4 Chicken breasts
Butter
4 Slices mozzarella cheese
Bread crumbs

Sauce:
1 1/2 sticks butter, melted
1/2 t. sage
1 T. parsley
1/8 t. thyme
1 t. rosemary
1/2 c. white wine

Spread breasts with butter, sprinkle with salt and pepper, place a slice of mozarella cheese on toop, then roll up. Sprinkle on a small amount of bread crumbs and put in baking pan.

For sauce, mix together, except for wine, and pour over chicken and baste frequently. At the end of 1/2 hour, add the wine. Continue to baste for the remainder of last half hour.

Bake at 375 for one hour.

2 c. whole berry cranberry sauce
1 c. heavy whipping cream
1/2 c. sugar

Place cranberry sauce in food processor and pulse until smooth. Force mixture through a fine sieve to strain skins and seeds. Discard skins and seeds. Combine cream and sugar in a deep bowl and whip until it forms stiff peaks. Divide cream mixture into thirds. Gently fold cream mixture into the cranberry mixture one part at a time until fully incorporated. Spoon into bowl or chilled champagne flutes. Chill at least 2 hours.

1 9" pie shell, unbaked
8 slices bacon--crisply cooked, drained, crumbled
1/4 c. finely chopped onion
4 eggs, beaten
1 1/2 c. evaporated milk
1/2 t. salt
2 c. shredded swiss cheese
2 T. flour
1/2 t. nutmeg
1 T. parsley

Combine eggs, milk, salt; mix well. Toss cheese with flour, nutmeg, and parsley. Add cheese mixture, bacon, and onion to egg mixture. Pour into pie shell. Bake at 350 for 45 min. Let stand 10 min. before serving. You can bake this ahead, freeze, then thaw and reheat.

3 c. cold milk
2 pkg. (4 serving size( chocolate flavor instant pudding
1 tub (8 oz.) Cool Whip
1 baked 9" square brownie layer, cooled, and cut into 1" cubes
2 c. raspberries

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 c. Cool Whip. Place 1/2 brownie cubes in trifle bowl. Top with 1/2 each of the pudding mixture, raspberries, and Cool Whip. Repeat layers. Refrigerate 1 hour or until ready to serve.

4 c. cranberries
1 can sliced pineapple, reserving juice
Hot water
2 T. unflavored gelatin
1/2 c. cold water
2 c. sugar
1 c. grape halves
1 c. chopped walnuts

Cook cranberries in juice from pineapple and enough hot water to make 3 1/2 cups. Soak gelatin in cold water, then add to cranberries along with sugar. Cool. When cooled, add grapes, nuts, and pineapple, mixing well. Pour into greased tube pand and chill.

1/2 lb. butter
3 c. sugar
6 eggs
3 c. flour
1 c. sour cream
1/4 t. baking soda
1 t. vanilla
1/2 t. lemon extract
1/4 t. almond extract
1 t. orange extract
1/2 t. run extract
1/2 c. apricot brandy

Cream butter; add sugar. Add eggs, continue beating. Add baking soda, then half flour followed by half sour cream. Beat until smooth. Repeat. Add extracts and then brandy. Pour into 2 greased loaf pans and bake at 350 for 1 hour and 15 minutes (watch) or 6 small loaves for 45-50 minutes.

2 quarts cranberry juice
2 quarts tea of Good Tidings (available at Village Herb Shop, Chagrin Falls, Ohio (440) 247-5029
1/3 c. sugar
Bag of cranberries

Mix all together. Garnish with cranberries.

1 lb. whole cranberries
2 oranges--whole including rind
2 apples--Mac's with skins
2 c. sugar

Clean fruit; section oranges and apples. Grind in food processor. Add sugar; let stand a few hours. Makes about 3 quarts freezer containers if you double it. Can be frozen.

1 pkg. Jiffy cornbread
½ c. melted butter or margarine
1 16 oz. can corn, drained
1 16 oz. can creamed corn
3 T. sugar
1 c. plain yogurt or sour cream
2 eggs

Mix together; pour in greased, 11"x7"x1" pan; bake at 325 for 45 to 60 minutes

This is an eighteenth century dessert.

