Coconut Cookies

2 2/3 c. coconut
2/3 c. sugar
1/4 c. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 c. slivered almonds

Mix coconut, sugar, flour and salt.
Sir in egg whites, almond extract and slivered almonds.
Drop by teaspoonfuls onto lightly greased cookie sheet.
bake at 325 degrees for 15-20 minutes or until edges are brown.
Remove from cookie sheet immediately.

Chicken Saltimbocca

6 (3 oz) chicken cutlets, pound to evenly flatten
Salt and freshly ground black pepper
6 paper thin slices prosciutto
1 (10 oz. box) frozen spinach, thawed
3 Tb. olive oil
1/4 c. grated parmesan cheese
1 (14 oz) can of low salt chicken broth
2 Tb. fresh lemon juice

Place the chicken breasts flat on a work surface.
Sprinkle the chicken with salt and pepper.
Lay 1 slice of prosciutto.
Squeeze the frozen spinach to remove the excess water.
Season the spinach with salt and pepper.
In a small bowl, toss the spinach with 1 tablespoon of the olive oil to coat.
Arrange a thin layer of spinach atop the prosciutto slices.
Sprinkle parmesan evenly over each
Beginning at the short tapered end,
roll up each chicken cutlet as for a jellyroll.
Secure with toothpick.
Heat the remaining 2 tablespoons of oil in a large skillet over high heat.
Add the chicken and cook until golden brown, about 2 minutes per side.
Add the chicken broth and the lemon juice, and scrape the brown bits off the
bottom of the pan with a wooden spoon.
Bring the liquid to a boil. Reduce the heat to medium.
Cover and simmer until the chicken is just cooked through, about 8-10 minutes.
Transfer the chicken to a platter. Simmer the cooking liquid over high heat
until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove the toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.


From the Food Network

New England Cranberry Spread

16 oz. cream cheese, softened
1 c. Craisins sweetened dried cranberries
2/3 c. maple syrup
1/2 c. chopped pecans

Combine ingredients in medium mixing bowl,
and using an electric mixer, beat until smooth.

Refrigerate overnight. Serve with crackers.

Pecan Cranberry Spread

1/2 c. cream cheese, softened
1/4 c. chopped pecans
1/4 c. dried cranberries
1/8 c. orange juice concentrate

Using an electric mixer,
beat the cream cheese at medium speed until soft and fluffy.
Transfer to a small bowl, add remaining ingredients and stir to combine.
Cover with plastic wrap and refrigerate until flavors blend,
at least 30 minutes.
Serve cold with crackers.
Yield: 1 cup

Raspberry Cobbler

1 qt. raspberries
1/3 c. sugar
1/4 c. butter, softened
1/3 c. flour
1/3 c. brown sugar
3/4 c. rolled oats

Preheat oven to 350 degrees.

Place fruit in the bottom of a 9-inch square baking pan and
sprinkle sugar over fruit.

In a medium bowl blend together the margarine, flour, brown
sugar and oats, until it resembles a coarse meal. Sprinkle
over the fruit.

Bake for 30 minutes or until lightly browned. Serve hot.

Black Raspberry Cream Pie

1 (3 oz.) package cream cheese, softened
1/4 c. sour cream
1 c. sugar
2 c. black raspberries
2 large eggs, beaten. Reserve a few teaspoons for brushing pie crust.
1/2 tsp. grated lemon peel
1/3 c. flour
2- 9" pie crust shells

Beat cream cheese until smooth, then add the rest of
the ingredients, except the berries.
Pour into crust. Sprinkle berries on top of filling.
Place lattice or crust design of choice.
Brush with reserved egg.
Bake at 400 degrees for 40-50 minutes.

Asparagus with Orange Walnut Vinaigrette

1 bunch asparagus, ends trimmed
5 tsp. apple cider vinegar
2 Tb. walnut oil or olive oil
2 tsp. grated orange peel
1/8 tsp, black pepper
2 Tb. coarsely chopped walnuts
Pour water 1/2 inch deep in large skillet
Add 1/2 tsp. of the salt and bring to a boil.

Add asparagus and cook until tender firm, 4-7 minutes.
Drain in colander and cool under cold water,
Drain and lay on paper toweled plate to dry.
In a small bowl, whisk vinegar, oil, orange peel and remaining salt.
Remove asparagus to a platter and spoon vinaigrette on top.
Garnish with walnuts.

Oven-Fried Pecan Chicken

1 c. flour
1 1/2 tsp. salt
2 tsp. paprika
1/2 tsp. poultry seasoning
1/2 c. finely chopped pecans
3-4 lbs. chicken
1/2 cup evaporated milk or milk.
1/4 c. melted butter

Combine flour, seasonings and pecans.
Dip chicken in milk, coat with pecans.
Place in 13 x9 " pan.
Place butter on top. Bake 375 for 1 hour.

Chicken Cranberry Bake

This recipe is easy to make and absolutely delicious!

