CRAWFISH PIE

Ingredients:

1 large onion, chopped
1/4 cup chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 cup butter
1 (10 3/4 ounce) can cream of celery soup
4 tablespoons tomato sauce
1 pound peeled crawfish tails
1/4 cup chopped parsley
1 teaspoon salt
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 cup milk
1/2 cup Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells

Directions:

Saut onions, garlic, bell pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 minutes. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees F for 35 to 40 minutes. Makes 18 individual pies, which will serve 8 to 10 people.

NOTE: These pies freeze well. Do not bake until ready to use.

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COFFEE CHEESECAKE

Crust

1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9- inch springform pan that has been sprayed with nonstick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Filling

2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low-fat 1% cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low-fat sour cream
3 egg whites (at room temperature)
4 tablespoons granulated sugar

Reduce oven temperature to 300 degrees F.

Combine 2/3 cup sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg and 2 egg whites. Beat with an electric mixer on high speed until smooth, about 3 minutes.

Gradually add flour mixture and beat until well blended. Add vanilla extract and beat again.

Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In separate bowl, beat 3 egg whites with a mixer at high speed until soft peaks form. Add 4 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Rake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour.

Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

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ROQUEFORT PEAR SALAD

Ingredients

* 1 head leaf lettuce, torn into bite-size pieces
* 3 pears - peeled, cored and chopped
* 5 ounces Roquefort cheese, crumbled
* 1 avocado - peeled, pitted, and diced
* 1/2 cup thinly sliced green onions
* 1/4 cup white sugar
* 1/2 cup pecans
* 1/3 cup olive oil
* 3 tablespoons red wine vinegar
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons prepared mustard
* 1 clove garlic, chopped
* 1/2 teaspoon salt
* fresh ground black pepper to taste

Directions

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

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CLONE OF A CINNABON

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

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CRANBERRY STUFFED TURKEY BREASTS

Ingredients

* 1 (12 ounce) package herb-seasoned bread stuffing mix
* 2 skinless boneless turkey breasts
* 1 cup chopped pecans
* 2 (8 ounce) packages dried, sweetened cranberries
* 2 tablespoons olive oil
* 6 lettuce leaves
* 1/2 cup pecan halves

Directions

Preheat the oven to 350 degrees F (175 degrees C). Prepare stuffing mix according to package directions. Set aside to cool. With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet. Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish. Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends. Heat olive oil in a large cast iron skillet over medium-high heat.

Carefully brown rolls on all sides. Place skillet in oven, uncovered. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the internal temperature is at 170 degrees F (78 degrees C) when taken with a meat thermometer. Do not let these get overly dry. Allow rolls to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles.

Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.

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BUTTERY SOFT PRETZELS

Ingredients

* 4 teaspoons active dry yeast
* 1 teaspoon white sugar
* 1 1/4 cups warm water (110 degrees F/45 degrees C)
* 5 cups all-purpose flour
* 1/2 cup white sugar
* 1 1/2 teaspoons salt
* 1 tablespoon vegetable oil
*
* 1/2 cup baking soda
* 4 cups hot water
* 1/4 cup kosher salt, for topping

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt. Bake in preheated oven for 8 minutes, until browned.

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BUTTERMILK CHESS PIE

Ingredients

* 2 cups white sugar
* 2 tablespoons all-purpose flour
* 5 eggs
* 2/3 cup buttermilk
* 1/2 cup melted butter
* 1 teaspoon vanilla extract
* 1 (9 inch) unbaked pie crust

Directions

Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust. Bake in the preheated oven for 45 minutes, or until filling is set.

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OXTAIL STEW

Ingredients

* 3 lbs oxtails with separated joints
* Salt and pepper
* Olive oil
* 1 medium yellow onion, chopped
* 1 celery rib, chopped
* 1 large carrot, chopped
* 2 cups stock (chicken or beef)
* 2 cups of red wine
* 3 whole cloves garlic, peel still on
* One bay leaf
* Pinch of thyme
* Parsley
* 2 carrots, cut into 1-inch segments, large pieces also cut lengthwise
* 2 parsnips, cut into 1-inch segments, large pieces also cut lengthwise
* 2 turnips, cut into 1-inch pieces
* Olive oil
* Salt and pepper



Directions

Preheat oven to 350 degrees F. Pat dry oxtails with paper towels. Sprinkle oxtails all over with salt and pepper. Heat 1 tablespoon of olive oil on medium to medium high heat in a 6-quart Dutch oven. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. Add the chopped onion, carrot, and celery to the pan. Cook for a few minutes until onions are translucent. Add the oxtails back to the pan. Add the whole garlic cloves, the stock and wine. Add bay leaf, thyme, and half a teaspoon of salt. Bring to simmer. Reduce heat to low. Cover and cook for 3 hours, until meat if fork tender.