1 ½ t. finely grated lemon peel
3-4 T. lemon juice
½ c. sugar
½ c. Madeira wine
½ c. white wine
2 c. heavy cream

Mix peel and juice with sugar and stir into Madeira and wine. Gradually beat in cream until it holds a soft peak. Gently spoon into parfait glasses. Make the evening before, and store in refrigerator so it can separate.

12 oz. can frozen lemonade
18-19 oz. frozen pineapple juice
3/4 quart cold water
1 quart dry ginger ale
1 bottle dry champagne, chilled
1 pint each lemon, lime, and orange sherbet

Mix lemonade, pineapple juice, and water. Place in refrigerator. Just before serving, add ginger ale and sparkling water. Scoop sherbets into punch. Pour champagne evenly over punch. Stir gently.

Drain juice from 1 can dark sweet cherries and add anough water to equal 2 cups. Bring to a boil; stir into one large package cherry jello. Add 1 cup wine (I used Rhine wine); add cherries; spoon into serving dishes. Chill overnight.

½ small bunch broccoli
½ c. butter
1 c. water
1 t. salt
Pinch garlic powder
1 c. flour
4 eggs
Vegetable oil

Trim broccoli; pare stems. Cut flowerettes into 1-inch pieces, and stems into ¼-inch slices. Cook, covered, in boiling salted water in a large saucepan for 5 minutes; drain; mash.

Combine butter, water, salt and garlic powder in a large saucepan. Heat until water is boiling and butter is melted. Add flour all at once; remove from heat. Stir mixture quickly with a wooden spoon until dough comes away from side of pan and forms mound in center.

Add eggs, one at a time, beating well after each addition until mixture is smooth. Stir broccoli into dough; chill 2 hours or overnight.

Pour enough oil into a deep skillet or large saucepan to make a 3-inch depth; heat to 375. Scoop up a heaping teaspoonful of the dough, push it off into the oil with another teaspoon. Continue with spoonsful of dough; frying just a small batch at a time. Brown about 2 minutes on one side; then turn. Remove with a slotted spoon to paper toweling to drain.

Make-ahead tip: Dough may be prepared the day before. Puffs may be fried several hours before serving. Heat on a cookie sheet in a moderate oven (350) for 10 minutes.

2 egg whites
¼ t. salt
2/3 c. sugar
1 c. chocolate chips

Remove oven rack; cover with foil; grease. Heat oven to 350. Beat egg whites until stiff peaks form. Gradually beat in sugar and salt. Fold in chocolate chips. Drop by spoonfuls onto foil. Replace rack in oven. Shut door and turn off heat. DO NOT OPEN DOOR FOR AT LEAST 6 to 8 HOURS. I do these in the evening and let them sit overnight.

Crust:
1 ½ c. flour
½ c. well-chilled butter
¼ t. salt
¼ c. ice water

Place flour, salt, and butter cut into small pieces in food processor and process until like small crumbs, about 8 seconds. Pour water in through feeding tube while processing and continue until dough forms a ball, about 20 to 30 seconds. Roll out and place in pie plate, crimping edges.

Filling:
3 eggs, lightly beaten
½ c. sugar
2 T. melted butter
1 t. vanilla
1 c. dark corn syrup
1 ¼ c. pecans

Mix first five ingredients well; mix in pecans. Pour into prepared pie crust. Bake at 350 for 50 to 55 minutes. To keep crust from burning, cover edges with foil.

1 medium onion, chopped
2 ribs celery, chopped
¼ c. butter
3 T. flour
2 quarts chicken stock or chicken broth
2 c. smooth peanut butter
1 ¾ c. light cream

Saute the onion and celery in butter until soft, but not brown. Stir in the flour until well blended.

Add the chicken stock, stirring constantly, and bring to a boil. Remove from heat and puree in blender with the peanut butter. Add the cream and stir until blended thoroughly. Return to low heat and heat until just hot, but do not boil.

