Ever wonder how puff pastry dough rises without yeast or a chemical leaving product? This question is sometimes raised when someone is first learning the ins and outs of baking and the different types of doughs.

Puff pastry dough is considered a laminated dough. A laminated dough is a dough that has layers of alternating fat and dough. Other doughs that are laminated are danish and croissant. Puff pastry dough is made with your everyday simple basic kitchen ingredients-usually butter, flour, water, and salt. There are different types of puff pastry dough and this usually relates to the proportions of flour and fat that the recipe calls for. The layers of fat between the dough is a key component in the dough rising. When making the dough the way you fold it and the number of times you fold it which creates the amount of layers the dough will have is what will help the flakiness and the amount of rise you get out of the finished product. Another very important component in making sure the dough rises is the temperature of the oven. The reason for this is the fat layers and the temperature/heat of the oven is what creates steam and forces the dough layers to rise up. If the temperature of your oven is not hot enough (usually it should be between 375'F-400'F depending on what you are making) the dough will not rise and the fat product that you made your dough with will "run" out all over the pan. Another reason for the fat "running" out and the dough not rising is if the pastry layers and the fat layers are not evenly distributed during the folding and rolling process. This also may cause the pastry to rise unevenly.

So although puff pastry dough may be made out of the most basic kitchen ingredients it is very labor intensive and temperamental. If any one of the steps in the recipe is not followed correctly or if the oven temperature is off just slightly your product may not turn out to be picture perfect but instead may be a piece of dough surrounded by a pool of fat.

A bartender, as a rule, is a person who enjoys the company of others. He or she endeavors to solve problems, listens to the woes of the world, sympathizes with the mistreated, laughs with the comedians, cheers up the down at heart, and usually controls the atmosphere at his or her bar. A bartender is always the manager of moods, and the master of mixology.

There are certain scenarios that are played over and over again in bars all around the world. The questions are usually the same, only the details vary: What’s in a true Margarita? How long has a Martini been around? What’s the difference between a Sloe Gin Fizz and a Fix? There are always reference books to aid a bartender. These guides are as necessary to a bartender as alcohol to ice.

Bartenders learn through extensive work how to set up a bar and what liquors, mixers, condiments, garnishes, and equipment they will need. For our home bartenders, one usually becomes the master of mixology through trial and error. This would allow any beginner to get the feel for testing drinks. If you make a mistake as a bartender on the job, you could put yourself in an embarrassing situation with your clients. People know their drinks. So bartending is not as hard as it seems, but you do have to know most of the ingredients to a great drink, and as you learn, you become familiar with all the basics to succeed. Everyone has different tastes for different drinks.

The simple basics should begin with the well stocked bar, and knowing all your white liquors, your bourbons, brandy, rums, scotch, whiskey, and tropical drinks. All these ingredients are what a beginning bartender needs to get started. For a final note, always remember that in moderation, at the right time, with the right people, drinking is one of life's greatest pleasures. Beyond its ability to help us relax, what makes this so appealing? Drinking is ritual. Practice makes perfect.

Betty Crocker's Bisquick has been around for years. When you think of pancakes, Bisquick quickly comes to mind. But, this versatile baking mix isn't just for making pancakes. There are tons of different recipes using Bisquick for lunch, dinner and appetizers too.

One real easy crowd pleaser is the Bisquick Chicken Pot Pie. And, parents, it is 'kid-friendly' too. The prep time is minimal and the ingredients can vary to your family's tastes. All you need to do is combine cut-up chicken, canned vegetables (like peas and carrots), cut-up potatoes, and gravy and put all of that in a greased casserole dish. Then, mix the Bisquick with some milk and pour on top of the chicken mixture and bake until golden brown.

The 'Sausage Ball' is a very popular Bisquick creation not only because it melts in your mouth, but because it is super easy to make! All you need is bulk sausage, shredded cheddar cheese, Bisquick, milk, and seasonings; mix them all together; then bake. It is as easy as that! These sausage balls are a great addition to your party's appetizer list.

In the summertime when strawberries are in season, using homemade Bisquick biscuits are a huge hit for strawberry shortcake. There is nothing like fresh, ripe strawberries and cool whipped cream over fresh homemade biscuits!

There are hundreds of great foods that you can create using Betty Crocker's Bisquick baking mix. The possibilities are endless!

