Caramel Apple Pecan Bars

Makes 30 servings

Prep Time: 10 min.
Baking Time: 45 min.

Ingredients:
1 package (18-ounces) yellow cake mix
4 eggs
1/2 caramel toping
1/2 cup brown sugar
1 cup dark corn syrup
1/4 teaspoon allspice
2 teaspoons vanilla
1 1/2 cups chopped pecans
2 1/2 cups finely chopped, peeled apples
Whipped cream (optional)

Cooking Directions:
Preheat oven to 325-degrees F. and grease a 9x13-inch baking pan.
1) In a large bowl, combine cake mix, eggs, caramel topping, brown sugar, corn syryom allspice, and vanilla. With an electric mixer, beat well.
2) Stir in pecans and apples.
3) Bake for 40 to 45 minutes or until lightly browned and set in the middle.
4) Optional: serve with a dollop of whipped cream.

Blitz Torte (Rich Cake)

Makes 12 servings

Prep Time: 15 min.
Baking Time: 35 min.

Ingredients:
4 eggs, separated
1 3/4 cups sugar, divided
1/2 cup butter or margarine
1/4 cup evaporated fat-free milk
1 cup flour
3 teaspoons baking powder
1 teaspoon vanilla
¼ cup chopped pecans
2 Tablespoons sugar
Custard
3 Tablespoon all-purpose flour
1/3 cup sugar
1 cup evaporated fat-free milk
1 egg
2 teaspoons vanilla

Cooking Directions:
Preheat oven to 325-degrees F. and grease and flour two 9-inch round baking pans.
1) In a medium bowl, separate eggs and place the white.
2) Place egg yolks in a custard cup and set aside.
3) With a electric beater, beat egg whites until foamy.
4) Gradually add 1 cup sugar while continuing to beat at the highest speed. Beat until very stiff. Set aside.
5) In another medium bowl, combine 3/4-cup sugar and butter. Beat well.
6) Add egg yolks and beat. Add milk, flour, baking powder, and vanilla.
7) Beat until well blended. Divide batter between the two pans.
8) Divide whipped egg whites between the two pans. Spread out evenly.
9) Sprinkle with nuts and 2 Tablespoons sugar.
10) Bake for 35 minutes. Remove from oven.
11) Loosen cake by running a knife around the edges.
12 While cake is cooling prepare custard. In a small saucepan, mix flour and sugar.
13) Gradually stir in milk. Add egg and cook over medium heat, stirring constantly until mixture coast the spoon and is thickened.
14) Remove from heat and stir in vanilla.
15) Refrigerate until ready to use.
16) When cakes re cool carefully remove from pan and place one cake on a serving platter with meringue side up.
17) Spread cooled custard over the meringue. Place second cake on top with meringue side up.

Apple Streusel Pie

Makes 8 servings

Prep Time: 15 min.
Baking Time: 60 min.

Ingredients:
6 cups peeled cooking apple slices
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup sugar
3/4 cup fat-free milk
1/2 cup reduced-fat baking mix (Bisquick)
2 eggs
2 Tablespoons butter or margarine, melted
Streusel
1 cup reduced-fat baking mix (Bisquick)
1/3 cup brown sugar
3 Tablespoons butter or margarine
1/2 cup walnuts

Cooking Directions:
Preheat oven to 325-degrees F. and butter a deep 9-inch pie pan.
1) In a large bowl, combine apples with cinnamon and nutmeg. Spoon into pie pan.
2) In the same bowl, combine sugar, milk, 1/2-cup baking mix, eggs, and butter.
3) Mix well with electric beater. Pour over apples
4) In a small bowl, combine-1 cup baking mix, brown sugar, and butter.
5) Using a pastry blender or a knife, cut in butter until mixture resembles coarse cornmeal.
6) Sprinkle on top of batter in pie pan. Top with nuts.
7) Bake for 50 to 60 minutes or until lightly browned and apples are tender.

Kitchen Tip:
It works well to use a glass pan because you can see when the pie gets golden brown on the bottom.

Butterfingers

Makes 20 servings

Prep Time: 10 min.
Baking Time: 15 min.

