Pantry Pad Thai

Ingredients:
Chicken, butter, oil, eggs, linguine, soy sauce, ketchup, peanut butter, lime juice, sugar, curry, crushed red pepper, peanuts, onion

I sautéed the chicken in some butter to flavor it then I removed it and put some oil in the wok and cracked 4 eggs into it. I cooked it until the eggs were scrambled – I added the 1/2 box cooked linguine and chicken to the wok, poured my secret (even to me) sauce over it all, and threw in about 1/3 of a med. onion finely chopped and about ¼ cup coarsely chopped peanuts. Tossed it all together for a couple of minutes and served.

Okay the sauce had maybe ¼ c. soy sauce, ¼ c. ketchup, 2 Tb. Peanut butter, 2 tsp. lime juice, 2 tsp. sugar, ½ tsp. curry, and ¼ tsp. crushed red pepper (I think red pepper flakes would have been good but I didn’t have any). That’s my best guess at the proportions.

Sausage Bean Soup

This is my original recipe.

1 - 16 oz. package dry mixed beans
1 qt. chicken stock
1 qt. water
1 can diced tomatoes
1 bay leaf
1 tsp. lemon pepper (I use this amazing pepper mix from Costco)
2 tsp. salt
2 tsp. dry cilantro or 1/2 bunch fresh, chopped
1/2-1 lb. andouille sausage (I use organic chicken sausage)
1 onion, chopped
1 -2 c. chopped carrots
Shredded cheese (opt.)
Fresh cilantro, chopped

Rinse beans. Combine all ingredients except the cheese and reserved cilantro and simmer all afternoon (4 hours or so). Top each bowl with a little freshly grated cheese and cilantro. The house will smell amazing! It's great served with bread and salad.

Keylime Mojito Cheesecake

I haven't tried this yet. My sister, Liz, cut the recipe out and ordered it for sometime when they come over. I will, of course, oblige. :) It looks like a lot of work but delicious and refreshing.

MINT SIMPLE SYRUP:
1/2-1 c. mint leaves and smaller stems
1 c. sugar
1 c. water
Roughly chop mint and combine with sugar and water in saucepan. Bring to boil, simmer for a few minutes, then turn off heat. Leave to steep for 15-30 minutes. Strain and cool.

LIME CURD:
6 yolks
2 eggs
1/2 c. sugar
1/2 c. fresh lime juice
4 oz. butter, cubed
Whisk together yolk, eggs, sugar, and juice in a non-reactive saucepan. Turn heat on low and cook, whisking constantly until sugar is dissolved, mixture is homogenous and slightly thickened. Drop in a little butter at a time, and continue to cook (and whisk), until thick and smooth. Scrape into clean bowl, passing through sieve if any clumps exist or there are bits stuck to the bottom of the pan. With the tip of a toothpick, add a tiny amount of green food color if desired. Scrape down sides, cover with plastic wrap and refrigerate several hours or overnight.

Preheat oven to 350 degrees (325 for convection oven)
CRUST:
2 c. vanilla wafer crumbs
4 oz. melted butter
2 tsp. salt

Place a 10 inch springform pan in center of an extra wide sheet of heavy duty foil and wrap foil smoothly up sides, making sure there are no gaps or rips. Allow excess to stand straight up. Mix together cookie crumbs, butter and salt, Press into bottom and just slightly up sides of the pan. Bake 10 minutes or until golden. Cool while making filling.

FILLING:
2 lbs. (4 - 8 0z. bars) cream cheese at room temperature
1 c. sugar
3 Tbsp. cornstarch
1 tsp. salt
5 eggs
2/3 c. sour cream
1/4 c. light rum
1 Tbsp. white creme de menthe
1/4 c. fresh lime juice
3 Tbsp. mint simple syrup

TOPPING:
1 c. sour cream topping
1/4 c. sugar

Mix cream cheese with mixer until smooth. Combine sugar, cornstarch and salt, and sift over cream cheese. Beat until smooth again. Add eggs, one by one, then sour cream, liquor, juice and syrup. Beat until smooth.

