Warm Winter Lemon Cake

1 package (2-layer size) yellow cake mix and the ingredients to make it
2 cups cold milk
1 1/4 cups cold water
2 packages (4-serving size each) Lemon Flavor Instant Pudding and Pie Filling
1/3 cup sugar
2 T. powdered sugar

• Preheat oven to 350. Prepare cake mix as directed on package. Pour batter into greased 13x9 inch baking dish
• Pour milk and water into a large bowl. Add dry pudding mixes and sugar. Beat with wire wisk 2 min. or until well blended. Pour over cake batter in dish. Place baking dish on a cookie sheet to catch any bubbling over that may occur in the oven.
• Bake 55 min to 1 hour or until toothpick inserted in the center comes out clean. Cool in pan 20 min. Sprinkle with powdered sugar. Spoon into serving dished, serve warm; garnish with raspberries if desired.

Makes 16 servings.

Meat Loaf Wellington


INGREDIENTS
1 egg, lightly beaten
1 cup meatless spaghetti sauce, divided
1/4 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds ground beef
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh parsley
1 tube (8 ounces) refrigerated crescent rolls

• In a large bowl, combine the egg, 1/3 cup spaghetti sauce, bread crumbs, salt and pepper. Crumble beef over mixture and mix well.
• On a piece of heavy-duty foil, pat beef mixture into a 12-in. x 8-in. rectangle. Sprinkle 1 cup cheese and parsley to within 1 in. of edges. Roll up jelly-roll style, starting with a long side and peeling foil away while rolling. Seal seam and ends. Place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
• Bake, uncovered, at 350° for 1 hour; drain.
• Unroll crescent dough; seal seams and perforations. Drape dough over meat loaf to cover the top, sides and ends; seal ends.
• Bake 15-20 minutes longer or until a meat thermometer reads 160° and crust is golden brown. Let stand for 5 minutes.
• Using two large spatulas, carefully transfer meat loaf to a serving platter. Sprinkle with remaining cheese. Serve with remaining spaghetti sauce.

Yield: 8 servings.

Florida Hot Browns
(Jacki's version of Kentucky Hot Browns)

Ingredients:
Ham, roasted and sliced (you will need about 3 oz. per sandwich)
Toasted white bread (1 slice per sandwich)
Cooked Bacon (1 piece per sandwich)
Sandwic toppings (tomato, onion, etc.)

Sauce:
3/4 c. milk (fat free not recommended)
~5 oz. cheese. I used 3 slices american cheese plus 2 oz. mozzerella
dash garlic powder
2 oz. butter
3 oz. flour
Salt and white pepper, to taste
Note: the sauce makes enough for about 4 sandwiches

• Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in milk and heat. Whisk in cheese until melted. Season. Simmer for about 30 minutes. Sauce should be very thick, but you can add more milk to reach desired consistency.
• Build your sandwich!

Two-Step Crunchy Chicken Strips

Makes 4 -6 servings
Start to Finish: 20 min

Ingredients
2 1/2 c. crushed bite-size cheddar goldfish crackers or pretzels
2/3 c. bottled buttermilk ranch or honey mustard salad dressing
1 lb. chicken breast tenderloins

• Preheat oven to 425. Line a baking pan with foil, lightly coat with cooking spray. Set aside.
• In a shallow dish, place the crushed crackers or pretzels. In another, place the dressing. Dip the chicken into the dressing, allowing excess to drip off. Dip into crumbs to coat.
• Arrange chicken in prepared pan.
• Bake for 10-15 minutes or until chicken is no longer pink (170 degrees). Serve with more dressing for dipping if desired.

Zesty Grilled Ham

1 c. brown sugar
1/3 c. prepared horseradish
¼ c. lemon juice
1 fully cooked ham steak (about 1.5 lbs)

In a small saucepan, bring first 3 ingredients to a boil. Brush over both sides of ham. Grill over med-hot coals, turning once until heated through and well glazed. You can also use a George Foreman grill.

Stuffing-Crusted Creamy Chicken Casserole
Serves 6

1 package (6 oz.) Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breast halves (about 1 and a half pounds)
1/2 t. garlic powder
1 bag (16 oz.) frozen stir-fry vegetables, thawed and drained
1 can (7 oz.) whole kernel corn, drained
1/4 c. Reduced Fat Ranch Dressing
1 1/2 c. hot water

• Preheat oven to 400. Sprinkle 1/2 c. of the stuffing mix evenly onto the bottom of a 9 x 13 baking dish; top with the chicken. Sprinkle evenly with the garlic powder. Cover with the stir-fry vegetables. Mix corn and dressing; spoon over vegetable layer. Set aside.
• Add hot water to remaining stuffing mix; stir until just moistened. Spoon evenly over corn mixture.
• Bake 30 minutes or until chicken is cooked through (17o degrees)

Variations:
Prepare as directed, substituting your favorite frozen vegetables for the stir-fry veggies.

