Italian White Bean with Turkey

1 tablespoon olive or vegetable oil 1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves 1 garlic clove, finely chopped 2 cups cut-up cooked turkey or chicken 1/2 cup chopped sun-dried tomatoes in oil, drained 1/4 cup sliced ripe olive 2 cans (15 to 16 ounces each) great northern beans, rinsed and drained

1. Heat oil in 10-inch skillet over medium heat. Cook basil and garlic in oil 3 minutes, stirring frequently. 2. Stir in remaining ingredients. Cook, stirring frequently, until hot. Try serving with a fun-shaped pasta and cream sauce

Asian Salad with Lime Dressing

Asian Salad with Lime Dressing Lime Dressing
1/3	cup frozen limeade concentrate, thawed
1/4	cup vegetable oil
1	tablespoon rice or white vinegar
1	teaspoon grated gingerroot
1/4	teaspoon salt
Asian Salad
2	cups chopped escarole
1	cup chopped cooked chicken
1	small jicama, peeled and chopped (1 cup)
1	large papaya, peeled, seeded and chopped (1 cup)
1	large yellow or red bell pepper, chopped (1 cup)
1/2	cup dry-roasted peanuts
1/4	cup chopped fresh cilantro

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Serve with...
Minted Citrus Granita
Total Time: 3 hours 40 min

1.	In tightly covered container, shake all Lime Dressing ingredients.
2.	In large bowl, place all Asian Salad ingredients except peanuts and cilantro. Pour dressing over salad; toss to coat.
3.	Top with peanuts and cilantro. ** substiture peaches or pears for the papaya This recipe came from Bettycrocker.com.

Mexican Pasta Skillet

Mexican Pasta Skillet (vegetarian)

1	cup Old El Paso® salsa (any variety)
2/3	cup uncooked elbow macaroni (2 ounces)
3/4	cup water
2	teaspoons chili powder
2	cups Progresso® red kidney beans (from 19-oz can), drained, rinsed
1	can (8 ounces) tomato sauce
1/2	cup shredded Cheddar cheese (2 ounces)

1.	Heat all ingredients except cheese to boiling in 10-inch nonstick skillet; reduce heat.
2.	Cover and simmer about 15 minutes, stirring frequently, until macaroni is tender. Sprinkle with cheese.

Serve in shallow bowls, and arrange tortilla chips around the rim of each bowl. Top with a dollop of sour cream and a sprinkle of chopped cilantro for extra Southwest flair.

Peanut Butter Fudge-Swirl Brownies

Peanut Butter Fudge-Swirl Brownies

Ingredients

3 ounces semisweet baking chocolate
1 tablespoon unsalted butter or margarine
1/4 cup peanut butter
2 tablespoons vegetable oil
1 cup firmly packed light brown sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Instructions
Preheat oven to 325 degrees. Grease the bottom and sides of a 9-inch square baking pan. In a small saucepan, melt the chocolate with the butter over low heat; stir to blend. Set mixture aside to cool.

In a medium bowl, beat the peanut butter and oil together with an electric mixer until combined. Add the sugar and continue beating until mixture is light and fluffy. Mix in he eggs, one at a time, beating well after each addition. Beat in the vanilla. Beat in the flour and salt until just combined.

In a small bowl, stir together 1/2 cup of the peanut butter batter and the cooled chocolate mixture. Stir the peanuts into the remaining peanut butter batter.

Scrape the peanut butter batter into the prepared baking pan and spread evenly with a spatula. Spoon the chocolate mixture over the batter. With a table knife or metal spatula, make a zigzag pattern through the layers to create a marbled effect. Bake for 35 to 40 minutes or until a cake tester inserted 2 inches from the center comes out almost clean. Cool the brownies in the pan, set on a wire rack.

Portions for 9 by 13 pan: 1.5 of a recipe:
Ingredients
4.5 ounces semisweet baking chocolate
1 1/2 tablespoon unsalted butter or margarine
1/2 cup peanut butter
3 tablespoons vegetable oil
1 1/2 cup firmly packed light brown sugar
3 eggs
1 1/2 teaspoon vanilla extract
1 1/8 cup all-purpose flour
1/2 teaspoon salt
3/4 cup coarsely chopped unsalted peanuts

Stuffed Chicken

"Healthified" Stuffed Chicken Parmesan

47% less fat • 30% fewer calories • 47% fewer calories than the original recipe. Party food can be healthful and delicious.