Pour filling into crust. Place in 12 inch or 14 inch cake pan and fill 1/3 with hot water, making sure to not allow water inside foil. Reduce oven heat to 325 degrees. Bake 45-60 minutes or until the center is set, but still slightly wobbly. Remove from oven and water bath unwrap foil and cool 10 minutes.

Meanwhile whisk together remaining sour cream and sugar. Pour topping over cake and smooth with spatula. Put lime curd in pastry bag and pipe design onto topping, using a toothpick to rag around surface. Return to oven for 5 minutes. Do not allow topping to brown or bubble. Remove from oven and let cool at room temperature for at least 30 minutes. Chill 6 hours or better yet, overnight.

Cobbler

This is a simple and delicious dessert. I love it topped with ice cream or whip cream.

Place fruit (blueberries, raspberries, peaches, blackberries - be creative) in bottom of greased 8x8 or 9x9 square pan.

1 c. flour
1 c. sugar
1/2 tsp. salt
1 tsp. baking powder
1 egg, beaten

Mix the above together. Sprinkle over fruit.

1/3 c. butter, melted

Drizzle over all.
Bake at 350 degrees for 30 minutes or until golden and and bubbly. Served hot.

Made-Rights

My mom made these for us growing up and we loved them! They are super simple but surprisingly tasty! Pepper is the key.

1 lb. ground beef
1 med. Onion, chopped
½ tsp. pepper
1 tsp. salt

Brown together. Serve as a loose meat sandwich on bread or bun with mayo and ketchup.

Corn & Potato Chowder

This is a combination of recipes which I guess kind of makes it mine. :)

½ lb. bacon
1 lb. corn
2 c. diced potato
1 lg. onion, chopped
1 Tbsp. butter
1 ½ c. chicken or veggie stock
¼ tsp. thyme
¼ tsp. pepper
½ tsp. salt
6 Tbsp. flour
3 c. milk

Combine all ingredients except flour and milk. Cook on low 8-9 hours or until potatoes are tender. Mix flour and milk until smooth add to chowder slowly until thickened.

Chicken Curry

This was a hit with the family and fun with all the toppings! It really allows a lot of creativity in "building" your dish. :) We REALLY liked it with the sweet potatoes!

2 cooking apples, unpeeled, cored, and diced
1 lg. onion, finely chopped
1-2 Tb. curry powder (according to your taste)
2 Tbs. canola oil
1 tsp. salt
¼ tsp. black pepper
2 c. chicken breast, cooked and diced
1 1/2 c. chicken broth

Sauté apple, onion, and curry powder in oil in skillet until tender and glazed. Season with salt and pepper. Add in cooked chicken and chicken broth and let simmer for 20-30 minutes. Serve over cooked brown rice or mashed sweet potatoes (try mashing with a little plain yogurt and salt). Top with raisins, pineapple tidbits, toasted chopped almonds, plain yogurt, and/or toasted coconut.

6 servings

Black Bean Enchiladas

This is one of our favorite vegetarian dishes! It is so good and filling & it's super easy and fast.

1 lg. onion, chopped
1 med. green pepper, chopped
2 Tb. chicken or veggie broth
2 cans (15 oz. ea.) black beans, rinsed, drained, divided
1 1/2 c. picante sauce, divided
12 flour tortillas (6 in.)
2 med. tomatoes, chopped
1/2 c. shredded cheddar cheese
1/2 c. shredded mozzarella (I usu. use all cheddar or mexican cheese)
3 c. shredded lettuce (opt.)
6 Tb. reduced fat sour cream

In a skillet, cook and stir onion and green pepper in broth for 2-3 min. or until tender. Mash one can of black beans. Add to skillet with 3/4 c. picante sauce and remaining beans; heat through.

