Grilled Onions

12 8 in. wooden skewers
1 medium-size red onion
1 medium-size sweet onion
1 1/2 C. dry white wine
1/4 C. butter
1 tsp. chopped fresh thyme
1 tsp. pepper

Insert 4 wooden skewers, one at a time, through each onion about 1/2 in. apart to create horizontal segments. Cut onion into slices between skewers, leaving skewers in place.
Place onion slices in a shallow container; add wine. Cover and chill 8 hrs., turning occasionally. Drain.
Melt butter in a small saucepan; stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.
Grill onions, covered with grill lid, over medium-high heat (350-400 degrees) 10 min., turning and basting often with reserved butter mixture.

Shish Kabobs

1 C. olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh mint or parsley
1/2 Tbsp. salt
2 tsp. dried oregano
1 tsp. pepper
4 garlic cloves, pressed or finely minced
3 lb. boneless leg of lamb, cut into 2 in. cubes
3 small red onions, cut into fourths
2 green or red bell peppers, cut into fourths
8 cherry tomatoes
8 whole fresh mushrooms
3 Tbsp. fresh lemon juice
3 Tbsp. olive oil

Combine first 7 ingredients; stir well. Place lamb in a large zip-top freezer bag or shallow baking dish. Pour marinade over lamb; seal or cover. Marinate in refrigerator 8 hours, turning occasionally.
Remove lamb from marinade, discarding marinade.
Alternate lamb cubes, onion, and next 3 ingredients onto 8 12 in. skewers.
Combine 3 Tbsp. lemon juice and 3 Tbsp. olive oil. Brush on kebobs.
Grill, covered with grill lid, over medium-high heat (350-400 degrees) 20 min. or to desired degree of doneness, turning once.

Tzatziki Sauce

16 oz. container plain yogurt
1 large cucumber, peeled, seeded, and diced
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh mint
1 tsp. salt
1 tsp. lemon zest
1 garlic clove, pressed or finely minced

Stir together all ingredients in a large bowl. Cover and chill until ready to serve.

Pavlova

4 egg white

1 1/4 cups extra fine white sugar

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 teaspoons cornstarch

1 ¼ C. heavy cream

½ C. confectioners sugar

6 kiwi, peeled and sliced

pt. strawberries, capped and sliced

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper.

In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. 

Gently fold in vanilla extract, lemon juice and cornstarch.

Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.

Bake for 1 hour. Leave in unopened oven 30 min. Finish cooling on a wire rack.

In a small bowl beat heavy cream and confectioners sugar until stiff peaks form, ; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream. Top with fruit slices. 

Tex-Mex Turkey Meatloaf

1/4 C. finely chopped onion
1 Tbsp. vegetable oil
1 C. uncooked long grain rice
1 Tbsp. pressed or finely minced garlic
14.5 oz. can beef broth
15 oz. can black beans, rinsed and drained
2 lb. uncooked ground turkey
1 C. frozen whole kernel corn, thawed
1/2 C. bottled picante sauce
1/2 C. crushed tortilla or corn chips
2 tsp. taco seasoning
shredded cheese, chopped tomato, cilantro, sliced jalapeno, and/or lime wedges, if desired

In a saucepan, cook onion in hot oil over medium heat 5 min. or until tender. Stir in rice and garlic. Cook and stir 5 min., until rice is browned. Add broth. Bring to boiling; reduce heat. Simmer, covered 10-15 min.  or until rice is tender. Stir in beans; cool slightly, about 20 min.
Preheat oven to 350. Line a baking pan with parchment paper.
In a bowl, combine turkey, corn, picante, chips, and seasoning. Stir in rice mixture. In prepared pan, lightly form turkey mixture into a 10" X 5" loaf. Bake 1 hr. 15 min.- 1 hr. 30 min., until an instant read thermometer inserted in center reads 165 degrees. Let stand 10min. Sprinkle with garnish and serve with lime, if desired.

Spicy White Cheese Dip

• 1 small onion, finely diced
• 2 garlic cloves, pressed or finely minced 
• 2 (10-ounce) cans diced tomatoes and green chiles
• 3/4 C. milk 
• 1/2 tsp. ground cumin
• 1/2 tsp. coarsely ground black pepper
• 2 lb. white American deli cheese slices, torn
• Assorted tortilla and corn chips 
• 
  
• Place first 7 ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 3 hours, stirring gently every hour. Stir before serving. Serve with assorted tortilla and corn chips.
• 
  
• Helpful Tip: To Make Ahead and Freeze: Spoon into quart-size freezer containers, and freeze up to 1 month. Thaw overnight in the refrigerator. Microwave on HIGH, stirring every 60 seconds until thoroughly heated.

