20 slices French bread, sliced 1/4 inch thick
1/4 cup butter or margarine, melted
3 tablespoons granulated sugar
1/2 teaspoon cinnamon
1 container (8 ounces) cream cheese spread
1/4 cup powdered sugar
2 1/2 cups strawberries, hulled and coarsely chopped
1/3 cup toasted sliced almonds (see Note)
Additional powdered sugar, optional
Heat oven to 375 degrees. Place bread slices on rectangle baking stone. In microwave-safe bowl, microwave butter until melted. Brush butter on bread slices. Combine granulated sugar and cinnamon in small bowl or shaker; sprinkle evenly over bread slices. Bake 12 to 14 minutes or until golden brown; let cool. Meanwhile, zest lemon to measure 1 teaspoon zest. Juice lemon to measure 2 teaspoons juice. In small bowl, whisk cream cheese, powdered sugar, lemon zest and lemon juice until smooth. Spread cream cheese mixture evenly over bread slices. Place bread slices on serving platter top with strawberries and sprinkle with almonds and powdered sugar, if desired. Serve immediately.
Note: To toast almonds in the microwave, place almonds in microwave-safe container; microwave on
high for 5 to 7 minutes or until golden brown, stirring after each 30-second interval.
Party Sausage Balls
1 egg, slightly beaten
1 lb. mild pork sausage
1/2 cup herb stuffing mix
1/4 tsp. rubbed sage
1/2 cup water
1/4 cup ketchup
1/4 cup chili sauce
2 Tbsp. packed brown sugar
1 Tbsp. soy sauce
1 Tbsp. vinegar
Mix egg, sausage, stuffing mix and sage, thoroughly.
Shape into one inch balls, add to large skillet cook over med. heat, turning occasionally.
Remove from skillet and drain on paper towel.
Drain fat from skillet, discard.
Combine water, ketchup, chili sauce, brown sugar, soy sauce and vinegar, stir well, return meatballs to skillet, stir to coat. Bring to boil, cover and simmer 30 minutes, stirring occasionally. Transfer to chafing dish if desired, serve with toothpicks.
CHERRY CHEESE COFFEE CAKE
2 pkg (8oz) refrigerated crescent rolls
8 oz cream cheese softened
1/4 cup powdered sugar
1/2 tsp vanilla or almond extract
20 oz can cherry pie filling
Glaze:1/2 cup powdered sugar and 2-3 tsp milk
Preheat oven to 350. Unroll crescent dough, reserving 4 triangles for decoration.
Separate remaining dough into 12 triangles; arrange triangles in circle on 15"
round stone with points toward center and wide ends towards the outside.
using lightly floured roller, roll dough to 14 inch circle, pressing seams together
to seal and leaving a 3 inch hole in the center. For filling, combine cream cheese,
powdered sugar, egg and vanilla; mix until smooth. Spread mixture over dough to
within 1/2 inch of edges; top with pie filling. Using pizza cutter, cut each remaining
triangle into thirds starting at the wide edge and cutting to the point. Arrange dough
strips evenly in spoke like fashion over the filling. Press ends to seal at center and outer
edges. Bake 25-30 min. or until golden brown; cool slightly.
Glaze: Mix powdered sugar and milk until smooth and drizzle over top.
EASY APPLE CRISP
5 Granny Smith apples, peeled, cored and sliced
9 oz. pkg. yellow cake mix
2 Tblsp. sugar
1 Tblsp. cinnamon
1/4 cup melted margarine
Place apple slices in deep dish baker and sprinkle with dry cake
mix. Mix sugar and cinnamon and sprinkle on top. Drizzle melted
oleo over all. Bake 350 degrees for 30-35 minutes. Serve warm with whipped cream or ice cream if desired.
Zucchini Deep Dish Pie
1 package (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard
4 cups thinly sliced zucchini (3-4 small)
1 cup coarsely chopped onion
2 tablespoons butter or margarine
1 garlic clove, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh parsley
2 cups (8 ounces) shredded mozzarella cheese
Preheat oven to 375°F.
1. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller(TM), roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.
2. For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.
3. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.
1 large zucchini, sliced1/2 inch thick
1 large bag frozen cheese ravioli
8 oz. package shredded mozzarella, Italian or pizza cheese
1 jar spaghetti sauce
1 cup water
8 oz. sliced fresh mushrooms (optional)
Pour enough sauce in bottom of 9 x 12 glass baking dish to cover the bottom. Start with ½ the bag of frozen ravioli, cover with zucchini & mushrooms, then ½ the jar of sauce and ½ the cheese. Next put remaining ravioli, the rest of the sauce and the rest of the cheese. Pour about 1 cup of water over the top and bake 350 about 40 - 45 minutes
Vegetarian Baked Sweet Potato Chips
2 sweet potatoes peeled and sliced
1 tbsp. cooking oil
1 tsp. salt
2 tsp. sugar
Heat oven to 350. Mix salt and sugar in small bowl. Peel sweet potatoes and slice thin just like potato chips. Put slides potatoes in large bowel with cover and drizzle over the 2 tbsp. of oil. Shake very well to coat. Cover baking stone with parchment paper. Lay individual sweet potato chips on stone and lightly sprinkle with salt/sugar mixture. Bake for 20 minutes, turn, sprinkle that side, and bake for another 10 minutes.
HOT BABY SPINACH SALAD
1 1/2 cups balsamic vinegar
2 teaspoons molasses
1 clove garlic, crushed
1/2 teaspoon ground black pepper
2 (10 ounce) packages baby spinach, rinsed and dried
1 red onion, thinly sliced
1 1/2 cups toasted, chopped pecans
3 slices bacon, cooked and crumbled (reserve 3 tbsp. grease)
8 ounces crumbled blue cheese
In a large bowl arrange spinach and place red onion slices on top and sprinkle with toasted pecans and crumbled blue cheese.
In a small saucepan, warm the garlic in the reserved bacon grease to allow its flavor to diffuse into the oil. Then add molasses, vinegar and pepper. Whisking constantly, bring almost to a boil, remove from heat and cool until just warm. Pour into a shakable container, shake and pour over salad. Serve immediately.