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nutty noodles

2 pounds ground beef 1 small onion, chopped 1 (8 ounce) package fine noodles 1 small bottle olives, cut up 1/2 pound cheese, grated 1 can cream of mushroom soup 1 1/2 cup milk 1/4 pound salted mixed nuts, chopped

Cook ground beef and onion until brown. Cook noodles in salted water until done. Drain. Add meat mixture, olives and cheese. Dilute soup with milk. Add to meat mixture. Mix well; pour into casserole. Top with nuts. Bake at 375 degrees F for 30 minutes.

Yields 6 to 8 servings.

#casseroles

chicken spaghetti casserole

1/2 (7 ounce) package thin spaghetti 1 (8 ounce) can mushroom stems/pieces (optional) 2 heaping cups diced, cooked chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup sour cream 1/2 cup Parmesan cheese 1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping) 1 (4 ounce) can drained chopped mild green chiles

Break spaghetti in half. Cook and drain.

Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.

Serves 8 to 12.

#casseroles

chicken supreme

2 cups chicken, cooked and cubed 2 cups seasoned dry stuffing cubes 1 can cream of mushroom soup 1 can French style green beans, reserve 1/4 cup juice 1/2 cup milk 1/4 cup reserved bean juice 4 tablespoons butter Grated Cheddar cheese

Combine all ingredients, except butter and cheese. Pour into a 9-inch square pan. Dot mixture with butter; sprinkle on cheese. Bake at 325 degrees F for 1 hour.

#casseroles

Gingerbread Bowl

Use your favorite gingerbread cookie recipe. When dough is rolled out, shape it over a small stainless steel mixing bowl, shaping as needed to create a bowl shape. Cut small shapes out around rim of dough (which is still on the bowl). Put bowl (inverted) and dough, into a preheated 325 degree F oven. Bake for 20-25 minutes. Remove from oven and let cool. Remove bowl CAREFULLY and you now have a gingerbread bowl!

You can use the remaining dough for cookies!

#cookies

corn cakes with raspberry butter

1/2 cup all-purpose flour 1/2 cup yellow cornmeal 2 tablespoons granulated sugar (optional) 1/2 teaspoon baking powder 1/4 teaspoon salt 1 large egg 1/2 cup milk 2 tablespoons butter, melted

Preheat oven to 400 degrees F. Spray or grease a cookie sheet.

In bowl mix flour, meal, sugar, baking powder, salt and milk. Mix well. Add beaten egg and melted butter. Drop onto greased cookie sheet by spoonsful. Bake 15 or 18 minutes until cakes are done. Serve hot with Raspberry Butter.

Raspberry Butter 1/2 cup unsalted butter 1 tablespoon seedless raspberry jam

With electric mixer, whip butter with raspberry jam.

Makes 1/2 cup Raspberry Butter.

#breakfast

fresh peach cheesecake

Crust 1 cup graham cracker crumbs 1/4 cup granulated sugar 1/4 cup softened butter

Blend together; press firmly into even layer over bottom of 9-inch springform pan.

Filling 3 envelopes unflavored gelatine 3/4 cup water 2 pounds peaches (6 medium size) 1 tablespoon fresh lemon juice 2 egg yolks 3/4 cup granulated sugar 16 ounces cream cheese (at room temperature) 2 egg whites 1/2 teaspoon salt 1/4 cup granulated sugar 1 cup heavy cream

Soften gelatine in water. Pit and thoroughly crush or pur

#desserts

Cream Cheese with Chutney

8 ounces cream cheese Chutney

Unwrap cream cheese (at room temperature). Pour chutney over cream cheese and serve with crackers.

Variations Instead of chutney, use jalape

#appetizers

lemon butter cream pie

1/2 cup butter 1 cup granulated sugar 2 eggs 2 egg yolks 6 tablespoons lemon juice 2 teaspoons grated lemon rind 1 (8-inch) pie shell, baked 2 egg whites 1/8 teaspoon salt 1/4 cup granulated sugar

Cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Blend in lemon juice and rind. Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly. Pour into cool pie shell.

Add salt to egg whites and beat until frothy. Beat in sugar, a tablespoon at a time, continuing to beat mixture will hold soft peaks. Spread over filling, sealing carefully to crust. Bake at 325 degrees F for 12 to 15 minutes or until nicely brown.

