Gail's Recipe Station

I made this veggie salad to take to our Easter dinner.  While I am not crazy about it, it's "okay".  I wish now I had made my Mom's potato salad instead (which is what I usually make and gets a lot of smiles when I do).  I ended up adding a bit of Zia's Sweet Italian Dressing to this and it did help give it a bit more flavor (more "zing", so to speak) but all in all, it's just not as good as I had hoped (so I doubt I'll make this again). Chunky Veggie Slaw (TNT) ( Taste of Home ) The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. — Nicholas King, Duluth, Minnesota Ingredients:     1 small head cabbage, chopped     6 cups (1-1/2 pounds) fresh broccoli florets     1 medium cucumber, chopped     2 celery ribs, sliced     12 fresh sugar snap peas, halved     1 small green pepper, chopped     3/4 cup buttermilk     1/2 cup reduced-fat mayonnaise     3 tablespoons cid

Chicken Salad (from STL Today ) 1 whole chicken, 4 to 6 pounds 2 cups chopped celery, including leaves 1/4 cup chopped flat leaf parsley 6 tablespoons mayonnaise 6 tablespoons sour cream 4 teaspoons Dijon mustard Salt to taste The day before serving, heat oven to 350 degrees. Line a baking sheet with foil. Rinse chicken inside and out, pat dry, place on baking sheet. Bake for 90 minutes until the skin is golden brown, the juices run clear and an instant-read thermometer inserted in a thigh reaches 180 degrees. Let cool a bit, then remove the skin and let cool a little more. Pull meat from the bones in large pieces, cover and refrigerate overnight. The day before serving, mince celery and parsley in a food processor. Add mayonnaise, sour cream, mustard and salt and process until smooth. Cover and refrigerate overnight. The day of serving, tear chicken into small pieces, removing any small bones that slipped through, and drop into dressing, stirring often to fur

Triple-Chocolate Cookies Source: Cooking at a Glance - Cookies    Active Time:  10 Minutes Total Time:  20 Minutes     Makes about 48 cookies Three different kinds of chocolate in one great cookie! They’ll have a more intense flavor if you use the best-quality chocolate you can find. Candy stores or gourmet food shops usually have a good selection. 1/2 cup shortening 1/2 cup butter or margarine, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon baking soda 2 eggs 1 teaspoon vanilla 2 ounces unsweetened chocolate, melted and cooled 1/4 cup unsweetened cocoa powder 2 cups all-purpose flour 8 ounces semisweet chocolate or white baking bar, broken into chunks, or one 10-ounce package white baking pieces In a large mixing bowl beat the shortening and butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, and baking soda; beat till combined. Beat in the eggs, vanilla, and melted

Here's yet another recipe from Diana's Kitchen Korner that I plan to try soon!  I have a feeling this is going to be really, really good! Italian Meatloaf Sliders 1 tablespoon olive oil, divided 3 garlic cloves, minced 3 shallots, finely diced 1/3 cup part-skim ricotta cheese 1/4 cup chopped fresh parsley 1/4 cup Panko (Japanese breadcrumbs), toasted 1/2 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper 1/8 teaspoon salt 8 ounces lean ground pork 2 (4-ounce) links turkey Italian sausage, casings removed 1 large egg 1 1/2 cups lower-sodium marinara sauce 12 slider buns, toasted 12 basil leaves Heat 1 teaspoon oil in a large skillet over medium heat; swirl to coat. Add garlic and shallots to pan; sauté 3 minutes or until shallots are softened, stirring frequently. Combine shallot mixture, ricotta, and next 8 ingredients (through egg) in a medium bowl. Shape mixture into 12 mini meatloaves. Press into each well of Brownie Pan & bake

Crockpot Cinnamon Almonds From Diana's Kitchen Korner 1 1/2 C. Sugar 1 1/2 C. Brown Sugar 3 Tbsp. Cinnamon 1/8 tsp. Salt 1 Egg White 2 tsp. vanilla 3 Cups Almonds 1/4 C. Water In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside. In another medium sized bowl, whisk the egg white and vanilla until it’s a little frothy. Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture. Add cinnamon mixture to the almonds and toss until coated. Thoroughly spray with Pam, or whatever, the stoneware of your large crock pot (mine is a 4 quart). Add the divine mixture of almonds and sugars to the crock pot and turn it to low. Cook ( with the lid on) 3-4 hours stirring every 20 minutes (I only did 3 hours). In the last hour, add the 1/4 C. of water and stir well. This ensures a crunchy yummy coating. (*make sure after you’ve added the water that you continue to cook the nuts for another 30 - 45 minutes) You have

