My All Time Favorite Chocolate Chip Cookie Recipe!

This is a tweak of the Guittard Super Cookie recipe.

Preheat oven to 375*F

Cream together:

• 1/2 cup butter, softened
• 6 Tbs sugar
• 6 Tbs firmly packed brown sugar
• 1 tsp vanilla
• 1/3 cup peanut butter (opt)

Blend in 

• 1 egg
• 1/2 tsp baking soda
• 1/2 tsp salt

Gradually add

• 1 cup + 2 Tbs flour

Stir in 

• 10 oz. pkg high quality chocolate chips
• 1/2 cup nuts (opt)

Drop by well rounded teaspoonfuls onto ungreased cookie sheets.  Bake for 8-10 min.

Yield: 2-3 doz. 2 1/2 inch cookies.

Pasta with Chicken and Artichokes

Prep: 5 min.     Serves: 4

Ingredients:

• 2 (6 oz.) chicken breast halves
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 1/2 lb. angel hair pasta
• salt and pepper
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan (2 oz.)

Directions:

1. Bring a large pot of salted water to a boil.  Pound chicken with a rolling pin to 1/2 inch thicknes.  Pour broth into a skillet; bring to boil over high heat.  Add chicken, lower heat to medium and cover.  Cook, turning twice, until no longer pink.  12 minutes.
2. Transfer chicken to a plate and cover with foil.  Increase heat to high and bring broth to a boil.  Boil rapidly until liquid has reduced by half.  Pour in cream, bring to boil, and cook until thick enough to coat back of a spoon, 5-7 min. (Watch carefully and stir to prevent it from boiling over.)
3. Chop chicken and artichokes; set aside.  Cook pasta according to package directions; drain.  Return pasta to pot and stir in sauce, chicken and artichokes.  Season with salt and pepper, sprinkle with parsley and Parmesan, and serve hot.

Nutrition facts:

• calories: 518
• fat: 21 g.
• saturated: 12 g.
• cholesterol: 117 mg.
• fiber: 5 g.
• protein: 33 g.
• carbohydrates: 47 g.
• sodium: 264 mg.

Easy Pudding Cake

This is one of those 'recipes' from the junior high foods class... still, it is very yummy!

Ingredients:

• 1 white or yellow cake mix
• 1 large packet instant vanilla pudding
• 1 8 oz cool whip
• fresh fruit to top

Directions:

1. Make the cake mix following the instructions on the box.  Bake in a 9x13 baking dish.  After baking, let the cake cool.
2. Make a large package of instant vanilla pudding following the instructions on the box.
3. When cake is cool, poke holes in the cake with the end of a wooden spoon.  Poor the pudding over the cake.  Let it stand for a few minutes.  Then smooth whip cream over the pudding.  Refrigerate if not eating immediately.  Top with cut up fruit of your choice.

Death By White Chocolate Cookies

Ingredients:

• 1 pkg (8 squares) semi sweet baking chocolate
• 3/4 cup firmly packed brown sugar
• 1/4 cup butter, softened
• 2 eggs
• 1 tsp vanilla
• 1/2 cup flour
• 1/4 tsp baking powder
• 1 pkg (6 squares) premium white baking chocolate, coarsely chopped (makes 1 cup of chunks)
• 2 cups chopped macadamia nuts or slivered almonds

Directions:

1. Heat oven to 350*F
2. Microwave semi sweet chocolate in a large microwavable bowl on high for 2 minutes.  Stir until chocolate is melted and smooth.  Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended.  Stir in flour and baking powder.  Stir in white chocolate and nuts.  
3. Drop by 1/4 cupfuls onto ungreased cookie sheets.  
4. Bake 13-14 minutes or until cookies are puffed and feel set to the touch.
5. Cool 1 minute; remove from cookie sheets.  Cool completely on wire racks.  Makes about 18 large cookies.  

Note: if omitting the nuts, increase flour to 3/4 cup to prevent spreading.

