Chocolate Pecan Pie

Melt:

1/2 cup butter

6 oz chocolate chips

in a double boiler or microwave.

When cool, add:

2 slightly beaten eggs

1 cup sugar

Add:

1/2 cup flour

pinch of salt

1 t vanilla

Stir in:

1/2 cup coarsely chopped pecans (or walnuts)

Pour into a prepared or store-bought chocolate wafer crust (unbaked).

Sprinkle on top another 1/2 cup unbroken pecans.

Bake at 300 for 30 minutes (I have to bake it a lot longer).

Cool before serving, or chill.

I like to serve it with fresh whipped cream or vanilla ice cream.

My mother gave me the recipe about 20 years ago, and we make it almost every holiday season. It's very sweet and chocolaty!!

Choco-Dot Pumpkin Cake

Mix the following:

2 cups flour

2 t. baking powder

1 t. baking soda

1/2 t. salt

1 1/2 t. cinnamon

1/2 t. cloves

1/4 t. allspice

1/4 t. ginger

2 cups sugar

Set aside.

Beat in a mixer:

4 eggs till foamy

2 c. pumpkin

1 c. vegetable oil

1 c. bran cereal

Add dry ingredients. Then add:

6 oz. chocolate chips

1 c. chopped walnuts or pecans

Pour into greased and floured bundt pan.

Bake at 350 for 70 minutes. Let cool 5 minutes and then turn over on a plate. Let cool more before removing pan. Then ice.

Ice with:

4 T. butter melted

3 T. milk or cream

1 t. vanilla

powdered sugar until good consistency for pouring

My family found this recipe on the back of a box of 100% Bran cereal (Nabisco) in 1975 while we were stationed at Minot AFB in North Dakota. We have all made it every year since. It represents the holidays for us all!

Oatmeal Christmas Cookies

• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamon
• 3 cups rolled oats
• 1 cup dried cranberries (or other dried fruit)
• 1 cup chopped walnuts
• 1 cup white chocolate chips (or the new swirled chocolate chips)

Directions

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

I got the basic recipe from the Food Network, but added the extras. Really yummy.

Liz Landau's Cranberry Coffee-Cake

9-inch pie pan, greased

2 c. fresh cranberries

sprinkle up to 1/2 c. sugar over cranberries

1/2 c. chopped walnuts

Mix together:

3/4 c. melted butter

1 c. sugar

1 c. flour

2 eggs

1 tsp. almond extract

Pour over cranberries. Bake 45-50 minutes @ 325 degrees.

Liz' notes:

I make this in a shallow 9-in. tart pan, reducing the amount of sugar sprinkled over berries. Butter also seemed a bit excessive, so I cut to 1/2 c. (1 stick) reducing only flour and sugar proportionally to 3/4 cup each.

Do what Liz did, cause it was delicious!! (AR)

Pumpkin Bread

In medium bowl:

1 1/3 c sugar (variation - try brown sugar!)

1/3 c veg oil

2 eggs

Whip till light and fluffy and add:

1 c canned pumpkin

Add:

1 3/4 c flour

1/4 t bp

1 t bs

1 t salt

1/2 t cinnamon

1/4 t cloves

And:

1/3 c milk

1 t vanilla

For fun you can add:

Chocolate Chips

Chopped Walnuts

Bake in a greased loaf pan at 350 for about an hour.

This is mostly from the Joy of Cooking. I ran out of white sugar last week and used brown and it was delicious!! Big hit on these nippy fall mornings!

Alison's take on Anne's Salmon Patties

Anne called and gave me this recipe over the phone. I didn't have all her ingredients, so I did what I could...what follows is what I did, and hopefully I'll get her real recipe.

I thawed:

4 pieces of salmon

I poached them in the microwave for a few minutes with:

1/2 cup white wine

sprinkling of dill

Then I put the salmon (sans the wine) in a bowl and mince it up.

I added @ 25 saltines and 2 eggs - per Anne.

I added some salt, a heaping tablespoon of Dijon and a little paprika.

Stirred that up and made paddies.

I put a big skillet on medium high heat with a little olive oil.

