Recipe courtesy Rachael Ray / FoodTV

Ingredients:

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (16-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

Directions:

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Yield: 32 servings (2 pounds)
Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Easy

Ingredients:

1/2 large or 1 small pumpkin
olive oil

Directions:

Cut the pumpkin into eight large wedges then remove the seeds and fibres.

Place in a roasting tin cut side up and drizzle over about 3 tbsp oil.

Season well then roast in a preheated oven (200C/400F/Gas Mark 6) for 4550 minutes or until the flesh is soft.

You can peel the pumpkin before roasting if you like but the skin helps to keep the flesh intact. Wipe the skin well with a damp cloth before cutting.

Serves 8

Ingredients:

1/2 cup chopped pecans
2 tablespoons butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 large eggs
1 - 9 inch graham cracker crust
1/4 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
3/4 cup Pumkin Butter

Directions:

Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust. Bake at 350 degrees F (175 degrees C) for 40 minutes.

Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.

A beautifully coloured jelly to make when rosehips can be gathered.

Ingredients:

900g cooking apples
450g ripe rosehips
1.5kg sugar

Directions:

Remove any bruised or damaged portions from the apples then roughly chop without coring or peeling.
Put the apples and rosehips in a preserving pan with just enough water to barely cover.
Bring to the boil on the boiling plate then cover and transfer to the simmering oven for about 45 minutes or until the fruit is soft and pulpy.
Crush well with a potato masher.
Spoon the fruit pulp into a jelly bag suspended over a large bowl and leave to drip through for at least 12 hours.
Discard the pulp remaining in the jelly bag.
Measure the extract and return to the preserving pan with 450g sugar for each 600ml extract.
Heat gently stirring on the simmering plate until the sugar has dissolved then bring to the boil and boil rapidly for about 15 minutes or until setting point is reached.
Remove any scum with a slotted spoon then pot and cover in the usual way.

Makes 2kg

Ingredients:

1 pound fresh asparagus
1 small head butter lettuce
1/2 small cantaloupe
1/4 cup lightly packed mint leaves
1 tsp. minced or grated fresh ginger
1/4 cup white wine vinegar
2 tbsps. olive oil
1 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 pound crabmeat

Directions:

Bring about 1 inch of water to a boil in a 10 to 12-inch frying pan. Trim tough ends from the asparagus and wash the stalks well.

Add to the boiling water and simmer until the stalks are tender-crisp, about 4 minutes. Drain the asparagus and cover it with ice water until cold, about 10 minutes; drain again.

Meanwhile, core the lettuce, wash the leaves and pat dry. Slice the cantaloupe into 12 wedges and cut away the rind. Chop the mint leaves. Combine the mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.

Divide the lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges of melon over each bed of lettuce.

Top the salads with crabmeat and drizzle with dressing.

Makes 4 servings.

Calories...186...Fat...7 g...Carbs...15 g...Protein...15 g...Sodium...191 mg...Fiber...0.3 g.

Quebec Sugar Pie

Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.

Ingredients:

2 cups lightly packed brown sugar
1 cup heavy cream
1/2 cup chopped nuts
1 recipe for a 1 crust pastry

Directions:

1. Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.

2. Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.

3. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.

Makes 1 - 9 inch pie

Ingredients:

225g dried apricots
water
1 cinnamon stick
1 tbsp honey
1 tbsp white wine vinegar
4 slices of parma ham
fresh coriander chopped

Directions:

Place the dried apricots into a saucepan and barely cover with water.
Add the cinnamon stick honey and vinegar.
Bring to the boil simmer for 2 minutes and place into the simmering ovenfor an hour until soft and plump.
Remove from the ovenand allow to cool.
Fold a slice of ham concertina style and place in the middle of the plate.
Place 4 apricots around the edge of the plate.
Spoon a little of the cooking liquid over the plate and sprinkle with some chopped coriander.

Serves 4

Ingredients:

1 box Devil's Food Cake Mix
2 Eggs
2 Tbl. Water
2 Tbl. Cooking Oil
1/2 Cup Cocoa
1 pkg. Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Directions:

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well, this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.

Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be carefull not to add too much, it is a powerfull flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Makes: 180 Girl Scout Mint Cookies

Ingredients:

2 doz. clams
4 tbsp. olive oil
2 cloves garlic, minced
1 med. onion, chopped
1 tbsp. bread crumbs
1 tsp. parsley or chives
1/4 tsp. oregano
Salt & pepper
Grated Parmesan cheese
Lemon juice

Method:

Scrub clams with stiff brush under cold water until all grit is removed. Saute onion and garlic until golden. Remove clams from shell (steam open). Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano. Fill shells. Sprinkle with cheese and lemon juice. Dot with butter and place under hot broiler about 5 minutes.

Ingredients:

1/3 c. instant nonfat dry milk
1/3 c. ice water
1/2 tsp. liquid sweetener

Method:

Chill small glass bowl and beaters. Combine ingredients and whip on high speed with mixer until consistency of whipped cream.

Makes about 10 servings of 2 tablespoons.

6 tbsp. margarine, softened
1/3 c. peanut butter
Ingredients:

1/3 c. firmly packed light brown sugar
1/3 c. granulated sugar
1 egg
1 2/3 c. all-purpose flour
2/3 c. strawberry jam or preserves

Ingredients:

Combine margarine, peanut butter, sugars and egg; beat well. Add flour and beat on low speed until mixture is crumbly. Reserve 1 cup crumbs. Press remaining crumbs into an 8 inch square glass baking dish. Place on an inverted plate to elevate dish in oven. Bake at medium for 6 1/2 minutes or until base looks dry, rotating dish if necessary. Spread jam on base to within 1/2 inch of edge. Sprinkle with reserved crumbs. Cook at medium 6 to 7 minutes, or until jam bubbles near the center, rotating dish once. Cool.

Makes 16 bars.

Ingredients:

4 tbsp. cooking oil
1 sm. onion, finely chopped
1 (15 1/2 oz.) can tomato sauce
1 1/2 c. water
1/2 tsp. pepper
1/2 tsp. red pepper, optional
1 lb. ground beef
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato paste
1 tsp. salt
1/2 tsp. oregano
2 lbs. sausage (Italian links or country style)

Directions:

Brown ground beef in 2 tablespoon hot oil in frying pan. When almost browned, add onion and continue browning until onion is tender. Pour meat and onion into 3 1/2 quart crockpot. Add puree, sauce, paste, water, salt, pepper and oregano and set dial on low setting. Cut 2 lbs. sausage into pieces and brown in remaining 2 tablespoons oil. When brown, place sausages in sauce in crockpot. Continue cooking for 12 hours. (If you like your sauce sweeter, you could add 1/4 to 1/2 cup sugar to this.

Ingredients:

12 lg. eggs, hard-cooked, shelled & coarsely chopped
2 ribs celery, chopped
1 sm. red onion, minced
3 tbsp. fresh dill, chopped
5 oz. smoked salmon, cut into 1/4 inch, diced
1 c. (or as needed) Hellmann's light mayonnaise
Salt & freshly ground pepper to taste

Directions:

Place the eggs, celery, onion, dill and salmon in a mixing bowl and toss to combine. Stir in enough mayonnaise to bind the salad, being careful not to make it too wet. Season to taste with salt and pepper. Refrigerate for several hours to allow the flavors to blend.

Ingredients:

1 lb. imitation crab meat, cut in bite size pieces
1 to 2 stalks celery, chopped fine
Mayonnaise to taste

Directions:

Combine all ingredients and serve on lettuce leaf or on a croissant for a great sandwich.

Ingredients:

5 eggs
2 c. super fine sugar
3 c. flour
2 c. black walnuts
1/2 lb. butter
1/2 c. milk
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. lemon extract

Directions:

Cream butter and sugar. Add egg yolks, milk with lemon extract alternately with flour, baking powder and nutmeg. Add walnuts and fold in stiffly beaten egg whites. Bake in slow oven at 325 degrees for 55 to 70 minutes. Use staff pan. After cooling throughly, wrap in foil.

Storing Tip: May be kept 1 or 2 weeks in cake tin in a cool place.

Ingredients:

1 c. granulated sugar
1 c. Miracle Whip
2 c. plus 1 tbsp. flour
2 tsp. soda
1 c. chopped dates, placed in 1 c. boiling water, let stand until cool
1 tsp. vanilla

Directions:

Mix all ingredients. Sprinkle brown sugar on top. Bake in 8 x 8 inch pan for 30 minutes at 350 degrees.

Ingredients:

1 can cream of chicken soup
1 (8 oz.) pkg. sour cream
8 oz. shredded Cheddar cheese
4-6 chicken breasts
3/4 c. chicken broth
Bread crumbs
Butter or margarine
1 bunch fresh broccoli or lg. pkg. frozen

Directions:

Preheat oven to 375 degrees. Boil and debone chicken. Reserve 3/4 cup broth. Place uncooked broccoli in bottom of 8 1/2 x 11 inch casserole dish. Top with chicken pieces. In small mixing bowl, stir together soup, sour cream and chicken broth. Pour over chicken. Top with cheese. Sprinkle with bread crumbs and dot with butter. Bake about 1 minute until cheese is golden brown.

Ingredients:

1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper

Directions:

Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.

Ingredients:

2 c. dried lentils
2 qts. water
1 ham bone or smoke neck bones
2 lg. carrots, chopped
1 lg. onion, chopped
2 stalks celery & leaves, chopped
1 bay leaf
2 garlic cloves, peeled & quartered
6 good grinds of fresh pepper
1 tsp. salt
1/2 lb. Kielbasi sausage, diced

Directions:

Wash lentils and pick over. Drain. Put in a large kettle with remaining ingredients except sausage. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours. Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides. Remove ham bone and bay leaf from soup. Garnish each serving with diced cooked sausage.

Serves 8

Note: For thinner soup, add additional 2 cups of water.

Ingredients:

1 pkg. broccoli cutlets, cooked & drained
3/4 c. melted margarine
1 tsp. pepper
1/2 tsp. garlic salt
1/2 c. Parmesan cheese
3 c. Pepperidge Farm stuffing
6 eggs, beaten

Directions:

Mix all ingredients in large bowl. Chill for 1 hour. Roll into small balls. Bake at 325 degrees for 15-20 minutes until lightly browned.

Makeahead Tip: Mix can be made the day before and kept refrigerated.

Ingredients:

2 c. sugar
2 c. water
2 c. vinegar
1/2 tsp. salt per cup

Directions:

In a saucepan, cook beets in water until tender. Drain. Pour cold water over beets and skin them by rubbing between your hands. Cut off ends. Slice beets. Dissolve sugar and salt into the 2 cups water and vinegar. Pour syrup onto beets.

Note: These keep in the refrigerator for months.

Ingredients:

About 30 tomatoes, scalded and cut up
3 green peppers, chopped
3 onions, chopped
6 stalks celery, chopped
2 tbsp. celery salt
4 tbsp. sugar
1 tsp. salt

Note: Adjust amount of green peppers, onions and celery to your taste.

Directions:

Mix together and pack in sterilized jars. Wipe jar tops, remove air bubbles and seal! Process 45 minutes in boiling water bath.

Ingredients:

2 cans shrimp, broken
1 tbsp. onion, minced
Juice of 1 lemon
4 tbsp. mayonnaise
1 1/2 sticks soft butter
Salt to taste
1 (8 oz.) pkg. cream cheese

Directions:

Mix all ingredients well with mixer, adding shrimp last. Makes a large amount, and freezes well.

Ingredients:

1 cup cottage cheese
1/4 cup water
1 tbsp. lemon juice

Directions:

Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Use like sour cream for dips, etc.

Makes 1 cup.

Ingredients:

1 cup sliced strawberries
3/4 cup sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute

Directions:

Mash strawberries; add soda and bring to a boil, cook for 1 minute.Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into hot jars, seal or store in refrigerator. Exchanges per 1 tablespoon: free.

Makes 1 1/2 cups.

Ingredients:

1 9 oz. pkg frozen artichoke hearts
1 cup shredded mozzarella cheese
4 eggs
1/2 cup grated cheese
1/2 cup diced pepperoni
salt and freshly ground pepper
1 9-inch pie shell

Directions:

Cook artichokes, drain and cut. Beat eggs thoroughly and add artichokes, mozzarella, cheese, and pepperoni. Season with salt and pepper. Mix well and pour into pie shell. Bake at 375° for 45-60 minutes.

Note: May be frozen after baked.

Ingredients:

1 lg. cabbage
1 lb. ground chuck
1 bell pepper
1/2 onion
1 can stewed tomatoes
1 can Rotel
1 can Cheddar cheese soup
1 can corn
1 can kidney beans, drained (optional)

Directions:

Brown onion, bell pepper and ground chuck. Cook until done and drain all remaining grease. Cut up cabbage. Add all ingredients and simmer for 30-40 minutes.