Spoon 1/4 c. mixture down the center of each tortilla. Roll up and place, seam side down, in a 9x13 greased pan. Combine tomatoes and remaining picante sauce; spoon over enchiladas.

Cover with foil and bake at 350 degrees for 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. To serve, place 1/2 c. lettuce on each plate and top with two enchiladas. Garnish each serving with 1 Tb. sour cream

Yields: 6 servings

Apple Cider Roast

This is my original recipe. I served it with mashed potatoes, green beans, fresh rolls, and salad. I made gravy with the drippings. Everyone loved it!

2-4 lb. roast
1 c. apple cider
6-10 sprigs fresh thyme
6-10 sprigs fresh rosemary
6 cloves garlic, minced
1 med. onion, sliced
salt & pepper to your taste

Cook on low for 8-10 hours or on high for 4-6 hours. Use the drippings to make pan gravy.

Crock Pot Sesame Pork Chops

This recipe is my own creation. :)

4 sm. or 2 lg. bone-in pork chops (boneless would be fine also)
2 cloves garlic, minced
1 small onion, diced
1/4 c. soy sauce
3 Tb. brown sugar
3/4 c. tomato sauce
1 tsp. sesame seeds
1 Tb. fresh ginger, minced
pepper to taste

Put chops in crockpot and season with pepper. Mix remainder of ingredients and pour over the pork chops. Cook on low for 6 hrs. Serve over rice.

Pear & Apple Romaine Salad

This recipe is from my mom and is very gourmet but also very easy!

Dressing:
Olive oil
Balsamic vinegar
(1 tsp. oil to 1/2 tsp. vinegar/person)

Romaine lettuce
Pears, sliced
Apples, sliced
Butter
Walnuts, chopped & toasted (opt.)
Dried cranberries (opt.)
Feta, Brie or any other cheese you like (opt.)

Toss lettuce with dressing and put on individual plates. Saute pear and apples in butter until desired tenderness. Spoon over the lettuce using the buttery sauce also. Top w/desired ingredients and serve. Delcious!

New York-Style Chocolate Cheesecake

This is really good with raspberries, whip cream, and shell choclate. Yum! This was also from the internet but I made some changes.

CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar

FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate

1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.

Makes 16 servings.

Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled

New York Cheesecake

This is great with whip cream and strawberries! The recipe came from the internet but I made a major change by adding the sour cream topping to make it truly New York!

CRUST:
· 15 graham crackers, crushed
· 2 tablespoons butter, melted

FILLING:
· 4 (8 ounce) packages cream cheese
· 1 1/2 cups white sugar
· 3/4 cup milk
· 4 eggs
· 1 cup sour cream
· 1 tablespoon vanilla extract
· 1/4 cup all-purpose flour

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 55 minutes. Top with sourcream mixture and bake another 5 minutes. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Key Lime Cheesecake

This recipe surprise me - I'm not usually a fan of key lime but this is amazing! I garnish with whip cream, fresh lime slices, and white chocolate curls.

CRUST:
· 1 1/2 cups graham cracker crumbs
· 6 tablespoons butter, melted

FILLING:
· 24 ounces cream cheese, softened
· 1 cup white sugar
· 1 tablespoon cornstarch
· 3 eggs
· 1 tablespoon grated lime zest
· 2/3 cup key lime juice

1. Combine cookie or graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
2. In a large bowl, beat with an electric mixer the cream cheese, sugar, lime peel, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add key lime juice with mixer on low. Finish mixing by hand. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.
3. Bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
4. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days.

Caramel Macchiato Cheesecake

This is a fabulous cheescake recipe that originally came from allrecipes.com. I drizzle hard shell chocolate and grate some dark chocolate on top of the caramel for an extra nice finish.

