Spicy Beef Satay Sticks

INGREDIENTS
1 pound top round steak, cut into thin 1 1/2 inch-wide strips against the grain (about 20 slices)
1 1/4 cups teriyaki sauce, divided
4 garlic cloves, crushed
2 to 3 teaspoons hot chili oil, to taste
1/2 cup apple juice
1 inch piece ginger, peeled
1 cup peanut butter, chunky or smooth
Juice of 2 limes, zest of 1 reserved for sauce
1 bunch scallions, thinly sliced
2 tablespoons sesame seeds, toasted

DIRECTIONS
1. Preheat a grill pan or a grill to medium-high. Soak the bamboo skewers in water, particularly if you're using an outdoor grill, so they don't flame up.

2. Place the beef strips in a medium-large casserole dish and pour 1 cup of the teriyaki sauce, the crushed garlic and chili oil over them. Toss to combine and let the beef marinate in the refrigerator while you make the dipping sauce.

3. In a medium-size saucepot, add the remaining 1/4 cup of teriyaki sauce, apple juice, and the ginger. Once it reaches a boil, turn off the heat and let it sit for 2-3 minutes to incorporate the ginger flavor. Remove the ginger and reserve the liquid.

4. In a medium-size mixing bowl, whisk together the peanut butter, lime zest and the hot teriyaki/apple juice mixture until it resembles a dipping sauce consistency. Place the sauce in a serving bowl, and set it aside while you grill up the satays.

5. Remove the beef strips from the refrigerator and skewer the strips of meat by weaving the sticks in and out as if you where treading straight up the meat. Grill the satays for about 1-2 minutes on each side for medium-rare, then give them a quick squeeze of fresh lime juice for a finish. Garnish the dipping sauce and meat with the scallions and toasted sesame seeds.

{via Rachael Ray Show}

Chicken Salad for a Crowd

Prep Time: 30 min
(ready in 4 hours, 30 min)
yield: 25 (1/2 cup) servings
from my mom!

INGREDIENTS
12 oz (2 C) uncooked orzo (*rosamarina)
2 T lemon juice
2 C mayonnaise or salad dressing
4 C cubed cooked chicken
¼ C half-and-half
2 C seedless green grapes, halved
1 T salt
2 C (1 lg) chopped seeded cucumber
2 t white pepper
1 C chopped celery

DIRECTIONS
1. Cook 2 c uncooked orzo to desired doneness as directed on package (9-11 min, constant rolling boil). Drain; rinse with cold water.

2. Combine in large bowl:
2 c mayonnaise or salad dressing
¼ c half and half
1 T salt
2 t white pepper
2 T lemon juice

3. Stir in cooked orzo.

4. Add all remaining ingredients:
4 C cubed cooked chicken
2 C seedless green grapes, halved
2 C (1 large) chopped, seeded cucumber
1 C chopped celery

5. Mix well. Cover. Refrigerate at least 4 hours or
overnight.

*another name for orzo, means “rose of the sea”.
To make lo-cal, substitute low-fat for regular mayonnaise and skim milk for half-and-half to slash fat per serving from 16 gr to 3 gr.

Panzanella

INGREDIENTS
1 garlic clove, chopped
2 pounds ripe beefsteak tomatoes, cored and cut into small pieces
1/2 medium red onion, peeled and thinly sliced
5 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
5 Small, basic unseasoned croutons or "stuffing"
4 (about 12 ounces) Kirby cucumbers, peeled and sliced (optional)
1 cup packed fresh basil leaves
1/2 cup halved kalamata olives, if desired

DIRECTIONS
1. Place tomatoes, onion, and garlic in a large bowl. Drizzle oil and vinegar over the vegetable mixture; season with salt and pepper. Toss; let stand, covered, in a cool place, for 1 hour or more.

