Fruit smoothies are a great way to have a healthy snack, loose weight or to replace a meal when you are on the run. They also fill you up, especially if they are made from homemade with fresh ingredients, so you tend to eat less throughout the day. The New York Obesity Research Center determined that people who consumed GNC’s soy-based shakes, lost three times more weight than dieters who ate regular food and consumed the same amount of calories. If you are trying to loose weight, try having a fruit smoothie in the morning instead of cereal or toast. It will help increase metabolism and regulate blood sugar levels for hours.

Fresh fruit is always best, but frozen is almost as good and it lasts a lot longer. Some fruits to try are bananas, strawberries, blueberries, oranges, pineapples, and raspberries. The food pyramid recommends 4 to 9 servings of fruit a day, so by having a fruit smoothie for breakfast puts you ahead of the game. A great one to try is a Banana-Strawberry Smoothie. Take 1 frozen banana, 6 frozen strawberries, 1 ¼ cups of water and 1 tbsp of skim milk powder, and process it in a blender until ingredients are mixed through. This can also be used to substitute lunch or even for a quick snack on the go.

With so many processed foods on the market, it is hard to stick to a healthy, low calorie diet. Fruit smoothies are delicious and full of vital nutrients, which can be used with virtually any weight loss plan. Some benefits are increased energy levels and lower fat-making insulin levels and they can be made ahead of time and frozen, for a quick breakfast or snack.

Are you the type of person that likes good tasting food with a spice to it? If so, then don't think it twice, Mexican food is the way to go! It not only has lots of flavor but there is also a wide variety of different dishes to choose from. If you are the type of person who can't handle too much spice then start out with a dish that your stomach can handle like beans and rice.

Mexican food is known for the different flavors added to it and for the decoration of the plating as well. Not only does Mexican food have great attraction toward it but it has some great tasting specialties as well. One of the Mexican specialties or typical dishes are the tacos which can be filled with various fillings and the tortillas are fried until they are crispy. These tacos are then topped off with the authentic Mexican salsa which consists of onion, diced tomato, green jalapeños and a bit of chopped cilantro. Once you try a Mexican dish once you will want to go for more.

Best of all, Mexican food is not at all hard to make. There are some dishes like the chilaquiles which are made of cut up corn tortillas which are fried. To this you then add eggs and a delicious red salsa which you can make as spicy as you want. Oh, we cannot forget the hand made corn tortillas which leave a great taste in your mouth and can easily replace those tortillas sold in the store. These tortillas are made with a masa dough that is made and then flattened with a tortilla press to give it a nice round flat shape. When this is done you put the tortilla on a comal which is a flat iron skillet used to heat the tortillas. You can accompany this great tasting tortillas with many great tasting Mexican dishes.

It is unknown when the stew was accompanied by the sandwich. The duo's history is quite different, varying in country of origin as well as the time each dish has existed.

A legend of sorts surrounds the creation of the sandwich. It is said that John Montague, fourth Earl of Sandwich, had been gambling and did not want his dinner to interrupt his game, so he ordered a cook to make him a meal that would not require utensils, and according to legend that is the how the sandwich came to be. Though a popular and amusing story this is not the truth. The sandwich's true origins stem from the ancient Greek and Romans. It is likely that the Earl had enjoyed sandwiches during his trips to the Eastern Mediterranean and adapted them to English tastes. Though the Earl did not invent the sandwich, or cause its invention, he may be responsible for its rise in popularity among the English.

The oldest known recipe for stew comes from the 4th century which is said to be based on the three Roman gastronomes. However it is believed that stews had been around for a far greater amount of time. Scythians have been noted to use an animals "paunch" in this way: they would add meat and water to the "paunch" and put it on their bonfires to cook. Archaeologists have found evidence of various cultures using large shells to cook stews, dating back over 8,000 years. Arguably the first written mention of stew actually comes from the Bible, from the book of Genesis chapter 25, verse 29 thought 34, which states, "Esau traded his inheritance to his twin brother Jacob for a meal of lentil stew".

Here are a few new beverages to treat your taste buds!

SPICED ICED COCOA

3 cups water
4 envelopes (1oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
8 cinnamon sticks
4 strips fresh orange peel
12 whole cloves
Ice cubes
Reddi-wip Real Whipped Cream
Ground cinnamon

In a saucepan, combine water, cocoa mix, 4 cinnamon sticks, orange peel and cloves; bring to a soft boil. Reduce heat and simmer, uncovered, 5 minutes, stirring occasionally. Meanwhile, fill 4 tall glasses with ice. Pour hot mixture through a strainer into glasses; add more ice, if desired. Garnish each glass with 1 cinnamon stick and top with whipped cream; sprinkle with ground cinnamon.

PEANUT BUTTER BREAKFAST SHAKES

2 cups milk
4 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
2 ripe bananas
½ cup Peter Pan Creamy Peanut Butter
4 to 6 cups ice cubes
Reddi-wip Real Whipped Cream
Chopped peanuts

In a blender, combine milk and cocoa mix; blend well. Add bananas, peanut butter and 4 cups ice cubes; blend until thick and frothy. Add more ice if desired; blend well. Pour into 4 tall glasses. Garnish with whipped cream and peanuts.

CREAMY LATTE

4 envelopes (1 oz each) Swiss Miss Milk Chocolate Hot Cocoa mix
2 tablespoons instant espresso
¼ cup sugar, optional
3 cups scalded milk
4 teaspoons vanilla
Reddi-wip Real Whipped Cream
Ground cinnamon

Stir together cocoa mix, espresso and sugar (if desired), until well blended. Add scalded milk and vanilla; whip vigorously until all ingredients are well blended and foamy. Pour into 4 glass mugs and dollop with whipped cream. Top each with a dash of cinnamon.

