Cooking - for a new lifestyle (Our Test Kitchen)

1/2 can of cherry pie filling 3 cups frozen raspberries/blackberries  (I used both) 1/4 cup brown sugar 1tsp Epicure Maple dip mix bring above to mild boil on med heat. Pour mixture into a greased loaf pan. 1 cup of sifted flour 1/4 cup granulated sugar 2 tspbaking powder (I sifted it with tthe flour) 1/2 tsp salt 1/4 cup of refrigerated butter can use hard margarine Mix dry ingredients and cut in butter. (I used a pastry mixer/masher thing!) When combined, add cold milk until the mixture is moistened 1/4 to 1/2 cup milk. Drop by spoonful over berry mixture Bake uncovered for 20-25 minutes in a 350 degree oven. (it suggest 400 but that is really hot). Serve with whip cream, ice cream or heavy cream. Serves 6-8. Reviews were amazing. "Bon Appetit!"

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces  I made a roast chicken a couple of days ago so I had lots of prepared meat to use 5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)  I made my own broth from the carcass of the roast chicken 2 cups water 1 medium onion, chopped 1 1/2 teaspoons chopped fresh sage leaves 1 1/2 teaspoons chopped fresh thyme leaves  I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe.  Don't laugh.  I used a couple of spoonfuls of foccacia seasoning from Epicure 1 1/4 teaspoons salt 3/4 teaspoon pepper 1 bag (16 oz) frozen mixed vegetables   I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas 3 cups Bisquick Heart Smart® mix   I used regular Bisquick 1 cup buttermilk  I used regular milk...

6 oz egg noodles, narrow 6 oz grated Swiss cheese 4-6 slices bacon 1 cup milk 2/3 cup sour cream 2 eggs 1/3 cup Parmesan cheese 1/2 tsp salt 1/8 tsp pepper cherry tomato and parsley for garnish, optional Cook noodles according to package directions until just tender.  Drain.  Combine noodles with Swiss cheese.  Spoon into a 1" pie plate or casserole. Cook bacon.  Drain.  Crumble.  Blend together the milk, sour cream, eggs, Parmesan cheese, salt, pepper and bacon.  Pour over noodles. Bake at 375F for 40-45 minutes until set.  Garnish with cherry tomato and parsley, if desired. Serves 5-6. Variation:  Sharp cheddar cheese in place of Swiss cheese. Good served with a roast or grilled meat or as a main dish with a tossed salad and crusty French bread. I have no idea where I got this recipe from because I've had it forever . . . LOL . . . very yummy and definitely not good for you . . . as the best things usually are . . .

from soscuisine.com 2 servings Prep 10 minutes cooking 5 minutes 150 calories per serving 2 peaches, ripe, freestone type 1-1/4 cup raspberries 2 tbsp sugar 1 tbsp apple juice 2 tsp cornstarch 2 scoops vanilla ice cream Peel the peaches, split them in half, then pull apart and remove their pits.  Set aside. In a saucepan, heat the raspberries and sugar over low heat.  Cook 2-3 minutes, then mash the raspberries with a fork. In a small bowl, dilute the cornstarch with the apple juice.  Add this slurry to the warm raspberries and cook over low heat, with stirring, about 2 minutes until the mixture thickens.  Pass the thickened raspberries through a fine sieve and, using a rubber spatula, press on the raspberries to extract as much juice as possible.  Discard the seeds. Drizzle the peaches with the strained raspberry sauce and serve.  Garnish with vanilla ice cream, if desired.

from soscuisine.com 2 servings Prep time 10 minutes cooking time 1-1/2 hours 150 calories per serving 1/2 Spanish onion, cut into 2 cm pieces 1 carrot, cut into 2 cm pieces 1 zucchini, cut into 2 cm pieces 1/2 aubergines/eggplant, small, cut into 2 cm pieces 1/2 yellow or red sweet pepper, cut into 2 cm pieces 1-1/2 tbsp olive oil 1 clove garlic, pressed or minced 3/4 cup canned tomatoes (diced) salt and pepper to taste Choose a baking dish in which the vegetables will fit tightly.  Preheat the oven to 350F. Prepare the vegetables.  Generously oil an oven safe dish.  Add the garlic.  Layer the vegetables in the dish with the following sequence:  onion, carrot, zucchini, aubergine, pepper, and tomatoes on top.  Drizzle with oil, then add salt and pepper to taste. Bake in the middle of the oven 1-1/2 hours, until the vegetables are soft. Serve with steamed quinoa.

from www.soscuisine.com . . . my favourite site for menus and recipes . . .  1 red onion, coarsely chopped 1 yellow or red sweet pepper, coarsely chopped 1-1/2 potatoes, peeled 1 clove garlic, minced or pressed 1-1/2 tbsp canola oil 2/3 dried chili peppers, minced  I didn't use this ingredient . . . don't want to freak Hubby out too much 1-1/4 tsp dried oregano 1 cup canned diced tomatoes 2-3/4 cups chicken broth 1-1/3 cup frozen peas 1 cup red beans (canned), rinsed and drained 1/4 tsp Tabasco sauce, to taste Didn't use this ingredient . . . see note above . . . LOL 1 avocado, cubed (optional) Didn't use this ingredient 1/4 Cheddar cheese, grated (optional) 4 corn tortillas (optional) 4 tsp fresh cilantro (optional) I could not find fresh cilantro anywhere . . . sigh . . .  salt to taste Prepare the vegetables. Heat the oil in a pot.  Saute the onion over medium heat 3-4 minutes.  Lower the head and add the peppers, garlic and salt...

from sos.cuisine.com 4 servings Prep 5 min Cooking 7 min 90 calories per serving 8 plums, red or black, firm-ripe 2 tsp sugar 1/2 cup water Briefly wash the plums.  Split them in half, then pull them apart and remove the pits.  Add them to a saucepan with the sugar and water.  Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft. Take the pan off the heat and let it cool.  Serve with its juice either lukewarm or at room temperature. I served the compote over French vanilla ice cream.