2. When ready to serve, add cucumbers, basil, and bread to tomatoes.

3. Toss to coat bread thoroughly with the marinating liquid. Adjust the seasoning with salt and pepper.

Pumpkin Whoopie Pies

INGREDIENTS
1 1/2 sticks (6 ounces) unsalted butter,
1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

DIRECTIONS
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

[from Rachel Ray Magazine]

Lamb Gyros

INGREDIENTS
1/2 cup yogurt
1/4 cup mayonnaise
3/4 teaspoon ground ginger
Salt and pepper
1 1/4 pounds ground lamb
1 slice bread, finely crumbled
2 1/2 teaspoons ground cumin
3 tablespoons extra-virgin olive oil
2 poblano chiles or Cubanelle peppers, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 pitas or other flatbread
1/4 cup chopped flat-leaf parsley

DIRECTIONS
1. Preheat the oven to 350°. Combine the yogurt, mayonnaise and 1/4 teaspoon ginger; season with salt and pepper. Set aside.
2. In a medium bowl, combine the lamb, bread, 1 1/2 teaspoons cumin and the remaining 1/2 teaspoon ginger; season with salt and pepper. Form into 4-inch patties. In a large skillet, heat the olive oil over medium heat. Cook the patties until just firm, about 6 minutes on each side. Transfer to a plate.
3. In the same skillet, add the poblanos, onion, garlic and remaining 1 teaspoon cumin; season with salt and pepper. Cook over medium-low heat until crisp-tender, about 5 minutes. Wrap the pita in foil and keep warm in the oven.
4. Chop up the lamb patties and add to the pan, increasing the heat to medium-high. Cook the vegetables until golden, about 3 minutes. Stir in the parsley.
5. Top a warmed pita with the reserved yogurt sauce and lamb mixture and fold over.

Goat Cheese Truffles

INGREDIENTS
2 tablespoons chopped chives
1 tablespoon paprika or sweet smoked paprika
1 tablespoon poppy seeds
One 4-ounce log goat cheese

Place the chives, paprika and poppy seeds in separate shallow bowls. Using your hands, roll the goat cheese into 36 small balls (about 1/2 teaspoon each). Roll 12 goat cheese balls in each bowl to coat.
[originally from Everyday, Rachel Ray Magazine]

Pasta with leeks, peas and pecorino

I found this recipe in Real Simple in their "easy dinners" section. Followed their recipe almost exactly except nixed the mint in favor of basil. And if I make it again I would add some white wine.














1 pound dry round or short pasta
2-3 basil leaves, chopped
1/2 cup white wine
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest

Cook the pasta according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes. Add the garlic and peas and cook for 2 minutes more. Stir in the cream, white wine, basil, and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.

Drain the pasta and return it to pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.

Bocconcini tomato skewers.

Cherry tomatoes, basil leaves, salt, pepper, olive oil, fresh mozzarella. Assemble.

Spinach and Mushroom Quiche

6 slices bacon
4 eggs, beaten
1 1/2 cups half and half
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups chopped fresh spinach
2 cups chopped fresh mushrooms
1/2 cup chopped shallots
1 Tbsp chopped garlic
1 cup shredded Swiss cheese
1 cup shredded Cheddar cheese
1 Tbsp olive oil
1 (9 inch) deep dish pie crust

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Saute mushrooms, garlic, and shallots in 1 Tbsp olive oil.
4. In a large bowl, whip together eggs, half and half, nutmeg, salt, and pepper. Stir in bacon, spinach, mushrooms, shallots, garlic, 3/4 cup Swiss cheese, and 3/4 cup Cheddar cheese. Transfer to the pie crust. Top with remaining cheese.
5. Bake uncovered in the preheated oven 50 minutes, or until bubbly and lightly browned.

Smith Chicken Casserole

Chicken Casserole

Ingredients
2 cups cooked chicken, cubed
1 cup uncooked quick rice
1 cup chopped celery
3 hardboiled eggs, diced
3/4 cup mayonnaise
1 cup cream of chicken soup (10 oz can)
1 tbsp lemon juice
1 small onion, chopped
salt to taste
Cornflakes, potato chips, or bread crumbs on the top
(usually I process 2 pieces of bread in the food processor)

Directions
Mix all ingredients and place in 9” x 13 “ baking dish, and cook at 375 for 35 - 40 minutes.

