GINGERBREAD COOKIES

--Glenda Bingham

½ cup shortening
½ cup sugar
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ cup molasses
1 egg
1 tablespoon vinegar
2 ½ cups all-purpose flour

In a mixing bowl beat shortening with an electric mixer on medium to high speed 30 seconds. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl. Beat in molasses, egg, and vinegar till combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide dough in half. Cover and chill for 3 hours or till easy to handle. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the dough at a time to 1/8-inch thick. Using a 2 ½ inch cookie cutter, cut into desired shapes. Place 1 inch apart on the prepared cookie sheet. Bake in a 375 degree over for 5 to 6 minutes or till edges are lightly browned. Cool on cookie sheet 1 minute. Transfer cookies to a wire rack and let cool. If desired, decorate cookies with icing and candies. Makes 36 to 48 cookies.

MOUSSAKA

2 eggplants, sliced crosswise 1/4 inch thick
4 zucchini sliced crosswise 1/4 inch thick
Salt and pepper
1/4 cup extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, finely chopped
3/4 pound lean ground beef
One 15-ounce can crushed tomatoes
1 can tomato sauce
3/4 cup mushrooms, sliced
2 cups mozzarella cheese
1 pint low-fat cottage cheese

Pre-heat the oven to 500 degrees. Line 2 baking sheets with parchment paper. Place the eggplant and zucchini in two large bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9-by-11 baking dish. Lower the oven temperature to 350 degrees.

Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef and cook , breaking up the meat, for about 4 minutes Add the tomatoes, sauce, mushrooms and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the mozzarella. Spread cottage cheese next and finish with remaining mozzarella. Bake for 17 minutes. Transfer to broiler and cook for 3 minutes. Let stand 15 minutes before slicing.

SPICY MEXICAN MEATBALLS

1 lb ground pork
1/2 cup pimento-stuffed olives, chopped
1/4 cup chopped cilantro
1 chipotle pepper in adobo sauce, chopped
1 clove garlic, chopped
1 teaspoon salt
1 teaspoon pepper

Preheat oven to 400 degrees. Combine all ingredients and form into meatballs. Bake on a foil-lined baking sheet for 20 minutes.

DIPPING SAUCE
1 avocado
1 cup sour cream
1/4 cup cilantro
1 clove garlica
Salt

In a food processor, puree all ingredients. Serve with meatballs.

CAULIFLOWER FRITTERS

1 large head cauliflower, trimmed and chopped
1/2 cup flour
1 large egg, beaten

Steam the cauliflower until tender, 10 to 15 minutes. Transfer to a large bowl, mash and let cool for 10 minutes. Stir in the flour and egg, season with salt and pepper and refrigerate for 15 minutes. Roll 1/4 cupfuls into balls, then flatten into patties, to make a total of 12 to 14. In a skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Working in batches, fry the patties until golden-brown, about 4 minutes on each side.

OLIVE CHEESE BREAD

1 loaf French bread
1 6 oz can black olives, roughly chopped
1 6 oz jar green olives, roughly chopped
2 green onions, chopped
1 stick butter
1/2 cup mayonnaise,
1/4 pound Monterey Jack Cheese

Combine olives, green onions, butter, mayonnaise and cheese. Slice French bread lengthwise. Spread the mixture evenly onto both halves of the bread. Place the loaves on a cookie sheet and bake 325 degrees for 25 minutes, or until cheese is totally melted and the top is beginning to turn light brown. Slice to serve. Tastes great with tomato soup.

