WOLF KIBBLE

INGREDIENTS:
5 ounces of chocolate, chopped
1 cup of cocoa powder, sifted
1 1/2 cups of granulated sugar
1 1/4 cups of water
3/4 of cup heavy cream, plus
1/4 of cup corn syrup
1 tablespoon of heavy cream
Your choice of cake, cut into bite-sized pieces.
Your choice of fruit, also cut into bite-sized pieces.

PREPARATION:
Sift the cocoa into a mixing bowl and then set aside.
Put the water, sugar and corn syrup in a pot and bring to boil.
Simmer for about 15 minutes, until the sugar solution has reduced by about 30%.
Pour the cocoa powder into the solution and blend with a whisk until smooth.
Return the chocolate mixture to the stove and continue cooking over a medium heat.
Add the heavy cream; bring to boil and allow to simmer for about 5 minutes.
Remove from the heat and stir in the chopped chocolate.
Pour into a fondue pot and keep warm.

INGREDIENTS:
1 jar (12 ounces) currant jelly
2/3 cup chili sauce
2 teaspoons prepared mustard
2 tablespoons lemon juice
1 pound cocktail franks or regular hot dogs cut in 1-inch slices
1 can sliced pineapple tidbits, drained, quartered
dash ground cayenne or chipotle pepper, optional, or to taste

PREPARATION:
In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice.
Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes.
Transfer to slow cooker and keep on LOW for serving.

INGREDIENTS:
1 oz Malibu® mango rum
1 oz Malibu® coconut rum
1 oz 99 Bananas® banana schnapps
1 oz Stoli® Vanilla vodka
2 oz orange juice
2 oz pineapple juice
1 splash grenadine syrup

PREPARATION:
Combine all ingredients (except grenadine) together over ice in a cocktail shaker.
Shake and strain into a hurricane glass filled with ice.
Float grenadine on top, and serve.
Want to get toasted with me?

Great with Focaccia Crostini (recipe found below this one), but if you're short on time just serve with your favorite crackers.
INGREDIENTS:
1 bunch arugula, washed
1/4 cup fresh Italian parsley leaves
1/4 cup olive oil
1 tablespoon grated lemon zest (about 1 lemon)
1 garlic clove
1 teaspoon kosher salt
1 teaspoon fresh lemon juice
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese
24 Focaccia Crostinis

PREPARATION:
Place first seven ingredients in a food processor and pulse until finely chopped.
Add cheeses and process until well blended.
Serve in a bowl with crostini on the side or place 1 tablespoon on each crostini and arrange on a serving tray or platter

A great way to get use of your leftover bread. Try serving it with Lemon-Spiked Arugula & Ricotta Dip.
INGREDIENTS:
1 8- to 10-oz. loaf plain focaccia, sliced into 24 finger-length pieces
2 tablespoons olive oil

PREPARATION:
Preheat oven to 350 F.
Brush focaccia on all cut sides with olive oil.
Place on a baking sheet and cook 5-6 minutes on each side until golden brown.

INGREDIENTS:
2 pkg. (250 g each) Philadelphia Cream Cheese
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 vanilla wafers or chocolate sandwich cookies

PREPARATION:
Preheat oven to 350 F.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Place wafer on bottom of each of 12 paper-lined medium muffin cups.
Spoon cream cheese mixture evenly over wafers.
Bake 20 mins. or until centers are almost set.
Cool to room temperature.
Refrigerate 3 hours or overnight.
Just before serving:
take out of frig and peel paper liners off.
Place on individual plates and top with favorite topping or place out a variety of toppings for guests to use.
Store leftover cheesecakes in refrigerator.

Make ahead:
Wrap chilled cheesecakes individually in plastic wrap; freeze.
Let stand at room temperature 40 mins. before serving.

