Saturday, March 28, 2009

Almond Heaven Bites

1 package of Keebler Club Crackers (30 crackers) 1
/2 cup butter or margarine
1/2 cup sugar
1 teaspoon vanilla
Slivered almonds (we used a little more than 1/2 cup)

Grease a cookie sheet. Place crackers flat on the cookie sheet and sprinkle with almonds. In a saucepan, melt the butter, add sugar and vanilla, and bring to a slow bubble. Remove from heat and drizzle mixture over crackers and almonds. Bake at 350 degrees for 8 minutes. Remove immediately. Place cookies on waxed paper.

Barking Crackers

40 (plus) soda crackers
1 cup butter
1 cup brown sugar, packed
12 ounce package (2 cups) semi-sweet chocolate or butterscotch chips
1 cup finely chopped nuts and toasted, optional

Preheat oven to 350 degrees F. Line a jelly roll (15 x 10-inches with sides) pan with foil and grease lightly. Completely line pan with crackers. Boil butter and brown sugar for 3 minutes. Stirring constantly. Pour mixture over crackers. Bake for 5 minutes. Remove from oven. Sprinkle chips over pan. Let chips soften so they can be evenly spread. Sprinkle nuts over top. Refrigerate for 1 hour and then break apart into bit-sized pieces.
Store these in the refrigerator.

Friday, March 27, 2009

Homemade Soft Pretzels

This is an easy recipe that the kids will love!

3 1/2 C. all-purpose flour
2 Tbs. sugar
1 tsp. salt
1 pkg. active dry yeast
1 C. water
1 Tbs. margarine
1 Tbs. water
1 egg yolk, beaten
Coarse salt for topping


Mix 1 C. flour, sugar, salt and undissolved yeast. Heat 1 C. water and margarine to 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 C. flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 Tbs. water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks.

Thursday, March 26, 2009

Healthy Hamburger Noodle Casserole

From: Taste of Home Comfort Food Diet Cookbook
6 pts

5 cups uncooked noodles
1-1/4 lbs lean ground beef
2 garlic cloves, minced
3 cans (8 oz each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 oz) reduced fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup fat-free sour cream
3 green onions, thinly sliced, divided
2/3 cup shredded reduced-fat cheddar cheese

Cook noodles according to package directions. Meanwhile in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.
In a small mixing bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions.
Spoon half of the noodle mixture into a 13-in x 9-in baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.
Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheddar cheese. bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.
Yield 10 servings
1 serving = 1 cup
6 pts per serving
Nutrition Facts: 290 calories, 12g fat, 2g fiber

Monday, March 23, 2009

Crescent Sausage Casserole

2 pkgs. Pillsbury Crescent rolls
1 lb Jimmy Dean breakfast sausage
1 8oz. Pkg Cream cheese
1 cup grated sharp cheddar cheese (optional)
6 eggs scrambled (optional)

Preheat oven to 375 degrees
Spray a 9”X13” pan with non stick spray
Take one pkg of Crescent rolls and lay them in the bottom of the pan and
pinch the seams together as much as possible.

Brown the sausage and drain the grease off. ( I run water over it to remove as much grease as possible) Put sausage back into the skillet and add cream cheese. Stir until cream cheese is melted
Spread over the croissants. Now is when you spread the cheddar cheese and the scrambled eggs on top of sausage mixture is you choose to add them.
Take the 2nd pkg of crescent rolls and lay them on top of the sausage mixture and pinch the seams.
Bake for 20 minutes or until the browned on top

Sunday, March 22, 2009

Fruit Magic

1 can cherry pie filling or your favorite fruit pie filling
1 pkg Jiffy White cake mix
1/4 cup margarine or butter, softened
1/2 cup chopped nuts (opt)

Preheat oven to 350 degrees. Spread pie filling in an 8" square pan. Combine cake mix and nuts in bowl. Add margarine and mix until crumbly. Sprinkle over top of pie filling. Bake 45 to 50 minutes until golden brown.

