Pork Tenderloin with Orange Sauce

This is a nice, fruity twist on pork tenderloin. Lots of thyme and a sauce made from orange juice pair nicely when served with rice.

Ingredients:

- 1 lb pork tenderloin, cut into slices
- 1 tablespoon butter, melted
- 1/4 teaspoon dried thyme
- dash of cayenne pepper
- 3/4 cup orange juice
- 1 tablespoon flour
- 1 1/2 teaspoon sugar

Directions:

Preheat oven to 425 degrees.

Place the pork slices in an ungreased 13x9-inch pan.

Combine the butter, thyme, and cayenne; spread over pork. Pour the orange juice over the meat.

Bake 25-30 minutes.

Remove pork and keep warm. Pour pan drippings into a saucepan. Stir in flou rand sugar until smooth. Bring to a boil over medium heat. Cook, while stirring, for 2 minutes or until thickened. Serve sauce with pork, and rice if desired.

Garlic Beef Enchiladas

Here, at long last, we have rediscovered Paul's favorite enchilada recipe, the missing recipe referenced in our other enchilada recipe. With a homemade enchilada sauce, ground beef, and of course lots of cheese, these enchiladas are a delicious taste of Mexican food. Note that unless you really, really like a lot of sauce, you probably only need to make half this amount of sauce.

Ingredients:

- 1 lb ground beef
- 1 medium onion, chopped
- 2 tablespoons flour
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon rubbed sage
- 1 can (14.5 oz) stewed tomatoes

- 4 to 6 garlic cloves, minced (or minced dried garlic)
- 1/3 cup butter
- 1/2 cup flour
- 1 can (14.5 oz) beef broth
- 1 can (15 oz) tomato sauce
- 1 to 2 tablespoons chili powder
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons rubbed sage
- 1/2 teaspoon salt

- 10 flour tortillas
- 2 cups (8 oz) shredded cheddar or Colby cheese

Directions:

In a saucepan over medium heat, cook the ground beef and onion until the meat is no longer pink; drain. Add the flour and seasonings; mix well. Stir in the tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, in another saucepan, saute the garlic in butter until tender. Stir in the flour until blended. Gradually stir in the broth. Bring to a boil. Cook and stir for 2 minutes or until bubbly. Stir in tomato sauce and seasonings; heat through.

Pour about 1 1/2 cups sauce into an ungreased 13x9 inch pan.

Spread about 1/4 cup beef mixture down the center of each tortilla, then top with 1-2 tablespoons of cheese. Roll up tightly. Place seam side down over the sauce in the pan. Top with the remaining sauce.

Cover and bake for 30-35 minutes at 350 degrees.

Sprinkle with the remaining cheese. Bake, uncovered, for 10-15 minutes longer or until the cheese is melted.

Chocolate Truffle Cake

This cake is oh-so-rich, oh-so-chocolatey, and oh-so-good. With a lot of eggs, chocolate, and cream, it comes out to a truffle-like consistency, paired with a delicious pecan-graham cracker crust. Don't eat too much at once!

Ingredients:

- 1 cup graham cracker crumbs
- 1 cup chopped pecans, toasted if desired, and coarsely ground
- 2 tablespoons sugar
- 1/4 cup butter, melted

- 16 oz semisweet chocolate, coarsely chopped (about 2 1/2 cups chocolate chips)
- 1 cup heavy whipping cream (or half-and-half)
- 6 eggs
- 1/3 cup flour
- 3/4 cup sugar

Directions:

Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch springform pan.

Combine the cracker crumbs, pecans, 2 tablespoons sugar, and melted butter. Press onto the bottom and 1 1/2 inches up the sides of the prepared pan. Place the pan on a cookie sheet.

In a saucepan, melt the chocolate with the cream over low heat until smooth. Cool 5-10 minutes.

In a large bowl, beat together the eggs, flour, and 3/4 cup sugar on high speed, until thickened (at least 5 minutes). Gradually beat in the chocolate mixture.

Pour the batter into the prepared crust. Bake for 45 minutes or until center is almost cet. (The center will not set completely, and if you keep baking it, the edges will be over-cooked.)

Cool on a wire rack for 10 minutes, then loosen the cake by running a knife around the edge of the pan.

Cool for 1 hour longer, then refrigerate for at least 6 hours.

Serve cold, with whipped cream if desired.

Peruvian Chicken

Peruvian Chicken is a little weird, but mostly good. It has cloves, turmeric, nuts, onions, olives, orange juice, and lime juice, just to name a few ingredients. Serve with rice or boiled potatoes.

Ingredients:

- 3 cups chicken broth
- 1/2 onion, peeled and quartered
- 1/2 piece fresh ginger (or ground ginger)
- 6-8 whole cloves (or ground cloves) (don't use too much)
- 1 to 1 1/2 lb chicken breasts
- 2-3 dried aji mirasol chiles, or 1-2 teaspoons ground chile powder
- 1/2 cup orange juice
- 1 1/2 tablespoons lime juice
- 2 slices of bread
- 1/2 cup evaporated milk or half-and-half
- 2 tablespoons vegetable oil
- 1/2 red or yellow onion, peeled and diced
- 1/2 teaspoons palillo or turmeric (optional)
- 3-4 small yellow, red-skinned, or purple potatoes
- 1 tablespoon salt
- 1/2 cup chopped unsalted dry roasted peanuts (or lightly toasted walnuts)
- hot cooked rice
- hard-boiled eggs, cut into wedges (optional)
- olives
- cilantro or Italian parsley

Directions:

In a pot, combine chicken broth with the quartered onion, ginger, and cloves. Bring to a boil over medium high heat. Add the chicken and reduce the heat to medium low. Cook the chicken in the barely simmering broth for 20 minutes.

Meanwhile, if you are using dried chiles, remove the stems and seeds and place the chiles in a bowl. Add the orange and lime juices and let soak for about 20 minutes to soften. Place the chiles or the chile powder in the orange and lime juices in a blender or food processor, and liquefy.

Remove the poached chicken from the broth. Shred chicken breast into pieces.

Meanwhile, place the potatoes in a large saucepan and add water to cover. Add 1 tablespoon salt and bring to a boil. Reduce heat and boil gently until tender (15-30 minutes). Drain and keep warm.

Heat the oil in a large deep skillet over medium heat. Add the chopped onions and the palillo or turmeric, and saute until the onion is translucent (about 5 minutes). Add the chile puree and continue to cook, stirring until most of the liquid has evaporated (8-10 minutes).

Without washing the blender, place the bread and evaporated milk in the blender and puree. Add the bread mixture to the skillet and cook, stirring, for a few seconds. Add 1 cup of the broth and continue to cook, stirring occasionally until the sauce has thickened and a spatula leaves a track on the bottom of the pan (about 10-15 minutes).

Add the shredded chicken to the skillet. Add 1 cup of the broth to the sauce. Simmer, stirring occasionally, until the sauce has thickened enough to coat the back of a spatula (about 10 minutes). Stir in the nuts. Adjust the seasonings, adding salt to taste. Serve with boiled potatoes and, if desired, hot rice. Garnish with eggs and olives. Sprinkle with cilantro or parsley.

Paul's Grandma's Lefse

Paul's Norwegian grandmother put this lefse recipe together after years of experimenting.

Ingredients:

- 2 1/2 lb potatoes (2 1/2 lb before peeling)
- 1/2 cup half and half
- 1 cube (1/4 lb) butter
- salt
- 1/2 cup flour for each cup mashed potatoes

Directions:

Boil potatoes slowly until tender. Rice them in a potato ricer. Add butter, cream, and salt to taste. Mash and mix to smooth consistency. Chill. Work flour into potatoes. Form into roll. Cut off into 2-oz sizes.

Keep in refrigerator until ready to roll. Roll very thin on lightly floured board. Bake until bubbles form and is lightly browned. Turn over. They should be soft and tender so they can be rolled up with cinnamon sugar or mashed potatoes. Bake 450 or 475 to 500 degrees.

Chocolate Pretzel Candies

A sweet-and-salty combination of chocolate and pretzels that is really tasty and really easy to make! You can use just about any type of chocolate you want, and pick from a variety of possible toppings - make them how you like them. Tip: use Hershey Hugs (white and brown striped) with green and red M&Ms on top for a festive holiday treat.

Ingredients:

- miniature pretzel twists
- Hershey kisses (any variety, unwrapped), Rolos, or other similar chocolate
- M&Ms, pecans, or something else to go on top.

Directions:

Preheat oven to 250 degrees.

Line a cookie sheet with aluminum foil. Lay the pretzels out flat on the foil.

