Blueberry Almond Coffee Cake

1 c sour cream
1/2 c milk
2 T sugar
2 (7 oz) pkg Martha White Blueberry Muffin Mix
1/2 c slided almonds, toasted

Glaze
1 c powdered sugar
2 T milk
1/4 t almond extract

Heat oven to 350. Grease a 9" square pan. In large bowl, combine sour cream, milk and sugar; mix well. Add muffin mix, stir to blend. Spread batter in greased pan. Sprinkle with almonds. Bake for 35 to 40 minutes or until golden brown and cake begins to pull away from sides of pan.

In small bowl, combine glaze ingredients; blend until smooth. Drizzle over hot cake. Col 10 to 15 minutes before serving. 8 servings.

Bread Pudding

1 10 oz loaf stale french bread, crumbled (or 6-8 c any type bread)
4 c milk
2 c sugar
8 T butter, melted
3 eggs
1 t cinnamon
1 t nutmeg
2 t vanilla
1 c raisins
1 c coconut (optional)
1 c chopped pecans (optional)

Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9 x 12 baking dish or larger. Placeinto non-reheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve wam with sauce.

Whiskey Sauce
1 stick butter
1 1/2 c powdered sugar
2 egg yolks
1/2 c Bourbon (to taste)

Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

Note: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.

Makes 16-20 servings.

Beef Stroganoff

Cut 1 1/2 lb sliced round steak into thin strips. Dust with 1/4 c flour, dash pepper. In skillet, brown meat in 1/4 c butter. Add 1 can sliced mushrooms - drained, 1/2 c chopped onion, 1 small garlic clove - minced. Brown lightly. Stirn in 1 can beef broth. Cover and cook until meat is tender. Stir now and then. Gradually stir in 1 cup sour cream. Cook over low heat about 5 minutes.

Ada's Jam Cake

5 eggs - beaten
2 c sugar
3 c flour
1 c butter
1 c buttermilk
1 t soda
1/4 t salt
1/2 t cinnamon
1 1/2 t cloves
1 1/2 t allspice
1 c raisins - soak in hot water (or Donna's favorite 1 T rum, but I doubt Ada would have liked this)
1 c walnuts or other nuts
1 pint blackberry jam

Disolve soda in buttermilk. Cream butter and add sugar. Add eggs. Mix spices together. Dust nuts and raisins with flour. Mix speces alternately with butter mixture. When mixed well add jam, raisins and nuts. Bake in tube pan for 1 hour at 325.

Icing
1 c brown sugar
1/4 c milk
1 stick butter
2 c powdered sugar

Let brown sugar, milk and butter come to a boil. Beat in powdered sugar. Spread on cake.

Double recipes for 3 layer cake.

Apple Squares

1 c sugar
1 c unsweetened applesauce
1/2 c butter
2 c sifted flour
1 t baking soda
1 1/2 t cinnamon
1 t nutmeg
dash ground cloves
1/4 t salt
1 c raisins
1 c chopped nuts
1 t vanilla

Combine all. Mix well. Spread on greased cookie sheet. Sprinkel with sugar mixed with cinnamon. Bake at 350 until brown (25 to 35 minutes).

Peppermint Pretzel Canes

6 oz almond bark or vanilla-flavored candy coating, cut into pieces
2 T shortening
2/3 c finely crushed peppermint candies (24 candies)*
12 (8 1/2-inch) pretzel rods (from 11-oz pkg)

Line cookie sheet with waxed paper. Melt almond bark and shortening in medium saucepan over low heat, stirring occasionally. Pour into 11x7-inch baking dish or other shallow dish; carefully set baking dish in hot water to keep almond bark soft. (Do not get any water int almond bark.) Sprinkle candy over separate sheet of waxed paper. Roll pretzels in almond bark; allow excess to drip off. Roll in crushed candy. Place on lined cookie sheet; let stand until set. 12 pretzels

* To crush peppermint candies, place in double thickness of heavy-duty resealable plastic bags; seal. Place on cutting board; hit with hammer to crush.