Now this is a dessert I have got to make and soon! Cinnamon Roll Streusel Cheesecake  From Diana's Kitchen Korner     for the Crust: 1 3/4 cups graham cracker crumbs 1 stick butter (melted) 1/2 cup sugar for the Filling: 3 (8 oz) packages cream cheese, room temperature 1 cup sugar 1 tsp vanilla 3 large eggs for the Streusel: 1 cup graham cracker crumbs ½ cup brown sugar ½ tsp cinnamon ½ cup (1 stick) butter, melted for the Topping: 2 Tbsp butter, melted ½ tsp vanilla ¾ cup powdered sugar 3 tsp milk Preheat oven to 350 degrees. To make the crust, combine the graham cracker crumbs and sugar, then add melted butter, mixing with a fork. Press into bottom and slightly up sides of a 9 inch spring-form pan and bake in the oven for about 8 minutes to set it. Next start to make the streusel. In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon, then add your melted butter and stir thoroughly. In a medium sized bowl mix tog

Cucumber Salad From Diana's Kitchen Korner   1 large cucumber 2 tsp coarse sea salt 1 Tbsp light sour cream 1 tsp finely chopped onion 1 tsp fresh dill, chopped 1 tsp vinegar 1 tsp sugar Peel your cucumber - or you can leave the peel on if you want - slice cucumber into fairly thin slices. Place into a colander and sprinkle with coarse sea salt. Set on something to catch the water that drains off, and set aside. Mix together sour cream, onion, dill, vinegar, and sugar. Cover and place in fridge. Let cucumbers drain and dressing chill for at least an hour, up to 2 hours. Before serving, rinse cucumbers under running water briefly. Pat dry with paper towel. Toss dressing with cucumbers and serve.

Cheese and Bacon Potato Rounds From Diana's Kitchen Korner | Original recipe makes 4 servings 4 baking potatoes, cut into 1/2 inch slices 1/4 cup melted butter 8 slices bacon - cooked and crumbled 8 ounces shredded Cheddar cheese 1/2 cup chopped green onions Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

Wow, I just keep finding more and more yummy recipes on this website that I just have to save here for future reference (as I am very excited about trying them and soon!). Sweet Ham and Swiss Sliders From Diana's Kitchen Korner     16 White Dinner Style Rolls, cut in half 24 slices Honey Ham 16 slices Swiss Cheese 1/4 C Mayonnaise 1 1/2 Tbsp Dijon Mustard 8 Tbsp butter, melted 1 tsp onion powder 1/2 tsp Worcestershire Sauce 1 Tbsp poppy seeds 1/4 C brown sugar Instructions Preheat oven to 400°. On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until com

Sweet Chicken Bacon Wraps Makes 12-15 wraps 4 boneless, skinless, chicken breasts 1 (1-pound) package sliced bacon 2/3 cup firmly packed brown sugar 2 tablespoons chili powder 1. Preheat oven to 350 degrees F. 2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.  From Diana's Kitchen Korner

I know for a fact that my hubby will love this and will more than likely encourage me to make this once he sees this post!  :-)  Baked Spaghetti in Garlic Bread From Diana's Kitchen Korner 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature 6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Garlic powder Optional- 1/2 lb cooked sausage or burger Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes. Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes. (Or, mix spaghetti and sauce together and added cooked meat) Make cuts 1 ½-inches apart on long

Here's another yummy recipe from Diana's Kitchen Korner !   "Loaded" Cauliflower Casserole 1 cup cooked cauliflower 1 teaspoon butter Salt and pepper, to taste 1 ounce cheddar cheese, shredded 1 tablespoon ranch dressing or sour cream 1 strip bacon, crumbled 1 teaspoon chives Butter and season the cauliflower. Place in an individual-serving baking dish, then top with the cheese. Microwave or broil until the cheese is melted. Top with ranch dressing, bacon and chives. Makes 1 serving   Suggested alternative:  Use broccoli in place of (or combined with) cauliflower.