#pies

coconut marshmallow mounds

3 ounces softened cream cheese 2 tablespoons milk 2 cup confectioners' sugar 1/4 teaspoon vanilla extract 2 (1 ounce) squares baking chocolate 1/8 teaspoon salt 3 cups miniature marshmallows Flaked coconut

Blend together cream cheese and milk. Add sugar and vanilla extract, mixing well. Set aside.

Melt chocolate over hot water, stirring until smooth.

Combine cream cheese mixture, melted chocolate and salt, mixing well. Fold in marshmallows. Drop by teaspoonsful into coconut, completely coating each candy. Place on a greased cookie sheet. Chill in refrigerator until firm.

Yield: about 60

#candy

jamocha rum 'n' butter cake

Yield: 10 servings

1 (18.25 ounce) box devil's food cake mix, with pudding in the mix 1 tablespoon instant coffee 1/2 cup water 1/2 cup granulated sugar 2 tablespoons butter 1/2 cup rum

Frosting 1 package chocolate fudge frosting mix 1 tablespoon instant coffee powder 2 cups whipping cream 1 large Hershey chocolate candy bar

Add coffee powder to cake mix, and bake according to directions on package in 13 x 9-inch pan. While cake bakes, combine water, sugar, butter and rum in a small pan. Heat until sugar is dissolved and butter is melted. Spoon over hot cake until all liquid is absorbed. Cool cake completely before frosting.

Combine frosting mix, coffee powder, and whipping cream in mixing bowl. Chill 15 minutes in refrigerator. Beat until thickened. Top cake with mixture and garnish with shaved Hershey bar.

#cakes

Nacho Cheese Chicken

4 to 6 boneless, skinless chicken breasts 1 (16 ounce) can diced tomatoes in juice 1 can condensed nacho cheese soup 1 (4 ounce) can mild chopped green chiles Salt and pepper to taste

Combine all ingredients in crockpot. Cover and cook on LOW for 7 to 9 hours.

Serve with hot, fluffy rice.

#crock_pot

strawberry pineapple cream pie

Pastry for single-crust pie 1 (3- or 3 1/8-ounce) box regular vanilla pudding mix 1 1/4 cups milk 1 (8 1/4 ounce) can crushed pineapple 1 teaspoon vanilla extract 1/2 cup whipping cream 3 cups fresh strawberries 2 tablespoons granulated sugar 2 teaspoons cornstarch Red food coloring (optional) Unsweetened whipped cream

Prepare and roll out pastry. Line a 9-inch pie plate. Trim pasty to 1/2 inch beyond edge. Flute edge; prick pastry. Bake in a 450 degree F oven for 10 to 12 minutes or till golden. cool on rack.

For filling, in saucepan cook pudding mix according to package directions except use the 1 1/4 cups milk. Thoroughly drain pineapple, reserving 1/3 cup liquid. Fold drained pineapple and vanilla extract into cooked pudding. Cover surface with clear plastic wrap or wax paper. Cool to room temperature; do not stir.

Whip the 1/2 cup whipping cream till soft peaks form. Fold whipped cream into pudding mixture. Turn the pineapple mixture into baked pastry shell.

In saucepan crush 1/2 cup of the strawberries; stir in reserved pineapple liquid. Bring to a boil; reduce heat and simmer for 2 minutes. Press hot mixture through sieve; discard pulp. Combine sugar and cornstarch; gradually stir in sieved strawberry mixture. Return mixture to saucepan; cook and stir till thickened and bubbly. Tint the strawberry mixture with a little red food coloring if desired.

Slice remaining strawberries in half lengthwise. Arrange sliced berries over cream filling; spoon strawberry mixture over. Cover; chill several hours.

To serve, garnish pie with unsweetened whipped cream.

#pies

margarita cheesecake

1 1/2 cups pretzel crumbs 1/2 cup butter or margarine, melted 1 cup fresh strawberries, hulled 24 ounces cream cheese, softened 1 cup granulated sugar 4 large eggs 1/4 cup fresh lime juice 1/4 cup tequila 1/4 cup Triple Sec Lime slices (garnish) Fresh strawberries (garnish)

Combine pretzel crumbs and butter; firmly press on bottom and 1 1/2 inches up sides of a 9-inch springform pan. Bake at 325 degrees F for 8 to 10 minutes; set crust aside.

