Inside Out Ravioli

~Barbara Gant

1 lb. ground beef or turkey

1 onion, chopped

I red bell pepper, chopped

2 cloves garlic, chopped or garlic powder

1- 32 oz. jar spaghetti sauce (Prego)

2 cups cooked pasta, bow tie, elbow etc. (follow pkg. to cook)

1 box frozen chopped spinach

1 egg

1 cup or more grated cheese, mozzarella, pepper jack,

American, cheddar, whatever you want

Grated parmesan

In saucepan cook pasta as pkg. directs.

Heat pan and brown the beef or turkey. Add the

chopped onion and chopped red pepper and garlic.

Cook until onions are softened. Add sauce and remove

from heat. In another pan or microwave cook spinach

to pkg. directions. Remove from heat and mix in beaten

egg and cooked pasta. Layer in 9x13 pan or other casserole

starting with half the sauce meat mixture then all the

pasta then rest of sauce. Top with grated parmesan &

bake 30 minutes.

Heath Bar Coffee Cake

~Barbara Gant

…………….Barbara Gant

2 cups flour 1 cup dark brown sugar

1\2 cup sugar 1\2 cup butter (1 stick)

1\2 tsp. salt 4-1 1\4 oz. Heath or Skor

1 cup pecans candy bars

1 tsp. vanilla 1 tsp. soda

1 cup buttermilk 1 egg

Preheat oven to 350 degrees & grease and flour

Bundt or tube pan well as it sometimes sticks.

Beat on low sugars, flour, butter and salt to

resemble coarse meal. Take out 1\2 cup of mixture

& mix with crushed candy bars and nuts. Set aside.

Stir soda into remaining batter; add buttermilk,

egg and vanilla. Beat well. Put half of batter into

prepared pan then sprinkle with reserved candy

mixture. Top with remaining batter. Bake 45—55

min. depending on pan size testing for doneness

with toothpick. Let cool 15 minutes then remove

from bundt pan. Let cool completely then dust

with powdered sugar.

Compost Cookies

~Barbara Gant

from New York bakery seen on Regis & Kelly

1 cup butter, room temp.

1 cup sugar

3\4 cup brown sugar

1 tablespoon corn syrup

1 tsp. vanilla

2 eggs

2 cups flour

2 tsp. baking powder

1 tsp. soda

Cream together butter & sugars & corn syrup well on high

for 2 to 3 minutes until fluffy. Scrape down bowl with

spatula. On lower speed add eggs & vanilla and set timer

for 10 min. & beat at med. high.

On lower speed add the flour, baking powder, soda & salt.

Mix only 45-60 seconds until dry ingredients are incorporated.

Add 1 1\2 cups of any combinationof the salty ingredients

you have on hand. Mix just 30-45 sec. until they are evenly

mixed into the dough. Ie. Ritz, chips, pretzels, Fritos or fish crackers.

Add 1 1\2 cups or so of any of the following:

Mini chips, Rolos, raisinettes or cocoa krispies.

Refrigerate dough at least 1 hour or up to 1 week. Cookies

will not hold their shape if baked at room temperature.

Using 6 oz. ice cream scoop place on parchment 4 inches apart.

Bake at 400 degrees for 9 to 11 minutes, until edges are brown.

Cool them completely on sheet pan. Yield 15 6oz. cookies

Granola

~Barbara Gant

…………Alton Brown, Food Network

6 cups rolled oats, regular old fashioned

2 cups slivered almonds

2 cups cashews

1 1\2 cups shredded sweet coconut

3\4 cup dark brown sugar

3\4 cup maple syrup

1\2 cup canola oil

1 1\2 teaspoon salt

2 cup raisins (added after baking)

Preheat oven to 250 degrees. In large bowl combine

oats, nuts, coconut and brown sugar. In separate

bowl combine maple syrup, oil and salt. Combine

both mixes and pour onto 3 sprayed sheet pans.

Cook 1 hour 15 minutes, stirring twice to achieve

even color. Cool and add raisins.

Fresh Peach Pie

~Barbara Gant

9 inch pie shell, baked and cooled

Mix together in saucepan:

1 1\3 cup sugar

1\4 cup corn starch

1-3 oz. box peach Jello (or orange)

pinch of salt

½ pint real whipping cream*

Whisk together and add 1 1\4 cup water.

Stir and cook until mixture boils.

Continue boiling slowly for 5 min. as

you stir. Remove from heat and add 1\4

tsp. almond extract, if desired. Let cool

while you peel and slice 6-8 fresh peaches,

or you can use frozen peaches. This is

enough glaze for 2 pies. Garnish

with real whipped cream sweetened with

1\4 cup powdered sugar per half pint of cream.

*I pile the whipped cream on top, leaving

center of pie showing. I whip it well so it

stays whipped for a couple of days.

Oven BBQ Chicken

~Barbara Gant

1 – 3lb. Chicken or pieces

1 medium onion, chopped

2 Tlb. Oil

1\4 cup lemon juice

1 cup ketchup

3 Tlb. Worstershire sauce

½ Tlb. Prepared mustard

1 cup water

½ cup chopped celery

salt and red pepper

Brown chicken in oil, remove and brown

the onions. Remove oil and add rest of

ingredients (without chicken) and simmer

30 min. Pour over chicken and bake,

uncovered at 350 degrees for 1 hour.

Double Chocolate Oatmeal Cookies

~Barbara Gant

1 cup butter, softened

3\4 cup brown sugar

3\4 cup sugar

1 egg

1\4 cup water

1 tsp vanilla

1 1\4 cup flour

1\4 cup cocoa, unsweetened

1\2 tsp soda

1\4 tsp. salt

2 1\2 cups oatmeal

1-6oz. pkg. Chocolate chips

In large bowl, beat butter & sugars. Add egg, water

& vanilla and mix well. Add flour, cocoa & salt. Blend

until smooth. Stir in oats and chocolate chips. Drop

dough by rounded teaspoons one inch apart on greased

cookie sheets. Bake 350 degrees 10 – 12 minutes. Cool

slightly before removing from cookie sheet. Makes about

5 dozen.