SEAFOOD NORMANDY

2 lb. fresh or frozen shrimp, shelled and cleaned
1 tablespoon shrimp spice (in tea ball or tied in cheesecloth)
1 can (7 1/2 oz)Alaska king crabmeat, drained, flaked and cartilage removed
3 tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon garlic salt
1 can (10 1/4 oz) cream of shrimp soup
2 tablespoons water
2 teaspoons brandy or dry sherry
3 tablespoons milk
2 tablespoons flour
Fluffy rice

Place all ingredients except milk, flour and rice in Crock Pot; stir well. Cover and cook on High setting for 3 to 5 hours. Remove shrimp spice.

Before serving, make a smooth past of milk and butter; stir in to Crock Pot. Cover and cook for 30 minutes or until thickened. Serve over fluffy rice. YIELD: 4-6 Servings. (about 2-1/2 qt).


EASY SHRIMP CREOLE

2 tablespoons butter or margarine
1/2 cup chopped onion
2 tablespoons buttermilk biscuit mix
1-1/2 cups water
1 can (6 oz)tomato paste
1-1/2 teaspoons salt
Dash of Pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green pepper
2 lb. frozen shrimp, thawed, shelled and cleaned, or 3 cans
(5 oz. each)shrimp, rinsed, and drained
Fluffy rice

In skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to Crock Pot; stir well. Cover and cook on Low setting for 7 to 9 hours.

One hour before serving, turn to High setting and add shrimp. Remove bay leaf and serve over hot fluffy rice. YIELD: 6 servings (about 1-1/2 qt.). Double recipe for 5-quart Crock Pot.

BROWN SUGAR BARBECUED SALMON

1 (1 lb.) salmon fillet
1 teaspoon oil
1 tablespoon brown suar
2 teaspoons cider vinegar
2 teaspoons honey mustard
1/8 to 1/4 teaspoon hot pepper sauce
Chopped chives, if desired

Heat grill. Brush skin side of salmon with oil. In small bowl, combine all remaining ingredients except chives; mix well. Spread over top of salmon.

When ready to grill, place salmon, skin side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10-14 minutes or until fish flakes easily with fork and flesh is opaque. Garnish with chives. YIELD: 4 Servings.


BARBECUED SHRIM AND SCALLOP KABOBS

Spicy Butter Baste

1/2 cup butter
2 tablespoons finely chopped onion
2 teaspoons seafood and fish seasoning, Cajun or Creole seasoning
1/2 teaspoon garlic powder
1 teaspoon hot pepper sauce

Kabobs

18 large sea scallops (1 lb)
12 large fresh shrimp (3/4 lb), shelled, tails left on, deveined

Melt butter in small, heavy saucepan over low heat until milk solids settle to bottom of saucepan. Skim off any foam from top of melted butter. Carefully spoon golden liquid (clarified butter) from saucepan into another small saucepan; discard milk solids.

To clarified butter in saucepan, add onion, seafood and fish seasoning, garlic powder and hot pepper sauce, and blend well. Place scallops and shrimp in 12 x 8 inch (2 qt.) glass baking dish. Pour butter mixture over scallops and shrimp, turn to coat. Let stand at room temperature for 30 minutes.

Heat grill. When ready to grill, oil grill rack. Alternately thread 3 scallops and 2 shrimp onto each of six 12-14 inch metal skewers; reserve butter mixture. Place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 to 10 minutes or until scallops turn opaque and shrimp turn pink, turning once and brushing frequently with butter mixture. If necessary, reheat butter mixture before brushing on kabobs. Bring any remaining butter mixture to a boil; serve with kabobs. YIELD: 6 servings.

HAM AND PINEAPPLE KABOBS

1 lb. cooked ham, cut into 1 in. cubes
1 (8 oz) can pineapple chunks, in unsweetened juice, drained
8 cherry tomatoes
3/4 cup red currant jelly
1 tablespoon prepared mustard

Heat grill. Alternately thread ham, pineapple and tomatoes onto four 10 in. metal skewers. In small microwave safe bowl, combine jelly and mustard. Microwave on HIGH for 1 to 2 minutes or until jelly melts. Stir to combine. Brush 3 to 4 tablespoons jelly mixture over kabobs.

When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until thoroughly heated, turning once. Serve with remaining jelly mixture. YIELD: 4 servings.


