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.

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.

Separate biscuits.  Arrange on the bottom and up the side of a 9 inch pie plate; press together to form a crust.  Bake as directed on package.

Melt butter in a medium skillet on low heat.  Beat eggs, milk and seasonings with a wire whisk until well blended; pour into skillet.  Cook until eggs begin to set, stirring occasionally.  Add cream cheese; cook until cream cheese is melted and eggs are set, stirring occasionally

Spoon unto crust; sprinkle with bacon and serve.

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 350 degrees.  Remove mushroom stems; chop enough stems to measure 1/3 cup.  Cook and stir chopped mushrooms with onion and 1 tbsp. of the butter or margarine in medium skillet until tender.  Stir in bread crumbs.  Add to cream cheese in medium bowl; mix until well blended.  Gently stir in crabmeat.

Melt remaining butter or margarine and brush evenly onto mushroom caps.  Fill caps with with crab and cream cheese mixture; place filled sides up in shallow baking dish.

Bake 18 to 20 minutes or untill heated through.

Tip:  to soften cream cheese; place in bowl and microwave on high for 10 seconds.  Repeat as neccesary for desired result.

Heat butter over medium heat; add sliced green onion, bell pepper and celery.  Saute. stirring until celery is tender.  Stir in flour until blended; add Creole seasoning.  Stir in milk and continue cooking, stirring constantly until thickened and bubbly.  Stir in the Parmesan cheese until melted.  Add lobster and salt and pepper, to taste.  Heat through; stir in parsley.

Spoon creamed lobster mixture into hot baked pastry puff shells or over toasted english muffins and garnish with Parmesan cheese and parsley.

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.

Combine and mix flour, 2 tbsp. sugar, baking powder and salt.  Add butter and cut into flour mixture and blend until consistency is of coarse cornmeal.  Add apricots and toss until pieces are coated with flour mixture.  Reserve 1 tbsp. milk, mix remaining milk and egg.  Add milk mixture to flour mixture and stir until moistened.  On a lightly floured board, knead dough gently about 10 times.  Pat dough into a 3/4 inch round.  Cut into 8 wedge shaped pieces.  Place dough on lightly oiled baking sheet; brush with reserved milk and sprinkle with remaining sugar.  Bake at 450 degrees F for 12 to 15 minutes or until golden brown and a toothpick inserted into center comes out clean.

Makes approximately 8 servings

Combine flour, curry powder, garlic salt and pepper; mix well.  Dip pork pieces into flour mixture to cover all surfaces and shake off excess.  Brown both sides of each slice in oven-safe non-stick skillet.

Remove from skillet.  Saute shallots or onion until softened; stir in sherry and water, bring to a boil.  Stir in nectarines and return pork to pan.  Bake at 375 degrees F about 12 minutes or until pork in cooked and juices run clear.  Remove from oven and stir gently to coat all pieces with sauce.

Serving tip:  Serve with mashed potatoes, cooked rice or noodles and cooked green vegetables.

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.

Reserve 1 tbsp. sugar.  Mix remaining sugar, plums, 2 tbsp. flour and spices; place in 8-inch cake pan.  Combine and mix remaining flour, reserved 1 tbsp. sugar, baking powder and salt.  Add butter and cut into flour mixture untill mixture is like coarse cornmeal.  Add milk to flour mixture and stir untill moistened.  Spoon 8 mounds of dough on top of plum mixture.  Sprinkle brown sugar over dough.  Bake at 435 degrees F for 25 to 30 minutes or untill mixture bubbles and thickens and topping browns.

Serving Suggestion:  Top with ice cream, whipped cream or whipped topping.

In mixing bowl beat eggs with half and half, seasonings andwhen thouroughly blended, gently fold in salmon. set aside

Cut aspasragus  down the center lengthwise and then into 2 inch peices

In a skillet  bring slighlty salted water to a boil and add cut asparagus.  reduce heat and cover..  Simmer for 3 minutes or untill asparagus is tender.  Drain onto paper towel and pat dry.

Combine the asparagus with chevre cheese in a bowl.

Preheat broiler.

In a 10 inch skillet melt butter over medium heat.  Reduce heat to medium low and add egg mixture.  Cook untill the bottom is set, about 3 minutes.  Turn off the heat.  Sprinke  the asparagus and cheese mixture over egg and place the skillet under the broiler and cook untill the eggs are set and the cheese is melted.  Whe the Frittata is golden brown it is ready to be served.  Enjoy immediately.

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.  Add the sour cream, lemon juice, dill, horseradish, salt, pepper and mix.  Add the smoked salmon and mix well.  Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other types of smoked salmon

In a medium bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt.  In a large bowl, combine eggs, sour cream and sweet potato.  Gradually add flour mixture, stirring to combine.  Turn dough onto a heavily floured surface.  Knead in flour with hands as needed (dough will be sticky).  Roll out dough to 1/2 inch thickness.  Cut out dough with a 2 1/4 inch round cutter.  Re-roll dough as needed.

In a dutch oven, heat vegetable oil over medium heat to 360 degrees F.  Cook doughnuts, in batches in hot oil, 2 minutes per side or until lightly browned.  Drain on paper towels.  Ice top of doughnuts with maple Icing and sprinkle with chopped pecans.