Eben Freeman’s foamy interpretation of eggnog—infused with the sweet, caramelly flavors of sticky toffee pudding, a British favorite—is halfway between a drink and a dessert. "It’s thick enough to eat with a spoon," he says. "So was classic eggnog."
INGREDIENTS:
1 quart heavy cream
10 ounces store-bought sticky toffee pudding (see Note)
6 eggs, separated
1/2 cup sugar
1/2 cup plus 2 tablespoons Cognac
1/2 cup plus 2 tablespoons dark rum
1/2 teaspoon salt

PREPARATION:
In a container with a tight-fitting lid, pour the cream over the sticky toffee pudding.
Cover and refrigerate for 2 days.
In a large bowl, beat the egg yolks with the sugar.
Stir in the Cognac and rum.
Strain the infused cream through a fine sieve, pressing on the solids.
In a medium bowl, whip 3 cups of the infused cream until stiff.
Fold in the egg-yolk mixture.
In a large bowl, using clean beaters, beat the egg whites with the salt on high speed to stiff peaks.
Fold the beaten egg whites into the whipped cream.
Refrigerate the eggnog until chilled, about 2 hours.

Note:
Sticky toffee pudding is available at Whole Foods and specialty-food shops

INGREDIENTS:
1 pkg. (654 g) Thin Crispy Crust Pizza Four Cheese
2 tbsp. olive oil
1/3 cup 100% Parmesan Grated Cheese, divided
1/4 tsp cayenne pepper

PREPARATION:
Preheat oven to 400 F.
Brush edges of pizza crust lightly with oil.
Drizzle remaining oil evenly over pizza.
Mix 3 tbsp. of the Parmesan cheese and the pepper; sprinkle evenly over pizza.
Place pizza directly on centre oven rack.
Bake 20 to 22 mins. or until edges are golden brown.
Sprinkle with remaining Parmesan cheese.
Cut pizza into quarters; cut each quarter into eight thin sticks.
Serve as dippers with salsa, pizza sauce, marinara sauce, etc.

INGREDIENTS:
1 lb bag of coleslaw
3 green onions
1/4 cup cashews
1 sm bag of alfalfa sprouts
2 pkgs of top ramen beef noodles and the seasoning
1/2 bottle of soy ginger dressing/marinade
1/2 cup of sunflower seeds (out of shells)

PREPARATION:
Get large bowl and mix it all together and let stand 1/2 hour in frig and then serve it.
Good salad.

INGREDIENTS:
1 oz Bacardi® white rum
1 oz peach schnapps
1/2 oz Grand Marnier® orange liqueur
1 oz pineapple juice
1 oz orange juice

PREPARATION:
Shake and strain into collins glass with ice.
Garnish with a cherry.

INGREDIENTS:
Glue gun and glue sticks
8 (6-inch) candy canes
4 (2.07-ounces each) bars chocolate-covered peanut, caramel and nougat candy
4 (1 1/2-ounces each) packages raisins
4 (1.3-ounces each) foil-covered chocolate Christmas trees or 12 foil-covered chocolate gift packages
4 (1-ounce each) foil-covered peanut butter or chocolate Santas

PREPARATION:
1) For each sleigh, pipe glue along sides of 2 candy canes (in wrappers); attach to either side of candy bar to make sleigh runners.
2) Glue raisin package to top of candy bar.
3) Glue tree and Santa to top of raisin package.

Special Touch:
Gift a special person with a fun holiday candy sleigh. Personalize sleighs by adding tiny gift boxes with a name written with a metallic pen.
Makes 4 servings

INGREDIENTS:
1 STICK BUTTER OR MARGRINE
1/2 CUP OF CHOCOLATE BAKING COCOA
1/2 CUP MILK
2 CUPS SUGAR
4 CUPS OF OATS (QUICK OATS)
1 TSP OF VANILLA
1 CUP OF MARSHMALLOWS
1/2 CUP OF PEANUT BUTTER CHIPS

PREPARATION:
LINE COOKIE SHEETS WITH WAX PAPER.
STIR IN LARGE POT THE SUGAR , COCOA, MILK AND BUTTER, BOIL WHILE STIRRING FOR 4 MINUTES ON HIGH.
THEN REMOVE FROM STOVE:
ADD OATS, STIR AND THEN ADD MARSHMALLOWS AND PEANUT BUTTER CHIPS. STIR IN QUICKLY, AND DROP ONTO WAX PAPER SHEET WITH ROUNDED SPOONFULS.
LET COOL SEVERAL HOURS SO THEY CAN COOL AND THEN EAT.
YUMMY!