GRILLED SAUSAGE PACKETS

3 cups frozen potatoes O'Brien with onions and peppers
2 cups Green Giant Frozen Mixed Vegetables
1 lb. kielbasa (smoked spicy sausage), cut into 4 pieces
3/4 cup purchased honey mustard salad dressing

Heat grill. Cut four 18 X 12 in. sheets of heavy-duty foil; spray foil with nonstick cooking spray. Place 1/4 of potatoes and vegetables side by side on each sheet of sprayed foil. Top each with 2 tablespoons salad dressing.

Make cuts along outside edge of each kielbasa piece at 1/2 in. intervals almost but not completely cutting through other side. Fan kielbasa on top of potatoes and vegetables. Top each with 1 tablespoon remaining salad dressing. Wrap packets securely using double fold seals, allowing room for heat expansion. At this point, packets can be refrigerated for up to 24 hours.

When ready to grill, place packets seam side up on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 20-30 minutes or until potatoes and vegetables are tender, rearranging packets several times during cooking time.

To serve, carefully open each packet to allow steam to escape. YIELD: 4 Servings.

FLORENTINE SPAGHETTI BAKE

8 oz. uncooked spaghetti
1 lb. bulk Italian sausage
1 cup chopped onion
1 garlic clove, minced
1 jar (26 oz) spaghetti sauce
1 can (4 oz) mushroom stems and pieces, drained
1 egg, slightly beaten
2 cups (16 oz) small curd cottage cheese
1 pkg. (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 cups (8 oz) shredded mozzarella

Cook pasta according to package directions. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.

In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13 X 9 X 2 inch baking dish. Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375 degrees for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. YIELD: 9 servings.


ITALIAN BOW TIE BAKE

8 Oz. uncooked bow tie pasta
1 jar (16 oz) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (16 oz) shredded mozzarella cheese

Cook pasta according to package directions; drain. In a bowl, combine the spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer to a greased shallow 2 qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through. YIELD: 4 servings.

MEATBALL SUB CASSEROLE

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 lb) Italian bread, cut in 1 inch slices
1 pkg. (8 oz) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups (8 oz) shredded mozzarella cheese, divided
1 jar (28 oz) spaghetti sauce
1 cup water
2 garlic cloves, minced

In a bowl, combine onions, crumbs, and Parmesan cheese. Add beef and mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink. Meanwhile, arrange bread in a single layer in an ungreased 13 X 9 X 2 in. baking dish (all of the bread may not be used).

Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture, sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 30 minutes or until heated through. YIELD: 6-8 Servings.
(Editor's note: Do not use reduced-fat or fat-free mayonnaise).


MEATLESS CHILI BAKE

2-1/2 cups uncooked spiral pasta
1 can (15 oz) vegetarian chili with beans
1 jar (12 oz) chunky salsa
1 can (11 oz) whole kernel corn, drained
1/2 cup shredded cheddar cheese

Cook pasta according to package directions; drain. In a large bowl, combine the chili, salsa and corn. Add pasta; toss to coat. Transfer to a greased shallow 2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 400 degrees for 25-30 minutes or until bubbly. YIELD: 4-6 servings.

What is the difference between a Greek meatball and a regular meatball? Why, taste, of course. Greek meatballs are juicy, delicious, and slightly different from regular meatballs, which means that you will love this recipe. If you want to eat these meatballs like a true Greek, you will have to learn to call them “Keftedes” (kif-teh-thes). I should also point out that you can make these delicious little balls with lamb, pork, turkey, chicken, beef – basically, any sort of meat.

You Will Need: 1 pound of ground meat; 1 large Vidalia onion chopped; 1 Tbsp. Oregano; pepper and salt to taste; 1 Tsp. cumin; 1 Tsp. cinnamon; a few slices of bread; flour; extra virgin olive oil.

To Make: mix the meat, onion, oregano, salt, pepper, cumin and cinnamon in a bowl with your hands (mix well). Next, allow the bread to soak in warm water for a few minutes, and then add pieces of the bread to the meat mixture (squeeze out excess) mix well. Then, place a bit of flour in a small plate and place another clean plate next to it. Form each meatball with your hand (flat or round), and place them in the flour mixture until they are completely coated. Then, place a bit of the olive oil into a warm skillet, and cook each meatball until they are thoroughly cooked.

If you want to try a Moroccan version of this meatball, simply flatter out each ball before you fry it, and place a date sliver in the middle of the meat. Once the date is inside of the meat, seal the meat by wrapping it around the date, coat it, and fry it. Greek meatballs are a wonderful addition to any meal, and you can even serve them as the main dish.