Friday, March 20, 2009

Apple Puffed Pancake

Weekend breakfast doesn't get much easier, or more delicious than this

Ingredients (Serves 8)
2 cups peeled and thinly sliced Granny Smith apples
1 tbsp fresh lemon juice
6 tbsp granulated sugar
4 eggs
1 cup all-purpose flour
1 cup milk
Pinch salt
3 tbsp brown sugar
2 tbsp cinnamon
3 tbsp unsalted butter
Maple syrup, optional

Instructions 1. Preheat oven to 425ºF. In a bowl, combine apples with lemon and 3 tablespoons granulated sugar, set aside. 2. In another bowl, combine eggs, flour, milk and salt; whisk until smooth. 3. In a third bowl, combine remaining sugar with cinnamon, set aside. 4. In an ovenproof dish, add butter, then place into oven until butter begins to sizzle. Remove from oven and pour batter into dish. 5. Arrange apple slices on top and sprinkle with cinnamon-sugar mixture. Bake 20 minutes or until golden and puffed. Serve with maple syrup.

Thursday, March 19, 2009

Mexican Meatloaf

Serves 4-6

2 pounds ground beef
2 cups crushed corn or tortilla chips
1 cup shredded Cheddar cheese
2/3 cup salsa
2 eggs, beaten
4 tablespoons taco seasoning

Combine all ingredients in large bowl; mix well. Shape meat mixture into loaf and place in slow cooker. Cover; cook on LOW 8-10 hours.Tip: For a glaze, mix together 1/2 cup ketchup, 2 tablespoons brown sugar and 1 teaspoon dry mustard. Spread over meatloaf. Cover; cook on HIGH 15 minutes.Freezer modifications: After cooking cool and freeze. To serve, thaw in refrigerator and reheat for 30 minutes in 350 degree oven. Or, from frozen, reheat in 350 degree oven for 90 minutes.

Hazelnut Brown Butter Cake

5 ounces (about one heaping cup) hazelnuts, blanched to remove dark skins
*1/2 pound unsalted butter (plus 1 tablespoon melted extra for greasing the pan)
1/2 vanilla bean
1 1/3 cups powdered sugar, plus extra for dusting the cake
1/3 cups all-purpose flour
6 large egg whites
3 tablespoons granulated sugar

Preheat oven to 350 °F.
Spread the hazelnuts on a baking sheet, and toast 12 to 15 minutes, until they’re golden brown and smell nutty. Let them cool.
Cut out a circle of parchment paper to fit in the bottom of a 10-inch round cake pan. Brush the pan with a little melted butter and line the bottom with the paper.
Place the rest of the butter in a medium saucepan. Slice the vanilla bean lengthwise down the center, and using a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Add the vanilla pod to the pan, and cook the butter until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Set aside to cool. Remove the vanilla pod and discard.
Grind the hazelnuts with the confectioners’ sugar in a food processor until they’re finely ground. Add the flour and pulse to combine. Transfer to a large bowl.
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Add the granulated sugar and mix on high speed 4 to 5 minutes, until the mixture forms very stiff peaks. When you turn the whisk upside down, the peaks should hold. Transfer the whites to a large mixing bowl.
Alternate folding the dry ingredients and the brown butter into the egg whites, a third of a time. Remember to scrap the bottom of the brown butter pan with a rubber spatula to get all the little brown bits.
Pour the batter into the prepared cake pan, and bake for 50 minutes to 1 hour**. Cool on a rack 30 minutes. Run a knife around the inside edge of the pan, and invert the cake onto a plate. Peel off the paper, and turn the cake back over onto a serving platter. Sprinkle it with powdered sugar or cover with ganache (below).

* I removed the skins (which are especially tough on the delicious Oregon hazelnuts I found) by toasted them on a baking sheet at 350°F for about 15 minutes then either (I tried both methods) wrapping the warm nuts in a dish towel, letting it steam for five minutes and then vigorously rubbing them together to remove the skins or by plunking them in a colander and using a hard, dry, clean scrub brush to brush their skins off.

** Mine was done at 40 minutes so check yours even earlier, okay?

Draping Ganache for 10-inch Cake

4 ounces semisweet chocolate chips or finely-chopped chocolate
1/4 cup heavy cream
1/2 teaspoon instant coffee granules

Melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake. (I usually use the boil cream and then stir in chips until they melt method, but found that this time it ended up too thick and hard to drizzle. Feel free to try either, though!)

Wednesday, March 18, 2009

Mongolian Beef

1 lb of flank steak or cube steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon grated ginger (about 1/2 inch piece)
1 tablespoon minced garlic (about 2 -3 large cloves)
1/2 cup water
1/2 cup low sodium soy sauce
1/2 cup brown sugar
1/2 teaspoon red pepper flakes
3 large green onions, sliced
Rice, for serving

1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add the cornstarch to the beef. Place the slices in a strainer and shake off excess corn starch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and the ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don’t worry if the sauce doesn’t look thick enough at this point. The corn starch in the beef will thicken it up later.
3. Place the meat in the same pan and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy. Serve it hot with rice. Serves 2.