Marinated Mozzarella

• 3 (8-oz.) blocks mozzarella cheese 
• 1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
• 1/2 C. olive oil 
• 3 Tbsp. finely chopped fresh flat-leaf parsley
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/2 tsp. dried oregano
• 1/2 tsp. Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• Garnish: resh rosemary stems
• 
  
• Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
• Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish by spearing tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Stuffed Mushrooms With Pecans

• 2 medium leeks
• 16-oz. package fresh mushrooms (about 24 medium-size mushrooms)
• 1 tsp. salt, divided
• 2 shallots, minced
• 2 garlic cloves, pressed or finely  minced 
• 2 Tbsp. olive oil
• 1/2 C. grated Parmesan cheese
• 1/4 C. fine, dry breadcrumbs
• 1/4 C. pecans, chopped
• 2 Tbsp. chopped fresh basil
• Garnish: fresh basil sprigs
• 
  
• Preheat oven to 350°. Remove and discard root ends and dark green tops of leeks. Thinly slice leeks, and rinse thoroughly under cold running water to remove grit and sand.
• Rinse mushrooms, and pat dry. Remove and discard stems. Place mushrooms, upside down, on a wire rack in an aluminum foil-lined jelly-roll pan. Sprinkle with 1/2 tsp. salt; invert mushrooms.
• Bake at 350° for 15 minutes.
• Sauté leeks, shallots, and garlic in hot oil in a large skillet over medium heat 3 to 5 minutes or until tender. Transfer mixture to a large bowl. Stir in 1/4 cup Parmesan cheese, next 3 ingredients, and remaining 1/2 tsp. salt until well combined. Spoon 1 heaping teaspoonful leek mixture into each mushroom cap. Sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350° for 10 minutes or until golden. Garnish, if desired.

Bourbon Marinated Pork Tenderloin

• 2 1/2 lb. pork tenderloins 
• 3/4 C. soy sauce
• 1/2 C. bourbon
• 1/4 C. Worcestershire sauce
• 1/4 C. water
• 1/4 C. canola oil
• 4 garlic cloves, pressed or finely minced
• 3 Tbsp. brown sugar
• 2 Tbsp. ground black pepper
• 1 tsp. white pepper
• 1/2 tsp. ground ginger
• 1 tsp. salt
• Garnish: fresh parsley sprigs
• 
  
• Rinse tenderloins, and pat dry.
• Combine soy sauce and next 9 ingredients in a large zip-top plastic freezer bag or shallow dish; seal or cover, and chill at least 12 hours. Remove pork from marinade, discarding marinade. Sprinkle evenly with salt.
• Grill, covered with grill lid, over high heat (400° to 500°) 30 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning occasionally. Remove from heat; cover with aluminum foil, and let stand 10 minutes or until thermometer registers 160°. Garnish, if desired.

Pecan Bourbon Balls

• 16 oz. package powdered sugar
• 1/3 C. bourbon
• 1/4 C. butter, softened
• 50 pecan halves (about 1 1/4 cups)
• 2 C. (12 oz.) semisweet chocolate morsels
• 1 Tbsp. shortening
• 
  
• Stir together first 3 ingredients until blended. Cover and chill 8 hours.
• Shape mixture into 1-inch balls. Gently press pecan halves into 2 sides of each ball. Chill 8 hours or freeze for 1-2 hrs. 
• Melt chocolate and shortening in a saucepan over medium heat. Remove from heat. Dip bourbon balls in chocolate, and place on wax paper.
• Chill 1 hour or until hardened.

Kentucky Hot Browns

• 4 thick white bread slices 
• 3/4 lb. sliced roasted turkey
• Mornay Sauce
• 1 C. shredded Parmesan cheese 
• 3 plum tomatoes, sliced 
• 8 bacon slices, cooked 
• 
  
• Preheat broiler with oven rack 6 inches from heat. Place bread slices on a baking sheet and broil 1 to 2 minutes on each side or until toasted.
• Arrange bread slices in 4 lightly greased broiler-safe individual baking dishes. Top bread with turkey slices. Pour hot Mornay Sauce over turkey. Sprinkle with Parmesan cheese.
• Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly browned; remove from oven. Top sandwiches with tomatoes and bacon. Serve immediately.

Mornay Sauce:

• 1/2 C butter 
• 1/3 C. all-purpose flour
• 3 1/2 C. milk 
• 1/2 C. shredded Parmesan cheese 
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 
  
• Melt butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil, and cook, whisking constantly, 1 to 2 minutes or until thickened. Whisk in Parmesan cheese, salt, and pepper.