Basic Pancakes
Serves 4

1 c. AP flour
2 T. sugar
2 t. baking powder
1/2 t. salt
1 c. milk
2 T. butter, melted, or vegetable oil
1 large egg

• Preheat oven to 200; have a baking sheet to keep cooked pancakes warm in the oven.
  
• In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside
• In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture, whisk until just moistened (do not overmix, a few lumps are fine)
• Heat a large skillet (nonstick or cast-iron) or griddle over medium heat. Grease skillet.
  
• For each pancake, spoon 2-3 T. of batter onto skillet.
• Cook until surface of pancakes have some bubbles and a few have burst; 1-2 minutes. Flip carefully and cook until underside is browned.
  
• Transfer to baking sheet, keep warm in the oven until the rest of the pancakes are finished.
• Serve warm, with desired toppings.

Pancake variations

• BUTTERMILK: Add 1/2 t. baking soda to dry mixture. Replace milk with low-fat buttermilk.
• YOGURT: Add 1/2 t. baking soda to dry mixture. Replace the milk with 2/3 c. plain (or vanilla) low-fat yogurt and 1/3 c. milk
• WHOLE-GRAIN WITH YOGURT: Replace the all-purpose flour with 1/2 c. whole-wheat flour, 1/4 c. each cornmeal and wheat germ, and 1/2 t. baking soda. Replace the milk with 2/3 c. plain (or vanilla) yogurt and 1/3 c. milk

To make and store extra mix:

Whisk together 3 c. flour, 6 T. sugar, 2 T. baking powder, and 1 1/2 t. salt. Store in an airtight container in a cool, dry place. This makes enough for 12 servings of 3-4 pancakes per person. For four servings: place 1 1/4 c. mix in a bowl. In a seperate bowl, whisk together 1 c. milk, 2 T. melted butter or oil, and 1 large egg, add to dry milk and whisk just until combined.


How to freeze pancakes:

Stack cooled pancakes between squares of waxed paper; place in a resealable plastic bag or airtight container. Freeze up to 3 months. Reheat on a baking sheet in a preheated oven at 350.

Chicken Gruyere Bisque

4T butter
1/2 c finely chopped onion
1 stalk finely chopped celery
2 carrots, peeled & grated
2 pints half-n-half
8oz cubed gruyere cheese
2 c cooked, minced chicken
dash of white wine
1 tsp dried tarragon

• In soup pot melt butter and saute veggies until soft, remove from heat.
• In saucepan heat 1 cup half-n-half and cheese,stirring constantly until chees is melted. Add remaining half-n-half and heat thoroughly. Add veggies and chicken, stir well. Add wine and tarragon

Serves 6

Mexican Pork and Black Beans

1 pound black beans, cooked
1 pound boneless pork sirloin -- cut in 1" cubes
1 tsp chili powder
1 tsp ground coriander
2 tsp salt
1 onion, chopped
1 garlic clove, minced
16 ounces stewed tomatoes, broken up
2 cups water
Freshly-ground black pepper to taste
Fresh cilantro leaves

• Put beans in crock pot. Toss pork with chili powder,coriander and salt.
• Lightly brown onion and garlic with pork in ungreased skillet.
• Mix tomatoes into crockpotwith their juice. Add meat, pepper and 2 cups water.
• Cover and cook 9 hours on LOW. Ladle over rice and garnish with cilantro.

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

• Preheat oven to low, about 170 degrees.
  
• Pound pork medallions to 1/2" thick.
  
• Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
• Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
• Add the remaining 1 tablespoon butter to pan.
  
• Add white part of onion, saute for 1 minute.
  
• Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  
• Add cream, simmer 2 - 3 minutes until thickened.*
  
• Stir in Dijon, add salt and pepper to taste.
  
• Spoon sauce over pork, garnish with green part of onion.
  