No Bake Spiderweb Cheesecakes

Yield: 16 servings

Ingredients:
Crust and Cheesecakes:

• 16 nilla wafers
• 1 envelope (.25 oz) unflavored gelatin
• 2 pkg (8 oz each) cream cheese, softened
• 2/3 cup sugar
• 1 tsp vanilla extract
• 2 cups whipped topping or whipped cream
• 1/2 cup mini semi sweet chocolate chips

Spiderwebs:

• 1/2 cup mini semi sweet chocolate chips
• 1 tsp vegetable oil

Directions:

1. Crust and Cheesecakes:  Line 16 indents of 2 cupcake pans with foil liners.  Coat liners with nonstick spray.  Place 1 nilla wafer in the bottom of each prepared cup.
2. Sprinkle gelatin over 1/4 cup water in a glass measuring cup and let soak for 1 minute.  Microwave 30 seconds to dissolve.
3. Beat cream cheese and sugar in a large bowl until smooth.  Beat in vanilla, the fold in whipped topping or whipped cream.  While beating over medium speed, add dissolved gelatin in a thin stream.  Fold in mini chips.  Spoon 1/4 cup batter into each prepared cup, smoothing tops.
4. Spiderwebs:  Combine chips and oil in a microwave safe bowl.  Microwave 1 minute and stir until smooth.  Transfer to a resealable plastic bag or piping bag.  Snip off a small corner and pipe in a spiral pattern on each cake.  Starting a the center, run a thin knife through each spiral to resemble a spiderweb.  Refrigerate at least 4 hours.

Nutrition facts:

• 247 cal
• 16g fat (10g sat)
• 4g protein
• 23g carbs
• 1g fiber
• 97mg sodium
• 32mg cholesterol

Mini Whoopie Pies

Yield: 24 sandwich cookies

Ingredients:
Cookies:

• 2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 3/4 cup milk
• 1/2 tsp vanilla extract

Filling:

• 2 cups confectioner's sugar
• 1/4 cup butter, softened
• 1/2 tsp vanilla extract
• food coloring of your choice

Directions:

1. Heat oven to 375*F.  Line 2 or 3 large baking sheets with nonstick foil.
2. Cookies:  In a medium size bowl, whisk flour, cocoa, baking powder and salt.  In a large bowl, beat together the butter and sugar until smooth.  Beat in eggs, one at a time, beating well after each, until mixture is a pale yellow color.  On low speed, beat in half of the flour mixture.  Beat in milk and vanilla and then remaining flour mixture.
3. Drop dough by level tablespoonfuls onto prepared sheets, spacing at least 1 1/2 inches apart, spreading slightly to a 2 inch round (about 48 total).  Bake at 375*F for 12-13 minutes, or until tops are dry.  Cool completely.
4. Meanwhile, prepare filling.  In a medium size bowl, beat together confectioner's sugar, butter, 2 Tbs. water, vanilla and food coloring until smooth and desired color.  Once cookies are cool, sandwich together (flat side to flat side) with a scant tablespoon of filling.  Store in airtight container.

Nutrition facts:

• 166 cal
• 7g fat (4g sat)
• 2g protein
• 26g carbs
• 1g fiber
• 51mg sodium
• 33mg cholesterol

Vanilla Rich Chocolate Chip Cookies

Ingredients:

• 3 1/4 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 1/3 cups butter, softened
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 2 eggs
• 4 tsp vanilla extract
• 1 pkg (12 oz) semi sweet chocolate chips
• 1 cup coarsely chopped walnuts

Directions:

1. Mix flour, baking soda and salt in medium bowl.  Beat butter and sugars in a large bowl with electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.  Gradually beat in flour mixture on low speed until well mixed.  Stir in chocolate chips and walnuts.
2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
3. Bake in preheated 375* F oven 8-10 minutes or until lightly browned.  Cool on baking sheets 1 minute.  Remove to wire racks; cool completely.  Makes 5 dozen.

