Apple Crisp

4 cups sliced, pared apples

1 Tbsp. lemon juice

1/3 cup flour

2/3 cup brown sugar - packed

3/5 tsp. cinnamon

3/4 cup oatmeal

1/3 cup melted butter or marg.

Place apples in a 8X8 pan. Sprinkle with lemon juice. Combine flour, brown sugar, cinnamon and oats. Add butter. Mix until crumbly. Sprinkle over apples. Bake at 375 for 25-30 minutes.

Sugar Cookies

1 cup marg

1 cup sugar

Cream together. Add 2 eggs 4 Tbsp. canned milk with 1 tsp. soda dissolved

1 tsp. salt, 1 tsp. vanilla.

Cream together. Chill 2 hrs. Roll out and cut into shapes. Bake at 350 for 10-12 minutes.

Calzones

Ingredients:
12 Rhodes Texas rolls, thawed but still cold
Flour
Pizza toppings of your choice
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
1 cup pizza sauce, heated

Directions:
Press 3 rolls together and, using a little flour, roll them into a 12 inch circle. Make three more circles with the other rolls. Combine pizza toppings, cheese and Italian seasoning. Divide mixture equally and spoon onto one half of each circle. Fold dough over (like a turnover) and pinch edges together. Place on a baking sheet sprayed with non-stick cooking spray. Bake at 350 degrees 20-25 minutes or until golden brown. To serve, dip in heated pizza sauce.

*These are so good and easy!

Cream of Tomato & Basil Soup

Prep Time: 5 minutes

Cook Time: 12 minutes
Servings: 4

Ingredients
4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Procedures

1. MELT butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream, bring to a simmer and reduce by 1/2.
2. PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
3. GARNISH with remaining fresh basil and tomatoes and serve.

Polish Sausage Supper

• 1 (16-oz.) package of Polish Sausage (sliced into desired thickness)

• 1 teaspoon olive oil

• 6 Russet potatoes (or 9-10 red potatoes) (Washed, sliced/diced)

• 1/2 yellow onion chopped

• 3 long carrots sliced

(if you don't have those veggies or just want something else, I commonly use green beens)

• 2 cans cream of mushroom soup.

Put sausage into skillet with olive oil. Add potatoes, onion, carrots. Stir until slightly brown. When veggies get a tiny bit tender (not completely done yet) and add soup. Turn heat down and simmer for 1/2 hour or until vegetables are soft.

Olive Garden Zuppa Toscana

makes 6-8 servings

Ingredients:
1 pound ground Italian sausage
1-1/2 teaspoon crushed red pepper
1 large diced white onion
4 Tablespoons bacon pieces
2 teaspoons garlic puree
10 cups water
5 cubes chicken bullion
1 cup heavy cream
1 pound sliced russet potatoes, or 3 large potatoes
1/4 of a bunch of kale

1. Sautee Italian sausage and red peppers in pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sautee bacon, onions and garlic for approximately 15 minutes or until the onions are soft.
3. Mix together the chicken bullion and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about 1/2 hour.
5. Add cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add Kale just before serving.

Zucchini Bread

Mix together:
3 cups sugar
2 cups brown sugar
6 tablespoons vanilla
1 cup oil
1 cup applesauce
6 eggs
4 cups ground zucchini
Add:
1/2 teaspoon baking powder
2 teaspoons soda
2 teaspoons salt
2 tablespoons cinnamon
6 cups flour
Optional:
1 package chocolate chips
OR
1 package nuts

Spray 4 bread pans with pam (or grease and flour). Pour mixture into prepared pans. Sprinkle the top with brown sugar and chocolate chips (optional). Bake at 350 for 1 hour. Yields 4 loafs.

Caesar Chicken Pasta Salad

Caesar Dressing: (Makes about 1 cup)
2 garlic cloves, peeled and minced
2 teaspoons Dijon mustard
2 tablespoons fresh lemon juice
1 small squirt anchovy paste
1/2 cup bottled mayonnaise
1/4 cup extra virgin olive oil
1/4 cup heavy cream

In large bowl, whisk together garlic, mustard, lemon juice, anchovy paste, and mayonnaise. In a slow, steady stream, whisk in oil. Gradually stir in cream.

Pasta and Chicken Salad:
Farfalie (bowtie) pasta
Romaine lettuce
Grilled and sliced chicken breast

Toss together with caesar dressing. Top with fresh parmesan and croutons.

Spinach and Artichoke Dip

Ingredients:
1 (8 oz.) pkg Cream Cheese
1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed
1/4 cup Mayonnaise (do not use Miracle Whip)
1/4 cup Parmesan Cheese
1/4 cup Romano Cheese (You can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried Basil
OR
1 tablespoon Basil Fresh
1/4 cup Mozzarella Cheese grated
1/4 teaspoon Garlic Salt
Salt and Pepper to taste
Directions:
Allow cream cheese to come to room temperature. Cream together mayonnaise, Parmesan, Romano cheese, garlic, basil, and garlic salt. Mix well. Add the artichoke hearts and spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray pie pan with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with toasted bread.

Stuffed Mushrooms

Clean and stem about 1 pound of mushrooms. Place on a foil-lined cookie sheet hole-side up.

Combine in bowl: 1-8 ounce package cream cheese
2 Tablespoons Parmesean cheese
1 can shrimp (broken are fine)
1 teaspoon garlic salt

Cream together with a fork. Place about 1 Tablespoon of the mixture into each mushroom. Bake on a foil-lined pan uncovered for 20 minutes at 350 degrees.

Slow-Cooked Chili

Prep: 25 min.
Cook: 6 hours2 pounds ground beef

1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 ounces each) dark red kidney beans, rinsed and drained
2 cans (16 ounces each) light red kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
4 teaspoons chili powder
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper

In skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours. Yield: 14 servings.

(Note: it is very good just skipping the meat as well!)