Caramel Puffed Corn

2 Bags (8 to 10 oz) of puffed corn*
2 cups brown sugar
1/2 cup butter
1 can sweetened condensed milk
1 cup corn syrup

*Puffed corn is differenet from regular popcorn. There are no kernals and have even less nutritional value as popcorn ;). They are found in the chip isle. Very similar to Pirate Booty, but you want a plain flavor or butter flavor.

1. Melt butter and brown sugar together in a saucepan on medium heat. Brown sugar should dissolve. Bring to a boil.

2. Add S&C milk and corn syrup.  Heat until smooth.

3. Poor over puffed corn and toss until pieces are coated. It's easier if you have two large bowls.

Recipe from: Kristen

Squash Casserole

3 lbs yellow squash
1/2 C chopped sweet onion
1 1/2 tsp salt, divided
1 C grated carrots
1 (10.75 oz) can reduced-fat cream of chicken soup*
1 (8-oz) container light sour cream
1/4 C chopped fresh chives
1/2 C crushed cornflakes
1/2 C crushed french fried onions
2 Tbsp melted butter
1/4 tsp freshly ground pepper

*may substitute cream of mushroom soup to make it a vegetarian dish.

1. Preheat oven to 350 degrees. Cut squash into 1/2-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
2. Stir together grated carrots, soup, sour cream, chives and remaining salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt oval baking dish.
3. Stir together cornflakes, fried onions, butter and pepper in a small bowl. Sprinkle over squash mixture.
4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20-25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.

Recipe from: Southern Living July 2011

Old-Fashioned Apple Crisp

4 Cups peeled and sliced tart apples (about 3 medium)
3/4 Cup packed brown sugar
1/2 Cup all-purpose flour
1/2 Cup rolled oats
1 tsp ground cinnamon
1/4 to 1/2 tsp ground allspice
1/2 Cup cold butter or margarine

Vanilla ice cream, optional

1. Place the apples in a greased 8-inch square baking dish.

2. In a bowl, combine brown sugar, flour, oats, cinnamon and allspice; cut in butter until crumbly. Sprinkle mixture over apples.

3. Bake at 375 degrees for 30-35 minutes or until apples are tender. Serve warm with ice cream if desired.

Yield: 4-6 servings.

Recipe by: tweaked by me from Taste of Home 2000 - Annual Recipes

Chicken Noodle Soup

1 whole (2 split) chicken breast, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
2 quarts homemade Chicken Stock (may substitute other chicken stock)
1 cup medium-diced celery (2 stalks)
1 cup medium0diced carrots (3 carrots)
2 cups wide egg noodles
1/4 cup chopped fresh parsley

1. Preheat oven to 350 degrees.

2. Place the chicken breast on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. roast for 35-40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin and shred or dice the chicken meat.

3. Bring the chicken stock to a simmer in a large pot and add celery, carrots and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add cooked chicken meat and parsley and heat through.

4. Season to taste and serve. Serves six.

Recipe from: Ina Garten - Barefoot Contessa, Family Style

Italian Muffuletta

1/4 cup red wine vinegar
2 garlic cloves, finely chopped
1 tsp dried oregano
1/3 cup olive oil
10 large pitted green olives, chopped
1/3 cup pitted kalamata olives, chopped
1/4 cup chopped roasted red bell peppers
salt and freshly ground black pepper - to taste
1 lb round bread loaf (about 7 inches in diameter)
4 oz thinly sliced ham
4 oz thinly sliced mortadella
4 oz thinly sliced salami
4 oz sliced provolone cheese
1/2 red onion, thinly sliced
1 1/2 oz arugula leaves

1. In a large bowl, whisk the vinegar, garlic, and oregano to blend. Gradually whisk in the oil. Stir in the green and kalamata olives and roasted peppers. Season the vinaigrette with salt and pepper.

2. Using a serrated knife, slice off the top inch of the bread loaf. Hollow out the bottom and top halves of the loaf. Spread some of the vinaigrette in the bread bottom. Layer the meats and cheese in the bottom half. Top with the onion, then the arugula. Spread the remaining vinaigrette on the cut side of the bread top, then replace the bread top. (The sandwich can be made a day ahead. Wrap with plastic wrap and refrigerate.)

3. Cut the sanwich into wedges and serve.

**The combination of sliced meats is flexible; feel free to substitute or omit any of them. But what bakes this sandwich a muffuletta is the olive and red peper spread, so don't skip it!