Here's another "I gotta try this soon" recipe!  I'm loving Diana's Facebook page--her recipes look so scrumptious!  I highly recommend you check it out!     Ham and Cheese Pockets Found on Diana's Kitchen Korner 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits (any variety) 8 slices American cheese 8 ounces thinly sliced deli ham 1 egg 1 teaspoon water Heat oven to 375 degrees F. Press 4 biscuits into 5-inch rounds on ungreased large cookie sheet. Top each with 2 slices cheese and 2 ounces ham. Press remaining 4 biscuits into 6-inch rounds; place over ham. Press edges with fork to seal. Beat egg and water with fork; brush over biscuits. Bake 13 to 18 minutes or until golden brown. Cut each in half. Serve warm.

Here's another recipe that I am going to HAVE to try--this looks just too darn yummy not to!  :-)   Shrimp-Stuffed Portobello Mushrooms by The Pampered Chef Found on Diana's Kitchen Korner . INGREDIENTS Mushrooms and Shrimp Filling 2 medium portobello mushroom caps (3-4 inches in diameter; or see Cook's Tips below) 3 ounces shelled, deveined, cooked shrimp, chopped 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese 1 lemon 1 teaspoon snipped fresh parsley 3 tablespoons chive and onion cream cheese spread 1/4 teaspoon Dijon mustard 1/2 small garlic clove, pressed Crumb Topping 2 teaspoons butter or margarine 1/2 small garlic clove, pressed 1 1/2 tablespoons unseasoned dry bread crumbs DIRECTIONS Preheat oven to 400°F. For mushrooms, place mushrooms, gill sides up, on Small Bar Pan. For shrimp filling, chop shrimp using Food Chopper. Grate Parmesan cheese using Rotary Grater. Zest lemon using Microplane® Adjustable Fine Grater to measu

I found this recipe from a post on Diana's Kitchen Korner .  I haven't tried these yet, but I plan to (and soon)!  When I do, I'll post the results here.   Crab Filled Crescent Wontons adapted from Pillsbury.com 1-8 oz. tube crescent roll dough 3 oz. cream cheese, softened 1/4 cup mayonnaise 3/4 cup cooked crabmeat, chopped 2 green onions, chopped 1/8- 1/4 teaspoon cayenne pepper salt and pepper, to taste Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1

I saw this on a friend's post on Facebook and decided this is something worth saving on my blog (as I am pretty sure my grandkids, Mikey and Riley, might like this!).  :-) Oreo/Peanut Butter Cup no-bake Dessert - Oh boy!   ( from Taste of Home ) Ingredients: 20 chocolate cream-filled chocolate sandwich cookies, divided 2 tablespoons b utter, softened 1 package (8 ounces) cream cheese, softened 1/2 cup peanut butter 1-1/2 cups confectioners' sugar, divided 1 carton (16 ounces) frozen whipped topping, thawed, divided 15 miniature peanut butter cups, chopped 1 cup cold milk 1 package (3.9 ounces) instant chocolate fudge pudding mix Directions: Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups. In another larg

Houlihan’s ‘Shrooms Cheese Filling: 1/3 cup whipped cream cheese 1/4 cup shredded sharp Cheddar cheese 1/2 teaspoon dry Hidden Valley Ranch Dressing Mix Combine cream cheese, Cheddar cheese and dressing mix. Let stand for 10 to 15 minutes. 6 large button mushrooms 1 cup bleached flour 1 1/2 teaspoons salt 1/2 teaspoon cayenne pepper 1/2 cup buttermilk Vegetable oil for frying Clean mushrooms and remove stems. When cheese has rested, use a teaspoon to fill mushroom caps. Combine flour, 1 1/2 teaspoons salt and cayenne pepper in a small bowl. Pour milk into another small bowl. Dip mushroom first in milk and then in flour. Do this twice. Put coated mushroom into the freezer for at least 3 hours. When mushrooms are frozen, heat oil in a deep fryer to 350 degrees F. Use enough oil to cover mushrooms completely. Fry for 8 to 10 minutes until golden. Drain. Let sit for a couple of minutes before serving. Yields 4 servings.

