2 Tablespoons butter

2 eggs

1/2 cup flour

1/2 cup milk

1/4 teaspoon salt

2 Tablespoons packed brown sugar

1/4 teaspoon ground cinnamon

1 cup thinly sliced peeled apple

Heat oven to 400 degrees.  Beat eggs slightly in bowl with wire whisk.  Add flour, milkand salt.   Melt butter in pie plate, spread cinnamon and brown sugar evenly over melted butter.  Arrange apple over sugar.   Pour batter over apple.  Bake 30-35 minutes.  Immediately loosen edge of pancake and turn upside down onto heatproof plate.

1/4 cup cream cheese
8 soft taco size flour tortillas
1/2 pound brie, cut into thin strips
1 apple sliced thinStrawberry Apple Dipping Sauce:
1 (8-ounce) jar strawberry jam
1/4 cup applesauce
1 pinch ground cinnamon

Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking.Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas.

Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing.

Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce.

For Sauce:

Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot.

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 6 tablespoons water
• 2 1/2 cups peeled, cored and sliced apples
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 yellow onion
• 1 green bell pepper
• 1 tablespoon olive oil
• 8 ounces tomato paste
• 1/2 cup water
• 1 tablespoon distilled white vinegar
• 1 pound lean steak, cut into 1 inch cubes

DIRECTIONS

1. To make dough: In a medium mixing bowl, combine flour and salt. Cut in the shortening till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 inch thick and cut into 4-inch circles. Lightly flour both sides of circles.
2. To make fruit filling: In a saucepan combine fruit, sugar, cinnamon, and nutmeg. Heat over medium heat until hot, thoroughly mixing.
3. To make meat filling: In a medium skillet saute the onion and green pepper in olive oil. Add tomato paste, water, and vinegar, and cook for 20 minutes. Add meat and coat thoroughly with the sauce.
4. Place a large spoonful of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by pressing the edges with a fork. These may then be baked in a preheated 350 degrees F (175 degrees C) until golden brown.

Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges Preheat oven to 350 degrees F.Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375 degree F oven for 15 minutes.

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cans tomato sauce with garlic — (8-ounce)
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 oz.) 1/3 less-fat cream cheese — softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups shredded reduced-fat extra-sharp cheddar cheese — (about 5 ounces)

Preheat oven to 350 degrees.

Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes.

Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside.

Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

1 1/2 lbs. chicken

8 oz. medium pasta shells

1 pint grape tomatoes, halved

4 oz. fresh mozzarella cheese, cut into 1/4 inch cubes

1/2 cup fresh parsley

1/4 cup grated Parmesan cheese

2 tablespoons butter

salt and pepper

Grill chicken until cooked, cut into pieces. Cook pasta until al dente.  Reserve 1 cup pasta water, drain pasta return to pot.  Add chicken, tomatoes, mozzarella, parsley, Parmesan and butter.  Toss to combine.  Add reserved pasta water a little at a time to create a sauce that coats the shells.  (you may not need all of the water) Serve with more Parmesan.

1/4 c butter flavor shortening
3/4 c sugar
1 egg
1/2 c sour cream
1/4 tsp. salt
1/2 tsp. vanilla
1-1/3 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder

Burnt Sugar Frosting

4 TBS butter
1 c powdered sugar
1/2 tsp. vanilla
8 tsp. hot water (or more)

Cream shortening, sugar and egg.  Add sour cream and vanilla.  Add dry ingredients.  Chill dough for several hours then drop by tablespoon  – 2 inches – apart onto baking sheet.  Bake 400 for 7-8 mins or until lightly brown.  Cool.

For frosting, melt butter in a small saucepan until golden brown.  Stir in the sugar, vanilla and enough water to achieve a spreading consistency.  Frost cooled cookies.

3   7 oz. pkg. lady fingers (savoiardi’s bistefani)

1 pint whipping cream

8 oz. mascarpone cheese

4 oz. granulated sugar

3 egg yolks

4 oz. powdered unsweetened chocolate

5 cup strong black coffee

2 tablespoons kahlua

-Mix coffee and kahlua together, dip lady fingers in coffee mix

-Beat cream, cheese, sugar, and egg yolks until thick and creamy

layer the lady fingers, cream mix and sprinkle of cocoa, repeat for 3 layers.

-Use 9×13 dish or a trifle bowl.  Sprinkle cocoa on top.

1 cup butter, melted

3/4 cup brown sugar, firmly packed

1 1/2 cups finely chopped pecans, divided in half

1 teaspoon vanilla extract

2 1/2 cups flour

1/2 teaspoon baking powder

1 cup semi-sweet chocolate chips

Preheat oven to 375 degrees.

Beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla extract until well blended.  Add flour and baking powder and mix well.

Shape dough into 1 inch balls.  Lightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns.  Bake 10-12 minutes.  Cool on wire racks.

Melt chocolate, dip the large end of each cookie into melted chocolate, then roll in chopped pecans.  Cool to set chocolate.