Place strawberries in container of electric blender; process until smooth, stopping once to scrape down sides. Reserve 1/2 cup pur

#desserts

carrot cake with rum sauce

1 (8 3/4 ounce) can crushed pineapple in syrup 3 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 large eggs 1 1/2 cups vegetable oil 2 teaspoons vanilla extract 2 cups coarsely shredded carrots, loosely packed 1 1/2 cups broken pecans

Grease a 10 x 4-inch angel cake pan.

Drain pineapple and reserve syrup.

In large bowl of an electric mixer, stir together flour, sugar, baking soda, baking powder, salt and cinnamon. Make a well in the center and drop the eggs, oil, reserved pineapple syrup and vanilla extract into it. Beat at medium speed until blended. With a spoon, stir in reserved pineapple, carrots and pecans. Pour into the prepared pan. Bake in a preheated 325 degree F oven until a cake tester inserted in the center comes out clean, about 1 1/2 hours. Place pan on a wire rack to cool for 10 minutes. Loosen edges; turn out on rack; cool completely. Serve warm or cold with Rum Sauce.

Rum Sauce 1 cup packed dark brown sugar 1/2 cup dark corn syrup 1/2 cup light cream 1/4 cup butter 1/4 cup light rum 1 teaspoon vanilla extract

In a 2-quart saucepan over low heat, mix together the sugar, corn syrup, cream and butter, stirring constantly until mixture boils. Cool to warm, stirring occasionally. Stir in rum and vanilla extract. Serve warm with Carrot Cake. Sauce may be made ahead, stored in the refrigerator and reheated gently.

#cakes

apple pie cheesecake in a ginger crust

Crust 10 ounces dry gingersnap cookies 1/3 cup granulated sugar 1/2 cup unsalted butter, melted

Filling 3 tablespoons butter 4 Granny Smith apples, peeled, cored and roughly chopped 3 Golden Delicious apples, peeled, cored and roughly chopped 1/2 cup raisins 16 ounces cream cheese, at room temperature 4 eggs 1 (14 ounce) can sweetened condensed milk 1/4 cup granulated sugar 1/2 teaspoon allspice 1/2 teaspoon cinnamon 1/8 teaspoon nutmeg, freshly grated

For the crust: Pulse cookies, sugar and melted butter in a food processor to a uniform, mealy consistency. Press into a lightly greased 9-inch springform pan. Chill while making the filling.

Filling: Preheat oven to 325 degrees F.

Preheat a large skillet over medium heat. When hot, add the butter, apples and raisins. Stir frequently for 10 minutes.

In a food processor, pur

#desserts

Chicken Stroganoff

1 cup sour cream 1 tablespoon flour 1 envelope chicken gravy mix 1 cup water 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces 1 (16 ounce) package frozen stew vegetables, thawed 1 (4 ounce) can sliced mushrooms 1 cup frozen peas, thawed 1 1/2 cups biscuit baking mix 4 scallions, chopped 1/2 cup milk

Mix sour cream, all-purpose flour, gravy mix and water in 3 1/2- to 4-quart crockpot until smooth. Stir in chicken, stew vegetables and mushrooms.

Cover and cook on LOW for 5 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and scallions. Stir in milk just until moistened. Drop dough by rounded tablespoonsful onto chicken-vegetable mixture. Cover and cook on HIGH for 45 to 50 minutes or until wooden pick inserted in center of dumplings comes out clean. Serve immediately.

Yields 4 servings.

#crock_pot

weight watchers cherry cheesecake

2/3 cup cottage cheese Artificial sweetener equal to 6 tablespoon sugar 1 tablespoon lemon rind, grated 1/2 teaspoon vanilla extract 2 eggs, separated 1/4 cup evaporated skim milk 1/3 cup instant nonfat dry milk

Combine cottage cheese, sweetener, lemon rind, vanilla extract, egg yolks, evaporated milk and dry milk in a blender and blend for about 1 minute until well mixed. Transfer to a bowl.

In another bowl beat egg whites until they stand in stiff peaks; fold into the cheese mixture. Transfer to springform pan and bake 40 minutes at 350 degrees F.

Cherry Topping 1 cup sweet cherries, pitted 1/4 cup diet cherry-flavored beverage Artificial sweetener, to taste 1/4 teaspoon cherry extract

In a covered saucepan, cook cherries in beverage until they are tender and liquid is evaporated. Sweeten, add cherry extract, spread over baked cheesecake and return to oven 5 minutes more.

#desserts

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