Denver Brunch Sandwhich

~Barbara Gant

6 eggs

1\3 cup milk

1\2 cup Miracle Whip salad dressing

1\2 lb. bacon, cooked crispy

1\4 c. chopped pimento

1\2 tsp. salt

dash pepper

6 green pepper rings

6 slices toasted bread

lettuce, tomato slices

Beat eggs & milk; stir in salad dressing

bacon, (save a little for garnish)

pimento, salt & pepper. Pour into

greased pan in another pan with water in

it. Bake 350 degrees for 35-40 min. or

until knife in center comes out clean. Cut

into squares and serve on toast spread with

salad dressing, and topped with lettuce &

tomato. Garnish with any leftover bacon.

Creamy Ranch Tomatillo Dressing

(like Cafe Rio)

~Barbara Gant

1 package ranch dry dressing mix (prepare as pkg. directs)

1\2 to 1 bunch fresh cilantro

1 tomatillo, quartered

1 tsp. lime juice

2 cloves garlic

Blend all ingredients in blender until smooth & creamy

Cheese Bread

~Barbara Gant

Cut crust off unsliced loaf of bread.

Cut in half lengthwise, then cut in

about 20 pieces.

Dip in melted butter, then equal parts

Parmesan cheese

Corn flake crumbs with

Garlic and onion salt

Bake at 400 degrees for 6-8 min.

Butternut Squash Soup

with cider cream ............Culinary Crafts

~Barbara Gant

5 Tablespoons butter

2 1\2 lbs. butternut squash, peeled, seeded

& cut into 1\2 inch pieces

2 cups chopped leeks (white & pale green parts only)

1\2 cup chopped peeled carrot

1\2 cup chopped celery

2 small Granny Smith apples, peeled, cored, chopped

1 tsp. dried thyme

1\2 tsp. sage

5 cups chicken stock or canned low salt chicken broth

1 1\2 cups apple cider (divided)

2\3 cup sour cream

1\2 cup whipping cream

chopped fresh chives to garnish

Melt butter in heavy, large saucepan over med. high heat.

Add squash, leeks, carrot & celery; sauté until slightly

softened; about 15 minutes. Mix in apples, thyme & sage.

Add stock and 1 cup cider and bring to boil. Reduce heat

to med. low. Cover and simmer until apples are tender, stirring

occasionally for about 30 min. Cool slightly. Working in

batches puree soup in blender or use a stick blender in pan.

Boil remaining 1\2 cup cider in small saucepan until reduced

To 1\4 cup, about 5 minutes. Cool. Place sour cream in small

bowl and whisk in reduced cider. Bring soup to simmer. Mix

In whipping cream. Ladle soup into bowls. Drizzle with cider cream.

Top with chives. 10 servings

Blender Pancakes

~Barbara Gant

¾ cup Whole wheat (you do not grind or soak it-

just pour it in, trust me!)

1 cup milk, and a dash of salt.

Put in the blender and blend for 5 min.

add 2 eggs

1/3 cup oil- blend

2 tsp. baking powder while still blending

pour onto hot skillet (350 is perfect) and fry.

Have your skillet ready when the pancakes are

finished blending. For best results do not let

the mix sit to long. Makes about 8-10 pancakes. ENJOY!

Add grated Apple, sliced bananas, strawberries.

Basic White Sauce

(and all the things you can make from it)

~Barbara Gant

½ cube butter (1/4 cup)

¼ cup flour

(or more but keep them equal)

Simmer them together in saucepan for

three or four minutes to cook flour.

Add ½ tsp salt and some freshly ground pepper.

Stir in whole milk (start with 1 cup) and stir

until sauce thickens. Add more milk if necessary

until it is a gravy consistency.

*Add American cheese and stir until it melts to

make cheese sauce for veggies.

*Add any grated cheeses and cooked elbow

macaroni for macaroni and cheese.

*Add garlic and parmesan and pour over cooked

egg noodles for Fettuccini Alfredo.

*Add cooked cut up potatoes and frozen peas

for wonderful creamed potatoes and peas.

Asian Cabbage Slaw

~Barbara Gant

2 1\2 cups finely shredded cabbage

1 cup grated carrots

1\2 cup diced red or green pepper

Dressing:

2 Tlb. vegetable oil

2 Tlb. rice vinegar

1 Tlb. soy sauce

2 tsp. brown sugar

1\2 tsp. grated fresh ginger root

dash of chili oil, Tabasco or hot pepper sauce

1\2 cup chopped peanuts or 1 Tlb. toasted

sesame seeds.

Combine all cabbage, carrots and bell peppers in

Serving bowl and set aside. In a separate bowl

Whisk together the oil, vinegar, soy sauce, sugar

Ginger and optional chili oil. Pour the dressing

Over the vegetables and toss well. Set aside to

Marinate for 10 to 15 minutes. Just before serving

Mix the slaw well and add the chopped nuts or seeds.

Angel Berry Cake

~Barbara Gant

1 –10 inch angel food cake

10 oz. pkg. frozen raspberries, thawed

2 cups whipped cream, whipped with

1\4 cup sugar & 1 tsp. vanilla &

6 drops red food coloring

With a serrated knife cut cake into

three layers. Spoon juice and berries

onto bottom layer and put layer of

whipped cream. Put on 2^nd layer and

repeat berries and cream. Add 3^rd layer

and repeat berries & frost entire cake

with whipped cream. Refrigerate 2-3 hrs.