Rolled Flank Steak 1½ lb flank steak 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 cloves garlic, crushed ½ cup shredded mozzarella cheese 4 scallions, sliced ¼ cup roasted red peppers, cut into thin strips sea salt and freshly ground pepper Preheat oven to 450ºF with rack in center. Between two sheets of plastic wrap, pound steak to ½-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Place the steak inside and marinate at least 20 minutes or up to overnight. Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving ½-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitche

Chicken Fettuccini Alfredo Prep Time: 30 Minutes Cook Time: 30 Minutes Ready In: 1 Hour Servings: 8 "Savory, sautéed chicken is cooked in a cheesy, creamy sauce with Roma tomatoes. The mixture is served atop a bed of fettuccini pasta." Ingredients: 6 skinless, boneless chicken breast halves - cut into cubes 6 tablespoons butter, divided 4 cloves garlic, minced, divided 1 tablespoon Italian seasoning 1 pound fettuccini pasta 1 onion, diced 1 (8 ounce) package sliced mushrooms 1/3 cup all-purpose flour 1 tablespoon salt 3/4 teaspoon ground white pepper 3 cups milk 1 cup half-and-half 3/4 cup grated Parmesan cheese 8 ounces shredded Colby-Monterey Jack cheese 3 Roma (plum) tomatoes, diced 1/2 cup sour cream In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no l

Overnight French Toast Casserole Ingredients: 1 – stick butter (1/2 cup) melted 12 - slices Texas toast or any leftover bread 1 - cup brown sugar 1 - teaspoon cinnamon 1/4 - teaspoon nutmeg 1/2 - cup chopped pecans (optional) 1 - teaspoon vanilla extract 5 - eggs 1 1/2 - cups milk Melt butter and pour in a 9x 13 . Mix the brown sugar, cinnamon, nutmeg and nuts if you are using them. Whisk eggs, milk and vanilla together. Layer bottom of pan with half the bread pieces Sprinkle half brown sugar mix over the bread. Layer second half of bread. Pour egg mixture over the bread slices, making sure all are covered evenly. Sprinkle remaining brown sugar on top. Cover and refrigerate overnight. In the morning, remove from the refrigerator and cover with a new piece of foil. Preheat oven to 350 bake the casserole for 30 minutes. Uncover and bake 15 more m

Gail's Favorite Chocolate Ice Cream Recipe (Ben & Jerry's ) 2 ounces unsweetened baking chocolate 1/3 cup unsweetened cocoa powder 1 1/2 cups milk 2 large eggs 1 cup sugar 1 cup heavy cream 1 teaspoon vanilla   The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex texture. Jerry refers to this as "mouth feel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissolve it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a lit

Gail's Favorite Homemade Crab Rangoon Ingredients 1 can (6½ oz.) crabmeat, drained and flaked 1 tsp Worcestershire sauce 1 package wonton skins 2 green onions, chopped 1 package (8 oz.) cream cheese, softened ½ tsp soy sauce ¼ tsp garlic powder Vegetable oil for frying Directions In a medium bowl, combine together crabmeat, cream cheese, chopped onions, garlic powder, soy sauce and Worcestershire sauce and mix it well. Place about 1 teaspoon of the mixture at the center of wonton skin wrapper. Fold it to form a triangle. Moisten its edges with water and press it to seal. Heat vegetable oil to 375 degree F and deep-fry the filled wontons, until golden brown. Serve with hot mustard sauce or sweet and sour sauce.   Gail's Notes:   This is EXCELLENT !  This is a n old St. Louis favorite made even better when you make it yourself !

Wolfgang Puck's Shrimp With Mustard   Recipe By : Wolfgang Puck Serving Size : 1 Preparation Time :0:00 Categories : Restaurant Recipe Seafood Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6-8 medium shrimp per person Salt and freshly ground pepper to taste 4 tablespoons mild-flavored oil, such as safflower 2 medium shallots minced 1 bunch fresh tarragon 1/2 cup dry sherry 1/2 cup heavy cream 1/2 pound unsalted butter, cut into small pieces 2 tablespoons Dijon mustard 1 tablespoon minced chives   Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm. To e

Summer Time Sandwich   Recipe By : Gail Hurt 2 Slices Whole Wheat Bread Cream Cheese Cucumber -- Sliced, Skin Removed 2 Slices Swiss Cheese Alfalfa Sprouts 4 Slices Bacon, Fried Crisp 4 Slices Avocado Spread cream cheese on one slice of whole wheat bread. Then arrange in the following order: cucumber slices, Swiss cheese, alfalfa sprouts, bacon, avocado. Top with remaining slice of bread.  