6 boneless chicken breasts
1/3 c. chopped onion
1 Tb. oil
1 c. ketchup
1/2 c. brown sugar packed
1/2 tsp. grated orange peel
1 c. whole cranberries in sauce

Bake chicken in 9 x 13" dish at 400 degrees for 25 minutes.
Cook onions in oil until tender.
Add ketchup, brown sugar and orange peel. Blend until sugar dissolves.
Stir in cranberries. Bake 20 minutes longer.

Blueberry Coffeecake with Streusel Topping

2 c. flour
1 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. butter flavored Crisco
1 c. milk
1 egg
1 c. blueberries

Streusel Topping:
1/2 c. chopped walnuts
1/c. brown sugar
1/4 c. flour
1/2 tsp. cinnamon
3 tsp. butter or margarine

Glaze:
1 c. confectioner's sugar
2 Tb. milk
1/4 tsp. vanilla

Preheat oven to 350 degrees. Beat all ingredients except for blueberries, in a large bowl on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Prepare streusel topping, mixing all ingredients until crumbly.
Grease or spray 13 x 9 x 9 " square pan. Spread 1/2 the batter in the pan. Sprinkle blueberries over batter then top with remaining batter. Sprinkle with streusel topping. Bake for 35-40 minutes. Mix glaze ingredients together and drizzle over cake.

Sweet Potato Bake

Everyone loves this recipe!
Even though it's a side dish,
it's sweet enough to seem like a dessert.

3 cups cold mashed sweet potatoes without milk or butter
1 cup white sugar
1/2 cup milk
3 Tb. butter softened
1 egg
1/2 tsp salt
1/2 tsp maple flavoring
3/4 cup brown sugar
3/4 chopped pecans
1/4 cup flour
2 Tb. cold butter

1. Beat sweet potatoes, white sugar, milk, butter, salt and maple flavoring until smooth.
2. Put into greased 2 qt. casserole.
3. In a small bowl, mix brown sugar, pecans and flour.
4. Cut in butter until crumbly.
5. Sprinkle over sweet potatoes.
6. Bake, uncovered, at 325 degrees for 45 minutes.

Raspberry Mousse Pie

1 pkg. (4 serving size) raspberry Jello
1 cup boiling water
1 pkg. (10 oz) raspberries with syrup
3 1/2 cups (8oz) whipped cream/Cool whip
1 baked 9" graham cracker crust, cooled.

Dissolve gelatin completely in boiling water.
Add raspberries and stir constantly until berries
separate and gelatin begins to thicken.
Blend in whipped topping then whip until smooth.
Chill if necessary until mixture will mound.
Spoon into pie crust. Chill for 2 hours.
Garnish with additional whipped topping and raspberries if desired.

Raspberry Creme Brulee

Heat 2 cups heavy cream, 2 cups Half & Half, 1 tsp vanilla.
Mix in bowl, 8 egg yolks, 1/2 cup sugar. Beat until a pale yellow and thick
While beating slowly, add 1/4 tsp cinnamon and a pinch of salt.
Bake in custard dishes/ramekins or dish that can take oven, frig and broiler.
Place dish on a large pan. Add hot water to bottom of the pan. Bake at 350 for one hour 10 minutes test, no drip. Cool 6-7 hours in frig.

Raspberry Syrup
Puree 1 1/2 cups raspberries, with 1/2 lemon (1TB) and 1 1/2 TB sugar. Press through
seeds. Take custard and pan and put ice on pan to top.

Brown sugar on custard. Broil about 30 seconds - watch it!
More sifted brown sugar on top and broil 30 seconds, watching. Frig one hour.

Need a good chili recipe

http://www.lookd.com/recipies/chili/



I am looking for a good one. I have never made it to my satisfaction. I did find this link, however. If you have one, please comment.

Raspberry Cheesecake

1 c. graham cracker crumbs
2 Tb. sugar
3 Tb. melted butter
4 (8 oz.) cream cheese
3/4 c. sugar
4 eggs & 2 egg yolks
1/4 c. cognac
1 tsp. vanilla
8 oz. sour cream
3 Tb. powdered sugar
2-3 Tb. cognac

Mix first 3 ingredients for the crust and bake in a pie pan for 8 minutes at 350 degrees.

Beat cream cheese and add sugar. Add eggs and yolks one at a time. Beat well. Stir in cognac and vanilla. Pour into cooled crust, bake at 350 for 10 minutes. Reduce temperature to 200 degrees for 50 minutes.

Combine sour cream, sugar and cognac and spread over hot cheesecake. Bake at 350 for another 15 minutes.

Old Fashioned Hot Fudge Cake

2 1 oz. envelopes unsweetened baking chocolate
1 1/2 c. buttermilk baking mix
1 c. milk
2 tsp. vanilla
1 cup sugar divided into 1/3 c and 2/3 c.
2 Tb. Cocoa
whipped cream or ice cream

About 45 minutes before serving, Preheat oven to 350 degrees.
In a large bowl mix chocolate, buttermilk baking mix, milk, vanilla extract and 2/3 c. sugar. Beat with a wire whisk until smooth. Pour batter into 12' x 8' baking dish.

In a small bowl mix cocoa, 1/3 c. sugar. Sprinkle over batter in baking dish carefully.

