I love to try new recipes. As a matter of fact, I try, on average, 2-3 new recipes a week! My family has come to realize that if they don't want to cook, then they have to eat what I make! LOL! Many of the recipes are try are merely okay - it was fun and different, but with so many *future* options, it's not worth making it again. But others are "keepers". They get into my regular rotation of menus; and on my webpage! So you're seeing the Best of the Best!

Some of you have commented that it is difficult to copy the recipes for you to try at home. I searched the 'Net high and low before deciding on this set Guten Tag to use so that you may cut'n'paste the recipe you want to print out! Here's the way I do it:

1.I highlight the recipe I want to try. Then I "cut" it. To do this, in the "Edit" menu (across the top of your browser), choose "Copy".
2.I open a new mail document. (Like I want to send an e-mail to someone.)
3.Paste the recipe in the body portion of the e-mail. Again, from the "Edit" menu, choose "Paste".
4.In the "File" menu, choose "Print". It's that easy!

Please note: You are NOT sending this e-mail to anybody (unless of course, you want to!) It's just the easiest way I've found to print out a recipe from somebody's webpage. If you know of a better way, please e-mail me!

In a bowl, combine butter, parsley, garlic powder and garlic salt. Cut dough into 1" pieces; dip into butter mixture. Layer in a greased 9"x5"x3" loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees for 30 minutes or until golden brown.
YIELD: 1 loaf
NOTES: I bet it would be much easier to buy frozen rolls of dough instead of loaf dough, but I haven't tried it yet.

In a mixing bowl, combine the cream cheese and picante sauce. Add the crab, cheese and onions; mix well. Cover and refrigerate. Transfer to a serving bowl. Sprinkle with the olives, tomato and cilantro. Serve with chips, crackers or veggies.
YIELD: 3 cups

In a skillet, saute onions in butter until tender. Stir in cream cheese until smooth. Add mushrooms, beef, Worchestershire sauce and garlic powder; mix well. Spoon into an ungreased 9" pie plate. Bake at 375 degrees for 15-20 minutes. Serve warm with crackers or rye bread.
YIELD: 12-16 servings (3 cups)

Melt butter in a 9x13Ó baking pan in a 375 degree oven. Arrange apples over butter; return to oven until apples are soft (about 10 minutes). Sprinkle apples with brown sugar and cinnamon. Combine pancake ingredients in blender; pour over apples. Bake for 30-40 minutes. Sprinkle with confectionersÕ sugar if desired.
YIELD: 8 servings
FAMILY REACTIONS: Everybody was fighting over the leftovers! I think this is an excellent Sunday Brunch idea; especially for potlucks!

In a large skillet over medium heat, cook bacon until crisp. Remove bacon, crumble and set aside. Drain, reserving 2 Tbsp. of drippings. Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes. Make six wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.
YIELD: 6 servings
FAMILY REACTIONS: My dad was VERY disappointed because he was sick and didn’t get to have any! Which turned out to be good news for the rest of us, because we all wanted seconds! I’m definitely making this again!!!

Beat butter at medium speed with an electric mixer. Gradually add 2 cups sugar; beat well. Add eggs one at a time; beat after each addition. Combine flour, baking powder and salt; add to creamed mixture. Stir in apples and vanilla. Spoon batter into a greased and floured 13x9x2" pan. Combine 1-1/2 Tbsp. sugar and cinnamon; sprinkle over cake batter. Bake at 350 degrees for 45 minutes or until a wooden pick inserted into the center comes out clean. Serve warm or cool.
YIELD: 15 servings

Combine the first four ingredients; spread on four slices of bread. Top each with four bacon pieces, two tomato slices and a slice of cheese; top with remaining bread. In a skillet over medium heat, melt 2 Tbsp. butter. Cook sandwiches on both sides until bread is lightly browned and cheese is melted, adding more butter if necessary.
Yield:4 servings

