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4 large garlic cloves, peeled 1 jar (7 oz) sun-dried tomatoes in oil, undrained 3 cans (14.5 oz each) chicken broth (5¼ cups) 1 lb uncooked penne pasta 1 head broccoli (2 cups small florets) 2 medium carrots, peeled 4 oz reduced-fat cream cheese (Neufchâtel) ¼ tsp salt ½ tsp coarsely ground black pepper Grated fresh Parmesan cheese and snipped fresh basil (optional) directions: Thinly slice garlic and place garlic and 1 tbsp oil from sun-dried tomatoes into (8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel. Slice tomatoes into thin strips. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. If desired, top with grated fresh Parmesan cheese and snipped fresh basil. ...

1 pork tenderloin (about 1 pound) 1 tablespoon vegetable oil 2 tablespoons Smoky Barbecue Rub Preheat oven to 350. On Large Grooved Cutting Board, trim fat and silver skin from pork tenderloin. Brush pork with oil. Place pork into Deep Covered Baker, tucking smaller end under to create a uniform thickness. Evenly rub pork with barbecue rub. Cover and bake to 150 degrees. Let stand 10 min. covered (to reach 160)

INGREDIENTS: 2 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, minced 1 (14.5 ounce) can chicken broth 1 (18.75 ounce) can tomatillos, drained and chopped 1 (16 ounce) can diced tomatoes 1 (7 ounce) can diced green chiles 1/2 teaspoon dried oregano 1/2 teaspoon ground coriander seed 1/4 teaspoon ground cumin 2 ears fresh corn 1 pound diced, cooked chicken meat 1 (15 ounce) can white beans 1 pinch salt and black pepper to taste ...

~1 lb jalapeno peppers (2 cups finely chopped) ~2lbs apricots (3 cups coarsely chopped) 1 c. apple cider vinegar (I usually do almost a cup with >1/4 c. lemon juice) Pectin (MCP-7 cups sugar) Sugar (as called for the apricot recipe for the pectin you use.) Chop apricots and peppers to the correct consistency, pepper will be quite fine. Then prepare as directed on pectin package.

One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas 1 tablespoon active dry yeast 1 cup warm (105-115 degrees) water 2 tablespoons olive oil 1 tablespoon honey 1⁄4 teaspoon salt 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note) Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon. ...

1 ¼ cup water (hot from the tap) 3 Tbs. oil 3 Tbs. honey 1 egg 1 tsp salt 4 c. flour (3 wheat, 1 white -add a Tbs. at a time if too wet.) 2 tsp. Yeast

3 ½ cups water (hot from the tap) ½ cup oil ½ cup honey 1 egg 1 Tbsp salt Mix together and add 2 cups flour. In a separate bowl mix 2 cups flour with 1 ½ Tbsp (1 Tbsp and 1 ½ tsp) yeast (instant dry) and add to above mixture. Add flour one cup at a time (usually needs about 8 cups total—I prefer half white and half wheat) and mix for about 10 minutes on speed 1. Place dough in greased bowl and let rise for 60 minutes in a warm place (until about double the size). Knead on greased countertop, shape, and put into baking pans. Let rise in baking pans for about 30 minutes. Bake at 350 degrees for 30-35 minutes.

2 lbs pork ribs Sauce: 2 c. ketchup 1/4 c. vinegar 1/4 c. lemon juice 1 T. Mustard 1/4 c. brown sugar 1 onion diced 1 t. salt 1/4 t. garlic powder or 2 cloves garlic ½ c Bullseye Barbecue Sauce 1 T. Wochestershire sauce black pepper to taste red pepper flakes to taste You can just put all of this in the slow cooker and let it go, but I’m finding it tastes better if I brown the meat well first. It takes several hours in the slow-cooker before it is really tender enough. It’s really enough sauce for more ribs, if you want.

2 large cans Pork and Beans 2 smaller chopped onions 2 green peppers 2 Tbs. Worchestershire 1 c. brown sugar 1-20 oz. Catsup ½ pkg. Bacon cut-up (raw) Dice vegies and cook all for 3 hours at 300.

1 pkg. Cottage cheese ¾ c. shredded mozzarella cheese ¾ c. fresh grated Peccarino, Parmesan, or Romano cheese 1 egg 1 tsp. Italian or Herb de Provence seasoning ½ tsp. garlic powder *Fresh basil and thyme also taste great in this. Mix cottage cheese and egg together, then add in seasonings and cheese. Use this to layer in lasagne or for a filling in Manicotti or jumbo shells.