Pour 1 1/2 cup boiling water over all. DO NOT STIR.

Bake for 25 minutes. Serve immediately or sauce will absorb. Serve with ice cream or whipped cream.

KW's Pecan Pound Cake

1 cup butter, melted
3 cups sugar
6 eggs
3 cups all purpose flour
1/4 tsp. baking soda
1 cup sour cream
2-4 cups chopped pecans

Cream butter and sugar until light. Add eggs, one at a time, and flour alternately with sour cream, beating well after each addition. Dredge pecans in flour. Add to batter. Spoon into greased and floured 10 inch tube pan or bundt pan.

Bake 1 1/2 hours at 300 degrees or until done. Clean toothpick test. Cool in pan for 15 minutes before removing from pan.

Zucchini Bread/Muffins

3 cups flour
1 1/2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
2 cups grated zucchini
1/2 tsp. salt
1 cup nuts (I use walnuts)
1 c. raisins
1 cup oil
3 eggs


In a large bowl, stir flour, sugar, cinnamon, baking powder, baking soda, salt, zucchini, raisins and nuts.

In a separate bowl, beat eggs and oil. Pour over flour mixture. Stir until moistened. Turn into greased loaf pans or muffin pans. Bake 350 degrees for:

One loaf pan - 1 hour 30 minutes
2 loaf pans - 1 hour
muffins - 18 minutes
mini loaf pans - I forgot

Toothpick in center test
Cool 20 minutes. Cut when cool.

Pumpkin Chiffon Pie

1 pkg. (1 T) gelatin, plain, dissolved in 1/4 cup cold water
1 1/2 cup pumpkin (1 small can)
1 cup brown sugar
1 Tb. pumpkin pie spice
1/2 tsp. salt
2 Tb. butter, melted and cooled
3 eggs, separated
2 Tb. sugar
1 cooled baked pie crust and whipped cream

1. Soften gelatin in cold water and set aside
2. Combine pumpkin, brown sugar, pumpkin pie spice, salt, butter and egg yolks in a double boiler. Mix it all together before placing over hot water.
3. Cook over hot water until thickened, then add gelatin, beat and completely cool mixture 15-20 minutes in frig.
4. Beat egg whites and sugar until stiff. Do not overbeat.
5. Fold the meringue into the cool pumpkin mixture.
6. Pour into crust.
7. Cover with whipped cream or cool whip.

Chocolate Cream Cheese Raspberry Fudge

1 pkg. cream cheese (8 oz) softened
3 c. powdered sugar
2 tb Chambord or other raspberry flavored liqueur
1 tsp. vanilla extract
dash of salt
4 oz unsweetened chocolate squares, melted
1 c. chopped pecans

In a medium bowl, mix together cream cheese and powdered sugar until smooth. Mix in Chambord, vanilla, and salt until well blended. Stir in melted chocolate until thoroughly mixed. Mix in nuts. Spread evenly in a buttered 8-inch square baking pan. Refrigerate several hours, or until firm. Cut into 25 squares. Store, covered, in the refrigerator.

Quick and Easy Pumpkin Cupcakes

1 pkg. spice cake mix
1 can (15 oz) pure pumpkin
3 eggs
1/3 cup vegetable oil
1/3 cup water
1 container vanilla or cream cheese frosting

Blend cake mix, pumpkin, eggs, oil and water in a large mixer bowl until moistened. Beat on medium speed for 2 minutes.
Pour batter into 24 paper lined cups, filling 3/4 full.
Bake in preheated 350 degree F oven for 16-21 minutes or until wooden pick inserted in center comes out clean.
Cool in pan for 10 minutes. Remove to wire racks to cool completely.
Spread cupcakes with frosting. Decorate with sprinkles, if desired.

Dr. Bird Cake

1 can (20 oz) crushed pineapple in natural juice (or no sugar added)
1 C. mashed ripe bananas (2 bananas)
3 eggs
2 c. flour
2 c. sugar
1/2 c. crisco or corn oil
1 1/2 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1/2 c. nuts/raisins (optional) I always add more

Grease and flour an angel food cake pan. Mash bananas and drain pineapple. Mix all ingredients
in a large bowl with a wooden spoon. Bake at 325 degrees for one hour and 15 minutes. Cool, remove from pan and garnish with powdered sugar.

If your cake comes out dry (it shouldn't, this is a very moist cake), add a little pineapple juice.
I do not drain the pineapple super well.

Sour Cream Coffee Cake

This is the BEST coffee cake ever!

Cream Together: 1 stick margarine or butter and 1 cup sugar.
Add: 2 unbeaten eggs
Sift together: 2 cups four, 1 tsp. baking powder and 1 tsp. baking soda
Mix above together

Add: 1 cup sour cream and 1 tsp. vanilla

Topping: 1/2 cup brown sugar, packed; 1/2 cups nuts; 2 Tbs. flour; 2 tsp. cinnamon

In a greased tube pan, place half of the batter. Spread topping over first half, reserving enough to put on top. Place remaining batter on top. Spread remaining on top of top layer of batter.

Bake at 350 degrees for 40 minutes