Strawberry Shortcakes

4 C. sliced fresh strawberries

1/2 C. sugar

2 1/3 C. Bisquick

2/3 C. milk

3 Tbsp. sugar

3 Tbsp. butter, melted

1 C. heavy whipping cream

1/4 C. powdered sugar

Place strawberries and sugar in a small bowl, stirring well; set aside.

Preheat oven to 425. In a medium bowl, mix Bisquick, milk, sugar, and melted butter until well blended. Drop by large spoonfuls onto an ungreased baking sheet. Bake 10-12 min. or until light golden. 

In a medium mixing bowl, beat whipping cream and powdered sugar using an electric mixer until stiff peaks form. 

Slice warm shortcakes in half. Place bottom halves on serving plates and top evenly with strawberries, including juice, and whipping cream. Place tops on shortcakes and serve immediately.

Avocado-Corn Salsa

2 C. fresh corn kernels
3 ripe avocados, peeled, pitted, and diced
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
1/2 C. olive oil
1/2 C. fresh lime juice
1/4 C. chopped fresh cilantro or oregano
1/4 C. red wine vinegar
1 Tbsp. ground cumin
1 tsp. chili powder
4 drops hot sauce, or to taste
salt and pepper to taste
3 Tbsp. agave syrup

Bring a medium pot of water to a boil; add corn and cook 30 seconds. Drain and immediately rinse under cold water. Drain again and set aside.
Combine avocados, onion, and bell pepper in a large bowl; add reserved corn and toss gently.
In a small bowl, whisk together remaining ingredients; pour over avocado mixture and toss gently to coat. Cover and refrigerate up to 3 days.

Three Cheese Quiche

1 C. sliced fresh mushrooms
1 C. finely chopped onion
1 C. chopped fresh broccoli
5 eggs
2/3 C. milk
1/4 C. chopped roasted red peppers
1 C. shredded three cheese blend
1 frozen deep dish 9in. pie crust, unbaked

Heat oven to 375.
Cook mushrooms, onions, and broccoli in skillet sprayed with cooking spray on medium heat 5 min. or until crisp-tender, stirring occasionally. Remove from heat.
Beat eggs and milk in medium bowl with whisk until well blended. Stir in vegetable mixture, peppers, and 1/2 C. cheese; pour into pie crust. Place on baking sheet.
Bake 35 min. top with remaining cheese; bake 5-10 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.

Regal Turkey Sandwich

2 1/4 in. thick slices of Italian country bread
5 slices cracked pepper deli turkey
2 slices Swiss cheese
1 Tbsp. strawberry preserves
1 tsp. spicy brown mustard
1 leaf green leaf lettuce

Toast bread. Spread mustard on one slice of bread and strawberry preserves on the other. On one slice of bread, layer lettuce, Swiss, and turkey. Top with remaining slice of bread.

Other Serving Suggestions: Substitute green leaf lettuce with spinach. Add an extra layer of flavor by mixing 1/2 tsp. balsamic vinegar into strawberry preserves before spreading. Try grilling this sandwich.

Spicy Apple-Glazed Meatballs

1 egg
1/4 C. milk
2 slices white or wheat bread, torn
1 lb. 85% lean ground beef
4 cloves garlic, pressed or finely minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze:
1 C. apple juice
1/4 C. soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, thinly sliced

For meatballs, in a large bowl, whisk together egg and milk. Add bread and let stand 10 min. Add ground beef, garlic, black pepper, salt, and cayenne; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 1 in. balls.
In a 12 in. skillet, heat oil over medium heat. Cook, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink in center, about 6 min. per batch. Transfer to a covered dish to keep warm. Drain fat from skillet and wipe clean.
For apple glaze, in a bowl, combine juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. In the same skillet over medium heat, cook and stir sauce until thickened and bubbly. Cook and stir 2 min. more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.

Pineapple-Black Bean Guacamole

2 medium avocados, halved, seeded, and peeled

1/4 C. bottled green salsa (salsa verde)

1 Tbsp. sour cream

1/2 C. finely chopped pineapple or canned crushed pineapple, drained

1/2 C. black beans, rinsed and drained

1 jalapeno, seeded and minced

2 Tbsp. finely chopped red onion

2 Tbsp. chopped fresh cilantro

1 Tbsp. pressed or minced garlic

1 Tbsp. lime juice

1/4 tsp. salt

1/4 tsp. cumin

1/4 C. shredded Monterey Jack cheese

additional cilantro for garnish, if desired

In a large bowl mash avocados. Stir in salsa and sour cream until combined. Stir in pineapple, beans, jalapeno, onion, cilantro, garlic, lime juice, salt, and cumin. Cover and chill for 2 hours or until ready to serve. Sprinkle with Monterey Jack cheese. If desired, sprinkle with cilantro and serve with tortilla chips.