One hour before the meat is done, heat oven on 350°F. Toss carrots, parsnips, and turnips in olive oil in a roasting pan. Sprinkle well with salt and pepper. Roast vegetables for 1 hour, or until lightly browned and cooked through. When meat is tender, remove oxtails from the cooking liquid. Either skim the fat off the top with a spoon, use a fat separator to remove the fat, or chill the cooking liquid for several hours so that the fat solidifies, making it easier to remove. If you are making ahead, at this point you can just put the stew in the refrigerator (let come to room temp first), with the oxtails still in it, and let it chill over night. The next day, scrap off the fat, reheat and then remove the meat from the dish.


Pour the cooking liquid through a mesh strainer into a bowl, using a rubber spatula to press against the vegetable solids caught in the strainer. Discard the solids. Return the liquid to the pan and simmer until reduced by half. Then add back in the oxtails, and add the roasted vegetables to the pan. Heat on low heat for half an hour for the flavors to meld. Add some chopped parsley before serving.

Serves 4-6.

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STRAWBERRY-BLUEBERRY TRIFLE

Ingredients:

1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon rind
1 1/2 cups cold water
1 (3 1/2 ounce) box instant vanilla pudding mix
1 pint whipping cream, whipped
4 cups pound cake cubes
1 pound strawberries (fresh or frozen)
2 cups fresh or frozen blueberries

Directions:

In large bowl combine sweetened condensed milk, water, lemon rind; mix well. Add pudding mix and beat until well blended. Chill 5 minutes.

Fold in whipped cream. Spoon 2 cups pudding mix into large clear glass bowl; top with half the cake cubes, the strawberries, half the remaining pudding mixture, the remaining cake cubes, the blueberries and the remaining pudding mix (spread to 1-inch of edge of bowl). Chill at least 4 hours. Garnish as desired.

You can substitute peaches for the strawberries, etc.

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SUMMER LEMON POPPY SEED POUND CAKE

Ingredients:

1 1/4 cups all-purpose flour
1 tsp baking powder
1 tsp finely grated lemon zest
1/4 tsp salt
8 ounces unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 Tbsp poppy seeds
1 1/2 cups confectioners sugar
3 Tbsp fresh lemon juice

Directions:

Preheat oven to 375 degrees.

Butter a 9-inch round cake pan (or loaf pan).

Whisk together flour, baking powder, lemon zest, and salt in a bowl.

Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.

Transfer batter to cake pan, smoothing top, and bake until a toothpick inserted in the center of the cake comes out clean and the top is golden brown, about 30 minutes. Cool cake in pan on a rack for 5 minutes, then invert onto rack.

Whisk together confectioners sugar and lemon juice in a a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes.

Serve warm or at room temperature. Enjoy!

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EASY MAC AND CHEESE MUFFINS

Ingredients

* 2 cups uncooked elbow macaroni
* 1 tablespoon butter
* 1 egg, beaten
* 1 cup milk
* 1 1/2 cups shredded sharp Cheddar cheese
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup seasoned dry bread crumbs
* 2 teaspoons olive oil
* 1/2 teaspoon salt

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

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BARBECUED MEATBALLS

Delicious meatballs in homemade barbecue sauce, great for an appetizer or family dinner. This recipe makes 6 dozen meatballs.

Ingredients:

* Meatballs:
* 3 pounds lean ground beef
* 1 cup evaporated milk
* 1 cup quick oatmeal
* 1 cup fine, dry bread crumbs
* 2 large eggs
* 1/2 cup finely chopped onion
* 1 teaspoon garlic powder
* 1 1/2 teaspoons salt
* 2 teaspoons chili powder
* 1/2 teaspoon black pepper
* .
* Sauce:
* 2 cups ketchup
* 1 cup brown sugar
* 1/2 teaspoon garlic powder
* 1/4 cup finely chopped onion
* dash liquid smoke, if desired

Preparation:
Combine meatball ingredients and shape into 1-inch balls. Place in a single layer on cookie sheets lined with waxed paper. Freeze until solid; transfer to freezer bags until ready to cook.