I fried up about 8 paddies till toasty on each side.

Per Anne's suggestion, I served it with sour cream, dill relish and it was a huge hit!!

(My family put slabs of cheddar on theirs.)

Strip Steak Tacos

1/4 c fresh lime juice (about 2 medium)

1 skirt steak (1 pound)

1 t ground cumin

1/2 t kosher salt

1/2 t ground red pepper

cooking spray

1 c diced seeded plum tomato

1/4 c diced onion

3 T finely chopped fresh cilantro

1 T diced seeded jalapeno pepper

1 T fresh lime juice

1 garlic clove, minced

3/4 c diced avocado (1 medium)

1/4 t kosher salt

8 corn tortillas

Lime wedges (optional - but then isn't everything)

Combine 1/4 c juice and steak in a shallow dish. Sprinkle cumin, salt and pepper over both sides. Cover and marinate in fridge for 3 hours.

Heat grill pan over high heat. Coat with cooking spray. Add steak to pan and cook 3 minutes on each side or till done like you like. Let stand at least 10 minutes and cut into 1/2" pieces.

Combine tomatoes and next 5 ingredients - through garlic - in a bowl. Gently stir in avocado and salt.

Heat tortillas in broiler or over gas flame 15 seconds on each side till charred on edges. Divide steak evenly among tortillas and top with salsa.

4 servings - 2 tortillas each - 372 calories

I got this recipe from Cooking Light. I haven't tried it yet, but added it so that KatieHayes could try it. She'll have to let us know if it's worth it!! And I'd eat it with a dollop of sour cream. And heck, maybe some grated cheese...course that changes the calories a bit.

Big Bob's Firehouse Steak

24 ounces boneless New York steak

Dijon Mustard (not the grainy kind)

Kosher Salt

Coarse ground black pepper

Olive Oil

Butter

Garlic

2 Shallots

16 ounces white mushrooms

2 cups beef broth

1 cup whipping cream

Green peppercorns packed in brine

Salt

This will feed four generously. Stay tuned for directions, cause he didn't give me any yet...

Pound the steaks down to about an inch and a half. Spread both sides with thin coating of mustard, sprinkle with salt and cover both sides with pepper. Heat in olive oil in a large heavy skillet over med-high heat and cook 3 - 4 minutes on each side. They should be rare at this point. Set aside lightly covered to keep them warm. Do not wash the pan.

To make the sauce heat the butter over med-high heat and saute the garlic and shallots for about one minute. Add the mushrooms, raise the heat to high and cook for about five minutes. Add broth, cream, mustard, peppercorns and salt - reduce by half.

Push the sauce aside and throw the steaks back in and cook on both sides for two minutes each. Transfer them to plates and top with a nice coating of sauce, Put any leftover sauce in a bowl to pass around.

Note: The author used two skillets, one for sauce and the other for the steaks, I decided it would work just as well to do it all in the same skillet. Buono appetito! Ciao, Papa

Goat Cheese and Roasted Corn Quesadillas

1 cup fresh corn kernels (I use frozen)

2/3 cup (5 oz) goat cheese, softened

8 corn tortillas (6")

1/4 cup chopped scallions

10 T salsa verde

cooking spray

Heat large nonstick skillet over medium-high heat. Add corn and saute 2 minutes till lightly brown. Place corn in small bowl with the goat cheese and mix. Spread over a tortilla, to about 1/4" from the edge. Add some scallions and salsa. Top with the other tortilla. Heat pan over medium-high heat and spray with cooking spray. Place as many quesadillas as will fit and brown (about 90 seconds) on each side. Remove and cut into 4 wedges.

I got this recipe from a Propel Water ad. It is pretty tasty. Next time I'll personalize it a little with other spices, herbs, fillings...but even like it is, worth the 5 minutes that it takes to make!!

Cyndee's Hill County Salsa

4 large tomatoes, chopped

2 avocados, peeled and chopped

1 large green pepper, chopped

1 bunch scallions, chopped

2 garlic cloves, chopped

1 15 oz can black beans, drained and rinsed

1 11 oz can corn, drained

1 large jalapeno pepper chopped

1/3 cup fresh cilantro, chopped

1/4 cup fresh lime juice

2 T olive oil

1 t salt

3 t cumin

Combine all ingrediatns in a large bowl, toss gently. Cover and chill.

