A1 Sauce

 1/2 Cup Orange Juice 1/2 Cup Raisins 1/4 Cup Soy Sauce 1/4 Cup White Vinegar 2 Tbsp Dijon mustard 1 Tbsp Bottled Grated Orange Peel 2 Tbsp Heinz Ketchup 2 Tbsp Heinz Chili Sauce 1. Bring to a boil for 2 minutes stirring. 2. Remove from heat. Allow to cool to lukewarm. 3. Put mixture in a blender till it is pureed. Pour in bottle. 4. Cap tightly and refrigerate to use within 90 days.

Almond Joy Bars

 Ingredients (26 servings) 4 c (8 1/2-oz) shredded coconut 1/4 c Light corn syrup 1 package (11 1/2-oz) milk chocolate pieces 1/4 c Vegetable shortening 26 Whole natural almonds (1-oz) Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2 inches apart on wire racks. Let dry 10 minutes. Re-roll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26.

Applebee's Lemonade

 1 Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not tonic water, like Perrier) Mix first three together. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An interesting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

Applebee's Low-Fat Blackened Chicken Salad Dressing

 1/4 cup fat free mayonnaise 1/4 cup Grey Poupon Dijon mustard 1/4 cup honey 1 tablespoon prepared mustard 1 tablespoon white vinegar 1/8 teaspoon paprika Chicken Marinade: 1 cup water 3 tablespoons lime juice 2 tablespoons soy sauce 1/2 tablespoon Worcestershire Cajun Spice Blend: 1/2 tablespoon salt 1 teaspoon sugar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon white pepper 2 boneless, skinless chicken breast halves 2 tablespoons light butter Salad: 8 cups chopped iceberg lettuce 1/2 cup shredded red cabbage 1/2 cup shredded carrot 1/2 cup fat free shredded mozzarella cheese 1/2 cup fat free shredded cheddar cheese 1 large tomato, diced 1 hardboiled egg white, diced 1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready. 2. Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better. 3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you’ve got it) over medium/high heat. Also, preheat your barbecue grill to medium/high heat. 4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice. 5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for. 6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done. 7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad. 8. Slice the chicken breast, across each breast in 1/2-inch-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side. Serves 2 as an entree.

Applebee's Oriental Chicken Salad Oriental Dressing

 3 tablespoons honey 1 1/2 tablespoons rice wine vinegar 1/4 cup mayonnaise 1 teaspoon Grey Poupon Dijon mustard 1/8 teaspoon sesame oil Salad: 1 egg 1/2 cup milk 1/2 cup flour 1/2 cup corn flake crumbs 1 teaspoon salt 1/4 teaspoon pepper 1 boneless, skinless chicken breast half 2-4 cups vegetable oil (for frying) 3 cups chopped romaine lettuce 1 cup red cabbage 1 cup Napa cabbage 1/2 carrot, julienne or shredded 1 green onion, chopped 1 tablespoon sliced almonds 1/3 cup chow mein noodles 1. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees. 2. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dressing in refrigerator to chill while you prepare the salad 3. In a small, shallow bowl beat egg, add milk, and mix well. 4. In another bowl, combine flour with corn flake crumbs, salt and pepper. 5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely. 6. Fry each chicken finger for 5 minutes or until coating has darkened to brown. 7. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. 8. Sprinkle sliced green onion on top of the lettuce. 9. Sprinkle almonds over the salad, then the chow mein noodles. 10. Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Makes 1 dinner-size salad.

Arby's Barbecue Sauce

 1 cup ketchup 2 teaspoons water 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/4 teaspoon salt 1/2 teaspoon Tabasco pepper sauce 1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes. 2. Remove the sauce from the heat. Cover and allow to cool. 3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two. Makes 1 cup.

Arby's Horsey Sauce

 1 cup mayonnaise 3 tbsp. Bottled horseradish cream 1 tbsp. Sugar Mix all ingredients and chill

Asian Vegetable Saute
                                                         INGREDIENTS:
2-3 T. canola oil
1/2 small red onion, sliced thin
5 oz. matchstick cut carrots (half a package)
4 oz. mung bean sprouts (half a package)
6 oz. baby spinach leaves
1/4 t. Spike (a vegetable and herb salt substitute)
2 T. rice vinegar

PROCEDURE:
Heat the oil in a large saute pan. Add the onion and begin to cook. Then, drop in the carrots and saute for just a minute or so. Add the
sprouts and the spinach, sprinkle the Spike and then the vinegar. Toss with tongs over a medium high flame just until the spinach is wilted down completely. Serve it up with some rice and grilled
chicken.

HINTS:
You can use sea salt in place of the Spike, which is available in the
organic section of supermarkets. Balsamic vinegar will work in place of the rice vinegar.

Serves 3-4

Arthur Treacher's Fish Batter

3 Pounds Fish Fillets 2 Cups All-purpose flour 3 Cups Pancake mix 3 Cups Club soda 1 Tablespoon Onion powder 1 Tablespoon Seasoned salt Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes. Whip the pancake mix with the club soda to the consistency of buttermilk pour-able, but not too thin and not too thick. Beat in the onion powder and seasoned salt. Dip floured fillets into batter and drop into 425 oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side. Arrange on cookie sheet in 325 oven until all pieces have been fried.

Auntie Ann's Pretzels

1 1/2 cup warm water 1 1/8 tsp. active yeast (1 1/2 pkg) 2 Tbs. brown sugar 1 1/8 tsp. salt 1 cup bread flour 3 cups regular flour 2 cups warm water 2 Tbs. baking soda To taste coarse salt 2-4 Tbs. butter (melted) Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt, and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour. While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbs. baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solution and place on greased baking sheet. Allow pretzel to rise again. Bake in a 450 degree oven for about 10 minutes or until golden. Brush with melted butter and enjoy! Toppings: After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in another bowl, make a mixture of cinnamon and sugar. dip the pretzel into the butter, coating both sides generously. then dip again into the cinnamon mixture.

Baby Ruth Bars

 1 1/3 cups margarine 2 cups brown sugar 1/3 cup white corn syrup 8 cups oatmeal 2 tsp. vanilla 1/2 cup peanut butter Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put in 9x13 cake pan. Bake 350 for about 15 minutes. Topping: 6 oz. package. chocolate chips 1/2 6 oz. package butterscotch chips 2/3 cup peanut butter 1 cup chopped nuts/peanuts Melt together and spread on top.

Bailey's Original Irish Cream

 1 cup light cream 1 can Eagle sweetened condensed milk (14 oz.) 1 2/3 cups Irish whiskey 1 teaspoon instant coffee 2 tablespoons Hershey's chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract 1. Combine all the ingredients in a blender set on high speed for 30 seconds. 2. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving. Makes 4 cups.

Baked Chicken

 1 fryer chicken, cut up Crushed potato chips Melted butter Dip chicken in melted butter, and roll in potato chips. Bake at 350 degrees for 45 minutes.

Baked Ham & Cheese Casserole

 2 cups macaroni noodles (uncooked) 2 tablespoons margarine 1 small onion, chopped 1 cup ham or turkey ham, chopped 1 cup grated cheddar cheese 1 cup milk 1 egg Cook macaroni according to package directions; drain. While the macaroni is still hot, stir in the butter and onion, and then add the ham. Stir in the grated cheese. Beat the milk and egg together. Place the macaroni mixture in a buttered 2-quart casserole dish and then pour the milk mixture over it. Sprinkle more grated cheese on top. Bake, uncovered, at 350 degrees for about 1 hour.

Baked Round Steak

 2 cans cream of mushroom soup 1/2 pkg. dry onion soup mix 1 large round steak 1/2 cup beef broth Preheat oven to 300 degrees. In a medium-sized bowl, mix together soup, onion soup mix, and beef broth. Place round steak in a casserole dish and pour soup mixture over the steak. Bake for about 3 hours. Serve with rice, noodles, or mashed potatoes.

BB King's BBQ Ribs

 2 Pounds Pork Loin Ribs Dry Spice Rub (recipe follows) 4 cups canned tomato sauce 1/2 cup diced tomato 1/4 cup firmly packed brown sugar 1/4 tablespoon Worcestershire sauce 2 tablespoons dried onion 1/4 cup soy sauce 1/4 cup water Coleslaw and grilled corn on the cob as accompaniments Rub ribs well with some of the Dry Spice Rub and refrigerate, covered, for 4 to 6 hours. In a saucepan combine tomato sauce, tomato, sugar, Worcestershire sauce, onion, soy sauce, water, and 1/2 cup Dry Spice Rub and cook over very low heat for 3 hours. Preheat a grill or smoker over low heat until hot. Add ribs and cook, covered, for 3 to 5 hours. Brush with sauce during last minutes of cooking. Serve with remaining sauce, coleslaw, and corn. (Dry Spice Rub) 1 cup chili powder 1 tablespoon garlic granules 1 teaspoon onion powder 1/2 teaspoon cumin 1 1/2 teaspoons salt 2 tablespoons seasoned salt In a jar combine all ingredients well and store in a dry place, covered, until ready to use.

