Heath Bar Torte

Crust:

• 1½ cup Graham Crackers Crumbs
• 1½ cup Chopped Pecans
• ¼ pound butter melted

Layer 2 :

• 5 egg whites
• ½ teaspoon cream of tartar
• 1 cup + 2 tablespoons sugar

Layer 3:

• 6 crushed full size heath bars
• 1 container cool whip topping

Combine crumbs, pecans & butter. Press into the bottom of a 9"x13" pan. Beat egg whites & cream of tartar until stiff. Slowly fold in sugar. Spread over crumbs. Bake 1 hour at 250°F. Let cool completely. Mix whip topping with 1/2 the crushed candy bars. Spread over meringue layer. Sprinkle remaining crushed candy bars on top (a few pecans as well if you like). Keep refrigerated.

Amaretto Berries-n-Cream

• 1 pint fresh mixed berries (strawberries should be cored and hulled)
• 1/2 - 1 cup Amaretto liqueur.
• Frozen Vanilla Custard (Ice Cream)
• 4 Almond Biscotti Cookies
• 1 chunk of dark chocolate

In medium bowl, placed in the refrigerator, marinate berries over night in Amaretto Liqueur. Crush three biscotti cookies. Cut the last biscotti cutting into fourths. Fill 4 custard cups with ice cream. Top each cup with 1/4 marinated berries and sauce. Top with a spoon full of crushed cookies. Place 1/4 cut cookie on the side with a piece of dark chocolate. Serve immediately.

Mozzarella Tomato Fingerwiches

• 1 loaf of small circumference Rustic Bread (French / Sourdough / Brochette size)
• Fresh Mozzarella Cheese
• Basil Garlic Pesto
• Fresh picked tomatoes
• Salt & Pepper to taste

Slice bread 1/4 to 1/2 inch thick. Brush one side of bread slices with pesto. Top with a 1/4 inch thick slice of fresh Mozzarella. Top with sliced fresh tomato, Salt and Pepper to taste, and another slice of Mozzarella cheese. Top with second piece of bread. Drizzle hot indoor grill or pan with extra virgin Olive Oil. Place sandwiches on hot grill cook until cheese is melted and bread is browned. Brush top slice of bread with. Turn and grill second side. These can be served open face as well by ending with the salt and pepper.

Crunchy Chicka Cookies

• 1 cup whole wheat flour
• 1-1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1-1/2 cup chopped dates (craisins, dried cherries or raisins)
• 3 cups chopped walnuts
• 1 cup chopped pecans
• 1 cup peanuts
• 1/2 cup sesame seeds
• 1/2 cup wheat germ or flax seed
• 1 cup rolled oats
• 1/2 pound butter
• 1/2 cup peanut butter
• 1-1/4 cup packed brown sugar
• 2 eggs
• 1/4 cup milk

In large bowl combine the flour, baking powder, salt, cinnamon, and ginger. Add the dates and toss until coated with flour. Add the nuts, seeds, wheat germ and oats.
In another bowl, cream the butter and peanut butter, adding the brown sugar. Beat in the eggs, then the milk. Pour the wet over the dry mixture, stir by hand until the ingredients are thoroughly incorporated.
Preheat over to 350ºF. Drop by tablespoons onto a cookie sheet. With the back of a wet spoon, flatten the dough to 3/4 inch thick and bake approximately 12 minutes, or until lightly browned.

Cream Cheese Sugar Cookies

• 1½ cups sugar
• 1 cup unsalted butter
• 1 80z package cream cheese
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 3 ½ cup unbleached flour
• 1 teaspoon baking powder

toIn a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth. Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. Chill dough. Roll out on surface dusted with a mixture of ½ powdered sugar and ½ flour.  Roll ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet lined with parchment and bake in at 375° for 8-10 minutes, watching for the edges to just barely begin to brown. Cool and Frost.   This recipe can also be used for rolled, pressed or shaped cookies.  Brush with egg white to decorate cookies which are not iced.

Cut Out Cookie Icing 

• 2 cups powdered sugar
• 1 Tablespoons soft butter
• ¼  teaspoon vanilla
• ¼ teaspoon almond extract
• 1 egg white
• ¼ cup milk or heavy cream

Combine egg white and milk, set aside. Beat together powdered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors.