This is the best - thanks, Cyndee!

Chicken & Summer Vegies Tostada

1 t ground cumin

1/4 t salt

1/4 t black pepper

2 t canola oil

12 oz chicken breast tenders

1 c chopped red onion

1 c fresh corn kernels (I used frozen)

1 c chopped zucchini

1/2 c green salsa

3 T chipped fresh cilantro, divided

4 8" fat free flour tortillas

cooking spray

1 c shredded Jack Cheese

Preheat broiler.

Mix 1st 3 spices. Sprinkle over chicken and saute chicken in oil in nonstick skillet over medium-high heat. Add onion, corn and zucchini to pan and saute for 2 minutes. Stir in salsa and 2 T cilantro. Cook 2 more minutes.

Working 2 tortillas at a time, arrange in a single layer on baking sheet, lightly coat tortillas with cooking spray. Broil 3 minutes or till lightly brown. Spoon about 3/4 c chicken mix in center of each tortilla, and sprinkle with 1/4 c cheese. Broil additional 2 minutes. Serve each garnished with remaining cilantro.

Obviously the bigger your crowd, the more you need to make!!

Pat's Very Lemon Bread

1/3 c butter, melted

1 c sugar

3 T lemon extract

2 eggs, lightly beaten

1 1/2 c all-purpose flour

1 t baking powder

1 t salt

1/2 c milk

2 T freshly grated lemon peel

1/2 c chopped pecans

Glaze

1/4 c fresh lemon juice

1/2 c sugar

In a large bowl, mix butter with sugar, lemon extract and eggs. In separate bowl (or on waxed paper). Sift flour with baking powder and salt. To butter mix, add flour alternately with milk, stirring just enough to blend. Fold in lemon peel and pecans. Pour batter into greased and floured 9x5" loaf pan, bake at 350 for 1 hour or till a toothpick inserted comes out clean. Remove from pan and with the toothpick poke holes at 1" intervals on all sides. While still warm, drizzle lemon glaze mix over top and sides. Wrap in foil, store for 1 day before slicing to serve.

Perfect snack for company or just yourselves.

Italian Meatloaf

2 T virgin olive oil

1 red pepper, seeded, small diced

1 onion, diced

3 cloves chopped garlic

1 lb ground beef

2 eggs

3/4 c bread crumbs

1 c grated Parmesan

1 T Worcestershire sauce

1 T balsamic vinegar

2 T chopped basil leaves

1 T chopped parsley leaves

1 t salt

1/2 t pepper

1 c marinara sauce

Preheat oven to 350. Heat 1 T of the oil in a medium saute pan over medium heat and add peppers, onions and garlic. Saute until soft, remove to a plate to cool.

Combine all other ingredients (except marinara), then include cooked saute mix. Pack the meat mix into an oiled loaf pan. Top with marinara.

Bake 50-60 minutes or till done. Let rest 5 minutes after removing from oven. Slice and serve.

This is the best meatloaf we've ever had (I've made some really bad ones!). Katie found the recipe online at the Food Network.

Green Chicken Enchiladas

I got the idea for this from lunch at the Corner Bakery (with Jennie) and a new recipe in Better Homes & Gardens....

2 T olive oil

1 1/3 pounds chicken tenders, diced

1 can chopped green chiles

2 cups (ish) salsa verde (green salsa)

8-10 soft shell tortillas (I like flour, but whatever your favorite is...)

2 cups shredded cheese

Saute the chicken in a olive oil. When cooked (about 10 minutes) add chiles and salsa. Warm. Spray cooking spray lightly, or grease with olive oil, a 9x13 baking dish. Spoon chicken mix into tortillas. Top with some cheese. Roll. Top the entire dish with cheese, if any left. Broil for 7-10 minutes in oven.

2 plum tomatoes, diced

1/2 burmuda (red) onion, diced

1/2 c frozen corn (or canned), thawed

cilantro, chopped (optional)

salt and pepper (optional)

Add together and spoon on top of enchiladas. Garnish with sour cream if desired.