Ben & Jerry's Cherry Garcia

 1/4 cup shaved semi-sweet chocolate bars 1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be sure to drain the syrup) 2 large eggs 3/4 cup sugar 2 cups heavy or whipping cream 1 cup milk 1. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. 2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. 3. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions. 4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

Ben & Jerry's Giant Chocolate Chip Cookies

 1/2 cup Butter, room temperature 1/4 cup Granulated sugar 1/3 cup Brown sugar 1 Large egg 1/2 teas Vanilla extract 1 cup (+ 2 teas) All Purpose Flour 1/2 teas Salt 1/2 teas Baking Soda 1 cup Semisweet Chocolate Chips 1/2 cup Coarsely Chopped Walnuts 1. Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. 4. Drop the dough by small scoops 2 to 3 inches apart on an un-greased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. 5. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies.

Ben & Jerry's NY Super Fudge Chunk

 1/4 cup White chocolate; chop coarse 1/4 cup Semisweet chocolate; chop 1/4 cup Pecan halves; chopped 1/4 cup Walnuts; chop coarse 1/4 cup Chocolate covered almonds; cut in half 4 oz Unsweetened chocolate 1 cup Milk 2 Large Eggs 1 cup Sugar 1 cup Heavy or whipping cream 1 teas Vanilla extract 1/2 teas Salt Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Quart.

Benihana Ginger Salad Dressing

 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice vinegar 2 tablespoons water 2 tablespoons minced fresh ginger 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper 1. Combine all ingredients in a blender. Blend on high speed for about 30 seconds or until all of the ginger is well-pureed. Makes 1 3/4 cups.

Benihana Magic Mustard Sauce

 3 tb Powdered mustard 2 tb Hot water 1/2 c Soy sauce or tamari sauce 2 t. Sesame seeds, toasted 1 Garlic clove In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth. Makes 6 servings, about 2 Tb. each.

Benihana's Fried Rice

 1 c Uncooked rice 5 T Butter 1 c Chopped onion 1 c Chopped carrots 2/3 c Chopped scallions 3 T Sesame seeds 5 Eggs 5 T Soy sauce Salt Pepper Cook rice according to package directions. In a large skillet melt butter. Add onions, carrots and scallions. Sauté until carrots are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease another skillet. Beat eggs. Pour into hot skillet. Cook as you would scrambled eggs. Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Bennigan's Hot Bacon Dressing

 2 ounces Bacon grease 1/4 pound Red onion, dice fine 2 cups Water 1/2 cup Honey 1/2 cup Red wine vinegar 2 tablespoons Dijon mustard 1 1/2 tablespoons Cornstarch 1 tablespoon Tabasco (optional) Place the bacon grease in a saucepan over medium-high heat. Add the onions and sauté until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.

Bennigan's Onion Soup

 1/2 pound Firm white onions -- sliced 1/4 cup Butter 2 tablespoons Corn oil 3 tablespoons Flour 1 quart Chicken broth 1 quart Beef broth 8 slices French bread Swiss cheese -- shredded Parmesan -- grated Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

Bisquick

 8 Cups Flour 1 1/4 Cups Nonfat Dry Milk Powder 1/4 Cup Baking Powder 1 Tablespoon Salt 2 Cups Shortening Combine flour, milk, baking powder, and salt in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in tightly closed covered container in a cool place. Makes about 10 cups.

Black Angus Garlic Cheese Bread

 1 loaf French bread 1/2 cup butter 1 cup shredded jack cheese 1 cup shredded Asiago cheese 1 cup mayonnaise 1 bunch green onions, chopped 2 cloves garlic, pureed Split French bread loaf into halves horizontally. Mix butter, cheeses, mayonnaise, green onions and garlic in a bowl, blending well. Spread the cut side of bread with spread. Bake at 350 degrees for 7 minutes, then place under broiler about 3 minutes longer. Cut into slices and serve.

Black Eyed Pea's Broccoli-Cheese Soup

 1 1/2 Pounds broccoli -- fresh 2 Cups water 3/4 Teaspoon salt 1/2 Cup Cornstarch Mix With 1 Cup Cold Water 1 Pint half and half 1 Pound Velveeta 1/2 Teaspoon pepper Steam or boil broccoli until tender. Place half-and-half and 2 cups water in top of double boiler. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.

Boboli Pizza Crust

 1 pk Dry Yeast 1/4 cup Water 2 1/4 cups Warm water 6 tb Olive oil,+ extra for pans 6 cups Flour 1 ts Salt Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes. Add the rest of the ingredients and mix well. Turn out onto board and knead for ten minutes. Place back in bowl covered with a damp towel and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil.

Borden's Sweetened Condensed Milk

 3/4 C. sugar 1/2 C. water 1 C. plus 2 T. powdered milk Combine all ingredients. Heat to boiling. Cook until thick, this will take 15 to 20 minutes. This equals one can.

Boston Market Chicken

 1/4 cup canola oil 1 Tbl. honey 1 Tbl. lime juice 1/4 tsp. paprika 4 chicken breast halves, washed and patted dry Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken. Remove from oven. Cover with foil for 15 minutes. This softens the chicken and keeps it hot until served. Serves four.

Boston Market Meatloaf

 1 cup tomato sauce 1 1/2 tablespoons Kraft original barbecue sauce 1 tablespoon granulated sugar 1 1/2 pounds ground sirloin (10% fat) 6 tablespoons all-purpose flour 3/4 teaspoon salt 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper dash garlic powder 1. Preheat oven to 400 degrees. 2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. 3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined. 4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. 5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes. 6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat. 7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce. 8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.

Brown Derby's Original Cobb Salad

 1/2 head of lettuce 1/2 bunch watercress 1 small bunch chicory 1/2 head romaine 2 medium tomatoes, peeled 2 breasts of boiled roasting chicken 6 strips crisp bacon 1 avocado 3 hard-cooked eggs 2 tablespoons chopped chives 1/2 cup crumbled imported Roquefort cheese 1 cup Brown Derby Old-Fashioned French Dressing (See recipe, below) Cut finely lettuce, watercress, chicory and romaine and arrange in salad bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over top of chopped greens. Dice breasts of chicken and arrange over top of chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives, and grated cheese. Just before serving mix the salad thoroughly with French Dressing. Yield: Serves 4 to 6 Brown Derby Old-Fashioned French Dressing 1 cup water 1 cup red wine vinegar 1 teaspoon sugar Juice of 1/2 lemon 2 1/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 teaspoon English mustard 1 clove garlic, chopped 1 cup olive oil 3 cups salad (vegetable) oil Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1 1/2 quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.

Buffalo-Style Chicken Wings

 2 lbs. chicken wings (disjointed - discard the tips) 1/4 Lb. Margarine (do not use butter!) 8 Oz. "Frank's" Hot Sauce (also labeled as Durkee Hot Sauce. NO SUBSTITUTIONS!!!) Oil for frying 1. Melt margarine in sauce pan until barely liquid. Add hot sauce, mix, and put aside. 2. Deep fry wings until brown and crispy. Remove and drain on paper towels. 3. Put wings in a large bowl that has a cover. Pour sauce over all, cover, and shake to coat the wings. Serve with celery sticks and Kraft Roka Blue Cheese Dressing.

Cajun Cafe's Bourbon Chicken

 1 Pound Chicken leg or thigh meat Cut in bite size chunks 4 oz Soy sauce 1/2 cup Brown sugar 1/2 tsp. Garlic powder 1 tsp. Powdered ginger 2 tbs. Dried minced onion 1/2 cup Jim Beam Bourbon Whiskey 2 tbs. White wine Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring often) for several hours (best overnight). Bake chicken at 350 for one hour in a single layer, basting every 10 minutes. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 Tbs. white wine. Stir and add chicken. Cook for 1 minute and serve.

California Pizza Kitchen Thai Chicken Pizza

 Makes 2 9-inch pizzas Spicy peanut sauce: 1/2 Cup peanut butter 1/2 Cup hoi sin sauce 1 Tbsp. honey 2 tsp. red wine vinegar 2 tsp. minced ginger 2 Tbsp. sesame oil 2 tsp. soy sauce 1 tsp. Vietnamese chili sauce (or dried chili flakes) 1 Tbsp. oyster sauce 2 Tbsp. water Thai chicken pieces: 1 Tbsp. olive oil 10 oz. boneless/skinless chicken beast, cut into 3/4-inch cubes For the pizza: Make pizza dough using your own recipe. 2 Cups shredded mozzarella cheese 4 scallions, slivered diagonally 1/2 Cup white bean sprouts 1/4 Cup shredded carrots 1/4 Cup chopped, roasted peanuts 2 Tbsp. chopped fresh cilantro To make spicy sauce: Combine sauce ingredients in a small pan over med. heat. Bring the sauce to a boil; boil gently for one minute. Divide into 2 portions for use on chicken and pizza; Set aside. To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked, 5 to 6 min, do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with 1/4c sauce. Set aside in refrigerator. To make the pizza: Use a large spoon to spread 1/4c sauce evenly over pizza dough within the rim. Cover sauce with 3/4c cheese. Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4c cheese over the toppings and top the pizza with 2Tbl chopped peanuts. Transfer the pizza to oven: bake until crisp and golden and the cheese is bubbly, 9 to 10 min. When cooked through, remove pizza from oven. Sprinkle 1T chopped cilantro over the hot cheesy surface. Repeat with remaining ingredients for a second pizza.

