Flourless Chocolate Cake

This is like a cross between a brownie and a truffle. Serve with fresh raspberries or strawberries for garnish. It is very rich.

1/2 c. water

1/4 tsp. salt

3/4 c. sugar

18 ounces bittersweet chocolate

1 c. unsalted butter

6 eggs

1. Preheat oven to 300F. Grease one 10 inch round cake pan and set aside. I like to use the kind with a removable side and bottom.

2. In a small saucepan over medium heat, combine water, salt and sugar until dissolved. Set aside.

3. In a double boiler, melt the chocolate gently. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.

4. Pour batter into prepared pan. Place this pan into a larger pan and fill larger pan with hot water half way up the cake pan.

5. Bake at 300 F for 45 minutes. The center will still look wet. Allow cake to chill for several hours.

6. Unmold cake and invert onto a serving plate.

Lamb/Beef Spiedies

Spiedies are a traditional, Italian kebob that is a specialty where my husband is from in Binghamton, NY. They have an annual Spiedie fest, which is like a county fair. This recipe makes a huge batch. I usually make the whole batch, and then freeze half for a later time. This is a great summer meal to serve for company at a back yard BBQ. When the kebob is done, pull the meat off of the skewer with a piece of white bread and eat like a fold over sandwich with ketchup.

5 lbs lamb stew meat or beef (beef tenderloin is really good and not too expensive if you buy the whole tenderloin from House of Meats)

1/2 c. red wine vinegar

1/4 c. each- balsamic vinegar, red wine, beer

1/4 c. each- minced fresh garlic, fresh oregano, fresh basil

1/4 c. each- onion powder, Montreal steak seasoning

1/2 c. minced mint

Combine meat and marinade. Let marinate 2 days. Skewer and grill over hot coals.

Easy Coconut Custard Pie

3 eggs

1/4 c. plus 2 T Bisquick

1/2 c. sugar

3/4 tsp. vanilla

3/4 c. coconut

1.5 c. milk

dash of salt

Beat eggs and add rest of ingredients and mix. Pour into a greased pie pan and bake for 35 minutes at 350F.

I like this with toasted almond slivers and dark chocolate drizzled on top.

Spaghetti Ham Pie

6 ounces dried spaghetti

2 cloves minced garlic

1/2 an onion, chopped

2.5 T. olive oil

1/4 c. flour

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. dried Italian herbs

1.5 c. milk

3/4 c. half and half (I use the fat free kind)

3/4 c. chopped ham

3/4 c. grated Parmesan

1 medium chopped tomato, drained

1. Cook spaghetti according to directions and drain and set aside.

2. Saute onions in olive oil until soft. Add garlic and saute. Add salt, pepper and flour. Cook one minute, stirring constantly until oil is absorbed by flour. Gradually add milk and half and half. Stir until thickened. Stir in Italian herbs, ham, spaghetti, tomato and 2 tablespoons of the Parmesan.

3. Spoon mixture into a greased pie pan. Top generously with remaining Parmesan. Bake uncovered at 425 for 20 to 22 minutes.

Makes 6 servings.

Dutch Baby

This is a super easy, favorite Saturday or Sunday morning breakfast. I make two for my family.

3 large egg whites

2 large eggs

1 c. flour

1 c. milk

2 T. sugar

2 tsp. vanilla

1/2 tsp. salt

1 T. melted butter

1. Blend together all ingredients except melted butter until smooth. I use a hand mixer. Does not need to be beaten long, just until smooth.

2. Melt butter and pour into an oven proof 10-12 inch skillet or pan. Tilt pan to apply evenly.

3. Pour batter into pan and bake at 425 for 20 minutes until puffy.

Serve immediately. For toppings, drizzle fresh lemon juice with powdered sugar on top or maple syrup.

Easy Make Ahead Salsa

This salsa is good in the winter when you don't have as many good, fresh tomatoes.

1 14.5 oz can of chopped tomatoes

1/2 onion, chopped

4 to 6 chopped serrano chilies

1 tsp. sugar

2 T. chopped fresh cilantro

1 tsp. fresh squeezed lemon juice

1 clove garlic, minced

dash of celery salt

salt and pepper to taste

2 tsp. toasted cumin seeds (I toast mine in the toaster oven) or skip the toasting

1. Drain tomatoes and place all ingredients in a blender.

2. Pulse a few times until desired chunkiness.

3. Let sit in refrigerator a day or two to let flavors meld for optimal taste.

Mar-a Lago Turkey Burgers

These are from one of Donald Trump's restaurants. Oprah made these on one of her shows, and Oprah and I agree, these are the best turkey burgers ever!

This recipe has been cut down from the original significantly.