BullsEye BBQ Sauce 1/2 Cup chopped onions 1 can tomato sauce - 8 oz. 1 Cup water 1 1/4 Cup ketchup 2 Teaspoon brown sugar 2 Teaspoon prepared yellow mustard 1 Teaspoon olive oil 1 Teaspoon worcestershire sauce 1 dash tobasco sauce Combine ingredients, cover and simmer for 30 mins.

Shake 'em Up Chick N Taters   Recipe By : Tyson Chicken Serving Size : 4 Preparation Time :0:00 4 boned and skinned chicken breast halves 2 medium potatoes-cut into 8 wedges ea 1/4 cup margarine 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon paprika dash black pepper    Preheat oven to 400 F. Rinse chicken with cold water and pat dry with paper towels. Place margarine in 15 x 10 inch baking pan. Place pan in over for 1 to 3 minutes just until margarine is melted. Set aside. In large plasticfood storage bag, combine flour, salt, paprika, and pepper, mix well. Shake potatoes and chicken in flour mixture (be sure to remove excess flour). Place in baking pan. Turn to coat with margarine. Bake at 400 for 30 to 40 minutes or until chicken in done and potatoes are tender, turning once. Serve with cooked green beans

Parillo's Vodka Rigatoni   Recipe By : Parillo's (modified slightly by Gail Hurt) Serving Size : 4 Preparation Time :0:00 1 lb rigatoni pasta 8 oz pepper vodka -- (see below) 3 tbsp olive oil 1 cup heavy cream 1/2 cup parmesan cheese 1 cup marinara sauce    Cook rigatoni until al dente, then drain. Return the pasta to the same large pot in which it was cooked, place over medium heat and continually stir for two minutes or until very dry and hot. Add the vodka, after shaking the bottle sufficiently so that some pepper flakes are included.    Cook and stir one minute, then carefully place a lighted match to the pasta. A flame will develop. After the flame subsides, add the olive oil and cream. Cook and stir until cream gets hot. Add the Parmesan cheese and marinara sauce. Continue to cook just until the cheese

72 Market St. Meatloaf (Copycat Recipe) Ingredients: 1 tablespoon butter 3/4 cup minced green onion 3/4 cup minced white onion 1/2 cup minced carrot 1/2 cup minced celery 1/4 cup minced red bell pepper 1/4 cup minced green bell pepper 2 teaspoons minced garlic 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon nutmeg 1/2 teaspoon cumin 3 eggs, beaten 1/2 cup catsup 1/2 cup half-and-half 1 1/2 pounds lean ground beef 1/2 pound lean ground pork sausage, with no herbs or seasonings added 3/4 cup prepared bread crumbs Meatloaf Gravy Ingredients: 2 tablespoons butter 4 shallots, mixed 1 sprig thyme 1 bay leaf Dash of crushed peppercorns 1/4 cup chopped red bell pepper 1/4 cup chopped yellow bell pepper 1 cup dry white wine 1 cup veal or beef stock 1 cup chicken stock 2 Roma tomatoes,

Hershey's Cocoa Syrup   Recipe By : Hershey's Cookbook   1 1/2 cups sugar 3/4 cup Hersheys® cocoa dash salt 1 cup hot water 2 tsp vanilla extract    1. In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. 2. Pour into heatproof container. Cool to room temperature. Cover; refrigerate. Use as topping for ice cream and desserts or for chocolate-flavored drinks. About 2 cups syrup.   HOT COCOA:  Add 1 to 2 tablespoons COCOA SYRUP to mug of hot milk; stir until blended.    COCOA SYRUP DRINK:  Add 1 to 2 tablespoons COCOA SYRUP to tall glass of cold milk; stir until blended. Gail's Notes : This is the BEST c

Gail's Favorite Honey Mustard Dressing   Recipe By : Kathy Pettet 3 tablespoons cider vinegar 3 tablespoons honey 6 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon finely minced onion 1 1/2 tablespoons chopped fresh parsley pinch salt 3/4 cup vegetable oil    Heat vinegar and honey, cool. whisk in remaining ingredients.