*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

Grilled Fish with Brazilian Garlic Marinade

6 cloves garlic, peeled and quartered
1/2 medium onion, peeled and quartered
1/2 red sweet pepper, cored and seeded
2 Tblsp. olive oil
1/4 cup dry white wine
2 Tblsp. ketchup
2 tsp. sweet paprika
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 cup freshly snipped cilantro
1-1/2 lb. fish steak or fillets, such as sea bass, swordfish, tuna, or salmon -- cut 1" thick

• For marinade, combine the garlic, onion, red pepper, oil, wine, ketchup, paprika, salt, and pepper in a blender or food processor. Process until smooth. Transfer to a shallow baking dish and stir in cilantro. Add the fish, spooning marinade over fish. Marinate in refrigerator for 2-4 hours, turning occasionally.
  
• Drain fish, reserving marinade. Grill fish on rack of an uncovered grill directly over medium coals for 5 minutes.
  
• Turn fish and brush with reserved marinade. Grill 3-7 minutes longer or until fish flakes easily with a fork.

Individual Chicken Meat Loaves

• Take about a pound of ground chicken (ground beef or turkey would work, too) and add any of the following until it reaches meatloaf consistency: one egg, breadcrumbs, minced onion, granulated garlic, shredded cheddar cheese, chopped carrots or celery...I'm sure there's more, be creative!
• Shape the meat into individual loaves. I usually make about 4 with one pound.
• Combine 1/2 c. ketchip, 1 T. dijon mustard, and 1/2 c. brown sugar. Spread over the meat loaves.
• Bake at 350 for about 15 minutes, or until done.

Mike's awesome chicken soup

• Sautee 1/2 cup of chopped onions, 4 baby carrots chopped, and 2 cloves of garlic in olive oil.
• Once the onions begin to clarify, add 1/8 cup of chopped green onions. Continue to saute for another minute.
• Add one chicken breast, cut into cubes and begin to caramalize the chicken.
• Add a 1/2 cup of white wine to deglaze the pan.
• Slowly add a can of Cream of Chicken and Mushroom soup and the equivalent of 3 cans of water. Stir often.
• Add salt and pepper to taste. Add cooked pasta or rice if desired.

Curry-Marinated Baked Chicken

4 boneless, skinless chicken breasts
1 c. plain low-fat yogurt
2 t. curry powder
1 t. ground ginger
1 t. ground coriander
3/4 t. cumin
1/2 t. salt
1/4 t. pepper

Combine all ingredients and marinade for at least one hour, up to overnight.

Garlic-Ginger Lime Marinade

1 cup lime juice
1 teaspoon salt
1 tablespoon ginger root, grated
4 cloves garlic, pressed
1/4 cup olive oil

Throw all ingredients in a large, zipper-topped plastic bag,
mush it around to mix, then toss in your meat, chicken or fish (a
steak-like swordfish or mahi mahi would work, but a delicate
fish would fall apart). Place in the refrigerator and turn
whenever you remember. Not necessary, but will give you a more
even distribution of the flavors.

When the meat is marinated to your liking (you'll marinate fish
the least amount of time, then chicken and meat the longest;
from about 1 hour all the way to 8 hours), pull it out, throw it
on a medium high barbecue (that has been preheated for at least
10 minutes) and cook it to desired doneness. YUM!

This wonderful marinade will also work with veggies. So have
fun!

recipe courtesy of the savingdinner.com newsletter

Lighter Lasagna Roll-Ups

1 c. low-fat ricotta cheese
1 package (10 oz) thawed spinach OR 10 oz. cooked ground beef, lean
1 large egg white
1/2 t. basil
1/2 t. oregano
1/4 t. garlic herb seasoning
1/4 t. nutmeg
1/4 t. salt
1/4 t. black pepper
1/4 c. shredded mozzarella cheese made with 2% milk
1/4 c. grated parmesan cheese
6 lasagna noodles, cooked according to package directions
1 can (15 oz.) spaghetti sauce

• Preheat oven to 350 degrees
• For spinach rolls, squeeze moisture from thawed spinach
• In a bowl, mix together ricotta, egg white, basil, oregano, garlic herb seasoning, nutmeg, salt, pepper, half the mozzarella, and half the parmesan cheese. Add the beef or spinach.
• Lay each noodle on waxed paper. Dividing equally, spread filling down length of noodle. Roll up each noodle.
• Spread one-third of sauce over bottom of a shallow, rectangular baking dish. Place each roll-up, seam-side down, in dish. Spoon remaining sauce over roll-ups.
• Tent dish with aluminum foil
• Bake 35 minutes. Remove foil, sprinkle remaining cheese over rolls. Bake uncovered for 5 minutes more.
• Serves 6