INGREDIENTS:
1 quart peppermint ice cream
1 quart eggnog
4 (12 fluid ounce) cans or bottles ginger ale, chilled
1 cup rum
24 small peppermint candy canes for garnish

PREPARATION:
Set aside 2 or 3 round scoops of ice cream in the freezer for garnish.
Stir remaining ice cream until softened. Gradually stir in eggnog and rum.
Transfer to a punch bowl, and stir in ginger ale.
Hang candy canes around the edge of the punchbowl.
Float reserved ice cream scoops on top, and serve immediately.

INGREDIENTS:
2-1/4 cups frozen* or fresh blueberries, divided use
1/3 cup plus 1 tablespoon granulated sugar, divided use
1 tablespoon cornstarch
Pinch salt
1/2 cup whipped cream cheese (from an 8-ounce container)
2 drops red food coloring
1 drop yellow food coloring
1 (10.75-ounces) loaf frozen pound cake, thawed
2 teaspoons confectioners (powdered) sugar
2 teaspoons unsweetened cocoa powder
PREPARATION:
Prepare sauce:
In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, combine 1/3 cup of the sugar, the cornstarch and salt in a cup. Add to cooked blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours.

Prepare filling:
In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside.

Assemble:
Using a serrated knife cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 (1/2-thick) horizontal slices. Working with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2-inch half moon-shaped cutter, to cut out 4 half moons. Repeat with remaining pound cake. Carefully spread 4 bats and 8 moons with cream cheese mixture. Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly and pressing lightly. Cover with remaining bat and moon shapes forming sandwiches. In a cup combine confectioners sugar and cocoa; through a fine mesh strainer lightly sprinkle over bat and moon sandwiches. Divide blueberry sauce among 4 serving plates; spread to form a "sky background".
Arrange 1 bat and 2 moons on each plate; serve.
Makes 4 servings

INGREDIENTS:
3/4 cup screaming bat (butter)
3 cat eyes (egg)
2 1/2 cup cobwebs (flour)
2 1/2 teaspoon rat screams (baking powder)
1/2teaspoon crow feathers (salt)
1 3/4 cup eye ball stew (sugar )
1 1/2 teaspoon witches brew ( vanilla)
1 1/4 cup wild owl spit ( milk )
1 pkg scarecrow (chocolate cookies)

PREPARATION:
Allow screaming bat and cat eyes to stand at room temperature. Cream together then slowly add eye ball stew in mixer then add cobwebs, rat screams and crow feathers. Mix well. Add witches brew and wild owl spit. Mix well. Bake at 375 deg for 15 minutes or until done. Let cool.
Frost: put scarecrow in bag and smash till they no longer scream, sprinkle over top of cupcakes.
Then go to grave yard and dig up juicey worms (gummy worms) and put them on top of crushed scarecrow.
Yield: 4 servings

If you're tired of the same old Margaritas, this is an excellent alternative. The peach flavors are subtle and sweet and using fresh peaches as opposed to canned will create a stunning summer treat. If the mix is too thick once blended, add more juice: if it's too thin, add more ice.

INGREDIENTS:
1 cup ice
1 1/2 oz tequila
1/4 oz Triple Sec
1/4 oz Peach Schnapps
1/4 oz Lime Juice
1 skinned, pitted, fresh medium peach or equivalent canned peaches

PREPARATION:
Pour the ingredients into a blender.
Blend until smooth.
Pour the contents into a chilled margarita glass.