Ingredients:
4 cups quick-cooking oats
1/2 cup corn syrup
1 cup brown sugar
2/3 butter or margarine, melted
Topping
1/2 cup peanut butter
1 cup semisweet chocolate chips

Cooking Directions:
Preheat oven to 325-degrees F. and butter a 10x15-inch nonstick baking pan.
1) In a large bowl, combine oats, corn syrup, brown sugar, and butter.
2) Stir with a wooden spoon until well mixed.
3) Press mixture into baking pan.
4) Bake for 8 to 10 minutes or just until mixture is bubbly in the middle. (Don’t brown or over bake.)
5) Remove oven and cool 10 to 15 minutes.
6) In a small nonstick skillet, combine peanut butter and chocolate chips.
7) Melt over the lowest heat.
8) Spread on top of baked bars.

Basic Mustard

Makes 16 servings
Ingredients:
1 cup mustard powder
1/3 cup cool water
1/3 cup cider vinegar
1 Tablespoon honey
1/2 teaspoon salt

Cooking Directions:
1) In a small jar, mix mustard powder and water.
2) Mix and let stand for 10 to 15 minutes.
3) Add vinegar, honey, and salt. Mix well.
4) Add a small amount of additional water if it is too thick.
5) Cover and store at room temperature for 4 to 6 weeks and then store in refrigerator.

Kitchen Tip:
Use glass, stainless steel, or ceramic utensils an contains. Aluminum give mustard and odd flavor.

Asparagus with Lemon Mustard Dressing

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Chilling Time: 1 to 2 hrs.

Ingredients:
2 pounds fresh asparagus
1 teaspoon salt
1 quart water
1 cup plain low-fat yogurt, drained
1/4 cup fat-free or low-fat mayonnaise
1/4 cup Dijon mustard
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
1 1/2 Tablespoons honey

Cooking Directions:
1) Wash and snap the ends of the asparagus.
2) In a large saucepan, cook asparagus in salted boiling water for 2 to 3 minutes or just until tender. (Don’t overcook)
3) Chill under cold running water.
4) Drain well and pat dry with a paper towel.
5) In a small bowl combine yogurt, mayonnaise, mustard, lemon juice, lemon zest, and honey.
6) Arrange asparagus in shallow serving bowl. Spoon dressing on top and mix gently.
7) Refrigerate until ready to serve. Serve cold.

Kitchen Tip:
To drain yogurt, place yogurt in a very fine strainer or a coffee filter. Allow liquid to drain off for several hours in the refrigerator. Discard liquid and use the thickened yogurt in the recipe.

Apple Cinnamon Pancakes

Makes 4 servings
Prep Time: 15 min.

Ingredients:
4 medium apples, peeled and thinly sliced
2 Tablespoons sugar
1/2 teaspoon cinnamon
1 cup all-purpose flour
3 teaspoons baking powder
1 egg, lightly beaten
1 cup fat-free milk
1 Tablespoon butter or margarine, melted
Butter-flavored cooking spray
Caramel Cinnamon Syrup
Powdered Sugar

Cooking Directions:
1) In a small bowl, place apples, sugar, and cinnamon. Stir until mixed.
2) Place in microwave for 2 to 3 minutes or just until apples are tender. Set aside.
3) In a medium bowl, mix flour, baking powder, egg, milk, and butter. Stir until smooth.
4) Add apples to batter and stir gently.
5) Heat a nonstick skillet over medium heat.
6) Coat pan lightly with butter-flavored cooking spray.
7) Pour batter in hot pan to form 4-inch circles.
8) Turn when bubbles form and bottom is lightly browned. Cook the second side until golden brown.
9) Serve with Caramel Cinnamon Syrup or dust with powdered sugar.

Four-Bean Casserole

Makes 15 servings

Prep Time: 10 min.
Cooking Time: 10 min.
Baking Time: 1 hr.

Ingredients:
8 bacon slices
1 large onion, finely chopped
3/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/2 cup cider vinegar
1 can (15-ounces) kidney beans, drained
2 cans (15-ounces) butter beans, drained
1 can (15-ounces) lima beans, drained
1 can (15-ounces) baked beans

Cooking Directions:
Preheat oven to 325-degrees F.
1) In a medium skillet, fry bacon until crisp. Remove bacon from pan, crumble, and set aside.
2) Add onions to skillet and cook until clear.
3) Pour off excess bacon fat and discard.
4) Add brown sugar, dry mustard, salt, garlic powder, Worcestershire sauce, and vinegar. 5) Simmer for 10 minutes.
6) Spoon mixture into a 2-quart casserole dish.
7) Add the beans and the reserved bacon. Mix gently.
8) Bake uncovered for 1 hour.