Georgia Peach Bread

3 cups fresh peaches, sliced
6 tablespoons granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated sugar
1/2 cup shortening
2 eggs
1 cup pecans, finely chopped (I left this out)
1 teaspoon vanilla extract

• Place peaches and sugar in blender or food processor container. Process until pureed. Mixture should yield about 2 1/4 cups.
• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• Combine 1 1/2 cups sugar and shortening. Cream well. Add eggs and mix well.
• Add peach puree and dry ingredients; mix until dry ingredients are moistened.
• Stir in nuts and vanilla extract.
• Spoon batter into 2 well greased 9 x 5 x 3-inch loaf pans.
• Bake at 350 degrees F until done.
• Cool for 10 minutes in pan. Turn out on rack and let cool completely.

Cinnamon-Raisin Biscuits

2 cups Original Bisquick® mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

• Heat oven to 425°F.
• Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.
• Bake 10 to 12 minutes or until golden brown.

Microwave Brownies

2 eggs
1 c. sugar
1 t. vanilla
1/2 c. butter melted
3/4 c. unsifted flour
1/2 c. cocoa
1 c. chocolate chips

In a small bowl at medium speed, beat together eggs, sugar, and vanilla for about 1 minute. Add melted butter, continue beating until well blended. Mix in flour and cocoa at low speed. Stir in chocolate chips. Spread evenly in a greased 8" square pan. Microwave on high 6-7 minutes, rotating dish 1/4 turn ever 2 minutes. Cut when cold.

Beer Bread

9 oz. beer
3 T. sugar
2 C. self-rising flour
about 1/2 stick butter, melted

In a large mixing bowl, pour in the beer, let fizz, stir in the sugar. Add the flour and blend. Do not mix until smooth; leave lumpy and coarse. Spoon into a lightly greased loaf pan and pour butter over batter. Bake for one hour at 350, test for doneness. Remove from oven and pan, cool on rack about 10 minutes before slicing.

~One-half cup shredded cheddar cheese can be added when mixing in the flour.

recipe compiled by Jacki Wolfe

Soft Chicken Tacos

1 3-4 lb chicken, cut up and skin removed
1 8 oz can tomato sauce
1 4 oz can green chiles
1/3 c. chopped onion
2 T. chili powder
2 T. Worcestershire sauce
1/4 t. garlic powder
10 flour tortillas (8 inch)
shredded cheddar cheese
salsa
shredded lettuce
chopped tomato
sour cream

• Place chicken in 3 qt slow cooker.
• In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken.
• Cover and cook on low for 5-6 hours until chicken is tender and juices from chicken are clear.
• Remove the chicken. Shred meat with 2 forks, discard bones.
• Return meat to slow cooker and heat through.
• Spoon chicken down center of each tortilla, top with desired toppings.

Oreo Cookie Cake

1 package devil's food cake mix
4 squares Semi-Sweet Baking Chocolate
1/4 C. butter, cut up
1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 C. Cool Whip, thawed
12 Oreo Cookies, coarsely crushed

• Prepare and bake cake according to package directions, making 2 9-in. layers
• Cool in pan 5 min., then invert onto wire rack. Cool completely
• For glaze: melt chocolate in microwave, blend in butter. Set aside to slightly thicken, about 5 min.
• For filling: Beat cream cheese and sugar on medium speed until well blended. Gently stir in Cool Whip and cookies.
• Place one cake layer, top side down, on cake plate. Spread with filling, gently place other cake layer on top; top-side up. Spoon glaze to cover the top of the cake only.
• Makes 16 servings, 1 slice each

Bean Burritos

1 1/2 C. rice (brown or white)
2 T. olive oil
2 med. onions, chopped
4 garlic cloves, chopped
1 jalenpeno chile, chopped (remove ribs and seeds for less heat) (I freeze these so they last longer and are easier to handle)
1/2 t. ground cumin
coarse ground salt and pepper
3 T. tomato paste
3 cans (15 oz each) pinto beans, drained and rinsed
10 oz. frozen or canned corn; drained and rinsed if canned
6 scallions, thinly sliced
8 burrito-sized (10-inch) flour tortillas
2 C. shredded Montery Jack cheese (8 oz)
salsa and sour cream, if desired.