CHICKEN TORTILLA SOUP

From Brenda Funderburk

2 jalapenos
1 whole chicken (you can go the easy route and use a rotisserie chicken)
1 diced onion
1 diced green bell pepper
2 packets of mild taco seasoning
2 teaspoons cumin
½ minced garlic clove
2 cans of Rotell™ tomatoes
1 large can of stewed tomatoes
1 bunch cilantro (some for garnish)
5 limes (some for garnish)
Sour cream (for garnish)
Grated Cheese (for garnish)
Tortilla Chips (for garnish)

Prepare chicken, place in large pot. Cover with water, add 2 whole jalapenos and boil for 1 hour. Remove chicken and jalapeno, set aside. Strain with a colander twice, reserve. Once chicken has cooled to handle, de-bone and de-skin the chicken, place bite-size pieces into broth. Place broth and chicken into the refrigerator until chicken fat comes to top and skim. Sauté onion, bell pepper, and one boiled jalapenos (remove seeds). Add sautéed vegetables, cumin, garlic, tomatoes, some cilantro and 1 lime. Simmer for 30 minutes. Serve with garnishes.

EGGLPANT PARMESAN

1 tablespoons olive oil
1 onion, coarsely chopped
2 cloves garlic, coarsely chopped
1/2 teaspoon red pepper flakes
3 roasted red peppers, peeled, seeded and chopped
1 (28-ounce) can crushed tomatoes
3 tablespoons freshly chopped basil leaves
1 tablespoon oregano
Salt and freshly ground black pepper
Honey, to taste

Breadcrumbs (we used Panko)
1 tablespoon oregano
1 tablespoon thyme
Salt and freshly ground black pepper
6 large eggs, beaten
2 tablespoons water
1 eggplant, cut into 1/2-inch-thick round slices
All-purpose flour, for dredging
Vegetable oil, for frying
Mozzarella, thinly sliced
Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft. Add the garlic and red pepper flakes and cook for 1 minute. Add the red peppers and cook for 1 minute.
Add the tomatoes, bring to a boil and cook, stirring occasionally, until thickened, about 25 to 30 minutes. Transfer the mixture to a food processor and process until smooth. Return the mixture back to the pot, add the parsley, basil and oregano and season with salt and pepper. Cook for 10 minutes longer and season with honey, if needed.
Place the bread crumbs into a large shallow bowl. Add the herbs, 1 1/2 teaspoons salt and 1/2 teaspoon of pepper. In another medium shallow bowl, whisk the eggs and 2 tablespoons of water together.
Season each eggplant slice on both sides with salt and pepper. Dredge each eggplant slice in the flour, tapping off excess, then dip it in the egg, and finally dredge it in the bread crumb mixture. Shake off any excess breading and transfer the egg plant to a baking sheet. Repeat with the remaining eggplant.
Heat 1/2-inch of oil in a large straight-sided saute pans over medium heat. Working in small batches, fry a few of the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet. Repeat with the remaining eggplant.
Stack eggplant slices and top with red sauce and fresh mozzarella.

ANOTHER VERSION

1 eggplant, sliced with skin on

2 eggs, beaten

¾ cup parmesan cheese

¾ cup flour

½ teaspoon salt

½ teaspoon pepper

Combine parmesan, flour, salt, and pepper in small bowl.  Place beaten eggs in another small bowl.  Coat each eggplant with egg and then dip into flour mixture.  In a lightly greased frying pan, grill and turn until golden brown.  Serve as an appetizer and dip into marinara or as a main dish with pasta and marinara sauce.

SOUR CREAM JALAPENO CHICKEN

We have a bush full of jalapenos and so I have been desperate to find recipes where I can use some of them since these start to get a little old after a while. If you live within earshot of me and would like some jalapenos, please let me know!

This recipe was actually really delicious and below is my version of it.

2 slices of bacon
2 chicken breasts
1 jalapeno
1 small can diced green chilies
flour
chili powder
cumin
red pepper
kosher salt
garlic powder
1/2 cup sour cream
cheddar cheese

Preheat the oven to 400. Place chicken breasts between two pieces of plastic wrap and flatten with a mallet to help them cook more evenly. Heat bacon in a medium man until crispy and then mince. Seed the jalapeno and chop finely. Next, combine flour, chili powder, cumin, red pepper, kosher salt and garlic powder. Take 1/3 of this mixture and combine with 1/2 cup sour cream, the bacon, chilies and jalapenos. Use the rest of the spices to coat the chicken breasts. Heat your skillet to medium-high, then added a couple tablespoons olive oil. Quickly sear both sides of the chicken until the spice mixture browns into an intense flavor. Remove the chicken breasts to a small baking dish and cover with the sour cream mixture as well as some shredded cheddar cheese. Bake for 10-15 minutes.