6	boneless skinless chicken breasts (about 5 oz each)
1	box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2	oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4	cup shredded Parmesan cheese
1/2	teaspoon dried basil leaves
1	clove garlic, finely chopped
1/4	cup fat-free egg product
12	stone-ground wheat crackers, crushed (about 1/2 cup)
1	teaspoon dried basil leaves
1/2	teaspoon pepper
1	cup Muir Glen® organic Italian herb pasta sauce

1.	Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2.	In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3.	In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4.	Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.
High Altitude (3500-6500 ft): Bake uncovered 25 minutes. Add sauce and cheese; bake 8 to 12 minutes.

Corn Bread

Got this recipe from Kip who got it from his friend from Kathy.

This side dish was born of desperation because I got home from a dentist appointment with one of the kids too late to make yeast bread. Corn bread is something that can be made quickly. It proved a wonderful change of pace. And, since this is a Marie Callendar-style corn bread (meaning it's quite sweet, almost more of a corn cake than a corn bread), it put smiles on faces all around the table. It's also heavy enough to fill everyone up on soup night.

Corn Bread
2 cups flour
2 cups corn meal
1 1/3 cups sugar
2 teaspoons salt
2 Tablespoons baking powder
2 eggs
2 cups milk
2/3 cup oil

Mix the dry ingredients together in a large bowl. Add the wet ingredients and stir until they are thoroughly combined. Pour in a greased 9 x 13 inch pan and bake for about 30 minutes at 400 degrees

CPK Pizza

Makes dough for two 9-inch pizzas

Basic Pizza Dough:
1 teaspoon yeast
½ cup plus 1 tablespoon warm water
(105-110 degrees F)
1 ½ cups bread flour or all-purpose flour
2 teaspoons sugar
1 teaspoon salt
4 teaspoons extra virgin olive oil

Honey-Wheat Pizza Dough:
1 teaspoon yeast
½ cup plus 1 teaspoon warm water
(105-110 degrees F)
1 cup bread flour
½ cup whole wheat flour
5 teaspoons clover honey
1 teaspoon salt
4 teaspoons extra virgin olive oil

Note:
The mixing and handling of the two types of dough are essentially identical except that the honey-wheat tends to rise more slowly.

To make the dough:
1. Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is not hot; temperatures of 120° F and above will kill the yeast and the dough will not rise.

2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except one teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over mixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

3. If mixing by hand, place the dry ingredients in a 4 to 6-quart mixing bowl; make a well in the middle and pour the liquids (reserving a teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done, the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).

4. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temperature (70-80° F) to rise until double in size; about 1 ½ to 2 hours.

5. Note: The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will become later. Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight covered airtight.

6. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).

7. Roll the smaller dough into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.

8. Place the newly formed dough balls in a glass casserole dish, spaced far apart for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.

To stretch and form the dough for pizza:
1. Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface. Use a metal spatula or dough scraper to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface.

2. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough.

To dress the pizza:
1. Lightly sprinkle cornmeal, semolina or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough won’t become soggy or sticky from the sauces and toppings.

2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough doesn’t move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges.

3. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don’t attempt to move the pizza until it has begun to set (about 3 minutes). The peel can be slid under the pizza to move it or remove it.

Whole Grain Cookies -- Betty Crocker

2	cups packed brown sugar
1/2	cup butter or margarine, softened
1/2	cup canola or vegetable oil
1	teaspoon vanilla
1/2	cup fat-free egg product or 2 eggs
2	cups Gold Medal® whole wheat flour
1 1/2	cups quick-cooking or old-fashioned oats
1	teaspoon baking powder
1	teaspoon baking soda
2	cups Honey Nut Clusters® cereal
1/4	cup miniature semisweet chocolate chips

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1.	Heat oven to 350°F. In large bowl, beat brown sugar, butter, oil, vanilla and egg product with electric mixer on low speed until blended. With spoon, stir in flour, oats, baking powder and baking soda until well mixed. Stir in cereal and chocolate chips.
2.	On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
3.	Bake 13 to 15 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack.
High Altitude (3500-6500 ft): Bake 12 to 15 minutes.

Potato Chip Chicken

Potato Chip Chicken -- For my Tim who will not stop buying chips behind my back.

4	cups sour cream and onion-flavored potato chips, crushed (1 cup)
1	tablespoon parsley flakes
1	large egg
2	teaspoons Worcestershire sauce
2	tablespoons vegetable oil
4	boneless skinless chicken breasts (about 1 1/4 lb)

1.	In shallow bowl, mix crushed potato chips and parsley. In another shallow bowl, beat egg and Worcestershire sauce.
2.	In 10-inch nonstick skillet, heat oil over medium-low heat. Dip chicken into egg mixture, then coat with potato chip mixture.
3.	Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

Ravioli Stuffed with Stuff

When you roll out the ravioli, keep in mind that settings on pasta makers vary. We used a Kitchen��Aid pasta-roller stand-mixer attachment, but you can use any machine, as long as you change the settings incrementally. If you are pressed for time, you can substitute wonton wrappers for the homemade pasta dough.