Put a Hershey kiss or other chocolate on top of each pretzel.

Bake for 2-3 minutes or until the chocolate has softened. White chocolate and filled Hershey kisses will soften faster than solid chocolate.

Remove from oven and immediately press an M&M or pecan into the center of each pretzel, pushing the chocolate down to fill the pretzel.

Immediately place in the refrigerator to let the chocolate set. Refrigerate for 10-20 minutes or until the pretzels can easily be removed from the foil. Store in an airtight container.

Chocolate Covered Cookie Dough

What's better than good old chocolate chip cookie dough? Form it into small balls then dip in melted chocolate chips! These are great, truffle-like treats -- make them bite-sized or a little bigger if you prefer. Warning: it's hard to eat just one.

Ingredients:

- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups flour
- 1 can (14 oz) sweetened condensed milk
- 3/4 to 1 cup miniature chocolate chis
- 1/2 cup chopped walnuts (optional)

- about 12 oz chocolate chips (white and/or semisweet)
- a little bit of shortening

Directions:

In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla.

Gradually add the flour, alternating with the milk. Beat well after each addition.

Stir in the chocolate chips and walnuts, if desired.

Cover the bowl and refrigerate for about 2 hours or until dough can easily be formed into 1-inch balls.

On low heat over the stove, melt the chocolate chips with whatever amount of shortening is needed to make the chocolate runny enough to coat the dough balls.

Dip each ball in the chocolate coating. Allow the excess to drip off. Place on waxed paper-lined baking sheets.

Refrigerate until firm, about 15 minutes.

If desired, remelt chocolate coating and drizzle over the candies in a decorative manner. Semisweet chocolate drizzled over white chocolate is very pretty.

Store in the refrigerator.

Chicken Mole

This recipe is a still a work in progress, so the following is what we'd like to try next time! This is a traditional Mexican dish, so feel free to use special dark or Mexican chocolate if you're feelin' fancy.

Ingredients:

- 3 chicken breasts
- flour for dusting
- cooking spray
- 1/2 an onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 14 oz can diced tomatoes
- 8 oz can tomato sauce
- 1/2 cup chicken broth
- toasted almonds, sliced or slivered
- parsley
- cooked rice

Directions:

Pat the chicken dry and cut into 1-inch cubes. Dip in flour.

Spray a large non-stick pan with cooking spray. Cooking chicken for 8 minutes over high heat, until golden brown. Remove and set aside.

Add the onion, garlic, cumin, chili powder, cocoa powder, salt, pepper, and water to the pan. Cook for 3-5 minutes or until tender.

Stir in the diced tomatoes, tomato sauce, and chicken broth. Bring to a boil. Add the cooked chicken.

Cover and simmer for 45 minutes, or until tender.

Uncover and simmer for 5 minutes longer, or until the sauce has thickened.

Garnish with almonds and parsley. Serve with rice.

Cheesy Enchiladas

We made a great enchilada recipe awhile ago, but haven't been able to find it since. Fortunately, this is a yummy substitute! A half recipe is just the right size for 2-3 people.

Ingredients:

- 2 cups (8 oz) shredded Monterey Jack cheese
- 1 cup (4 oz) shredded Cheddar cheese
- 1/2 cup sour cream
- 1 medium onion, chopped (1/2 cup) (can substitute dried minced onion)
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon pepper
- ground beef or taco meat (optional)
- 1 can (15 oz) tomato sauce
- 1 small green bell pepper, chopped (1/2 cup) (optional)
- 1 can (4.5 oz) chopped green chiles, drained (optional)
- 1 to 2 cloves garlic, finely chopped
- 2/3 cup water
- 1 tablespoon chili powder
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/4 teaspoon ground cumin
- 8 corn tortillas (5 or 6 inch)
- additional shredded cheese, sour cream, and chopped onion (optional)

Directions:

Preheat oven to 350 degrees. Grease a 7x11-inch glass pan.

In a medium bowl, mix the cheeses, sour cream, onion, parsley, and pepper. Add ground beef or taco meat if desired. Set aside.

In a medium saucepan, heat the tomato sauce, bell pepper, chiles, garlic, water, chili powder, oregano, and cumin to boiling, stirring occasionally. Reduce the heat and simmer uncovered for 5 minutes.

Pour the sauce into an ungreased 9-inch glass pie plate.

Dip each tortilla into the sauce to coat both sides. Spoon about 1/4 cup cheese mixture onto each tortilla, then roll the tortilla around the filling. Place seam side down in the prepared 7x11-inch pan.

Pour the remaining sauce over the enchiladas.

Bake 20 minutes or until bubbly.

Garnish with additional shredded cheese, sour cream, and chopped onion, if desired.

Cheesy Garlic Potato Gratin

Paul says: "It's awesome!" It's like au gratin potatoes but with different cheese, and the green onion gives it a different flavor also. Enjoy! 

Ingredients: 

- 1 1/2 lb potatoes, thinly sliced (about 5 cups) 

- 1/3 cup sliced green onions (about 3) 

- 1 1/2 cups (6oz) shredded Swiss and Parmesan cheeses

- 2-3 cloves garlic, minced

- 1 teaspoon salt 

- 1/4 teaspoon black pepper 

- 1 cup half and half 

Directions: 

Add potatoes to 2-quart square baking dish. Sprinkle with green onion, cheese, garlic, salt, and pepper. Pour half and half over the top. 

 Cover and bake at 350 for 1 hour, then uncover and bake 15-20 longer or until potatoes are tender and top is golden brown.

Lemon Curry Chicken

I was surprised that I actually liked this dish, given the somewhat odd ingredients. But after the first bite, I was hooked. We will definitely be making this recipe many times in the future, and I expect it will become a family favorite! Excellent when served with green beans.

Ingredients:

- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

- 3 large boneless, skinless chicken breasts, cut into 2-inch pieces (like chicken strips)

- 2 eggs, slightly beaten
- 1 cup Italian seasoned bread crumbs

- 1/2 cup sugar
- 1/2 cup lemon juice
- 1 1/2 teaspoons curry powder

Directions:

Preheat the oven to 400 degrees. Line a 9x13-inch pan with aluminum foil and lightly grease the foil with cooking spray.

In a small bowl, stir together the paprika, salt, and pepper. Sprinkle this mixture over the pieces of chicken.

Dip the chicken pieces in the egg, then dredge in the bread crumbs.

Arrange chicken pieces in a single layer in the prepared pan.

Bake for 15 minutes, turning once.

Meanwhile, in a small saucepan over medium-low heat, stir together the sugar, lemon juice, and curry powder. Stir until the sugar dissolves, about 5 minutes.

After the chicken has baked for 15 minutes, drizzle the lemon sauce over the chicken, then bake 5 minutes longer.

Cheesy Ham & Macaroni

Yet another fun variation on homemade macaroni and cheese recipes. You can bake this or just eat it once the sauce and noodles are mixed. Ham is optional but would be tasty.

Ingredients:

- 2 1/2 cups elbow macaroni, cooked and drained
- 3 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 4 teaspoons chicken bouillon granules
- 1/4 teaspoon pepper
- 2 cups (8 oz) shredded cheddar cheese, divided
- 1 1/2 cups cubed fully cooked ham (optional)
- 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees and grease a 9x9-inch or 7x11-inch pan if you want to bake the dish.

In a large saucepan, melt the butter over low heat, then whisk in the flour until smooth.

Whisk in the milk, bouillon, and pepper. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Remove from heat and stir in 1 cup cheddar cheese, ham, Parmesan cheese, and cooked macaroni noodles.

If you don't want to bake the dish, sprinkle with the remaining 1 cup cheddar cheese and serve.

If you wish to bake the pasta, transfer to the prepared pan. Sprinkle with the remaining 1 cup cheddar cheese. Bake for 20-25 minutes or until bubbly. Let stand 5 minutes before serving.

Hot Parmesan Crab Dip

Paul likes to make this recipe to bring to parties and potlucks so he can actually make something with seafood in it, that Becky refuses to eat. Plus, this dip is really awesome and everybody likes it and wants the recipe!

Ingredients:

- 8 oz cream cheese (regular or light), softened
- 1 cup sour cream (regular or light)
- 3/4 cup mayonnaise (regular or light)
- 1 1/2 cups shredded parmesan cheese
- 4 cloves garlic, minced (or minced garlic in a jar, or dried minced garlic)
- 1 lb crab (imitation crab is fine)
- 3 green onions, chopped (optional)

Directions:

Preheat the oven to 350 degrees.

