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.  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.

Trim the fat from the pork chops and use it to grease a large skillet.

Over high heat, brown each side of the chops

As each chop if finished, apply salt and pepper before placing it into the crock pot.

Add cream of mushroom soup, onion flakes and sage into the skillet, stir constantly until the mixture is heated thoroughly.  Pour mixture into the crock pot, cover and cook on low heat for approximately 9 hours.

* 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. 

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.

 

Combine all ingredients in blender container and blend until smooth.  Makes 3 servings.

Tip:  For a super cold smoothie, layer diced peaches in a single layer on a freezer syle pan and freeze for one hour or until completely frozen.

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.

Blend cheeses in a medium bowl with an electric mixer on medium speed.

Shape cheese mixture into a ball and roll into pecans.  Refrigerate for at least 1 hour.

Serve as spread on crackers.

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.

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.

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.