PEACH GALETTE

Since we have generous friends with generous peach trees, I have been trying to come up with creative ways to consume them all.

I found this recipe and took a shortcut - a pre-made pie crust. Seriously so simple and so delicious.

1 pre-made pie crust
6 peaches, peeled
2 pats of butter
Sugar

Slice peach halves and fan on top of dough. Fold edges inward to contain the peaches. Top with a sliver of butter and a healthy sprinkling of sugar. Bake in a 400 degree over for 20-25 minutes or until golden brown.

SPICY BEEF PIES

Adapted from Big Daddy.

1 pound ground beef
1 medium onion, finely diced
1 tablespoon minced garlic
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon coarse ground black pepper
1 teaspoon salt
1 jalapeno, finely diced
1/2 cup bread crumbs
1/2 cup beef broth
1 beaten egg
1 teaspoon curry powder
1 tablespoon water
2 packages pre-made pie crust


Special equipment: 3-inch cookie cutter

Preheat the oven to 400 degrees F.

Brown the ground beef in a large saute pan over medium heat. Add the onion, garlic, paprika, thyme, black pepper, and salt. Stir together, and then add the jalapeno. Remove from the heat, and add the bread crumbs and the beef broth. Stir well to combine and set aside to cool completely.

In a small bowl, whisk together the egg, curry powder and water. Set aside.

On a work surface, flatten the pie crusts and cut out 3-inch rounds using a cookie cutter.

Add a hearty tablespoon of the beef mixture onto each round. Fold over and press the edges with your fingers. Crimp the edges with a fork. Transfer the patties to a baking sheet and brush the tops with the egg mixture. Bake in the preheated oven for 30 minutes.

Arrange on a serving platter and serve.

*We found they need some kind of dipping sauce...still in search of that!

CURRY CHICKEN SKEWERS

Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving

Soak wooden skewers in water for at least 30 minutes.

In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.

Preheat the grill to medium.

Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

BAKED CHIPOTLE BEEF TAQUITOS

Recipe adapted from OurBestBites.com

3 cups cooked, shredded beef roast
4 oz diced green chilies, undrained
1 minced chipotle pepper in adobo sauce
3 t adobo sauce from the canned chipotle peppers
1 t garlic powder
1 t coriander
1/2 t cumin
1 t chili powder
zest from one lime
1 T fresh lime juice
1 package Queso Fresco (about 12 oz)
white corn tortillas
olive oil or cooking spray
kosher salt
sour cream & guacamole for serving

Preheat oven to 425 degrees.

Slice any larger pieces of roast across the grain so the beef is shredded into 1/2-1 inch pieces.
Combine chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder and lime zest and juice in a bowl. After stirring to combine, gently toss together with shredded beef. We actually made half chicken and half beef and liked them both.

Wrap a pile of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. (after those are used, do the next 10)

Working with one tortilla at a time, crumble about 1T queso fresco in a line across the center of the tortilla. Top with 1-2 T shredded beef mixture. Tightly roll and place seam-side down on a lightly sprayed baking sheet. Continue to roll until all of the tortillas are filled.

Use cooking spray, olive oil spray, or lightly brush olive oil on the top of each taquito. Sprinkle with kosher salt. Place in the pre-heated oven and bake for 20-25 minutes or until golden brown on the edges.

Serve warm with sour cream and guacamole. Makes about 20 taquitos.

KEBABS

We tried this recipe but added a few more veggies. Yum.