Mix the cream cheese, sour cream, and mayonnaise together until relatively smooth.

Mix in the parmesan cheese and garlic.

Fold in the crab meat and green onions, being careful not to break up the crab too much.

Spread in a 9x9-inch baking pan. Bake for 45 minutes.

Microwave Rocky Road Fudge

The fact that this fudge tastes SO good is totally ridiculous, given how utterly simple this recipe is to make. With four ingredients and no cooking except a few minutes in the microwave, even the most kitchen-shy people could prepare this fudge with ease.

Ingredients:

- 1 teaspoon butter (approximately)
- 2 cups (12 oz) chocolate chips
- 1 can (16 oz) chocolate frosting
- 1/2 to 3/4 cup coarsely chopped walnuts
- 1/2 to 3/4 cup miniature marshmallows

Directions:

Line an 8x8-inch baking pan with aluminum foil. With butter, grease the bottom and sides of the foil.

Melt the chocolate chips and chocolate frosting together in a medium bowl in the microwave. Stir every 30 seconds until the chocolate chips are melted and the mixture is smooth.

Stir in the walnuts.

Let cool for about 10 minutes, then stir in the marshmallows.

Spread the fudge mixture evenly in the prepared pan. Refrigerate for several hours or until fudge has solidified.

Remove fudge from pan by lifting the aluminum foil. Cut it on a cutting board with a sharp knife. Cut it into 1-inch square pieces. Store in the refrigerator.

No-Bake Chocolate Peanut Butter Bars

This is a pretty easy recipe that would be great in the summer when it's already hot out, because you don't even need to turn on the oven. If you like Reese's peanut butter cups, you'll love this recipe. The flavor and even the consistency are quite similar to Reese's. 

Ingredients:

- 1 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups peanut butter, divided
- 1 1/2 cups chocolate chips

Directions:

Combine the melted butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter in a medium bowl. Stir together until well-blended.

Press the mixture evenly into the bottom of an ungreased 9x13-inch pan.

Melt the chocolate chips with the remaining 1/4 cup peanut butter. Stir until smooth.

Spread the chocolate mixture over the top of the crust.

Refrigerate for at least one hour prior to slicing.

Becky's tips: Melt the butter in the microwave. Crush the graham crackers using a blender. Use crunchy or smooth peanut butter, whichever you prefer. Melt the chocolate chips in a small saucepan over low-medium heat. Let the bars warm up slightly at room temperature before slicing (if they are too warm or too cold, they will be difficult to slice).

Breakfast Pizza Squares

This is a delicious egg casserole-type dish that's perfect for a Saturday morning brunch.

Ingredients:

- 1/2 lb Italian or pork sausage
- 1 tube (8 oz) refrigerated crescent rolls
- 4 eggs
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 3/4 to 1 cup shredded cheddar cheese

Directions:

Preheat the oven to 400 degrees. Lightly grease a 9x13-inch pan.

In a large skillet, crumble the sausage and cook over medium heat until no longer pink, then drain.

Unroll the crescent dough onto the bottom and 1/2-inch up the sides of the prepared pan. Seal the seams between the pieces of dough.

Sprinkle the sausage over the dough.

In a medium bowl, beat together the eggs, milk, and pepper. Pour the egg mixture over the sausage. Sprinkle with cheese.

Bake for 15 minutes or until a knife inserted in the center comes out clean.

Applesauce Bread

This recipe came to us from Paul's mom. It's got a wonderful, sweet, crunchy topping to go with the great flavor of the bread.

Ingredients:

- 1 1/4 cups applesauce
- 1 cup sugar (depending on how sweet the applesauce is, you may need less sugar)
- 1/2 cup oil
- 2 eggs
- 3 tablespoons milk
- 2 cups flour (optional: substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup chopped pecans

- 1/4 cup pecans
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon

Directions:

Preheat oven to 350 degrees. Grease a 9x5-inch loaf pan.

Combine the applesauce, 1 cup sugar, oil, eggs, and milk. Add the flour, baking soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg, allspice, and 1/2 cup pecans.

Pour the batter into the prepared pan.

Separately, combine the 1/4 cup pecans, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon to make the topping.

Sprinkle the topping over the batter.

Bake for 1 hour.

Paul's Fabulous Meatloaf

This meatloaf is nothing like the entree out of middle school cafeteria horror stories. Rather, it's actually good! Ground beef and Italian sausage are combined with pasta sauce, and layered with mozzarella cheese before baking. Top with additional pasta sauce and melted cheese, and you've got a hit!

Ingredients:

- 1 egg, beaten
- 1 cup soft bread crumbs (about 1 piece of bread torn into very small pieces)
- 1/2 cup pasta sauce
- 1-2 cloves garlic, minced (or dried minced garlic)
- 1/2 teaspoon dried rosemary, crushed
- 8 oz Italian sausage (or pork sausage links without casings, or ground beef)
- 1 lb ground beef
- 2 oz mozzarella cheese (or provolone), cubed or shredded
- 2 tablespoons pasta sauce
- 2 tablespoons mozzarella cheese (or provolone), shredded
- fresh rosemary sprigs (optional)

Directions:

Preheat the oven to 350 degrees.

In a large bowl, stir together the egg, bread crumbs, 1/2 cup pasta sauce, garlic, and rosemary.

Add the Italian sausage and ground beef to the egg mixture, and mix well.

Press two-thirds of the meat mixture in the bottom of an ungreased 8x4x2-inch loaf pan.

Make a 1/2-inch indentation down the center of the meat mixture. Place the 2 oz cubed or shredded cheese in the indentation. Pat the remaining meat mixture over the top.

Bake for 55-60 minutes or until meat is no longer pink.

Let stand for 10 minutes before serving. Drizzle top of meatloaf with 2 tablespoons pasta sauce, and sprinkle with 2 tablespoons shredded cheese. Garnish with fresh rosemary springs if desired.

Gorgonzola Pasta with Chicken and Broccoli

With this recipe, we've completed our first experiment with gorgonzola cheese -- and we think we like it! The recipe didn't say anything about broccoli but we added it on a whim and found it really added to the dish.

Ingredients:

- 12 oz pasta (penne recommended; other varieties work great too)
- 1 lb chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream (substitute 1/3 to 1/2 cup of this with milk if desired)
- 1/4 cup chicken broth
- 1 tablespoon butter
- 2 tablespoons flour
- 1 1/4 cups (5 oz) crumbled Gorgonzola cheese
- 6-8 fresh sage leaves, thinly sliced (or dried sage)
- salt and pepper to taste
- grated Parmesan cheese
- minced fresh parsley

Directions:

Cook the pasta according to the directions on the package.

Meanwhile, in a large skillet over medium heat, brown the chicken in the olive oil. Add the garlic and cook for 1 minute longer.

Add the wine and stir to loosen any browned bits from the pan.

Add the heavy cream and chicken broth. Cook until the sauce is slightly thickened and the chicken is no longer pink. Add the butter and flour to thicken the sauce.

Stir in the Gorgonzola cheese, sage, salt, and pepper. Cook just until the cheese is melted.

Drain the pasta and toss with the sauce.

Sprinkle with Parmesan cheese and parsley prior to serving.

Sesame Pork Tenderloin

This is one of our first experiments with pork tenderloins baked in the oven. It's got a yummy marinade that makes for a great flavor and tender meat once baked.

Ingredients:

- 2 pork tenderloins (1 lb each)
- 1/2 cup soy sauce
- 3 tablespoons olive oil
- 1/2 teaspoon ground ginger (or 2 teaspoons minced fresh gingerroot)
- 1 to 3 garlic cloves, minced
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/3 cup sesame seeds, toasted

Directions:

Place the tenderloins in a large Ziploc bag. Add the soy sauce, oil, ginger, and garlic. Seal the bag and turn it to coat the tenderloins with the sauce. Refrigerate for 4 hours or overnight, turning occasionally.

Preheat the oven to 375 degrees. Line a shallow glass pan with aluminum foil and grease the foil.

Drain and discard the marinade. Place the tenderloins in the prepared pan.

Bake for 20 minutes.

Combine honey and brown sugar. Spoon over the tenderloins once they have cooked for 20 minutes. Sprinkle with sesame seeds.

Bake for an additional 10-20 minutes or until the meat is cooked.

Let stand for 5-10 minutes before slicing.

P&B's Special Scalloped Potatoes

This recipe was created one day entirely by accident. I (Becky) was attempting to make a batch of Au Gratin Potatoes out of a cookbook. That particular recipe was right next to a rather similar, but slightly different, recipe for Scalloped Potatoes. Midway through preparing the recipe, I realized I had been using ingredients and amounts from both recipes -- oops! However, Paul loved the result, so we have adopted this as our new favorite cheesy potato recipe. Enjoy!

