Cinnamon Sugar Scones

Ingredients

• 3 cups Biscuit Baking Mix
• 1/4 cup sugar
• 1/2 cup (4 ounces) vanilla yogurt
• 1/3 cup 2% milk
• 1 tablespoon vanilla extract
• 1 cup cinnamon baking chips or semisweet chocolate chips
• Cinnamon-sugar or coarse sugar

Directions

• In a large bowl, mix biscuit baking mix and sugar. In another bowl, whisk the yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips. Turn onto a lightly floured surface; knead gently 10 times.
• Pat into a 9-in. circle. Sprinkle with cinnamon-sugar. Cut into eight wedges. Place wedges on an ungreased baking sheet. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Yield: 8 scones.

Mediterranean Romaine Salad

Ingredients

• 2-1/2 cups cubed French bread
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 cup roasted sweet red peppers, thinly sliced
• 1 medium cucumber, peeled and thinly sliced
• 1 celery rib, sliced
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1/3 cup thinly sliced red onion
• 1/2 cup balsamic vinaigrette
• 1 bunch romaine, torn
• 1/4 teaspoon coarsely ground pepper
• Shaved Parmesan cheese, optional

Directions

• Place cubed bread on an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside.
• In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired. Yield: 6 servings.

Grilled Tomatoes

• 
  
• 3 yellow tomatoes
• 3 red tomatoes
• 3 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons white balsamic vinegar
• 2 tablespoons chopped fresh basil
• Garnish: fresh basil sprigs

Preparation

1. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1 tablespoon oil; sprinkle with salt and pepper.
2. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often.
3. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish, if desired.

Orange Coffee Cake

Ingredients

• 2 tablespoons butter, melted, plus more for pan
• 1 (16.3-ounce) can refrigerated biscuits (recommended: Pillsbury Grands Flaky Layers)
• 1/4 cup minced walnuts (or pecans)
• 1/3 cup granulated sugar
• 2 teaspoons orange zest

Glaze:

• 1/2 cup confectioners' sugar
• 2 ounces cream cheese, softened
• 2 tablespoons orange juice, or more as necessary

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan.

Separate the biscuit dough into 8 biscuits. Place 1 biscuit in the center of the pan. Cut the remaining biscuits in half, forming 14 half-circles. Arrange the pieces around the center biscuit with cut sides facing in the same direction. Brush melted butter over the tops of the biscuits.

In a small bowl, combine the walnuts, granulated sugar, and orange zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden brown.

Meanwhile, in a small bowl combine confectioners' sugar, cream cheese, and orange juice. Blend until smooth adding more orange juice, if needed, to thin. Drizzle glaze over the warm coffee cake and serve.

Taco Salad

Ingredients

• 1-1/2 pounds ground beef
• 2 envelopes taco seasoning, divided
• 1 medium head iceberg lettuce
• 1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
• 2 pints grape tomatoes, halved
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 3 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 1 large sweet onion, chopped
• 2 cans (4 ounces each) chopped green chilies
• 1-1/2 cups Thousand Island salad dressing
• 1-1/3 cups salsa
• 1/3 cup sugar

Directions

• In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
• In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
• In a small bowl, combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).

Pasta Salad with Tomatoes

• 8 ounces uncooked medium elbow macaroni
• 3 tablespoons white balsamic vinegar
• 1 tablespoon minced fresh basil
• 3/4 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon crushed red pepper
• 3 tablespoons extravirgin olive oil, divided
• 2 teaspoons minced garlic, divided
• 4 cups chopped seeded tomato (about 6 tomatoes) 
• 1 (1-ounce) slice white bread 
• 1/8 teaspoon salt
• 2 tablespoons thinly sliced fresh basil

Preparation

1. 1. Cook elbow macaroni according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. 2. Combine white balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, sugar, and crushed red pepper in a large bowl. Add 2 tablespoons oil and 1 1/2 teaspoons garlic, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. 3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and remaining 1/2 teaspoon garlic to pan; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.