ENGLISH TOFFEE

1 cup chopped pecans
1 cup sugar
1 cup butter
3 tbs water
1 tsp vanilla
1 1/2 cup chocolate chips

Lightly spray a 9" x 9" pan with cooking spray. Sprinkle chopped pecans on the bottom of the pan, set aside. Combine butter, sugar and water in sauce pan. Bring to a boil over medium heat, stirring to hard ball stage. Spread over pecans. Quickly spread chocolate chips evenly over hot toffee. Let melt. Spread like frosting over toffee.

RELISH APPETIZER

This is such a rich and delicious appetizer.

8 oz cream cheese
1/4 cup diced red peppers
1 jar of Harry & David Pepper & Onion Gourmet Relish
2 tsp. dried chili pepper flakes
1 can corn
3 green onions

Place cream cheese on a platter. Top with 1 jar of Harry & David Pepper & Onion Gourmet Relish mixed with corn and peppers. Top with diced green onions. Serve with rice crackers, wheat thins or your favorite cracker.

GRILLED PORK MEATBALLS WITH PINEAPPLE-CHIPOTLE CHUTNEY

1 lb bulk pork Italian sausage
2 scallions, finely chopped
Salt and pepper
1 1/2 cups long-grain rice
1 1/2 tablespoons sesame seeds, toasted
1 tablespoon vegetable oil
4 sliced canned pineapple in juice, finely chopped, plus 1/2 cup juice
One chipotle chile in adobo sauce, finely chopped
1/4 teaspoon ground cumin
2 tablespoons chopped cilantro



In a medium bowl, combine the sausage and half of the scallions; season with salt and pepper. Shape into meatballs.

In a medium saucepan bring 3 cups water to a boil. Stir in the rice, cover, lower the heat and simmer for 15 minutes. Using a fork, stir in the sesame seeds.

Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the meatballs and cook, turning, until cooked through and browned, about 15 minutes.

In a small saucepan, combine the pineapple, pineapple juice, chipotle and cumin; cook over medium heat until reduced by half, 10 minutes. Pour the sauce over the meatballs; stir in the cilantro and remaining scallions. Serve over rice.

LEEK AND BACON TART

One 9-inch frozen pie shell, thawed
2 large eggs, 1 separated
2 leeks, green parts discarded and whites thinly sliced crosswise (about 2 1/2 cups)
3 slices bacon, cut crosswise 1/4 inch thick
1/4 cup sour cream
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon ground nutmeg
Salt and pepper

Preheat the oven to 350. Prick the crust all over with a fork and cover with tinfoil. Bake for 15 minutes. In a small bowl beat the egg white; lightly brush the crust with some egg white, reserving the rest. Bake until lightly golden brown, about 10 minutes. Let cool on a rack.

Meanwhile, rinse leeks well to dislodge any dirt, then dry.


In a medium skillet, cook the bacon over medium heat until lightly golden, 8-10 minutes. Drain off all but 1 tablespoon bacon grease. Add the leeks to the skillet and cook until crisp-tender, about 2 minutes. Let cool.



In a large bowl, beat together the remaining whole egg, egg yolk, beaten egg white and the sour cream. Stir in the heavy cream, milk, nutmeg, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set the crust on a baking sheet. Spread the leek-bacon mixture in the bottom, then pour in the cream mixture. Bake until set about, 35 minutes. Transfer to a rack to cool before serving.

CURRY CRUNCH SALAD

1 cup plain Greek-style yogurt
Juice of 1 lemon
2 tablespoons curry powder
1 tablespoon honey
1 teaspoon tumeric
1 teaspoon ground cardamom
Ground cinnamon, for sprinkling
3 tablespoons extra-virgin olive oil
Salt and pepper
3 cups chopped skinned rotisserie chicken
1 cup red seedless grapes, halved
4 scallions, very thinly sliced on an angle
1/4 cup slivered almonds, toasted

In a medium bowl, combine the yogurt, lemon juice, curry powder, honey, tumeric and cardamom; sprinkle with cinnamon, then whisk in the extra virgin olive oil. Season with salt and pepper.