If you are a chocolate lover, it will be hard to resist one of these delicious treats.

CARAMEL CHOCOLATE CAKE

3 eggs
1 cup sugar
¾ cup Pure Wesson Vegetable Oil
¼ cup milk
¾ cup all-purpose flour
½ cup cocoa
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon vanilla extract
PAM baking spray
1 package (14 oz) caramels
¼ cup water
1 cup chopped pecans
Reddi-wip Real Whipped Cream
Additional chopped pecans

In a mixing bowl, beat eggs, sugar, oil and milk. Combine the flour, cocoa, baking powder and salt; gradually add to egg mixture and mix well. Stir in vanilla. Transfer to an 8 in. square baking pan coated with nonstick baking spray. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add pecans. Cool slightly. Cut the cake into squares; drizzle with warm caramel sauce. Top with whipped cream and pecans. YIELD: 9 Servings


BLACK FOREST PIE

¾ cup sugar
1/3 cup baking cocoa
2 tablespoons all-purpose flour
1/3 cup milk
¼ cup Fleischmann’s Original margarine stick
2 eggs, lightly beaten
1 can (21 oz) cherry pie filling, divided
1 unbaked pastry shell (9 inch)
Reddi-wip Real Whipped Cream

In a saucepan, combine sugar, cocoa, flour and milk until smooth. Add margarine. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of mixture into eggs. Return all to the pan. Fold in half of the pie filling. Pour into pastry shell.

Bake at 350 degrees for 35-40 minutes or until filling is almost set. Cool completely on a wire rack. Just before serving, top with remaining pie filling. Slice and transfer to dessert plates. Top each piece with whipped cream. YIELD: 6-8 Servings

Going to potlucks is fun but can be somewhat stressful. What to take and how much to bring are big questions. Here are some simple guidelines.

Eye catching food at a potluck is essential. The better a food looks the more likely someone is to eat it. If a dish looks "funny" most people at a potluck will pass right bye it. If the dish you bring to a potluck is something familiar looking odds are it will be a hit. Finger foods that are not messy are always a safe bet at a potluck.

When you are trying to decide how much to bring a good rule to follow is bring enough for the people in your group that are attending the potluck. It can be very frustrating for the host and the guests when there isn't enough food at a potluck but you don't want to bring enough to feed an army either.

Guests at a potluck also need to remember that others intend to eat also. A good way to make sure there is enough food to go around is too take small portions of a few things that appeal to you, then eat slowly and wait for everyone at the potluck to serve themselves first before returning for seconds.

There really are no solid rules for a potluck. The main idea is for everyone to bring a little something and then sit back and enjoy the company and food. Potlucks were basically thought up to make a social gathering more casual and relaxed. Keeping this in mind can make the potluck experience more enjoyable.

Don't forget the types of foods that can be brought to a potluck are endless so use your imagination.

Whole wheat pasta is a nutritious, easy to prepare and delicious food choice. Whole wheat pasta is made from durum wheat and offers a high amount of protein (7.5 grams) and fiber (3.9 grams) per serving. Also, pasta is categorized as a complex carbohydrate, which means that the carbohydrate from pasta turns to glucose in the body and releases energy slowly. This is a benefit and quite opposite from a sugary carbohydrate which gives quick and short-lived energy.

Whole wheat pasta comes in many forms such as macaroni, spaghetti and linguini. In recipes, it can be used wherever regular pasta is required. Pasta can be stored in a tight container in a dry cupboard for up to one year. If your pasta will be added to a recipe which requires further cooking, shorten the pasta cooking length by one third of the time. When pasta is done cooking, drain immediately. Adding a bit of oil to cooked pasta prevents stickiness. Leftover pasta can be stored in the refrigerator for up to three days. Pasta dishes can be frozen.

The flavor of whole wheat pasta is somewhat different than regular pasta and can be enjoyed by all ages and tastebuds. Ronzoni Healthy Harvest pasta turns a light color when cooked so that your family may not even know you cooked a whole wheat "healthy" pasta. Include lean meat, vegetables and cheese to your recipes and you can be assured that your family will be getting a delicious and nutritious meal when you serve a whole wheat pasta recipe.

We all live full, busy lives. We have to eat, and know we should eat healthy, but sometimes we are just too rushed to do more than throw something on the table. But we can do this with just a little planning ahead, with such great results!

The crock pot was a great invention and highly underused in most homes. There are hundreds of recipes to be found in cookbooks and on the internet. Plus, you can develop your own by using what your family likes and what you have on hand. It's great to take a few minutes in the morning and throw things in the crock pot and know that you will have a great dinner waiting when you are ready to eat.

You can have a few friends over, but not work all day getting ready. You can put steaks or chicken on the grill. Or you can never go wrong with hamburgers. Even if you want to fix a casserole ahead and have it ready to go- the way to really enjoy it yourself is to have as much done ahead of time and make it as easy as you can.

While your dinner is "fixing itself", have some fun with your blender and imagination. You can make fruit smoothies, or even martinis with ingredients you would never have thought of! Get a little creative and have fun with cocktails. You can please the chocolate lovers and the non drinkers, too.

The thing to remember so that comfort food is easy, is to plan ahead. You don't have to be fancy, just be smart. Take advantage of all the ways to get great recipes and have fun, instead of dreading to fix one more meal!

Yes, you can make desserts in a crockpot!

