Artichoke-Bacon Bites

24 authentic restaurant-style tortilla chips
1 can (14 oz) artichoke hearts in water, drained
4 oz Monterey Jack cheese (1 cup grated), divided
1 small plum tomato
1/2 cup loosely packed fresh cilantro, divided
1/2 cup mayonnaise
4 slices cooked bacon, crumbled
1 tbsp Crushed Peppercorn & Garlic Rub

Directions:

Preheat oven to 425°F (220°C). Arrange tortilla chips in a single layer on Large Round Stone with Handles. Finely chop artichokes using Food Chopper. Squeeze out excess moisture using paper towels. Grate cheese using Rotary Grater. Hull and core tomato using Core & More. Dice tomato and chop cilantro using Color Coated Chef's Knife. Combine artichokes, half of the cheese, tomato, half of the cilantro, mayonnaise, bacon and rub in Classic Batter Bowl.

Using level Small Scoop, divide artichoke mixture evenly over tortilla chips; sprinkle with remaining cheese. Bake 9-11 minutes or until cheese begins to brown.

Remove baking stone from oven to Stackable Cooling Rack. Sprinkle with remaining cilantro. Serve immediately.

Yield: 24 appetizers

Nutrients per serving: (2 bites): Calories 170, Total Fat 15 g, Saturated Fat 4 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 4 g, Sodium 460 mg, Fiber 1 g
Cook's Tips: Cook's Tips: To cook bacon, cut into 1/4-in. (6-mm) pieces and cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels.

If desired, 2 garlic cloves, pressed and 1 tsp (5 mL) coarsely ground black pepper can be substituted for the Crushed Peppercorn & Garlic Rub.

Adobo-Glazed Barbecue Chicken

Chicken  2 tbsp Smoky Barbecue Rub 2 tsp vegetable oil 2 garlic cloves, pressed 8 boneless, skinless chicken thighs (about 3 oz/90 g each) Adobo Glaze and Garnish  1-2 tbsp seeded and finely chopped canned chipotle peppers (about 3-4 peppers) 1 tbsp adobo sauce from chipotle peppers 1/2 cup honey 1 tbsp Smoky Barbecue Rub 1 tbsp cider vinegar 1 medium green onion with top (about 1/4 cup sliced) Directions Prepare grill for direct cooking over medium-high heat.  For chicken, combine rub, oil and garlic pressed with  Garlic Press in Stainless (4-qt./4-L) Mixing Bowl.  Add chicken and toss to coat; cover and refrigerate until ready to grill. For glaze, remove and discard seeds from chipotle peppers  with Quikut Paring Knife; finely chop peppers with Food Chopper.  Whisk chipotle peppers, adobo sauce, honey, rub and vinegar  in Small Batter Bowl. Reserve half of the glaze for serving. Grill chicken, covered, 4 minutes or until grill marks appear.  Turn with BBQ Tongs and grill 4-6 minutes or until Digital  Pocket Thermometer inserted into thickest part of thighs  registers 180°F (82°C) and juices run clear.  Brush both sides of chicken with glaze using  BBQ Basting Brush during last 2 minutes of cooking. To serve, spoon reserved glaze over chicken;  top with sliced green onion. Yield: 4 servings Nutrients per serving: Calories 400, Total Fat 15 g,  Saturated Fat 3.5 g, Cholesterol 110 mg,  Carbohydrate 37 g, Protein 31 g, Sodium 520 mg, Fiber 0 g Diabetic exchanges per serving: 2 fruit, 1/2 starch, 4 low-fat meat, 1/2 fat (2 1/2 carb)

Shamrock Dip

1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt

· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers

Corn dip

3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops

Shrimp Wonton Cups

24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese

Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.

With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.

Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.

Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.

Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.

Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.

Yield 24 appetizers.

Pumpkin tips...

Pumpkins are 90 percent water
The largest pumpkin grown weighed 1,140 lbs
The largest pumpkin pie was more than five feet in diameter and weighed more than 350 lbs. It used 80 lbs of cooked pumpkin, 36 lbs of sugar, 12 dozen eggs and took six hours to bake!
Pumpkin flowers are edible
Pumpkins were once recommended for removing freckles and curing snake bites
The Connecticut field variety is the traditional American pumpkin
Colonists sliced off pumpkin tops, removed seeds and filled the insides with milk, spices and honey. This was baked in hot ashes and is the origin of pumpkin pie.

Pumpkin Cake

1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
1 egg
3/4 cup cooked, mashed pumpkin
1/4 tsp baking soda
1/3 cup buttermilk
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
2/3 cup chopped pecans
Spiced whipped Cream
1 whole nutmeg, grated (optional)

Combine butter and sugar, beating well. Add egg and pumpkin. Beat well. Dissolve soda in buttermilk, stir well. Combine 1 3/4 cups flour, baking powder, salt and cinnamon. Add to creamed mixture, alternating with buttermilk mixture. Begin and end with flour mixture.

Dredge pecans in remaining 1/4 cup flour and fold into batter. Pour batter into 2 well-greased 8-inch round cake pans.