1/8 c. scallions, chopped

1/8 c. finely chopped celery

1 small to medium Granny Smith apple

1 lb. ground turkey breast

1/4 tsp. salt and pepper, each

1/2 tsp. Tabasco sauce (these do not come out too spicy for kids)

1/4 c. lemon juice mixed with the zest of one lemon

2 T. chopped parsley

2 T. mango chutney

Optional Topping

1 ripe pear, chopped and peeled

1 tsp mango chutney

1 tsp vinegar

dash of garam masala or allspice

1. Saute the scallions, celery and apple in olive oil until soft. Let cool.

2. Mix turkey and rest of ingredients, add the sauteed apple and vegetables.

3. Shape into 4-6 burgers and place on wax or parchment paper in the fridge. Burgers need to be refrigerated for 1-2 hours to firm up, or else they will crumble.

4. Grill or pan fry burgers until done, about 7 minutes on each side.

For optional topping, in a sauce pan, cook the pears and remaining ingredients until just soft and thickened slightly.

Serve burgers on buns with slices of cheddar cheese, optional fruit topping and lettuce.

Chicken Pizza Roll Ups

3 whole chicken breasts

1/2 c. olive oil

1/2 c. Italian bread crumbs

1/4 c. grated Parmesan cheese

6 mozzarella cheese sticks

18 slices of pepperoni

1 jar of store bought tomato pasta sauce

1. Butterfly each whole breast into 2 pieces. Pound out until thin. Salt and pepper the chicken.

2. Mix the bread crumbs and Parmesan cheese in a shallow bowl. Put olive oil in another shallow bowl.

3. Slice each cheese stick in half, lengthwise.

4. Into each of the 6 flattened chicken pieces, put one of the cheese sticks and about 3 slices of pepperoni.

5. Roll up chicken breasts and use toothpicks to secure.

6. Dip the roll into the olive oil to coat the outside and then dip into the bread crumbs.

7. Bake the 6 chicken rolls for 20 minutes at 400F.

8. Serve with the pasta sauce for dipping.

Brazilian Black Bean Soup

This recipe is from the Moosewood cookbook. It has been halved from the original and modified slightly.

6 Servings

Ingredients:

2 cans black beans

4 c. water

1 T. olive oil

1 c. chopped onions

3 medium cloves of garlic

2 t. cumin

2 t. salt

2-3 medium carrots, chopped

1 diced bell pepper

3/4 c. orange juice

black pepper to taste

2 chopped, medium tomatoes

3/4 c. chopped cilantro

Suggested garnishes: sour cream, salsa, crushed tortilla chips, crumbled goat or cheddar cheese

1. Add entire contents of cans of beans to a large pot with the 4 cups of water. Add carrots and bell peppers to pot. Bring to a simmer.

2. Meanwhile, saute onions until tender, then fry garlic and add cumin and salt. Cook an additional 1-2 minutes. Add onion and garlic mixture to pot of beans. Add pepper to taste and cilantro. Continue simmering around 20 minutes until all vegetables are soft.

3. Turn off heat, add OJ and tomatoes.

4. Very carefully, puree about half to 3/4's of the soup in blender or until desired thickness, pureeing about a cup at a time, or use an immersion blender.

5. Simmer pureed soup an additional 10 minutes. Serve with desired garnishes.

Spicy Cod/Salmon Cakes with Chipotle Tartar

This recipe makes only 4 servings, so I typically double it.

Ingredients:

12 oz cod or salmon fillets

1 egg

4 tbs mayonnaise, divided

½ c panko breadcrumbs (whole wheat if possible)

3 sliced green onions

3 tbs olive oil

¼ sour cream

1 tbs chopped cilantro

1 chipotle in adobo sauce, finely chopped

½ lime

1. Cook fish either by baking at 350C for 12 to 15 minutes (salt and pepper the fillets) or by poaching in boiling water for approximately 7 minutes.

2. Allow fish to cool. Using a fork, break fish into flakes while removing any skin and bones.

3. In a bowl, combine fish, egg, 2 tablespoons of mayo, green onions and panko. Season with salt and pepper if desired. Optional- I sometimes add chopped red bell peppers (roasted or fresh) and pecan chips to fish mixture.

4. Form into 4 large patties.

5. In a large nonstick frying pan, heat olive oil over medium high heat. Cook patties 5 minutes per side or until golden brown.

6. For the tartar sauce, mix sour cream, 2 tablespoons mayo, cilantro, 1 well chopped adobo pepper and juice of one half lime. Mix well and serve with cakes.