Easy Apple [Rhubarb] Crisp

• 4 Small tart Green Apples (Granny Smith) peeled and chopped
• 2 - 3 Cups Chopped rhubarb
• 1 cup Sugar
• 1 teaspoon cinnamon (optional)
• 2/3 cup whole wheat flour (white flour works too)
• ½ cup butter or margarine
• ¼ cup chopped pecans (optional)

Spray a 2 quart casserole with PAM.  Toss chopped apples and rhubarb together in casserole.  In another small bowl mix sugar, cinnamon, flour, and butter.  Cut with pastry cutter or two knives until butter is incorporated and mix is easy to crumble with fingers.  Mix in pecans.  Crumble over top of fruit mixture covering it all completely.  Bake at 350°F for 45 minutes to 1 hour until topping is golden brown and mixture is bubbly.  Remove from oven and cool slightly.  Serve ala mode.
** This recipe can be made entirely with Apples  (about 6  medium) or Rhubarb (about 4 cups)

Beef Stroganoff - slow cooker

• 2 pounds beef stew meat (already cubed)
• ½ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 bottle (or can) dark beer or one can beef broth
• 1 chopped onion
• 2 cloves chopped garlic
• vegetable oil
• 1 bag egg noodles
• 1 cup French onion dip
• 1 pint mushrooms (optional)
• 1 bag frozen peas (optional)

Heat about 2 tablespoons oil in skillet. When hot, toss in diced onion and garlic. Cook until translucent. Dump into slow cooker. Fill ziplock bag with flour, salt and pepper, toss in meat and shake until well coated. Dump 1/2 bag into skillet (add 1 tablespoon more oil if necessary) brown meat on all sides (about 6-8 minutes). Toss into slow cooker. Repeat with the other half bag of meat. Pour about ¼ of the bottle of beer into skillet to deglaze the meat/flour bits from bottom of pan. Scrape into slow cooker, then add rest of beer and mushrooms to slow cooker. Cover and cook on low for 6 to 8 hours. Gravy should be thick and meat tender. Add peas, salt and pepper to taste. Prepare noodles per directions. Just before serving add sour cream to slow cooker, mix. Add noodles to slow cooker and mix or put them on the plate and spoon stroganoff mixture over the noodles.

Pizza Casserole

• 1½ pounds of ground meat
• 1 large jar spaghetti sauce or 2 small cans of pizza sauce
• ½ pound fresh mushrooms
• 1 medium onion (chopped)
• Sliced Mozzarella Cheese (About 12 slices)
• 1 package Manicotti or Spiral noodles

Start water boiling for noodles. Cook noodles per package directions. In the mean time chop onions and mushrooms. In a sauté pan brown meat, onion and mushroom until done. Drain. Spray a large casserole dish with PAM. Layer with 1/3 the cheese, top cheese with 1/3 meat mixture and 1/2 noodles. Layer a second time and then a third ending with the Meat. Bake at 350°F for about 45 minutes. Let cool for 10 minutes before serving.

Mac-N-Cheese Cassserole(s)

1 package Mac-N-Cheese (made per package directions)
For Mexican Mac-N-Cheese:  Add 1 can refried beans, 1/2 cup salsa and 1 can Nacho Cheese Soup. Bake at 350°F for 30 minutes. Top with crushed Dorito Chips and bake another 10 minutes.
For Tuna Mac-N-Cheese: Add 1 can flaked tuna, drained, 1 cup steamed broccoli or 1/2 bag green peas and one can cream soup (broccoli cheese, cream of mushroom, cream of celery, cream of mushroom garlic, cheddar cheese, etc). **Top with crushed Butter Crackers dotted with 2 tablespoons butter. Bake at 350°F for 30 minutes.  If you like you can add 1 small onion chopped and sautéd to the mix also.
For Chicken Mac-N-Cheese: Add 2 cooked chicken breast cubed or 1 can chicken breast, 1 pint mushrooms sliced, 1 can chicken herb cream soup. **Top with crushed butter crackers and dot with 2 tablespoons butter. Bake at 350°F for 30 minutes.
**If you choose to top these casseroles with Frenches Onions eliminate this step.  At the end of the 30 minute bake time, top casserole with 1 small can Frenches Onions and bake an additional 10 minutes.

