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Make-Ahead Brownie Delight -- 16 Servings

Ingredients:

BROWNIE BASE
1 (19.5 oz.) package Pillsbury Classic Traditional Fudge Brownie
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 large eggs
3/4 cup large chocolate chips or chunks

FILLING
2 cups heavy cream
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/2 cup white baking chips, melted

SAUCE
1 (10 oz.) package frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch

1 cup fresh raspberries for garnish

Directions:
1. HEAT oven to 350°F. Spray bottom and sides of 9-inch springform pan with no-stick cooking spray. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in prepared pan.

2. BAKE 45 to 50 minutes or until center is almost set. Cool 1 hour or until completely cooled.

3. BEAT cream in large bowl until stiff peaks form. Combine cream cheese and powdered sugar in separate large bowl; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours while preparing sauce.

4. PROCESS thawed raspberries with syrup until smooth in food processor bowl with metal blade or in blender container. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.

5. About 1 hour before serving: ARRANGE fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

The best Blueberry Pancakes -- Servings: 6

Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed

Directions:
1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Salisbury Steak -- Servings: 6

Ingredients:
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

Directions:
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.

2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Sesame Chicken -- Servings: 6

Ingredients:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes(optional)
5 (6 ounce) skinless, boneless chicken breast halves cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey

Directions:
1. In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.

2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.

3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

Jaegerschnitzel -- Servings: 4

Ingredients:
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten 1 medium onion, diced
1 (8 ounce) can sliced mushrooms
1 1/2 cups water
1 cube beef broth
1 tablespoon cornstarch
1/2 cup sour cream

Directions:
1. In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.

2. Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in beef broth simmer for about 20 minutes, stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.

German Spaetzle Dumplings -- Servings: 6

Ingredients:
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

Directions:
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle maker, or a large holed sieve or metal grater.
3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Salmon with Creamy Dill Sauce -- Servings: 6

Ingredients:
1 (2 pound) salmon fillet
1 teaspoon lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter

DILL SAUCE:
1/3 cup sour cream 1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
pepper to taste

Directions:
1. Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly.

2. Bake at 350 degrees F for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.

Tuna Burgers -- makes 4 servings

Ingredients
1 (6 ounce) can tuna in water
3 tablespoons fresh breadcrumbs
1 tablespoon pickle relish
3 tablespoons Egg
1 teaspoon pimiento (optional)
1 green onion (chopped)
1 small celery rip(chopped)
1 tablespoon light mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1 small green pepper, chopped (optional)
4-5 slices cheddar cheese (optional)
hamburger buns

Directions
1-Open and drain canned tuna.
2-Mix together rest of ingredients except tuna, cheese and rolls.
3-When mixing ingredients, I add one ingredient at a time, and gently but throughly mix all ingredients.
4-Add tuna and gently fold together, and make firm patties.
5-Heat skillet, that is sprayed with cooking spray or use 1 teaspoon of oil on bottom of pan.
6-When heated on medium high heat, add each patty browning on each side for 5 minutes each.
7-Add a piece of cheese on top to melt slightly.
8-Open hamburger buns, and place in oven 350 degrees until toasted, (about 1 minutes).
9-Put on buns and serve with fresh lettuce, tomato, and mustard.

Chicken In Basil Cream -- Servings: 4

Ingredients:
1/4 cup milk
1/4 cup dried bread crumbs
4 skinless, boneless chicken breasts
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 (4 ounce) jar sliced pimento peppers,drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
1/8 teaspoon ground black pepper

Directions:
1. Place milk and bread crumbs in separate, shallow bowls. In skillet, heat butter or margarine to medium heat. Dip chicken in milk, then coat with crumbs. Cook in butter or margarine, on both sides, until juices run clear (about 10 minutes). Remove and keep warm.

2. Add broth to skillet. Bring to a boil over medium heat, and stir to loosen browned bits from pan. Stir in cream and pimentos; boil and stir for 1 minute. Reduce heat.

3. Add Parmesan cheese, basil and pepper. Stir sauce and cook until heated through. Pour mixture over chicken and serve!

Mushroom Orzo -- Servings: 6

Ingredients:
1/2 cup butter, divided
8 pearl onions
1 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1 cup water 1/2 cup white wine
garlic powder to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley

Directions:
1. Melt 1/2 the butter in a skillet over medium heat. Stir in the onions, and cook until golden brown. Mix in orzo, mushrooms, and remaining butter. Cook and stir 5 minutes, until butter is melted and mushrooms are tender.

2. Pour water and wine into the skillet, and bring to a boil. Reduce heat to low. Season with garlic powder, salt, and pepper. Cook 7 to 10 minutes, until orzo is al dente. Stir in the Parmesan cheese and parsley to serve.

Buffalo Style Chicken Pizza -- Servings: 6

Ingredients:
3 skinless, boneless chicken breast halves -
cooked and cubed
2 tablespoons butter, melted
1 (2 ounce) bottle hot sauce
1 (8 ounce) bottle blue cheese salad dressing
1 (16 inch) prepared pizza crust
1 (8 ounce) package shredded mozzarella
cheese

Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.

3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Best Ever Sausage with Peppers, Onions, and Beer!
Servings: 6

Ingredients:
3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2(12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Directions:
1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Mexican Cornbread Salad -- Servings: 6

Ingredients:
1 (16 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) cans pinto beans, drained
1 (8 ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2(15.25 ounce) cans whole kernel corn,drained
2 tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1 green onions

Directions:
1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool and crumble.
2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
3. Cover, refrigerate 2 hours and serve chilled.

Stuffed Peppers -- Servings: 6

Ingredients:
1 pound ground beef
1/2 cup uncooked long grain white rice
1 cup water
6 green bell peppers
2 (8 ounce) cans tomato sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
1 teaspoon Italian seasoning

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.

4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Supreme Scalloped Potatoes -- Servings: 12

Ingredients:
8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese,
divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of
chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.