Zucchini Parmesan

Ingredients:

• 1/2 cup flour
• 3 eggs, lightly beaten
• 1 1/2 cups seasoned bread crumbs
• 3 large zucchini, about 2 lbs., cut lengthwise into 1/4 inch slices
• 1/4 cup oil
• 1 jar (25 oz.) prepared marinara sauce
• 2 cups shredded mozzarella cheese (reduced fat)
• 1 cup basil leaves
• 1/4 cup grated Parmesan cheese

Directions:

1. Heat oven to 375*F.  Coat a 13x9x2 inch baking dish with nonstick cooking spray.
2. Place flour, eggs and bread crumbs in a separate shallow bowl.  Lightly coat zucchini slices with flour.  Dip in egg and coat with bread crumbs.  Set aside.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.  Cook zucchini 1 1/2 to 2 minutes per side until golden brown.  Cook in 3 batches, adding more oil as needed.
4. Spoon 1/2 cup of sauce in bottom of prepared baking dish.  Evenly place 1/3 of the zucchini in dish; top with 3/4 cup sauce and 2/3 cup mozzarella cheese.  Repeat layerin twice, adding basil between second and third layers.
5. Sprinkle Parmesan cheese over top and loosely cover with foil.  Bake at 375*F for 30 min.; remove foil and bake for an additional 10 min
6. Cool slightly before slicing.  Serve with a green salad if desired.

Yield:  8 servings

Nutritional facts:

• 304 cal
• 15g fat (5g sat)
• 17g protein
• 27g carb
• 5g fiber
• 762mg sodium
• 100mg cholesterol

Pork Cutlets with Mustard and Dill

Ingredients:

• 1 Tbs. Dijon mustard
• 1 Tbs. chopped fresh dill
• 2 cloves garlic, chopped
• 1 Tbs. olive oil
• 4 thin boneless pork chops, 4 oz. each
• 3 Tbs. unseasoned bread crumbs
• 1 can (14 1/2 oz.) reduced-sodium chicken broth
• 3 cloves garlic, peeled and smashed
• 1 lb. small potatoes about 1 inch in diameter
• 1 lb. Japanese eggplant, cut into 2x1 inch pieces
• 1/2 lb. baby carrots
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Directions:

1. Heat oven to 400*F.  Coat a baking dish with nonstick cooking spray.
2. In a small bowl, combine mustard, dill, garlic and olive oil.  Place pork chops in a prepared dish and spread tops with an equal amount of mustard and dill mixture.  Sprinkle bread crumbs over each chop.  Bake at 400*F for 15 minutes or until internal temperature registers 145*F.  Place under broiler for 1 minute, if desired, until browned.
3. Meanwhile, place broth, garlic and potatoes in a large pot, cover and bring to a boil.  Reduce heat to a medium and simmer for 8-10 minutes, stirring occasionally, or until vegetables are tender.  Serve pork with vegetables.

Yield:  4 servings

Nutritional facts:

• 333 cal
• 7g fat (1g sat)
• 30g protein
• 38g carb
• 8g fiber
• 740mg sodium
• 62mg cholesterol

Flatbread Pizza with Roasted Cherry Tomatoes and Portobello Mushrooms

Ingredients:

• 1 lb. cherry tomatoes
• 6 oz. sliced portobello mushrooms
• 4 large scallions, cut into 1 inch pieces
• 1 Tbs. olive oil
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/4 cup torn basil leaves
• 1 Tbs. chopped oregano
• 1 prepared flatbread or prepared pizza crust
• 3 oz. sliced reduced fat provolone

Directions:

1. Heat oven to 400*F.  Coat a large rimmed baking pan with nonstick cooking spray.
2. Place tomatoes, mushrooms, and scallions in a prepared baking pan and toss with olive oil.  Season with salt and pepper and bake @ 400*F for 30 minutes.  Remove from oven and toss with basil and oregano.
3. Place flatbread on a baking sheet.  Spoon vegetable mixture over top; tear cheese into bite-size pieces and scatter over vegetables.  Bake @ 400*F for 15-20 minutes or until flatbread is crispy.
4. Allow to cool slightly before slicing.

