BAKED BANANA-STUFFED FRENCH TOAST

4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices mixed-grain bread or hard crusted bread such as Italian or French
1/2 cup nonfat milk
2 large eggs
1 tsp vanilla extract
#topch or two of ground cinnamon

Butter
Powdered sugar (if desired)
8 large strawberries
Pure maple syrup (optional)

Preheat oven to 350 degrees.  Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.  Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish.  Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.

Butter pan.  Heat over medium heat.  Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side.  Transfer to a baking sheet; bake 8 minutes.  Transfer to plates.  Dust with powdered sugar and slices strawberries.  Serve with maple syrup.

BARBEQUE CHICKEN PIZZA
 
2 tbsp olive oil
2 large boneless chicken breast halves 7ounces smoked Gouda cheese, coarsely shredded
1 16-ounce Boboli (baked cheese pizza crust)
3/4 cup thinly sliced red onion
1 green onion, chopped
 
Position rack in center of oven.  Place large baking sheet on rack and preheat oven to 450F for 30 minutes.
 
Heat olive oil in heavy medium skillet over medium-high heat.  Season chicken with salt and pepper.  Add chicken to skillet and sauce until just cooked through, about 5 minutes per side.  Transfer chicken to plate; let rest 5 minutes.  Cut chicken crosswise into 1/3 inch wide slices.  Using slotted spoon, transfer chicken to medium bowl.  Toss with 1/4 cup barbeque sauce.  Spread half of cheese on Boboli.  Arrange chicken slices on Boboli#topacing evenly.  Spoon any remaining barbeque sauce from bowl over.  Sprinkle red onion over chicken.  Drizzle with remaining 1/4 cup barbeque sauce.  Sprinkle remaining cheese and green onion over.
 
Transfer pizza to hot baking sheet.  Bake until bottom of crust is crisp and cheese on top melts, about 1 minutes.  Let pizza stand 5 minutes.

BEAN BURRITO CASSEROLE

For the filling:
1 onion, chopped fine
4 garlic cloves, minced
3 tbsp olive oil
two 1-pound cans black, pinto or pink beans, rinsed and drained
1 cup tomato sauce
2 tsp ground cumin
4 fresh or pickled jalapeno chilies, if desired, seeded and chopped
  (wear rubber gloves)
4 cup chopped fresh coriander, if desired
 
Twelve 7to8 inch flour tortillas warmed
1 1/2 cups grated Monterey Jack Cheese (about 6 ounces)
Guacamole and Tomato Salsa, as accompaniments
 
Make the filling:
In a large heavy skillet, cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened.  Add the beans, and mash about half of them coarse with the back of a wooden spoon.  Add the tomato sauce, the cumin, the chilies and salt and black pepper, to taste.  Simmer the mixture, stirring, for 3 to 5 minutes.  Stir in the coriander.

Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tbsp of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open.  Arrange burritos, seam sides down, in one layer in a baking dish.  Sprinkle them with the Monterey Jack and bake, covered with foil, in the middle of a preheated oven 350 degrees for 10 minutes.  Serve the burritos with the guacamole and salsa.
 
Substitutions:
Use Cheddar Cheese instead of Monterey Jack
Add Shredded Chicken or cooked corn to the burritos.

CHICKPEAS AND BROCCOLI ALFREDO

4 to 5 cups broccoli florets (from about 1 large bunch)

2 tbsp olive oil
4 skinless boneless chicken breast halves, cut crosswise
into 1/2 inch wide strips
1 large red bell pepper, thinly sliced
3 cloves of garlic, diced
1 2/3 cup whipping cream
1 1/2 cup grated Parmesan cheese
1/2 cup grated Monterey Jack cheese
3/4 pound penne, freshly cooked

Steam broccoli florets until just tender, about 3 minutes, set aside.

Preheat broiler. Butter 13x9x2 inch broiler proof baking dish. Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high. Working in batches, sauté chicken strips until just cooked through, about 8 minutes. Transfer chicken strips to bowl. Add sliced red pepper and garlic, and sauté until just tender, about 5 minutes. Add whipping cream, 1 cup Parmesan cheese and 1/2 cup Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture. Season to taste with salt and pepper. Transfer pasta mixture to prepared baking dish. Sprinkle with remainder of grated cheese. Broil until just golden on top about 3 minutes, and serve.

Can add garlic and/or mushrooms.

CHICKEN AND SAUSAGE COUSCOUS

Can be prepared in 45 minutes or less.

1 small onion, chopped fine
2 tbsp unsalted butter
1/2 tsp turmeric
1/4 tsp dried hot red pepper flakes
2 tsp tomato paste
1 1/2 cups chicken broth
3/4 cup water
3 boneless, skinless chicken breasts, cut into cubes
1/4 pound kielbassa, cut diagonally into 1/2 inch thick slices
1 carrot, cut diagonally into 1/2 inch thick slices
1 turnip, peeled and cut into 1/2 inch thick wedges
Cinnamon stick – 3 inches in length
1 bay leaf
1/2 cup canned chick peas – rinsed well and drained
3/4 cup couscous

In a heavy saucepan, cook the onion in 1 tablespoon of the butter over moderately low heat. Add the turmeric and the red pepper flakes and cook the mixture for 1 minute. Stir in the tomato paste, the chicken broth, the water, the chicken, kielbassa, the carrot and turnip, the cinnamon stick and the bay leaf and cook the mixture, covered for 20 minutes, or until the vegetables are tender. Add the chick peas and simmer for another 15 minutes.