Gourmet Chicken and Artichokes

1 (14 1/2 oz) can chicken broth
3 whole chicken breasts, skinned, boned, halved
1/4 c margarine or butter
1/4 c chopped onion
1 garlic clove, minced
1/4 c flour
1/4 t salt
1/8 t pepper
3/4 c half-and-half
1/2 c grated Parmesan cheese
2 T dry white wine, if desired
1/2 t dried rosemary leaves, crushed
1 (14 oz) can artichoke hearts, drained
2 T margarine or butter
12 oz fresh mushrooms, sliced

Bring chicken broth to a boil in large skillet; add chicken breasts. Reduce heat; cover and simmer 20 minutes or until chicken is tender and juices run clear. Drain, reserving 3/4 cup chicken broth. Cool chicken.

Melt 1/4 cup margarine in medium saucepan over medium heat. Add onion and garlic; cook until tender. Reduce heat to low; stir in flour, salt and pepper. Cook 1 minute until mixture is smooth and bubbly, stirring constantly. Gradually stir in reserved chicken broth and half-and-half. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat. Add Parmesan cheese, wine and rosemary; stir until cheese is melted.

Heat oven to 325. Place chicken breasts in ungreased 12x8-inch (2-quart) baking dish. Cut artichokes in half; arrange around chicken. Pour sauce evenly over chicken and artichokes. Bake for 25 to 35 minutes or until thoroughly heated. Melt 2 tablespoons margarine in medium skillet over medium heat. Add mushrooms; cook 1 to 2 minutes or until softened. Spoon mustrooms over sauce. Serve over hot cooked rice, if desired. 6 servings.

Spinach Sausage Brunch Casserole

1 lb bulk Italian sausage
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese

Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**

Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.


*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.

**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.

*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.

Cajun Black Beans with Sausage and Corn

2 T oil
2 garlic cloves, minced
1/2 c chopped bell pepper
1/2 c chopped onion
1 1/2 c frozen corn
8 oz smoked kielbasa sausage, coarsely chopped
1/2 t salt
1/2 t dried thyme leaves
1/4 t black and red pepper blend
1 1/2 c chopped fresh tomatoes
1 (15 oz) can black beans, drained, rinsed

Heat oil in large skillet over medium-high heat until hot. Add garlic; cook and stir 1 minute. Add bell pepper and onion, stir-fry; cook and stir 2 to 3 minutes or until crish-tender.

Add corn, sausage, salt, thyme and pepper blend; mix well. Cook 3 to 5 minutes or until corn is tender, stirring occasionally.

Add tomatoes and beans; cook 3 to 5 minutes or until thoroughly heated, stirring occasionally. 4 (1 1/4 cup) servings.

Easy Independence Day Cookie Pizza

1 (18 oz) pkg refrigerated sugar cookies
1 (8 oz) pkg cream cheese, softened
1/4 c powdered sugar
2 t grated lemon peel
2 c fresh raspberries
1 1/2 c fresh blueberries
1/4 c apple jelly, melted

Heat oven to 350. Spray 12-inch pizza pan with nonstick cooking spray. Cut cookie dough into 1/4-inch slices; place in sprayed pan. Press over bottom to form crust.

Bake for 15 to 20 minutes or until deep golden brown. Cool 25 minutes or until completely cooled.

In medium bowl, combine cream cheese, powdered sugar and lemon peel; beat until fluffy. Spread over cooled crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate 30 minutes or until ste. Store in refrigerator. 24 servings.

Vinaigrette Potato and Green Bean Salad

Salad
1 lb small red potatoes, unpeeled, halved
8 oz fresh green beans, halved
1 (2 1/4 oz) can sliced ripe olives, drained

Dressing
1/3 c white balsamic vinegar
1/4 c olive oil
2 t chopped fresh marjoram or 1/2 t dried marjoram leaves
1/2 t salt
1/4 t garlic-pepper blend

In large saucepan, combine potatoes and enough water to cover. Bring to a boil. Reduce heat to medium; cook 8 to 10 minutes or until tender.

