Garlic Dill New Potatoes...

8 medium red new potatoes
4 cloves garlic, minced
1/2 cup butter
2 tbsp. chopped fresh dill
1/2 tsp. celery salt
1/4 tsp. salt
1/4 tsp. ground black pepper

Steam potatoes for 20 minutes or until tender. Cut cooked potatoes into wedges; set aside. Melt butter in a saucepan, and saute garlic one minute. Add remaining spices and stir well. Add potatoes and gently toss until well coated.

Linguine with Fresh Tomato and Basil...

8oz. linguine, uncoooked
3 medium tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 tbsp. olive oil
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup shredded Parmesan cheese

Cook linguine as directed. Meanwhile, mix tomatoes, basil, oil garlic, salt and pepper in large bowl. Add drained linguine and cheese; toss lightly. Serve immediately.

Apple Oat Bran Muffins...

1 medium tart apple, peeled, cored, and thinly sliced
1 tbsp. lemon juice
1 1/4 cups white flour
1 cup oat bran
1 tbsp. baking powder
1 1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 cup plus 2 tbsp. unsweetened prepared applesauce
1/2 cup skim milk
1/4 cup firmly packed brown sugar
1 egg white
1/2 cup raisins

Preheat oven to 425 degrees. Line ten muffin cups with cupcake papers.

In a small bowl, toss apple slices with lemon juice and set aside. In a large bowl, combine flour, oat bran, baking powder, cinnamon, and nutmeg. In a separate bowl, mix applesauce, milk, sugar, egg white, raisins, and the apple slices with lemon juice. Combine the wet and dry ingredients, and mix well.

Spoon the batter into muffin cups and bake at 425 degrees for 15 to 20 minutes, or until a toothpick inserted in center of muffins comes out clean.

Brown Rice and Black Bean Burritos...

1 cup long grain brown rice
2 tsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
3 tsp. chili powder
1/2 tsp. cumin
1 15oz. can black beans, drained and rinsed
1 11oz. can whole kernel corn with red and green bell peppers
8 8-inch flour tortillas
2 green onions, thinly sliced
1 cup cheddar cheese, shredded
1/2 cup light sour cream
1/2 cup salsa

Prepare rice according to package directions. While rice is cooking, heat oil over medium heat. Add onion, garlic, chili powder, and cumin. Saute for 3 to 5 minutes, until onion is tender. Add cooked rice, beans, and corn; cook stirring 2 to 3 minutes or until mixture is thoroughly heated. Remove from heat. Spread 1/2 cup rice mixture in the middle of each tortilla. Top each with 2 tablespoons shredded cheese, 1 tablespoon green onion, and sour cream. Roll up and top each with salsa.

Corn Chowder...

1 tbsp. olive oil
2 tbsp. finely diced celery
2 tbsp. finely diced onion
2 tbsp. finely diced green pepper
1 10oz. pkg. frozen whole kernel corn
1 cup peeled, diced 1/2-inch raw potatoes
2 tbsp. chopped fresh parsley
1 cup water
1/ tsp. salt
Black pepper to taste
1/4 tsp. paprika
2 tbsp. flour
2 cups milk
1/4 cup fresh parsley, minced

Heat oil in medium saucepan. Add celery, onion, and green pepper and saute for 2 minutes. Add corn, potatoes, water, salt, pepper and paprika. Bring to a boil; reduce heat to medium and cook, covered, about 10 minutes or until potatoes are tender.

Place 1/2 cup milk in a jar with a tight fitting lid. Add flour and shake vigorously. Add gradually to cooked vegetables and add remaining milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Serve garnished with chopped fresh parsley.

Krazy Kake...

3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
3 tbsp. cocoa
1 tsp. salt
2 tsp. vanilla
2 tbsp. white vinegar
2/3 cup vegetable oil
2 cups water

Preheat oven to 350 degrees. Combine the flour, sugar, baking soda, cocoa and salt into a 13X9-inch baking pan. Make 3 holes in the mixture by poking with spoon handle. Put the vanilla in one hole, the vinegar in the second hold, and the oil in the third. Pour the 2 cups of water on top and mix by hand until smooth. Bake for 30 to 45 minutes, until cake tests done. Serve warm or cold, frosted or plain.

Italian Bagel Chips...

6 plain bagels, thinly sliced
4 tbsp. extra-virgin olive oil
1 clove garlic, minced
1 tbsp. minced fresh rosemary
1/4 tsp. sea salt
1/4 tsp. black pepper
4 tbsp. freshly grated Parmigiano-Reggiano cheese

Preheat oven to 325 degrees. Line two baking sheets with parchment paper.

Place bagel slices in a single layer on the baking sheets, making sure they don't overlap. In a small bowl, combine the olive oil, garlic, rosemary, salt and pepper. With a pastry brush, brush the tops of the bagel slices and top with a sprinkling of the cheese.

Bake the bagel slices for 15 to 20 minutes or until they become crisp and turn a golden brown color and the cheese has melted. Remove from oven and cool slightly on cookie racks. Store in an airtight container.

Pineapple Sirloin Skewers...

1 8oz. can pineapple chunks
6 tbsp. soy sauce
2 tbsp. brown sugar
2 tbsp. vegetable oil
2 tsp. ground ginger
1 tsp. minced garlic
1/2 tsp. pepper
1 lb. boneless beef sirloin steak, cut into 1-inch cubes

Drain pineapple, reserving juice. Refrigerate the pineapple. In a small bowl, combine the pineapple juice, soy sauce, brown sugar, oil, ginger, garlic and pepper. Reserve 1/3 cup marinade for basting and 1/3 cup for serving; cover and refrigerate.

Pour the remaining marinade into a large resealable plastic bag; add beef cubes. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade from beef. On metal or soaked wooden skewers. alternately thread beef and pineapple chunks. Grill, uncovered, over medium heat for 5 minutes on each side or broil 4 to 6 inches from the heat until beef reaches desired doneness, basting frequently with one portion of reserved marinade. Serve with remaining marinade.

Suggestions: Add whatever extra veggies you'd like to the skewers.

White Chili with Ground Turkey...

1 onion, chopped
3 cloves garlic, minced
1 1/2 lbs. ground turkey
2 4oz. cans green chile peppers, chopped
1 tbsp. ground cumin
1 tbsp. dried oregano
1/2 tsp. ground cinnamon
Ground cayenne pepper to taste
Ground white pepper to taste
3 15oz. cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.

Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir will and simmer for 10 minutes, allowing the cheese to melt.

Suggestions: Try some lime juice with it. Maybe add some whole kernel corn.