Try this delicious recipe:

PUDDING-IN-A-SACK
2 cups all-purpose flour
1 & 1/2 cups soft bread crumbs
1/2 cup packed brown sugar
1 tablespoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup raisins
1 cup ground suet (5 ounces)
1/2 cup chopped nuts
1 - 5 ounce can evaporated milk (2/3 cup)
1/2 cup light molasses
Lemon Sauce

Pour 6 cups warm water into crock pot; cover and heat on high-heat setting till boiling, 40 minutes. Meanwhile, stir together flour, crumbs, sugar, soda, spices, and 1 teaspoon salt. Stir in raisins, suet, and nuts. Add milk and molasses; mix well. Line layers of cheesecloth to form a 16-inch square, 1/8 inch thick, in a 1-quart bowl. Pour in pudding; bring up edges of cloth, tie with string, allowing room for expansion. Place in boiling water. Cover; cook on high heat setting 3 to 3 1/2 hours.

Remove and turn out onto plate; let stand 30 minutes. Serve warm with Lemon Sauce. Makes 10 to 12 servings.

LEMON SAUCE:
1/2 cup sugar
4 teaspoons cornstarch
dash of salt
dash of nutmeg
1 cup water
2 beaten egg yolks
2 tablespoons butter
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice

Mix the sugar, conrnstarch, salt, and nutmeg together. Gradually stir in 1 cup water. In saucepan cook and stir till thickened. Stir a moderate amount of hot mixture into 2 beaten egg yolks; return to hot mixture. Cook and stir 1 minute. Remove from heat; stir in 2 tablespoons butter, 1/2 teaspoon grated lemon peel, and 2 tablespoons lemon juice.

It is very important that before using the crock pot for the first time be sure to read the instructions that came with it. Sudden temperature changes can damage the ceramic liner of the cooker. Therefore do not add cold food or water in a hot cooker. Also unless you have a ceramic liner that comes out of the pot be sure not to put the crock pot in the refrigerator or submerge in water because this can damage the electrical parts.

Let's start with a very easy recipe:

STEAK WITH VEGETABLE GRAVY
3/4 cup finely chopped carrot
3/4 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 - 2 pound beef round steak, cut 3/4 inch thick
1/2 cup catsup
1 tablespoon vinegar
2 tablespoons all-purpose flour

In crock pot place carrot, onion, celery, and green pepper. Trim excess fat from meat; cut into 6 equal pieces. Place meat on top of vegetables. Sprinkle with salt and pepper. Combine catsup, vinegar, and 1/3 cup water; pour over the meat. Cover and cook on low-heat setting for 8 to 10 hours. Remove meat. Skim excess fat from cooking liquid; pour mixture into saucepan. Return meat to cooker. Blend 1/2 cup cold water slowly into flour. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Place meat on platter. Spoon some gravy over the top. Put the remaining gravy in a gravy bowl. Serves 6 to 8.

Have you been invited to a Mexican party? Mexicans know how to party. There are always plenty of food, drink, and music playing. Everybody just comes together to have a good time. Most of the foods that you eat can be made earlier and then reheated when it is time to eat. Some of the different foods are tacos, burritos, tostadas, red and green chile, and maybe even some sweets. The parties are usually held outside where there is plenty of room for everybody to enjoy their selves. You don't have to be Mexican to appreciate the fun and relaxed nature of these parties.

Thought of throwing a Mexican party? To start, get some decorations with a Mexican theme. Do you have maybe some blankets, sombreros, dolls or other souvenirs you picked up on a trip to Mexico? Those would be great to have laying around. Also in Mexico, they usually decorate with tissue paper flowers, maybe have some setting around on the tables. Make sure to have a way to play plenty of music.

Now for the menu. You could have homemade salsa or creamy cheese dip with crispy tortilla chips. Make a hit by spicing up traditional ranch dressing with a 1/2 teaspoon Tabasco sauce and 1/2 teaspoon cumin to 2 cups dressing to have with fresh vegetables. Make sure there is plenty to go around. Also maybe some grilled chicken that has been marinating overnight in a lime-tequila sauce to go along with old fashioned Mexican beans and rice. Don’t forget some creamy guacamole to dip the chicken in. Make sure to have plenty of tortillas to go around.

No matter what is served, the purpose is to have a good time with friends and family.

If you like dessert after your meals, but want something healthy, give one of these treats a try.

BLUEBERRY CRISP

1 (12 oz) can frozen apple juice concentrate, undiluted
2 tablespoons cornstarch
1 tablespoon margarine (optional)
1 teaspoon lemon juice
1 teaspoon cinnamon
6 cups fresh or frozen blueberries

Crumb Topping:
¼ cup canola oil
1/3 cup honey
½ cup pecans, chopped
½ cup all-purpose or whole wheat flour
2 cups quick-cooking oats

In large saucepan or skillet, combine thawed apple juice concentrate and cornstarch; whisk together until completely dissolved. Cook over medium heat until thickened. Add margarine, lemon juice, and cinnamon. Stir to blend ingredients. Remove mixture from heat, pour over blueberries, and toss well.

To prepare crumb topping: In medium size mixing bowl, cream together oil and honey. Add chopped nuts, flour, and oats. Toss well, coating all dry ingredients with the oil and honey mixture.

In 9X13 baking dish sprayed with nonstick cooking spray, place the blueberry filling. Sprinkle crumb topping evenly over the fruit. Bake in 350 degree oven for 30 to 40 minutes, or until crumb topping is golden brown and the filling is bubbling. Serve warm with whipped topping of choice.


