My Menu Blog

2 quarts popped popcorn
1 cup blanched whole almonds, toasted
1 cup each pecan halves, cashews, Brazil nuts, and hazelnuts, toasted
1½ cups sugar
1 cup dark corn syrup
½ cup butter
1 tsp. vanilla extract
½ tsp. ground cinnamon

1. Place popcorn and nuts in a lightly greased 5-qt. dutch oven.
2. Bake at 250° for 20 min.
3. Meanwhile, in a medium saucepan, combine sugar, corn syrup, and butter; bring to a boil over medium heat, stirring constantly.
4. Cook, without stirring, until a candy thermometer reads 290° (soft crack stage).
5. Remove from heat; stir in vanilla and cinnamon.
6. Pour a small amount at a time over popcorn mixture, stirring constantly until mixture is well coated.
7. Immediately spread on greased baking sheets. Cool; break into pieces. Store in airtight containers.

¼ cup chopped onion
1 tbs. butter
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted
3 cups cubed cooked turkey
1 large tart apple, cubed
1/3 cup raisins
1 tsp. lemon juice
¼ tsp. ground nutmeg
Pastry for single-crust pie (9 in.)

1. In a saucepan, saute onion in butter until tender.
2. Add the soup, turkey, apple, raisins, lemon juice and nutmeg; mix well.
3. Spoon into an ungreased 11×7x2-in. baking dish.
4. On a floured surface, roll pastry to fit tip of dish. Cut vents in pastry using a small apple cookie cutter.
5. Place over filling; flute edges.
6. Bake at 425° for 25-30 min. or until crust is golden brown and filling is bubbly.

½ cup butter
¼ cup grated Romano or Parmesan
2 garlic cloves, minced or ½ tsp. garlic powder
½ tsp. dried oregano
1 loaf french bread, halved lengthwise

1. In a small bowl, combine the butter, cheese, galic and oregano; brush onto cut sides of bread.
2. Sprinkly with paprika.
3. Place on an ungreased baking sheet.
4. Broil about 4 in. from heat for 2-3 min. or until lightly toasted.

2½ cups fresh bread crumbs
4 garlic cloves, minced
½ cup chopped fresh parsley
6 tbs. grated Parmesan cheese
¼ cup chopped fresh thyme or 1 tbs. dried thyme
2 tsp. grated lemon peel
½ tsp. salt
6 tbs. butter, melted divided
1 salmon filet (3 to 4 lbs.)

1. In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt; mix well.
2. Add 4 tbs. butter and toss lightly to coat; set aside.
3. Pat salmon dry. Place skin side down in a a greased baking dish.
4. Brush with remaining butter; cover with crumb mixture.
5. Bake at ° for 20-25 min. or until salmon flakes easily with a fork.

1-3/4 cups all purpose flour
1 cup sugar
¼ cup baking cocoa
1 cup cold butter
1 egg, lightly beaten
1 tsp. almond extract
1 can (21 oz.) semisweet chocolate chips
1 cup chopped almonds

1. In a bowl, combine the flour sugar and cocoa. Cut in butter until crumbly.
2. Add egg and almond extract until blended; set aside 1 cup for topping.
3. Press remaining crumb mixture into a greased 13×9x2-in. baking pan.
4. Carefully top with pie filling.
5. Combine chocolate chips, almonds and resrved crumb mixture; sprinkle over pie filling.
6. Bake at 350° for 35-40 min. or until a toothpick inserted near the center comes out clean.
7. Cool; refrigerate for at least 2 hrs. before cutting.

1½ cups sugar
½ cup shortening
1½ cups drained and pitted sour cherries
1 cup chopped walnuts
2 cups sifted flour
3 eggs
4 tbs. sour cream
1 tsp. vanilla
1 tsp. soda

1. Drain cherries and spread on a paper towel to dry.
2. Cream sugar and shortening.
3. Add sour cream and well beaten eggs.
4. Add flour and soda half at a time and beat well.
5. Mixture will be thick and heavy.
6. Mix in vanilla and nuts by hand.
7. Fold in cherries until well combined with cake mixture.
8. Bake in loaf or angel food pan at 350° to 400° for 45 min. to 1 hr.

1 cup dried cherries, chopped
½ cup crumbled bleu cheese (about 2 oz.)
½ cup chopped walnuts
1 cup sour cream
¼ cup mayo
Vegetables, for dipping

1. In medium bowl, combing cherries, blue cheese, and walnuts.
2. Stir in sour cream and mayo; mix well.
3. Chill about 1 hr. to blend flavors.
4. Serve with veggies such as celery, carrots, cauliflower, broccoli, green or red bell peppers.

1¼ cups graham cracker crumbs
½ cup granulated sugar, divided
1/3 cup butter, melted
1 package (3 oz.) cream cheese, softened
2 tsp. grated lemon peel
1 tsp. vanilla extract
2 cups whipped cream
1 can (21 oz.) cherry filling and topping
½ tsp. almond extract

1. 1. In medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter; mix well.
2. Press crumb mixture firmly into the bottom of a 9×9x2-in. baking pan. Chill crust while preparing the rest of the ingredients.
3. In a mixing bowl with an electric mixer, combine cream cheese, remaining ¼ cup sugar, lemon peel and vanilla.
4. Whip until fluffy. Fold in whipped cream. Pour into prepared crust.
5. Combine cherry filling and almond extract. Pour over cheese filling. Chill until ready to serve.

3 boneless skinless chicken breasts
1/2 cup flour
1 tsp. dried thyme
Salt and black pepper, to taste
1 to 2 tbs. vegetable oil
1 can (16 oz.) tart cherries
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp. yellow prepared mustard

1. Cut chicken breasts in half.
2. Combine flour, thyme, salt and pepper in flat container. Dredge chicken breasts in mixture.
3. In a large skillet, brown chicken on all sides.
4. Put chicken in 13×9x2-inch baking pan. Bake, covered with aluminum foil, in a preheated 350° oven for 30 min.
5. Meanwhile, drain cherries, reserving ½ cup cherry liquid.
6. In a saucepan, combine cherries, ½ cup cherry iquid, brown sugar and granulated sugar; mix well.
7. Bring mixture to a boil over medium heat. Add mustard; mix well.
8. Continue cooking at a rapid boil 5 min. or until sauce is syrupy
9. After chicken has baked 30 min., remove baking pan from oven.
10. Carefully remove foil cover; spoon hot cherry mixture evenly over chicken.
11. Bake, uncovered, 15 min. or until chicken is tender.

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.