Yield: 4 servings

Nutrition facts:

• 339 cal.
• 17g fat (3g sat)
• 14g protein
• 44g carbs
• 4g fiber
• 788mg sodium
• 11mg cholesterol

Aunt Helen's Cobbler Mix

Ingredients:

• 4 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup buttermilk blend powder
• 3 Tbsp. baking powder
• 2 tsp. salt

• 1/2 cup butter, melted (for each cobbler)
• 1 can (21 oz.) cherry pie filling, or pie filling of your choice (for each cobbler)
• 1/2 cup water (for each cobbler)

Directions:

1. In a large bowl, combine the first five ingredients.  Store in an airtight container in a cool dry place for up to 6 months.  Yield: 4 batches (8 cups total).
2. To prepare cobbler: Pour butter into an 11x7x2 inch baking dish.  Top with pie filling.  In a bowl, combine 2 cups cobbler mix and water.  Drop by rounded tablespoonfuls over pie filling; spread gently.
3. Bake at 350*F for 35-40 minutes or until topping is golden brown.  Serve warm.  Yield: 6 servings.

Mrs. Field's Cookies

Ingredients:

• 2 eggs
• 1 lb. butter
• 1 1/2 cup white sugar
• 2 cups brown sugar
• 5 cups flour
• 1 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• 4-6 cups chocolate chips
• 2 cups walnuts or pecan

Directions:

1. Preheat oven to 375*F.
2. Cream the eggs, butter, vanilla, white sugar and brown sugar.  Add the salt and soda to the flour and then add to the butter mixture.  Add the chocolate chips and nuts last and mix thoroughly.  
3. Flatten balls of dough before baking.  Bake on waxed paper-lined cookie sheets at 375*F for 7 minutes.

Kristen Turner's Quiche Tarts Recipe

Ingredients:

• 6 eggs
• 1 cup milk
• 1 lb. grated jack cheese
• 4 oz. cream cheese
• 2 cups cottage cheese
• 1 stick butter
• 1/2 cup flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1 tsp. salt
• ham or broccoli chopped up finely
• ready made pie crust dough (Pillsbury)

Directions:

1. Preheat oven to 350*F
2. Soften the cream cheese in the microwave, then blend in blender with eggs and milk.  Pour into a bowl.  Mix with all other ingredients.  You can divide the batter and do half with ham and half with broccoli if desired.
3. Roll out dough and cut into small circles (about the size of a narrow mouth canning lid).  Put it in a tart pan, fill with egg mixture and bake at 350*F for 20 minutes.
4. Another variation, put it all in a 9x13 pan without the crust.

Orange Cornmeal Cake

Ingredients:

• 1/2 cup olive oil, plus more for pan
• 2 large eggs
• 1 1/3 cup sugar
• 1/2 cup dry white wine (or orange juice)
• 1 1/4 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp. baking powder
• 1 tsp. salt
• finely grated zest of 1 orange
• orange segments, for serving (optional)

Directions:

1. Preheat oven to 375*F.  Brush bottom and sides of an 8 inch round cake pan with oil, line bottom with a round of wax or parchment paper, and brush with oil
2. In a large bowl, whisk together oil, eggs, 1 cup sugar, and wine (or orange juice) until smooth.  Add flour, cornmeal, baking powder, salt, and orange zest; whisk gently to combine.
3. Pour batter into prepared pan; sprinkle top evenly with remaining 1/3 cup sugar (topping will be thick).  Bake until cake begins to pull away from sides of pan and a tester inserted in center comes out clean, 35-40 minutes.
4. Cool in pan for 20 minutes.  Run a knife around edges of cake; invert cake gently onto a plate, and remove parchment paper.  Re-invert cake onto a rack to cool completely.  Serve with orange segments, if desired.