• Cook rice according to package directions, set aside
• Meanwhile, heat oil in a large saucepan over medium heat. Add onions, garlic, jalepeno, and cumin, season with salt and pepper
• Cook, stirring occasionally, until golden, 10-12 min. Add tomato paste and cook, stirring, for 1 min.
• Add beans and 1 1/2 C. water, bring to a boil, reduce heat to medium, and simmer, stirring occasionally until thickened, 10-12 min. Add corn, cook to heat through, 2-3 minutes. Remove from heat; stir in scallions.
• Heat tortillas according to package directions; fill with rice, bean mixture, and cheese. Serve immediately with salsa and sour cream, if desired.
• If freezing, freeze on a baking sheet individually, then freeze-wrap.

How to assemble:

• Mound 1/4 C. rice, 3/4 C. bean mixture, and 1/4 C. cheese on one side of tortilla. Fold, and hold in sides.
• Starting from filled end, holding sides in as you work, tightly roll into a bundle.

Reheating from frozen:

• Microwave and oven: Remove frozen burritos from wrap. Place on a microwave-safe plate, microwave for 2 minutes. Transfer to baking sheets, bake at 450 until crispy, about 10 minutes. This is considered the best way.
• Microwave only: Remove from plastic wrap. Place on microwave-safe plate, cover, and defrost on high power for 3-4 minutes; uncover, microwave on high 3-4 minutes longer.
• Oven only: Remove frozen burritos from wrap, rewrap individually in aluminum foil. Place on a baking sheet, bake at 450 for 40 minutes, remove foil and bake to crisp, 5-10 minutes. To reheat defrosted burritos, remove any wrapping and bake for 10 minutes.

Sauteed Chicken

6 boneless, skinless chicken breasts
2 T. butter
2 T. olive oil
salt and pepper, to taste
2 cloves garlic, pressed
1/2 C. chopped onion
1 C. white wine

• Season the chicken with salt and pepper
• Heat butter and oil in skillet, add chicken
• Cook until golden brown, about 5-6 min per side
• Remove chicken from skillet, keep warm
• Add garlic and onion to juices in the skillet and fry for one minute
• Add the wine to the skillet to deglaze the pan. Cook for 2 minutes, then return chicken to pan
• Cook for 8-9 minutes longer, uncovered. Serve immediately.

*For bone-in, skin-on chicken breasts, fry chicken for about 25 minutes, turning often. Follow the remaining instructions.

recipe compiled by Jacki Wolfe

Chocolate-Sour Cream Fondue

1 bag milk chocolate chips (~11 oz.)
1/4 cup half-and-half
1/2 cup sour cream

Heat ingredients over low heat, preferably in double boiler. Be careful not to burn.
Serves about 10 people

Optional ingredients:

• 2-3 T. orange liqueur
• 2-3 T. Kirsch
• 2-3 T. Brandy
• 2-3 T. white creme de menthe
• 2 T. dry instant coffee
• 1/4 t. cinnamon

recipe compiled by Jacki Wolfe

Cheddar-Swiss Fondue

1 garlic clove, halved
3/4 C. beer
8 oz. swiss cheese, shredded
4 oz. sharp cheddar cheese, shredded
1 T. flour
dash bottled hot pepper sauce

• Rub inside of heavy saucepan with cut surface of garlic
• Add beer and heat slowly
• Coat cheeses with flour, gradually add to beer, stirring constantly, until mixture is thickened and bubbly
• Stir in hot pepper sauce
• Transfefr to fondue pot

recipe compiled by Jacki Wolfe

All-Purpose Baking Mix

5 C. AP flour
1 1/4 C. nonfat dry milk
1/4 C. sugar
1/8 C. baking powder
1 T. salt

To Make Pancakes:

2 C. mix
1 C. water
1 egg
2 T. oil (3 for waffles)

recipe compiled by Jacki Wolfe

Cheddar Bay Biscuits

1 C. Bisquick baking mix - low fat okay
1/3 C. milk
1/4 C. shredded cheddar cheese - low fat okay
1/8 C. butter or margarine - melted
1/8 t. garlic powder

• Combine bisquick, milk, and cheese, and beat with a wooden spoon for about 30 seconds
• Spoon onto greased cookie sheet. Smooth down tops with spoon
• Bake at 450 for 8-10 minutes
• Combine butter and garlic powder and pour over hot biscuits

Makes 4 biscuits

recipe compiled by Jacki Wolfe

Garlic Lime Chicken

Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper (can eliminate if too spicy for you)
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast halves
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chicken broth
4 tablespoons lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts. In a skillet heat butter and olive oil together over medium high heat.Saute chicken until golden brown, about 5 minutes on each side. Remove chicken and add lime juice and chicken broth to the pan, whisking up thebrowned bits off the bottom of the pan. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve with remaining sauce drizzled over the top.

recipe compiled by Jacki Wolfe

Jacki's Favorite Chocolate Cake

2 c. flour
1 t. baking powder
2 t. baking soda
¾ c. unsweetened cocoa
2 c. sugar
1 c. vegetable oil
1 c. hot coffee
1 c. milk
2 eggs
1 t. vanilla extract

Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. Batter will be thin. Pour into two greased and floured 9” round cake pans. Bake at 325 degrees for 25-30 minutes. Cool cakes 15 minutes in pan, then remove to wire rack.