Apple Crunch

Apple Crunch

Ingredients
1 cup sugar
1 cup flour
1 tsp. baking powder
1/2 tsp salt
4 or 5 apples sliced
3 tbsp of sugar
1 large egg
cinnamon

Directions
Fill Pyrex pie plate with 4 or 5 apples sliced and sprinkle 3 tbsp of sugar on top. In bowl mix: 1 cup sugar, 1 cup flour, 1 tsp. baking powder and 1/2 tsp salt. Add 1 large egg and mix with fingers until crumbly. Sprinkle over top of apple mixture. Sprinkle with cinnamon. Bake at 350 for 35 to 40 minutes until apples are done and top is golden brown. Note: You can also use peaches, plums, blueberries, etc. You can also substitute nutmeg for cinnamon.

Drunken Risotto with Grilled Chicken

Drunken Risotto with Grilled Chicken
Serves: 4

Ingredients
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce
¼ cup plus 1 tbsp extra-virgin olive oil (EVOO)
1 tbsp grill seasoning, (McCormick Montreal Steak Seasoning)
6 skinless, boneless chicken thighs (about 1 ½ pounds total)
1 oz dried porcini mushrooms
4 cups chicken broth
1 med onion, finely chopped
Salt and freshly ground pepper
1 ½ cups arborio rice
2 cups Barolo (dry Italian) red wine (two-thirds of a bottle)
2 tablespoons finely chopped fresh rosemary (about 4 sprigs)
2 tablespoons cold unsalted butter, cut into small pieces
1 cup freshly grated Parmigiano-Reggiano or Pecorino
Romano cheese (a few generous handfuls)
2 cups arugula, shredded
2 cups baby spinach, shredded

Directions
1. Preheat a grill or a grill pan to medium-high. In a shallow dish, combine the balsamic vinegar, Worcester shire sauce, 3 tbsp of EVOO, and the grill seasoning. Add the chicken thighs and turn to coat evenly with the marinade.

2. In a small saucepan, heat the dried mushrooms and chicken broth over medium-low heat.

3. In a large skillet, heat the remaining EVOO. Add the onion, season with salt and pepper, and cook for a couple of minutes to soften. Add the rice, stir to coat and cook for 1 min. Add half of the wine. When it has been absorbed by the rice, stir in the remaining wine and the rosemary. When all of the wine is absorbed, ladle in some of the mushroom broth.

4. Place the marinated chicken thighs on the grill and cook for 7 to 8 min on the first side and for 5 to 6 min on the reverse side.

5. Add a ladle of the mushroom broth to the risotto every few minutes, stirring occasionally and cooking until absorbed. Remove the softened mushrooms from the broth and chop, add to the risotto. Cook the risotto until creamy and al dente, about 20 to 22 min. Remove from heat, stir in the butter and cheese.

6. Thinly slice the grilled chicken. Divide the risotto among shallow bowls and top each serving with the arugula, spinach, and sliced chicken.

Stuffed Cherry Tomatoes

INGREDIENTS
2 pints cherry tomatoes
1/2 cup fat free cream cheese
1 1/4 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
1/4 cup goat cheese
3/4 cup green onions
1 tsp. onion powder
1/2 tsp. dried basil leaves
16-oz. pkg. bacon bits

DIRECTIONS
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.

Combine the rest of the ingredients in a small bowl. Pipe into cherry tomatoes.