Bake at 350 for 30-35 minutes. Cool in pans for 10 minutes.

Remove and cool completely. Spread spiced whipped cream between layers and on top of cake. Sprinkle nutmeg on top of cake, if desired.

Cream Cheese Frosting

1 pkg cream cheese
1/4 cup plus 2 tbsp margarine or butter
1 tsp vanilla
2 cups powdered sugar
Mix cream cheese, softened, margarine or butter (softened), and vanilla. Gradually beat in powdered sugar until smooth and of spreading consistency.

Pumpkin Spice Bars

4 eggs
2 cups sugar
1 cup vegetable oil
1 can (16 oz) pumpkin
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 cup raisins
1/2 cup chopped nuts
Heat oven to 350. Grease 15 1/2 by 10 by 1-inch pan. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake until light brown, about 25-30 minutes. Cool Frost with cream cheese frosting. Sprinkle with nuts. Cut into bars, about 2 by 1 1/2 inches. Refrigerate to store

Easy Cobbler

1-cup flour 1⁄2 cup butter or margarine
1-cup sugar 1 tsp. baking powder
1⁄2 cup milk 29 oz. can sliced peaches with juice
Note: Any desired fruit or berry will work.

Preheat oven to 375 degrees. Place butter in bottom of baker. Place in oven just long enough to melt the butter. Remove from oven when melted. Sift flour, sugar and baking powder into Classic Batter Bowl. Then add milk. Mix well with whisk to make a batter. Pour the batter over the melted butter. Heat the fruit and juice.

Pour the warm fruit and juice over the batter. DO NOT STIR.

Bake at 375 degrees for 30-40 min. The butter will creep through the fruit and make a crust on top.

Salsa "Fried" Potatoes

In a medium bowl, mix together 1-cup salsa, 1 small can of black olives & 2 cloves pressed garlic. Chop 1⁄4 cup fresh cilantro; add to salsa mixture. Slice 4-5 potatoes & mix with the salsa mixture. Place the potatoes in baker and cover with lid. Bake for about 30 minutes. Remove the lid & grate the cheese over the potatoes. Bake about another 10 minutes until the potatoes are fork tender & cheese is melted.

Italian Potatoes

Place peeled and sliced potatoes in baker. Melt 1⁄2 stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!

Baked Potato Curls

Peel & slice 4 potatoes and place them in baker. Chop 1 bunch green onions (tops only) & place in medium bowl. Fry 4-5 strips of bacon & chop into fine bits, add to green onions. Press 2 garlic cloves into bowl & mix with 1 cup shredded cheddar cheese, 1⁄2 cup sour cream, & 1⁄2 stick of melted butter. Mix together & pour over potatoes. Cover with lid & bake at 400F for 20 minutes.

Round Steak & Mushroom Gravy

Place round steak in baker. Add 1 can mushroom soup and 1 can water. Cover with lid and bake in 350 oven for about 1 hour.

Mushroom Pork Chops

Empty 1 can of cream of mushroom soup into baker. Crush clove of garlic; mix in 1⁄4 cup white wine. Place thick sliced pork chops on top, cover with lid. Bake 325F for 45 minutes.

Pork Chops & Rice

Empty contents of purchased rice/pilaf mix (Uncle Ben's) into baker. Add water according to package directions. Place pork chops on top of rice & sprinkle seasoning mix on meat. Cover & bake for 1-2 hours at 350 degrees.

Pork Chops & Gravy

Place pork chops in baker. Mix one can of cream of mushroom soup with 1⁄4 cup white wine and 2 cloves pressed garlic. Cover chops with soup mixture. Cover with lid. Bake at 375 for 1-1⁄2 hours.

Barbecued Chicken, Pork Chops, Etc.

Place your choice of meat in baker. Pour your favorite barbecue sauce over all. Cover with lid. Bake at 350F until done.

Italian Roast Chicken

1 whole chicken 1 large fresh tomato
1 can tomato sauce (15 ounces) 1⁄2 tsp. sugar
2 tsp dried basil 1 tsp. dried thyme
6 garlic cloves, crushed

Remove all visible fat from chicken (do not take the skin off). Season with salt & pepper. Rub interior with one crushed garlic clove. Place chicken on its back in baker. Slice tomato in half horizontally and squeeze to remove the seeds & juice. Chop tomato & put around chicken. Sprinkle w/ crushed garlic, basil, thyme, sugar, salt and pepper. Pour tomato sauce over.

Cover with lid, cook at 350 degrees for 1 hour and 15 minutes. Remove lid and continue to cook for 15 minutes.

No Peek Chicken

6 boneless skinless chicken breast halves
1 pkg. long grain & wild rice (w/seasoning pkt)
1 can each: cream of chicken soup, cream of celery soup
1 can water

Combine rice, seasoning from box, both cans of soup & 1 can water in baker. Place chicken on top and cover with lid. Bake at 350 for about 2 hours. Makes a wonderful tender chicken dish with great rice and gravy. (Try it with pork chops too!)