This is fast, fresh, probably a little healthy and most of all, delicious!

Liz Landau's Egg Casserole

2 cans of whole green chiles, drained

1 1/2 cups shredded cheddar cheese

1/3 cup milk

4 eggs, lightly beaten

salt & pepper to taste

Preheat oven to 350. Grease 8x12 pan.

Line the bottom of the dish with a layer of chiles. Then top with 1/2 cup of cheese. Repeat layers twice.

In a medium bowl, whisk eggs, milk, salt & pepper. Pour over layered chiles and cheese.

Bake 25-30 minutes, till filling is set.

Let cool 5-10 minutes before serving.

For something so simple, this is the best egg casserole I've ever eaten!!

Moab Brownies

Put in small saucepan:

4 T cocoa

16 oz butter (2 sticks)

1 C water

Bring to a boil

In mixing bowl:

2 C flour

2 C sugar

1/2 t salt

Add hot mixture from above and mix well.

Slowly add:

1/2 C milk

2 eggs

1/2 t baking soda

1 t vanilla

Batter will be thin. Pour into a greased/floured 9x12 and bake at 375 for @30 minutes.

Icing:

In saucepan, bring to boil:

8 oz butter (1 stick)

6 T milk

4 T cocoa

dash of salt

Remove from heat and add:

1 t vanilla

3-4 C powedered sugar

Ice 5 minutes after cake is removed from oven. Let cool and refrigerate.

This is like a Texas Sheet Cake - really good with Vanilla Ice Cream!

Anne's Focaccia

1 pkg yeast

1 cup water (110 degrees)

1 T sugar

2 T olive oil

1/4 c salad oil

1 t salt

2 3/4 c flour

Dissolve yeast in water & add sugar, oils and salt. Mix in 1/2 the flour. Whip for 10 minutes until dough leaves side of the bowl. Mix in remaining flour with dough hook & knead till smooth.  Rise twice. Press into oiled sheet and rise 30 minutes more. Top. Bake at 375 for 20-30 minutes.

topping:

2 cloves garlic

1/8 c olive oil

2 t rosemary

1 T coarse/kosher salt

Jailbreak Potatoes

4 large Russet potatoes

Bake and let cool - then split in 1/2. Scoop out the centers and add:

2 T butter

1/2 c whipping cream

1/2 t salt

1/4 t white pepper

1/2 c Parmesan cheese

Mix that together and then restuff the shells. Bake 15 minutes at 350. I sprinkle the tops with scallions and/or paprika.

We eat these for all major holidays. They're NOT diet food!

Blonde Brownies

16 oz brown sugar

3/4 cup butter

Cream those.

Add:

2 eggs 

1 teaspoon vanilla

Stir in:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

I add a lot of chocolate chips. And bake at 350 in a greased 12 x 9 for however long it takes!!

Really good with vanilla ice cream - or all by themselves.

We took these for John's JMU graduation...

Herbed Cheese-Stuffed Salmon

Emily and John were coming for the weekend. I was going to grill flank steaks, but Emily gave up red meat for Lent, so next best - really good seafood. But unfortunately, not "diet." We tested this recipe that I pulled from the latest (April 2009) BH&G magazine. Everyone gave it a thumbs up. Next time I might spice it up with our favorite herbs, but it's a good starting place. And I used goat cheese for the soft cheese.

6 6-oz fresh or frozen skinless salmon fillets

1 lemon

1 5.2 oz container semisoft cheese with garlic and herbs (I added my own garlic to goat cheese)

sea salt or salt

1 c soft bread crumbs

1/3 c shredded parmesan

1/4 c melted butter

2 T roasted pine nuts

Thaw fish, if frozen. Rinse, pat dry. Preheat oven to 425. Finely shred peel from lemon (2 t). Cut lemon in wedges ands set aside. In small bowl, combine soft cheese and lemon peel. In top of each fillet, about 1/2" from the side, slice a pocket into the fish - make it like a pita shell. Scoop the cheese filling into the pocket. Season the fish with salt. 