2/3 c. canned or cooked fresh sweet potatoes, well drained
4 T. Butter
1/3 c. sugar
1 egg
¾ c. all-purpose flour
2 t. baking powder
½ t. salt
½ t. cinnamon
¼ t nutmeg
½ c. milk
4 T. raisins

Mash the sweet potatoes. Cream the butter and sugar. Beat in the egg and sweet potatoes. Sift the flour with the baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients alternately with the milk and raisins, mixing until blended. Do not overmix. Spoon into cupcake liners in muffin pan, filling each completely. A little sugar and cinnamon may be sprinkled on top of each muffin if desired. Back at 400 for 25 minutes.

According to tradition, Sally Lunn is named after a young girl who, in the eighteeenth century, "cried" the sweet yeast bread that bears her name in the streets of England's fashionable spa, Bath. Some now doubt whether Sally Lunn really existed and suggest other sources for the name. Who knows? But Sally Lunn does have a place in the Oxford English Dictionary, and hers was a household name in the southern colonies as it was in England.

1 c. milk
½ c. shortening
4 c. All purpose flour, sifted (this is very important)
1/3 c. sugar
2 t. Salt
2 packages active dry yeast
3 eggs

Grease a 10-inch bundt pan.

Heat the milk, shortening, and ¼ c. water until very warm-about 120 F. Shortening does not need to melt. Bland 1 1/3 c. flour with the sugar, salt, and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat with electic mixer at medium speed for about 2 minutes, scraping the sides of the bowl occasionally. Gradually add 2/3 c. of the remaining flour and the eggs and beat at high speed for 2 minutes. Add the remaining flour and mix well. The batter will be thick but not stuff. Cover and let the dough rise in a warm, draft-free place until it doubles in bulk-about 1 hour and 15 minutes. Beat the dough down well with a spatula and turn into the prepared pan. Cover and let rise in a warm, draft-free place until it has increased in bulk 1/3 to ½--about 30 minutes. Bake for 40 to 50 minutes at 350 F. Run a knife around the center and outer edges of the bread and turn it onto a plate to cool.

Tastes best if served the same day.

2 c. Vanilla Cream Custard (recipe follows)
2 dozen ladyfingers or small pound cake cu into fingers
1 c. cherry jam, divided
rind of 1 lemon grated and divided
½ c. sherry, divided
3 T. brandy, divided
1 quart fresh cherries or 1 can cherry pie filling, divided
1 c. whipping cream
maraschino cherries

Prepare Custard Sauce.

Coat ½ of the ladyfingers with ½ c. cherry jam; place in bottom of a crystal bowl 8 inches in diameter and 3 ½" deep, and sprinkle with ½ of the lemon rind. Sprinkel with ¼ c. sherry and ½ of the brandy. Cover with a layer of ½ of the cherries or pie filling. Allow to stand and hour or so.

Pour ½ of the Custard Sauce over the top, repeat the layers of ladyfingers, cherry jam, lemon rind, sherry, brandy, cherries. Repeat the custard layer. Chill.

Just before serving, top with whipped cream (I used it from the can) and maraschino cherries.

5 egg yolks
½ c. sugar
2 T. cornstarch
2 c. milk
1 . vanilla

Beat the egg yolks and sugar rapidly to blend well. In a saucepan, dissolve the cornsarch in ½ c. milk. Add the rest of the milk and the vanilla and bring to a boil, stirring constantly. Pour gradually into the egg mixture and blend well. Return to heat and boil, stirring constantly, 2 minutes. Cool in refrigerator until needed.

4 Large eggs
1 c. firmly packed light brown sugar
1/2 t, ground cinnamon
1/8 t. ground nutmeg
1t vnilla extract
1 c. chocolate chips, melted, plus 2 c. unmelted chips
1/4 c. Grand Marnier or orange'flavored liqueur
2 c. half-and-half
8 slices day-old white bread, crusts removed and sliced into 1/2" cubes

Heat oven to 350. Grease 6-cup loaf pan.

Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate, and Grand Marnier together in large mixing bowl until very smooth. Add half-and-half and mix well. Add bread and let mixture site for 30 minutes, stirring occasionally.

Pour half the mixture into prepared pan. Sprinkle top with unmelted chocolate chips. Pour remaining bread mixture over chocolate chips. Bake until pudding is set in the center, about 55 minutes.

2 C. flour
1/2 C. confectioner's sugar
1t. vanilla
1 c. better
1/4 t. baking powder
2T. sugar

Beat flour, butter, confectioner's sugar, baking powder, and vanilla together. Pat dough into 9" greased cake pan. Prick with fork. Sprinkle sugar over dough. Bake at 350 for 30-35 minutes. Cut into wedges while warm.

2 pkgs. (10-ounce) frozen tiny peas
1 c. plain yogurt
1 t. salt
4 green onions, chopped
1 jar bacon bits

Defrost peas and drain well. Mix in sour crem, salt, and onions; chill. Sprinkle with bacon bits before serving.

1 c. butter
1 c. sugar
5 eggs
1 t. lemon extract
1 t. orange extract
2 c. plus 1 T. flour
1/2 t. baking powder
1/2 t. cinnamon
2 c. currants

All of the ingredients should be at room temperature. Grease well and lightly flour a 9 1/4"x5 1/4"x2 3/4" loaf pan. Cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the lemon and orange extracts. Sift 2 c. of flour with the baking powder and cinnamon. Gradually add the flour mixture to the egg mixture. Dust the currants with the remaining 1 T. flour so they do not sink to the bottom. Fold the currants into the mixture. Bake in a preheated 325 oven for 1 hour and 20 minutes or until done. Cool in pan for 10 minutes before turning out onto a rack. Slice thinly.

Crepes:
4 eggs
1/4 t. salt
2 c. flour
2 1/4 c. milk
1/4 c. melted butter

In medium bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with a wire whisk until smooth. Beat in melted butter. Refrigerate at least 1 hour. Heat small fry pan over medium high heat. (Spray pan with Pam if it does not have a non-stick coating.) With one hand, pour in 2-3 T. batter. At same time, left pan above heating unit with other hand and tilt pan in all directions, swirling batter to cover bottom of pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return to heating unit and cook over medium high heat. Cook crepe till bottom is browned. Carefully turn with spatula. Brown other side a few seconds. Remove with apatula; stack on plate.

Filling:
1/4 c. butter
1/4 c. flour
2 c. chicken broth
2 t. Worcestershire sauce
3 c. grated cheddar cheese
2 c. sour cream
12 oz. pkg. frozen broccoli cuts, cooked and drained.
2 c. chopped, cooked turkey or chicken

Over medium heat, melt butter in small saucepan. Stir in flour and cook till bubbly. ad broth and Worcestershire sauce; cook, stirring till thickened. Add 2 c. cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon 1 T. sauce over each. Fold crepe over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 oven for 20-30 minutes.

Makes about 20 crepes.

Can be made ahead and frozen before baking. Thaw out and bake 30-45 minutes.

2 c. Bisquick
1/2 c. cold water
1 egg
1 can (17 oz.) whole kernel corn, drained
Syrup or confectioner's sugar

Heat oil (2-3 inches) to 375 in deep pot.

Stir together Bisquick, water, and egg until smooth. Stir in corn. Drop batter by small spoonfuls into hot oil. Fry until golden brown on both sides. Drain and serve hot with syrup or sugar.

Can be fried a day ahead and reheated in a 350 oven about 15 minutes.

4 chicken breasts
1/3 c. butter
2 T. Dijon mustard
1 c. bread crumbs
1/2 c. parmesan cheese (I use the grated in the can)
Pinch of minced garlic

Melt butter. Remove from heat and stir in Dijon mustard. Dip chicken in butter/mustard sauce. Mix the other ingredients together. Bread the chicken. Bake at 350 for 45 minutes-1 hour. I like using my baking stone for this, but a baking pan is fine.