Baked Chicken Parmesan

Makes 4 servings

Prep Time: 10 min.
Baking Time: 50 min.

Ingredients:
1/3 cup bead crumbs
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
4 Tablespoons butter or margarine
1/4 teaspoon garlic powder
1 Tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
4 boned and skinned chicken breast halves

Cooking Directions:
Preheat oven to 350-degrees F. and butter a 9x9-inch or 7x11-inch baking pan.
1) In a shallow owl, combine bread crumbs, Parmesan cheese, and parsley.
2) In a small saucepan, melt butter.
3) Stir in garlic powder, mustard, and Worcestershire sauce.
4) Dip chicken breast in butter mixture and then in crumbs. Place in baking pan.
5) Bake for 45 to 50 minutes or until brown on the outside and fully done in the middle.

Bavarian Pork and Cabbage

Make 4 servings

Prep Time: 15 min.
Cooking Time: 65 min.

Ingredients:
1 Tablespoon butter or margarine
1 1/4 pound lean pork loin chops
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, finely chopped
1 can (10 3/4-ounces) reduced-fat cream of mushroom soup
1/2 cup fat-free milk
1/2 teaspoon caraway seeds
1 pond cabbage, cut in wedges
2 cups carrots, peeled and chopped

Cooking Directions:
1) In a large skillet, melt butter. Remove any visible fat from pork chops.
2) Sprinkle chops with salt and pepper.
3) Place pork in skillet and cook over medium heat until brown of both sides.
4) Add onions and cook until clear.
5) Add soup, milk, and caraway seeds.
6) Cover and simmer over low heat for 20 minutes.
7) Add cabbage and carrots, cover, and cook for 35 5o 45 minutes or until cabbage and carrots are tender. Stir occasionally.
8) Uncover and cook to desired texture.

Beef Goulash

Makes 6 servings

Prep Time: 30 min.
Baking Time: 2 hrs.

Ingredients:
1 Tablespoon vegetable oil
2 pound beef top round, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1 large onion, chopped
3 cloves garlic, minced
2 1/2 cups fat-free beef broth, divided
1 Tablespoon paprika
4 large carrots, peeled and sliced
4 medium potatoes, peeled and diced
1/4 cup tomato paste
3 Tablespoons flour
1 1/2 cups frozen peas
1 cup fat-free sour cream

Cooking Directions:
Preheat oven to 325-degrees F.
1) In a large ovenproof pan, heat vegetable oil.
2) Cook beef over medium-hot heat until brown on all sides. Sprinkle with salt and pepper.
3) Reduce heat to medium and add onions.
4) Cook until onions are clear.
5) Add garlic and cook for 1 minute.
6) Add 2 cups of beef broth, paprika, carrots, potatoes, and tomato paste.
7) Cover and bake in oven for 2 hours or until meat is tender. (Check occasionally and add water if it gets too dry.)
8) Remove form oven and place pan on the stove. (If the gravy needs to be thickened, mix flour in 1/2 cup of beef broth.)
9) Pour into pan, stir continually, until mixture comes to a boil and reaches preferred texture.
10) When ready o serve, stir in peas and sour cream. Heat through but do not boil.
Kitchen Tip:
Serve on cooked noodles.

Broccoli Cheese Quiche

Makes 8 servings

Prep Time: 15 min.
Baking Time: 55 min.

Ingredients:
2 cups chopped fresh or frozen broccoli
1 cup fat-free ricotta cheese
1 cup evaporated fat-free milk
3 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
2 ounces fat-free processed Swiss cheese
4 ounces grated Swiss cheese
1/2 cup finely chopped green onions
9-inch pie crust
3 Tablespoons fat-free grated Parmesan cheese

Cooking Directions:
Preheat oven to 400-degrees F.
1) In a medium saucepan, cook broccoli in boiling water for 2 to 3 minutes or just until broccoli is tender and crisp.
2) In a colander, chill under cold running water. Drain and set aside.
3) In a food processor, combine ricotta cheese, milk, eggs, salt, white pepper, and nutmeg. Blend until smooth.
4) Add Swiss cheeses and blend.
5) Stir in broccoli and green onions.
6) Pour into unbaked pie crust and top with grated Parmesan cheese.
7) Bake for 15 minutes. Reduce heat to 350-degrees F.
8) Continue baking for 40 minutes or until golden brown on top and a knife inserted in the center comes out clean.