Shrimp Etouffee

1/4 C. butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
1 medium-size green bell pepper, finely chopped
4 garlic cloves, pressed or finely minced
1 large shallot, finely chopped
1/4 C. all-purpose flour
1 tsp. salt
1/2-1 tsp. ground red pepper
14 oz. can chicken broth
2 lb. raw, peeled, deveined shrimp
1/4 C. chopped fresh parsley
1/4 C. chopped fresh chives
6 C. hot cooked rice

Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; saute 5-6 min. or until tender.
Add flour, salt, and 1/2-1 tsp. ground red pepper; cook, stirring constantly, until caramel colored, about 12 min. Add broth; cook stirring constantly 3-5 min. or until thick and bubbly.
Stir in shrimp; cook 5 min. or until all shrimp are pink. Stir in herbs. Serve with hot cooked rice.

Honey Roast Chicken

3 1/2-4 lb. whole broiler-fryer chicken
2 Tbsp. butter, melted
1/2 tsp. each salt and pepper
3/4 C. honey
2 Tbsp. fresh tarragon
1 C. peeled and sliced shallots
1 C. champagne, sparkling wine, or chicken broth
1/2 C. chicken broth
1 small lemon, thinly sliced

Preheat oven to 375. Rinse chicken and cavity; pat dry with paper towels. Skewer neck skin to back; tie legs to tail. Place in a shallow roasting pan. Brush with butter; sprinkle with salt and pepper.
Roast, uncovered, for 1 1/4-1 3/4 hrs. or until drumsticks move easily and chicken is no longer pink (180 degrees). Brush with 1/2 the honey and sprinkle with 1/2 the tarragon. Roast 5 min. longer or until honey forms a golden brown glaze.
Remove chicken from pan and tent with foil. Transfer roasting pan to stove top. Add shallots, champagne, broth, and remaining honey. Simmer, uncovered, about 10 min. until juices thicken slightly and shallots are tender. Add lemon slices to pan. Simmer 3-5 min. or until heated through. To serve, return chicken to pan, sprinkle with remaining tarragon and top with additional honey, if desired.

Helpful Tip: This can also be done with chicken pieces. Simply arrange pieces skin side up. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, 35 min. Then continue as above.

Cheddar Cheese Biscuits

• 2 1/2 C. all-purpose flour
• 1 1/2 Tbsp. baking powder
• 1 tsp. salt
• 1 C. vegetable shortening
• 1 C. (4 oz.) freshly shredded sharp Cheddar cheese
• 1 C. buttermilk
• Parchment paper
• 
  
• Whisk together first 3 ingredients in a large bowl. Cut in shortening with a pastry blender until mixture resembles small peas and dough is crumbly; stir in cheese. Add buttermilk, stirring just until dry ingredients are moistened.
• Turn dough out onto a lightly floured surface; knead 3 to 4 times. Place dough in a bowl; cover and chill 1 hour.
• Preheat oven to 350°. Turn dough out onto a lightly floured surface. Pat or roll dough to 1-inch thickness; cut with a 1 1/2-inch round cutter, and place on parchment paper-lined baking sheets.
• Bake at 350° for 20 to 22 minutes or until golden brown.

Helpful Tip: Unbaked biscuits may be frozen up to 1 month. Bake frozen biscuits as directed for 26 to 28 minutes or until golden brown.

Roasted Onions

• 2 medium Vidalia or Texas Sweet onions 
• 2 beef bouillon cubes
• 1 Tbsp. butter, divided

Peel 2 medium onions and cut a thin slice from bottom and top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Place onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with lid. Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender. Garnish each serving with fresh parsley sprig and pepper, if desired.

1. Helpful Tip: These can also be roasted in the oven at 400 degrees for 20-25 min. or until tender OR grilled by wrapping each filled-and-topped onion in heavy-duty aluminum foil (or a double layer of regular aluminum foil). Grill over high heat (400° to 450°) 15 to 20 minutes or until tend  er. Let stand 10 minutes before serving. 

Orange-Basil Butter

1/4 C. butter, softened
1/2 tsp. orange zest, grated
2 Tbsp. fresh basil, finely chopped

Blend ingredients well. Serve with corn on the cob, baked sweet potato, biscuits, fish, etc.