California Pizza Kitchen Dakota Smashed Pea & Barley Soup

 Got one of those cool hand blenders? You know, the kind of gadget that used to be pitched on those annoying yet compelling late-night infomercials? It comes in handy for this recipe, which requires the split peas to be smashed into a smooth consistency, just like the original. If you don't have a hand mixer, a standard blender works just fine. This soup is very tasty and very low in fat. And the barley gives it a special chunky consistency and added flavor that isn't found in most pea soups. 2 cups split peas 6 cups water 2 14.5-ounce cans chicken broth (4 cups) 1/3 cup minced onion 1 large clove garlic, minced 2 teaspoons lemon juice 1 teaspoon salt 1 teaspoon granulated sugar 1/4 teaspoon dried parsley 1/4 teaspoon white pepper dash dried thyme 1/2 cup barley 6 cups water 2 medium carrots, diced (about 1 cup) 1/2 stalk celery, diced (1/4 cup) Garnish chopped green onion 1. Rinse and drain the split peas, then add them to a large pot with 6 cups of water, chicken broth, onion, garlic, lemon juice, salt, sugar, parsley, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 75 minutes or until the peas are soft. 2. While the peas are cooking, combine the barley with 6 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 75 minutes or until the barley is soft and most of the water has been absorbed. 3. When the split pea mixture has become a thick soup, use a handheld blender to puree the peas until the mixture is smooth. You may also use a standard blender or food processor for this step, pureeing the soup in batches. Alternately, if you like, you may skip this step, keeping the soup rather chunky. It's still good this way, just not as smooth as the real thing. 4. Drain the barley mixture in a sieve or colander and add it to the split pea mixture. Add the carrots and celery and continue to simmer the soup for 15 to 30 minutes or until the carrots are tender. Stir occasionally. Turn off the heat, cover the soup, and let it sit for 10 to 15 minutes before serving. Garnish each serving with a little chopped green onion.  Makes 8 servings.

 Baja Pizza Pouch Calzone

1 pound bulk hot pork sausage 1/2 pound lean ground beef 1 can refried beans 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1 package hot roll mix 1 can crushed Italian tomatoes 2 cups Monterey jack cheese -- shred 1 cup cheddar cheese -- shredded butter -- melted 1 cup guacamole Heat large skillet over medium heat until hot. Crumble pork sausage and ground beef into skillet. Cook, stirring to separate meat, until no pink remains. Drain off fat. Add beans, cumin, and garlic powder; heat through. Oil two baking sheets. Preheat oven to 400 F. Prepare hot roll mix. Divide dough into 8 pieces. Form each piece into a ball. On lightly floured surface roll each ball into 7 inch circle. Place on prepared baking sheets. Spread 1/2 c meat mix on 1/2 of each dough circle to within 1/2 inch form edge. Layer each calzone with 2 T crushed tomatoes, 1/4 c Monterey Jack cheese and 2 T cheddar. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together with fork. Brush with melted butter. Cut slit in each calzone to allow steam to escape. Bake 18 to 20 minutes or until golden brown. Serve with guacamole, if desired. - 1 1/3 cups water 2 tablespoons olive oil 2/3 teaspoon salt 1/2 teaspoon oregano 4 cups bread flour 2 1/2 teaspoons yeast -----spinach filling----- 10 1/2 ounces frozen chopped spinach garlic powder 2 tablespoons olive oil 1 cup provolone cheese -- grated +- 1 cup mozzarella cheese -- grated +- Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the >> calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following...... SPINACH FILLING : Sauté thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.

Calzone (Large) Recipe

1 cup warm water 1/2 teaspoon sugar 1 package active dry yeast 3 cups flour -- divided 2 tablespoons oil 1/2 teaspoon salt 12 ounces mozzarella cheese -- shredded 6 ounces creamy goat cheese 3 ounces proscuitto -- sliced cut 3 tablespoons chives -- chopped 1 tablespoon garlic -- minced 2 tablespoons parmesan cheese -- grated Combine water and sugar in large bowl; sprinkle with yeast. Let stand 5 minutes to soften. Add 1 1/2 cups flour; Beat with mixer until smooth. Stir in oil and salt. Gradually blend in enough of remaining flour with wooden spoon to make moderately stiff dough. Turn out onto lightly floured surface. Knead until smooth. Return to bowl; cover and let rise in warm place until doubled/ Punch down dough; divide into three equal portions. Roll one potion on lightly floured surface to a 9 inch circle. Place 1/3 of the mozzarella on one side of the dough; dot with 1/3 of the goat cheese and top with 1/3 of the proscuitto. Repeat with remaining dough, cheeses and proscuitto. Mix chives and garlic; sprinkle over filling. Moisten edges of dough with water and fold over to enclose filling. Press edges firmly together. Place on lightly greased baking sheets. Let rise for 30 to 45 minutes or until dough feels light to the touch. Cut slit in each calzone to allow steam to escape. Preheat oven to 375 F. Bake 30 to 45 minutes or until browned. Remove from oven; brush tops with oil. Sprinkle each with grated parmesan cheese. Serve warm.

Calzone Dough Recipe

 1 1/2 yeast -- pkg. 4 cups flour -- white 1/8 teaspoon salt 2 tablespoons olive oil 1 1/2 cups water Fit metal blade into food processor; add all dry ingredients and olive oil. Slowly add water while processing on KNEAD, till dough forms a ball. Place dough in an oiled bowl and let rise 1 - 1 1/2 hours, covered. Fill with Calzone Filling and bake at 400F for 30 minutes.

Calzone Filling Recipe

1/2 pound feta cheese -- chunks 1/4 pound mozzarella cheese -- cubes 1/4 cup ricotta cheese 1/2 cup pepperoni -- sliced 1/4 cup parmesan cheese -- grated 1/4 teaspoon rosemary -- chopped 2 teaspoons basil -- chopped 1/2 teaspoon oregano -- ground 2 tablespoons parsley -- chopped pepper 2 egg -- large 1/2 pound mushrooms -- sliced 1/2 cup bell pepper -- chopped 1/2 cup onion -- sliced 1 calzone dough -- recipe Prepare CALZONE DOUGH per recipe. Set aside 2 baking sheets. Mix cheeses, meats, vegetables, 1 egg and herbs. Set oven to 400F. Divide dough in half. Roll each into 6' circles. Spoon filling over 1/2 of each circle, leave edges free for sealing. Fold dough over filling and press edges. Place on sheets, slit tops and brush with egg beaten with 1 Tablespoon. water. Bake 30 minutes, or until golden brown.

Calzone Recipes

10 ounces refrigerated pizza dough 1 egg grated parmesan cheese (option 1 recipe filling unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well w/fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t water. Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 minutes. Let stand 5 minutes. before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz package frozen chopped spinach according to package directions; drain well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion.

Calzone With Sun-Dried Tomatoes Recipe

 deep-dish pizza dough 1 tablespoon oil from sun-dried tomatoes 1 medium onion -- finely chopped 1 clove garlic -- minced or pressed 1 cup (8 oz) ricotta cheese 1/4 cup chopped sun-dried tomatoes 2 tablespoons chopped fresh parsley 1/4 pound sliced prosciutto or dry salami -- cut into strips 2 cups (1/2 lb) shredded whole- milk mozzarella cheese cornmeal (for baking sheet) olive oil 1. Prepare Deep-Dish Pizza Dough and let it rise. 2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. 3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. 4. Divide dough into two equal portions. Roll each half out on a floured surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. 5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. 6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

Calzoni Di Ricotta Recipe

 3 1/2 cups flour salt 1/2 cup shortening -- diced 2 eggs -- beaten lemon juice -- 1 1 cup ricotta 1/2 cup ham -- diced 1/2 cup provolone -- diced egg yolks 1/2 teaspoon pepper -- freshly ground egg white -- whisked oil -- for frying Dough-Add the salt to the flour and on a working surface make a well in the center. Add the eggs, shortening and lemon juice. Mix it all together to make a smooth dough. Filling-Mix the ricotta, egg yolks, ham and provolone. Add the salt and pepper to taste. Mix well until thoroughly combined. Assembly-Flatten the dough and roll out into fairly thin sheets. Cut 4 8" circles. Divide the filling between the four circles. Brush the edges with the egg whites and fold over. Close the edges securely. Cook-Deep fry until golden brown. Drain well on paper towels and serve hot. ***these may be made ahead of time and reheated in the oven. They may also be frozen to use at a later date.

Carrabba's Chicken Marsala

Marsala Sauce:
1/3 cup butter
1 slice prosciutto, diced
2 teaspoons minced shallots
2 teaspoons minced garlic
2 4-oz can mushrooms, drained
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup chicken stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

Chicken Spice:
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/4 teaspoon marjoram
1/4 teaspoon garlic powder

4 chicken breasts ( small butterfly cut double breasts or large single breasts)
olive oil

Melt butter over low heat in a medium saucepan.

Turn heat up to medium/high to saute the prosciutto in the melted butter for about 2 - 3 minutes (be careful not to burn butter), add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms (drain off liquid) and black pepper. Simmer over medium/high heat for 5 minutes.

Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes.

Add parsley and cream to the sauce and simmer for 3 - 4 minutes or until thick. Remove from heat, cover until needed.