Peach Buckle

Ingredients:

• 1/2 cup unsalted butter, softened, plus more for skillet
• 3/4 cup plus 2 Tbsp. sugar
• 3 large eggs
• 1 tsp. vanilla
• 1 1/4 tsp. baking powder
• 1/2 tsp. salt
• 1 1/2 lb. peaches, pitted, peeled, and cut into 1/2 inch pieces (4 cups)
• 1/2 tsp. ground cinnamon
• 1/3 cup sliced almonds

Directions:

1. Preheat oven to 350*F.  Butter a 10 inch cast iron skillet, 9 inch square baking pan, or a two-quart shallow baking dish.  In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy.  Add eggs, one at a time, and vanilla; beat to combine.
2. In a medium bowl, whisk together flour, baking powder, and salt.  With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated.  Fold in peaches.
3. Spread batter in prepared skillet.  In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and almonds.  Sprinkle mixture over the top; bake until a toothpick inserted in center comes out clean and topping is golden, 45-50 min.  Let cool 20 minutes before serving.

Cream Filled Chocolate Cupcakes

Prep: 30 min.      Makes: 12

Ingredients:
For the Cupcakes:

• 16 Tbsp. (1 cup) unsalted butter, room temperature, plus more for muffin tins
• 3/4 cup unsweetened cocoa powder, plus more for muffin tins
• 2 cups all-purpose flour 
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature

For the Filling:

• 1 1/2 cups marshmallow creme (7.5 oz. jar)
• 8 Tbsp. (1/2 cup) unsalted butter, room temperature

Directions:

1. Preheat oven to 350* F.  Butter two 6 cup (each with 1 cup capacity) jumbo muffin tins; dust with cocoa powder to coat, tapping out excess.  In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
2. Using an electric mixer, beat butter and sugar until light.  Add eggs one at a time, beating well after each addition.  On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not over-mix).
3. Divide batter among prepared muffin cups.  Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 min. rotating tins halfway through baking.  Cool in tins, 5 min.; remove cupcakes and cool, right side up, on a wire rack.
4. Meanwhile, prepare filling.  In a medium bowl, whisk marshmallow creme and butter until smooth.  Chill until slightly firm, 15-30 min.  Transfer mixture to a heavy-duty resealable plastic bag, and seal, cut off one corner of the bag to make a 1/8 inch opening.
5. Using a small melon baler, scoop out center of each cupcake from the bottom, an dreserve (you will use this to plug cupcake after filling).  Hallow out each cupcake a bit more, discarding crumbs.  Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs.  Using remaining filling in plastic bag, decorate top of cupcakes.

Child Proof Sugar Cookies

Ingredients:

• 1 1/2 cups confectioners' sugar
• 1 cup butter
• 1 egg
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Directions:

1. Preheat oven to 350* F (175* C). 
2. Mix the sugar, butter, egg, vanilla, and almond extract until creamy.  Mix in the flour, baking soda, and cream of tartar.  Make several small balls of dough.  Roll out dough to about 1/8 or 1/4 inch thick.  Cut into desired shapes with well floured cookie cutters.  If desired, press candies, raisins, nuts, or sprinkles into cookies.  Place cookies onto the prepared sheets.
3. Bake at 350* F for 8-10 minutes.  Remove cookies and let cool on a rack. 

Norwegian Pancakes

Norwegian Pancakes are thin, almost like crêpes… but better!

Ingredients:

• 3 eggs
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 1/2 tsp. melted butter, cooled a bit
• 1/2 to 2 cups flour
• milk, as required

Directions:

1. Beat the eggs.  Add sugar, vanilla, and the cooled melted butter.
2. Add a bit of milk, then a bit of flour.  Continue alternating like this until all the flour is added, and you have a thin batter.
3. Pour a bit of batter onto a hot, buttered pan.  Tilt the pan around so the batter spreads out.  The batter should be runny enough to spread out in the pan when it is poured.  If the batter is too thick, add a bit more milk and try again.
4. When the bottom side of the pancake turns a lovely golden brown color, flip and cook the other side.