To cook, combine sauce ingredients; stir well. Place frozen meatballs in a 13- by 9-inch baking dish; pour sauce over them. Bake for about 1 hour at 350°. Makes about 6 dozen meatballs.

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MONTE CRISTO SANDWICH

Ingredients:

4 Ounces Soft Cream Cheese
½ Cup Roasted Garlic
2 Tablespoons Fresh Chopped Parsley
6-8 Slices Rye Or Marble Bread
1 Pound Thin Sliced Rosemary Ham, Deli Style
5 Ounces Thin Sliced Swiss Cheese
Skewers
3 Large Eggs
3 Tablespoons 1% Milk
¼ Cup Garlic Olive Oil

Cooking Directions:

Blend together soft cream cheese, roasted garlic and fresh chopped parsley. Spread 1/5 of the mixture onto the first slice of rye or marble bread. Add 3 thin slices of deli style rosemary ham and 1 slice thin Swiss cheese. Top with another slice of bread and repeat layering with cream cheese mixture, ham, Swiss cheese and bread. Finish off the top with the last slice of bread. Use a skewer thru the top of the sandwich at each side. With a sharp serrated knife, cut crusts off the edges of the sandwich. Make 2 diagonal slices through the sandwich to create 4 equal triangles. For Club Style, blend together the eggs and milk. Dip each sandwich triangle into the egg mixture while still skewered, coat all sides well and place on a separate plate. Heat olive oil in a large pan or griddle over medium heat. Place all of the sandwich triangles in the griddle or frying pan and brown for approximately 2 minutes on each side. Serve hot and enjoy.

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STROGANOFF SANDWICH

Ingredients:

2 Pounds Ground Beef
1 Small Onion, Chopped
1 Teaspoon Salt
2 Cloves Garlic, Minced
½ Teaspoon Fresh Cracked Pepper
1 Loaf French Bread
2 Cups Sour Cream
2 Small Tomatoes, Sliced
1 Large Green Pepper, Sliced
3 Cups Shredded Cheddar Cheese
Butter Or Margarine

Cooking Directions:

In a large skillet brown the ground beef with the onions. Drain off fat. Add salt, minced garlic and fresh cracked pepper. Cut the bread lengthwise, butter both sides and place on a baking sheet. Remove meat from heat; stir in sour cream. Spoon meat mixture onto the bread halves. Add tomatoes, green peppers and cheese. Return to the oven and bake at 350 degrees for 20 minutes, or until the cheese is melted

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BARBECUED TURKEY SANDWICH

Ingredients:

4 Pieces Rosemary Focaccia Bread
½ Avocado, Mashed
1 Teaspoon Fresh Lemon Juice
¼ Teaspoon Horseradish
8 Sliced Barbecued Turkey Breast
4 Slices Pineapple Circles
4 Teaspoons Hot Honey Mustard
¼ Cup Shredded Swiss Cheese

Cooking Directions:

In a small mixing bowl combine avocado, fresh lemon juice and horseradish; blend well. Now evenly spread your mixture onto the 4 slices of focaccia bread. Top each sandwich with two slices of barbequed turkey and a pineapple circle. Spread 1 teaspoon hot mustard over each sandwich. Sprinkle cheese atop each sandwich and place in a broiler. Cook until cheese is melted and slightly browned. Serve hot and enjoy.

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GOAT CHEESE SANDWICH

Ingredients:

¼ Cup Baby Spinach
¼ Cup Basil Leaves
1 Teaspoon Tarragon
1 Teaspoon Balsamic Vinegar
1 Teaspoon Capers
2 Cloves Roasted Garlic, Minced
2 Tablespoons Extra Virgin Olive Oil
4 Fresh Portobello Mushrooms, Sliced
8 Ounces Goat Cheese, Sliced
2 Tablespoons Olive Oil
Table Salt
Fresh Cracked Pepper

Cooking Directions:

Add the following ingredients to a blender, Spinach, basil, tarragon, vinegar, capers, garlic and extra virgin olive oil. Blend till pureed. Rub mushrooms with olive oil and seasoning salt and pepper. Now grill the mushrooms rib sides down for 4-5 minutes. Turn over and spoon pureed sauce over mushrooms; while on grill, continue to grill an additional 4 minutes. Add goat cheese and a little dab of green sauce. Remove from the grill and allow cooling. Now you have a wonderful open face mushroom sandwich.

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