Caramel Apple Bars

1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium)
3 tablespoons Gold Medal® all-purpose flour
1 bag (14 ounces) caramels
1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Tuesday, March 17, 2009

Special Company Cake

1 box of German chocolate cake
1 pkg of Kraft (important) caramels
1/2 cup evaporated Milk
3/4 cup butter (real)
1 cup chocolate chips
1 cup pecan bits

Mix cake according to directions.
Bake half of batter in 9"x13" cake pan at 350 degrees for 15 minutes. Let cake cool.
Melt the caramels with the canned milk and butter.
Pour caramel mixture over cooled cake.
Then sprinkle with chocolate chips and pecan bits.
Pour remainder of the cake batter over the top and bake again for 20 minutes.
Spoon out to serve.
Top with GOOD vanilla ice cream to make it the best!

Creamy Green Chile Chicken Enchiladas

1 lb. uncooked chicken breast, cut in strips
8oz. cream cheese, softened
4-6 oz. can chopped green chilies
2 (10 oz.) cans green chile enchilada sauce
1-1/2 cups shredded Colby Jack cheese
8 (12-inch) flour tortillas

Heat oven to 400. Lightly grease two 13x9 baking dish.
Cook chickenover medium heat, stirring occasionally until no longer pink in the center.
Remove chicken and put strips into a chopper/food processor.You will have chunked and shredded pieces.
Combine chicken in a bowl with cream cheese and chilies. Stir until blended.
Stir in 1 cup of shredded cheese.
Spoon filling onto tortillas; roll up and place inbaking dish. Be sure that they don't unroll.
Pour green enchilada sauce over top and sprinkle with remaining shredded cheese.
Bake for 18-25 minutes or until hot andcheese is melted. This can be doubled

Dijon Parmesan Chicken

4 boneless, skinless chicken breasts
3/4 cup Italian style bread crumbs
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
1/4 cup parmesan cheese
2 Tbs. extra virgin olive oil
3 Tbs. Dijon mustard

1. Heat oven to 375. Mix bread crumbs, peanuts and cheese in a largeplastic bag.
2. Combine olive oil and mustard in a shallow dish and mix well.
3. Dip each breast into the mustard mixture, then place in bag withbread crumb mixture; shake to coat well.
4. Place coated chicken in a shallow baking dish sprayed withnon-stick cooking spray.
5. Bake, uncovered for 20-30 minutes or until no longer pink in the center.

Dinner Party Chicken And Baby Red Skins

4 boneless chicken breasts
1 pkg. Good Seasons dry Italian dressing mix
1/2 stick butter
1 pkg. cream cheese
1/2 cup white wine
1 cup sliced mushrooms
10 small baby red skin potatoes

1. Heat butter in skillet, place chicken in skillet and sprinklepackage of dry Italian dressing mix over chicken breast.
2. Brown chicken breast on both sides. Remove chicken from skilletand place in baking dish. Make white sauce below.
3. Pour white sauce into skillet that chicken was browned in. Addcream cheese and 1/2 cup wine; mix together with wooden spoon.
4. Pour mixture over chicken and add small baby red skins to bakingdish. Cover and bake at 350 for 45 minutes.

4 Tbs. butter
4 Tbs. flour
1/2 tsp. salt
1/2 tsp. pepper
2 cups milk
1 tsp. grated onion
1 cup sliced mushrooms

1. Melt butter over low heat in a heavy saucepan and saute 1 cup ofsliced mushrooms and 1 tsp. grated onion in the butter.
2. Blend in flour, salt and pepper.3. Cook over low heat, stirring until mixture is smooth and bubbly.
4. Remove from heat.
5. Stir in milk.
6. Bring to a boil, stirring constantly

Sunday, March 15, 2009

Cheddar Biscuits

Like Red Lobsters

2 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/4 tsp. garlic powder
1/3 cup butter, cold, cut into chunks
2 Tbsp. canola or vegetable oil
1 heaping cup grated cheddar cheese (sharp flavored is best)
1/2 - 2/3 cups milk
3 Tbsp. butter
1/2 tsp. garlic powder
1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

Preheat oven to 400° F.
In a large bowl, combine flour, baking powder, salt and garlic salt. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn't need to be fine). Add oil, grated cheddar cheese and 1/2 cup milk. Stir together. Keep adding milk a bit at a time, just until the dough is moistened and no longer dry and powdery. (Shouldn't be sticky, just moist enough to hold together).
Drop approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.
Bake for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter is a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.
When biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm.
Makes one dozen biscuits.

