• 1 pkg. (8 oz) cream cheese, softened
• 1 teaspoon vanilla extract
• 10 chocolate sandwich cookes, crushed
• 1/2 cup chopped cashews
• 1/2 cup sweetened coconut
• Your choice of vanilla or chocolate wafer cookies for dippers
• 1 can (21 oz) Cherry Fruit Filling

Directions

In a large bowl. beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, then add vanilla. Spead mixture evenly in 9” quiche pan.
Sprinkle with crushed cookies, then spread on a layer of the fruit filling. Garnish with cashews and coconut.

Chill at least three hours. Serve with cookies for dipping.
12-16 servings.

Recipe from Comstock

• 2  (1 oz) slices whole wheat bread
• 2  large eggs, lightly beaten
• 1  garlic clove, minced
• 3/4  lb  ground round
• 2 tsp. ground cinnamon
• 3/4  lb  ground turkey
• 1 tsp. ground cloves
• 1 1/2  c sliced shiitake mushrooms
• 2  tbsp  ketchup
• 1 1/2  tsp  Dijon mustard
• 1  tsp  dried Italian seasoning
• 1/8  tsp ground red pepper
• 3/4  tsp  salt

Directions

Place bread in a food processor, and pulse 10 times or until crumbs measure 1 1/3 cups. Combine the crumbs, beef, and next 7 ingredients (beef through garlic) in a large bowl, and shape meat mixture into a 9 x 6-inch loaf. Place loaf in an electric slow cooker.

Combine ketchup, mustard, and pepper in a small bowl, stirring with a fork. Spread ketchup mixture evenly over top of loaf. Cover with lid; cook on LOW for 5 hours.

Recipe from busycooks.about.com

• 2 Tablespoons vegetable oil
• 1 (1 lb) package frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tablespoons cumin (or to taste)
• 1 (28 oz) can crushed tomatoes
• 3 (4 oz) cans chopped green chili peppers, drained
• 4 (14 oz) cans vegetable broth salt and pepper to taste
• 1 (11 oz) can whole kernel corn
• 12 oz. tortilla chips
• 1 cup shredded cheddar cheese
• 1 avocado – peeled, pitted & diced

Directions

Heat the oil in a large pot over medium heat. Stir in pepper and onion stir fry mix, garlic and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chili peppers. Pour in the broth, season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn into soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Recipe from www.allrecipes.com

Ed note: For perfect diced avocados in a flash, cut ripe avocado in half, take out pit. Holding half in your hand, use paring knife to cut flesh into small squares. Don’t cut through skin. Turn skin inside out and diced avocado will fall out.

• Cooking spray
• 1/2 c prechopped red onion
• 4 (4 oz) beef tenderloin steaks, trimmed
• 1 (8 oz) pkg presliced cremini mushrooms
• 1/2 tsp salt, divided
• 2 tbsp fresh lemon juice
• 1/4 tsp black pepper, divided
• 1 (5 oz) bag baby arugulaM
• 2 tsp butter

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness. Remove beef from pan; keep warm.

Melt butter in pan; coat pan with cooking spray. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, red onion, and mushrooms to pan; sauté 4 minutes or until mushrooms release their liquid. Combine juice and arugula in a large bowl. Add mushroom mixture to arugula mixture; toss gently to combine. Arrange 1 1/2 cups salad mixture on each of 4 plates; top each serving with 1 steak.

Recipe from www.myrecipes.com

Ingredients

• 2 Tbs cooking oil
• 2 tsp ground allspice
• 1 large onion, thinly sliced
• 1 tsp salt
• 1 lb ground beef
• 1/4 teaspoon pepper
• 1 lb ground pork
• 1 pastry for double-crust pie 9”
• 1 cup mashed potatoes
• 1 egg, beaten

Directions

In a skillet, heat oil over medium. Saute onion until tender. remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes, and seasoning. Line pie plate with pastry. Fill with meat mixture. Top with crust. Seal and flute edges. Make slits in top crust. Brush with egg if desired. Bake at 375 degrees F for 30-35 minutes or until golden brown.