Casser-Ole'

1 lb. lean ground beef
1 large onion, finely chopped
2 C. salsa
15 oz. can black beans, rinsed and drained
1/4 C. Italian dressing
2 T. taco seasoning
1/4 tsp. cumin
6 flour tortillas
3/4 C. sour cream
1 C. shredded Mexican cheese blend
1 C. shredded lettuce
1 medium tomato, chopped

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in salsa, beans, dressing, taco seasoning, and cumin. Place 3 tortillas in a 2 qt baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream, and cheese. Repeat layers. Cover and bake at 400 for 25 min. Uncover and bake an additional 5 min. Let stand 5 min. prior to serving. Top with lettuce and tomato.

Jamaican Bread Pudding

4 C. French bread, cubed
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. raisins
1/4 C. white rum
1/4 C. melted butter
2 C. milk
2 eggs, slightly beaten
1 tsp. vanilla

Preheat oven to 350. Grease a 9 in. square baking dish with butter.
In a large mixing bowl, combine bread, sugar, cinnamon, nutmeg, and raisins. Pour into baking dish. Drizzle with rum and melted butter.
In the same mixing bowl, slightly beat eggs. Add milk and vanilla and mix well. Pour evenly over bread mixture. Let stand 15 min. Bake 50 min.-1 hr. or until a knife inserted in center comes out clean. Serve warm topped with vanilla rum sauce (recipe follows).

Vanilla-Rum Sauce:
1/2 C. brown sugar
1/2 C. sugar
1/2 C. butter
1/2 C. heavy whipping cream
1 tsp. vanilla
2 tsp. white rum

In a heavy saucepan, combine brown sugar, sugar, whipping cream, and butter. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil, 5-8 min. Remove from heat and stir in vanilla and rum.

Chicken, Tomato, & Cucumber Dinner Salad

5 Tbsp. olive oil, divided
1-1 1/4 lb. chicken breast tenders
salt and freshly ground black pepper
1/4 C. cider vinegar or white wine vinegar
1 Tbsp. snipped fresh thyme
1 tsp. sugar
1 medium cucumber, cut in thin ribbons
2 tomatoes, sliced
1/2 C. pitted green olives, halved or sliced
4 oz. feta cheese

In a large skillet, heat 1 Tbsp. of oil over medium heat. Lightly sprinkle chicken tenders with salt and pepper. Cook chicken in hot oil for 8-10 min, turning once, until no pink remains.
For vinaigrette, in a screw-top jar, combine remaining oil, vinegar, thyme, sugar, and 1/4 tsp. each salt and pepper; shake to combine.
On plates, arrange chicken, cucumber ribbons, sliced tomatoes, olives, and feta cheese. Drizzle vinaigrette over salads.

Blueberry Cream Biscuits with Blueberry Sauce

2 C. all-purpose flour
2 tsp. baking powder
2 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. grated nutmeg
1 C. fresh blueberries
1 1/2 C. whipping cream
blueberry sauce (recipe follows)

Preheat oven to 425. In a large bowl, stir together flour, baking powder, sugar, salt, and nutmeg to thoroughly mix. Toss blueberries with flour mixture. Stir cream into mixture just until moistened.
Turn dough out onto floured surface. Gently lift and fold dough 4-5 times, making a quarter turn between each fold. Place dough on parchment-lined baking sheet. Form dough into a 7-8 in. square, approximately 1 in. thick. Using a floured pizza cutter or knife, cut 12-16 biscuits, leaving biscuits intact. Bake in upper half of oven for 17-20 min. or until golden brown. Cut or pull apart to serve. Top with Blueberry Sauce.

Blueberry Sauce:
2 C. fresh blueberries, divided
1/3 C. sugar
2 Tbsp. water
1 tsp. vanilla

In a medium saucepan, combine 1 C. blueberries, sugar, and water. Bring to a simmer; cook and stir until blueberries pop and sauce has thickened. Remove from heat and stir in remaining blueberries and vanilla. Serve warm.

Chocolate Chocolate Chip Meringues

6 egg whites
3/4 C. sugar
1/4 tsp. vanilla
1/3 C. confectioner's sugar
1/2 C. + 1 Tbsp. cocoa
1/2 C. dark (semisweet) miniature chocolate chips

Place silicone mats or parchment paper on two cookie sheets.
Place egg whites in a mixer with whipping attachment and whip about 1 min. While machine is running, add sugar and vanilla. Whip until shiny.
Slow mixer to lowest setting and add confectioners sugar and cocoa. Turn machine off and fold in chocolate chips.
Set oven to 200 degrees. Scoop out teaspoon sized spoonfuls, trying to form a peak as the spoon empties. Cook 2 1/2-3 hrs. Turn oven off, but leave meringues in closed oven for another hour. This ensures a dry, crisp meringue.