Ingredients:

4 med. cooking apples
2 eggs
1 tsp. vanilla
1 c. cooking oil
1 1/2 c. sugar
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 c. walnuts, finely chopped

Directions:

Peel, core and finely chop apples. In large mixer bowl, combine eggs and vanilla. Beat at high speed of electric mixer for 2 minutes or until light. Gradually add oil, beating for 2 minutes or until thick.

Gradually beat in sugar, stir together flour, baking soda, salt and cinnamon. Add flour mixture, apples and walnuts alternately to creamed mixture, beat well after each addition. Beat at medium speed for 3 minutes.

Turn batter into greased and floured 9 inch tube pan. Bake in 350 degree oven for 55 to 60 minutes or until cake tests done. Remove from pan after cool. Drizzle with confectioners icing (recipe below).

Confectioner's Icing:

1 c. powdered sugar, sifted
1/4 tsp. vanilla
Milk

In small bowl combine powdered sugar, vanilla, and enough milk to make of drizzling consistency.

Preparation time: 1 hour 20 minutes
Serves: 4 to 8.

Ingredients:

3 tbsp. bacon drippings
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 to 2 cloves crushed garlic
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese

Directions:

1. In deep saucepan heat bacon drippings.
2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft.
3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned.
4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac.

Serve in a bowl and sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler.

Ingredients:

For salad:

2 c. cauliflower florets
2 c. cut up fresh broccoli
1/2 c. raisins
1/4 c. sliced green onions
1/4 c. shelled sunflower seeds
3 slices bacon, crisply cooked, crumbled

For Dressing:

1/2 c. mayonnaise or salad dressing
2 tbsp. sugar
1 tbsp. cider vinegar

Directions:

In a small bowl using wire whisk, blend all dressing ingredients. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad mixture; toss lightly to coat. Sprinkle with additional sunflower seeds, if desired.

Makes 8 (1/2 cup) servings.

Ingredients:

1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

Directions:

In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl. Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently. Serve with pride.

Makes about 6 (100 calories) servings.

Just in time for Valentine's Day!

Ingredients:

1 ready-made graham cracker pie crust (6 oz.)
4 oz. cream cheese
1/4 cup sugar
1/2 cup sour cream
1 teaspoon vanilla
4 oz. frozen non-dairy whipped topping (regular or fat-free)
1 pint fresh strawberries, thinly sliced
1 cup strawberry glaze

Directions:

Slice strawberries and place on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spread thin layer of glaze over bottom of crust. Place strawberry slices on glaze and cover with another thin layer of glaze. Gently spoon cream cheese mixture over glazed strawberries on crust. Cover with inverted dome and chill until set, at least 4 hours. Store leftover pie in refrigerator.

Variation:

For a plain, no-bake cheesecake, omit strawberries and glaze, double the amount of all other ingredients.

This is a 1990s version of a nineteenth-century Russian classic. By substituting plain, lowfat yogurt for sour cream, you're decreasing the calories in this recipe by 332 calories.

Ingredients:

4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
2 tablespoons vegetable oil, divided
2 medium onions, thinly sliced
1/2 pound mushrooms, thinly sliced (2 cups)
1 clove garlic, minced
1/2 cup low sodium chicken broth
1/8 teaspoon ground pepper
2 tablespoons water
1 tablespoon cornstarch
1 container (8-ounces) plain low-fat yogurt
hot cooked noodles, cooked without salt

Directions:

Remove and discard visible fat from chicken; slice chicken in thin strips. In large skillet over medium heat, heat 1 tablespoon oil. Add onions; cook 2 minutes, stirring frequently. Add mushrooms; cook 3 minutes longer. Remove vegetables from skillet; set aside. Heat remaining oil in skillet. Add chicken and garlic; cook 3 minutes or until chicken turns white, stirring frequently. Return vegetables to skillet; add broth and pepper.

In cup, blend water and cornstarch; stir into skillet. Over medium heat, bring to a boil; boil 1 minute, stirring constantly. Remove from heat; stir in yogurt until well blended. Heat gently over low heat (do not boil). Serve over noodles.

Nutritional Figures Per Serving
Calories 427. Protein 65 grams. Carbohydrate 13 grams. Fat 12 grams. Cholesterol 155 mg. Sodium 182 mg.