Cut a thin slice off the thop of each tomato; scoop out and discard pulp. (Or use the pulp in a soup!) Sprinkle salt inside tomatoes if desired. Invert onto paper towel to drain. Combine bread crumbs, corn, green pepper, celery, onion, cream and butter; spoon into the tomatoes. Place in an ungreased 13"x9"x2" baking dish. Sprinkle with cheese. Pour water into the baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until the tomatoes are tender.
YIELD: 6 servings
DIABETIC EXCHANGE: One serving (prepared with plain bread crumbs, margerine, low-fat Mozzarella and without salt) equals 1 starch, 1 vegetable, 1/2 fat; also, 131 calories, 108 mg sodium, 3 mg cholesterol, 27 gm carbohydrates, 5 gm protein, 2 gm fat

In a saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil, cook and stir for 2 minutes. Remove from heat, whisk in soup and cheese until smooth. Set aside. Cut potatoes into 4x1/2x1/2Ó sticks, place in a greased 13x9x2Ó baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are tender. Sprinkle with paprika if desired.
YIELD: 6 servings
NOTES: We were out of Velveeta, so I used Colby instead. I used my 6x6 julienne disk with my Cuisinart for the potatoes. I think it could have baked a little longer than an hour, because the taters were slightly undercooked.
FAMILY REACTIONS: Everybody loved them, especially the kids. They thought they were french fries at first because of the shape!

Cook pasta according to package directions, adding garlic to the water. Drain; discard garlic. Place pasta in a serving bowl; add butter. Toss gently until butter is melted. Add Parmesan cheese, chives and garlic salt; toss to coat.
YIELD: 8 servings
Nutritional analysis: one 1/2 cup serving (prepared with reduced-fat margarine and nonfat Parmesan cheese and without garlic salt) equals 103 calories, 152 mg sodium, 2 mg cholesterol, 13 gm carbohydrate, 4 gm protein, 4 gm fat
Diabetic Exchanges: 1 starch, 1 fat

Slice bananas; chop unpeeled apples and peaches into bite-size pieces. Mix all fruit together gently; set aside. To make sauce, combine dry pudding with milk, orange juice concentrate and sour cream. Beat with wire whisk until smooth. (Mixture will thicken.) Mix fruit into sauce with wooden spoon. Stir well; cover; chill.
YIELD: 10 servings
NOTES: Feel free to use fresh fruit instead of canned. Do not attempt bringing this salad to any public gathering without copies of the recipe! See my recipe page for directions on how to print out this recipe.

In a mixing bowl, cream butter and sugar. Add extract; mix well. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture. Fold in almonds. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 300 degrees for 22-24 minutes or until lightly browned. Cool 1-2 minutes before removing to a wire rack.
YIELD: about 4 dozen

In a microwave-safe dish, combine chocolate chips and 1/2 cup cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla; set aside. In a small mixing bowl, beat remaining cream until soft peeks form. Beat in chocolate mixture on high, 1/3 at-a-time; mix well. Spoon into crust. Refrigerate at least three hours. Garnish with whipped cream if desired.
YIELD: 8-10 servings
FAMILY REACTIONS: This pie is VERY RICH! A little goes a long way, even for a chocoholic like me!

CRUNCHY PEANUT BUTTER BARS
Taste of Home Annual Recipes 1999

2-3/4 cups flour 1-1/4 cups packed brown sugar 1 egg 1/2 cup butter, softened 1/3 cup chunky peanut butter 1 tsp. vanilla extract 1/2 tsp. salt TOPPING: 1 cup (6 oz.) semisweet chocolate chips, melted 1/2 cup chunky peanut butter 1-1/2 cups crushed cornflakes

In a mixing bowl, combine the first eight ingredients and mix well (batter will be thick). Press into an ungreased 15"x10"x1" baking pan. Bake at 350 degrees for 15-20 minutes or until set. Cool for 5 minutes. Meanwhile, combine the chocolate chips and peanut butter in a bowl; stir in cornflakes. Carefully spread on top. Cut into bars.
YIELD:4 dozen
NOTES:For those of you who got to sample these, I used creamy PB instead of crunchy, and I didn't have cornflakes, so believe it or not, I used Bran Flakes instead!