Preheat barbecue grill on high heat. Combine ingredients for the chicken spice in a small bowl. Use your thumb and fingers to crush the spices in the bowl to make a finer blend.

Brush each chicken breast generously with olive oil. Sprinkle spice blend over both sides of each chicken breast and grill for 6 - 8 minutes per side or until done. Give chicken a one quarter turn on each side while cooking to make the crisscross grill marks.

Serve entree by arranging each chicken breast on a plate. Spoon one quarter of the marsala sauce over each serving of chicken and serve.

Deli Stuffed Calzone Recipe

1 3/4 cups recipe ready tomatoes -- drain 1 1/4 cups spinach; frozen -- chopped 3/4 cup pepperoni -- thin sliced 3/4 cup salami; sliced -- chopped 1 cup ricotta cheese 1 cup mozzarella cheese -- shredded 1/2 cup olives w pimento 1/3 cup parmesan cheese -- grated 1 1/2 teaspoons garlic powder 1 1/2 teaspoons basil leaves -- crushed 1 1/2 teaspoons oregano -- crushed 1 teaspoon seasoned pepper 2 loaves frozen bread dough 2 tablespoons olive oil In large bowl combine tomatoes, spinach, pepperoni, salami, mozzarella cheese, ricotta cheese. olives, parmesan cheese, garlic powder, basil, oregano and pepper; set aside filling. Cut each bread loaf in half. On lightly floured board, roll one bread dough half into a 12 inch circle. Place on pizza pan. Spread 1 1/3 c filling on 1/2 of dough circle to within 1/2 inch of edge. Fold dough over filling making half circle. Press edges with fork to seal. Cut 3 slits in dough to allow steam to escape. Repeat process making 3 more calzones. Bake in preheated 350 F oven for 20 minutes. Brush with olive oil. Bake an additional 5 to 10 minutes or until golden brown. Let stand 10 minutes before cutting.

Emeril's Calzone Recipe dough----- 1 teaspoon yeast 3/4 cup warm water 1/4 cup fresh basil -- minced 1 1/2 teaspoons salt 1 sun-dried tomato -- chopped 1 tablespoon garlic -- minced 1/4 cup olive oil -----filling----- 2 tablespoons olive oil 1 small onion -- diced 1/2 pound lean ground pork 1 tablespoon fresh oregano -- chopped or 1 teaspoon dried 1 small bell pepper -- diced 1 teaspoon garlic -- minced 1/2 cup white wine salt and pepper DOUGH-Mix yeast, warm water. Stir. Add basil, salt, sun-dried tomatoes, garlic and olive oil. Stir well. Add flour and mix until a ball forms. Remove and put on a floured board. Let proof a few minutes. Flour rolling pin and roll out into a thin rectangle. Cut across in 3" widths. Take each piece and put a little filling. Roll up and bake 400~ 20 to 25 minutes. FILLING-Sauté in oil, onions, pork, bell pepper and garlic until onions are translucent and pork is cooked. Add remaining ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook *

Ham And Cheese Calzone

cooking spray 1/2 cup red bell pepper -- chopped 1/2 cup yellow and green pepper -- chp 1/4 cup sliced mushrooms 1 clove garlic -- minced 1 6" pita 1 ounce ham -- cut in strips 1 ounce jarlsberg cheese -- shredded 1 tablespoon parsley -- chopped 1 tablespoon parmesan cheese -- grated ground black pepper Preheat oven to 350 F. Coat small skillet with cooking spray. Heat over medium heat until hot. Add peppers, mushrooms and garlic; cook until soft. Make slit in pita, fill with pepper mixture, ham, jarlsberg and parsley. Sprinkle with parmesan cheese; season with black pepper to taste. Wrap in foil: Bake 15 minutes or until golden brown.

 Ham And Cheese Calzones

 2 cups flour -- to 2 1/2 cups 1 package dry yeast 1 teaspoon salt 1 cup water 1/2 cup butter or margarine 1 egg -- beaten 4 ounces ham; fully cooked -- chopped 8 ounces ricotta cheese 6 ounces mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 4 cups olive oil For dough, stir together 1 cup flour, yeast and salt. In a sauce pan heat water and butter just til warm (115 to 120) and butter is almost melted; stir constantly. Add to flour mixture. Stir vigorously till well combined. Stir in as much of the remaining flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turn once. Cover and let rise in a warm place till double (30 to 45 minutes). For filling, Stir together egg, ham, ricotta, mozzarella and Parmesan cheeses. Set aside. Punch dough down. Cover and let rest for 10 minutes. Divide dough into 8 portions and roll out each into a 7" circle. Spoon about 2 rounded tablespoons filling onto half of each circle of dough. Fold dough over filling, fold under edges, and pinch to seal. Fry calzones, a few at a time, in hot oil for 3 to 4 minutes or till golden brown. Drain on paper towels.

 Italian Pizza Calzones

1/2 pound italian sausage 26 ounces beef pasta sauce 1 cup fresh mushrooms -- sliced 1/2 cup green pepper -- chopped 1/2 cup onion -- chopped 2 packages refrigerated crescent rolls 1 egg -- beaten 1 tablespoon water 1 cup mozzarella cheese -- shredded Preheat oven to 350 F. In large skillet, brown sausage, pour off fat. Add 3/4 cup pasta sauce, mushrooms, green pepper and onion. Simmer uncovered for 10 minutes. Meanwhile, unroll crescent dough and separate into 8 rectangles. Firmly press perforations together and flatten slightly. In a small bowl mix egg and water, brush on dough edges. Stir cheese into meat mixture. Spoon equal amounts of meat mixture onto half of each rectangle to within 1/2 inch of edges. Fold dough over filling. Press to seal edges. Arrange on baking sheet; brush with egg mixture. Bake 15 minutes or until golden brown. Heat remaining pasta sauce; serve with calzones. Refrigerate leftovers.

 Rolled Calzones

 1/4 ounce active dry yeast 1 1/4 cups warm water 1/2 cup olive oil 4 cups bread flour 1 teaspoon salt chopped fresh rosemary -- tarragon and oregano for the filling 2 ounces pesto 1/4 pound ham -- thinly sliced 1/4 pound provolone cheese -- sliced 1/8 pound coppacola (spicy Italian -- ham) thinly sliced 2 sweet red peppers, roasted -- peeled and sliced 2 ounces pepperoncinis -- drained and (6 - 8) 1 egg 1 egg white cornmeal For the Pizza Dough Soften the yeast in the water. Stir in the oil, then the flour and salt. Knead dough on a floured board until smooth and elastic (about 20 minutes). Shape into a round ball, cover with plastic and refrigerate 1 hour. Preheat oven to 400 degrees. Shape the pizza dough into a ball and then roll out into a large oval shape (about 24 inches long). About 2 inches behind the front edge, spread the pesto in a long stripe, stopping just short of the ends. Just behind and overlapping the pesto, place a layer of the ham slices, then a layer of cheese then the coppacolla, peppers and pepperoncini. You should still have about 2 inches of dough showing at the back edge. Beat the egg and brush on the back edge and ends of the dough. Roll up Calzone as firmly as possible (so no air gets inside). Tuck the ends in and finish with the back edge on the bottom, not on the side. Place on a baking sheet pan sprinkled with corn meal, brush with egg white and bake in a 400 degree oven for 20 minutes. Cool to room temperature and slice. Can be sliced thin for appetizers NOTE: To roast peppers, preheat broiler. Slice the peppers in half lengthwise. Core them and remove the seeds and ribs. Lay the pieces skin side up on a flat broiling pan and place the pan 3 - 4 inches below the heat. Broil the peppers until the skins are charred (they should be black). Then place the peppers in a plastic bag, seal it with a twist tie and set aside. Let peppers steam in the bag for 15 minutes. Remove the peppers from the bag and slip off the charred skins.

 Sausage And Roasted Pepper Calzone crust

 1 15 ounces pack Pillsbury pie crusts -----filling----- 1 pound sweet Italian sausage 1 garlic clove minced 1/4 teaspoon Italian seasoning 2 eggs 8 ounces mozzarella cheese -- cubes 1/4 cup pine nuts 1/2 cup sliced green onions 1/4 teaspoon basil leaves 1/4 teaspoon pepper 1/3 cup ricotta cheese 1 7 ounces jar roasted red peppers chopped,  Heat oven to 400 F. Allow both crust pouches to stand at room temp 15-20 min. Meanwhile, in large skillet brown sausage with onions and garlic; drain. Stir in basil, Italian seasoning and pepper. In small bowl, beat eggs with fork; reserve 1.5 tbs; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tbs of the pine nuts. Remove crusts from pouches; unfold. Press out fold lines. Place one prepared crust on end of large un-greased cookie sheet with about 1/3 of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1" border and mounding filling towards center. Fold pie crust half over filling' press edges with fork to seal. Cut four 1" slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts. Bake at 400 F for 20-25 min or until crust is golden brown. To serve cut each calzone in half or into 3 wedges.

