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.

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.

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.

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.

Cut broccoli into small pieces, discarding any overly thick bottom stems.  Boil broccoli in a medium saucepan until just tender and immediately rinse with cold water, drain and set aside.

In a large saucepan, saute' green onions for about 2 minutes in butter or until tender.  Stir in flour and continue stirring until butter and flour are completely combined.  Slowly add the chicken broth and stir  constantly to prevent lumps as mixture will start to thicken.  Bring to a slow boil on medium high heat and then reduce heat to medium and simmer for 5 minutes, stirring occasionally.

Add broccoli pieces to the broth and puree mixture in an electric blender or food processor until smooth.  return  soup to saucepan over low heat.  blend in milk and cheese and simmer gently until cheese melts and milk boils.  Your soup is ready to serve!

Tip:  add nutmeg, grated pepper or grated cheddar cheese to garnish and to enhance flavor!

Mix velveeta, beans and salsa in medium saucepan; cook on medium heat untill cheese is completely melted and mixture is well blended.

Serve with chips and crackers.

Prepare stuffing mix as directed on package, using only 3 tbsp. butter.  Set aside

Mix remaining ingredients in 2-quart casserole, top with stuffing.

Bake at 350 F for 45 to 50 minutes

Kitchen tip: Casserole can be assembled ahead of time, refrigerated and simply popped in the oven when ready to bake.

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.

In a shallow dish or bowl, mix together the flour salt and oregano.  Coat the chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat.  Place chicken in the pan, and lightly brown.  Turn chicken over and add mushroom pieces.  Pour in wine and sherry.  Cover and simmer for 10 minutes, turning once more.  Cook until chicken in so longer pink and when pierced the juices from chicken run clear.

Preheat oven to 350 degrees F.  Grease 9x13x2-inch pan.

Melt caramels and evaporated milk in a heavy saucepan over medium heat, stirring untill smooth.  Remove from heat and set aside.

In large bowl, combine flour, oats, brown sugar, baking soda, salt and melted butter.  Press half of the Mixture into bottom of prepared 9x13x2 inch pan.  Bake for 10 minutes at 350 F.  Remove from oven and evenly sprinkle 1 1/2 cups of chips and pecans over crust.  Pour and spread caramel mixture to cover chips and pecans.  Mix remaining 1/2 cup chips with crumbs and sprinkle over top.  Bake 15-20 minutes or until lightly browned.  Cool completely before cutting into 48 bars.

Microwave instructions:

Melt caramels and milk in small glass bowl on high for 2-3 1/2 minutes, stirring after each minute until smooth.  Proceed as directed above.

In  a medium sauce pan, combine marshmallows, milk and cocoa.  Stir constantly over low heat until marshmallows are melted; remove from heat.  Stir in Creme de Menthe and Creme de Cocoa, cool to room temperature. 

In a small bowl, beat whipping cream with powdered sugar until stiff.  fold in cooled chocolate mixture.  Spoon in crust. cover; freeze for several hours or overnight.  Garnish as desired

*To make your own crust:  Grease microwave safe 9 inch pie plate.  In small microwave bowl, place 1/2 cup butter or margarine.  Microwave on high about 1 minute or until melted.  stir in 1-1/2 cups graham cracker crumbs, 6 tbsp. Hershey's Cocoa and 1 cup powdered sugar until well blended.  Press onto bottom and up sides of the prepared pie plate.  Microwave at high to 1-1/2 minutes or until blistered; do not over cook.  Cool completely before filling.

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 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 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. 

* 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. 

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.

Bring 4 1/2 quarts water to a rolling boil, covered in a large stock pot or dutch oven.  Using a ladle or heat proof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water, set aside to warm.

While water comes to a boil, bring 1 cup heavy cream and butter to simmer in a 3 to 4 quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup (about 12 to 15 minutes).  Off heat, stir in remaining 1/2 cup cream, 1/2 tsp. salt and pepper.

Add 1 tbsp. salt and pasta to boiling water; cook pasta until just shy of al dente.  Reserve 1/4 cup pasta cooking water, then drain pasta.  Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan and nutmeg to cream mixture.  Cook over low heat, tossing the pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted ( 1 to 2 minutes).  Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten.  Working quickly, empty serving bowls of water; divide pasta equally among bowls, tossing pasta to coat well with sauce.  Serve immediately.

In a frying pan, melt 3 tbsp. of the butter.  Make sure butter does not burn.  In a small bowl mix together the peanut butter, honey and cinnamon.  Slice the bananas into 1/4 inch thick slices.  Spread the peanut butter mixture on 4 of the slices of bread and cover with banana slices.  Top with the remaining slices of bread.  Spread the remaining butter on both sides of the sandwiches.  Grill the sandwiches in the frying pan until each side is golden brown.

For topping, combine the sugar and the cinnamon in  a shallow plate.  Coat the grilled sandwiches with the mixture.  Cut diagonally and serve hot.

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

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.

Crumble vegan burger patties into a saute pan and cook with oil.  Add taco seasoning as directed. 

Fill taco shells with seasoned mixture and place on a baking sheet lined with foil and bake in a 350 degree F oven for 5 minutes.