Combine the bread crumbs, parmesan, pine nuts and butter. Top the fillets with this combo - patting it onto the tops firmly. 

Bake, uncovered for about 14 minutes, or till fish is flaky. Serve with lemon wedges. (I baked it on a cookie sheet covered with foil and sprayed with olive oil cooking spray.)

And then go back on your diet!!!

Minestrone

2 t olive oil

1 c chopped onion

2 t chopped fresh oregano (hello, use dry if that's all you've got!0

4 cloves garlic, minced

3 c chopped yellow squash

3 c chopped zucchini

1 c chopped carrots

1 c fresh corn kernels (@ 2 ears - of course, I use frozen!!)

2 cans diced tomatoes

52 oz (more or less) chicken broth

1/2 c ditalini pasta - short tube shaped

1 c Northern beans (white ones - drained)

1 t salt

1/2 t pepper

Asiago cheese

Saute onion in oil. Add oregano and garlic - saute. Add next 4 ingredients and cook for about 5 minutes. Add broth and tomatoes and simmer for 20 minutes. Add ditalini and beans and simmer 10 more minutes. Add spinach. salt and pepper. Stir till mixed in and hot. Serve with asiago on top. 

This is a cooking light recipe - therefore light. I add sauteed chicken to mine. Really good. Freezes well for reheating.

Roger's Baked Ziti

From Cook's Illustrated - 

1 lb whole milk cottage cheese

2 large eggs, slightly beaten

3 oz grated Parmesan cheese (about 1.5 cups)

table salt

1 lb ziti, or other short, tubular pasta

2 T virgin olive oil

5 medium minced or pressed garlic cloves

1 lg (28 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

1 t dried oregano

1.5 c plus 2 T chopped fresh basil (dried works ok)

1 t sugar

ground black pepper

3/4 t cornstarch

1 c heavy cream

8 oz low-moisture mozzarella cheese (cut into 1/4" pieces - about 1.5 c)

Adjust oven rack to middle position and heat oven to 350.

Whisk cottage cheese, eggs and 1 c Parmesan in medium bowl. 

Bring water to boil in lg Dutch oven over high heat. Stir in 1 T salt and pasta and cook, stirring occasionally till pasta begins to soften but is not yet cooked through - 5-7 minutes. Drain and leave in colander.

Heat oil and garlic in 12" skillet over medium heat till garlic is fragrant but not brown - 2 minutes. Stir in tomato sauce, diced tomatoes and oregano. Simmer till thickened - 10 minutes. Turn off heat, stir in 1/2 basil, sugar and then salt and pepper.

Stir cornstarch into heavy cream in small bowl. Transfer to empty Dutch oven and set over medium heat. Bring to simmer and cook till thickened - 3-4 minutes. Remove pot from heat and add cottage cheese mixture, 1 c tomato sauce and 1/2 cu mozzarella; stir to combine. Add pasta and stir to coat.

Transfer pasta to 13x9" baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining mozzarella and 1/2 c Parmesan over top. Cover tightly with foil and bake for 30 minutes.

Remove foil and continue to cook till cheese is bubbling and beginning to brown - about 30 minutes. Cool for 20 minutes. Sprinkle with remaining 2 T basil and serve.

Serves 8-10 Haha)

Turkey Burgers with Gorgonzola

Did I do this one already? I know I did the Turkey Meatballs....

Well, here goes (cause I like this one).

1/2 t garlic powder (I use some minced garlic)

1/4 t salt

1/4 t pepper

1-1/4 lbs ground turkey breast

1/2 c Gorgonzola

Cooking Spray

Make 6 burgers out of it for about 340 calories each. Cook on medium high heat in a non-stick skillet for a couple of minutes each side. You can then cool and freeze (like you are a caterer) or you can then put them on a cooking sheet in the oven at 400 - covered with foil. If you have frozen them, thaw them in the fridge and then cook the same way.

I serve them on organic wheat rolls. You can serve them with whatever (potato, white...) And you can top them with spinach, hummus, dijon, cheese, whatever and add lots more calories. (The original recipe has you making 12 burgers from it for mini-burgers. Probably not a bad idea!)