 * Tomato-Cheese Calzones

 1/2 pound mozzarella cheese -- grated skim 5 1/2 ounces goat cheese -- crumbled 1/4 pound hard salami -- diced 1/2 cup sun-dried tomatoes in oil -- drained will, chopped 2 pounds pizza dough -- thawed if frozen. Preheat oven to 450F. In medium bowl, combine cheese, salami and tomatoes; toss. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of dough into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. Bake 20-25 minutes or until well-browned. Cool briefly before serving. 590 cal, 29g pro, 72g carbo, 20g fat, 60mg chol, 648mg sodium - - - - - - - - - - - - - - - - - -

Carl's Jr. Famous Star

 1 Sesame-seed hamburger bun 2 Onion rings 1/2 ts Sweet pickle relish 1 1/2 ts Catsup 1/4 lb Ground beef 1 ds Salt 2 ts Mayonnaise 3 Dill pickle slices 1/4 c Coarsely chopped lettuce 2 Tomato slices Preheat a clean barbecue grill on high. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. Cut each of the 2 onion rings into quarters. Mix the catsup and relish together. This is your "secret sauce." Form the ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt slightly. Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun.

Cheese Nips

 1 cup sifted all-purpose flour (plus 1/2 cup divided & reserved for kneading and rolling) 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese) 3 tablespoons shortening 1/3 cup buttermilk 1/2 teaspoon salt (for tops, optional) 1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl. 2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry. 3. Stir in buttermilk with a fork until dough becomes very moist and sticky. 4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, and the flour is incorporated. Wrap the dough in plastic wrap and chill for at least one hour. 5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet. 6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough. 7. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece. 8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough. Makes approximately 300 crackers.

Cheeseburger Casserole Spinach & Cream Cheese Casserole

 1 pound hamburger 1 clove garlic, minced 1/4 cup chopped onion Salt and pepper 1/4 cup catsup 1 (8 oz.) can tomato sauce 1 cup cheddar cheese, grated 1 can refrigerated biscuits Brown hamburger, garlic, and onion in skillet until browned. Drain fat, add salt and pepper. Stir in catsup and tomato sauce; heat thoroughly. Pour hamburger mixture into a 8-inch square baking dish. Sprinkle grated cheese on top. Top with refrigerated biscuits. Bake at 425 degrees for 20 to 25 minutes, until biscuits are browned.

Cheesecake Factory Pumpkin Cheesecake

 1 1/2 cups graham cracker crumbs 5 tablespoons butter, melted 1 cup plus 1 tablespoon sugar 3 8-ounce packages cream cheese, softened 1 teaspoon vanilla 1 cup canned pumpkin 3 eggs 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice whipped cream 1. Preheat the oven to 350 degrees F. 2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. 3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. 4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. 5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. 6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool. 7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces. Use dental floss to make a clean cut. Serve with a generous portion of whipped cream on top. Serves 8.

Orange-Butterscotch Cheesecake

1 1/4 c Old Fashioned Oats Uncooked 1/4 c Margarine, Melted 1/4 c Packed Brown Sugar 2 T Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Granulated Sugar 2 t Grated Orange Peel 1 t Vanilla 4 ea Large Eggs 1/2 c Packed Brown Sugar 1/3 c Light Corn Syrup 1/4 c Margarine Melted 1 t Vanilla Combine oats, margarine, brown sugar and flour; press into bottom of 9-inch spring form pan. Bake at 350 degrees F, 15 minutes Combine cream cheese, granulated sugar, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition; pour over crust. Bake at 325 degrees, 1 hour and 5 minutes. Loosen cake from rim of pan. Chill. Combine brown sugar, corn syrup and margarine in saucepan; bring to boil, stirring constantly. Remove from heat; stir in vanilla. Chill until slightly thickened. Spoon over cheesecake. Garnish with orange slice and fresh mint, if desired.

Northwest Cheesecake Supreme

 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Vanilla 21 oz (1 can) Cherry Pie Filling Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce temperature to 250 degrees F.; continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar.

Banana Nut Cheesecake

1 c Chocolate Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese Softened 1/2 c Sugar 1/2 c Mashed Ripe Bananas 2 ea Large Eggs 1/4 c Chopped Walnuts 1/3 c Milk Chocolate Chips 1 T Margarine 2 T Water Combine crumbs and margarine; press onto the bottom of a 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F., 40 minutes. Loosen cake from rim; cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill.

Carrot 'N' Raisin Cheesecake

 1 c Graham Cracker Crumbs 3 T Granulated Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 1/2 c Granulated Sugar 1/2 c Unbleached All-Purpose Flour 4 ea Large Eggs 1/4 c Unsweetened Orange Juice 1 c Finely Shredded Carrot 1/4 c Raisins 1/2 t Ground Nutmeg 1/4 t Ground Ginger 1 T Unsweetened Orange Juice 1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine 20 ounces cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add combined remaining flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired.

Mocha Chocolate Chip Cheesecake

2 1/4 c Graham Cracker Crumbs 12 oz Semi Sweet Choc. Chips * 2 1/3 c Butter, melted ** 1/2 c Milk 4 t Instant Coffee 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 14 oz Sweetened Condensed Milk 2 c Heavy Cream, Whipped 1 c Chocolate Chips * * Chocolate chips should be the Little Bits chocolate Chips and they are to be divided into 2 separate cups. Set aside. ** Butter is to be melted and then cooled to room temperature. --------------------------------------------------------------------------- In large bowl, combine graham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake

Chocolate Cherry Cheesecake

8 1/2 oz Chocolate Wafers, Fine Crush 1/2 c Butter, Melted 12 oz Semi-sweet Chocolate Chips 1 1/2 c Heavy cream 16 oz Cream Cheese, Softened 1/4 c Sugar 4 ea Large Eggs 3/4 c Cherry Flavored Liqueur 1 t Vanilla Extract 1 lb Cherry Pie Filling 1/2 c Heavy Cream Whipped (Opt.) In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating until creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired.

Heavenly Chocolate Cheesecake

2 c Vanilla Wafers, Fine Crush 1 c Ground Toasted Almonds 1/2 c Butter, Melted 1/2 c Sugar 12 oz Milk Chocolate Chips 1/2 c Milk 1 ea Env. Unflavored Gelatin 16 oz Cream Cheese, Softened 1/2 c Sour Cream 1/2 t Almond Extract 1/2 c Heavy Cream, Whipped 1 x Garnishes * * Garnishes to include whipped cream and chocolate shavings (optional). --------------------------------------------------------------------------- In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch spring form pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake

Chocolate Raspberry Cheesecake

1 1/2 c Crème-filled Cookie Crumbs * 2 T Margarine, Melted 32 oz Cream Cheese, Softened 1 1/4 c Sugar 3 ea Large Eggs 1 c Sour Cream 1 t Vanilla 6 oz Semi-sweet Chocolate Chips** 1/3 c Strained Raspberry Preserves 6 oz Semi-sweet Chocolate Chips 1/4 c Whipping Cream * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ounces of Chocolate chips should be melted and cooled slightly . --------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ounces of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ounces cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Favorite Cheesecake Squares

 1/4 c Margarine 1/3 c Packed Brown Sugar 1 c Unbleached All-purpose Flour 1/2 c Chopped Walnuts 8 oz Cream Cheese, Softened 1/4 c Granulated Sugar 1 t Vanilla 1 ea Large Egg 3/4 c M&M Candies NOTE: You can use any type of milk chocolate candies in place of the M&Ms. --------------------------------------------------------------------------- Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 minutes. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F., 20 minutes. Cool and cut in to 16 equal squares.

Sun-sational Cheesecake

 1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Softened Cream Cheese, 1 c Sugar 3 T Unbleached All-purpose Flour 2 T Lemon Juice 1 T Grated Lemon Peel 1/2 t Vanilla 4 ea Large Eggs (1 Separated) 3/4 c Sugar 2 T Cornstarch 1/2 c Water 1/4 c Lemon Juice Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill.

Very Blueberry Cheesecake

 1 1/2 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Cream Cheese, Softened 1 T Lemon Juice 1 t Grated Lemon Peel 7 oz (1 jar) Marshmallow Crème 3 c Frozen Whipped Topping (thaw) 2 c Blueberries Frozen or Fresh Combine crumbs and margarine, press onto bottom of 9-inch spring form pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow crème; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries

Cocoa-Nut Meringue Cheesecake

 7 oz (1 pack) Flaked Coconut * 1/4 c Chopped pecans 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 3 T Cocoa 2 T Water 1 t Vanilla 3 ea Large Eggs, Separated 1 x Dash salt 7 oz (1 jar) Marshmallow Crème 1/2 c Chopped Pecans * Coconut should be flaked and toasted. --------------------------------------------------------------------------- Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow crème, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow crème mixture over top of cheesecake to seal. Bake at 350 degrees F., 15 minutes. Cool.

Festive Irish Cream Cheesecake

1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, melted 1 ea Env. Unflavored Gelatin 1/2 c Cold Water 1 c Sugar 3 ea Large Eggs, Separated 16 oz Cream Cheese, Softened 2 T Cocoa 2 T Bourbon 1 c Whipping Cream, Whipped Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon.