Blond Butterscotch Brownies

Ingredients

• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, melted and cooled
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chunks
• 4 Heath candy bars (1.4 ounces each), coarsely chopped

Directions

• In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).
• Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Pritikin Roasted Turkey and Vegetables

Marinade for Turkey:

• 1 cup red wine
• 2 Tablespoons paprika
• 2 white onions, chopped
• 2 cups fresh orange juice
• ¼ cup fresh grapefruit juice
• 1 cup water
• 2 stalks celery, chopped
• 2 Tablespoons chopped garlic
• 2 bay leaves
• 1 Tablespoon salt-free lemon pepper
• 1 Tablespoon dried oregano
• 1 Tablespoon chopped fresh thyme leaves
• 1 Tablespoon minced fresh rosemary
• 1 Tablespoon chopped fresh sage leaves

Mirepoix:
 (the French name for a combination of vegetables)

• 3 carrots, chopped into large pieces
• 4 white or yellow onions, chopped into large pieces
• 1 head of celery, chopped into large pieces
• 2 heads of garlic, chopped

Gravy

• Drippings/vegetables from the turkey roasting pan
• 1 pint vegetable stock (low-sodium)
• 1 Tablespoon fresh chopped thyme leaves
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons tomato paste
• 2 Tablespoons cornstarch dissolved in 2 T. cold water

• Roast Turkey Mirepoix

• 1. In a food processor, combine all turkey marinade ingredients and puree.
  2. Use mixture to marinate turkey breasts for at least 1 hour.
  3. Remove turkey breasts from marinade and drain. In a large nonstick skillet on high heat, sear breasts on both sides until golden brown, about 2 minutes per side.
  4. In a large roasting pan, place mirepoix. Place turkey breasts on top. Cover with aluminum foil and bake at 275° for 2 ½ hours.
  5. Remove cover and bake at 375° until done. (For nicely moist turkey breasts, a meat thermometer should register no more than 175°.)
  6. Save drippings from pan to make gravy
• 
  
• Gravy
  1. In a small saucepan on medium heat on the stove, reduce all ingredients, except cornstarch mixture, by about half (about 20 minutes).
  2. Thicken with cornstarch mixture. Strain and serve.

Raspberry Bliss Bars

1/2 c. (1 stick) butter
2 c. (12 oz. package) white chocolate chips
2 eggs
1/2 c. sugar
1 c. flour
1/2 t. salt
1/2 t. almond extract
1/2 c. raspberry jam
1/4 c. slice almonds

Directions:  Preheat oven to 325.  Grease and flour a 9 inch square pan.  Melt butter in 2 cup measuring cup.  Add  1 cup white chocolate chips and let stand for 5 minutes.  DO NOT STIR!  Beat eggs in large bowl until foamy.  Add sugar, beat until it is a light lemon color, about 5 minutes.  Stir butter mixture into sugar mixture.
Add flour, salt, and almond extract; mix on low speed until combined.  Spread 2/3 of prepared batter into prepared pan.

Bake 15-17 minutes or until it is light golden brown around the edges.  Heat jam for 30 seconds in the
microwave; stir.  Spread jam over warm crust.  Stir remaining white chocolate chips into remaining batter.  Drop spoonfuls of batter over jam.  Sprinkle with almonds.  Bake 25-30 minutes.  Let cool completely before serving.

from Dinah's Dishes

Tuna Salad

Ingredients:
2 – 7 oz. cans tuna packed in water, drained well
3 green onions, sliced {white and green parts}
1/4 cup chopped dill pickles
1 large celery stalk, chopped
1/3 cup real mayonnaise
salt & pepper, to taste
4 croissants or bread of your choice

toppings-OH, the possibilites!

tomato slices

cucumber slices

lettuce

pickles

mild pepper rings

Directions:

In a large bowl, combine the tuna with the onions, pickles, celery, mayo, salt and pepper. Mix well. Scoop onto croissants and top with any desired toppings. Serve cold.

Key Lime Pie

1 1/2 cups graham cracker crumbs (or prepared shell)
1/4 cup butter, melted
3 tablespoons sugar
1 can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice (Fresh if you can find them in season)
1 package cream cheese (8 oz)
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup key lime juice
1/2 cup sweetened condensed milk

Combine graham cracker crumbs, butter, and sugar and press into pie pan. Place into 350 degree oven and bake for 10 minutes.

Combine condensed milk, lime juice, and egg yolks. Pour into crust and bake for 20 minutes at 325 degrees.

Remove and let cool completely.

Mix together room temperature cream cheese, vanilla, condensed milk, lime juice and sugar. Pour carefully onto key lime filling and refrigerate until set. Serve garnished with whipped cream.

My cousin, Fran, sent this one.  She would never steer you wrong when it comes to desserts.