Icing

1 c. milk
5 T. flour
½ cup butter, softened
½ c. shortening (Crisco)
1 cup sugar
1 t. vanilla extract

Combine milk and flour in saucepan, cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost bottom cake layer, then add top layer. Frost sides, then top. Decorate with sprinkles or as desired.

*notes:

• The icing has a tendency to look terrible at first, but just keep beating it for the whole 10 minutes. It should be light and fluffy after that time.
• Although this recipe has coffee in it, you can't taste it in the end result, but it lends a very moist, rich flavor to the cake. Paired with the light, mild icing, this cake really is my favorite!
• Make sure the cake is completely cooled before icing. Don't ask how I know this...

recipe compiled by Jacki Wolfe

Cuban Mojo Chicken

1/4 c. orange juice
¼ c. lime juice
½ tsp. oregano
½ tsp. paprika
½ tsp. salt
1 tsp. cumin
2 garlic cloves, minced
4 chicken breasts, boneless, skinless

Combine first 7 ingredients in a shallow dish or Ziploc bag. Cover or seal and let stand 20 minutes. Remove from marinade, and reserve marinade. Pat chicken dry with paper towels.
Coat a large nonstick skillet with oil or cooking spray, and heat over medium high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove from skillet, keep warm.
Wipe skillet clean. Add reserved marinade, and bring to a boil. Boil 2 minutes, stirring often. Cut chicken diagonally into ½ inch thick slices. Garnish if desired.

recipe compiled by Jacki Wolfe

Garlic Chicken Adobo

2 pounds chicken (whole or parts such as breasts, legs or thighs cut into serving size pieces)
1/4 cup vinegar; white wine or cider
5-6 fresh garlic cloves, peeled and cut in half
1/4 cup soy sauce
1/4 cup water
coarse ground black pepper, to taste

Remove chicken skin to save calories if desired.
Brown chicken briefly on all sides in a large non-stick skillet. Drain off fat. Add garlic, soy sauce, vinegar, water and pepper. Cover and simmer at least 30 minutes or until very tender. Turn chicken once during cooking.

Serve with rice to soak up the juice.
This recipe would also be good with pork.

recipe compiled by Jacki Wolfe

Half whole-wheat half white pizza dough

1 1/3 c. lukewarm water
1 packet (1/4 oz.) active dry yeast
1 t. salt
1 1/2 c. whole wheat flour
2 c. unbleached all purpose flour

Put in bread machine on dough cycle according to manufacturer's directions

*~*OR*~*

Put water in large bowl. Sprinkle in yeast, let soften and stir to dissolve. Add salt and stir. Add flours all at once. Stir to mix until flour is incorporated and dough forms a ball.

Turn out on lightly floured bowl and knead 5-8 minutes, or until dough is elastic and not sticky, but soft.

Wash and dry bowl; oil lightly. Return dough to bowl. Cover with clean damp towel. Let rise in warm place (~85 degrees) until doubled in bulk, about 1 hour.

Stromboli

1 recipe half whole wheat half white pizza dough
1 6 0z. pkg. sliced pepperoni**
1/2 lb. ground beef or pan sausage, browned
1/4 lb. provolone cheese

Roll out dough into a large rectangle. Spread all ingredients on top of bread dough. Roll up like a pinwheel and pinch edges to seal. Brush surface with a beaten egg or olive oil, then bake at 375 for 30-35 minutes.



**to reduce fat, wrap pepperoni in paper towels and microwave for 15 seconds.

Black Cherry Cinnamon Muffins

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups black cherries, pitted and cut into pieces


Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in cherries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.
Makes 12

If you have leftovers, you can store them in the freezer for up to a month and reheat the muffins in the oven at 350 degrees F for 10 minutes.