Cookies And Cream Cheesecake

2 c Cream-filled Cookies * 6 T Margarine, Softened 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese Softened 1/2 c Sugar 3/4 c Milk 1 c Whipping Cream, Whipped 1 1/4 c Crème-filled Cookies ** * The cookies (24) should be chocolate cream filled cookies and be to as fine as can be done. ** These cookies should be chocolate cream filled cookies and should be coarsely chopped. --------------------------------------------------------------------------- Combine cookie crumbs and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on an electric mixer until well blended Gradually add gelatin mixture and milk, mixing until well blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 C cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.

Very Smooth Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 1 ea Env Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 10 oz Frozen Strawberries, Thawed 1 x Milk 1 c Whipping Cream, Whipped Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine.

Lattice Cherry Cheesecake

1 pack (20 oz) Cookie Mix * 16 oz Cream Cheese, Softened 1 c Sour Cream 3/4 c Sugar 1/4 t Almond Extract 3 ea Large Eggs 21 oz (1 can) Cherry Pie Filling * Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. --------------------------------------------------------------------------- Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch spring form pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch spring form pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.

Autumn Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 1/2 t Cinnamon 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Sugar 2 ea Large Eggs 1/2 t Vanilla 4 c Thinly Sliced Peeled Apples 1/3 c Sugar 1/2 t Cinnamon 1/4 c Chopped Pecans Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed.

 Chocolate Velvet Cheesecake

1 c Vanilla Wafer Crumbs 1/2 c Chopped Pecans 3 T Granulated Sugar 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/2 c Brown Sugar, Packed 2 ea Large Eggs 6 oz Semi-sweet Chips, Melted 3 T Almond Flavored Liqueur 2 c Sour Cream 2 T Granulated Sugar Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.

Marble Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Large Eggs 1 oz Square Unsweetened Chocolate * * The 1 oz square of unsweetened Chocolate should be melted. --------------------------------------------------------------------------- Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Gala Apricot Cheesecake

2 1/4 c Quick Oats, Uncooked 1/3 c Brown Sugar, Packed 3 T Unbleached All-purpose Flour 1/3 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 16 oz Cream Cheese, Softened 1/2 c Granulated Sugar 2 T Brandy 1/2 c Dried Apricots, Fine Chop 1 c Whipping Cream, Whipped 10 oz (1 Jar) Apricot Preserves 1 T Brandy Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese

Praline Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Dark Brown Sugar, Packed 2 T Unbleached All-purpose Flour 3 ea Large Eggs 2 t Vanilla 1/2 c Pecans, Finely Chopped 1 x Garnishes * * Garnish include Maple Syrup and Pecan halves. --------------------------------------------------------------------------- Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., and continue baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves.

Heavenly Dessert Cheesecake

1 T Graham Cracker Crumbs 1 c Low Fat Cottage Cheese 16 oz Neufchatel Cheese* 2/3 c Sugar 2 T Unbleached All-purpose Flour 2 T Skim Milk 1/4 c Almond Extract * Neufchatel Cheese should be LIGHT Philly brand Neufchatel Cheese and it should be softened. --------------------------------------------------------------------------- Lightly grease bottom of 9-inch spring form pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, Neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add Neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed.

Lemon Delight Cheesecake

1 1/2 c Graham Cracker Crumbs 1/4 c Sugar 1/2 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/3 c Cold Water 1/3 c Lemon Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 t Grated Lemon Peel 16 oz Cream Cheese, Softened* * Or use 2 8-oz containers of Philly soft cream cheese. --------------------------------------------------------------------------- Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch spring form pan. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer until well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm.

Tempting Trifle Cheesecake

1 1/2 c Soft Coconut Macaroons* 24 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Whipping cream 1/2 c Sour Cream 2 T Sweet Sherry 1 t Vanilla 10 oz Red Raspberry Preserves 1/2 c Whipping Cream, Whipped 1 x Toasted Slivered Almonds * Soft coconut macaroon cookies crumbs. --------------------------------------------------------------------------- Press crumbs onto bottom of greased 9-inch spring form pan. Bake at 325 degrees F., 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F., 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.

Creamy Chilled Cheesecake

 Categories: Cakes Desserts Servings: 8 1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 c Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/2 c Sugar 3/4 c Milk 1/4 c Lemon Juice 1 c Shipping Cream, Whipped 1 x Strawberry Halves Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving.

Rum Raisin Cheesecake

1 c Old Fashioned Oats, Uncooked 1/4 c Chopped Nuts 3 T Brown Sugar, Packed 3 T Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Granulated Sugar 1/4 c Unbleached All-purpose Flour 2 ea Large Eggs 1/2 c Sour Cream 3 T Rum 2 T Margarine 1/3 c Brown Sugar, Packed 1/3 c Raisins 1/4 c Chopped Nuts 2 T Old Fashioned Oats, Uncooked Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan.

Aloha Cheesecake

1 c Vanilla Wafer Crumbs 1/4 c Margarine, Melted 16 oz Cream Cheese, Softened 1/3 c Sugar 2 T Milk 2 ea Large Eggs 1/2 c Macadamia Nuts, Toasted 8 1/2 oz Crushed Pineapple, Drained 1 ea Med Kiwi Peeled, Sliced Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

Chocolate Chip Cheesecake Supreme

1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 1/4 c Unbleached All-Purpose Flour 3 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1 c Mini Semi-sweet Chips Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired.

Rocky Road Cheesecake

1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz Soft Cream Cheese 3/4 c Sugar 1/3 c Cocoa 1/2 t Vanilla 2 c Mini Marshmallows 1 c Whipping Cream, Whipped 1/2 c Chopped Nuts Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm.

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts 2 T Sugar 3 T Margarine, Melted 32 oz Cream Cheese, Softened 1 c Sugar 3 T Unbleached All-purpose Flour 4 ea Large Eggs 1 c Sour Cream 1 T Instant Coffee Granules 1/4 t Cinnamon 1/4 c Boiling water Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

Lime Delicious Cheesecake

1 1/4 c Zwieback Toast Crumbs 2 T Sugar 1/3 c Margarine, Melted 1 ea Envelope. Unflavored Gelatin 1/4 c Cold Water 1/4 c Lime Juice 3 ea Large Eggs, Separated 1/2 c Sugar 1 1/2 t Grated Lime Peel 16 oz Light Neufchatel Cheese, Soft 2 c Thawed Whipped Topping Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into Neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired.

 Amaretto Peach Cheesecake

3 T Margarine 1/3 c Sugar 1 ea Large Egg 3/4 c Unbleached All-purpose Flour 24 oz Cream Cheese, Softened 3/4 c Sugar 3 T Unbleached All-purpose Flour 3 ea Large Eggs 16 oz Canned Peach Halves * 1/4 c Almond Flavored Liqueur * Peach halves should be drained, and then pureed. --------------------------------------------------------------------------- Combine margarine and sugar until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom of 9-inch spring form pan. Bake at 450 degrees F., 10 minutes. Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Add peaches and liqueur; mix well. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 65 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with additional peach slices and sliced almonds, if desired.

Holiday Eggnog Cheesecake

1 c Graham Cracker Crumbs 1/4 c Sugar 1/4 t Ground Nutmeg 1/4 c Margarine, Melted 1 ea Envelope. Unflavored Gelatin 1/4 c Cold Water 8 oz Cream Cheese, Softened 1/4 c Sugar 1 c Eggnog 1 c Whipping Cream, Whipped Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch spring form pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Increase sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed.

Miniature Cheesecakes

1/3 c Graham Cracker Crumbs 1 T Sugar 1 T Margarine, Melted 8 oz Cream Cheese, Softened 1/4 c Sugar 1 1/2 t Lemon Juice 1/2 t Grated Lemon Peel 1/4 t Vanilla 1 ea Large Egg 1 x Garnishes * * Garnishes can include fresh fruit, or strawberry or apricot preserves. --------------------------------------------------------------------------- Combine crumbs, sugar and margarine. Press rounded measuring Tablespoons- full of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F., 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 full. Bake at 325 degrees F., 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap chilled cheesecakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving.

Peppermint Cheesecake

1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 1 ea Env. Unflavored Gelatin 1/4 c Cold Water 16 oz SOFT Philly Cream Cheese 1/2 c Sugar 1/2 c Milk 1/4 c Crushed Peppermint Candy 1 c Whipping Cream, Whipped 3 oz Milk Chocolate Candy * * Milk chocolate should be milk chocolate candy bars and they should be finely chopped. --------------------------------------------------------------------------- Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 2 T Sugar 24 oz Cream Cheese, Softened 2/3 c Sugar 3 ea Large Eggs 1 c Mint Chocolate Chips, Melted 1 t Vanilla 3 ea Large Egg Whites 7 oz Marshmallow Crème (1 Jar) Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust. Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add marshmallow crème, beating until stiff peaks form. Carefully spread over top of cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.

"Philly" Cheesecake

1 c Graham Cracker Crumbs 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 5 T Lemon Juice 1 1/2 t Grated Lemon Peel 1 t Vanilla 3 ea Large Eggs, Separated Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add egg yolks, one at a time, mixing well after each addition. Beat egg whites until stiff peaks form; fold into cream cheese mixture. Pour over curst. Bake at 300 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with cherry pie filling or fresh fruit, if desired.

Cherry Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 24 oz Cream Cheese, Softened 3/4 c Sugar 3 ea Large Eggs 1 t Vanilla 21 oz Cherry Pie Filling (1 can) Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F., continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving.