Easy Leftovers Shepard Pie

• leftover meat loaf sliced or 1 pound ground meat browned with 1/2 onion, salt & Pepper
• 1 can creamy mushroom and roasted garlic soup
• 1 small package mixed vegetables or corn / or use a can of creamed corn
• leftover mashed potatoes about 2 cups
• Sliced cheese or shredded cheddar cheese (use cheese of choice or omit completely)

Spray 2 quart casserole. Place meat loaf slices to cover entire bottom of pan (it's okay if they over lap) or spoon drained browned meat on bottom of pan. Spoon entire can of soup over meat. Sprinkle entire bag of mixed vegetables over soup and meat mixture. Top with mashed potatoes. Bake at 350°F for 30 minutes. Top with cheese and bake 15 minutes more or until cheese is melted.

Broccoli Casserole

• approximately 4 cups fresh broccoli florets (steamed)
• 1 can cream of broccoli or broccoli cheese soup
• 2 cups shredded cheddar cheese
• ¼ cup mayonnaise
• 1 tablespoon lemon juice
• 1 ½ cups crushed cheese flavored crackers

In large covered sauce pan filled with about ¼ inch worth of water, steam broccoli florets until bright green and hot (approximately 3 to 5 minutes once water comes to a boil). Drain broccoli well.  Place into a sprayed 2 quart casserole.  In the mean time mix soup with mayonnaise, cheese and lemon juice.  Layer in casserole atop the broccoli florets.  Bake at 350°F for about 30 minutes.  Top with crushed cheese crackers and bake an additional 10 minutes.

Calico Bean Stew

• 1 pound ground meat (I use turkey)
• 1 pound bacon
• 1 large onion (chopped)
• 32 ounces of pork and beans
• 16 ounce can butter beans
• 16 ounce can kidney beans
• ½ cup brown sugar
• ¼ cup ketchup
• 1 teaspoon dry mustard
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Molasses

Cut bacon into bite sized pieces, in a pan fry bacon until soft done tossing occasionally. In the mean time chop your onion. Rinse butter beans and kidney beans in a strainer running water over the top of them until the foam is gone. Leave to drain and dry. Dump baked beans into slow cooker. Remove bacon to paper towel lined plate to drain. Set aside. Add chopped onion to hot bacon grease and simmer until translucent. Add ground meat. Brown meat with onion until done. Drain. Add meat and remaining beans to slow cooker. Add brown sugar, ketchup, mustard, Worcestershire sauce and molasses. Mix well. Cover slow cooker and set to low. Cook 4-6 hours.

*You can also make this in a dutch oven baking at 350 degrees for 2 hours.

Singapore Chicken

Prepare marinade in advance:

• 1 - 5 ounce bottle low sodium soy sauce
• 1 teaspoon Dijon mustard
• 4 Tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 4 - 6 chicken breasts or 8 - 12 chicken legs or wings

Place chicken into a gallon size zip lock bag with soy sauce, mustard, brown sugar and garlic powder. Refrigerate. Marinade at least 4 hours (all day or over night is best). Spray 9"x13" baking pan with Pam. Dump chicken and marinade into pan and bake at 375°F for 1 hour basting every 20 minutes while cooking. Spoon leftover marinade over top of chicken before serving. Can be served plain or over rice.

Roasted Acorn Squash

• 1 squash for each of 2 people
  
• 2 teaspoon butter or margarine
• 1 tablespoon brown sugar and/or 1 teaspoon maple syrup
• water
• salt and pepper (if you desire)

Spray and fill a cake pan of shallow casserole with water to almost half way. Cut each squash in half, remove seeds.  Place cut side down in pan of water. Bake at 375°F for one hour.  Remove from oven turn squash over placing 2 teaspoons butter and 1 tablespoon brown sugar in center of squash bowl. Return to oven for about 15 minutes.  Remove from oven sprinkle with salt and pepper then with a fork or spoon mix soft squash with melted brown sugar and water before eating.