CRUST:
· 2 cups graham cracker crumbs
· 1/2 cup butter, melted
· 2 tablespoons white sugar

FILLING:
· 3 (8 ounce) packages cream cheese, softened
· 1 cup white sugar
· 3 eggs
· 1 (8 ounce) container sour cream
· 1/4 cup brewed espresso or strong coffee
· 2 teaspoons vanilla extract

GARNISH:
· pressurized whipped cream
· caramel ice cream topping

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce oven temperature to 325 degrees F (165 degrees C).
4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

Autumn Cheesecake

I've had this recipe for several years - my husband found it somewhere on the internet. :) I've made a few slight changes to the original.

CRUST:
1 c. graham crackers crumbs
3 Tb. sugar
1/2 tsp. cinnamon
1/4 c. butter, melted

FILLING:
16 oz. cream cheese, softened
1/2 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1 tsp. cinnamon

TOPPING:
4 c. thinly slice apples
1/3 c. sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans

Combine crust ingredients and press onto bottom of 9-in. springform pan. Bake at 350 dgress for 10 min. Combine cream cheese and sugar, mixing until well blended. Add eggs one at a time. Blend in vanilla and pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese. Sprinkle with pecans. Bake at 350 degrees for 1 hour and 10 minutes. Loosen cake from rim of pan, cool before removin rim of pan. 10 servings.

Pumpkin White Chocolate Cheesecake

I think this was originally a Taste of Home recipe. It's delicious! I usually serve it w/whip cream garnish.

CRUST:
1 1/2 c. crushed gingersnap cookies
1/4 c. butter, melted

FILLING:
3 packages (8 oz. each) cream cheese, softened
1 c. sugar
3 eggs, lightly beaten
1 tsp. vanilla extract
5 squares (1 oz. ea.) white baking chocolate, melted and cooled
3/4 c. canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg

ALMOND TOPPING:
1/2 c. chopped almonds
2 Tb. butter, melted
1 tsp. sugar

Combine crust ingredients and press into bottown of a greased 9-inch springform pan; set aside.

Beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white chocolate. Combine pumpkin and spices; gently old into cream cheese mixture. Pour over crust.

Bake at 350 degress for 55-60 minutes or until center is just set. Cool on a wire rack for 10 min. Meanwhile, combine the topping ingredients; spread in a shallow pan. Bake for 10 minutes or until golden brown, stirring twice. Cool. Carefully run a knife around dedge of springform pan to loosen; cool 1 hour longer. Refrigerate overnight (I've done less and it's fine). Transfer topping to container and store in regrigerator.

Just before serving, remove sides of pan; sprinkle topping over cheesecake. Refrigerate leftovers. 12 servings.

Award Winning Southfork Chili

This was a recipe originally made by my Grandma C. and it's been a favorite of our family ever since. I've made a few changes to the original recipe and recently won our church's chili cook-off with this recipe. :)

2 1/2# ground beef (I use less)
1 1/2 c. onion, chopped
1 green pepper, chopped
garlic
cayenne pepper
2-3 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
2 tsp salt
2 cans beans (any kind - I usually use 1 black and 1 chili)
2 cans diced tomatoes, drained
1 12 oz. can corn
1 8 oz. can tomato sauce
2/3 of a bunch of cilantro, chopped

Brown meat and onion together. Drain fat. Add remaining ingredients and simmer for about 1/2 hour. Freezes well and works great in crock pot.

You can serve over cornbread or wrapped in tortilla w/grated cheese, sourcream, and guacomole. We often just eat it as soup. :)

Italian Green Beans

I came up with this yesterday and Andrew insisted I write it down - he loved them! Measurements are approximate - adjust to your taste.

2-3 c. fresh green beans, washed & snapped into about 2 in. pieces
1/2 of an onion (I used sweet) sliced
2 Tb. oil
1 1/2 tsp. italian seasoning
1/2 - 3/4 c. chicken stock
salt & pepper to taste
1 Tb. butter

Saute greeen beans & onion in the oil until onions tender. Add seasonings. Add about 1/2 the chicken stock and allow bean and onions to simmer until liquid is nearly gone. Toss occasionally. Add rest of chicken stock and butter and again allow to simmer - test for desired doneness. Make 4 servings.