Beef Barley Soup

Makes 6 servings

Prep Time: 10 min.
Cooking Time: 2 hrs.

Ingredients:
1 1/2 pounds lean beef roast
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 Tablespoon vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
24 1/2 ounces canned low-fat beef broth
1 quart water
2 beef cubes
1/4 cup chopped fresh parsley
1 bay leaf
1/4 teaspoon thyme
1/2 teaspoon Italian seasoning
2 medium potatoes, peeled and cubed
1/4 cup barley
1 1/2 cups shredded cabbage
10 ounces frozen mixed vegetables

Cooking Directions:
1) Trim any visible fat from meat and cut into 1-inches cubes.
2) Sprinkle with salt and pepper.
3) In a large soup pot, heat oil over medium heat. Add beef and brown on all sides.
4) Add onions and celery. Cook until onion are clear.
5) Add beef broth and enough water to cover meat.
6) Add bouillon, parsley, bay leaf, thyme, and Italian seasoning.
7) Boil gently for 1 1/2 hours or until meat is tender.
8) Add potatoes and barley. Cook for 30 minutes or until potatoes are tender.
9) Check occasionally and add addition water if soup get too thick.
10) Add cabbage and mixed vegetables. Cook for 20 minute or until vegetables are tender.
11) If wanted, vary seasoning with extra salt and pepper. Remove bay leaf before serving.

Calico Beans Salad

Makes 8 servings

Prep Time: 10 min.

Ingredients:
1 cup cooked rice
1 can (15-ounces) kidney beans, drained
1 can (15-ounces) black beans, rinsed and drained
1 can (11-ounces) canned corn, drained
1/2 cup finely chopped green onions
1/4 cup red wine vinegar
1/4 cup olive oil
2 Tablespoon chopped fresh basil
Salt (at taste)
Freshly ground pepper (to taste)

Cooking Directions:
1) In a large bowl, mix rice, kidney beans, black beans, corn, green onions, vinegar, olive oil, basil, salt, and pepper.

Kitchen Tip:
You can serve Calico Beans as a side salad or a main course salad.

Beer Cheese Spread

Makes 8 servings

Prep Time: 15 min.

Ingredients:
1/2 cup light beer
2 cups (4-ounces) reduced-fat shredded Cheddar cheese
2 ounce blue cheese
1 Tablespoon butter or margarine
1/3 cup finely chopped onion
1/4 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
Dash hot pepper sauce to taste

Cooking Directions:
1) In a small saucepan, heat beer and let it to cool to room temperature.
2) In a food processor, blend Cheddar cheese, blue cheese, butter, onion, garlic powder, and Worcestershire sauce.
3) Process until smooth.
4) Add just enough beer to thin mixture to a spreading consistency.
5) Add hot pepper sauce to taste.

Kitchen Tip:
Spread it on crackers or bread sticks.

Apple Rum Dum

Makes 8 servings

Prep Time: 20 min.
Baking Time: 40 min.

Ingredients:
1/4 cup butter or margarine
1 cup sugar
1 egg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoons nutmeg
1 cup all-purpose flour
2 medium cooking apples, peeled, cored, and finely chopped
1/2 cup chopped walnuts (optional)
Caramel Cinnamon Syrup (if desired)

Cooking Directions:
Preheat oven to 350-degrees F. (Using a glass or nonstick pan, preheat oven to 325-degrees F.) Butter a 8x8-inch baking pan.
1) In a large bowl, beat butter and sugar together.
2) Add egg and beat well.
3) Add baking soda, salt, cinnamon, and nutmet. Beat well.
4) Stir in flour.
5) Add apples and nuts and sir gently until blended. Spoon into pan.
6) Bake for 30 to 40 minutes or until light brown and knife inserted in the middle come out clean.
7) Serve with Caramel Cinnamon Syrup.

Best-Ever Sugar Cookies

Makes 60 cookies

Prep Time: 15 min.
Chilling Time: 2 to 3 hrs.
Baking Time: 15 min.

Ingredients:
1 cup butter
2/3 cup vegetable oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 teaspoon slat
1 teaspoon baking soda
1 teaspoon cream of tartar
4 1/4 cups all-purpose flour
1/4 cup colored sugar for dipping

Cooking Directions:
1) In a large bowl, cream butter, vegetable oil, sugar, and powdered sugar until light.
2) Add eggs and vanilla. Mix well.
3) Add salt, baking soda, and cream of tartar. Blend well.
4) Stir in flour. Chill dough for 2 to 3 hours.
Preheat oven to 3325-degrees and grease a cookie sheet.
5) Roll dough into 1-inch balls and dip in colored sugar.
6) Place on cookie sheet and flatten with bottom of a glass or cookie press.
7) Bake for 8 to 15 minutes or until cookies begin to brown. (Watch carefully.)