PB&J Muffins

* CRISCO® Original No-Stick Cooking Spray
* 2 cups PILLSBURY BEST® All Purpose Flour
* 1 1/2 teaspoons salt
* 1 tablespoon baking powder
* 1 cup milk
* 2 large eggs
* 2/3 cup sugar
* 1 cup JIF® Creamy Peanut Butter
* 1/3 cup CRISCO® Vegetable Oil
* 1/2 cup SMUCKER'S® Jam or preserves of your choice
* 1/4 cup sugar

Directions

1. Heat oven to 375 degrees F. Spray muffin pan with no-stick spray. Stir together flour, salt and baking powder in a large bowl. Add milk, eggs, 2/3 cup sugar, peanut butter and oil to bowl. Combine ingredients on low speed of electric mixer, just until moistened. Do not over beat.

2. Fill prepared muffin cups evenly with half of the batter. Place 2 level teaspoons jam or preserves in the center of each muffin. Evenly divide remaining batter between muffin cups. Sprinkle with the 1/4 cup sugar. Bake for 18-20 minutes. Remove from oven. Cool in pan 5 minutes.

Spinach Lasagna Roll-Ups (Taste of Homes)

* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 1 cup (4 ounces) shredded part-skim mozzarella cheese
* 1 cup (8 ounces) 2% cottage cheese
* 3/4 cup grated Parmesan cheese, divided
* 1 egg, lightly beaten
* 6 lasagna noodles, cooked and drained
* 2 cans (15 ounces each) seasoned tomato sauce for lasagna


* In a small bowl, combine the spinach, mozzarella, cottage cheese, 1/2 cup Parmesan cheese and egg. Spread a heaping 1/3 cupful over each noodle. Roll up and secure with toothpicks.
* Place seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
* Remove from the refrigerator 30 minutes before baking. Pour tomato sauce over roll-ups.
* Cover and bake at 350° for 33-38 minutes or until bubbly. Sprinkle with remaining Parmesan cheese. Discard toothpicks. (6 servings)

**I subbed chopped broccoli for the spinach and ricotta for the cottage cheese**
**If you want meat, you can add crumbled sausage to the sauce**

Basil Ceasar Salmon

4 Salmon Fillets
1/4 cup Caesar Salad Dressing
Salt & Pepper
1 cup Caesar Salad Croutons, crushed
1/2 cup Parmesan Cheese
2 tsp. basil

1. Preheat oven to 350 degrees
2. Place salmon on a greased baking sheet.
3. Sprinkle fish with salt & pepper.
4. Spoon the salad dressing over the fish.
5. Combine the croutons, Parmesan cheese, and basil in a bowl.
6. Sprinkle mixture over fish, gently pressing into the dressing.
6. Bake for 15-20 minutes, until fish flakes easily.

**Also good with Ranch Salad Dressing and Garlic Croutons**
**Aldi's has good prices on frozen salmon**

Strawberry Preserve Topped Cheesecake

1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup strawberry preserves

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.
Beat cream cheese and 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add vanilla; mix well. Pour over crust.Bake 50 to 55 minutes or until center is almost set. (Bake 45 to 50 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with preserves just before serving. Store leftover cheesecake in refrigerator.

Bacon, Egg and Cheese Puffs

Ingredients

• 1 pound bacon
• 10 eggs, beaten
• 1 (16 ounce) container cottage cheese
• 1 pound Monterey Jack cheese, shredded
• 1 (7 ounce) can diced green chile peppers, drained
• 1/2 cup all-purpose flour
• 1/2 cup butter, melted
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and bacon.

4. Stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

5. Bake in oven at 350 for 25 to 30 minutes, until puffs are slightly golden on top.

Cheesy Salsa Mini Meatloaves

1lb lean ground beef
1/2 cup finely chopped onions
1 egg
12 saltine crackers
1-1/2 cup mexican style finely shredded cheese, divided
1 cup thick n chunky salsa, divided

1. preheat pven to 400 degrees
2. mix first 4 ingredients with 1 cup of cheese and 1/2 cup salsa
3. press mixture evenly into muffin pan sprayed with cooking spray. Use back of spoon to make indentation in center of each.
4. bake 20-25 minutes, carefully drain grease, tops with remaining salsa and cheese, bake additional 3 minutes or until cheese is melted.

French Toast Casserole

2T corn syrup

1/2 c. butter

1 c. brown sugar

10-16 slices bread

5 eggs

1 tsp vanilla

1 1/2 c. milk

1/4 tsp salt

cinnamon

Simmer corn syrup, butter and brown sugar until syrupy. Pour in 13x9 pan. Lay bread slices on top of each other (2 deep) until pan is full. I usually do 12 pieces total, you can squish them in. Beat well next four ingredients and pour over bread. Sprinkle all with cinnamon (or cinn/sugar mix). Cover and put in fridge overnight.

Preheat oven to 350. Uncover, bake 40-50 min or until golden brown and edges are no longer soggy. Serve with add'l syrup if desired.