Would also be good w/diced tomatoes - fresh or canned (drained).

Goat Cheese Flatbread w/ Balsamic Greens

(from Kyla Garcia) This was unexpectedly fantastic!

1 round flatbread

4 oz. goat cheese
2 oz. sour cream
1 tsp. heavy cream
- Mix together & spread on bread -

Mixed greens
Balsamic vinaigrette
- Toss together and put on top of bread & cheese-

Slice in wedges and enjoy!

Tandori Chicken Tenders & Peanut Dipping Sauce

(from Kyla Garcia)
2 T. tandori seasoning
1 c. yogurt
1/2 lemon, juiced
1 pkg. chicken tenders

Marinate together for at least 30 minutes. Saute or bake until done.

Peanut Dipping Sauce:

3 T. onion
1 clove garlic
1 tsp. oil
3 T. water
1 T. peanut butter
1 T. hoisen sauce
3/4 tsp. sugar

Blue Cheese Truffles

(from Kyla Garcia)
5 oz. blue cheese crumbles
Heavy cream
-combine to make a thick paste
Pecans (sprinkle with water & sugar and toast then grind)
Green grapes

Roll grapes in cheese then nuts.

Nieman - Marcus Cookies

2 c. butter
24 oz. chocolate chips
4 c. flour
2 c. brown sugar
2 tsp. soda
1 tsp. salt
2 c. sugar
1 - 8 oz. hershey bar, grated
5 c. oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 c. chopped nuts

Measure oatmeal and blend to fine powder. Cream butter and sugars. Add eggs and vanilla. Mix w/ flour, oatmeal, baking powder, and soda. Add chocolate chips, hershey bar, and nuts.

Roll into balls and place 2 in. apart. Bake for 10 minutes at 375 degrees.

Makes 112 cookies

Crab Cakes & Lemon Garlic Aioli

(from Kyla Garcia)
12 oz. can crab meat
1/2 lemon, zested & juice
1 egg
1 T. Mayo
1 tsp. dry mustard
4 oz. crackers, crushed
1 cloe garlice, minced
1/4 tsp. Old Bay Seasoning
1/4 c. red pepper, diced
2 green onions, diced
salt & pepper

Combine all. Form in to 1/2 in. thick patties and coat w/bread crumbs. Heat skillte and cook cakes until golden brown on each side.

Lemon Garlic Aioli
1 c. mayo
2 T. lemon juice
3 cloves garlic
1/2 tsp. paprika

Buffalo Chicken Tenders & Blue Cheese Dip

(From Kyla Garcia)
2 1/2 lbs. Chicken Tenders
1 T. Garlic, minced
2 T. Butter, melted
2 T. Olive Oil
2 T. Dijon Mustard
2 T. Lemon Juice
2 tsp. Worcestchire sauce
2 tsp. Tabasco
1 tsp. chili powder
1/2 tsp. paprika
salt to taste

Toss all ingredients together in a large bowl. Allow to marinate at least 30 minutes. Bake in oven or saute to cook through.

Blue Cheese Dip

1 c. mayo
1/2 c. sour cream
1/4 c. blue cheese crumbles
1 T. lemon juice
1 T. white vinegar
2 T. onion, finely chopped
1/4 c. parsley
salt & pepper

Honey Fruit & Nut Brie

1/2 c. dried cranberries or cherries
1/2 c. pecans, walnuts, or almonds, coarsly chopped
2 Tb. butter
1/3 c. honey
1 round of brie

Saute pecans in butter. Combine fruit, nuts, and honey. Cut rind off top of brie. Pour fruit & nut mixture over brie. Bake in oven until melted or can microwave. Serve with crackers, bread cubes, and/or fruit slices.

Pecan Brie in Sourdough

1 round loaf of sourdough bread
1 8 oz. wheel of brie
1/2 c. pecans, chopped
3 Tb. butter
2 Tb. sugar
1 Tb. brown sugar (opt.)