Robust Barbecue Sauce

Makes 8 servings

Prep Time: 10 min.
Cooking Time: 45 min.

Ingredients:
1/2 Tablespoon vegetable oil
1 medium onion, finely chopped
1 1/2 cups ketchup
6 ounces beer
1/3 cup brown sugar
1/3 cup cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon soy sauce
1/2 teaspoon chili powder
1 Tablespoon Dijon mustard
Tabasco sauce (to taste)

Cooking Directions:
1) In a medium saucepan, heat vegetable oil,
2) Add onions and cook over medium heat until clear.
3) Add ketchup, beer, brown sugar, cider vinegar, Worcestershire sauce, soy sauce, chili powder, and mustard.
4) Bring to a boil. Reduce heat and simmer of 30 to 45 minutes or until mixture reaches desired thickness.
5) Add Tabasco sauce to taste.
6) Store in covered jar in the refrigerator.

Almond Poppy Seed Bread

Makes 30 (2 loaves) servings

Prep Time: 20 min.
Baking Time: 70 min.

Ingredients:
3 cups flour
1 1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/2 cups sugar
3 Tablespoons poppy seeds
3 eggs
1 cup vegetable oil
1 1/2 cups fat-free milk
2 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon butter extract, optional
2 Tablespoons sugar
Optional Glaze
1/2 cup orange juice
1/3 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Cooking Directions:
Preheat oven to 350-degrees F. (If using glass or nonstick pans preheat oven to 325-degrees F.) Grease two 5x9-inch loaf pans.
1) In a large bowl, mix flour, salt, baking powder, sugar, and poppy seeds.
2) Stir to blend, then make a well in the middle.
3) In another small bowl, mix eggs, oil. Milk, vanilla, and flavoring extracts.
4) Mix well and pour into dry ingredients.
5) Stir with a spoon just until well mixed.
6) Spoon into pans and sprinkle with sugar.
7) Bake for 60 to 70 minutes or until light brown and set into he middle.
8) Remove from pans and cool on a rack.

(If adding the optional glaze, keep bead in the pan.)
Optional Glaze:
1) In a small saucepan, heat orange juice, sugar, vanilla, and almond extract.
2) Pour warm glaze over bread as soon as it comes out of the oven.
3) Let bread cool in the pans.

Apricot Glazed Carrots

Makes 6 servings

Prep Time: 15 min.

Ingredients:
1 1/2 pound baby carrots
1 quart water
1 Tablespoon butter or margarine
1/3 cup apricot preserves
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 Tablespoon lemon zest
1 Tablespoon lemon juice

Cooking Directions:
1) In a large saucepan, cook carrots in boiling water just until tender. Drain in colander.
2) In the same saucepan, melt butter and stir in preserves.
3) Add nutmeg, salt, lemon zest, and lemon juice.
4) Add carrots and toss until well coated and heated through.

Creamy Scalloped Potatoes

Makes 4 servings

Prep Time: 10 min.
Baking Time: 1 hr. 30 min.

Ingredients:
1 can (10 3/4-ounces) cream of mushroom soup
1/2 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon white pepper
5 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
Dash paprika

Cooking Directions:
Preheat oven to 375-degrees F. and butter a 1 1/2-quart casserole.
1) In a large bowl, mix soup, milk, salt and pepper.
2) Add potatoes and onions.
3) Gently stir to mix and spoon into casserole. Sprinkle with paprika.
4) Cover and bake for 1 to 1 1/2 hours or until potatoes are tender.

Apple Cranberry Topped Chicken Breasts

Makes 6 servings

Prep Time: 15 min.
Cooking Time: 20 min.

Ingredients:
1/2 Tablespoon vegetable oil
6 boned and skinned chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
Sauce
15 ounces canned whole cranberry sauce
1 large apple, peeled, cored, and chopped
1/2 cup golden raisins
1/2 teaspoon cumin
1/2 cup chopped pecans

Cooking Directions:
1) In a large nonstick skillet, heat oil over medium heat.
2) Add chicken and fry until brown on all sides and completely done in the middle.
3) Sprinkle with salt and pepper.
4) While chicken is cooking, in a small saucepan, blend cranberry sauce, apples, raisins, and cumin. Bring to a boil.
5) Reduce heat and simmer for 5 minutes or until chicken is ready.
6) Thin sauce with water if desired. Stirs in pecans.
7) When ready to serve, place chick on plates and spoon cranberry sauce on top.
8) Serve any remaining sauce on the side.