Saturday, March 14, 2009

Caramel Cheetos

Just be ready to act quickly and wear latex gloves for handling.

2-cups brown sugar
1-cup butter or margarine
1/2 cup white corn syrup
1/2 teaspoon baking soda
14-1/2 ounce package Cheetos OR**buy ONE 11 oz size of CHEESE PUFFS, NOT cheetos

Bring the sugar, butter or margarine and syrup to a boil for 5 minutes. Stir often Remove from fire. Add baking soda. Stir. Pour over cheetos, and toss QUICKLY . ***i USED TWO 9 X 10, ALUMINUM PANS Bake at 250 degrees F. for 1 hour, stirring every 15 minutes. Pour out on waxed paper rubbed with additional butter or cooking spray. Quickly separate the Caramelized Cheetos ****I used the bottoms of TWO broiler pans that I sprayed, put gloves on, and quickly separated, so you won't end up with big globs. Let cool, IF YOU CAN BEFORE SAMPLING! Store in plastic bags!

Friday, March 13, 2009

Blackberry Wine Pound cake

1 pkg white or yellow cake mix
1/2 cup cooking oil
3 oz package blackberry jello(or grape)
1 Cup Mogen David Blackberry Wine
4 eggs
1/2 cup chopped pecans

1 stick butter
1/2 cup Mogen David Blackberry Wine
1 cup powdered sugar

Grease & flour bundt pan. Preheat oven to 350 degrees F Mix all the above ingredients together and pour into bundt or tube pan. Bake for 45 minutes or when cake tests done. When cake is done, remove from oven but not from pan. Pour half of glaze over the cake immediately. Wait for 30 minutes, take cake out of the pan. Invert onto cake plate. Pour the other half of glaze over the cake.

Thursday, March 12, 2009

Chinese Chicken Slaw

1 lb. cooked chicken Breast , cubed
2 pkgs chicken flavored Ramen Noodles
1 bottle of Sisters and Sisters Sweet and Sour Slaw Dressing (produce dept.)
4 green onions, chopped
1 pkg slivered almonds
1 lb pkg slaw mix
1 lb pkg broccoli slaw mix

Crunch up Ramen Noodles and add flavor packets.
Mix together noodles and slaw dressing.
Combine all other ingredients.
Pour noodles and dressing over slaw mixture and mix well.
This is better if this sets overnight
This can also be made without the chicken...just like the salad in the salad bar at Dierbergs.

Wednesday, March 11, 2009

Spinach Balls

Mix together:
1 pkg. Pepperidge Farm Stuffing Mix
1 box frozen chopped spinach, defrosted & well-drained
3 eggs (beaten)
1/2 c. Parmesan cheese
1/2 stick margarine (melted)
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. thyme

Form into balls and freeze. Bake at 375 for about 30 minutes

Mystery Rolls

2 sticks butter
4 to 6 oz crumbled blue cheese
2 cans flaky biscuits

Combine butter and cheese on baking pan.
Place into 350 oven for a couple of minutes, or until butter is melted.
Remove from oven and stir.
Cut biscuits into fourths, then toss in butter mixture.
Bake on same pan for 8 to 12 minutes, or until golden.
Eat warm.

Breakfast Burritos

Now remember, I made two dozen big fat burritos, bigger than you might make them. Depending on how big you make yours, you may get more burritos out of the amounts of ingredients I use. So you might want to buy an extra package of flour tortillas.
3 dozen eggs
2 one-pound packages Jimmy Dean sausage (I use regular flavor but sage or maple would also be good)
2 32-ounce packages Ore Ida frozen hash brown potatoes (shredded or cubed, your choice, I use cubed)
2 7-ounce cans Ortega diced green chiles
1 medium yellow onion
16 to 24 ounces shredded Cheddar cheese (depends on how much cheese you like)
salt and pepper to taste
24 large (burrito size) flour tortillas

Scramble the eggs. I beat the eggs with about half a cup of milk and a couple of tablespoons of water and salt and pepper to taste.
Cook the hash browns according to package directions. I chop one yellow onion up and add it to the hashbrowns as they cook.
Cook the sausage. I chop it pretty well, so it's crumbly, as it cooks.
Using the biggest mixing bowl you can find, place hash browns, scrambled eggs and sausage in the bowl and mix gently but thoroughly.
Add the green chiles and gently stir into mixture.
Place the flour tortillas on your kitchen counter, just a couple at a time so they don't dry out (if they dry out, they break when you fold them), and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.Wrap each burrito individually in aluminum foil and freeze.
These last a couple of months in the freezer - maybe longer, but I don't chance it with the eggs being factored in.