Italian Cream Cake

Cake:

1 c buttermilk

1 t baking soda

5 eggs, separated

2 c sugar

1/2 c softened butter

1/2 c veg shortening

2 c flour

1 t vanilla

1 (3 oz) can sweetened coconut (I use it from the plastic package and weigh it on my handy kitchen scale and it turns out just fine!)

Preheat oven to 350. Grease 3-9" pans and line with waxed paper.

Combine buttermilk and soda and set aside.

Beat egg whites till stiff.

Combine: sugar, butter and shortening (I use veggie oil - again, turns out fine). Beat at medium speed with mixer till light. Add egg yolks, slowly, beating well. Add buttermilk mix, alternately with flour. Stir in vanilla. Fold in egg whites and then stir in coconut. Pour into pans. 

Bake 18-20 minutes. Remove and cool.

Frosting:

12 oz softened cream cheese

6 T softened butter

24 oz XXX sugar

1 1/2 t vanilla

3/4 c chopped pecans

Combine the first 4 ingredients till good consistency. Ice the cake. Sprinkle pecans on top. 

This is NOT from Cooking Light or any other health magazine. But "cream" cake describes it perfectly. It's a nice break from chocolate - if there is such a thing!!

Ziti with Spinach, Cherry Tomatoes & Gorgonzola Sauce

By the way - did I mention that most of these recipes are from Cooking Light - thus healthy...

4 oz uncooked ziti

1/2 t olive oil

1 c 1/2ed cherry tomatoes

1/4 t salt 

1/8 t crushed red pepper (be careful not to use too much!! I did and Katie and I had a hard time!)

1 minced clove garlic

6 T 1/2&1/2

3 T Gorgonzola cheese, crumbled

1 c fresh spinach

Cook pasta.

Heat olive oil in large non-stick skillet over medium heat. Add tomatoes, salt, red pepper and garlic. Cook 1 minute, stirring.  Add 1/2&1/2 and Gorgonzola and cook 2 minutes till slightly thick, stirring constantly. Add spinach and pasta. Cook 1 minutes till spinach wilts. 

This is only 2 servings, and is 335 calories per.

Beef Tenderloin with Shiitake Mushroom Sauce

4 4-oz beef tenderloin steaks, trimmed, 1" thick

1/2 t salt - divided

1/4 t pepper - divided

cooking spray

2 t butter

2 cloves minced garlic

4 c thinly sliced shiitake mushroom caps (about 8 oz)

1/2 t chopped thyme

2 T balsamic vinegar

1 T water

1 t soy sauce

1 T fresh thyme leaves

Sprinkle steaks with 1/2 the salt and pepper and saute in sauce pan (sprayed with cooking spray). 3 minutes each side or till they're done like you like. When done, put on plate to the side.

Heat pan over medium-high heat. Add butter, when melted and foam has subsided (15 seconds) add garlic. Give it about 30 seconds and add mushrooms, thyme and the other half of salt and pepper. Saute for 3 minutes. Add vinegar, water, soy sauce. Cook about a minute till most liquid has evaporated. Spoon over steaks and sprinkle with thyme leaves.

This recipe is VERY easy, quick. The steaks are a little expensive, but given the portion size, we got it for about $5 each. We served it with Joe's garlic mashed potatoes, asparagus and salad. Gourmet!

Spinach & Ricotta Stuffed Shells

2 cups marinara - divided

cooking spray

2 1/2 c part-skim ricotta cheese

1/2 c grated parmesan or asiago

1/2 t onion powder

1/2 t oregano (you can add basil, rosemary, thyme...whatever)

1/4 t salt

1/4 t pepper

1 10 oz pkg frozen spinach (thawed and drained)

1 lg egg yolk

1 clove garlic, minced

24 cooked jumbo pasta shells

Preheat oven to 350.

Spray cooking spray in 13x9 pan. Spread 1/2 cups marinara.

Combine the ricotta and other ingredients (through garlic). Spoon the mixture into the shells and place shells in the pan. Top with the rest of the marinar. Cover and bake for 30 minutes.