Gail's Favorite Caesar Salad Dressing 1 egg yolk 1 tablespoon dijon mustard 3 anchovy fillets, minced 1 tablespoon garlic, chopped 2 tablespoons balsamic vinegar 1 1/2 teaspoons lemon juice dash of worcestershire 1 cup olive oil 1/2 cup parmesan cheese, grated 1 tablespoon warm water (if needed) Put all except oil in a blender.  Blend until pureed.  With motor running add oil in a slow stream through cap.  If too thick add water.  Add cheese & blend on low speed to incorporate.

Chewy Chocolate and Cinnamon Cookies   Recipe By : Gail Hurt Serving Size : 40 Preparation Time :0:00 1/4 cup butter/oil replacement 2/3 cup packed brown sugar 3 tablespoons granulated sugar 1/4 cup granulated sugar 1/4 cup egg substitute 1 tsp baking soda 1/4 cup light corn syrup 1 tsp vanilla 1 1/2 cups flour 1/3 cup cocoa powder 1/4 tsp cinnamon -- (up to 1/2 tsp)    Preheat oven to 350 degrees. Coat cookie sheet with nonstick cooking spray. Combine butter replacement with brown sugar and 3 tablespoons sugar. Beat until blended. Add egg substitute, baking soda, corn syrup, and vanilla. Beat well.   Stir together flour and cocoa. Beat into margarine mixture. If batter becomes stiff, use wooden spoon to stir in remaining flour. Cover. Re

Cheese Garlic Bread Recipe By : Schnucks Serving Size : 6  1/4 Lb Butter -- Softened 2 Large Garlic Clove -- Minced 1/4 Tsp Worcestershire Sauce 1 Lb Vienna Bread Loaf 1/2 Lb Provel And/Or Mozzarella Cheese Preheat oven to 350. Mix butter with garlic and Worcestershire; set aside. Have bread horizontally. Slice each half of bread crosswise into service size pieces, cutting only 3/4 of the way to the bottom (do not cut into individual pieces). Place each half on a baking sheet covered with foil, crust side down. Spread all cut surfaces with the garlic-butter mixture. Distribute cheese evenly over top of each half piece of bread. Bake for about 20 minutes or until cheese melts and turns lightly brown (do not over bake or bread will dry out). Gail's Notes: This is the best cheese garlic bread I've ever tasted--it is really cheesy with loads of garlic flavor (not for the f

Apricot Chicken Recipe By : Melanie Ganson   4 chicken breast flour salt and pepper 1 onion 1 pkg french onion soup mix 1 can apricot nectar 2 tbs Russian salad dressing Coat chicken in flour, salt and pepper to taste and place in a casserole. Chop onion and cover the chicken with it. Pour the packet of french onion soup mix over that. Mix the apricot nectar with the Russian dressing and pour over the chicken. Bake at 350F for 1 1/2 hours.    Gail's Notes : The chicken comes out so tender you can cut it with a fork.

Apple Muffin 8 Tbsp Butter 1 Cup Sugar 2 Ea Eggs 2 Cups Flour Pinch Salt 1/2 Tsp Baking Soda 2 Tsp Baking Powder 1 1/2 Tsp Milk 1 Tsp Vanilla 1 Cup Apples, Peeled -- Finely Chopped 1/2 Cup Pecans -- Coarsely Chopped    Preheat oven to 425. In a mixing bowl, cream butter and slowly add sugar. Beat until fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, sift together flour, salt, baking soda, and baking powder. Then on low speed, add to butter mixture the milk, vanilla, and dry ingredients. Stir in apples and nuts. Fill greased 2 1/2 inch muffin tins two-third's full. Sprinkle tops with additional sugar. Bake for 25 minutes. Turn out of muffin tin and let cool.

Beefy Hash Brown Bake(TNT) Submitted by: Rochelle Boucher Cook Time: 25 Minutes Ready In: 40 Minutes Yields: 4 servings "A topping of french-fried onions provides a little crunch to this meaty main dish." 4 cups frozen shredded hash brown potatoes 3 tablespoons vegetable oil 1/8 teaspoon pepper 1 pound ground beef 1 cup water 1 (.75 ounce) packet dry brown gravy mix 1/2 teaspoon garlic salt (note: I prefer fresh garlic so I used 1 garlic clove minced and 1/2 tsp salt) 2 cups frozen mixed vegetables 1 (2.8 ounce) can French-fried onions, divided 1 cup shredded Cheddar cheese, divided In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set. Meanwhile, in a saucepan over medium heat, cook the beef until no longe