INGREDIENTS:
1 (14 ounce) package Pillsbury pizza crust
1/2 cup freshly grated Parmesan cheese
1 (6 ounce) package baby spinach
Olive oil
3 plum tomatoes, chopped
4 ounces goat cheese, crumbled

PREPARATION:
Preheat the oven to 400 degrees F.
Spread the dough on a baking sheet and sprinkle with olive oil and the Parmesan. Bake for 8 minutes.
Toss the spinach with olive oil. Top the crust with the spinach, tomatoes and goat cheese. Drizzle the pizza with more olive oil and bake for 15 minutes more.
Yield: 4 servings

INGREDIENTS:
1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered

PREPARATION:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2. In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3. In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4. In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.
Yield: 4 servings

INGREDIENTS:
12 ounces pure delite dark chocolate, coarsely chopped
2 (8 ounce) packages cream cheese, softened
27 packets Splenda sugar substitute
4 large eggs, at room temp
1/4 teaspoon salt
1/2 cup brewed hot coffee
2 teaspoons vanilla extract

PREPARATION:
Preheat oven to 325 degrees F.
Tightly wrap bottom of 9-inch springform pan with heavy-duty aluminum foil.
Place chocolate in microwave safe bowl.
Microwave on med. power for 1 min. Stir.
Microwave at 30 sec. intervals until chocolate is smooth. Let cool.
Meanwhile, beat cream cheese in mixing bowl until fluffy, using electric mixer at low speed.
Gradually add splenda and beat until blended (be careful, it's feather light and will fly out of the bowl if you're too agressive with the beaters).
Add eggs, one at a time, beating after each addition.
Dissolve salt in hot coffee.
Beat in vanilla and melted chocolate until blended.
Pour mixture into pan and place in a roasting pan
Pour hot water into roasting pan until the water comes up to about half way up the side of the springform pan.
Bake for 55 to 60 min. or until center is firm.
Leave cheesecake in oven (turn off) prop oven door open and let cool in oven for 1 hour.
Remove cheesecake from roasting pan.
Cool cheesecake in the pan on wire rack.
When cheesecake is cooled, cover with aluminum foil and chill at least 6 hours or overnight.
Then remove sides of springform and cut into 12 wedges

2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 cups court bouillon 1 tablespoon olive oil 1 cup finely chopped onions 1 tablespoon chopped garlic 1 tablespoon finely chopped fresh dill 2 cups mashed potatoes 1 egg 1/2 cup heavy cream Basic Savory Pie Crust, recipe follows Flour, for dusting Preheat the oven to 350 degrees F. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Preheat the oven to 350 degrees F. Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl. In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and dill. Add the sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold 1 circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Basic Savory Pie Crust: 3 1/4 cups all-purpose flour 1 teaspoon salt 1 1/3 cups cold lard or solid vegetable shortening 4 to 5 tablespoons ice waterCombine the flour and salt in a bowl. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much as you need to make a smooth ball of dough. Wrap it in plastic wrap and refrigerate for at least 30 minutes before using.

"This dish is so easy to make, but tastes like you slaved away in the kitchen. Makes an excellent main course, or add spinach or asparagus to turn it into a meal in itself." INGREDIENTS: 1 (16 ounce) package farfalle (bow tie) pasta 24 scallops, rinsed and drained 3/4 cup olive oil 1/4 cup lemon juice 1 1/2 teaspoons dried minced garlic 1 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoons dried basil 9 tablespoons whipped butter DIRECTIONS: Bring a large pot of water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse, and transfer to a large serving bowl. Meanwhile, place scallops in a large bowl. In a small bowl, mix together 1/4 cup olive oil, lemon juice, 1 teaspoon garlic, 1/2 teaspoon salt, and the black pepper. Pour mixture over scallops. Arrange scallops in a single layer in a large baking dish or plate. Sprinkle 1 tablespoon dried basil over scallops so that only one side is sparsely coated with basil. Heat a large skillet over medium-high, and melt one tablespoon of butter in the pan. Place 12 scallops basil-side down, and cook for about 3 to 4 minutes until dark golden brown. Turn scallops, and cook the other side. Cook the remaining 12 scallops the same way. In a small saucepan, melt remaining butter with 1/2 cup olive oil, 1 tablespoon basil, 1/2 teaspoon garlic, and 1/2 teaspoon salt. Toss pasta with butter and olive oil mixture. Divide pasta onto plates, and top with scallops.