Southern Shrimp

Southern Shrimp

4T olive oil
1/2 c Italian dressing
1 T minced garlic
1 t Tabasco sauce
1/3 c Worcestershire sauce
4 bay leaves
1 T paprika
1 t dried oregano
1 T dried rosemary
1 t dried thyme
1 lemon
2 pounds large shrimp, unpeeled

In a large heavy skillet, place the olive oil, Italian dressing, garlic, Tabasco sauce, Worcestershire sauce, bay leaves, and spices and cook over medium heat until the sauce begins to boil. Cut the lemon into quarters, squeeze the juice into the sauce and then place the quarters of the lemon in the sauce. Add the shrimp and cook about 5 - 7 minutes or until the shrimp turn pink. Serve in bowls with the sauce. Be sure to include plenty of French bread!

Carol's Pumpkin Cake Dessert

Pumpkin Cake Dessert

Ingredients
1 yellow cake mix (without pudding)
2/3 C milk
2/3 C margarine
1/4C sugar
3 eggs
1 t cinnamon
1 can (1#, 14ou) Pumpkin Pie Mix
Whipped topping

Grease bottom only of 9 x 13” pan. Preheat oven to 350 degrees. Set aside: 1 C cake mix.
Mix well, press into bottom of pan: remaining cake mix, 1/2 C melted margarine, 1 egg.
Combine and pour over above: Pumpkin Pie Mix, 2 eggs, 2/3 C milk Mix (using pastry cutter) and sprinkle over other layers: 1 C cake mix, 1/4 C sugar, 1t cinnamon, 1/4C margarine.

Bake 45-50 minutes. Best served warm. Add a dollop of whipped cream to each serving.

Portabello Mushroom Enchiladas

............................................................................
INGREDIENTS
1/2 yellow onion, chopped
1/2 green bell pepper, chopped
1 medium tomato, chopped
1 can black beans, rinsed, drained, and smashed
1 can enchilada sauce (we used organic)
2/3 tub fresh salsa (any spice level, we picked Hot)
6 flour tortillas
1 cup cheddar, grated
1 cup fontina, sliced into blocks, 3 pieces each enchilada
4 small or 2 large portabello mushrooms, diced
fat free sour cream, if desired
............................................................................

DIRECTIONS
1. In a small pan, saute portabello mushrooms 2-3 minutes in 1 Tbsp canola oil. Add to mixture above.

2. In a medium pot, saute onion and bell pepper in 1 Tbsp canola oil for 2-3 minutes. Add smashed black beans, 2/3 can of enchilada sauce, and salsa. Stir, set aside.

3. Spoon 1/4 cup portabello mixture into tortilla. Add 3 blocks fontina cheese. Roll each enchilada and place seam down in oiled baking dish. Cover with remaining enchilada sauce and chopped tomatoes.

4. Bake at 350 for 15 minutes. Add cheddar cheese, bake an additional 5 minutes.

recipe originally from Confident Kitchen.

Wendi and Brooke's Pea Salad

Pea Salad

Thawed frozen peas
Chopped Green Onion
Mayo - go easy on it at first until you know it's right
1 to 2 teaspoons sugar
Bag o' Sharp Shredded Cheddar
Bacon Bits
Chopped Water Chestnuts
Chopped Celery
Garlic if you wanna

Let the peas thaw and then mix it all together. Eat it in one sitting.

Pasta with Cream Sauce, Peas, and Chives

Pasta with Cream Sauce, Peas, and Chives
serves: 4

Ingredients:
1 pound dried pasta
1 1/2 cups heavy cream
1/2 cup whole milk
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
1/2 cup green onions or chives

Cook the pasta according to the package directions.

Meanwhile, in a large saucepan, over medium-low heat, warm the cream, milk, salt, and pepper. Drain the pasta and add it to the cream mixture. Add the Parmesan and stir until the cheese melts and the sauce begins to thicken, 2 to 3 minutes. Stir in the peas, increase heat to medium, and warm until heated through, 3 minutes more. Transfer to a serving dish or individual bowls and top with the chives.

Holiday Party Dip

Holiday Party Dip
Loaf of sourdough bread
5 oz of chipped meat (ham or beef)
2 cups mayonaise
2 cups sour cream
1 teaspoon beau monde seasoning
dash of garlic salt

Mom's Meatloaf

Mom's Meatloaf
Makes 8 servings.