CHOCOLATE-HAZELNUT FONDUE

½ oz. unsweetened chocolate, chopped
1 can (14 oz) fat-free sweetened condensed milk
2 tablespoons unsweetened cocoa powder
Pinch of salt
3 tablespoons chocolate-hazelnut spread
½ teaspoon vanilla extract
Assorted cubed fresh fruit and angel food cake cubes

In small non-stick saucepan, combine the chocolate and about half of the condensed milk. Heat over medium heat for 3 minutes, stirring until the chocolate is melted. Remove from heat and stir in the remaining milk. Sift the cocoa and salt on top. Stir until blended. Return to the heat and cook, stirring, for 3 minutes longer, or until the fondue just begins to simmer. Remove from the heat. Stir in chocolate-hazelnut spread and vanilla until smooth. Serve warm with the fruit and cake cubes. YIELD: 8 (1- 1/3 cups)

Why not try something different for meals this week? Either of these casserole dishes will spice up your menu and give everyone a nice change.

SPICY SHEPHERD’S PIE

1 pkg. (6.6 oz) instant mashed potatoes
1 pound ground beef
1 medium onion, chopped
1 can (14.5 oz) diced tomatoes, untrained
1 can (11 oz) Mexicorn, drained
1 can (2 ¼ oz) sliced ripe olives, drained
1 envelope taco seasoning
1 ½ teaspoons chili powder
½ teaspoon salt
1/8 teaspoon garlic powder
1 cup (4 oz) shredded cheddar cheese, divided

Prepare mashed potatoes according to package directions. Meanwhile, in a large skillet, cook beef and onion until the meat is browned; drain. Add tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1 to 2 minutes. Transfer to a greased 2 ½ qt. baking dish. Top with ¾ cup cheese. Spread mashed potatoes over the top; sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 12 to 15 minutes or until cheese is melted. YIELD: 4-6 servings.


BROCCOLI CAULIFLOWER CASSEROLE

1 can (10-¾ oz) condensed cream of celery or chicken soup, undiluted
1 jar (8 oz) process cheese spread
1 package (10 oz) frozen chopped broccoli
1 package (10 oz) frozen chopped cauliflower
1 can (2.8 oz) French fried onions

In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2 quart baking dish. Top with onions. Bake, uncovered, at 350 degrees for 25-30 minutes. YIELD: 4-6 servings.

Looking for a different taste? These are great for a breakfast drink or an afternoon cooler.

NO FAT TROPICAL FRUIT SMOOTHIE

3 cups frozen Tropical Fruit Mix (Mango, Papaya, Pineapple)
1 Bottle Water
3 tablespoons Splenda

Add half of the bottle of water to the blender and the Splenda. Cover and blend for 5 seconds. Add the frozen fruit (I Trader Joe's’ Tropical Fruit Blend, about half the bag) and the rest of the water. Start blender on high. Lift off the lid as blender is on and mix just the top of the smoothie to keep it moving. DON’T put the spoon into the blender! Blend until smooth and then pour into large glasses. YIELD: 2 Servings


TRIPLE THREAT FRUIT SMOOTHIE

1 kiwi, sliced
1 banana, peeled and chopped
½ cup blueberries
1 cup strawberries
1 cup ice cubes
½ cup orange juice
1 (8 oz) container peach yogurt

In a blender, blend the kiwi, banana, blueberries, strawberries, ice, orange juice, and yogurt until smooth. Pour into glasses over ice. YIELD: 4 Servings


ALL-AROUND GOOD SMOOTHIE

½ cup non-fat milk
½ cup fat-free plain yogurt
½ frozen banana, peeled and chopped
2 tablespoons powdered protein supplement
1 ½ tablespoons flax seed
1 teaspoon honey
½ cup frozen strawberries

In a blender, blend the milk, yogurt, banana, protein supplement, flax seed, honey and strawberries until smooth. Pour into large glass. YIELD: 1 Serving


GROOVIE SMOOTHIE

2 small bananas, broken into chunks
1 cup frozen unsweetened strawberries
1 (8oz) container vanilla low-fat yogurt
¾ cup milk

In a blender, combine bananas, frozen strawberries, yogurt, and milk. Blend until smooth. Pour into glasses. YIELD: 2 Servings

If you always enjoy a bit of dessert after a meal, but really shouldn’t be having it, here a couple of great ideas for “being good” while you splurge!

PEANUT BUTTER COOKIES

1 cup applesauce
¼ cup canola oil
1 banana
1 cup peanut butter
1 cup brown sugar
1 cup all-purpose flour or whole wheat flour
½ teaspoon salt
2 tablespoons water
2 ½ cups all-purpose flour or whole wheat flour
2 teaspoons baking soda
6 tablespoons cornstarch

Place applesauce, oil, and banana in blender or food processor and process until smooth and slightly foamy. Place in large mixing bowl. Add peanut butter, brown sugar, 1 cup flour, salt, and water. Mix well. Add additional flour, baking soda, and cornstarch. Mix well.

Place cookie dough by rounded teaspoonsfuls on ungreased cookie sheet. Dip fork in water and flatten each mound of cookie dough to form a cookie that’s approximately ½ inch in thickness.

Bake at 325 degrees for 12 to 15 minutes, or until top is light brown. Edges and bottoms should be golden brown, and the centers should still be slightly soft. As cookies cool, they will get harder.


RASPBERRY PUDDING PARFAITS

1 ½ cups cold milk
1 pkg. (5.1oz) instant fat-free vanilla pudding mix
1 pkg. (12 oz) unsweetened frozen raspberries, thawed
Non-dairy whipped topping, if desired

In mixing bowl, combine milk and pudding mix; bat for 2 minutes or until thickened. Spoon half into four parfait glasses. Top with half of the raspberries. Repeat layers. Garnish with whipped topping. YIELD: 4 Servings

Salads are an important part of every healthy eating plan. They can be side dishes or the main course. They can be simple or elegant. Put together with healthy ingredients, salads are abundant with life-giving nutrition.