Pumpkin Marble Cheesecake

1 1/2 c Gingersnap Crumbs 1/2 c Finely Chopped Pecans 1/3 c Margarine, Melted 16 oz Cream Cheese, Softened 3/4 c Sugar 1 t Vanilla 3 ea Eggs 1 c Canned Pumpkin 3/4 t Cinnamon 1/4 t Ground Nutmeg Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Black Forest Cheesecake Delight

 1 c Chocolate Wafer Crumbs 3 T Margarine, Melted 16 oz Cream Cheese Softened 2/3 c Sugar 2 ea Large Eggs 6 oz Semi-sweet Chocolate Chips * 1/4 t Almond Extract 21 oz Cherry Pie Filling (1 Can) 1 x Frozen Whipped Topping Thawed * Chocolate Chips should be melted. --------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.

Orange Upside-down Cheesecake

Unflavored Gelatin 1 1/2 c Unsweetened Orange Juice 1/4 c Sugar 2 c Orange Section 1 ea Envelope. Unflavored Gelatin 1/2 c Unsweetened Orange Juice 24 oz Cream Cheese, Softened 1 c Sugar 2 t Grated Orange Peel 1 c Whipping Cream, Whipped 1 c Vanilla wafer crumbs 1/2 t Cinnamon 3 T Margarine, Melted Soften Gelatin in juice. Add sugar; stir over low heat until dissolved. Chill until slightly thickened, but not set. Arrange orange sections on bottom of 9-inch spring form pan. Pour gelatin mixture over oranges; chill until thickened again but not set. Soften gelatin in juice; stir over low heat until dissolved. Combine cream cheese, sugar and peel, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture, mixing until well blended. Chill until slightly thickened; fold in whipped cream. Pour over oranges, chill. Combine crumbs, cinnamon and margarine; gently press onto top of cake. Chill. Loosen from rim of pan; invert onto serving plate. Remove rim of pan. VARIATION: Omit cinnamon. Substitute graham cracker crumbs or chocolate wafer crumbs for vanilla wafer crumbs.

Chocolate Turtle Cheesecake

 2 c Vanilla Wafer Crumbs 6 T Margarine, Melted 14 oz Caramels ( 1 bag) 5 oz (1 can) Evaporated Milk 1 c Chopped Pecans, Toasted 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1/2 c Semi-sweet Chocolate Chips * * Chocolate chips should be melted. --------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. In 1 1/2-quart heavy saucepan, melt caramels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F., 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired.

 Brownie Swirl Cheesecake

8 oz (1 Pack) Brownie Mix 16 oz Cream Cheese, Softened 1/2 c Sugar 1 t Vanilla 2 ea Large Eggs 1 c Milk Chocolate Chips, Melted Grease bottom of 9-inch Spring form pan. Prepare basic brownie mix as directed on package; pour batter evenly into spring form pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to achieve a marble effect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Coconut Choco Cheesecake

1 c Graham Cracker Crumbs 3 T Sugar 3 T Margarine, Melted 2 oz Unsweetened Baking Chocolate 2 T Margarine 16 oz Cream Cheese, Softened 1 1/4 c Sugar 1/4 t Salt 5 ea Large Eggs 1 1/3 c Flaked Coconut (3.5 oz Can) 1 c Sour Cream 2 T Sugar 2 T Brandy Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F., 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

 Chocolate Orange Supreme Cheesecake

 1 c Chocolate Wafer Crumbs 1/4 t Cinnamon 3 T Margarine, Melted 32 oz Cream Cheese, Softened 3/4 c Sugar 4 ea Large Eggs 1/2 c Sour Cream 1 t Vanilla 1/2 c Semi-sweet Choc. Chips Melted 2 T Orange Flavored Liqueur 1/2 t Grated Orange Peel Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pour into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remaining batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Chi Chi's Salsa

2 green onions diced 2 ripe tomatoes diced 1/2 tsp. salt 1/2 tsp. black pepper dash of Tabasco sauce 14oz. can stewed tomatoes Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add Tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

Chi Chi's Seafood Enchiladas

 10 oz Cream of chicken soup 1/2 c Onions; chopped 8 oz Crab (real or imitation); chopped 1 3/4 c Monterey Jack cheese; shredded 8 Flour tortillas; 5-6 inch 1 c Milk dash Nutmeg dash Pepper In a mixing bowl stir together soup, onion, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab, and 1 cup of the Monterey jack cheese; set aside. Wrap the tortillas in paper towels; microwave on 100% power for 30-60 seconds. Place 1/3 cup mixture on each tortilla; roll up. Place seam side down in a greased 12 x 7 1/2 dish. Stir milk into the reserved soup mixture, pour over enchiladas. Microwave, covered, on high for 12-14 minutes. Sprinkle with the remaining cheese. Let stand for 10 minutes. Add a dash of hot pepper sauce to soup mix if desired.

Chi Chi's Sweet Corn Cake

 1/2 cup (1 stick butter), softened 1/3 cup masa harina (Mexican corn flour, usually in Latin American groceries or next to flour. Possibly in Mexican food section) 1/4 cup water 1 1/2 cups frozen corn, thawed 1/4 cup cornmeal 1/3 cup sugar 2 tablespoons heavy cream 1/4 teaspoon salt 1/2 teaspoons baking powder Preheat oven to 350 degrees. Blend butter in a medium bowl with an electric mixer until creamy. Add the masa harina and water to the butter and beat until well combined. Put defrosted corn into a blender or food processor and with short pulses, coarsely chop the corn on low speed. You want to leave several whole pieces of corn. Stir the chopped corn into the butter and masa harina mixture. Add cornmeal to mixture and combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together BY HAND. Pour corn batter into an un-greased 8"x8" baking pan. Cover the pan with aluminum foil. Place this pan into a 13"x9" pan filled 1/3 of the way up with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

Chicken Tetrazzini

 1 boiled chicken 1/2 pound macaroni 1/2 pound mushrooms, sautéed 2 cups chicken broth 1/2 cup slivered almonds 3 tablespoons butter 2 tablespoons flour 1 cup whipping cream 3 tablespoons dry white wine Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned. 3 cups chicken, cooked and chopped 1 cup sour cream 1 pound broccoli, cooked and chopped 1 tablespoon lemon juice 1 can cream of chicken soup 2 cups cheddar cheese, grated Salt and pepper Preheat oven to 350 degrees. Mix together soup, mayonnaise, sour cream, lemon juice, salt, and pepper. In a casserole dish, layer the broccoli, chicken, and soup mixture with one layer each. Sprinkle cheese on top. Bake for 30 minutes.

Chick-Fil-A Chicken Sandwich

 3 cups Peanut oil 1 Egg 1 cup Milk 1 cup Flour 2 1/2 tb Powdered sugar 1/2 ts Pepper 2 tb Salt 2 Skinless, boneless chicken breasts, halved 4 Plain hamburger buns 2 tb Melted butter 8 Dill pickle slices Heat the peanut oil in a pressure cooker over med. heat to about 400F. In a small bowl, beat the egg and stir in the milk. In a separate bowl, combine the flour, sugar, pepper, and salt. dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. IMPORTANT!!!! DO NOT CLOSE STEAM RELEASE. IT IS VERY DANGEROUS! While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun; add a chicken breast, then the top bun. To make a deluxe chicken sandwich, simply add two tomato slices and a leaf of lettuce. Mayonnaise also goes well on this sandwich--it is a side order at the restaurant.

Chili Casserole Taco Quiche

 1 1/2 pounds hamburger 8 flour tortillas 1 (15 oz.) can chili 2 cups cheddar cheese, grated 1 cup onion, chopped 1 pound hamburger 2 cups Fritos, slightly crushed 2 1/2 cups milk 1/4 teaspoon pepper 1 cup sour cream 1 cup cheddar cheese, grated 8 eggs In a skillet, brown onion and hamburger. Drain off fat. Stir in chili 1 clove garlic, minced and pepper. Preheat oven to 350 degrees. In a greased casserole 1 package taco seasoning dish, alternate layers of chili mixture, Fritos, and cheese. Cover and 1 small head lettuce, shredded bake until heated through (about 10 minutes). Serve with extra 1 can sliced olives (optional) Fritos. 2 medium tomatoes (optional)

Chili's Nacho Burger Pico de Gallo

 2 medium tomatoes, diced 1/2 cup diced Spanish onion 2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed 2 teaspoons finely minced fresh cilantro Pinch of salt Guacamole: 2 small or 1 large Haas avocado 2 tablespoons sour cream 1/4 cup diced tomato 1/2 teaspoon diced jalapeno 1/4 teaspoon chopped fresh cilantro 1/4 teaspoon lemon juice 1/8 teaspoon salt Chili Queso: 3 ounces ground beef 1 teaspoon all-purpose flour pinch of salt pinch of ground black pepper 16-ounce bottle Cheez Whiz 2 tablespoons milk 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon paprika 2 pounds ground beef 4 large sesame seed buns 2 cups iceberg lettuce, shredded or chopped thin 2 tablespoons mayonnaise 1 green onion, chopped 16-20 tortilla chips 2-3 fresh jalapenos, sliced 1. First make the Pico de Gallo. This is easy. Just combine all of the ingredients for the Pico in a small bowl and mix well. Cover bowl and chill in the refrigerator. 2. Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several un-smashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the Pico. 3. Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, a pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat. 5. Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat. 6. Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 7. Build the burger open-faced in the following order starting with the bottom bun: On Bottom Bun: 1/2 cup shredded lettuce hamburger patty 2 tablespoons chili queso 4 or 5 crumbled tortilla chips 2 teaspoons green onion On Top Bun: 1/2 tablespoon mayonnaise 2 tablespoons Pico de Gallo 2 tablespoons guacamole 4 jalapeno slices Serve burger with extra queso and guacamole. May also serve french fries on the side and use the chili queso for dipping. Makes 4 burgers.