One of Lil’s Favorite Recipes 1 cup friendly words 2 cups (heaping) understanding 4 tsp. (heaping) time and patience Pinch of warm personality Dash of humor Method of mixing: Measure words carefully. Add heaping cups of understanding. Use generous amounts of time and patience. Keep temperature low, “DO NOT BOIL”. Add dash of humor and a pinch of warm personality. Season to taste with Spice of Life. Serve in individual molds.

STUFFED BELL PEPPERS 6 med. green peppers Spanish rice mix 1/4 c. bread crumbs butter Remove tops and seeds from green peppers. Fill with Spanish rice mix (below); top with bread crumbs and dot with butter. Bake at 300 degrees for 30 minutes or until heated throughout.
SPANISH RICE 1 lb. ground chuck 1 lg. onion, chopped 1 green pepper, chopped 2 c. cooked white rice 1 lg. can chopped or diced tomatoes 1 lg. can well drained kidney beans 1 tsp. salt 1/2 tsp. ground black pepper 1 tsp chili powder 1/2 tsp. red crushed pepper Brown ground chuck with onion and green pepper. Add rest of ingredients. Stir well and stuff in peppers.

This recipe brings back great childhood memories for me. Mom would make this on Sunday morning a couple times a month, while Dad would play dj with his 45's. We'd sing and dance, great memories. My mother's family is Finnish and my grandad was born there. When cooked it puffs up like Yorkshire pudding. We call it a Finnish pancake. We always made it in a 9 x 13 inch cake pan, but you can fill muffin cups (makes 12) and bake. Ingredients 3 eggs 2 cups milk 1/2 cup granulated sugar 1 teaspoon salt 1 1/2 - 2 cups all-purpose flour 1/4 cup unsalted butter, melted Toppings - optional Sprinkle of nutmeg Maple Syrup Instructions 1. Preheat oven to 375 degrees Fahrenheit. 2. Whisk eggs and milk together and set aside. 3. Mix dry ingredients in seperate bowl. 4. Add half milk/egg mixture to dry and mix until smooth. 5. Add remaining milk/egg mixture plus 2 tablespoons of the melted butter. 6. Pour remaining butter into cake pan and coat bottom, or divide into muffin cups. 7. Pour batter into cake pan, or fill muffin cups and sprinkle top with nutmeg if desired. 8. Bake for about 25-30 minutes or until golden brown. 9. Serve hot with maple syrup. *For a healthier topping add berries of choice and omit syrup.

This recipe i made up as a quick and easy meal just to put some food in me lol Ingredients 1 lb Hamberger 1 pack oinion soup mix, 1 can mushroom soup condensed, seasoning salt, A Sprinkle of Garlic Pepper, Rice or potatoes your choice. Instructions 1. Brown the hamberger 2. add the oinion soup mix and 2 Tble spoons of seasoning salt and your Garlic Pepper and one cup water 3. simmer 5 mins then add the mushroom soup with about 3/4 can of water 4. simmer for ten mins 5. Start your rice or potatoes You can use minute rice if you like what ever works for you 5. Scoop the hamberger sauce on top of the rice or mashed potatoes and enjoy lol