So what are healthy salads made of? Well, start with a generous bed of plain vegetables. Fill your bowl with as many greens as you can, since greens are low in calories and are a great way to add volume to your meal without adding a lot of calories. Next, pump up protein and use a little fat. To make a meal of a salad, you may wish to add some healthy protein sources like chopped or sliced hard boiled eggs, lean beef, cooked shrimps, tuna, chicken breast, or strips of cheese. Make sure to measure your protein sources, since meats and cheese have more calories than fruit or vegetables. Avoid fried or battered meats, they contain unhealthy fats and lots of calories. Finally, dress your greens. For some people dressing is the best part. Unfortunately, it's also loaded with calories. Look for low-calories or low fat dressing varieties, or stick with olive oil and vinegar.

Salads really are one of the easiest and preferred ways to eat vegetables, so make it worth it. Salads can be changed and adapted to any diet. Therefore, keep lots of salad fruits and vegetables on hand, and you will find it easy to create salads several times per week. Change the ingredients to create completely different flavors, and you will never get bored with healthy salad meals.

These two recipes are a “must try” the next time you grill. Either one will make a great side dish or appetizer.

CHEESE-STUFFED ROASTED RED PEPPERS

3 large red bell peppers
1/8 teaspoon salt
6 (¼ inch thick) slices fresh mozzarella cheese (about 6 oz)
2 teaspoons extra virgin olive oil
1 tablespoon chopped fresh basil

Heat grill. When ready to grill, place bell peppers on gas grill over medium-high heat or on charcoal grill 4-6 inches from medium-high coals. Cook 10 to 13 minutes, or until all sides are blistered and charred, turning every 3 to 4 minutes. Place peppers in brown paper bag; fold down top. Let stand 5 minutes.

Carefully peel as much skin from peppers as possible. Cut in half lengthwise; remove stems, seed and ribs. Sprinkle with salt. Place 1 slice of cheese in each pepper half; drizzle with oil. Return pepper halves to grill; cook an additional 5 minute or until cheese is melted. Sprinkle with basil. Cut each pepper half in half again. YIELD: 12 servings.


LIGHT NACHO CHEESE BREAD

½ cup light chives and onion cream cheese spread (from 8 oz container)
¼ cup Old El Paso Chopped Green Chiles (from 4.5 oz can), drained
1 tablespoon Old El Paso 40% Less Sodium Taco Seasoning Mix (from 1.25 oz pkg.)
1 (16 inch) loaf French bread, split lengthwise
4 oz. (1 cup) reduced fat shredded Cheddar and Monterey Jack cheese blend

Heat grill. In small bowl, combine cream cheese, green chiles and taco seasoning mix; mix well. When ready to grill, place bread halves, cut side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 3 to 5 minutes or until light golden brown.

Turn brad halves; spread cream cheese mixture evenly on cut sides of bread. Sprinkle with shredded cheese. Cook an additional 5 to 7 minutes or until cheese is melted. You can eat as is, or serve with salsa. YIELD: 16 Slices

The next time you are asked to bring a dish somewhere, or you just want to try something different to spice up dinner one day, you might consider one of these great potluck ideas.

OVEN-FRIED RANCH CHICKEN

Chicken
3 ½ lbs cut up frying chicken
1 (2 oz) envelope ranch salad dressing mix
2 cups buttermilk
Nonstick cooking spray

Breading
1 (6.5oz) pkg. golden corn muffin and bread mix
1 teaspoon paprika
1 teaspoon pepper
½ teaspoon seasoned salt
1/8 teaspoon ground red pepper (cayenne)

In large resealable food storage plastic bag, combine chicken salad dressing mix and buttermilk. Seal bag, turn bag several times to coat chicken. Refrigerate at least 1 hour or overnight.

Heat oven to 425 degrees. Spray 15X10X1 inch baking pan with nonstick cooking spray. In shallow dish, combine all breading ingredients; mix well. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Place chicken, bone side down, in sprayed pan. Lightly spray top of chicken with cooking spray. Bake at 425 degrees for 35-40 minutes or until chicken is fork-tender and juices run clear. YIELD: 4 Servings


RED SLAW

1 (10 oz) pkg. shredded red cabbage (about 4 cups)
1 cup shredded carrots
2 tablespoons chopped fresh parsley
1 medium onion, chopped (½ cup)
2 slices bacon, cut into small pieces
¾ cup purchased refrigerated coleslaw dressing
½ teaspoon caraway seed, if desired

In large serving bowl, combine cabbage, carrots and parsley; toss to mix. In medium skillet, cook onion and bacon over medium heat until bacon is crisp, stirring frequently. Remove from heat. Drain and discard drippings from skillet. Add coleslaw dressing and caraway seed to onion mixture; stir to mix, scraping up any browned bits from bottom of skillet.

Pour warm dressing over cabbage mixture; toss well. Cover; refrigerate at least 2 hours to blend flavors. Toss again just before serving. YIELD: 6 (½ cup) Servings

One of these great salads will be sure to please your crowd, whether you use them as a full lunch or dinner. Either salad makes for a great change!

FRUIT SALAD BALSAMICO

1/3 cup frozen strawberry daiquiri concentrate, thawed
3 tablespoons water
1 tablespoon balsamic vinegar
2 cups fresh strawberry halves
1 cup fresh raspberries
1 cup cantaloupe balls or cubes
2 fresh peaches, peeled, pitted and sliced
2 fresh plums, pitted, sliced
1 sprig fresh mint

In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill. Stir salad before serving; remove mint. If desired, garnish with additional fresh mint. YIELD: 12 (½ cup) Servings.