Ingredients:

- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)

Directions:

Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).

In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.

Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.

Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.

Stir in 2 cups of the cheese until the cheese is melted.

Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.

In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.

Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.

Frito Chicken Casserole

This is sort of a funky dish, combining Mexican flavors with the crunch of Fritos. Save some extra Fritos to put on top later if you plan on having leftovers.

Ingredients:

- 2 chicken breasts
- most of a 10.75oz bag of Fritos; save a small amount to have with leftovers; the chili cheese flavor works well
- 1 can of cream of mushroom soup or cream of chicken soup (or make the homemade recipe in the pan that you cooked the chicken in)
- 1/2 cup of sour cream
- 10 oz can of enchilada sauce
- 4 oz can of mild chopped green chiles (optional)
- 1 to 1 1/2 cups of shredded sharp cheddar cheese

Directions:

Either pan fry chicken in some oil or cover the chicken breasts with water in a large saucepan. Season with salt. Bring to a boil and then simmer for 20-25 minutes or until the chicken is cooked through. Cool slightly, then tear chicken into bite-size pieces.

Preheat oven to 375 degrees. 

Crush the corn chips.

Mix the sour cream and soup together in a bowl.

Using a large casserole dish (we use a 9x9), start with a layer of fritos, then cheese, half the chicken, half the soup/sour cream mixture, half of the enchilada sauce, and half of the green chiles. Repeat the layering (no need for much fritos in the middle, they get crunchiest in the outer layers), ending with extra cheese and Fritos on top. Try some smoked paprika on top. 

Bake for 25-30 minutes. Serve with corn and black beans. 

Blackberry Pork Chops

An easy, fruity twist on basic pork chops.

Ingredients:

- 4 pork loin chops
- 1/4 cup seedless blackberry spreadable fruit
- 3 tablespoon ketchup
- 1/4 teaspoon minced garlic
- 1/4 teapsoon prepared mustard
- 1/4 teaspoon cornstarch
- 1 tablespoon A1 steak sauce

Directions:

Cook pork chops over the stove or broil them until they are cooked through.

Meanwhile, in a small saucepan, combine the spreadable fruit, ketchup, garlic, and mustard. Bring to a boil.

Separately, combine the cornstarch and steak sauce until smooth, then gradually stir into the saucepan with the other ingredients.

Bring to a boil. Cook while stirring for two minutes or until sauce is thickened.

Serve sauce with pork chops.

Corn Flake Chicken Strips

This is an interesting way to make your own homemade chicken strips - which are tasty but probably way healthier than most chicken strips. And they're not even deep-fried!

Ingredients:

- 1/4 cup flour
- 3/4 teaspoon seasoned salt (or plain salt with a little pepper)
- 1/3 cup butter, melted
- 1 1/4 cups crushed cornflakes
- 1 1/2 pounds boneless skinless chicken breasts or tenderloins, cut into 1-inch strips

Directions:

Preheat the oven to 400 degrees.

Stir together the flour and seasoned salt in a medium bowl.

Melt the butter in a second medium bowl.

Crush the cornflakes in a third medium bowl. (I found it worked well to put the cornflakes in a bowl with a flat bottom, then use the bottom of a glass to crush them in the bowl.)

Coat each piece of chicken with the flour mixture, then dip in the melted butter, then coat with crushed cornflakes.

Bake on an ungreased cookie sheet for 15-20 minutes or until chicken is cooked. Enjoy with ketchup, BBQ sauce, or whatever you prefer.

Cheesecake Dip

This dip is a tasty combination of cream cheese, sugar, and mini chocolate chips. We brought it to a potluck where it was a hit. Great when served with graham cracker sticks for dipping. Or try something else - cookies, apple slices - get creative!

Ingredients:

- 8 oz cream cheese, softened
- 1/2 cup butter, softened

- 3/4 cup powdered sugar
-2 tablespoons brown sugar
- 1 teaspoon vanilla

- 1 cup (6 oz) miniature chocolate chips

Directions:

Use a hand mixer to beat together the cream cheese and butter until fluffy.

Add the powdered sugar, brown sugar, and vanilla. Beat until smooth.

Stir in the chocolate chips.

Serve immediately or refrigerate until ready to serve. (Be sure to allow an hour or so for the dip to soften after it's been refrigerated, or it will be too solid to "dip.")

Popovers

Ingredients:

- 1 1/4 cups flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, cut into 12 even pieces
- 1 tablespoon unsalted butter, melted

Directions:

Preheat oven to 400 degrees. Grease a popover pan, then preheat pan in oven for about 2 minutes.

Mix the flour, salt, eggs, milk, and melted butter for about 1-2 minutes, until the mixture is the consistency of heavy cream.

Place 1 small piece of butter in each cup and place the pan back in the oven until the butter is bubbly (about 1 minute).

Fill each cup half full with batter. Bake 20 minutes. Reduce temperature to 300 degrees and bake 20 minutes longer.

Lasagna

Here's a pretty easy and very tasty recipe for some good old-fashioned comfort food. With plenty of cheese and plenty of meat, this lasagna is sure to be a hit. Check out the tip at the bottom about preparing an extra lasagna for the freezer!

Ingredients:

- 8 oz lasagna noodles (9 or 10 noodles)
- 2 lb ground beef
- two 24-26-oz jars of spaghetti sauce
- 1 egg, beaten
- 12-15 oz ricotta cheese
- 2 1/2 to 3 cups mozzarella cheese, divided
- 1 1/2 teaspoons dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese

Directions:

Preheat oven to 375 degrees. Grease a 9x13 pan.

Cook the lasagna noodles according to the package.

Meanwhile, cook the ground beef over medium heat until no longer pink. Drain.

Remove the cooked beef from heat and stir in the spaghetti sauce.

In a large bowl, combine the egg, ricotta cheese, 2 1/4 cups of mozzarella cheese, parsley, salt, and pepper.

Drain the lasagna noodles.

Spread 1 cup of meat sauce in the bottom of the prepared pan. Layer three noodles over the meat sauce. Spread 1 cup cheese mixture, then 1 1/2 cups meat sauce over the noodles. Repeat the layering, ending with 1 cup cheese mixture and 1 1/2 cups meat sauce spread over the last 3 or 4 noodles.

Sprinkle the remaining mozzarella cheese (3/4 cup) and the Parmesan cheese over the top.

Cover and bake for 45 minutes. Uncover and bake another 10 minutes or until bubbly. Let stand for 10 minutes before serving.

*The recipe can be doubled, and the second lasagna covered and frozen prior to cooking. To prepare, thaw in the refrigerator overnight. Remove from the fridge 30 minutes before baking. Cover and bake at 375 for 60-70 minutes or until heated thoroughly. Uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Granola Bars

Looking for a healthy homemade snack? Look no further than these Granola Bars. With oats, rice krispies, and whole wheat flour, you can add in whatever nuts and fruit you like. Here are some of my suggestions: (1) chocolate chips, dried cranberries, and chopped walnuts; (2) butterscotch chips, chopped dried apricots, and chopped dried pecans; or (3) chocolate and peanut butter chips, peanuts, and raisins.

Ingredients:

- 1/4 cup sugar
- 1/4 cup plus 1 tablespoon honey
- 1/4 cup maple syrup
- 2 tablespoons peanut butter
- 1 egg white
- 1 teaspoon vanilla

- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice

- 2 cups oats
- 1 1/2 cups rice krispies
- 1/3 cup chocolate, vanilla, butterscotch, or peanut butter chips
- 1/4 cup chopped dried fruit (e.g. cranberries, raisins, apricots)
- 1/4 cup coarsely chopped nuts

Directions:

Preheat oven to 350 degrees. Grease a 9x13 pan.

In a large bowl, combine the first 6 ingredients. Separately, combine the next 4 ingredients, then add them to the first mixture.

Stir in the remaining 5 ingredients.

Press into the prepared pan. Bake for 18-20 minutes or until golden brown. Cool on a rack then cut and store in an airtight container.

Triple Chocolate Bundt Cake

This cake is utterly fantastic. In this recipe, you'll find a fairly simple way to dress up a box cake mix with a few easy modifications and additions, resulting in a marbled white and chocolate bundt cake complete with mini chocolate chips and an easy-to-make chocolate glaze. I'm warning you: this cake will disappear before you know it!

Ingredients:

- 1 package white cake mix (18.25 oz)
- 1/3 cup sugar
- 4 eggs
- 1 cup (8 oz) sour cream
- 2/3 cup canola oil

- 2 tablespoons baking cocoa powder
- 1/2 cup miniature chocolate chips

- 1/2 to 1 cup chocolate frosting
- 1 to 2 tablespoons milk

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.

In a medium bowl, combine the cake mix, sugar, eggs, sour cream, and canola oil. Beat for 2-3 minutes or until well blended.

Transfer about half of the cake batter to a separate bowl. Stir the cocoa powder into half of the cake batter, and stir the chocolate chips into the other half of the cake batter (the white batter).

Spoon the batters into the prepared pan, alternating spoonfuls of the white batter and chocolate batter.

Bake for 45-50 minutes, or until a toothpick poked near the center comes out clean. Let cool in the pan on a wire rack for 15 minutes, then remove cake from pan and leave on wire rack until completely cooled.

Once the cake is cooled, prepare the frosting. Start by mixing 1/2 cup frosting with 1 tablespoon milk. Spoon/drizzle the frosting mixture over the cake.* If more frosting is needed, mix an additional 1/4 cup frosting with 1 1/2 teaspoons milk, and repeat if necessary.

*The frosting will be somewhat runny, more like a glaze. This means it may be messy if you put too much on! I would recommend frosting the cake while it is still on the wire rack, over an easy-to-clean surface. Spoon the frosting over the cake, let the excess frosting drip off the cake and through the wire rack, and then transfer the frosted cake to a plate or serving dish. Otherwise you will end up with excess frosting pooled around the cake on your serving dish.

Gingersnaps

Here is yet another favorite traditional cookie, but even better - another recipe that consistently turns out well at 5000 feet altitude! These cookies have a crunchy outside with a nice chewy center. They're sure to be a hit!

Ingredients:

- 1 cup packed brown sugar
- 3/4 cup shortening
- 1/4 cup molasses
- 1 large egg

- 2 1/4 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt

- additional sugar

Directions:

Preheat the oven to 375 degrees. Lightly grease a non-insulated cookie sheet.

In a large bowl, beat the brown sugar, shortening, molasses, and egg with an electric mixer (or mix by hand). Stir in the remaining ingredients except the sugar.

Shape the dough into small rounded balls. Roll each ball in sugar, then place on the cookie sheet.

Bake 8-10 minutes, or just until set. Immediately transfer the cookies to a wire rack to cool.

Lemon Bars

This recipe, officially entitled "Mom's Lemon Bars," comes from an old Minnesotan Lutheran cookbook, coincidentally owned by Paul's family but published in the town where Becky grew up. Everyone says these bars are delicious - and they look beautiful if you sprinkle the powdered sugar carefully.

Ingredients:

- 2 cups flour
- 1/2 cup powdered sugar
- 1 cup butter or margarine, softened

- 4 eggs, beaten
- 2 cups sugar
- 1/2 cup lemon juice
- 1/2 teaspoon salt
- 2 tablespoons flour
- 3/4 teaspoon baking powder

- additional powdered sugar

Directions:

Preheat the oven to 350 degrees. Grease a 9x13 pan.

Mix the first three ingredients (flour, powdered sugar, and butter) in a medium bowl. Press into the prepared pan and bake for 20 minutes.

Meanwhile, prepare the filling: Beat the eggs, sugar, and lemon juice together. Add the salt, flour, and baking powder. Mix well.

Pour the filling on top of the baked crust and bake for 25 minutes longer.

After removing the bars from the oven, sprinkle them with additional powdered sugar as desired. A small sieve works well for sprinkling the sugar evenly.

Potato Pancakes

Paul really likes this recipe for homemade potato pancakes, and Becky doesn't think it's half bad either! Using the frozen hash browns makes it really easy. You can thaw the hash browns pretty quickly by putting them in a strainer or sieve and running water over them. 

Ingredients

- 3 cups frozen shredded hash brown potatoes, thawed (rinse grated potatoes with cold water, then drain thoroughly, if using freshly grated potatoes instead of frozen) 

- 2 tablespoons flour 

- 2 eggs 

- 3 tablespoons butter, melted 

- 1/2 teaspoon salt 

- 1 tablespoon vegetable oil

- onion and garlic powder, to taste

Directions 

Place the hash browns in a large bowl; add the flour, eggs, butter, salt, garlic powder, and onion powder. Mix well. 

Heat the oil in a large skillet over medium heat. Drop the batter by 1/3-cupfuls into the oil. Fry each pancake until golden brown on both sides. 

Poppy Seed Bread

This recipe came from Paul's mom, and it is really good! Turns out poppy seed bread can be really good even if it doesn't have lemon in it. Still haven't found a substitute ingredient to use for some of the oil, but we'll keep working on that... enjoy!

Ingredients:

- 2 cups sugar
- 1 1/4 cups oil
- 4 eggs
- 1 teaspoon vanilla

- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt

- 2 oz poppy seeds (note: try less than this, maybe 1 oz?)
- 1 large can of evaporated milk

Directions:

Soak the poppy seeds in half of the evaporated milk for several hours. (Put the poppy seeds in a bowl, then add half the evaporated milk, and leave in the refrigerator.)

Preheat oven to 350 degrees. Grease and flour two large loaf pans.

Beat the eggs in a medium mixing bowl, then add the oil, sugar, and vanilla, and mix well.

Combine the flour, baking soda, and salt in a separate bowl.

Alternate adding the flour mixture and the poppy seeds to the egg mixture.

Add the rest of the evaporated milk. Beat well.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Notes: failed attempts at altering this recipe include adding chocolate chips (they all just sank to the bottom of the loaves and made them crumbly) and adding a splash of lemon juice (just changed the texture without adding much lemon flavor, though lemon extract could be tried).

Walnut Brownie Bars

These are really fantastic! Take a butter-brown sugar crust, add a fudgy brownie layer, and top it off with melted milk chocolate and chopped walnuts... you'll have a hit! (And possibly a new addiction.) I used a walnut brownie mix, which was fantastic. The recipe makes at least a couple dozen decent-sized bars.

Ingredients:

1 1/2 cups flour
3/4 cup brown sugar (dark or light)
3/4 cup butter, softened
1 egg yolk
3/4 teaspoon vanilla extract

1 box of fudge brownie mix
1 egg
1/3 cup water
1/3 cup canola oil

1 package (11.5 oz) milk chocolate chips, melted
3/4 cup chopped walnuts (toasted, if desired)

Directions:

Preheat oven to 350 degrees. Grease a 15x10 inch glass pan.

In a medium bowl, combine the first 5 ingredients. Press onto the bottom of the prepared pan. Bake for 15-18 minutes, or until golden brown.

Meanwhile, in a medium bowl, combine the brownie mix, egg, water, and canola oil. Once the crust has finished baking, spread the brownie mixture over it while still hot. Bake for 15-20 minutes.

Cool on a wire rack for 30 minutes, then spread the melted chocolate over the brownie layer and sprinkle with the chopped walnuts. Use a spatula to lightly press the walnuts into the chocolate.
.
Cool completely before cutting into bars using a sharp knife.

Chicken Soup Macaroni and Cheese

This is a neat new recipe we found for homemade macaroni and cheese. Using a 9x9-inch pan, it makes a nice, manageable amount of macaroni. It's got a pretty strong flavor of chicken from the soup, and a crunchy top from the bread crumbs. Enjoy!

Ingredients:

- 1 2/3 cups uncooked elbow macaroni noodles

- 1 can (10.5 or 10 3/4 oz) condensed cream of chicken soup, undiluted
- 1 cup milk
- 1 tablespoon minced chives (or dried chives to taste)
- 1/2 teasoon ground mustard
- 1/4 teaspoon hot pepper sauce (optional)

- 1 1/2 cups (6 oz) cubed or shredded Gouda or cheddar cheese

- 2 tablespoons dry bread crumbs
- 1 tablespoon butter, melted

Directions:

Preheat oven to 400 degrees. Grease a shallow 2-quart baking dish (we used a glass 9x9 pan).

Cook the macaroni according to the directions on the package, then drain it.

In a large bowl, mix together the soup, milk, chives, mustard, and hot pepper sauce if desired. Stir in the cooked macaroni noodles and the cheese.

Spoon into the prepared pan.

Combine bread crumbs and melted butter; sprinkle over the top of the noodles.

Bake uncovered for 25-30 minutes or until heated through and bubbly.

Peanut Butter Kiss Cookies

These cookies are a classic, and this is a great recipe for them. Tip: Once the cookies have cooled, put them on a plate in the refrigerator for awhile to help the chocolate kisses firm up. Tip: If you're feeling creative, use whatever kind of Hershey kisses you want - they don't have to be the plain chocolate ones!

Ingredients:

- 1/2 cup shortening
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 1/8 to 1/4 cup sugar
- 4 to 5 dozen Hershey kisses

Directions:

Preheat oven to 350 degrees.

Beat shortening and peanut butter together with an electric mixer or by hand.

Beat in the 1/2 cup sugar, brown sugar, baking powder, and baking soda.

Beat in the egg, milk, and vanilla.

Beat in the flour.

Shape dough into 1 inch balls. Rolls balls in the 1/8 to 1/4 cup sugar.

Place balls two inches apart on an ungreased, non-insulated cookie sheet. Bake for 10 to 12 minutes, or until the edges are firm and the bottoms are lightly browned.

Upon removing the cookies from the oven, immediately press a Hershey kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

Chocolate Peanut Butter Banana Bread

You usually think of banana bread as a breakfast food. When you make this banana bread, be prepared for a dessert! With multiple layers of banana bread, peanut butter topping, and chocolate chips, this sinfully sweet concoction is to die for!

Ingredients:

- 1/2 cup flour
- 1/2 cup packed brown sugar
- 1/4 cup creamy peanut butter
- 1/2 teaspoon cinnamon

- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 teaspoon vanilla
- 2 1/4 cups flour (can substitute 1/2 cup wheat flour for 1/2 cup white flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 cups semisweet chocolate chips

Directions:

Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans. (We used one 8x4 inch and one 9x5 inch pan and it worked fine.)

In a small bowl, prepare the topping by stirring the flour, brown sugar, peanut butter, and cinnamon until crumbly. Set aside.

In a large bowl, cream the butter, cream cheese, and sugar until light and fluffy. Add the eggs, one at a time, and beat well after each addition. Beat in the bananas and vanilla.

Combine the flour, baking powder, baking soda, and cinnamon in a separate bowl. Stir the flour mixture into the banana mixture just until moistened.

Reserve 1/4 of the batter. Spread the remaining 3/4 of the batter into the two prepared pans.

Reserve 1/4 of the topping. Spread the remaining 3/4 of the topping over the batter in the pans.

Sprinkle half of the chocolate chips over each pan (i.e. this step uses all of the chocolate chips). Then spread the remaining batter over each pan, and top with the remaining topping.

Bake for 45-55 minutes, or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing to a wire rack.

Orange Chicken and Veggies

Homemade oriental food is always fun, and this recipe makes a flavorful, healthy-tasting dish that includes lots of veggies. (Don't worry, I mean "healthy-tasting" in a good way!) We recommend serving it with rice.

Ingredients:

- 1 tablespoon plus 1/3 cup cornstarch, divided
- 1 cup orange juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons olive oil, divided

- 2 1/2 to 3 1/2 cups vegetables (the recipe suggests 1 1/2 cups fresh sliced carrots plus 1 cup chopped green pepper; we also added about 1 cup of chopped fresh broccoli)
- 1/2 cup chopped onion

Directions:

In a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt, and pepper. Set aside.

Place the remaining 1/3 cup cornstarch in a bowl. Coat each piece of cubed chicken in cornstarch.

Add 2 tablespoons olive oil to a large skillet. Over medium heat, cook the chicken for 7-9 minutes or until juices run clear. Remove the chicken from the skillet.

Add 1 tablespoon olive oil to whatever oil remains in the skillet. Saute the carrots for 2 minutes. Add the green pepper and onion (add additional vegetables as desired) and saute for 2 to 3 minutes or until the veggies are crisp-tender.

Stir the prepared orange juice mixture, then add it to the pan. Bring to a boil. Cook and stir for 2 minutes, or until sauce is thickened.

Return chicken to the skillet and heat through.

Serve with rice, if desired.

Chocolate Peanut Butter Brownie Bars

By now, it's no surprise that Paul and Becky love desserts that combine peanut butter and chocolate. So we knew before even trying this new recipe that it would be a hit - and it was. With a neat consistency midway between brownies and cake, these bars almost taste like cookies. Their flavor is similar to the Revel Bars that we love, but they are quick and easy to make --- pretty much a one-bowl recipe --- and you might even have all the ingredients in your cupboard already!

Ingredients:

- 2/3 cup butter, softened
- 2/3 cup peanut butter (crunchy or creamy)
- 1 cup sugar
- 1 cup packed brown sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package (11 1/2 ounces) chocolate chips (milk chocolate or semisweet)

Directions:

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan.

In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar

Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.

Combine the flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture to the creamed mixture.

Stir in the chocolate chips.

Spread into the prepared pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack, then cut into bars.

Becky's Note to Self (11/1/09): Next time try baking in a 15x10 pan (and watch the time) - they don't get cooked all the way through before they are brown on the top.

Crispy Parmesan Pork Chops

We recently encountered this pork chop recipe and immediately knew we wanted to try it. Fast, easy, and delicious - what more can you ask for? The chops end up cheesy and crispy with a wonderful flavor. Tip: for a little variety, try making it with different flavors of mashed potato flakes. You can get a bunch of different flavors in small packages from the grocery store.

Ingredients:

- 3 tablespoons butter
- 1/4 cup butter-and-herb-flavored mashed potato flakes
- 1/4 cup Parmesan cheese (either the grated kind or the kind from a can)
- 1/2 teaspoon garlic powder
- 3 pork chops
- 2 tablespoons canola oil

Directions:

Melt the butter in a shallow bowl.

In another bowl, combine the potato flakes, Parmesan cheese, and garlic powder. (Note: The amount of this mixture that you need depends on the size of the pork chops. You may need more or less.)

Dip each chop into the butter, then dip it in the potato flake mixture and coat it.

Cook chops in oil in a large skillet over medium heat for 7-8 minutes on each side, or until juices run clear.

Becky's Favorite Ribs

With a tasty homemade barbecue sauce, these ribs are pretty fantastic!

Ingredients:

- 4 pounds baby-back pork ribs
- 1/2 cup honey
- 1/2 cup prepared mustard
- 1/2 cup red wine vinegar
- 1 tablespoons vegetable oil
- 4 teaspoons Worcestershire sauce
- 2 teaspoons butter
- 2 teaspoons coarsely ground pepper
- 1 teaspoon salt
- 1 teaspoon hot pepper sauce (optional)

Directions:

Preheat oven to 325 degrees.

Cut ribs into serving-size pieces. Place ribs meat side up in a roasting pan. Bake, uncovered, for 1 to 1 1/2 hours, then drain.

Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil over medium heat. Reduce heat, and simmer, uncovered, for about 30 minutes or until slightly reduced. Remove from heat and cool at room temperature for 1 hour.

Brush sauce over ribs. Reduce oven temperature to 300 degrees. Bake, uncovered, basting occasionally, for 30-45 minutes or until ribs are tender.

Apple Crumble

This is a phenomenal dessert! Similar to an apple crisp or apple cobbler, it tastes fantastic when served right from the oven with vanilla ice cream or frozen yogurt. A perfect mixture of warm apples, brown sugar, cinnamon, and oats is sure to leave you wanting more.

Ingredients:

- 2 pounds green apples (we used 3 medium apples), peeled and thinly sliced
- 2 tablespoons sugar
- 3 tablespoons water
- 3/4 cup flour
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) cold butter, divided
- 1/2 cup firmly packed brown sugar
- 1/2 cup rolled oats

Directions:

Preheat oven to 375 degrees. Place 1 tablespoon butter in a glass 9x9 or 8x8 inch pan and place it in the oven until the butter is melted, then tilt the pan to allow the butter to coat the bottom.

Place the apple slices in a large bowl and add the sugar and water. Mix to combine, then place apples and any remaining sugar water from the bottom of the bowl into the prepared pan.

Sift the flour and cinnamon together into a medium bowl. Use a pastry blender to mix in the remaining 7 tablespoons of cold butter until the mixture resembles coarse breadcrumbs. Add the brown sugar and oats; mix well.

Sprinkle the brown sugar topping over the apples in the pan. Bake for 25 minutes or until the apple is tender and the topping is golden.

Suggestion: Serve warm over ice cream or frozen yogurt.

Oven-Fried Potato Fries

This is a healthier (and tastier) version of French fries that you can make at home, from scratch, without much fuss. Coated with spices and baked in the oven, these fries are a great accompaniment to just about any main dish.

Ingredients:

- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 3 medium unpeeled Idaho or russet baking potatoes
- cooking spray

Directions:

Preheat oven to 425 degrees.

In a small bowl, mix salt, sugar, paprika, mustard, and garlic powder.

Gently scrub potatoes, but do not peel. Cut each potato lengthwise in half, then cut into wedges of about equal size and thickness. Place potato wedges, skin sides down, in ungreased 9x13 inch pan.

Spray potatoes with cooking spray until lightly coated. Sprinkle with salt/spice mixture.

Bake uncovered 25-30 minutes or until potatoes are tender when pierced with a fork. (Baking time varies depending on size and type of potato.)

Au Gratin Potatoes

This is a delicious potato dish! I grew up having au gratin potatoes from a box mix, but this is much, much better. Yes, it will take you awhile to slice the potatoes, but in the end you'll be glad you did. Tip: to slice the potatoes more easily, cut them first so that you have a flat surface that can rest against the cutting board.

Ingredients:

- 2 tablespoons butter or margarine
- 1 small onion, chopped (1/4 cup) (can use dried minced onion)
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups (8 oz) shredded sharp Cheddar cheese, divided
- 6 medium potatoes, peeled and thinly sliced
- 1/4 cup dry bread crumbs
- paprika to taste

Directions:

Heat oven to 375 degrees. Grease a 1 1/2 quart casserole dish or 9x13 inch pan.

In a 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.

Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute, then remove from heat. Stir in 1 1/2 cups cheese until melted.

Spread potatoes in prepared dish. Pour cheese sauce over potatoes. Bake uncovered 1 hour.

In a small bowl, mix the remaining 1/2 cup cheese with the bread crumbs. Sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15-2o minutes or until top is brown and bubbly and potatoes are tender.

Sesame Buttered Broccoli

This is a nice Asian-flavored twist on plain broccoli.

Ingredients:

- 1 1/2 pounds broccoli, chopped (about 4 cups)
- 2 tablespoons butter or margarine, melted
- 2 teaspoons soy sauce
- 1 teaspoon sesame seed, toasted if desired
- 1/2 teaspoon sesame oil

Directions:

In a 2-quart saucepan, heat 1 inch water to boiling, then add broccoli. Heat to boiling and boil uncovered 4-6 minutes or until crisp-tender. Drain well. Return broccoli to saucepan.

Meanwhile, in a small bowl, stir remaining ingredients until well-mixed. Pour butter mixture over hot broccoli and toss to coat.

Fettuccine Alfredo

This is pretty much Paul's specialty, and one of Becky's very favorite dishes. The extra-cheesy, creamy sauce is wonderful over any kind of pasta.

Ingredients:

- 5 tablespoons butter
- 1 1/2 cups grated Parmesan cheese
- 9 1/2 fluid oz (about 1 1/5 cup) heavy cream
- 2 tablespoons chopped fresh marjoram (can use dried marjoram)
- salt to taste
- pepper to taste

Directions:

Melt butter in a saucepan over low heat. Add the Parmesan and cream and bring to a boil. Reduce heat and simmer, stirring constantly, for 2 minutes or until the sauce has thickened slightly. Stir in the marjoram and season with salt and black pepper. Serve with fettuccine or any other type of pasta.

Cream Cheese Mashed Potatoes

This is the best-ever recipe for homemade mashed potatoes (which taste so much better than dried potatoes from a box). The cream cheese and sour cream make the potatoes so smooth and creamy, and the paprika sprinkled on top adds a little flavor twist and makes them very pretty.

Ingredients:

- 8 to 10 potatoes, peeled and halved
- 8 oz cream cheese, softened
- 8 oz sour cream
- 1/2 cup butter
- 1/4 cup chives, chopped (can use dried chives)
- 1 1/2 teaspoons salt
- paprika to taste

Directions:

Cook potatoes in boiling water about 30 minutes or until tender. Drain and mash potatoes.

Preheat oven to 350 degrees. Grease a 2-quart casserole dish. (We use a 7x11 inch pan when we make a half-recipe.)

In a large bowl, beat cream cheese with mixer until smooth. Add potatoes, sour cream, butter, chives, and salt. Spoon into prepared dish. Sprinkle top of potatoes with paprika. Bake, uncovered, for 30 minutes or until warm throughout.

Chicken Manicotti

This is a really tasty, "comfort food" recipe. It's got lots of cheese, cream cheese, and chicken. Mushrooms are optional -- what we do is stuff half the shells without mushrooms, then add the mushrooms to the remaining half of the chicken mixture. When cooking the manicotti shells, make sure they are not touching each other after you drain them, or they will stick together and tear. Be patient stuffing the shells -- they may tear, but they will still taste good!

Ingredients:

- 6 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/4 cup minced fresh parsley (can use dried parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 medium onion, finely chopped (can use dried minced onion)
- 1 can (8 oz) mushroom stems and pieces, drained
- 1 tablespoon butter
- 14 manicotti shells, cooked and drained

- 3 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups (8 oz) shredded cheddar cheese, divided
- 4 tablespoons (1/4 cup) shredded Parmesan cheese, divided

Directions:

Preheat oven to 350 degrees.

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt, and pepper. Stir in chicken.

In a small skillet, cook onion and mushrooms in 1 tablespoon butter until tender. Add to chicken mixture. Stuff into manicotti shells.

In a large saucepan, melt the 3 tablespoons butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 1/2 cups cheddar cheese and 2 tablespoons Parmesan cheese just until melted.

Spread about 1/2 cup cheese sauce in a greased 10x15 inch pan. Top with stuffed manicotti shells, then remaining sauce.

Cover and bake for 25 minutes. Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer, or until bubbly and cheese is melted.

Caramel Pretzel Sticks

This is a neat recipe that works really well around Christmastime. It is fun to prepare these snacks with another person. Large pretzel rods are dipped in homemade caramel sauce then in milk and white chocolate to decorate them. Get creative with how you apply the chocolate. You could even mix red or green food coloring in with the white chocolate. Broken pretzel rods can still be used -- just dip the broken end in the caramel.

Ingredients:

- 2 cups sugar
- 1 cup light corn syrup
- 1 cup butter, cubed
- 1 can (14 oz) sweetened condensed milk
- 1 package (10 oz) pretzel rods
- 6 to 12 oz white candy coating
- 6 to 12 oz milk chocolate candy coating
- 3/4 cup finely chopped walnuts (optional)

Directions:

In a heavy saucepan, combine the sugar, corn syrup, and butter. Bring just to a boil over medium heat, stirring constantly. Continue boiling, without stirring, at a moderate-to-steady rate for 4 minutes. Remove from the heat; stir in sweetened condensed milk. Return to heat. Reduce heat to medium-low. Cook and stir until a candy thermometer reads 245 degrees (firm ball stage) (we didn't use a thermometer). Keep warm.

Pour 1 cup caramel into a 1-cup glass measuring cup. Quickly dip each pretzel rod halfway into caramel. Allow excess to drip off. Place on a baking sheet lined with waxed paper. Let stand until hardened.

In a microwave-safe bowl or measuring cup, melt white candy coating. Dip half of the caramel-coated pretzels into coating. Melt milk chocolate coating; dip remaining pretzels.

Drizzle white-coated pretzels with milk chocolate coating; drizzle milk chocolate-coated pretzels with white coating. Sprinkle with walnuts if desired. Store in an air-tight container.

Note: When we tried this recipe, it made far more than enough caramel. You may want to have extra pretzel rods handy just in case. Alternatively, you can pour remaining caramel into an 8x8 inch pan and cool to room temperature, then cut into squares and wrap in wax paper.

Homemade Deep-Dish Pizza

Is it easier to pop a frozen pizza in the oven? Of course. Does it taste as good? No way! Once you try this deep-dish pizza with a homemade crust, you'll want to make it again and again. The crust is wonderfully chewy and has whole wheat flour for added nutrients. You can vary the toppings according to what you like best. Be creative! This recipe has been edited in July 2019 to incorporate some changes based on a kitchen window recipe we had from a class. It needed more water and oil to keep from being too dry. 

