Streusel Nut Coffee Cake

1 cup butter or margarine, softened
2 1/2 cups sugar, divided
4 eggs
2 tsp vanill aextract
2 tsp almond extract
4 cups all purpose flour
1 tsp baking soda
2 cups (16 oz) sour cream
1/2 cup chopped walnuts
3 tsp instant chocolate drink mix
2 tsp ground cinnamon

In a large mixing bowl, cream butter and 2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking soda. Add to the creamed mixture althernately with soure cream. Spoon half into a greased 10 intu tube pan.

In a bowl, combine the walnuts, drink mix, cinnamon and remaining sugar. Sprinkle half over batter. Top with remaining batter and nut minsture. Bake at 350 for 60-70 minute sor until a toothpick insreted near the encter comesout clena. Cool for 10 mintues before removing from pan to a wire rack to cool completley.

Spinach and Cheese Lasagna

2 28oz cans crushed tomatoes
3 cloves garlic, finely chopped
1 tsp dried oregano
salt
1 15 oz container ricotta
1/2 cup grated parmesan
16 oz grated part skim mozzarella
12 lasagna noodles
1 10 oz packages frozen chopped spinach, thawed and squeezed dry

1. Combine tomatoes, garlic, oregano and 1 tsp salt in a large bowl. In a seperate bowl, stir together ricotta, parmesan and 3/4 of mozzarella.

2. Spoon 1/4 of tomato mixture into bottom of a slow cooker. Top with a layer of noodles, breaking to fit, if necessary. Sprinkle 1/3 of spinach over noodles. Spoon 1/3 of ricotta mixture over spinach. Top with 1/4 of tomato mixture. Repeat iwth two more layers of noodles, spinach, ricotta micture and tomatoes. Top with a layer of noodels and remainign mozzarella.

3. Cook on low heat until noodles are soft and lasagna is warmed through, 2 to 3 hours.

Tips: This recipe calls for the regulare lasagna noodle, not the no-boil variety. To make sure the lasagna is cooked insert the tip of a sharp paring knife into the nodles; it should pierce them easily. Try different veggies: try broccoli and mushrooms.

Apple Walnut Rice Stuffing

2 tbs margarine or butter
1/2 cup each chopped celery and chopped onion
1/2 tsp poultry seasoning
1 1/2 cups chicken broth
2 tart apples, chopped
1 1/2 cups minute original rice, uncooked
1/4 tsp ground cinnamon
1/2 cup chopped walnuts
2 tbsp chopped parsley

Melt margarine in large saucepan on medium-high heat. Add celery, onion and poultry seasoning; cook and stir until onion is tender. Add broth, bright ot boil.

Stir in apples, rice and cinnamon; cover. Remove from heat. Let stand 5 mintues. Stir in walnuts and parsley.

Makes 8 servings.

Mock Cranberry Apple Pie

2 cups boiling water
8 serving size package or 2 4-serving size packages red flavor gelatin dessert
1/2 cup cold water
1/2 tsp ground cinnamon
1/8 tsp ground cloves
4 oz cream cheese, softened
1/4 cup sugar
1/2 cup frozen whipped topping, thawed
1 prepared graham cracker crumb crust
1 medium apple, shopped
1/2 cup chopped walnuts
fresh mint leaves - optional

Stir boiling water into gelatin in a large bowl at least 2 minutes until completely dissolved. Stir in cold water and spices. REfrigerate about 1 1/2 hours or until thickened .

Meanwhile, mix cream cheese and sugar in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on crust. Refrigerate.

Stir apples and walnuts into thickened gelatin. Refrigerate 10 to 15 minutes or until mixture is very thick and will mound. Spoon over cream cheese layer.

Refrigerate 4 hours or until firm. Garnish with additional whipped topping and mint leaves, if desired. Store leftover pie in refrigerator.

Pizza Slider Burgers

1 lb lean ground beef
1/2 tsp basil leaves
1/2 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup pizza sauce or tomato sauce
1/3 cup shredded mozzarella cheese
8 small dinner rolls
pepperoni slices (optional)

Mix ground beef and seasonings in medium bowl until well blended. Shape into 8 patties

Grill burgers over medium heat or cook in nonstick skillet 4-6 minutes per side or until cooked through.

Top each burger evenly with sauce and cheese. Cook 1 minutes longer or until cheese is melted. Serve on rolls with pepperoni slices, if desired.