Chips Ahoy

 4 cup All-Purpose Flour 1 tsp Baking soda (level) 2 tsp Salt (level) 1 cup Light Brown Sugar (packed) 1 cup Granulated Sugar 1 1/2 cup Vegetable Shortening (Crisco) 1 1/2 tsp Vanilla Extract 1 large Egg White 2-4 tbsp Water (warm) 12 oz Mini Semi-Sweet Chocolate Chips Bring all ingredients to room temperature. Preheat oven to 325 °F. Mix the flour and baking soda in a bowl and set aside. Use an electric mixer to mix the two sugars and shortening. When creamy add the vanilla, salt, and egg white. Add the flour 1/2 cup at a time adding a tablespoon of warm water as necessary to mix the flour - don't exceed 4 tablespoons of water - this will make a firm dough. Mix in chocolate chips. As the dough gets thicker you may want to mix by hand and abandon the electric mixer. Roll into 2 inch balls and press down with the palm of the hand to make flat. Bake 12-15 minutes or until golden brown.

Chopstick Tuna Tuna Casserole

 1 can tuna, drained 1 (16 oz.) carton cottage cheese 2 cans cream of mushroom soup 2 cups chow mein noodles 1 medium onion, chopped finely 1 cup celery, chopped 1 tablespoon Worcestershire sauce, chopped 2 garlic cloves, minced 1/2 cup almonds or cashews, chopped 1 cup sour cream Combine soup with 1/4 cup water. Add 1 cup chow mein noodles 1 teaspoon salt and remaining ingredients. Place in baking dish and spread rest of 1/4 teaspoon pepper noodles on top. Bake at 375 degrees for 30 minutes. 4 cups macaroni, cooked

Cinnabon Rolls

  1/2 cup warm water 2 packages dry yeast 2 Tablespoon. sugar 3 1/2 oz. pkg. vanilla pudding mix 1/2 cup margarine -- melted 2 eggs 1 teas. salt 6 cups flour CREAM CHEESE FROSTING: 8 oz cream cheese 1/2 cup margarine 1 teas. vanilla 3 cups confectioner's sugar 1 Tablespoon. milk To make frosting, mix all ingredients until smooth. In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Then roll out on floured board to 34 x 21" size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly. With knife, put a notch every 2". Cut with thread or knife. Place on lightly greased cookie sheet 2" apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake at 350 15-20 minutes. Remove when they start to turn golden. DON'T OVER BAKE. Frost warm rolls with Cream Cheese Frosting Makes about 20 very large rolls.

Clam Casserole

 2 eggs 1 can minced clams 1 tablespoon butter 1 can cream of mushroom soup 1 cup dried bread crumbs Salt and pepper Preheat oven to 350 degrees. In a large bowl, beat eggs. Add remaining ingredients. Pour into a greased casserole dish and bake for 40 minutes. 1 tablespoon butter crumbs. Pour into greased casserole dish. Top with bread crumbs. Bake for about 30 minutes.

Classic Tuna Casserole

 1 envelope chicken noodle soup mix 2 1/2 cups boiling water 3 tablespoons butter 3 tablespoons flour 1 can tuna 2 cups canned peas, drained 1/4 cup buttered bread crumbs Pepper Preheat oven to 450 degrees. In a small saucepan, combine soup mix and water; heat to boiling. In another saucepan, melt butter over low heat and blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add tuna and fold in peas. Pour into a greased baking dish and top with bread crumbs. Bake for about 15 minutes, until heated through. 2 cans tuna Cheddar cheese, grated Mix all ingredients except cheese together in a casserole dish and top with grated cheese. Bake at 425 degrees for 45 minutes.

Clausen Kosher Dill Pickles

 2 dill flowers 2 garlic cloves, peeled & halved 1 1/4 lbs. (8-10) pickling cucumbers 6 long sprigs fresh dill 1 tbsp coarse kosher salt 1/2 cup white vinegar Put dill flower and garlic in bottom of mason jar; add the cukes, put sprigs of dill in center of cukes, add salt, vinegar, and fill jar with boiled water that is now cool to within 1/8th of top. Put on seal and ring, shake to dissolve salt, set upside down on counter away from sunlight and heat. Let sit 4-5 days flipping the jar either upright or upside down each day. Let sit upright 2 more days then refrigerate. Lasts about 6 months.

Coca Cola Recipes

Glazed Chicken Wings
3/4 cup Coca~Cola
1/4 c. soy sauce
2 T. brown sugar
1 1/2 tsp. prepared mustard
1 small onion - chopped
10 chicken wings
Preparation -
In medium saucepan, combine all ingredients, except wings. Heat to boiling, stirring
constantly. Reduce heat and simmer 30 minutes. Bake wings at 350º for 25 minutes.
Pour sauce over wings & bake 10 minutes longer at 375º.
Coca-Cola Roast Beef
1 3 to 4 lb. beef roast (sirloin tip, round, or boneless chuck)
1 can Coca-Cola
1 pkg. onion soup mix
Preparation -
Place unseasoned roast in baking pan. Sprinkle onion soup mix on top. Pour on the
Coca-Cola. Cover tightly with aluminum foil. Bake in oven at 300º 3 to 4 hours or
until tender.

Coca Cola Baked Ham
1 - 10 lb (approx.) semi-boneless ham
1 T. dry mustard
6 cups Coca-Cola
2 T spicy brown prepared mustard
1 cup dark brown sugar
2 cups fine bread crumbs
Preparation -
Remove most of the outer fat and rind from ham. Place ham in a shallow roasting
pan. Pour coke over ham to about 1/2-inch depth in pan. Bake at 350º for 2 to 3
hours, basting with the Coca-Cola several times.
Remove ham from the pan. Discard all ham drippings. Combine sugar, dry mustard,
prepared mustard, fine bread crumbs. Add enough Coca- cola to form a thick paste.
Place ham back in pan on a roasting rack. Spread with the coca-cola paste. Pour
remaining coke in the bottom of the pan.
Bake 45 minutes longer at 350º, basting about every 20 minutes or until ham has a
dark glaze. Remove from oven and let stand 20 minutes before slicing.

Coca-Cola Baked Beans
2 cans great northern beans - 16 oz.
1/2 can Coca-Cola
1/4 cup onion - diced
1/4 cup green bell pepper - diced
1/4 c. brown sugar
1 T. prepared mustard
1/4 cup ketchup
6 strips bacon
Preparation - Saute 2 strips bacon with onion and green pepper til lightly browned.
Drain off fat, then stir in all other ingredients except for the remaining bacon. Bring
to a boil. Pour into a greased casserole dish. Place remaining bacon strips on top.
Bake at 325º for 45 to 50 minutes.

Coca-Cola Barbecue Sauce
1 cup Coca-Cola
1/2 cup butter or margarine
2 cup worsterschire sauce
1 1/4 cups ketchup
4 tsp. sugar
1 T. salt
1 T. pepper
Preparation -
Combine all ingredients in a large saucepan. Bring to a boil over medium heat.
Reduce heat to simmer & cook, stirring often for 30 minutes.
Use as you would any barbecue sauce, brushing onto meat or chicken as it is grilled.

COCA COLA BARBEQUE CHICKEN
1 chicken, cut up
1 to 1 1/2 lg. onions
10 to 12 oz. Coca Cola
10 to 12 oz. ketchup
Lay chicken in baking dish. Slice onion, onto chicken. Mix cake and ketchup and
pour over chicken. Bake at 350 degrees for 1 to 1 1/2 hours.

Coca-Cola Cake
1 cup Coca-cola
1/2 cup vegetable oil
1 stick Margarine
3 T. cocoa
2 C. sugar
2 C. flour
1/2 tsp. salt
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Preparation -
In saucepan, combine Coca-Cola, oil, margarine, and cocoa. Bring to a boil, over
medium heat, stirring constantly. In a large bowl, mix together sugar, flour and salt.
Add mixture from saucepan and beat well. Add eggs, buttermilk, soda, and vanilla
and beat well. Pour into a greased and floured sheet cake pan.
Bake at 350º for 20-25 minutes.
Frosting
1/2 cup margarine
3 T. cocoa
6 T. milk
1 tsp. vanilla
3/4 cup pecans - chopped
1 lb. confectioners sugar
Preparation -
In a saucepan, combine the margarine, cocoa, and milk until the margarine melts.
Add the remaining ingredients and beat hard. Spread on the cooled cake.
 

MEXICAN PIE CRUST
4 c. flour
1 c. + 2 tbsp. shortening
3/4 tsp. salt
6-8 oz. C