Fruit Pizza by BDM

Crust:
Make sugar cookie recipe per directions or use purchased, ready to
bake sugar cookie dough. Spray a small pizza pan or 9 by 13 inch
baking dish with baking spray and line with cookie dough. Bake at
350˚ for about 10 minutes or until lightly browned. Let cool.

Filling:
Melt ½ a package of marshmallows in double boiler or microwave.
Mix in 8 ounce softened cream cheese and 1 t vanilla.
Spread evenly over cooled crust.

Topping:
Arrange any manner of fruit slices in attractive design on top of filling.
Bananas, strawberries, peaches, melon, kiwi, pineapple, mandarin
oranges are all good.

Tip: cut pizza into serving pieces before arranging fruit on top.




Hamburger Cheese Dip by CK

Brown and drain 2 pounds ground beef. Mix in 1 can picante sauce. Pat
the mixture into a 9x13 mictrowavable dish. In a small bowl, combine an
8 ounce brick of cream cheese and 2 pounds of mozzarella cheese. Stir well.
Spread the cheese mixture over the meat mixture. Sprinkle 1 pound of
cheddar cheese on top. Heat in microwave until cheese bubbles.
Serve with chips and crackers.

Braised Charcoal Steak by CK
Pat raw steaks dry with paper towels to promote browning.
Use Dutch oven or deep skillet large enough to hold steaks and any other ingredients comfortably. If pan is too small, spillovers may occur.

Brown = Flavor!!!!: Some recipes don’t brown beef before simmering, yet this step adds a huge flavor bonus. If desired, lightly coat steak with seasoned flour before browning to seal in flavor and moisture, and to help thicken braising juices.
Use 1/2 cup to 2 cups liquid (broth, water, juice, beer, wine) when braising. Bring liquid to a boil, then quickly reduce heat to low to maintain a slow simmer. Don’t rush the cooking process. Boiling toughens rather than tenderizes beef.

Cover pan tightly to retain steam. Don’t lift cover unnecessarily.
Steaks do not need turning during braising.

Turn braising juices into gravy or sauce with one of these methods:
Reduce juices over medium-high heat until slightly thickened.
Mix cornstarch or flour to smooth paste with equal amount of cool braising juices, beef broth or water. Stir into juices and heat until bubbly and thickened. (For a medium-thick consistency, use 1 tablespoon cornstarch or 2 tablespoons flour per cup of juices.)

Carve shoulder steaks into thin slices.





Strawberry Delight by BDM

Mix for crust: 24 graham crackers, crushed
¼ c sugar
½ c melted butter
Press into 9 by 13 inch pan.
Mix for filling until stiff:
2 egg whites
2 c sliced strawberries
2 T lemon juice
1 ½ c sugar
Separately whip 1 c whipping cream, foldinto filling mixture. Pour over crust, freeze until firm. Let set out 10 to 15 minutes
before serving.

Fabulous Fajitas by CK
1/4 cup cilantro (fresh sprigs)
2 tbsp olive oil
4 cloves garlic (minced and mashed to a paste, add 1 tsp salt)
1/4 cup lime juice
12 7 - 8 inch flour tortillas (warmed)
3 bell peppers (thinly sliced)
1 onion (thinly sliced, we recommend red or yellow sweet onion)
2 lb flank or flat iron steak (trimmed and sliced into large strips)
1 1/2 tsp. cumin

In a large, heavy-duty freezer Ziploc bag, combine garlic paste, lime juice, cumin and olive oil. Seal and shake the bag to mix thoroughly. Place steak, bell peppers, onion and cilantro sprigs into the bag. Seal the bag, pressing firmly to remove air pockets. Flip the bag to evenly coat the steak and distribute vegetables. Refrigerate at least 2 hours or overnight to marinate. Preheat grill to high heat. Remove skirt steak from marinade onto a platter, leaving marinade and vegetables in the bag. Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm. Grill steak over high heat until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas and the seared pepper vegetable mix. Add guacamole, salsa, and sour cream, if desired


Rhubarb Meringue Cupcakes by BDM
Blend on low speed for 30 seconds:
1 pkg plain white cake mix
1 pkg vanilla instant pudding mix
2/3 c water
3 eggs
1/3 c vegetable oil
1 t vanilla
½ t nutmeg
Scrape sides of bowl and beat at medium for 2 minutes.

Coat one 16 oz bag of chopped rhubarb with ¼ c flour.
Stir into batter. Scoop 1/3 c batter into each paper lined
muffin cup. Bake at 350˚ for 18 – 20 minutes.
Will spring back when lightly pressed.