Strain 1 cup of the cooking liquid into a small saucepan. Add the remaining 1 tbsp butter and bring to a boil. Stir in the couscous, remove the pan from the heat and let the mixture stand, covered, for 5 minutes. Lift the lid and stir the couscous with a fork. Divide it between 2 plates and make a well in the center of each serving. Tansfer the chicken, sausage and vegetables with a slotted spoon to the wells and serve.

CHOCOLATE FROSTED MARSHMALLOW COOKIES
 
1/2 cup unsalted butter
1 cup brown sugar
1 egg
1/2 cup milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
12 large marshmallows, halved crosswise

Icing
3 squares semi-sweet baking chocolate
1/4 cup unsalted butter
 
 
Preheat oven to 350 degrees.  Lightly grease a cookie sheet.
 
In a large bowl, cream butter and brown sugar.  Add egg, milk and vanilla and continue beating until light and fluffy.  Stir in flour and baking soda.
 
On a lightly floured board, roll dough 1/4 inch thick.  Shape cookies with a 1 1/2 inch round cookie cutter.  Arrange on cookie sheet and bake 6 minutes.
 
Remove from oven and immediately place half a marshmallow, cut-side down, on each cookie.  Return to oven and bake 2 minutes more until marshmallow sticks to cookie.  Transfer to wire racks and let cool.
 
Prepare icing:  In a small heavy saucepan over low heat, melt chocolate and butter; stir to blend.  Spoon frosting over cookies, covering marshmallows.

CHOCOLATE PRETZELS
 
2 squares unsweetened baking chocolate
1/4 cup unsalted butter,softened
1/4 cup vegetable shortening
1/2 cup brown sugar
1/2 tsp cinnamon
2 eggs
2 1/4 cups all-purpose flour
1 egg white, lightly beaten
Pinch of salt
Coarse Sugar
 
 
Melt chocolate over hot water or in microwave.  Set aside to cool.
 
In a medium bowl, cream butter and shortening with brown sugar.  Stir in cinnamon, eggs and melted chocolate.
 
Sift flour and salt into chocolate batter and mix, first with a wooden spoon, then with your hands, to make a smooth dough.  Wrap dough in plastic and chill 1 hour in refrigerator.
 
Preheat oven to 350.  Grease a cookie sheet.
 
Shape dough into walnut size balls.  Roll each into a thin strand, about 10 inches long.  Bring ends together to form a loop, crossing ends over.  Take ends back up to top of loop and press together to seal.
 
Arrange on a cookie sheet, brush with egg white and sprinkle with coarse sugar.  Bake 12 to 15 minutes.  Transfer to wire racks and let cool.

CHOCOLATE TOFFEE COOKIES
 
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 tbsp dark rum
1 tsp vanilla extract
1 cup all purpose flour
1/4 cup unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups crushed chocolate-covered English toffee (about 7 ounces)
1/2 cups chopped almonds
 
 Preheat oven to 350 F.  Beat butter and sugar in a large bowl until fluffy.  Add egg, rum and vanilla and beat until well blended.  Sift flour, cocoa, baking soda and salt into small bowl.  Stir dry ingredients into butter mixture.  Mix in toffee and chopped almonds.
 
Drop batter by heaping teaspoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart.  Cookies puff slightly and crack on top but are still soft to touch, about 11 minutes.  Let cookies cool on a rack.  Cookies will become crisp.  Repeat shaping and baking with batter.  (Can be prepared 2 days ahead.  Store in airtight container at room temperature.)

Makes about 3 dozen.

CRUSTY, OVEN FRIED CHICKEN
 
4 skinless, boneless chicken breast halves
3/4 cup buttermilk
1 tsp Worcestershire sauce
1/2 tsp liquid hot pepper sauce
Vegetable oil spray
1/4 cup all purpose flour
1/4 cup yellow cornmeal
2 tsp grated lemon peel
1/4 tsp salt
1 tbsp cayenne pepper
1 tbsp vegetable oil
Lemon wedges
Black Pepper
 
 
Pat the chicken to an even thickness. In a shallow bowl, combine the butter, Worcestershire and hot pepper sauce.  Add the chicken, turning to coat.  Let the chicken soak in the sauce for 15 minutes.
 
Meanwhile, preheat the oven to 450 degrees.  Lightly coat a baking sheet with vegetable oil spray.  In a shallow pan, combine the flour, cornmeal, lemon peel, salt and cayenne pepper.  Remove the chicken from the butter mixture into the flour mixture to completely coat.  Place the chicken on the prepared baking sheet, leaving space between each piece. Drizzle with the oil.
 
Bake the chicken until the coating is golden brown and crusty and the chicken is white throughout, about 30-35 minutes. Serve garnished with lemon wedges. 
 
Great with scalloped potatoes, green beans or macaroni and cheese.