Recipe by Jacki Wolfe

Black Cherry Cinnamon Muffins

2 eggs
2/3 cup sugar
1/2 cup milk
1/4 cup plain yogurt
1 teaspoon vanilla
1/2 stick butter, melted and cooled
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 1/2 cups black cherries, pitted and cut into pieces


Preheat oven to 375 degrees F. Grease muffin tins or line with paper cups.
In a large mixing bowl, whisk together eggs and sugar until light. Add milk, yogurt, vanilla, and melted butter. Gently whisk.
In another bowl, combine flour, baking powder, salt, and cinnamon. Add to milk mixture and stir just until flour disappears. Gently stir in cherries.
Spoon thick batter into muffin cups to the top. Bake about 25 minutes, until tester comes out clean. Invert and cool on rack.
Makes 12

If you have leftovers, you can store them in the freezer for up to a month and reheat the muffins in the oven at 350 degrees F for 10 minutes.

Recipe by Jacki Wolfe

Taco Soup

1 can fat free refried beans
1 can kidney beans
1 can chili beans
1 envelope taco seasoning or 1 envelope Ranch dressing mix
1 large can tomatoes (vary depending on how chunky you like your soup, I usually buy crushed)
1/2 lb. ground meat, browned

Throw all the ingredients into the crock pot and cook. I'll leave the time up to you, since Crock Pots vary so widely in that area. Mine is pretty old and seems to keep getting stronger, so I find it's done in 4 hours on low. Really you just want enough time for the flavors to meld. The great thing about this recipe is it has the potential to be as healthy as you want it. I try not to eat too much salt, so I rinse all the beans and throw in some cumin, corinader, red pepper, and paprika in place of the taco seasoning. You can use ground beef in this recipe but I've used chicken and turkey and really can't taste a difference. I find this recipe makes enough to feed the two of us, plus maybe one more lunch. If you want to stretch it you could add another type of bean; I've used pinto beans and garbanzo and it worked out well.

Recipe by Jacki Wolfe

Homemade Barbeque Sauce

1 C. ketchup
1/4 C. apple cider vinegar
3 T. dark brown sugar
3 T. Worcestershire sauce
1 t. liquid smoke
1/2 t. salt

Combine ingredients in a saucepan and bring to a boil.
Reduce heat and simmer, uncovered, stirring often, for 3o minutes, or until slightly thickened.

Roasted Pineapple
1 medium pineapple
3 T. unsalted butter
1/3 c. packed light brown sugar
2. T. honey
1/2 t. pumpkin pie spice or cinnamon
1 T. dark rum
raspberry sorbet, for serving (optional)

Preheat oven to 400 degrees. Slice off top and bottom of pineapple, slice off skin in strips, cutting away any "eyes." Quarter lengthwise, remove core. Cut each quarter into 4 pieces lengthwise.

Place butter in an 8-inch square baking dish, and melt in the oven.

Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, pie spice, and rum.

Spoon sugar mixture over pineapple. Bake until tender and bubbly about 1 hour. Serve warm or at room temperature with sorbet, if desired.

Homemade Salsa

8 medium very ripe tomatoes
1 medium onion
Juice of 2 limes
1/2 t. pepper
1/2 t. salt
3 cloves garlic, minced

Any of the following:
1 orange, green, or red bell pepper
1 jalepeno pepper, seeds removed (more or less to taste)
3/4 c. cilantro

Chop all ingredients as fine as desired. Cook for 10 minutes OR store in refrigerator for several days to allow flavors to meld. If cooking, add cilantro after cooking.

Recipe from Randy Crecelius (my uncle)

Mexican Bake

1 1/2 c cooked rice, preferably brown
1 # boneless, skinless chicken breast, cut in bite-sized pieces
2 14.5-oz cans tomatoes, diced or crushed
15-oz can black beans, drained and rinsed (or 1 1/2 c home-cooked, unsalted beans)
1 c frozen yellow corn kernels
1 c each: chopped red bell pepper and poblano pepper (or green bell pepper)
1 T each: chili powder and cumin
4 garlic cloves, crushed
1 c shredded Monterey Jack cheese

Optional: 1/4 c jalapeno pepper slices

Preheat oven to 400°F. Spread rice in a shallow 3-quart casserole. Top with chicken. In a bowl, combine tomatoes, beans, corn, peppers, seasonings, and garlic; pour over chicken. Top with cheese and optional jalapeno. Bake 45 min.

Serves 6. Per 1 1/2 c serving: 304 calores, 38 g carbohydrates, 31 g protein, 5.5 g fat, 7 g fiber, 227 mg sodium.