Hollow out the sourdough (reserve bread) and place the brie inside. Saute pecans, butter, and sugar. Pour on top of the brie - press brown sugar on top if desired. Bake in a 350 degree oven for 20-30 minutes or until melted.

Serve with apple slices, pear slices, crackers, and reserved sourdough cut in cubes.

Can put back in oven to remelt if needed. Delicious!

Roasted Red Pepper Humous

2 can garbanzo beans
2 Tb. olive oil
1/3 c. chicken broth
2 tsp. parsley
3-5 cloves garlic
1/2 jar roasted red peppers

Combine all in the blender. Adjust seasoning to your taste. Serve with pita bread, veggies, and/or crackers.

Peach Tart

3 tablespoons butter, softened
3/4 cup plus
1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/3 cup finely chopped pecans
1 package (8 ounces) reduced-fat cream cheese
1 egg
1 teaspoon vanilla extract
1 can (15 ounces) sliced peaches in juice, drained and thinly sliced
1 teaspoon ground cinnamon

In a small mixing bowl, beat butter and 1/2 cup of sugar for 2 minutes or until crumbly. Beat in flour and nuts. Press onto the bottom and up the sides of a 9-in. fluted tart pan with a removable bottom coated with nonstick cooking spray.

In another mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, egg and vanilla; spread over the crust. Arrange peaches over cream cheese mixture. Combine the cinnamon and remaining sugar; sprinkle over peaches.

Bake at 425° for 10 minutes. Reduce heat to 350°; bake 15-20 minutes longer or until filling is set and a thermometer reads 160°. Cool for 1 hour on a wire rack. Refrigerate for at least 2 hours before serving. Remove sides of pan and slice. Yield: 12 servings.

Pizza Sauce & Crust

PIZZA SAUCE:
1 14oz. can diced tomatoes, drained
1 can tomato paste
1 clove garlic
1 tsp. italian seasoning
Fresh basil (if avail.)
1/4 parmesan cheese
salt to taste

Put all ingredients in blender and blend until desired consistancy - about 30 seconds.


PIZZA CRUST (adapted from Crystal's recipe):
1 Tbsp. active dry yeast
1 cup warm water (105 to 115 degrees F.)
1 tsp. sugar
1 tsp. salt
2 Tbsp. olive oil
2 1/2 cups flour (whole wheat works fine)
1 -2 tsp. italian seasoning.

Dissolve the yeast in the water. Add the rest of the ingredients in and mix. Dump onto a floured surface. Knead into a smooth dough (five minutes or so). Roll out and press onto a pizza stone or greased pizza pan. Add toppings. Bake at 450 degrees F. for 12-15 minutes until the crust looks crispy and lightly browned.

Russian Bean-and-Potato Soup (from Jenna)

This is SO good! It's really can be a one dish meal if you serve it with bread.

(from Vegetarian Times Complete Cookbook)
(Jenna: This is one that is excellent on cold fall days, if you like sauerkraut. It is great with a hearty bread. It serves 4 and only had 182 calories per serving!)

Ingredients:
1 tbs. vegetable oil
1 large onion, sliced thinly
3 russet potatoes, cubed
1/2 lb green beans, cut into 1-inch pieces
5 cups veggie stock
2 tablespoons whole-wheat flour (though bleached will do in a pinch)
1/3 cup lowfat sour cream
3/4cup sauerkraut (with juice- we usually drain off some of it, because it' just too bitter for me)
1 tbs. dried dill weed
salt and white pepper to taste (though black pepper will do)

1. In a large pot over medium-high heat, heat the oil and saute the onion until limp, about five minutes. Add the potatoes and green beans, and cook 3 minutes more, stirring frequently. Add the stock as needed to keep the potatoes from scorching; then add the remaining stock. Lower heat, cover and cook for 1 hour on your stovetop or three hours in a slow cooker.
2. Combine the flour and sour cream in a small bowl. Add to the hot stew by spoonfuls, stirring to blend. Add the sauerkraut and dill. Let cook 15 more minutes on stovetop or 30 minutes in the slow cooker. Season with salt and pepper (and an extra dollop of sour cream if you want!).