Let me know if you need help with basic marinara - super easy and better if homemade to your taste. 

This is a great, light dinner - we serve it with sauteed vegies or a big salad. 

Celebration Cake

This is one of our favorite chocolate cake recipes that I got from my friend, Sue.  She made some changes to it and then I made some because I didn't have the req'd ingredients on hand. It's still a celebration though. (It is a dryer, denser cake than some, so if you eat it a day or two after baking, you will want milk or ice-cream available; or microwave your piece for 10-20 seconds and it'll taste fresh, warm, and moist.)

Stir together in a bowl:

2 1/4 c flour

1 pkg (4 oz) instant chocolate pudding

1 t salt

1 tsp baking soda

1 1/2 t baking powder (that's a change - so really don't need it)

Add:

1 1/2 c brown sugar

2/3 c veg oil

1 c sour milk (or 1 c milk with 3 T sour cream, or 1 c milk with 1 T white vinegar or lemon juice)

Beat 1 1/2 minutes on medium high speed.

Add:

3 unbeaten eggs

1 t vanilla

(sometimes I add 1 t mint flavoring as well)

Beat 1 1/2 minutes

Put batter into 3 greased 8" pans. Sprinkle 1 c chocolate chips over layers. Bake at 350 for 30-35 minutes.

Frosting:

Melt: (I use the microwave)

 1 c chocolate chips

1/4 c butter

1/3 c milk

(again with the mint flavoring)

Remove from heat and stir in 1 lb XXX sugar. If necessary, thin with milk.

Pat's Blueberry Chicken

4 boneless, skinless chicken breast halves (@ 1 1/2 lbs total)

1 T vegetable oil

1/2 cup apricot jam

3 T Dijon mustard

1/2 cup frozen unsweetened blueberries

1/3 cup white wine vinegar

(watercress sprigs)

Rinse chicken and pat dry. Heat oil in a wide frying pan over medium-high heat. Add chicken;cook, turning as needed, till browned on both sides (about 6 minutes).

In a small bowl, stir together jam and mustard. Spread jam mixture over tops of chicken pieces; sprinkle with blueberries.

Reduce heat to medium-low, cover and cook till meat in thickest part is no longer pink. Cut to test (about 15 minutes). With a slotted spoon, lift chicken and blueberries to a platter. Keep warm.

Add vinegar to pan, increase heat to high and bring sauce to a boil. Then boil, uncovered, stirring occasionally, till sauce is reduced by about a 1/3 (5-ish minutes). Pour sauce evenly over chicken; garnish with watercress sprigs. Makes 4 servings

340 calories - 30 g carbs.

Gammy's Strawberry Salad

1 bag spinach

1 pint strawberries (sliced)

1 medium red onion (sliced, too, I think, but I forgot to write it down, so you could present it anyway you were comfy)

Mix all that and dress with:

3/4 cup sugar

1/3 cup white vinegar

1/4 cup ketchup

1 teaspoon celery seed

1 dash pepper

1/2 teaspoon salt

Alison's note: I am not a fan of sweet & sour, or of ketchup, but this salad is not only very pretty, but very tasty. Gammy said everyone always raved about it.

Mommy's Fresh Tomato Sauce Sicilian

Makes about 5 qts

1/4 c olive oil

4 cloves garlic, crushed

1 med yellow onion, chopped

9 c. cored and chopped very ripe fresh tomatoes (Mommy used 9 tomatoes and this was 2 cups of    fresh tomatoes, and it tasted great without more - she recommends coring as the white cores      are tough and won't cook down.)

4 28 oz cans whole tomatoes, crushed with juice (Contandina or better)

1/4 c chopped parsley

1/2 c dry white wine

1 c chicken stock

1 t dried marjoram

1 t dried rosemary

6 T butter

salt and pepper to taste

Heat an 8-10 qt heavy bottom pot and add the oil, garlic and onion. Saute until the onion is clear. Add the remaining ingredients except the butter, salt and pepper. Bring to a simmer and gently cook, uncovered for 4 hours, stirring often. Stir in the butter , salt and pepper to taste.