Recipe from: Giada's Family Dinners

Chicken Stock

3 5-pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
20 sprigs fresh dill
15 sprigs fresh thyme
1 head garlic, unpeeled, cut in half crosswise
2 tbsp kosher salt
2 tsp whole black peppercorns

1. Place the chickens, onions, carrots, celery, parsnips, parley, dill, thyme, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours.

2. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.

3. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Recipe from: Ina Garten - Barefoot Contessa Family Style

Linguine with Garlic, Herbs & Sun-dried Tomatoe

1 lb dried linguine
3 chicken breasts, cooked and chopped (can be cooked earlier)*
1/2 cup olive oil
4 garlic cloves, finely chopped
2 Tbsp chopped fresh basil OR 2 tsp dried basil
1/2 cup chopped sun0dried tomatoes
1/2 cup fresh parsley, coarsely chopped (optional)
1/2 cup grated Parmesan cheese (optional)
1 avocado, chopped
salt and pepper to taste

*easily removable to make it a vegetarian dish

1. Boil linguine 10-12 minutes until al dente.

2. In another saucepan, heat chicken through (if cooked earlier) with some garlic salt and lemon pepper. Set aside.

3. Heat olive oil in same saucepan on medium heat. Add garlic and basil and saute for about 10 seconds. Add tomatoes and saute for about 3 minutes. Be careful not to burn tomatoes. Add salt and pepper.

4. Drain pasta and place in a large bowl and toss with the warm sauce. Add chicken and avocado as well as other optional ingredients.

*South Beach phase 2&3 (use whole wheat pasta)*

Recipe from: Tara B.

Baked S'mores

*

1+ package of graham crackers (not crushed!)
1 Brownie Mix (any brand will do)
1/2 cup chocolate chips
1/2 package of mini marshmallows

1. Preheat oven to 350 degrees. Grease 9x13 pan with pam or shortening. Line bottom of pan with graham crackers (some may need cut to fit the shape of the pan).

2. Make up brownie mix according to packaging directions and pour over graham crackers. Bake for 25-30 minutes. Check with toothpick.

3. Sprinkle chocolate chips over cooked brownies. Sprinkle marshmallows over top. Broil in oven for 3 minutes or until the marshmallows start to golden.

*Photo show peanuts - I didn't use peanuts so I can't necessarily recommend them.

Recipe from: Janet

Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shreded C0-Jack cheese
2/3 cup condensed cream of chicken soup, undiluted
1/2 cup chopped fresh broccoli *
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1-2 chicken breasts, cooked & cubed **
2 tbsp chopped onion ***

*Can substitute fresh broccoli for frozen broccoli.
**Can substitute chicken for one 5-oz can of chicken.
***Can substitute fresh onion with dehydrated onion.

1. Arrange the crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.

2. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).

3. Bake at 375 degrees for 20-25 minutes or until golden brown. Makes 6-8 servings.

Recipe from: 2000 Taste of Home Annual Recipes

Calzones

Dough:*
1 pkg. regular active dry yeast
1 cup warm water
1 Tbsp sugar
2 tsp veg. oil
1/2 tsp salt
1 1/2 cup all-purpose flour
1 1/4 - 1 3/4 C whole wheat flour** (makes it South Beach phase 2 & 3 friendly)
1 egg white beater

1. Dissolve yeast in warm water in a large bowl. Stir in sugar, oil, salt and flours. Beat until smooth. Mix in enough whole wheat flour to make it easy to handle. Turn dough onto lightly floured surface, knead about 5 minutes. Don't overknead, or the dough will toughen. Cover and let rest 15 - 30 minutes.

Heat oven to 375 degrees.

* Doubling the batch allows for plenty of food with leftovers.
**If you don't have whole wheat flour, just use the all-purpose flour

Filling:*
1 C cut up cooked chicken
4 oz mushrooms
3/4 C shredded mozzarella cheese
1/4 C chopped onion
8 oz. pizza sauce
1/8 cup chopped black olives
2 T Parmesan cheese

*Filling can range from anything you can find on a pizza (pepperoni, green pepper, bacon, ham, sausage, etc). This is also a great opportunity to have a vegetarian dish.

1. Mix ingredients together in a bowl.

2. Divide dough into 6 equal parts. Roll out into a 7 inch circle on lightly floured surface.

3. Place about 1/4 - 1/3 cup of filling on half of each circle - spread to 1 inch of edge. Fold dough over, press edge to seal with fork.

4. Spray cookie sheet, and place calzones on sheet. Brush with egg white (or butter). Cut vents into top of dough to vent steam. Bake 25 minutes or until golden.

Recipe from: Tara B.