Ingredients for sauce: 1 tbsp olive oil 1 onion, chopped 1 clove garlic 1 lb small to medium shrimps 1 lb small to medium scallops 1 bag mixed seafood (frozen at all major supermarkets) 1 can clams 1 1/2 tsp each salt and pepper (or to taste) 1 can (28 oz/796 mL) whole tomatoes 2 cans (28 oz/796 mL) crushed tomatoes 1/2 cup white wine 1 tsp oregano 5 leaves fresh basil grated cheese 450 ml ricotta cheese (italian style) 1 brick mozzarella cheese 3 eggs Step 1 - the sauce In a large saucepan, heat oil over medium heat. Add onions and garlic; cook until lightly browned. Add fish, salt and pepper; cook 5 minutes and drain all water. Add wine and cook for another 2 minutes Stir in tomatoes, bay leaf, chili pepper, bring to a boil. Reduce heat to low and cook 1 hour, stirring occasionally. Meanwhile, in a large pot of boiling, salted water, cook lasagna pasta 6 minutes, al dente. Drain lasagna pasta and set aside. Step 2 - the assembly In a large baking pan add some sauce to the bottom of the pan. Add the lasagna one piece at the time and compile them side by side. Now add some sauce on the layer. Add grated cheese and little bit of shredded mozzarella so the layers stay together and firm. On the third layer of lasagna pasta add the sauce and the ricotta, egg mixture . Keep going until you get to the top of the pan. You should have not more than 6 layers. The ricotta mixture should be put on at leat two of the layers. The final addembly is the last layer - lots of mozzarella and grated cheese. Step 3 - the cooking process Now that the lasagna is put together pre-heat oven 350 degrees F. Let cook 25 minutes covered. Uncover and cook an additional 15 minutes. If the top is still now browned - Open top element in oven for a few minutes and monitor the cooking cycle so not to burn the top of the lasagna. Once you have achieved the full cooking process let chill for at least 20 minutes so that the lasagna becomes firm enough to cut into portions without having the lasagna to break apart and be to liquid. The important thing is let it cool. Enjoy this homemade recipe from Elena's Kitchen. ricotta mixture: In a bowl mix ricotta and eggs and whisk until creamy. Add salt and pepper to taste.

Ingredients 1 package McCormick® Grill Mates® Garlic, Herb & Wine Marinade 1/4 cup orange juice 1/4 cup vegetable oil 1 tablespoon lemon juice 1 pound boneless skinless chicken breast halves, cut into 1-1/2 inch cubes 4 cups assorted fresh vegetable pieces, such as bell pepper, onion, corn, zucchini and mushrooms Directions 1. Mix Marinade Mix, orange juice, oil and lemon juice in small bowl. Place chicken cubes in large resealable plastic bag or glass dish. Add marinade; turn to coat well. 2. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. 3. Alternately thread chicken cubes and vegetable pieces onto skewers. Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through, turning occasionally.

Ingredients 1 box German chocolate cake mix 12 small Tootsie Rolls 1 box White cake mix 1 NEW Kitty litter pan 2 large pkg Vanilla instant pudding (I like Bird'sf desert mix) 1 NEW Plastic kitty litter pan liner 1 large pkg Vanilla sandwich cookies 1 NEW Pooper Scooper Green food coloring Directions Prepare cake mixes and bake according to directions (any size pans). Prepare pudding mmix and chill until ready to assemble. Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored. When cakes are cooked to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. IMPORTANT: Mix in just enough of the pudding to moisten it. You don't want it too soggy. Combine gently. Line a new, clean kitty litter box. Put the cake/pudding/cookie misture into the litter box. Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls; bury them in the mixture. Sprinkle the other half of cookie crumbs over the top. Scatter the green cookie crumbs lightly on top of everything-- This is supposed to look like the chlorophyll in kitty litter. Heat three Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kittler litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!

Makes 4 servings ACTIVE TIME: 20 minutes TOTAL TIME: 30 minutes EASE OF PREPARATION: Easy Canola oil cooking spray 1/2 cup whole-wheat flour 1/2 cup all-purpose flour 2 tablespoons cornmeal 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks 2 egg whites, lightly beaten Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

Lettuce (any variety) 1 hard boiled egg (chopped) 3-4 slices ham or Turkey (chopped) 1 cup Sharp Cheddar Cheese (shredded) 1 cup Croutons 1 cup chow mein noodles Toss all ingredients in large bowl. Serve with your choice of dressing and an ice cold coke.