While cupcakes are baking, prepare the meringue:
Add ¼ t cream of tartar to
3 egg whites
Beat with an electric mixer on high speed until frothy.
Add ½ t vanilla and ⅓ c granulated sugar, 1 teaspoon at a time.
Continue beating on high until whites form stiff peaks.
Spoon 2 T meringue onto the top of each warm cupcake.
Swirl just to the edge. Increase oven temp to 450˚ and bake
cupcakes until meringue is just browned, 4 – 5 minutes.

BAKED STUFFED CHICKEN LEGS by CK
1/2 lb. mushrooms, coarsely chopped
1 sm. onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 c. plus 1 tbsp. butter
1/2 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of sage
2 c. cooked wild rice
6 chicken legs with thighs attached
Juice of 1 lime
1 tbsp. paprika
Saute mushrooms, onion and green pepper in 1 tablespoonful
butter until tender. Add Worcestershire sauce and seasonings.
Stir in rice. Stuff chicken legs tightly between meat and skin
with rice mixture. Arrange in shallow baking pan. Combine
remaining melted butter with lime juice and paprika; brush
chicken with mixture. Bake at 350 degrees for 1 hour or until
golden brown, basting frequently. Yields 6 servings.



Toad in the Hole
Place 8 link sausages in 8” by 8” square baking dish.
Cook in preheated 450˚ oven, turn when tops are browned.
Mix together: ½ c flour
2 eggs
Gradually add 1 c milk, mixing until smooth.
Pour batter over sausages after browning both sides.
Sprinkle with salt & pepper.
Bake another 30 minutes until sausages sizzle and
batter is puffed up and brown.

Rosy Salad by CK
1 c. chopped pecans
1 can sweetened condensed milk
1 can cherry pie filling
12 oz. container Cool Whip
2 cups miniature marshmallows
Stir all ingredients and chill for 6 hours prior to serving. Can use blueberries or strawberries in place of cherries. Some even add 1 can crushed pineapple, drained




Orange Tapioca Salad by BDM
Drain the juice from 1 (15 oz) can mandarin oranges
Drain and reserve juice from 1 (20 oz) can pineapple chunks
Add enough water to the pineapple juice to make 3 cups
Mix 1 (3oz) pkg vanilla tapioca pudding mix
and 1 (3oz) pkg orange tapioca pudding mix into the liquid
in a heavy saucepan. Cook until the tapioca is thick and clear,
stirring constantly. Let cool. Meanwhile, dissolve
1 (3 oz) pkg peach jello in 1 c boiling water. Let cool until syrupy.
When both mixtures are cool, mix together and add drained fruit.
Fold in 4 sliced bananas. Chill.

Strawberry Shortcake by BDM

Clean and crush 1 qt strawberries
Mix in ½ c sugar, let stand at least 1 hour
Stir together: 2 c flour
2 T sugar
3 t baking powder
1 t salt
Cut 1/3 c shortening into flour mixture until it resembles fine crumbs. Stir in ¾ c milk until just blended. Gently smooth dough into a ball on a floured surface. Knead 20 to 25 times. Roll to ½ inch thickness, cut with floured 3 inch cutter. Place about 1 inch apart on ungreased baking sheet. Bake at 450˚ for 10 to 12 minutes. Will be golden brown. Split crosswise. Fill and top with strawberries, ice cream and whipped topping.

Capt'n Crunch French Toast by CK

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 package (14 oz) Cap'n Crunch, crushed
6 thick slices egg bread (Challah)
2 tablespoons butter
Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish, set aside. Dip the egg bread into the egg mixture, two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per isde. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper. Melt the butter in a non-stick skillet over medium-high heat. Cook the French Toast in the hot pan until golden on both sides, about 3 minutes per side

SPINACH, MUSHROOM AND BACON FETTUCINE by CK

12 ozs. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese

Cook fettucine according to package directions. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside. Wipe out skillet. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted. Add spinach and cook just until wilted. Drain the pasta. Add pasta and bacon to the skillet, heating until warmed through. Sprinkle with diced tomato and Parmesan cheese before serving. (May add additional milk if a thinner sauce is desired.)

Lemon Dessert by BDM

Bake 1 angel food cake per package directions (or use pre-purchased cake) – cut into three layers

Make 1 package of lemon pudding per directions

Stir 1 container of lemon yogurt into pudding

Use mixture to ‘frost’ each layer

Cover cake with whipped topping

Keep refrigerated