Here's how I prepare them when we're ready to eat them. I take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Tuesday, March 10, 2009

Apple Muffins with Brown sugar dressing

4 Tblsp shortening
1 cup brown sugar
4 tblsp cold water
1 teasp baking soda
1 teasp baking powder
1/4 teasp gound cloves
1 teasp cinnamon
1/2 teasp salt
2 cups flour
2 cups diced McIntosh apples

Heat oven to 350 degrees
Mix all ingredients thoroughly. grease muffing pans and fill 2/3 full.
bake for 25 minutes. top with the following brown sugar dressing

Brown Sugar dressing

1 cup brown sugar
1 Tblsp corn starch
1/2 cup warm water
Mix and heat over med heat until it starts to boil and add 1 1/2cups boiling water, it will become clear and thick...add 1 teasp vanilla and pour over apple cakes

Salmon Cheese ball dip

1 lg can of Salmon (drained, boned, and skinned)
2 8oz pkgs cream cheese
1 tblsp prepared horseradish
1 teaps onion powder
1 teasp garlic powder

Mix ingredients well and form into a ball our serve in a bowl with crackers of your choice

Huntington Chicken

Huntington Chicken

2 cups cooked macaroni
1-1/2 Tbs. butter
3 Tbs. flour
1/2 cup cream or milk
1 cup cream cheese
1 cup hot chicken broth
2 cups cooked chicken
Salt and pepper, taste

Add all ingredients into casserole dish and bake at 350 for 45minutes. Also is good on toast.

Christmas Buttered Rum Mix

Christmas Buttered Rum Mix
1 cup butter, softened
1/2 cup brown sugar
1/2 cup sifted powdered sugar
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 pint softened vanilla ice cream
Boiling water
Cinnamon sticks
Rum or Rum flavoring

Cream first 5 ingredients together with electric mixer. Add icecream. Cover tightly and freeze. Mixture will not freeze solid. Toserve, preheat mugs with hot water. Empty mugs. Put 2 to 4 Tbs.mixture in each mug. Add 3 Tbs. rum or 1/2 teaspoon rum flavoring and fill each mug with boiling water. Stir. Serve with a cinnamon stick. Serves 12-24.

Thursday, March 5, 2009

Cauliflower Salad

1 head cauliflower, trimmed and cut into bite-size florets
3/4 cup mayonnaise
1 tablespoon mustard
2 tablespoons sugar
1 teaspoon salt
ground black pepper to taste
3 hard boiled eggs, chopped
1 onion, chopped
3/4 cup frozen green peas, thawed
1/4 cup dill pickles, chopped
3 slices crisply cooked bacon, crumbled (optional)

Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool
In a large bowl whisk together the mayonnaise, mustard, sugar,salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor

Lime-Lite Chicken

4 boneless, skinless chicken breast halves
3 Tbs. Kikkoman Lite Soy sauce
2 tsp. sugar
1 tsp. grated fresh lime peel
2 tsp. lime juice

Marinate chicken in mixture of remaining 4 ingredients in largeplastic food storage bag 30 minutes; turn bag over occasionally .Broil chicken 7 minutes on each side, or until no longer pink incenter. Makes 4 servings.

Ultimate Coffee Cake

Courtesy Paula Deen, 2007

• 16 to 18 unbaked frozen dinner rolls
• 1 (3-ounce) package regular butterscotch pudding mix, not instant
• 1/2 cup brown sugar, packed
• 1/2 cup pecans, chopped
• 1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes.
Remove from the oven and allow to cool for 5 minutes.
Turn pan over onto a serving platter to remove.
Serve by pulling apart chunks with forks.

Cashew Chicken

    2 cups quartered mushrooms 1 cup chopped onion 1 cup snow peas 8 oz. raw boneless skinless chicken breast, cut into bite-size...