Remove potatoes with slotted spoon; place in colander or large strainer to drain. Add green beans to water. Bring to a boil. Reduce heat; cook 4 to 6 minutes or until crisp-tender.

Drain beans in colander with potatoes. Rnise potatoes and beans with cold water to cool. Cut potatoes into slices.

In medium bowl, combine all dressing ingredients; mix well. Add potatoes, beans and olives; toss to coat. Serve immediately, or cover and refrigerate until serving time. 8 (1/2 cup) servings

Hungarian Goulash

3 lb boneless beef chick, cut in 1-inch cubes
1/4 c flour
1/4 c oil
3 c sliced onions
1 T paprika
1 t salt
1/8 t pepper
10 1/2 oz can condensed beef broth
4 quarts water
4 t salt
9 1/2 c extra wide egg noodles
2 T butter or margarine
1 T poppy seed
1 c sour cream

In medium bowl, toss meat cutes with flour to coat. In Dutch oven, brown meat cubes in 1/4 cup oil until well browned on all sides. Add onions, paprika, 1 teaspoon salt, pepper and beef broth. Cover and cook over low heat for 1 1/2 hours or untill meat cubes are tender.

Shortly before serving, cook noodles. Boil water in large deep pot with 4 teaspoons salt. Add noodles; stir to separate. Cook uncovered after water returns to a full rolling boil for 6 to 7 minutes. Stir occasionally. Drain and rinse under hot water. Toss cooked noodles with butter and poppy seed.

Add sour cream to meat mixture and cook over low heat until heated through, stirring constantly. Serve goulash over noodles. 8 servings.

Crescent Apple Cake

8 oz can crescent dinner rolls
3 medium to large cooking apples, peeled, each cut into 16 slices

Topping
1/2 to 3/4 c sugar
1 T flour
1/2 t cinnamon
1 T margarine or butter, softened

Heat oven to 350. Separate crescent dough into 2 large rectangles. Place rectangles in ungreased 9-inch square pan, over botton and 1/2 inch up sides to form crust; seal perforations. Arrange apple slices in 3 rows on crust. In small bowl, combine topping ingredients until crumbly; sprinkle over apples. Bake for 35 to 40 minutes or until apples are tender. Serve slightly warm, top with cream, if desired. 9 servings.

Cherry Squares

1/2 c Crisco
1/2 c margarine
1 3/4 c sugar
4 eggs
1 t vanilla
1/2 t almond extract
3 c sifted flour
1 1/2 t baking powder
1/2 t salt
1 can cherry pie filling

Beat together crisco and margarine; add the sugar, eggs, vanilla, and almond flavoring. Alternately add and beat in the flour, baking powder, and salt which have been sifted together. Pour 2/3 on a greased 10x15-inch cookie sheet (jelly roll pan with sides). Spread out evenly. Drop cherry pie filling by teaspoon over the batter. Top by adding by teaspoon the remaining 1/3 of the batter. Bake at 350 until light brown, about 25 minutes. Cut in squares.

Praline Apple Waffle Cookies

Cookies
1 1/4 c firmly packed brown sugar
1/2 c butter or margarine, softened
2 eggs
1 t vanilla
1 1/2 c flour
1 t baking powder
1 t cinnamon
1/2 t salt
1/8 t nutmeg
1/2 c shredded peeled apples
1/2 c finely chopped pecans

Topping
1/2 c powdered sugar
1/4 t cinnamon

Heat waffle iron to medium-low. In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown. Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

In small bowl, combine powdered sugar and 1/4 teaspoon cinnamon; mix well. Using powdered sugar mixture, dip or dust both sides of slightly warm cookies. Serve warm or cool. Store in tightly covered container. 3 dozen (2 1/2-inch) cookies. 90 calories each

Rosemary Chicken and Brie En Croute

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 T minced green onions
6 oz Brie cheese, rind removed, cubed
1 1/2 c chopped cooked chicken breast
1 egg, beaten
1 t crushed dried rosemary
1 T grated Parmesan cheese

