Cheese-Stuffed Hamburgers

1 bl. lean ground beef
1 onion, minced
2 tsp. mustard
Salt & Pepper
1 cup cheddar or American cheese grated (about 1/4lb.
1 tbsp ketchup
2 scallions, sliced
4 hamburger buns, toasted

In a large bowl, mix the beef, onion, mustard, salt & pepper.
In a small bowl, mix the cheese, ketchup & scallions.
Divide the ground beef into 8 equal portions & flatten these into patties.
Spread 4 of them with the cheese mix & top with the other 4 patties.
Wet the edges & press them together to enclose the filling.

1/4 cup melted butter

1-cup brown sugar

2 Tbs. pineapple juice

1-8 oz can pineapple slices (cut in halves)

8 cherries

1 yellow cake mix

Mix butter, brown sugar and pineapple juice in large deep Round Non-Stick/Microwave safe cake pan.

Lay pineapple slices and cherries on mixture.

Mix cake mix separately (make according to package) Pour over pineapple and cherries microwave at 60% power for 7 minutes Uncovered.

Turn the dish in microwave, cover and vent, and continue microwaving an additional 7 minutes. Let sit for 15 minutes… ..Flip and Serve! Yummy! Refrigerate any leftovers.

Ingrediants:

1-1/2 c. small elbow macaroni

1 T finely chopped onion

3 T butter or margarine

2 T flour

1/2 tsp. dry mustard

1/2 tsp. salt

1/8 tsp. pepper

dash of cayenne pepper

2 c. milk

2 c. sharp American chese, cut into small cubes

Topping:

6 - 8 slices of ripe tomato

1-1/2 c. soft bread crumbs

2 T butter or margarine, melted

How To Do:

Cook macaroni as stated on package, drain and set to the side.

Saute onion in butter or margarine until tender (transparent) Add flour, mustard, salt and pepper. Stir to a paste then add milk all at once to the flour paste mixture. Stir constantly while cooking until the mixture is thickened.

Now add the cubed cheese and keep on stirring until the cheese is completley melted. Pour the mixture over the macaroni and fold in. Place this combined mixture into a greased (buttered) casserole dish. Bake for 15 minutes in 350 degree oven.

Remove and add tomato slices on top. Toss the bread crumbs with the 2 T of melted butter and sprinkle over the top of mac/cheese and tomato slices. Return to the oven and bake for an additional 15 - 20 minutes in the 350 degree oven.

Serve with a mixed salad, celery sticks with cheese and Jell-o! Great home cooked meal.

3 cups all-purpose flour
3/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup vegetable oil
1 cup shredded zucchini, squeezed dry
1 cup nonfat milk
2 eggs or 4 egg whites
2 tablespoons grated orange zest
1 cup chopped nuts (optional)
2 tablespoons vanilla sugar

Preheat oven to 350 degrees. Grease two 8 x 4 inch loaf pans.
In a large mixing bowl, mix together flour, sugar, baking powder, baking soda, salt & cinnamon.
Add the oil and zucchini & mix until it resembles coarse cornmeal.
Stir together the milk, eggs & orange zest.
Add to the flour mixture & stir until just combined.
Stir in the nuts, if using.

Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with a toothpick. Remove from oven, cool slightly & remove from pans. Cool on a wire rack until slightly warm, wrap tightly to store.

Lemon variation:
Omit the orange zest & cinnamon.
Measure the juice of 1 lemon into a measuring cup and fill to the 1 cup level with nonfat milk.
Add zest of 1 lemon, 1 teaspoon lemon extract & 1 teaspoon vanilla.
Bake as directed above.

(this recipe is lower in fat and sugar than most zucchini breads and yummy as any, states Kathryn. Hope all of the list members give it a try. I think they will be surprised as to how great it is. Be bold and try the lemon version too. It's also yummy.)

3eggs
1c sugar
1 tsp. vanilla
1/2 c oil
1c packed brown sugar

Beat by hand until everything is combined.

2c flour
2 tsp. baking soda
1/2 tsp.salt
1tsp. baking powder
1 1/2 tsp. cinnamon
Whisk together to mix and add to wet mixture and beat by hand again.

1c walnuts (chopped)
4 cups of cooking apple (peeled) and carrots

Put this combined mixture in the batter and stir until well mixed.

I used jona-gold but any cooking apple is good. The idea is to use both apples and carrots to make the 4c you need.