DOUBLE CHOCOLATE PUDDING
 
3/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 tbsp cornstarch
1/4 tsp salt
2 1/4 cups light cream (or whole milk)
3 ounces chopped bittersweet or semi-sweet chocolate
1 1/2 tsp vanilla extract
 
 
In a medium saucepan, whisk together the sugar, cocoa, cornstarch and salt. Gradually whisk in 1 cup of the cream until smooth, then whisk in the remaining cream.  Set the pan over medium-low heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 5 minutes.  Continue to whisk and boil for 1 minute.
 
Remove the pan from the heat and add the chocolate and vanilla.  Let stew for 5 minutes until the chocolate is melted, then stir gently until the pudding is smooth.  (Do not stir too much or the pudding might thin out.)
 
Divide the pudding among 6 small dessert dishes.  Let cool for about 20 minutes to serve warm and soft.

CHEWY GRANOLA BARS
 
Makes 3 dozen
 
4 1/2 cups rolled oats
1 cup all purpose flour
1 tsp baking soda
1 tsp vanilla extract
2/3 cup butter, softened
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips
 
Preheat oven to 350 degrees F.  Lightly grease one 9x13 inch pan.
 
In a large mixing bowl, combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar.  Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
 
Lightly press mixture into the prepared pan.  Bake at 325 degrees F for 18 to 22 minutes or until golden brown.  Let cool for 10 minutes then cut into bars.  Let bars cool completely in pan before removing or serving.

BASIC, MASHED POTATOES
 
2 pounds potatoes
3 tbsp unsalted butter
3/4 to 1 cup milk
 
Peel potatoes and cut into 2-inch pieces.  In a large heavy saucepan, simmer potatoes in salted water to cover by 1 inch, 10 minutes or until tender.  Drain in a colander.
 
In a pan or bowl, combine potatoes, butter and 3/4 cup milk.  With a potato masher, mash potatoes until smooth, adding more milk if necessary to make creamy.  In a pan, reheat potatoes over moderately low heat, stirring, and season with salt and pepper.
 
Additions: 
 
Add herbs (parsley and chives) to this recipe. 
Add a few garlic cloves to the water.
Warm the milk, then add to the potatoes.
Add roasted garlic or flavoured oil to the potatoes.

PASTA WITH TOMATOES, MOZZARELLA AND BASIL
 
1 1/2 pounds plum tomatoes, seeded, coarsely chopped
8 ounces fresh mozzarella cheese, cut into 1 x 1/2 inch strips
3 tbsp extra virgin olive oil
2 tsp red wine vinegar
1/2 cup chopped fresh basil
12 ounces penne pasta
  
Mix tomatoes, mozzarella, oil and vinegar in medium bowl.  Season with salt and pepper.  Let stand 1 hour at room temperature.  Mix in basil.
 
Cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Drain.  Return pasta to pot.  Add tomato mixture and toss gently to blend.  Season with salt and pepper and serve.

PESTO AND CHICKEN QUESADILLAS

Place 1 lb (500g) boneless skinless chicken breasts on greased grill over medium high heat or under broiler.  Cook, turning once, for 15 minutes or until no longer pink inside.  Slice and place in a bowl; add 1/2 cup finely chopped drained oil-packed sun-dried tomatoes.
 
Spread 1/2 cup pesto over tortillas to cover completely.  Spoon filling on half of each.  Sprinkle filling with 1 cup shredded Asiago cheese; fold tortilla over top.  Bake each set of tortillas on a baking sheet in a 400 degree oven for 10 minutes per side OR cook in a skillet over medium heat for 3 minutes per side  OR  grill over medium heat for 4 minutes per side or until golden and cheese is melted.

POTATO POCKETS

Baking Potatoes
Egg
Cheddar Cheese
Salt
Pepper
Refrigerated Pie crust
Sesame seeds

Mash 1 peeled and cooked medium potato with 1 egg yolk (save white), 1/2 cup shredded cheddar cheese, and a pinch of salt and pepper. Heat oven to 375 degrees.

Cut one refrigerated pie crust circle into quarters.

Spoon 1/4 of the mashed potatoes onto one straight side of the pie crust and fold over to form a long triangle.

Seal the edges by pressing with the tines of a fork. Brush tops with 1 beaten egg white and sprinkle with sesame seeds.

Bake 16 to 18 minutes, until golden brown. Cool slightly before eating.

4 Turnovers.

SPUD-NICOS

Baking Potatoes
Butter
Garlic
Thyme
Salt

Peel 4 medium baking potatoes. Heat oven to 400 degrees.

Cut each potato crosswise into 1/8” to 1/4” thick slices, being careful not to cut all the way through (place two chopsticks or pencils on sides of potato to stop the knife). Curl fingers under and tilt knife away from hand when cutting.

Melt 3 tablespoons of butter. Stir in 1 minced garlic clove or 1/2 tsp garlic powder, 1/2 tsp dried thyme and 1/2 tsp salt.

Place potatoes in 9” x 13” baking pan and brush with the herb butter.

Bake 60 to 75 minutes, basting occasionally, until potato slices fan out and are golden brown.

4 Servings.