Creamy Broccauliflower Salad

4 C. each broccoli and cauliflower florets
1 C. sour cream
1 C. mayonnaise
1 Tbsp. honey
2 Tbsp. Dijon mustard
1 Tbsp. pressed or finely minced garlic
2 tsp. cumin
1/2 tsp. salt
1 tsp. freshly ground pepper
1/4 C. sunflower seeds
3 Tbsp. + 2 Tbsp. dried cranberries

Blanch broccoli and cauliflower separately in boiling salted water until crisp-tender, about 3 min. Refresh in cold water, drain, and set aside.
Blend together sour cream, mayonnaise, and next 6 ingredients. Carefully fold in broccoli, cauliflower, and 3 Tbsp. dried cranberries. Transfer to serving dish and garnish with sunflower seeds and remaining dried cranberries.

Jamaican Bread Pudding

4 C. cubed French bread
1/2 C. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. raisins
1/4 C. white rum
1/4 C. melted butter
2 C. milk
2 eggs, beaten
1 tsp. vanilla

Preheat oven to 350. Grease a 9 in. square baking dish with butter.
Combine bread, sugar, cinnamon, nutmeg, and raisins in a large mixing bowl. Pour into baking dish. Drizzle bread mixture with melted butter and rum.
Mix eggs, milk, and vanilla. Pour over bread mixture and let sit 15 min.
Bake 50 min.-1hr. or until a knife inserted in center comes out clean.
Serve warm with vanilla-rum sauce.

Vanilla-Rum Sauce:
1/2 C. firmly packed brown sugar
1/2 C. sugar
1/2 C. butter
1 tsp. vanilla
1/2 C. whipping cream
2 tsp. white rum
1 tsp. vanilla

In a heavy saucepan, combine all ingredients except rum and vanilla. Cook over medium heat, stirring frequently, until mixture thickens and comes to a full boil, 5-8 min. Remove from heat and stir in vanilla and rum.

Gingery Carrot Soup

2 Tbsp. olive oil
1 large onion, chopped
kosher salt and freshly ground pepper
1 lb. carrots, peeled and thinly sliced
1 in. section of fresh ginger, thinly sliced
2 pitas, split horizontally
1 tsp. curry powder
1/4 C. lowfat plain Greek yogurt or sour cream, if desired

Heat oven to 425 degrees. Heat 1 Tbsp. of the oil in a large saucepan over medium-high heat. Add the onion. Season with 1/4 tsp. each salt and pepper. Cook, stirring, until beginning to soften, 3-4 min.
Add the carrots, ginger, and 4 C. water and bring to a boil. Reduce heat and simmer until vegetables are tender, 15-20 min. Using an immersion (or standard) blender, puree the vegetable mixture.
Meanwhile, brush the cut sides of the pitas with remaining oil and sprinkle with curry powder and 1/8 tsp. salt; cut each pita into wedges and place seasoned side up on a rimmed baking sheet. Bake until golden and crisp, 8-10 min.
Ladle the soup into bowls, top with yogurt and sprinkle with pepper. Serve with pita chips.

Bacon and Egg Muffins

4 slices bacon, cut into thirds
5 eggs
1 C. all-purpose flour
1/2 C. yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 C. milk
1/4 C. melted butter
1/2 C. shredded sharp Cheddar cheese
maple syrup

Preheat oven to 400 degrees. In a large skillet, cook bacon just until crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl, beat three of the eggs, 2 Tbsp. water and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a spatula, lift and fold for uncooked portion to flow underneath. Cook until set, but still moist. Transfer to bowl; set aside.
Brush 12 2 1/2 in. muffin cups with remaining bacon drippings. In medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. Combine milk, oil, and remaining 2 eggs. Stir into flour mixture. Fold in scrambled eggs and cheese. Fill muffin cups.
Place one bacon piece on each muffin. Bake 15-17 min. or until lightly browned and toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pans. Serve with maple syrup, if desired.

Tagalong Cheesecake Cupcakes

21 Tagalong cookies, 15 whole and 6 coarsely chopped
16 oz. cream cheese
1/2 C. sugar
1 tsp. vanilla
2 large eggs, lightly beaten
1/2 C. sour cream
pinch of salt

Heat oven to 275 degrees. Line muffin tin with paper liners, and place one whole cookie in each paper liner.
In a large mixing bowl, beat the cream cheese until smooth. Slowly add in the sugar until well mixed, followed by the vanilla. Slowly drizzle in the eggs, mixing thoroughly. Beat in the sour cream and salt.
By hand stir in the chopped cookies.
Fill each cookie-filled cup almost to the top.
Bake for 22 min. or until filling is set. Transfer to a wire rack to cool completely and refrigerate at least 4 hrs. before serving.