Pour batter in to a 13x9 sprayed with Pam and bake in the oven at 350 degrees for 40-45 min.

2c powered sugar
1 3oz. pkg. cream cheese
1 tsp vanilla ( I make my own)
3 Tbsp real butter

Beat well with a mixer the butter and the cream cheese and the vanilla. Add slowly the powered sugar.
When the cake has cooled frost the cake.

Enjoy, Sandy Perry

BAKED STUFFED CHICKEN (or may substitute Turkey)

6-7 lb. chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is good.)
1 cup uncooked popcorn (ORVILLE REDENBACHER'S LOW FAT)
salt/pepper to taste

______________________________

Preheat oven to 350 degrees.
Brush chicken well with melted butter, salt, and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end toward the back of the oven.
Listen for the popping sounds.
When the chicken blows the oven door open and the (turkey)or chicken flies across the room, it is done.
And, you thought I couldn't cook ..........

1 cup brown sugar
1 tsp baking powder
1 cup pumpkin (small can) OR use 1 pound pumpkin (the 1 lb. pumpkin makes a double recipe - be sure to double all ingredients)
1/2 tsp salt
1 tsp cinnamon
1/2 cup oil
1 tsp vanilla
1/4 tsp ginger
2 cups flour
1/2 cup nuts (may substitute raisins if preferred or nut allergy)
1 tsp soda

Mix together sugar, pumpking, oil and vanilla. Add dry ingrediants and stir until smooth. Mix in nuts (and/or raisins) Drop by spoonful on greased baking sheet. Bake at 350 degrees for 12 to 15 minutes.

Mix first four ingredients until smooth and slowly add powdered sugar mixing until smooth. Spread on cookies and DEVOUR ! !

10.5 oz. can beef broth (condensed)

2-1/2 cups tomato juice

2-4 T lemon juice (to taste)

2 tablespoons onion, chopped

1/4 teaspoon hot pepper sauce

1/2 teaspoon salt (can omit)

1/4 teaspoon pepper

1/2 cup garbanzo beans

1 cup green pepper, chopped fine

1/2 cup red pepper, chopped fine

1/2 cup yellow pepper, chopped fine

1 cup cucumber, chopped fine

1/2 cup celery, diced

1 cup tomatoes, finely chopped

Combine the first 7 items - give a stir, cover and place in frig for about 4 hours. Place the chopped veggies covered on plate in frig to cool as well. You can either divide up veggies into separate serving bowls and add juice mixture or serve in a large bowl after combining all ingrediants. Once you add juice, serve immediately with a slice of garlic bread . (jello makes a nice dessert for this summer lunch, topped with fresh fruit and a dollop of whipped cream)

1 1/4 c Firmly packed brown sugar
1/2 c Butter, softened
2 Eggs
1 tsp. Vanilla
1 1/2 c Pillsbury BEST All -Purpose Flour
1 tsp. Baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1/8 tsp. Nutmeg
1/2 c Shredded, peeled apples
1/2 c Finely chopped pecans

Topping ingrediants

1/2 c Powdered sugar
1/4 ts Cinnamon

Instructions

Heat waffle iron to medium-low.
In large bowl, beat brown sugar and butter until blended.
Add eggs and vanilla; beat well.
Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well.
Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray.
Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron.
Bake 1 1/2 to 2 minutes or until cookies are deep golden brown.

1/4 c margarine
1/2 c brown sugar
1/2 c dark molasses
3 1/2 c flour
1 tsp baking soda
1/4 tsp cloves
1/2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/4 c water

Preheat oven to 350 degrees.

Blend the margarine and sugar until creamy, then beat in the molasses.
Sift together the flour, baking soda, cloves, cinnamon, and ginger.

Add the dry ingredients to the margarine mixture in three parts alternating with the water.
The dough will be stiff; you may need to work in the last third of the flour with your hands.

Roll the dough to any thickness you like, directly onto a nonstick cookie sheet;
then cut out bunny rabbits with our Tin Bunny cookie cutter (or for variety, try using the chick & egg cookie cutter, basket, kitty or any of our delightful cookie cutters! )

Bake for 8 minutes or longer, depending on their thickness.
When done, the dough should spring back when pressed.