Feel free to measure the butter and brown sugar to your liking.  I like the combination of sweet and savory flavors so I sprinkle with the salt and pepper

Knobby Apple Cake

• 3-4 Cups peeled, cored and diced apples
• 1 Cup flour (I use whole wheat)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 Tablespoons Margarine
• 1 cup loose packed brown sugar
• 2 eggs well beaten
• 1 teaspoon vanilla (I also add 1/2 teaspoon maple flavoring)
• 1 cup chopped nuts (walnuts or pecans)
• powdered sugar for dusting over cooled cake

Preheat oven to 350°F. In a small bowl mix dry ingredients; flour, salt, baking soda, cinnamon and nutmeg. In a larger bowl cream butter and brown sugar. Add eggs, vanilla and maple flavorings. Mix until smooth. Slowly add dry ingredients mixing only until incorporated. Fold in apple chunks and nuts. Turn into a sprayed 8" square cake pan (round works too). Bake at 350°F for 45 minutes. Once cooled sprinkle top with a light dusting of powdered sugar. Double recipe for a 9"x13" pan and increase baking time by 10 - 15 minutes.

Cinnamon Maple Chunky Applesauce

• 4 cups peeled, chopped apples (fresh or frozen is fine)
• ½ cup very loosely packed brown sugar
• ¼ cup good bourbon or brandy (optional)
• ¾ teaspoon cinnamon
• 1/2 teaspoon Maple Flavoring or 1 Tablespoon Fresh Maple Syrup

Place all ingredients into the crock pot. Stir until apples are coated. Cook on high heat for about 3 hours. Stir ingredients and mash with potato masher leaving some chunks. Let cool slightly. Serve warm or cold.

Apple Salad

• 6 small tart apples -I used Granny Smith (cored and diced)
• 3 -1.5 oz candy bars either Snickers, Take 5 or Nutrageous (chopped)
• 8 oz of whipped cream topping or whip it yourself fresh
• 1 sm box instant vanilla pudding
• 1 cup milk

Toss the cored, diced apples with the chopped candy bars. Fold in whip cream. Refrigerate and serve when ready. Does it get more simple then that?

Roasted Pumpkin Seeds

• 2 teaspoons melted butter
  
• 1 generous pinch of kosher salt
• 1 ½ cups raw pumpkin seeds

Clean seeds from pumpkins. Rinse and remove all pumpkin strings. Let dry thoroughly. Mix with melted butter and salt. Adjust the butter and salt depending on how many seeds you have to roast.
For seasoned seeds use various kinds of salt or spices.  If you like them spicy try Cajun or Chili season. If you like them sweet try a cinnamon sugar mixture.
Place in single layer on a cookie sheet. Bake in a preheated 300°F oven, stirring occasionally, for about 45 minutes or until golden brown.

Nutty Maple Pumpkin Cheesecake

Crust:

• 1¼ Cup Graham Cracker Crumbs
  
• 1/4 Cup ground walnuts
• 1/4 Cup sugar
• 6 tablespoons unsalted butter (melted)

Mix all ingredients until coated with butter. Press into bottom and up sides of a sprayed 9" spring foam pan. Put into refrigerator to chill while making filling.

Filling:

• 3 (8 oz) packages cream cheese (room temperature)
• 14 0unce can sweetened condensed milk (I used fat free)
• 15 ounce can pumpkin or 2 cups fresh processed
• 3 eggs (room temperature)
• ¼ cup pure maple syrup
• 1½ teaspoon cinnamon
• 1 teaspoon nutmeg
• ½ teaspoon salt

Preheat oven to 300°F. In large bowl cream cheese until fluffy. Blend in sweetened condensed milk, scrape sides often to make sure the mixture stays creamy. Add pumpkin, eggs, syrup, cinnamon, nutmeg and salt. Mix until well blended. Pour into chilled spring foam pan. Place a cake pan ¼ filled with water on the rack below center (this helps keep it from cracking badly). Place cheese cake on center rack. Bake 1 hour 15 minutes to 1 hour 25 minutes. Cheesecake is done when edge springs back when touched. Center will be slightly soft. Cool slowly and completely before removing side of pan. Chill in refrigerator. Top with whip cream and a sprinkling of ground walnuts.