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.

Southern Pulled Pork

2 tbs vegetable oil
1 pork shoulder roast
garlic salt
lemon pepper
1 bottle (12 oz) chilli sauce
3 packets (1.31 oz each) sloppy joe mix
1/2 cup beef broth
hamburger buns

1. Heat oil in a large skillet over medium-high heat. Season pork roast with garlic salt and lemon pepper. brown on all sides. Place in a 4-5 qt slow cooker.

2. In a small bowl, combine chilli sauce, sloppy joe mix and broth. Pour over roast.

3. Cover and cook on low-heat setting for 7-8 hours or high heat setting for 4 hours. To serve, shred pork and place on hamburger buns.

Mushroom Risotto

2 cups Arborio rice
1 cup white wine
4 cups vegetable broh
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed golden mushroom soup
1 tsp bottled minced garlic
6 oz mushrooms, sliced
1 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1/2 cup grated parmesan cheese

1. Stir together Arborio rice, wine, vegetable broth, cream of mushroom soup, golden ushroom soup, garlic, mushrooms, salt, pepepr and dried tyme in a 4-5 qt slow cooker. Cook on high-heat setting for 2 hours, stirring every 30 minutes.

2. Check consistency. If necessary, continue to cook for an additional 30 minutes to 1 hour, stirring every 10-15 minutes. Be careful not to overcook risotto. (Rice should be al dente, not mushy) Before serving, stir in Parmesan cheese and garnish with a sprig of fresh theyme if desired.

Grilled Steak with Pineapple Salsa

1 tbs chili powder
1/4 tsp cumin
1/2 tsp minced garlic
1 lb boneless beef sirloin, 1 inch thick
1 15 oz can no sugar added mandarin oranges
1 14.5 oz can diced tomatoes with garlic and onion
1 8 oz can pinapple tidbits in its own juice
1 tbs chopped, seeded jalapeno pepper (optional)
1/2 cup chopped green and red pepper
6 cups torn mixed salad greens

Mix chili powder, cumin and garlic together in a small bowl.
Trim fat from steak. Rub both sides with chili powder seasoning.
Grill steak, uncovered, directly over medium coals for 12-15 minutes.
Stir together oranges, tomatoes, pineapple, green and red pepper and jalapeno.
Thinly slice steak against the grain. Serve steak and salsa over salad greens.

Fruit Cocktail Cake

1 cup all purpose flour
2/3 cups sugar
1/2 cup chopped walnuts or pecans
1/2 cup golden raisin
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 egg
1 can (8 3/4 oz) fruit cocktail, undrained
confectioners sugar

Butter sauce:
1/3 cup sugar
1/4 cup butter or margarine
1/4 cup evaporated milk or half and half cream
1/4 tsp vanilla extract

In a medium bowl, combine flour, sugar, nuts, raisins, baking soda, cinnamon and salt. In a small bowl, beat egg; add fruit cocktail. Stir into dry ingredients just until moistened. Pour into a greased and floured 8 inch round baking pan. Bake at 325 for 55 minutes or until cake tests done. Cool in pan for 5 mintues before removing to a wire rack. Cool completely. Dust with confectioneers sugar if desired. For sauce, combine sugar, butter nad milk in a small saucepan; bring ot a boil. Cook and stir for 3 mintues. Remove from the heat; stir in vanilla. Serve warm over the cake. Refrigerate leftover sauce.

Serves 4

Chinese Braised Short Ribs

1 large onion, sliced
4 lbs beef short ribs
lemon pepepr
garlic salt
2 tbs canola oil
2 cups beef broth
1 packet (1.1 oz) beefy onion soup mix
2 cans tomatoes with green pepper, celery and onion
2 tbs five spice powder

1. Add sliced onion to the bottom of a 4-5 qt slow cooker. Season short ribs with lemon pepepr and garlic salt. Heat oil in large skillet over medium-high heat. Working in batches, brown all sides of short ribs. Place into slow cooker on top of onion.

2. In a medium bowl, stir together remaining ingredients. Pour over the top of short ribs. Cover and ocok on low-heat setting for 9-10 hours or high heat setting for 3-4 hours.