Add the chicken, grapes, scallions and almonds to the dressing and toss to coat. Serve over a bed of lettuce or with crusty french bread.

JALAPENO POPPERS

Jalapenos
Cream Cheese
Bacon
Toothpicks
Rubber Gloves (IMPERATIVE)

Preheat oven to 375 degrees. While using gloves, slice each jalapeno in half and remove seeds. Fill with cream cheese and wrap with bacon. Secure with a toothpick. Place a wire rack on a baking sheet. Bake at 375 degrees for 25 minutes or until bacon is crispy.

GRILLED PORTABELLO MUSHROOMS WITH BEEF & CHEESE

2 medium portabello mushrooms
1 tablespoons olive oil
Sea salt to taste
Freshly ground black pepper

BEEF MIXTURE
1/2 lb ground beef
2 sun-dried tomatoes in oil, chopped
2 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
1/2 teaspoon dried parsley
1 teaspoon dried basil
1 tablespoon olive oil
Sea salt to taste
Freshly ground black pepper

1 cup Monterey Jack Cheese, grated

METHOD
Prepare the beef mixture: In a medium saucepan, heat the olive oil over a medium heat. Add the onion and garlic and saute until translucent, for about 10 minutes.

Add the ground beef and cook until the meat is no longer pink in color. Drain off any excess grease. Then add the sun-dried tomatoes, parsley, basil and season with salt and pepper. Remove from heat and set aside.

Clean the mushrooms with a damp cloth and discard the stems. With a spoon, gently and carefully remove the black gills from the mushrooms caps.

Preheat the grill for direct cooking over medium heat.

Brush the mushrooms with olive oil on both sides. Place the mushrooms caps, gill sides down on the grill. Cook for about 3 to 4 minutes. Remove the mushrooms into a baking tray.

Place the beef mixture inside of the mushrooms and top with cheese. Then place the baking tray in the grill over medium heat, with the lid closed for about 6 to 8 minutes. Remove and serve immediately.

Adapted from Seasaltwithfood.com.

PEACHES & CREAM DELIGHT

CRUST
1 package crushed graham crackers

1/4 cup sugar

1/4 cup margarine

Grease pie dish and press mixture into dish. Bake 8 minutes at 375 degrees. Cool.

In bowl whip together:

1/2 cup sugar

1 8oz cream cheese

Spread on top of crust and refrigerate.

In pot, boil until thick and clear:

1 cup sugar

3 tablespoons corn starch

1 cup water

Remove from heat, cool a little and add:

4 tablespoons dry peach jello

3 fresh peaches, sliced

Pour over top of cream cheese mixture and cool. Finally mix cool whip with 2 more fresh sliced peaches and spread over top.

I love this dessert because it captures the flavor of fresh peaches. It is so delightful.

STRAWBERRY RHUBARB CRUMBLE PIE

FILLING
1 egg
1 cup sugar
2 tablespoons flour
1 teaspoons vanilla
3 cups rhubarb, sliced
1 pint strawberries, sliced

Mix egg, sugar, flour, and vanilla. Gently fold in the rhubarb and strawberries. Place filling in:

1 frozen, uncooked pie crust

CRUMBLE
3/4 cup flour
1/2 cup packed brown sugar
1/2 cup quick oats
1/2 cup butter, melted

Stir together and crumble on top of filling. Place pie on top of a cookie sheet to prevent spilling in your oven. Bake at 400 degrees for 10 minutes. Reduce to 350 degrees and cook for an additional 30 minutes. Serve with vanilla ice cream.

BRATS WITH GRILLED MANGO RELISH

I found this recipe in a grilling magazine and we tried it out last night. The brats were delish but I decided I like a fresh mango better than a grilled one (at least ours seemed to get a bit mushy).