4 lbs. asparagus, trimmed
3 T. olive oil
1/4 c. butter
1/4 c. flour
2 c. chicken broth
7 oz. mild goat cheese
1 t. freshly grated lemon zest
12 strips cooked lasagna
1 2/3 c. freshly grated parmesan cheese
1 c. heavy cream

Cut tips off asparagus and set aside. In large, shallow baking pan, toss half the asparagus stalks with half the oil, coating them well, and roast them in preheated 500-degree oven 4 minutes, shaking pan every 2 minutes. Repeat with other half of asparagus.

Cut roasted asparagus in 1/2-inch lengths; set aside. In saucepan, melt butter and stir in flour to make a roux. Add broth in a stream, whisking, and simmering the mixture for 5 minutes. Whisk in goat cheese and zest. Arrange layer of lasagna in baking pan and spread with 1/4 sauce . Top sauce with 1/4 of roasted asparagus and sprinkle with 1/3 c. parmesan. Repeat the layers, ending with a sheet of pasta.

Beat cream with a pinch of salt to soft peaks. Arrange reserved asparagus tips on the pasta. Spread cream over tips and sprinkle on remaining 1/3 c. parmesan cheese. Bake in preheated 400-degree oven 30 minutes, or until golden and bubbling. Let stand for 10 minutes before serving.

Two 10 ounce packages frozen raspberries
1/2 c. sugar
1/2 c. lemon juice
One bottle rose wine
One bottle champagne
One tub raspberry sherbet

Puree raspberries in blender. Place in punch bowl along with sugar and lemon juice. Mix well. Add rose wine and mix. Before serving, gently stir in rose wine and add sherbet.

2 cans chunk pineapple, drained
2 c. sharp cheddar cheese, grated
1 c. sugar
6 T. flour

Mix sugar and flour in bowl. Add pineapple and cheese and mix thoroughly. Put in greased casserole top with about 1 c. crushed Ritz crackers and about 1/2 c. melted butter, mixed together. Bake at 350 for 30 minutes.

4 c. cranberry juice
1 1/2 c. sugar
4 c. pineapple juice
1 T. almond extract
2 quarts ginger ale

Mix all ingredients. Chill or add ice cubes.

1 pkg. plain butter-recipe fudge cake mix
1 pkg. (3.9 oz.) chocolate instant pudding mix
1 c. sour cream
1 stick butter, melted
1/2 c. vegetable oil
4 large eggs
7 T. amaretto
1 t. pure vanilla extract
1 c. chocolate chips

Preheat oven to 350. Lightly mist a 12 cup bundt pan with spray, the dust with some of the cake mix. Shake out excess.

Place cake mix, pudding mix, sour cream, melted butter, oil, eggs, 4 T. amaretto, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with rubber scraper. Increase speed to medium and beat two more minutes, scraping sides again if needed. The batter should look thick and well-combined. Fold in the chocolate chips, making sure they are well distributed throughout the batter. Pour the batter into the prepared pan, smoothing it out with rubber scraper. Bake 55-60 minutes or until it just starts to pull away from the pan.

Remove from oven and place on a wire rack to cool for 20 minutes. Run a sharp knife around the edge of the cake and invert on a rack. With skewer, poke holes in the top of the cake and spoon remaining 3 T. amaretto over the cake, letting it seep down into the holes. Let cake cool completely, 20 minutes more.

Place on serving platter and dust with confectioners' sugar. Cake can be frozen up to six months.

1 1/2 pound carrots, peeled and halved lengthwise
1 pound parsnips, peeled and quartered lengthwise
1 large onion, sliced
3" piece fresh ginger, peeled and chopped
6 T. unsalted butter
3 T. packed brown sugar
8 c. rich chicken broth
Salt to taste
Pinch cayenne pepper

Preheat oven to 350. Combine carrots, parsnips, onion, and ginger in a shallow roasting pan to fit. Dot with butter and sprinkle with brown sugar. Pour 2 c. broth into the pan, cover well with foil, and bake until vegetables are very tender, about 2 hours.