Black Cherry Pie

1 qt. black cherries, pitted
1 c. water
1 c. sugar
3 tbsp. cornstarch
1 pkg. (3 oz.) cream cheese, softened
Baked pie shell

Simmer 1 cup of cherries and 2/3 cup water for 3 minutes.
Blend sugar, cornstarch, and 1/3 cup water. Add to boiling mixture.
Boil 1 minute. Stir constantly. Cool.
Spread cream cheese over bottom of cooled baked pie shell.
Stir cherries (2 1/2 cups) in cooled mixture and put in pie shell. Refrigerate 2 hours until firm.

Jacki's Version of Mom's Homemade Chicken and Biscuits

1/2 C. bread crumbs
4 T. light or extra light olive oil
Refrigerator biscuits - about 4
3 chicken tenderlions, or the same approximate amount of any chicken pieces
2 garlic cloves, minced
1 can cream of chicken soup, low-fat if desired
1/2 C. cheddar cheese

-Brown bread crumbs in 2 T. olive oil, set aside
-Flatten biscuits into the bottom of a small casserole dish (I have a toaster-oven sized one, but a bread pan would probably work as well)
-Brown chicken and garlic in 2 T. olive oil
-Place chicken over biscuits, top with soup, cheese, and breadcrumbs.
-Cover, cook at 350 for 20 minutes, then uncovered for 10 minutes until browned and bubby on top.

Lime Dressing for Fruit Salad

This isn't much of a recipe, more like a concoction. I just mix about 1/2 cup of lime/lemon juice with about 2 T. raw sugar (regular sugar would work as well, Splenda probably would, too). Sometimes I add a splash of honey to make it interesting. Then I just sprinkle it over the fruit. It's a nice, light addition to any sort of fruit. I also use this when I pack an apple for Mike's lunch to keep it from browning.

Created by Jacki Wolfe

Fastest, Easiest Homemade Pizza Crust

Ingredients:
2 cup unbleached all purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
12 oz. beer


Directions:

Preheat oven to 400.

Combine all ingredients. Dough does not have to rise at all, but will be fairly wet and sticky. Press into oiled cookie sheet (12 x 18" or slightly smaller works well). If it seems too sticky to work with, sprinkle a little flour on it as you pat/press it into the pan.

Top with your favorite sauce & toppings. Bake 20-25 minutes or until dough is browning & crisp around edges.

Serves: 4-6

Preparation time: 30

note: when pressing dough into pan, I find it easier to put about 1/4 cup flour on top of the mound of dough, then work it to the edges.

Recipe compiled by Jacki Wolfe

Roast Potatoes with Rosemary

Makes 4 servings

2 pounds small potatoes, baby Yukon or red skin
6 cloves garlic, cracked away from skin
2 to 3 tablespoons extra-virgin olive oil (enough to just coat potatoes)
2 tablespoons fresh rosemary leaves, chopped
Salt and freshly ground black pepper, to taste



Preheat oven to 500 degrees

Halve potatoes and place on a cookie sheet. Combine with garlic. Coat potatoes and garlic with oil and season with rosemary, salt, and pepper.

Honey-Lime Marinated Pork Tenderloin

1/3 C. lime juice
¼ C. olive oil
2 T. honey
1 T. Dijon Mustard
1 clove garlic, minced
1 t. grated lime rind
½ t. salt
1 t. pepper
½ tsp. cumin
1/8 t. cayenne pepper
2 pork tenderloins (can also use 6 pork chops)

Stir together all ingredients except meat. Place meat and marinade in Ziploc bag and seal tightly. Marinate for one hour. Place on grill, cook for 15-20 min (internal temp should reach 160 degrees). Let stand for 10 minutes.

Another classic recipe by Vicky Cook

BEST EVER BLUEBERRY PIE

1 9” pie shell baked
5 cups fresh blueberries
1 8 oz package cream cheese
2 T. milk
¼ cup sugar
1 cup sugar
1 cup water
3 T. cornstarch
3 T. lemon juice

Combine cream cheese, milk and ¼ cup sugar. Spread in bottom of pie shell. Place 4 cups blueberries on top of cream cheese mixture.

Make glaze: Combine 1 cup sugar and cornstarch. Slowly add lemon juice, water and remaining 1 cup blueberries. Cook over medium heat and stir until thickened. Cool glaze. Pour over blueberries in pie shell. Chill at least 3 hours before serving. Serve plain or garnish with whipped cream.

Notes:
1. This is equally good made with a vanilla wafer crumb crust.
2. You can substitute any fresh berries for the blueberries.
3. To make in a 9 x 13 pan, double ingredients. A crumb crust works best for this.

recipe compiled by Vicky Cook