Taken from my “Favorites” folder!

Servings 2-4

INGREDIENTS:

1 peeled eggplant, cut into 1/2-inch-thick slices (about 1 1/4 pounds)

1 large onion, chopped

1/2 teaspoon dried Italian seasoning

3 garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or to taste

seasoned salt and fresh ground black pepper, to taste

1 (8-ounce) package sliced mushrooms

1 (8-ounce) can tomato sauce, divided

2 cups shredded mozzarella cheese, divided

1/4  cup fresh grated Parmesan cheese

INSTRUCTIONS:——————————————–

Grease a 1-1/2 quart baking  dish.

Arrange the eggplant slices onto a rack fitted in a baking sheet then season lightly with salt on both sides then allow to sit for 30 minutes or a little longer.

Preheat oven broiler.

Broil 3 minutes on each side or until lightly browned.

Preheat oven to 375 degrees F.

Heat oil in a large skillet (use enough oil to coat the bottom of the skillet).

Add onion Italian seasoning, garlic, chili flakes and mushrooms; cook stirring mixture (about 7 minutes) until tender and all the liquid from mushrooms has evaporated, then season with seasoned salt and pepper to taste.

Spread half of mushroom mixture in bottom greased baking dish.

Arrange half of eggplant slices over mushroom mixture.

Top with 1/2 cup tomato sauce and 1 cup mozzarella.

Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices, then top with remaining tomato sauce.

Cover and bake in a preheated 375 degree F oven for 1 hour.

Sprinkle with remaining 1 cup mozzarella and Parmesan.

Bake uncovered, 5 minutes or until cheese melts.

Let stand 10 minutes before serving.

Posted on www.recipezazz.com

Taken from my “Favorites” folder!

Servings 6 (all amounts may easily be doubled)

INGREDIENTS:

Cheddar Sauce:

1/4 cup all-purpose flour

2 cups light cream

1 1/4 cups shredded  cheddar cheese (a little more cheese won’t hurt!)

salt and fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper (optional)

Gratin:

2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices

6 garlic cloves, chopped (do not finely mince)

1 1/4 cups hot prepared cheese sauce

1/4 cup freshly grated  Parmesan cheese

paprika

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.

Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended.

Place over medium heat; cook until thick (about 8 minutes).

Season with cayenne pepper, salt and black pepper if desired)

Arrange half of the cooked potatoes and garlic in baking dish.

Pour half of the sauce mixture over potatoes.

Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture.

Sprinkle with Parmesan cheese and paprika.

Bake for about 25 minutes or until bubbly.

No precooking the noodles for this recipe they will cook in the sauce!

If desired brown 1/2 pound Italian sausage meat with the onion and garlic before adding in the sauce, don’t omit the water or the noodles will not soften

Servings 4-6

INGREDIENTS:

oil, as needed

1 small onion, chopped

3 garlic cloves, minced

1 teaspoon crushed pepper flakes

1 (26 ounce)  jar tomato-and-basil pasta sauce (or use your favorite)

1/2 (12 ounce) package extra-wide egg noodles

1 cup water OR beef broth

salt and fresh ground black pepper, to taste (also to season ricotta mixture)

3/4 cup low-fat ricotta cheese

1 3/4 cups shredded Kraft Italiano cheese, divided

2 tablespoons  fresh grated Parmesan cheese

INSTRUCTIONS:———————————————

In a large skillet cook onion in oil  over medium heat 5 minutes or until softened (use enough oil to coat the bottom of the skillet or as desired).

Add in garlic and chili flakes; cook for about 1-2 minutes.

Stir in pasta sauce, dry egg noodles, and 1 cup water; bring to a boil, then reduce heat to medium low, and simmer stirring occasionally (about 15-20 minutes) or until pasta is just tender and liquid is almost absorbed (season with salt and pepper during cooking).

Meanwhile in a bowl combine the ricotta with 3/4 cup shredded cheese and 2 tablespoons  parmesan cheese, then season with alt and pepper.