Chocolate Torte

Torte:
1/2 lb. unsalted butter, cut into 1/2 in. cubes, plus 1/2 Tbsp.
1 lb. dark chocolate, coarsely chopped
1/4 C. amaretto
2 boxes Dulce de Leche Girl Scout cookies
1/4 C. softened butter
8 large eggs
1/4 C. sugar
1 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325.
Using 1/2 Tbsp. butter, grease a 9 in. springform pan and line bottom with parchment paper. Cover pan underneath and along sides with foil and set in a roasting pan.
Bring a medium saucepan of water to a boil, then reduce to simmer.
Combine chocolate, cut up butter, and amaretto in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 min.; set aside.
Process cookies in the bowl of a food processor until crumbs. Reserve 2 Tbsp. of processed cookies. To the rest, add 1/4 C. softened butter and process again until cookies are bread-like crumbs and stick together. Pour into the bottom of springform pan and press to make an even crust layer.
Combine eggs, sugar, vanilla, and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5-10 min. Time required will be reduced if eggs are at room temperature. Fold 1/3 of egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 more times, until all of the egg mixture has been folded in.
Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about 1/2 way up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40-45 min.
Remove from roasting pan and cool on wire rack for about 15 min. Remove foil and springform pan, and let cool to room temperature.

Caramel Ganache:
1/2 tsp. flaky sea salt
8 oz. Caramel Kraft bits
1/8 C. heavy cream

In a microwave-safe bowl, add caramel bits and heavy cream. Microwave 30 seconds and stir. Continue to microwave in 30 sec. intervals and stirring until smooth and pourable. Add sea salt and stir. Pour in an even layer over top of torte, letting it drip down sides. Reserve some for decorating. Let cake stand for about 10 min. before adding chocolate ganache.

Chocolate Ganache:
8 oz. dark chocolate, coarsely chopped
1/8 C. heavy cream

In the top of a double boiler, add chocolate and cream. Stir as chocolate melts until the mixture is smooth and pourable; add more cream as necessary.
Pour over caramel ganache and let it drip down sides. Let stand a few min. and then drizzle with reserved caramel ganache and sprinkle reserve cookie crumbs on top. Refrigerate at least 1 hr. before serving. Remove from refrigerator about 30 min. prior to serving.

Sourdough Bread

2 (1/4 oz.) envelopes active dry yeast
1 1/4 C. warm water (100-110 degrees)
1 C. sourdough bread starter at room temperature
1/4 C. vegetable oil
1/4 C. sugar
2 tsp. salt
2 large eggs, beaten
5 1/2-6 C. unbleached all-purpose flour
vegetable oil
butter, melted

Combine yeast and warm water in a 2 C. liquid measuring cup; let stand 5 min.
Combine yeast mixture, sourdough starter, 1/4 C. oil, sugar, salt, eggs, and 3 C. flour in a nonmetal bowl. Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a floured surface and knead until smooth and elastic (8-10 min.). Place in a well-greased bowl, turning to grease the top. Cover and let rise in a warm place (85 degrees), free from drafts, 1-1 1/2 hrs. or until doubled in bulk.
Punch dough down, and divide in half; place on a floured surface. Roll each half into an 18 X 9 in. rectangle. Tightly roll up dough, starting at narrow side; pinch seam and ends together to seal. Place loaves, seam side down, in 2 greased 9 X 5 in. loafpans. Brush tops with oil. Cover and let rise in a warm place, free from drafts, about and hour, or until doubled in size.
Bake at 375 degrees 30-35 min. or until loaves sound hollow when tapped. Remove loaves from pans and brush with melted butter.

Sourdough Bread Starter

1/4 oz. envelope active dry yeast
1/2 C. warm water (100-110 degrees)
2 C. all-purpose flour
3 Tbsp. sugar
1 tsp. salt
2 C. warm water (100-110 degrees)
starter food (recipe follows)

Combine yeast and 1/2 C. warm water in a 1 C. liquid measuring cup; let stand 5 min.
Combine flour, sugar, and salt in a medium-size nonmetal bowl, and stir well. Gradually stir in 2 C. warm water. Add yeast mixture, and mix well.
Cover starter loosely with plastic wrap or cheesecloth; let stand in a warm place (85 degrees) 72 hours, stirring 2-3 times daily. Place mixture in refrigerator, and stir once a day. Use within 11 days.
To use, remove sourdough starter from refrigerator; let stand at room temperature at least 1 hr.
Stir starter well, and measure amount of starter needed. Replenish remaining starter; use within 14 days, stirring daily. When sourdough starter is used again, repeat procedure for using starter and replenishing with starter food.

