1 cup graham cracker crumbs
3 tablespoons sugar

Cherry Cheesecake

1/4 cup butter, melted

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F, 10 minutes.

Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450 F, 10 minutes. Reduce oven temperature to 250 F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

Serving Size: 12

Brown beef & onion. Pour off fat. Add remaining ingredients, pour into

Barbecue Beans

1 1/2 qt. casserole. Bake in moderate oven 350 degrees for 30 min. or in crock pot on high for 3-4 hours.

Grilled Spareribs

2 bay leaves
1 tsp. liquid smoke
1/3 c. seasoned salt
1/4 c. paprika
1/4 c. charcoal seasoning

Cut spareribs into individual ribs. Place in a large pot with vinegar, pepper, meat tenderizer, bay leaves and

liquid smoke. Fill pot with water. Par boil for approximately 45 minutes.While ribs are parboiling, make a dry rub by thoroughly mixing seasoned salt, paprika and charcoal seasoning. Once ribs are cooked through, remove from liquid. Sprinkle ribs front and back with dry rub mixture. Place ribs on preheated outdoor grill and cook, turning as needed, until desired browning is achieved.

1/3 cup Kraft classic Caesar dressing
1/4 cup Kraft barbecue sauce, any flavor,
or Bull’s-eye original barbecue sauce

Place chicken on cutting board and use a kitchen mallet, rolling pin or small sauce pot to flatten any thick ends. This step ensures even width and even cooking.

Pour dressing into a large resealable plastic bag.

Place chicken in bag with dressing. Seal bag and refrigrate 30 min. to 1 hour to marinate.

Preheat barbecue to medium heat. Remove chicken from plastic bag and discard marinade. Place chicken on barbecue; cover with lid. Grill 6 to 8 minutes on each side or until cooked through.

Brush with barbecue sauce during last few minutes of grilling time.

Makes 4 Servings.

Italian Potato Salad

Combine ingredients for salad dressing. Slice vinegar peppers into strips. Slice onions into thin rings.

Scrub potatoes and remove eyes. Do not peel.

Steam or boil gently in their jackets until nearly tender. Remove from heat and drain. Cover and let sit 10 minutes to finish cooking.

Cut potatoes into bite sized pieces and set aside in a serving bowl.

In the same pan, bring remaining ingredients to a boil, then remove from heat. Allow to cool several minutes and add cooked potatoes (they should still be hot).

Allow potatoes to marinate for 10 minutes, then remove with a slotted spoon.

Season to taste with salt and pepper.

Ingredients

Tuna Casserole

• Salt
• 1 pound fettuccine
• 3 tablespoons extra-virgin olive oil, 3 turns of the pan
• 4 cloves garlic, finely chopped
• 1 small onion, chopped
• 2 (6-ounce) cans Italian tuna in water or oil, drained
• 1/2 cup tender sun-dried tomatoes, thinly sliced, available in small pouches in produce department
• 1/2 cup dry white wine, a couple of turns of the pan
• 1/2 cup heavy cream, a couple of turns of the pan
• Black pepper
• 1/2 cup frozen peas, a couple of handfuls
• Couple handfuls grated Parmigiano-Reggiano
• 1 cup fresh basil, about 20 leaves, shredded

Directions

Place pasta water on to boil. Salt water then add pasta and cook to al dente.

While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

Turkey Chili

- 16 ounces ground turkey
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1 green pepper, chopped
- 1 teaspoon salt
- 1/2 to 3/4 teaspoon freshly ground black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 3/4 teaspoon ground oregano
- 3/4 teaspoon dried marjoram
- 28 ounces *diced tomatoes (canned)
- 6 ounces *tomato paste
- 16 ounces can black beans, drained and rinsed
- 1/2 cup extra sharp cheddar cheese, grated
- 1/2 cup fresh cilantro leaves cut into thirds

Directions:

* In large skillet, over medium-high heat, combine ground turkey, chopped
onion, green pepper, garlic, salt, and black pepper.
* Cook until turkey no longer appears pink. Drain off any excess juices.
* Add all the seasonings and combine.
* Reduce heat to medium-low and add diced tomatoes, tomato paste* and
black beans. Stir occasionally. Cover and simmer for 35-45 minutes. (To
increase “heat,” add red pepper flakes and chili powder to taste.)
* Serve hot and garnish with shredded cheese and fresh cilantro.

Best Chili Recipes

Grilled Tilapia

• 6 (6-ounce) tilapia fillets
• 6 tablespoons olive oil, plus additional for brushing
• 1 tablespoon grated orange zest
• 6 tablespoons freshly squeezed orange juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon hot sauce, to taste
• 1 teaspoon salt
• Freshly ground black pepper
• Mango Coconut Rice, recipe follows

Directions

Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.

Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Ingredients

Chicken Pot Pie

• 2 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour
• 4 cups chicken stock
• 2 potatoes, peeled and diced
• 2 cups shredded chicken
• 2 tablespoons chopped parsley
• 1/2 cup frozen peas, thawed
• 1 prepared pie crust
• 1 egg, lightly beaten

Directions

Preheat oven to 350 degrees. Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in chicken, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.

Ingredients

• 4 teaspoons peanut oil
  

  Pork Fried Rice

  , divided

• 2 large eggs
• 1/4 cup chopped scallions
• 1/2 cup carrots, diced or pre-shredded
• 3 cloves garlic, minced
• 2 cups leftover white rice
• 1/4 cup black bean sauce
• 1/4 cups reduced-sodium chicken broth, optional
• 1 cup diced cooked pork
• Salt and ground black pepper

Directions

Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside.

To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving.