PEACH PUZZLE

Choose peaches that are neither very ripe nor rock-hard. They should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.


Peaches and Syrup

7 medium peaches , peeled (see note)
3/4 cup packed light brown sugar
6 tablespoons water
2 tablespoons unsalted butter
1/2 tablespoon vanilla extract
1/8 teaspoon salt

Dough

1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter , cut into 1/4-inch pieces and chilled
6 tablespoons milk


1. For the peaches and syrup: Adjust oven rack to middle position and heat oven to 400 degrees. Place 6-ounce custard cup or ramekin upside down in center of 9-inch pie plate and arrange peaches around ramekin (photo 1). Combine brown sugar, water, butter, vanilla, and salt in medium saucepan and stir over medium heat until sugar dissolves and butter melts, about 5 minutes. Pour syrup over peaches.

2. For the dough: Pulse flour, sugar, baking powder, and salt in food processor until blended. Add butter and pulse until flour mixture is pale yellow and resembles coarse cornmeal, five to six 1-second pulses. Turn mixture into medium bowl. (To make dough by hand: Use large holes on box grater to grate frozen butter into bowl with flour mixture, then rub flour-coated pieces between your fingers until flour mixture turns pale yellow and coarse.)

3. Using rubber spatula, fold milk into flour mixture, pressing mixture against sides of bowl to form dough. Squeeze dough together and flatten into disk. On lightly floured work surface, roll dough into 9-inch circle. Lay dough directly over peaches and press dough so that it fits snuggly around peaches (photo 2). The dough will stretch as you fit it around peaches, but do not attach dough to pie plate. Bake until top is golden brown, 25 to 30 minutes. Cool on rack for 30 minutes.

4. Place large rimmed serving plate over top of pie plate and quickly invert Puzzle onto plate (photo 3). Cut into wedges around each peach and serve, pouring syrup over each portion.

CHOCOLATE FUDGE CAKE

Great cake (dessert or treat) for picnics, parties & family gatherings . . . delicious as is - NO FROSTING NEEDED.

Ingredients

1 Box - Chocolate Fudge Cake Mix
1 Small Box - Instant Chocolate Pudding
1/2 Cup Hot Water
1/2 Cup Oil
12 oz Chocolate Chips
4 Eggs
8 oz Sour Cream
2 tsp Vanilla
3 Tbsp Mayonnaise

Directions
- Spray a 9 X 13 inch Cake Pan with PAM or other baking no-stick coating. - Place all ingredients in a large bowl - Mix well . . . then pour in cake pan - Bake at 350 degrees for 40 minutes - Serve cooled and cut into 2 inch squares - It is rich and a little goes a long way to satisfy any chocolate lover.

RITZ MINTS

This recipe for ritz mints, a delicious holiday snack, is courtesy of Sarah Dimaggio.

2 sleeves Ritz crackers
1 (14-ounce) package dark-cocoa-mint-flavored melting wafers

Directions
Line baking sheets with parchment paper and set aside.
In a heatproof bowl, set over (but not touching) simmering water, melt chocolate wafers. Stir with a slotted spoon. Dip each cracker into melted wafers, using tweezers or your fingers, until fully coated. Transfer to prepared baking sheets.
Let stand until coating has set and is no longer glossy, 20 to 30 minutes. Store in an airtight container up to one week.

Tip: Dark Cocoa Mint-flavored Melting Wafers can be purchased at wilton.com

STROGANOFF-STYLE CHICKEN

From Campbell's Kitchen

2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of
Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups hot cooked medium egg noodles, cooked without salt
Paprika

HEAT half the oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet
and heat through. Serve over noodles. Sprinkle with paprika.
Serves 4.

LEMON LUSH

1/2 c. chopped pecans
1 stick margarine
1 c. flour
1 c. powdered sugar
1 ( 8oz) pkg. cream cheese
1 container Cool Whip
2 small pkg. instant lemon pudding
3 c. milk

Mix together pecans, margarine and flour. Put into 9 x 13 - inch pan
and bake 15 minutes at 350 degrees. Cool. Beat together powdered
sugar, cream cheese and 1 cup Cool Whip. Spread on cooled crust. Mix
lemon pudding with milk. Spread over cheese layer. Cover with
remaining Cool Whip. May refrigerate up to 3 days before using.

Canned lemon pie filling may be used instead of lemon pudding.
I think I like it better with the canned pie filling.

COCONUT CAKE

Makes two 10-inch round cakes

Nonstick cooking spray with flour

1 pound unsalted butter
3 cups sugar
6 large eggs
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream
1 1/2 tablespoons pure vanilla extract
1 teaspoon coconut extract
Directions
Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

WHOOPIE PIE

Makes 2 dozen sandwiches

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Seven Minute Frosting

1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

2. Using a 1-ounce ice-cream scoop, place cookies onto lined baking pans, twelve per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

3. Spread 2 tablespoons of frosting onto each of twenty-four of cookies. Sandwich together with remaining twenty-four cookies. Store in an airtight container for up to 3 days.

CHOCOLATE CHIP COOKIES

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds semisweet or bittersweet chocolate, coarsely chopped

Directions
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

RECIPE BY: Martha Stewart

CHEESY CHICKEN AND RICE

1 can cream of chicken soup
1 1/3-cups water
3/4-cup uncooked rice
2-cups frozen mixed vegetables
½-tspn onion powder
1/4-tspn black pepper
a generous sprinkling of salt
4 chicken breasts
1/2-cup shredded cheddar cheese

Stir together the soup, water, rice, vegetables, onion powder, and pepper and pour into a 11X8 (or I used a 12-1/2-“X7 ) baking dish. Season chicken and put on top of mixture. Bake at 375 degrees for 50 minutes. Top with cheese and put back into oven just long enough for cheese to melt (about 5 minutes)

CROCKPOT SLOPPY JOE'S

1 1/2 lbs ground beef
1 small onions, minced
2 stalks celery, chopped
1/4 cup chopped green peppers, optional
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish

Brown meat, onion, celery, and green pepper til meat loses its pink color. Drain off fat. Put meat mixture into crockpot. Add remaining ingredients. Stir. Cook on low for 3-4 hours

HEART'S DELIGHT TORTE

From Quick Cooking

Cherry pie filling dresses up homemade chocolate cake layers in this impressive dessert. "

1/3 cup shortening
1 cup sugar
1 egg
3/4 cup buttermilk
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cans (21 ounces each) cherry pie filling
1 cup whipped topping
2 tablespoons semisweet chocolate chips

In a mixing bowl, cream shortening and sugar. Add the egg, buttermilk and vanilla. Combine the dry ingredients; gradually add to creamed mixture.
Pour into a greased 9-in. heart-shaped or round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Split cake in half; place one layer on a serving plate. Spread with one can of pie filling; top with second cake layer. Pipe whipped topping around edge; garnish with chocolate chips. Spoon cherries from the second can of pie filling onto the top of the cake (refrigerate any remaining filling for another use). Yield: 10-12 servings

LEMON BREAD PUDDING

INGREDIENTS

3 slices day-old bread, cubed
3/4 cup raisins
2 cups milk
1/2 cup sugar
2 tablespoons butter
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract

LEMON SAUCE:

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1 tablespoon butter


Toss bread and raisins in an ungreased 1-1/2-qt. baking dish. In a small saucepan, combine milk, sugar, butter and salt; cook and stir until butter melts. Remove from the heat. Whisk eggs and vanilla in a small bowl. Stir a small amount of the hot milk mixture into the egg mixture; return all to the pan, stirring constantly. Pour over bread and raisins.
Place dish in a larger baking pan. Fill larger pan with hot water to a depth of 1-in. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean.
For sauce, combine the sugar and cornstarch in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes, or until thickened. Remove from the heat. Stir in lemon juice, peel and butter until butter melts. Serve over warm or cold pudding. Refrigerate any leftovers. Yield: 6 servings.

CRANBERRY BREAD PUDDING

From Country Woman


16 slices bread, crusts removed and cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
1/4 cup butter, melted
6 eggs
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract

ORANGE CUSTARD SAUCE:

3 egg yolks
1/4 cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
1/2 teaspoon orange extract

DIRECTIONS

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.

TURKEY MEATBALLS

1 pound lean ground turkey
3 cloves garlic, minced
1/3 cup yellow onion, peeled and grated
1/4 cup fresh parsley, finely chopped (if using dried parsley, reduce to 2 Tablespoons)
1 teaspoon dried oregano
1/2 teaspoon each salt and ground black pepper
1 egg, lightly beaten
1/2 cup old-fashioned rolled oats (not instant or 5-minute oats)
Nonstick cooking spray or canola oil

Optional

1 1/2 teaspoons yellow mustard

Directions
step 1In a large bowl mix together all ingredients (including the mustard if you’re using it) except the cooking spray or canola oil.
step 2For each meatball, shape 1 generous Tablespoonful of the mixture and place on baking sheet.
step 3Cover with Saran™ Premium Wrap and chill in refrigerator for 20 minutes.
step 4Heat a large (10-inch) nonstick skillet over medium-high heat and spray with nonstick cooking spray or rub with a few drops of canola oil on a paper towel.
step 5Add the chilled meatballs to the skillet and cook in two batches. Turn carefully and frequently with a wooden or heat-resistant rubber spatula to maintain round shape until browned and cooked through, about 8–10 minutes.
step 6Store in Ziploc® Brand Containers with Snap 'n Seal Lids or Ziploc® Brand Twist ’n Loc™ Containers and freeze for up to one month. Reheat in Ziploc® brand container in microwave (remove container lid before reheating) or in a skillet over low heat in tomato sauce or low-fat, low-sodium chicken broth. Or bake on a foil-covered baking sheet in a 250 degree F preheated oven for 20 minutes

GOOD RECIPE

1 can of cherry pie filing
1 #2 can of chunk pineapple (drained)
2 cans (sml.) mandarin oranges (drained)
1 can eagle brand milk
1 ctn. Of cool whip ( 8-oz )
1 cup of broken pecans
1-1/2 to 2 cups of white miniature marshmallows
optional: crushed pecans

In a glass bowl: put in fruit, eagle brand milk & stir, then add pecan nuts & cool whip & stir. Sprinkle crushed pecans over the top. Chill overnight and it’s ready to be served.
eat and enjoy!

LEMON CHESS PIE

1 1/2 cups sugar
1 tablespoon flour
1 tablespoon cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 tablespoons lemon rind, grated
1/4 cup fresh lemon juice

Toss the sugar, flour and cornmeal lightly. Add eggs (unbeaten), butter,
milk, lemon rind and juice and beat until well blended. Pour into an
unbaked crust. Bake at 375 degrees 35 or 45 minutes. Makes a large pie.

CHICKEN, TUNA AND BEEF POT PIES

VEG- ALL CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

TUNA POT PIE

1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

BEEF POT PIE

2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings

FEED THE BIRDS

Let's feed the birds!

Pine Cone Feeders:
Mix equal parts peanut butter, cornmeal and birdseed in a bowl Roll pine cones in mix or spread it thickly onto pinecone petals. Tie yarn to top of pine cone and hang on tree branch.

Festive leis!
Using a needle and thread, string popcorn, dried fruit (like cranberries) and even Cheerios to make leis. Then loop them around a tree.
Gutter out orange halves filled with birdseed can be hung from trees.
Sprinkle some birdseed on the ground! Since some birds are ground feeders, they'll be able to eat, too.

Cherry Chocolate Cake
Light & Tasty

It's a chocolate lover's delight!" "It's so easy to make...and is perfect for cupcakes and bake sale treats, too. "


Ingredients:

1 package (18-1/4 ounces) chocolate cake mix
3 eggs, lightly beaten
1 teaspoon almond extract
2 cans (20 ounces each) reduced-sugar cherry pie filling, divided
3/4 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, combine the dry cake mix, eggs and almond extract. Stir in one can of pie filling until blended. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with cooking spray.

Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Dust with confectioners' sugar. Top individual servings with remaining pie filling. Yield: 18 servings.

CHICKEN & BROCOLLI CASSEROLE

2 C. cooked diced chicken

1 box chop brocolli., thawed and drained

4 C. cooked rice

2 can cream of chicken soup

1/2 soup can milk

1 and 1/2 C. shredded cheddar cheese

Mix all well and pour into a greased casserole.
Bake at 350 for 35-40 minutes.

SKILLET SPAGHETTI

1 lb. ground beef
1 lg. onion, chopped
1 jar (48 oz.) spaghetti sauce
1 pkg. (7 oz.) thin spaghetti, broken into pieces
1 can (4 oz.) mushroom stems & pieces, drained
1/2 c. water
1 tbsp. sugar
1/2 tsp. salt
1/2 c. grated Parmesan cheese

Cook & stir ground beef & onion in 4 qt. Dutch oven until beef is light brown, drain. Stir in remaining ingredients except cheese. Heat to boiling, reduce heat. Cover & simmer, stirring occasionally, until spaghetti is tender, about 25 mins. Sprinkle w/cheese.
6 servings.

MANICOTTI

1 lb. ground beef (lean)
1 lb. Mozzarella cheese
1 lb. cottage cheese
2 eggs
1 tbsp. garlic
1 tbsp. oregano
2 c. onion, chopped
1 bx. lg. macaroni shells
24 oz. spaghetti sauce

Mix beef, cheeses, eggs, garlic, oregano & onions in lg. mixing bowl. Cook shells for 12 mins., drain & spread on clean surface. Stuff w/beef mixture, pour remaining mix on top. Pour on spaghetti sauce & top w/extra Mozzarella cheese. Bake, covered, at 350 F. for 1 hr., remove lid & bake for 15 mins. longer.

HAMBURGER SOUP

2 large potatoes, cubed
2 to 3 medium carrots, sliced
1 can whole kernel corn, drained
3 medium onions, diced
1 lb. lean ground beef
2 stalks celery, diced
1 (10 oz.) can tomato soup
1 (10 oz.) can water
In a skillet brown ground beef and drain off the fat. Place all the vegetables in the slow cooker; add the beef
and mix well. Mix the water and soup, pour over ingredients in pot. Cover and cook on low for 6 to 8 hours (high for 2 to 4
hours).

CREAMY CHICKEN BAKE

From: Campbell's Kitchen

1 1/2 lb. skinless, boneless chicken breasts (4 to 6)
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Broccoli Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 tsp. garlic powder
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
2 tbsp. butter

Place the chicken in a 13 x 9 x 2-inch shallow baking dish. Mix the soup, milk, garlic powder and mushrooms in a medium bowl and pour over the chicken.

Mix the cheese and bread crumbs with the butter in a small bowl and sprinkle over the soup mixture.

Bake at 400°F. for 30 minutes or until chicken is cooked through. Place the chicken on a serving plate. Stir the sauce and serve with the chicken.

Tip: Serve with steamed whole green beans.

THE ULTIMATE BROWNIE

8 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.