4 Brats
1 Mango, peeled and halved
1/2 of a small red onion, sliced
Cooking Oil
Jamaican Jerk Seasoning

Brush mango and onions with cooking oil. Place brats, mango and red onion on the grill at medium heat. Cook approximately 8 minutes or until onion is tender crisp. Dice mango and red onion, mix together with Jamaican Jerk Seasoning and serve over the brats. The recipe called for buns, but I prefer a bunless brat.

HOMEMADE BLEU CHEESE DRESSING

1 cup Sour Cream
1 cup Best Foods mMyo
1 cup Buttermilk
1/2 cup crumbled blue cheese
Juice of 1 small lemon - about a 1/4 cup
1 t. Onion Powder
1 t. Garlic Powder
1 t. Fish Sauce - the secret ingredient!
1 T. Dried Chive
1 t. Dried Dill
1 t. Morton Kosher Salt
1 T. Ground Black Pepper

Mix and chill before serving. I serve this with a bleu cheese wedge salad.

QUICK QUICHE

3 eggs
1 cup shredded Swiss cheese
1 cup milk
¼ tsp salt
¼ cup margarine - softened
¼ tsp black pepper
1 cup chopped ham
½ cup bisquick

Beat eggs in blender until foamy; add margarine and beat; add milk and bisquick and beat; add cheese, salt and pepper and beat. Stir in ham last and pour into a greased 9 inch pie plate. Bake @ 400 for 15-20 minutes or until knife in center comes out clean.

CANNELLONI

RED SAUCE
1 teaspoon oil
2 cans stewed tomatoes
1 tablespoon basil
1 cup diced onion
1 can tomato paste
1 tablespoon sugar
1 teaspoon garlic
1 teaspoon salt
Pepper (to taste)

Saute onions and add other ingredients and simmer.

MEAT FILLING
1 teaspoon garlic
2 tablespoons butter
5 tablespoons parmesan cheese
2 eggs, beaten
1/4 cup onion, diced
1 box frozen spinach
1 and 1/2 lbs. ground beef
2 tablespoons cream
1/2 teaspoon oregano
Salt and pepper to taste

Saute onion and garlic in oil. Add spinach that has been drained and cooked until it's dry.
Remove from pan and brown ground beef (don't forget to season the beef with salt and pepper), and drain grease. Add spinach and remaining ingredients.

WHITE SAUCE
4 tablespoons butter
1 cup milk
4 tablespoons flour
1 cup cream
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic

Combine butter and flour, add rest of ingredients and thicken.

Cook large shells and fill them with meat filling.


In a 9x13 pan, layer some red sauce, shells, and white sauce, then pour the rest of the red sauce over the top. Sprinkle the top with Parmesan cheese. Bake at 350 degrees uncovered for 1 hour.

TRASH FRIES

We made homemade french fries and threw in some onions and jalapenos to create what are called "Trash Fries". They make them at in a cafe in Texas. They were good; the onions and jalapenos kicked the heat up a bit!

BMT PANINI'S

Rustic Italian bread, sliced
Bacon
Fresh Mozzarella cheese, sliced
Tomatoes, sliced

Grill
Baking sheet
Brick

Cook bacon until crisp and pat off grease. Place slices of bacon, tomato, and cheese in between two slices of bread. Lightly brush the outsides of the bread with olive oil (or left over bacon grease) to prevent burning.

Place on a clean grill set to medium heat.

Place baking sheet on top of each sandwich and then place a brick on top of the baking sheet. Cook until cheese appears to melt, flip and cook until to desired doneness. Recipe called for spinach too, but I didn't have any at the time.