What is the one cookie that is adored by both young and old? Why, chocolate chip, of course! It is simply amazing to note that the majority of people ingesting these childhood favorites buy their chocolate chip cookies in a package ... scandalous! Instead, try making your own chocolate chips – you will never taste anything quite as delicious.

You Will Need: 1 cup of butter (high quality); ¾ cup granulated sugar; ¾ cup brown sugar; 1 tsp. vanilla (real vanilla!); 2 eggs; 2 ¼ flour (less if mixture is too thick); 1 tsp. baking soda; ½ tsp. salt; and two high quality chocolate bars.

To Make: turn your oven to 350 degrees, and cream butter, sugars, and vanilla well in a blender. Then, stir in the two eggs. In a separate bowl, add flour, baking soda, and salt. Slowly, combine flour mix with butter mix, and stir until all is completely combined. Lastly, cut your chocolate bars into large chunks and slightly mix them into the batter. Place the cookies (uniformly) on a cookie try, and bake for 10 minutes.

You may notice that I suggest you use two high quality candy bars in place of chocolate chips here. If you purchase fine chocolate, the way that the chocolate melts is different from the way that regular chocolate chips melt. Of course, you can use two cups of chocolate chips instead, but the large chunks of chocolate really do make a difference. Also, some people like to add nuts to this recipe (to taste), but that is up to you.

Tired of serving macaroni and cheese from a box, or bring it home from a deli? It’s very easy to make and twice as good! This is a versatile recipe to start with; you can add more macaroni or more cheese, according to your tastes. To save time, you can shred the cheese in advance and store in the refrigerator, since pre-packaged shredded cheese doesn’t taste as good. It takes only 10 minutes to prepare, but once you add the flour, you have to keep stirring until you’re done, or lumps will form.

Pre-heat oven to 350* and butter a 2 quart casserole dish.

2 cups elbow macaroni
½ tsp. salt
Dash of pepper
2 cups whole milk
3 tablespoons butter
¼ cup all-purpose flour
2 ½ cups shredded extra sharp white Cheddar cheese

Cook 2 cups macaroni according to the package and drain.
While the water is heating for the macaroni, shred 2 ½ cups Cheddar cheese and put aside.

Melt butter in a 2-quart saucepan and remove from heat. Using a wooden spoon, gradually stir in flour, salt and pepper until the sauce is smooth, and then very gradually add the milk, stirring after each addition. The key is to keep the sauce smooth. Place the pan over medium heat and stir until thickened. Gradually add 2 cups cheese, stirring until completely melted. Pour into a buttered casserole dish, and sprinkle the remaining cheese over the top.

Bake at 350* for 40 minutes, until the top is golden brown. Cool 5 minutes and serve.

This makes 4 to 6 servings. Leftovers should be refrigerated, then re-heated in the microwave with the top on, to keep in the moisture.

Slow cooker meals are a great solution to a quick and easy dinner. Slow cooking saves money because it is ideal for cheaper cuts of meat, plus you don’t have to worry about burning dinner because of the low heat. There is also less clean up with just one pot to wash. Fill the slow cooker with your favorite meat and vegetables in the morning and dinner is ready when you get home. You can even cook lasagna in a slow cooker. Try this quick and easy recipe below.

Lasagna

Ingredients
1 lb ground beef
1 large onion, finely diced
2 garlic cloves, minced (or 2 tsp pre-purchased garlic)
1 lb jar tomato spaghetti sauce
8 oz fresh lasagna sheets - no boil
1lb mozzarella cheese - grated/shredded
1lb ricotta cheese
2 oz Parmesan cheese - grated/shredded
¼ cup milk
1 egg - lightly beaten
1 tsp oregano
salt and pepper

Fry the beef, onion and garlic in a frying pan, using a tiny amount of oil, until browned. Pour off excess oil, add tomato sauce and heat through. Combine the ricotta, milk and egg. Mix in the mozzarella and Parmesan. Set aside about 1 tbs of Parmesan. Using a large serving spoon or ladle, place about ¼ of the meat mixture in the crock-pot and spread evenly. Top this with a layer of lasagna sheets, cut to size. Top this with 1/3 of the cheese sauce. Repeat, and finish with cheese sauce on top. Top with remaining cheese sauce and sprinkle Parmesan on top.

Cook on low for 4-6 hours. This meal serves 4 to 6 people.