Mommy's Bolognese Sauce

This is a very rich beef sauce that will turn a plate of pasta into a bit of glory. Or you can use this for fillings for cannelloni, frittata, or a quick little meat pie. Very good! Note that the beef is not ground but simply cooked till it falls apart. Such a sauce!

1 lb boneless beef chuck (pot roast)

salt and pepper to taste

1 T olive oil

3/4 c water

1/3 c dry red wine

2 cloves garlic, crushed

2 1/2 c fresh tomato sauce Sicilian (see following recipe - "blog")

1 c chicken stock

1/3 c grated parmesan cheese 

1/2 c crea

Season the meat with salt and pepper. Brown well in a frying pan with the olive oil. Place the meat in a small heavy saucepan and add the water, wine and garlic. Bring to a boil and gently simmer, covered for 2 hours. If the pan begins to dry out, add more water. Allow to cool in the pot with the lid on till you can handle it. Shred the meat and place it in a 4 qt pot along with its cooking juices. Cover and simmer gently for 45 minutes, stirring often. Add cheese and cream and simmer 15 minutes more.

Turkey Meatballs - Easy!!

1/2 c part-skim ricotta cheese

1 egg

1/2 c dry bread crumbs

1/4 chopped fresh basil

1/4 t pepper

1/4 t salt

1 pound ground turkey

Mix, shape into meatballs. Coat a pan with cooking spray. Medium high heat. Brown the meatballs. Remove from skillet and transfer to a broiler pan coated with cooking spray, and bake at 375 for 15 minutes. 

You can freeze these since it makes a ton. And serve alone, with marinara or however you like.

Black Eyed Pea Stew

2 cups dried black-eyed peas

1 T peanut oil (or whatever oil you have...)

3/4 cup diced yellow onion

8 oz turkey kielbasa, 1/2ed and diced

4 cups vegetable broth

1 t salt

1/2 t crushed red pepper

1/2 t black pepper

2 bay leaves

1 T cider vinegar

28ish oz canned diced tomatoes

1 10 oz bag of prewashed mustard greens

Wash peas and set aside.

Heat oil, saute onion till tender, add turkey and brown lightly.

Stir in broth, bring to a simmer. Stir in peas, salt, peppers and bay leaves. Simmer covered 45 minutes. Uncover and cook 15 minutes or till liquid begins to thicken.

Stir in vinegar, tomatoes and mustard greens. Simmer 10 minutes. Discard bay leaves.

We serve it with asiago or parmesan sprinkled on top. Without that, it's 235 calories a cup.

Fruit & Walnut Stuffed Pork Loin

1/2 cup dry red wine

1/4 cup dried sour cherries (couldn't find sour, used sweetened)

1/4 cup dried apricots

1/4 cup chopped dried plums

2 tablespoons Triple Sec

1/3 cup finely chopped walnuts

2 tablespoons chopped shallots (I used scallions)

1 1/4 teaspoons salt, divided

1/2 teaspoon grated lemon rind (I used peel)

2 (1 ounce) slices French bread (I used 2 oz bread crumbs - sue me!)

1 teaspoon chopped fresh thyme (guess what - I used dried)

1/4 teaspoon freshly grated black pepper

2 cloves garlic, minced

1 (2 1/2 pound) boneless center-cut pork loin roast, trimmed

2 tablespoons Dijon mustard

cooking spray

Preheat oven to 400

Combine 1st 5 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes. Let stand 10 minutes or until fruit is plump. Drain through a sieve, reserving fruit mix. Combine mix, walnuts, shallots, 1/4 t salt and rind.

Combine 1/4 t salt, French bread, and next 3 ingredients (through garlic) in food processor; process till fine crumbs. 

Cut pork in half lengthwise - here's where I get confused. You're supposed to pound it thin and then roll up the fruit in the center. Then coat the outside of the rolled up pork with mustard and then the bread crumbs. 

Bake at 40 for 55 minutes or till middle registers 155 degrees. Let it stand for 10 minutes and cut into 1/2 inch thick slices. 

(I couldn't get it to roll, so I made a stacked version. Worked well, but awkward, and was so, so tasty!!)