Irish Colcannon (from Jenna)

Irish Colcannon (also from Vegetarian and Vegetable Cooking, serves 4)
Ingredients:
2 lbs. potatoes, cut into even pieces
8 ounces curly kale or crisp green cabbage, shredded (we've always used kale)
2 scallions, chopped
butter or margarine, to taste
fresh nutmeg, grated
salt and pepper
4 large eggs
3 ounces aged cheese, grated (we've used the above Gruyere, as well as grated parmesan and romano)

1. Boil the potatoes until just tender, then drain and mash well.
2. Lightly cook the kale or cabbage until just tender but still crisp. Preheat the oven to 375 degrees.
3. Drain the greens and mix them into the potatoes with the onions, butter and nutmeg. Season to taste.
4. Spoon the mixture into a shallow ovenproof dish and make four hollows in the mixture. Crack an egg into each and season well.
5. Bake for about 12 minutes (we've always had to let ours go for longer than that) or until the eggs are just set, then serve sprinkled with the cheese.

Spinach Bread & Butter Casserole (from Jenna)

SPINACH BREAD AND BUTTER CASSEROLE (from Vegetarian and Vegetable Cooking, serves 4 to 6)(I know that it doesn't sound great, but trust me! It's good)

Ingredients:
1 lb spinach (either fresh leaf, in which case you need to blanch it for just two minutes or frozen... in both cases you want to squeeze out the excess water before you begin)
1 ciabatta loaf (or any firm baked bread, we use the local farmer's bread)
4 Tbs. softened butter, margarine or olive oil (I generally use Smart Balance spread)
1 red onion, thinly sliced
4 ounces mushrooms, thinly sliced (fresh or canned)
2 Tbs. Olive oil
1 tsp. cumin seed
salt and pepper
4 ounces Gruyere Cheese, grated (you can substitute swiss- we have b/c it's cheaper... but the Gruyere is really good!)
3 eggs
2 1/4 cup milk
grated fresh nutmeg

1. After blanching (or defrosting) your spinach, squeeze out excess water and chop roughly.
2. Spread the butter over the bread slices thinly. Grease a large shallow ovenproof dish and line the bottom and sides with bread.
3. Fry the onion and mushrooms lightly in the oil for five minutes, then add the cumin seeds and spinach. Season well.
4. Layer the spinach mixture with the remaining bread and half the cheese. For the top, mix everything together and sprinkle the remaining cheese on top.
5. Beat the eggs with the milk, adding seasoning and nutmeg to taste. Pour slowly over the whole dish and set aside for at least an hour to let the custard be absorbed into the bread. (I always let it set in the fridge)
6. Preheat the oven to 375 degrees. Cover the dish (we've actually covered it and not, as well as followed the directions and put it in a roasting pan with boiling water around it... it's good any way) and bake for 40-45 minutes, until risen, golden brown and crispy on top.

Taco Seasoning

1 Tb. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper

Taco Soup

1 lb. ground beef, browned w/the onion)
1 sm. onion finely chopped
1 1/2 qt. tomato juice
1/3 c. sugar (I use less)
2 c. corn (I use frozen)
15 oz. chili beans (I use whatever I have on hand)
1 pkg. taco seasoning (I made my own: 1 Tb. chili powder, 1/4 tsp. garlic powder, onion powder,crushed red pepper flakes, oregano, 1 1/2 tsp. cumin, 1 tsp. salt & pepper)

Combine all ingredients and heat through.