When you are ready to eat a pancake, spread a bit of jam or sugar on it, or fresh berries.  Then roll the pancake up.  Or, stack each pancake with layers of butter and cinnamon-sugar until you have a tall stack.  Cut pie wedges to serve, like serving a piece of cake.

'Cheesecake Factory' Style Avocado Egg Rolls

Prep: 30 min.        Serves: 2-4        Yield: 3 egg rolls

Ingredients:

Dipping sauce:

• 3/4 tsp. white vinegar
• 1 tsp. balsamic vinegar
• 1/2 tsp. tamarind pulp
• 1/2 cup honey
• 1 pinch powdered saffron (if you can't find it, leave it out)
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 Tbsp. granulated sugar
• 1 tsp. ground black pepper
• 1 tsp. ground cumin
• 1/4 cup olive oil

egg rolls:

• 1 lg. avocado, peeled, pitted, and diced
• 2 Tbsp. sun-dried tomatoes packed in oil, chopped
• 1 Tbsp. minced red onions
• 1/2 tsp. fresh cilantro, chopped
• 1 pinch salt
• 3 egg roll wraps
• 1 egg, beaten

Directions:

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375* F oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Feta Custard in Phyllo Cups

Prep:  30 min.          Bake: 15 min.        Makes: 30 appetizers

Ingredients:

• 30  1 3/4 inch baked miniature phyllo shells (two 2.1 oz. pkg.) or Homemade mini-phyllo shells
• 1   4 oz. pkg. crumbled feta cheese
• 1   3 oz. pkg. cream cheese, softened
• 1 egg
• 2 tsp. lemon juice
• 1 tsp. all-purpose flour
• 1/3 cup pitted kalamata olives, chopped
• 1/2 tsp. dried oregano, crushed
• 1/2 tsp. olive oil
• 1/4 tsp. balsamic vinegar
• 1 clove garlic, minced
• dash ground cumin
• dash ground red pepper
• snipped fresh parsley or snipped fresh oregano

Directions:

1. Preheat oven to 325* F.  Place phyllo shells on a large baking sheet.  For custard filling, in  a medium mixing bowl combine feta cheese, cream cheese, egg, lemon juice, and flour.  Beat with an electric mixer on medium speed until nearly smooth.  Spoon mixture evenly into phyllo cups, using a scant 2 tsp. of mixture for each cup.  Bake for 15 minutes to 17 minutes or until shells are lightly brown and crisp.
2. For olive topping, in a small bowl, stir together olives, dried oregano, olive oil, balsamic vinegar, garlic, cumin, and red pepper.  Sprinkle olive topping evenly over tops of baked custard.  Sprinkle each with snipped parsley or oregano.  Serve immediately.  Makes 30 appetizers. 

Homemade Mini Phyllo Shells

Ingredients:

• 4 sheets of frozen phyllo dough (18x14 inch rectangles)
• 1/4 cup melted butter

Directions:

1.  Preheat oven to 350* F.  Grease 36 1 3/4 inch muffin cups (or use paper); set aside.
2. Thaw phyllo dough sheets.  Keep phyllo dough covered with plastic wrap to prevent it from becoming dry and brittle.
3. Lightly brush 1 sheet of phyllo dough with some of the butter.  Stack 3 more phyllo sheets, brushing between each layer with melted butter.  
4. Cut phyllo stack lengthwise into 6 18 inch long strips.  Cut each strip crosswise into 6 rectangles.  Press each rectangle into a prepared cup, pleating as needed to fit.
5. Bake for 8-10 minutes or until golden.
6. If not using immediately, shells may be carefully wrapped and frozen for later use.