Top tacos with enough of your favorite taco fixings to fill shell and enjoy!.

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.

Clean and cut vegetables into bit-sized peices.  (Fresh works best, but frozen veggies will work as well.)  Place vegetables and salad dressing mix into a 3 quart non-stick stock pot and sweat vegetables and dressing mix together for at least 10 minutes.  Add the water and soup base to pot and bring to a rolling boil for 2 minutes.  Reduce heat and cover, simmer for another 20 minutes or untill vegetables are tender.

Serve with crackers or warm bread. 

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.

Cook pasta as directed on package

Meanwhile, place basil, pine nuts, garlic, salt and pepper in food processor, fitted with a steel blade and process until smooth.  Add oil gradually through feed at top of food processor, processing until well blended after each addition.  Spoon into medium bowl, stir in cheese.

Drain pasta; place in  large bowl.  Add basil mixture and toss to coat.  Serve and enjoy with fresh baked bread!

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.

Drain oranges, reserving 2 tbsp. of the syrup.  Place half of the mandarin oranges in bottom of crust.  Top with half of the banana slices, set aside. 

Beat cream cheese, reserved 2 tbsp. of syrup from oranges and vanilla in large bowl with wire whisk until well blended.  Gently stir in whipped topping.  Stir in 1/3 cup coconut.

Arrange tropical fruit salad and remaining banana slices in a ring around the edge of the pie.  Mound remaining oranges in the center and drizzle melted apricot jam over the fruit.  Sprinkle with remaining coconut flakes.

Refrigerate for at least 1 hour.
Store leftover pie in refrigerator tightly covered.

Whisk together the crushed garlic, mustard, soy sauce, olive oil, garlic, rosemary, thyme, marjoram and ginger

Paste the marinade over the lamb racks.  Place the lamb racks in the roasting pan and allow to marinate at room temperature for about 1 hour and 30 minutes.

When ready, preheat oven to 400 degrees F.  Roast the lamb for 30 minutes.  Let the racks cool for several minutes, carve and then serve.

Melt butter in a heavy, large skillet over medium low heat.  Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper.  Cook until mushrooms exude their  juices, stirring occasionally, about 5 minutes.  Add shrimp and cook until they are starting to turn pink.  Add cream.  Add cream and cook untill sauce thickens slightly, about 3 minutes.  Season with salt

Meanwhile, cook pasta in a large pot pf boiling salted water.  Add oil to water to keep pasta from sticking together.  Drain well.

Add Pasta and cheese to sauce and stir until cheese melts.Transfer to plates.  Sprinkle with parsley and serve.

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 large non-stick skillet on medium-high heat.  Add pork and carrots; cook 5 min, stirring occasionally.

Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender.  Add snow peas and heat thoroughly.  Top with peanuts.  Serve with noodles or rice.

Heat nonstick skillet over medium-high heat.  Brush chops lightly with vegetable oil.  Season on both sides with pepper.  Brown one side of chop and then turn.

In a small bowl stir together apple juice, jelly and mustard; add to skillet.

Cook sauce for 2-4 minutes or untill it thickens, slightly stirring often.  Great served with rice or potatoes and peas or broccoli spears.

Combine all ingredients into a 5-quart electric slow cooker and cook on low for 10  hours or untill apples are very tender.

When ready place a large, fine mesh sieve over a bowl and spoon in 1/3 third mixture.  Press mixture through sieve using the back of a spoon or ladle.  Discard any left over pulp and repeat this process with remaining apple mixture.

Return apple mixture to slow cooker and cook for an additonal 1 hour on high stirring occasionally untill mixture becomes thick.  Spoon into  container and place in refrigerator uncovered to cool.  When at proper cooling temperature cover and store for to one week.

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

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.

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.

Heat oven to 400 degrees F.  Prepare macaroni and cheese dinner according to package directions.  Meanwhile, cook ground beef and add taco seasoning as directed on packaging.

Add sour cream to macaroni and cheese dinner and spoon one half of the macaroni mixture into an 8 inch baking dish.  Top with meat mixture.  Add remaining macaroni mixture and sprinkle 1 cup of the cheddar cheese over the top.

Cover with foil and bake for 15 minutes. 

Remove foil and top with salsa and remaining cheese.  Bake uncovered for an additional 5 minutes or until cheese is melted.

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.

Marinate chicken in 2/3 cup marinade in a large plastic bag for 20 minutes, turning bag once.  Stir together mayonnaise and 1 tsp. of marinade; set aside.

Grill or broil chicken 4-5 inches from heat source for 7 minutes, turn chicken over.  Add pineapple slices to grill or broiler pan.  Brush pineapple and chicken with marinade.  Cook for another 4-5 minutes or until chicken is no longer pink in the center and the pineapple is golden brown; turn pineapple and brush again with marinade.

Cut each pineapple slice in half.  Spread inside of each pita with mayonnaise mixture.  Arrange lettuce, chicken and 2 pineapple halves in each pita half.  Serve immediately.

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!

Mix whole wheat flour and baking powder in a medium sized mixing bowl.  Slowly stir in soy milk and water until you have a slightly runny batter. 

Pour into a hot skillet in desired amounts adding banana and walnuts.  Cook thoroughly turning once until done.

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.