Recipe from www.allrecipes.com

Ingredients

• 5 lbs. firm, ripe pears
• 1/2 tsp salt
• 1/2 cup slivered lemon rind
• 3 pounds light brown sugar
• 12 cups water
• 1/3 cup fresh lemon juice
• 1/2 tbsp cracked ginger

Directions

Peel, core and quarter pears and place into a 5 quart saucepan. Boil lemon rind in water 10 minutes, drain and discard water. Add rind to pears. Tie ginger in a cheesecloth sachet and add pears with remaining ingredients. Simmer 1 hour or until pears are soft and translucent, stirring frequently. Remove cheesecloth and serve.
Recipe from www.betterrecipes.com

Great gift idea, fill food safe containers or bags with this mix to hand out.

Ingredients

• 1 cup nonfat dry milk powder
• 2 1/2 cups sugar
• 2 cups powdered non-dairy creamer
• 2 tsp. ground ginger
• 2 tsp. ground cinnamon
• 2 tsp. vanilla powder
• 1 tsp. ground cloves
• 1 1/2 cups unsweetened instant tea
• 1 tsp. ground cardamom

Directions

In a large bowl, combine all ingredients and mix thoroughly. In a blender or food processor bowl, place 1 cup at a time, and process until mixture is blended and the particles are fine.

Add 2 heaping serving tablespoons Chai tea mixture to a mug of boiling water and stir to mix well.

* If you can’t find vanilla powder, mix 2 tsp. vanilla extract with some sugar until blended and dry. Then process with remaining ingredients in blender or food processor.

Recipe from busycooks.about.com

• 3/4 cup butter, softened
• 1 3/4 cups all purpose flour
• 4 ounces white chocolate (with cocoa butter), chopped
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 teaspoon ground nutmeg
• 2 tsp shortening
• 1/4 teaspoon salt
• 1 egg
• 1 tsp rum extract
• Freshly grated or groundnutmeg (optional)

Directions

Preheat oven to 375 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, 1/4 teaspoon nutmeg, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and rum extract until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Place dough in a pastry bag fitted with a 1/4-inch open star tip. Pipe dough in 3 to 4 in -long letters or other shapes about 1 inch apart onto an ungreased cookie sheet.

Bake in the preheated oven for 7 to 9 minutes or until edges are firms but not brown. Transfer cookies to a wire rack; let cool.

In a small saucepan, combine white chocolate and shortening. Cook and stir over low heat until melted and smooth. Drizzle chocolate mixture over cooled cokes. If desired sprinkle with additional nutmeg. Let stand until chocolate is set. Makes about 24 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Recipe from www.bhg.com/recipes

• 2 red onions, chopped
• 3 eggs
• 2 garlic cloves, minced
• 1 scoop grainy mustard
• 3 celery stalks, chopped
• 3 tbs parsley chopped
• 1 stick of butter
• 3 tbs tarragon chopped
• 4 apples, peeled & diced
• 8 cups toasted pumpernickel cubed
• 1 tbs thyme, chopped
• 1 tsp aniseed
• 8 cups tossed sourdough bread cubed
• 1 cup golden raisins
• 4 to 6 cups chicken broth

In large deep skillet, saute red onions, garlic and celery in butter for 1 minute. Season with salt and pepper, add apples, thyme aniseed and raisins, cook 5 minutes. Add chicken broth, simmer for 5 minutes.

In large bowl, mix eggs, grainy mustard, parsley and tarragon. Add pumpernickel and sourdough bread cubes along with the hot broth mixture.

Gently toss the stuffing, then spread in a bttered 9 x 13 inch baking dish. dot the top with butter or trukey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Recipe from www.foodnetwork.com

• 1 small onion, diced
• 1-1/2 cups diced potatoes
• 2 tbsp. butter
• 1 cup diced carrots
• 2 cups water
• 2-1/2 cups milk
• 2 chicken bouillon cubes or turkey stock
• 2 tbsp. flour
• 1 tsp. salt
• 2 cups diced cooked turkey
• 1/2 tsp. pepper
• 1/2 cup chopped celery

Saute onion in butter until translucent. Add water, bouillon cubes, turkey and vegetables. Cover and boil gently until vegetables are tender.

Add a small amount of milk to the flour, stirring until mixture is smooth. Add remaining milk, salt and pepper.
Stir milk mixture into soup. Simmer, stirring occasionally, until soup thickens slightly. Remove from heat and serve. Yield: 4-6 servings.

Recipe from www.cookingcache.com