1 pkg. lasagne noodles (I like Barilla) 1 jar spaghetti sauce ½ lb. ground beef ½ lb. Italian sausage* shredded mozzarella cheese spinach for layering, if desired 3 cheese mix Pour about 1/3 c. sauce into the bottom of a 9x13 pan and add about the same amount of water. Mix with a spoon and spread over the pan. Line the pan with dry noodles. Spoon the cheese mixture over the noodles. There should be enough to cover the noodles, but not be super thick. Cover with another layer of noodles. Spoon sauce to cover noodles then sprinkle with beef/sausage mixture and a handful of cheese. If you are using spinach, add here. Now put down a layer of noodles and repeat until the pan is full. Bake at 375 for 45-60 min., loosely covered with foil. Uncover for the last 10 min. *Since this usually comes in 1lb. packages, I usually do a pound of both and freeze half for later.

2-8oz. Cream cheese ½ c. walnuts 3 tsp. Bon-a-petit ½ tsp. Dry mustard 3 green onions Mix softened cream cheese, bon-a-petit, mustard and chopped onions with a mixer. Shape into a ball and roll in chopped walnuts.

2 c. sugar 1 c. shortening 16 oz. Pumpkin 2 eggs 2 tsp. Vanilla 4 c. flour 2 tsp. Baking powder 1 tsp. Salt 2 tsp. Cinnamon 1 tsp. Nutmeg ¼ tsp. Cloves ½ tsp. Allspice 2 c. raisins or choc. Chips 1 c. nuts (for raisins) ¼ tsp. Ginger 1 tsp. Baking soda Mix all ingredients and bake at 350 for 12-15 min.

1 tbs. Olive oil 1 ½ lb. Chicken breasts cubed ¼ c. chopped onions 1 c. chicken broth 1 can chopped green chilies 1 can white kidney beans, undrained 2 green onions, sliced (spice blend:) 1 tsp. Garlic powder 1 tsp. Ground cumin ½ tsp. Oregano ½ tsp. Cilantro leaves 1/8 tsp. Ground red pepper Heat oil in large saucepan over med-high heat. Add chicken and onions and cook 4-5 min. Stir in broth, green chilies and spice blend; simmer for 15 min. Stir in beans and simmer for 5 min. Top with onions and garnish with montery jack cheese.

1 ¼ tsp. Lemon Pepper seasoning 4 chicken breasts 2 tbs. Butter 1 c. baby carrots, quartered legnthwise 1/3 c. sliced green onions ¾ c. chicken broth 1 tbs. Flour ¼ c. sour cream 1 tsp. Parsley flakes Melt butter in large skillet, rub lemon-pepper on chicken breasts and saute for 7-10 min. per side until done. Remove from skillet and keep warm. Add onions and carrots to skillet and saute for 2 min. Whisk together broth and flour, pour over veggies and bring to boil. Simmer for 2 min. Add sour cream and parsley and simmer for another 2 min. Spoon mix over chicken.

12 oz. Pkg. Cork screw pasta 1 red pepper 1 yellow squash, in strips 1 carrot, in strips 1 c. broccoli 1 clove garlic-minced ¼ c. olive oil 14 oz. Can crushed tomatoes 1/3 c. parmesian cheese ¼ tsp. Pepper and salt ½ tsp. Basil ½ tsp. Oregano Prepare pasta. Cook and stir veggies and garlic in oil until tender. Add all ingredients except cheese and cook over med. Heat for 3-5 min. Serve over pasta and sprinke with cheese.

1 pkg. Frozen potatoes ½ c. butter 1 pnt. Sour cream 1 can cream of chicken soup ½ c. green onions 2/3 c. grated cheese Put hashbrowns into 9x13 pan. Mix other ingredients and pour over potatoes. Top with 2 tbs. Butter and cornflakes; sprinkle with cheese. Bake for 1 hour at 350.

Mix: 2 ½ cups hot water 3 c. Applesauce 1 c. Brown sugar 2 tbs. Salt 6 c. Whole wheat flour ½ c. Oil Let stand 20 min. Mix: ½ c. warm water 2 tbs. Yeast Let stand 10 min. Add: 6 c. white flour yeast mixture Knead 10-15 min. and let rise 1 hour. Divide into 4 loaves and put in greased pans. Let rise for another hour; then bake 40 min. at 350 degrees.

1 head cabbage, shredded 4 chicken breasts (boiled and chopped) 4 tsp. sesame seeds 1 c. Sliced almonds 8 chopped green onions 2 pkg. Chicken Ramen noodles (Dressing) 2 pkg. Seasoning from noodles 4 tbs. Sugar 8 tbs. Rice vinegar ½ c. Light oil ½ tsp. Pepper Roast sesame seeds and almonds at 250 for 15 min. Toss salad ingredients; mix dressing ingredients, then toss all together.

1 pkg. Betty Crocker Lemon cake mix 1 pkg. instant lemon jello pudding 2/3 c. oil ¾ c. water 4 eggs Beat above ingredients for 3 minutes. Pour into greased and floured bundt pan and bake at 350 for 40 minutes or until done. Remove from pan and poke with a toothpick. Warm 1 c. powdered sugar and ½ c. lemon juice to make a glaze. Spread over cake.