BAKED RIGATON

16 oz Rigatoni or Bowtie Pasta
1 pkg. Italian Sausage, cooked (ground or finely sliced)
1 1/2 tablespoon dried thyme
2 cups whipping cream
1 can sliced olives
1 14 oz can diced tomatoes (Italian or garlic flavored; use the whole can, juice and all)
1 1/2 tablespoon Italian seasoning
1 1/2 cups crumbled feta cheese
2 cups mozzarella cheese, grated

Preheat oven to 375°. Butter large casserole dish. Cook pasta, drain and put in dish. Cook sausage and drain fat. Mix everything except the cheeses; add dash of salt and pepper. Cover with foil and bake for 20 minutes. Remove and mix in cheeses and bake for an additional 25 minutes. Let cool for approximately 5 to 10 minutes before serving.

MAXINE BLOTTER'S PANCAKES

AKA BRENDA'S DELICIOUS BUTTERMILK PANCAKES

2 cups flour (part whole wheat, part white)
2 cups buttermilk
1/4 cup oil
4 eggs
Dash of salt
2 tsp. baking soda
1 tsp baking powder

Mix well and they're ready to go. Brenda makes these and puts nuts in them and they are heavenly. Bye Bye Bisquick.

O'HENRY BARS

7 cups Special K Cereal
1 cup sugar
1 cup dark Karo Syrup
1 1/2 cups smooth peanut butter
12 oz. milk chocolate chips

Grease a large size bowl. Add syrup and sugar. Microwave for 30-40 seconds. Stir in Peanut Butter. Pour mixture over cereal and mix well. Grease a 9x13 baking pan. Press mixture into pan. Melt chips in microwave and frost. Cut into squares and serve. (It will cut easier if chilled first.)

FRESH STRAWBERRY PIE

Found this recipe at Over the Hill and on a Roll.

1 pre-made pie crust, baked according to directions
2 small baskets of fresh strawberries
2 tablespoons sugar
1 teaspoon lemon juice

for the glaze:

1 8-12oz jar strawberry preserves...the amount doesn't have to be exact
2 tablespoons triple sec, or any other orange liquor
1 teaspoon lemon zest

Cut strawberries in half and place in a bowl with sugar and lemon juice. Let macerate for five minutes. Meanwhile, make glaze by placing all ingredients in a medium size saucepan over medium heat. Stir and combine just until preserves melt into a thick glaze.

Strain juices from bottom of bowl and combine glaze with strawberries. Dump strawberries into pre-baked pie crust. Serve with a huge dollop of fresh whipped cream!

SPICY GREEN BEANS

Stumbled across these gems here. We REALLY enjoyed them.

2 tablespoons soy sauce
1 tablespoon white vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
2 tablespoons canola oil
3/4 pound green beans
4 scallions
3 medium cloves of garlic
1 teaspoon of Sriracha

*Note-Make sure everything is prepped and ready to go before tossing anything in the pan. It will take just a few minutes to cook everything. It will go by quickly.

1 .Combine the soy sauce, white vinegar, sugar, Sriracha and red pepper flakes in a bowl and whisk until combined.
2. Mince the garlic, and cut the scallions however you see fit. I like the diagonal cut, but that’s just me.
3. Place the iron skillet over high heat for at least 5 minutes.
4. When everything is chopped and ready, toss in the oil, swirl until it coats the bottom of the skillet, and add the green beans. Cook until they are tender, about 4 minutes, stirring every 30 seconds or so. It will look like you’re murdering them, but be patient. It will work.
5. Dump in those neatly cut scallions and cook until they are gnarly. About another 4 minutes, stirring every 30 seconds.
6. Add the garlic and cook just until it becomes fragrant, about 5 to 10 seconds. Then add the soy sauce mixture. Cook for another 20 seconds or so, and then turn off the heat, and plate.

BLT SCRAMBLE

My creation of the weekend - a BLT Scramble.

4 slices of bacon, cooked then crumbled
1/2 of a large tomato, chopped
2 cups spinach
2 green onions, chopped
4 eggs
1/2 cup shredded cheese

Saute spinach, onions, tomato and bacon crumbles in pan. Add eggs and scramble together. Melt cheese on top and enjoy. Serves 2.