Serves 8 as a side dish; makes 16

• 10 tablespoons unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped (about 6 cups)
• 1 dried red chile, such as chile de árbol, crumbled
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1/4 pound prosciutto di Parma, finely chopped
• 1/2 cup plus 6 tablespoons finely grated Parmesan cheese
• 2 teaspoons fresh marjoram, finely chopped, plus sprigs for garnish
• Zest of 1 lemon
• Coarse salt and freshly ground pepper, to taste
• 
  
• All-purpose flour, for dusting
• Semolina, for dusting

Directions

1. Heat 2 tablespoons butter and the oil in a large skillet over medium-high heat until butter has melted. Add shallot and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Add kale and chile, and cook until kale has wilted, about 2 minutes. Stir in wine and prosciutto. Bring to a boil. Cover, reduce heat, and simmer until kale is tender, about 7 minutes. Let cool slightly.
2. Transfer kale mixture to a food processor, and pulse until finely chopped. Transfer mixture to a bowl, and stir in 1/2 cup Parmesan, the marjoram, lemon zest, salt, and pepper.
3. Divide dough into two portions. Flatten 1 piece of dough (keep remaining piece covered with an inverted bowl) into an oblong shape slightly thinner than the pasta machine's widest setting (number 1). Dust dough very lightly with flour, and feed through machine. Fold into thirds lengthwise, and then rotate 90 degrees. Repeat three times on same setting until dough is smooth.
4. Continue to press dough, passing it through ever-finer settings, 2 passes on each setting, dusting very lightly with flour if dough is sticking, until sheet is very thin and almost translucent (number 7 of 8 on a KitchenAid pasta roller).
5. Place sheet on a surface dusted with semolina, and cut it in half crosswise. Cover half with plastic wrap. Working about 1 inch from top edge of sheet, space tablespoons of filling at 2-inch intervals on sheet. Moisten pasta around each mound of filling using a pastry brush dipped in water. Top with remaining half sheet of pasta, and press gently around filling to seal, working from center out to eliminate air bubbles. Using a pastry wheel, cut into 3-inch squares. Use a dry brush to remove any excess flour. Place ravioli on a rimmed baking sheet dusted with semolina. Repeat with remaining pasta and filling. (Ravioli can be frozen in a single layer on a baking sheet, about 15 minutes, then transferred to an airtight container and packed between layers of parchment for up to 1 month. Do not thaw before cooking.)
6. Bring a large pot of salted water to a boil. Working in batches if necessary, cook ravioli until tender but al dente, about 2 minutes. Using a slotted spoon, transfer to a colander to drain.
7. Melt remaining 8 tablespoons butter in a large saute pan over medium heat. Add ravioli and 3 tablespoons Parmesan, and toss gently to coat. Transfer to a platter. Garnish with marjoram, and serve with remaining 3 tablespoons Parmesan.

Ravioli

Ravioli

Ingredients

Serves 2

• 3 ounces fresh goat cheese
• 1/4 cup part-skim ricotta cheese
• 1 small garlic clove, crushed through a garlic press
• Pinch of ground nutmeg
• Coarse salt and ground pepper
• 12 square wonton wrappers (3 1/2 inch)
• Parsley Sauce

Directions

1. In a small bowl, use a fork to mash together goat cheese, ricotta, garlic, and nutmeg until smooth; season with salt and pepper, and stir to combine.
2. Assemble ravioli: Arrange 6 wrappers on a work surface, keeping remaining wrappers covered with a damp papper towel.

   

   Spoon 1 level tablespoon filling in the center of each wrapper. With a fingertip, wet edges of wrappers with water. Fold a corner of each wrapper over filling to form a triangle, and press edges to seal. Flatten area around filling to eliminate air pockets. Repeat with remaining wrappers and filling. Place on a baking sheet with parchment paper. (If making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day. Or freeze on sheet for 1 hour, then transfer ravioli to a large resealable freezer bag; freeze up to 1 month.)
3. Bring a large pot of salted water to a boil; reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente, 5 to 7 minutes. (Cooking time is the same for frozen ravioli.)
4. Using a slotted spoon, transfer ravioli to a paper-towel-lined baking sheet, and arrange in a single layer to drain briefly. Divide between two plates; drizzle with parsley sauce, and serve immediately.

Wanton Filling

Ingredients

Makes enough to fill about 24 wontons

• 1/2 cup finely chopped Napa or Savoy cabbage
• Coarse salt
• 6 ounces ground pork, not all lean
• 3 scallions, finely chopped
• 1 tablespoon finely chopped, peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.