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DOUBLE CHOCOLATE BANANA MUFFINS
Taste of Home Annual Recipes 1998

1-1/2 cups flour 1 cup sugar 1/4 cup baking cocoa 1 tsp. baking soda 1/2 tsp. salt 1/4 tsp. baking powder 1-1/3 cups mashed ripe bananas (2-3 medium) 1/3 cup vegetable oil 1 egg 1 cup mini semisweet chocolate chips

In a large bowl, combine the first six ingredients. In a small bowl, combine bananas, oil and egg; stir into dry ingredients until just moistened. Fold in chocolate chips. Fill greased or lined muffin cups three-fourths full. Bake at 350 degress for 20-25 minutes or until muffins test done.
YIELD: about one dozen

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DOUBLE CHOCOLATE TORTE
Quick Cooking May/June 1998

1 package fudge brownie mix (13x9Ó pan size) 1 cup (6 oz.) semisweet chocolate chips, melted 1/2 cup butter, softened 2 cups whipped topping 1 tsp. chocolate sprinkles

Prepare brownie mix according to package directions for fudge-like brownies. Spread batter in a greased and floured 9-in. round baking pan. Bake at 350 degrees for 38-42 minutes or untilcenter springs back when lightly touched. Cool for 10 minutes. Invert onto a serving plate; cool completely. In a bowl, stir the chocolate and butter until smooth. Spread over brownie layer; refrigerate for 30 minutes. Just before serving, top with whipped topping. Decorate with chocolate sprinkles.
YIELD: 9-12 servings

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FRESH APPLE COFFEE CAKE
Southern Living
1992 Annual Recipes

1/2 cup butter, softened 2 cups sugar 4 eggs 2 cups flour 2 tsp. baking powder 1/2 tsp. salt 5 cups peeled and chopped apple (about 4 large apples) 1 tsp. vanilla extract 1-1/2 Tbsp. sugar 1/2 tsp. ground cinnamon

Beat butter at medium speed with an electric mixer. Gradually add 2 cups sugar; beat well. Add eggs one at a time; beat after each addition. Combine flour, baking powder and salt; add to creamed mixture. Stir in apples and vanilla. Spoon batter into a greased and floured 13x9x2" pan. Combine 1-1/2 Tbsp. sugar and cinnamon; sprinkle over cake batter. Bake at 350 degrees for 45 minutes or until a wooden pick inserted into the center comes out clean. Serve warm or cool.
YIELD: 15 servings

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MICROWAVE CHERRY CRISP
Quick Cooking May/June 1998

21-oz. can cherry pie filling 1 tsp. lemon juice 1 cup flour 1/4 cup packed brown sugar 3/4 tsp. ground cinnamon 1/4 tsp. ground allspice 1/3 cup cold butter 1/2 cup chopped walnuts Vanilla Ice Cream

Combine the pie filling and lemon juice in an ungreased 1-1/2 qt. microwave-safe dish; set aside. In a small bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse crumbs. Add walnuts. Sprinkle over filling. Microwave, uncovered, on high for 5-6 minutes or until bubbly. Serve warm with ice cream.
YIELD: 4 servings

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PEANUT BUTTER CHOCOLATE CHIP COOKIES
Taste of Home Annual Recipes 1998

1/2 cup butter, softened 1/2 cup sugar 1/3 cup packed brown sugar 1/2 cup chunky peanut butter 1 egg 1 tsp. vanilla extract 1 cup flour 1/2 cup old-fashioned oats 1 tsp. baking soda 1/4 tsp. salt 1 cup semisweet chocolate chips

In a mixing bowl, cream butter and sugars; beatin peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocoalte chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool for 1 minute before removing to a wire rack to cool.
YIELD: about 2 dozen

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RASPBERRY ALMOND ROUNDS
Taste of HomeAnnual Recipes 1998

2 Tbsp. butter, melted 7-1/2-oz. tube refrigerated buttermilk biscuits, separated into 10 biscuits 2 Tbsp. sugar 1/4 cup raspberry preserves 2 Tbsp. slivered almonds

Brush butter on both sides of biscuits. Place on a greased baking sheet or in a greased 9"-round baking pan; sprinkle with sugar. Make an indentation in the center of each biscuit; fill with 1 teaspoon of preserves. Sprinkle almonds on top. Bake at 425 degrees for 9-11 minutes or until golden brown.
YIELD: 4-6 servings

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