Kitchen Tip:
If wanted, the chicken breasts can be pounded before frying.

Always Good Meat Loaf

Makes 8 servings

Prep Time: 15 min.
Baking Time: 1 hr. 30 min.

Ingredients:

1-1/2 pounds extra-lean ground beef
1 cup fat-free milk
2/3 cup cracker crumbs
2 eggs, lightly beaten
1/2 cup onion, finely chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
3/4 teaspoon poultry seasoning or sage

Cooking Directions:

Preheat oven to 350-degrees F. and grease a 5x9-inch loaf pan.
1) In a large bowl, combine ground beef and milk.
2) Add, cracker crumbs, eggs, onion, salt, pepper, and seasoning.
3) Mix well with a wooden spoon. Spoon mixture into loaf pan.
4) Bake for 1 to 1-½ hours or until brown on top and completely done in the middle (165-degrees F.).
5) Let stand for 10 to 15 minutes before serving.

Baked Chicken and Rice

Makes 4 servings

Prep Time: 15 min.
Baking Time: 60 min.

Ingredients:

1 can (10 3/4-ounces) cream of chicken soup
1 cup water
3/4 cup uncooked rice
1/2 teaspoon paprika, divided
1/4 teaspoon white pepper
4 boned and skinned chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Cooking Directions:

Preheat oven to 375-degrees F.
1) In a 8x8-inch baking pan, mix soup. water, rice, 1/4 teaspoon paprika and white pepper.
2) Sprinkle chicken with salt, pepper, and 1/4 teaspoon paprika.
3) Place on rice mixture.
4) Cover tightly with aluminum foil.
5) Bake for 4 to 60 minutes or until rice is tender and chicken is completely done.

Baked Orange French Toast

Makes 6 servings

Prep Time: 15 min.
Chilling Time: several hours or overnight
Baking Time: 25 min.

Ingredients:
1 loaf French bread, unsliced
4 eggs
2/3 cup orange juice
1/3 cup fat-free milk
1/4 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
1/4 cup butter or margarine, melted

Cooking Directions:

1) Cut 1-inch sliced of French bread.
2) Arrange as many slices that fit a 9x13-inch baking pan.
3) In a medium bowl, combine eggs, orange juice, milk, sugar, nutmeg, and vanilla. Mix with a wire whisk until well blended.
4) Pour mixture over the bread.
5) Cover pan and refrigerate several hours or overnight.
Preheat oven to 400-degrees F.
6) Pour butter in to a cookie sheet hat has a 1-inch side or use a 10x15-inch baking pan.
7) Remove bread from refrigerator and arrange slices on the cookie sheet, leaving a small amount of space between pieces.
8) Bake for 10 minutes.
9) Turn slices over and bake another 10 to 15 minute or until lightly browned.

American Onion Soup

Makes 6 servings

Prep Time: 20 min.
Cooking Time: 1 hr.

Ingredients:
2 Tablespoon butter or margarine
3 jumbo onions, thinly sliced
1 clove garlic, minced
3 Tablespoons flour
6 cups low-fat chicken broth, divided
1/8 teaspoon thyme
1/8 teaspoon white pepper
1/4 cup dry sherry wine
Salt (to taste)
Pepper (to taste)

Cooking Directions:

1) In a soup pot, melt butter.
2) Add onions and cook, stirring occasionally, over medium heat until golden brown.
3) Add garlic and cook for 1 minute.
4) In a shaker, mix flour and 3/4 cup of chicken broth.
5) Add flour mixture to the soup pot along with the remaining chicken broth.
6) Add thyme and white pepper.
7) Bring to a boil, reduce heat, and simmer for 1 hour or until onions are very tender.
8) Add sherry and add salt and pepper to taste.

Kitchen Tip:

If desired, spoon soup into individual ovenproof bowls. Top with a piece of French bread and sprinkle with freshly grate Parmesan cheese. Place under the broiler until cheese melts.

Amaretto Marinated Fruit Bowl

Makes 6 servings

Prep Time: 15 min.
Marinate Time: 2 or 3 hrs.

