SCORE roast lightly, criss-crossing diagonally, using the tip of small paring knife. Mix dressing, horseradish and rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.

PREHEAT oven to 375 Degrees F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or until internal temperature reach 140 Degrees F to 155 Degrees F.

PLACE roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10 Degrees F.) Slice roast thinly.

In small mixing bowl, mix together the cinnamon, vanilla, white sugar and flour.  Toss the apples in the mixture and pour into the bottom of a greased 9"x9" glass baking dish.

In a large bowl, combine the flour, oats, cinnamon, salt and brown sugar.  Cut in the butter.  (until the butter is pea sized), and crumble topping over apples.

Bake at 350F for 40 to 45 minutes, topping should be golden and apples tender.  Serve warm with vanilla ice cream drizzled with caramel sauce and topped with chopped nuts.

YUMMY!!!

Split the chops through the middle from the outer edge toward the bone,leaving the meat attached.

Open like you would open  a book and pound both sides using a meat mallet.

Season the chops with half of the salt and pepper.

In a heavy skillet, saute the chopped onion and bread crumbs in butter.  Add the slices of apple, raisins, nutmeg, cinnamon, water and the remaining half of the salt.

Mix together well and spread the dressing in even portions on the pork chops.

Fold over as fasten with toothpicks.

Heat your oven to 350 Degrees F and bake for about an hour or until tender.

Turn once during baking time and drain off excess fat.

Serve while warm.

Preheat oven to 350 degrees F.  Grease and flour a 13x9 inch baking pan; set aside

Beat cream cheese, 1/2 cup butter and the granulated sugar in large bowl with an electric mixer on medium speed until well blended.  Add eggs, one at a time, beating well after each addition.  Blend in milk and vanilla.  In a separate bowl,combine flour, baking soda, baking powder and salt.  Gradually add to cream cheese mixture, beating until well blended.

Pour half of the mixture into prepared pan.  Randomly place small spoonfuls of preserves and then cover with remaining batter.

Bake 35 to 40 minutes or until toothpick inserted into the center comes out clean.

Preheat broiler.  Mix coconut, brown sugar, 1/3 cup butter and the cinnamon; sprinkle over warm cake.  Broil 3 to 5 inches from heat 2 to 3 minutes or until golden brown.  Cool and cut into 24 squares.  Serve and enjoy.

Variations:  Substitute any fruit preserve of your choice such as strawberry, raspberry etc.

 In a medium bowl, combine the ketchup, garlic, soy sauce, hoisin sauce and sugar. Set to the side.
Simmer the riblets in water for 25 minutes, drain and place in a 9 x 13 dish. Pour half the sauce over the riblets, cover with plastic wrap and refrigerate overnight.

Cover the riblets with foil and bake the riblets for 45 minutes in a 350 degree oven. Remove the foil after 20 minutes, baste BOTH sides of the riblets with the remainder of the sauce and continue cooking until done.

This sauce is also fantastic on chicken and works perfectly when grilling outdoors in the summertime.

Preheat oven to 400F.

Place asparagus in steamer over 1inch of boiling water and cover.  Cook approximately 5 minutes or until pieces are tender but still firm.  Drain and cool.

Cook bacon until evenly browned. Drain, crumble and set aside.

Brush pie shells with beaten egg white, sprinkle crumbled bacon and cut asparagus pieces, cover with shredded swiss cheese.

In bowl, beat eggs, cream nutmeg, salt and pepper.
Pour egg mixture over the top of bacon, asparagus and cheese.

Bake uncovered in preheated oven for 30-35 minutes or until firm.  Cool to room temperature before serving.

Blend Old bay seasoning, onion powder and dill weed; set aside.  Place fillet skin side down in baking pan coated with nonstick spray.  Lightly brush surface of fillet with vegetable oil. 

Sprinkle seasoning mixture evenly over fillet.  Bake at 450 degrees F for 8-10 minutes per inch of thickness or until fish flakes easily with fork.

Place hailbut steaks into individual greased baking dishes and top with sauce.

Place baking dishes on a cookie sheet and bake at 375F for up to16 minutes.  Watch closely!

Add 2 strips of red and green bell pepper to the top of each dish and broil for 4 minutes. 

Serve with rice and vegetables.

Preheat oven to 425F

Cut 5 lengths of string and lay them out unto the work surface next to each other, leaving gaps in between.  Sprinkle salt and pepper over the work surface and drizzle with olive oil.  Lay 1 salmon fillet, skin side down.  Sprinkle more salt and pepper over the fillet and finely grate the zest of 1 lemon.    Place pieces of the marjoram, dill. basil and finally the olives.

Season the flesh side of the other salmon fillet and grate the zest of the second lemon on top.  Place the two fillets together with skin sides facing out, and tie together with string.

Place on an oiled baking tray and cover with any remaining herbs.  Thinly slice the 2 lemons and place on and around the salmon fillet.  Lightly drizzle with olive oil and place roughly chopped parsley on top.

Bake for approximately 20 minutes.

Serve with rice and vegetables! 

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper.  Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F. 

Place chicken pieces in a lightly greased 9x13 inch baking dish.  Brush the chicken with the sauce.  Turn pieces over and brush again.

Bake in the preheated oven for 30 minutes.  Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear.  Brush with sauce every 10 minutes during cooking.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 10 10 minutes or until al dente; drain. set aside.

In a large skillet, brown ground beef over medium heat.  Add onions and cook until onions are tender.  Drain off any excess grease and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees F.

In a lightly greased, 2 quart baking dish, place about half of the cooked pasta; top with a layer of provolone and mozzarella cheese slices.  ladle on half of the spaghetti sauce mixture and sour cream.

Cover with remaining pasta, cheese and sauces.  Sprinkle with  parmesan cheese and fresh basil.

Bake in preheated oven for 30 minutes or until cheese and sauce are bubbly.  Serve.

Preheat oven to 450 degrees F.

Mix flour, baking powder and salt in a large bowl. Cut in flour until mixture resembles coarse crumbs.  Add milk, stir with a fork until soft dough forms.

Place on a lightly floured surface; knead 20 times or until smooth.  Pat or roll lightly until dough is 1/2 inch in thickness.  Cut with a floured 2- inch cookie cutter to make 16 biscuits, re rolling dough scraps as needed. 

Place biscuits on an ungreased baking sheet and bake for 10 minutes or until golden brown


Tips:

Substitute shortening for butter or margarine

For crustier biscuits roll dough to 1/4 inch thickness and increase the baking time to 12 minutes.

Preheat oven to 350 degrees.  Place all ingredients in food processor and cover.  Process just untill blended, but not completely smooth.

Spoon into 9-inch pie plate.

Bake 20 to 25 minutes or until lightly browned.  Let stand 5 minutes before serving.  Serve with crackers or toasted bread.

Heat oven to 350 degrees F.

Mix tomatoes, 1/2 cup cheese and basil in medium bowl.  Add stuffing mix and stir until moistened

Place 2 chicken breasts in large freezer-weight reusable plastic bag.  Pound with meat mallet or side of a heavy can until chickens are 14 inch thick.  Remove from bag; place top sides down on cutting board.  Repeat with remaining chicken breasts.  Spread chicken with stuffing.  Starting at narrow end, tightly toll up each breast.  Place seam side down in a 13x9 inch baking dish.  Drizzle with dressing.

Bake 40 minutes or until chicken is done ( 165 degrees F) and juices run clear.   Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.

Preheat oven to 350 degrees F.

In the top of a double broiler, place cheeses (except Parmesan) and melt over simmering water, stirring frequently.  Gradually add milk, whisking until completely smooth.  Whisk in mustard, bacon and add salt and pepper to taste..  ( If you do not have a double broiler you can set a heat proof bowl over a saucepan with about 1 inch of water in it.)

Pour cheese mixture into a 9x9 inch baking, add macaroni and toss to coat noodles. 

In a small bowl combine bread crumbs and Parmesan cheese and then sprinkle over the macaroni and cheese.

Bake until crumbs are browned and cheese is bubbling.  Approximately 20 to 25 minutes.

Heat the soup and sour cream over low
heat until warm. Serve over the chicken.

Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.

Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.

Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.

Spoon the sauce over the warm chicken. Serve with steamed broccoli.

Preheat oven to 350 degrees F.

In a large skillet, saute onion and garlic in oil untill tender.  Add chicken and cook untill no longer pink.  Add the broth carrots, celery and savory.  Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or untill vegetables are tender.

Meanwhile, in a saucepan, melt butter and stir in flour and salt and pepper untill smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or untill thickened.  Remove from heat and stir in cheese untill melted.  Pour over chicken mixture.  Add noodles and mix well.

Transfer to a 3 quart baking dish that is coated with non-stick spray.  Bake uncovered at 350 degrees F for 15-20 minutes

Preheat oven to 350 Degrees F.

Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme until well blended.  Press evenly into a 8x4-inch loaf pan sprayed with non-stick cooking spray.

Bake for 55 minutes.  Heat remaining soup with chili sauce in small saucepan and spoon over meatloaf before serving.

tip:  Ground turkey or pork can be substituted.

Preheat oven to 400 degrees F.  Spray 8 medium muffin pan cups with non-stick cooking spray.

Mix all ingredients; press evenly into prepared muffins cups and bake for 25 minutes or until golden brown.  Let stand 5 minutes.  Run knife or metal spatula around the edges of the muffins to loosen before trying to remove from tin.  Lift carefully and serve with butter or margarine.

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients until thoroughly blended.  Spoon into a 13x9 inch baking pan that is lightly greased.
Bake for 25 minutes or until heated thoroughly.  Serve immediately

Preheat oven to 350 degrees F.

Cook macaroni in lightly salted boiling water until noodles are al dente.  (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup.  Stir in tuna and mushrooms. set aside

Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat.  Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended.  Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray.  Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted.  Serve immediately. 

Preheat oven to 350 degrees F.

Cook macaroni in lightly salted boiling water until noodles are al dente.  (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup.  Stir in tuna and mushrooms. set aside

Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat.  Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended.  Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray.  Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted.  Serve immediately. 

Preheat oven to 450 degrees F.  Add butter to 9-inch pie dish, heat in oven until melted.  Tilt the pie plate to evenly coat bottom and sides with butter. 

Beat flour, salt, milk and eggs with wire whisk until well blended; pour into pie dish.  Place on lowest oven rack.

Bake 18 minutes.  Reduce oven temperature to 350 degrees F.  Bake an additional 10 minutes or until golden brown.  Meanwhile, beat cream cheese and marshmallow creme with electric mixer on medium speed until well blended.

Fill pancake with fruit and top with cream cheese mixture.  Serve immediately

* Refrigerate for several hours; overnight for best results


Beat eggs, milk, butter, mustard, paprika and salt in large bowl with a wire whisk until well blended.  Add bread and cheese; mix  well.  Pour into lightly greased 12x8-inch baking dish; cover.

Preheat oven to 325 degrees F.

Bake mixture for 45 minutes or until knife inserted into the center comes out clean.


Variations:  you may add fresh chopped meat, cheeses and vegetables to mixture just before baking. 

Preheat oven to 350 degrees F.

Beat eggs lightly in a large bowl. Add all remaining ingredients except red peppers, mix well.  Pour into a greased 9-inch pie plate.

Bake 40 minutes or until center is set.  Top with uncooked red peppers.

HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.

BAKE 30 minutes. Uncover.

TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.

Preheat oven to 325 degrees F.  Line a standard 12 cup muffin tin with paper liners

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum and cinnamon.  Add the oil, agave nectar, rice milk and vanilla to the dry ingredients and stir untill the batter is smooth.  Using a plastic spatula, gently fold in the blueberries untill they are evenly distributed thoroughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes.  The muffin will bounce slughtly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely.  Store the muffins in an airtight container at room temperature for up to 3 days.

Wash the leg of lamb thoroughly.

Slit the lamb in 4 places and place a garlic clove in each slit, season with salt and pepper.

Combine the melted butter and lemon juice and brush over the lamb.  Place in a roasting pan with a lid.  Add white wine, onion and water.  Cover and bake at 325 degrees F for 2 hours.

Remove the lid and increase heat to 375 degrees. Cook for an additional hour, basting every 15 minutes.

Transfer lamb to platter and keep warm.

In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.

Skim fat from the meat pan and add the potatoes to the meat drippings. Place into a baking dish and bake uncovered for 30 minutes or until cooked through.

Serve sliced lamb and potatoes on platter garnished with a mint sprig if desired.

To make sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and/or dirt.  Broil the tomatillos on a foil lined baking sheet 1 to 2 inches from the heat.  Turning them once, untill they are softenec and slightly charred.  About 7 to 9 minutes

Heat the oil in a large skillet over medium heat. Add the white onions and saute untill golden brown.

Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilis, cumin, sugar and salt and puree untill smooth.

Return the tomitillo sauce to the skillet and cook it over medium heat untill thickened, stirring frequently to prevent sticking.  Add the broth and cream and continue cooking ntill the sauce is slightly thickened and not watery, about 5 to 8 minutes.

To Make the enchiladas:
brush both sides of the tortillas lightly with oil and lay them on a cookie sheet i stack of 2.  Heat them in an oven at 375F untill they are soft and pliable.

In a large bowl, combine the chicken, half of the cheddar and monterey cheeses, chopped onion and salt.  Add 1/2 cup of the sauce to the chicken mixture and toss to combine ingredients.

Spread a 1/3 of the remaining sauce unto the bottom of a 9x13 inch baking dish.  Place 1/4 cup of the chicken mixture in the center of a totrila and roll.  place the seam side of the tortilla seam side sown in the baking dish.  Repeat with the other trotillas.  Pour the rest of the sauce over the to of all of the tortillas.  Sprinkle remaining cheese over the top and bake 20-30 minutes.

Let stand 2-3 minutes and serve.

Cook the pasta as directed, drain and rinse.  Heat oven to 350 degrees.  Grease a 2- 2 1/2 quart casserole baking dish.

In a large skillet, melt butter over medium-low heat.  Add celery and cook until softened.  Add green onions and ham; cook for 1 minute longer.  Stir in flour until blended.  Add milk, salt, nutmeg and pepper.  Cook, stirring until thickened.  Add the Swiss Cheese.  Set aside 1/4 of the parmesan cheese for topping and add the remaining parmesan cheese to the sauce,as well as the swiss cheese, stirring until melted and smooth.  Add the drained pasta and stir, blending well.  Spoon into a prepared baking dish.

Combine bread crumbs with the melted butter and remaining 1/4 cup of parmesan. Sprinkle the bread crumb mixture over the top.  Sprinkle over the casserole.

Bake for 25 to 30 minutes, until bubbly and lightly browned.

 

Preheat oven to 350 degrees F.

spray a deep 13 x 9-inch baking dish with cooking spray.

Melt the butter in a large frying pan.  Add the onion and saute over medium-low heat until soft, about 5 minutes.  Add the hash browns and breaking apart large clumps.

In a separate frying pan, thoroughly cook sausage. Drain and remove from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, stir briskly to blend.

To assemble, spread the onions and hash browns evenly of the greased baking dish.  Place the bread crumbs evenly on top of hash browns.  With a slotted spoon, distribute sausage as the third layer.  Pour the milk and egg mixture over the layers.  Add parmesan and then the cheddar cheese.

Bake uncovered 45 to 50 minutes until puffed and golden brown.

Remove from oven and sprinkle with fresh cheddar cheese.
cut and serve.

PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.

Preheat oven to 375 degrees F.

Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn.  Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.

Bake for 20 minutes or until thoroughly heated.  Top with chopped cilantro and serve.

Special equipment: a 12- by 10- by 2-inch baking dish or other shallow 2 1/2 qt baking dish (no deeper than 2 inches)
Accompaniment: lightly sweetened whipped cream
Preheat oven to 425 Degrees F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes. While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Add milk and stir just until a dough forms. Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

Blend mustard, ketchup, marmalade, soy sauce, onion and garlic in a small bowl.  Place chicken in a resealable plastic bag.  Coat with 1/2  cup of the mustard mixture, seal bag and refrigerate bag with chicken and remaining sauce for at least 1 hour.

When ready. preheat oven to 374 degrees F.  Arrange chicken on baking sheet.  Bake for 20 minutes; pour off any excess fat.  Bake an additional 20 to 25 minutes or until cooked thoroughly.

Heat remaining mustard mixture until warm and serve as dipping sauce with chicken wings.

Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.

Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.

Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.

Preheat oven to 350 degrees F.

Separate eggs.  place yolks in small bowl and beat lightly, set aside.  Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form; set aside.  Melt butter in medium saucepan on low heat.  Add flour and seasonings; mix well.  Cook 2 minutes or until bubbly, stirring constantly.  Gradually add milk, stirring until well blended; cook on medium heat until mixture boils and thickens.  Reduce heat to low, add cheeses; cook until melted, stirring constantly.  Remove from heat.  Gradually add egg yolks, stirring until well blended after each addition; cool slightly.  Gently stir in egg whites.

Pour into a 1-1/2 quart souffle or casserole dish.  With tip of spoon, make a slight indentation or " track"  around the top of the souffle, 1 inch from the edge of the dish to form what is called a "top hat".

Bake 45 to 50 minutes or until golden brown.  Serve immediately.

Cook the corn according to package directions.

Start the potatoes for the topping.  Put them in a large pot with enough water to cover them a couple of inches.   Add about 2 tsp. salt and bring to boil. Cook uncovered on high heat for approximately 13 minutes, or until tender.

While the potatoes are cooking...

Melt butter in a large skillet over medium heat.
Saute the onion and celery  stirring often, until soft.

Add the ground beef to the pan, breaking it up with a wooden spoon.  Continue until beef is thoroughly cooked.  Drain off excess fat. Return to skillet and reduce heat to medium low. heat.

  Stir in garlic and flour to mixture.  Stir in beef broth then the canned tomatoes, then the fresh herbs , reserved corn and worchestershire sauce.   Gently simmer for several minutes, partially covered, salt and pepper to taste.  Transfer into large buttered casserole dish.

When Potatoes are done:
Drain all excess moisture and add sour cream and butter.  Wait several minutes before mashing to allow ingredients to match temperatures to ensure thorough blending.  Partially mash by hand and then switch to electric mixture.  Continue to mash at medium speed for another 2 minutes, careful not to over mix.

Evenly spread potatoes over the beef mixture and sprinkle lightly with cheese and paprika.  (wash your hands to prevent getting spice in your eyes.)

Place on center rack of oven and bake for 20 minutes or until top is golden brown.  Let rest for several minutes before serving!

Preheat oven to 300 degree F.

Butter or line baking pan with parchment paper

In a large bowl combine the rolled oats, nuts, ground cinnamon and salt.

In a small bowl, stir together the melted butter (or oil), and maple syrup ( or honey).  Pour this mixture over the dry ingredients and toss together, making sure all of the oats and nut mixture have been coated with liquid.  Spread onto the baking sheet and bake for approximately 30 minutes or until golden brown.  (stir occasionally to make sure the mixture browns evenly).  The browner the mixture gets (without burning) the crisper the granola will be.

After baking, place on a wire rack to cool.  You will notice that the granola may still be sticky when you remove it from the oven-it will become crisp as it cools.  Make sure to break up any large clumps while the mixture is still warm.  Once the granola has completely cooled, store in an air tight container or plastic bag in the refrigerator.  It will keep for several weeks.

Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.

Shake flour in Oven bag; place 13"x 9"x2" or larger baking pan, at least 2 inches deep.

Add BBQ sauce, onion and spices to oven bag.  Squeeze bag to blend in flour.  Place ribs in bag.  Turn bag to coat ribs with sauce.  Arrange ribs in an even layer in bag. 

Close oven bag with tie, cut 6 1/2 slits into top.  Tuck in ends of bag into pan.  Bake at 325 degrees F for 1-1/2 hours or until ribs are tender.  When ready carefully remove ribs from bag and serve immediately. 

Preheat oven to 375 degrees F. 

Twist or cut off stems from mushrooms , chop and set aside.  Use a spoon or sharp knife to remove gills from mushroom cap, discard gills.  Brush 1 tsp. of the dressing onto the rounded side of the mushroom cap; place rounded side down in foil-lined baking pan. 

Heat remaining 3 tbsp. dressing over medium high heat.  Add chopped mushroom stems, red pepper and garlic and cook for 2 minutes, constantly stirring.  Add spinach and reduce heat to medium-low.  Cover and simmer for 4 minutes or until spinach is wilted. 

Spoon evenly over mushroom caps, sprinkle with cheese and bake 18 to 20 minutes or until mushrooms or tender.

Preheat oven to 350 degrees F. 

Completely mash tofu and add lemon juice, honey or sugar, salt, oil, basil, garlic powder and onion powder.

Spray 9x13 inch baking dish with non-stick cooking spray.
Place a thin layer of pasta sauce on the bottom of the pan, and then cover with uncooked pasta noodles top with half of the mashed tofu mixture and then sprinkle with cheese.  Continue to repeat this order until all ingredients have been used and/or pan is full.

Cover and bake for 60 minutes or until done.

Preheat oven to 375 degrees F.  Pierce potatoes with fork; bake on oven rack until tender, 1-1/2 hours.  Cool for 10 minutes.  (Can be cooked in microwave on high for 9 minutes and then finished in the oven for 20 minutes to reduce time.)

Halve the potatoes lengthwise, leaving a thin shell, scoop potato flesh into a mixing bowl.  Add milk, butter, sour cream and 1/4 cup of the cheese.  Season with salt and pepper; gently fold in chives to combine thoroughly.

Scoop filling back into potato shells and place into a baking dish just large enough to hold them.  Sprinkle with remaining 1/4 cup cheese.  Bake until heated through, 15 to 20 minutes.  Garnish with chives before serving.

Variation: Add crumbled bacon or any combination of your favorite baked potato toppings for a personal variation of this super fun recipe!

Cut onions and shallots into short strips.  In Medium saute' pan over low heat, heat the oil.  Add onions, shallots, salt and pepper.  Saute' for 1 hour, adding 1/3 cup of the wine every 20 minutes.

Add the brown sugar, vinegar and seitan.  Keep cooking over low heat for a few minutes, then transfer to a roasting pan.

In a large bowl, toss together the potatoes, sqaush, carrots, olive oil, cayenne and cumin.  Add to roasting pan.

Cover and bake at 350 degreed F for 1 hour.

Preheat oven to 350 Degrees F. Grease an 8-inch square baking pan or muffin tins.

Combine flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Combine milk, eggs, vegetable oil and margarine in a small bowl; mix well. Add the flour mixture; stir just until blended. Pour into prepared baking pan.

For Muffins:
Spoon batter into 18-20 greased or paper-lined muffin cups, filling 2/3 full. Bake for 22-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; serve warm.

*Remember that altitude dramatically impacts Gluten free baking, you may need to adjust your baking time accordingly.

HEAT oven to 350º. Combine first 4 ingredients and 1/2 cup mozzarella cheese.
SPREAD into 1 qt. baking dish or 9" pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella cheese; bake 5 min. or until cheese is melted. Serve with crackers.

Makes:    ~3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each.