Starter Food:
1 C. all-purpose flour
1 C. water
1 tsp. sugar

Stir all ingredients into remaining sourdough starter.

Crustless Canadian Bacon and Brie Quiche

14 thin Canadian bacon slices
8 oz. round Brie cheese
8 large eggs, lightly beaten
1/2 C. sour cream or mayonnaise
1/2 tsp. ground white pepper
1/4 C. grated Parmesan cheese
1/2 tsp. dried basil

Arrange bacon slices on bottom and up sides of a lightly greased 9 in. pieplate, slightly overlapping slices.
Remove rind from Brie, and cut Brie into cubes. Whisk together eggs and sour cream; stir in Brie, pepper, Parmesan cheese, and basil. Pour filling into prepared pieplate.
Bake at 375 degrees for 30 min. or until a knife inserted in center comes out clean. Let stand 5 min. before serving.

Lemon Bars

2 C. all-purpose flour
1/2 C. sifted powdered sugar
1 C. butter, softened
1 tsp. vanilla
2 C. sugar
2 Tbsp. cornstarch
5 large eggs, lightly beaten
1 Tbsp. grated lemon rind
1/4 C. plus 2 Tbsp. lemon juice (fresh is better)
2 Tbsp. butter, melted
1/4 C. sifted powdered sugar and raspberries for garnish, if desired

Combine first 4 ingredients; beat at medium speed with an electric mixer until blended. Pat mixture into a greased 9 X 13 in. baking dish. Bake at 350 for 18 min. or until golden.
Combine 2 C. sugar and cornstarch. Add eggs and next 3 ingredients; beat well. Pour mixture over crust. Bake at 350 for 20-25 min. or until set. Cool completely. Chill well.
Sift 1/4 C. powered sugar over top. Cut into bars. Garnish if desired.

Summer Squash Casserole

4 lb. yellow summer squash, sliced
4 Tbsp. butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, pressed or finely minced
2 1/2 C. soft breadcrumbs, divided
1 1/4 C. shredded Parmesan cheese, divided
4 oz. shredded sharp Cheddar cheese
1/4 C. chopped fresh chives
1/2 C. minced fresh parsley
8 oz. container sour cream
2-3 tsp. salt
1 tsp. freshly ground pepper
2 large eggs, lightly beaten
1/4 tsp. garlic salt

Cook squash in boiling water to cover in a Dutch oven 8-10 min. or just until tender. Drain well; gently press between paper towels.
Melt 2 Tbsp. butter in Dutch oven over medium-high heat; add onion and garlic, and saute 5-6 min. or until tender. Remove from heat and stir in squash, 1 C. breadcrumbs, 3/4 C. Parmesan, and next 7 ingredients. Spoon into lightly greased 9 X 13 in. baking dish.
Melt remaining 2 Tbsp. butter. Stir together melted butter, remaining 1 1/2 C. breadcrumbs, 1/2 C. Parmesan cheese, and garlic salt. Sprinkle mixture evenly over casserole.
Bake at 350 for 35-40 min. or until set.

Herbed Tomato Tart

17.3 oz. package frozen puff pastry sheets, thawed
5 plum tomatoes, thinly sliced
3/4 tsp. salt
8 oz. shredded mozzarella cheese
4 oz. crumbled feta cheese
1/4 C. finely chopped onion
1 garlic clove, pressed or finely minced
1/4 C. finely chopped fresh mixed herbs (1 Tbsp. each of basil, rosemary, chives, and parsley)
freshly ground black pepper
1 Tbsp. olive oil

Roll each pastry sheet into a 14 in. square on a lightly floured surface; place one pastry sheet on an ungreased baking sheet. Cut 2 14 X 1 in. strips and 2 13 X 1 in. strips from the second pastry sheet. West strips with water, and place along the edges o top of pastry square, forming a border.
Bake pastry shell at 400 for 10 min. or until golden. Transfer to a wire rack to cool.
Place tomato slices on paper towels and sprinkle evenly with salt. Let stand 20 min.
Place baked pastry shell on baking sheet; sprinkle with mozzarella cheese and next 3 ingredients. Arrange tomato slices in a single layer on top. Sprinkle with herbs and freshly ground pepper; drizzle with oil.
Bake at 400 for 15 min. or until cheese melts; serve hot.