Ingredients:

- 1 package (1/4 oz) active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 1.5-2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup cornmeal
- 1/4 cup canola oil and 2 T olive oil
- 1 T minced fresh basil (or 1/2-1 t dried)
- 1 T minced fresh oregano (or 1/2-1 t. dried)
- 1 T minced fresh marjoram (or 1/2-1 t. dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- pepper to taste

- 2-3 cups Italian cheese (could use some cheddar
- 1 bell pepper, chopped
- chopped onions (can use dried minced onions)
- 1 T minced fresh basil (dried doesn't work as well here, be careful not to add dried herbs at beginning of cooking or they get bitter)
- 1 T minced fresh oregano
- 1 T minced fresh marjoram
- 1 T vegetable oil
- 1/2 cup (2 oz) shredded Parmesan cheese
- 4 plum tomatoes, seeded and chopped
- minced garlic
- 1 package (3 oz) sliced pepperoni
- mushrooms if desired
-spaghetti or pizza sauce, optional

Directions:

In a large bowl, dissolve yeast in warm water. Add flours and oils, herbs, garlic powder, salt, and pepper and mix. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top of dough. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down and roll into a 14 inch circle. Transfer to a well-greased 10 inch oven-proof skillet (or 9 inch springform pan or a pizza pan). Spread a layer of sauce over the crust and sprinkle 1 cup cheese on top.

In a large skillet, saute pepper, onions, herbs, and mushrooms in oil until tender. Spoon vegetables over cheese, then Parmesan cheese, tomatoes, and garlic. Sprinkle with 1 cup of remaining Italian cheese.

Bake at 400 degrees for 15 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5-10 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.

Chocolate Peanut Butter Cheesecake

Whether you're a cheesecake lover, a chocolate-and-peanut-butter lover, or both, this marvelous recipe is sure to please. With chocolate and peanut butter throughout the recipe, and peanut butter cups on top, you can't go wrong if you're looking for a rich, fancy dessert.


Ingredients:


- 1 1/4 cups graham cracker crumbs
- 1/4 cup crushed Oreo cookies
- 1/4 cup sugar
- 6 tablespoons butter, melted


- 3/4 cup creamy peanut butter


- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 oz) sour cream
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges


Directions:


Preheat oven to 350 degrees. Grease the bottom and sides of a 9 inch springform pan.


Combine cracker crumbs, cookie crumbs, sugar, and butter. Press onto the bottom and at least 1 inch up the sides of the prepared springform pan. Place the pan on a baking sheet and bake for 7-9 minutes or until set. Cool on a wire rack.


In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.


In a large bowl, beat together cream cheese, sugar, and sour cream until smooth. Add eggs; beat on low speed until just combined. Stir in vanilla. Pour 1 cup into a bowl and set aside. Pour remaining filling over peanut butter layer.


In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin. Fold hot fudge into reserved cream cheese mixture. Carefully spoon over filling in pan, then cut through filling with a knife to swirl.


Place pan on a baking sheet and bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, then cool 1 hour longer.


Microwave remaining 3/4 cup hot fudge topping for 30 seconds or until warmed, then spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Remove sides of pan before serving. Refrigerate leftovers, covered.

Quiche Lorraine

This is a wonderful dish that goes well for breakfast but is also tasty for any other meal. With a prepared crust, it's not too difficult to make.

Ingredients:

- 9-inch pie crust (we get the frozen deep dish ones)
- 4-6 strips bacon
- 1 onion, chopped
- 1 cup Gruyere or Swiss cheese, cubed or grated
- 1/4 cup Parmesan cheese, grated
- 4 eggs, lightly beatn
- 1 1/2 cups cream or combination of milk and cream
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper (can substitute regular pepper)

Directions:

Preheat oven to 450 degrees.

Bake pie crust for 5 minutes.

Cook bacon until crisp; remove from skillet. Pour off all but one tablespoon of the fat from the skillet. Cook onion in remaining fat until onion is transparent.

Crumble the bacon. Sprinkle the bacon, onion, and cheeses over the inside of the crust.

Combine the eggs, cream, nutmeg, salt, and pepper and pour over the onion-cheese mixture.

Bake 15 minutes, then reduce oven temperature to 350 degrees and bake approximately 30 minutes, or until a knife inserted one inch from the pastry edge comes out clean.

Skillet Chicken Parmesan

This is a quick and easy recipe for an old favorite, Chicken Parmesan.

Ingredients:

- 1/4 cup grated Parmesan cheese, divided
- 1 1/2 cups pasta sauce
- 1 tablespoon olive oil
- 1 1/2 pounds skinless boneless chicken breast halves (4 to 6)
- 1 1/2 cups (6 oz) shredded mozzarella cheese

Directions:

Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-to-high heat. Add chicken and cook 10 minutes or until browned.

Pour sauce mixture over chicken. Cover. Cook 10 minutes over medium heat or until chicken is no longer pink.

Top with mozzarella and remaining Parmesan. Let stand 5 minutes or until cheese melts.

Mint Chocolate Cheesecake Bars

This is a neat recipe, particularly if you like mint and chocolate together. The cream cheese flavor adds an extra twist. It's a great recipe to make for dessert for a lot of people -- otherwise, be prepared for leftovers.

Ingredients:

- 2.5 cups finely crushed Oreo cookies (you can use any kind of Oreos; generic is fine too)
- 1/2 cup butter or margarine, melted

- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 2 eggs
- 1 tablespoon peppermint extract

- 1 cup (6 oz) semi-sweet chocolate chips
- 1 package chocolate mint candies (e.g. Andes), chopped

Directions:

Preheat oven to 325 degrees.

In a medium bowl, combine cookie crumbs and butter until well-mixed. Press mixture firmly into the bottom of a 13x9 inch pan. Bake 6 minutes, then cool.

In a medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, and peppermint extract until smooth. Pour over cooled cookie base. Bake for 25-30 minutes. Cool completely.

In a heavy saucepan, melt chocolate chips and drizzle over the top of the bars. Sprinkle chopped mint candies over the top. Cut into bars. Refrigerate leftovers, covered.

Chocolate Chip Cheesecake

This is one of the easiest, and tastiest, cheesecake recipes we have come across. It's made easier by the fact that you use a prepared crust from the store. (It can be a little tricky to find a chocolate crust -- not all stores have them.) But with a chocolate crust, chocolate chips mixed in the batter, and chocolate glaze, this is a cream cheese-chocolate concoction that's hard to beat.

Ingredients:

- 6 oz cream cheese, softened
- 1 14-oz can sweetened condensed milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup (6 oz) mini chocolate chips
- 1 teaspoon flour
- 1 (8 or 9 inch) prepared chocolate graham cracker crust

- 1/2 cup mini chocolate chips
- 1/4 cup whipping cream

Directions:

Preheat oven to 350 degrees.

With a hand mixer, beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and vanilla. Mix well.

Toss 1 cup chocolate chips with flour. Stir chocolate chips into cream cheese mixture. Pour into crust.

Bake 35 minutes or until center springs back when touched lightly. Cool, then top with glaze.

To make glaze: In a small saucepan over low heat, melt 1/2 cup mini chocolate chips with whipping cream. Cook and stir until thickened and smooth. Immediately spread over cooled cheesecake.

Serve cheesecake chilled. Refrigerate leftovers, covered.

Apricot Pecan Bars

This recipe came to me with the title "Delicious Apricot Bars." I am always a little skeptical of recipes whose authors feel the need to use a descriptor like "delicious" or "wonderful" or "fabulous" in the name of the recipe -- if it's really that good, it shouldn't need to say so in the title. But it turns out they named this recipe wrong anyway. A more accurate name would be "Phenomenal Apricot Bars." These bars are truly amazing: with a slightly crisp, sugary-buttery crust topped with a gooey brown sugar-pecan-apricot mixture, they are a definite crowd-pleaser.

Ingredients:

- 2/3 cup dried apricots
- 1/2 cup butter (cold)
- 1/4 cup sugar
- 1 1/3 cups sifted flour, divided
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup brown sugar, packed
- 2 eggs, beaten well
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts (pecans recommended)

Directions:

Preheat oven to 350 degrees. Grease an 8x8 inch pan.

Place apricots in a saucepan and cover with water. Bring to a boil, then boil for 10 minutes. Drain, cool, and chop.

While apricots are boiling, combine butter, sugar, and 1 cup flour in a medium bowl. Using a pastry blender, mix until crumbly. Press into prepared pan. Bake for 20-25 minutes or until lightly browned.

Meanwhile, sift together remaining 1/3 cup flour, baking powder, and salt. Set aside. In another bowl, gradually beat brown sugar into eggs. (I used a whisk to beat in 1/4 cup brown sugar at a time.) Add dry ingredients and mix well (again, a whisk worked well). Stir in vanilla, nuts, and apricots. Spread over base.

Bake for 25-30 minutes. (Baking time with a metal, non-stick pan was approximately 25 minutes.) Cool completely before cutting, or the topping will ooze all over the place. Bars can be cut as small as 1 or 1 1/2 inches square.

[Optional: Sprinkle or dip bars in powdered sugar after they are cooled and cut. I didn't try this -- they were delicious as is.]