To Serve Top With:
Sour Cream
Corn Chips
Cheddar Cheese, grated

Carrot Lentil Casserole

1 lg. onion, chopped
1 c. carrots, finely chopped
3/4 c. dry lentils
3/4 c. brown rice, uncooked
1/2 c. green pepper (I just add a whole small one)
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. sage
1/4 tsp. garlic powder
1 can (14 oz.) diced tomatoes, undrained
1 1/2 c. chicken broth or vegetable broth
1/2 - 3/4 c. shredded cheese (I used an Italian 4 cheese blend but you could use whatever you like)
Combine all ingredients except cheese in a slow cooker. Cover and cook on high 4-5 hours. (It took 5 hrs. in my crockpot.) Just before serving, stir in cheese until melted.

Meat Loaf

1 lb. ground beef
3/4 c. oatmeal
1 egg
2/3 c. milk
1/4 tsp. pepper
1 tsp. salt
1 small onion, chopped

Combine all ingredients and bake at 350 degrees for 1 hour.

Egg Casserole

6 eggs
1 lb. sausage, bacon, OR ham
3 c. milk
8 oz. cheese
1 1/3 c. crushed crackers
1 tsp. mustard
pepper & salt*

Combine all ingredients. Pour into greased 9x13 pan. Bake at 350 degrees for 45 minutes - 1 hour until golden brown.

*May not need salt if using a salty meat.
**May be made night before and refrigerated.

Moroccan Chicken Stew

2 Tb. oil
1 c. couscous
4 chicken breasts, cut into bite size pieces
1 carrot, peeled & thinly sliced
1 1/2 tsp. fresh grated ginger
1 zuchini, thinly sliced
1 1/2 tsp. curry powder
1 tsp. cornstarch
3 1/4 c. chicken broth
3 green onions, sliced
1 tsp. thyme

Cook couscous according to package with 2 c. chicken broth. Cook chicken in oil. Remove chicken. Add carrots, zuchini, thyme, curry powder, & ginger. Saute and add 1 c. broth and green onions, bring to simmer. Add cornstarch to remaining 1/4 c. of broth - add to vegetables. Add chicken back to vegetables. Season w/salt and pepper. Serve over couscous.

Oven Stew

8 potatoes, medium diced
10-12 carrots, peeled and sliced
1 lg. onion, sliced
1 can green beans (drain juice & save)
2 stalks celery, diced (opt.)
1-3 lbs. stew beef
1 8oz. can tomato sauce
Salt & Pepper

Layer in lg. casserole: meat, potatoes, carrots, onions, beans, and celery. Combine tomato sauce, reserved bean liquid, and water to make 2 c. Add 2 Tb. cornstarch and mix together. Sprinkle 1-2 tsp. salt and 1/2-1 1/2 tsp. pepper over layered stew. Pour liquids over all. Cover and bake at 250 degress for 5 hrs. May be assembled and refrigerated to bake later.

No Boil Lasagna

1 - 16 oz. pkg. lasagna noodles
1 qt. spaghetti sauce
1 lb. ground beef or sausage
1 c. water
1 - 15 oz. carton ricotta cheese
1 egg beaten
8 oz. shredded mozzarella or Italian cheese blend
1/3 c. water
1/4 c. parmesan cheese
1 Tb. parsley flakes
dash nutmeg
salt, pepper to taste
1/2 c. parmesan cheese

Brown meat, add spaghetti sauce and 1 c. water, bring to a boil. In mixing bowl combine ricotta cheese, egg, mozzeralla, 1/3 c. water, 1/4 x. parmesan, parsley flakes, nutmeg, salt, and pepper.
TO ASSEMBLE: Use uncooked lasagna strips bu rinse in hot water before layering in a 9x13 pan (about 4 lasagna strips fit in a single layer - 3 lengthwise, 1 crosswise).
Layers: 1 2/3 c. sauce, lasagna strips, 1/2 cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining sauce, top w/1/4 c. parmesan cheese.
Bake at 375 degress covered w/foil for 40 minutes. Remove foil and bake for 15 more minutes. Let stand 5-10 minutes before cutting.