CAKE:
1/2 C juice from 1 small can mandarin oranges
4 eggs
1 box white cake mix
1 stick margarine or butter

Beat all ingredients in a large bowl for 4 minutes. Add orange slices from can of mandarin oranges and beat until orange pieces are small. Spread in a greased and floured 13 x 9 inch or bigger pan at 350 degrees for 30 minutes or until toothpick test shows done.

FROSTING:
1 small package vanilla instant pudding
1 - 20 oz. can crushed pineapple
1/2 cup powdered sugar
4 oz. Cool Whip

You will want to be patient and wait until the cake is cool before frosting.
Mix 1 small pack of vanilla instant pudding and blend with juice from the 20 oz. can of crushed pineapple. Add 1/2 cup powdered sugar. Mix well. Add 4 ounces of Cool Whip, then the drained pineapple. Fold together and refigerated until cake is cooled. Frost cake and refrigerate when complete, bring out to cut and serve. Add a dollop of Cool Whip to the top with a Cherry for a festive presentation.

Prep time: overnight
Serves: 10

Ingredients:

8 slices bread, cubed
1-1/2 lb. Ground sausage (any brand, type etc.)
9 eggs
3 cups of milk
2 cups shredded cheese, mixed flavors
1 t. salt

Instructions:

Place bread cubes in bottom of a greased 9 x 12 pan.
Cook sausage till done and crumbly - drain.

Combine sausage, eggs, milk, cheese and salt in large bowl.
Mix all together.
Pour over cubed bread in pan, cover and store overnight in fridge.

Bake uncovered at 350 degrees for 50 minutes or until set.

Serve with juice and fresh seasonal fruit.

Judi has a beautiful BnB in Welches, Oregon
This is one of her guests most favorite breakfast offerings.

1 1/2 c Creme-filled Cookie Crumbs *
2 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 c Sugar
3 ea Large Eggs
1 c Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 c Strained Raspberry Preserves or utilize these fresh berries in season
6 oz Semi-sweet Chocolate Chips
1/4 c Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed.
** This 6 ozs of Chocolate chips should be melted and cooled slightly .

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in sour cream and vanilla; pour over crust.
Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended.
Add Fresh Raspberries or Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl.
Bake at 325 degrees F., 1 hour and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Melt chocolate pieces and whipping cream over low heat stirring until smooth.
Spread over cheescake.
Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Ingredients:
3/4 C Sugar
1/2 C brown sugar, packed
1 C sweetened dried cranberries
1/2 C white choc. chips
1-3/4 C All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 C softened butter (room temp)
1 egg, beaten
1 tsp vanilla extract

Serves 5

1 lb. boneless pork loin, trimmed of all fat & cut into 1/4 inch slices
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/4 teaspoon black pepper
1/4 teaspoon salt (optional)
1 cup onion, chopped
1 cup celery chopped
2 teaspoons butter
2 large tart apple, peeled, cored and thinly sliced
1 16oz. can whole cranberry sauce
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons packed brown sugar

Serve with 8 oz. reduced-fat egg noodles, cooked according to package directions

click on our Gourmet page to find Wasabi Bloody Mary Mix

-follow the basic box preparation for 1 pk Duncan hines fudge brownie mix

1/3 c Water
1/3 c Crisco vegetable oil
1 Egg; -see note
3/4 c Chopped nuts; optional

-additional ingredients

2 c Miniature marshmallows
9 Graham crackers
6 oz Milk chocolate chips; or Semisweet chocolate chips

bake 1 package Duncan Hine's Fudge brownie mix as according to pkg directions

Note: For chewy brownies: add 1 egg. For cake-like brownies: add 2 eggs.

Prepare: Preheat oven to 350'.
GREASE bottom only of 9 x 13-inch, 9 x 9- inch or 8 x 8-inch pan.

Make batter: Combine Brownie mix, water, oil, eggs and chopped nuts if desired.
Stir with spoon in large bowl until well blended (about 50 strokes.
Spread into greased pan.
Bake in center of oven: For 9 x 13-inch, bake 25-28 minutes. For 9 x 9 inch. bake 35-38 minutes. For 8 x 8-inch, bake for 35-38 minutes.
Avoid overbaking.
Immediately on removing from oven sprinkle 2 cups minature marshmallows and 6 ounce of chocolate chips over warm brownie surface and return to oven for about two minutes to melt.
Arrange graham crackers on top of the hot marshmallows and press down lightly.
Cool completely and cut into servings along the graham cracker indentions.