2 lbs ground beef
~ 1/2 lb ground pork sausage
2 C fresh white or whole-wheat bread crumbs (about 4 bread slices or you can buy bread crumbs at the store)
1/2 C milk
1/2 C minced onion
2 eggs
2 t salt
1/4 t pepper

About 2 hours before serving:
1) Preheat oven to 350 degrees.
2) In large bowl, mix well all ingredients
3) Spoon mixture into 9x5 inch loaf pan , with spoon, level top (or, in shallow baking pan or casserole, shape mixture into 9 x 5 oval loaf - decrease cooking time to 1 hr, 15 min).
4) Bake 1 1/2 hours.

Note: For easier serving, let meat loaf stand at room temperature 5 minutes; pour off and discard drippings. With spatula, loosen meat loaf from pan; invert onto warm platter (O

Hamburger Stroganoff

Hamburger Stroganoff

4 servings
1 lb hamburger
1 med onion, chopped (about ½ C)
¼ C margarine or butter
2 T flour
1 t salt
1 clove garlic, finely chopped or 1 t garlic salt
¼ t pepper
1 can (4 ou) mushroom stems and pieces, drained
1 can (10-3/4 ou) condensed cream of chicken soup
1 C dairy sour cream or unflavored yogurt
2 or 3 cups hot cooked noodles or rice

Cook and stir in 10-inch skillet until light brown: 1 lb hamburger, 1 med chopped onion, ¼ C butter or margarine

Measure the following into a small bowl: 2 T flour, 1 t salt, 1 chopped clove garlic (or 1 t garlic salt)

Stir into the hamburger mixture and cook 5 minutes, stirring constantly: bowl of flour, salt, garlic, 1 (4 ou) can mushroom pieces and stems

Stir in 1 can cream of chicken soup. Heat to boiling, stirring constantly. Reduce heat. Simmer uncovered 10 minutes.

Stir in approx. 1 C sour cream and heat through.

Serve over hot noodles and if desired, sprinkle with snipped parsley.

Green Bean Casserole

30 ounces green beans, canned, drained*
10 3/4 ounces cream of mushroom soup
3/4 cup milk
2 3/4 ounces french fried onions
1/8 teaspoon pepper
1/2 cup bacon bits
1/2 cup chopped water chestnuts
1 tsp. soy sauce

Mix green beans, soup, milk, bacon bits, water chestnuts, soy sauce, pepper and 1/2 of the onions together.

Spread mixture in a 1 1/2- to 2-quart casserole dish. Bake at 350 F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Gail's Summer Slush

Gail’s Summer Slush

Ingredients:
7 c water
2 c sugar
2 c water
4 tea bags (use green tea for that healthy glow but any tea will work)
1 – 12 oz. can thawed lemonade concentrate
1 – 12 oz. can thawed orange juice concentrate
2 C vodka (or rum, brandy, etc.)

Instructions:
7 C water boiled with 2 C sugar (stir to dissolve sugar), cool.
2 C boiled water with 4 tea bags, cool, remove tea bags.
Combine.
Add: lemonade, orange and alcohol.
Freeze 24 hours, stirring once during process and mix well.
Scoop desired amount into beverage glasses.
SPLASH with 7-Up, Squirt, ginger ale or desired carbonated drink.

Creamy Chicken Enchiladas

Creamy Chicken Enchiladas
Serves: 6










Ingredients:
1 can (10 3/4 oz.) Campbell's Condensed Cream of Chicken Soup
1 container (8 oz.) sour cream
1 cup Pace Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 Fajita Size Flour Tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Directions:
MIX soup, sour cream, picante sauce and chili powder.
MIX 1 cup picante sauce mixture, chicken and cheese.
SPREAD about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt. shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover.
BAKE at 350°F. for 40 min. or until hot. Top with tomato and onion.
TIP: For 2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 lb. boneless chicken breasts or thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Chicken Tetrazini

Chicken Tetrazini

8 – 10 small to med chicken breasts, halved, skinned and boned
1 jar dried beef
4 to 5 strips bacon
1 small sour cream
1 can cream of mushroom soup
noodles, cooked and drained

Preheat oven to 325degrees. Halve, skin and bone chicken breasts.
Cut beef in strips and place in colander. Pour boiling water over beef to remove excess salt. Layer in bottom of 9 x 13-in baking dish. Cut each strip of bacon in half. Wrap around each chicken breast. Place in casserole on top of beef.