Transfer vegetables and broth to a large pot; add the remaining 6 c. broth, salt, and pepper. Bring to a boil, reduce heat and simmer partially covered, for 10 minutes.

Puree the soup in batches in a blender or food processor, adding more broth if necessary. Return the soup to the pot, adjust seasonings, and heat through.

3 pounds green beans, trimmed
12 cloves garlic, smashed
2 T. extra-virgin olive oil
Salt
Cayenne pepper
2 medium heads radicchio, quartered, cored and cut into 12" side strips
2 T. balsamic vinegar

Preheat oven to 450. Divide the green beans and garlic between two heavy, large, rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and a dusting of pepper.

Roast until the beans begin to brown, about 15 minutes. Divide the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until vegetables are tender and brown in spots, about another 10 minutes.

1 1/2 c. boiling water
1 pkg. (8-serving size) cranberry Jello (or any red flavor)
1 can (16 oz.) whole berry cranberry sauce
1 c. cold water
1/4 t. cinnamon
1/8 t. ground cloves
2 c. Cool Whip

Stir boiling water into gelatin mix in large bowl at least 2 minutes until completely dissolved. Add cranberry sauce; stir until mixed. Stir in cold water. Pour 2 c. into a 6-cup mold. Refrigerate 45 minutes or until set but not firm (it should stick to your finger).

Meanwhile stir cinnamon and cloves into remaining gelatin mixture. Regrigerate 30 minutes until slightly thickened (consistency of unbeaten egg whites). Add Cool Whip; stir with wire whisk until well blended. Pour over gelatin mix in mold.

Refrigerate 4 hours or until firm.

1 orange
8 whole cloves
1 bottle dry wed wine, traditionally port or Bordeaux
4 oz. sugar
1 cinnamon stick
Nutmeg

Cut the orange in quarters and push two cloves into the skin of each piece. Place the wine, studded oranges, sugar, and cinnamon stick in large saucepan. Stir and simmer over a very low heat for 30 minutes. Do not boil.

Pour into a warmed heat-proof punch bowl. Grate nutmeg on top to garnish.

2 dozen Krispy Kreme Donuts
1 14 oz. can sweetened condensed milk (not evaporated)
1 large can fruit cocktail
2 eggs, beaten
1 9 oz. box raisins
1 pinch salt
2 t. ground cinnamon

Preheat oven to 350

Cube donuts into a large bowl. Pour other ingredients on top and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible (I soaked it about a half hour).

Bake for about 1 hour until center has jelled.

1 pkg. (2-layer size) spice cake mix
4 oz. cream cheese, softened
1 c. canned pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
6 squares semi-sweet baking chocolate, coarsely chopped

Preheat oven to 350. Prepare cake mix as directed on package, reducing water to 1/2 c. and increasing oil to 1/2 c. Add cream cheese, pumpkin, cinnamon, and ginger. Beat on medium speed until well-blended. Stir in chopped chocolate. Pour into greased 12-cup flouted tube pan. Bake 40-45 min. or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

1 pkg. brownie mix
2 (3.9 oz.) pkg. instant chocolate pudding mix
1 (12 oz.) whipped topping
1 jar caramel ice cream topping
1 bag English toffee bits

Prepare and bake brownie mix according to package directions. Cool and cut into 1" pieces. Prepare pudding according to package directions.

Place half the brownie pieces in large glass trifle bowl. Top with half the pudding, whipped topping, caramel topping, and toffee bits. Repeat layers. Cover and refrigerate until serving.

1/4 cup water
3/4 cup granulated sugar, divided use
1/2 cup fresh cranberries

Bring water and 1/2 cup of the sugar to a boil in a small saucepan, stirring until sugar has dissolved. Simmer uncovered, 2 minutes and remove from heat.

Lightly brush cranberries with sugar syrup, then immediately roll in sugar.

Transfer to parchment paper lined tray and dry at room temperature, 2 to 3 hours.

They will keep for 3 days, uncovered.