Veal parmigiana

1 egg
1/4 tsp salt
3 tbs cracker crumbs
1/3 cup grated parmesan cheese
4 veal cutlets, about 1 lb
2 tbs vegetable oil
1/4 cup dry vermouth
1 medium onion, minced
1 cup (4 oz) shredded mozzarella cheese
1 can (8 oz) tomato sauce
1/8 tsp pepepr
1/8 tsp oregano

Beat egg and salt in shallow dish. Combine cracker crumbs and parmesan cheese on waxed paper square. Place each veal cutlet between 2 pieces of waxed paper and pound with smooth surfaced meat mallet until 1/4 inch thick. Dip veal in egg, then in cracker crumbs, and set aside. Preheat 9 inch microwave browning dish 7 minutes on High, adding vegatable oil after preheating. Brown 2 veal cutlets at a time as follows: lay cutlets on dish, cover with waxed paper, and cook on High 1 1/2 -2 minutes. Turn and cook on High 1- 1 1/2 minutes. Remove and set aside. Brown second 2 cutlets in same manner. Then, arrange all 4 cutlets in browning dish. Add vermouth, sprinkle onion over meat, top with cheese, then sauce and season with pepper oregano. Cook, covered on BAKE (level 60) for 10 mintues, or until sauce is hot and cheese melted

Beef and Chorizo Chili

1 1/2 lbs lean ground beef
1/2 lbs chorizo sausage, casings removed, meat cut into 1/2 inch thick slices
1 medium size onion, thinly sliced
2 cloves garlic, minced or pressed
1-4 tbs chili powder
1 tsp each dry oregano leaves and ground cumin
1 can (14 1/2 oz) disced otmatoes in purree
1 can (l lb) tomato sauce
4 -6 cups shredded iceberg lettuce or corn chips
about 2/3 cup each shredded jack cheese and sharp cheddar cheese

Crumble beef into a 3-4 quart microwave safe casserole; add chorizo. Microwave,uncovered, on High for 8-10 minutes, or until beef is no longer pink, stirring every 3 mintues. Spoon off and discard all but 2 tbs of the drippings. Stirn in onion, garlic, chili powder, oregano and cumin. Microwave, uncovered, on HIGH for 3-5 minutes or until onion is soft, stirring after 2 mintues.

Stir in tomatoes, undrained beans, and tomato sauce. Cover and microwave on High for 12-15 minutes or until chili is bubbly all over, stirring every 4 minutes. Let stand, covered, for 3-5 mintues.

Line individual bowls with lettuce and top with chili. Sprinkle with jack and cheddar cheese.

Makes 4-6 servings.

Hot Honeyed Spareribs

Nonstick vegetable cooking spray
4 lbs baby back ribs, cut into individual rib portions
garlic salt
black pepper
1/2 cup honey
1/4 cup soy sauce
1/4 chili garlic sauce
1 cup catalina dressing
1 tsp ground ginger

1. Preheat broiler. Line bottom portion of broiler pan with foil for easy cleanup. Spray top portion of broiler pan lightly with nonstick cooking spray.

2. eason cut ribs with garlic salt and pepper. Broil for 5 minutes. Turn and broil for an additional 5 minutes. Place browned ribs in a 4-5 qt slow cooker.

3. In a medium bowl, stir together honey, soy sauce, chili garlic sauce, catalina dressing and ginger. Pour sauce mixtue over ribs. Move ribs around to make sure they are all coated. Cover and ocok on low-heat setting for 8 hours or high heat setting for 3-4 hours.

4. With tongs, remove ribs from slow cooker. Skim fat from sauce. Serve ribs with sauce on the side.

Pasta Salad

1 package (12 oz) uncooked tricolor spiral pasta
6 oz thinly sliced hard salami, juliendded
6 oz provolone cheese, cubed
1 can (2 1/4 oz)sliced ripe olives, drained
1 small red onion, thinly sliced
1 small zucchini, halved and thinly sliced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/4 cup minced fresh parsley
1/4 cup grated parmesan cheese
1/2 cup olive oil
1/4 cup cider vinegar
1 gralic clove, minced
1 1/2 tsp ground mustard
1 tsp dried basil
1 tsp dried oregano
1/4 tsp salt
dash pepper
2 medium tomatoes, cut into wedges

Cook the pasta according to package directions;rinse in cold water and drain. Place in a large bowl; add the next nine ingredients.
In a jar with tightfitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat.
Cover and chill for 8 hours or overnight. Toss before serving. Garnish with tomatoes.