Combine sour cream and soup (if chicken pieces are larger or you want more sauce, can double amount). Spread over chicken.

Bake slowly for approximately 1-1/2 hours (might need to cover loosely with foil during last few minutes if starts getting too brown on top).

Serve over noodles. Can be made ahead and refrigerated.

Drink Up: Beer Margaritas

Beer Margaritas
Serves: 6 (1-cup) servings

1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila
12 fluid ounces water
12 fluid ounces beer
Ice
1 lime, cut into wedges

Pour limeade, tequila, water and beer into a large pitcher. Stir until well-blended and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Vodka Lemonade

1 oz lemon vodka.
1 glass lemonade.

Watermelon Tomato Skewers

1 small seedless watermelon
4 cherry tomatoes
4 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
8 tiny baby basil leaves
8 bamboo skewers
Kosher salt

{from Food Network}

Meatloaf Muffins

Meatloaf Muffins
Yield: 12 muffins

Ingredients:

1 teaspoon olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 teaspoon dried oregano
2 garlic cloves, minced
1 cup ketchup, divided
1 1/2 pounds ground beef, extra lean (raw)
1 cup finely crushed fat-free saltine crackers (about 20)
2 tablespoons prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
2 large eggs
Cooking spray

Instructions:

Preheat oven to 350°. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, chopped carrot, dried oregano, and minced garlic; sauté 2 minutes. Cool.

Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes.

BLT Dip

BLT Dip

1 16 oz bad bacon bits
1 cup mayonnaise
1 cup sour cream
1/2 cup green onions
Iceberg lettuce shredded
2 large vine-ripe tomatoes diced
Sea salt bagel chips
1 tsp garlic powder
1 tbsp uncle dan's dip mix, if desired

Steps:
Combine the mayonnaise, sour cream, green onions, garlic powder, and dip mix in a small bowl with a snap-on lid. When well mixed refrigerate until serving time. When ready to serve combine ingredients in a large serving bowl by placing one layer of the mayonnaise mixture then a layer of lettuce tomatoes and bacon. Repeat layering as desired. Serve with bagel chips.

Serving Suggestions:
Serve with bagel chips

Chicken Divan

Chicken Divan

*chicken (three or four big chicked breasts)
*broccoli uncooked (just enough to be a layer at the bottom of a caserole dish)
*3 cans cream of mushroom soup (condensed)
*1 1/2 cups mayo
*lemon juice (half a lemon, or more to taste)
*curry (to taste, usually 2-3 tablespoons)
*shredded cheddar cheese
*bread crumbs

Cook chicken separately (on the stovetop with garlic and olive oil). Cut up broccoli in to eatable sizes and cover the bottom of a caserole dish. Mix up the cream of mushroom soups with the mayo and curry and lemon juice. Mix chicken into that and pour over broccoli. Add layer of cheese and cover with foil. Cook in preheated over (350 degrees) for 45 minutes. Remove foil and pour on bread crumbs. Set oven to broil and cook until browned on top. Serve over rice.

"Perfect" Chocolate Chunk Cookies

Yield: 12-24 cookies, depending on size.

INGREDIENTS
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).

DIRECTIONS
1. Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.

2. In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanillaextract. Beat on medium speed, scraping bowl down, until blended. Do not overmix.

3. Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.

4. Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

7 Layer Dip

7 Layer Dip

1 can refried beans
8oz guacamole
8oz sour cream
1/2 pk taco seasoning
3 green onions, chopped
1 sm can black olives
3 sm tomatoes, chopped
1 8oz cheese, grated

Mix sour cream and taco seasonings. Layer in order of ingredients, reserving half the chopped green onions to sprinkle on top

Asian Grilled Salmon

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.

While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.

Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Beer Butt Chicken

To get started making Beer Butt Chicken, buy a 12 oz. can of beer.* If the chicken is large, a 16 oz. is fine. Fruit juice, soda (not diet) or wine can be used in place of beer, but beer is the tastiest option. Do not use bottled beverages in this recipe. The glass can get hot and break. Drink (or pour out) ¼ to ½ of the beer. Crushed up garlic, onions, or any sprinkle seasonings can be added to the beer.

Buy a chicken. The smaller ones are easiest to work with both in terms of setting the bird upright and as far as cooking through to the bones. Before putting the chicken over the beer can, rub any dry seasonings desired inside the cavity. Some good options include seasoning salts, pepper, fresh garlic, and paprika, chili powder, curry, rosemary.

Slide the beer deep inside the chicken cavity. This open part is really the head end of the chicken, but Beer Neck Chicken just doesn't have the same ear appeal. I like to keep the chicken laying on it's side, so I poke holes in one side of the beer can - instead of opening the top.

Melt butter in a small pan and add seasonings. Rub the butter mixture over the outside of the bird. This seals the chicken and also ensures that the skin will be brown and crispy when done.

If barbeque sauce is used, wait until the last 15 minutes to brush the bird. If the sauce is lathered on earlier, it will burn and leave the chicken looking like a charred mess. The meat still tastes fine, but the appearance is not good when barbeque sauce is spread on too early in the cooking process.

Beer Butt Chicken should cook indirectly. If using a charcoal grill, slide the coals over to one side and cook the chicken on the side without coals. For gas grills, light only one side of the grill. Cook the chicken on the side not fired up.

It's much easier to cook Beer Butt Chicken in a large grill with a lid. It can be done on an open grill, but it takes longer and requires more attention.

To charcoal grill, let the coals burn down until gray hot. Add 8 additional coals every half hour to keep the heat consistent and steady. With a gas grill, set the lit side to medium heat.

Check the chicken every 15 minutes or so and brush on more butter mixture as needed.

A chicken cooked in a grill with a lid takes about an hour and a half to 2 hours to cook. To check for doneness, insert a meat thermometer. The reading will be 180 degrees F (80 degrees C) when done.

Taking the chicken off the grill can be a challenge. It tends to be a bit tipsy (pun intended). Use two large forks and stick on in each breast and lift off or use grilling gloves and grab the bird and move off the grill. Be careful with the can of liquid. It will be hot and will burn if sloshed out.

Let the bird cool for 15 minutes or so before serving. It will fall off the bone and is easiest served in large chunks rather than sliced.

Asparagus and Prosciutto Rolls

Prep Time: 20 mins
Cook Time: 8 mins
Makes: 24

12 slices prosciutto
24 asparagus spears
3.5 oz butter, melted
2 oz parmesan, grated
grated nutmeg
1 lemon

1.) Cut or tear each slice of prosciutto in half. Cut off the base of each asparagus spear. Bring a pan of lightly salted water to a boil, add the asparagus and cook for 1 minute, or until just tender.

2.) Drain the asparagus and pat dry. Combine the nutmeg and melted butter, add pepper to butter if desired. Brush asparagus with the melted butter. Sprinkle buttered asparagus with the grated parmesan. Wrap each asparagus spear in prosciutto.

3.) Brush an ovenproof pan with butter and place the wrapped asparagus in the pan. Sprinkle with any remaining parmesan, nutmeg, and black pepper to taste. Bake in 250 degree oven for 7-10 minutes - or broil in oven until golden brown.

** Rolls can be assembled up to six hours ahead, covered and refrigerated. Cook just before serving.