Chili Pie

1 tbsp vegetable oil
1 small onion, finely chpped
2 cloves garlic, finely chopped
1 lb extra lean ground beef
1 1/2 tbsp chili powder
1 141/2 oz can diced tomatoes
salt
1 15oz can kidney beans, rinsed and drained
1 8oz box corn bread mix
1 larege egg
1/3 cup milk
1 cup grated sharp cheddar cheese

1. Preheat oven to 400'. Warm vegetable oil in a skillet over medium heat. Add onion and garlic; cook, stirring, until softened, about 3 minutes. Add ground beef and cook, stirring to break up meant, until no longer pink, about 5 minutes. Stir in chili powder, tomatoes and 1/2 tsp salt; cook mixture, stirring occasionally, until iquid is almost evaporated, another 5 minutes. Stir in beans and season to taste.

2. White chili is cooking, combine corn bread mix, egg, milk and cheese. Scrape chili into a 9 inch pie plate. Spread batter over chili. Bake until golden, 15-20 minutes. Let stand 5 minutes and serve.

Tips: You can use ground turkey or chicken instead of beef. Or use 2 more cans of beans instead of meat. For more of a bit, try pepepr jack cheese insetad of cheddar. Or add a dash of hot sauce to the meat mixture.

White Layer Cake with Raspberry Jam

Cake:
2 1/4 cup all purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk at room temperature
6 large egg whites, at room temperature
1 1/2 tsp vanilla extract
1 1/2 sticks unsalted butter, at room temperature
1 3/4 cups sugar

Frosting:
1 stick unsalted butter,at room temperature
4 oz cream cheese, at room temperature
2 cups confectioners sugar
1 tsp vanilla extract
1/2 cup seedless raspberry jam

1. Preheat oven to 350'. Butter 3 8-inch round cake pans. Line bottoms of pans with parchment paper, then butter parchment. Spoon a small amount of flour into pans, swirl to coat sides and bottom, then tap out and discard excess flour.

2. Make Cake: Combine flour, baking powder and salt in a medium bowl. Whisk together milk, egg whites and vanilla in a medium glass measuring cup or bowl.

3. In a large bowl, using an electric mixer on medium-high speed, beat utter and sugar until well combined and light. Reduce speed to low and add 1/3 of flour mixture. Add 1/2 of milk mixture, beating constantly and scraping down sidea of bowl as necessary. Beat in another 1/3 of flour, the remaininging milk, beating just untl blwnded. Mix in remaining flour just until blended. Divide batter evenly among pans and smooth tops with a rubber spatula (don't worry if batter looks curdled).

4. Bake cakes for 30 to 35 minutes, until a toothpick inserted in center of each cake comes out clena. Transfer cakes to wire racks; cool in pans for 10 minutes. Run a knife around sides of pans, invert cakes onto wire racks and remove parchment. Let cool completely.

5. Make frosting: Beat butter and cream cheese with an electric mixer on medium-high speed in alarge, deep bowl until ight and fluffy. Reduce speed to low and gradually beat in confectioners sugar in 2 batches until smooth and creamy. Beat in vanilla just until combined.

6. Assemble cake: Using a serrated knife, gently slice horizontally across top of each cake layer tomake level. Place 1 cake layer on serving plate. Spread 1/4 cup jam evenly over layer. Add another cake layer and spread with 1/4 cup jam. Top with final cake layer. Frost top and sides of cake.

Brown Sugar Pound Cake with vanilla Glaze

Cake:
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 tsp vanilla extract
3 sticks unsalted butter, at room temperature
1 lb light brown sugar
5 large eggs, separated, at room temperature
1/2 cup sugar

Glaze:
1 cup convectioners sugar
2 tbs milk
1/4 tsp vanilla extract

1. Preheat oven to 350'. Butter and flour a 10 inch tube pan or bundt pan.

2. Make cake: Mix dry ingredients in a bowl. Whisk buttermilk and vanilla in a small bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy. Beat in egg yolks, 1 at a time. Reduce speed to low; alternately add flour mixture and buttermilk, starting and ending with flour.

3. In a dry bowl, beat egg whites on medium-high speed until soft peaks form. Add sugar 1 tbsp at a time, beating until whites form stiff peaks. Fold 1/3 of egg whites into batter, then fold in remaining whites. Transfer batter to pan.

4. Bake 75-85 minutes, until a toothpick inserted in center comes out clean. Let cake stand in pan 10 mintues, invert onto wire rack; let cool.

5. Make glaze: Mix sugar, milk and vanilla in a bowl until smooth. Spoon glaze atop cake.

Mini Blueberry Muffins

2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs
3/4 cup milk
2/3 cup vegetable oil
1 1/4 cups sugar
1 tsp vanilla extract
1 cup blueberries, fresh or frozen

Preheat oven to 375'. Mist 2 24-cup miniatre-muffin tins with cookign spray.

In a bowl, mix flour, baking powder, cinnamon and salt. In a seperate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.

Spoon batter into muffin tins so they're 3/4 full. bake until a totohpick inserted into center of a muffin comes out clean, about 15-20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.

Tip: Stir a few tesp of grated lemon zest or orange zest into the milk mixture.

Onion Rings

nonstick vegetable cooking spray
1 large onion
1 1/4 cups italian style bread crumbs
1/2 tsp bottled minced garlic
1 cup low fat milk
1 cup all purpose flour
3 large egg whites, lightly beaten

1. Preheat oven to 400'. Spray 2 large cookie sheets with nonstick spray.
2. Cut onion into 1/2 inch slices. Seperate slices into rings
3. In a small bowl, combine bread crumbs and garlic. Set aside.
4. Place milk, flour and egg whites into 3 seperate small bowls. Dip each onion rin into milk, flour, eggwihte and bread crumbs (in that order).
5. Place on prepared cookie sheets and bake for 20 mintues. Turn onion rings over and bake until golden brown, about 10 mintues longer.

Easy Turkey Pot Pie

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut up cooke dturkey
1 10 3/4 oz can condened cream of chicken coup
1 can original bisquick
1/2 cup milk
1 egg

Heat oven to 400'.
Stir vegetables, turkey and soup in ungreased 9 inch pie plate.
Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.

Makes 6 servings.