Drop by heaping tablespoonfuls over pasta.

Sprinkle with remaining 1 cup Italiano cheese.

Cook covered over low heat about 5 minutes or until thoroughly heated and cheese is melted.

Remove from heat, and let stand 5 minutes

This makes a huge amount of cookies but freeze well, if you have a heavy duty stand mixer I suggest to use it for this, there is no flour in these cookies although you could substitute 1 cup of all-purpose flour for 1 cup of oats if you like

For bars  bake in a greased 9 x 13 pan and bake for about 20 minutes at 350 degrees F

Yield about 9 dozen cookies

INGREDIENTS:

1-1/2 cups peanut butter

1/2 cup butter, softened

1 cup sugar

1 cup packed brown sugar

2 teaspoons maple extract OR vanilla extract

3 large eggs

4-1/2 cups quick-cooking oats

2 teaspoons baking soda

1 cup mini chocolate chips

3/4 cup chopped walnuts

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a large baking sheet/s

In a large bowl cream the peanut butter with butter and both sugars and maple extract until light and fluffy (about 4 minutes).

Add eggs; beat until combined.

Combine oats and baking soda; gradually add to creamed mixture and mix well.

Stir in chocolate chips and nuts

Drop by heaping tablespoonfuls 2 inches apart onto greased baking sheet/s.

Bake for 12-14 minutes or until edges are browned.

Remove to wire racks.

I make these using my all-purpose bread dough made into dough balls that I keep frozen in my freezer … frozen rolls such as Rhodes frozen dinner rolls will work fine, just thaw according to package directions

You can also do this using pizza dough strips

Yield 24

INGREDIENTS:

1/2 cup butter, melted and slightly cooled

1/2 teaspoon garlic powder (garlic lovers can use 3/4 teaspoon)

pinch salt

1-1/2 cups finely shredded cheddar cheese

1-1/2 cups finely shredded part mozzarella cheese

cup freshly grated Parmesan cheese

1 tablespoon dried parsley flakes

12 frozen bread dough dinner rolls, fully thawed according to package directions

INSTRUCTIONS:———————————————–

In a shallow bowl combine melted butter with garlic and a pinch of salt.

In another shallow bowl combine cheeses and parsley.

On a lightly floured surface, roll each dinner roll into a 10-inch rope.

Dip in butter mixture, then in cheese mixture.

Fold each rope in half and twist twice; pinch ends together to seal.

Place 2-inches apart on greased baking sheets.

Cover with a clean dry tea towel, then and let rise until almost doubled (about 30 minutes).

Bake in a preheated 350 degree F oven (one pan at a time) for about 15 minutes or until golden brown, if you are using a convection oven then you can bake two pans at a time.

You will also find this recipe on www.recipezazz.com

Turn up the heat by adding in some hot sauce or cayenne

Servings 4

INGREDIENTS:

1 (1-pound) loaf unsliced Italian bread, sliced in half lengthwise

3/4 cup very soft butter

2 tablespoon mayonnaise (do not use salad dressing)

4 garlic cloves, minced

3 tablespoons freshly grated Parmesan cheese (can use more)

1/2 cup finely shredded mozzarella cheese

1/2 cup finely shredded cheddar cheese

INSTRUCTIONS:——————————————

In a bowl combine the soft butter with mayonnaise and garlic until well blended.

Mix in the Parmesan and both shredded cheese.

Spread evenly over the cut side of bread.

Place on baking sheet.

Bake in a preheated 400 degree F oven 10-12 minutes or until cheese is melted.

Slice each half into desired size.

Serve warm.

you will also find this recipe on Recipezazz.com

Servings 8

INGREDIENTS:

10 medium russet potatoes, peeled (do not slice potatoes, leave whole)

5 large garlic cloves, peeled

1/3 cup butter

1/3 cup heavy (35%) whipping cream, warmed

1/3 cup grated Parmesan cheese

salt, to taste

fresh ground black pepper, optional