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.

Foil Baked Asian Chicken

8 tsp olive oil
4 cups baby spinach
4 4-oz boneless, skinles schicken breast halves
8 oz whtie mushrooms, sliced
4 tsp teriyaki sauce
salt

1. Preheat oven to 450'. Tear off 4 10 inch squares of aluminum foil. Brush each square with 2 tsp ollive oil. Place 1 cup spinach on each square, slightly off center. Top with a chicken breast half and some mushrooms. Drizzle 1 tsp teriyaki sauce over each portion; sprinkle with salt.

2. Fold each piece of foil over to cover chicken and vegetables. Crimp edges together tightly to seal. Place packets on a rimmed baking sheet and bake until chicken is cooked through, 15-20 minutes.

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.

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.

Pork medallions with Lemon Sauce

1 1lb pork tenderloin, cut into 1 inch slices
salt
1/3 cup all purpose flour
2 tbsp olive oil
1/2 cup white wine
1/4 cup lemon juice
1 tbsp unsalted butter
2 tbs finely chopped fresh parsley

1. Flatten each pork slice to 3/4 inch thickness by pressing it with flat side of a chef's knife. Sprinkle pork slices with salt. Place flour in a shallow dish and dredge pork slices in it.

2. Warm oil in a large skillet over medium-high heat. working in bathces if necessary, cook pork medallions, turning once, until well browned on both sides, about 4 mintues total. Transfer pork to a plate.

3. Add wine and lemon juice to skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat; stir in butter and parsley. Return pork to pan and warm throug, turning slices to coat with sauce. Serve immediately.

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.