SURPRISE COOKIES

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1 cup melted butter (2 sticks)
1 cup sugar
1/2 cup brown sugar
2 eggs, beaten
1 tsp baking soda

1/2 tsp salt
1 tsp vanilla
2 tbs water (OR coffee, if you have some left over from breakfast)
3 cup flour (no need to sift)
1 pkg bridge mix OR assorted chocolate candies*
4-5 dozen walnut OR pecan halves

*IF YOU CAN’T FIND BRIDGE MIX, YOU CAN USE CHOCOLATE WAFERS OR HERSHEY’S ASSORTED MINIATURE CANDY BARS CUT INTO FOUR PIECES. YOU CAN EVEN USE FULL SIZE CANDY BARS IF YOU CUT THEM UP INTO SMALL PIECES.

DO NOT PREHEAT THE OVEN. DOUGH MUST CHLL BEFORE BAKING.

melt the butter and mix in the sugars. add the beaten eggs, baking soda, salt, vanilla, and water (or coffee).

add the flour and mix thoroughly. then chll the dough for at least an hour (overnight is fine, too).

preheat oven to 375 degrees, rack in the middle position.

scoop out a tablespoon of dough and form it around a chocolate wafer (or a piece of cut up candy bar). place a walnut half (or pecan half) on top and place it on a greased baking sheet, 12 cookies to a standard sheet.

bake at 375 degrees for 10-12 minutes, or until nicely browned.cool on cookie sheet for two minutes and then transfer the cookies to a wire rack.

makes 8-10 dozen, depending on cookie size

PUMPKIN MARBLE CHEESECAKE

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2 cups graham cracker crumbs
1/4 cup butter, melted
2 (8 oz) pkgs cream cheese
3/4 cup sugar
1 tsp vanilla
3 eggs
1 cup canned pumpkin
3/4 tsp cinnamon
1/4 tsp ground nutmeg

mix graham cracker crumbs and butter together; press onto bottom and sides of a 9″ springform pan. mix cream cheese, 1/2 cup sugar and vanilla at medium speed on electric mixer until well blended. add eggs one at a time, mixing well after each addition. reserve 1/2 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. mix well. pour pumpkin mixture over crust. swirl reserved cream cheese mixture over pumpkin mixture and cut rhough batter with knife several times for a marble effct. bake for 55 minutes at 350 degrees. loosen cake from rim of pan; cool before removing rim. chill.

10-12 servings

TIME-TO-SPARE SPUDS

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6 lg potatoes, baked
1 cup (8 oz) sour cream
1 cup (4 oz) shredded cheddar cheese
1 green onion, chopped
1/4 cup milk
2 tbs butter OR margarine, melted
1 tbs chopped fresh parsley
1 tsp salt
additional melted butter OR margarine

cut hot potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. in a bowl, mash pulp until smooth. beat in sour cream, cheese, onion, milk, butter, parsley & salt. fill shells; brush with butter. cover and refrigerate. wrap shells individually in plastic wrap; place in freezer containers. freeze. to serve, thaw & place in an ungreased shallow baking dish. bake, uncovered, at 400 degrees for 20-25 minutes, or until golden & heated through. can be frozen 1 month.

12 servings

ARTICHOKE-SPINACH LASAGNA

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cooking spray
9 uncooked lasagna noodles
1 onion, chopped
4 cloves garlic, chopped
1 cup vegetable broth
1 tbs chopped fresh rosemary
1 (12 oz) can marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (26 oz) jar tomato pasta sauce
3 cups shredded mozzarella cheese, divided
1 (4 oz) pkg herb & garlic feta, crumbled

preheat oven to 350 degrees. spray a 9″x13″ baking dish with cooking spray.

bring a large pot of lightly salted water to a boil. add noodles and cook for 8-10 minutes, or until al dente; drain.

spray a large skillet with cooking spray and heat on medium-high. saute onion and garlic for 3 minutes, or until onion is crisp-tender. stir in broth and rosemary; bring to a boil. stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. stir in pasta sauce.

spread 1/4 of the artichoke mixture in the prepared baking dish; top with 3 cooked noodles. sprinkle 3/4 cup mozzarella cheese over noodles. repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. sprinkle crumbled feta on top.

bake, covered, in the preheated oven for 40 minutes. uncover and bake 15 minutes more or until hot and bubbly. let stand 10 minutes before cutting.