GREEK BEEF KABOB SALAD

1 lb. boneless beef top sirloin steak, cut into 1 ½ inch cubes
1 cup purchased Greek vinaigrette salad dressing
1 (10 oz) pkg. prewashed, chopped romaine lettuce
1 medium cucumber, halved, seeded and sliced
20 pitted kalamata olives
12 grape or cherry tomatoes, halved
4 oz. (1 cup) crumbled feta cheese

Place beef cubes in 1 gallon resealable food storage plastic bag; add ½ cup of the dressing. Seal bag; turn to coat. Refrigerate 1 to 2 hours to marinate.

Heat grill. Thread beef onto four 8-10 inch metal skewers; discard marinade. When ready to grill, place kabobs on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 9 to 11 minutes or until beef is of desired doneness, turning once.

Meanwhile, divide lettuce onto individual serving plates. Top each evenly with cucumber, olives, tomatoes and cheese. Drizzle with remaining ½ cup salad dressing. Top with cooked beef. YIELD: 4 Servings

Either of these recipes is bound to be a hit! They are both a bit different from your average beverage or dip.

CHAI ICED TEA

8 Chai tea bags
4 cups hot water
1 tablespoon vanilla
¼ to ½ cup packed brown sugar
½ cup orange flavored cream soda
½ cup vanilla flavored cream soda
½ cup milk
Cinnamon sticks, if desired

Chill glasses in freezer several hours before serving. Steep tea bags in hot water 3 to 5 minutes. Remove bags. Stir vanilla and brown sugar into tea until sugar is dissolved . Stir in all remaining ingredients except cinnamon sticks. Refrigerate at least 1 to 2 hours to blend flavors. Serve over ice. Garnish with cinnamon stick. YIELD: 6 Servings

(NOTE: For a special touch, pour this spicy iced tea into clear bottles, cover with plastic wrap and tie with raffia. Keep chilled in a large clean planter or bucket filled with ice.)

SAVORY SPINACH DIP

2 packages (10 oz each) frozen chopped spinach, thawed
1 can (8 oz) water chestnuts, drained and finely chopped
½ cup sour cream
1 ½ cups plain yogurt
1 cup finely chopped green onion (9 medium)
2 teaspoons chopped fresh tarragon leaves or ½ teaspoon dried tarragon leaves
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 garlic clove, crushed
Rye crackers or raw vegetables for dipping, if desired

Squeeze excess moisture from spinach until it is dry. Mix spinach with remaining ingredients in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with the crackers or vegetables. YIELD: 4 (½ cup) Servings.

(NOTE: To add a special touch, a hollowed-out bread loaf makes the perfect “bowl” for your dip. Cube the bread removed from the loaf, and use for dipping.

Try one of these sensational cocktails or appetizers at your next function. You’ll be glad you did!

STRAWBERRY SPRITZERS

3 cups fresh strawberries, cut in half
¼ cup orange-flavored liqueur
1 bottle (750 ml) dry white wine, chilled
1 bottle (1 liter) sparkling water or mineral water, chilled
Whole strawberries, if desired
Mint leaves, if desired

In blender, place strawberry halves and liqueur. Cover; blend on high speed about 30 seconds or until smooth. Pour about 3 tablespoons strawberry mixture over ice in each of 8 glasses. Stir about 1/3 cup wine and ½ cup mineral water into each glass. Garnish side of glass with whole strawberry and mint leaves. YIELD: 8 Servings

(NOTE: You can substitute orange juice for the liqueur and nonalcoholic wine or white grape juice for the wine.)


BLOODY MARY SHRIMP COCKTAIL

1 ½ pounds (about 60) cooked peeled, deveined medium shrimp, thawed if frozen
½ cup tomato juice
¼ cup vodka, if desired
½ teaspoon red pepper sauce
½ teaspoon sugar
½ teaspoon celery salt
2 tablespoons chopped fresh parsley
1 cup cocktail sauce
¼ cup finely chopped green olives

Arrange shrimp in single layer in rectangular glass or plastic dish, 11X7X2 inches. Heat tomato juice, vodka and pepper sauce to boiling in 1 quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2-3 hours.

Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.

The history of tea begins in ancient China over 5,000 years ago. According to Chinese legend an emperor named Shen Nung, was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required that all drinking water be boiled as a hygienic precaution. While visiting a distant region of his realm he stopped to rest. As servants boiled water for the court to drink dried leaves from the near by bush fell into the boiling water, resulting in a brown liquid. Curious, the Emperor drank some, and found it pleasurable. According to the legend tea was created. Some mythologists believe it is close to the actual events. Tea consumption reached every aspect of Chinese society and culture.

Lu Yu wrote the first definitive book on tea in 800 A.D. named the Ch'a Ching. Lu Yu was orphaned as a child and raised by scholarly Buddhist monks. As a performer his fame increased with each year, however he believed his life lacked meaning. In mid-life, Lu Yu retired and went into seclusion for five years. From his memory of events that he observed, Lu Yu organized various methods of tea cultivation and preparation in ancient China. The importance of his work, brought him near to sainthood within his lifetime.

Tea came to the Japanese by returning Buddhist priest Yeisei, who while in chine realized the benefits of tea, resulting in him becoming known as the "Father of Tea" in Japan. Due to this tea in Japan has always been associated with Zen Buddhism. Tea received nearly immediate imperial sponsorship, spreading rapidly from the royal court and monasteries to the other sections of Japanese society.

These delicious brownies take a few extra steps to make but are easy to serve, and well worth the effort! They may become your favorites!