Pecan Crusted Atrichoke Spread

Prep:  25 min.      Makes:  4 cups spread (64 1 Tbsp. servings)

Ingredients:

• 1 Tbsp. butter
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 4 cups coarsely chopped fresh spinach
• 1  14 oz. can artichoke hearts, drained and chopped
• 1  8 oz. pkg. reduced fat cream cheese, softened
• 1/2 cup fat free mayonnaise dressing or salad dressing
• 2 cups shredded reduced fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 dashes bottled hot pepper sauce
• 1/4 cup finely chopped pecans
• Baguette style French bread slices, toasted

Directions:

1. Preheat oven to 350* F.  In a medium saucepan, melt butter over medium-high heat.  Add onion and garlic; cook for 3 minutes.  Add spinach; cook for 3-5 minutes more or until onion is tender and spinach is cooked, stirring frequently.  Remove from heat.  Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
2. Transfer to an ungreased 1 1/2 qt. casserole dish.  Bake for 40 min.  Top with pecans; bake for 10 minutes more.
3. Serve with toasted bread slices.  Makes 4 cups spread. 

Nutrition facts per serving (1 Tbsp)

• calories: 23
• total fat: 2g.
• saturated fat: 1g.
• cholesterol: 4mg.
• sodium: 71mg.
• carbohydrate: 1g.
• fiber: 0g.
• protein: 1g.

Fast and Fancy Chicken (from Katrina Fujisaka)

Ingredients:

• 6 boneless, skinless chicken breast halves
• 6 slices Swiss cheese
• 4 oz. sliced mushrooms (canned is fine)
• 1 can cream of mushroom soup
• 1/2 cup white wine
• 2 cups herbed stuffing mix
• 1/2 cup melted butter

Directions:

1. Preheat oven to 350* F.  Lightly grease a 9x13 inch pan.
2. Place chicken in a single layer in the baking dish.  Top each piece with a slice of Swiss cheese.  Sprinkle mushrooms over the cheese. 
3. Mix together the soup and the wine and pour over the chicken.  Spread the dry stuffing mix over the top.  Drizzle melted butter over the stuffing.
4. Bake, uncovered, for 50 minutes.

THIS IS ONE OF MY ALL TIME FAVORITES!!!

Decadent Triple Layer Mud Pie

Prep: 15 min.      Serves: 10

Ingredients:

• 3 sq. semi sweet chocolate, melted
• 1/4 cup canned sweetened condensed milk
• 1 oreo pie crust (6 oz.)
• 1/2 cup chopped pecans, toasted
• 2 cups cold milk
• 2 pkg. (4 serving size each) chocolate instant pudding & pie filling
• 1 tub (8 oz.) whipped topping, divided

Directions:

1. Mix chocolate and condensed milk until well blended.  Pour into crust; sprinkle with pecans.
2. Pour milk into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 min. or until well blended.  Mixture will be thick.  Spoon 1 1/2 cups of the pudding over pecans in crust.  Add half of the whipped topping to remaining pudding; stir with a wire whisk until well blended.  Spread over pudding layer in crust; top with remaining whipped topping.
3. Refrigerate 3 hours.  Store in refrigerator.

French Crêpes

Ingredients:

• 1 cup all-purpose flour
• 1 tsp. white sugar
• 1/4 tsp. salt
• 3 eggs
• 2 cups milk
• 2 Tbsp. butter, melted
• 1 tsp. vanilla (opt.)

Directions:

1. Stir together flour, sugar, and salt; set aside.  In a large bowl, beat eggs and milk together with an electric mixer.  Beat in flour mixture until smooth; stir in melted butter and vanilla.
2. Heat a lightly oiled griddle or frying pan over medium-high heat.  Pour or scoop the batter onto the griddle, using about 2 Tbsp. for each crêpe.  Tip and rotate the pan to spread batter as thinly as possible.  Brown on both sides and serve hot.

Makes 12 servings