6-8 servings

STEAK POT PIE

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1 cup chopped onion
2 tbs margarine
3 tbs flour
1 1 /2 cups beef broth
1/2 cup A1 original OR A1 bold & spicy steak sauce
3 cups cubed cooked steak (about 1 1/2 lbs)
1 (16 oz) pkg frozen broccoli, cauliflower & carrot mixture
prepared pastry for 1-crust pie
1 egg, beaten

in 2 qt saucepan, over medium-high heat, cook onion in margarine until tender. blend in flour; cook 1 minute more. add broth and steak sauce; cook and stir until mixture thickens and begins to boil. stir in steak and vegetables. spoon mixture into 8″ square glass baking dish. roll out and cut pastry crust to fit over dish. seal crust to edge of dish; brush with egg. slit top of crust to vent. bake at 400 degrees 25 minutes or until crust is golden brown. serve immediately. garnish as desired.

4 servings

ITALIAN STUFFED SANDWICH

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1 (16 oz) loaf italian bread, unsliced
8 slices bacon, chopped
2/3 cup chopped onion
2 cloves garlic, pressed and divided
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
3/4 cup shredded parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup minced fresh parsley, divided
1/4 tsp pepper
1 (16 oz) jar marinara sauce
1/3 cup dry white wine (optional)

cut off top one-third of bread loaf and set aside. scoop out remaining bread, leaving a 1/4″ thick shell.

tear bread into small pieces; set aside.

cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbs drippings in skillet.

saute onion and 1 garlic clove in hot bacon drippings until tender.

stir in bread pieces, bacon, artichoke, 1/2 cup parmesan cheese, mayonnaise, 2 tbs parsley, and pepper.

spoon artichoke mixture into bread shell; cover with bread top. wrap in aluminum foil.

bake at 375 degrees for 20 minutes. open foil, and sprinkle sandwich with remaining 1/4 cup parmesan cheese. bake sandwich, uncovered, 5 more minutes. slice.

bring remaining 1 clove garlic and marinara sauce to a boil in skillet. reduce heat and simmer, stirring occasionally, 10 minutes.

stir in wine, if desired; simmer 5 minutes. remove mixture from heat, and stir in remaining 2 tbs parsley. serve sauce with sandwich.

4-6 servings

APPLE AND SPICE BAKED FRENCH TOAST

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1 (1 lb) unsliced french OR italian bread
8 lg eggs
1 cup sugar, divided
3 1/2 cups milk
1 tbs vanilla extract
6-8 med granny smith apples
1 tbs ground cinnamon
1 tsp ground nutmeg
2 tbs butter
warm maple syrup
whipped cream
fresh mint sprig, for garnish

slice bread into 1 1/2″ thick slices. arrange bread slices in a lightly greased 9″x13″ baking dish, placing tightly together.

beat eggs, 1/2 cup sugar, milk, and vanilla with a wire whisk until blended. pour half of the egg mixture over the bread.

peel, core, and slice enough apples to measure about 8 1/2 cups. place sliced apple over bread to cover. pour remaining half of the egg mixture over apple. combine remaining 1/2 cup sugar cinnamon, and nutmeg; spirnkle evenly over apple. dot with butter. cover and chill at least 8 hours.

bake, uncovered, at 350 degrees for 1 hour. remove from oven and let stand 5-10 minutes before serving. cut into squares, and serve with warm maple syrup; top with whipped cream. garnish, if desired.

8 servings

OLIVE OIL…

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Olive oil is produced in the olive-growing regions along the northern edge of the Mediterranean Sea. Olive oil is exported from Italy, Spain, Greece, France.

EXTRA-VIRGIN OLIVE OIL: A pale green/gold color; very flavorful and the most expensive olive oil. Use on salads or as a condiment to fully enjoy the rich fruit flavor. Less than 1% acidity.

VIRGIN OLIVE OIL – A flavorful oil; usually less expensive than extra-virgin oil. Acidity can be up to 4%.

PURE OLIVE OIL – Least expensive oil; very mild in flavor; readily available. Best used in cooking

LOW-CAL POTATO CHIPS

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2 lg baking potatoes
salt OR seasoned salt
paprika

preheat oven to 300 degrees. scrub and very thinly slice potatoes (easily done in a food processor or mandoline if you have one). spread out potato slices in a single layer on a large wire rack set over a baking pan.

season lightly with salt and paprika. place in the oven and bake for 50 minutes, or until potato chips are crisp and brown. to speed crisping after chips begin to brown, place on paper plate and microwave on HIGH for 1 minutes. store in a bag or tin.

makes about 70 chips