DOUBLE DECKER BROWNIES

Chocolate Layer:
2 eggs, lightly beaten
1 cup sugar
¾ cup all-purpose flour
½ cup chopped walnuts
Pinch of salt
½ cup butter or margarine, melted
¼ cup baking cocoa

Butterscotch Layer:
½ cup butter or margarine, softened
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 ½ cups all purpose flour
¼ teaspoon salt
½ cup chopped walnuts

Frosting:
½ cup packed brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 ½ cups confectioners’ sugar, sifted
1/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
1 tablespoon shortening

In a bowl, combine eggs, sugar, flour, walnuts and salt. In another bowl, stir butter and cocoa until smooth; add to egg mixture and blend well with a wooden spoon. Pour into a greased 13 X 9 X 2 inch baking pan; set aside. For butterscotch layer, cream butter and brown sugar in a mixing bowl. Beat in eggs and vanilla. Stir in flour, salt and walnuts. Spoon over the chocolate layer. Bake at 350 degrees for 30-35 minutes or until brownies begin to pull away from sides of pan. Cool. For frosting, combine brown sugar, butter and milk in a small saucepan; bring to a boil and boil for 2 minutes. Remove from the heat; stir in confectioners’ sugar until smooth. Quickly spread over brownies. In a small saucepan over low heat, melt chocolate chips, butterscotch chips and shortening, stirring frequently. Drizzle over frosting. YIELD: 3 dozen bars

Cookies are one of the world’s greatest and most popular snacks. They are packed with sweetness and with a wide variety of yummy ingredients. Cookies are a great on-the-go goodie for kids and adults alike. When you think of comfort food, homemade cookies always come to mind.

The key to an awesome cookie experience is simple. If the cookie is of the soft and chewy variety then it must melt in your mouth. If crispy and crunchy is the craving, then the cookie must be light and airy. The key to finding the perfect cookie must start with locating the perfect cookie recipes. Through the power of the internet sweet lovers all over the world have access to cookie recipes. Some great sites to check out are: allrecipes.com, pastrywiz.com, and some of the old favorites can be found at Southern Living Cookbook, and Betty Crocker web sites then of course on the backs of chocolate chips and other sweet ingredients you can find some great recipes. Many people rely on family favorites from Mom or Grandma. If you are lucky enough to have a Mom or Grandma that makes awesome cookies then make sure to copy the recipe, and be sure to ask for helpful hints those hints are what makes the difference in taste. The most important key to having the best result in a cookie recipe is the ingredients. By far the freshness and quality of the ingredients such as the chocolate, nuts, coconut, and other goodies is the most important factor. Check the expiration date, if you’re not sure how long you have had it in your pantry, well it’s best to toss and buy new ingredients.

Baking and eating cookies brings out the child in all of us. So keep making your families favorite cookies, and start adding new favorites! Enjoy.

Two totally different flavors, both will find you wanting to make them again and again.

SALLY’S VEGETABLE SALAD

1 head cauliflower, broken into florets
1 head broccoli, broken into florets
1 cup diagonally sliced celery
1 cup fresh or frozen peas
½ pound sliced bacon, cooked and crumbled
2 teaspoons chopped green onion tops
1 can (8 oz) sliced water chestnuts, drained

Dressing:
2 cups mayonnaise
¼ cup sugar
¼ cup grated Parmesan cheese
2 teaspoons vinegar
¼ teaspoon salt
1 teaspoon finely chopped onion

In a large salad bowl, combine cauliflower, broccoli, celery, peas, bacon, onion tops and water chestnuts. Combine dressing ingredients in separate bowl; pour over salad and toss to coat. Cover and refrigerate at least 1 hour before serving. YIELD: 10-12 Servings


CRANBERRY SUPREME SALAD

1 pkg. (3 oz) raspberry flavored gelatin
2 cups boiling water, divided
1 can (16 oz) whole berry cranberry sauce
1 pkg. (3 oz) lemon flavored gelatin
1 pkg. (3 oz) cream cheese, softened
1/3 cup mayonnaise
1 can (8 ½ oz) crushed pineapple, untrained
1 cup whipping cream
1 cup miniature marshmallows

Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into an oiled 1 ½ qt. round mold. Chill until partially set. Dissolve lemon gelatin in remaining boiling water; set aside. Beat cream cheese and mayonnaise; gradually add lemon gelatin. Stir in pineapple. Chill until partially set. Whip cream; fold into the lemon mixture. Add marshmallows. Spread on top of the cranberry layer. Chill until set. Invert on a plate to serve. Garnish with greens, if desired. YIELD: 12 Servings.

The first known mention of coffee is believed to be Bunchum in the works of the 10th A.D by the Persian physician Razi. However a information on the preparation coffee is not until many centuries later. Abd al-Qadir al-Jaziri is seen as the most important of early writers on the subject of coffee. In 1587 he wrote an article tracing the history and legal controversies of coffee. In his article he stated that that a Sheikh, Jamal-al-Din al-Dhabhani, mufti of Aden, was the first to discover the uses of coffee in 1454. Coffee's popularity among the Sufis steams from its ability to drive away sleep.

Al-Jaziri's article caused interest in the history of coffee in Europe as well. When Antoine Galland translated the article in part, the translation traces the spread of coffee from Arabia Felix, north to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Istanbul.

Coffee beans were first exported from Ethiopia to Yemen, where Yemeni traders brought coffee back to their homeland and began to cultivate the bean. The very first coffee house was Kiva Han it opened in Istanbul in 1471. In 1511 coffee was banned for its stimulating effect by orthodox imams at a theological court in Mecca. Due to coffees popularity these band were overturned in 1524. Similar bans of the consumption of coffee were seen in Egypt in 1532, and in in Ethiopian Orthodox Church before the 17th century. However, towards the end of the 19th century, Ethiopian views of coffee drinking laxes causing a huge growth in its consumption between 1880 and 1886.