Ingredients:
1 pint strawberries
1 cup seedless grapes, cut in half
1 cup melon balls
2 medium kiwi, peeled nod sliced
2 medium apples, cored and dices
Marinade
1/4 cup amaretto (almond-flavored liqueur)
3 Tablespoons honey
1 Tablespoon lime juice
1 Tablespoon sugar, optional

Cooking-Directions
1) In a large bowl, combine the fresh fruit.
2) In a cup, combine amaretto, honey, and lime juice.
3) Pour over fruit and gently stir to mix.
4) Taste fruit and if it need more sweetening, sprinkle with sugar and mix.
5) It is best if it marinated several hours before serving.
6)Serve in a small individual bowl or a parfait glasses.

Artichoke Stuffed with Crab

Makes 6 servings

Prep Time: 15 min.
Baking Time: 15 min.

Ingredients:
2 cans (14-ounce ) artichoke bottoms, drained
1 Tablespoons butter or margarine
2 Tablespoons finely chopped green onions
1 Tablespoon flour
1/2 cup fat-free half-and-half*
1 Tablespoon brandy
6 ounces canned crabmeat, drained
1/8 teaspoon white pepper
Salt (to taste)
Freshly ground pepper (to taste)
2 Tablespoons grated Parmesan cheese
Dash paprika

Cooking-Directions:
Preheat oven to 350-degrees F. Grease a 9x13-inch baking pan.
1) Arrange artichokes in the bottom of the baking pan.
2) In a small saucepan over medium heat, melt butter and add green onion and ook until soft.
3) Add flour and cook for 3 minutes, stirring constantly.
4) Add half-and-half and bring to a boil, stirring constantly until mixture thickness,
5) Add brandy, crab, and white pepper.
6) Season with salt and pepper.
7) Stir in Parmesan cheese.
8) Spoon crabmeat mixture over the artichokes in baking pan and sprinkle with paprika.
9) Bake for 10 to 15 minute or until heated through.
10) Serve on a cocktail plate with a fork.
* Evaporate fat-free milk can be substituted for the fat-free half-and-half.

Blueberry Cheesecake Bars

Makes 24 (1 bar each) servings
Prep Time: 30 min.
Baking Time: 30 min.

Ingredients:
6  Tablespoons butter, melted
2  cups Graham Cracker Crumbs
2  package (8 ounces each) Philadelphia Cream Cheese, softened
3/4  cup sugar
2  eggs
1  teaspoon vanilla
1  jar (10 ounces) blueberry jam or preserves
1  cup blueberries

Cooking Directions:
Preheat oven to 350-degrees F.
1) In a 13x9-inch baking pan, you want to mix butter and graham crumbs and press firmly onto bottom of pan.
2) Refrigerate until ready to use.
3) Beat cream cheese in large bowl with electric mixer on medium until creamy.
4) Add sugar, eggs and vanilla and beat until well blended. Set aside.
5) Stir jam in jar until softened and spread evenly onto crust.
6) Sprinkle with blueberries and top evenly with the cream cheese mixture.
7) Bake for 30 minutes or until slightly puffed. Cool completely in pan.
8) Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.

Alan's Kitchen Tip:
Make it Easy: Line 13x9-inch baking pan with 17x9-inch piece of parchment paper, with ends of paper extending over sides of pan. Prepare recipe as directed. When cooled, run knife along side of pan and gently lift cheesecake bars out using paper handles. You should have no sticking problem!

Turkey Pasta Primavera

Makes 4 servings
Prep Time: 20 min.

Ingredients:
* 1 package (9 oz) refrigerated fettuccine or linguine
* 2 Tablespoons Italian dressing
* 1 bag (1 lb.) frozen broccoli, carrots and cauliflower, thawed, drained
* 2 cups cut-up cooked turkey or chicken
* 2 large tomatoes, seeded, chopped (2 cups)
* 1 teaspoon salt
* 1/4 cup freshly grated Parmesan cheese
* 2 Tablespoons chopped fresh parsley

Cooking Directions:
1) Cook and drain fettuccine as directed on package.
2) Meanwhile, in a 10-inch skillet, heat dressing over medium-high heat.
3) Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
4) Stir in turkey, tomatoes and salt.
5) Cook about 3 minutes or just until turkey is hot.
6) Spoon turkey mixture over fettuccine.
7) Sprinkle with cheese and parsley.