Garnish, If Desired
1 medium tomato, cut into 8 wedges
4 green onions

Heat oven to 350. Separate dough into 4 rectangles, firmly press perforations to seal. Spoon 1/4 of minced onions onto center of each rectangle; top ewith 1/4 of cheese cubes. Top each with 1/4 of chicken, pressing into cheese. Fold short ends over about 1/2 inch to form rectangle. Press all edges to seal. Place seam side down on ungreased 15x10x1-inch baking pan or cookie sheet. Cut three 1-inch slashes on top of each roll to allow steam to escape. Brus with egg; sprinkle with rosemary and Parmesan cheese.

Bake for 21 to 26 minutes or until golden brown. Garnish each sandwich with 2 tomato wedges and 1 green onion. Let stand 5 minutes before serving. 4 sandwiches.

Tip: For easy clean-up, line baking pan with foil.

Finnish Blueberry Squares

Pastry
1 c margarine or butter, softened
1/2 c sugar
2 3/4 c flour
1/4 t salt
1/2 t vanilla
1 egg

Filling
3 c fresh or frozen blueberries
1 c sugar
3 T cornstarch
1 t powdered sugar

In large bowl, combine margarine and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover, refrigerate until firm, about 2 hours.

In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly Remove from heat; cool.

Heat oven to 375. Pat 2/3 of chilled dough into ungreased 13x9-inch pan, pressing 1/2 inch up sides, Spread blueberry mixture evenly over dough. Roll out remaining doughto 1/4-inch thickness. Cut with fluted wheel into 1/2-inch-wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will bake together.) Trim and seal edges.

Bake for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar; cut into squares. If desired, serve with ice cream or whipped cream. Makes 12 dessert squares or 24 bars.

Crisp Cake Mix Cookies

1 pkg Pillsbury Plus German Chocolate Cake Mix
1 c rice crispies cereal
1/2 c margarine or butter, melted
1 egg, slightly beaten

Heat oven to 350. Combine all ingredients; blend well. Form into 1-inch balls, pressing firmly. Place 2 inches apart on ungreased cookie sheets. Bake for 9 to 13 minutes or until light golden brown around edges. Cool 1 minute; removed from cookie sheets. Makes 3 1/2 dozen cookies.

Frosted Maple Cookies

1 c firmly packed brown sugar
3/4 c shortening
1 t maple extract
1/2 t vanilla
1 egg
1 1/2 c flour
1 t soda

Frosting
2 c powdered sugar
2 T milk
2 T margarine or butter, softened
1 t maple extract
36 pecan halves

Heat oven to 350. In large bowl, combine brown sugar, shortening, maple extract, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour and soda; mix until well blended. Drop by teaspoonfuls 2 inches apart, onto ungreased cookie sheets. Bake at 350 for 10 to 12 minutes. Let rest 1 minute befoer removing from cookie sheets; cool.

In small bowl, combine all frosting ingredients except pecan halves; spread over cooled cookies. Place pecan half on top of each cookies. Makes 3 dozen cookies.

Glazed Orange Spice Cookies

1 sugar
1/2 c margarine or butter, softened
1/2 c shortening
1/2 c finely chopped almonds
3 T grated orange peel
1 3/4 c flour
1 t baking powder
1/2 t nutmeg
1/4 t cloves
1/4 t cinnamon
1/4 t salt

Glaze
1 c powdered sugar
1/3 c orange marmalade
Sliced almonds

Heat oven to 350. In large bowl, cream suga, margarine and shortening. Blend in shopped almonds and orange peel. Lightly spoon flour into measuring cup; level off. At low speed, blend in remaining ingredients. Roll out dough on floured surface to 14x12 inch rectangle. Cut into 2x1-inch rectangles; place on cookie sheets. Bake for 9 to12 minutes. Let cool 1 minute before removing from cookie sheets. Cool.

In small bowl, combine powdered sugar and marmalade; stir until well blended. Spread glaze over cookies. Decorate with sliced almonds. 5 1/2 dozen cookies