One of these great appetizers is a must for your next party. Everyone will want to come back for more!

ANTIPASTO JUMBLE

Antipasto:
1 pint (2 cups)grape tomatoes
1 cup fresh baby carrots
1 cup pitted kalamata olives
6 oz. string cheese cut into ½-inch chunks (about 1 cup)
1 (7 oz) jar stuffed large Queen green olives (about 1 cup), drained
1 (6 oz) jar Green Giant Whole Mushrooms, drained

Marinade:
¼ cup purchased refrigerated pesto
¼ cup purchased Italian salad dressing
1 teaspoon grated orange peel
½ teaspoon crushed red pepper flakes

In large glass or ceramic serving bowl, combine all antipasto ingredients.

In small bowl, combine all marinade ingredients; blend well. Pour marinade over
Antipasto; toss well. Refrigerate at least 1 hour before serving. Servings: 14 (1 cup)


GARDEN PIZZA BITES

1 (12 oz) can Pillsbury Hungry Jack Gold Layers Refrigerated Flaky Biscuits
2 teaspoons cornmeal
1 (8 oz) container spinach dip
½ cup shredded carrots
½ cup finely chopped red bell pepper
4 green onions, chopped

Heat oven to 400 degrees. Separate dough into 10 biscuits; separate each into 3 layers. Arrange biscuit rounds on 2 ungreased cookie sheets. Sprinkle rounds with cornmeal. Bake at 400 degrees for 7 to 11 minutes or until golden brown, switching position of cookie sheets halfway through baking. Remove from cookie sheets; place on wire rack. Cool 10 minutes or until completely cooled.

Top each baked biscuit round with 1 ½ teaspoons spinach dip. Sprinkle each evenly with carrots, bell pepper and onions. Cover; refrigerate at least 1 hour or until serving time. Servings: 30 appetizers

Winter months are a great time to try different soup recipes and experiment with different flavors. There are many soups on the market such as Campbell’s Soup and Progresso, but nothing beats a homemade soup for taking to lunch or for a quick snack. One recipe that is really great to try is Escarole and Bean Soup. This soup is not only made with healthy ingredients and takes little time to prepare, but you can control the amount of sodium and oil you put in it. It contains escarole and beans, which are packed with fiber and potassium, and it is also a great vegetarian meal. Adding meat like chicken or penne pasta is also an option, or it can be prepared as directed and served with bread.

2 tbsp olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups chicken broth (low-salt)
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add garlic and sauté about 15 seconds. Toss in the escarole and sauté until wilted (about 2 minutes). Add a pinch of salt if needed or you can omit it from the recipe. Add chicken broth, beans, and Parmesan cheese. Cover and let simmer until soup is completely heated through (about 5 minutes). Season with salt and pepper if needed.

This recipe makes six servings. Using a ladle, spoon the soup into 6 serving dishes and drizzle each with 1 teaspoon of extra-virgin olive oil and serve with warm, crusty bread.

Did you ever wonder why the chocolate you get when you dip a piece of fruit into a chocolate fountain melts in you mouth with such smoothness, or how that pastry from the bakery gets such a smooth, thin layer of chocolate on it? Most likely what you are eating or what they are using to coat that pastry is what is called Chocolate couverture.

Chocolate couverture is made from the cacao bean, just like other types of chocolate. The difference in chocolate couverture is the amount of cocoa butter that is added when making the chocolate. Cocoa butter is one of two parts that results when chocolate liquor is processed. The amount of cocoa butter that is added to the chocolate when making couverture is higher than what is in regular chocolate. Chocolate couverture usually contains about 32% or more cocoa butter.

The higher percentage of cocoa butter in this type of chocolate means that the chocolate needs to be tempered. Tempering is the process in which you make the cocoa butter in the chocolate crystallize evenly, so the chocolate will have a snap to it and give off a shine. The higher the amount of cocoa butter in the chocolate is what allows it to be thinner when it is melted. This is also what allows for that thin layer when coating pastries or fruit.

So the next time you are trying to decide what chocolate to buy to dip those strawberries for that special someone, remember that chocolate couverture, also know as coating chocolate is going to give a nice, thin, shiny crisp layer of decadence for that person to enjoy.

Here are two quick meals when you have a small group of friends over.

Baked Taco Sandwich

These Tacos are open face sandwiches you eat with a fork.

1 pound lean ground beef
1 envelope (1.25 ounce) Old El Paso taco seasoning mix
1 cup Original Bisquick mix
1/3 cup cold water
3/4 cup shredded Cheddar Cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired

1. Heat oven to 450F degrees. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.

2. Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.

3. Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.


Chili with Corn Dumplings
A winter warm-you up meal.

1 1/2 pounds lean ground beef
3/4 coup chopped onion
1 can (15.25 ounces) Green Giant whole kernel corn
1 can (16 ounces) stewed tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons chili powder
1 1/3 cups Original Bisquick mix
2/3 cup corn meal
2/3 cup milk
2 to 4 tablespoons chopped fresh cilantro or parsley if desired

1. Cook beef and onion in Dutch oven over medium heat, stirring occasionally, until beef is brown; drain. Reserve 1/2 cup of the corn. Stir remaining corn with liquid, tomatoes, tomato sauce, chili powder and pepper sauce into beef mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

2. Mix Bisquick mix and cornmeal. Stir in milk cilantro and reserved 1/2 cup corn just until moistened.

3. Drop dough by rounded tablespoonfuls onto simmering chili. Cook uncovered over low heat heat 10 minutes. Cover and cook 10 minutes longer or until dumplings are dry.