Makes 10-12 servings

Chicken Stew with Apples

1 tbs olive oil
1 large red bell pepper, seeded and coarsely chopped
1 large red onion, cut in thin wedges
2 medium size Granny Smith apples
4 skinless, bonelesss chicken breast halves (about 1 lb) cut into bite size pieces
2 small zucchini, sliced in 1/2 inch thick rounds
1 tbs minced fresh garlic
2 1/2 cups chicken broth
2 tbs chopped fresh thyme or 1 tsp dried thyme, crumbled
2 tsp coarsely ground black pepper
1/2 tsp salt
1 package (20 oz) frozen butter nut squash chunks

Heat oil in a 4-5 qt pot over medium heat. Add bell pepper and onion. Cook, stirring occasionally, 4-5 minutes or until onion is softened.
Meanwhile core and coarsely choppe the apples (leave skin on if desired).
Add apples, chicken, zucchini, garlic, chicken broth, thyme, pepepr and salt to pot. Bring to a boil, reduce heat, cover and simmer 8-10 minutes, stirrin goccasionally, until zucchini is crisp-tender.
Stir in buttnut squash. return to a boil, reduce heat, cover and simmer 3-5 minutes longer or until vegetables are tender and chicken is cooked through. Serve immediately.
Serves 4.

Herbed Turkey Breast

1/2 cup butter or margarine
1/4 cup lemon juice
2 tbs soy sauce
2 tbs finely chopped green onions
1 tbs rubbed sage
1 tsp dried thyme
1 tsp dried marjoram
1/4 tsp pepper
1 bone-in whole turkey breast (5 1/2 to 6 lbs)

In a small saucepan, combine the first eitght ingredients, bring to a boil. Remove from the heat. Place turkey in a shallow roasting pan; baste with butter mixture. Bake, uncovered, at 325' for 1 1/2 to 2 hours.

Banana Grape-nuts Chews

nonstick vegetable cooking spray
6 tbs butter
1/3 cup packen golden brown sugar
2 tsp ground cinnamon
2 egg yolks
1 1/2 cups banana quick bread mix
1 cup grape-nuts cereal
2 bananas, peeled and coarsely mashed (about 1 cup)

1. Position rack in center of oven and preheat to 375 degrees. Spray large cookie sheet with nonstick spray.
2. Using an electric mixer, beat butter, brown sugar, and cinnamon in large bowl until fluffy. Beat in yolks one at a time. Add quick bread mix and cereal and beat until just blended. Add mashed bananas and beat just to incorporate.
3. Working in batches, sppon 2 tbs batter for each cookie onto prepared cookie sheet, spacing evenly and forming 6 mounds.
4. Bake until cookies are golden brown on bottom and set in the middle, about 12 mintues. Using a spatula, transfer cookies to cooling rack. Repeat with remaining cookie dough.

Cover tightly and store at room temperature for up to 3 days.

Curried Bow Tie Salad

3/4 cup sour cream
2 tsp curry powder
2 cans (8 oz each) pineapple chunks, drained
1 ripe avacado, peeled, pitted and sliced
1 medium red apple, cored and sliced
8 oz bow tie pasts
salt

1. In a large bowl, mix sour cream and curry powder to blend. Fold in pineapple, avocado, and apple.

2. Cook pasta in a pot of boiling salted water until just tender, about 5 mintues. Drain. Rinse pasta under cold water to cool, then let drain well. Fold pasta into sour cream mixture. Refrigerate until cold, about 15 mintues. Season salad to taste with salt and serve.

Pepper Peach Chicken Skewers

24 small (6 inch) wooden skewers
1 tbs olive oil
1 tbs lemon juice
2 tsp bottled minced garlic
1 tsp ground black pepper
3/4 tsp ground cumin
4 boneless, skinless chicken breasts, each cut into 6 cubes
2 firm ripe fresh peaches, pitted, each cut into 12 cubes.
salt

1. Soak wood skewers in water for 10 minutes.
2. In a medium bowl, mix oil, lemon juice, garlic, pepper, and cumin for marinade. Toss chicken cubes in the marinade. Cover and refrigerate for at least 20 minutes.
3. Preheat broiler. Place 1 chicken cube and 1 peach cube onto eash skewer. Sprinkle with salt. Place on a broiler pan. Broil until chicken is cooken through and beginning to brown. Turn skewers halfway through cooking to brown on all sides, about 12 mintues total.
Serve immediately.