine.) When your dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.

Fill the muffin tins three-quarters full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough.

The crumb topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade.)

Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in a 375 F. degree oven for 25 to 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.)

While your muffins are baking, divide the rest of your blueberry pie filling into half-cup portions and pop it in the freezer. I use paper cups to hold it and freeze them inside a freezer bag. All you have to do is thaw a cup the next time you want to make a batch of Blue Blueberry Muffins.

When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy.

These are wonderful when they’re slightly warm, but the blueberry flavor will intensify if you store them in a covered container overnight.

Hannah’s Note: Grandma Ingrid’s muffin pans were large enough to hold all the dough from this recipe. My muffin tins are smaller and I always make a loaf of Blue Blueberry tea-bread with the leftover dough. If I make it for Mother, I leave off the crumb topping. She loves to eat it sliced, toasted, and buttered for breakfast.

Annie's Awesome Cornbread

Preheat oven to 350. Spray 9x13 or 8 1/2 x 11 inch pan.

Mix together:
3 boxes jiffy cornbread mix
2 1/2 c. milk
1/2 c. oil
3 eggs
3 T sugar
1 can creamed corn (regular sized can)
1 can chopped jalepenos (these come in those small 1/2 size cans but just 1 of them)
1 can diced green chiles (same with these)
2 1/2 cups grated cheese (i use cheddar or monterey jack)

Pour into pan, bake 60 minutes or until golden brown

Oatmeal Carmelitas

14 oz carmels
1/2 c. evaporated milk
2 c. flour
1/2 tsp. salt
2 c. oats
1 tsp. soda
1 1/2 c. brown sugar
1 c. melted butter
1 c. chocolate chips

Combine dry ingredients and melted butter into huge bowl. Press 1/2
crumbs into greased 9 x 13 pan.

Bake 10 mins. Melt carmels then milk, cool slightly. Remove pan from
oven and sprinkle chocolate chips and spread carmel mixture. Cover
with remaining crumb mixture.

Bake 15 mins or until golden brown 350. Cool before cutting.

May use 10 oz or 1 1/4 c. jar of carmel ice cream topping.

Annie's AWESOME Enchiladas!

2lb chicken, cubed
1 package cream cheese, softened
1 large can green enchilada sauce
1-2 small cans of chopped green chiles
1 can chopped jalpenos (optional- or use 1/2 can instead)
1 bag shredded monterrey jack cheese
1 package burrito size flour tortillas
1/2 package chicken fajita seasoning
Olive oil

Mix chicken with fajita seasoning and cook in 2 T olive oil until no longer pink. Add cream cheese and allow it to melt in the skillet, then add the green chiles and jalepenos. When all melted together, turn heat to low or remove from heat.

Spoon chicken filling into tortillas, spoon 1-2 T enchilada sauce and sprinkle small handful of cheese, then roll and place in a greased 9x13 inch pan. Repeat this until the pan is filled. (You can squeeze more in a pan that it might seem).

Then pour the rest of the enchilada sauce over the enchiladas, spreading with a spoon to make sure than the tortillas are all moistened by the sauce (keeps them from getting too crispy when cooking).

Bake at 375 for 20 minutes, until cheese melts. If you make them ahead of time, you can refrigerate but you will need to bake longer (40 min at least), or until the center is hot. If you do this, make sure you cover with foil until the last 15 min then remove foil to melt the cheese. Otherwise it will be too done on top.

Slow Cooker Ham

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

DIRECTIONS
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Zippy Burgers

INGREDIENTS:
1/4 cup beer or beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
4 hamburger buns, split

DIRECTIONS:
1. In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
2. If grilling the hamburgers, coat grill rack with nonstick cooking spray before starting the grill. Grill hamburgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F. Serve on buns.

Teriyaki Pork Kabobs

INGREDIENTS:
1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

DIRECTIONS:
1. In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Mexican Chicken Corn Chowder

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)



DIRECTIONS
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin.

Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Adobo Chicken With Ginger

INGREDIENTS
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns


DIRECTIONS
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.

After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Teriyaki Tuna

1/2 cup teriyaki sauce
1 1/2 pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated


DIRECTIONS
Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.

Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Basic French Onion Soup

1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese



DIRECTIONS
Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.

Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.

Ladle soup into bowls and top with bread.

Brie And Mushroom Phyllo Puffs

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed


DIRECTIONS
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

Preheat the oven to 375 degrees F (190 degrees C).

Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

BNTS (bunts) -- Baked Noodle Tomato Sausage

1 (1-pound) package uncooked penne
1 pound hot turkey Italian sausage links -- or hot pork sausage
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation
Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Yield
8 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 413(26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); PROTEIN 24.1g; CHOLESTEROL 49mg; CALCIUM 265mg; SODIUM 941mg; FIBER 4.5g; IRON 7.9mg; CARBOHYDRATE 53g

Key Lime Pie

1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
1 cup key lime juice (if fresh 3/4 cup)
1 tablespoon grated lime zest

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN!

Chill pie thoroughly before serving. Garnish with fresh whipping cream and lime slices.

Sangria

INGREDIENTS
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup peach schnaaps
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)



DIRECTIONS
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, peach schnaaps, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Orange Dream

Ingredients
1 1/2 cups orange juice, chilled
1 cup light vanilla soy milk (soya milk), chilled
1/3 cup silken or soft tofu
1 tablespoon dark honey
grated orange zest of one small/medium orange
1/2 teaspoon vanilla extract
5 ice cubes
4 peeled orange segments


Directions
In a blender, combine the orange juice, soy milk, tofu, honey, orange zest, vanilla and ice cubes. Blend until smooth and frothy, about 30 seconds.
Pour into tall, chilled glasses and garnish each glass with an orange segment.

Nutritional Analysis(per serving)
Calories 105 per serving