Sesame Chicken Drumettes

1/3 cup teryaki sauce
1 1/2 tbs dry sherry
1 1/2 tbs toasted sesame seeds
1 1/4 lbs chicken drumettes
1 1/2 tbs barbecue sauce
1 1/2 tbs honey
1/4 tsp oriental sesame oil

1. In a large reseable plastic bag , combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate at least 30 mintues or up to a day.

2. Preheat oven to 400'. Line a cookie sheet with foil Using tongs, transfer drumettes to cookie sheet. Discard marinatde. Bake until drumettes are golden brown, about 15 mintues.

3. Mix barbecue sauce, honey and sesame oil in a small bowl. Brush drumettes with honey mixture and bake 5 mintues. Turn drumettes and brush with honey mixture and bake 5 minutes longer.

Double Chocolate Walnut Bars

1 1/2 cups unsifted flour
3/4 cups confectioners sugar
1/3 plus 1/4 cup unsweetened cocoa
1/4 tsp salt
3/4 margarine or butter, melted
2 eggs
1 14-oz can sweetened condensed milk
2 tsp vanilla extract
1/2 tsp baking powder
1 6-oz package semi-sweet chocolate chips
1 cup chopped walnuts

Preheat oven to 350'. In medium bowl, combine 1 1/4 cups flour, sugar, 1/3 cup cocoa and salt. Stir in margarine and 1 egg; mix well. spread on bottom of greased 13x9 inch baking pan. In mixer bowl, combine condensed milk, 1/4 cup four, 1/4 cup cocoa, 1 egg, vanilla and baking powder; mix well. Spoon evenly over crust. Top with chips and wanuts. Bake 30-35 minutes. Cool. Cut into bars. Garnish as desired. Store loosely covered at room temperature.

Lemon Turkey Cutlets

1 1/2 lbs refrigerated boneless curkey cutlets
salt and pepper
1/3 cup all purpose flour
1 egg lightly beaten
2 tbs lemon juice
1 cup italian style bread crumbs
2 tbs finely chopped onion
1/3 cup vegetable oil


1. Rinse cutlets with cold water and pat dry with paper towels. Sprinkle cutlets with salt and pepper.

2. Place flour in a medium bowl. In another medium bowl, combine egg and lemon juice. In a third medium bowl, combine bread crumbs and onion.

3. Heat oil in a large skillet over medium-high heat. Working in batches, dip cutlets into flour, then egg mixture, and then bread crumb mixture. Place cutlets in hot oil and cook until brown, about 3 mintues on each side.

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.

Caramel Popcorn

nonstick vegetable cookign spray
3 bags (2.85 oz each) microwave popcorn (no salt or butter)
1 stick butter
1 cup golden brown sugar
2/3 cup light corn syrup
1 tsp baking soda

1. Preheat oven to 300'. Spray 2 large cookie sheets with nonstick spray.
2. Microwave popcorn according to package instructions. Place the popcorn into a very large bowl or roasting pan. Set aside.
3. In a 2-quart saucepan over medium heat, stir butter, sugar, and corn syrup until butter is melted and sugar dissolves. Bring to a boil and cook 4 mintues withou stirring. Remove from heat and add baking soda to caramel sauce (mixture will foam).
4. Drizzle caramel sauce evenly over popcorn. Using 2 wooden spoons, toss popcorn to coat evenly with caramel sauce(popcorn will defate somewhat).
5. Spread caramel corn in an even layer on each prepared cookie sheet. Bake until caramel corn is almost crisp, stirring every 15 minutes, for a total of 45 minutes. (rotate pans halfway through baking.)
6. using a metal spatula, loosen caramel corn from cookie sheets. Cool caramel corn completely.

Store in an airtight container at room temperature for up to 7 days.

Banana Cream Pie

1 9-inch baked pastry shell
3 tbs cornstarch
1 2/3 cups water
1 14-oz can sweetened condensed milk
3 egg yolks, beaten
2 tbs margarine or butter
1 tsp vanilla extract
3 medium bananas
lemon juice from concentrate
whipped cream

In a heavy saucepan, dissolve cornstarch in water; stir i sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana. Dip in lemon juice, drain and garnish top of pie.
Refrigerate leftovers.

Apple Slaw

3/4 cup sour cream
1/4 cup granulated sugar
3 tbs apple cider vinegar
2 tbs dry ranch salad dressing mix
1 package (8 oz) shredded cabbage and carrots
3 green apples, cored and diced
4 green onions, thinly sliced
salt and pepper

1. Whisk sour cream, sugar, vinegar, and ranch seasoning in a large bowl to blend.

2. Add cabbage mixture, apples and green onions. Toss to coat.

3. Season to taste with salt and pepepr. Cover tightly and chill 20 mintues or up to 4 hours. Serve cold.